Posts Tagged ‘cinnamon


Ginger Pumpkin Bread with Sugar Glaze

Ginger Pumpkin Bread

It’s that time of year when pumpkin recipes are everywhere. This is a good one – simple ingredients and easy to make.  The bread itself is not overly sweet, but the sugar glaze adds a nice touch of sweetness.  This bread would also be incredible with a cream cheese frosting, and/or with chocolate chips added to the batter.  The recipe comes from  I changed the recipe only slightly by adding 1 teaspoon of vanilla, ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg.  I prefer having more spices than just ginger in the bread, and these quantities could even be increased if you like the spiciness to be prominent.  In these quantities, it’s still subtle, and the ginger flavor is not very strong.

The bread turned out well.  The batter was still a little jiggly at 50 minutes, so I cooked it 5 minutes longer and took it out when a toothpick pushed into the middle came out clean.  I think it would have been better to take it out when it still seemed underdone – it was about to get dry after 55 minutes.

Sugar Glaze

The glaze is totally simple.  Powdered sugar with a little water is what the recipe calls for.  I used skim milk instead of water.  Add the liquid gradually in tiny quantities to the powdered sugar and stir it in completely to see what the texture will be like– it’s easy to make the glaze too thin.  It needs to be very thick, but still pourable.  That way it won’t run off the bread or soak in completely.

Here’s the finished product… I had a slice with my coffee this morning.  Such a great breakfast or snack!


Super Sweet Caramel-Like Apple Pie

I checked out to find a good apple pie recipe and came across Apple Pie by Grandma Ople.  This recipe had an incredible 1,547 reviews, most of them five stars, and a bunch of the reviewers said they’d won blue ribbons at their county fairs with this pie.  So, it looked like a winner to me.

The verdict: this pie turned out extremely sweet… too sweet in my opinion.  The thick sugar mixture gives it a praline-like flavor.  I think next time I’ll revert to a family recipe that uses less sugar and butter – I prefer having the flavor of the apples front and center with a little bit of cinnamon secondary to that.  If you like a sweet caramel taste, you will probably love this recipe.  I would recommend sticking with the Granny Smith apples recommended in the recipe or another very tart variety since the recipe is already so sweet.

In making this recipe, I followed the advice given by many of the reviewers on and made several changes to the original:

1)  In the butter-sugar-flour mixture, omit the water and add a tablespoon of cornstarch.

2) The butter-sugar mixture is very thick, so add it to the apples before putting on a top crust or lattice.  I also used a basting brush to cover the lattice crust with leftover butter from the sauce pan.

2)  Add cinnamon and vanilla if you so desire.  I totally forgot about this until I was about to put the pie in the oven, so I sprinkled cinnamon over the pie.  Better than no cinnamon at all.

3)  Bake at 350 for the whole time instead of starting out at 425.

4)  After about 35 minutes, the edges of the crust were sufficiently browned.  To keep them from burning, I took the pie out and placed strips of foil around the edges and left them on for the duration of the cooking time.

In the interest of time (and because I don’t currently have a rolling pin in my possession) I used two store-bought pie crusts, one for the bottom and one for the lattice.  Homemade crust is always better if there’s time to make it!


Cinnamon Apple Muffins

This recipe for Cinnamon Apple Muffins comes from Cooking Light, so it’s somewhat healthy.  The only change I made was to substitute light sour cream for the ricotta because that’s what I had on hand.  They were done in 16 minutes, sooner than the 18 minutes of oven time the recipe called for.

The muffins turned out really well – moist inside with nice apple chunks and a light, crispy cinnamon-sugar topping.  I will definitely use this recipe again.  One batch made 12 regular-sized muffins and four big ones.


Get Ready for Fall – It’s Pumpkin Muffin Time!

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