Posts Tagged ‘cinnamon’

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Pumpkin Cranberry Muffins

January 30, 2017

I made these for a new year’s brunch; they were quick to bake the day prior and tasted great. I love the pumpkin and warming spices. I am also a huge fan of tart cranberries. I had some leftover fresh cranberries from Thanksgiving that I’d frozen. You could use them whole, but I decided to chop them up slightly in the food processor.

You will need:

  • 1/2 c unsalted butter, melted
  • 5 T unsalted butter, room temperature
  • 1 c brown sugar, divided
  • 2 eggs, lightly beaten
  • 1 c pumpkin puree
  • 1 T + 1 1/2 t ground cinnamon, divided
  • 1/4 t ground nutmeg
  • 1/4 t ground ginger
  • 1/4 t ground cloves
  • 1 t baking soda
  • 1 1/2 c all-purpose flour
  • 1 c fresh or frozen cranberries
  • 3/4 c old-fashioned oats

Then you will…

  1. Preheat your oven to 350 degrees. Line a muffin tin tray with paper liners.
  2. In a medium mixing bowl, combine the 1/2 cup of melted butter with 1/2 cup of brown sugar.
  3. Stir in the eggs and pumpkin puree, whisking until smooth.
  4. Stir in 1 1/2 teaspoon of cinnamon, the nutmeg, the ginger, the cloves, and the baking soda.
  5. Mix in the flour until just combined.
  6. Fold in the cranberries.
  7. Spoon batter into the muffin cups until each one is about 3/4 of the way full.
  8. In a small bowl, combine the 5 tablespoons room temperature butter with the remaining 1/2 cup of brown sugar, the tablespoon of cinnamon, and the oats.
  9. Crumble the topping on each of the muffins. Gently press into the top.
  10. Bake for 25-30 minutes or until golden and a tester in the middle comes out clean.
  11. Allow to cool 10 minutes in the pan and then remove and finish cooling on a wire rack.

20170101-pumpkin-cranberry-muffin-01

 

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Pumpkin Pie Cupcakes

November 16, 2016

We recently celebrated a Friendsgiving, complete with seven babies. I wanted to bring a dessert that was easy to eat one-handed, so I adapted this pumpkin pie cupcake recipe and it worked great! It tastes a lot like pumpkin pie but in a cupcake form. If you really like the smooth custardy consistency of pumpkin pie, this probably won’t be your favorite dish. However, it has all the same flavors and doesn’t require a fork!

20161112-pumpkin-cupcakes-01

You will need:

  • 1 can (15 oz) pure pumpkin puree
  • 1/4 c brown sugar
  • 1/2 c sugar
  • 2 eggs, lightly beaten
  • 1 t vanilla extract
  • 3/4 fat-free evaporated milk
  • 1/4 t salt
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/2 t ground cloves
  • 1 1/2 t ground cinnamon
  • 2/3 c flour
  • Whipped cream (Optional)

Then you will…

  1. Preheat your oven to 350 degrees. Grease a muffin tin with non-stick cooking spray.
  2. In a medium mixing bowl, whisk the pumpkin together with the sugars, eggs, vanilla, evaporated milk, salt, baking soda, baking powder, nutmeg, ginger, cloves and cinnamon.
  3. Whisk in the flour.
  4. Scoop 1/4 c of the batter into each muffin cup.
  5. Bake for 20-25 minutes, or until set in the middle.
  6. Remove from the oven and allow to cool 25 minutes.
  7. Gently remove from the pan and allow to finish cooling on a wire rack.
  8. If desired, top with whipped cream and a dash of cinnamon or nutmeg before serving.
  9. Extras should be refrigerated.

20161112-pumpkin-cupcakes-02

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Blueberry Vanilla Overnight Oats

August 25, 2016

Growing up in New England, my family frequently went blueberry picking. Fresh blueberries, hot from the sun, are delicious. This overnight oatmeal recipe is chock full of blueberries for a refreshing breakfast. While the below recipe is dairy-free, you can always substitute regular yogurt and milk if you wanted. This makes roughly 4 generous portions.

You can also test out the banana nut, chocolate coconut, chocolate peanut butter, or tropical summer versions!

You will need:

  • 2 1/2 c old-fashioned oats
  • 10 oz coconut milk yogurt
  • 2 t vanilla extract
  • 2 t ground cinnamon
  • 4 T honey
  • 2 1/2 c soy milk
  • 2 pints fresh blueberries
  • 1 c chopped pecans, toasted

Then you will…

  1. In a large bowl, mix together all the ingredients, except for the nuts.
  2. Refrigerate overnight.
  3. Stir and serve topped with nuts.
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Maple Dijon Pork Roast with Apples and Sweet Potato

August 17, 2016

20160725 Pork 04

This is a great dinner, in part because your side dish cooks with it! It fills your house with the smells of maple, mustard, and roasting veggies and pork. Once you pop everything in the oven, there is very little work left to do. This means you can enjoy a glass of wine with friends before breaking bread with them.

You will need:

  • 2-3 lb pork roast
  • 5 T Dijon mustard
  • 3 T maple syrup
  • 1/2 c olive oil, divided
  • 1 t ground pepper, divided
  • 1/2 t salt, divided
  • 3 granny smith apples, cored and quartered
  • 2 sweet potatoes, peeled and cut into 1/4-inch rounds
  • 1 large sweet onion, peeled and cut into eighths
  • 1/2 t paprika
  • 1/2 t garlic powder
  • 1/4 t cinnamon
  • 1/4 t cumin
  • 1/4 t chili powder

Then you will…

  1. Preheat your oven to 500 degrees.
  2. Pat the pork dry.
  3. In a small bowl, mix together the mustard, maple syrup, 1/4 cup of olive oil, 1/2 teaspoon of pepper, and 1/4 t salt.
  4. Coat the outside of the pork with about 3/4 of the sauce. Reserve the extra sauce.
  5. Place the pork on a roasting rack in a large baking dish.
  6. Bake the pork roast for 15 minutes.
  7. Meanwhile, in a large mixing bowl, toss the apples, sweet potato and onion with the remaining 1/4 c olive oil, 1/2 t pepper, 1/4 t salt, paprika, garlic powder, cinnamon, cumin, and chili powder.
  8. Remove the roasting rack from the pan and return the pork roast to the baking dish.
  9. Spread the apple and sweet potato mixture around the pork.
  10. Reduce oven temperature to 450 degrees.
  11. Return the baking dish to the oven.
  12. Roast for another 20-30 minutes, stirring the apples and sweet potato mixture at least once and brushing the pork with the extra sauce with 10-15 minutes left on the baking time. Pork should reach 120-130 degrees before you take it out of the oven.
  13. Remove from the oven. Allow the pork to rest at least 10 minutes before slicing.
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Brown Butter Granola

June 27, 2016

D and I eat a fair amount of granola. I kept thinking, “why haven’t I tried to make my own?” Then I would forget about it until the next time I was picking up granola at the store. This is a basic recipe that can be tailored based on your tastes; use your favorite nuts and add in whatever dried fruits get you excited.

You will need:

  • 8 T (1 stick) unsalted butter
  • 1/4 c brown sugar
  • 1/4 c honey
  • 3 T pure maple syrup
  • 2 t vanilla
  • 1/2 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • Pinch of sea salt
  • 1/2 c nuts (I recommend pecans or walnuts)
  • 2 c slow cooking old-fashioned oats
  • 1/2 c coconut flakes
  • 1/2 c unsweetened chocolate chips or chunks
  • 3/4 c dried fruit, chopped (I used a mix of apricots and cherries)

Then you will…

  1. Preheat your oven to 275 degrees. Line a baking sheet with parchment paper. I recommend one with sides.
  2. In a medium saucepan, melt the butter over medium heat. Allow the butter to foam and then brown, stirring regularly, about 5-7 minutes.
  3. Pour the browned butter into a small mixing bowl. Whisk in the brown sugar, honey, maple syrup, vanilla, cinnamon, ginger, nutmeg and pinch of salt.
  4. Pulse the nuts in a food processor until coarse ground.
  5. In a large mixing bowl, combine the nuts with the oats and coconut flakes.
  6. Stir in the browned butter mixture. Mix well.
  7. Spread the granola on the prepared baking sheet.
  8. Bake 45-60 minutes, stirring every 15 minutes. Remove from oven when golden brown.
  9. Allow to cool on the baking sheet.
  10. Break apart into a large mixing bowl.
  11. Mix in the chocolate and dried fruit.
  12. The granola will keep for about one week in an airtight container.

20160526 Granola

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Banana Nut Overnight Oatmeal

June 10, 2016

20160524 Banana Oats 02

No cook, overnight oatmeal seems to be increasingly popular these days. You mix it together the night before, pop it in your fridge, and end up with an easy breakfast the next morning. It’s fun for two reasons: 1) you can mix up quite a few different flavor combinations and 2) who doesn’t like a cool breakfast in the spring and summer? This recipe makes about 4 portions.

You will need:

  • 3 ripe bananas, mashed
  • 1 1/2 c slow cooking oats
  • 1 1/2 c milk
  • 4-5 oz vanilla yogurt
  • 1 t vanilla extract
  • 2 T pure maple syrup
  • 2 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 c chopped pecans

Then you will…

  1. In a medium bowl, combine everything but the pecans.
  2. Stir well.
  3. Divide into four portions in containers with lids.
  4. Refrigerate overnight.
  5. Stir in the pecans and enjoy! (Note: you could add the pecans the night before, but they will absorb some of the liquid. If you want them to stay crunchy, add them in the morning).
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Caribbean Grilled Pork Chops with Mango Salsa

June 3, 2016

We grilled these pork chops when my family was in town for R’s baptism. You mix up a spice rub and can prep the pork earlier in the day, so it is an easy meal when you have visitors.

20160520 Pork 02

You will need:

  • 2 T paprika
  • 2 T garlic powder
  • 2 t dried oregano
  • 1/2 t cayenne pepper
  • 1/2 t cumin
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t cloves
  • Salt and pepper, to taste
  • 1 lb of pork chops

20160520 Pork 05

Then you will…

  1. Combine all the spices in a small bowl.
  2. Rub the pork with the spice mixture.
  3. Grill until cooked through over medium heat. For 1-inch thick chops, this is about 4 minutes on each side.
  4. Serve with mango salsa. (I added a little cumin to the salsa this time).

20160520 Mango Salsa

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