Oven Baked Cinnamon Toast

......cinnamon toast.  Not many other smells remind me of my moms kitchen like it does.  Saturday mornings, breakfast before the infamous "to do" list.  My mom had a bowl of cinnamon sugar on the counter.  If I remember it was white, with a lid and it had baby blue and yellow flowers on it.  Sibs, am I right?

Well, my husband has the same memories.  The difference?   His mom made his toast, AND she did it in the oven to boot!  Not to long ago he said to me, "I should totally make you my mom's cinnamon toast in the oven".  Well, as a cinnamon anything crazy lady, my eyes perked up like the ears of dog eyeballing a burger.  Well, YES you should my darlin'!  Uh huh........screeeeeeeeech.  What he meant to say was this, "I am so hungry for my mom's cinnamon toast.  If I tell you how to make it, can you make it for me and serve it to me upon my royal platter"?  Well sure, I would do about anything for my king!  I was so glad I did, not only was this delicious and SOOO crazy easy, the look on his face when he ate it was priceless!

So tell me if I was raised under a rock or if you, like me, had never heard of cinnamon toast made like this before!  When you take the like, oh I don't know, 5 minutes it takes to make this and you eat it, you are going to understand the goodness.  The key is LOTS of butter says my husband.  Of course his key to ANY goodness is LOTS of butter.

I did 8 slices, these measurements are loose but, you aren't going to mess it up, trust me!

8 slices of bread
1/4 cup butter, softened
1 cup brown sugar
cinnamon

Preheat your oven to 400 degrees F.  On a baking sheet, arrange your bread.  Butter each piece LIBERALLY.  Divide the brown sugar up between the slices of bread.  It may not take all of it or it may, depends on heavy you go!  When they are all buttered and sprinkled with brown sugar, take your cinnamon and just sprinkle the tops.  I give no measurement because, well, I don't like to put limits on cinnamon like that!  Slide into the oven for  8-10 minutes or until the brown sugar is melted and bubbly!

I dare you to try to just eat one piece.  Yea, uh huh, I dare you.

ENJOY!  Make sure to subscribe to my YouTube channel!!

Sticky Buns

How did you like that awesome teaser photo?  I posted it on FB and tweeted it, and boy the "where is the recipe" comments flooded in!

This is a bit of a repeat recipe, it is just doing something different.  It is my Not Your Mom's Cinnamon Rolls recipe.  I will rewrite the recipe below, and then get on to the treatment of these lovely babies, that makes them sticky buns!

Make these, freeze them, eat them, photograph them, just, for the love of food, make sure you share the love!  I had been planning on making these awhile ago and for some reason just kept putting them off.  Well, when I did make them, they were a hit, complete with moans, groans and "OMG's"  That my friends is when you know you have hit the jackpot!

Here we go!
1 pkg dry active yeast
1 tsp sugar
1/4 cup water at 110-115 degrees
3/4 cup milk
1/4 cup granulated sugar
1 tsp vanilla extract
1 egg
1/2 tsp salt
5 tbsp melted butter
1 tsp ground cinnamon
4-4 1/2 cups flour

In a measuring cup place hot water and 1 tsp sugar.  Put a thermometer in it and if it is to hot, wait for it to cool to 110-115 degrees.  I know some people say they always kill the yeast so better to have it to hot and have to wait for it to cool a bit.  I do it like this and just wait for it to get to the temp I want!

When it gets to the correct temperature add in your packet of yeast, give it a tiny stir and remove thermometer.  Let sit 3-4 minutes.  It should get foamy on the top!

Now in a bowl or stand mixer  (using your dough hook) add in the egg, milk, melted butter, sugar and salt.  Mix until combined.  Now add in the yeast mixture, flour, cinnamon, and vanilla.  I mig ht have slipped and added extra vanilla too!  I always do, you know that! HA!

Now once you get it all combined, by hand or machine, either knead it for 3-4 minutes until smooth, or let it go in the stand mixer the same amount of time, or until smooth. 

Turn the dough out into a buttered, or sprayed with non stick cooking spray, or oiled bowl.  Cover tightly with plastic wrap and sit in a warm, draft free place.  Sometimes I turn the oven on to preheat for baking and set the bowl on the stove top.  This could take an hour, or it could take 3 hours.  The warmer the area, the faster it will happen.  It should about double in size!

When it is doubled in size, take it out of the bowl unto a floured surface.  Roll the dough out into a rectangle shape.  It should be about...hmmm.....14-16 by about 10-12.  Never thought about it, just always did it!  What comes next is the filling and here is what you will need for that....

Filling

1 1/2 cups brown sugar

1/2 cup VERY soft butter (can melt and use a pastry brush as well)

2 tbsp ground cinnamon

Spread the butter over the dough, make sure to get it covered everywhere!  Sprinkle brown sugar evenly and then the cinnamon.  

Roll up the dough into a log.  Pinch the dough to seal it all the way across, flip so the seam side is down and set aside.

Spray your 9x13 with nonstick cooking spray.  Set aside and combine the following ingredients in a small pot.  

Sticky Topping

1/2 cup butter

1 cup packed brown sugar

1/2 cup syrup (pancake syrup, the cheap stuff)

1 1/2 cup chopped pecans

Let heat until brown sugar is dissolved, stirring constantly.  Then pour into your prepared 9x13 pan and spread evenly.  

Cut your roll of rolls into 12 rolls.  Place in the pan on top of the sticky topping.  Cover and let raise until they have nearly doubled in size and then bake for 30 minutes at 350 degrees F.

Let cool for 2 minutes only!  Turn upside down on a large tray or cookie sheet and let sit for a couple of minutes before lifting the pan off the top.  Waaaaa-laaaa!  Perfect sticky buns!

ENJOY!

Apple Cake

How are my easties?  Still under tons of snow?  We might as well have had 3 feet, it has been so blah, cloudy, flurrying, might as well be snow on the ground since it is going to be so gloomy anyway kind of weather.  But ALAS...........  I have brought you CAKE!  Cake makes everything better!

As many of you know, I am not a huge fan of the fruit, all fruit.  Apples are one fruit, I can take.  This recipe came from simply, apples being on sale.   Sometimes that is how recipes happen, I find a good deal, and then I WORK it out!  I don't like fake flavors, and I don't like eating an apple cake that appears to have NO apples at all, whatsoever, in the cake.  This cake should rectify that for anyone who is like me.  I used a cake mix, but if you have a fantastic yellow cake recipe you want to whip up and work into this, get on with your bad self, I was in a cake mix state of mind.

It doesn't matter what kind of apples you use, just use apples.  I know I am supposed to have some technical jargon on why you use this apple for this and that apple for that, but the truth is, I don't care enough to figure that out.  Remember my feelings for the fruit?  The frosting is SAAAAWEET, and the cake is pure bliss.  I doubt the kind of apples you use is going to make the kind of difference some people are looking for in their life.  Sometimes you just have to accept the WHOLE apple.........no matter its background and just be one, with the apple.

Yellow Cake Mix
Apple Juice
1 T. Cinnamon
1/2 tsp. nutmeg
2 tsp. vanilla extract
4 med applies, peeled and cut into whatever size you prefer

Frosting:
4 oz. of cream cheese
2 T. butter
1 tsp. vanilla
1 tsp. cinnamon
1 cup brown sugar
Milk (if needed, my ingredients were VERY soft and I didn't need it)
1 cup chopped nuts of your choice to sprinkle on top (Optional)

Preheat your oven to the temperature recommended on your cake mix, likely 350 degrees F.  Follow directions to mix up the cake mix, EXCEPT use apple juice in place of the water.  Add in cinnamon, nutmeg, and vanilla, and mix until combined.

 

Dump in your chopped apples, any apples will do, and mix with a spoon.

Pour into greased 9x13 pan (preferably an old horrible looking one from your childhood that brings you joy) and bake for the recommended amount of time.  If you are not sure if  it is done, stick a toothpick or piece of uncooked spaghetti in the middle, if it comes out clean with no wet batter on it, you are in business.  With the addition of the apples/moisture it may take a couple of minutes longer, so don't be surprised if that happens.

Let cool...........

In your stand mixer or in a mixing bowl, add in all frosting ingredients.  Using the whisk attachment let beat for 3 minutes.  If you are using a stand mixer, mix the same amount of time.  When the cake is cooled, frost it up and dig in!  Enjoy the chunks of apples, the spicy cinnamon and the sweet brown sugar!

Snickerdoodle Cookie Bars

All I had to do was the type the title, and I went and grabbed another one.  You guys, seriously, these are amazeballs.

My daughter in law and I have been doing craft shows nearly every weekend.  WELL, 2 weekends ago we happened to be set up straight across from the bake sale people.  Whhaattt?  She brought two of these over and I went to a place so happy in my mind, I had to go home and figure it out, find a recipe, find a place to buy them or better yet, track down the nun who made them and beg for her recipe.  Well, none of those things really happened, but, I did find a couple of recipes online.  I tried them and neither were just the way "the ones" were at the bake sale.  So I started combining, adding, taking away, dancing the Na' Na' in between and it all just seemed to be the perfect mix.  So I baked them up, they looked and SMELLED perfect, I let them cool 10 minuted and waited for that glorious moment I was going to have another one of these in my chops and BAM.........not done all the way.  WHAT?  What kind of cook, someone who has been food blogging for 5 years, makes THIS kind of mistake?  Me.  So, I just looked at them, like, like a dog who ate a 20.00 steak off of the counter.  I threw them in the fridge, after all, almost raw dough is good to, and started again.  This time, was going to be different, I was going to bake them longer, and let them sit a bit longer, and waaaaaa-laaaaa!  Here is what I got!  I love the texture of these, which you might find a bit, almost "creamy" but not.  Cookie like but not.  Oh, just make them.  They are indescribable!

I think these would be an awesome addition to your table of holiday desserts, or just a nice snack to have sitting around the house so you can  wait for your next physical appointment and find out you have gained 5 lbs since April and then come home and eat more all the while............OMG...........sorry, small tangent there.

Here is what you need for these undeniably sweet treats!

2 2/3 cups of all purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 cups brown sugar
1 cup butter (2 sticks)
2 eggs
3 T. granulated sugar
3 tsp. ground cinnamon

Preheat your oven to 350 degrees.  Lightly grease your 9x13 baking pan.  In a bowl mix together flour, bakng powder, and salt.  Set aside.  In a mixer bowl or a larger bowl cream together butter and sugar until smooth.  Add in eggs and whisk to combine.  Add this mixture to your flour mixture, or, as it may be your flour mixture to THIS mixture and mix until combined.  Pour into your baking pan and spread out evenly.

Now mix together your sugar and cinnamon and sprinkle liberally over the top.  Do it from high above, make it RAIN my friends!

This is the important part.  Bake for 25-30 minutes.  DO THE TOOTHPICK TEST on the center.  I can't deny that chilled half cooked cookie dough isn't delicious, but, shoot for the moon, and cook it all the way!


Much love to you all.  I sometimes forget to thank you often enough for your support, not just here on my website, but my social media as well.  Your kind emails, your recipe requests, I do my best to return them all!  I am forever grateful for all of you, my friends

ENJOY!

Coffee Cake Cupcakes!

What actually differentiates a cupcake from a muffin?  My answer to that question, is that a cupcake has frosting.  Right?  A muffin can be topped with a crumble, or something of that nature, but, is there icing on a muffin?  There shouldn't be, should there?  I am so confused, I have so many questions and nobody to answer them!  But, what do I always say?  The world is your sandwich my friends, make it how you like it.  And I am doing just that.

Cupcakes for breakfast.  That is how I want MY day to start out.  Coffee cake is one of my favorite things, and for the record, if you eat it without drinking coffee at the same time, weird stuff happens in your lower GI.  Total truth.  Or is it your upper GI?  Is there a middle GI?  If so, it happens there too.  Tea or coffee, don't risk it guys. 

Since this is my birthday MONTH.  I decided I have the right to make as many kinds of cupcakes as I can think of or you request.  I will make hot wing cupcakes if I need to and frankly, I have my own challenge facing me in regards to cupcakes. Spaghetti and Meatballs Cupcakes.  It will happen my friends, oh yes, it WILL happen.  I mean I managed to make a cupcake that is completely meant to be eaten in the morning.  Psshh, I am basically a cupcake goddess now. (in my own mind of course) 

Here is one little, teeny, weeny, minor issue I have with this recipe.  I was heating up some soup for breakfast.  What?  Don't judge.  Anyway I hit the clear button on the micro 2 times and it cleared out the time remaining on my cupcakes! OMG I have no idea how long they took to bake!  Well after whittling it down by use of the radio and how many songs had played, googled said songs for the song length and adding it up, I came up with a pretty close range I think.  I never claimed to be on top of things, I am just resourceful in fixing things.  Probably because I mess up so much!

Heeeeeeeere we go!
1 cup milk
1/2 cup granulated sugar
1/2 cup brown sugar
2 cups flour
4 tsp. baking soda
pinch of salt
2 eggs
4 T. melted butter
1 tsp. vanilla
2 tsp. cinnamon
granulated sugar for topping

Preheat your oven to 350 degrees.  Line cupcake pan with liners, this will make 15-18 regular sized cupcakes.  Toss all of your ingredients into a bowl and mix until just combined. 

Easy or what?  Fill up those cupcake papers, sprinkle the tops with a little sugar and bake for (as we discussed) 15-20 minutes.  Check with a toothpick.  Insert into the middle, if it comes out clean, with no wet batter, it is done!  Let cool completely. 

Next you need the part that makes it a CUPCAKE, in my humble opinion!  The frosting!
5 oz. softened cream cheese
2 T room temperature butter
1/3 cup vanilla coffee creamer (powdered)
1 tsp. vanilla
1 1/2 T milk
pecan halves, or pieces for topping. 

Mix all ingredients by hand or with a hand mixer.  Place into a piping bag or a Ziploc bag and snip off the top and drizzle that way or just frost them.  Place the pecan in the center on the top or sprinkle with pieces.  Or don't do either! 

Enjoy these!!!

Cinnamon S'more Krispies

Who doesn't love the darn things?  S'mores that is, melty chocolate, sticky marshmallow, and cinnamon cereal?  Hold up.  HOLD up.  Right? 

Cinnamon Toast Crunch is without a doubt my favorite cold cereal.  I don't treat myself often but when I do, don't plan on getting a single solitary crunchy, cinnamon-ee, square of goodness, because they are mine, ALL mine.  We clear?  I have been on this cinnamon and chocolate combo kick lately.  You know, the same way some people think lemon makes everything amazing? Blech.  Or the way some people think nutmeg in white sauce makes it amazing? Double blech.  That is the way I like it.  In your head you are likely thinking, "screw her, cinnamon and chocolate SUCKS".  We are all entitled to our own opinions. As my dad used to say...  Well I am sure you know how the saying goes!

One of my other favorite worldly things is rice crispy treats.  Dear Lord in heaven, what I won't do to get one if I get the urge.  I fear for my own safety.  I definitely fear for the safety of anyone trying to slow my efforts.

So,  I just thought, heck, lets combine it.  Rice crispy treats made out of cinnamon toast crunch AND add chocolate.  Forgetaboutit.

This is very likely not the last rice crispy type of treat you will see here.  I am on a mission to make as many different kinds as possible.  I literally just had another idea.  Be right back need to get it written down.  I almost died when I took a bite of these.  Yes, I took a lot of bites ok, but we aren't TALKING about that. 

Please stop looking at me like that. 

These are easy and just a little change from the beautiful classic we know as rice crispy treats.  Get ready folks, I am about to bring you Cinnamon S'more Krispies!

You will need an 9x9 or 8x8 square pan or the equivalent, of some sort. (statements like this is why I will never be a cookbook writer or real chef)  It's ok, I like "Wannabe" status.  It makes sure people don't expect duck confit, with a raspberry reduction, topped with lightly steamed leaves from the rainforest and garnished with monkey toenails and stuff. 

1/2 cup butter
10 oz. bag of jumbo marshmallows
5-6 cups cinnamon toast crunch cereal or the generic version works perfect as well
1 tsp. vanilla extract
12 oz. package of milk chocolate chips

In a large pot get that butter melted, and toss in those marshmallows.  Stir constantly because let's be real, the ish burns in like 2 seconds if you don't.  And don't even try that whole "OMG I am going to stick my finger in and taste it".  See what happens. 

Anyway when it is all melted, add the vanilla, and then mix in the squares of cinnamon gold.  I go light, closer to the 5 cup side, but I don't dig dry treats, if you want to add closer to 6 you will still be fine.  Press down with a buttered rubber spatula or, butter hands.  As you can see in my photo, I still never get them even side to side, always a thicker spot.  Now, melt your chocolate, 15 seconds at a time in the microwave, until melted and spread on the top.  You can also just sprinkle your chips on top, pop in the micro for 20-30 seconds and they will be melted enough to spread.  Let sit at room temp until the chocolate is set.  You can speed this up by putting them in the fridge for an hour and then take them out and let them sit at room temp or you will need to see a dentist.  Fair warning.

Hope you love them, as much as I do!  In fact comment below and tell me how you feel about cinnamon and chocolate together!

ENJOY!

Mexican Hot Chocolate Cupcakes

Uh huh, and you thought these were just plain chocolate cupcakes with cute sprinkles.  OH, NOOOO!  These have so much personality!!  Let me tell you why!

I had Mexican hot chocolate a long time ago.  It was SO good, I loved the little spiciness and tiny bit of heat on my tongue after I took a drink.  It just warmed me right up.  I was thinking about it again recently with the weather getting cold, but needed to make some cupcakes for some adults.  I knew only adults would be eating them and I wanted to set off all of their gastro-intestinal alarms so I thought these would be awesome.  Ok, just kidding.  But the chocolate and the spice and the heat just all work and definitely an unexpected flavor combination.  It isn't enough heat to bother most people and you can definitely use the lesser amount or even none at all.  (or more!). 

These really are just a basic nice dark chocolate cupcake with the addition of a few ingredients.  I will warn you the batter will be VERY thin.  You did nothing wrong.  They are so moist when they are done!  I got about 32 cupcakes from this recipe.  Do not fill your liners more than halfway full.  The icing recipe will be exactly enough if you are piping and maybe a bit more if you are just spreading icing on so be generous if you are doing it that way.  If I were making these for people I knew loved the heat I would have but a tiny sprinkle of cayenne on top.  Instead, I used fun little fall sprinkles!  Like I mentioned before, remove the cayenne and cinnamon if you want just a plain super moist delish chocolate cupcake.  But I encourage you go for the gusto!

Cupcakes:
1 3/4 cup flour (all purpose)
1 tbsp. cinnamon
1/8-1/4 tsp. ground red pepper
5 tbsp. unsweetened cocoa powder
1 cup sugar
1 cup brown sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup oil
2 tsp. vanilla
1 cup boiling water

Preheat your oven to 350 degrees F.  Combine dry ingredients n a large bowl or in the bowl of your standing mixer.  Add in remaining ingredients except boiling water, mix to combine.  When well combine add in boiling water and mix again, just until the water is incorporated.  This recipe will yield about 28-32 cupcakes.  You could also make in a 9x13 pan.  Cupcakes bake 20-25 minutes.  If you are using a 9x13 bake it for 30-35 minutes!  Let cool and let's make this creamy frosting!

Frosting:
1 cup unsweetened cocoa powder
1/4 tsp. ground red pepper
1 tsp. cinnamon
1/2 cup butter (softened)
1/2 cup light corn syrup
1 tsp. vanilla extract
1/4 tsp. salt
1/4 cup warm water (may need an extra couple of tablespoons especially if piping)
4 cups confectioners sugar

Mix all ingredients until smooth and creamy!  Pipe or spread icing on your cupcakes!

Enjoy these unusually delicious treats!

Vanilla Snickerdoodles

As a woman, there are few things in life, that cure what ails us better than chocolate.  Right?  Isn't that how it is supposed to be?  I agree, somewhat.  But for me, it is vanilla, or cinnamon.  I swear, something about cinnamon toast, absolutely takes me to the happiest place ever, when I need some comfort.  Don't get me wrong, I love chocolate, but, it isn't my cure all, as it is for many. 

When I decided to make snicker doodles, which I obviously, LOVE, I wanted to make a twist on them.  Well it was no question, it had to be add vanilla.  Easy, right?  Add vanilla to my regular plain old recipe which I got from www.cooks.com a hundred years ago and call it good.  No, no, no.  That wasn't just going do the trick, I needed to bite vanilla.  Cinnamon and vanilla, I die.  I DIE.  So with the addition of some of my fantastic homemade vanilla extract and some vanilla chips, these are addictive, healing, love, fluffy bunny slippers and pink clouds all rolled into one bite. 

Oh and for the record, I don't know how many this makes.  My kids were over, they started eating them warm, before I realized it, and suddenly, there were so many gone, I couldn't tell how many there WERE!  I will say it made about

You will need:

1/2 cup butter, softened
1/2 cup vegetable shortening
2 eggs
2 tsp. vanilla
1 1/4 cup granulated sugar
2 3/4 cups flour
2 tsp. cream of tarter
1 tsp. baking soda
1/4 tsp. salt
10-12 oz. package vanilla chips

In a separate small bowl:
2 T sugar
2 tsp. cinnamon

Mix together to combine.  You will roll your dough balls in this!

Preheat your oven to 375 degrees F.  In a bowl combine, butter, shortening, eggs, vanilla and sugar until creamed together smoothly.  In a separate bowl, combine flour, cream of tarter, baking soda and salt.  Sift together into the wet mixture and mix just until combined.  Fold in vanilla chips.  Roll dough into balls, dip in the cinnamon sugar mixture and place on a parchment or silicone mat lined cookie sheet.  (can also use nonstick cooking spray)  Bake for 8-10 minutes.  I bake for 8 since I like very soft cookies.  Cook on a rack and consume, as many as possible as soon as possible. 

Enjoy!

Mini Cannoli Bites

It may or may not shock you to know I am not the biggest fan of the cannoli.  Not the traditional way anyway.  I am not a huge ricotta fan and sweetening it, doesn't feel any better to my taste buds!  HOWEVER, my husband IS and I wanted to make a little cheater version, simply because making homemade shells just wasn't in my days plan.  I think these turned out really good AND furthermore, I think they would be perfect for a party!  You have the sweet cream right inside an edible bowl.  Perfection.  No dirty dishes for this girl!

Now don't ask why because I can't explain but I would NOT use a mixer, hand held or a stand mixer to mix the ricotta cheese.  I don't know why, but when you just use a spoon, it doesn't become as thin.  We don't want cannoli sauce here.  When you use a mixer it changes things.  So please, just use a spoon or else, I can't guarantee you will be happy with the outcome.  Although even if it is a bit thin you ARE putting it into a pie crust bowl!  Right?

Enjoy these and make sure to only fill as many as you will need, and don't fill until just before serving! 

15 ounces ricotta cheese
3/4 cup powdered sugar
1 tsp. vanilla
mini chocolate chips

Combine all ingredients until smooth, refrigerate until ready to serve.

Pie Crust (I used premade or you can find my fab pie crust recipe here.
1/4 cup sugar
1 tbsp. cinnamon

Combine sugar and cinnamon until mixed and set aside.  Remove your pie crust and roll out.  Using a small glass or cookie cutter, cut out circles that are big enough to set down into mini muffin cups!  I would say a 2-3 inch in diameter cutter or glass will work.  One pie crust yielded 24 mini cups for me, so you will need 2 pie crusts to make an entire batch.  If you only want 24, half the ricotta mixture recipe. 

Preheat your oven to 425 F.  Spray your mini muffin tins with nonstick spray.  Taking your cinnamon sugar mixture, sprinkle your pie crust circles liberally and then take your circle push it down into one of your mini muffin cups careful not to stretch it a lot.  Just put it in and push it down, so you form a cup. Repeat with all of your circles.  Bake for 10 minutes and then let sit until cooled.  Remove cups carefully and fill with your ricotta cream using a spoon or pastry bag and sprinkle the top with mini chocolate chips.

These should not be filled until just before they are ready to be served!  If you fill your pastry bag it will make much quicker work of it and you can keep it cool before filling.  Just my 2 cents!

If you love cannoli, you will love these little bites of pure bliss!!

Apple Crumble Bread *WINNER ANNOUNCED BELOW*

Definitely one of my best recipes to date.  This bread is addictive, you are lucky it makes 2 loaves because one would be a complete joke! 

Seriously I took my moms zucchini bread recipe and I made a considerable amount of changes.  I am not good with bread recipes, so I tend to change up a handful of my basic recipes.  That is what I did with this one anyway and it is MAH-velous! 

As you will read in the recipe I chopped one apple and I grated the other.  In the photo you can see chunks of apple and that my friends, is like a lucky surprise!  The grated apple adds sweetness throughout and the chunks are just beautiful things!  The crumble on top makes this bread one step closer to heaven and you won't even need butter or anything on it.  I just was hungry for bread, like banana bread but not.  So I did apple and then wanted a crumble top and oh no, I drooled again.  Let's get this in your ovens!

You will need:

3 eggs
2 cups granulated sugar
2 large apples, peeled, 1 grated, and one chopped small
2 tsp. vanilla
1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
3 cups flour

Preheat your oven to 350 degrees F.  Spray 2 standard loaf pans with non stick cooking spray. 

In a large bowl or stand mixer bowl, combine eggs and sugar and let rip until it is completely combined.  Add in vanilla, baking powder, salt, baking soda, and cinnamon and mix until it is nice and smooth.  Now add in flour AND apples.  Mix again until combined.   Divide into 2 loaf pans.  Then make your crumble.

Crumble (lets be real, I doubled this)
3/4 cup flour
1 cup brown sugar
1/2 cup softened butter
1 tsp. cinnamon

Combine using a fork, until it is all mixed.  Divide between your two loaves of bread and then bake for approximately 50-60 minutes.  When a knife or toothpick poked into the middle comes out clean of wet batter, you are done!  Remove from the oven and let cook 20 minutes on a cooling rack.  Remove from loaf pan and dive in, both feet AND your head.  It is DELISH!

ENJOY!

 

GIVEAWAY!

CoyotieDesigns-WINNER

 

You have until 6pm CST on April 7th, 2014 to JOIN THIS SITE, and leave a comment for a chance to win 3 products from the "Foodthoughtsofachefwannabe: Recipe Inspired Candle Collection" by Old Glory Candle Company.  I have handpicked 3 items for one of you!  I will use random.org to choose a winner, after your membership and comment is verified! 

Chris's Old Fashioned French Toast

How many times have you heard, "Oh I make the best French toast", or "everyone always wants me to make French toast"?  The entire time you are thinking, "Yea, yea, yea, none of you have EVER had mine".  OK, well I am.  French toast has been one of my breakfast specialties for a long time. 

French toast is a lot of people's specialties.  I mean let's be honest here.  You add about anything you want for flavor and texture and all kinds of goodness.  Maybe I just use the secret correct measurements.  Think?  Yes, I am arrogant about mine, because it is mine.  If you are going to be arrogant about something at least be able to share it with others!

I make this for dinner, lunch, breakfast, brunch, after the bar closes, (jk) but you definitely could!  It is easy and seriously it is likely no secret, but I wanted to share even the easiest of recipes, because there are people out there, who have never made it.  I hope they pick my recipe to try for the first time!

This will make about 12 pieces of toast.  I use the Texas toast in a bread bag, not the frozen stuff. 

4 eggs
1/2 cup milk
1 tbsp. cinnamon
2 tsp vanilla extract
2 tbsp. butter

Whisk all ingredients very well.  Heat your griddle or skillet and melt in 1 tbsp. butter.  Dip bread into egg mixture, flipping it a couple of times and place into your skillet.  Fry on medium until golden brown and flip, frying again until golden brown.

Serve with butter, syrup, or powdered sugar.  Maybe some sweetened, whipped, heavy cream?  Oh YES!

Fried Apples in Sugar Cookie Cups

Recently one of my sisters (#5) tells me she is hungry for fried apples.  I have never made fried apples simply because although I actually DO eat apples raw, they are so soggy and mushy cooked.  Bleh!  However, I decided it would be a good idea to give them a try.  Exciting story huh?  I just didn't know how to serve them.  Then, it happened.   I was at the store a couple of days after, picking up apples and I see these double rolls of sugar cookie dough on clearance.  HELLO.  Fried apples in a sugar cookie bowl, instantly came to my mind.  Boo-yaahhh!

The kicker about this recipe is that now, I want to put EVERYTHING in a cookie bowl.  I am admittedly a little out of control.  But hey, I can think of worse things.  The surprise of the cinnamon chips in the bottom, the syrup created when frying the apples drizzle all over the top.  Get outta here........

Oh wait, DISCLAIMER, please don't ask me what apples to use.  I bought the ones that were the color of my favorite shade of lipstick.  That is how a real woman chooses her apples! Isn't it?

This will give you 12 cups!

2 rolls sugar cookie dough (yes I took store help on this one)
1/2-3/4 cup cinnamon chips

Preheat oven to recommended temp.  Slice 12 slices off of the cookie roll, and use each for 1 cup.  Using your fingers, press dough into the bottom and up the sides of your muffin tin.  When you have done them all, sprinkle a few cinnamon chips into the bottom.  It will be a little surprise in the bottom! Bake until they are JUST BEGINNING to get brown around the edges.  They might puff up in the center but they will fall again.  Mine took about 14 minutes.  You want them to be UNDER cooked a minute or 2 so they stay soft!  Let cool for 10 minutes and using a knife carefully pop them out of the pan. 

THEN..............

5-6 medium apples of your choice
2 tbsp. butter
3 tbsp. brown sugar
1/2 tsp cinnamon
1/4 tsp vanilla

Add all ingredients, EXCEPT vanilla into your cold skillet.  Stir to combine.  Turn on heat to medium-high and stir occasionally.  When it begins to bubble turn back to medium and let fry/cook for 3-5 minutes, stirring occasionally.  When the juices have started to thicken, turn off and add the vanilla.  Let cook for a couple of minutes before filling cups.  Serve immediately!

If you are making these ahead just keep the components separate and fill the cups before serving!

ENJOY!!

Cinnamon Sugar Roasted Almonds

Yes, they are.  Oh?  I thought I heard you say, "are these as good as they sound" and my reply of course was, "yes, they are". 

I have been on an almond kick.  Nuts in general.  So, if you aren't a nut lover, the next week or so might be difficult for you.  I had these back around the holidays and I am just now getting to recreate them, (2nd time is a charm for the record). 

I get so many ideas and recipe ideas when I try to recreate things I have eaten.  Even better when I make my own twisted up versions of things I have eaten.  Some of you all through anything in a crock pot, I add anything to pasta! HA!  I have a sister, #2 to be exact who I mentioned previously adds peas to every damn dish under the sun.  Worse yet is #5 who adds peppers and onions to every dang thing.  I have given up on helping these people.  We all know someone who is the one ingredient wonder, they add that baby to everything!  What does your one ingredient wonder add? 

My ingredient this month has been nuts.  What can ya do, we all go through phases right? 

Now you will need roasted almonds.  IF you do not buy or have access to already roasted almonds, just toss those babies on a baking sheet into a 325 oven for about 15 minutes. 
Wa-LA.  Got me?

These are a perfect "picky" food.  Game night, game day, party food, you name it, these are delish!

You will need
3 cups whole almonds
1 cup sugar
1/3 cup water
2 tsps. cinnamon

In a large skillet OFF of the heat, add sugar, water and cinnamon.  Whisk or stir until all ingredients are combined.  Add in your almonds and stir until they are well coated.  Now is where the patience comes in.  It took me 8 minutes on a med-med/high burner, constantly stirring to get these babies done.  The mixture will become very syrupy.  No worries, at some point, maybe 6 or 7 minutes in, there will be much less syrup, if any at all, and the almonds will almost look furry.  HA!  Who says that about their food?  At least we aren't cooking chicken, right?  Furry chicken?
Anyway, when this happens remove immediately from the heat.  Dump them out on a baking sheet, separate them well.  You know, ya gotta keep em' separated.  Let them cool completely, and then hit it.  Nosh on these babies until the cows come up. 

Enjoy friends!  I know we did!

Your "feeling nutty" Chefwannabe

Mexican Chocolate Macaroons

Please tell me I am not the only one who completely overbought supplies for Christmas baking.  It is like losing touch with reality or something.  So I have been scurrying around, with my leftover ingredients sitting out, just waiting to be blown over with a great idea.  This never happened.  Well it happened for a few other ingredients but not these almonds.  Don't get me wrong I would just eat them plain, and forget I ever wanted to use them for anything else but, I felt like I had to put them to better use than that!

I cam across this Mexican Chocolate Macaroon recipe in some little grocery story publication my mom had sent me.  It was the answer to my prayers.  You know, when in doubt, listen to your parents kind of a deal.  These turned out awesome but, I did change a few things.

You will need whole almonds since you need them for the center.  Or at least you are going to need enough whole almonds to fill the centers of your cookies, the rest will be processed so it won't matter for those. This recipe is supposed to make 3 dozen cookies, but I used a larger scoop and got 18.  I guess it depends on what you are using them for.

You will need:
1 cup milk chocolate chips (divided)
1 3/4 cups almonds (slivered, whole, sliced, etc)
1/3 cup WHOLE almonds
3/4 cup sugar
2 egg whites
1 tsp ground cinnamon
1 tsp vanilla

Preheat your oven to 400 degrees.  Line your cookie sheets with parchment or spray/grease.  Set aside.

Place 3/4 cup chocolate chips into a food processor, process until they are small chunks.  Add 1 3/4 cup almonds and sugar.  Process using the pulse button until the mixture is fine crumbs.  If you don't use pulse, you risk heating your processor to the point of melting the chocolate.   When the mixture is finely ground, add in egg whites, cinnamon and vanilla.  Process until it just come together to form a dough.  The dough will be sticky. 

Scoop your cookies to your desired size, or roll them into balls.  Place about 2 inches apart.  Press one whole almond in the middle of each cookie.  Bake 8-10 minutes.  I did mine twice as big as recommended and they were done at 8 minutes.  Let them cool on the cookie sheets.  When cooled, remove.

Melt remaining chocolate in a small Ziploc bag, and cut the TINIEST bit off the tip.  Drizzle cookies with the chocolate and let sit long enough to let the chocolate set up. 

These ROCK.  If you love almonds, or chocolate, you have met your perfect match.

Your "feeling like I need coffee with these babies" Chefwannabe

Salted Caramel Apple Cinnamon Rolls Smackdown!

So, one of my readers, Jenn, challenged me to some kinda of smack down.  Here is how it started...

Jenn made my Not Your Mom's Cinnamon Rolls, and loved them but was looking for a substitute for the milk for her child's health issues.  I suggested apple juice.   Hmm, now THAT put an idea in my head and I told her about it.  She said she was considering playing around with that idea as well and we both decided to make our own version!  I am going to share her recipe at the bottom and I already see something I am going to incorporate into MY recipe!  Thanks Jenn, it was fun!!

I have to make hers and she is going to make mine, we will get to that at some point!  As it turns out, we both did nearly the same thing without knowing it!  My husband thought of my twist, so let me thank him for that, because I know he is reading and after all, it was HIS idea! 

These are to die for.  No, I know I say that a lot, I mean DUH, what I am a supposed to say?  My food blows?!  HA!

You will be following my recipe for the above mentioned cinnamon rolls, and we are going to add a twist.  Are you ready?  I am!

For the Cinnamon Roll Dough you will need:
1 pkg dry active yeast
1 tsp sugar
1/4 cup water at 110-115 degrees
3/4 cup milk
1/4 cup granulated sugar
1 tsp vanilla extract
1 egg
1/2 tsp salt
5 tbsp melted butter
1 tsp ground cinnamon
4-4 1/2 cups flour

In a measuring cup place hot water and 1 tsp sugar.  Put a thermometer in it and if it is to hot, wait for it to cool to 110-115 degrees.  I know some people say they always kill the yeast so better to have it to hot and have to wait for it to cool a bit.  I do it like this and just wait for it to get to the temp I want!  When it gets to the correct temperature add in your packet of yeast, give it a tiny stir and remove thermometer.  Let sit 3-4 minutes.  It should get foamy on the top!

 

Now in a bowl or stand mixer  (using your dough hook) add in the egg, milk, melted butter, sugar and salt.  Mix until combined.  Now add in the yeast mixture, flour, cinnamon, and vanilla.  I might have slipped and added extra vanilla too!  I always do, you know that! HA!

 

Now once you get it all combined, by hand or machine, either knead it for 3-4 minutes until smooth, or let it go in the stand mixer the same amount of time, or until smooth. 

 

Turn the dough out into a buttered, or sprayed with non stick cooking spray, or oiled bowl.  Cover tightly with plastic wrap and sit in a warm, draft free place.  Sometimes I turn the oven on to preheat for baking and set the bowl on the stove top.  This could take an hour, or it could take 3 hours.  The warmer the area, the faster it will happen.  It should about double in size!

 

When it is doubled in size, take it out of the bowl unto a floured surface.  Roll the dough out into a rectangle shape.  It should be about...hmmm.....14-16 by about 10-12.  Never thought about it, just always did it!  What comes next is the filling and here is what you will need for that....

 

For the Caramel Apple Filling you will need:

1 1/2 cups brown sugar

1/2 cup VERY soft butter (can melt and use a pastry brush as well)

2 tbsp ground cinnamon

1 can apple pie filling (drain a little bit of the loose liquid off and leave chunks of apple in tact, you want this to have been refrigerated and cold)

 

Spread the butter over the dough, make sure to get it covered everywhere!  Sprinkle brown sugar evenly, then spread the apple pie filling on top, and then the cinnamon. 

 

Get your oven preheated to 350 degrees.

 

Starting at the bottom start rolling the dough, go from the bottom and work your way across so it is eventually all rolled up.  When you get to the end, pinch the seam together.  Now you could get up to about 14-16 out of this, but I get 12.  I like tall, substantial rolls.  So using a serrated knife, gently cut it in half and then go from there.  However many you want out of the roll, make it happen!  If you cut them thinner and get 14-16, make sure to take 5 minutes or so off of your bake time!

 

When they are cut, put them into a generously buttered 9x13 pan.  I fit 12 perfectly.  Get them situated and then cover them with a clean dish towel and let raise again, for approximately  1 hr.  If you have your oven on, and use my trick, it won't take that long. 

 

Bake for 30 minutes.  Remove them from the oven and let cool for 15 minutes.

For the Topping you will need:
1 cup caramel topping
1 recipe of cream cheese icing (can be found in above mentioned cinnamon roll recipe)
Course salt

After rolls have cooled, ice with cream cheese frosting.  Drizzle liberally with caramel topping and give each roll a tiny sprinking of salt on top!  Serve and lose yourself in the decadence!!

Your "my cinnamon roll life will never be the same" Chefwannabe

 

 

Here is Jenn's version!  I love the idea of cooking your own apples, WHICH I considered, but I was concerned they might not soften enough, I don't know, obviously they will when you cook them and then bake them and they are in small chunks.  So maybe I was lazy.  So what?!? ;)

 

These looks DIVINE and I am so glad you were able to change this up to meet dietary needs of you and your son!!  Thanks for inviting me to come up with this recipe with you!!

 

Caramel Praline Apple Sweet Rolls

 

 

Dough:

1 Tbsp yeast

1 cup warmed apple juice (I used Martinellie’s unfiltered apple juice)

2/3 cup granulated sugar

1 tsp vanilla

1 egg plus 2 egg yolks

½ tsp salt

½ cup butter, melted

4 – 4 ½ cups flour

In a microwave safe bowl, warm apple juice to 110⁰. Mix sugar into warmed juice, then add yeast and mix gently. Set juice/ yeast mix aside.

In a large mixing bowl, mix 3 ½ cups flour, salt, eggs, vanilla and melted butter. Once the juice/yeast mix starts to get all foamy on top, add to flour mixture. Stir around until well incorporated. Add more flour, ½ cup at a time until a nice dough forms and starts to clean the sides. Turn out on to a smooth floured surface. Add in flour as need to make the dough not sticky, but don’t add more than needed. Knead dough until it becomes smooth and springy. Place dough in a lightly oiled bowl, cover and let rise for 1 ½ to 2 hours or until doubled in size.

While dough is rising, make the apple filling.

Filling:

5 medium granny smith apples, peeled and rough chopped

6 Tablespoons butter

1 cup granulated sugar

1 ½ tsp cinnamon

½ tsp nutmeg

Good squeeze fresh lemon juice

2-4 Tbs softened butter

1/3 cup brown sugar

1 tsp cinnamon

Place first 6 filling ingredients into a medium saucepan. Cook on medium high, stirring occasionally. Bring to a boil for 2 minutes, and then reduce heat to medium low. Cook for 20 minutes, or until apples are tender, stirring occasionally. Remove from heat. Drain apples, reserving the liquid. Let apples come to room temperature.

Once dough has doubled, dump on to lightly floured smooth surface and roll to approximately 12” X 16” rectangle. The dough should be about 1/2” thick. Gently spread with softened butter. Sprinkle with brown sugar and cinnamon, then evenly spread the cooked apples. Carefully and tightly roll the long part of the dough and pinch the edges closed. Here I kind of smash and smush the dough log around to even it out and make sure it is the same length and thickness all along the roll, you want a nice even log. Then divide the log into the number of rolls you want. I cut 12 rolls, but I made them nice and thick. You could probably get 16+ with smaller rolls. Place all the cut rolls into the pan so the cinnamon/apple mixture is facing upwards. Cover and set aside while preparing the praline sauce.

Praline Sauce:

1 cup reserved apple liquid

1 cup brown sugar

¾ cup butter

1/3 cup heavy cream (I used all natural vanilla coffee creamer)

2 tsp vanilla

Bring first 4 ingredients to a boil, stirring constantly for 1 minute. Remove from heat and add vanilla. (It may splatter) Pour over resting rolls in pan. Recover pan and let rise for 1 hour. Place in preheated 350⁰ oven and cook for 25-30 minutes or until lightly browned.

When rolls are removed from oven to cool, start making the frosting.

Frosting:

4 oz. cream cheese, room temp

2 Tbs butter, room temp

1 tsp vanilla

1 ½ cup powdered sugar

½ cup VERY good vanilla ice cream

Beat cream cheese and butter on medium until smooth and creamy. Add in remaining ingredients and mix until smooth. Once cinnamon rolls have cooled to warm, spread or pipe frosting evenly over them and serve.

 

 

 

 

 

 

 

 

Cinna Swirl Cookies

Cinnamon. 

 

Again. 

I can't help it, I am going through a "phase" as I recall my mom saying from time to time in my life.  I am sure she is just thanking GOD it isn't another "fake black hair, that looks blue in the sun", phase.  I am also fairly sure, she is glad I am not going through another "refuses to shave her legs" phase. 

Anyway, it appears my phases are now food related.  HA.  Yea, I just looked in the mirror, definitely food related.  I have always loved cinnamon, more than chocolate and ALMOST more than caramel.  I have just been craving it lately and no, not for any specific reason.  (now I am thanking GOD). 

As many of you know who follow me on Facebook, I spent 10 days with my parents.  I was cleaning out my moms cupboards and as the family "box cake mix whore", I robbed her of all mixes she wasn't going to use!  Yes, yes I did.  While I was on a grocery store trip in my tiny hometown I found Hershey's Cinnamon Chips.  WHAT?  Why I haven't seen these in any other grocery store when I live in a city?!  I nabbed those babies and thought to myself, "self, make something really convenient and quick and delicious".  I have seen these kinds of cookies before.  However, as usual I just look at the picture and decide how I want to make it, I rarely look at any recipes.  They are like cinnamon rolls, only in cookie form.  ACK.  YUM!  So let's get into these delicious bites of heaven.  You might consider a double batch.  Consider yourself warned.  

1 pkg sugar cookie dough mix.  (you can make homemade if you like)
1 cup brown sugar
1 tsp cinnamon
1/2 cup cinnamon chips
1 cup powdered sugar
2 tbsp. milk

Preheat oven to temperature on your cookie mix package or recipe directions.  Prepare as directed.  On a piece of foil, wax paper, or parchment paper, roll out your cookie dough.  You want it about 1/4-1/2 inch thick.  Your choice really.  Roll it into a rectangle.  When you are done, sprinkle it with brown sugar, cinnamon and cinnamon chips.  Using the parchment to help you, roll it into a log.  Transfer to a cookie sheet and place into the freezer for 1 hour (more is better just get it firm enough to slice nicely)  Cut into approximately 1/2 inch slices.  There is no need to get obsessive about this, just go with what looks good to you.  Place on a greased cookie sheet and bake according to package directions on the cookie.  Let cool 5 minutes on the cookie sheet before removing.  You will yield about 18-20 cookies.  OK, at least I did!

I packed a plate of these for my husband to take to his officers.  He forgot it.  (sorry guys).  I was secretly thrilled because these are the bomb diggity.  Yea, yea I said it.  They are!

Your "cinnamon sounds like Simmerman" Chefwannabe

Cinnamon Scones with Cinnamon Honey Butter....

to slather ALL OVER these MOIST babies!!

Ever had a scone that wasn't a crumbly dry mess?  You know, when you have to swig your coffee, tea, or anything you can reach for in an emergency just to get it down the hatch?  Me either.  Until now.

I was asking about scones on my Facebook page.  I was interested in knowing if people were really into them or not.  I had personally never made them at home, but it seemed it was time to actually give it a go.  I was offered a recipe by a dear reader, Cathy Pepin, owner of Casa Chocolate Bed and Breakfast.  (check her out).  She said her guests at the bread and breakfast love her scones, and so I adapted my recipe from hers.  You know, I always have to experiment.   I made hers exactly as the recipe called for the first time, they were good, but I made them to thin, and they looked like bleh.  I was bound to try again!!!

You can see below who enjoyed most of them....*insert oohh's and awww's here, because I know Everybody loves chocolate!*

Anyway, I wanted a little different taste so I added a few things, but kept that same basic recipe.  I also wanted mine a bit sweeter.  With all that being said, I went for it, and, HALLOOOO perfect scones!

These are moist, and if you don't like moist scones, well, you must be nuts! These are fabulous and I included a bonus, of cinnamon honey butter.  I mean do I even need to explain how good THAT makes them?  Let's get the party started, shall we?

Cinnamon Scones
2 cups flour
1/2 cup brown sugar
1 tbsp. baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup (1 stick) butter, cubed and frozen
1/3 cup heavy cream
2 eggs

For Garnish
2 tbsp. honey
1 tbsp. water
2 tbsp. cinnamon sugar

Preheat your oven to 400 degrees F.
You can do this by hand, in a food processor or in your stand mixer.  I did my food processor the first time, and my stand mixer the second time. (I prefer the mixer)  Take your heavy cream and eggs and whisk together in a small bowl, set aside.   In your mixer bowl combine flour, brown sugar, baking powder, baking soda, and cinnamon.  Let mix completely.  Add in frozen (or at the least VERY cold) butter and let mix until your butter is about the size of peas.  I had some that were a bit bigger, but hey, it all works.  I liked being able to still see bits of butter when I had them on the pan ready to bake. Anyway, when this happens, slowly add in your cream/egg mixture while your mixer is on low.  Mix JUST UNTIL COMBINED.  The less you work with the dough the better.  Just make sure all of the dry ingredients have been soaked up by the liquid.  If there happens to be some left in the bottom when you go to turn it out just knead it in a tiny bit.  Turn out onto a clean counter and press out into a circle, about 8 or so inches across.  You want the dough to be about an inch or more high.  There is no need to be meticulous here.  Cut into 9 triangles (like a pizza), place on a cookie sheet sprayed with nonstick spray and back 10-12 minutes. 

When they are done, mix honey and water and stir.  No need for perfection this mixture will just sweeten the top and help the cinnamon sugar stay put!  Brush on the tops of the baked scones and then sprinkle cinnamon sugar on top!

Let cool for 5 minutes before removing from the pan.  Now for the good part!!

Cinnamon Honey Butter
1 stick (1/2 cup butter) that has been softened
1 tsp cinnamon
2 tsp honey

Combine in a small bowl until all ingredients are mixed up.  Serve with scones and refrigerate unused portions!


Enjoy these anytime, they are faaaaantastic!

Your "1st time Sconer" Chefwannabe