Breakfast

Cinnamon and butter are like my perk me up morning breakfast essentials. I just cannot live without them! The aroma of cinnamon wakes my senses and butter, we can never have enough butter! Ergo, the homemade cinnamon bites that are the way to easy to make is perfect for me. I normally have these bites for breakfast straight from the oven. These fresh, hot, gooey sugary bites are insanely good! They have that easy cinnamon flavor that I’m after, that is not only perfect for breakfast but as a dessert, too. These are really simple, and the ingredients are easily found so you’ll find no excuse to make it. These warm, sugary, buttery bites will complete your day. So start your day right, have a bite of these delicious cinnamon bites.

INGREDIENTS

1 roll of small canned biscuits
1/4 cup sugar
1 teaspoon cinnamon
1/2 stick butter (1/4 cup)
For the Icing
powdered sugar (maybe a 1/2 cup-ish?)
couple teaspoons milk (not sure how much, just add drops and mix until you get the consistency you want)
drop of vanilla

HOW TO MAKE HOMEMADE CINNAMON BITES

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Place the butter into a pie plate. Put in the oven to melt and remove once the butter is melted.

Step 3: You can use a scissor to cut the biscuits into quarters. Then, place the pieces of the cut biscuits into the pie plate with melted butter.

Step 4: In a small bowl, mix the sugar and cinnamon until combined.

Step 5: Drizzle the mixture on top of the bread.

Step 6: Place inside the preheated oven and bake for about 15 minutes.

Step 7: Meanwhile, mix the powdered sugar, a couple of teaspoons of milk, and a drop of vanilla to make the icing.

Step 8: Once the bites are done remove from the oven and drizzle them with icing immediately. Serve and enjoy!

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Today I ran into an old friend. It’s great to see some old faces that we haven’t seen for a long time. She invited me to her house and we talked non-stop. And she made me a pie that I would never forget. She calls it the Impossible pie. It’s so good I don’t want to miss making it myself. So I asked her to share the recipe and here it is. When I went home I immediately make it and realized why she called it the Impossible pie because unlike other pies this forms its own crust. It blows my mind! And the filling texture of this pie is like that of a baked egg custard – smooth and creamy. Plus, it’s pretty easy to make, you just need to mix the ingredients and pour into the pie plate, bake, and voila! You’ve got yourself a simply delicious Impossible pie. The slightly rough textured top is from the coconut flakes that come to the surface when baking. Amazing, right? This pie has a soft bottom crust and a custard-like filling. I made it yesterday and I have some leftover sitting in the fridge. When I think about it this pie is best eaten when chilled with a scoop of whipped cream on top. Try it for yourself and let me know what you think.

INGREDIENTS

2 cups of milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
8 tablespoons butter
3/4 cup sugar
1/4 teaspoon ground nutmeg

HOW TO MAKE IMPOSSIBLE PIE

Step 1: Prepare the oven. Preheat it to 350 degrees. And grease and flour a pie plate.

Step 2: In a blender, mix the milk, coconut, eggs, vanilla, flour, butter, and sugar. Blend until incorporated.

Step 3: Pour everything in the greased and floured pie plate.

Step 4: Sprinkle evenly the nutmeg over the mixture.

Step 5: Place inside the preheated oven and bake for 45 minutes.

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When my grandmother, who had stayed with us, made her homemade apple dumplings in the fall, it was also a special treat. I will never forget that I saw her work in the kitchen and put all that love in her delightful treat. And my sister, before we sat down to eat her finished product, would be driven by the smell of baking warm apples. I think the warm vanilla sauce was what made them particularly delicious. We might have put ice cream on top now, which would have been pretty good for me, but nothing beat the special sauce of Grandma. Just that rich vanilla taste in a creamy sauce just put those apple dumplings on top.

I assume you believe that it is hard to make such a dish, but you’re wrong, it’s easy to do. You only need simple ingredients to create this dish. It may not be the same with my Grandma’s apple dumplings, but it certainly will be on your table more often with these scrupulous dumplings.

Ingredients:

(2) Granny Smith apples, peeled, cored and quartered
1 (8 ounces) can refrigerated crescent rolls
1/8 tsp of ground cinnamon
1/2 cup butter
3/4 cup white sugar
1 cup of orange juice
1 tsp vanilla extract

Directions:

1. Preheat oven at about 175 degrees C (350 degrees F). Wrap each piece of apple in a crescent roll. In an 8×8 baking dish, put the seam side down and sprinkle with the cinnamon.

2. Add and combine butter, sugar, and orange juice in a medium saucepan; bring to boil. Remove from oil, and add vanilla to stir. Pour onto rolls.

3. Bake for 30 minutes, or until golden pastry, and tender apples. For serving, spoon sauce over rolls.

Tip:

The best apple when making apple dumplings is a tart sort, like a Granny Smith, which stands up to baking. Granny Smith apples are not going to get mushy in the baking process but are going to bake up well under the flaky pastry dough layers. You can use Golden Delicious and Idared apples to create your apple dumplings.

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Are you aware that you can make banana bread in a slow cooker? Although this banana bread cooks for two or three hours, all of it is hands-off. Once you mix the ingredients, you just add them to the crockpot and let it do all the work. This delicious recipe is great if you don’t have access to an oven, it’s too hot for real baking, or you’re just curious to make banana bread in your slow cooker.

Feel free to miss out on toasted pecans. If you prefer a different nut like walnuts or slivered almonds, instead use those. Toasted nuts also provide a good crunch and include the aromatic oils for toasting in the nuts. Another choice would be adding chocolate chips. Mini chocolate chips are a good inclusion because they don’t overshadow the banana flavor. When you add chocolate chips, add them to the nuts in fair proportion and gently mix them into the batter.

Ingredients:

Cooking spray
1/2 c. (1 stick) melted butter
3/4 c. granulated sugar
1/4 c. packed brown sugar
(2) large eggs
1 tsp. pure vanilla extract
(3) medium bananas, mashed
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. kosher salt
1 1/2 c. chocolate chips, add more for toppings

Directions:

1. Use two 4 “to 5” strips of parchment paper, line your slow cooker bowl in an “x” shape and spray with a spray to cook. Whisk the butter, sugar, brown sugar, eggs, and vanilla together in a big cup. Whisk in shredded bananas.

2. Add and whisk the flour, baking powder, baking soda, cinnamon, and salt together in another large bowl. Fold into wet ingredients when mixed, then fold into chocolate chips.

3. In the prepared slow cooker, transfer the batter into even layer. Sprinkle with more chocolate chips and cook for 4 hours at medium. Take out from the slow cooker and let it cool for 10 minutes before serving.

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Today’s recipe of apple and cinnamon scones produces ultra-thick buttery scones with light flakey cores, an ultimate blend of texture and flavor. And you can make baked apple fritters or apple cinnamon scones with those apples. Only the sort of breakfast I love! This recipe is much like my chai pear scones. You’ll probably love these if you enjoyed them.

Ingredients:

Scones:

(1) large egg
¼ cup unsweetened apple sauce
1 tsp lemon juice
1 Tbsp sugar
(1) medium apple
2 cups all-purpose flour, add an amount for dusting
½ tsp salt
2 tsp baking powder
1 tsp cinnamon
½ tsp ground ginger
5 Tbsp cold butter

For Cinnamon Glaze: (optional)

½ cup powdered sugar
½ tsp cinnamon
2 tsp water

Directions:

1. Preheat oven at about 400 degrees. Wash the apple, cut it into pieces, and cut any bit of the core off. To shred the apple using a box grater or a large-hole cheese grater.

2. Whisk the milk, apple sauce, lemon juice, sugar, and shredded apple together in a medium cup.

3. Stir the flour, salt, baking powder, cinnamon, and ginger together in a small, large pot. Attach the butter once mixed, and work it into the flour until it resembles coarse, damp sand.

4. Finally, pour the bowl that contains the apple egg mixture with the flour and butter into the large bowl. Drop to the bottom of the bowl until a dough forms and no dry flour remains.

5. In a lightly floured surface, transfer the; dough and form it into 6 to 8 inches long, 1.5-inch thick disc. If necessary, sprinkle more flour on your hands and the surface of the dough. The dough may be slightly adhesive). Cut the platter into eight wedges.

6. Line a parchment paper baking sheet and put the cut scones over it. In a preheated oven, bake the scones for 18 to 20 minutes until it turns golden brown on top. Allow it to cool completely.

7. To make the glaze, add and stir the powdered sugar, cinnamon, and water together until it forms a thick paste.

8. Drizzle the glaze over the top until the scones are completely cooled.

Tips:

1. One can use milk or heavy cream instead of apple juice. Perhaps you would like to add a tablespoon of vanilla or cinnamon to the taste.

2. Cut the dough into 16 bits, rather than 8, for smaller scones.

3. Look at the scones closely, because smaller scones can take a short baking time.

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Cinnamon and apple have a pretty little friendship, right? They lift like friends only do. And though when they are apart, they are entirely different things, together they are their flavor entity: apple-cinnamon. The word allows the combination of cozy, moist spice, and tender, sweet apples come to mind. And that combo (with an added sidekick for a bit of crunch of chopped walnuts) is just the pair to taste a simple everyday cake like this one.

We think of a “daily” cake as a cake, which comes in a bowl together, needs less than 15 minutes for the oven, and needs no frosting. You know, the kind of baked in a pan which would simply go through a quick bread? That is what this is. You can bake it in any type of pan you want, eat it as a snack or quick dessert, or even sneak a slice for breakfast — it doesn’t matter. This cake has a tender, moist crumb and has a strong cinnamon flavor. The apples do not overrun– there’s just enough to keep it moist and flavourful – but make sure you chop it pretty well. Here you don’t want large chunks either. It’s a crunchy sandwich. Simple to make, easy to enjoy, and with a classic blend of sweetness and spice.

Ingredients:

2 cups all-purpose flour
(1) a large apple, peeled and chopped
1 cup of vegetable oil
1 cup dark brown sugar
1/2 cup granulated white sugar
1/2 cup walnuts, chopped
(2) large eggs
1 tbsp ground cinnamon
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Directions:

1. Preheat oven at about 350 ° F and grease a 9-inch circular cake pan.

2. Add eggs and oil together in a bowl. Add the sugars of cinnamon, white and brown, and vanilla extract and blend until mixed.

3. Add and combine the flour, salt, baking soda, and baking powder, then mix until well incorporated. Fold in the nuts and apples and pour the batter into the prepared pan.

4. Bake until clean comes to a toothpick inserted in the center, about 4 minutes.

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Tomorrow’s the big day. It’s my mom’s 60th birthday! We’re supposed to have a huge gathering for her but she specifically requested to have only a simple get together with family and friends. She a simple woman, you see, my mother. She likes simple things, she’s very practical, and she’s very sweet. She’s a great cook, too. The majority of the recipes I know are from her. I watched her in the kitchen a lot when I was a little younger. And I remembered her favorite dessert. Mounds Bar Pie, it’s a pretty easy dessert, simple to make, and unquestionably delicious! I’m making this for her today. I can’t wait to see her reaction, I’m sure she will be delighted! This pie needs to be refrigerated for 24 hours before serving which is perfect for tomorrow’s occasion. Except regularly, it’s not easy to wait that long because this pie is so good I want to eat it sooner! The coconut combined with the other ingredients is perfect and the chocolate chips give this pie a pretty texture and look. This pie is going to be the highlight of tomorrow’s event. A slice of this delicious mound bar pie with a little candle in the middle to blow and my mom turning another page of her life.

INGREDIENTS

1 cup of sugar
2 tablespoons white flour
1/2 cup butter
2 eggs
1 teaspoon vanilla
3/4 cup milk
1 cup flaked coconut
1/2 cup mini chocolate chips
1 deep dish pie crust shell

How to make Mama’s Mounds Bar Pie

Step 1: Prepare the oven. Preheat it to 300 degrees F.

Step 2: In a bowl, mix the flour and the sugar.

Step 3: Then, cream in the butter and eggs.

Step 4: Stir in the vanilla and milk.

Step 5: Now, fold in the chocolate and coconut.

Step 6: Pour everything in an unbaked deep-dish pie crust.

Step 7: Place inside the preheated oven and bake for about an hour.

Step 8: Once done, remove from the oven. Let it cool for 24 hours in the fridge.

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