Tag Archives: cinnamon

Cinnamon Sugar Roasted Almonds

22 Jul

Despite the heat wave that has overwhelmed the east coast, I used my oven this week.  I know; I question my sanity sometimes too.  But in the end it was worth it.  These cinnamon sugar roasted almonds really are delightful.  Each bite is a cinnamon sugar coated treat!

Cinnamon Sugar Roasted Almonds

Ingredients:

  • 2 cups raw almonds
  • 1/2 Tbsp canola oil
  • 1 and 1/2 Tbsp maple syrup
  • 2 Tbsp granulated sugar
  • 1 tsp cinnamon

Directions:

  1. Preheat oven to 300 degrees.
  2. In a large bowl, mix almonds with canola oil and maple syrup until evenly coated.  Sprinkle sugar and cinnamon over the nuts and combine to make sure each nut is coated.
  3. Spread the almonds on a baking sheet lined with parcment paper.  Roast the almonds for 20 minutes, stirring halfway through.
  4. Allow them to cool and enjoy!
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Cinnamon Vanilla Bean Almond Butter

29 Jun

Hi there!  I’m just popping in today to let you know that I created a stellar new nut butter.  Cinnamon Vanilla Bean Almond Butter, anyone?  If you said “Yes, please!”, then head on over to Get Healthy with Heather to get the recipe.

I’ll be checking in again later this week with a sweet treat perfect for your 4th of July celebrations.  I’ll give you a hint… once you have one, you’ll be asking for s’more. 😉

Cinnamon Raisin Muffins

16 Jun

Even before June arrived, I knew I wanted to make a foodie gift for Father’s Day.  I did the same for Mother’s Day and it was very well received! 

So I got to thinking about foods that my dad enjoys.  The first couple of items that came to mind were obvious steak, bacon, or anything meat related.  Since I couldn’t very well mail him a steak, I continued to rack my brain for other ideas when it dawned on me.  Some of his favorite foods involve cinnamon; cinnamon ice cream and brown sugar cinnamon Pop-tarts to name a couple.  I scoured the internet for cinnamon based recipes and ultimately decided to customize my own cinnamon raisin muffins.

One key component to adapting a baked good recipe is keeping the correct ratio of wet to dry ingredients.  If you have too much of the former, your muffin will end up soggy or under cooked but with too much of the latter, you’ll have a dry, hard rock-like muffin.  I didn’t want to send my dad rocks for father’s day.  Nobody likes a repeat gift.

Not only is the correct ratio important, but so is the quality of the ingredients.  This recipe was the perfect opportunity for me to use a new-to-me brand of coconut oil.  Tropical Traditions was nice enough to send me 32 ounces of Gold Label Virgin Coconut Oil to sample. 

source

I have cooked and baked with coconut oil in the past and I continue to do so because I love the hint of coconut flavor it adds.  A small amount goes a long way and keeps me satiated for hours.  What I like about Tropical Traditions, is that their virgin coconut oil is unrefined and is made from fresh, organic coconuts.  To find out more about their coconut oil, check out their website.  Many thanks to Tropical Traditions for the sample!*

Cinnamon Raisin Muffins
(adapted from Cooks.com)

Ingredients:

  • 1 cup whole wheat pastry flour (4 oz)
  • 1/2 cup all-purpose flour (2 oz)
  • 1/2 cup old-fashioned oats (2 oz)
  • 1 Tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • dash of salt
  • 2/3 cup brown sugar
  • 2/3 cup plus 1 Tbsp applesauce
  • 1/4 cup coconut oil
  • 1 egg
  • 1/2 to 3/4 cup raisins
Directions:
  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix flours, oats, baking powder, nutmeg, cinnamon, and salt.
  3. In a separate bowl, whisk sugar, applesauce, oil, and egg until combined.
  4. Add raisins to flour mixture and make sure to coat all the raisins lightly with flour.
  5. Add the wet mixture to the dry and stir just until combined.
  6. Lightly oil a 12 muffin pan or use paper liners.  Pour the batter evenly among the 12 cups.
  7. Bake at 400 for about 20 to 25 minutes.
  8. Allow for some cooling time and enjoy!

Do you like to make foodie gifts for holidays?  If so, what was the last gift you made?

*Disclaimer: Tropical Traditions provided me with a free sample of this product to review and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review in return for the free product.

Health(ier) Zucchini Bread

18 May

Hi there!  How’s this week been treating you?  For me, this week has been Draaaaging (yep, with a capital D and four a’s).  It’s probably the combination of crummy weather (aka, rain non-stop and mid-50s temps), the fact that I’m taking a mini-vacation next week, and that work has been a little slow as of late.  Do you ever find that the week before some time off just crawls by and all you can think about are those few luxurious days of rest you want so badly to enjoy?

Also, today happens to be passing even more slowly since I’m really looking forward to hot yoga after work.  Have you taken hot yoga before?  I went to my first class a couple weeks ago and I really enjoyed it.  There is just something to sweating your heart out while you stretch every muscle in your body.  I’m excited to go back for a second round.  If my schedule permits, I hope to make it a weekly event! 

Over the weekend I got to thinking about quick breads.  What?  You don’t spend your free time contemplating such things?  Ah well, even if I am alone, humor me by reading this.  Please?  Okay, thanks. 

I think the most common quick bread out there would have to be banana bread.  It’s a sweet treat that if prepared properly can also be quite healthy.  Banana bread is a great addition to the breakfast table but can also be enjoyed as a snack or dessert.  But I’m not here to sing the praises of banana bread.

Today I want to talk about it’s less fornuate cousin, zucchini bread.  Zucchini bread is often underrated and overlooked.  You see, I think most people don’t like the thought of vegetables in their bread.  And I understand that.  It’s not something most people are used to and therefore they stay away from it. 

But I urge these doubters to reconsider!  This bread is moist with a spicy, sweet kick.  The cinnamon and nutmeg really shine through each doughy slice.  I reduced the amount of butter and sugar and added some whole wheat flour to make it a little healthier.  While I wouldn’t say this is the healthiest bread around, it is quite a tasty, health(ier) quick bread.

So next time you’re in the mood to bake some quick bread, please don’t leave the zucchini behind!

Zucchini Bread
(adapted from simplyrecipes.com)

Ingredients:

  • 1 egg, beaten
  • 2 Tbsp applesauce
  • 1/2 cup pure cane sugar
  • 1 tsp vanilla
  • 1 1/2 cups grated fresh zucchini
  • 1/3 cup melted unsalted butter
  • 1 tsp baking soda
  • Pinch salt
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, mix together the applesauce, sugar, egg, and vanilla.  Mix in the grated zucchini and then the melted butter.  Sprinkle baking soda and salt over the mixture and mix in.  Slowly add the flours.  Sprinkle in the cinnamon and nutmeg and mix.
  3. Pour the batter into a greased 9 by 5 inch loaf pan. Bake for 40 minutes or until a wooden toothpick inserted in to the center comes out clean. Cool in the pan for 10 minutes. Turn out onto wire racks to cool thoroughly.

Have you ever made zucchini bread?

Honey Roasted Cinnamon Cashew Peanut Butter

16 May

Yes, it’s quite a mouthful.  On so many levels.

In fact, if my mouth weren’t so full of Honey Roasted Cinnamon Cashew Peanut Butter I might be able to tell you its fabulous.  And that I’m addicted.

You see, ever since I made my first batch of peanut butter, I’ve been having so much fun.  My mind has been full of flavor possibilities and my mouth has been full of nut butter.  Do you see a trend?

Over the weekend I indulged myself with this sweet, smooth, and rich nutty creation.  A not-so-thin layer spread over an English muffin and topped with bananas, was the perfect treat.

So if you need a pick-me-up on this dreary Monday, this is just the thing. 

Oh who am I kidding?  This is always just the thing.

Honey Roasted Cinnamon Cashew Peanut Butter
(adapted from this recipe)

Ingredients:

  • 1 1/2 cup unsalted, dry roasted peanuts
  • 1 1/2 cup raw cashews
  • 1/4 cup and 2 Tbsp honey
  • 2 tsp coconut oil, optional
  • 1 tsp cinnamon
  • 3/4 tsp salt
Directions:
  1. Pre-heat oven to 325 degrees.
  2. On a pan covered with parchment paper, spread out peanuts and cashews.  Drizzle honey on top and mix.
  3. Roast for 15 minutes, stirring every five minutes.  Be careful they don’t burn!
  4. Once nuts are roasted, dump into the food processor and allow them to cool for a few minutes.
  5. Begin processing the nuts.  This mixture did not butterize as readily as the peanuts alone so you may have to scrape down the sides of the processor several times.
  6. To help the nuts butterize, I added some coconut oil about five minutes in.  You can decide if you want to add it as you don’t necessarily need it.
  7. Once the nuts are smooth, add the cinnamon and salt through the feeding tube.  Continue to process until the desired consistency is reached.

Someone out there please confirm that I’m not the only nut butter addict.