Cinnamon Sugar Loaves

Earlier this year, I had the pleasure of devouring these delicious little guys at a Pampered Chef party.  This recipe is part of the Brownie Pan recipes, and since I’m a huge fan of anything cinnamon and sugar, naturally I ate as many of these that I could without getting into trouble for taking too many of them.  So when the brownie pan entered my kitchen, this was the first thing on my recipe list to try out.


Without surprise, these are best when eaten right out of the oven when they’re nice and warm.  This is one of those desserts where it would be great with coffee or hot chocolate…and could also be a great breakfast treat as well.  My sister-in-law suggested drizzling a vanilla icing on top, and I absolutely agree.  In fact, the vanilla icing that is used on top of the pumpkin cookies would be absolutely perfect.  Although I made just a tiny modification to the recipe (used all cinnamon instead of the half cinnamon and half nutmeg, and used a combination of white sugar and brown sugar), these were absolutely delicious.  Another great recipe for this pan would be the pumpkin bars…I’ve already made them twice, and they were a huge hit!

Cinnamon Sugar Loaves Recipe:

1 3/4 cup all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/3 cup vegetable oil

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1 egg

3/4 cup milk

For the cinnamon Sugar Topping:

1/4 cup butter, melted

1/2 cup granulated sugar

1 tablespoon cinnamon

Preheat oven to 350 degrees.  Whisk together the flour, baking powder, salt, and cinnamon in a classic batter bowl with stainless steel whisk.  In a small batter bowl, whisk together oil, sugar, egg, and milk.  Add dry ingredients and stir only to combine.  Use large cookie scoop to divide among brownie pan wells, bake for 15-20 minutes (until lightly browned on top and sides slightly pull away).  Remove from pan immediately.  Combine sugar and cinnamon, dip tops into butter, then dip into cinnamon sugar.

*Optional: Drizzle with vanilla icing.

Pecan Pancakes with Caramel Apple Sauce

A couple of weeks ago, I came across a magazine at the grocery store that was packed full of Fall Recipes…so I grabbed it.  As I’m flipping through the different items, I wanted to make almost everything in there, all at once.  It was a bit distracting, and of course having to pick and choose what to make now, along with what to make later.  Well, since we recently went to an orchard and loaded up on apples, I decided to use this on my in-laws when we were all vacationing together at the beach.  They love my fluffy pancakes, so I decided to make these.  The pancake recipe is pretty much the same, except with a slight substitution of a small amount of light brown sugar and some added cinnamon.

pecan pancakes 2

The caramel apple sauce though…oh wow.  When I dressed my plate up to get some pictures and then sat down to eat, it was incredible.  I had to stop myself from eating every last bit of these three pancakes covered in bliss.  “Forget syrup, I’m making this for pancakes from now on!” I told my husband.  These were incredibly delicious, and I look forward to making them for my family next time!

For The Pancakes:

1 cup all purpose flour

1 tablespoon white sugar

1 tablespoon light brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

2 tablespoons butter, melted

1 egg, beaten

1 teaspoon vanilla

1 cup buttermilk

1/2 cup pecans

Heat skillet at medium heat.  Combine dry ingredients in medium size bowl.  Add wet ingredients, stir together using a whisk.  Batter will be slightly lumpy.  Measure batter 1/4 cup at a time, pour onto hot skillet.  Sprinkle a small amount of pecans on top of batter.  When you start to see bubbles on top of batter, flip pancakes over using spatula.  Cook until lightly browned on both sides, serve warm with caramel apple topping.

*If you’re not a fan of pecans (or nuts, in general), this recipe is very easy to omit adding nuts to each pancake.

For the Caramel Apple Sauce:

1 Granny Smith apple, peeled, cored, and sliced

2 tablespoons butter

1/2 cup light brown sugar

1/2 teaspoon cinnamon

Melt butter in small sauce pan at medium heat.  Add brown sugar and cinnamon, stir until dissolved.  Add apple slices, and cook in pan until apples are soft.  Serve warm over pancakes.