[Super Easy] Maple Cinnamon Oatmeal with Fresh Fruit

I FEEL LIKE I STARTED TO EAT A CUPCAKE AND THEN PUT IT DOWN AND THEN GOT DISTRACTED BY 100,000,000 THINGS AND DID NOT HAVE TIME TO EAT IT AND THIS IS JUST NOT OKAY.

(that’s an analogy to my current situation with this blog if you didn’t guess by now…)

I have been so swamped with finals that I have had no time to bake (which should be considered a CRIME) and no time to do anything but cry about writing papers.

But this Friday at 2:30, I will be all done and will be 100% dedicated to this blog (and sleeping, of course!)

My goal this summer is to start working with bread so I can eventually be able to wake up each week and make a loaf of bread. I want to learn how to work with dough and make pretty decorations on top of pies (like cutting out little apple shapes or doing that ‘criss-cross’ effect that’s usually seen on pies) so I can make pies for Thanksgiving and Christmas this year, mmmmmhmmm. If any of you have any tips/tricks with working with bread please let me know! I’d love to hear. ūüėÄ

So I made some oatmeal today with some fresh fruit because if I’m being honest I don’t eat enough fruit. Or veggies for that matter. That’s another thing I’m going to start working on this summer, is eating more fruits and veggies because donuts can’t be the only thing I eat!!! ūüėČ

I also included some pretty photos of flowers that are currently in my house because it’s spring, and it’s finally warm and sunny here in Canada, YAY.

Enjoy!!

Social Media:

Twitter_logo_blueTwitter
instagram-icon Instagram
Facebook-iconFacebook
Pinterest-iconPinterest

11139788_10152825068256149_737097806_n

11166087_10152825069016149_1370787_n

11101740_10152825068461149_623277202_n

11164148_10152825069276149_1767384045_n

11127247_10152825068636149_1051513881_n

11139912_10152825069201149_29293508_n

ingredients

  • 1/2 cup old-fashioned oats
  • 1 cup of water
  • 1/4 cup of maple syrup
  • 1 tablespoon butter
  • 1 teaspoon cinnamon plus extra for dashing

directions:

  1. Cook oatmeal in microwave according to package.
  2. Add in butter, cinnamon, and half of the maple syrup. Stir in well.
  3. Add another dash of cinnamon and the rest of the maple syrup, slightly stir.

11139788_10152825068256149_737097806_n

11160508_10152825069496149_647800516_n

Social Media:

Twitter_logo_blueTwitter
instagram-icon Instagram
Facebook-iconFacebook
Pinterest-iconPinterest

Advertisement

Apple Cinnamon Cake

Processed with VSCOcam with hb2 preset

Processed with VSCOcam with hb2 preset

Autumn is by far the most wonderful time of the year. Actually no… that’s Christmas. However, other than Christmas it’s for sure Autumn. ūüėČ From the trees… to the warm drinks… to the breaking-out-the-warm-sweaters-you-forgot-about… from the spices (cinnamon… cardamom… ginger… pumpkin spice) it’s the most loveliest time.

I always welcome the season with open-pumpkin-spiced-loving-arms but instead I felt like making something with apples because I never do and apples this time of year are delicious.

Processed with VSCOcam with hb2 preset

Processed with VSCOcam with hb2 preset

Processed with VSCOcam with b5 presetProcessed with VSCOcam with hb1 preset

Processed with VSCOcam with hb2 preset

Look at those apples! How beautiful and yummy do they look!

Processed with VSCOcam with hb2 preset

Layering the apples and the batter just made me so hungry… smelt and looked so good.

Ingredients:

6 medium apples, peeled and diced (about 8 cups worth)
1 1/2 tablespoons cinnamon
1 1/4 cups sugar, divided
1 3/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
1 cup brown sugar
1/4 cup apple cider (or apple juice)
1 tablespoon vanilla
4 eggs
1/2 cup walnuts or almonds, chopped (optional)

Directions:

1. Preheat oven to 350 degrees F (180 degrees C). Grease a tube or bundt pan.

2. Place apples in a large bowl, sprinkle with cinnamon and 1/4 cup sugar, and stir to coat evenly. Set aside.

3. In a large mixing bowl, mix together the all-purpose flour, whole wheat flour, baking powder, and salt. Beat in the vegetable oil, 1 cup granulated sugar, brown sugar, apple cider, vanilla, and eggs until combined. Stir in the walnuts or almonds.

4. Place half the cake batter in the prepared pan, layer on half of the cinnamon apples, the rest of the cake batter, and the rest of the apples. Bake for about 90 minutes, or until a toothpick inserted into the center comes out clean. Run a knife around the edge and cool in the pan before turning the cake out. Dust with powdered sugar, if desired.

Source: Pastry Affair

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

So when I decide to bake, most of the time it usually involves chocolate or caramel or something along those lines, but this time I wanted to try and do something a bit different – with cinnamon! Plus, cinnamon is a super yummy autumn ingredient so perfect!

These are so yummy, especially with the cinnamon swirling throughout the cupcake batter, and of course the delicious buttercream.

Enjoy these with a nice cup of chai tea and die every time you bite into them!

Enjoy!

Processed with VSCOcam with hb2 preset

Ingredients:

CUPCAKES

  • 1 and 2/3 cups (210g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cups (300g) granulated sugar, divided
  • 1/2 cup (1 stick or 115g) unsalted butter, melted
  • 1 large egg
  • 1/4 cup (60g) yogurt*
  • 3/4 cup (180ml) milk*
  • 1 Tablespoon vanilla extract
  • 2 teaspoons ground cinnamon

CINNAMON-SWIRL FROSTING

  • 1 cup (2 sticks or 230g) salted or unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream or half-and-half*
  • 2 teaspoons vanilla extract
  • salt, to taste
  • 1 Tablespoon ground cinnamon
  • 12¬†cookies of your choice (you could go the extra mile and bake some snickerdoodle cookies, but I decided to use¬†Dare’s Salted Caramel Cookies for the garnish on top of the cupcake, because they are SO tasty)

Directions:

Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar – mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together.  Set aside.  Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner.  Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full. Top each cupcake with 1 teaspoon more of the cinnamon-sugar.

Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners’ sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add more confectioners’ sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon). Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl. ¬†Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds.

To swirl the frosting, spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. Pipe onto cupcakes as desired. I used a Wilton 1M Tip. If you do not have a piping bag and tip, simply frost the cupcakes with both the vanilla and cinnamon frostings. There may be leftover frosting depending how much you use on each cupcake.

Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

*For the yogurt in the cupcakes, you may use plain or vanilla; regular or greek yogurt; any fat content; or even sour cream.

*For the milk in the cupcakes, you may use¬†cow’s milk; or soy milk; or almond milk. Vanilla or plain. I prefer using milk with some fat (like 1% or 2%), it makes the cupcakes moister.¬†

*For the cream in the frosting, you may use milk instead. However, the consistency of the frosting will not be as creamy.

Processed with VSCOcam with hb2 preset

Processed with VSCOcam with hb2 preset

Source: http://sallysbakingaddiction.com/

Melt-In-Your-Mouth Pumpkin Cookies with Frosting (Round 2!)

I made these cookies this time last year¬†and they were SO GOOD. I forgot how much the recipe makes (roughly around 35) so you’ll be eating these babies for daaaaays!

The texture of the cookie is so delicious. The texture is sort of like banana bread, it’s quite cakey but still really dense. And the frosting is to diiiiie for. Literally stood in my kitchen and ate 2 spoonfuls of it. It was addicting.

If you haven’t baked¬†anything “fall” related this year, well these are a good start! Especially with that little sprinkle of cinnamon on the top……..DELISH!

Enjoy!

Processed with VSCOcam with hb1 preset

Processed with VSCOcam with hb2 preset

Ingredients:

  • 2 cups butter, softened
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 15-ounce can pumpkin
  • 4 cups all-purpose flour

Frosting

  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 to 4 cups powdered sugar (add until desired consistency/firmness)
  • ground cinnamon sprinkled on top (optional)

Directions:

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda,salt,the 1 teaspoon cinnamon,and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.

2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.

Processed with VSCOcam with hb2 preset

 

Follow me on Instagram, Facebook, Pinterest and Twitter!

Melt-In-Your-Mouth Pumpkin Cookies with Frosting

Image

Image

Alright, so these are beautiful. I feel I start every post off with stating how good it is. Well, I guess it’s better then saying how bad it tastes!

But in all seriousness, these are honestly pillows of pumpkin fluff. (I hope that sounds appetizing). They’re even good¬†without¬†the frosting, and that says a lot because I’m¬†addicted¬†to frosting.

Plus the extra spice of the cinnamon on top really makes it even better! These are great cookies to kick off the autumn weather. Enjoy!

Ingredients:

  • 2 cups butter, softened
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 15-ounce can pumpkin
  • 4 cups all-purpose flour

Frosting

  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 to 4 cups powdered sugar (add until desired consistency/firmness)
  • ground cinnamon sprinkled on top (optional)

Directions:

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda,salt,the 1 teaspoon cinnamon,and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.

2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.

Image

Source: http://www.bhg.com/recipe/cookies/melt-in-your-mouth-frosted-pumpkin-cookies/

Follow me on Instagram, Facebook, Pinterest and Twitter!