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Posts Tagged ‘Cinnamon’

There are sooo many mornings that I am rushing out the door.  Like way too many!  One would think I would learn my lesson and do simple things like pick out my outfit the night before, pack my lunch before/after I pick out said outfit, iron, you get the picture.  But no.  Instead I somehow find some weird thrill in constantly feeling rushed.

I need to have more of these Apple Baked Oatmeal Cups in my life.  They are are a great grab-n-go breakfast item or mid-morning snack.  The best part is that I know they are healthy.  One less thing to worry about while deciding on what to pack for lunch.  I thought they were best slightly warmed up and with a little bit of almond butter/peanut butter to up the protein factor.  Hope you enjoy these oatmeal cups as much as we did!

(Printable Recipe)

Apple Baked Oatmeal Cups

Recipe adapted from With Style and Grace

Ingredients

  • 2 cups old-fashioned oats
  • 1/2 cup brown sugar, packed
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups milk (skim, soy, rice, almond, etc)
  • 1/2 cup unsweetened applesauce
  • 1 large egg, beaten
  • 1 apple, cored, peeled, and cut into small 1/2″ pieces
  • 1/4 – 1/2 cup dried cranberries or raisins

Directions

1.  Preheat oven to 350 degrees.  Spray cupcake pan with cooking spray and set aside.

2.  In a large bowl, combine oats, brown sugar, baking powder, cinnamon and salt.  Set aside.

3.  In a separate bowl, whisk together milk, applesauce, and egg.  Add wet ingredients to the oat mixture and stir until combined.  Gently fold in apple pieces and cranberries.

4.  Fill each cupcake well about 3/4 full.  Bake for 30-40 minutes or until tops are browned and a toothpick inserted into the middle comes out clean.

5.  Let cool in pan for 15 minutes and then transfer to a cooling rack.

Notes:

  • You might need to run a knife around the outside of the oatmeal cups to loosen.
  • Best served warm.  Reheat in microwave for 10-15 seconds and enjoy with a smear of peanut butter, nuts, milk, etc

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HAPPY (belated) NEW YEAR!!!!  

I know it’s been some time since my last post and I apologize.  I took some time off during the holidays to spend with family and travel Ohio for Christmas gatherings and a baby shower.  When we got back I was totally exhausted getting back into the work week that I took a bit longer than expected off from the blog.  I hope you all had a wonderful holiday season and are looking forward to 2012 as much as we are!

While I was home we spent many hours in the kitchen!  I love baking and cooking with my family!  It’s always fun and I always guarantee to make a mess.  I felt so bad for my parent’s carpet.  I bet there is dried batter in more places than they care to know about.  Oops!  On the menu Christmas morning was this Pear Spice Cake I found over on Joy’s blog.  I love spice cake and knew that a pear one would make a perfect treat on that special day.

Original plan was to eat around 11:30am.  Well, an hour and a half past that we were finally sitting down.  The prep work turned out to be a bit more involved than I originally planned, or maybe it was because I was simply enjoying making it and not rushing through the steps.  Regardless, this spice cake is well worth it!  It was AMAZING!!!  Perfect flavor, texture, spice, and the praline topping was pure heaven!  The idea of turning this into a repeat Christmas cake was not only mentioned, but I’m pretty sure demanded.  This would make a great addition to any brunch menu, holidays or not.  Did I happen to mention it reheats very well…added bonus!!

(Printable Recipe)

Pear Spice Cake with Walnut Praline Topping

Recipe from Joy the Baker

Pear Spice Cake Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground allspice
  • 1 1/2 tsp ground nutmeg
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs, separated and at room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 3 pears, peeled, cored, and diced into 1/2-inch pieces (about 1 to 1 1/4 cups)
  • 3/4 – 1 cup walnuts, toasted, cooled, and finely chopped

Walnut Praline Topping

  • 3/4 cup packed light brown sugar
  • 1/2 cup butter
  • 1/4 cup whipping cream
  • 1/2 cup walnuts, toasted and roughly chopped

Pear Spice Cake Directions

1.  Make sure rack is in the middle position and preheat oven to 350 degrees.  Butter and flour bundt pan.  Set aside.

2.  In a medium bowl, whisk together flour, baking soda, baking powder, and salt.  Set aside.

3.  In a large bowl, beat together butter, sugar, cinnamon, allspice, and nutmeg with an electric mixer at medium-high speed until fluffy, about 4-5 minutes for a hand mixer and about 3 minutes in a stand mixer.  Be sure to scrape the bowl every few minutes.  Add yolks 1 at a time, beating well after each addition.  Beat in vanilla extract.  Reduce speed to low, add flour mixture and buttermilk in alternating batches, starting and ending with the flour mixture.  Mix well after each addition.  Fold in pear pieces and chopped walnuts.

4.  In a separate bowl with cleaned beaters, beat egg whites until they just hold stiff peaks.  Gently fold whites into batter until fully combined.

5.  Spoon batter into prepared bundt pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes.  Cool cake in pan on wire rack for 10 minutes.  If serving warm, start walnut praline topping while cake is cooling.  Invert onto rack to cool.

Walnut Praline Topping Directions

1.  In a medium saucepan, combine brown sugar, whipping cream and 1/2 cup butter over medium-high heat until smooth.  Boil for 3 minutes, stirring often.  Stir in walnut pieces.  Spoon warm topping over cake.

Notes:

  • I reduced the amount of walnuts in both the cake and topping due to personal preference.  
  • When topping is first placed over cake it will run down the sides, this is ok.  It forms a wonderful pool in the middle that is absolutely divine.  If you prefer to have more topping on the cake itself, allow topping to cool slightly before spreading on cake.  Next time I think I will let it cool for a bit.  
  • This cake is delicious with pear, but would also be good with apple pieces as well.

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I’ve had this recipe stashed away in my binder for darn close to a year.  I’m more of a fruit and toast kind of breakfast gal rather than pancakes or eggs.  So although my intentions were good when I printed it off, as they usually are, I kind of forgot about it.  I’m not sure what made me think of them last week but I did and here we are.

I was pretty happy with the overall result of the pancakes. They were thicker than I expected and not overly sweet.  I like being able to control the sweetness with the amount of maple syrup rather than the pancake itself.  Next time I would add a bit more of the spices to really bring out the carrot cake flavor.

On a side note:  Please allow me to apologize for the off-coloring of these photos.  This was probably the most flustered I’ve been in a long time while taking pictures.  My butter was too soft, my syrup was too warm (I was thinking more about eating than photographing, clearly), and my lighting was just off.  Bad, bad mix.  Good thing you all are  super awesome at using your imagination as to how good they actually look.  :)

(Printable Recipe)

Carrot Cake Pancakes

Recipe from myrecipes.com

  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp freshly ground nutmeg
  • Dash of ground cloves
  • Dash of ground ginger
  • 1/4 cup brown sugar
  • 3/4 cup low-fat buttermilk
  • 1 tbsp canola oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs, lightly beaten
  • 2 cups finely grated carrot (about 1 pound)

1.  Combine flour, baking powder, cinnamon, salt, nutmeg, cloves, and ginger in a large bowl.  Stir with a whisk.

2.  In a separate bowl, combine brown sugar, buttermilk, canola oil, vanilla extract and eggs.  Add sugar mixture to flour mixture.  Stir just until combined.  Fold in 2 cups of carrots.

3.  Heat a large non-stick skillet over medium-low heat.  Spray pan with cooking spray (or if you like crispy edges, use canola oil).  Spoon 1/4 cup of batter mounds on to pan, spread slightly with a spatula.  Cook for about 2-3 minutes or until tops start to form small bubbles and edges are fully cooked.  Carefully flip pancakes and cook for another 1-2 minutes or until bottoms are lightly browned.

Notes

  • I prefer to use canola oil rather than cooking spray in the pan.  I like my edges a bit crispy.
  • I tend to cook my pancakes more towards the lower heat so they don’t burn.  If you are the same, just watch your cooking time to make sure you leave them long enough to cook fully through.
  • Brent thought these would be great as a dessert as well.  

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Let me preface this by saying, I am not a morning person.  I”m not the type to spring out of bed on the first alarm and be ready for the day.  And because I am not getting up early (usually up around 8 or 9 on the weekends, I can’t do the 11 wake up anymore I’m too old for that….my back starts hurting if I lay there too long.  No joke) , in return I am going to bed too late to get those said 8 hours to get up early the next morning.  It’s a viscous cycle.  But on the rare occasion that I do get that rest and it’s an early rise, why not fill the kitchen with a delicious smell of muffins baking in the oven.

These cinnamon carrot muffins were quite tasty.  I love that you can see the carrot shreds throughout the muffin.  Although they are still good reheated, I really think these are best straight out of the oven.  Jazz these up with some cream cheese drizzle if you want to sweeten them up a bit.

(Printable Recipe)

Cinnamon Carrot Muffins

Recipe from Whole Living

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 tbsp wheat germ
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp kosher salt
  • 1/3 cup vegetable oil
  • 1/2 cup buttermilk
  • 2 large eggs, room temperature
  • 3/4 cup light brown sugar
  • 2 cups finely grated carrots (4-5 carrots)

1.  Preheat oven to 350 degrees.  Line a standard muffin tin with paper cups.  Set aside.

2.  Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a a medium bowl.  Set side.

3.  In a large bowl, combine vegetable oil, buttermilk, eggs, brown sugar, and carrots.  Fold dry ingredients into wet and mix until combined.

4.  Spoon batter into cups.  Bake until a toothpick comes out clean, about 19-22 minutes.  Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.

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Well….we are all unpacked and settling into the new place and the new job!  Last week I came home each night from work totally exhausted.  So needless to say I didn’t do much of anything except eat some dinner and go to bed.  I was going through my pictures the other day and came across this bread.  I can’t believe I forgot to post it earlier.  This was another one of the successes from the big baking weekend.  Along with these and these!

The flavor of this bread is so warm and comforting.  And I love the big chunks of apples!!  Other than peeling and chopping the apples, this bread comes together pretty quick.  It makes a yummy compliment to any morning coffee or tea.

Thanks for stopping by!  Happy Monday!!

 

(Printable Recipe)

Apple Cinnamon Bread

Recipe from Two Peas and Their Pod

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • 2 cups peeled and chopped apples (about 2 apples)

Topping

  • 1 tbsp brown sugar
  • 1 1/2 tsp granulated sugar
  • 1/2 tsp cinnamon

1.  Preheat oven to 350 degrees.  Grease an 8×4 inch loaf pan.  Line the bottom with parchment paper, then grease the parchment paper.  Set pan aside.

2.  In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, allspice, and cloves.  Set aside.

3.  In a large bowl, beat the eggs on medium speed for about 30 seconds.  Add in the oil, applesauce, and vanilla and mix until smooth.  Next, ad the sugar and mix until well combined.

4.  With the mixer on low speed, gradually add the flour mixture and mix until the flour is just barley combined.  Gently fold in the apples with a rubber spatula.  Pour the batter into the prepared loaf pan.

5.  In a small bowl, mix together the brown sugar, granulated sugar and cinnamon.  Sprinkle evenly over the batter in the loaf pan.  Bake for 50 to 55 minutes, or until the loaf is golden and a thin knife inserted in the center comes out clean.

6.  Cool the bread in the pan for about 10 minutes, then run a dull knife around the sides of the loaf and turn it out on a cooling rack.  Remove the parchment paper and place right side up.  Cool completely before slicing.  Wrap leftover loaf in plastic wrap and store at room temperature.

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