cinnamon Archives - Alida's Kitchen

Slow Cooker Apple Cinnamon French Toast

January 29, 2018 ·

Thank you McCormick for sponsoring this post. Visit your local Wal-Mart to pick up McCormick Good Morning Breakfast for your family!

This easy recipe for Slow Cooker Apple Cinnamon French Toast features bread cubes drenched in a rich custard filled with warm spices and apples that takes only minutes to prepare!

Each weekend, I prepare make ahead breakfast foods that are quick and easy to eat during busy mornings. Often I make batches of pancakes and waffles to store in the freezer, but we all know how life can get in the way sometimes. Pancakes and waffles can be time-consuming. That’s why I was so excited to learn that, with the assistance McCormick Good Morning Slow Cooker seasoning packets, I can make delicious Slow Cooker Apple Cinnamon French Toast with only 5 minutes prep time! Tasty, time-efficient – Slow Cooker Apple Cinnamon French Toast is a fan favorite with the entire family!…

Filed Under: breakfast, kid-friendly, main dishes, Slow Cooker, vegetarian Tagged With: apple, brunch, cinnamon, easy, French toast, make ahead, quick

Honey Oatmeal Raisin Pancakes

November 22, 2017 ·

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

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! …

Filed Under: breakfast, healthy, kid-friendly, main dishes, Recipes, vegetarian Tagged With: buttermilk, cinnamon, easy, holiday, honey, make ahead, pancakes, raisins, whole wheat

Cinnamon Oatmeal Muffins

December 1, 2016 ·

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.

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….

Filed Under: bread, breakfast, healthy, kid-friendly, main dishes, Recipes, vegetarian Tagged With: cinnamon, easy, entertaining, holiday, low fat, muffins, quick, raisins, whole wheat

Cinnamon Buttermilk Baked Doughnuts

November 9, 2015 ·

This 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 Café™ Series.

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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Filed Under: bread, breakfast, healthy, kid-friendly, Recipes, vegetarian Tagged With: brown sugar, brunch, buttermilk, cinnamon, doughnuts, easy, entertaining, holiday, noads, quick, whole wheat

Overnight Baked Peach French Toast

July 31, 2015 ·

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.

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!…

Filed Under: breakfast, kid-friendly, main dishes, Recipes, vegetarian Tagged With: #cansgetyoucooking, baked, cinnamon, easy, French toast, light, low fat, make ahead, peaches, quick

Frosted Pumpkin Cake

October 23, 2013 ·

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! …

Filed Under: dessert, healthy, kid-friendly, Recipes, vegetarian Tagged With: 12 weeks of Christmas Treats, cake, christmas, cinnamon, easy, entertaining, holiday, light, pumpkin, quick, whole wheat

Baked Cinnamon French Toast

May 10, 2013 ·

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

baked cinnamon french toast casserole | alidaskitchen.com

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

Preheat oven to 350 degrees. Spray 13"x9" pan with cooking spray.
In prepared pan, place six slices of bread and top with remaining 6 slices of bread.
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.
Bake for 45 minutes until bread is golden brown. Sprinkle with powdered sugar, if desired.

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

Filed Under: bread, breakfast, kid-friendly, Recipes Tagged With: baked, cinnamon, easy, French toast, make ahead, quick

Pumpkin Surprise Cupcakes

November 21, 2012 ·

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

Preheat oven to 350 degrees. Line 2 12-cup muffin tins with paper liners and set aside.
In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt. Set aside.
In a large bowl, beat pumpkin, sugar, oil, eggs and vanilla until combined. Add flour mixture to pumpkin mixture, gently folding until well-blended.
FILLING: In a separate small bowl, beat cream cheese and sugar until smooth. Add egg and beat on low until just combined.
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.
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.

Filed Under: dessert, Recipes Tagged With: 12 weeks of Christmas Treats, christmas, cinnamon, cream cheese, cupcakes, easy, entertaining, frosting, make ahead, pumpkin, quick, thanksgiving

healthy buttermilk oatmeal peach muffins

Oat Peach Muffins

July 17, 2012 ·

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

Preheat oven to 400 degrees. Spray 12-cup muffin tin with cooking spray (or line with paper liners).
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
In a large bowl, combine oats and buttermilk. Add brown sugar, oil, molasses, vanilla and egg, whisking until blended.
Fold in flour mixture with buttermilk mixture until moistened (batter will be lumpy). Fold in peaches.
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

Filed Under: bread, breakfast, healthy, kid-friendly, Recipes Tagged With: baby/toddler, baked, brunch, buttermilk, cinnamon, easy, low fat, molasses, muffins, oats, peaches, quick, snack

Banana Graham Muffins

December 12, 2011 ·

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

Preheat oven to 350 degrees. Line standard muffin tin with paper liners (or spray with cooking spray. Set aside.
In a large bowl, combine the graham crackers, flour, baking powder, baking soda, cinnamon, salt and sugar.
In a separate bowl, combined the mashed bananas, oil milk, egg anv vanilla.
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).
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