Posts Tagged ‘cinnamon’

Cinnamon Coffee Cake (Gluten & Dairy Free!)

You know how they say time goes by so much faster the older you get? Maybe its the age but I think that its more the busy with kids and life that makes the time just fly by! I totally understand this now, because I just realized how incredibly long its been since I last posted. And I apologize to you and to myself! LOL I have missed blogging and baking and cooking and working with new recipes. 😦 I guess I have been in “survival mom” mode the last couple years! Now that baby #2 just turned one (again, how did that happen so fast!?) and baby #1 is about to turn 3… Ive pretty much stuck to a few basics… IE, things that are quick, easy and usually guaranteed to be eaten! But… now that my little man is a little eating champ, seriously a meat and potatoes boy after my own heart, especially since big sister is in that threenager full of spitfire refusing to eat anything stage! I’ve deemed its time to get back into the swing of things and start trying to make time to try new things and actually get them posted on here! This being said as I look around and see the hurricane disaster obstacle course that is now my living room thanks to my two little lovebugs whilst I post this long overdue post!

Ok, so on to the good part, you heard me, gluten and dairy free goodness! This coffee cake is one of my absolute favorites from way back when, when I was still able to eat gluten and dairy. Then, years later I was craving this and decided to find a way to have it again. Its amazing how far things have come in the gluten and dairy free food department! I actually found coconut milk yogurt! That is the key to this coffee cake being so moist and delicious. I’m a huge fan of coconut oil, milk, yogurt, etc. I don’t find it adds a coconuty flavor, but it sure makes food yummy! This cake doesn’t seem to dry out as quickly as other gluten free coffee cakes, though maybe its just because its so good it doesn’t last as long in our house! With the rainy, fall weather, this is the perfect way to start off your fall baking. It makes your kitchen smell divine as well! Hope you enjoy this one as much as we do! And with some much needed luck, you’ll be hearing from me again soon with some new stuff to try!

Cinnamon Coffee Cake (Gluten & Dairy Free)                                                 Printable Version

cinnamon-coffee-cake Ingredients:

2/3 cup coconut oil

2 cups sugar

2 tsp vanilla

4 eggs

3 cups gluten free flour

1 & ½ tsp xanthan gum

2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups coconut milk yogurt

Topping:

2 Tbsp cinnamon

½ cup chpd walnuts

¾ cup sugar

 Directions:

In mixer, cream oil and sugar until fluffy. Add vanilla & eggs and beat well. Combine flour, xanthan gum, baking powder, baking soda and salt. Add alternately with the yogurt. Beat just enough after each to keep batter smooth. Spoon 1/3 of batter into a greased 10 in tube pan. In a small bowl, combine cinnamon, nuts & sugar. Sprinkle 1/3 of topping over the batter in the pan. Repeat layers 2 times. Bake at 350, for 70 min or till cake tests done. Cool 10 minutes on a cooling rack, then remove from pan to wire rack to cool completely.

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Snickerdoodle Blondies (Gluten & Dairy Free)

So, I’m actually finding some time to bake once in awhile, especially since I have such a sweet tooth! Thank goodness you have to eat extra calories while you’re nursing! YES! LOL. Hubby’s been busy doing yet another reno project (YAY new laundry, mud and bathrooms on the way!) so I wanted to do something nice to reward him and satisfy my sugar craving all at once, why not make us both happy right?! His fave is snickerdoodles, but i have to be honest and say that GF snickerdoodle cookies suck! LOL I’ve tried alot of different recipes and they always come out flat and too crunchy and it frustrates me, but these……omg, these are to die for! They’re absolutely perfect, soft and chewy and flavorful, but in a bar form. I will warn you, these are super addicting, and we can vouch for that because the whole pan disappeared somehow in less than 24 hours! LOL uhm……oops?! How bout YUM! They mix up in a snap and come out perfect, and are delicious both warm and cooled. I think I’m gonna have to hide the recipe from myself cause I’ll end up a snickerdoodle junkie! Haha…..fair warning! Get in the kitchen, whip up a batch of these bad boys and enjoy 🙂

Snickerdoodle Blondies (Printable Version)

Ingredients:
snickerdoodle-blondies 1/2 cup non-dairy butter
1 cup sugar
1/4 tsp salt
1 large egg
1 1/2 tsp vanilla extract
1 cup gluten free flour

½ tsp xanthan gum
1 tbsp sugar + 1 tsp ground cinnamon

Directions:
Preheat oven to 350F. Spray an 8×8-inch baking pan with non-stick cooking spray.

In a large bowl, cream together butter and sugar until light. Beat in salt, egg and vanilla. Add in flour and gum. Put dough into prepared baking dish and smooth it into an even layer.

Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon. Sprinkle evenly over the dough.

Bake for about 30 minutes, until bars are set and the edges are just very lightly browned. Cool in the pan before slicing.

Oatmeal Raisin Cookies (Gluten & Dairy Free)

Who doesn’t love a nice chewy oatmeal raisin cookie?! (Well, other than MY husband of course! LOL) I definitely do! And I always think of Subway’s cause they’re just so stinking good! So I set out to make my own, because obviously I can’t have theirs! These are a little thicker (although you can squish them down a little more to get them flatter before you bake) but they have the same taste, texture and chewiness! YUM! I’m glad that it only made 18 cookies because that was more than enough for me! Freezing is always a great option too! 🙂  These stayed nice and moist and chewy for days too! I made them last Friday and they’re still amazing on Wednesday! It’s been awhile since I’ve posted, or even had time to cook or bake, but now that things aren’t quite so crazy, I plan on trying out some great new recipes! Tomorrow is hubs b-day so tonight I’m cooking up a feast, so stay tuned for some super yummy dinner recipes coming soon! In the meantime, get in the kitchen already and make some cookies! LOL  Enjoy 🙂

Oatmeal Raisin Cookies (Printable Versionoatmealraisincookies

Ingredients:

1/2 cup non-dairy butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla

3/4 cup gluten-free flour

1/2 teaspoon xanthan gum

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

Dash each: cloves & nutmeg

1/4 teaspoon salt

1 1/2 cups quick oats

1/2 cup raisins

1/2 cup flaked coconut

1/4 cup diced walnuts

Directions:

  • Preheat oven to 350 degrees F.
  • Beat together butter and sugars until creamy.
  • Add eggs and vanilla. Beat well.
  • Add combined flour, gum, baking soda, spices and salt. Mix well.
  • Stir in oats, raisins, coconut and nuts.
  • Drop by rounded tablespoonfuls onto a greased cookie sheet. Flatten slightly.
  • Bake 10-12 minutes or until golden brown.
  • Cool 2 minutes on cookie sheet then remove to wire rack.

 

 

Cinna-Mini’s (Gluten and Dairy Free!)

Is it just me, or is time just flying by? I honestly hadn’t even realized that it had been almost 2 weeks since my last post! But…I have been a very busy girl, and it has paid off! It’s official! I finally have all my classes done, my state exam has been passed, I’ve paid my dues, and am now officially a Realtor! Tomorrow is my last day of work in my current job, and Monday I’ll be off and running selling houses! I’m going to apologize in advance, as it’s my first week, AND I’ll be out of town for a work conference most of next week, I’m probably not going to have time to post, much less cook! LOL Unless…….I create something new and exciting for Easter….so stay tuned! Ok, so on to the recipe…this one was SO worth the wait! These sweet, little scrumptious melt-in-your-mouth morsels are now one of my favorites. You all know by now that I have a thing for cinnamon roll anything! These are not only cute and bite size, but they’re actually easier than you think to make.  I will warn you, you better have a sweet tooth cause these are overwhelmingly sweet. You  might think about cutting the brown sugar cinnamon in half if you want less sweet. I have a major sweet tooth and even I could only handle one of these! LOL Alright, lots to do, so hope you give this one a try, have a wonderful Easter, wish me luck on my new adventure, and enjoy! 🙂

Homemade Cinna-Minis (Printable Version)Cinna-Mini's

Ingredients:

1 cup gluten free flour

½ tsp xanthan gum

1 tsp. baking powder

¼ tsp. salt

1/2 cup – ¾ cup almond milk

2/3 cup brown sugar, packed

1 ¼ tsp. cinnamon

3 Tbsp non-dairy butter, softened

For the glaze:

1 cup powdered sugar

1 tablespoon almond milk

½ teaspoon vanilla extract

 

Directions:

Preheat the oven to 400° F. In a small bowl, stir together brown sugar and cinnamon. Set aside. Whisk the flour, gum, baking powder, and salt together in a large bowl. Stir in the milk and mix until just combined. The dough will be soft and moist. On a lightly floured piece of cling wrap, press the dough out into a rectangle that’s roughly 12″x7″. Smear softened butter all over the surface of the dough. Sprinkle the brown sugar-cinnamon mixture evenly over the butter. Starting at one end (one of the 7″ sides), roll the dough up into a tight spiral. Use a sharp knife to cut the roll into small spirals. Place the cinnamon buns into an 8″ or 9″ greased baking pan. Bake for about 12-15 minutes, until the buns turn a faint golden. While the buns are cooling, make the glaze by mixing powdered sugar with milk and vanilla in a small bowl until smooth. Drizzle the glaze over the cinnamon buns and serve immediately.

Cinnamon Roll Scones (Gluten & Dairy Free)

Step 1: Admittance. “I admit I am a cinnamon roll junkie!” LOL I think I have posted well more than my share of cinnamon roll inspired recipes! But……..can you blame me?! You really can’t beat that amazing, melt in your mouth cinnamon roll flavor! And the smell?! You know the one….like when you’re walking in the mall by the Cinnabon and within seconds of smelling that overwhelmingly delicious cinnamon scent, you’ve just gotta have one! Of course, having food allergies makes that impossible! So that’s where these come in! These seriously taste just like cinnamon rolls. The inside is moist and full of an intense cinnamon flavor. And the glaze…. sets these over the top! If you’re partial to raisins or nuts in your cinnamon rolls, then go for it! Throw some in there….whatever floats your boat! You could even spread some cream cheese frosting on these instead of the glaze. These are super easy to make…..I whipped up a batch for breakfast before work (and couldn’t help myself, I ate another one mid-morning for a snack, oh and then again later for a late-night snack! Oops! LOL)  WOW.  Admitting THAT makes me feel a little guilty after having said it out loud, not to mention documenting it on here for the whole world to know!! LOL  But at least they have oats in there….that cancels out the calories right?! Thankfully scones don’t actually have that much sugar in them! So, seriously…. go to the kitchen and make these now! Or… you can check out my other cinnamon roll posts, just search for cinnamon roll in the search bar (top left!) I’ve got some other (healthier) recipes coming, guess I’m feeling a little guilty for posting what seems like only sweets lately! Hope this helps kick off your weekend with a great start! Enjoy 🙂

Cinnamon Roll Scones (Printable Version)IMG_3126

SCONES:
2 cups  gluten free flour

1 tsp xanthan gum
1 cup quick oatmeal, uncooked
1/4 cup + granulated sugar
1 Tablespoon baking powder
1/4 teaspoon salt
8 Tablespoons non-dairy butter
3/4 cup almond milk
1 large egg, lightly beaten
1 teaspoon vanilla extract

2 teaspoons ground cinnamon

2 Tablespoons granulated sugar

GLAZE:
3/4 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons water

Directions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

2. In a large bowl, combine flour, gum, oatmeal, 1/4 cup sugar, baking powder and salt. Cut in butter with pastry blender until mixture resembles coarse crumbs.

3. In a small bowl, combine milk, egg and vanilla. Add to dry ingredients all at once; stir until dry ingredients are just moistened.

4. In another small bowl, combine remaining 2 Tablespoons sugar with the cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture.

5. Drop dough by 1/4 cupfuls (ice cream scoop) 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes.

6. To make glaze: In small bowl, combine powdered sugar, vanilla and enough water for desired consistency; mix until smooth. Drizzle over tops of warm scones. Serve warm.

Yield: 8

Apple Cinnamon Coffee Cake (Gluten & Dairy Free)

Ok, I have to admit, this cold is kicking my butt today. 😦 Between Day Light Savings and this cold….I’m feeling a little exhausted this morning. But….on the upside…..look what i got to have for breakfast?! LOL A delicious apple cinnamon coffee cake. Its really easy to make, although it feels like forever mincing up those apples, but after a while you just kinda get into the zone! Its got a nice crunchy cinnamon topping which melds nicely with the moist cake. Mmmmm, apple anything is the best, especially when you get to use fresh local apples! I was actually feeling pretty good yesterday  and made myself the BEST chicken noodle soup, so that one will be posted next. Just in time for cold season (blegh, what an excuse to make soup huh?!) or just because its finally fall and nothing beats a hot bowl of soup on a dreary autumn day! On a side note, its supposed to be 68 degrees here today and sunny, which is unusual. Usually we’re foggy and wet by now, but I will take it without complaint!!  Hope you all have a better start to your day than mine and enjoy! 🙂

Apple Cinnamon Coffee Cake (Printable Version)

Cake Ingredients:

2 large apples, peeled, cored and minced
1-1/2 cups gluten free flour

3/4 tsp xanthan gum
1 cup sugar
1/4 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp vanilla
1/4 cup non dairy butter, melted
3/4 cup almond milk
1 large egg, beaten

Topping Ingredients:
1/4 cup brown sugar
2 tsp cinnamon
1/2 cup chopped walnuts or pecans

Directions:
Grease an 8×8 pan and preheat oven to 350 degrees. In mixing bowl, combine flour, gum, sugar, baking powder, salt and cinnamon. In another bowl, mix together the melted butter, egg, vanilla, and milk. Combine the wet and dry ingredients until just combined. Fold in the chopped apples.

Combine the nuts, brown sugar and cinnamon. Spread over the top of the batter. Bake for about 50 minutes, or until toothpick inserted in center comes out clean.

Apple Pie Pancakes (Gluten & Dairy Free)

Yep! That’s right….another amazing pancake recipe! I’m all over this fall thing! LOL Again, in the spirit of Autumn… I just HAD to try a tasty new fall recipe….and it certainly won’t disappoint! An American favorite….apple pie! I love love love apple pie, and I’ll get there! But in the meantime, lets just celebrate it in pancake form! Aren’t pancakes fun!? I love that there are so many different kinds…. and I’m always coming up with new kinds too! And the best part (other than it being both gluten and dairy free!) is that pancakes are about one of the simplest and quickest things to make. I bust out my big ole grill and cook em all up at once! Sometimes I’ll even get lucky and there’s leftovers! I don’t mind a day old pancake! I’m not that picky! Haha. The maple vanilla glaze on these is amazing! But leftovers warranted a drizzle of maple syrup and that was simply delicious too! They really do taste like apple pie! And you don’t have to worry too much about them being unhealthy cause they’re full of oats and apples! Can’t be THAT bad right?! Give it a try! Lots more on the way! Enjoy! 🙂

Apple Pie Pancakes (Printable Version)

Ingredients:

2/3 C gluten free flour

½ tsp xanthan gum
1/3 cup old fashion oats
1/2 tsp cinnamon

Dash of nutmeg
2 T brown sugar
1/8 tsp salt
1 heaping tsp baking powder
3/4 cup almond milk
1 TBSP oil
1 tsp. vanilla extract
1 cup minced apple

Directions:

Mix the dry ingredients in a bowl. In another bowl, mix together the wet ingredients. Then mix the wet and dry together until just combined and gently fold in the apples. Heat griddle to 350 F. Scoop the batter onto griddle and cook for 2-3 minutes on first side until bubbles rise and the edges are set, then flip and cook until golden. Drizzle with glaze or maple syrup.

Vanilla Maple Glaze

1/3 heaping C powdered sugar

2 TBSP pure maple syrup

1/2 tsp vanilla extract

3-5 dashes cinnamon

1-3 dashes ground nutmeg

Pumpkin Spice Rice Krispie Treats (Gluten & Dairy Free!)

Hooray! It’s finally (officially) fall! My absolute favorite time of year! The leaves are changing, as is the temperature. Its time to bust out the sweaters and boots and scarves! There’s just something so cozy about those outfits…..and talk about comfort! Speaking of comfort (food that is!),  in celebration of it being Autumn now, I decided to make something fall-ish and super tasty! And what better way then pumpkin-spice! One of my favorite fall flavors! And who doesn’t love rice krispie treats?! I was SO happy when rice krispies were finally gluten free! This is going to be one of the easiest and fastest things you’ll ever make! They’re also both gluten and dairy free……and they turned out awesome! The trick to the BEST rice krispie treats is using fresh marshmallows. So seriously……go to the store, right now! and buy a new fresh bag and make sure they’re soft and squishy! LOL That makes for a nice sticky and chewy treat! You use old ones and they’re stale and hard and not a very good! The pumpkin pie spice adds an amazing  fall flavor too! It definitely hit the spot! I had to share these though, cause they are seriously addicting! Get em outta my house quick! I love all these fall goodies but really…I’ve still gotta FIT in all these cute fall clothes I was talkin about! Haha. So……give these a try…. and happy fall! Enjoy! 🙂

Pumpkin Spice Rice Krispie Treats (Printable Version)

Ingredients:

6 cups rice krispies
10.5 bag marshmallows
1/4 cup non dairy butter
1 tsp pumpkin pie spice

Directions:

In a medium sauce pan, melt butter, marshmallows and pumpkin pie spice. Once it’s melted, stir in the rice krispies. Mix well. Pour into a greased 9×9 pan. Pat down with greased hands. Let sit until completely cooled; cut and enjoy!

Banana Bread Pancakes w/ Vanilla Maple Glaze (Gluten & Dairy Free)

I’m just gonna go ahead and say it again….breakfast food is the best! I could seriously eat it for every meal! The options are endless…. but right now I’m gonna focus on pancakes. So far we’ve covered regular pancakes, pancakes with fruit, pancake balls, pancake squares, cinnamon roll pancakes, and pumpkin spice pancakes. (Haha I kinda feel like Bubba Gump here!) I’ve got many more tasty pancake recipes coming, but today Im gonna share with you these banana bread pancakes with a vanilla maple glaze. OMG, these are definitely one of a kind! And they really do taste like banana bread.  We had “brinner” tonight, oh how i love breakfast for dinner!  They’re really simple to make too, and they’re not only gluten and dairy free, they’re vegan! That’s right……no eggs either! They’re nice and moist and fluffy…..and the glaze really lends to the flavor and texture that gives it that melt in your mouth deliciousness! Hope you give these a try! They’re both unique and super tasty! Enjoy! 🙂

Banana Bread Pancakes (Printable Version)

Ingredients:

1 cup GF flour

½ tsp xanthan gum

1 teaspoon baking powder

1/8 teaspoon salt

2 Tbsp brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/3 cup almond milk

1/2 tablespoon vanilla extract

2 medium, very ripe bananas, mashed

1 tablespoon oil

Directions:

In a large bowl, combine flour, gum, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in oil and stir until batter is somewhat smooth.

Heat a griddle to 350F. Spoon batter onto griddle  and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.

Vanilla Maple Glaze

1/4 cup maple syrup

½ cup powdered sugar

1/2 teaspoon vanilla extract

Combine all ingredients in a bowl and stir until smooth. Pour over pancakes.

Cranberry & Dark Chocolate Chip Oatmeal Cookies (Gluten & Dairy Free)

The weather is finally cooling down and I’m really looking forward to fall! Autumn is my absolute favorite time of year! The crisp cool air, but its just the right temperature with the sun still shining. Being able to wear jeans and sweaters and boots and scarves! I’m even back to being a brunette, which seems fitting for fall! LOL Going for a walk with all the beautiful fall colors and the leaves falling all around you! I’m ready for a bonfire and smores, laying out and watching the stars, a fire burning in the fireplace! There is just something so cozy and comfy about fall-time isn’t there!? Not to mention the amazingly tasty fall food! Fresh crisp apples right off the tree! Then there is the baking! Spicy & chewy gingersnap cookies, pumpkin spice anything, really!, apple crisp, cranberries and oats, mmmm…… I’m looking forward to home-made soups and chowders and biscuits too though……am i making you hungry yet?!? I just LOVE food and making new things, as well as the good ole faves! AND, I just realized this morning that it has been 1 YEAR of blogging for me!! That’s amazing; time sure flies by huh?! So, to celebrate a years worth of blogging “living gluten free deliciously”, I’m gonna share with you a new recipe, that is rapidly becoming one of my new favorites! I made a batch of these the other day and of course we ate them all so quickly, I had to make another batch and I immediately put them in the freezer so I’ll have them to snack on as needed. There is something about the cranberry and dark chocolate combo that intrigued me. That mixed with a chewy oatmeal cookie with just a hint of cinnamon…. this one is definitely a keeper! They are best the first day or two, then they kinda dry out. Don’t get me wrong, they’re still tasty, I’m just more of a soft and chewy cookie kinda girl then the dry crunchy messy ones! I bet a little orange peel in there would be good too! I’ll have to try that one out next time! So….as you can tell by the beginning of my post that there will be lots and lots of new recipes coming soon! I am in a baking mood! Bring on the fall!!  Enjoy! 🙂

Cranberry & Dark Chocolate Chip Oatmeal Cookies (Printable Version)

Ingredients:

  • 1/2 cup non dairy butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup gluten free flour
  • 1/2 tsp xanthan gum
  • 3/4 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 cups old fashioned oats
  • 3/4 cup dried cranberries
  • 3/4 cup Ghirardelli dark chocolate chips

Instructions:

  1. Preheat oven to 350 degrees.
  2. Cream together the butter and sugars. Add egg and vanilla and mix well.
  3. Add flour, gum, baking soda, baking powder, cinnamon and salt and mix well.
  4. Add oats, cranberries and chocolate chips and mix well.
  5. Using a cookie scoop, place 1/4-cup sized dough balls onto greased cookie sheets.
  6. Bake 10 minutes. Remove from oven and let sit on pan 3 minutes.
  7. Remove to wire racks to cool.

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