On cinnamon

Everyone knows how to make cinnamon, right? Its not too difficult, just a teaspoon or so of actual cinnamon and 3-4 teaspoons of brown sugar. Mix it all together and there you have it, the perfect topping for everything from pancakes to pastries.

But I have discovered recently that making one's cinnamon with raw sugar(you know, the stuff you put in your coffee) instead of brown creates a much nicer texture. It doesn't clump(the bits are bigger), sprinkles evenly and doesn't burn in patches like brown sugar tends to. Need I add that the raw-sugar mix is also much nicer to look at?

So: trick of the day: make cinnamon with raw sugar. 

It worked for yesterday's pastries.