Tag Archives: cinnamon

Stovetop Apple-Cinnamon Butter

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.

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Apple Baked Oatmeal

When fall comes around, baked oatmeal makes a great breakfast! It’s actually good any time of the year, but I tend to make it more often in the cooler fall and winter months. This Apple Baked Oatmeal is especially perfect for autumn! It’s sweetened with brown sugar, applesauce, and diced apples. You don’t even have to peel the apples if you like leaving the skins on (I like using organic apples in this and since they’re pesticide-free, I leave the skins on).

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Cinnamon Bun Caramel Corn

When I think of autumn flavors, cinnamon is one of the first to come to mind for me. I use cinnamon in quick breads, muffins, cakes, all kinds of treats…and I guess that’s why this Cinnamon Bun Caramel Corn stood out to me when I reviewed the cookbook Sally’s Candy Addiction: Tasty Truffles, Fudges & Treats for Your Sweet-Tooth Fix  a few years ago. 

As the book mentions, this Cinnamon Bun Caramel Corn is inspired by a caramel sticky bun drizzled with vanilla glaze. It has a yummy, slightly cinnamony caramel coating and it’s drizzled with melted white chocolate—a combination that’s definitely hard to resist!

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Carrot Spice Muffins

Carrot-themed recipes remind me of springtime and Easter—maybe because I tend to see a lot of product packaging with bunnies and carrots this time of year! I actually am not a big fan of raw whole carrots, but I do like raw shredded carrots. Strange, right? I’m not sure why! So I tend to have shredded carrots in salads mostly. But here’s another way you can use shredded carrots—in these tasty Carrot Spice Muffins! They’re dense and moist, with a mildly sweet-and-cinnamon-spice flavor. Raisins give them an extra punch of sweetness. And I really like how they rise so nicely!

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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.