1234high5: Cinnamon Sugar Donut Balls

Sun, 04 Mar 2012 21:16:41 -0500

Cinnamon Sugar Donut Balls

fabflyingfox: LOOK WHAT I MADE IN CHEM LAB IT’S A...

Sun, 04 Mar 2012 20:06:34 -0500

LOOK WHAT I MADE IN CHEM LAB

IT’S A CINNAMALDEHYDE BRACELET

Unfortunately it doesn’t smell like cinnamon like the Cinnamaldehyde we wafted in lab.

sweet-carolines: Apple Pie Pull-Apart Bread Here’s a quick and...

Sun, 04 Mar 2012 17:14:52 -0500

sweet-carolines:

Apple Pie Pull-Apart Bread

Here’s a quick and easy breakfast treat. Inspired by Flo Bakers lovely lemon-scented version, and a deep desire for my Momma’s Monkey Bread.

Ingredients:

For the Dough:

About 2 3/4 cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) instant yeast

1/2 teaspoon salt

1/3 cup whole milk

2 ounces unsalted butter

1/4 cup water

1 1/2 teaspoons pure vanilla extract

2 large eggs, at room temperature

For the filling:
1/2-3/4 cup organic granulated sugar

1 medium apple, diced, sautéed slightly to render some juices (I used a Mutsu, because that’s what I had)

Healthy squeeze of lemon

2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

2 ounces unsalted butter, melted

For the Dough

1. Stir together 2 cups of the flour, the sugar, the yeast, and the salt in the bowl of a stand mixer; set aside. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the water, and set aside until warm (120 to 130°F), about 1 minute. Add the vanilla extract last, so not to cook out the flavor.

2. Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, one at a time, mixing after each addition just until incorporated. Stop the mixer, add 1/2 cup of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.

3. Sprinkle a work surface with 1 tablespoon flour and center the dough on the flour. Knead gently until smooth and no longer sticky, about 1 minute, adding an additional 1 to 2 tablespoons flour only if necessary to achieve a smooth, elastic dough. Gather your dough into a round, tucking the edges in the bottom a few times to achieve a smooth surface. Place the dough in a large bowl, cover the bowl with either a damp non-lint kitchen towel or plastic wrap, and let the dough rise in a warm place until doubled in size, 45 minutes to and hour. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step.
While the dough is rising, make the filling.

For the Filling:

4. In a small bowl, mix together the sugar and spices. Set aside. Dice your apples and toss with a squeeze of lemon to reduce browning and brighten the flavor. Quickly sauté your apple to reduce the moisture inside your finished bread. Melt 2 oz of butter, cooking until you have a slightly nutty aroma.

Assembling your bread:

5. Center a rack in the oven and preheat the oven to 350°F. Lightly butter and flour a 9-by-5-by-3-inch loaf pan.

6. Gently deflate the dough. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle. Using a pastry brush spread the melted butter generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. Sprinkle 1 1/2 tablespoons of the sugar mixture over one of the buttered rectangles. Top with a sprinkle of apples. Top with a second rectangle and sprinkle it with 1 1/2 tablespoons of the sugar mixture and another sprinkle of apples. Repeat with the remaining dough rectangles and sugar/apple mixture, ending with a stack of 5 rectangles. Work carefully when adding the filling, or it will fall off when you have to lift the stacked pastry later.

7. Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. Don’t’ worry about the extra space along the sides, they will fill when baking. Loosely cover the pan with a towel or plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size, 30 to 50 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.

8. Bake the bread until the top is golden brown, 30 to 35 minutes.

(Depending on your apple choice, you may require a few extra minutes to cook out any excess moisture weighing your dough down. Be mindful of this, you do not want a fallen bread!)

Remove when cake tester or knife inserted in the center comes away clean.
Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.

Enjoy!

This is best enjoyed warm from the oven with tea and a friend.

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Sun, 04 Mar 2012 17:14:44 -0500

oohhhbaby: sticky pecan cinnamon buns

Sun, 04 Mar 2012 17:14:39 -0500

oohhhbaby:

sticky pecan cinnamon buns

Glenn Writes: Cool Frozen Dessert Recipe

Sun, 04 Mar 2012 17:14:33 -0500

Glenn Writes: Cool Frozen Dessert Recipe:

glennwrites:

I made this. I like it. (Suitable for vegans and vegetarians)

(1) Ripe Bananas. Mush them up. (or mash them up). Mush well enough so they can mix well with the other 2 (dry) ingredients.

(2) Cinnamon

(3) Pure Cocoa Powder (the real stuff; cocoa without the added stuff.) (Note: Some Cocoa…

sugarfeast: Cinnamon Toast Crunch Cupcakes

Sun, 04 Mar 2012 17:14:29 -0500

sugarfeast:

Cinnamon Toast Crunch Cupcakes

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Sun, 04 Mar 2012 17:14:26 -0500

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Sun, 04 Mar 2012 17:14:22 -0500

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Sun, 04 Mar 2012 17:14:17 -0500

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Sun, 04 Mar 2012 17:12:56 -0500

Cinnamon

Sun, 04 Mar 2012 17:05:00 -0500

Is great.