Tag Archives: cinnamon

Cinnamon-Glazed Carrots

I’ve never been very crazy about raw carrots. But I do like them cooked or roasted. So when I found this recipe for Cinnamon-Glazed Carrots in my review copy of No Excuses Detox, I knew I wanted to make them! As the subtitle says, this book includes 100 recipes to help you eat healthy every day.

Written by Megan Gilmore, No Excuses Detox features recipes that are quick and easy, affordable, and yummy–not the kind of recipes you’d expect to find in a “detox” cookbook. In fact, I was surprised that there are recipes for lots of comfort food-type foods with a healthy twist–like Butternut Mac n’ Cheese, Skillet Breakfast Hash, Speedy Black Bean Burgers, and even Carrot Cake Cupcakes. Lots of great recipes to choose from! But the Cinnamon-Glazed Carrots recipe was calling my name and I had just bought some organic rainbow carrots at Whole Foods, so it was the perfect time for me to try this out.

I used large carrots when I made this, but you can slice your carrots or use baby carrots and if you do, your cooking time will only be about 10 minutes. Since I used large carrots I had to cook mine a little longer. So here’s the recipe–it’s a great way to eat your carrots!

CINNAMON-GLAZED CARROTS from No Excuses Detox

The addition of cinnamon and naturally sweet maple syrup makes these carrots taste like dessert, plus they can be ready in just 15 minutes!–Megan Gilmore

Makes 4 servings

  • 1 teaspoon coconut oil
  • 1 pound baby carrots, sliced carrot coins, or halved large carrots
  • 1/2 cup water
  • 1 to 2 Tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • Pinch of fine sea salt

In a Dutch oven, melt the coconut oil over medium heat and saute the carrots for 2 minutes. Add the water, which should start bubbling right away, and lower the heat to a simmer. Partially cover the pot and cook the carrots for about 10 minutes, until fork-tender (note: since I used larger carrots, my cooking time was more like 15 to 18 minutes). Check the pot periodically to make sure the water doesn’t completely evaporate so the carrots don’t burn.

Once the carrots are tender, raise the heat to cook off any excess water, then stir in the maple syrup, cinnamon, and salt (adjust seasonings to taste). Serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

There are other recipes I want to try in this book. It’s always nice when you can make great-tasting food that’s good for you, too. Do you have some favorite healthy recipes of your own?

Sharing this at Fiesta Friday, Meal Plan Monday, Weekend Potluck, Inspire Me Monday, Full Plate Thursday.

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Stovetop Apple Cinnamon Butter

Stovetop Cinnamon Apple Butter @ NancyC

Last fall, I made some homemade applesauce. I thought it was so much better than store-bought. After making that, I decided I needed to try making homemade apple butter sometime. Several friends have given me homemade apple butter the last few years–it makes a wonderful food gift, especially around the holidays. I discovered you can make apple butter with the slow cooker or on the stovetop, and for my first try I decided to make a stovetop version.

This recipe is really easy and it’s weetened with honey and apple juice or apple cider. You basically just put all the ingredients in a large pot and let it cook on low for an hour, until the apples get all tender and mashable. Then you let the mixture cool a little and puree to a smoother consistency in a food processor or blender. I love the cinnamony taste and I think that homemade apple butter, like homemade applesauce, is so much better than any you can buy!

STOVETOP APPLE CINNAMON BUTTER by NancyC

Makes 3 3/4 cups

  • 8 cups peeled, cored, and chopped apples (about 8 medium, or 2 1/2 pounds)–I used Gala apples; if using organic apples, you can leave the skin on if you want
  • 2/3 cup apple juice or apple cider
  • 1/2 cup honey
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 2 teaspoons vanilla

In a large pot or saucepan, combine chopped apples with the rest of the ingredients. Stir well, cover pot, and cook on low for 1 hour, stirring occasionally. Let mixture cool for 15 minutes, then, in several batches, put mixture in blender and puree until smooth (be careful not to overfill your blender or food processor!).

Store in jars with tight-fitting lids or airtight food containers and refrigerate for up to one week.

This apple butter is great on toast, muffins, biscuits, and scones. You can stir it into plain or vanilla yogurt to flavor it up more, or layer it with yogurt and granola for a breakfast parfait.

Have you ever made your own homemade apple butter?

Sharing at Meal Plan MondayFiesta Friday, Weekend Potluck.

Homemade Applesauce @ NancyC

Homemade Applesauce (Sweetened with Honey or Maple Syrup)

Homemade Applesauce @ NancyC

I’ve had homemade applesauce before, but this is the first time I’ve made my own. And let me tell you, it’s so much better than store-bought! It’s not as convenient as buying it, but I think it’s worth the extra effort to make homemade applesauce if you have the time. It’s really easy to make your own–the most time-consuming part is peeling the apples. After that, it’s just a matter of mixing the ingredients in a saucepan and letting it cook for 25 minutes until the apples are soft. If you like chunky applesauce like me, you can just use a potato masher to mash those apples into applesauce. If you like your applesauce smooth, you can puree the cooled apple chunks in a blender (you may have to do that in several batches).

I like sweetening my applesauce with honey or maple syrup. If you prefer using brown sugar, you can use that instead. The cinnamon and nutmeg also give this applesauce a great flavor.

HOMEMADE APPLESAUCE (Sweetened with Honey or Maple Syrup) by NancyC

Makes about 4 servings

  • 8 cups (3 pounds) apples, peeled, cored, and chopped or sliced (this would be about 8-9 medium-size apples; use your favorite variety)
  • 1/2 cup apple juice or cider
  • 2 Tablespoons lemon juice
  • 3 Tablespoons honey or maple syrup (or substitute 1/4 cup packed light brown sugar)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg

In a medium-size saucepan, combine apples, juice or cider, honey or maple syrup, cinnamon, and nutmeg. Stir ingredients together, then cover and cook over medium heat, stirring occasionally, for 25 minutes, until apples are soft. Let apples cool, then mash them with a potato masher. Or you can puree them in a blender until smooth. Keep refrigerated until ready to serve.

You can serve this applesauce chilled as a side dish or snack. Or for dessert, heat it and use as a topping over ice cream. You can also serve it warm or cool at breakfast as a topping for pancakes, a bowl of oatmeal, or a cup of plain or vanilla yogurt.

Have you made homemade applesauce before?

Linked to Fiesta Friday, Sunday Features, Nifty Thrifty Sunday, Inspire Me Monday, Making Memories Monday, Show and Share, Wonderful Wednesday, Wow Me Wednesday, Whimsy Wednesday, Wow Us Wednesdays, Wake Up Wednesday, Create It Thursday, Share Your Style, Full Plate Thursday, Thursday Favorite Things, Showcase Your Talent Thursday, Fabulous Foodie Friday, Feathered Nest Friday.

Chocolate Chip Pumpkin Blondies

ChocChipPumpkinBlondies1

You’re probably wondering what’s up with this pumpkin recipe. I mean, it’s almost spring–a pumpkin recipe? But I still had a can of pumpkin I bought during the holidays that I hadn’t used and I wanted to make these Chocolate Chip Pumpkin Blondies with it. I usually bake with pumpkin in the fall and winter. There are still a few weeks of winter left, so I decided to go for it!

I like using dark or semi-sweet chocolate chips mixed with white chocolate chips, but you can also substitute milk chocolate chips for the white. Or use all the same kind of your favorite chocolate chips. This makes a nice big 9 x 13″ pan full of blondies–just the thing for an easy dessert. They’re moist, chewy, and chocolatey with a yummy cinnamon spicy flavor. They’re actually kind of cakey to0–a little more cakey than your typical blondie. If you have an extra can of pumpkin, you should try these out!

CHOCOLATE CHIP PUMPKIN BLONDIES by NancyC, adapted from My Baking Addiction

Makes a 9 x 13″ pan

  • 2 1/2 cups all-purpose unbleached flour
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 cup dark or semi-sweet chocolate chips
  • 1 cup white or milk chocolate chips (or use another cup of dark or semi-sweet chocolate chips!)
  • 3/4 cup coarsely chopped pecans

Preheat oven to 350˚F. Line bottom and sides of a 9 x 13″ baking pan with parchment paper, leaving a little extra to hang over edges (so you can pick up the blondies after they are baked and cooled).

In medium bowl, blend the flour, cinnamon, ginger, cloves, nutmeg, baking soda, and salt; set aside.

In large bowl, cream softened butter, light brown sugar, and granulated sugar until smooth. Add egg and vanilla, blending well, then add the pumpkin puree, mixing until well blended.

Add flour mixture to butter/sugar/pumpkin mixture until all ingredients are blended. Fold in the chocolate chips and chopped pecans, mixing until evenly incorporated in batter.

Spread batter evenly in prepared pan. Bake at 350˚F for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool blondies completely in pan, then lift out of the pan with the parchment paper edges and cut into squares. Store in an airtight container at room temperature for 3 to 4 days. Note: These blondies bake up nice and puffy, but sink a little while they’re cooling as most blondies do.

ChocChipPumpkinBlondies2

Since I’m all out of pumpkin now, I guess I’ll resume my pumpkin baking next fall, but I’m glad I decided to make these blondies now. They’re great with a hot cup of coffee or tea (these would also go great with the Chai Tea Latte I recently posted). Have you baked any pumpkin treats the last few months?

Sharing at Cookie Plan MondayFiesta Friday, Inspire Me Monday, Full Plate Thursday.

Egg Nog Mini Loaves

ncEggNogMiniLoaves1nm

Egg Nog is one of those foods that signal the beginning of the holiday season. I first noticed it this year in the grocery store about three weeks before Thanksgiving. I usually buy a few cartons during the Thanksgiving and Christmas holidays and pretty much always have some left over after Christmas. Which is great, because it gives me an excuse to bake some egg nog goodies! Like these Egg Nog Mini Loaves, for example.

After having lots of super-sweet holiday treats, I was wanting something just a little sweet, and these little loaves turned out to be just the thing! They’re moist, slightly sweet, and have a mild egg nog flavor, so even those who aren’t crazy about egg nog may like them. These mini loaves rise really nicely, too (Note: I also tried making this recipe as a 9 x 5″ loaf, but since it sunk a little in the middle, I think it works best for mini loaves, and probably muffins, too).

If you’d like to sweeten these loaves up a little more, sprinkle on a dusting of powdered sugar after they’ve cooled or add an egg nog glaze on top (try the glaze that I used on these Egg Nog Muffins).

EGG NOG MINI LOAVES by NancyC

Makes three 5 x 3″ mini loaves

  • 2 1/4 cups all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup egg nog
  • 1/3 cup plain or vanilla Greek yogurt
  • 1 cup sugar
  • 1/2 cup (1 stick) butter, melted
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons rum extract
  • Optional: Egg Nog Glaze

Preheat oven to 350˚F. Grease and flour three 5 x 3″ mini loaf pans; set aside.

In large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In medium bowl, beat eggs, egg nog, yogurt, sugar, butter, and vanilla and rum extracts, blending well. Add this mixture to dry ingredients, stirring just enough to moisten.

Pour into prepared mini loaf pans. Bake at 350˚F for 30 to 35 minutes or until toothpick inserted in center comes out clean (I baked mine for 32 minutes).

Cool loaves for 10 minutes in pans, then remove to wire rack to cool completely. If desired, glaze with Egg Nog Glaze (click here for the recipe–I’ve used it before on some egg nog muffins).

As the holidays wind down, these Egg Nog Mini Loaves are the perfect treat with some coffee or tea. Hope you had an enjoyable holiday and wishing you a safe, healthy, and happy New Year!