Buttered Side Up

Easy Cinnamon Bread

/ Monday, October 12, 2015

No comments

This post was originally published on January 14, 2011 on Buttered Side Up. Enjoy!

{13/365} -- Cinnamon Quick Bread

Sometimes I just want to bake something simple yet flavorful; sometimes I need to bake something that doesn’t require exotic ingredients. Like this bread.

You are almost certain to have everything needed for this recipe in your house right now. And if you don’t have exactly the right ingredients (as I did not) you can safely and easily make a substitution.

This bread tastes like a mixture of a quick bread and cinnamon swirl bread. Because it is impractical to swirl cinnamon in a wet batter, bits of butter are mixed with cinnamon and folded into the batter. This creates little pockets of buttery cinnamon goodness.


Going with my usual substitutions, I used half whole wheat flour in place of all purpose. Also, since I didn’t have any “solid” natural sweeteners on hand, I used maple syrup and added an additional 1/4 cup of flour to compensate.

Having no buttermilk in the house, I used 3/4 cup sour cream mixed with 1/4 cup milk instead.

I thought the bread was a little salty. Next time I will probably reduce the salt to 1/2 teaspoon. I also think the bread could benefit from a dose of nuts — say, toasted pecans.

Cinnamon Bread
Adapted from eat make read | PRINT


  • 1 cup all-purpose flour
  • 1 1/4 cups whole wheat flour (hard white or soft white)
  • 1 cup pure maple syrup
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 cup buttermilk (I used 3/4 cup sour cream mixed with 1/4 cup milk)
  • 1/4 cup (1/2 stick) melted butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 4 Tablespoons butter, chilled & cut into small pieces
  • 1 Tablespoon cinnamon


1) Preheat oven to 350° F. Grease and flour a 9×5 loaf pan and set aside.

2) In a large bowl, combine flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, and salt. In a separate medium bowl, combine buttermilk, butter, eggs, maple syrup, and vanilla. Beat well. Add the wet ingredients to the dry ingredients and mix until just combined.

3) In yet another small bowl, work butter and cinnamon into pea-sized pieces. Gently fold cinnamon butter into the batter. Pour into prepared loaf pan.

4) Bake for 45 minutes, or until a toothpick inserted in the center comes out clean (I had to bake mine for an additional 10 minutes or so). Let cool in pan on a rack for 10 minutes. Turn bread out onto the rack and allow to cool. Serve with butter and a tall glass of cold milk.

Makes one large loaf

Salted Pecan Caramel Corn

/ Friday, October 9, 2015

No comments

Salted Pecan Caramel Corn

We LOVE caramel corn in this house.

It's sweet and savory and crunchy and addicting. I have to limit myself or I will definitely eat far more than is good for me.

This recipe is basically an upgraded version of my Homemade Salted Caramel Corn. I really like the addition of the pecans - they give the caramel corn an extra bit of savory flavor.

Do you have any plans for the weekend?

What I Ate Wednesday (9-30-15)

/ Wednesday, October 7, 2015


Note: This post contains affiliate links. All opinions are my own.
Breakfast: leftover raspberry clafoutis + tea. I've been enjoying the Tazo Chai Pumpkin Spice, but I wish it was a bit stronger in flavor.

Lunch: leftover Caesar salad, fried egg, and toast. I've been liking the Silver Hills Sprouted Grain bread. I like that it's made with sprouted grains (as the name implies), and it's oil-free. Now, that might sound strange coming from a fat-loving butter addict, but most breads contain oils that I prefer to avoid. I'd much rather slather my toast with butter.  

Snack #1: Apple + peanut butter. I knew we were going to have supper a bit later than usual, so I had a little something to help tide me over.

Snack 2
Snack #2: My sister and I were making supper at my family's house, and I was starving when we got there. So I had a snack of homemade bread and cinnamon-sugar.

Snack 3
Snack #3: We were making chicken pot pie, and I used the pie crust trimmings to make cinnamon-sugar crust sticks. So of course I had to sample a couple.

Supper: Homemade chicken pot pie! Delicious.

Dessert: Homemade apple pie with whipped cream. So so good. I used lard to make the crust.

So now you know what I ate in a day!

What did you have for lunch yesterday?

Raspberry Clafoutis

/ Monday, October 5, 2015

Note: this post contains affiliate links. All opinions are my own.

Raspberry Clafoutis
I have seen clafoutis recipes floating around the internet and in cookbooks for years. But I never made one. Probably partly because I had no idea what one was, and partly because I had no clue how to pronounce it.

The other day I had a bucket of raspberries (picked fresh from Reuben's family's garden) that I wanted to turn into a delicious baked something. I decided to consult my cookbooks. There in my copy of Honey and Jam was a recipe for raspberry clafoutis. It called for 3 cups of raspberries. And when I took the time to actually read the recipe, I realized how easy it would be to make.

Raspberry Clafoutis
You start by placing your berries in a cast iron skillet. Then you blend together eggs, milk, flour, and flavorings and pour that on top.

Raspberry Clafoutis
It's a wonderful thing to throw together in the morning.

Raspberry Clafoutis
It bakes into a lovely, eggy, custardy dessert. 

Raspberry Clafoutis
Serve warm with ice cream or whipping cream and a sprinkling of powdered sugar.

Now I want to try out clafoutis with other fruits: pears, apples, blueberries...there are so many options! I love that you can make this a seasonal dessert by substituting whatever fruit happens to be in-season when you make it.

I've really been enjoying Hannah's cookbook, Honey and Jam. So far I've made this clafoutis and an Apple Cider Doughnut Cake. Both have been quite flavorful. I really like that she breaks the recipes into seasons so you can easily find inspiration for seasonal baked goods. I can't wait to try more of the recipes!

Note: My sister and I and Helen LOVED this clafoutis. My sister's husband wasn't too keen on it (he doesn't like oven puff pancakes and this reminded him of it), and my husband thought it was a bit tart with the raspberries. I personally liked that it wasn't so sweet. You can always make it sweeter with a dusting of powdered sugar.

Also: from my research you pronounce it "klah-foo-'tee." You're welcome.

Raspberry Clafoutis
adapted from Honey and Jam | makes 6-8 servings | PRINT

  • 3 cups fresh raspberries
  • 1 cup whole milk
  • 2 tablespoons butter, melted
  • 1/2 cup organic sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • large pinch of salt
  • 3/4 cup whole wheat pastry flour
  • zest of a lemon, or 1 teaspoon lemon flavor
  • Powdered sugar, cream, or ice cream, for serving, optional

Preheat oven to 400 degrees F (205 C). Butter a 10-inch cast iron skillet. Pour the raspberries into the skillet.

Place the milk, butter, sugar, vanilla, eggs, salt, flour, and lemon zest in a blender or food processor. Blend until smooth. Pour over the raspberries.

Bake in preheated oven for 35-40 minutes, or until a toothpick comes out clean. Serve warm with  cream or ice cream and a dusting of powdered sugar.

NOTE: The original recipe called for an oven temperature of 450 F. This makes for a puffier clafoutis (see first and last photos), but I found that the edges tended to burn before the center set. I prefer the lower temperature. 

Homemade Cream Sodas + The Winner

/ Friday, October 2, 2015

No comments
Homemade Cream Sodas

I'm really not a big pop fan. Most are loaded with sugar and chemicals and don't even taste that good. I do enjoy an occasional root beer float, and sometimes you just gotta have a sweet beverage with your pizza.

Homemade cream sodas are a totally different story. You can control the sweetness easily, and they contain FAT: Heavy cream. Mmhmm. 


Andrea D, who won by commenting on the giveaway post.

Congratulations! I have contacted Adrea with further details.

Thank you to all who entered. Hope you have a lovely weekend!

By the way, what do you call it? Pop? Soda? Soda Pop?

What I Ate Wednesday

/ Wednesday, September 30, 2015


Here is the start of a new series on Buttered Side Up, where I show you what I ate in a day. I find these kind of posts very interesting, and I hope you do as well!

Breakfast: Soaked oatmeal with butter, a bit of maple syrup, banana, chopped dates, cinnamon, and cream. Mmhmm.

Lunch: Salad, consisting of romaine lettuce, pears, Parmesan cheese, pecans, and homemade dressing.

I also had some yogurt because: salad. It doesn't fill you up.

Snack: I was feeling hungry, so I had a rye cracker spread with butter and topped with extra sharp cheddar cheese.

Snack part 2: I had my sister and her kids down for 3:00 break, and we ate raspberry clafoutis and ice cream. Oh yes.

Seafood Pasta
Supper: Reuben took us out to eat at one of my favorite local restaurants. I had the seafood pasta. It was quite tasty.

What did you have for breakfast today?

Overnight (Soaked) Oatmeal

/ Monday, September 28, 2015


Note: Some links are affiliate. All opinions are my own.

Overnight Soaked Oatmeal
I go through phases with my oatmeal. Sometimes I have no desire whatsoever to eat it, and sometimes I love the taste and ritual. Right now I'm definitely in the latter phase.

Helen LOVES oatmeal. But grains can be difficult to digest, especially for babies and toddlers, if they aren't properly prepared. Oats are high in phytates, which prevent mineral absorption. Phytic acid can be reduced by soaking grains, which activates the phytase enzyme, which in turn helps to break down the phytic acid. 

However, oats are relatively low in the phytase enzyme, so soaking the oats alone doesn't do a great job of reducing the phytic acid. BUT, if you add another grain that is high in the phytase enzyme, this greatly helps.

You can read more about phytic acid in oats HERE and HERE and HERE.

Let me show you the easy process for soaking your oatmeal for better digestion:

Overnight Soaked Oatmeal
The day/night before, place your oats and wheat flour in a bowl. Add 2 tablespoons of yogurt. Cover with warm water. Stir.

Overnight Soaked Oatmeal
Your oats are ready to cook the next morning! This step is optional, but I like to rinse the oats to get rid of the sour taste from the yogurt. 

Now put in a pot and add water/milk and salt. Cook until it's the consistency you like.

Overnight Soaked Oatmeal
Now for the fun part: adding flavors! There are so many options. Cinnamon + bananas is yummy. You can even mash up the bananas to act as the sweetener for the oatmeal. Add chopped nuts and it's banana bread oatmeal!

Overnight Soaked Oatmeal
Helen adores raisins in her oatmeal. She always asks for them if I forget.

Overnight Soaked Oatmeal
My personal favorite at the moment is bananas with chopped dates and cinnamon.

Oh, and I always add butter and cream. They are a must. I also sweeten my oatmeal a bit with maple syrup.

NOTE: I like my oatmeal porridgey, so I use quite a bit of liquid when cooking. If you like your oatmeal dry, cook it with less water/milk.

What do you like to eat in your oatmeal?

Overnight (Soaked) Oatmeal
Adapted from Nourishing Traditions and Mama Natural | makes 2 servings | PRINT 

  • 1 cup rolled oats
  • 2 tablespoons yogurt, kefir, whey, vinegar, or lemon juice
  • 1 tablespoon whole wheat flour (you can also use spelt)
  • warm water to cover
  • 1/2 teaspoon salt
  • 1 1/2 - 2 cups liquid (I use half milk and half water)
  • toppings: pastured butter, cream, maple syrup, fruit (fresh or dried), spices (such as cinnamon or nutmeg), nuts, etc.


The day/night before, place the oats, yogurt, and whole wheat flour in a bowl. Cover with warm water. Cover loosely and place in a warm spot to soak overnight (12 hours).

The next day, give your oats a rinse to wash off the acidic taste from the yogurt. Put in a pot and add the milk or water. Cook until desired consistency, about 5-10 minutes.

Serve warm with plenty of butter and cream and your favorite toppings.

Related Posts Plugin for WordPress, Blogger...
Buttered Side Up. All rights reserved. © Maira Gall.