Cinnamon Pie

Happy belated Pi(e) Day!!

I know, I know, I’m a few days late, but this pie was worth the wait. It is definitely reminiscent of Christmas time and the holidays, but cinnamon is such a wonderful flavour. I found this recipe, and couldn’t resist. The pictures on the original recipe made this pie look so fluffy that I had to make it.

Honestly, it was so simple to make as well! It does need cream cheese and heavy cream (which I don’t personally keep on hand at all times, but some people do!), but other than that, it took about 10 minutes to whip up the filling. Please, please make your own pie crust, because homemade pie crust is about a thousand times better than the stuff you can buy from the store.

Take the time to celebrate Pi Day in your own way. This pie is a good start!


Yield: 1 9-inch pie

1 8-oz. pkg. cream cheese, softened
1 c. packed brown sugar
2 eggs plus 1 egg yolk
1¼ c. heavy cream
¼ c. flour
3½ tbsp. cinnamon
2 tsp. vanilla
1 tsp. salt
½ tsp. nutmeg
1 recipe pie crust

Preheat oven to 350°F. Roll out pie crust and line pie plate. Trim crust and crimp edges. Refrigerate until needed.

In the bowl of a mixer, combine the cream cheese and brown sugar until combined and fluffy. Add in the eggs and beat well.

Scrape down the sides of the bowl, and add the cream, flour, cinnamon, vanilla, salt and nutmeg. Whisk until combined and smooth.

Pour the filling into the pie crust, and bake in the preheated oven for 35 minutes, or until the center of the pie seems set when jiggled, but not completely firm. Bake for another 5 minutes or so if needed.

Cool completely, and chill. Dust with powdered sugar before serving, and serve with whipped cream if desired.

Gingerbread Cream Pie with Cinnamon Meringue

I told you this was coming! I’m a crazy woman. I came up with the idea of a gingerbread cream pie a few weeks back. I searched high and low on Pinterest, to no avail. See, I’m picky when it comes to recipes. There were recipes for Gingerbread Cream Pie, but they all started with pre-made pie crusts and whipped topping. (I’m weird, but I can taste the fake of pre-made oil based whipped topping. Phhhhfffffflllllcckkk. It’s gross.)

Also, these pictures are terrible. I apologize, but there was no way to get a clean slice. I did the best I could. As is life. Oh well.

Anyways, because I didn’t love the recipes I found, I decided to make one myself!! How exciting. Paul was over the moon when I told him what I was going to make. Excited might be an understatement.

I didn’t want to start from scratch, so I actually took some inspiration from this recipe, of Kitchen Magpie fame. I pretty much used her recipe and made my own changes to make it Gingerbread pie.

Cream pies are usually custard based, so flapper pie was the perfect base for this Gingerbread Cream Pie. I just changed a few things. First, I asked Paul’s opinion for a crumb crust or pastry crust. He voted hands down for crumb crust, so I made a decision – gingersnaps, or something else? I ended up going with the something else – speculaas, a Dutch spice cookie. (If you’ve ever had Cookie Butter from anywhere, that’s what speculaas is but in actual cookie form.)

I crushed up the speculaas and mixed it with butter to form a crumb crust. I baked the crust, then added my Gingerbread inspiration to the rest of the pie, and BAM. Gingerbread Cream Pie with Cinnamon Meringue. You. Are. Welcome. 🙂 (But seriously, go try this pie!)


Yield: 1 9-inch pie

For the crust:

1¼ c. speculaas cookies, crushed (you can use gingersnaps)
¼ c. butter, melted

For the filling:

2½ c. milk
½ c. sugar
¼ c. cornstarch
3 egg yolks
1 tsp. vanilla
pinch of salt
3 tbsp. Fancy molasses
½ tsp. ginger
½ tsp. cloves
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cardamom

For the meringue:

3 egg whites
¼ c. sugar
¼ tsp. cream of tartar
1/8 tsp. cinnamon

Preheat oven to 350°F.

In a small mixing bowl, combine the melted butter and crushed cookies. Press into the bottom and up the sides of a pie plate. Bake for 10-15 minutes. Set aside to cool.

In a medium saucepan, combine all of the filling ingredients. Whisk together until cohesive. Cook over medium heat until mixture boils and thickens, stirring constantly. Mixture should become thick enough to coat the back of a spoon, and when a finger is run down the spoon, the mixture does not fill in the gap.

Set aside to cool while making the meringue. In the bowl of a mixer fitted with the whisk attachment, add egg whites, sugar, and cream of tartar. Beat until stiff peaks form. Add in the cinnamon, and beat again to evenly distribute the cinnamon.

Pour the filling into the pre-baked pie crust. Top with dollops of meringue, using a knife to gently push the meringue in an even layer across the pie. Swipe up through the meringue with small strokes to make small peaks across the top of the pie.

Bake for about 10 minutes, or until meringue peaks are turning golden. Leave to cool on a wire rack until room temperature, then chill in the refrigerator.

Cinnamon Bread


Well, it’s no small secret that I love bread. Really, I just love baked goods. When I woke up this morning, I wanted something a little sweeter for breakfast, but wouldn’t be too dessert-like. I was stumped, and as per the usual these days, went straight to my Pinterest boards.

I found this Cinnamon Bread that I had pinned at least a year ago, and I knew that was what I wanted. It’s a super simple recipe, (the original found here), and I was a bit surprised to find that the basis of this recipe is an Amish friendship bread. I have heard about this bread before, and when I was younger my mother had a friend give her some of this batter, but it is so time consuming that I didn’t want to commit myself to another bread starter (sourdough is the only dough I need a starter for!).

I was extremely excited to find this recipe then, because it is so easy! It whipped up in about ten minutes or less, and takes more time to bake than it does to actually make. Sounds like a winning recipe to me!


Yield: 2 loaves

1 c. butter, softened
2 c. sugar
2 eggs
2 c. buttermilk (or milk with 2 tbsp. vinegar added)
4 c. flour
2 tsp. baking soda
2/3 c. sugar (to finish)
2 tsp. cinnamon (to finish)

Preheat oven to 350°F. Grease two loaf pans and set aside.

In the bowl of a mixer, cream together the butter, sugar and eggs. Add in the milk, flour, and baking soda, and mix until well combined. In a small bowl, mix together the cinnamon and sugar for finishing.

Spoon about ¼ of the mixture into the bottom of each loaf pan. Sprinkle some of the cinnamon sugar mixture over top. Layer the rest of the batter over the cinnamon sugar mixture in the pans, and sprinkle the rest of the cinnamon sugar over the batter. Use a knife to swirl the cinnamon sugar throughout the batter.

Bake for 45-50 minutes, or until a toothpick inserted in the center of the bread comes out clean. Slice, and serve.

Pumpkin Cake with Cinnamon Maple Cream Cheese Frosting


Well, autumn is just around the corner. The one thing that ushers in autumn more than anything else is pumpkin. You know what I’m talking about. Pumpkin spice explosion, everywhere. Lattes, cookies, muffins, donuts, you name it, there is probably a pumpkin or pumpkin spice version.

I am also a fan of pumpkin, and pumpkin spice. This cake, as soon as I saw it, I was excited. This is a pumpkin recipe that really showcases the pumpkin, and tempers down the spice a little bit. There is only spices in the frosting, so the cake really lets the pumpkin shine. I found the original recipe for this cake here, and she has developed several original cake recipes. While I am confident in my own baking skills, I am not confident enough to create my own cake recipe… yet.


Back to the cake. Fall is one of my favourite seasons, half because I was born in September. This seemed like one of the perfect recipes to welcome in the autumn season. I also used a couple of the cake baking tricks I have been raving about.


Firstly, I wrapped each cake pan in one of my homemade “Bake Even” strips. These are just strips of old towels that I have cut to fit around my cake pans. Run them under cold water, then squeeze out most of the water, so that they are damp, but not wet. Use safety pins to secure the towel strips around the cake pans. These help the cakes bake up level.


Secondly, I used my miracle cake release. I’ve talked about this before. It’s just equal parts of flour, shortening, and vegetable oil, so it really doesn’t go bad. I made the recipe I have with half a cup of each, whisked together so there is no lumps. Whenever you bake a cake, just brush on the pans with a pastry brush, and that counts as greasing and flouring your pans. The cakes just slide out of the pan once they are finished. So simple. Trust me, this cake release works.



Yield: 1 9-inch three-layer cake

For the cake:

3 c. flour
1½ tsp. baking soda
½ tsp. salt
¾ c. butter, softened
2 c. sugar
3 eggs
1 tbsp. vanilla
1 15 oz. can pumpkin puree
¼ c. vegetable oil
1 c. milk

For the frosting:

12 oz. (1½ packages) cream cheese
¾ c. butter, softened
3 tbsp. maple syrup
2 tsp. vanilla
2 tsp. cinnamon
6 c. icing sugar

Preheat the oven to 300°F. Grease 3 9 inch pans and set aside. If using bake-even strips, attach them before greasing the pans.

In a medium bowl, mix together the flour, baking soda, and salt, and set aside. In the bowl of a mixer, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla, pumpkin, and oil and mix until smooth. Mix in the flour mixture alternately with the milk, until batter is smooth.

Divide batter equally between three pans. Bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove from oven, let cool on racks for 5 minutes, then transfer to the freezer for 45 minutes. (This is to help keep the cakes moist by stopping the residual baking from the heat of the pans.)

While the cakes are in the freezer, prepare the frosting. In the bowl of a mixer, beat together the cream cheese and butter until fluffy and evenly combined. Add in maple syrup, vanilla, and cinnamon, and combine with cream cheese mixture. Add in the icing sugar, 1 or 2 cups at a time, beating on low until it is all incorporated, then on high to make sure the frosting gets light and fluffy.

To build the cake, place one cake layer on a platter or cake stand. Top with a thick layer of icing. Cover with the second cake layer, another thick layer of icing, and place the last cake layer on top. Coat the cake in a thin crumb coat (this step is optional), and freeze for 10 minutes to set. Generously apply the rest of the frosting to the top and sides of the cake, adding decorations as desired.

Keep in the refrigerator until ready to slice and serve.