Posts Tagged ‘cinnamon’
Cinnamon-Chocolate Chip Pancakes #recipesfromtheheart
June 16, 2013 | 
Author Happy Father’s Day! Today’s event is being hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. They teamed up with their blogger friends to help raise awareness and support for Cancer and Hospice today in memory of Kim’s dad. We encourage everyone to read the posts and share their own experiences with cancer. We also would like to encourage everyone to donate to the Canadian Cancer Society, the American Cancer Society
Be sure to check out everyone else’s posts today:
Vanilla Bean Ice Cream with Home-made Strawberry Topping by Cravings of a Lunatic
Chili Verde by Juanita’s Cocina
S’Mores Brownies in Jars by That Skinny Chick Can Bake
Dark Chocolate and Orange Muffins by The Dutch Baker’s Daughter
Boston Cream Pie by Pass The Sushi
My Fathers Day Recipe Round Up by Curry and Comfort
Tropical Smoothie by Dinners, Dishes and Desserts
Mini Gugelhupf by Masala Herb
Sauteed Strawberry and Sugarsnap Salad by Cook The Story
Cranberry Cashew Breakfast Muffins by In Fine Balance
Arugula Salad with Sundried Tomatoes and Mushrooms by Crazy Foodie Stunts
Spicy Beef Sliders by Katie’s Cucina
Thai Red Curry Soup by Damn Delicious
Suman (Sweet Rice and Banana Leaves) by Culinary Adventures with Camilla
Fresh Vegetable Salad by White Lights on Wednesday
Peanut Butter Cup Ice Cream Sundae by The Girl in the Little Red Kitchen
Cinnamon Chip Cookie Butter Bars by The Messy Baker
Berry/Cherry Fro-Yo Ice Cream by Cookistry
Honey Beer Bread by Hungry Couple
Cinnamon-Chocolate Chip Pancakes by The Spiffy Cookie
Chocolate Cherry Granola Bars by Sweet Remedy
Cookies and Cream Brownies by Cooking in Stilettos
Blueberry Lemon Cake by Roxana’s Home Baking
Angel Cake by Ninja Baking
Knit (or crocheted) Grey Brain Cancer Mustache Pin by Knit, Purl, Damn!
As for me, I have been lucky enough to not have too many people in my family suffer from cancer, or myself (yet). Skin cancer seems to run in my family, but it is uncertain if it is a genetic predisposition or just lack of sunblock when they were younger. My father has had a few spots removed and so far nothing too serious has popped up. My uncle had prostate cancer but it was taken out. My step father was also diagnosed with prostate cancer not too long ago, and the treatment is going very well. However, I have lost a couple to cancer. My grandmother’s sister (my grand-aunt?) died of colon cancer and a couple years ago my step grandmother died from pancreatic cancer just shortly after being diagnosed. Many family members stayed with her and my step grandfather at their home throughout the battle and end, and today’s post is in honor of them and all my other family members who have either fought their own battle or helped someone else through theirs.
Since it is father’s day I am sending some extra love to my father, who is the pancake king in my life. Growing up it’s wasn’t just a question of whether we wanted pancakes, eggs, or waffles for breakfast, but what KIND? Pumpkin, applesauce, buttermilk, and oatmeal were the most popular but every now and then something new would appear on our plates. So today I am making pancakes for my dad. Well, digital pancakes since he is 6 hours away from me, but nonetheless I think he would enjoy these pancakes because of the fruit topping. And since it is also Single Serving Sunday these serve one, so whip up a batch for the dad in your life.
CINNAMON-CHOCOLATE CHIP PANCAKES
Serves 1 (makes 3 pancakes)
Ingredients:
TOPPING
1 Tbsp lowfat Greek yogurt (I used 2% plain Chobani)
1/4 tsp grated orange zest
1 tsp sugar
PANCAKES
1/4 cup whole-wheat flour
3 Tbsp quick-cooking oats
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp cinnamon
1/8 tsp salt
1 egg white, lightly beaten
1 tsp honey
1 Tbsp mini semi-sweet chocolate chips, plus more for topping
1/2 cup 2% milk
Vegetable cooking spray
1/4 cup sliced fresh strawberries
Directions:
- Mix Greek yogurt, zest and sugar in a bowl until smooth; refrigerate.
- Combine flour, oats, baking powder, baking soda, cinnamon and salt in a bowl. Make a well in the center of flour mixture. Place egg white, honey, chocolate chips and milk in well. Stir liquid with a wooden spoon until flour is just combined.
- Heat a griddle over medium heat and coat with cooking spray. Pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip and cook other side, about 1 minute more. Top with a spoonful of Greek yogurt mixture, berries and additional chocolate chips if desired.
Source: Adapted slightly from SELF.
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Posted in Breakfast, Pancakes | 
Tags: chocolate, cinnamon, Greek yogurt, oats, whole wheat | 
21 Comments »
Pear Yogurt Almond Cake with Cinnamon Brown Sugar Buttercream
Every year on the first hot day of the year, I finally cave and turn on my central air only to find out that it does not blow cold air. Every year the apartment maintenance guys have to come out and do something with the freon, and then it works. But meanwhile, every year I somehow decide to bake something and turn my already 80+ degree apartment into an uncomfortable place to be. Sure enough, two days ago my car said it was 87 degrees outside when I was driving home at 5:30pm. And true to form, I thought it was a great idea to bake a cake before checking to see if the central air worked. As a result I am once again reminded how how I am not looking forward to the coming of the Memphis-summer-sauna. It’s early April, I shouldn’t be sweating already! Spring is such a farce here.
Thankfully a storm came through last night to bring the temperatures back down into the 60s for the next few days. But moving on to this cake. I find it very difficult to not make cupcakes instead of full cakes. Cupcakes are just easier to manage with decorating and serving. Plus it always seems like cupcakes get eaten faster than cakes even though it’s the same quantity. But I have two beautiful cake stands that rarely get used for their actual intended purpose, so I decided to practice my cake decorating skills and use my hand painted (by me) cake stand. I was pretty excited by this cake because it’s the first pear recipe to appear on The Spiffy Cookie. The cake is a blend of pear (Chobani’s pear Greek yogurt) and almond flavors (extract and almond meal) topped with a browned butter and brown sugar cinnamon buttercream. And doesn’t it just looks dandy on that cake stand?
PEAR YOGURT ALMOND CAKE WITH CINNAMON BROWN SUGAR BUTTERCREAM
Serves 12 (makes 1 layer cake)
Ingredients:
CAKE
2-1/2 cups cake flour, sifted
1/2 cup almond meal/flour, sifted
2-1/2 tsp baking powder
1/2 tsp salt
2 Tbsp unsalted butter, melted and cooled
6 oz. Pear 0% Chobani Greek yogurt
1-1/2 cups sugar
1/4 cup brown sugar
2 eggs
1 tsp almond extract
1/2 tsp vanilla extract
3/4 cup milk
BUTTERCREAM
1/2 cup browned butter, room temperature
1/4 cup vegetable shortening
1/3 cup brown sugar
1 pinch of salt
1/8 tsp vanilla extract
1/2 tsp cinnamon
3 cups powdered sugar
1/4 cup heavy whipping cream
Sliced almonds, for topping (optional)
Directions:
- For the cake: Preheat oven to 350 degrees. Spray bottom of 2 nine-inch rounds with vegetable pan spray.
- Whisk together flours, baking powder and salt. Set aside. Cream butter and sugars together until light and fluffy. Add eggs one at a time, then almond extract and vanilla extract to creamed mixture and beat until thoroughly mixed. Add in pear Greek yogurt.
- Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating until just incorporated.
- Pour evenly into prepared pans. Bake 30 -35 minutes or until toothpick inserted into center comes out clean. Cool on rack for 10 minutes. Gently run a thin spatula around edge of cake. Turn out onto cooling racks. Cool completely before icing.
- For the buttercream: In stand mixer bowl with paddle attachment or with hand mixer, whisk brown butter and shortening until fluffy. Add brown sugar, salt, vanilla and cinnamon and beat until smooth.
- Add in one cup of powdered sugar at a time, beating well after each addition.
- With mixer on medium high speed, steadily pour in the heavy whipping cream pouring nice and slow until desired consistency. When incorporated and fluffy stop mixing.
- Spread frosting onto the top of one layer, place the second layer on top and finish frosting the layered cake. Top with sliced almonds, if desired.
Source: Adapted slightly from Country Cleaver.
Posted in Cakes, Desserts | Tags: almond extract, browned butter, cinnamon, Greek yogurt, heavy cream, pear | 10 Comments »
Steel Cut Oatmeal with Bananas & Cobbler Topping
After my trip to Trader Joe’s this past weekend, I have successfully inhaled three of their dark chocolate peanut butter filled cupcakes. The fourth I reluctantly decided to share with my labmates before I ended up finishing it off myself. But those three cupcakes are still sitting not-so-pretty in my belly so it’s time for some oatmeal! Because healthy things negate bad calories, right? Which is why I will later eat some s’mores cookie dough bites for dessert O:-).
One year ago: Roasted Cabbage Wedges with Smoked Paprika
Two years ago: Potica Nut Roll
STEEL CUT OATMEAL WITH BANANAS & COBBLER TOPPING
Serves 2
Ingredients:
OATMEAL
1 tsp unsalted butter
1/2 cup steel cut oats
1-1/2 cups water
Pinch salt
1/2 cup milk
1/4 tsp vanilla extract
1/8 tsp cinnamon
TOPPING
1/2 Tbsp unsalted butter, melted
1/2 Tbsp milk
2 Tbsp brown sugar
2 Tbsp all-purpose flour
1/8 tsp cinnamon
2 Tbsp rolled oats
2 Tbsp chopped walnuts
1 banana, sliced
Maple syrup (optional)
Directions:
- In a medium saucepan, melt butter over medium heat. Stir in steel cut oats, coat in butter and toast lightly about 2 minutes. Stir in water and salt. Bring to boil and then reduce to simmer lightly for 20 minutes, covered. Stir milk into oatmeal, cover and cook another 10-15 minutes or until oats are cooked completely. Remove from heat and stir in vanilla and cinnamon. Divide between two bowls.
- For the cobbler topping, stir all ingredients together until combined and divide into two equal portions. Top each bowl with prepared topping, bananas and maple syrup. Serve warm.
Source: Barely adapted from Lauren’s Latest.
Banana Bread Cinnamon Rolls
At the gym, I always get momentarily excited when a group fitness instructor will remind us how long it is until spring break. That is until I realize I haven’t had a spring break in 5 years and probably won’t ever again. I think throughout highschool and undergrad they need to prepare you for the fact that you will no longer have those cushy months off every summer, or the weeks off at Christmas and spring time. Oh the days before responsibility.
Enough reminiscing though. It’s time to talk about bananas and how much I love baking with them. Although it’s rare that they survive long enough in my kitchen to turn brown. They are usually consumed well before that can happen, but every now and then I get smart enough to buy larger quantities in order to force the situation in which they need to be baked with. This most recent time, they were so brown that if I had waited another day they might have ended up in the trash. But instead they were transformed into these beautiful cinnamon rolls that taste just like banana bread.
Two years ago: Chicken Parmeatballs
BANANA BREAD CINNAMON ROLLS
Makes 8-12 rolls
Ingredients:
DOUGH
3 Tbsp unsalted butter, to be divided
1/4 cup whole milk, warmed (not over 116 degrees)
1-1/4 tsp active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)
1-1/2 cup all-purpose flour, plus extra for rolling out
1/2 cup white whole wheat flour
2 Tbsp dark brown sugar
2 Tbsp sugar
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 tsp freshly grated nutmeg
Pinch ground cardamom (optional)
1/8 tsp ground ginger
1 medium overripe banana, mashed (no chunks)
1 egg
Oil for coating rising bowl
FILLING
1/3 cup dark brown sugar
2 Tbsp sugar
Pinch salt
1 tsp ground cinnamon
2 Tbsp chopped walnuts
Half medium banana, thinly sliced
GLAZE
2 oz. reduced fat cream cheese, softened
1 Tbsp milk
1 cup powdered sugar, sifted
1/2 tsp vanilla extract
2 Tbsp chopped walnuts
Directions:
- Make your dough: Melt your butter in a little saucepan. Once the butter has melted, keep cooking it over medium heat for a few additional minutes. It will bubble a lot, then take on a nutty flavor as golden bits form at the bottom of the pot. Remove from heat and set aside to cool slightly.
- Combine the warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy.
- In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 2 tablespoons of your melted/browned butter and stir to combine. Add yeast-milk mixture, banana and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low (or knead by hand). Add more flour if necessary.
- Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.
- While it is rising, line the bottom of one 9-inch round cake pan with parchment paper and butter the sides of the pan and the paper.
- Assemble buns: Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 12×12-inch square. Brush reserved melted/browned butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough and top with banana slices. Roll the dough into a tight spiral. (It’s going to make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it.)
- With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-1/2 inch sections (for 8 rolls) or 1-inch sections (for 12 rolls).
- Place buns in prepared pan. Sprinkle any sugar that fell off onto the counter over them. Cover pan with plastic wrap and let rise for another 45 minutes.
- If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.
- 15 minutes before you’re ready to bake them, heat the oven to 350 degrees. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.
- Finish your buns: Remove the plastic and bake buns for 25 minutes, until puffed and golden. Transfer pans to wire cooling racks and drizzle with cream cheese glaze, then top with walnuts.
Source: Adapted from Smitten Kitchen.
Posted in Bread Rolls Buns & Dough, Breakfast, Pastries | Tags: bananas, cinnamon, cream cheese, walnuts, yeast | 13 Comments »
Pumpkin Pie with Brown Sugar-Walnut Topping
I adore my dad’s pumpkin pie. It was actually the very first pie I ever liked, because I used to think that fruit pies were gross. Mushy fruit = spoiled fruit and therefore pie was like eating a slab of rotten fruit. Thankfully I got over that. But somehow I have yet to share my dad’s pumpkin pie recipe on my blog. It’s actually adapted from the recipe on the can of pumpkin puree, except my dad uses homemade puree. This sometimes results in requiring longer cooking times due to being more liquidy than the canned stuff, but it’s worth it.
Then one day I saw this topping. Not that I thought his pie needed any improvement, but I had him try out this crumble topping when he made the pies for Thanksgiving. He made two, one with the topping and one without. The one with disappeared faster than the regular, even though most people claimed they had to have the regular – nothing new and fancy. But due to it’s disappearing act, I was unable to snag any photos of it.
So when it came time for my dad to yet again bake pies for Christmas, I requested one pie with the topping again. This time I was there to help so there really was no argument. And once again people said they “knew” they would prefer the plain version better, and once again the one with the topping went first (this was a new group of people too). And this time I got a picture before the masses descended upon it!
One year ago: Berry Detox Smoothie
Two years ago: Salmon Florentine
PUMPKIN PIE WITH BROWN SUGAR-WALNUT TOPPING
Makes 1 pie
Ingredients:
TOPPING
1/2 cup walnut pieces
1/4 cup packed light brown sugar
1/2 tsp ground cinnamon
Pinch of salt
One unbaked 9-inch pie crust
FILLING
2 eggs, lightly beaten
1-3/4 cups fresh pumpkin puree or 15 oz. canned
3/4 cup sugar
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1-1/2 Tbsp flour
1 cup evaporated milk or heavy whipping cream
Directions:
- To make the topping: Add the walnuts, brown sugar, cinnamon, and salt to the bowl of your food processor. Pulse until the mixture is crumbly – I left some pieces of walnut a little bigger, but you could pulse until they were very fine. (You can make the topping a day ahead of time, just store in an airtight container at room temperature.)
- Preheat oven to 400 with a rack in the bottom third of the oven. Roll the dough into about a 12-inch round. Transfer to the pie plate. Trim away the excess then fold the edges under and crimp them.
- To make the filling: In a large bowl, mix together the eggs and pumpkin. In a small bowl, combine the dry ingredients and add to the pumpkin mixture. Add milk (or cream) and mix until smooth.
- Pour the filling into the crust and transfer the pie to the oven. Bake for 40-45 minutes, or until the filling is firm (it will still jiggle, but if you touch it, it shouldn’t be wet). Remove the pie from the oven and reduce the oven temperature to 325. Sprinkle the topping evenly over the surface then return to the oven. Bake for an addition 15-20 minutes, or until an instant-read thermometer inserted in the center registers 175 F. Transfer the pie to a wire rack and allow to cool completely.
- (You can make the day 1 day ahead of time. Cover and refrigerate overnight, removing about 1 hour before you intend to serve.)
Source: Pie from my dad. Topping from Tracey’s Culinary Adventures.
Apple Pecan Pie
Apple pie is awesome. And recently I discovered that pecan pie is fantastic. But what about apple AND pecan pie? I decided to make this ultimate combination for my brother’s birthday pie after making him turkey sloppy joes. Because like me, he would rather fruit than chocolate for dessert.
Am I a great sister or what? Oh and the pie was pretty spectacular. The crunchy bits of pecan were a great addition. Not to mention the pecan crumble topping which then got a big scoop of ice cream plopped on top. I don’t think apple pie could get any better than this.
One year ago: German Pancakes
Two years ago: Chocolate Gingerbread Sandwich Cookies
APPLE PECAN PIE
Serves 12
Ingredients:
FILLING
1 refrigerated pie crust
5 medium-sized apples, cored, peeled, and sliced
1 tsp lemon juice
1-1/2 tsp vanilla extract
3/4 cup pecans, coarsely chopped
1/4 cup light brown sugar
1/4 cup sugar
4 tsp ground cinnamon
1 Tbsp cornstarch
CRUMBLE TOPPING
1/2 cup all-purpose flour
2/3 cup pecans, chopped
1/4 cup sugar
6 Tbsp unsalted butter, cold and cut into 1” squares
Directions:
- Preheat the oven to 350 degrees.
- Roll out the dough and transfer it to a 9-inch deep-dish pie pan. Trim the excess dough hanging off the sides of the pan. Using your fore-finger and thumb, crimp the sides of the dough.
- Place the pie pan in the refrigerator while you make the filling. Place the sliced apples in a large bowl. Pour the lemon juice and vanilla extract on top and toss to coat the apples. In a small bowl, whisk together the pecans, brown sugar, sugar, cinnamon, and cornstarch. Add the pecan mixture to the sliced apples and toss to combine.
- Remove the pie pan from the refrigerator and pour the filling into the crust. Set aside.
- In the bowl of a stand mixer, or with your hands, combine the flour, pecans, sugar, and cold butter. Mix until the butter is the size of a small pea and the mixture has created small, coarse crumbles. Pour the topping over the entire surface of the filling.
- Place the pie in the oven and bake until the filling begins to bubble and the topping has turned a golden brown, about 1 hour.
- Allow the pie to cool completely before slicing. Serve with vanilla ice cream and enjoy!
Source: Adapted slightly from Krissy’s Creations.
Caramel Apple Cinnamon Roll Cupcakes
Every holiday comes with it’s own blend of specialty candies. However, it always seems like fall has the best variations. Even though I don’t favor Milky Way candy bars normally, when I saw this season’s caramel apple version I had to pick them up. But it took until now to figure out what to make with these fun treats. Why not stuff them into cinnamon rolls?
I wasn’t fully convinced on the apple flavor of the candies when I tried one by itself, so I went ahead and added in some real apple into the rolls as well. And then topped them off with a caramel glaze. It may still be reaching into 80 degree weather here, but it certainly tastes like fall with these cinnamon roll cupcakes.
While making these, I was almost certain I had killed the yeast with milk that was too hot, because it didn’t look like it was rising much. In the end they came out just fine! I really enjoyed these as individually portioned cupcakes too, but you could easily throw them all into a pan together like traditional cinnamon rolls. Also, I halved these from the original recipe, so feel free to double it back for a larger crowd!
CARAMEL APPLE CINNAMON ROLL CUPCAKES
Serves 12
Ingredients:
ROLLS
1 cups 2% milk
1/2 Tbsp active dry yeast
2 Tbsp + 2 tsp sugar
1 tsp salt
3-1/4 cups all-purpose flour, divided
1 egg
2 Tbsp unsalted butter, room temperature
FILLING
1/4 cup unsalted butter, melted
1/2 cup sugar
1/2 cup brown sugar
1-1/2 Tbsp cinnamon
1/2 cup finely chopped tart apples
1 cup (about 16) chopped Milky Way caramel apple mini candy bars
TOPPING
1/2 cup brown sugar
1/4 cup unsalted butter
1 Tbsp light corn syrup
1 tsp vanilla extract
2 tsp milk
Directions:
- In a small saucepan or a microwave oven, warm milk to about 110 degrees. In a large mixing bowl, dissolve yeast and sugar in the milk. Add salt and one cup of flour and beat for two minutes. Beat in egg and butter. Stir in the remaining flour a half cup at a time, beating well after each addition. Turn the dough out onto a lightly floured surface and knead until smooth and elastic (about five minutes).
- Place the dough in a large bowl and cover it with a towel. Set in a warm place and allow to rise for 40 minutes or until approximately doubled in volume.’
- While waiting for it to rise, make the filling. In a medium-sized bowl, mix sugar, brown sugar, cinnamon, apples and chopped candy bars.
- Roll out dough into a long rectangle (about 22″x10″) about 1/4” thick. Brush with about half of the melted butter.
- Spread the apple/candy bar mixture evenly over the dough, leaving about an inch empty on all sides.
- Roll dough over itself from back to front along the long side of the rectangle to form a log. Slice the log into 12 even pieces.
- Line cupcake tins with cupcake liners and place each piece of the log in a cupcake liner. If they don’t fit, fold the ends together to make a “C” shape. The pieces should come to about the top of the liners.
- Cover the cupcake tins and set in a warm place to rise for another 40 minutes.
- Preheat the oven to 350 degrees.
- Evenly distribute the remaining 1/4 cup of melted butter over the tops of the cupcakes. Bake for 20 minutes or until the tops are golden. Allow to cool for 5 minutes in the pan before removing to a wire rack.
- While the rolls are cooling, make the topping. In a small saucepan, cook brown sugar, butter, and corn syrup over medium heat for about 4 minutes or until sugar is dissolved. Remove from heat and stir in vanilla and milk. Allow to cool slightly before drizzling over rolls.
Source: Rolls adapted slightly from Pass the Sushi. Topping adapted from Confessions of a Cookbook Queen.
Apple-Cranberry Oatmeal
About mid-summer I became disconnected from the internet at home and I have yet to turn it back on. You see as a graduate student, spending $60 a month on internet when I am only home for a couple hours before sleeping wasn’t really worth it. The first half of this year I shared internet with a neighbor but she has moved, and I have not made friends with the new neighbor yet. As a result, I save recipes from browsing online at lab (shh don’t tell) on a USB drive to take home and open on my computer. But sometimes I fail to do so. While panicking one evening I realized I have an entire shelving unit full of under-loved cookbooks just begging to be used. As a result this whole no internet at home business is actually forcing me to use my cookbooks more often – nothing wrong with that!
I love homemade oatmeal. So much that I cannot even look at the packaged stuff found at the grocery store. It is just too good and easy to make yourself to bother with them. And when I saw this recipe for two servings of autumn in a bowl I knew what I was having for breakfast. The sweetness of the apples is great along side of the tart cranberries, but also added walnuts because I like a little crunch in my oatmeal.
APPLE-CRANBERRY OATMEAL
Serves 2
Ingredients:
1 Tbsp unsalted butter
1 apple, peeled, and cut into 1/2-inch dice
1 cup whole rolled oats
1 cup apple cider
1/2 cup dried cranberries
2 Tbsp sugar
1/4 tsp cinnamon
1/2 cup chopped walnuts (optional)
Directions:
- Heat a 1-quart saucepan over medium heat. Add the butter and apples and sauté for about 3 minutes.
- Add the oats, 1 cup water, cider, cranberries, sugar and cinnamon and bring to a simmer.
- Reduce the heat to low and loosely cover. Cook without stirring for about 10 minutes, or until the oatmeal thickens to your desired consistency. Stir in walnuts if using.
- Serve with milk and your choice of sweetener, if desired.
Source: Cakelove in the Morning (which I won through a giveaway from Pass the Sushi)
Posted in Breakfast, Oatmeal | Tags: apple cider, apples, cinnamon, cranberry, oats, walnuts | 8 Comments »
Apple Cinnamon Greek Yogurt Pancakes
I wore boots for the first time over the weekend! I was so stinking excited to see a high only in the 60s I actually had a difficult time decided which pair was going to get the honor of being the first worn of the season.Once that dilemma of the day was solved I went onto the next - what to make for breakfast on such a fine fall morning? This was answered for me by the sight of a container of apple cinnamon Chobani when I opened the fridge to take inventory.
My mom was visiting over the weekend and even though she isn’t a big fan of fruit (apparently both my brother and I inherited our obsession with fruit in all things from our dad), she really enjoyed these pancakes. She even ate all of the apples before finishing her pancakes! Maybe it was cruel of me to not make something with chocolate for her chocoholic self (something I did not inherit), or maybe I was just looking out for her health by making sure she ate fruit? Either way, I made fruity pancakes for a non-fruity person and it was still a hit.
APPLE CINNAMON GREEK YOGURT PANCAKES
Serves 2
Ingredients:
PANCAKES
6 oz. container of Chobani Apple Cinnamon Greek yogurt
1 egg
1/2 cup all-purpose flour
1 tsp baking soda
1/2 tsp apple pie seasoning
APPLE TOPPING
1 Tbsp unsalted butter
1 large apple, peeled, cored and sliced 1/4-inch thick
1/2 tsp cornstarch
2 Tbsp cold water
2 Tbsp brown sugar
1/8 tsp cinnamon
Directions:
- Mix yogurt and egg in a medium bowl until blended and smooth. Add flour, baking soda and seasoning and stir until the dry ingredients are mixed in. The batter will be thick.
- Preheat a griddle or large pan to medium heat. Spray with nonstick spray. Use an ice cream scoop or 1/4 to 1/3 cup measuring cup to scoop the batter into the pan. Spread each of the batter scoops into an even circle. Cook for about 3 minutes or until golden brown, then flip and cook the other side for about 2 minutes, until it is golden brown too. Repeat with the remaining batter.
- Meanwhile, in a small skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
- Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm over pancakes.
Source: Pancakes adapted from Recipe Girl. Topping adapted from Allrecipes.
Review: Wilton’s Linzer Cookie Cutter Sets and Fall Sprinkles
I don’t mean to place any bias, but I really enjoy Wilton products. I’ve already been using their products for years, but after my delightful experience with their cake icing smoothers I became much more dedicated. Therefore, it should come as no surprise that when the next item to review showed up in my mailbox, there was no doubt that I needed to try it out. Especially since this time it involved festive sprinlkes!! Wilton generously sent me a round linzer and square linzer cookie cutter set (each complete with 6 interchangeable center cutout shapes that allow your filling of choice to shine through), as well as their leaves sprinkles, leaves mix sprinkles and fall sprinkle assortment.
The cookie cutters worked great, just be sure to dip them in flour after a few cookies so that the dough doesn’t stick to the edges. By dipping in flour I also rarely had to use the red plunger to remove the dough. Just don’t forget to keep track of how many you’ve cut with the middles punched out, and then you can easily slide out the midde-cutter to cut out some bottoms. I really enjoyed the different choices for the middle shapes. Great for all kinds of holidays!
Even though the linzer cookies I have come across are usually sprinkled with powdered sugar, I decided to change it up and use their fall colored sprinkles. I used to love decorating cookies for the holidays growing up, so using those sprinkles definitely brought back fond memories in my parents’ kitchen. Next I plan to use their super cute micro leaves sprinkles on some truffles!
For the insides I used a chocolate-hazelnut praline filling. Did you know that when you add chocolate to hazelnut praline paste, it’s basically becomes a fancier version of Nutella? What I am trying to say here is that you can use the hazelnut praline paste I shared with you yesterday to make these cookies. Or you can just use Nutella, or just go ahead and use your favorite jam (I bet a cinnamon apple would be wonderful).
One year ago: Taco Bowls
LINZER COOKIES
Makes approximately 5 dozen filled cookies
Ingredients:
COOKIES
1 cup unsalted butter
1/2 cup sugar
1 cup confectioners’ sugar
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
2 tsp vanilla extract
1 cup almond flour
2-1/4 cups all-purpose flour
1 egg
Confectioners’ sugar, for dusting (or festive sprinkles)
CHOCOLATE PRALINE FILLING
1/2 cup hazelnut praline paste
1 cup semisweet chocolate chips
Directions:
- To make the cookies: Beat together the butter, sugars, baking powder, salt, cinnamon, and vanilla.
- Mix in the nut flour, flour, and egg.
- Divide the dough in half, wrap, and refrigerate for 60 minutes, for easiest rolling. Towards the end of the chilling time, preheat the oven to 375 degrees.
- Roll the dough 1/8″ thick. Cut the dough into shapes with large linzer cutters. Use small cutters to cut a design out of the center of half the cookies.
- Transfer the cookies to an ungreased or parchment-lined baking sheet. If using sprinkles, top cookies here before baking.
- Bake for 8 to 10 minutes, until lightly browned on the edges. Remove from the oven, and cool on a rack. While the cookies are cooling, make the filling.
- To make the filling: Melt the praline paste and chocolate in a double boiler or in a microwave on low power, stirring until smooth. Cool to lukewarm.
- Lightly dust the cookies with cutout centers with confectioners’ sugar (if not using sprinkles). Spread the solid cookies with 3/4 teaspoon praline filling. Place a cutout cookie on top of each filled cookie. Let stand for several hours, until the filling is set.
Source: King Arthur Flour
Disclosure: Wilton provided me with round and square linzer cookie cutter sets, and three kinds of sprinkles to review. I was not compensated for this post. All thoughts and opinions are my own.
Posted in Cookies, Desserts, Reviews | Tags: almond flour, chocolate, cinnamon, hazelnuts, powdered sugar | 4 Comments »
