Cinnamon Twist Bread

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I know it’s that time of the year where most people are baking Easter goodies to put on display.  I have a couple of those that I want to try too, but bread. Bread came to my mind yesterday when I was on Pinterest looking for Easter fun things and I saw a tomato basil twist flavored.  Then cinnamon was on my mind.  Why?  Well because I’m not a tomato fan.   Though I’m sure it would be just fine, I chose the sweet bread instead.

Making bread takes a long time.  You have sit and wait for it to rise.  Not once but twice.  Now how does that work with a person that is working on their patience skills?  Not well.  I have to set the timer and walk away.  Good thing The Voice was on last night!  I loved seeing Usher on there!!!!  Ok, here’s what you do!!

Ingredients:

  • 1 tbsp butter
  • 1/2 cup milk
  • 1 package active dry yeast
  • 3/4 cup warm water
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 3 cups flour
  • 2 tbsp butter, softened
  • 2 tbsp sugar
  • 1 tbsp cinnamon

Preparation:

  1. In small saucepan, warm milk and 1 tbsp butter until butter is melted. Set aside until lukewarm.
  2. In small bowl, mix water and yeast until yeast is dissolved.
  3. In large bowl, add 2 tbsp sugar, salt, and 1 tsp cinnamon. Pour in lukewarm milk and butter. Mix until sugar and salt is dissolved. Stir in yeast and water.
  4. Mix in 2-1/2 cups flour. Turn out onto floured board and knead in the remaining half cup of flour or until the dough is soft and smooth.
  5. Put dough in greased bowl and turn dough so that the top is greased. Cover and let rise in warm place for about 60 minutes, or until double in size.
  6. Punch down dough with your fist. Turn dough out onto floured board and knead for about 1 minute.
  7. Roll dough out into a basic rectangular shape. Use a butter knife or fingers to spread 2 tbsp softened butter on the top of rectangular dough. Evenly spread about 2 tbsp sugar and 1 tbsp cinnamon on top of butter.
  8. Roll up the dough into a log shape and connect both ends by putting a bit of water on the ends and push together into a wreath shape.
  9. Preheat oven 375 degrees F.
  10. Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.  (Mine was done in 30 minutes)
  11. Turn out bread and let cool on a rack.

I took the bread out and placed it on my baking rack to cool and to take photos.  Before I knew it someone was in the kitchen trying to cut it apart.  Goodness sakes I about had a fit!  And I kind of wanted to taste it first!!!

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I’m feeling a bit more comfortable with my bread baking!  I got this one down the first try!!

Have a great week.

Two Girls Cooking – Patricia 😉

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Bread Baking

Apple Cheesecake

I have always admitted that baking is my weak spot.  I am getting better and braver as time goes on, and I will usually go to one of my favorite blogs to find something to make.  But I decided to make something very simple on my own.  Everyone loves cheesecake in our house, so I thought that would be the easiest thing to try.

I’m going to say that this was one of the worst looking pies we’ve seen in our house.  BUT it was one of the best tasting too!!!!!  I was afraid to blog it at first because my pictures were a bit scary to me, but I thought I have to share the good with the bad.  And Craig said so himself, it looks so gross, but it tastes super good!!  So here it is.  My first super easy pie that I put together.

What I used:

1 pre-made graham cracker pie crust

1 80z cream cheese (I used 1/3 less fat)

1 egg – 1 egg white

1/2 cup sugar

1 tsp almond extract

1 can apple pie filling

1/2 cup brown sugar

1/2 cup flour

4 tbs unsalted butter

1 tsp cinnamon

1 tsp ground cloves

What to do:

Heat oven to 350 degrees.  In a mixing bowl, add the cream cheese and sugar until mixed together.  Add one egg at a time until blended well.   Add the Almond Extract and mix.  Add cream cheese filling to a pie pan.

In a medium sized bowl add the apple pie filling, the cinnamon and ground cloves and combine together.  Pour over the cream cheese filling.

In a small bowl combine the brown sugar, flour and butter until you get a crumble.  Put pieces of the crumble over the top of the pie and bake for 30-35 minutes or until cream cheese is set.

I think I should have baked the cream cheese filling for a bit before adding the apple filling and the crumble to the top.  The cream cheese started to rise a bit too much and I took it out before the center was firm.  I did set it in the fridge over night and it did firm up.  The cloves added such a good flavor to the apples.

I’m glad I gave this a try.  I was so nervous as first trying to come up with something that wasn’t in a cook book or from another blog.  And I’m sure there is something similar out there to this, but I can actually say I sure made this up and it was good.

Patricia – Two Girls Cooking 🙂

Apple Pie Baked in the Apple

The other day I was on Pinterest looking for something good to bake.  I stumbled on this picture of Apple Pie Baked in the Apple.  I thought it looked amazingly good.

I baked this tonight and have to say that this is one of the best apple dessert I’ve had in a long time!  It removed the crust except for the topping, yet it still had the best taste without it.  Being baked inside of the apple was twice the surprise as eating a  regular piece of pie.  You get the sugary, cinnamon flavor of the cut up apples on the inside and the soft baked apple on the outside was soft and sweet.  This is a must try for sure.

Ingredients

Serves 4

5-6 Granny Smith apples that can stand on their own

1 teaspoon of cinnamon – I added a bit more on the apples and on the top of the pie crust when baking

1/4 cup sugar

1 tablespoon brown sugar

Pie Crust (homemade or pre-made) I used the pre-made!

Here’s what you do:

Pre-heat oven to 375 degrees F.

Cut the top of 4 apples off and discard.  Remove the inside of each apple with a spoon or melon baller very carefully.

Roll out pie crust and slice into 1/4 inch strips.

Cover the top of the apple in a lattice pattern with pie crust strips.

Place apples in an 8×8 pan.  If your apples are big you may need a bigger pan.  Add just enough water to the cover the bottom of the pan.

Cover with foil and bake for 20-25 minutes.

Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

Caleb decided he didn’t want one of these for his bedtime snack.  Too bad for him because now Nana gets to have another one tomorrow!!

I still can’t get over how easy this was to make and how good it was.  Fantastico!!

What a way to end the weekend.  Have a great week.

Patricia – Two Girls Cooking

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Paper Plates and China

Cinnamon – Raisin Banana Bread

I baked for my first time this year. I think it was my first time.   I’ve made banana bread many times.  Many times I’ve messed it up.  Not sure how, but I’ve found a way to destroy something so easy.

I got some bananas at the store this past weekend because I asked what kind of fruit to buy.  Bananas was the first thing…with the you can make banana bread with them.  And because I didn’t want to disappoint, here I am posting the recipe!

 

 

Ingredients:

Yield:18 slices
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
2 eggs
1/4 cup oil
1/4 cup milk
1 teaspoon vanilla
2 ripe bananas, mashed
1/2 cup raisins

1 teaspoon cinnamon
1 tablespoon sugar

Directions:
Prep Time: 10 mins
Total Time: 1 1/4 hr


1 Mix dry ingredients in a mixing bowl.
2 Mix wet ingredients in another bowl.
3 Combine wet and dry ingredients.
4 Pour in loaf pan sprayed with Pam and sprinkle with 2 tablespoons sugar.
5 Bake at 350 for about an hour, until golden brown.
6 Cool completely before slicing.

I added some cinnamon to the dry mixture – about 1/2 teaspoon.  Then I greased the loaf pan and sprinkled cinnamon and sugar combined around the entire pan.  Once I poured the banana bread mixture in the pan, I sprinkled a bit more of the sugar/cinnamon mixture on top.

I sure hope that was okay to do..  We shall see!

Happy Baking.  Have a good rest of the week.

Patricia – Two Girls Cooking (trying to bake)

BTW – I got a “This is good Nana!” from Caleb…

Apple Cinnamon Bread

Last week I made a Braided Onion Loaf that turned out very well. I thought I’d play with the fillings on this bread a little bit to see what other kinds of bread braids I could make. Since I still have way more apples than I know what to do with I wanted to incorporate them somehow. I decided on a sweet apple cinnamon filled bread. I used the same dough as last week, but to keep it simple I’m posting that info here too.








Dough:
1 pkg (1/4 oz) active dry yeast
3/4 cup warm water
1/2 cup warm milk
1/4 cup butter, softened
1 egg
1/4 cup sugar
1 1/2 tsp salt
4 to 4 1/2 cups all-purpose flour

Filling:
2 apples finely diced, about 2 cups
1/2 cup packed brown sugar
2 tsp cinnamon
1 tsp apple pie spice (I use this recipe)
1/4 cup butter, softened

Topping (approximate measurements here, I just threw this together):
3-4 tbsp melted butter
1 tsp brown sugar
1 tsp cinnamon







In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt, and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.


In a small bowl, combine the filling ingredients. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each portion into a rectangle about 20 in X 4 in. Roll up jelly-roll style, starting from a long side.










Place ropes on a baking sheet lined with either parchment or a silicone baking mat; braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 45 minutes. Bake at 350 for 30-35 minutes or until golden brown. Brush with melted butter/Topping above, remove from pan onto wire rack.
This was much messier coming out of the oven than the onion loaf, probably because it was a much moister filling. Definitely use something to line the pan because the butter/brown sugar does leak a little around the edges and caramelize. It was also a much heavier loaf than last week’s and a little difficult to move from the pan to the rack without it separating. But, that said, this was totally worth the effort. The bread is chewy and moist with a lot of apple cinnamon flavor. Perfect for snacking on this very chilly fall Sunday!

– Jodi


P.S. I couldn’t resist sharing this little picture of my kitchen “helpers”! They’re always waiting to see if I’ll drop anything, and they are loving all the apples around here. 🙂

Apple Danish Tartlets

This past weekend I went to a local orchard with my mom and sister. I came home with lots of apples, pumpkins and other little goodies. So now, of course, some apple recipes are in order! I found this one and it reminded me of the coffee cakes I used to pick up now and then at the grocery store bakery. This was my first homemade pie crust, and I think it came out great!


Pie Crust (you can use 1 premade refrigerated if you want to save time):
1 1/4 cup all purpose flour
1/2 tsp salt
1 tbsp sugar
1/2 cup unsalted butter, chilled and cut into one inch pieces
1/8 to 1/4 cup ice water


In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched, no more than 30 seconds. If necessary, add more water. Turn the dough onto counter and gather into a ball, then flatten into a disk, cover with plastic wrap, and refrigerate for about one hour before using.


After the dough has chilled sufficiently, remove from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch circle.  Use an over-turned glass (or any circle cutter) to cut out individual crusts, re-rolling dough scraps to use up (I ended up with 12 small circles). 



Heat oven to 375. Spray 12 muffin cups with cooking spray. Brush off any excess flour and press one pastry circle to fit in bottom and up sides of each muffin cup.


Filling:
2 medium apples, peeled, diced (about 2 1/2 cups) I used Honeygold apples
1/3 cup packed brown sugar
2 tsp all-purpose flour
1 tsp lemon juice
1/2 tsp ground cinnamon
1 8 oz pkg. cream cheese, softened
1/3 cup powdered sugar
1/2 tsp vanilla
1 egg

Glaze:
1/2 cup powdered sugar
1 to 2 tsp milk

Mix apples, brown sugar, flour, lemon juice and cinnamon in a medium bowl until apples are coated. In separate bowl beat cream cheese, powdered sugar, vanilla and egg with mixer on medium speed until creamy.  


Spread 2-3 tsp cream mixture in each muffin cup. Top each with one heaping tbsp of apple mixture. Place pan on bottom rack in oven and bake 30 to 35 minutes or until filling is set and crust is light golden brown. Cool on cooling rack about 30 minutes, then refrigerate about 4 hours. 

Just before serving, mix 1/2 cup powdered sugar and 1 tsp milk. Stir in additional milk 1/2 tsp at a time until thin enough to drizzle. Drizzle glaze over tartlets. Store in refrigerator. 

These are sweet, but the cream cheese does tone it down a bit. The original recipe makes one regular sized tart, but I love mini desserts so I modified to individual muffin sized tartlets. I’ve been warned if I’m going to want to have any more for myself I better put them aside now or they will be gone. 🙂

– Jodi