I followed the recipe exactly, too (which is rare for me). Do I just have a super strong kind of cinnamon? The sticks were big and fat, so I actually only used one, but broke it down the middle. Is there anything I can add to tone it down? Help!! Thanks so much, everyone. ;o)
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)