Buttery CinnaDoodles

I love Snickerdoodles as much as the next guy, but today I decided an experiment was necessary. What if I left out that weird tasting cream of tartar? added cinnamon? added vanilla? added butter? What would THAT cookie taste like?

Answer?? Buttery-Cinnamon-Deliciousness. Friends, these aren't your average Snickerdoodles (because they're not Snickerdoodles at all), but they are glorious. You simply MUST try them.

Buttery CinnaDoodles
recipe by adorkablerecipes.blogspot.com
Makes 2-1/2 dozen cookies

Ingredients
1 stick (1/2 cup) butter, unsalted
1/2 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
1 egg
2 tsp vanilla
2-1/2 cup flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
for topping
2 tsp cinnamon
2 Tbsp sugar

Directions
Preheat oven to 350 degrees.

In a large bowl, beat together butter, shortening, brown and white sugar until creamed. Beat in egg and vanilla. Add in flour, baking soda, salt and cinnamon and stir until combined.

In a separate, small bowl, stir together cinnamon and sugar topping.

Use a cookie scoop to create dough balls that are evenly shaped. Roll each ball in the cinnamon sugar mixture and arrange 2 inches apart on a cookie sheet lined with silicone baking mat or parchment paper.

Bake for 9-10 minutes, until tops are crackled and edges are just golden brown. Let cool on a baking sheet 2-5 minutes and transfer to a wire rack to cool completely before storing.


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Perfect Granola

originally posted May 4, 2011

I'll always love the Peanut Butter Banana Granola and the Crunchy Almond Granola, but I have to say this is really the *perfect* granola recipe. It goes together SO quickly with so few ingredients--all of which you're likely to have on hand (you can easily swap for other nuts or mix-ins.) It has NO oil, butter, syrup, honey or peanut butter. The small amount of brown sugar mixed with the water becomes the binding syrup, leaving you with an ultra-low-sugar and low-fat granola recipe.

Plus, the low baking temperature means you don't have to keep on a hawk-eye on the granola while it bakes, and stirring is totally optional. The granola comes out beautifully crisped--not burnt, not soggy. It's amazing. 

It's *perfect.* 

Perfect Granola 

recipe from Tasty Kitchen

Makes 8+ servings (6 cups total. 138 calories per 1/4 cup)

Ingredients

4 cups old fashioned oats

1/2 cups chopped pecans

3/4 cup chopped almonds
1/2-1 tsp cinnamon

3/4 cup brown sugar

1/4 cup water

2 tsp vanilla extract

1/2 tsp salt

Directions

Preheat oven to 250 degrees. Line a large cookie sheet with a silicone baking mat or parchment paper.

In a large bowl toss together oats,
 nuts, and cinnamon.

In a glass measuring cup measure the water. Stir in brown sugar, vanilla, and salt. Microwave for 2 minutes, or until sugar is dissolved and the mixture has become a syrup.

Pour liquids over the oat/nut mixture and toss, toss, toss, stir, stir, stir until  and the oats and nuts are evenly coated. Pour granola onto the baking sheet and spread evenly.

Bake for 30 minutes, stir gently. Bake another 15 minutes until granola is crispy and golden.

Cool completely and stir an an airtight container.

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Monkey Bread Recipe (Bread Machine)

For extra-special weekend mornings or just because you're craving something warm, gooey and oh-so-sweet, you must indulge in this Monkey Bread. I had previously experienced the traditional version of Monkey Bread which included pre-made biscuit dough. That form of this sweet treat was certainly delicious, but I wanted to try my hand at the from-scratch method. I kept it slightly more simple by using a bread machine dough cycle rather than making the dough by hand. win-win, I say. :)

The lovely loaf was devoured quickly. I recommend pulling apart each piece with your fingers. None of this "fork" stuff for Monkey Bread. ;)

Monkey Bread Recipe (Bread Machine)

recipe by adorkablerecipes.blogspot.com

Ingredients

for the dough

1 cup water

2 Tbsp margarine or butter, softened

1 egg

3-1/3 cup flour

1/4 cup sugar

3 tsp yeast

1 tsp salt

for coating

1/2 cup sugar

1 Tbsp cinnamon

1 egg plus 1-2 Tbsp water, beaten

for glaze

1/2 butter (1 stick)

1/2 cup brown sugar

2 Tbsp water

1 tsp vanilla extract

Directions

Combine first 7 ingredients in your bread machine pan and select the "dough" setting. (This should take approximately 1-1/2 hours.)

When the dough cycle is complete, roll the dough onto a lightly floured surface creating an 8x8 inch square. Use a large knife or a bench scraper to cut the dough into 64 equal pieces.

Prepare a bundt pan by coating it lightly in shortening. 

Stir together sugar & cinnamon in a cereal bowl and in a separate bowl beat together egg with water. Lightly brush the dough squares with the egg, then take one piece at a time, dip it in the egg (letting excess drain off) and roll in the sugar-cinnamon mixture to generous coat. Arrange in the bundt pan in even layers. 

At this point you may choose to cover and refrigerate the bread before its second rise. If you choose to refrigerate, allow 2 full hours to rise before baking (rather than just 1). 

Cover with a towel or plastic wrap and let rise for 1 hour.

Preheat oven to 350 degrees. 

In a small sauce pan, combine butter, brown sugar and water and bring to a light boil for 2 minutes. Remove from the heat and stir in vanilla extract. Pour over the dough. 

Bake for about 25 minutes.

Turn out onto a large platter to serve. Serve while warm. 

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Cinnamon Raisin Swirl Bread

I am a sucker for anything cinnamon. Thus, when I saw this sweet tasting bread on Annie's blog, I knew it was a must-try. I didn't even wait around for days or months; I got right in the kitchen and got that yeast working. This bread is irresistible--especially warm and toasted and topped with butter. *drool*

p.s. If you want to achieve the gooey center swirl like Annie did, be liberal with the sugar-cinnamon and butter. I skimped a bit, resulting in a not-as-gooey-but-just-as-delicious center.

Cinnamon Raisin Swirl Bread

recipe adapted from Annie's Eats.

make 1 loaf--16 slices

Ingredients

For the dough

1 1/8 tsp. instant yeast

1 cup warm milk (105-110˚ F)

3-1/4 cup flour

4 Tbsp unsalted butter, at room temperature

1/4 cup sugar

1 large egg

1-1/4 tsp salt

1-1/2 tsp ground cinnamon

1/2 cup raisins

Vegetable oil

For the filling:

3/4 cup sugar

1 Tbsp ground cinnamon

2 Tbsp water

1 egg, lightly beaten

Directions

Combine the yeast, warm milk, flour, butter, sugar, egg, salt and cinnamon in the bowl of a stand mixer (may be done by hand as well.)  Use the beater blade to combine until a dough forms.  Once the dough begins to come together, use the dough hook to begin the kneading process. Continue kneading on low speed for about 3 minutes. The dough should be smooth and pulling away from the edges of the pull. Sprinkle in additional flour as needed (1 Tbsp at a time) until dough comes together smoothly. 

Add in the raisins and knead another 3 minutes. The dough should be smooth and raisins evenly distributed.  

Lightly oil a second large bowl. Move the dough to the oiled bowl and roll it to coat lightly with the oil. Cover bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour. (If the room is cool, heat 2 cups of water to boiling in the microwave. When the 2 minutes is up, leave the water in place and add the dough bowl to the microwave. Close the door and let rise about 1 hour. The warmth and humidity will aid in rising--just don't turn on the microwave! :D)

Once doubled in size, turn the dough out onto a lightly floured work surface. (check out Annie's step by step photos.)

1. Shape into a round. 

2. Fold the dough like you would a business letter--take the bottom third of the dough up and fold the top third down.

3. Repeat this patter with the right and left sides of the dough, forming a rectangle. Press down to seal.  Return to the bowl, cover and let rise again until doubled, about 40 minutes.

Generously butter a 9 by 5-inch loaf pan.  

To make the filling, combine the sugar, cinnamon and water in a small bowl and whisk until well combined.  

Return the dough to a lightly floured work surface. (the following steps are Annie's.)

1. Roll the dough into a 10 by 12-inch rectangle.  Brush lightly with the beaten egg.

2. Sprinkle with the cinnamon-sugar mixture, leaving a thin border around the edges

3. Fold in the edges of the long sides of the dough about 1 inch.

4. Beginning with one of the short ends, roll the dough up into a tight spiral log, gently pressing as you go.

5. Pinch the seam shut, and place the loaf seam side-down in the prepared baking pan.

Cover loosely with plastic wrap or a clean towel and let rise until the dough rises just above the edge of the pan, about 30 minutes.

Meanwhile, preheat the oven to 425˚ F.  When the loaf has risen, brush the top of the loaf lightly with the remaining beaten egg.  Bake, rotating the pan halfway through, until the loaf is golden brown, about 45 minutes.  If the surface seems to be browning too quickly, tent loosely with foil (halfway through baking.) Cool in the pan 5 minutes, then turn the loaf out and transfer to a wire rack to cool completely before slicing.

Pumpkin Spice Latte Cupcake Recipe

Once again I sought out Annie's awesome cupcake collection for Kevin's birthday dessert inspiration. After giving him 5 or 6 to choose from, he immediately chose these pumpkin spice latte cupcakes. I was excited to try them! I had all of the ingredients on hand except the heavy whipping cream. About the whipped cream--1) it is so worth it to whip your own cream for these! and 2) I really don't enjoy making frosting so I was totally stoked about the simplicity of the whipped topping. 

Kevin brought enough cupcakes to his seminary class for everyone to enjoy one. They were a HUGE hit. (I even heard of someone eating three of them. wow. That's impressive.) 

Perfect for the fall holidays and birthdays or just because I love you and I love pumpkin spice latte days. 

Pumpkin Spice Latte Cupcake Recipe

recipe from annies-eats.com

Yield: about 2 dozen cupcakes

Ingredients

For the cupcakes:

2 2/3 cups all-purpose flour

3 Tbsp espresso powder (or extra finely ground coffee)

2 tsp baking soda

2 tsp baking powder

1 tsp ground cinnamon

1/8 tsp grated nutmeg

1/8 tsp ground cloves

1 tsp salt

1 (15 oz.) can pumpkin puree

1 cup sugar

1 cup brown sugar

1 cup canola or vegetable oil

4 large eggs

1/2 cup coffee or espresso, for brushing

For the whipped cream:

2-1/2 cups heavy cream, chilled

1/4 cup confectioners’ sugar

For garnish:

Ground cinnamon

Caramel sauce

Directions

To make the cupcakes, preheat the oven to 350°F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.  Stir together and set aside.  In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition.  With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full.  Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.  Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans.  While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating.  Let cool completely.

To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-low speed at first, gradually increasing to high speed.  Blend in the confectioners’ sugar gradually.  Whip until stiff peaks form, being careful not to over-beat.  Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes.  Sprinkle with ground cinnamon and drizzle with caramel sauce.  Store in an airtight container and refrigerate.

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Gingersnaps

I have always always always loved gingersnaps. You know the know the old fashioned kind you could buy in a bag at your local grocery store? The kind my grandma used to keep in her pantry, perfect for dipping in her daily cup of tea. I loved those crunchy cookies something fierce. The flavor of the molasses and spices was spot on, but that crispness was really something special. 

I've made Spicy Molasses Cookies many many times and it is by far my favorite molasses cookie recipe. But the thing is, those are amazingly soft, chewy cookies. I wanted crunchy. 

I did some internet scouring and discovered the secret--a longer baking time. That's it! I could use my same trusty recipe and just bake them longer! Genius! 

These cookies turned out exactly like I imagined! For the crunchy cookie lovers in your life, this is your recipe! 

Gingersnaps

recipe by adorkablerecipes.blogspot.com (originally adapted from thepioneerwoman.com)

makes 3 dozen cookies

Ingredients

3/4 cup shortening

1 cup sugar

1/4 cup molasses

1 egg

2 cups flour

1 tsp cinnamon

1 tsp ginger

1/2 tsp ground cloves

1/4 tsp cardamom

2 tsp baking soda

1/4 tsp salt

extra sugar for coating

Directions

Preheat oven to 350 degrees. 

In a large bowl, beat together shortening, sugar, molasses and egg. In a second bowl combine dry ingredients with a whisk. Stir the dry mixture into the creamed ingredients and stir until thoroughly combined. 

Scoop out dough by the tablespoon and roll into sugar. Place on a cookie sheet, 1-2 inches apart. 

Bake for 12-14 minutes. Allow to cool for 2-3 minutes on the pan. Cool completely on a wire rack.

Note: The longer baking time achieves the crispy, crunchy characteristic of the true gingersnap. 

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Cinnamon Streusal Muffins Recipe

It was late on a Friday night, but I had an inkling to bake something with the leftover buttermilk from the whole grain pancakes I had made that morning. I found a scrumptious sounding recipe on Baking Blonde's website. With a few alterations to suit my taste, I came up with a fantastic muffin to share with friends the next morning. These were a hit with anyone! 

Cinnamon Streusal Muffins Recipe

recipe adapted from Baking Blonde

Makes 9-12 muffins 

Ingredients

for the muffins:

7 Tbsp butter, softened

2/3 cup sugar

1 egg

1-1/2 cup flour

1-1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 cup buttermilk*

1-1/2 tsp vanilla extract

for the streusal:

2 Tbsp flour

1/3 cup brown sugar

1/2 tsp cinnamon 

1 Tbsp butter

Directions

*To make buttermilk, add 1 Tbsp lemon juice or vinegar to just under 1 cup of milk. Let set for 5 minutes. Stir before incorporating into recipe. 

Preheat the oven to 350 degrees. Grease 12 standard muffin cups with nonstick cooking spray. 

To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.

In another bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.

Spoon the batter into the prepared muffin cups, filling each three-fourths full. If there are any unused cups fill them one-third full with water to prevent the pan from warping.

To make the topping, in a small bowl, mix the flour, brown sugar and cinnamon. Cut in butter with a pastry blender or forks until mixture resembles cornmeal. Gently sprinkle topping evenly over batter in prepared muffin tin. The more streusal per muffin--the better! Gently press down topping slightly. 

Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 15-20 minutes. Transfer the pan to a wire rack and let cool for 5-10 minutes. Unmold the muffins and let stand until cool enough to handle.

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Cinnamon Pear Sauce Recipe

In this "fruit belt" of Western New York, we have generous friends with fruit trees filling their yards, dropping ripe pears left and right. We've had at least 15 pounds of pears shared with us in the last week, and pear sauce was a beautiful way to use some of the pears up (particularly those that were a bit hard, or too soft, or just plain imperfect.) 

This was my first attempt and taste of pear sauce and I have to admit--I'm hooked!

Cinnamon Pear Sauce Recipe

recipe by adorkablerecipes.blogspot.com

Makes about 5 cups 

Ingredients

15-20 small pears, peeled and quartered 

3/4 cup water

2 tsp cinnamon

1/4 tsp nutmeg

2 Tbsp brown sugar

Directions

Place quartered pears in a 4-6 quart pot. Add in water, cinnamon, nutmeg and brown sugar. Stir until evenly combined. Turn burner to high heat and allow the water to boil. Turn down to medium-low and cover. Cook for 30-45 minutes, stirring occasionally. Reduce heat to simmer, remove lid and use a potato masher to begin mashing the pears. Simmer up to an hour, mashing periodically until sauce reaches desired consistency.  Allow to cool completely before storing in airtight containers.     

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{favorite} Oatmeal Raisin Cookies

I have tried numerous recipes for Oatmeal Raisin Cookies but none of them really got me excited. Granted, I'm not a big fan of raisins in my cookies to begin with, but I just knew I could come up with the perfect recipe eventually. 

I'm so glad I didn't give up hope. This combination of ingredients is unique and results in a perfectly round, perfectly chewy, perfectly spicy cookie. Just what I was hoping for! You'll love these for sure!

Oatmeal Raisin Cookies

recipe by adorkablerecipes.blogspot.com

Makes 3 dozen cookies

Ingredients

1/2 cup unsalted butter, room temperature

1/2 cup shortening

1 cup brown sugar

1/2 cup sugar

1 tsp vanilla

2 large eggs

1-1/2 cup flour 

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

3 cups quick cooking oats

1 cup raisins

Directions

Preheat oven to 350 degrees. 

In a large bowl, cream together margarine, shortening, brown sugar and sugar. Once fluffy and smooth, beat in eggs and vanilla.

In a separate bowl, stir together flour, baking soda, salt and cinnamon. Incorporate flour mixture into the creamed ingredients in three additions. Stir in oats, then chocolate chips.

(Place dough in the refrigerator in between batches.)

Using a cookie scoop, drop dough by large tablespoonfuls onto a baking sheet. 

Bake for 9–10 minutes until edges and tops are just golden. Let cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.

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Apple Cinnamon Bars

I had a drawer overflowing with fresh delicious apples, but unfortunately we were never going to eat all of them in time. I wanted to make a special treat for the teens to enjoy, but I was looking for a new way to use my apples. I've made plenty of apple pies (always a hit!) and a few varieties of apple cinnamon bread, but I wanted a bar cookie of some sort. I used a Betty Crocker recipe as a springboard to create my own version, and I love how they turned out!

The base crust is perfectly crunchy and infused with the cinnamon flavor I love, the apples are sweetened and spiced and topped with the remaining oat mixture to form a streusel topping. Yum!!

Apple Cinnamon Bars

recipe by adorkablerecipes.blogspot.com

Makes 24 bars 

Ingredients

1 cup brown sugar

1/2 cup butter or margarine, softened

1/4 cup shortening

1-3/4 cup flour

1-1/2 cup quick cooking oats

1 tsp salt

1/2 tsp baking soda

1 tsp cinnamon

4-1/2 cups peeled, chopped baking apples (4 medium, I used Golden Delicious)

3 Tbsp flour

1 tsp cinnamon

Directions

Heat oven to 400 degrees. Cream brown sugar, butter and shortening in large bowl. Stir in flour, oats, salt, baking soda, and 1 tsp cinnamon. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased 13x9 inch pan.

Toss apples with 3 Tbsp flour and 1 tsp cinnamon; spread over mixture in pan. Sprinkle with reserved oat mixture; press lightly.

Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.

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Peanut Butter Granola Bars

In preparing for a long drive and a week-long camping trip, I wanted to make hearty, nutritious granola bars. This recipe is quick to toss together with ingredients you'll probably have in your cupboard. I chose to use natural peanut butter to continue with the "whole, hearty" theme, but using another form of creamy peanut butter will work fine. 

The perfect combination of crunchiness and chewiness, these are sure to please your family on any occasion. 

Peanut Butter Granola Bars
recipe by adorkablerecipes.blogspot.com
Makes 12-14 granola bars


Ingredients

4 cups old fashioned oats

2 Tbsp sunflower seeds

1/4 cup dry roasted peanuts, chopped

1/4 cup almonds, chopped

1 tsp cinnamon 

1/2 cup honey

3/4 cup natural peanut butter, melted

1/2 cup raisins

Directions

Preheat oven to 350.

In a large bowl, combine oats, sunflower seeds, peanuts, almonds, and cinnamon. Add honey and mix to combine. Add melted peanut butter and mix until evenly moistened. Fold raisins into the dough with a large spoon or with your hands. 

Coat a 9x13 inch pan with non-stick spray. Press dough the baking dish. Bake for 20-25 minutes, until golden brown.

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Cinnamon Pancakes

I love cinnamon. I love pancakes. So I smooshed the two together and out came these amazing cinnamon pancakes--perfect for starting your weekend right! 

Cinnamon Pancakes 
recipe by adorkablerecipes.blogspot.com
Serves 4

Ingredients

2 eggs

2 cups buttermilk

4 Tbsp butter, melted and cooled

1/2 tsp vanilla extract

2 cups all-purpose flour

2 Tbsp sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

Directions

Note: to make 2 cups of buttermilk, combine just under 2 cups milk with 2 tablespoons lemon juice. Let sit for 5 minutes, stir and incorporate.

Beat the eggs in a large bowl. To the eggs, add the buttermilk, butter and vanilla and whisk until thoroughly combined. In a separate bowl, sift together flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir the flour mixture into the wet ingredients in 2 or 3 additions, stirring until just incorporated.

Heat a griddle or skillet over medium heat. Spread butter over the warm skillet. Pour 1/4 cup of the batter onto the skillet for each pancake. When the top begins to bubble and pop, flip the pancake and cook 2-3 minutes on other other side. Once the bottom is golden grown, remove from the skillet and serve warm.

Note: to keep pancakes warm while preparing a large batch, transfer pancakes to a heat-safe dish and cover with foil. Place in an oven preheated to 200 degrees.

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Snickerdoodles

originally posted June 9, 2009. 

I could hardly believe I hadn't posted a snickerdoodle recipe yet. Craziness. This is one of my favorite cookies and making them has fond memories of my growing-up years, yet for some reason I don't bake them very often. The cookies have a delightful crisp surface, with a soft center, and the perfect cinnamon-sugar flavor. This recipe comes tested and true from the kitchen of one of my best friend's mom, Colleen. Elizabeth and I baked these cookies together quite often and loved them. I hope you do, too!

Snickerdoodles

recipe adapted from Colleen V., a longtime family friend

Yields: 4 dozen cookies

Ingredients

1/2 cup softened margarine

1/2 cup shortening

1-1/2 cup sugar

2 eggs

2-3/4 cup flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

2 Tbsp sugar

2 tsp. cinnamon

Directions

Preheat oven to 350 degrees. 

In a large bowl, cream together margarine, shortening and sugar until light and fluffy. Beat in eggs. Add in flour, cream of tartar, baking soda, and salt. Stir until just combined. Refrigerate dough for at least 30 minutes or, if using a cookie scoop, begin scooping.

Combine cinnamon and sugar in a small bowl. 

Roll dough into walnut sized balls (or use a cookie scoop) and then coat with cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet

Bake for 8-10 minutes until tops are cracked and edges are golden. 

Apple Cinnamon Bread

I need you to know I have a seriously love for all things apple cinnamon--candles, lotions, oatmeal, breads. This recipe fits perfectly into my idea of an amazing apple-cinnamon combination. I'm so glad I saw the recipe appear on both twopeasandtheirpod.com and browneyedbaker.com. I knew that meant it was a winner. 

I highly recommend you make this bread as soon as possible. The spices are spot on, the crunchiness of the topping is perfection, and the apples keep the inside wonderfully moist. Yumalicious! 

Recipe adapted from browneyedbaker.com

Ingredients

1½ cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground allspice

¼ teaspoon ground cloves

2 eggs

¼ cup canola oil

¼ cup applesauce

1 teaspoon vanilla extract

1 cup granulated sugar

2 cups apples, peeled and chopped into small pieces (about 1½ to 2 apples)

Topping

2 tablespoons brown sugar

1 tablespoon granulated sugar

1 teaspoon cinnamon

Directions

Preheat oven to 350 degrees. Grease the sides and bottom of an 8×4-inch loaf pan or two 6-1/2x4 inch loaf pans.

In a medium bowl whisk together the flour, cinnamon, baking soda, salt, allspice and cloves. Set aside.

In the large bowl, beat the eggs on medium speed for about 30 seconds. Add in the oil, applesauce and vanilla and mix until smooth. Next, add the sugar and mix until well-combined.

With the mixer on low speed, gradually add in the flour mixture and mix until the flour is just barely combined. Gently fold in the apples with a rubber spatula. Pour the batter into the prepared loaf pan(s).

In a small bowl mix together the brown sugar, granulated sugar and cinnamon. Sprinkle evenly over the batter in the loaf pan. For the 9x5 inch loaf, bake for 50 to 55 minutes. If using two 6x4 inch pans, bake for 35-40 minutes. Bake until the loaf is golden and a thin knife inserted in the center comes out clean.

Cool the bread in the pan for 10 minutes, then run a dull knife around the sides of the loaf and turn it out on a cooling rack and place right-side up. Cool completely before slicing. Wrap leftover loaf in plastic wrap and store at room temperature.

Crunchy Almond Granola

I love granola--particularly the homemade variety. You can pick and choose the perfect ingredients for your granola, controlling the amount of sugar as you go. The potential mix-ins for granola are almost limitless--chocolate chips, raisins, dried cranberries, other dried fruits, almonds, walnuts, peanuts, et cetera. So good. 

I have made Peanut Butter Banana Granola and Pumpkin Granola many times and I love both recipes (especially the peanut butter one!) But alas, it was time for something new. I looked up gads of granola recipes, combined the elements of my favorites, and developed this crunchy mixture. 

It's perfect--chock full of nutrients from the oats, the almonds, the sunflower seeds and the flax seed. And the sugar level is relatively low. I cut a quarter cup of brown sugar out the recommended amount and this is still quite sweet.

I hope you enjoy!

Crunchy Almond Granola

recipe by adorkablerecipes.blogspot.com

yields: 8  cups

Ingredients

4 cups old fashioned oats

1 cup whole raw almonds

1/2 cup flaked sweetened coconut

1/2 cup sunflower seeds

2 Tbsp whole flax seed, ground

1 tsp cinnamon

1/4 tsp salt

1/4 cup brown sugar

1/3 cup canola oil

1/4 cup honey 

2 tsp vanilla 

Directions

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat (or neither!)

In an extra large bowl, stir together oats, almonds, coconut, sunflower seeds, flax seed, cinnamon, and salt. Combine completely. 

In a separate small bowl, stir together brown sugar, oil, honey and vanilla. Pour wet mixture onto the dry ingredients and use a large spoon to stir, stir, stir until thoroughly incorporated.

Spread the granola onto the baking sheet. Bake for 10 minutes. Stir gently. Bake another 10 minutes. Stir gently. If granola is not browning yet and seems to be extremely moist still, bake another 5 minutes, or until golden brown. Granola will still be slightly moist. Cool completely on the baking sheet. Granola will be perfectly cooked and crunchy!

Serve atop a dish of yogurt or straight from your hand to your mouth. Yum!

Cinnamon Sugar Biscotti

Biscotti are a twice-baked Italian cookie that are just begging to be enjoyed by dunking into your favorite hot beverage. I grew up around these--being from an Italian family. My grandma would always have these hard cookies around to eat with her cup of tea. I never really understood their appeal back then. But now? I'm totally geeked about these things.

I made biscotti for the first time two Christmases ago and I wasn't all that impressed with them. I think I overbaked the darn things. But if you're careful, the result of this recipe is perfectly delicious.

Cinnamon Sugar Biscotti

recipe from Joy the Baker

Yield: about 20-24 cookies

Ingredients

For the dough:

2 cups all-purpose flour

1½ tsp. ground cinnamon

1 tsp. baking powder

¼ tsp. salt

1 cup sugar

6 tbsp. unsalted butter, at room temperature

1 large egg plus 1 large egg yolk

1 tsp. vanilla extract

For the topping:

¼ cup sugar

1 tsp. ground cinnamon

1 large egg, lightly beaten

Directions

Preheat the oven to 325˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  In a medium bowl, combine the flour, cinnamon, baking powder, and salt; whisk to blend and set aside.  In the bowl of an electric mixer, cream together the butter and sugar on medium-high speed until lightly and fluffy, 3-4 minutes, scraping down the bowl as needed.  Blend in the egg and then the egg yolk, beating well after each addition.  Blend in the vanilla until incorporated.  With the mixer on low speed, blend in the dry ingredients just until incorporated and a dough is formed.

Divide the dough into two halves.  Shape each half into a log 9 inches long by 1½ inches wide on the prepared baking sheet, spacing the logs at least 3-4 inches apart.  In a small bowl, combine the sugar and cinnamon for the topping and stir to blend well.  Lightly brush the tops of the logs with the beaten egg, and sprinkle generously with some of the cinnamon sugar mixture.

Bake for 40-45 minutes, rotating halfway through baking, until the tops are golden brown and slightly firm to the touch.  Remove the pan from the oven but maintain the oven temperature.  Once the logs are cool enough to handle, slice on the diagonal into 1½-inch slices (about 10-12 per log).  Place biscotti cut side-down on the baking sheet and sprinkle with more of the cinnamon sugar mixture.  Bake an additional 10-15 minutes, until crisp and golden.

Enjoy with your favorite hot beverage! This is a cookie that was made for dunking.

Pumpkin Ginger Nut Muffins

 I was looking for a pumpkin muffin recipe for two reasons--
1. It's pumpkin time, people!
2. I needed a "to go" meal to send with our teens when we leave at 6am Saturday morning for a Bible Quiz.
Elise at Simply Recipes came through for me again!
These muffins are dense and hearty, while maintaining a perfect spice--ideal for harvest time weather.

Pumpkin Ginger Nut Muffins Recipe
adapted from Simplyrecipes.com
makes: 12 muffins

Ingredients
1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground ginger
1 cup chopped toasted walnuts or pecans, optional
2 Tbsp well chopped candied ginger, optional


Directions
Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.
Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. (If you over-mix, you get little tunnels...like I did. oops!) Fold in the candied ginger and chopped nuts.
Spoon mixture into a prepared muffin tin. Bake for 20-25 minutes. If the muffins are lightly browning and a toothpick inserted into the center of the muffin comes out clean, then they are cooked.  Cool on a wire rack.

Pumpkin Granola

For once in my life, I actually followed the recipe--
and it totally paid off!
This granola is fantastic.
It has a great spice, a perfect texture, and a wonderful aroma.
It's addicting, really.

I'm so glad I stumbled upon this fantastic recipe blog by The Cooking Couple, Maria and Josh.
Their blog, Two Peas in a Pod, is right up my alley.
I'm looking forward to many more great recipe finds there!
In the mean time, you'll excuse me....
*nom. nom. nom.*

Ingredients

5 cups rolled oats

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1/4 teaspoon nutmeg

¾ tsp. salt

¾ cup brown sugar

½ cup pumpkin puree

¼ cup applesauce

¼ cup maple syrup

1 teaspoon vanilla extract

3/4 cup dried cranberries, optional

1/2 cup sunflower seeds, optional
1/2 cup almonds, optional

Directions

Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside.

In a large bowl, combine oats, spices, and salt. Mix well.

In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract.  Whisk until smooth.  Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.

Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.

*Note-serve granola with yogurt, milk, or enjoy plain.

Spiced Apple Cake

I couldn't resist this delicious recipe from Joy the Baker when considering what to contribute to our church potluck. 

It was perfect. 

Apples. 

Spice. 

and Cake. 

My favorite things. 

And who can resist a pretty bundt cake. 

*Almost* too adorable to eat. 

When I finally got to grab a fork I have to say, I was quite happy with the cake in my mouth.
My only complaint is that it was in the oven probably 6.564 minutes too long.
And that was me taking it out 5 minutes before the time went off.
Other than a slightly overdone edge, the cake was moist and flavorful and oh so cute!

Ingredients

Sauteed Apples

2 tart apples (about 1 pound)

2 Tablespoons butter

2 Tablespoons sugar

Cake

12 Tablespoons butter, at room temperature

1 cup packed light brown sugar

4 egg yolks, at room temperature

1 3/4 cups flour

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon allspice

1/2 teaspoon clove

1 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 cup plus 1 Tablespoon sour cream

1/4 cup raw sugar (or granulated if you don’t have raw on hand)

Directions

Preheat the oven to 350 degrees F and place a rack in the center of the oven.  Butter and flour an 8-inch spring form pan (or a lovely bundt pan) and set aside.

To sauté the apples: peel, core and dice the apples into 1/4-inch cubes.  Melt the butter in a sauté pan over medium heat until butter beings to bubble.  Add the diced apples and cook for one minute, stirring with a wooden spoon.  Add the sugar and continue to cook for 2 minutes.  Turn the heat to low and cook the apples, uncovered for 4-5 minutes until they are softened.  Remove from heat and allow to cool.  You’ll only use the sautéed apples for the recipe so you can discard any liquids that may have accumulated.  

To make the cake:  cream the butter, sugar and spices in a stand mixer fit with a paddle attachment until light in color and fluffy.  This may take 6 to 8 minutes.  Stop the mixer occasionally, to scrape down the sides of the bowl and continue beating until mixture is light and fluffy.

Add the egg yolks one at a time and continue beating until fluffy and glossy.  

Measure out the flour, salt, baking powder and baking soda.  With the mixer set on low speed, add half of the dry ingredients to the batter.  Mix until no flour streaks remain.  Add the sour cream all at once and incorporate.  Add the rest of the dry ingredients and mix until no traces remain.  Fold in the cooked apples with a rubber spatula.  The cake batter will be thick.  

Spread the cake batter into the prepared pan and distribute evenly.  Take a knife and run it in a singular circular motion through the batter 1-inch from the edge of the pan.  This will help the cake to rise evenly.  Sprinkle the cake with the raw or granulated sugar and bake for 55-70 minutes or until a toothpick inserted in the center of the cake comes out clean.  Allow to cool for 10 minutes before removing the sides of the spring form pan or turning over the bundt pan onto a wire rack to cool completely. Before serving sprinkle with powdered sugar.  

Banana Chocolate Chip Oatmeal Bread

Banana bread is always the way to go when the overripe fruit sits uneaten. In fact, I might confess to allowing bananas to turn brown just so I can have a great excuse to try a new banana bread recipe! :) Or I check Meijer's discount produce rack that sometimes sells overripe bananas for $0.19/pound. 

I have my favorite straight up banana bread recipe, but when I saw "oats" and "chocolate" in the title of this recipe on Tasty Kitchen, I had to try it. It had rave reviews from all of the testers. And it did not disappoint. It's moist and sweet, yet quite hearty. 

I'm so glad I stumbled upon this recipe by multiplydelicious.com. With a few personal tweaks, I made it my own and we LOVE it. With the whole wheat and oats and smaller amount of fat compared to most recipes, I feel like this is actually a little bit nutritious. But that's not why I just ate three pieces. ;)

Adapted from Multiply Delicious's post on Tasty Kitchen.

Ingredients 

1 cup Whole Wheat Flour

1 cup White Flour

1 cup Rolled Oats

½ cup Sugar

½ cup Brown Sugar

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1 teaspoon Cinnamon

½ teaspoons Salt

1-½ cup Buttermilk (OR milk plus 1-1/2 Tbsp lemon juice)

2 whole Eggs, Lightly Beaten

¼ cups Unsalted Butter, melted

1 cup Ripe Bananas, Mashed (about 3 Medium)

¾ cups Semi-sweet (or Dark!) Chocolate Chips

Direction

Preheat oven to 350 degrees. Spray two 9×5 inch pans with non-stick cooking spray; set aside.

In a large bowl, whisk together flour, oats, both sugars, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, mix together buttermilk, eggs, butter, and bananas. Pour into dry ingredients and mix until well combined. Stir in chocolate chips.

Pour batter into prepared pans and bake at 350 degrees for 40 to 45 minutes until a toothpick inserted comes out clean.

Note: you can also use the batter to make muffins. The muffins will need to bake for about 20 to 25 minutes.