Tag Archives: cinnamon

Recipe Roundup

I spend hours upon hours reading blogs, scouring the internet for recipes and idea, and writing lists (so many notebooks full) of what I want to make next. But, I just realized, I’ve not shared any of these wonderful finds with you! So here it is, my first recipe roundup!

These “Thinnest Oatmeal Cookies” from Heidi Swanson of 101 Cookbooks look just wonderful. Her recipes are always simple twists on the classics, and have never failed to produce amazing results.

Source: Healthful Pursuit

I was never a fan of chocolate turtles in the past, but over the years I’ve developed a slight addiction to pecans, chocolate, and dates on their own. Leanne’s version of the classic candy looks wonderful!

Source: Have Cake Will Travel

I’ve had gingerbread on the mind lately (gingerbread biscotti, anyone? or maybe some chewy gingerbread bars?), and the more forms I can turn it into, the better. Celine’s gingerbread granola looks like the perfect treat for when cravings hit.

chocolate maple granola overheadHow about some more granola – granola clusters to be more precise. Sally has made some wonderful looking maple almond granola clusters here. If those two granolas don’t catch your eye, try my my Chocolate Chunk Maple Granola with Coconut and Dates yet. You won’t be disappointed!

These Sugar ‘n Spice Dipped Pumpkin Pretzels from Healthy Happy Life look too good to resist. Regular cinnamon sugar pretzels are hard to beat, but I think Kathy did it here!

What are your favorite recent recipe finds? Do you have any favorite cozy winter meals or snacks? When it’s cold outside, I just want to stay in the kitchen and bake up my own storm (since, apparently we won’t be getting any snow storms here in Maryland).

Protein Packed Apple Cinnamon Quinoa Muffins

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Whenever Justin and I go on trips, homemade snacks are a must. The more portable, the better. If I don’t know where my next meal is coming from, I get very stressed and it’s quite difficult for me to enjoy myself. As such, I generally bring a selection of homemade bars, granola, dried fruits, nuts, and some sturdy veggies, like carrots, to keep us going. I decided to change up the routine this time and go with a muffin. They’re portable, come in their own bite sized portions, and are small enough to throw in my purse on the go. I had some apples in the fridge that had seen better days, so into the batter they went. Nobody will be able to tell the difference once they’re baked into these enticing muffins. A big tub of cooked quinoa sat in the fridge, as well, just threatening to go off before I returned, so into the batter it went, too. The quinoa provided great texture and kept the muffins from drying out. As an added bonus, our muffins now have a nice dose of protein to help you through long days spent on your feet. A handful of nuts for texture, and a healthy dose of cinnamon for good measure round out this satisfying snack.

IMG_6624Apple Cinnamon Quinoa Muffins 

Makes 12 Muffins

Wet Ingredients
•2 tablespoons flaxseed
•1/4 cup water
•1/2 cup unsweetened almond milk or other non-dairy milk
•1/4 cup coconut sugar
•2 tablespoons melted coconut oil*
•2 tablespoons creamy cashew butter*
•1 tablespoon blackstrap molasses

Dry Ingredients
•2/3 cup whole spelt or whole wheat pastry flour
•1/4 cup almond meal
•1/4 cup brown rice flour
•2 teaspoons baking powder
•1 teaspoon ground cinnamon
•1/2 teaspoon salt
•1/3 cup cooked quinoa*
•2/3 cup diced apples (I used gala)
•1/4 cup chopped nuts (I used hazelnuts)

Preheat oven to 350°F. Lightly grease or or line with paper muffin liners a standard 12 cup muffin tin.

1. Mix together the ground flaxseed and water in a small bowl. Set aside while you prepare the rest of the wet ingredients.

2. In a medium bow, combine almond milk, coconut sugar, coconut oil, cashew butter, and molasses. Stir to combine, then pour in flaxseed mixture and stir until completely incorporated.

3. In  large bowl, stir together spelt flour, almond meal, rice flour, baking powder, cinnamon, and salt.

4. Pour the wet ingredients into the dry ingredients, and stir until just incorporated.

5. Fold in the quinoa, apples, and hazelnuts until evenly distributed through the batter.

6. Spoon about 1/4 cup of the batter into each muffin liner. The liners should be almost full, as the batter does not rise much.

7. Bake muffins for 20 minutes. Remove from oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

Notes: In place of coconut oil, sunflower oil or another neutral oil may be used. I prefer coconut oil for it’s heat resistant properties. Any creamy nut butter may be used in place of cashew butter, however; the flavor of stronger nut butters, such as peanut butter, may come through in the final product. If you do not have cooked quinoa on hand, an equal amount of quick oats may be substituted.

IMG_6630What are your favorite snacks to bring along on trips? Any other creative uses of quinoa?

Gingerbread Biscotti with Sparkling Lemon Glaze

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Hi! It feels like forever (a week) since I’ve written anything here. Much too long of a break. Hopefully by now you’re not all on gingerbread overload, because you’re in for a treat here. I feel obligated to make gingerbread in some form every holiday season, and even though I technically fulfilled my duty with the gingerbread bars I recently made, I felt like something else, something just a bit more dessert-like, was in order. And along came these gingerbread biscotti, with lemon glaze no less. They are dense and a bit chewy – not quite as dry as your typical biscotti (which I am not such a fan of), and are covered in the most wonderful lemon glaze. A bit of turbinado sugar gives the glaze a nice crunch, and a nice sparkle. If you’re a gingerbread lover, you mustn’t miss this recipe, and if you haven’t yet been convinced of the wonders of gingerbread, hopefully this recipe will persuade you otherwise.

IMG_6427Gingerbread Biscotti with Sparkling Lemon Glaze

Biscotti

•2/3 cup turbinado sugar
•1/4 cup blackstrap molasses
•1/2 cup sunflower oil (or other neutral oil)
•2 tablespoons almond milk
•2 teaspoons vanilla extract
•2 tablespoons ground flaxseed

•1 3/4 cups whole wheat pastry flour
•2 teaspoons ground cinnamon
•2 teaspoons ground ginger
•1/8 teaspoon ground cloves
•1 1/2 teaspoon baking powder
•A pinch of salt

•1/4 cup raisins
•2 tablespoons chopped chocolate or mini chocolate chips
•2 tablespoons chopped raw almonds

Preheat oven to 350°F. Line with parchment paper or lightly grease a baking sheet.

1. Combine sugar, molasses, oil, almond milk, vanilla, and flaxseed in a small bowl, and whisk together until homogenous.

2. In a large bowl, mix together flour, spices, baking powder, and salt. Pour into sugar mixture and stir until fully incorporated.

3. Fold in raisins, chocolate, and almonds.

4. On your prepared baking sheet, form two logs about 12 inches long by 3 inches wide. Bake for 30 minutes, then turn off the oven and transfer biscotti to a wire rack to cool for at least 45 minutes.

5. Once the biscotti have cooled, preheat the oven to 325°F. Cut biscotti into 1/2 inch thick slices and rearrange on baking sheet. Bake for 20-25 minutes, depending on how dry you want your biscotti.

6.  Allow biscotti to cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

IMG_6380Sparkling Lemon Glaze

•1 cup powdered sugar
•Zest of two lemons
•Juice of two lemons
•1 tablespoon turbinado sugar

1. Whisk together powdered sugar and lemon juice until homogenous. Stir in lemon zest and turbinado sugar.

2. Pour the glaze over cooled biscotti. Allow to set for at least an hour before serving.

The biscotti can be stored in an airtight container, unrefrigerated, for up to two weeks.

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How were the holidays for you? We had a wonderful dinner and were even able to take a break from cooking in the middle of the day for a nice walk.

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Is there a certain dessert (or other food) that you make every holiday season? What about other traditions?

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Chewy Gingerbread Bars

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We are big fans of bars here, as they are easy to make, and convenient to grab on the run. Work and school make it difficult to have “real” lunches sometimes, and bars usually do the trick, or at least work well at holding us over until we can eat something more substantial. I haven’t yet come up with one bar recipe that I make every time, but I have quite a few that always produce satisfying results. This recipe uses a combination of whole wheat and brown rice flour, as well as rolled oats and millet puffs for texture. A bit of candied ginger adds an extra treat, and makes these bars quite seasonally appropriate. I’ve used ground ginger and cinnamon here to produce a gingerbread-like flavor, but any number of other spice mixtures would work nicely.

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Gingerbread Bars

Ingredients

•2 tablespoons ground flaxseed plus 4 tablespoons water

•2/3 cup white whole wheat or whole wheat pastry flour
•1/3 cup brown rice flour
•1 teaspoon ground cinnamon
•1/2 teaspoon ground ginger
•1 teaspoon baking powder
•1/8 teaspoon sea salt

•1/2 large or 1 small banana, mashed (about 1/4 cup) (applesauce or another fruit puree would work equally as well)
•2 tablespoons melted coconut oil, or other neutral oil
•1 tablespoon blackstrap molasses (or regular molasses, for a subtler flavor)
•1 teaspoon vanilla extract
•1/3 cup turbinado sugar

•1/3 cup rolled oats
•1/3 cup puffed millet
•2 tablespoons chopped candied ginger
•2 tablespoons raw unsalted sunflower seeds

Lightly grease or line with parchment paper an 8-inch square baking dish. Preheat oven to 350°F.

1. In a small bowl, mix together ground flax and water. Set aside while you prepare the other ingredients.

2. In a large bowl, combine whole wheat flour, brown rice flour, cinnamon, ginger, baking powder, and salt.

3. In a medium bowl, mix together banana, sunflower oil, molasses, vanilla, sugar, and flax mixture. Pour over flour mixture and stir until just combined.

4. Fold in oats, puffed millet, candied ginger, and sunflower seeds until evenly dispersed.

5. Spread dough into an even layer in prepared baking dish. Bake for 20-22 minutes, until edges are just golden.

Cool in baking dish for at least 30 minutes before slicing. Can be stored in an airtight container, unrefrigerated, for up to a week.

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Do you have a tried and true bar recipe? Do you even like bars? What are your favorite kinds, whether store-bought, or homemade? Any other favorite snacks that are convenient during a busy day? If I don’t have any bars on hand, I usually turn to pears and apples, and I generally keep a stash of dates with me wherever I go, for whenever cravings hit.

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Seeded Maple Cinnamon Bars

IMG_5788Some foods just evoke a certain season for me, and almost any sweet with a hint of cinnamon immediately makes me think of fall. I had been craving something sweet, but not cloyingly so, with just a hint of cinnamon for warmth, and perhaps a bit of crunch. That is where these little gems began. I threw these bars together with ingredients I nearly always keep in my pantry, so they’re perfect to make in a pinch. This isn’t so much a recipe as it is a guideline; I can imagine all sorts of mix ins that would work just as wonderfully. I chose poppy seeds, sesame seeds, and raisins this go round, but any combination of nuts, seeds, and dried fruit would be equally as delicious. Next time, I’m thinking of adding crystallized ginger, to up the spice just a bit. If you’ve ever had a hermit cookie, the texture and taste here are quite similar.

IMG_5811Seeded Maple Cinnamon Bars

Ingredients

•1/4 cup maple syrup (coconut nectar, agave nectar, or other liquid sweetener will work if you don’t have maple syrup on hand)
•2 tablespoons coconut sugar (sucanat or turbinado sugar will work, too)
•1 tablespoon blackstrap molasses (or regular molasses, for a milder taste)
•1 tablespoon ground flaxseed mixed with 3 tablespoons warm water
•2 tablespoons coconut oil, melted
•2 tablespoons almond milk (or other non-dairy milk)
•1 teaspoon vanilla extract

•1/2 cup plus 2 tablespoons whole wheat flour
•1/4 cup plus 2 tablespoons almond meal
•1 1/2 teaspoons baking powder
•1 teaspoon ground cinnamon
•1/2 cup rolled oats
•1/4 cup poppy seeds
•1/4 cup sesame seeds
•1/4 cup raisins

Preheat oven to 375°F. Line a baking sheet with parchment paper.

1. In a small bowl mix together maple syrup, coconut sugar, molasses, flaxseed mixture, oil,     almond milk, and vanilla until combined.

2. In a large bowl, stir together the rest of the ingredients.

3. Pour the wet ingredients into the dry ingredients, and stir until just combined.

4. Scoop dough onto parchment lined baking sheet and form into a rectangle about 1/2 inch thick all the way around.

5. Bake for 18-20 minutes, or until the edges are just beginning to brown.

6. Let cool on baking sheet for at least 30 minutes before slicing into bars.

The bars can be stored in an airtight container, unrefrigerated, for up to a week, and though I haven’t tried it, I’m sure you could make a batch now to freeze and save for the holidays. If anyone tries this with success, let me know.

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