Posts Tagged ‘cinnamon’
If you enjoy carrot and banana cake you’ll love hummingbird cake. Banana, pineapple, and pecans make a moist fluffy cake topped with cream cheese frosting and even more pecans.
Over the weekend a certain family member of mine celebrated a birthday – my dad turned 70 on Sunday! We threw him party filled with all of his golf, softball, pickleball, shenanigan, etc. friends and had all kinds of things to eat such as my dad’s cook-off winning chili, corn spoon bread, sweet and sour meatballs, cocktail weenies, buffalo chicken dip, sausage cheese bread, and spinach dip. Of course no 70th birthday is complete without scads of desserts! We had potica, pineapple angel food cake, three different kinds of brownies (turtle, hot chocolate, peanut butter), and last but not least, hummingbird birthday cake!
The birthday boy requested this cake and even had a recipe saved for it. If you’ve never had hummingbird cake, it is like a fluffy version of banana bread with not only banana but also crushed pineapple, pecans, and cinnamon. It’s topped by the best kind of frosting on earth, cream cheese frosting, and then garnished with even more pecans. Basically it is a cake stuffed with some of my dad’s favorite things: fruit and nuts. After he quickly blew out the candles in one breath (and I sadly didn’t have my flash on and ended up with a blurry photo – below is staged), I made sure to slice him a piece with the most nuts on top!
One year ago: Caramel Frosted Pumpkin Mini Cakes
Two years ago: Arugula Pesto Pasta
These gingerbread cinnamon rolls topped with speculoos icing would be a great for breakfast on a holiday morning.Make it easier on yourself my preparing the night before.
Thanksgiving may still be on it’s way but I’m ready to pass over the pumpkin and start on some gingerbread. So I went ahead and made these gingerbread cinnamon rolls. If you have a lot of time in the morning, you could make these rolls all at once. Or you can divide the process by refrigerating the rolls overnight and then in the morning all you have to do is pop them in the oven. Then they get coated with a speculoos icing. Sounds like a great Thanksgiving or Christmas morning breakfast option to me.
I was inspired to make these cinnamon rolls when I got my hands on Baker’s Secret new colored metal bakeware, which are pretty enough to serve out of. Feel free to use them this holiday season for baking and serving without needing to dirty up another dish. To help you out, I have two pieces of Baker’s Secret colored metal bakeware to giveaway. Just use the Rafflecopter widget located at the end of this post.
One year ago: DOVE® Christmas Chocolate Drops
Two years ago: Penne with Trapanese Pesto
Caramel cheesecake, speculoos cookie crust, apples, more caramel, pecans, and cinnamon whipped cream. If that’s not the works for an epic caramel cheesecake I don’t know what is.
Time for the obligatory “I woke up to snow this morning” proclamation. Funny how living in the South for the past 8 years has already altered my Northerner mind set into thinking it is way too early for below freezing temperatures, let alone snow. But it will probably melt by noon so all is well, at least down here. I know some of my friends still living in the North are about to get pounded with snow. Not that they don’t know how to handle it up there but it is a bit early to be getting that much snow. Stay warm, my friends!
You will notice that I did not take the photos of this cheesecake during this snowy event. This is the dessert I made for Friendsgiving, when it was still warm and sunny out (was that really only 1-1/2 weeks ago?). Instead of making pumpkin or apple pie, since I knew we were get our fill in a couple weeks on Thanksgiving, I made a caramel cheesecake with a speculoos cookie crust, topped with apples, more caramel sauce, pecans, and even cinnamon whipped cream. And yes every last bit of it was devoured. One of my friends even took it upon himself to top his slice with all of the excess whipped cream.
One year ago: Penne with Butternut Squash, Kale, and Goat Cheese
Three years ago: Baked Apple Cider Doughnut Minis
Switch out your sweet potato casserole with butternut squash! This butternut squash casserole is sweet and creamy and topped with crispy butternut squash seeds.
Looks like sweet potato casserole doesn’t it? Well I hate to burst your bubble but it’s butternut squash and it tastes even better! Roasted with nutmeg and chili powder and then blended with honey, cinnamon, and ginger (don’t ask why I roasted with one seasoning and then added more later). Since one friend at Friendsgiving has a nut allergy I quickly substituted the nuts in the topping for butternut seeds. Now that’s how you make the most out of your squash! You could also try swapping sweet potato in your favorite casserole recipe and using butternut squash instead. You won’t be sorry. After being shocked to discover it wasn’t sweet potato, all my friends said they preferred it with butternut squash!
One year ago: Single Serving Apple Crumble
Two years ago: Homemade Peanut Butter Hot Cocoa Mix
How do you like your warm oatmeal on a cold morning? How about apples, cinnamon, raisins, and peanut butter? Dig into this bowl and maybe even drizzle some chocolate on top.
After the first successful variation of my dad’s apple harvest oatmeal turned into pumpkin pecan oatmeal I decided to try my hand at it again. Being Saturday I am sure you can guess specifically what flavor I went for… peanut butter of course! But the chocolate part of today’s Peanut Butter and Chocolate Saturday get’s benched for cinnamon and raisin. I used cinnamon raisin peanut butter for this oatmeal because I thought it would be the perfect peanut butter flavor for such a recipe. Turns out it says right on the jar that it is perfect for oatmeal, which I noticed mid-way through cooking it! Funny how things work out.
Alright I did let chocolate play a little bit with a drizzle of chocolate syrup on top. Ohio State plays Minnesota at noon today so I had to throw on at least a little chocolate to officially call it another successful #PBChocSat!
One year ago: Fiesta Alfredo Pasta Bake
Two years ago: Applesauce-Sweet Potato Pancakes
Three years ago: Crème Brulee
Enlist some self control on the front end by making a single serving batch of these pumpkin bagel bites coated in cinnamon-sugar, dipped in sweet cream cheese.
Although I love leftovers for lunch the next day, after living on my own for a long time I started craving recipes that serve just one because sometimes that giant vat of soup loses its appeal after the 5th day. This search resulted in the creation of Single Serving Sundays which documents my adventure through cooking for one. Whether you live alone or not, single serving recipes come in handy. To prove it, this week for Single Serving Sunday I invited some friends along in a link up of recipes for one.
I know I just spent the week before last bombarding you with pumpkin recipes but ’tis the season, right? And you really don’t want to miss out on this single serving recipe. If you thought you couldn’t make a small batch of bagel bites in about 30 minutes, well now you can. The best part is that they don’t require a lot of rise time. They perfectly rise on your stove top while the oven gets busy pre-heating. The only downside is that you may want more than one serving, but then again maybe it’s a good thing to force self control. How else would you be able to resist eating a giant bowl of pumpkin bagel bites coated in cinnamon-sugar and dipped in sweet cream cheese?
Stock up on some more single serving recipes:
- Cinnamon-Sugar Pumpkin Bagel Bites for One by Erin of The Spiffy Cookie
- Single Lady Banana Split by Katrina of Warm Vanilla Sugar
- Solo Fall Sweet Potato Hash by Sharana of Living The Sweet Life
- Single Serving Chocolate Chip Oatmeal Cookie by Emily of Life on Food
One year ago: Sea Salt Pumpkin Peanut Butter Cups
CINNAMON-SUGAR PUMPKIN BAGEL BITES FOR ONE
1/3 cup all-purpose flour
1 tsp active dry yeast
1 Tbsp pumpkin puree
2-3 Tbsp warm water
1/2 cup hot water
1 tsp baking soda
1/2 Tbsp butter, melted
1/2 Tbsp cinnamon-sugar
1 oz. cream cheese, room temperature
1/4 tsp vanilla extract
2 Tbsp powdered sugar
1 Tbsp heavy cream
- In a small bowl, sift together the first four ingredients. Stir in pumpkin and 1 tablespoon of warm water first. If the dough is dry, then add a little more water and mix again.
- Pour out onto a lightly floured work surface and sprinkle with flour. Knead gently until the dough comes together into a slightly sticky ball. Roll out into a 3/4-inch wide rope and cut into 3/4-inch pieces.
- In a shallow dish, combine the hot water and baking soda. Dip the pieces into the mixture and flip to coat completely. Transfer to a parchment paper lined baking sheet. Brush with butter and sprinkle with cinnamon-sugar.
- Leave in a nice warm place to rise while you preheat the oven to 450 degrees, for about 15 minutes.
- Meanwhile, in a small bowl blend together the dipping sauce. Set aside.
- Once oven is preheated and dough has risen, bake for 15-20 minutes or until golden. Serve warm with dipping sauce.
Source: Adapted from my Cinnamon-Raisin Bagel for One.
Try this homemade oatmeal recipe and you may never buy the microwave packets again. It’s hard to beat fresh apples and walnuts.
After nearly 4 years of blogging I’ve started what many food bloggers have done before me – remaking old recipes. The pictures from those early years not only do not do the recipes justice, but they may have been overlooked or forgotten after all this time which does not suit them. One recipe in particular is my dad’s apple harvest oatmeal. This is the oatmeal that ruined me for the instant microwave packets. In my world, nothing can compare to this oatmeal except maybe variants on the additional ingredients. For example, I recently shared the recipe for a pumpkin version which was a fun fall flavor change-up.
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The combination of pumpkin, peanut butter, and chocolate may seem strange at first, but soon you will realize that these rich, salty, and sweet flavors belong together.
Hi and welcome to day 5 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Check out all the #PumpkinWeek Bloggers and their recipes:
- Pumpkin Pie Granola by Love and Confections
- Meatloaf-Stuffed Mini Pumpkins by Culinary Adventures with Camilla
- White Chocolate Reeses Pumpkin Blondies by The Spiffy Cookie
- Pumpkin and Corn Chowder by Curious Cuisiniere
- Buttermilk Pumpkin Pancakes by Life Tastes Good
- Pumpkin Spice Cookie Blossoms by A Day in the Life on the Farm
- Curried Roasted Pumpkin Hummus by A Kitchen Hoor’s Adventures
- Pumpkin Praline Brownies by My Catholic Kitchen
- Slow Cooker Pumpkin Butter by Making Miracles
- Pumpkin Biscotti by The Pajama Chef
- White Chocolate Chip Pumpkin Cake by Dizzy Busy and Hungry
If you think the combination of pumpkin and peanut butter is weird, well then I am here to prove you wrong. The phrase “don’t knock it ’til you try it” definitely applies here. I saw the light a year ago when I first tried this combo in pumpkin peanut butter cups. Rich pumpkin, salty-peanut butter, and sweet chocolate. I see no problems here. Even bloggers such as Jenny (Picky Palate), Sommer (A Spicy Perspective), and Jessica (How Sweet It Is) are in on the pumpkin+peanut butter party so why arn’t you?
Sadly it took me another year to dabble with this combination of flavors again but it’s back thanks to the Reese’s orange-white chocolate pumpkin-shaped cups. You could of also use regular white chocolate Reese’s cups but the pumpkin ones are perfect for the season. I chopped them up and mixed them into the pumpkin blondie batter and then also pressed some into the top as well to make use of their cute shape.
One year ago: Sunny Anderson’s Spicy Macaroni and Cheese
Two years ago: Chicken in Basil Cream Sauce
Wake up to a warm bowl of pumpkin pie in oatmeal form with crunchy pecans. You’ll never go back to that instant stuff again.
Hi and welcome to day 4 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Check out all the #PumpkinWeek Bloggers and their recipes:
- Pumpkin Tres Leches by Love and Confections
- Spiced Pumpkin Butter by Culinary Adventures with Camilla
- Pumpkin Spice Palmiers by That Skinny Chick Can Bake
- Pumpkin Pecan Oatmeal by The Spiffy Cookie
- Mini Healthy Pumpkin Pies by Happy Food Healthy Life
- Easy Pumpkin Caramel Sauce by Lady Behind The Curtain
- Savory Pumpkin Tart by The Not So Cheesy Kitchen
- Pumpkin Pie by A Day in the Life on the Farm
- Pumpkin Chocolate Chip Cookies by Making Miracles
This oatmeal was a spur of the moment improvisation by my dad. I had some leftover homemade pumpkin puree and he decided to try it in his trusty oatmeal recipe, substituting for the chopped apples. The result was pumpkin pie in oatmeal form! I even put some spiced pecans on top.
If you’ve never had homemade oatmeal before you are severely missing out. Nothing beats a warm bowl of homemade oatmeal in the morning, especially during the cooler fall months and it couldn’t be easier to make. This morning my dad and I are going on a hike to see the fall colors and I may need to make another batch of this in preparation.
One year ago: Pumpkin Popcorn Balls