Cinnamon Swirl Bread

There is a real art to making bread. I believe that you can follow a bread recipe to a T but if you don't know the way the dough is supposed to look and feel like it can turn out a total flop! Which is frustrating for someone that likes to follow recipes to a T... cough cough. :) My dad is a wonderful bread maker and I have learned a lot from him. I still will call him to ask him baking questions all the time. We share our love of baking and eating anything with a ton of carbs! ;) Shame on us!!

I'm starting to learn and get used to the dough in my hands and how it should feel. I love kneading dough and making something so glorious from scratch. It's very rewarding for me. Plus it's really good to eat!

This bread is great on it's own, warm, with a little bit of butter. Or it's even better drizzled with cream cheese icing. I went with the cream cheese icing if you can't tell.

Ingredients:
4 3/4 cups all-purpose flour
1 package active dry yeast
1 1/3 cups milk
3 Tablespoons sugar
3 Tablespoons butter or margarine
1/2 teaspoon salt
2 eggs

Filling :
1/2 cup sugar
2 teaspoons ground cinnamon

Icing:
2 3oz packages of cream cheese
1/2 cup butter
2 teaspoons vanilla
2 cups powdered sugar

Instructions:
Mix together 2 cups of flour and the yeast and set aside.
Heat the milk, sugar, butter, and salt until it is warm (120-130 degrees) and until the butter melts.
Add the heated milk mixture with the dry mixture along with the eggs.
Beat with an electric mixer on low to medium speed for 20 seconds.
Beat on high speed for 3 minutes.
Using a wooden spoon stir as much of the remaining flour in as you can.
Knead your dough on a flour surface adding as much of the flour as you can to make a moderately stiff dough that is smooth and elastic. (6-8 minutes total)
Shape the dough into a ball and place in a greased bowl.
Cover and let rise in a warm place till double in size, about an hour.
Punch dough down.
Divide the dough in half and cover and let rest for 10 minutes.
Grease two 8x4x2 inch loaf pans.
Roll each ball of dough into  two 12x7 rectangles on a lightly floured surface.
Brush them lightly with water.
Combine 1/2 cup sugar and 2 teaspoons ground cinnamon.
Sprinkle half of the sugar mixture onto each rectangle.
Roll Up jelly roll style, starting with the short side.
Seal the the seam.
Place seal down in prepared loaf pans.
Cover and let rise in a warm place till nearly doubled in size.
Bake in a 375 oven for 25-30 minutes or till bread sounds hollow when you tap the top.

Icing:
Beat together two 2 3ounce  packages cream cheese, softened; 1/2 cup butter, softened; and 2 teaspoons vanilla till light and fluffy.
Gradually add 2 cups of powdered sugar, beating well.
Slowly add in more powdered sugar until you reach your desire of spreading consistency.

Recipe modifies and adapted from the Better Homes and Garden Cookbook

9 Glorious Breakfasts

I hope that everyone is doing well and surviving this cold Arctic air we are all experiencing here in the states. I know that the cold we are experiencing in San Antonio isn't even close to what the northern states are having so I truly hope that you have a warm place to be this week. If you are stuck inside and feel like doing some baking for breakfast her are 9 Glorious recipes for you to enjoy. :)

Apple Puff Pancakes

Apple Turnovers with Cream Cheese Icing

Baking Powder Biscuits

Bed & Breakfast Cherry Crumb Coffee Cake

Cinnamon & Sugar Donuts

Cinnamon Rolls

Huevos Rancheros

Orange Bow Knots

Pancakes Down Under

Just in case these 9 aren't enough here are 9 more! ;) Click here to get these recipes.

 Enjoy your week!

Deanna

 

Orange Bow Knots

What a beautiful morning this morning was here in San Antonio! It was cold and the sun was shining brightly through the trees. We are settling nicely into our new home and really enjoying being here. I made these rolls this morning and they were delicious. So easy to make as well. Instead of making my own dough I used Pillsbury bread sticks. This step made this a really easy recipe!  These would be excellent to make during the holidays for friends and family!

Ingredients:

Pillsbury bread sticks (1 can makes 12)
1 1/2 cups powdered sugar
2-3 Tablespoons orange juice
1 1/2 teaspoons orange zest

Directions:

Preheat your oven to 375 degrees.
Open your can of bread sticks and divide into 12 equal parts. Pull each of your dough sections to make them long enough to wrap into a bow/knot.
Bake for 13 minutes or until golden.

Directions for icing:

In a small mixing bowl stir together your powdered sugar, orange juice, and zest. Gradually add your orange juice until you like the consistency of the icing. I only used 2 tablespoons because I liked my icing thicker. Brush it onto your warm rolls. Yum!

Enjoy!!

Apple Turnovers with Cream Cheese Icing

Hello Friends! I hope that everyone had a terrific Thanksgiving and is enjoying this beautiful holiday season. My life has been a bit crazy lately. The weekend immediately following Thanksgiving we moved from Austin to San Antonio Tx. It has been an eventful couple of weeks and I apologize for not sending you all things Glorious. ;) My mind has been consumed with the move and I've put cooking and crafting on the back burner. We are finally feeling a bit settle into our new home though so I'm hoping that I will be back in the kitchen this weekend. We are missing our friends and family a lot but will hopefully get to see them often. San Antonio isn't but a couple of hours away.

Today I am sharing with you a simple and delicious apple pastry. My family loves apple, but you could fill it with pumpkin, cherries, pears, peaches.... whatever your little heart desires. ;) To get this recipe head on over to Memories by the Mile where I did a guest post last week.

I hope you enjoy this recipe!

Deanna

Huevos Rancheros

One of our favorite breakfasts when I was young and even now is Huevos Rancheros which is Spanish for ranch style eggs. There are many different ways to make the ranchero sauce but today I went with the easy recipe and used an already made salsa.  Enjoy! 

Ingredients:

8 corn tortillas
8 eggs
oil
1 can refried beans (I used Traditional Old El Paso)
fresh salsa
Queso Fresco
cilantro
salt and pepper to taste

Directions:

• Pre heat your oven to 250 F.
• Open your can of refried beans and heat on a low setting stirring often. You don't want your beans to dry out or burn.
• I like to use fresh salsa from the fridge, but don't want it cold on my eggs so I warm the salsa in a small pan.
• Pour 2-4 tablespoons of oil into a frying pan and heat to a medium heat.
• Fry each corn tortilla until it is slightly brown and a little firm. After each tortilla is done place them in the warm oven to keep warm.
• Fry your eggs to your liking. We like ours over easy.
• To assemble your Huevos Rancheros take a fried corn tortilla, spread with refried beans, place an egg on top, drizzle with salsa, sprinkle with Queso Fresco cheese, and lastly garnish with a little bit of cilantro.

Enjoy your South Texas breakfast!! Have a great day! :)

Huevos Rancheros

 

Happy Thursday everyone!! It's almost the weekend! :)

On the first Thursday of every month I am going to be a recipe contributor over at Memories by the Mile. I simply will post a picture of my recipe on my blog that day with a link that will take you to Memories by the Mile to get the recipe.

Hope everyone has a great weekend and have fun going to check out Memories by the Mile!

Click HERE to get the Huevos Rancheros recipe. 

Cinnamon Coffee Cake

 

Have you always wanted cake for breakfast?!?! Well, you have now found the perfect recipe ;) So easy, so delicious, and  perfect for just you and your family or to take to the office to win your boss over. ;) 


Ingredients:

1 (18.25 ounce) package yellow cake mix

1 (3.4 ounce) package instant vanilla pudding mix

1 (3.4 ounce) package instant butterscotch pudding mix

4 eggs

1 cup water

1 cup vegetable oil

1 cup packed brown sugar

1 tablespoon ground cinnamon

1 cup chopped walnuts

Directions:

Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.

Stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.

Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F and bake for an additional 35 to 40 minutes.






Source: All Recipes 

Cherry Twists

 

  I made these twists for my family last weekend. We had a busy Saturday morning planned and I needed something that we could make and eat on the run. With four kids we had baseball games, theater rehearsal, and a birthday party all by 10 am. Ha!! So, I made the dough the night before to cut making it on Saturday morning in half. When I opened the fridge the dough had risen so much that it was coming over the sides of my large bowl. I really loved how they turned out though. The dough is really good and I plan to use this dough recipe for other recipes. It rose and baked nicely. I hope you enjoy it too! :)

Dough:
4 cups all purpose flour
2-2 1/2 cups bread flour
1 Tbsp + 1 tsp Active Dry Yeast
3/4 cup sugar
1 1/2 tsp kosher salt
1 3/4 cup milk
1/4 cup butter
3 eggs, lightly beaten

Filling:
1 can of cherry pie filling

Frosting:

2 cups confectioners' sugar

1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
3 tablespoons milk



Directions:

In a large mixing bowl or Kitchen Aid combine 2 cups all purpose flour, yeast, sugar, and salt. In a small saucepan heat milk and butter until 120 F.  The butter should just be completely melted. Gradually add the liquid to the flour mixture and beat on medium speed for 1 minute.

Add eggs and beat the mixture for 3 minutes on medium speed.  Add the remaining 2 cups of all purpose flour and mix until incorporated.  Then 1/2 cup at a time add enough of the remaining bread flour to make a soft dough.  Knead on low (2) for 4 minutes until the dough is smooth and elastic.  Grease a large glass or plastic bowl with shortening form the dough into a ball, cover with a cloth and allow to rise for 1 hour.


Divide the dough into 2 equal portions.  Lightly dust your work surface with flour and roll 1 of the dough pieces into a 12" square.

Spread about 1/2 of the filling over half of the dough, leaving a 1/2" border around it's perimeter.

Fold the top half of the square down over the filling and press the edges to seal.  Using a knife or pizza cutter, cut into 1" strips.

Twist the strips and place on a baking sheet that is sprayed with non-stick cooking spray or lined with parchment paper.  Repeat with the other piece of dough.  Cover and let the twists rise until double.  About an hour.

Meanwhile Preheat oven to 350 F.  Bake for 15 to 20 minutes. Remove to a cooling rack.

To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.

Source for the dough: A Handful of Everything
Source for the frosting: All Recipes

Apple Puff Pancake

This thick and puffy pancake has such a pretty presentation. And, it is extra yummy if you top each slice off with warm pancake syrup or a dollop of whipped cream. Your whole family will devour this breakfast...mine did!! :)

Ingredients:

1/3 cup butter

1 cup all-purpose flour

4 eggs

1 cup milk

Dash of salt

1 can (21oz) apple, peach, or cherry pie filling

Toasted walnuts, optional

Directions:

Place butter in a 10 inch oven proof skillet. Place in a 425 degree oven until melted. In a large mixing bowl, beat the flour, eggs, milk and salt until smooth. Leaving 1 tablespoon melted butter in the skillet, pour the remaining butter into the batter; mix until blended. Pour batter into hot skillet. Bake for 15-20 minutes or until edges are golden brown.

In a small saucepan, warm pie filling over low heat until heated through. Pour into center of puff pancake. Sprinkle with walnuts if desired. Serve immediately.

Source: Taste of Home Simple and Delicious

If you like this recipe then you might also like my Mini German Pancakes.

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Baking Powder Bicuits

 

My dad has made me homemade biscuits for as long as I can remember. When I go home to visit he still will make me a batch of his biscuits. I LOVE them! I especially love mine with butter and honey. When I made these biscuits I tried putting strawberry jelly on them and it just didn't cut it. ;) On my second biscuit I had to go back to what I love...butter & honey. What is your favorite topping on your biscuits?

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 to 1/2 teaspoon salt
1/3 cup shortening
3/4 cup milk

Directions:
In a medium mixing bowl stir together flour, baking powder, and salt. Using a blender, cut in shortening till mixture resembles coarse crumbs. Make a well in the center of the dry mixture. Add the milk all at once. Using a fork, stir just till moistened.

Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10 to 20 strokes or till nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut dough with a floured 2 1/2  inch biscuit cutter.

Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a 450 degree oven for 10-12 minutes or till golden. Remove biscuits from baking sheet and serve hot. Makes 10 biscuits.

Source:  Better Homes and Garden Cookbook

Cinnamon Rolls

 

My littlest boys LOVE cinnamon rolls! I think that we could make them every morning and they would be perfectly happy with that. :) I Especially love the Pillsbury with the Cream Cheese icing. YUM so Good!! I've been in the baking mood and wanted to try a new version of these fabulous rolls. I found a recipe that I liked on All Recipes. The are pretty easy to make. 

I'm still learning a lot about my Kitchen Aid mixer. When I was kneading the dough in the mixer the dough continued to climb the hook. I've since learned to oil your hook to prevent this from happening. But because it kept climbing the hook I don't think it actually got kneaded for as long as the dough should have. Therefore the dough didn't rise as much as I would have liked for it too. This lack of rising didn't detour anyone from gobbling the whole dish up though. These are very good! This recipe makes 24 rolls. I froze half for another weekend. :)

Ingredients:

1 cup milk

1/2 cup butter

1 cup water

1 tablespoon active dry yeast

1 cup white sugar

1 teaspoon salt

2 eggs

6 cups all-purpose flour 

2 teaspoons ground cinnamon

2 cups dark brown sugar

1/2 cup butter, softened

Icing:

2 cups confectioners' sugar

1 (3 ounce) package cream cheese, softened

1 tablespoon butter, softened

1/2 teaspoon vanilla extract

3 tablespoons milk 

Directions:

Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.

In a large bowl, combine the milk mixture, yeast, white sugar, salt, eggs and 2 cups flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.

Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F.

 Bake in preheated oven for 20 to 25 minutes until golden brown.

 
 To make frosting; combine confectioner's sugar, cream cheese, butter and vanilla. Add milk gradually until frosting reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls. 

Source: All Recipes 

Bed and Breakfast Cherry Crumb Coffee Cake

 

This recipe is now an official breakfast favorite! It is so moist and just SO good. We, obviously, made the cherry version but can not wait to try putting apple or fresh Texas peaches in the center. The crumb topping is especially good with it's sugar and buttery pecan crumbles. Can't wait to have this again! It was gone in two days....(and it was just my husband and I that devoured this...that's so bad) ;)

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1- 8 oz. carton sour cream
• 1 tsp. vanilla
• 2 cup flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1- 21 oz. can of pie filling-blueberry, cherry, peach, apple, etc.
• Crumb Topping:
• ¼ c flour
• ¼ c sugar
• ½ c chopped pecans
• 3 T butter softened

Instructions

• Cream butter, gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in sour cream and vanilla. Combine dry ingredients; gradually add to creamed mixture, beating well after each addition. Spread half of batter in a greased 13×9 baking dish. The batter is thick. Spread the pie filling on top of that and top with the remaining batter. It's a bit difficult to spread because it is so thick. I put all of the remaining batter on top before I started to spread. I think this made it a bit easier.
• Sprinkle with crumb topping.
• Preheat oven to 375F and bake for 45 mins.

Source: Simplee Sue

Pancakes Down Under

 

We recently went to Wisconsin to visit my husbands sister. One morning she made us pancakes from a recipe that she got while living in Australia. She served them with Pure Maple syrup that was so so good!! :)

Ingredients:
2 1/2 cups flour
2 Tablespoons baking powder
2 Tablespoons sugar
1 teaspoon salt
2 eggs
2 cups milk
4 Tablespoons oil

Directions:
Mix together dry ingredients. Combine egg, milk, and oil. Add to dry ingredients. Stir until just moist. Do not over mix. Makes 16 (4 inch) pancakes.