Archives for posts with tag: cinnamon

eggnogfrenchtoast_020Eggnog is something I LOVE about Christmastime. I love the flavor, but it’s so heavy, I have a hard time drinking much of it. This recipe gives you just enough of that yummy eggnog flavor without being too heavy!

Ingredients:
2 eggs, 1.5 cups eggnog, 1.5tbs cinnamon, 1tsp pumpkin pie spice, 12 slices of bread

Mix the eggs, eggnog, cinnamon, and pumpkin pie spice. Soak the bread in the eggnog mix, and cook on an electric skillet at 300 until golden brown [5-10 minutes].

eggnogfrenchtoast_019The recipe is really simple and only takes 20 minutes start to finish! If you use thick fresh bread like I did, make sure you let it soak in the eggnog mix for a good long while to make sure it soaks all the way through.
eggnogfrenchtoast_021

Sprinkle with cinnamon & powdered sugar, drizzle with maple syrup and enjoy!

// Laura Jude //

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My friends and I had a “Friendsgiving” over the weekend, and along with the vegan green bean casserole from our last post, I brought these mini cheesecakes. The base is a cinnamon cheesecake with a ginger cookie crumb crust, topped with pumpkin pie filling as “frosting”. I followed this recipe. It’s pretty time consuming, but it’s a DELICIOUS little bite of fall. I love anything/everything cinnamon, and I figured cheese cake, cinnamon, pumpkin — what else could I possibly want?! The only thing that didn’t seem quite right was the crust. It was way too oily. I would suggest doing 1 1/3 cup of the cookie crumbs, or using a little less butter.

I hope you have a wonderful & tasty day tomorrow! ❤

// Laura Jude //

This was the first time I’ve made cinnamon rolls from scratch, and let me tell you, it was a total success. They were deeelicious, and the recipe was really easy to follow. I followed this recipe. The only adaptation I made was using pumpkin pie spice instead of nutmeg & cloves.

As you can see, they were HUGE and super rich, but they were soso good. I recommend making the dough the night before and letting it rise in the fridge because the whole process is pretty time consuming. BUT I love anything pumpkin, and these are such a wonderful fall flavored treat, I will definitely be making them again! These would be amazing while watching the parade on Thanksgiving morning. ;]

// Laura Jude //

THESE muffins are one of my favorite fall treats. My boyfriend absolutely LOVES when I make them, and my friends and family always eat them right up. They are definitely VERY SWEET, but also very delicious. I created the recipe combining a few pumpkin muffin recipes from allrecipes.com , and one for cinnamon coffee cake muffins my mom always makes. This version is not vegan, but I very often make them vegan by using earth balance and Ener-G egg replacer, and they are JUST as good, sometimes better. If you don’t have Ener-G just use your favorite egg substitute! I’ve found the most effective, easy egg substitute for baking is — 2tbs water, 1tbs oil & 2tsp baking powder [mix & then add].

// INGREDIENTS //
2.5 cups all-purpose flour
2 cups sugar
1 tbs pumpkin pie spice
1 tsp baking soda
1/2 tsp salt

2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil

// FILLING //
2/3 cup brown sugar
4 tbs flour
1 tsp cinnamon
1/4 tsp pumpkin pie spice
3 tbs melted butter

// TOPPING //
1/4 cup sugar
3 tbs all-purpose flour
1/2 tsp ground cinnamon
2.5 tbs butter or margarine

 

// DIRECTIONS //

+ In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda & salt.
+ In another bowl, combine eggs, pumpkin & oil; stir into dry ingredients just until moistened.
+ Place one small spoonful of the batter in each cup. Use the spoon to make sure the entire bottom of each cup is covered.
+ In another bowl, melt butter for filling. Stir in sugar. Cut in flour & spices. The filling should be moist, coarse crumbs.
+ Add filling. I just sprinkled it in with my fingers, until a layer forms, adding at least enough to cover batter in each. The more you add, the sweeter they will be.
+ Add one more spoonful of batter to cover filling. Cups should be about 2/3 of way full. This batter is very heavy so if they are TOO full they won’t rise very well.
+ For topping, combine sugar, flour & cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over each muffin.

Bake @350 for 30-35 minutes, let cool & enjoy!

For a little added decadence/to up the cuteness factor, drizzle on some cream cheese frosting!

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