Tag Archives: raisins

Cinnamon Bread

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jillpickle:  I wanted to make something with cinnamon so I decided to make cinnamon bread.  I did a search and found this recipe:  Homemade Cinnamon Bread by the Pioneer Woman.  As you can see by the pictures below, it rose over the pan a bit!  Next time, I would use a larger bread pan or cut back on the rising time.  I did put it in a warm oven with a pan of warm water below to help create a warmer environment to rise.  That did the trick!  The bread dough itself was very smooth and tender and made a rich, yummy bread.  I also used fresh eggs given to me by a knitter friend!  It made excellent French toast with a pat of cinnamon and sugar butter!  Comfort food for sure!

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Carrot Cake Bites

Katie:  If you’re in the mood for something yummy and sweet, but don’t feel like spending a lot of time or heating up the kitchen with baking, these are the perfect treat.  They’re simple, easy to make, and delicious!  I followed this recipe for No-Bake Oatmeal Raisin Carrot Cake Bites from Loves Veggies and Yoga.  You just combine oatmeal, carrots, dates, raisins, brown sugar, cinnamon, and vanilla extract in a food processor, and then mix that mixture with some reserved oatmeal and raisins.  I followed the recipe as written, except for toasting the reserved oats in a pan to enhance their flavor.

These tasted really great and were so simple to make.  It’s like eating cookie dough and isn’t even that unhealthy (as long as you don’t eat them all at once!).  A good treat that I will definitely make again!

Parsnip Muffins

Katie:  I like baking and freezing muffins to have available for a quick, sweet snack.  Muffins are also easy to experiment with, so each time I bake them, I like to try out a different recipe.  While considering what to make this time, the parsnips in my refrigerator caught my attention.  I decided if zucchinis and carrots work in muffins, then maybe parsnips would too.  I actually wasn’t the first one to come up with this idea.  I discovered this recipe on the Eating Well website.   I followed it as written, except for using brown sugar instead of white, chunky applesauce instead of apple butter, soaking the raisins in hot water to make them moister, and skipping the nuts.  I was a little skeptical about using a whole tablespoon of cinnamon and vanilla extract, but the amounts were just right.  The chunky applesauce helped make these really moist, without being too chewy.  They are similar to carrot muffins, but have a distinct flavor from the parsnips.  If you’re not a fan of parsnips, you probably wouldn’t like them.  But if you’re looking to try something different or have some parsnips to use up, you might want to give these a try!