Cinnamon Sugar Pull-Apart Bread

Stop what you are doing right now.  Seriously stop. Find the ingreadiants for the bread in your house and make it right this minute.  I am serious.  This bread is so good. It tastes that good.  In fact I think that this bread is better than monkey bread and it is soooo much easier to make.  My family and I highly recommend it.  So if you know what is good for you, you will make this bread right now.  You and your family can thank me later.   

Cinnamon Sugar Pull-Apart Bread

Makes: one 9×5x3-inch loaf

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9×5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

Baked Bakery Cowboy Cookies

I received the two baked bakery cookbooks for Christmas and I am loving them!  Everything I make out of these cookbooks turns out beautifully.  My family has also been enjoying the fruits of my labour.  These cookies are wonderful and moist, just be very careful not to overbake them because then they become hard and not nearly as tasty.  Enjoy!

Cowboy Cookies

from Baked Explorations

makes about 36

1 3/4 c. all-purpose flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

2 c. rolled oats

14 T. (1 3/4 sticks) unsalted butter, cool but not cold, cut in 1" cubes

3/4 c. granulated sugar

1 c. firmly packed dark brown sugar

1 egg

1 egg yolk

1 t. vanilla extract

2 c. semi-sweet chocolate chunks (about 12 oz.)

3/4 c. thin salty pretzels, broken into tiny pieces, but not crushed into dust

In medium bowl, whisk together flour, baking soda, baking powder and salt. Add oats and stir to combine.

In bowl of standing mixer fitted with paddle attachment, beat butter and sugars together until smooth and creamy. Add egg and yolk, beating until mixture looks light and fluffy. Scrape down sides and bottom of bowl, add vanilla and beat 5 seconds. Dissolve espresso powder in 1/4 cup hot water and add it to bowl, mixing until combined.

Add half of dry ingredients and mix 15 seconds. Add remaining dry ingredients and beat until just incorporated. Scrape down sides and bottom of bowl and fold in chocolate chunks and 1/2 cup of pretzel pieces.

Cover bowl tightly and refrigerate dough at least four hours.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Use a small ice cream scoop to scoop out dough in 2 tablespoon-size balls and place dough onto sheet about 1 inch apart. Sprinkle rest of pretzels over dough balls. Use palm of your hand to press dough down slightly; don't smash the cookie--you just want to slightly flatten the ball and push pretzels into dough.

Bake for 11 to 13 minutes, rotating pans halfway through the baking time, until edges of cookies are golden brown or just start to darken.

Set pan on wire rack for 10 minutes to cool. Use a spatula to transfer cookies to rack to cool completely. They can be stored in an airtight container for up to 3 days.

Stuffed Potatoes Two Ways

My sister is home from India visiting.  In her honour I had her over for supper the other night and I prepared stuffed potatoes two ways.  I made regular stuffed potatoes and sweet potatoe stuffed potaotes.  They were both really tasty and as a special compliment she told that she would have to go home and made these for my parents for supper one night.   Best of all they were easy to make.  Try them tonight.

Stuffed Baked Potatoes

Ingredients

• 6 baker potatoes
• 6 slices of crispy bacon
• 1 cup of cheddar cheese, crumbled
• Salt and pepper

Directions

1. Bake potatoes at 400 degrees for 45 minutes or until tender when pierced with a fork. Let cool.
2. Slice the top, lengthwise, off of each potato and scoop out the flesh. Add crumbled cheese, crumbled bacon, salt and pepper. Mash well and then stuff back into potato shells.
3. Place on a baking sheet and bake for 20 minutes, or until cheese is melted and potatoes are heated through.

Stuffed Sweet Potato

Sweet Potato, cooked

Salt, Pepper, Nutmeg

Butter

2 BBQ Chicken Breasts Shredded

Cranberry Sauce

Cheddar Cheese, shredded

1. Bake sweet potato for 45 minutes until tender. Let cool before cutting. Lay the potato down longways and cut the top piece of skin off and start to mash the potato with a fork. Add butter, salt, pepper, and a pinch of nutmeg and mash until the potato is creamy. Try not to break apart the skin.

2. Shred a cooked chicken breast with a fork and add to a hot saute pan. When hot add cranberry sauce. I added about 2 TBS of sauce for one shredded chicken breast.

3. Mash down the potato to make room for this chicken. Add cheese on top and either bake for 10 minutes, or broil for 5 minutes.

4. Enjoy!

Stuffed Apples

I was so excited when I saw this recipe.  I just knew that my family would like it and eat it without complaining.  Unfortunately I was once again mistaken.  However I did detect the problem.  I am ashamed to admit that I used old apples.  I had some kicking around that needed to be used up.  This was not a good plan, because this did NOT bake well.  So while my family enjoyed the stuffing the actual apple was a bit of a flop.  However I think I will try it again with new apples.


Stuffed Apples

Ingredients:
1 pound ground beef
8 apples (sweet/sour)
2 medium onions
1 1/s tsp salt
1/2 tsp onion powder
1 heaping tsp paprika powder
1/4 heaping tsp taco seasoning
1 tomato (or 1 tsp tomato paste)
1/4 cup chicken broth
1 tsp curry powder
1/4 tsp cayenne
worcestershire sauce
cheese
Directions:
1.  Preheat your oven to 350.
2.  Chop one of the onions.
3.  Grab a bowl and combine 1 1/2 tsp salt with 1 heaping tsp sweet paprika, 1 tsp curry powder, 1/2 tsp onion powder, 1/4 tsp cayenne and a heaping 1/4 tsp taco seasoning.
4.  Grate 1 large, or 2 medium, garlic cloves.
5.  Cook the meat until brown and drain the fat.  Once it starts to brown, lower the heat and add the onions and garlic. Cook until the onions are slightly translucent.  Add I tsp tomato paste and a dash of  Worcestershire sauce.
6.  Now add the spice mix we’ve created earlier and 1/4 cup chicken broth. Just let it softly simmer until most of the liquid has evaporated.
7.  Peel your apples and scoop out the flesh.
Get your apples out of their pretty coats, slice their tops off and scoop out the flesh. I’m sure there are easier ways to do this than spooning it out with a dessert spoon, I just can’t think of one right now.
8.  Lightly grease an oven dish. Fill your apples with meat and onion mixture!
9.  Put them in a preheated oven for 20 to 25 minutes. Garnish with some freshly chopped chives or parsley and dig in.

Sweet Potatoe Biscuits

When I read this post the original poster rated this biscuits as man catching sweet potato biscuits since I already have a man (I actually have one very big man and three small ones), I am going to call these "Man keeping Sweet Potato Biscuits.  In my humble opinion these were really good.  They were light and flaky and buttery.  In fact I had to hide them so I would forget about them and not eat the whole pan.  So if you want a man or want to keep your man happy make these, he will thank you!

Makes: 6-8 biscuits
Ingredients:
1 3/4-pound red-skinned sweet potato (yam), peeled, cut into 1/2-inch cubes
1 3/4 cups all purpose flour
1 tablespoon (packed) dark brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
Pinch of cayenne pepper
8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted
1/3 cup chilled buttermilk
Preparation:
1. Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, and mash.
2. Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.
3. Whisk flour, sugar, baking powder, salt, baking soda, and cayenne pepper in a large bowl. Add cubed butter to flour mixture; toss to coat and rub in with fingertips until mixture resembles coarse meal.
4. Whisk 3/4 cup mashed sweet potatoes and buttermilk in a medium bowl. Add to flour mixture; toss with fork.
5. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 1 1/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits (do not reuse scraps more than once).

6. Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 22 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Serve immediately.

Fruity Pulled Chicken

My sister turned 30 this year and we celebrated her birthday at my house last night.  I made this fruity pulled chicken because frankly it was easy.  I needed something that I could throw in the slow cooker and not worry about all day but that would still taste good.  This chicken hit the spot.  It was both easy and delicious.  If you need a quick yet good tasting supper try it.  

Fruity Pulled Chicken
Ingredients:
2 lb boneless skinless chicken thighs
1/4 cup chili sauce (like Heinz)
1/4 cup balsamic vinegar
4 oz orange jam
3/4 cup pineapple juice
2 tablespoons apple juice
1 chipolte pepper in adobo
1 1/2 teaspoon mesquite liquid smoke
1 shallot, thinly sliced
3 cloves garlic, thinly sliced
salt
freshly ground pepper

Directions:

Slow Cooker:
Add all ingredients to a 2 quart slow cooker slow cooker. Cook on low for 4-5 hrs 

Non-Slow Cooker:
Bring all ingredients to a boil in a dutch oven, reduce heat and simmer for about 1 hr.

When done, meat should shred easily. Remove from the pot. Shred. Mash the contents remaining in the pan if desired. Return the chicken to the pan. Toss to evenly coat with sauce. Serve on rolls.

Spaghetti Pie

I decided to make this spaghetti pie last night for supper because I needed something portable to take to me sons' hockey practice (I have three kids who all have hockey on Wednesday night).   I thought this would be a great portable meal.  I was so excited about this pie and I was a little disappointed.  It did not turn out at all the way I was expecting it to.  First of all I did not use enough  oil and it stuck to the pan and then the taste left a little to be desired.  It probably has something to do with that substandard marinara sauce that I used.  Let me know if you have better results. 

Spaghetti Pie

Ingredients:
10 oz spaghetti
7 oz cheese
2 tbsp breadcrumbs
1 tbsp Parmesan
1 tbsp parsley
1 tsp basil
pepper
1 1/2 cups leftover marinara sauce from 30 minute spaghetti and meatballs
cayenne

Directions:

1.  Boil your spaghetti according to the instructions on your package. I like mine a little al dente, so I cook them for 7 to 8 minutes. Don’t forget to adequately salt the water!
2.  Grate or chop your cheese into small pieces. 
3.  Lightly oil your bundt pan, and sprinkle 2 tbsp breadcrumbs on the bottom.
4.  Break 4 eggs over a bowl. Use room temperature eggs.
5.  Add 1 tsp salt, 4 tbsp milk, a good pinch of cayenne, 1 tbsp Parmesan and 1 tsp dried basil (or oregano) and the marinara sauce to the eggs.

6.  Start whisking! Add the grated (or chopped) cheese to the egg mixture.
7.  Drain the pasta and rinse it with cold water.
8.  Simply combine the pasta and vegetables. Transfer them to the bundt pan and make sure you distribute the vegetables evenly.

9.  The trick is to turn on the oven after you’ve placed the bundt pan in the center of it. Don’t preheat your oven. Give the pie 30 minutes at 400F (200C). Let the pie cool off in the oven for about 15 to 30 minutes before taking it out.