Tag Archives: Cinnamon

Cinn-licious Chia Overnight Oats

I am pretty routine when it comes to breakfast staples. If it is not oats & eggs it is probably Greek yogurt and eggs. That said I like to spice up the different variations or combine the two.

This recipe I usually heat up but since today there is a heat advisory for our county. I decided to keep this breakfast cool.

Serving size: one just for me

Ingredients:

1/4 cup plus 2 tablespoon of old fashioned oats

1/2 cup unsweetened vanilla almond milk

1 1/2 cup water

1 teaspoon of Ground Vietnesmeese Cinnamon

1 tablespoon of chia seeds

2 packets of truvia

1/4 teaspoon pure vanilla extract

1 cup of frozen blueberries

24 oz mason jar
Directions:

1. Place the first 7 ingredients in a mason jar.

2. Add blueberries place the lif and seal on the jar. Give the jar a good shake. Place in the refrigerator overnight and allow the ingredients to marry.

3. In the morning give the jar a good shake and enjoy. These oats are very liquidy. You can almost drink them so they would be a good for a long morning commute.

Classic Coffeecake Remake

My mom growing up always made coffeecake on the weekends. I love the smell of the cake baking in the oven. I find it ironic years later to learn there is no coffee in the actual cake (how disappointing!!). The baked good just pairs so nicely with a strong cup of coffee, is where I am sure the name stemmed from.

Today is an eventful day, we are finally planting our garden. My grandfather provided us with a lot of starter plants this past week. We just recently came back from vacation and have not had time to put in a garden. He is visiting us for a father’s day picnic next week. I want to make sure we get everything planted before he reviews our garden. My husband tried to start the rototiller Friday and it would not budge. Luckily our neighbors are going to let us borrow their tracker rototiller attachment. As a jester of gratitude, I baked this breakfast treat for them.

This cake is fairly large and I baked the coffeecake in my pampered chef stoneware bunt pan. I love, love stoneware for baking. Stoneware makes all baked goods cook so much more evenly. I also cut the sugar down significantly and swapped out the sour cream for nonfat greek yogurt. I did decrease the butter by half as well and used unsweetened applesauce in it’s place, which adds moisture and sweetness but also helps cut down on the saturated fat.

This recipe yields 16 to 20 servings

Ingredients:

2 cups whole wheat pastry flour

2 cups AP flour

1 3/4 cup of sugar, push 1/4 cup later for cinnamon and sugar swirl

2 TB of ground Vietnamese Cinnamon

4 Eggs

2 cups of plain greek non fat yogurt

1 tsp kosher salt

1 tsp baking soda

1 stick of unsalted butter (1/2 cup); softened to room temperature

1/2 cup of unsweetened applesauce

2 tsp of high quality pure vanilla extract

Directions:

Preheat oven to 350 degrees. Generously cooking spray a large bunt pan and set aside.
In a large bowl mix together thoroughly the flours, salt, and baking soda. Set aside.
Place in a stand mixer bowl the butter, & 1 & 3/4 of the sugar, using paddle attachment cream the two together. Add in applesauce and vanilla and continue to mix to incorporate the ingredients together. On low speed, add in the egg one at a time. Allow for each egg to incorporate into the batter before adding another egg.
Add 1/3 of the flour mixture to the egg batter, continue the mixer speed on low. Once incorporated add 1/3 of the greek yogurt, repeat until flour and yogurt are gone.
In a small bowl take the cinnamon and remaining 1/4 cup of sugar and mix together, set aside.
Take 1/3 of the batter and spread with rubber spatula on the bottom of the greased bunt pan. Sprinkle evenly with 1/3 of the cinnamon sugar blend. Repeat the steps two more times, until no batter and cinnamon blend remain. Bake in a preheated oven at 350 degrees for 60 -65 minutes or until cake tester or toothpick comes out clean.
Place the bunt pan on a wire rack, allow the cake to remain in the hot pan for 15 minutes to cool slightly. After the 15 minutes have elapsed, remove the cake from the pan and allow to cool on wire rack until you are ready to serve the cake.

Enjoy!

Applesauce Cinnamon Ornaments

We used to make these as kids! My mom would make the dough and my sister and I would get the big job of cutting the shapes. Oh I love the smell of these keepsakes! They always last a few years.

***Warning these are not edible***

Ingredients:

7.75 ounces of ground cinnamon (use the dollar store kind)

12 oz unsweetened applesauce

Scant water if necessary

Directions:

1. Warm applesauce in microwave for 30 to 60 seconds. Be careful applesauce maybe hot!

2. Add ground cinnamon to applesauce. Mix with spatula. You might have to add some water to get to correct consistency.

3. Roll out to wanted thickness on pastry mat. Use your favorite cookie cutters to shape your ornaments.

4. Place ornaments on wax paper. Store in an area where you can let stand for a week to dry.

5. Once the ornaments have completely dried you can decorate them as you wish.

This is my mom’s original copy of the recipe! You know it’s a good one when they look like this.

Cinnamon Chip Donuts with Vanilla Glaze

What to bake? What to bake? The first item that came to mind was donuts! My husband loves donuts but generally the fried kind. This morning I decided for something a little lighter for spring.

This recipe yields 9 donuts using the Wilton donut pan.

Predirections spray donut pan with cooking spray and set aside. Preheat oven to 350 degrees

Donut Ingredients:

1/2 cup AP flour

1/2 cup whole wheat pastry flour

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tsp baking powder

1/4 baking soda

1/4 cup skim milk

1/4 cup fat free sour cream or Greek yogurt

1/3 cup raw sugar

3 TB egg white substitute or 2 egg whites

2 TB canola oil

1/2 tsp pure vanilla extract

Vanilla Glaze

4 1/2 tps fat free half and half

1 tsp pure vanilla extract

1/2 cup confectionary sugar

(2-3 TB Optional cinnamon chips)

1. Mix flours,baking powder, baking soda, cinnamon, and nutmeg into a medium to large sized bowl.

Set aside.

2. Place egg substitute, vanilla, milk, sour cream, raw sugar, and canola oil into medium sized medium. Stir to incorporate.

3. Pour dry ingredients into the wet ingredients. Mix to combine however be careful not to over mix.

4. Add batter using spatula to fill a piping with large round tip. Fill greased donut tin.

5. Bake for 8-9 minutes or until tooth pick comes out clean. Bake at 350 degrees be careful this little circles of love bake fast!

6. Remove from pan and let rest for 5 minutes. In the meantime prepare the glaze.

7. Place glaze ingredients in a shallow bowl, whisk.

8. Dip each donut into the glaze and swirl to prevent excess glaze from running down the donut.

9. Add cinnamon chips if you wish.

Cinnamon Vanilla Rhubarb Jam

Good golly Miss Molly, I had to post this recipe! I had two people tell me it’s the best jam they have ever had! And one person say it’s the best rhubarb jam they have ever ate! As you all know! This summer we had bushels of rhubarb. I have always wanted to make jam with it but never had the chance! This summer I made the time and boy I am sure glad I did. The original recipe stemmed from this post on cinnamon jam.

Ingredients:
12 cups chopped rhubarb
1 TB Vietnamese ground cinnamon
2 TB fresh lemon juice
2 cups of water
13 cups of sugar
1 TB pure Mexican Vanilla extract
6 TB Fruit pectin (2 boxes)

Directions:

Wash jars and screw bands with hot soapy water. Set aside to completely dry . Get your water ready (hot/boiling) for canning fill water in stock pan on stove enough to cover the lids of the jars.

In a separate sauce pan heat your lids in boiling water until you start Canning.

Place chopped rhubarb and water in 7 to 8 quart pot bring to a boil and reduce the heat and simmer for 2 to 3 minutes.

Stir in pectin, & lemon, and bring to a rolling boil on high heat. Make sure to stir constantly.

Stir in cinnamon and sugar and allow sauce to return to a rolling boil. Once the mixture starts to boil consistently allow to boil for one minute. Continue to stir constantly. Remove the pan from the heat and skim off the white residue with metal spoon and add in the vanilla stir well.

Ladle jam immediately into prepared mason jars or jelly jars using a funnel. Fill jar to 1/8 top & wipe jar, rim, & threads completely dry or the jars may not seal appropriately. Place two part lids on jars and screw the band on on tight.

Place the vessel (after the lid is placed on jar tightly) into the water bath make sure to submerge fully with 1-2 inches above jar. Allow jars to rest in gentle boiling water for 10 minutes to seal the lids. You may need to cover the stock pot with a lid.

Remove jars from pan with canning tongs and allow to dry upright on towel to cool completely. Once jars have cooled off check to make sure they sealed properly. To make sure jars sealed properly press down on center of the lids and if centers bounce back jars did not deal and refrigerate right away.

This recipe yields: 14 1/2 cups of jam!

Churro muffins… I miss Mexico

My husband and I just got back from Mexico! One of his favorite foods to eat during our adventure were the churros! I wanted to surprise him by making this treat after our long day of traveling yesterday. This is my take on the churro as a muffin (which traditionally churros are fried doughnut like sticks). I added some fiber with the whole wheat pastry flour and used a more heart healthy fat instead of butter or vegetable shortening in the dough batter. I also added a special touch with vanilla and I know traditional churros are not made with vanilla but I had to add it to kick the recipe up a notch!

Not to mention I couldn’t wait to use our Mexican vanilla!! Let me just say that I would make a trip to back to Mexico just to buy this type of vanilla for the flavor it brings to everything you add it to!

Ingredients:
1/2 tsp Mexican vanilla pure
1/2 tsp nutmeg ground
1/4 tsp cinnamon ground
1.5 cups of cake flour
1.5 cups of whole wheat pastry flour
1/2 cup raw sugar
1/2 cup sugar
1 TB baking powder
1 tsp kosher salt
2/3 cup canola oil
2 farm fresh eggs
1 cup skim milk

Topping

2 TB butter unsalted melted
Cinnamon & sugar blend
1/4 cup for for cinnamon sugar blend
1 1/2 tsp for cinnamon sugar blend

Directions:

Preheat oven to 325 degrees

Line 18 muffin tins with silicone liners and spray with cooking spray to prevent sticking set aside.

In a medium bowl mix together flours, baking powder, salt, nutmeg, and cinnamon. Set aside.

In a separate large bowl whisk together oil, sugars and vanilla.

Add dry ingredients into wet batter in three increments. Alternating dry with milk.

Whisk together well after each addition.

Everything should be incorporated without any dry residue remaining in the bowl. Before moving on.

Portion out equal amounts into each muffin cooking sprayed liner. If you use a size 60 scope the recipe will yield 18 muffins.

Bake muffins at 325 degrees for 26 to 28 minutes (or until toothpick comes out clean).

Let muffins cool in pan for 5 minutes.

In the meantime in a microwaveable shallow dish melt butter in microwave ( 30 to 45 seconds) until liquid.

In another small shallow bowl mix cinnamon and sugar together preferably in a similar bowl.

Once muffins have cooled slightly in the tins (as mentioned above for 5 minutes), dip muffin top in butter quickly and let excess butter drip off.

Then dip into cinnamon and sugar blend.

Enjoy!

Apple Whole Wheat Muffins

I am a true believer of an apple a day will keep the doctor away! I am an avid follower of that saying. Here is an easy way to add some apple into your diet if have a love of apples like I am.

Ingredients:
1 cup of shredded apple ( no need to peel) you need they extra fiber !!
1 1/2 cup whole wheat pastry flour
1/2 cup raw sugar
1/2 tsp ground high quality cinnamon
1/4 tsp ground nutmeg
1 3/4 tsp baking powder
1/2 tsp salt
1/3 cup canola oil
1/4 cup egg substitute or 4 egg whites
3/4 cup (6oz) vanilla fat free yogurt
Zest of one small orange
1/2 tsp Mexican Vanilla or high quality vanilla
Cooking spray

Topping
Cinnamon and sugar to taste
Cooking spray

This recipe yields 12 muffins

Directions:

1. Preheat oven to 350. Line 12 standard muffin tins

2. Take flour, sugar, baking powder, salt, spices and zest of orange place in a large bowl and whisk together.

3. In a small bowl mix together yogurt, egg substitute, vanilla, and oil.

4. Pour liquid batter into dry ingredients.

5. Fold the batter together try not to over mix.

6. Add shredded apple.

7. Fold apples into batter.

8. Potion out using 2 oz scoop into lined and cooking sprayed
muffin tins.

9. Bake for 22-23 minutes on 350 degrees.

10. Let muffins cool in tin for 3 to 5 minutes remove from tin spray with cooking spray and sprinkle with cinnamon and sugar.

Enjoy!

Cinnamon Rolls with Maple Glaze

I have been wanting to make cinnamon rolls for a while now and this recipe is a nice size for a small crowd. All the recipes I’ve encounter make 12 or 24 large rolls which has deterred me from making them. Little treats of sweetness are permitted from time to time especially on a Sunday morning with a nice cup of coffee. The smell of these tasty rolls in the oven will wake up your husband and have him asking for seconds. This recipe was adapted from TOH.

This recipe yields 8 small Rolls

Dough Ingredients:

79 milliliters of warm skim milk

2 1/2 TB of maple syrup

3 TB of unsalted butter (softened)

1/4 Tsp Kosher salt

2 tsp of active dry yeast

1 1/4 Cup of Bread Flour

1/4 Cup of Whole Wheat Flour

1 TB egg substitute

Filling Ingredients:

4 TB of Brown Sugar

1 TB of Bread Flour

2 Tsp of ground Vietnamese Cinnamon

3 TB of unsalted Butter

Maple Icing:

1/2 Cup of Confectioner’s Sugar

1 1/2 TB of Unsalted Butter

1 1/2 TB of Maple Syrup

1 Tsp skim milk

1/4 tsp of Mexican Vanilla

In standing mixer place the first seven ingredients in the bowl and set mixer with dough hook attachment. Use dough hook and knead dough for 6 to 8 minutes on medium speed. Dough will form a ball shape.

Cooking spray a glass bowl and place dough in bowl covered with plastic wrap for 60 to 90 minutes (or until dough doubles in size ).

Once dough has doubled; roll out

On lightly floured surface. Roll dough into one 12-in. x 7-in. rectangle.

In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs.

Sprinkle evenly the brown sugar mixture over the rolled out dough.

Roll up jelly-roll style, starting from a long side; pinch seam to seal.

Cut in half with sharp knife.

Then half the halves and so on.

Until you get 8 slices. Place cut side down in one greased 8 x 8-in. baking pan.

Cover and let rise in a warm place until doubled, about 20 minutes.

Bake at 375° for 23-25 minutes or until golden brown. Cool on a wire rack for 5 minutes.

Meanwhile, in a small bowl, combine the confectioners’ sugar, butter, syrup, vanilla, and enough milk to achieve desired consistency.

Spread over warm rolls. Yield: 8 rolls.

Baked Whole Wheat Cinnamon & Sugar Donuts

I asked my husband last night, “what would you like for breakfast tomorrow” and he responded “Cinnamon and Sugar Donuts” no added frills. I dare not deviate from the request, even though I wanted to add pumpkin …just saying

Ingredients:
1 cup whole wheat pastry flour
1 cup AP Flour
2 eggs
1 TB canola oil
1/2 cup sugar &,1/4 for for cinnamon sugar
1 tsp cinnamon and 1 1/2 for cinnamon sugar blend
1/2 TB baking powder
1/4 cup & 1/8 cup skim milk
Pinch of nutmeg

Directions:,

Preheat oven to 350!

Spray with cooking spray your donut mold.

In a medium bowl mix canola oil and sugar.

Add one egg at a time.

In a separate bowl blend flours, baking powder, salt, 1 tsp cinnamon, & nutmeg.

A whisk works well for this.

Alternate flour and milk into sugar batter.

Taking turns batter will look like this make sure to mix on low after each addition.

Refrigerate batter for 1-2 hours.

Place batter in frosting piping bag with large tip and fill the donut molds accordingly.

While donuts are baking mix remaining sugar and cinnamon in either paper bag or ziplock bag and set aside.

Bake donuts on 350 for 7 to 8 minutes. Test using toothpick method.

Let cool in pan for about one minute.

While still hot toss into sugar & cinnamon blend.

Pumpkin Butter

I just love fall! One of my favorite things about it is pumpkin dishes and baked goods. This recipe uses fresh pumpkin that was first roasted in the oven for 90 minutes on 350 degrees face down. For full details check out roasted pumpkin puree.

Ingredients :
10 cups of roasted pumpkin purée
1 cup brown sugar
3 cinnamon sticks
1 TB of pumpkin pie spice
1/4 cup Apple cider

Directions:

1. Place the pumpkin purée in a slow cooker. Add remaining ingredients in your crock pot.

2.Place the slow cooker on low. Stir pumpkin mixture every hour and cook for 3 to 4 hours.

3. Remove cinnamon sticks and purée with emulsion blender or place in a food processor and pulse until well blended and no signs of stringy pumpkin remain.

4. Enjoy on crackers or my sister’s favorite with cottage cheese .

Yields 8 cups of apple butter! Enjoy

A Pinch of Luv

from scratch baking and cooking blog

Tag Archives: Cinnamon

Cinn-licious Chia Overnight Oats

Classic Coffeecake Remake

Applesauce Cinnamon Ornaments

Cinnamon Chip Donuts with Vanilla Glaze

Cinnamon Vanilla Rhubarb Jam

Churro muffins… I miss Mexico

Apple Whole Wheat Muffins

Cinnamon Rolls with Maple Glaze

Baked Whole Wheat Cinnamon & Sugar Donuts

Pumpkin Butter