Cinnamon Bread

This tasty quick bread is easy to throw together and made my whole house smell absolutely heavenly. I’ve tasted some delicious crumbs but haven’t cut it yet because I’m bringing it in to share at work. It’s testing my willpower just sitting on the counter and I’m excited for breakfast tomorrow!

Cinnamon Bread (taken from Allrecipes and altered)

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla extract
Topping:
  • 2 tbsp white sugar
  • 2 tbsp brown sugar
  • 2 tsp ground cinnamon
  • 4 teaspoons Country Crock Light buttery spread
  • 1 tablespoon mini cinnamon chips

Preheat oven to 350 F. Line a 9×5 loaf pan with parchment paper and set aside.

Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a medium mixing bowl.

In a large mixing bowl, combine buttermilk, oil, eggs, and vanilla extract. Add the flour mixture and stir until just combined, careful not to overmix.

In a small bowl, mix the sugar, brown sugar, cinnamon, cinnamon chips, and butter for the topping until crumbly.

Pour half of the bread mixture into the loaf pan. Sprinkle about half of the topping mixture on top. Add the remaining half of the bread mixture, smooth the top, and add the remaining topping mixture.

Bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.

Triple Chip Cookies

When you can’t make up your mind about which flavor of morsels to add to your cookies, why not just add them all? These triple chip cookies are packed chocolate, white chocolate, and cinnamon chips so each bite is a surprise. I made miniature cookie bites, but you could make them larger if you prefer, or switch up which flavors you want to include.

Triple Chip Cookies (inspired by Eat Yourself Skinny and changed)

Makes 48 bite sized cookies

  • 2 tbsp Country Crock Light buttery spread
  • 1 tbsp applesauce
  • 6 tbsp brown sugar
  • 2 tbsp granulated sugar/sweetener
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 egg white
  • 3/4 cup all-purpose flour
  • 1/4 tsp baking soda
  • 2 tbsp chocolate chips
  • 2 tbsp cinnamon chips
  • 2 tbsp white chocolate chips

Preheat oven to 375 F. Line 2 cookie sheets with parchment paper and set aside.

In a medium bowl, cream together butter, sugars, and applesauce. Add vanilla, salt, and egg white and mix thoroughly to combine.

In a small bowl, mix flour and baking soda and stir dry mixture into wet mixture. Add chips to batter and stir evenly to distribute throughout, but don’t overmix the dough.

Drop 48 half-teaspoons of dough onto cookie sheet, with a small amount of space between them. Bake until cookies are slightly golden around the edges, about 4-6 minutes. Remove from oven and cool completely.

Apple Cinnamon Granola

This granola is sweet with a warm cinnamon flavor and is low in fat because it uses applesauce to create clumps instead of the usual butter or oil. It’s great as a snack on its own or as a crunchy yogurt topping.

Apple Cinnamon Granola

Makes about 4 3/4 cups (164 calories per half cup serving)

  • 2 cups rolled oats
  • 2 cups rice cereal squares, crushed
  • 1/4 cup almonds roughly chopped
  • 1/3 cup dried cranberries
  • 2 tsp cinnamon, divided
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 1/2 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 2 tsp almond extract
  • 3 tbsp sugar/sweetener

Preheat oven to 300 F. Line a baking sheet with sides with parchment paper and set aside.

Combine oats, rice cereal, almonds, and dried cranberries in a bowl. Add 1 tsp cinnamon, nutmeg, and salt and mix.

In a separate bowl, mix together applesauce, almond extract, sugar/sweetener, and remaining teaspoon of cinnamon. Add maple syrup.

Drizzle wet mixture over dry mixture and mix until evenly coated. Spread granola onto baking sheet. Bake for 30-35 minutes, tossing every 10 minutes or so, until lightly toasted. Granola will crisp up more as it cools.

Pumpkin Spiced Chocolate Chip Cookies

I love these cookies. They’re soft and cakey on the inside with a crisp outside and they have a light pumpkin and spice flavor that’s just strong enough. While they’re great with the chocolate chips, I think next time I’ll sub in some kind of nut because I think that combination would be even better.

Pumpkin Spiced Chocolate Chip Cookies (taken from Skinnytaste and altered)

Makes 24 cookies

  • 1/2 cup whole wheat flour
  • 1 1/2 tbsp cornstarch
  • 1/2 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp nutmeg
  • 1 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 cup granulated sugar or sucralose based sweetener
  • 1/2 cup brown sugar
  • 2 tbsp Country Crock Light butter spread, melted
  • 1 egg white
  • 2 tbsp pumpkin puree
  • 1 tsp vanilla extract
  • 1/4 cup plus 2 tbsp chocolate chips (or walnuts, or other morsel)

Preheat oven to 350 F.  Line two cookie sheets with parchment paper and set aside.

In a large bowl, combine the flours, baking soda, salt and pumpkin spice; stir to blend. In another bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. Fold the chocolate chips into the dough.

Drop by teaspoonfuls about 1 inch apart onto baking sheets.

Bake 8 – 10 minutes. Remove from the oven, and let cool on cookie sheet for 5 minutes before moving to a wire rack.

This recipe is linked to: Sweets for a Saturday