I’m not my own master. At certain times of year, I’m beset by seasonal addictions.
Like so many of you, I turn to cinnamon as autumn approaches. Friends drool over pumpkin spice– which, I’ll note, is predominately cinnamon– but which is also over used in so many prepackaged pumpkin foods that leave an artificial aftertaste. Give me made from scratch pumpkin baked goods any day, but I cut a wide path around mixes and prepackaged pumpkin goods now. Life is too short to settle for the artificial stuff.
When I woke to a chill in the air today, and a chill in my soul at the thought of tomorrow being Monday (an overly busy work week awaits me), I knew that I needed to baked with cinnamon to start the day off right. Out of my bag of 1001 cinnamon baking tricks, I pulled an Ina Garten recipe for Cinnamon Baked Donuts. So easy, so fragrant, and so satisfying. Here’s the recipe, if you want to have a go:
I’ll not pretend that sugary donuts are a healthy start to the day– but, hey, they are baked rather than fried!– but I will tout some of the health benefits that people claim for cinnamon:
*It has antibacterial, anti-fungal, and anti-inflammatory properties
*It may help reduce blood pressure and blood sugar levels (although possibly not when sprinkled into donut batter, LOL)
*It may ease digestive issues
So, go ahead and indulge in a coffee cake, a donut, or any delicious cinnamon laden treat– it’ll do your soul good, and maybe do your body a good turn as well.