Posts Tagged ‘cinnamon’

I’m so sorry for my recent absence.

My first full week of school went really well, but I have been so exhausted at the end of the day. This is the first day in over a week that I’ve even turned on my home computer!

I’ll hopefully be back in the swing of things soon. Finding my routine and getting my sleep patterns back in order is top priority for mission “Resume Unending Energy” to be successful.

Until I have a bit more steam to really share what I’ve been up to lately, I leave you with this.


This is a public service announcement: Make these Cinnamon Bun Pancakes and top them with Maple-Butter Icing.


Do yourself a favor and double the recipe to freeze the extra pancakes for easy toaster pancakes.


You will thank me later.


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One of my colleagues had her knee replaced a month and a half ago. After the surgery, she spent a week in the hospital followed by 5 weeks in a rehabilitation center.

Yesterday, she came home.

Returning home to your family is certainly worthy of cake.

Moist, seasonal, delicious cake.

Cinnamon Apple Spice Cake with Caramel Apple Sauce

PA090054 simple ingredients for the cake

PA090072I made one layered cake for her and  a small single layer for us

PA090073 Line, oil and flour your cake pans

PA090079 whisk together the wet ingredients

PA090080 add in the spices and powders

PA090086 incorporate the flour

PA090091 whisk it all together

PA090092 stir in the apples

PA090093 the batter is ready

PA090095 pour batter evenly into prepared pans

PA090109 bake until golden brown and set then cool

PA090113 prepare the caramel sauce

PA090115 this job is done stove-top

PA090121 just be careful not to over-cook the apples (like I did) or else the peels will come off and your sauce will look like it has fried red onions in it.

No one wants to eat a cake that appears to have red onions on it.

PA090118 place one cooled cake on a serving plate, bottom side up

PA090128 2/3 of the caramel apples go on this layer

PA090129 Place the second layer on top- allow the caramel to drip!

PA090132Can you tell it was getting dark? 

PA090135Top the cake with the remaining caramel apple sauce. 

PA090136Give to a friend to enjoy in the comfort of her own home! 

Cinnamon Apple Spice Cake with Caramel Apple Sauce

From Better Homes and Gardens, Nov. 2009

Prep: 25 min. Bake: 40 min. Cool: 10 min.

Serves 10


  • 1 1/2 cups buttermilk
  • 3/4 cup canola oil (I used 1/4 c. apple sauce & 1/2 c. oil)
  • 1/2 cup water
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 tsp. baking powder
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. vanilla
  • 2 1/2 cups all-purpose four (I used half 1 c.whole wheat, 1 1/2 all-purpose)
  • 2 Gala apples, cored and cut into 1/2 inch chunks

For the sauce

  • 2 Tbsp. unsalted butter
  • 4 small apples of firm pears, cored and sliced into wedges
  • 1/4 cup granular sugar
  • Drizzle of gold syrup (optional)


  1. Preheat oven to 350 F. Line two 8×8 baking pans with parchment paper. Grease and flour the pans, set aside.
  2. In a mixing bowl, whisk buttermilk, oil, applesauce (if using), water, brown sugar, eggs, baking powder, cinnamon, baking soda, salt and vanilla until combined. Whisk in flour; stir in apples. Divide evenly between prepared pans.
  3. Bake 40 minutes or until toothpick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Invert cake layers from pans onto racks; remove parchment paper. Cool completely on racks.
  4. To prepare the caramel apple sauce, in a skillet, melt the butter over medium heat. Add the apples or pears and sugar. Cook, stirring occasionally, just until fruit begins to soften, about 8 minutes. Remove from heat.
  5. Place one cake layer, flat side up on serving dish. Spoon on about two-thirds of topper. Top with second cake layer and remaining fruit topper.

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After an unnecessary absence from blogging, I’m back with a delicious recipe to share.

The days are getting shorter and colder.

Comfort food is making a reappearance this autumn.

P9299686 Cozy up to a warm serving of Vegan Apple Cinnamon Baked Oatmeal for breakfast, lunch or dinner.

P9299670 Mix together the dry ingredients and stir in the sliced apple.

P9299671 Add in the wet ingredients

P9299672 Give it all a good stir and put into the prepared baking dish.

P9299676 Sprinkle the crumble on top and bake.

P9299683 Once the apples are soft and the sides are bubbly, your oatmeal is done!

P9299688 Serve as is, with warm ‘milk’ or maple syrup.

Vegan Apple Cinnamon Baked Oatmeal

Makes 6 servings


  • 2 cups oats
  • 1/3 cup and 2 Tbsp. brown sugar, divided
  • 2 Tbsp. dried fruit such as raisins or dates
  • 1 handful of chopped walnuts or pecans
  • 1 Tbsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 teaspoon baking powder
  • 1 tsp. salt
  • 1 fresh apple, cored and sliced
  • 1 3/4 cup almond or soy milk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened applesauce
  • 2 Tbsp. and 2 teaspoons ground flaxseed, divided
  • 2 tablespoons warm water
  • 3 Tbsp. wheat germ


  1. Mix 2 Tbsp. water and 2 tsp. of ground flaxseed in a bowl and set aside to thicken. Preheat oven to 350 F (176 C.) Grease a baking dish.
  2. Mix together the oats, cinnamon, nutmeg, 1/3 cup brown sugar, baking powder,  salt, dried fruit and nuts in a large bowl. Stir in the sliced apple.
  3. Add the almond milk, vanilla and apple sauce to the flaxseed mixture and stir into the dry ingredients. Pour mixture into prepared baking dish.
  4. In a small bowl, combine the remaining 2 Tbsp. brown sugar, 2 Tbsp. flaxseed and wheat germ. Sprinkle the crumble over the oatmeal mixture. Bake for 30-40 minutes.
  5. Eat as is or topped with warm almond milk or maple syrup.


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