cinnamon

Cookie with Benefits!!

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2015/01/img_5536.jpg This nutrient dense, delicious cookie recipe will actually improve your health!!

Increase your fiber and satisfy your hunger levels. (Thank you Oats)

Sustained Energy levels. (Thank you Oat & Nuts)

Elevate HDL and Reduce LDL Cholesterol (Thank you Oats)

Reduce your blood pressure and increase digestive enzymes in your stomach (Thanks Bananas!)

Fight off infection with Vitamin C (Thanks Applesauce)

Reduce inflammation in the body with magnesium! (Thanks Pecans)

Support Bone & Teeth Formation. (Thanks pecans)

Reduce stomach pains, improve mental performance, reduce hunger pains, relieve stress, and increase antioxidant levels (Thanks Vanilla)

Stabilize blood sugar and protects neurons in your brain!! (Thanks Cinnamon)

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Peanut Butter Banana Cookie Recipe Yields 1 Dozen (Recipe inspired from Amanda's Apron - www.amandasapron.com)

COOKIE:

2 Bananas

1.5 cup Old-Fashion Oats

2/3 cup Homemade Peanut Butter (or a natural store bought with peanuts and/or salt only)

2/3 cup Organic Unsweetened Apple Sauce

1/2 cup Chopped Pecans, Raw Almond, or Cashews

1 Tbsp Vanilla Extract

1 Tbsp Cinnamon

FROSTING:

1/4 cup Natural Peanut Butter

1 Tbsp Organic Coconut Oil

Optional Sweetener Add-ins: Dried Cranberries, Raisins, Cacao nibs, Cocoa powder, Dried Cherries, 2-3 Tbsp Honey or Agave Nectar

Pre-Heat oven to 350 degrees. Mash bananas until soft. Add all other ingredients for cookie to bowl and mix well. Place dough in 1-2 inch balls on a baking sheet lined with parchment paper. Mash to make into cookie shape. Bake for 20-25 minutes. When cookies are done, place on wire cookie rack to cool and too with frosting.

To make frosting microwave 1/4 cup peanut butter with 1 Tbsp organic coconut oil. Drizzle over cookies and let set.

Store cookies in airtight container in a cool place.

Feel good about serving this cookie to your friends, family, or most importantly to YOU!!

Remember, food is our medicine and is meant to be enjoyed!!!

Pumpkin & Cinnamon Chip Cupcakes

flower cupcake
flower cupcake

Hey all, its Therese again with another fall themed recipe. I hope you enjoyed my last recipe, I know I did. Sticking with my orange gourd vegetable theme, I decided to make pumpkin cinnamon cupcakes with whipped cream cheese frosting! I cannot express to you, through this post alone, just how amazing these cupcakes are… you will just have to make it yourself!

I based my whipped cream cheese recipe off of Living Better Together’s whipped cream cheese. I like to make each recipe my own by tweaking the recipe a bit so I added cinnamon to the whipped cream cheese.

After never hearing of their existence, before walking around Walmart, I decided to add cinnamon chips to my cupcake recipe. The rest of the recipe is based off reading around twenty various pumpkin cupcake recipes on Pinterest that were all basically the same ingredients, but to give props to a specific recipe (which really helped in teaching me how to bake the cupcakes): Tracey’s Culinary Adventures brown butter pumpkin cupcakes.

Sticking to the fall theme, I wanted to make a dish that would be great for the season… the season of football. Everyone loves their wings, dips, and beer but what about dessert? Dessert is our ultimate goal anyways… These cupcakes are perfect for tailgating with their festive, football baking cups. I decided to bring these cupcakes to the Alabama-Tennessee game in Knoxville this weekend. However, I taste-tested one with one of my lucky roommates this afternoon and they are MELT IN YOUR MOUTH DELICIOUS- the perfect mixture of salty and sweet.

I also purchased some frilly pink baking cups (mostly so I could take SUPER CUTE pictures) to display how pretty these desserts are! I am saving these cupcakes for our girls’ night in tonight for "TGIT" and red wine.

Pumpkin & Cinnamon Chip Cupcakes with Whipped Cream Cheese Frosting

Makes 15 cupcakes

Ingredients

Pumpkin Cinnamon Cupcakes

  • ¾ cup unsalted butter
  • wine
  • 1 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup pumpkin puree
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • ¼ cup cinnamon chips
  • 2 large eggs

Whipped Cream Cheese Icing

  • 4 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 4 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 cup heavy whipping cream

Directions

For Cupcakes

  1. Preheat oven to 325 degrees, line cupcake pan with baking liners
  2. Melt butter in saucepan over medium heat. Once melted, pour into bowl and set aside.
  3. In a medium bowl, mix together the flour, baking powder, salt, cinnamon, nutmeg, and cinnamon chips.
  4. In a separate medium bowl, mix the pumpkin puree, brown sugar (be sure to pack down in measuring cup), granulated sugar, eggs, and add the butter. Once well mixed, add the dry ingredients to mix together.
  5. Divide the batter into the baking cups, inside cupcake pans, fill until about ½ or ¾ full.
  6. Bake for 20 to 25 minutes (be sure to rotate the pans about 10 minutes in)
  7. Cool the cupcakes before adding the frosting

For Frosting

  1. Let the cream cheese soften by either setting out while baking cupcakes or soften in microwave (but not me-- I recommend microwaving for 30 seconds)
  2. Mix the cream cheese, vanilla, and sugar in medium bowl and whisk at medium speed (if you own an electric mixer)
  3. Add heavy whipping cream and whisk until the frosting forms peaks
  4. If the frosting is not thick enough, let sit in fridge for a bit and whip again
football
football