Tag: cinnamon


Jan
2014

Skinny Banana Blueberry Oats Muffins

categories: Baking, Breakfast, Cupcakes & Muffins
Skinny Banana Blueberry Oats Muffins1
In the past week, I was just rummaging around and found out that the blog has only ONE muffin recipe posted(a great recipe but with REALLY hideous photos)! Whatt??!! How did THAT even happen? I was shocked and needed to change that pronto! Okay, I did post few skinny muffins recipes on my Facebook page before I started this blog but I haven’t been able to post them here. Of course, that is not an excuse. But you can check them out here, here and here!
I was delighted when I chanced upon these muffins on my favorite baking blog. They are skinny and totally healthy, right up my ally! Of course, they don’t taste healthy or skinny… In fact they are quite soft, moist and so dang fluffy!
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This recipe is a total bomb! It does not contain any oil or butter! Say what?!! YES… Mashed bananas and yogurt will do all the work here! Trust me, breakfast can not get better! I made quite a big batch for our small family of 2 and froze the extras and re-heated them in micro whenever the sugar cravings hit! They still tasted absolutely perfect. Instant gratification! 🙂
The recipe includes simple ingredients. Nothing fancy-schmancy! Plus, no mixer required! Takes just about 30 minutes start to finish! Such a phenomenal recipe I tell ya! The only change I made was throwing some oats for a bit of bite and texture. And of course, to make it healthier!
The batter will be quite thick so be gentle and do not over-mix, just until the flour pockets are gone. Over-mixing will result in hard and rubbery texture. Also, use super-ripe bananas for unbelievably sweet, moist and flavorful muffins. I could go on and on about them, but I’ll spare you now! Make them and see for yourself! 😉
Happy weekend you all!
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Serve warm with a knob of butter… Totally dee-vine!! 🙂
Skinny Banana Blueberry Oats Muffins
Yields: 15 muffins | Prep time: 15 minutes | Baking time: about 20 minutes
Ingredients:

  • 2 and 1/2 cup white whole wheat flour (or mix of whole wheat and all-purpose)
  • 1/2 cup oats
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup honey
  • 1/2 cup light brown sugar
  • 1 cup mashed very ripe banana (2 large bananas)
  • 1/2 tsp vanilla extract
  • 1/4 cup non fat yogurt
  • 1 large egg, beaten
  • 3/4 cup milk
  • 1 and 1/4 cup fresh or frozen blueberries
Directions:
  1. Preheat the oven to 160ºC/325ºF. Spray 15 muffin tins with nonstick spray*. Set aside.
  2. In a large bowl, sift together flour, baking soda, salt and cinnamon. Toss in oats. Set aside.
  3. In a separate bowl, mix honey and brown sugar together into a thick paste. Stir in the mashed banana, yogurt, and beaten egg.
  4. Slowly pour the wet ingredients into the dry ingredients. Gently fold it together. It will be thick. Add the milk slowly and continue to gently mix the ingredients together. Gently fold in the blueberries. Do not overmix the batter or you will get tough, dry muffins.
  5. Divide the batter equally between 15 muffin tins. Fill all the way to the top. Bake for 17-19 minutes until very lightly browned on edges or a toothpick inserted in the center of the muffin comes out clean. Allow muffin to cool completely before demoulding. Muffins stay fresh stored in an airtight container at room temperature for up to 5 days. Muffins freeze well, up to 3 months.
*Do not use cupcake-liners as muffins will stick to the liners.
Recipe source: Sallys Baking Addiction
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Dec
2013

Baked Cinnamon Sugar Pumpkin Doughnuts

categories: Baking, Breakfast, Desserts, Doughnuts, Fall
Baked Cinnamon Sugar Pumpkin Doughnuts2
This is my last recipe post for the year and I can not help but write about doughnuts! Yes! Another baked doughnut recipe for you all. I was able to scratch one more thing off my list before bidding adieu to 2013. No, I am not talking about buying a doughnut pan. I am talking about making pumpkin puree from scratch! It was added to the list simply because we don’t get canned pumpkin puree here. Of course the final result was immensely satisfying and rewarding. Pioneer Woman created this easy tutorial light years ago which I followed. Now I have freezer-full of pumpkin puree and no, I am not whining about it! 🙂
These doughnuts are my 2nd favorite after these. Do not close your browser window thinking this recipe is not good enough. These are equally soft, fluffy and gorgeous as my favorite ones. It is just that chocolate always tops my list and cinnamon follows hence the second place. If you want best of both worlds then fold in some dark chocolate chips to the batter. Totally sinful and acceptable! Just saying! 😉
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Baked Cinnamon Sugar Pumpkin Doughnuts3
These lovelies are so pillowy, you may want to sleep on them! They are perfectly cakey plus each bite is wrapped in cinnamon. Your house will smell dee-vine! The batter comes together easily in one bowl, without using any mixer. If you don’t own a doughnut pan, here is a good news, you may easily bake them in a muffin-pan!
I am not going to ask you to make them first thing in 2014 ‘IF’ your new-year resolution is to eat healthy as they are not completely low-fat but do indulge in them on your cheat-day as I can guarantee that you’ll absolutely LOVE them without regret!
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Baked Cinnamon Sugar Pumpkin Cake Doughnuts
Makes: 12 doughnuts | Prep time: 10 minutes | Bake time: 13 minutes | Total time: 25 minutes
Ingredients:
  • 1 large egg
  • 2/3 cup white granulated sugar
  • 1/4 cup vegetable oil
  • 3/4 cup pumpkin puree
  • 4 Tbsp yogurt
  • 1/2 tsp vanilla extract
  • 3/4 cup + 2 Tbsp all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 tsp baking soda
For coating:
  • 3 Tbsp vanilla sugar
  • 1 tsp ground cinnamon

Directions:

  1. Preheat the oven at 180ºC/350ºF. Grease the doughnut pan with oil and set aside.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder and baking soda. Set aside.
  3. In a large mixing bowl, whisk together egg and sugar. Beat in oil, pumpkin puree, yogurt and vanilla extract one by one. Slowly fold in dry ingredients to the wet ingredients. Do not overmix the batter. Mix just until no flour pockets remain.
  4. Carefully spoon the batter to the doughnut pan, filling not more than 3/4th. Bake for 13 minutes. Let cool in pan for about 5 minutes and then invert on the cooling rack.
  5. In a zip-lock bag, combine vanilla sugar and ground cinnamon. One at a time, put the still-quite-hot doughnuts in a bag and shake lightly to cover. Remove from bag and serve! Store in an airtight container at room temperature for 2-3 days.
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Dec
2013

Honey-Cinnamon Whole-Wheat & Flax-seed Pancakes with Maple-Strawberry Compote

categories: Breakfast, Desserts, Pancakes

Honey-Cinnamon Whole-Wheat & Flax-seed Pancakes2

 

Last 10 days were spent visiting family and hibernating during pleasant, cozy North-Indian winter. It was so relaxing. Generous hot mugs of ginger tea and coffee were gulped while the endless conversation flowed. Bowls of warm red carrot halwa, Gulab Jamuns, Sarson ka saag & Makke ki Roti (corn flat-bread) were devoured. Insane amount of homemade white butter was consumed with everything! Happiness!! Such wonderful days! I stayed away from the blog for the duration and I am back just in time 🙂

I know this is very last minute and most of you have already planned the menus for tomorrow (In that case, make these the next day!). Last minute planners, I am here at your rescue! Try this super-quick, super-simple yet ultra-delicious breakfast option for a total fuss-free Christmas morning. Oh, they are healthy of course! The pancakes are unbelievably soft and fluffy, that too without addition of any oil/butter. They require very few ingredients which I’m sure you will already have at your disposal! This way you can kick-start your morning on a right note 🙂
Wishing all of you MERRY CHRISTMAS!!
Merry, happy & lotsa love!! ♥ ♥ ♥

 

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Honey-Cinnamon Whole-Wheat & Flax-seed Pancakes with Maple-Strawberry Compote

Yields: 12 pancakes | Prep time: 5 minutes | Cook time: 20-25 minutes | Total: 30 minutes

Ingredients:

Pancakes

  • 1 cup whole wheat flour
  • 4 Tbsp ground flax seed
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla extract
  • 4 Tbsp honey

Maple-Strawberry Compote

  • 1/2 cup pure maple syrup
  • 7-8 oz. fresh strawberries, cut into thick slices
  • 1 tsp vanilla extract

Directions:

  1. Sift together flour, flax seed, cinnamon, baking soda and salt in a medium bowl.
  2. In a large mixing bowl, whisk together buttermilk, eggs, vanilla extract and honey.
  3. Slowly add dry ingredients to wet ingredients & stir to combine.
  4. Heat a medium non-stick skillet to medium heat. Spoon a ladleful of batter into the center of the skillet and form a nice round pancake. Let cook till the bubbles start forming on the top surface and the bottom will be golden brown. Flip and cook for an additional minute or so until browned and cooked through. Handle them carefully while flipping as they are quite soft and delicate. Transfer each pancake to a plate until all batter is used up.
  5. Compote: In a small saucepan, heat the maple syrup and strawberries on a low heat. Let the mixture cook and come to a boil, stirring in between, about 5 minutes. Remove from the heat and stir in vanilla extract. Top the pancakes with the compote.

* You may serve these pancakes coated with peanut butter or with fresh fruit preserve.
* If you don’t have buttermilk, feel free to use plain or vanilla yogurt instead.
*The pancake recipe is an oldie from my Archives and was posted on my Facebook page (on 10/04/’13) just before I started blogging here.

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Dec
2013

Maple Snickerdoodles #fbcookieswap

categories: Baking, Cookies, Fall

Maple Snickerdoodles1

Third & final recipe of the cookie swap! These were the other two recipes if you wish to check out. My third match was Himanshu of The White Ramekins. He has such an amazing blog. Scrumptious recipes accompanies beautiful photography. His blog is a delight to see and read.

The recipe of these snickerdoodles is unbelievably simple, made with simple ingredients which I always have handy. I am sure you will too. I love everything cinnamon and these cookies fit the bill perfectly for all the cinnamon lovers! Perfect for the holiday season!

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These snickerdoodles are soft, thick and pillowy with a subtle hint of maple syrup. I like my cookies soft so I baked them for just about 10 minutes but if you don’t then extend the baking time to 13 minutes.

To be honest, they are too good to be shared. Really, they turned out so awesome that I was tempted to eat the whole batch myself and not ship them at all! Best cookies ever!! You have to have to have to make these! Believe me & add it to your holiday baking list. ☺️

Happy Christmas baking all of you!

Enjoy!

{UPDATE} 10/09/2017 : I am updating the recipe to provide whole wheat flour and eggfree option. I baked these snickerdoodles recently with these 2 substitutes for my nephew and he was a happy camper!

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Recipe inspired from Recipe Girl

Print Recipe
 Maple Snickerdoodles
These maple snickerdoodles are soft, thick and pillowy with a subtle hint of maple syrup and high on cinnamon.
Course Cookies
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Passive Time 30-60 minutes
Servings
cookies
Ingredients
Topping
Course Cookies
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Passive Time 30-60 minutes
Servings
cookies
Ingredients
Topping
Instructions
  1. In a small bowl, whisk together flour, baking powder, baking soda and cinnamon. Set aside.
  2. In a bowl of your electric mixer, beat the butter until soft. Add sugar and beat until light and fluffy on a medium speed for about 1-2 minute. Beat in maple syrup and egg/flaxseed-egg.
  3. Gradually add dry ingredients to the bowl and beat at slow speed until no flour pockets remain. Let the dough chill in the refrigerator for 30 minutes to 1 hour. Do not skip this step as the dough is unmanageable at the room temperature.
  4. Preheat the oven at 180ºC / 350ºF. Line the cookie sheet with parchment paper.
  5. In a small flat dish, sieve together the topping ingredients. Take about 1 Tbsp of dough and form it into a ball between your palms. Roll the ball in the topping mixture making sure they get coated thick and even.
  6. Arrange the dough balls on cookie sheet 2-inch apart from each other and bake for 10-11 minutes. Do not overbake if you want soft cookies. The sides should be golden and center may seem soft but it will set once cooled. Bake for 2-3 minutes more if you prefer crispy cookies to soft. Let the cookies cool on a cookie sheet for 5 minutes before transferring it to a cooling rack. Once cooled completely, transfer it to an airtight container. Cookies keep fresh for about 7 days at room temperature.
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Oct
2013

Baked Apple Cinnamon Doughnuts

categories: Baking, Breakfast, Desserts, Doughnuts, Fall

Baked Apple Cinnamon Doughnuts1

I’ve got some good news for ya all!!!

I FINALLY bought doughnut pan! Eeeeeeep!!!

I was so EXCITED the day it arrived that I wanted to put it to use immediately (As if it’s any surprise!). The stars and planets united and I was faced with early Diwali gifting occasion.. Happiest me! Without any second thoughts I knew it had to be freshly baked doughnuts.

I wanted to make chocolate doughnuts as my first doughnuts in this pan but these were for gifting so I decided against it. I mean, I can’t trust myself around chocolate and the gift couldn’t be an empty box so, smart move I thought! 😛

With the weather we are experiencing and soooo many apples sitting in my pantry, these adorable beauties were born. And I was absolutely pleased with my decision making ability this time around!

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They were just So So Good, I wanted to eat the whole batch myself… No kidding!! I mean can you imagine anything better where you can have apple, cinnamon and sprinkles, all together?! Oh… our house smelled Dee-vine!

Needless to say that the doughnuts were so soft and moist plus a healthier breakfast option compared to the store-bought deep-fried version. Win-win!

So buy the doughnut pan right away if you don’t already have it. I got mine from here. You NEED it in your life… Trust me! Plus these make such cute gifts for this festive season too!

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Baked Apple Cinnamon Doughnuts

Yields: 8 to 9 doughnuts

Ingredients:

  • 1 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 4 Tbsp unsalted butter, melted
  • 1/2 cup white granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 medium granny smith apple, peeled and finely chopped

Glaze:

 

  • 1 Tbsp melted butter
  • 2 Tbsp caster sugar + 1/2 tsp ground cinnamon, mixed together
  • sprinkles (optional)

 

Directions:

  1. Preheat the oven to 180ºC/350ºF. Lightly grease the doughnut pan and set aside.
  2. In a medium bowl, mix together flours, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  3. In another bowl, mix together butter, sugar, egg and vanilla extract. Whisk in milk to this mix.
  4. Make a well in the middle of the dry ingredients and add wet ingredients all at once to it. Add finely chopped apples. Stir together until no flour pockets remain but be careful not to over-mix.
  5. With a small spoon, dollop batter into the prepared pan. Fill each doughnut pan three-quarters full with batter. Bake for 11-12 minutes or until doughnuts are puffed up and lightly golden brown. Remove from the oven, allow to cool in the pan for a while before inverting onto a wire rack to cool completely.
  6. While doughnuts are still warm, brush melted butter on each doughnut. Sprinkle some sprinkles on each doughnut followed by cinnamon-sugar.

*These doughnuts are best served the day they are made.
*Feel free to grate the peeled apple if you do not like chopped pieces in every bite!
*Make the recipe eggless by simply replacing egg with 1/4 cup unsweetened applesauce.

Happy Baking!!

 

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