Cinnamon Raisin Swirl Bread

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My brother is an avid cinnamon fan, like myself, so he requested a cinnamon raisin swirl loaf for his most recent visit. Using a sweetened base of white bread and added in a filling with cinnamon, raisin, and walnuts since he loved walnuts as well. This loaf is so easy to make and delicious as well. The fragrance of cinnamon and it’s soft, fluffy texture makes it the perfect loaf bread for any cinnamon lover!

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Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright oct 2017 ©

Cinnamon Raisin Swirl Bread

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Light, fluffy bread with a sweet swirl of cinnamon and raisin
>>> Yields 1 9 x 5 inch loaf
Time:
-Prep: 2 hr
-Cook: 45 min

Ingredients:

Bread:

  • 1 C milk, warmed
  • 2 1/4 tsp active yeast
  • 2 tbsp brown sugar
  • 2 large egg
  • 6 tbsp unsalted butter, melted
  • 3 1/2 C AP flour
  • 1/2 C dry rolled oats (optional)
  • 1 tsp salt
  • 1/2 C raisins

Cinnamon Raisin Filing:

  • 1/2 C raisins
  • 2 tbsp unsalted butter, melted
  • 1 tbsp cinnamon
  • 3 tbsp brown sugar
  • 1/2 C chopped walnuts (optional)

Instructions:

1) Combine the milk, yeast, and brown sugar and let sit until foamy.
2) Add egg and butter to the mix and stir until combined. Add in the flour, oats, salt, and raisins and mix until a shaggy dough forms.
3) Knead the dough with a mixer for 5-6 minutes.
4) Let the dough rest, covered, in a warm place for an hour.
5) Flour your countertop and roll out the dough into a large 9 x 18 inch rectangle.
6) Mix together the ingredients for the cinnamon raisin filling.
7) Spread the filling over the dough evenly. Roll the bread tightly into a log.
8) Place the dough in a 9 x 5 inch loaf pan, seam side down. Let rise in a warm place for 30 minutes.
9) Preheat the oven to 375 F.
10) Bake the bread for 40-50 minutes.
11) Remove from oven and let cool completely before slicing. It can be stored at room temperature for 3-4 days and in the freezer for 3-4 months.

Happy eats!

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Almond Butter Granola

 

Granola is so easy to make. I was blown away with how fragrant and delicious this recipe was. I needed to use up some more old, dried up nut butter, so I decided to make some granola with it. It’s full of clusters and not overly sweet. It’s perfect sprinkled over yogurt or just to eat out of hand. I am absolutely addicted! I can’t stop grabbing a handful and shoving it into my mouth whenever it catches my eye. This delicious recipe is perfectly customizable and a great base for spectacular flavor.

Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright september 2017 ©

Almond Butter Granola

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Crunchy granola clusters flavored with almond butter
>>> Yields 1 large batch
Time:
-Prep: 5 min
-Cook: 30 min

Ingredients:

  • 3 C rolled oats
  • 1 C almond butter (or any other nut butter)
  • 1/2 C honey or corn syrup
  • 1 tsp salt
  • 1 tbsp vanilla extract
  • 1/2 C raisins
  • 1/2 C shredded coconut
  • 1/2 C chopped nuts
  • 1/2 C pumpkin seeds & sunflower seeds

Instructions:

1) Preheat the oven to 350 F.
2) Melt the almond butter, honey, salt, and vanilla extract in the microwave together.
3) Stir in the rolled oats, raisins, coconut, nuts, and seeds and mix thoroughly.
4) Spread the granola onto a lined sheet pan evenly with a spatula.
5) Bake for 10 minutes. Remove from oven and lower the temperature to 325 F. Stir and pat the granola down evenly.
6) Bake the granola for another 20 minutes until golden brown.
7) Remove from oven and let cool completely before storing in a sealed container.

Happy eats!

Peanut Butter Cookies

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Don’t you hate it when the bottom of your nut butter jar is all dried out and not spreadable anymore? I do. It happens to me all the time and I have been thinking up many ideas to use up these dry clumps. I decided to make peanut butter cookies with simple, minimal ingredients. They’re so easy to make and are absolutely delicious. The peanut flavor shines through with a hint of sweetness. This recipe works with any type of nut butter, too! Try it out and you’ll be in for a pleasant surprise.

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Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright september 2017 ©

Peanut Butter Cookies

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Chewy and fragrant peanut butter cookies
>>> Yields 24 small cookies
Time:
-Prep: 5 min
-Cook: 12 min

Ingredients:

  • 3 tbsp AP flour
  • 3/4 C brown sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 tsp vanilla

Instructions:

1) Mix the flour, salt, baking soda, peanut butter and sugar in a bowl.
2) Add the egg and vanilla to the dry mixture.
3) Roll out individual tablespoon sized balls onto a baking sheet. Use a fork to press cross-hatch marks on top.
4) Bake at 350 F for 10-12 minutes.
5) Remove from oven and let cool to room temperature. It can be stored at room temperature for 1-2 weeks.

Happy eats!

Cornbread

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I’ve always wanted to make my own cornbread, and now I finally have. Soft, slightly sweet, and wonderfully satisfying. I for-see plenty of cornbread in my future since I bought a big box of cornmeal. This southern staple has me missing Texas and my southern roots. My favorite cornbread memory is that from Boston Market. This recipe definitely makes a cornbread that satisfies that craving. You need this in your life!

Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright aug 2017 ©

Cornbread

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Moist and slightly sweetened cornbread is the perfect side dish
>>> Yields 1 8×8 inch pan
Time:
-Prep: 5 min
-Cook: 20 min

Ingredients:

  • 1/4 C unsalted butter, melted
  • 1 C milk
  • 1 large egg
  • 1 1/4 C yellow or white cornmeal
  • 1 C AP flour
  • 1/2 C white sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt

Instructions:

1) Grease an 8×8 inch square pan and preheat the oven to 400 F.
2) Mix the flour, salt, sugar, cornmeal, and baking powder in a large bowl.
3) Add the butter, egg, and milk to the dry mixture. Gently mix until no flour streaks remain.
4) Bake the batter for 20-25 minutes until the toothpick comes out clean and top is nicely browned.
5) Let cool, slice, and serve.

Happy eats!

Peanut Butter Dog Biscuits

I met a friend who recently got a dog and I decided to take the plunge and make some treats for the cute furry pet. This recipe is super minimal and healthy–perfect for any dog. For dogs sensitive to wheat, you can sub in AP flour. Peanut butter is a huge tails-up treat for pups and you can even add in a mashed banana to the biscuit batter for an extra potassium boost. This healthy treat will definitely be well-received by your paw friends!

Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright aug 2017 ©

Peanut Butter Dog Biscuits

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Yummy tail-wagging-ly delicious peanut butter oatmeal cookies for your furry four-legged friend
>>> Yields 40 cookies
Time:
-Prep: 5 min
-Cook: 40 min

Ingredients:

  • 2 C wheat or AP flour
  • 1 C dry old-fashioned oats
  • 1/3 C natural peanut butter
  • 1 1/4 C hot water

Instructions:

1) Preheat the oven to 350 F.
2) Mix the flour and oats in a bowl. Add in the peanut butter and hot water and stir until the batter has no more streaks.
3) Roll out small 1 tbsp balls of dough and press them down into a flat disk shape on a pan lined with parchment paper.
4) Bake for 40 minutes and let it sit in the oven for 2-3 hours once time is up.
5) Let completely cool before storing or feeding your pup!

Happy eats!

Apple Pie

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20170715_113027What’s more American than Apple Pie? I personally love pies, especially apple pie. I remember eating McDonald’s handheld apple pies as a child. This pie is reminiscent of that flavor. The blend of spices makes it the perfect dish to use the in-season apples and also makes me miss fall. I brought this to a friend’s party and it was met with rave reviews. While perfectly delicious on its own, it also tastes amazing warmed up with a scoop of vanilla ice cream on top.

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20170715_100644I used a new pie crust recipe this time around and it turned out fantastically flaky. I had a bit of dough leftover that I used to make braided sugared pie crust braids. They’re a fantastic snack and easy way to make good use of any leftover dough you have on hand. This recipe uses both butter and shortening, but you can feel free to use all butter for an even more flavorful crust. As always, make sure ingredients and tools used for making the crust are cold for best results. Be careful not to overwork the dough or add too much water. Add the water in one spoonful at a time so that you can find the perfect amount. This recipe is a double crust one so you’ll have plenty for both top and bottom of the pie.

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20170715_113033I used red Gala apples for this pie because they still retain their texture and shape after being microwaved. I like being able to taste the individual apple slices instead of a mushy mess that some apples become once heated. I was quite liberal with my spices since I love fall spices and flavors. I also used brown sugar with white sugar for a deeper taste. The acidity that lemon juice brings into the picture makes the filling perfect as it makes sure not to be too sweet. Using both cornstarch and flour helps thicken the juices the apples give off without being too gummy. All in all, I was very pleased with how this pie turned out.

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20170715_103454I made a lattice crust pie for the first time since it felt fitting for a traditional apple pie. I had a bit of fun varying the widths of strips and making braided lattices as well as straight ones. I think it’s a great opportunity to show off your creativity with pie crust decorations. Feel free to make cut outs or a simple flat covering–or whatever else floats your boat. Have fun with this pie because this recipe is fool-proof!

Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright july 2017 ©

Apple Pie

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Warm, fragrant apple pie fresh from the oven
>>> Yields 1 9-inch pie
Time:
-Prep: 60 min
-Cook: 60 min

Ingredients:

Double Crust

  • 3 C AP flour
  • 1 tsp salt
  • 2 tbsp white sugar
  • 7 tbsp vegetable shortening
  • 10 tbsp frozen butter, cut into chunks
  • 12-15 tbsp cold water

Apple Pie Filling

  • 5-6 large apples (I used Gala)
  • 1 tbsp lemon juice or apple cider vinegar
  • 1/4 C white sugar
  • 1/2 C brown sugar
  • 2 tbsp AP flour
  • 2 tbsp cornstarch
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg

Finishing Touches

  • 1 tbsp white sugar
  • 1 egg, beaten

Instructions:

For the pie crust:

1) Mix the flour, salt, and sugar in a food processor.
2) Add in the shortening and pulse until texture is like sand.
3) Add in butter chunks and pulse until the crumbs are about pea sized.
4) Transfer the mixture into a bowl. Add in the cold water until the dough comes together and no longer sandy and crumbly.
5) Divide the dough in two, with one being slightly larger than the other.
6) Roll out the smaller piece into an approximately 10-inch circle.
7) Transfer the sheet of dough onto a buttered pie pan. Press down and remove the extra dough that come over the rim of the pan.
8) Either freeze the pie crust if not using for the next few days or put in the refrigerator if using soon.
9) With the larger piece of crust, roll it out flat into a large rectangle. Cut vertical strips. Create a lattice shape with the crust slices. Put in the fridge to keep cold before using.

For the Pie Filling:

1) Peel and core the apples. Cut into 1 cm wide slices. Add in lemon juice, vanilla, brown sugar, white sugar, salt, flour, cornstarch and spices.
3) Microwave the mixture for 2 minutes. Stir and microwave for another 2 minutes until apples are soft. Let cool and refrigerate if not using immediately.

Assembly:

1) Preheat the oven to 500 F.
2) Pour the apple mixture into the pie pan. and distribute evenly with slightly more in the center.
3) Place the lattice crust on top of the apples and pat the edges down so that it is sealed with the bottom crust.
4) Brush the egg wash over the pie crust and sprinkle evenly with 1 tbsp white sugar.
5) Place the pie on a sheet pan and transfer to the oven. Lower the heat to 425 F. Bake for 20-25 minutes until the top is light golden brown.
6) Rotate the pie and lower the heat to 375 F. Bake for another 30-35 minutes until top is deep golden brown and juices are bubbling.
7) Remove from oven and let cool to room temperature. Slice and serve!

Happy eats!

Americanized Belgian Waffles

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20170621_164224As I had stated earlier in my previous waffle post, I’m on the search for the waffle recipe of my childhood. After some hunting and researching, I’ve managed to get close to the nice, crisp, and sweet waffles from back in the day. This recipe is relatively low maintenance. I suggest making them thicker in order to get a nicely crisp waffle. This simple recipe doesn’t involve yeast and doesn’t require whipping egg whites. It’s perfect for a quick morning breakfast!

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Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright july 2017 ©

Americanized Belgian Waffles

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Crisp and fluffy waffles–simple yet delicious
>>> Yields 8 small waffles
Time:
-Prep: 5 min
-Cook: 5 min

Ingredients:

  • 1 C AP flour
  • 1 tbsp white sugar
  • 2 tsp baking powder
  • 1/4 C oil
  • 1/4 tsp salt
  • 1 C milk
  • 1 egg
  • 1 tsp vanilla

Instructions:

1) Mix the flour, salt, baking powder, and sugar in a bowl.
2) Add the egg, vanilla, oil, and milk to the dry ingredients and mix lightly until no flour streaks remain.
4)) Cook in a waffle iron until crisp. Pour on maple syrup or powdered sugar and enjoy!

Happy eats!

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