RSS Feed

Tag Archives: Cinnamon

Morning Glory Muffins

I love muffins and quick breads, muffins are even better on the go.  Unfortunately muffins are usually loaded with fat and sugar.  After reading a mix of morning glory muffin recipes I figured my recipe out.  I actually forgot about this recipe from a few years ago.  Until my Grandma gave me a large bag of carrots from the garden, I knew I would use some for baking and this recipe popped into my head.

This recipe uses two fruits and two vegetables and just a bit of sugar. The kids love these muffins and the possibilities are endless.  You could add in raisins, nuts, or chocolate chips for a real treat.  Don’t worry if you don’t have some of the fruit and vegetables substitute out for your favorite or more of another.

Morning Glory Muffins:Morning Glory Muffins

  • 1 cup flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup sugar
  • 1/2 tsp salt
  • 2 Tbs flaxseed meal
  • 1 Tbs cinnamon
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup applesauce
  • 1 banana, mashed well
  • 1 1/2 cup carrot, grated
  • 1 cup zucchini, grated
  • 1 cup apple, peeled and grated
  • 1/2 cup orange juice or apple juice

Whisk or sift together flours, baking powder,baking soda,sugar,salt, cinnamon and flaxseed meal.

In a mixer or large bowl combine eggs, vanilla, all fruits, and juices. Morning Glory Muffins Add in the dry mixture until just combined. Scoop evenly into lightly greased muffin tins, about 18 regular muffins.

Bake at 375 degrees for about 15 minutes.  Cool and enjoy!

(adsbygoogle = window.adsbygoogle || []).push({});

Advertisements

Sweet Potato Spice Bread

I had a rather large bag of sweet potatoes to use up.  Usually we eat them rather quickly but I guess I had no motivation.   I planned on making some mashed sweet potatoes to go along dinner.  With the leftover sweet potatoes in the fridge the plan was to eat them up.

My Grandmother passed me some Taste of Home magazines she was through with.  I found a recipe for Sweet Potato Bread that I needed to try, as I am sucker for quick breads.  Grandma always has quick bread at her house.  She often served little quick bread sandwiches to us for snack.  Filling the quick bread with peanut butter or cream cheese was so exciting as a kids.  As it turns out my kids love these little sandwiches also.

Sweet potato spice bread turned out great, very similar to a pumpkin bread.  Unlike the original recipe I reduced the sugar and fat by substituting the oil out.  This bread has just a bit of spice and is filled with raisins, and nuts would be great but Mr.Picky will not tolerate them.  The only think I would do differently is whip or blend my sweet potato instead of mashing it.  Mr.Picky questioned the chunks and I lied and said it was pumpkin.

Sweet Potato Spice BreadSweet Potato Spice Bread:

Yields: 2 (9×5″) loaves

  • 3 1/2 cup flour
  • 2 cup sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp ground cloves
  • 4 eggs
  • 2 cup mashed or whipped sweet potatoes
  • 2/3 cup unsweetened applesauce
  • 2/3 cup milk
  • 2 Tbs flaxseed meal
  • 1 cup raisins
  • 1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees.

Sift together flour,baking soda,salt, baking powder, cinnamon,ginger, and cloves.

In a stand mixer or large mixing bowl whisk together eggs, sugar,applesauce, flax-seed, milk, and sweet potatoes.

Add in the dry mixture until just combined.

Fold in raisins and nuts until all are combined.

Grease 2 (9×5″) loaf pans.  Split the batter evenly between the pans.

Sweet Potato Spice Bread

Bake at 350 degrees for 55-60 minutes.  Cool in pans about 15 minutes before turning out.

 


(adsbygoogle = window.adsbygoogle || []).push({});

 

Blueberry Upside Down Cake

Once again I needed a dessert to bring to a dinner, Thibeault’s Table: Blueberry Upside Down Cake was the recipe of choice that day.  Two reasons it was on my list of recipes to try and I had all the ingredients on hand.  I selected the right dessert because this turned out great.

This cake could pass as a coffee cake and I would probably serve for brunch.  The berries were a great combo with the somewhat cinnamon flavored cake.  The cake was not to sweet and not dry.  When I left the event I took the first few slices home and left the remaining.  I received a call to say my tray was clean and every bit of dessert was gone.

All those berries I so diligently picked and froze all summer are finally paying off.  I have made some great desserts lately with frozen berries.  I am so glad to enjoy a bit of summer in the dead of winter.  Berries just make me happy!

Blueberry Upside Down CakeBlueberry Upside Down Cake:

  • 1/4 cup melted butter
  • 1/2 cup brown sugar
  • 2 cups blueberries, fresh or frozen
  • 1 Tbs lemon juice
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup milk
  • 1 1/3 cup flour
  • 2 tsp baking powder

In a 9″ square cake pan prepare by lightly greasing or spraying with baking spray.

Combine melted butter and brown sugar.  Spread evenly on the bottom of the pan.

Sprinkle the sugar layer with the berries and sprinkle those with the lemon juice.

Blueberry Upside Down Cake

Meanwhile for the cake:

Cream butter and sugar until light.  Beat in eggs and vanilla.

Sift together the salt, cinnamon, flour, and baking powder.

Alternate adding the dry ingredients and milk to the butter mixture.  Mix until smooth.

Spread the cake batter over the blueberries evenly.

Bake at 350 degrees for 45-50 minutes.

Blueberry Upside Down Cake

Let cool completely and turn out onto a platter or plate.

(adsbygoogle = window.adsbygoogle || []).push({});

Candied Cinnamon Sugar Almonds

candied sugar cinnamon almonds in the slow cookerLast year my sister turned me on to Dimples and Tangles: CANDIED CINNAMON SUGAR ALMONDS.  This year for the holidays I got around to making them myself.  I enjoyed just about the whole batch myself.  I was inspired by their recipe but reduced the sugar and salt amount.

I can’t control myself around these delicious candied nuts. They make a great alternative to cookies to give away during the holidays.  I did share a few but was more than guilty of eating most of them myself over a few weeks time.

The best part of this recipe is they are made in the slow cooker or crockpot.  You do have to stir them often so they are not to be forgotten in the pot.  Another plus would be the wonderful fragrance your home is filled with as these cook.  You will be ready to steal a few before too long.

My kids also love these almonds which is good because almonds are healthy.  Okay, maybe not when covered in sugar but I am not one to nit pick.  In fact my 2-year-old was caught up on the counter numerous times eating them out of the plastic bag.  He couldn’t help himself they are that good!

Candied Cinnamon Sugar Almonds:

  •  1 egg white
  • 1 1/2 tsp vanilla
  • 1/2 tsp sea salt
  • 3 1/2-4 cups raw almonds
  • 1 1/4 cup sugar
  • 1 Tbs cinnamon
  • 2 Tbs butter, in chunks

Whisk together egg white, vanilla, and sea salt in a large bowl.

Add the almonds and stir until coated.

Candied Sugar and Cinnamon Nuts in Slow cooker

Turn the slow cooker to high heat and add in the chunks of butter.

In a separate bowl combine sugar and cinnamon.  Once combined add to almonds and again stir until coated.

Pour the coated nuts onto the butter and add the lid.

Cook on high for 2 hours stirring every 20-25 minutes, more often at the end so they do not burn.

Pour hot nuts on to a few sheets of wax paper to cool.  Break apart if needed.

Store in an airtight container or bag.
//

Iced Pumpkin Cookies

This recipe is one of the few sweet recipes Mr.Picky requests.  It isn’t fall or hunting season without a fresh batch of Iced Pumpkin Cookies.  His sister would send batch after batch up hunting with him and his father.  When I married Mr.Picky this became my job.  I never did get the exact recipe she uses because she combines a few she found.  So I did the same and Mr.Picky is happy with what I came up with.

Iced pumpkin cookies are not too sweet and most of the sweetness comes from the light icing.  The spicy cake-like texture is something unique to these cookies.  They also taste amazing for breakfast with coffee.

Iced Pumpkin Cookies

Iced Pumpkin Cookies and Big Soft Ginger Cookies!

Iced Pumpkin Cookies:

  • 1/2 cup butter, softened
  • 1 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup pumpkin purée
  • 2 1/2 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp salt

Icing:

  • 2 cup confectioners or powdered sugar
  • 3 Tbs milk
  • 1 Tbs butter,melted
  • 1 tsp vanilla

Let us start with the cookies:

In a bowl combine all dry ingredients and whisk or sift together, set aside.

Cream butter and sugar until light in color and fluffy.

Add in pumpkin,vanilla, and egg mix until creamy.

Add in the sifted dry ingredients until the mixture is combined.

Preheat oven to 350 degrees.

Drop even scoops of dough onto a cookie sheet, I slightly flatten mine with either my fingers or the bottom of a floured glass.Iced Pumpkin Cookies

Bake for 15-20 minutes.  Allow cookies to cool on pan 1-2 minutes and remove to cool on a wire rack.

Combine glaze ingredients until smooth.  Either drizzle or dip the top of the cookie in the glaze.  Allow the glaze to set before serving or storing.Iced Pumpkin Cookies
//

Pumpkin Pancakes

It is pumpkin time and this week I made three pumpkin items with a large can of pumpkin.  Pumpkin pancakes are the kids favorite pancakes especially just cold plain.  They almost taste like you are eating a muffin or cookie but less messy because they are in pancakes form.

My sister showed up one day last fall with a plate of pumpkin pancakes.  She told me I could find the recipe Pumpkin Pancakes-Allrecipe.com.  I have been making them since.

These pancakes are not overwhelming in flavor but have just the perfect amount of spice.  They are a denser pancake but I have add a bit extra baking soda to fluff them up a little more.  I found the original recipe to not cook all the way through sometimes.  I hope your family enjoys this fall treat!

Pumpkin Pancakes

Pumpkin Pancakes:

  • 1 1/2 cup milk
  • 1 cup pumpkin purée
  • 1 egg
  • 2 Tbs oil
  • 2 Tbs vinegar
  • 3 Tbs brown sugar
  • 2 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp salt

Combine milk, pumpkin, egg, oil, vinegar, and sugar in a large bowl.  Whisk until smooth.

Sift together the dry ingredients and combine into the pumpkin mixture.  Again whisking until smooth.

Pumpkin Pancakes

Heat a griddle to about 350 degrees or a frying pan to medium high heat.  Scooping about 1/4 cup of batter at a time flipping pancakes once brown on each side.  About 2 minutes on each side.

Pumpkin Pancakes

Enjoy plain or with warm maple syrup.

Applesauce Pancakes from scratch

Applesauce Pancakes by scratchSo pancakes usually just do nothing for me.  They usually just feel heavy in my stomach and are a bit sweet with syrup on them.  Rarely do I make them and if I do I want good pancakes by scratch.  When looking for a new recipe to try I came across Mom’s Applesauce Pancakes Recipe – Allrecipes.com.  I found this last year just after I had finished canning about 25 quarts of applesauce.

My kids loved this recipe and enjoy eating them both fresh and cold for snack later in the day.  The smell alone as they cook is like a fresh apple pie in the oven.  A bit of maple syrup is pretty tasty on this apple cinnamon flavored cake.  Unlike the original recipe which can be made with boxed pancake mix, I have altered the recipe to be completely homemade.

Applesauce Pancakes:

  • 1 1/2 cup flour
  • 1 tsp salt
  • 3 1/2 tsp baking powder
  • 1 Tbs sugar
  • 1 tsp cinnamon
  • 2 Tbs butter, melted
  • 2 eggs
  • 1 tsp lemon juice
  • 1 cup applesauce
  • 1 1/4 cup milk

Combine flour, salt, sugar, and cinnamon.  Whisk until combined well.

Add in remaining ingredients and whisk until smooth.  If the batter is thick for your liking, simply add a bit more milk.

Does it look a little purple?  It is probably because I used blackberry applesauce but regular is great.

Does it look a little purple? It is probably because I used blackberry applesauce but regular is great.

Prepare as you would any other pancake batter.  I cook mine on my electric skillet set to 350 degrees or in a pan over medium heat.  Cook pancakes until bubbles form on the cake and flip, continue to cook about 1 minute more.

%d bloggers like this: