Tag-Archive for ◊ breakfast ◊

09 Sep 2019 Sweet and Cinnamon-y Apple Bread
Sweet and Cinnamon-y Apple Bread

Bread baking is my Everest, meaning I haven’t conquered it yet.  I’m not even at base camp so the bread recipes that appeal to me are easy and pretty much foolproof.  Here’s one of them! The recipe is easy. I see you shaking your head. Is it because you’ve already noticed the 22 steps?  Granted, that seems like a lot, but there are 22 only because I broke each step down into tiny increments. You can do this, and you can have a loaf of Sweet Apple Bread ready to eat in about two hours. For a fancy, fruit filled yeasted bread, that’s a pretty quick turnaround time! The two hours in not all hands-on work ether, that time includes two periods of rest for the dough to rise, plus the baking time! The resulting product is delicious and impressive. Around here the aroma of this bread baking reliably gets sleepyheads out of bed and ready to face the day with a smile on their faces!

The bread is not burned! Darned filter!
I bake better than the I take pictures.

I didn’t create this recipe; I am not nearly that smart. I found it in Better Homes and Garden…Fall Baking.  At the same time my daughter found it in……  Then I googled it, and the recipe is all over the Internet, so I don’t know who or where it first came from, but it’s a good one, a keeper, and almost infallible.  Although…I did have it fail once. I didn’t measure the apples.  I wanted more apples and more apples, so I probably ended up with double the apples and one soggy, flat, never did bake loaf, so don’t do that! Measure the apples! I have made this bread with both cinnamon and Apple Pie Spice. I prefer it with Apple Pie Spice. If you can’t find it at your local grocery store, order it from Penzy’s Spices.

My daughter’s first loaf of Sweet and Cinnamon-y Apple Bread

While looking for this recipe on line, my daughter came across an almost identical recipe made with pumpkin. Unbeknownst to each other, we both made it, on the same afternoon, and we both thought it needed some upgrading, so we’ll work on that. Look for an enhanced pumpkin bread soon but until then, make this, it’s a winner.

Sweet and Cinnamon-y Apple Loaf

For Dough

  • 3/4 cup milk
  • 1 package (2 ½ teaspoons) active dry yeast
  • 1 egg, lightly beaten
  • 1/4 cup butter, melted
  • 2 tablespoons sugar (divided use)
  • 1/2 teaspoon salt
  • 3 cups (375 grams) all-purpose flour

For Filling

  • 1/4 cup melted or very, very soft butter
  • 1 tsp. sugar
  • 1-1/2 cups peeled and finely chopped Granny Smith apple (usually one very large apple)
  • 3/4 cup (75 grams) packed brown sugar
  • 2 teaspoons Apple Pie Spice or Cinnamon

For Icing

  • 2 ounces cream cheese, softened (optional)
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 to 2 tablespoons milk
  1. In the microwave, heat milk until just until lukewarm, approx. 105°F to 115°F, about 30-60 seconds, (depending on the wattage of the microwave).
  2. Combine warm milk, yeast, and ½ tsp of sugar in small bowl. Stir until yeast is dissolved. Let stand 5 minutes.
  3. In bowl of electric mixer combine egg, 1/4 cup melted butter, the rest of the granulated sugar, and salt. Beat for 30 seconds.
  4. Add yeast mixture to egg/butter mixture. Beat with mixer on medium until combined.
  5. Add half the flour to mixture in bowl. Beat on low 30 seconds, scraping bowl as needed, then beat for 3 minutes on medium.
  6. Stir in remaining flour. Beat for another 2 minutes or so.
  7. Shape dough into ball (dough will not be smooth).
  8. Place dough in greased bowl; turn once to completely grease surface of dough.

Note: To make ahead: prepare as directed up to this step. Do not let dough rise. Cover bowl and refrigerate for up to 24 hours.

  • Cover the dough with greased plastic wrap and let rise in warm place until nearly double in size 45 to 60 minutes (longer if dough has been refrigerated).
  • Grease 9×5-inch loaf pan, or line with parchment paper.

Note: Here comes the tricky part but it just sounds as if it’s tricky. Don’t stress it at all. The measurements are just approximate. Even the number of slices in the stacks are approximate. Eyeball everything! Have fun with it. Do.Not.Stress! This is a free-form bread. You can’t make a mistake. Go for it!

  1. Turn dough out onto lightly floured surface. Roll dough into 20×12-inch rectangle (approximately, jagged edges are no problem).
  2. Brush dough with 1/4 cup melted or very soft butter then sprinkle with 1 tsp. white sugar.
  3. In a small bowl, combine chopped apples, brown sugar, and apple pie spice or cinnamon. Sprinkle this mixture equidistantly over the dough.
  4. Cut the dough rectangle in half lengthwise to make two 20×6-inch strips (approximately)
  5. Cut each strip vertically into five 6×4-inch strips.
  6. Carefully make 2 stacks of 5 strips each. Cut each stack lengthwise into three 4×2-inch pieces.
  7. Now lift the stacks, and loosely stagger stacks in pan, cut sides up. You’ll have to push and pull to make all stacks fit. This is not a problem.  Lightly push down on dough to fill corners and level the top of the loaf.
  8. Cover loaf with greased plastic wrap and let rise in warm place until nearly double in size (40 to 45 minutes).
  9. Preheat oven to 350°F. Bake loaf for about 45 minutes or until golden brown and an instant-read thermometer inserted near center registers 200°F.
  10. Cool in pan 10 minutes.
  11. In a medium mixer bowl combine ingredients for icing: room temperature cream cheese, powdered sugar, and vanilla. Beat on medium speed until smooth. Beat in enough milk to make a glaze of drizzling consistency. (NOTE: I usually make the icing without the cream cheese)
  12. Remove loaf from pan and drizzle with icing. Cool at least 20 minutes more before eating (but bread will keep well for a few days).

Thanks for stopping by my kitchen today. Happy baking!

25 Jun 2019 Raspberry-Ricotta Snack Cake

This cake is simply delicious, light and moist, unassuming and satisfying. It’s good for breakfast, it’s good for a light dessert, and it’s good for an afternoon tea or snack. It’s good for company, it’s good for a family treat, and it’s good for just honoring the fact that you are alive, it’s Summer, and having something completely homemade with fresh fruit is the right thing to do.

The original recipe is from Epicurious, which called for using frozen berries. I’ve only ever made this with fresh raspberries, so that is reflected in the recipe below. Others have made this cake with blackberries, blueberries, pitted and halved cherries, diced mango, and *gasp* chocolate chips.

Not being a ricotta lover, I wouldn’t have made this cake if weren’t made for me at a Cookbook Club retreat a few years ago. I loved it, the ricotta wasn’t overwhelming and is important to the character of this cake. The ricotta keeps the cake moist and light, and allows it to stay moist for two days or more.

If there are any leftover slices, wrap and freeze for an on-demand treat later on.

1 1/2 cups all-purpose flour (188 grams)

1 cup sugar (198 grams)

2 teaspoons baking powder

1 teaspoon salt

3 large eggs

15 oz carton ricotta

1 teaspoon vanilla extract

1/2 cup (1 stick) unsalted butter, melted

1 cup raspberries (6 oz carton) divided use (can substitute blueberries, cherries, blackberries, small chunks of mango, or even, *gasp*, chocolate chips) Ok to add a few extra berries on top of batter.

Zest of 1 small lemon (OK to sub lime or orange zest)

Approx. 1 teaspoon white sugar, vanilla sugar, coarse sugar, or raw sugar, optional

  1. Preheat oven to 350°.
  2. Line a 9″-diameter cake pan with parchment paper and lightly coat with nonstick spray.
  3. Whisk flour, sugar, baking powder, and salt in a large bowl and set aside.
  4. With an electric mixer, whisk eggs, ricotta, and vanilla in a medium bowl until smooth.
  5. Stir in dry ingredients, whisk just until blended.
  6. Stir in butter just until combined.
  7. By hand, fold 3/4 cup raspberries (or other fruit), taking care not to crush berries.
  8. Fold in zest.
  9. Pour batter into prepared pan and scatter remaining 1/4 cup raspberries (or other fruit) over top (OK to add more berries to make a pleasing design on top.)
  10. Sprinkle a small amount of sugar, vanilla sugar, or raw sugar on top of cake.
  11. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before unmolding.
  12. If desired, sprinkle with powdered sugar before serving.

Do ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.

20 Dec 2014 Minty Malty Hot Chocolate

You HAVE to try this!  It’s delicious, and it’s mild and smooth and warm and comforting, and sooooo Christmassy!.  I don’t know about you, but I don’t like bitter hot chocolate (Starbucks!), and I don’t like hot chocolate that is so strong I can hardly finish it (Starbucks!), or so rich I feel sick after drinking it (Paris!).  This hot chocolate is perfect. Mild. Creamy. Totally Yummy. Totally Christmassy.  Serve it with a candy cane stirrer or crushed candy canes sprinkled on top of the whipped cream. I served it at my Christmas party and it was a big hit.

Make it to watch your favorite Christmas movie with, or to read your favorite Christmas book with, or to just sit under the Christmas tree and watch the lights.  Make it for after a long walk in the snow (or, in California, in the rain), or for the Christmas Carolers (there’s so few of them now). Or to celebrate having finished all your Christmas shopping. Or make it for Santa and leave it out with the cookies–with testers for the whole family, of course. Make it for Christmas morning, to open the presents with, or make it for Christmas night to end the day with.  Just make it.  You’ll love it.

There is a problem though, finding Chocolate Malted Milk Powder.  I had to order it from Amazon.  The first time I made it, I made it with Vanilla Malted Milk Powder though, which is easily found in any grocery store, then I added cocoa powder and sugar to taste. It was great! (I used 1/2 cup Vanilla Malted Powder…, and just kept adding equal amounts of cocoa powder and sugar until it tasted right.)

The original recipe starts with a gallon of milk, and leftovers do keep well in refrigerator and warm up well in the microwave, but if you want to make half a recipe, I have written the recipe with easy to half measurements. If you are making for a party, mix everything on top of stove, then pour into a crockpot to keep warm.

Trust me!  This is delicious.  Let me know how you like it.

Minty Malty Hot Chocolate

  • 1 gallon whole milk
  • 1 11 oz pkg (about 20-22) chocolate-covered cream filled mint patties (Mini York Peppermint Patties)
  • 1 ½ cups chocolate malted milk powder* (order from Amazon)
  • 1 tablespoon vanilla
  • Whipped cream, marshmallows, mini candy canes or crushed peppermints topping (optional)

Combine all ingredients in a pan on top of the stove, stir  until mint patties melt.  Stir occasionally, and watch like a hawk. Once milk gets hot enough to boil over, there’s no stopping it.  Just gently heat the milk and melt the mint  patties. (Can be made a few days in advance.) Beat to combine well.  Serve from pan, or place in crock pot to keep warm up.  (Can keep in crockpot for at least 2 hours.) Top with whipped cream, marshmallows, mini candy canes or some crushed up peppermints…, or serve “as is”.

*Or sub ½ cup vanilla malted milk powder and enough cocoa powder and chocolate to taste. I did this once, delicious, but don’t remember the quantities…, just a bit of this and a bit of that. Then a bit more of this, a bit more… Until it tastes delicious!

Thanks for stopping by my kitchen today,

20 Jul 2014 Toasted Coconut Waffles
coconut-waffle01 They taste like a tropical vacation!  I liked them with butter and apricot jam.  My kids were hollering for pineapple, mango, and some toasted nuts but I gave them what I had on hand, maple syrup and whipped cream (poor, poor deprived children). I cut this recipe out of a Bon Appetit magazine in December, 2013 but didn’t make them until July 2014. I’m glad I don’t clear my refrigerator of assorted clippings and notes and pictures all that often, and I am glad I saved this recipe for seven months! The note above the recipe states the recipe is from Elmwood Cafe in Berkeley.  I wonder what they serve them with… You’ll need some coconut oil for this recipe.  I don’t think it affects the taste much, but I think it adds to the delightful crunch.  I did make one change to the recipe, I reduced the amount of toasted coconut. Only ¾ cup of toasted coconut is incorporated into the batter, but the recipe stated to toast 1 ½ cups, using the extra ¾  to sprinkle on top of the cooked waffles, that’s way too much coconut for sprinkling, an extra ¼ cup will do you. I toasted the coconut and mixed up the dry ingredients before I went to bed, which made Sunday morning a bit easier.  I just had to stir in the eggs, milk, and coconut oil and heat up the waffle iron. The batter made 7 large, round waffles (which leaves some for us to throw in the toaster tomorrow morning). Word of advice, if you like waffles, and want to enjoy them on a regular basis, get two waffle irons.  The horrible thing about waffles is that it’s hard to get everyone a hot waffle at the same time.  Two waffles irons solves this problem–unless you have a really large family and need three waffle irons… It goes without saying that you have to like coconut (and the Hawaiian mojo) to like these waffles. But who doesn’t like coconut…, or Hawaii!? Toasted Coconut Waffles, take me awayyyyy. . . .

BTW, my notoriously picky 5 year old grandson, who at last count eats only 27 different foods (he has some sort of selective eating disorder), ate half a waffle and told me it was GOOD.  Hooray! I might be making these on a regular basis now, especially since scrambled eggs, a long time favorite, has slipped off of his list.  I just might have this recipe committed to memory by next month 🙂

Toasted Coconut Waffles

  • 1 cup shredded coconut (original recipe specified unsweetened, but I didn’t have any, so used sweetened coconut)
  • 1 ½ cups all-purpose flour
  • ½ cup cornstarch (yes, my eyes popped, too.  Not a misprint.  On-half a cup of cornstarch!)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 large eggs
  • 1 cup buttermilk (or soured milk)
  • 1 cup whole milk (I had whole milk on hand, so I used it, but I am sure 2% would be fine, too)
  • 2/3 cup coconut oil, melted
  • ½ cup sugar (use 2 tablespoons less if you are using sweetened shredded coconut)
  1. The original recipe said to preheat oven to 400°F, toast coconut on a rimmed baking sheet until golden brown, 2 minutes. then let cool. I find it easier to toast the coconut in a dry frying pan over medium heat.  Just keep stirring and then watch closely.  Once the coconut is a nice golden brown remove it from the pan and let cool on a plate.
  2. Whisk flour, cornstarch, salt, baking powder, and baking soda in a large bowl (I did this the night before, covered, and left on counter).
  3. Whisk eggs, buttermilk, milk, oil, and sugar in a medium bowl. Whisk buttermilk mixture into dry ingredients (do not over mix). Mix in ¾ cup coconut; set aside remaining ¼ cup coconut for sprinkling on waffles.
  4. Heat a waffle iron until very hot.
  5. Ladle approx 2/3 cup of batter onto hot waffle iron, close lid, and cook waffles until golden brown (each waffle iron is different, but usually 4-6 minutes).
  6. Serve topped with your choice of toppings: butter, syrup, apricot/pineapple jam, diced fresh bananas/mango/pineapple, toasted pecans, whipped cream and reserved coconut.

Thanks for stopping by my kitchen today.  I hope you I’ll be offering up some recipes on a more regular basis now. I am home from an extended European vacation and pretty much convinced that what I make at home is better than anything anywhere else 🙂