Cinnamon Cake Bites

A quick and easy dessert for a weekday or a nice breakfast option with coffee!

While nothing beats baking a cake from scratch, unfortunately, lack of time on a week day calls for improvisation. It’s always nice to have the aroma of cinnamon wafting from the kitchen when the kids get home. This quick dessert, or after-school snack, is easy to put together while on a lunch break from work!

Ingredients:

  • 1 yellow cake mix box – 15.25oz (I typically use Duncan Hines)
  • 4 eggs
  • 3/4 cup vegetable oil
  • 1 tsp vanilla essence
  • 1 cup Greek Yogurt (or sour cream)
  • 2 cups powdered sugar (also known as icing sugar)
  • 1.5 tbsp cinnamon powder
  • 1 cup brown sugar
  • 3 tbsp milk
  • 1 tbsp butter
  • 1/2 cup walnuts (optional)

Method:

  1. Preheat oven to 325 degrees farenheit
  2. Coat a 9×13 pan with butter and then set aside.
  3. In a bowl combine cake mix, eggs, oil, vanilla and sour cream. Using an electric mixer, beat on low for 30 seconds then raise speed to medium and and mix for 2 minutes
  4. Pour the cake batter into the prepared pan
  5. In a separate bowl, mix together the brown sugar and cinnamon
  6. Sprinkle the brown sugar and cinnamon mix and the walnuts evenly onto the cake batter
  7. Taking a butter knife, gently swirl the sugar cinnamon mix and walnuts into the cake batter. DO NOT over swirl
  8. Bake for 30-40 minutes. Put a tooth-pick into the center of the cake and if it comes out clean, the cake is ready
  9. Cool for 20 minutes
  10. While cake is backing, gently whisk together the powdered sugar and milk. Pour this over the slightly cooled cake
  11. Allow icing to set – 5-10 mins
  12. Cut cake into mini squares and it’s ready to eat
  13. Cake can stay refrigerated for a couple of days – mine doesn’t last more than 2 days!

Apple Cinnamon pancakes

Pancakes are a kid breakfast favorite. But given how much the kids love it, adding in fruits and limiting the sugary syrup make for a healthy breakfast option. I couldn’t get my pancakes fluffy until I realized it was the fat-free milk. Buttermilk is the trick. The first time I used buttermilk, I was amazed with how fluffy the pancakes became and, the kids said I finally mastered restaurant-grade fluffy pancakes!

Servings: 16 pancakes

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup buttermilk
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 large-sized red apple, grated
  • 4 tablespoons butter

Method:

  1. Whisk the flour, salt, cinnamon, and baking powder together
  2. Separately, beat eggs, then brown sugar until sugar dissolves
  3. Add buttermilk, vanilla to the egg mixture and whisk for a minute
  4. Whisk the flour mixture into the milk mixture until combined with a few lumps
  5. Add in the grated apple and stir in gently. Avoid over-mixing
  6. Take a tablespoon of butter. Melt into a skillet over medium heats. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until bubbles form on the surface of the pancake and edges are set, about 3 minutes. Flip the pancake and continue to cook for about a minute until puffed in the center. Transfer to a oven-proof plate and keep warm in the oven while cooking the rest of the pancakes.
  7. Serve plain or with a drizzle of honey