Cinnamon Swirl Bread (No Machine Needed)

My little guy is home sick today with a cold.  Do you know what this means??? I have extra time for cuddles, snuggles, and a little bread making. 

I made cinnamon swirl bread a couple days ago.  Adam helped and it was really delicious.  To make the dough, I used my stand mixer with the dough hook attachment.  After rising, punching down, rolling out, and another rise it was ready for the oven.  I baked the breads, the house was full of warm and inviting scents, and we had hot cinnamon bread for snack that night.

This was my first attempt at cinnamon swirl bread.  The taste was there, but a funny thing happened to my loaf once it cooled.  The top crust separated from the swirl of the bread.  My husband proclaimed, "It may not look pretty, but it sure tastes good." 

Back to the drawing board.  I started searching the web for what may  have gone wrong.  It was likely one of two things.  Either I didn't roll it tight enough, or the butter used to make the cinnamon sugar stick separated the layers.  After looking at the suggestions I decided to try batch number two.

Seeing this recipe makes two loaves. I would change one thing on each.  The first loaf I would make the same as before, except I would roll it tighter.  The second loaf, I would omit the butter and use egg wash as the "glue" instead.  I also rolled the second loaf tighter.

Another experiment for the second batch was to make the entire dough by hand.  No mixer, no bread machine, just a wooden spoon and my hands.  Want to know what I found out???? It was actually easier this way.  I didn't have to clean the mixer and it really didn't take that much longer.

So for the results of the second batch.  The loaf rolled with the butter stilled separated.  For the loaf with the egg wash......it was fine.  Check out the photo (the bread on the left is the butter and the loaf on the right is the egg wash.)

The ingredient list is simple, it just takes a little time and patience.  Don't be intimidated by making a bread from scratch.  Just think, our ancestors did this on a daily basis.  I urge you to give this one a try.  If it doesn't come out perfect the first time, try it again.  The more you make bread the easier it gets.

ingredients (yields 2 loaves)

1/2 c. low-fat milk, I used skim
3 tbsp. butter
2 tsp. salt
3 tbsp. sugar

1 1/2 c. warm water
4 1/2 tsp. active dry yeast, 2 packets
5 to 6 c. all purpose flour

1/2 c. sugar
2 tsp. cinnamon
1 egg, beaten

In a small sauce pan, combine milk, butter, sugar, and salt.  Over low heat, heat the mixture, then let cool to lukewarm.  In a large bowl, combine water and yeast.  Let the yeast proof (bubble up) a bit. 

Once the milk mixture is lukewarm add it and 4 1/2 c. of flour to the bowl with the yeast.  Mix with a wooden spoon until combined.  Slowly add more flour to the dough, a 1/2 c. at a time, until it comes together in a ball.  I only used 5 c. of flour.  (The amount of flour will depend on the environment, humidity, etc.  You want the dough to be tacky, but not stuck to your hand.)

Turn the dough onto a floured surface and knead until it is elastic and no longer tacky.  To knead the dough, fold it onto itself and push it away from you on the counter with the heel of your hand.  Keep turning and repeating the process.  This will take about 5 to 8 minutes.

Place your dough into a greased bowl, cover with plastic wrap, add a few towels, and let it rise.  Bread likes to raise in a nice warm environment, away from drafts.  Find a warm spot in your house.  Mine is on the kitchen counter next to the stove, wrapped in several towels.

Here's another tip, if you are using a glass or metal bowl, warm it up first.  Run hot water in the bowl, then dump the water and dry it out.  This will help the warm environment.

Now, go have a cup of coffee, read a book, snuggle with your best buddy :)  Wait about an hour, until the dough has doubled in size.  Punch it down and divide it in half.

On a floured surface roll out half of the dough into a 8 1/2 inch by 14 inch rectangle.  At this point this point you can roll the bread starting with the short side, and place it in a loaf pan.  This is your typical white bread.  But for our purposes we are going to add a cinnamon sugar filling.

Mix 1/2 c. sugar with 2 tsp. cinnamon in a bowl.  Brush the beaten egg on the dough and sprinkle half of the cinnamon sugar on it.



Starting with the short side, roll it tightly away from you.  Be sure to pinch the ends and seam together to seal in the filling.  Place in a greased 8 1/2 inch x 4 1/2 inch x 2 1/2 inch loaf pan. Repeat this process with the second half of the dough.

Cover and let rise, until doubled in size, about another hour.

Bake in a preheated 375 degree oven for 40 to 45 minutes, or until golden brown.  You can brush the top with the remaining egg wash, if you want an extra dark crust.

Remove from pans immediately and cool on a rack.  Store in plastic wrap for several days.

Cinnamon Sugar Melting Moments

Let's take a moment......aaahhhh...didn't that feel good?  It would be even more enjoyable if you had a cinnamon sugar melting moment to eat. 

While I was home, I had the chance to look through one of my mom's older cookbooks.  Many of the recipes are quite strange, but this one stuck out.  It's a cookie called melting moments.  The original recipe didn't include cinnamon in the batter, or the cinnamon sugar to roll the cookie in.  Those additions were my little experiment. 

My alterations were a success.  I made them and left one out for each boy, and a few for my parents.  I didn't say much, just that I made cookies.  I knew I had a hit, when my dad, asked if the rest on the cookie sheet were going anyplace special.  I responded with a no, and he immediately had three more!

This recipe is super simple.  It produces a soft cookie with a nice hint of cinnamon.  I also liked that it has no egg, for those who have allergies.  The recipe can also be double quite simply, but I liked that it only made 18.  Sometimes making a whole batch is just a little too much.  Give it a try and enjoy your own moment :)

Linking to these parties.

recipe (yields 18 standard cookies)

1/2 c. butter

5 tbsp. powder sugar

1 tsp. vanilla

1/4 tsp. salt

1/2 tsp. cinnamon

1 c. flour

1 tsp. baking powder

1/2 tsp. cinnamon & 3 tbsp. sugar (for cinnamon sugar to roll the cookies in)

Preheat oven to 350 degrees.

In a small bowl combine cinnamon and granulated sugar to make the topping; set aside. In a large bowl, cream together butter and powder sugar. Add vanilla, salt, cinnamon, baking powder, and flour. Stir until just combined. Form 1 inch balls of batter and roll into cinnamon sugar. Place onto an ungreased cookie sheet. Either with a fork or your palm, push lightly to flatten the cookies. Bake for 10 minutes or until golden brown. Cool completely on the cookie sheet. Store in an airtight container.

Golden Raisin Almond Cinnamon Buns

I hope everyone had a fabulous Memorial Day weekend.  We did!  We spent the weekend with friends and play dates.  Today was spent with my sweet boys and an afternoon of shopping. 

A little while ago, I baked a bunch of various treats for a bake sale.  One of the tasty items was a variation on a previous post of cinnamon rolls.  I added golden raisins and almonds to the mix and it was yummy. I also changed the frosting up a bit to a plain powder sugar glaze, instead of cream cheese. I didn't want the icing to compete with the delicious raisins and almonds.

Follow the instructions for cinnamon rolls and filling in this post.  When making the filling add 1/2 c. of golden raisins and 1/3 c. toasted slivered almonds.  Bake as instructed.

Recipe for Glaze

2 c. powder sugar
1/2 tsp. vanilla
1/4 tsp. cinnamon
2 to 4 tbsp. water

In a medium bowl add powder sugar, cinnamon, and vanilla.  Slowly add water one tablespoon at a time until you reach a smooth and slightly runny consistency.  You want to be able to drizzle the frosting.  Top with almonds.

Roll into a rectangle and trim if necessary

Evenly spread filling and start to roll from long end

Pre-score the slices to get even rolls

Drizzle with frosting and almonds

Challah French Toast

For Christmas this year I received a bread machine.  I was super excited to try it out. Up until now, I have been making breads by hand, but didn't like all the mess.  This machine is wonderful and is virtually mess free depending on the kind of bread you are making. 

For my very first bread, I tried Challah.  The machine prepared the dough, and all I had to do was divide it, braid the bread, and bake.  It came out wonderful.

I served this for breakfast, with home made strawberry jam, for a play date earlier in the week.  The next night for dinner, it was destined to become French toast topped with cinnamon butter.  The texture of the bread is wonderful for french toast.  It can stand up to soaking in the egg mix, and not get soggy.  The only problem with this, is now Jay won't let me go back to making French toast with regular white bread.

The recipe is just a basic French toast, so if you have a favorite by all means use it.  The only difference is using this bread cut at about 1 1/2 inch slices, and don't worry you can always buy Challah bread at your grocery store.

French toast recipe (serves 4)

1 loaf Challah bread
2 eggs
1 c. milk
1 tsp. vanilla
1 tbsp. cinnamon

Preheat a griddle, and spray with cooking spray. Cut Challah bread into eight 1 1/2 inch slices using a serrated bread knife, set aside.  In a large bowl whisk together eggs, milk, vanilla, and cinnamon.  Dip each slice of bread into the egg mixture, making sure to coat both sides of the bread.  Cook on the griddle for until golden brown, about 4 to 5 minutes on each side.  Top with cinnamon butter and syrup. Enjoy!!!

recipe for cinnamon butter

1 stick of unsalted butter, softened
2 tbsp. cinnamon
1 tsp. vanilla

In a small bowl, cream butter with cinnamon and vanilla.  Store in the refrigerator for several weeks.

Another Christmas gift I received is the new place settings the French toast is served on, a gift from the hubby :o)

Linking to these parties.

Snicker Doodle Muffins

I have a great basic muffin recipe that I use for chocolate chip, chocolate mocha, and snicker doodle.  You take the base recipe, make a few adjustments here and there, and make another fabulous muffin.  We love muffins in our house.  They are great for breakfast or the mini versions are wonderful for snack at school.  This year I have made the snicker doodle version as holiday gifts. 

The muffins are quick to prepare and quick to bake as well.  One little tip I would like to share about muffins, is don't over mix.  I always mix them by hand with a spatula (more of a folding technique) not a mixer.  If you over mix muffins they will be tough and not so tasty.  If you do prefer to use a mixer, be careful to stop when the ingredients become just combined.

recipe (yields 12 muffins)

2 c. flour
1/3 c. brown sugar
1/3 c. white sugar (or vanilla sugar)
2 tsp. baking powder
1/2 tsp. salt
1/3 c. milk
1/3 c. sour cream
1/2 c. unsalted butter, melted and cooled
2 eggs
1 tsp. vanilla

That is the base recipe...at this point if you want chocolate chip muffins, add 1 cup of mini chocolate chips.  For the snicker doodle version we are going to add 1 tablespoon cinnamon. 

Preheat the oven to 400 degrees.  Spray a 12 cup muffin tin with non stick spray or line with cupcake liners, set aside.  In a large bowl, combine the ingredients with a large spatula in a folding technique, being careful not to over mix.  The batter will be thick.  Using a medium ice cream scoop, divide the batter evenly between the 12 cups, about 2/3 full.  Bake for 13 to 15 minutes, or until a toothpick comes out clean, do not over bake or they will be dry.

Allow to cool for about five minutes in the pan.  Then remove from the pan and place the muffins on a cooling rack.  In the meantime, to prepare the topping you'll need:

1/4 c. vanilla sugar or plain white sugar
1 tbsp. cinnamon
2 tbsp. melted butter

Using a pastry brush, brush the top of the muffins with the melted butter.  In a small bowl combine sugar and cinnamon.  Then dip the muffin top in the cinnamon sugar, coat the butter thoroughly.  Allow to dry on the cooling rack.  Store in an airtight container for several days.

Linking to these parties.

Scratch Cinnamon Rolls

Our family has a love for cinnamon rolls. Our recent trip to the Oakdale Mall in Binghamton was partially disappointing as the Cinnabon there closed!  I have made quickie cinnamon rolls before from crescent rolls and while they are delicious, they are not a scratch yeast roll. 

The last several weeks, I have searched and searched for a recipe that would be easy and delicious.  I found one that uses a cake mix for a base, one that uses vanilla pudding mix, but I really wanted something with only a few ingredients.  Sometimes the simpler the ingredient list the better the baked good is.

So last night I found a recipe that only a few ingredients and were things I already had in the pantry.  I made a few adjustments to the  recipe, the filling and the icing.  The result was a gooey, cinnamon treat.  The whole process took about two hours (including time to let it rise). I know it sounds like a lot of work, but trust me it is totally worth it. It's a recipe that you can easily make on a weekend and your family with love you for it.  I was also thinking, make a batch of these and bring them to the hostess who may be having you over for the holidays. It would make a lovely breakfast the next day for his/her family after working so hard on a holiday dinner.

recipe for the dough

1 package of yeast or 2 1/4 teaspoons
1 C. warm milk (110 to 115 degrees)
1/2 C. sugar
1/3 C. butter, softened
1 tsp salt
1/2 tsp vanilla
2 eggs lightly beaten
4 C. Bread Flour

In a large bowl dissolve yeast into warm milk and sugar.  Allow to proof for 5 minutes. Then add eggs, vanilla, butter, flour and salt.  Stir with a spatula until a soft dough forms.  Turn dough onto floured counter top and with floured hands knead for a couple of minutes into a ball.  Place in a greased bowl, cover with a towel , and allow to rise about one hour.

recipe for filling

1/3 cup softened butter
1 C. packed brown sugar
2 1/2 Tablespoons of cinnamon

Combine all the ingredients into a paste and set aside.  After dough has risen, on a floured surface roll dough into a rectangle approximately 16"x20".  Using a spatula spread the filling mixture evenly on dough. Starting at the long end, roll the dough into a log.  Trim the ends off. Cut rolls into eight large rolls or twelve medium rolls.  Place cut side up into a greased baking dish and cover with a towel.  Let the rolls rest for about 15 minutes. 

Preheat oven to 400 degrees.  Bake rolls for approximately 18 to 21 minutes. The top of the rolls will be golden brown and the dough on the rolls will no longer feel soft.  Don't worry if it looks like the filling is leaking out of the rolls on the bottom. Once the rolls cool, the cinnamon mixture with tighten back up and form a gooey glaze.

recipe for icing

1/2 stick of butter, softened
2 oz of cream cheese, softened
3/4 cup of powder sugar
1 tsp vanilla

Combine all the ingredients until smooth.  When rolls come out of the oven allow to cool for about five minutes and then frost generously with icing.  Store in an airtight container for several days.

Linking to these parties.

Wholesome Wednesday (Cinnamon Soft Pretzel)

One of my children's favorite treats is a cinnamon sugar pretzel from the famous pretzel shop in the mall.  Recently we made our trip to the mall (about an hour away) and all the boys, Jay included, feasted on this treat.  On the way home that day, I told the family I would try to find a recipe to make those at home. 

Fast forward to last evening, I was looking through my Taste of Home Cookbook, and found a pretzel recipe that looked easy.  In the past, all the recipes involved making the dough, cooking them in boiling water, and then baking. I really didn't want to go through that much trouble. This particular recipe had you make the dough, dip it in hot tap water, then bake.  I was in! I made the dough just before dinner, allowed it to rise for 30 minutes, and then baked them. The whole process was easy and a bit fun. Rolling the pretzels reminds me of playing with Play Doh.

The reason I chose this for Wholesome Wednesday is the dough itself has no egg, oil, or butter making it low cholesterol.  The topping is the treat part, but the whole recipe (which yields 14 pretzels) only uses 3 tablespoons of butter and 3/4 cups of sugar.  You could probably use a sugar substitute and reduce the sugar. I had left over cinnamon sugar topping after coating all the pretzels.

recipe for dough

1 package active dry  yeast
1 1/2 cups of warm water (110 to 115 degrees, really hot tap water)
2 tablespoons brown sugar
1 teaspoon salt
2 cups cake flour
2 to 2 1/4 cups all purpose flour


In a large bowl, dissolve yeast in warm water and add sugar. Wait a few minutes for yeast to proof. Then add cake flour and salt, stir well.  Add all purpose flour until a soft dough forms. On a floured surface turn dough out and knead for about 6 to 8 minutes. Dough will become smooth and elastic.  Place in a greased bowl, cover, and allow to rise for about 30 minutes.  Divide into 14 balls. Roll each ball into a 15 inch rope.

In a bowl, add 2 cups hot water (120 to 130 degrees) and 2 tablespoons of baking soda.  Dip each rope into the water and lay on paper towels to drain.  Shape into pretzel and place on a greased cookie sheet. Bake for 13 to 15 minutes in a preheated 400 degree oven, until golden brown.

Topping

3 tablespoons melted butter
3/4 sugar
1 teaspoon cinnamon

Combine cinnamon and sugar in a bowl and set aside. Brush each pretzel with melted butter and roll into sugar mixture.  Allow to cool on a cooling rack. Store in an airtight container for several days.

Mini Apple Tarts

Yesterday was a special day for Adam.  He was awarded the citizenship award at his assembly. I had a moment of extreme joy for him.  I knew the day before he was getting the award, but was told not to tell him, so it would be a surprise.  I decided we would have a special dinner and dessert to celebrate.

When Adam came home from school, he was able to pick his dinner, and he chose Chinese takeout.  Then for dessert I made mini apple tarts.  These delicious two bite tarts were the perfect ending to a great day. 

I love making food in miniature for parties, and for dessert it is a great way to have portion control. These little gems can be made a day ahead and are perfect served at room temperature.  I also find, that guests are impressed with little treats.  So here's an easy recipe for apple tarts to try the next time your having company, or just to celebrate something special.

recipe (yields 24 mini tarts)

1 box refrigerated pie crust (you can make your own pastry, but the box kind is easy)
4 cups diced, peeled apples (about 5 to 7 medium apples)
4 tablespoons butter
1/3 cup brown sugar
1/2 teaspoon apple pie spice
1/2 teaspoon cinnamon

preheat oven to 425 degrees. spray two 12 cup muffin tins with cooking spray and set aside.  then on a floured surface unroll refrigerated pie crust and roll slightly larger with a floured rolling pin.  using a 3 inch round cutter, cut out circles. (each pie crust should get 12 circles, re-roll scraps if necessary) place dough in the muffin cups, carefully pressing dough to the sides.

in a large skillet, combine apples, brown sugar, butter, cinnamon, and apple pie spice. cook over a medium heat for about 4 minutes, just enough to combine the sugar and butter with the apples and slightly soften the apples.

carefully spoon one tablespoon of apple filling into each muffin cup.  bake for 15 minutes or until crusts are golden brown.  serve immediately or at room temperature.  garnish with whipped cream or vanilla ice cream.



Short-Cut Donuts

It was a wonderful weekend in Oneonta. My parents came to visit, while my dad did some electrical work, my mom entertained the kids. We enjoyed going out for ice cream and going to Fly Creek Cider Mill.  We love the cider mill for something to do with the kids. (I will feature it in Places To Go  shortly)  One thing we love most at the cider mill, is the donuts. They are so delicious and I can't possibly think of how to copy them, but I can make my own special short cut donuts.

The boys love my short cut donuts.  I started making these a couple of years ago, when my mom reminded me of a recipe her mom used to make.  While my Grandma Wechter would make homemade donuts, she also made this quick version. I also used this opportunity to use a spice I had inadvertently bought, apple pie spice.  I had meant to buy cumin one day, and when I got home to make tacos I quickly discovered apple pie spice :o(  I don't make a ton of apple pies, so now I have to find ways to use it up, well here's a dandy.

This is how I did it:

1 package of large biscuits (refrigerated ones in the can)
vegetable oil
apple pie spice
sugar

In a pot add oil to reach about 3 inches up the side and turn on over medium heat (about 375 degrees)
Using a round cutter cut out a whole in each biscuit and slowly drop into oil. Cook for two minutes on each side and lay on paper towels to drain.

Mix 1/2 cup of sugar to 1 tsp apple pie spice in a dish and toss donuts to coat. Lay on a cooling rack to cool, store in an airtight container for a couple of days.  Other variations, dust with powder sugar, frost with chocolate or vanilla glaze & top with sprinkles.

My New Obsession: CUPCAKES! (recipe featured on cupcake spotlight)

It seems like the world is being taken over by cupcakes, and I am on board with that.  Lately, there are new shows  and bakeries popping up featuring just cupcakes. I enjoy watching Cupcake Wars on the Food Network and DC Cupcakes on TLC. The obsession of cupcakes doesn't stop in our family with me, Brandon is hooked on them as well. For the last year or so, if you ask him what his favorite food is, he responds "cupcakes".  He would forgo any other food and eat them 24/7.  In fact, when we are at the grocery store, I have to zoom by the bakery department at mach speed to prevent the shouting of, CUPCAKES!!

So, I decided to give cupcakes their due props on My Little Blogspot. I will feature a cupcake of the month. Now, I'm not talking the generic chocolate or vanilla cupcakes with canned frosting. While there is nothing wrong with that in a pinch, I wanted these cupcakes to be a little extra special.  The first feature is a cinnamon scented cake with cinnamon cream cheese frosting, and topped off with a cinnamon caramel drizzle.  Are your taste buds tempted???? The recipe will be featured throughout the month of August on the page simply named Cupcake Spotlight! Check it out and give them a try, I promise you will not be disappointed.