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Cinnamon

French Toast Muffins

March 25, 2014 by Kay 10 Comments

French Toast Muffins combine the ingredients of french toast stuffed into a muffin tin with streusel sprinkled on the top.

Once baked the french toast has a light & airy texture that reminds me of bread pudding. Serve these up with some warm maple syrup and it’s pure heaven.

This recipe is a perfect make ahead meal to have ready for kids and adults to grab on the way to school or work. It’s a nice change from a pop tart or a bowl of cereal for breakfast. These would also be a great addition to a brunch menu.

Whisk egg & milk with cinnamon and vanilla.

Whisk egg & milk with cinnamon and vanilla.

 

 

Over stuff the muffin tins.

Over stuff the muffin tins.

 

 

Before they are baked.

Before they are baked.

 

 

 

 

 

 

Right out of the oven.

Right out of the oven.

 

 

French Toast Muffins

French Toast Muffins

 

 

 

 

 

 

French Toast Muffins

French Toast Muffins

 

 

Add maple syrup.

Add maple syrup.

 

 

 

 

 

 

 

Lots of maple syrup.

Lots of maple syrup.

 

 

Very tasty!

Very tasty!

 

 

 

 

 

 

 

 

 

 

 

 

French Toast Muffins

French Toast Muffins

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

 

 

Print
French Toast Muffins

Rating: 41

Yield: 12 Muffins

French Toast Muffins

Ingredients

  • 1 loaf French bread, cut or torn into 1/2 inch cubes (about 10 cups of bread)
  • 2 1/2 cups milk
  • 6 large eggs
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • For the Cinnamon Streusel Topping:
  • 1/4 cup cold butter
  • 1/4 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • Pinch of salt
  • Butter and Maple Syrup, for serving, optional

Instructions

  • Grease a 12 cup muffin tin and set aside.
  • In a large bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. Add the bread cubes and gently stir to combine. Make sure all the bread pieces get coated with the egg mixture. Fill each muffin tin with the bread mixture making sure to press the bread down and get as much into each muffin tin.
  • Cover the muffins with saran wrap and refrigerate for at least 2 hours, preferably overnight.
  • When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.
  • Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.

Notes

Recipe adapted from Two Peas & Their Pod

3.1
https://www.lovefoodwillshare.com/french-toast-muffins/

 

Filed Under: Breads, Breakfast / Brunch Tagged With: Bread, Butter, Cinnamon, Eggs, Milk, Sugar, Vanilla

Cinnamon Fudge Cake

March 17, 2014 by Kay 15 Comments

Cinnamon Fudge Cake is a decadent, chocolate & cinnamon filled cake that comes alive in your mouth and it makes you want more!

I don’t normally pair chocolate and cinnamon together, but in this case it really works.  You bake this cake on a 9 x 12 baking sheet, so the cake to frosting ratio is perfect. I tend to like more frosting than cake, so this is the perfect cake for me.

When I bake goodies in my kitchen for my blog I tend to take some of the baked goods to work with me to share with my fellow co-workers. I will be honest with you, after my hubby Mr. B and I had a slice, it was evident that this cake would not be shared with my co-workers.

I will tell you that I microwaved my piece of cake for ab out 20 seconds and it helps to soften the frosting, and it is oh so perfect 🙂

Pour the batter onto a  9 x12 baking sheet.

Pour the batter onto a 9 x12 baking sheet.

 

 

This is the cake after it comes out of the oven.

This is the cake after it comes out of the oven.

 

 

Pour the frosting on the warm cake.

Pour the frosting on the warm cake.

 

 

 

 

 

 

 

Spread the frosting over the cake.

Spread the frosting over the cake.

 

 

Cinnamon Fudge Cake

Cinnamon Fudge Cake

 

 

 

 

 

 

 

Look at the frosting to cake ratio.

Look at the frosting to cake ratio.

 

 

You can't eat just one bite.

You can’t eat just one bite.

 

 

 

 

 

 

Eat two pieces!

Eat two slices!

 

 

Two is better than one.

Two is better than one.

 

 

 

 

 

 

 

Cinnamon Fudge Cake

Cinnamon Fudge Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

Print
Cinnamon Fudge Cake

Rating: 51

Yield: 15 Slices

Cinnamon Fudge Cake

Ingredients

  • For the cake:
  • ½ cup butter
  • ½ cup shortening
  • 5 tbsp. cocoa
  • 1 cup water
  • 2 cups flour
  • 2 cups sugar
  • ½ cup half & half
  • 2 tsp. vinegar
  • 2 eggs
  • 1 tsp. baking soda
  • 2 tsp. vanilla
  • 1 ½ tsp. cinnamon
  • For icing bring to boil:
  • ½ cup butter
  • 6 tbsp. half & half
  • 4 tbsp. cocoa
  • 4 cups powdered sugar
  • 1 tsp. vanilla

Instructions

  • Preheat the oven to 400 degrees.
  • In a saucepan combine the butter, shortening, cocoa and water and bring to a rapid boil. Remove from heat and let sit for 3 to 5 minutes. Add the mixture to your mixer. On low speed, gradually add the flour mixture and mix until combined.
  • Add the vanilla, cinnamon and half & half and mix for 1 minute. Add the eggs one at a time and mix until combined being mindful not to over mix.
  • Lightly grease a 9 x 12 baking sheet. Pour the batter in the pan. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  • For the icing: combine the butter, half & half, cocoa to a saucepan and bring to a boil, whisking constantly. Whisk in the powdered sugar until well blended. Stir in the vanilla. Spread on the hot cake and spread evenly. It’s important to add the icing while the cake is still warm.
3.1
https://www.lovefoodwillshare.com/cinnamon-fudge-cake/

 

 

 

 

 

 

 

 

 

 

 

Filed Under: Desserts Tagged With: Butter, Cake, Chocolate, Cinnamon, Cocoa, Frosting

Zucchini Muffins

March 9, 2014 by Kay 5 Comments

I am always looking for new zucchini recipes and this recipe for Zucchini Muffins turned out to be a favorite of mine. I always like the idea of adding vegetables into my sweet breads, muffins and desserts.

I tend to always have zucchini on hand, either fresh during the summer months or I grate and freeze zucchini to use in other months through out the year.

Zucchini Muffins are sweet but not overly sweet and it has a great mix of spices including cinnamon and nutmeg. I also added in chocolate chips because I like adding chocolate into anything.

Here is a link to a recipe for Caramel Frosting if you feel the need to add an extra element to the muffins. I love them with and without the Caramel Frosting.

Zucchini Muffins with Chocolate Chips

Zucchini Muffins with Chocolate Chips

 

 

I love that you can actually see the zucchini in the muffin.

I love that you can actually see the zucchini in the muffin.

 

 

Zucchini Muffins

Zucchini Muffins

 

 

 

 

 

 

 

Add caramel frosting if you like!

Add caramel frosting if you like!

 

 

Look how great that caramel frosting just hugs the muffin.

Look how great that caramel frosting just hugs the muffin.

 

 

 

 

 

 

 

 

 

 

 

 

Yummy!

Yummy!

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

Print
Zucchini Muffins

Yield: 24 Muffins

Zucchini Muffins

Ingredients

  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup mini chocolate chips, plus more for garnish (optional)
  • Caramel Frosting (optional)

Instructions

  • Preheat oven to 350°F. Line 24 muffin cups with paper liners.
  • In a large bowl, beat the eggs with a whisk. Mix in the oil and sugar, then add the grated zucchini and vanilla extract.
  • Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as the chocolate chips. Stir into the egg/ oil mixture and combine well.
  • Fill the muffin cups about three-quarters of the way full. Top each muffin with mini chocolate chips. Bake muffins for approximately 20 to 25 minutes, or until a tester inserted into the center comes out clean. Let cool in the muffin pans for 5 to 10 minutes, then transfer muffins to a cooling rack. Frost the muffins when cooled.
3.1
https://www.lovefoodwillshare.com/zucchini-muffins/

 

 

 

Filed Under: Breads, Breakfast / Brunch Tagged With: Caramel Frosting, Chocolate Chips, Cinnamon, Nutmeg, Zucchini

Molasses Cookies

December 12, 2013 by Kay Leave a Comment

Day 4 of the Twelve Days of Christmas Treats features Molasses Cookies. These are my hubby Bill’s favorite cookie. He told me last week he remembers making Molasses Cookies with his Mom, Lorna and sister, Kathy. Bill remembers Lorna shaping the cookie’s into a ball and rolling the cookie in sugar, then he or Kathy would “smash” the cookie to flatten it a bit with a glass before they were baked.

I love sharing Christmas memories and traditions. Do you have any special memories or traditions in your family? Maybe something that dates back to your childhood or a new tradition you have started? I would love to hear your answers, please leave a comment below.

This recipe was adapted from The Yummy Life

Print
Molasses Cookies

Yield: Approx. 24 Cookies

Molasses Cookies

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-3/4 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 3/4 cup butter, melted
  • 1 cup plus 1/3 cup sugar, divided
  • 1 egg, room temperature
  • 1/4 cup molasses

Instructions

  • In small bowl, whisk together flour, baking soda, salt, cinnamon, cloves, & ginger; set aside. In medium bowl, with mixer on low speed, blend together the melted butter, 1 cup sugar, and egg until smooth. Stir in molasses. With mixer on low speed, gradually add flour mixture to molasses mixture; mix until completely combined. Cover and chill dough in refrigerator for 1 hour.
  • Preheat oven to 375 degrees. Roll dough into walnut sized balls (use cookie scoop, if available); roll each ball in remaining sugar. Place 2 inches apart on parchment lined baking sheets. Bake 8-10 minutes just until tops are cracked all over, but cookies are still a bit gooey inside the center cracks. Cool on wire racks.
3.1
https://www.lovefoodwillshare.com/molasses-cookies/

Molasses Cookies

Form the cookie and roll it in sugar

 

Press down and flatten each cookie just a bit.

Press down and flatten each cookie just a bit.

 

 

 

 

 

 

 

 

 

They smell so good coming out of the oven :)

They smell so good coming out of the oven 🙂

 

 

Crispy on the outside, soft and chewy on the inside.

Crispy on the outside, soft and chewy on the inside.

 

Filed Under: Desserts Tagged With: Cinnamon, Cookie, Ginger, Molasses, Sugar

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