Apple Cinnabon Bread

Cinnamon rolls made into bread loaves...what could possibly be better? I'll just say one thing about this delectable bread. I made two loaves. I told myself...I'll just have one piece. I ate 3/4 of an entire loaf. John ate the other 1/4. An entire loaf gone with one half hour of it exiting the oven. :) I had to force myself to wrap up the second loaf and freeze it for my parents to enjoy next weekend. Soft, gooey, irresistible. 

Mix 2 cups flour and one package rapid rise yeast in a medium bowl.

In a saucepan heat 1 cup milk, 3 T sugar, 3 T butter, and 3/4 t salt until warm, not hot.

Add milk mixture to flour mixture, along with two eggs and 1 1/2 cups apples, peeled and chopped. Stir and stir for at least 3 minutes. 

Add the rest of the flour, approx 3 more cups, and knead of a floured surface for 6 minutes.

Cover and let rise for one hour.

Divide dough and let rest for 10 minutes.

 Meanwhile, make filling by mixing together 1 cup shredded apple, 3/4 c brown sugar, 1 T cinnamon, 2 t lemon juice. Roll out into a rectangle shape. Spread 1 T butter on each rectangle and split the filling between the two.

Roll the short ends toward the center so they meet at the middle.

Place each loaf in a greased loaf pan. 

Spread egg wash (1 egg white plus 1 T water) over the dough and sprinkle with coarse sugar.

Cover and let rise for another 30 min.

Bake at 375 for 35-40 minutes.

Sweet, crisp crust with a soft, light bread and a gooey and delicious middle. yum.

Who says end pieces are the worst?

Recipe

adapted from http://www.food.com/recipe/cinnamon-swirled-apple-bread-165164

5-5 1/2 cups bread flour

1 package rapid rise yeast

1 cup whole milk

3 Tbsp granulated sugar

3 Tbsp butter

3/4 tsp. salt

2 eggs

1 1/2 apples, peeled and chopped

1 cup shredded apples

3/4 cup brown sugar

1 Tbsp cinnamon 

2 Tbsp butter

1 egg white

1 Tbsp water

coarse sugar

Mix 2 cups flour with package of yeast. Heat milk, butter, sugar, and salt until warm but not hot. Add milk mixture to flour mixture along with 2 eggs and 1 1/2 cups chopped apples. Stir for at least 3 minutes. Add the rest of the flour, approx. 3 more cups and knead dough on a floured surface for 6 minutes. Cover and let rise 1 hour.

Separate dough and let rest 10 minutes. Make the filling by mixing together shredded apples, brown sugar, cinnamon, and lemon juice. 

Roll dough out into two rectangle shapes. Spread with 1 T butter each and divide the filling between the two. Roll the shorter end together, meeting at the middle. 

Place in a greased loaf pan. Brush with egg wash (1 egg white plus 1 Tbsp water) and sprinkle with coarse sugar. 

Bake at 375 for 35-40 minutes. 

Chocolate Chip Scones

In my mind scones used to equal dense British tea biscuits. But, on a whim, I decided to give a new scone recipe a try. How could a recipe with heavy cream turn out dry? I was not disappointed. These scones turned out beautifully, fluffy and moist on the inside with nuggets of chocolate to sweeten it up a bit. 

Begin by combining flour, sugar, baking powder, and salt. 

Cut in cold butter until you have a crumbly mixture. Freeze for five minutes. Add 3/4 cup plus 2 T heavy cream and chocolate chunks until everything is just moistened.

Press into a pie pan. Cut into 8 wedges.

Place on a lightly greased baking sheet. Brush each scone with remaining cream until moistened. Sprinkle with some course sugar.

Bake at 450 degrees for 13 to 15 minutes or until top is golden brown.

Chocolate Scone Recipe

adapted from Food Everyday 

2 cups all-purpose flour

1/3 cup sugar

1 T baking powder 1/2 t salt

1/2 cup cold butter

1 cup heavy whipping cream (divided)

6 oz chocolate chunks

course sugar for sprinkling

Preheat oven to 450 degrees.

 Combine first four ingredients. Cut in butter until the mixture is crumbly. Freeze for 5 minutes.

 Add 3/4 cup plus 2 T cream until moistened. Add chocolate chips.

 Press into pie pan and cut into 8 wedges. Placed on a lightly greased baking sheet. Brush with remaining cream and sprinkle with course sugar. 

Bake at 450 for 13-15 minutes. Serve warm or cool with tea or coffee!

Oatmeal Strawberry Cake with a Lemon Glaze

I guess I'm on a fruity dessert kick, which is fine by me. I had left over lemons and a bunch of plump, juicy strawberries, so I created a dessert. And like most desserts I create, I combine a bunch of my favorite ingredients and try to get them to work together, enhance each other. Sometimes it's a complete disaster. My mom would always be nervous when her middle school aged daughter was 'creating' something in the kitchen. but I think I've reached an age where I understand what works a little better. 

Start by pureeing strawberries with a little whole milk.

Set aside the strawberries and cream. Try not to drink, although it would make a perfect smoothie.

Ok. Cream butter and sugar. Add egg, vanilla, yogurt, vanilla, and whole milk. In a separate bowl, combine flour, oats, baking powder and salt. Slowly stir flour mixture to  liquid mixture. Stir in sliced strawberries, not pureed.

Spread onto a greased 13x9x2 in baking pan.

Spoon strawberry puree evenly over the top.

Sprinkle with some sugar. I used some raw cane sugar.

Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.

While the cake is baking, slice some lemons for the lemon glaze. 

 Whisk 3 T fresh lemon juice with 1 cup powdered sugar. I like my glaze super lemony so the ratio will depend on your taste buds.

Once the cake has cooled, pour lemon glaze over the top and sides. Don't skimp. The more glaze, the moister the cake, the happier the guests!!

For more of a lemony kick, sprinkle the whole cake with some freshly grated lemon zest.

Recipe

1 1/2 flour

1 cup oats

1 1/2 t baking powder

1/2 t salt

1/2 cup butter

1 cup sugar

2 eggs

1/2 c yogurt

1.2 t vanilla

1/2 cup milk

1 cup sliced strawberries

3/2 c. strawberry puree

Sugar for sprinkling

Lemon glaze

3 T freshly squeezed lemon juice

1 cup powdered sugar.

lemon zest

Directions

1- In a medium bowl, combine flour, oats, baking powder, and salt. Set aside.

2- With an electronic mixer, cream butter and sugar. Add eggs vanilla, and milk. 

3- Stir in flour mixture and sliced strawberries until moistened. 

4- Spread onto a greased 13x9x2 baking pan.

Spoon the strawberry puree over batter.

Sprinkle with sugar.

Bake at 350 for 30 min.

5- Once the cake is cooled, spoon the lemon glaze over the top and sides. Sprinkle cake with lemon zest.