Tag Archives: Cinnamon

Old School Gingerbread

Now, this isn’t those cookies that get used for building or making disturbing human shaped cookies. I mean really…why do we want to eat human shaped cookies…why? We make dog cookies shaped like bones…which they want to eat. Why would we make human shaped cookies…do we want to eat humans? Sure, I decorated my pie with itty bitty hobbits…but I sure didn’t decorate them with icing to give them eyes, clothes, etc…making them even more human like. I love giving places that have gingerbread men cookies the “you are just one step away from cannibalism” look when possible. No, this gingerbread is more along the cake lines, I like to call it old school gingerbread simply because I feel its more bread-like than a crusty old cookie any day. On a side note…gingerbread houses are cool with me…they make for great godzilla like roleplay….which is never ever wrong.

  • 1 cup unbleached flour
  • 1/2 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1.5 tsp pumpkin pie spice (the kind that contains ginger and cinnamon)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 egg whites
  • 1/2 cup skim milk
  • 1 tsp lemon juice
  • 1/2 cup applesauce (I highly recommend the hardcore hobbit applesauce)
  • 1/2 cup fancy molasses
  1. Combine the flours, brown sugar, spice, baking powder and baking soda.
  2. Add the egg whites, milk, lemon juice, applesauce, and molasses. Beat with a mixer until combined.
  3. Pour the batter into a prepared 9×9 square glass dish. Bake at 350F for 30-35 minutes. Check with a toothpick, if it comes out clean you are golden. Allow to cool for a few minutes then cut into 9 servings. Best served warm but remains delicious when cold.

Makes 9 servings. Each serving contains 156 calories, 0.3 grams of fat, and 1.4 grams of fibre. So moist and delicious, these did not last long at the Dresden game I brought them to. A great seasonal offering I think. This would look really nice as part of a holiday spread. I think decorating it with a doily placed on top, then sprinkling with sifted icing sugar and removing the doily would be so pretty. Just like a big tasty snowflake on top!

Hardcore Hobbit: Spiced Apple Pie

Apple season lives on and what better way to continue celebrating than to make a nummy apple pie. In the game this spiced apple pie is made from a pie crust and apple pie filling. The apple pie filling is made of apples and cinnamon. So very simple! I made this one snowy day, it sure did the trick of bringing a smile to my husband’s face after having to spend an hour and a half in traffic getting home on the snow day. Hurray for apple pie!

  1. Roll out the pie crust dough and place in a sprayed pie plate. Snip off any excess from the edges.
  2. Combine the sliced apples with the remaining ingredients and pour into the crust. You can take the time to arrange them all pretty but…rustic!!! Optional to use a cookie cutter on the remaining dough to add a topper. I added hobbits to mine:
  3. Bake at 425F for 40 minutes. Allow to sit for 10 minutes before slicing and serving.

Makes 8 servings. Each serving contains 175 calories, 4 grams of fat and 3.1 grams of fibre. Opting out of a top crust really saved me a ton of calories and fat. If you are not watching your hobbit figure then go ahead and make yourself a top crust, just add about 10 minutes to your cooking time. Although I have to say, I didn’t miss the top crust at all. More apple flavour without it! Want to see my adorable hobbits after baking?Awwwww. I think he’s waving at me.

Fall Fruit Stuffed French Toast

The fruit during the fall season is just so tasty. I especially love the abundance of apples and pears. So many varieties of delicious awesomeness. Once again my husband has provided an awesome special breakfast on the weekend. Have I mentioned publicly how much I love his special breakfasts? Screw that coffee stuff, they are definitely the best part of waking up. This time my husband was inspired by another Bobby Flay throwdown loss…hehe. For the bread we just used a store brand whole wheat bread that turned out to be our best nutritional option. Check them out! You don’t have to break the bank on silly expensive bread just to eat right.

  • 3 egg whites
  • 1 tsp ground cinnamon
  • 1 pear, peeled, cored, chopped
  • 1 apple, peeled, cored, chopped
  • 1 tbl low fat yogurt cheese or fat free cream cheese
  • 1 tsp vanilla extract
  • 1 tbl brown sugar, unpacked
  • 4 slices whole wheat bread
  1. Combine fruit, vanilla and sugar in a saucepan. Cook for a few minutes on medium high until tender. Allow to cool. Stir in the yogurt cheese.
  2. Combine egg whites and cinnamon in a large bowl. Heat a skillet on medium high.
  3. Dip bread in the egg mixture. Allow the bread to rest in the egg mixture for a just a few seconds to allow it to absorb the mix.
  4. Pan fry the slices of dipped bread. Once the sides are cooked top one slice with a bit of fruit filling then top with another slice. Heat for one minute and serve. Top the toast with 1 tbl of filling.

Serves two. Each serving contains 304 calories, 4.3 grams of fat and 7.7 grams of fibre. Take a look at that nice fibre! We had this as a brunch so I felt full for most of the day, ended up just having an afternoon snack instead of lunch really. I was still too full! French toast for breakfast is always a total win!

Cinnamon Bun Pie

The mornings are getting a little cold around here. For our special brunch this weekend I decided we needed something nice and warm…and full of cinnamon goodness. One snag…I was too lazy that morning to roll out and stuff cinnamon rolls. This demanded a slacker approach! To the slack cave! Alright, there’s no slack cave. It was worth a try. So, I thought it over and realized who said all those nummy things had to be rolled out? Why not make some sort of pull apart bread or something? Or better yet, pull apart pie. Ooooo. This bit of tasty works out making it the night before and baking it in the morning too. Tasty, healthy, and full of slacker win. Apparently cinnamon can help you keep your blood sugars even throughout the day too, so I guess that makes it a double win. To the recipe!

Bread Ingredients

  • 1 1/2 cup whole wheat flour
  • 1 1/2 cup white flour
  • 1 tsp ground cinnamon
  • 1 tsp sugar free chai syrup (optional)
  • 6 tbl brown sugar unpacked
  • 1 tsp cooking margarine
  • a pinch of salt
  • 1 1/2 tsp yeast
  • 1 cup water

Topping Ingredients

  • 2 tsp brown sugar unpacked
  • 4 tsp splenda (you can use sugar if you like, just add those extra calories)
  • 1 tbl cinnamon
  • 3 tsp cooking margarine
  • 2 tbl sugar free pumpkin pie syrup (optional)
  1. Combine the bread ingredients to make a dough ball. Proof twice.
  2. Spray a pie dish with non stick. Melt the topping ingredients margarine.
  3. Combine the splenda and cinnamon in a small bowl.
  4. Grab handfuls of dough a bit larger than a tablespoon in size. Shape into a ball, dip in the melted margarine, then coat with the splenda and cinnamon mixture lightly. Place the ball in the pie plate on the edge. Repeat until you have filled the pie plate by lining the outer edge, inner edge, and middle with balls of dipped cinnamon.
  5. When assembled drizzle with the pumpkin pie syrup (optional) or a bit of leftover melted margarine and sprinkle the brown sugar on top.
  6. Bake at 400F for 20-25 minutes.

This pie can be cut into 8 tasty portions. Each serving contains 208 calories, 2 grams of fat, and 4.3 grams of fibre. Not bad for a breakfast pie! This is so tasty with one of those foamy lattes I’m so fond of having. A great variation is to add other toppings right before you drizzle your syrup or margarine such as nuts, raisins, or dried apples. Just remember to add those nutritionals and that a little can go a long way! Enjoy! I know my husband did…that pie was gone by the end of the day hehehe. It made a great dessert with a bit of ice cream and some sugar free chocolate syrup.