Apple Cinnamon Beer Bread

It seems we’re having a boozy week over at LTSL!!


Cheers to eating your alcohol.

Cheers to October ( also .. WHAT?!?!)

Cheers to fall fashion and carbs.

Thank all that is warm and cozy for carbs!!


I think I also deserve some what of a medal ( or an extra slice of this booze laden bread) for not having a Pumpkin Spice Latte for the year … yet. I’m actually seeing how long I can hold on … at least to thanksgiving?!

With me writting this, I’ll probably get a whiff on my way home and cave.

But for now … wooo hooo goooo me!! The ironic part is I’ve had my fair share of pumpkin/ pumpkin spice goodies.


And because you’re probably sick of all of the pumpkin pizzazz I’m brining you another fall favourite … beer. Kidding … apppppplllleeesss … even though there’s no actual apples in this recipe … okay … let’s just go back to beeeeeeeerrr then.

Apple beer.


Not drunk … I promise.

Apple Cinnamon Beer Bread


3 cups flour (sifted)

3 teaspoons baking powder

1-teaspoon salt

1 teaspoon cinnamon powder

¼ teaspoon ground ginger

¼ cup sugar

1 tablespoon apple sauce

1 teaspoon apple juice

¼ cup butter, melted

1 1/2 cups bottle Apple Beer

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  1. Preheat oven to 375 degrees.
  2. Sift flour into large bowl with baking powder, salt, cinnamon, ginger and sugar, making sure they’re mixed well.
  3. Add apple sauce, apple juice, and beer. Stir until just combined.
  4. Pour into greased loaf pan and pour melted butter right over the top.
  5. Bake for 1 hour  minutes or until gold brown.


Also, because we have a friendship based on trust … I trust that you will toast a slice ( or 7) slater it with butter and sprinkle it with cinnamon sugar.


Your life is now complete.

S’Moreo Banana Bread with S’Moreo Cookie Butter

You’re about to win.

Win breakfast that is … or life – because technically you can eat banana bread anytime.


Especially when said banana bread is slathered in cookie butter. Homemade cookie butter with coconut oil, and everyone is saying coconut oil is good for you and things – which means, this cookie butter is pretty much celery.

You’re winning. I want you to win.

I’m about to have a crazy-fun-food filled weekend and I’m sooooooooooooo excited!! Toronto’s Front Street Foods; which I have to say has been such a huge success – I vote that it becomes an annual summer shindig the city holds – the Kensington Krawl; which I plan to blog about – but pretty much is a stroll through Toronto’s Kensington Market learning about the History and tastes offered annnnnnndddd Sweetery Toronto … which I think is the FIRST EVER all sugar coma induced foooood faaaiiiiiirrr!! You’ll be sure to find a zillion-trillion-billion pictures on instagram; im trying to go easy.


I can’t wait! Tell me, tell me , tell me what are you doing this weekend? Is it summery? Are popsicles involved? Ice cream? S’mores, sunshine and barefeet in the grass?!?! Dear Summer, please never end – except fall  I love your comforting spices, tastes and fashion. But I’m not ready to let go of you summer!!


While holding on to every inch of summer, have you guys tried the S’more flavoured oreos .. which I’ve coined S’Moreos( … go ahead Christie you can claim the name) – they’re goooooooooooood! I really like them, sweet but not crazy sweet.

So I threw it in banana bread and called it breakfast aaaaaaaaannnnnddd I made butta with it. Not just butter, like in proper English butter … this is seriously butta … it’s so good I was tempted to lick my blender risking getting cut.


S’moreo Banana Bread


  • 2 cups Flour
  • 1/2 cup Sugar
  • 1/2 cup brown sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon sea Salt
  • ½ cup Olive Oil
  • 2 Eggs
  • 3 very ripe Bananas, mashed
  • 1 teaspoon Vanilla
  • 5 Crushed S’more Oreo Cookies

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  • Preheat oven to 350 degrees and spray a bread pan with non-stick cooking spray
  • In a large bowl, whisk together dry ingredients; flour, sugar, baking soda and salt
  • Add oil and eggs, one at a time.
  • Add mashed banana and vanilla, beat well
  • Fold in your cookies
  • Pour into pan and bake for 60 minutes


S’moreo Cookie Butter

  • 16 S’more oreo cookies
  • 1/8 cup coconut oil at room temperature

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Combine both the oreos and the coconut oil in a food processor or blender. Pulse for 3 minuets – the butter will seem really thin ( that’s okay!!) as your butter cools, it will solidify.