Cinnamon Mini Cakes with Peach Wine Compote

Hello Lovely,

I made these mini cakes in early August for a party with some friends. Once it was time for dessert, these went so quickly, I didn't even get to have one! My friends LOVED them! I love cinnamon. It's used in so many things because it just compliments EVERYTHING! This recipe comes from the Cakes By Melissa cookbook, but I came up with the topping all on my own! I started by making a cinnamon sheet cake and I cut out the mini cakes with a round cutter. While all of this was happening, I had some canned peaches soaking in red wine. You could have a cinnamon cake with cinnamon icing, but how basic is that? Go deeper into flavour profiles and see how you can related them to people or to other delicious foods that you love. For example, cinnamon cake with a peach wine compote topping - yum!


Cinnamon Mini Cakes with Peach Wine Compote


  • 1/2 pound (2 sticks) unsalted butter, plus more for greasing the pan
  • 1 1/4 cups packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 3/4 cups whole milk
  • 1 cup diced peaches
  • 1 cup red wine (any kind)
  • powdered sugar for dusting


  1. Have all your ingredients at room temperature. Preheat the oven to 350 F. Butter the pan of your choice or line the pan with wax or parchment paper.
  2. Before you start mixing, soak the peaches in the wine.
  3. With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula.
  4. Add the sugar to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again.
  5. With the mixer on medium-low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through.
  6. Combine the flour, baking powder, cinnamon and sea salt in a separate bowl.
  7. With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.
  8. Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it (30-35 minutes).
  9. Let cake cool completely before cutting with round cutter.
  10. Top each cake with peaches and a little powdered sugar.

The only thing about this recipe I changed was the amount of sugar in it. The original recipe calls for 2 cups. I can't imagine why anyone would need 2 whole cups of sugar; that's waaaaaaay too much. So I shortened it. Truthfully I may have only used 1 cup of sugar. Adjust it according to your taste and dietary needs.

Thug Kitchen: BBQ Bean Burritos with Grilled Peach Salsa

Recovering  from a slight flu/cold left me with not much energy or appetite. But today I decided that even if I had to force myself to eat, I would eat well. And that meant trying a new recipe from my Thug Kitchen cookbook.

If you still don't know what Thug Kitchen is all about, Thug’s foul-mouthed food lovers want you to talk dirty, eat clean. No more microwave and no more processed crap. Just healthy, simple, affordable food, made from scratch. It's all meant to be vegan (something I didn't know when I made that Morrocan Spiced Couscous with Honey Glazed Chicken. The added chicken really was more for my boyfriend who will probably be a meat eater until he dies (no further comment). So after that I went through the cookbook and bookmarked all of the other recipes that I would eventually give a try.

I had this one bookmarked for awhile and completely forgot about it. (I actually forgot about the book entirely). I was happy to see that I had all (or at least most) of the ingredients needed. I substituted for whatever I didn't feel like using (like the peppers, cause I'm deathly allergic). I also used less ingredients because I only wanted to make enough for me. So I used two super tiny peaches, for the peach salsa and probably only about 1/3 cup of beans. I also accidentally pureed the beans with everything else, but either way, I'm still gonna be eating it! I didn't get a chance to take a picture of mine, so I just used the photo from the Thug Kitchen cookbook. I assure you, mine looked exactly the same, except for the lack of visible beans, the avocado (because they're not quite in season yet) and my rice was white rice, not Spanish (but I swear I'm not racist, LOL).



Makes 6 big-ass burritos

From: Thug Kitchen


BBQ Beans

  • ½ yellow or white onion, chopped

  • 3 tablespoons tomato paste

  • 3 to 4 cloves garlic, minced

  • 4 chipotle peppers in adobo sauce* plus 1 tablespoon of the sauce

  • ¼ cup vegetable broth or water

  • 2 tablespoons orange juice

  • 2 tablespoons light brown sugar

  • 1 tablespoon molasses

  • 1 teaspoon soy sauce or tamari

  • 3 cups cooked pinto beans**

Burrito Stuff

  • 6 burrito-size flour tortillas

  • Spanish Rice

  • Shredded lettuce

  • Grilled Peach Salsa (see below)

  • Sliced avocado


  • First, make the BBQ beans: Throw the onion, tomato paste, garlic, chipotle peppers and sauce, broth, OJ, brown sugar, molasses, and soy sauce in a food processor or blender and run that fucker until a smooth sauce forms. Pour that into a medium saucepan over medium-low heat, fold in the beans, and simmer until everything is warm and the beans absorb all that flavor, 5 to 10 minutes.

  • To make the burritos: Grab your tortilla and pile in a scoop of the beans, some rice, and a handful of lettuce and top with the peach salsa and some avocado. (Using foil paper when rolling your burrito actually helps to keep the shape and keep all of the ingreients inside). Serve right away because burritos wait for no motherfucker. (Seriously, it'll get soggy, if left for too long).

* These smoked peppers come packed in sauce and are sold in a tiny can at most stores near the salsa and beans. 

** Two 15-ounce cans if you aren't cooking this shit yourself


This salsa lets people know you aren’t fucking around with your snack spread. The perfect combo between savory and sweet, this is one salsa that makes it hard to not double-dip.
Makes enough for 4 to 6, about 3 1⁄2 cups

From: Thug Kitchen


  • 6 peaches (about 3 pounds)

  • 1⁄2 teaspoon oil*

  • 1 to 2 serrano peppers, minced

  • 1⁄2 medium red onion, chopped (about 2⁄3 cup)

  • 1 medium tomato, chopped

  • Juice of 2 limes (about 1⁄4 cup)

  • 1⁄4 teaspoon salt

  • Handful of cilantro


  • Cut the peaches into wedges no thicker than an inch. You can leave the skin on because everybody needs more fiber in their motherfucking diet. You should get around 12 wedges out of each peach. Throw the cut-up peaches in a large bowl with the oil and mix them all together.

  • Bring your grill to a medium-high heat. Place the peaches on there for 45 seconds or so on each side. You don’t need to cook them; you just want some char marks on there because that looks pro as fuck. Grilling the peaches also caramelizes their natural sugars, making them sweeter.

  • When the all peaches are grilled, let them cool for a couple minutes while you chop everything else up. When the peaches have cooled enough to handle, chop them up into salsa-appropriate-size pieces and then mix everything together. Let this all chill together for at least 30 minutes and then serve.