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Blended Baking

So I awake this morning without the blare of my alarm (still got up before 9am grrr) to see a freshly sprinkled snow.  Rochester has been without snow for all of December and  now here it is.  I suppose it was hubris to think that Rochester wasn’t going to have a winter.It kind of looks nice but it wasn’t that nice to walk with laundry. There were a few dangerous moments in rainboots, balancing an overflowing laundry basket, and pulling out my student ID.

I thought to myself …Self, you should bake while this laundry is getting done. I perused my baking supplies and found half a bag of toffee bits and two frozen bananas. I was going to go all out and make some banana bread and the random recipe on the back of the toffee bits. I also riffled a bit more through the supplies and found soy flour and whole wheat flour left over from a class project.

As I mentioned before I used the recipe on the back of the Heath toffee bits bag. Except  here, I will link you to the  recipe I actually ended up using. The Heath-bag recipe asked me for cream of tarter. Uhhhh I don’t have that because no recipes ever need it. I said screw it and relied on the 1 tsp of baking soda for proper leavening. All was well. Another modification I made was to add 1 cup of soy flour in place of the all purpose flour. At first when I tasted the dough before I added the toffee bits, I tasted an awkward plant taste. However it quickly dissipated once I added the  toffee bits.

Here you can see what the dough looked like, a finished batch of toffee cookies, and one of the cafeteria cookies I made. To me insanely large cookies are cafeteria cookies since generally all cafeteria’s at schools serve oversized cookies.

 

 

 

 

Banana Bread

  • 3/4 cup sugar
  • 1/4 cup milk
  • 1 egg
  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/8 cup applesauce
  • 4 TBS butter
  • 2 bananas

I baked this at 350 degrees Fahrenheit and made sure to flour coat the pan before baking. Honestly, I didn’t do anything fancy but put all of this in a bowl and stir. I don’t claim to cream the sugar or any of that nonsense. I did substitute 1 cup of regular flour for wheat flour. This is what the bread looked like after baking for an hour. After it cooled on its side I made a cinnamon glaze and warmed up a little bit of cream cheese icing to drizzle over the bread.

 

 

 

 

These are the flours I used for my substitutions.

 

 

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Swirly Bread

I am still on break and have read a few books regarding the food culture in America. Specifically I’ve read the Omnivore’s Dilemma and In Defense of Food by Michael Pollan. I’m slightly paranoid now about all the corn we Americans eat so I’ve been making my own bread lately. It’s a little hard being patient for it to rise but well worth it. Here is the recipe I used for cinnamon swirl bread.

Here’s the yeast in a foamy state as mentioned in the recipe.

 

Here’s the Cinnamon Butter Mixture

 

Then I rolled out the dough and spread the mixture over the bread by hand. A spoon was not going to work ever.

 

I rolled up the dough and plopped it in the bread tin so it could rise again. For a finishing touch I poured milk over the top.

 

The bread baked and I finally got to try it!!! This recipe is a “keeper.”

 

 

Spice Up Your Life!

“People of the world spice up your life ahhhhhhh….slam to the left if you’re having a good time” I’m sorry if anyone sings that song for the remainder of the day. It was just too perfect for the obscene use of pumpkin spice and cinnamon in this recipe. I have a love affair with pumpkins which doesn’t end after October 31st. Thanksgiving is another excuse to add more pumpkin to my life. I recently saw a recipe for pumpkin bread with a cream cheese filling. I’m thinking that’s a delicious possibility but what if I added some apples to that. Now it’s three favorite Thanksgiving day desserts in one:apple pie, pumpkin pie, and cheesecake. This is the finished product.

 

Recipe

Dry Ingredients :

  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

I almost never actually mix the dry ingredients by their lonesome but I wanted this recipe to be done right. So behold flour and some friends.

“Moist” Ingredients:

  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 3/4 cup

Cream Cheese filling:

  • 8 ounces cream cheese, softened
  • 2 tablespoons sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon

Apple filling:

  • 3 small apple peeled and diced
  • 1/8-1/4 cup sugar
  • 1 tsp cinnamon

Directions:

  1. Preheat oven to 350 degrees Fahrenheit
  2. Make Apple filling
  3. Make cream cheese filling
  4. Mix dry Ingredients
  5. Cream sugars and pumpkin
  6. Add oil, vanilla, and eggs
  7. stir in part of the dry mixture
  8. stir in some of the buttermilk
  9. repeat this until all ingredients are added

 

Assemble the bread!!!

Spray a pan with cooking spray then lightly flour the pan. Now to add the delicious-ness.

  • pour in pumpkin mixture 1/3 up the pan
  • sprinkle in apples
  • drop cream cheese (if your gifted then you can spread the cream cheese)
  • sprinkle more apples

Top it off with more pumpkin mixture. I also had left over so made a small test batch. For science of course, not so I had my own private stash.

Good thing I have time to go to the gym. I ate this whole “test” batch in the course of a day. Damn you pumpkin spice, for being so delicious.

I can almost see a face in this bread. An evil face to be more exact. It’s smug.

 

How do you like them apples?

Hello Friends!

I’m hoping you’re going to like these apples a whole lot. I came up with this recipe while sitting in my Lean manufacturing class. I mean of course apples and baked goods have so much to do with deciding how many operators at machine one or the cycle time for making widget B. Hopefully no learning was truly sacrificed in the making of this recipe.

So here is the final product.

These are Apple-Cinnamon-Toffee-Streusel muffins.

Recipe

muffin part:

  • 2 cups flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup white sugar
  • 1/2 TBS cinnamon
  • 1 egg
  • 1 cup milk
  • 2 TBS vegetable oil
  • 2 TBS applesauce
  • ~1/3 cup toffee bits (not chocolate coated)

Streusel:

  • 1/4 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/16 tsp salt
  • 1/8 cup toffee bits
  • 1/4 cup butter
  • 2 tsp cinnamon

Apples:

  • 1-2 cups diced apples
  • sugar and cinnamon to taste

Now the easy part:

  1. preheat the oven to 425 degree Fahrenheit
  2. mix the first 5 ingredients of the muffin component
  3. make a well of the dry ingredients
  4. add the remaining ingredients
  5. add the apples
  6. spoon batter into muffin papers
  7. top liberally with streusel
  8. Bake about 12 minutes (I never really time. Just touch the top and when it springs back you know they’re done)
  9. IMPORTANT: when putting the muffins in the oven reduce the temperature to 400 degree Fahrenheit

And this is me enjoying them. I had some leftover batter so I made this little cake. Let me tell you, when you bite into an apple in here it’s delicious! I think for next time I will adjust the sugars and probably reallocate some of the toffee. It tends to settle in one area so I will encourage it not to by careful sprinkles.

Well this is it. It’s been fun.I look forward to posting many more recipes. This one is just the beginning to something tasty.