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Honey Oatmeal Raisin Pancakes | alidaskitchen.com

Honey Oatmeal Raisin Pancakes

Honey Oatmeal Raisin Pancakes is a delicious whole wheat pancake recipe made with buttermilk, oats and honey. An easy make ahead recipe for quick and easy weekday breakfasts! Thank you to Bee Harmony Honey for sponsoring this post! #Beesponsible #BeeHarmonyHoney

Honey Oatmeal Raisin Pancakes | alidaskitchen.com

Every week I prepare quick and easy breakfast foods to help simplify busy weekday mornings. Pancakes are usually at the top of the list, with creative variations of apple, carrot cake and strawberry banana on a steady rotation. My little lady, on the other hand, is a creature of habit. Greta loves Honey Oatmeal Raisin Pancakes! Topped with sunflower seed butter and served with a side of fruit, this is a hearty, healthy breakfast staple that she enjoys every single morning! …

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Cinnamon Oatmeal Muffins | alidaskitchen.com

Cinnamon Oatmeal Muffins

An easy recipe for warm, cinnamon, oatmeal, raisin studded Cinnamon Oatmeal Muffins that take only minutes to make. Thank you to DairyPure Milk for sponsoring this post.

Cinnamon Oatmeal Muffins | alidaskitchen.com

Breakfast time just got a whole lot tastier, thanks to this easy recipe for Cinnamon Oatmeal Muffins. The muffins are soft with a slightly chewy bite from the oatmeal. There are wonderful, warm cinnamon flavors and bursting sweet raisins throughout. They are topped with a cinnamon sugar crumble that makes them extra special….

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Cinnamon Buttermilk Baked Doughnuts | alidaskitchen.com

Cinnamon Buttermilk Baked Doughnuts

Tracking PixelThis easy recipe for Cinnamon Buttermilk Baked Doughnuts transforms a family favorite cinnamon sugar dusted buttermilk doughnut into a healthier version baked in the oven. Insight for this post was provided by GE CaféSeries.

Cinnamon Buttermilk Baked Doughnuts | alidaskitchen.com

Cinnamon Buttermilk Baked Doughnuts have become a regular feature for our entertaining menus for the holidays or any time. They remind me of a childhood favorite doughnut my grandma used to make, but made easier and without frying. These doughnuts take minutes to prepare and bake in less than 10 minutes. Perfect timing for the kids’ short attention spans (or maybe just their eager tummies!)

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Overnight Baked Peach French Toast | alidaskitchen.com

Overnight Baked Peach French Toast

Overnight Baked Peach French Toast is a delicious breakfast bread pudding made with cinnamon swirl bread, juicy peaches throughout, topped with a buttery brown sugar oat crumble and made on the lighter side. 

Thank you to CansGetYouCooking.com through the Mom It Forward Blogger Network for sponsoring this post.

Overnight Baked Peach French Toast | alidaskitchen.com

With back to school just around the corner, I am looking for ways to streamline our routines to make those hectic mornings a little easier. I am stocking our freezer with waffles, pancakes and muffins to have quick and easy breakfasts, as well as keeping easy recipes, like this Overnight Baked Peach French Toast, at the ready at all times.

Overnight Baked Peach French Toast puts a summer twist on our favorite French toast recipe (this Baked Pumpkin French Toast).  In lieu of pumpkin and spices, it has delicious, juicy peaches in every bite. Otherwise it is made with the same cinnamon bread cut into cubes, the same wonderful buttery brown sugar oat crumble topping that everyone loves and also made lighter using nonfat evaporated milk.  Everything about this Overnight Baked Peach French Toast is just so good…and easy too!…

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Lighter Frosted Pumpkin Cake

Frosted Pumpkin Cake

Frosted Pumpkin Cake Frosted Pumpkin Cake is a classic pumpkin sheet cake topped with cream cheese frosting.  Delicious and made on the lighter side!

In case you haven’t noticed by now, I love baking with pumpkin!  While it is always fun to get creative, there is something to be said about the classics.  This Frosted Pumpkin Cake is absolutely a classic.   The moist cake is filled with pumpkin and warm spices of cinnamon and pumpkin pie spice ~ the epitome of Fall pumpkin baking.  Topped with a cream cheese frosting,  Frosted Pumpkin Cake is a favorite classic combination…and it is made on the lighter side!     …

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Baked Cinnamon French Toast | alidaskitchen.com

Baked Cinnamon French Toast

Baked Cinnamon French Toast is a decadent yet simple breakfast (or breakfast for dinner, as we talked about yesterday).  Made with cinnamon swirl bread that is drenched and baked into a rich custard, Baked Cinnamon French Toast toast is beyond delicious.  It takes 10 minutes to prepare and then you can bake it right away since this is not an overnight French toast.  While it’s not an overnight variety, you certainly can make it ahead and store covered in the refrigerator until you’re ready to bake


This Baked Cinnamon French Toast is not something that I would have every day, simply because I like to have my boring old breakfast of old fashioned oats with a banana every day.  But this French toast is definitely a wonderful treat worth enjoying for a special occasion…like perhaps for Mother’s Day this Sunday (hint hint Mike!)

Baked Cinnamon French Toast
 
Yields: 6 servings
Ingredients
  • Cooking spray
  • 12 slices cinnamon bread or cinnamon raisin bread
  • 2 cups half and half (fat free works fine)
  • 2 eggs
  • 4 tablespoons butter, melted (light better works fine)
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees. Spray 13"x9" pan with cooking spray.
  2. In prepared pan, place six slices of bread and top with remaining 6 slices of bread.
  3. In a large bowl, whisk together half and half, eggs, butter, vanilla and cinnamon. Pour over bread, pressing bread down so some liquid is absorbed.
  4. Bake for 45 minutes until bread is golden brown. Sprinkle with powdered sugar, if desired.

Source: I Can’t Believe It’s Not Butter

pumpkin cream cheese filled cupcakes

Pumpkin Surprise Cupcakes

So I couldn’t help myself…I had to share one last pumpkin recipe with you.  It’s a good one.  Pumpkin Surprise Cupcakes are a moist, delicious pumpkin cake with a cream cheese surprise in the middle.  A little sprinkling of powdered sugar on top is all these cupcakes need before presenting, which makes them ideal for travel or eating at a gathering since they won’t get all messy.  While these cupcakes can hold their own without any frosting, they would also be really good with a little Cinnamon Cream Cheese Frosting if you want to get fancy.  Pumpkin Surprise Cupcakes are an easy, portable and fun little pumpkin alternative to tomorrow’s traditional pie.

 

By the way, can you believe we’re already in Week #9 of the 12 Weeks of Christmas Treats!  Due to the Thanksgiving holiday this Thursday, many of us are posting starting today through the rest of the week, so be sure to check out all of the yummy treats by clicking on the thumbnails at the bottom of this post.

Have a Happy Thanksgiving!!

Pumpkin Surprise Cupcakes
 
Yields: 24 cupcakes
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 can (15 ounces) pure pumpkin
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 eggs
  • 1 teaspoon vanilla
  • 8 ounces light cream cheese, softened
  • ⅓ cup granulated sugar
  • 1 egg
  • Powdered sugar, for topping (optional)
Instructions
  1. Preheat oven to 350 degrees. Line 2 12-cup muffin tins with paper liners and set aside.
  2. In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt. Set aside.
  3. In a large bowl, beat pumpkin, sugar, oil, eggs and vanilla until combined. Add flour mixture to pumpkin mixture, gently folding until well-blended.
  4. FILLING: In a separate small bowl, beat cream cheese and sugar until smooth. Add egg and beat on low until just combined.
  5. Fill muffin cups approximately one-third full. Distribute evenly among cupcakes, dropping a generous tablespoonful in the enter of each cupcake. Cover with remaining batter.
  6. Bake for 20 to 25 minutes, or until a toothpick inserted in the pumpkin cake portion comes out clean. Cool for 10 minutes before moving to a wire rack to cool completely. Dust with powdered sugar just before serving (or frost as desired).

Source: Taste of Home


Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us.

healthy buttermilk oatmeal peach muffins

Oat Peach Muffins

One of the first cookbooks I purchased was the Better Crocker’s New Choices Cookbook.  I have found several wonderful recipes in that book, including these Oat Peach Muffins.  These muffins are one of my very favorites from the book, and it’s nice knowing they’re made on the healthier side.

What really makes these muffins amazing is the molasses.  Molasses adds such a delicious character to the muffins and really goes well with the peaches and cinnamon.  The oats give a hearty texture, while the buttermilk yields a moist crumb.  These muffins are a great way to put to use all of those fresh peaches this time of year.   I do often use frozen peaches though, so we can enjoy these muffins all year long.

Oat Peach Muffins
 
Yields: 12 muffins
Ingredients
  • 1¼ cup all-purpose flour
  • 1½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup rolled oats
  • 1 cup buttermilk
  • ¼ cup brown sugar, packed
  • ¼ cup canola oil
  • 2 tablespoons molasses
  • 1 teaspoon vanilla
  • 1 egg, lightly beaten
  • 1 cup chopped peaches (thawed if frozen)
  • Cooking spray
Instructions
  1. Preheat oven to 400 degrees. Spray 12-cup muffin tin with cooking spray (or line with paper liners).
  2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
  3. In a large bowl, combine oats and buttermilk. Add brown sugar, oil, molasses, vanilla and egg, whisking until blended.
  4. Fold in flour mixture with buttermilk mixture until moistened (batter will be lumpy). Fold in peaches.
  5. Divide batter evenly among prepared muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, and then move to a wire rack to cool completely.

 

Adapted from Betty Crocker’s New Choices Cookbook

banana graham muffins

Banana Graham Muffins

One of the reasons I often make muffins or quick breads is so that Mike can take breakfast on-the-go.  With this lastest muffin creation, I wanted to make something that Adam would love as well.  It definitely did not take me long to come up with this one.  It is no secret that toddlers love bananas and toddlers love graham crackers.  So why not put the two together in a muffin to create the ultimate toddler treat!

I must confess that Adam is not the only banana and graham cracker lover in this house ~ yours truly is a huge fan as well.  These muffins definitely did not disappoint!  The crushed graham crackers definitely add a tasty spin on an otherwise simple banana muffin recipe.  In fact, they ended up being a nice combination of the two flavors.  They were not overly graham cracker-y but also not like banana bread.  I added some cinnamon, which ended up very subtle in this recipe.  That amount could be doubled if you’re looking for something cinnamony to go with your banana and graham.

So did Adam love them?  He sure did!  In fact, we all did, and I hope you do too!

Banana Graham Muffins
 
Yields: 12 muffins
Ingredients
  • 1 cup crushed graham crackers
  • 1 cup all purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ cup granulated sugar
  • 3 medium overripe bananas, mashed (about 1 cup)
  • ¼ cup buttermilk
  • 1 egg, lightly beaten
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Line standard muffin tin with paper liners (or spray with cooking spray. Set aside.
  2. In a large bowl, combine the graham crackers, flour, baking powder, baking soda, cinnamon, salt and sugar.
  3. In a separate bowl, combined the mashed bananas, oil milk, egg anv vanilla.
  4. Make a well in the center of the dry ingredients and add the wet ingredients, folding gently until combined (be careful not to over mix).
  5. Divide batter evenly among muffin cups. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Adapted from Baking Vintage

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Apple Cinnamon Oven Pancake

I can still remember the first time I made this pancake.  It was many years ago, after I moved into my very first apartment.  I had purchased a Betty Crocker cookbook, and for whatever reason, out of all the recipes, the Puffy Oven Pancake jumped out at me.  I was hosting a brunch to show off the new place, and thought it would be a perfect dish to serve.  You know it’s a winner when after so many years, the memory of this pancake is fresh in my mind. 

Over the years, I have made a few tweaks to the recipe.  It is very easy to make and yields an impressive looking result.  The pancake is light, and with the delicious cinnamon sugary apple topping, additional toppings are not necessary. 

Apple Cinnamon Oven Pancake
2 tablespoons butter (I use light)
2 tablespoons brown sugar, packed
1/2 teaspoon cinnamon
1 medium apple, thinly sliced (any variety, I used granny smith)
2 eggs
1/2 cup flour
1/2 cup low fat buttermilk

  1. Preheat oven to 400 degrees. 
  2. Put butter in a 9-inch pie plate and put in the oven to melt.  
  3. Mix sugar and cinnamon and set aside.
  4. Meanwhile, in a medium bowl whisk eggs.  Add buttermilk, and whisk until blended.
  5. Using a rubber spatula, gently fold in flour until blended.  Batter will be lumpy, be careful not to over mix.
  6. Sprinkle cinnamon-sugar mixture over melted butter.  Top with apple slices.  Pour batter over apple slices.
  7. Bake for 30-35 minutes, or until pancake has puffed up and is golden brown.  Invert on to a serving platter and cut into wedges. 

Adapted from Betty Crocker

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Pumpkin Cinnamon Chip Scones

A few weeks ago, Mike was out for a fun evening with the guys.  Meanwhile, I was home alone (well, Adam was home too, but sleeping).  Of course, I got the itch to bake something.  I found myself with leftover pumpkin and leftover buttermilk, along with some leftover cinnamon chips.  Sounds like I had the makings for the perfect pumpkin scone!

I sent a scone with Mike to take to work the next day. Shortly after he left, the phone rang. It was Mike and he said ‘I’m not sure how you’re going to take this..’    Um, ok?     ‘but I think this scone is the best thing you’ve ever made!’ Yay!  This was my first attempt at making scones, and I am so glad they were a hit!

The cinnamon chips are amazing with the pumpkin in these scones.  I suspect any chips, or even dried fruit, would be good though.  The base recipe is just that good.  I lightened things up by using my baking BFF, light butter.  I used 2 glazes – plain and spiced, and have written the recipe below with the full amount that I used.   While the glazes were really good, truthfully these scones can hold their own sans glaze.  Another time I would use half the amount (or simply go without), because I prefer something a little less desserty.  If glaze is your thing, then have at it, because they were fabulous!

Pumpkin Cinnamon Chip Scones
Yields 8 scones

1 cup all-purpose flour
1 cup whole wheat pastry flour
1/3 cup brown sugar, packed
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1/2 cup (1 stick) light butter, cold and cut into 8 pieces
1/2 cup cinnamon chips (or white chocolate or butterscotch chips)
1/2 cup pumpkin puree
1/2 cup buttermilk
1 teaspoon vanilla extract
Glaze – optional – see recipe below

  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper and set aside.
  2. In a food processor, pulse flours, brown sugar, pumpkin pie spice, baking powder and baking soda until combined.  Add cold butter pieces and pulse until combined and butter forms small pea-sized chunks.  Pour into a large bowl and stir in cinnamon chips.
  3. In a separate bowl, whisk together buttermilk, pumpkin, and vanilla.  Add pumpkin mixture to dry ingredients and gently fold until dough comes together.  (be careful not to over mix). 
  4. Transfer dough to prepared baking sheet.  Press and form dough into a 8 to 9-inch round.  Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool completely and cut into 8 slices.

GLAZE:

Plain Glaze:

2 tablespoons skim milk
1 cup powdered sugar

  1. Whisk together milk and sugar until combined.  With a pastry brush, brush glaze over cooled scones.  Repeat until all glaze is used (or until desired coverage is achieved). 

Spiced Glaze:

1 tablespoons skim milk
1/2 cup powdered sugar
1 teaspoon pumpkin pie spice

  1.  Whisk together milk, sugar and pumpkin pie spice.  Pour glaze in a plastic bag.  Cut off a corner of the bag and pipe spiced glaze over scones, as desired. 

Note:  Let glaze(s) set before eating.

Adapted from Annie’s Eats, originally from Joy of Baking

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Pineapple Zucchini Cupcakes with Cinnamon Cream Cheese Frosting

One of my favorite things about birthdays is birthday cake. Especially making birthday cakes! The birthday person chooses a cake or simply gives me inspiration.  Then I try to make the best cake I can.  When it came time to choose my birthday cake, believe me, it was a tough decision. My head was still in zucchini-mode. I love pineapple, and I love cream cheese. So I was on zucchini, pineapple, and cream cheese mission. Seems easy enough, right? 

I researched a few recipes until deciding on this one, and made a few changes, reflected below.  The frosting is a nice balance of cinnamon and cream cheese and the perfect complement to the cupcakes.  There are chunks of pineapple and hints of coconut and zucchini in the cake.  They are healthy and come in under 200 calories.  Pineapple Zucchini Cupcakes with Cinnamon Cream Cheese Frosting made the perfect birthday treat!

* REMINDER:  MAGAZINE GIVEAWAY ENDS TONIGHT!  GO HERE TO ENTER!  *

Pineapple Zucchini Cupcakes with Cinnamon Cream Cheese Frosting
Yields 18 cupcakes

Cake:

3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1 cup brown sugar
1/2 cup sweetened flaked coconut
2 teaspoons baking soda
1 teaspoon salt  (optional)
2 teaspoons cinnamon
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla
2 cups shredded zucchini (squeeze out some of the moisture)
20 ounce can of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces)

  1. Preheat oven to 350 degrees.  Line 18 standard muffin cups with paper liners (fill the empty cups halfway with water). 
  2. In a large bowl, whisk together flours, sugar, coconut, baking soda, salt (if using) and cinnamon.  Set aside.
  3. In a medium bowl, stir together oil, eggs and vanilla until well blended.  Add zucchini and pineapple and mix until combined.
  4. Add zucchini mixture to dry ingredients and gently fold until combined.  (Note: Batter will be thick).
  5. Divide batter evenly among 18 muffin cups.  Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Cool completely on a wire rack.

Frosting:

8 ounces Neufchâtel (1/3 less fat) cream cheese
1 cup powdered sugar
1 teaspoon vanilla
3/4 teaspoon cinnamon

  1. In a large bowl, beat cream cheese, sugar, vanilla and cinnamon. 
  2. Pipe or spread frosting on cupcakes, as desired. 

Note:  If not serving immediately, cupcakes/frosting should be refrigerated.  Otherwise, the frosting gets too soft.  When serving after refrigeration, let cupcake sit out for 10-15 minutes at room temperature.  (They are good straight from the fridge, however…if you can’t wait like me!)  🙂

Nutrition Information per Serving (1 cupcake and 1/18 frosting)
Calories: 190 ~ Fat: 6g ~ Carbs: 33.6g ~ Fiber 2.9g ~ Protein: 3.2g

Adapted from Skinny Taste

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PB Ball Banana Cinnamon Chip Muffins

Yesterday I shared with you Banana Cinnamon Chip Muffins.  If you haven’t baked with cinnamon chips before, I suggest you go out and get some.  They are so good, especially in this banana muffin recipe.  As I also mentioned, that’s what I made with half of the recipe.  Today I am going to share with you what I did with the other half. 


When I was conjuring up a purpose for the cinnamon chips, banana muffins were the first thing that popped into my head.  But then I got to thinking – what if I added something more…something delicious…something like…a peanut butter ball? 

So today, part 2 of yesterday’s Banana Cinnamon Chip Muffins, I present to you PB Ball Banana Cinnamon Chip Muffins.  The muffins alone deserve the spotlight, because they really are spectacular.  Add a peanut butter ball to the center, and they become something extraordinary. 

PB Ball Banana Cinnamon Chip Muffins
Yields 24 standard muffins

1 1/2 cup natural peanut butter (creamy or chunky)
1 cup powdered sugar

1 recipe Banana Cinnamon Chip Muffins

  1. Preheat oven to 375 degrees.  Line 24 standard muffins cups with paper liners.  Set aside.
  2. Beat peanut butter and powdered sugar together until blended. 
  3. Roll peanut butter mixture into 24 evenly-sized balls and place in the paper-lined muffin cups.  
  4. Make Banana Cinnamon Chip Muffins per the recipe.  Divide batter evenly among the muffin cups, covering the peanut butter ball. 
  5. Bake for 12-15 minutes, or until muffin is set.  (You can do the toothpick test, obviously just don’t test through the peanut butter ball).  Let muffins cool in the pan for 5 minutes and then move to a wire rack to cool completely.

Adapted from Picky Palate

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Banana Cinnamon Chip Muffins

If there is one thing we always have plenty of in this house, it’s bananas.  Whenever we run low, Mike is quick to run to the store to replenish our stash.  It didn’t take him long to learn that there is no such thing as too many bananas.  A surplus of bananas means baking bananas, which means treats!  As I write this, I have a bowlful of overripe bananas waiting to be mashed, whipped, mixed, baked into something delicious.

To completely change subjects – have I told you about my baking chip collection?  I have a thing for baking chips.  I love buying chips in anticipation of creating new and exciting treats, but life (i.e. a busy toddler) usually gets in the way of those plans.   I decided it was time for a self-intervention.  I must begin baking my way through this collection,…starting with these cinnamon chips.

So the two stories come together…in the form of Banana Cinnamon Chip Muffins.   These muffins are a delicious and healthy option, made partly with whole wheat flour.  They are also made using 3 bananas, which means you can use less oil.  The cinnamon chips add just a little extra something that make these muffins special.  But if cinnamon is not your thing, these would be great with chocolate chips (mmm, or even peanut butter chips!).

These muffins are moist and delicious.  They are all I hoped for and more…yet I ended up doing more with them.  I made half of the recipe as just Banana Cinnamon Chip Muffins.  Tomorrow I will share with you what I did with the other half of the recipe! 😉

Banana Cinnamon Chip Muffins
Yields 12 standard muffins

1 cup all-purpose flour
1 cup white whole wheat flour
1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
3 ripe mashed bananas
1/3 cup canola oil
1/4 cup buttermilk
2 eggs
1 tablespoon vanilla extract
1 cup cinnamon chips (or chocolate chips)

  1. Preheat oven to 375 degrees.  Grease or line 12 standard muffins cups.  Set aside.
  2. In a large bowl, whisk together the flours, sugar, baking powder, and baking soda.  Set aside.
  3. In a separate bowl, mix the bananas, oil, buttermilk, eggs and vanilla until combined. 
  4. Fold banana mixture into flour mixture until just blended (do not over mix).  Add cinnamon chips, and fold gently until combined.
  5. Distribute batter evenly among muffin cups.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in pan for 5 minutes and then move to a wire rack to cool completely.

Adapted from Keep Your Diet Real