When Monday morning rolls around, it really helps if there is a treat waiting to entice me to get out of bed and start my work day. These cinnamon swirl coffee cake donuts will do the trick.
Showing posts with label cinnamon. Show all posts
Showing posts with label cinnamon. Show all posts
What's For Breakfast: Citrusy Maple-Cinnamon Granola
I am totally that girl that digs all of the clusters out of the bag of granola. The bigger the clump, the better.
But what I hate is paying upwards of $5 per (seemingly tiny!) bag of granola. Especially since granola is really easy to make at home -- something I always seem to forget.
But a free weekend afternoon (and just an hour at that!) was all it took to replete my granola supply. This granola recipe is super-simple to make, tasty, and chockfull of my favorite clusters. The secret to big ol' clumps? Use a potato masher to really press the granola into an even layer on your baking sheet. I picked up this trick from a recent (to me, anyway) episode of America's Test Kitchen. And it really works!
My favorite way to eat granola (when I'm not secretly snacking on all those yummy clusters) is on top of plain Greek yogurt sweetened with a little maple syrup. That's a breakfast (or lunch!) of champions in my book.
Citrusy Maple-Cinnamon Granola (printer-friendly version)
makes about 4 cups
4 cups rolled oats
2 teaspoons ground cinnamon
1 teaspoon dried orange peel granules
1/3 cup light brown sugar
1/2 cup maple syrup
1/4 cup coconut oil, melted
2 teaspoons vanilla extract
pinch of flaky Maldon sea salt
1. Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper or a silpat.
2. In a large bowl, stir together the oats, cinnamon, orange peel, and brown sugar.
3. Add in the maple syrup, melted coconut oil, and vanilla and stir to combine.
4. Turn the granola out onto the prepped baking sheet. Use a potato masher (or rubber spatula) to press the granola into an even layer. Bake for 15 minutes, then rotate the pan 180 degrees and bake for an additional 15 minutes. Continue baking until light golden brown and dry to the touch.
5. Remove from the oven and let cool completely in the pan. Use a fork to break into crumbles and store in an airtight container for up to two weeks.
makes about 4 cups
4 cups rolled oats
2 teaspoons ground cinnamon
1 teaspoon dried orange peel granules
1/3 cup light brown sugar
1/2 cup maple syrup
1/4 cup coconut oil, melted
2 teaspoons vanilla extract
pinch of flaky Maldon sea salt
1. Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper or a silpat.
2. In a large bowl, stir together the oats, cinnamon, orange peel, and brown sugar.
3. Add in the maple syrup, melted coconut oil, and vanilla and stir to combine.
4. Turn the granola out onto the prepped baking sheet. Use a potato masher (or rubber spatula) to press the granola into an even layer. Bake for 15 minutes, then rotate the pan 180 degrees and bake for an additional 15 minutes. Continue baking until light golden brown and dry to the touch.
5. Remove from the oven and let cool completely in the pan. Use a fork to break into crumbles and store in an airtight container for up to two weeks.
What's Baking: Cinnamon-Sugar Crusted Banana Bread
When there are ripe bananas on the kitchen counter, baking a loaf of banana bread is always a great idea.
I bought a giant bunch of bananas earlier in the week with the intention of making a certain recipe. And then, life happened. And by life, I mean crazy work deadlines. And the desire to sleep.
Along rolls Friday, and those poor bananas were still sitting forlornly on the kitchen counter, becoming more brown and speckled by the minute.
So, we all know there's just one thing to do when that happens ... make banana bread! And I have made, like, a billion (slight exaggeration) banana bread recipes on this blog before, but this one has a tiny bit of a (standout!) difference: the addition of a crunchy cinnamon-sugar layer on top. Oy, this was a great idea!
But, oh my, the wait was worth it. This banana bread is heavenly. And with just 1/3 cup of oil, it's not terribly unhealthy, either. Or at least, that's what I tell myself as I shove yet another slice in my mouth.
Cinnamon-Sugar Crusted Banana Bread (printer-friendly version)
makes one 8-inch loaf
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup maple syrup
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3 very ripe medium bananas, mashed
1/3 cup melted coconut oil
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1. Preheat the oven to 350 degrees. Spray an 8" x 4" loaf pan with cooking spray and set aside.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, whisk together the syrup, sugar, egg, and vanilla extract. Stir in the mashed bananas and then stir in the melted coconut oil.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Spoon the batter into the prepped loaf pan.
6. In a small bowl, stir together the sugar and cinnamon. Sprinkle the cinnamon sugar over top the banana bread in an even layer. (I used about three teaspoons ... you'll have a bit of cinnamon sugar left over, but that's not a bad thing.)
7. Bake in the oven for 50-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool completely. Wrap any leftovers in foil and store at room temperature for up to three days, or in the refrigerator for up to five days.
makes one 8-inch loaf
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup maple syrup
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3 very ripe medium bananas, mashed
1/3 cup melted coconut oil
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1. Preheat the oven to 350 degrees. Spray an 8" x 4" loaf pan with cooking spray and set aside.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, whisk together the syrup, sugar, egg, and vanilla extract. Stir in the mashed bananas and then stir in the melted coconut oil.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Spoon the batter into the prepped loaf pan.
6. In a small bowl, stir together the sugar and cinnamon. Sprinkle the cinnamon sugar over top the banana bread in an even layer. (I used about three teaspoons ... you'll have a bit of cinnamon sugar left over, but that's not a bad thing.)
7. Bake in the oven for 50-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool completely. Wrap any leftovers in foil and store at room temperature for up to three days, or in the refrigerator for up to five days.
Made From Scratch: Apple Cider Caramels
The downside of having a small farm that includes free-ranging (though surrounded by electric fence) chickens in the Northwoods of Wisconsin is the potential for attacks from above. This past summer we lost several chickens to hawks and bald eagles (#America!).
Last week our backyard (and by backyard, I mean our Back 40, and yes, that's acres) was apparently the place to be for all the bald eagles in the area. Our chickens have a few small shelters to roost in at night, but nothing with a door.
So, I took the time to drag our retired chicken coop (that we housed the chickens in last year) into their fenced-in area. (That was, uh, fun. My workouts at the Y are finally paying off, ha ha.) Next I found a tarp and re-covered the back of the coop, which had seen better days. And then I set up my sure-fire(ish) bald-eagle deterrent: I placed a radio atop our Subaru "Say Anything" style and blared Top-40 music. My intention was to get all of the chickens into the coop and close the door, but they were having none of it. So I wished them well and told them to go in there if any danger flew overhead. Long story short, all the chickens lived to see another day.
After all that work, I was definitely in need of a treat. Thank goodness I had made a delicious batch of apple cider caramel candies. Oh my, these are delicious. Do you like apple cider? Do you like caramel sauce? If so, you will definitely like these caramels. They are quite easy to make and would make a delicious treat to share with friends and family this holiday season. You know, if you don't eat them all yourself.
Apple Cider Caramels (printer-friendly version)
makes about 64 candies
4 cups apple cider
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 teaspoons flaky sea salt
1/2 cup (8 tablespoons) unsalted butter
1 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup heavy cream
cooking spray (or neutral oil) for the knife
1. Bring the apple cider to a boil in a 3- or 4-quart sauce pot over high heat. Continue boiling (stirring occasionally) until the cider has reduced to a thick syrup, about 1/2 cup in volume. This should take about 30-45 minutes.
2. While the apple cider is reducing, prep the remaining ingredients so that you have them ready to go for step 3. Add the spices and salt to a small bowl and stir to combine. Set aside. Line an 8-inch square metal baking pan with parchment paper, leaving on overhang on each side to create a sling that will allow you to easily removed the set caramel from the pan.
3. Once the apple cider has reduced, remove it from the heat and stir in the butter, sugars, and heavy cream. Place the pot back on the burner and return to a boil over medium-high heat. Clip a candy thermometer to the side of the pan and continue heating until it reaches 252 degrees. This should take between 5 and 15 minutes, depending on your stovetop.
4. Once the caramel reaches 252 degrees, remove it from the heat. Add the spiced salt mixture and stir to evenly combine. Carefully pour the caramel into the prepped metal pan. Let the caramel sit undisturbed until completely firm – this should take about 2 hours.
5. When the caramel is firm, remove it from the pan and set on a cutting board. Spray, or wipe, a sharp knife with a neutral cooking oil and cut the caramel into 1" squares (or whatever size/shape you choose). Wrap each caramel individually in a 4-inch square of waxed paper, carefully twisting the ends to close. Caramels can be kept in an airtight container at room temperature for two weeks.
(lightly adapted from this Smitten Kitchen recipe)
makes about 64 candies
4 cups apple cider
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 teaspoons flaky sea salt
1/2 cup (8 tablespoons) unsalted butter
1 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup heavy cream
cooking spray (or neutral oil) for the knife
1. Bring the apple cider to a boil in a 3- or 4-quart sauce pot over high heat. Continue boiling (stirring occasionally) until the cider has reduced to a thick syrup, about 1/2 cup in volume. This should take about 30-45 minutes.
2. While the apple cider is reducing, prep the remaining ingredients so that you have them ready to go for step 3. Add the spices and salt to a small bowl and stir to combine. Set aside. Line an 8-inch square metal baking pan with parchment paper, leaving on overhang on each side to create a sling that will allow you to easily removed the set caramel from the pan.
3. Once the apple cider has reduced, remove it from the heat and stir in the butter, sugars, and heavy cream. Place the pot back on the burner and return to a boil over medium-high heat. Clip a candy thermometer to the side of the pan and continue heating until it reaches 252 degrees. This should take between 5 and 15 minutes, depending on your stovetop.
4. Once the caramel reaches 252 degrees, remove it from the heat. Add the spiced salt mixture and stir to evenly combine. Carefully pour the caramel into the prepped metal pan. Let the caramel sit undisturbed until completely firm – this should take about 2 hours.
5. When the caramel is firm, remove it from the pan and set on a cutting board. Spray, or wipe, a sharp knife with a neutral cooking oil and cut the caramel into 1" squares (or whatever size/shape you choose). Wrap each caramel individually in a 4-inch square of waxed paper, carefully twisting the ends to close. Caramels can be kept in an airtight container at room temperature for two weeks.
(lightly adapted from this Smitten Kitchen recipe)
What's Baking: Cinnamon Pull-Apart Bread
Not only does this cinnamon pull-apart bread look spectacular, but it is also beyond delicious. Paired with a hot cup of coffee or mug of tea, it makes for a perfect mid-morning snack.
However, this post is not just about a recipe for a truly tasty bread. It's also a reminder to not freak out when you mess up while following a recipe. Because, mess up I did. This recipe originates from Joy the Baker, though I made a few tiny tweaks to the ingredients. My big mess-up occurred when I cut my dough into horizontal strips, rather than vertical strips, as Joy instructs. So, when I piled the dough stacks together to place them in my large loaf pan, the dough was way too small to fit snugly into the pan.
After freaking out for half a minute, I realized the easy solution to my problem was just to use two small 4" loaf pans rather than one big 9" loaf pan. Instead of baking one large loaf, I baked up two smaller loaves. So, the next time a recipe doesn't seem to be turning out quite like you expected, take a step back and think for a minute before forging ahead or tossing your hard work and starting anew.
Cinnamon Pull-Apart Bread (printer-friendly version)
makes two 4" loaves or one 9" loaf
For the dough:
2 1/4 teaspoons active dry yeast (one packet)
3 tablespoons warm water (105-115 degrees F)
pinch granulated sugar
3 cups unbleached all-purpose flour, divided
1/4 cup granulated sugar
1/2 teaspoon fine sea salt
4 tablespoons unsalted butter
1/3 cup organic whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
For the cinnamon-sugar filling:
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
pinch of cardamom
4 tablespoons unsalted butter, melted until browned
1. Activate the yeast by whisking the yeast into 3 tablespoons of warm water. Stir in a pinch of granulated sugar and let the mixture sit for 5 minutes, or until it is thickened and bubbly. If the mixture does not form foam, discard and try again with another packet of yeast.
2. In a large bowl, whisk together 2 cups flour, sugar, and salt. Set aside.
3. Add the milk and butter to a small sauce pot. Heat over medium heat until the butter has melted. Remove the pot from the heat and stir in the water and vanilla extract. Let the mixture cool for a few minutes, until the mixture registers 115-125 degrees F.
4. Pour the wet ingredients into the dry ingredients and mix together with a spatula. Add the eggs and stir to combine. Add 3/4 cup flour and stir until well-combined. The dough will be sticky.
5. Turn the dough out into a large greased bowl. Cover with plastic wrap and set in a warm place to rise until doubled in size, about one hour.
6. In the meantime, whisk together the sugar, cinnamon, nutmeg, allspice, ginger, and cardamom in a small bowl. Set aside. In a small sauce pot, melt the butter until browned, then set aside.
7. Grease and flour two 4" loaf pans or one 9" loaf pan. Set aside.
8. Punch the dough to deflate it, then knead the remaining 1/4 cup of flour into the dough. Cover with a clean towel and let rest for 5 minutes.
9. Lightly flour your work surface, then roll out the dough until it is about 12-inches wide by 20-inches long. (Don't worry if it's not a perfect rectangle.) Use a pastry brush to spread the browned butter evenly across the dough. Then sprinkle the buttered dough with the cinnamon-sugar mixture, and lightly pat the sugar into the buttered dough.
10a. To make two small loaves, cut the dough horizontally into six equal strips. Stack the strips on top of each other and cut into 6 stacks of squares. Place the dough squares into the prepped loaf pans so they appear like pages in a book.
10b. To make one large loaf, cut the dough vertically into six equal strips. Stack the strips on top of each other and cut into 6 stacks of squares. Place the dough squares into the prepped loaf pans so they appear like pages in a book.
11. Place a clean towel over the loaf pan(s) and set in warm place to rise for 30-45 minutes, or until doubled in size.
12. Bake in a 350 degree oven for 30-35 minutes, or until the top is dark golden brown. Remove the loaves from the oven and place on a wire rack to cool for 20-30 minutes. Insert a butter knife around the edges of the pan to loosen the bread and then carefully flip it onto a serving plate. Serve warm.
(lightly adapted from this Joy the Baker recipe)
makes two 4" loaves or one 9" loaf
For the dough:
2 1/4 teaspoons active dry yeast (one packet)
3 tablespoons warm water (105-115 degrees F)
pinch granulated sugar
3 cups unbleached all-purpose flour, divided
1/4 cup granulated sugar
1/2 teaspoon fine sea salt
4 tablespoons unsalted butter
1/3 cup organic whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
For the cinnamon-sugar filling:
1/2 cup granulated sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
pinch of cardamom
4 tablespoons unsalted butter, melted until browned
1. Activate the yeast by whisking the yeast into 3 tablespoons of warm water. Stir in a pinch of granulated sugar and let the mixture sit for 5 minutes, or until it is thickened and bubbly. If the mixture does not form foam, discard and try again with another packet of yeast.
2. In a large bowl, whisk together 2 cups flour, sugar, and salt. Set aside.
3. Add the milk and butter to a small sauce pot. Heat over medium heat until the butter has melted. Remove the pot from the heat and stir in the water and vanilla extract. Let the mixture cool for a few minutes, until the mixture registers 115-125 degrees F.
4. Pour the wet ingredients into the dry ingredients and mix together with a spatula. Add the eggs and stir to combine. Add 3/4 cup flour and stir until well-combined. The dough will be sticky.
5. Turn the dough out into a large greased bowl. Cover with plastic wrap and set in a warm place to rise until doubled in size, about one hour.
6. In the meantime, whisk together the sugar, cinnamon, nutmeg, allspice, ginger, and cardamom in a small bowl. Set aside. In a small sauce pot, melt the butter until browned, then set aside.
7. Grease and flour two 4" loaf pans or one 9" loaf pan. Set aside.
8. Punch the dough to deflate it, then knead the remaining 1/4 cup of flour into the dough. Cover with a clean towel and let rest for 5 minutes.
9. Lightly flour your work surface, then roll out the dough until it is about 12-inches wide by 20-inches long. (Don't worry if it's not a perfect rectangle.) Use a pastry brush to spread the browned butter evenly across the dough. Then sprinkle the buttered dough with the cinnamon-sugar mixture, and lightly pat the sugar into the buttered dough.
10a. To make two small loaves, cut the dough horizontally into six equal strips. Stack the strips on top of each other and cut into 6 stacks of squares. Place the dough squares into the prepped loaf pans so they appear like pages in a book.
10b. To make one large loaf, cut the dough vertically into six equal strips. Stack the strips on top of each other and cut into 6 stacks of squares. Place the dough squares into the prepped loaf pans so they appear like pages in a book.
11. Place a clean towel over the loaf pan(s) and set in warm place to rise for 30-45 minutes, or until doubled in size.
12. Bake in a 350 degree oven for 30-35 minutes, or until the top is dark golden brown. Remove the loaves from the oven and place on a wire rack to cool for 20-30 minutes. Insert a butter knife around the edges of the pan to loosen the bread and then carefully flip it onto a serving plate. Serve warm.
(lightly adapted from this Joy the Baker recipe)
What's Baking: Baked Apple Donuts with Maple-Cinnamon Cream Cheese Icing
It's a grey and foggy morning up here in the Northwoods, and the only thing that pulled me out of bed this morning (well, aside from having to work, of course) was the thought of a big mug of coffee. And, if you give a mouse a cup of strong coffee, she's gonna need some donuts.
Luckily, D and I picked a peck (10 pounds) of organic liberty apples at Blue Vista Farm in Bayfield a couple of weekends ago, so I immediately knew that apple donuts would be on the breakfast menu. (Okay, fine, second breakfast menu . . .)
And of course, a donut is not a donut without icing on top. To complement the apple flavor, I made a maple-cinnamon cream cheese icing to go on top (because everything tastes better with a little cream cheese, right?).
And, just as I was about to take my first bite, the sun came out. That's my kind of happy little coincidence.
Baked Apple Donuts with Maple-Cinnamon Cream Cheese Icing
(printer-friendly version)
makes six donuts
For the donuts:
1 cup unbleached all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 tablespoons plain Greek yogurt (non-fat, 2%, or whole)
1/4 cup organic skim milk
1 egg
3 tablespoons canola or vegetable oil
2 teaspoons low-fat buttermilk
1/2 teaspoon vanilla extract
1/3 cup finely grated apple (1 small apple, peeled and cored)
For the icing:
4 ounces (1/2 cup) cream cheese (or neufchatel)
1/2 cup powdered sugar, sifted
2 tablespoons pure maple syrup
1/4 teaspoon ground cinnamon
1. Preheat the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, stir together the yogurt, milk, egg, oil, buttermilk, and vanilla extract. Stir the wet ingredients into the dry ingredients until smooth. Fold in the grated apple.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove the donuts from the pan and let cool completely.
7. While the donuts are cooling, make the icing: use an electric mixer to beat together the cream cheese and powdered sugar. Add in the maple syrup and cinnamon and beat on high until smooth.
8. Ice each donut just before serving. Icing can be kept in the refrigerator in an airtight container; donuts can be kept in an airtight container at room temperature.
(printer-friendly version)
makes six donuts
For the donuts:
1 cup unbleached all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 tablespoons plain Greek yogurt (non-fat, 2%, or whole)
1/4 cup organic skim milk
1 egg
3 tablespoons canola or vegetable oil
2 teaspoons low-fat buttermilk
1/2 teaspoon vanilla extract
1/3 cup finely grated apple (1 small apple, peeled and cored)
For the icing:
4 ounces (1/2 cup) cream cheese (or neufchatel)
1/2 cup powdered sugar, sifted
2 tablespoons pure maple syrup
1/4 teaspoon ground cinnamon
1. Preheat the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, stir together the yogurt, milk, egg, oil, buttermilk, and vanilla extract. Stir the wet ingredients into the dry ingredients until smooth. Fold in the grated apple.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove the donuts from the pan and let cool completely.
7. While the donuts are cooling, make the icing: use an electric mixer to beat together the cream cheese and powdered sugar. Add in the maple syrup and cinnamon and beat on high until smooth.
8. Ice each donut just before serving. Icing can be kept in the refrigerator in an airtight container; donuts can be kept in an airtight container at room temperature.
What's Baking: Apple Cinnamon Granola
Another day, another granola recipe. I would say that I have officially switched from hot oatmeal to my standard warmer weather breakfast of yogurt + granola, but IT IS CURRENTLY SNOWING OUTSIDE. There's nothing more enjoyable than a spring "winter storm." (Yeah, that's most definitely sarcasm.) I think we're predicted to get 5-7 inches but I haven't checked outside to see how much has accumulated thus far. To be honest, I kind of don't want to know. Every time I get excited about bare pavement (and being able to run outside again without fear of slipping on snow or ice) we seem to get another pile of said ice and snow. One of these days spring will actually arrive, right? (No, please, reassure me that springtime will actually arrive!)
Although I'm still in love with my banana nut granola, I wanted to change things up, so I went with apple cinnamon flavors this time around. The benefit of using applesauce is that it helps to make clumpy granola without having to add much additional fat. Given that I like to drown my yogurt in granola, a lower-fat granola is probably a good thing in my world. In addition, I added in an egg white to both help with the clump factor (because, let's face it, clumps are the best part of granola!) and add in some additional protein content.
Apple Cinnamon Granola (printer-friendly version)
makes about 5 cups
3 1/2 cups rolled oats
1/2 cup sunflower seeds
1/2 cup sliced almonds
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon flaky sea salt
3/4 cup applesauce (I used homemade applesauce, which I pureed to a smooth texture)
2 tablespoons honey
1/4 cup brown sugar
1 tablespoon walnut oil
1 teaspoon vanilla extract
1 egg white (or 3 tablespoons of packaged egg whites)
1. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. In a large bowl, stir together the oats, sunflower seeds, walnuts, almonds, cinnamon, ginger, nutmeg, and salt.
3. In a small sauce pot, stir together the applesauce, honey, brown sugar, walnut oil, and vanilla extract. Heat over medium heat until it just comes to a boil. Remove from the heat and let cool.
4. Once cooled, stir the wet ingredients into the dry ingredients until evenly moistened. Stir in the egg white.
4. Spread the granola onto the prepped baking sheet into an even layer. Bake in the oven for 45 minutes, stirring every 15 minutes, until golden brown.
5. Let the granola cool in the pan completely before spooning into an airtight container to store.
makes about 5 cups
3 1/2 cups rolled oats
1/2 cup sunflower seeds
1/2 cup sliced almonds
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon flaky sea salt
3/4 cup applesauce (I used homemade applesauce, which I pureed to a smooth texture)
2 tablespoons honey
1/4 cup brown sugar
1 tablespoon walnut oil
1 teaspoon vanilla extract
1 egg white (or 3 tablespoons of packaged egg whites)
1. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. In a large bowl, stir together the oats, sunflower seeds, walnuts, almonds, cinnamon, ginger, nutmeg, and salt.
3. In a small sauce pot, stir together the applesauce, honey, brown sugar, walnut oil, and vanilla extract. Heat over medium heat until it just comes to a boil. Remove from the heat and let cool.
4. Once cooled, stir the wet ingredients into the dry ingredients until evenly moistened. Stir in the egg white.
4. Spread the granola onto the prepped baking sheet into an even layer. Bake in the oven for 45 minutes, stirring every 15 minutes, until golden brown.
5. Let the granola cool in the pan completely before spooning into an airtight container to store.
What's Baking: Apple-Cinnamon Coffee Cake
If you are not eating leftover pumpkin, apple, or pecan pie this morning for breakfast (full disclosure: I am considering doing the same), consider giving this recipe for apple-cinnamon coffee cake a try. This easy coffee cake offers plenty of flavor without a lot of calories and fat -- the perfect antithesis to yesterday's Thanksgiving feast.
I have a tendency to lower the sugar in most recipes I try. In the case of this coffee cake, I balked at the one cup of granulated sugar the original recipe called for and simply halved the amount. I don't think the flavor suffers at all; to my palate the coffee cake is still plenty sweet, especially since it has a cinnamon-sugar streusel topping.
Apple-Cinnamon Coffee Cake (printer-friendly version)
makes 12 servings
For the cake:
1 1/2 cups whole-wheat pastry flour
1/2 cup granulated sugar
1 1/2 teaspoons aluminum-free baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
3/4 cup organic skim milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 cup diced peeled Granny Smith apple (small dice - the apple pieces should be about pea size)
For the streusel topping:
1/4 cup packed brown sugar
1 tablespoon granulated sugar
2 tablespoons whole-wheat pastry flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter, cold and cut into small cubes
1. Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking dish with cooking spray and set aside.
2. In a large bowl, sift together the whole-wheat pastry flour, granulated sugar, baking powder, cinnamon, and sea salt. In a medium bowl, stir together the skim milk, melted butter, vanilla, and egg. Pour the wet ingredients into the dry ingredients and stir to combine. Fold in the diced apple. Spoon the batter into the prepped baking dish.
3. In a small bowl, stir together the sugars, flour, cinnamon, and nutmeg. Cut in the cubed butter with the use of a pastry blender or two forks until the mixture resembles pea-sized crumbles. Carefully spoon the streusel evenly over top the batter.
4. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 10 minutes on a wire rack before serving.
(adapted from this Cooking Light recipe)
makes 12 servings
For the cake:
1 1/2 cups whole-wheat pastry flour
1/2 cup granulated sugar
1 1/2 teaspoons aluminum-free baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
3/4 cup organic skim milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 cup diced peeled Granny Smith apple (small dice - the apple pieces should be about pea size)
For the streusel topping:
1/4 cup packed brown sugar
1 tablespoon granulated sugar
2 tablespoons whole-wheat pastry flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons unsalted butter, cold and cut into small cubes
1. Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking dish with cooking spray and set aside.
2. In a large bowl, sift together the whole-wheat pastry flour, granulated sugar, baking powder, cinnamon, and sea salt. In a medium bowl, stir together the skim milk, melted butter, vanilla, and egg. Pour the wet ingredients into the dry ingredients and stir to combine. Fold in the diced apple. Spoon the batter into the prepped baking dish.
3. In a small bowl, stir together the sugars, flour, cinnamon, and nutmeg. Cut in the cubed butter with the use of a pastry blender or two forks until the mixture resembles pea-sized crumbles. Carefully spoon the streusel evenly over top the batter.
4. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 10 minutes on a wire rack before serving.
(adapted from this Cooking Light recipe)
What's For Breakfast: Baked Apple Cinnamon Oatmeal
It is officially apple-pickin' season up here in the Northwoods, and this weekend D and I plan to harvest our share of apples at a local orchard (and pick up a pumpkin for our doorstep, to boot). In anticipation of our upcoming weekend activities, I made a hearty baked apple cinnamon oatmeal for breakfast today. What with the colder mornings of late (it was 34 degrees at 8a the other day!), a hot breakfast is an excellent way to entice yourself out of bed or take off the chill after a brisk walk outdoors with the dog.
You can easily customize this breakfast dish with your favorite oatmeal toppings. I imagine this baked oatmeal dish would be dreamy with pears or stone fruits. And given whatever dried fruits or nuts are in your pantry, the flavor options are endless, really.
Baked Apple Cinnamon Oatmeal (printer-friendly version)
makes 4-6 servings
2 Granny Smith apples, cored, cut into quarters, and diced
2 cups rolled oats
1/2 cup raisins
1/2 cup chopped pecans
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon sea salt flakes
1/4 cup brown sugar
1 tablespoon unsalted butter, melted
2 cups organic skim milk
1. Preheat the oven to 350 degrees.
2. In a large bowl, mix together the apples, oats, raisins, pecans, cinnamon, nutmeg, ginger, sea salt flakes, and brown sugar. Drizzle the melted butter over top and stir to combine.
3. Spoon the apple-oat mixture into a baking dish (I used a 9-inch pie dish; any deep baking dish should do). Pour the milk over top the oats.
4. Bake in the oven for 25-30 minutes, or until most of the milk is absorbed. Serve warm with additional toppings such as brown sugar, raisins, dried cranberries, or chopped nuts. Cover and store any leftovers in the refrigerator; simply reheat before serving.
makes 4-6 servings
2 Granny Smith apples, cored, cut into quarters, and diced
2 cups rolled oats
1/2 cup raisins
1/2 cup chopped pecans
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon sea salt flakes
1/4 cup brown sugar
1 tablespoon unsalted butter, melted
2 cups organic skim milk
1. Preheat the oven to 350 degrees.
2. In a large bowl, mix together the apples, oats, raisins, pecans, cinnamon, nutmeg, ginger, sea salt flakes, and brown sugar. Drizzle the melted butter over top and stir to combine.
3. Spoon the apple-oat mixture into a baking dish (I used a 9-inch pie dish; any deep baking dish should do). Pour the milk over top the oats.
4. Bake in the oven for 25-30 minutes, or until most of the milk is absorbed. Serve warm with additional toppings such as brown sugar, raisins, dried cranberries, or chopped nuts. Cover and store any leftovers in the refrigerator; simply reheat before serving.
What's For Breakfast: Cinnamon Coconut Granola
As I've mentioned before, I make a new batch of granola about every two weeks, since I eat it everyday for breakfast with Greek yogurt. For this latest batch, I decided to make it a little "healthier" by significantly reducing the sugar content. Instead of the typical addition of oodles of brown sugar or granulated sugar, I just went with a scant one-third cup of honey. I think there's still plenty of sweetness in this granola; but without the added sugar (or butter), the resulting granola lacks clumps. (And I have to admit, the clumps are typically my favorite part.) Regardless, this muesli-like granola is delicious, and it's always nice to switch things up from time to time.
Cinnamon Coconut Granola (printer-friendly version)
about 10 cups
4 cups rolled oats
2 cups unsweetened shredded coconut
2 cups sliced almonds
1/2 cup walnuts, chopped
1/2 cup chopped pecans
2 teaspoons ground cinnamon
1/3 cup raw honey
1. Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper or a silpat. Set aside.
2. In a large bowl, stir together all the dry ingredients. Pour in the vegetable oil and honey. (If you add the vegetable oil first, the honey will slide right out of the measuring cup of you add it second.) Stir with a wooden spoon or rubber spatula until all the ingredients are lightly moistened.
3. Spread the granola onto the prepped baking sheet.
4. Bake in the oven for 30 minutes, stirring occasionally.
5. Bake an additional 20 minutes, or until the coconut is lightly toasted.
6. Remove the granola from the oven and let cool on the baking sheet, stirring occasionally as it cools.
7. Store in an airtight container.
(inspired by this recipe)
about 10 cups
4 cups rolled oats
2 cups unsweetened shredded coconut
2 cups sliced almonds
1/2 cup walnuts, chopped
1/2 cup chopped pecans
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1 teaspoon granulated orange peel [optional]
3/4 teaspoon Maldon sea salt flakes
1/2 cup vegetable oil1/3 cup raw honey
1. Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper or a silpat. Set aside.
2. In a large bowl, stir together all the dry ingredients. Pour in the vegetable oil and honey. (If you add the vegetable oil first, the honey will slide right out of the measuring cup of you add it second.) Stir with a wooden spoon or rubber spatula until all the ingredients are lightly moistened.
3. Spread the granola onto the prepped baking sheet.
4. Bake in the oven for 30 minutes, stirring occasionally.
5. Bake an additional 20 minutes, or until the coconut is lightly toasted.
6. Remove the granola from the oven and let cool on the baking sheet, stirring occasionally as it cools.
7. Store in an airtight container.
(inspired by this recipe)
What I'm Drinking: Mexican Hot Chocolate
Back in the day when I lived in Chicago, one of my favorite haunts in my Andersonville neighborhood was Kopi Cafe, located on Clark Street. One day on a whim I ordered their Mexican hot chocolate, and after that first taste, I never looked back -- with its rich and chocolatey flavor and a gentle kick of spice -- it's a hot chocolate that means business!
Mexican Hot Chocolate (printer-friendly version)
makes one large serving
1 1/2 cups (10 ounces) organic skim milk
3 teaspoons unsweetened cocoa powder
5 teaspoons sugar (or sweeten to taste)
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper powder
1. Heat one cup of skim milk in a small sauce pot over medium heat. Whisk in the cocoa powder, sugar, vanilla, cinnamon, and cayenne pepper powder. Simmer for five minutes, stirring occasionally.
2. Pour into a large mug. Garnish with whipped cream and a dash of cinnamon.
(inspired by this Serious Eats recipe)
(inspired by this Serious Eats recipe)
{Leroy rocking boots during this morning's walk}
What's Baking: Apple-Cinnamon Granola
It has been three weeks since I last made a batch of granola, so a new batch was in order. For this week's version, I went with the classic apple and cinnamon flavor combination. I also added in ginger and nutmeg to round out the spices. I'm already looking forward to tomorrow's yogurt and granola parfait to start out my day! (Perhaps a slightly better choice than this morning's mini cupcake and leftover icing bonanza. In my defense, I was freshly icing some cupcakes for D to bring in to work today. I just couldn't help from treating myself to a scrape or two of the mixing bowl!)
Apple-Cinnamon Granola (printer-friendly version)
makes about 6 cups
2 1/2 cups 7-grain flakes (alternately, you can substitute in rolled oats)
2 1/2 cups rolled oats
1/4 cup unsweetened finely shredded coconut
1/2 cup sliced almonds
1/2 cup chopped pecans
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon sea salt
1/4 cup pure maple syrup
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 tablespoon walnut oil
1 cup chopped dried apple rings
1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. In a large bowl, stir together the 7-grain flakes, rolled oats, shredded coconut, sliced almonds, and chopped almonds. Stir in the cinnamon, nutmeg, ginger, and sea salt. Set aside.
3. In a medium bowl, whisk together the maple syrup, applesauce, vanilla extract, and walnut oil.
4. Pour the wet ingredients into the dry ingredients and stir to combine.
5. Stir in the chopped dried apple rings.
6. Spread the granola evenly onto the prepared baking sheet.
7. Bake for 20 minutes. Remove from the oven and stir, patting the granola down evenly before putting the baking sheet back in the oven. Bake for 15-20 minutes more, or until the granola is golden brown.
8. Remove the granola from the oven and allow it to cool in the pan for 1-2 hours.
9. Store at room temperature in an airtight container.
makes about 6 cups
2 1/2 cups 7-grain flakes (alternately, you can substitute in rolled oats)
2 1/2 cups rolled oats
1/4 cup unsweetened finely shredded coconut
1/2 cup sliced almonds
1/2 cup chopped pecans
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon sea salt
1/4 cup pure maple syrup
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 tablespoon walnut oil
1 cup chopped dried apple rings
1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. In a large bowl, stir together the 7-grain flakes, rolled oats, shredded coconut, sliced almonds, and chopped almonds. Stir in the cinnamon, nutmeg, ginger, and sea salt. Set aside.
3. In a medium bowl, whisk together the maple syrup, applesauce, vanilla extract, and walnut oil.
4. Pour the wet ingredients into the dry ingredients and stir to combine.
5. Stir in the chopped dried apple rings.
6. Spread the granola evenly onto the prepared baking sheet.
7. Bake for 20 minutes. Remove from the oven and stir, patting the granola down evenly before putting the baking sheet back in the oven. Bake for 15-20 minutes more, or until the granola is golden brown.
8. Remove the granola from the oven and allow it to cool in the pan for 1-2 hours.
9. Store at room temperature in an airtight container.
Made From Scratch: Cinnamon Simple Syrup
The smell of cinnamon instantly puts me in the holiday mood. Though Halloween may not yet have rolled by, I am fully ready to embrace the holiday season once we hit November. While it's not quite time for drinking spicy wassail, I think it's fair to embrace the autumn harvest season and spice up an apple-cider-based cocktail with a little cinnamon simple syrup.
Cinnamon Simple Syrup (printer-friendly version)
makes about two cups
2 cups filtered water
4 cinnamon sticks
2 cups raw sugar
1. Add the cinnamon sticks and water to a medium sauce pot. Bring the water to a boil over medium heat. Reduce the heat and allow the cinnamon sticks to simmer in the water for 10 minutes.
2. After 10 minutes, stir in the raw sugar until completely dissolved. Simmer for an additional 5-10 minutes, or until the syrup is slightly thickened.
3. Remove from the heat and allow to cool completely.
4. Strain the syrup through a sieve and then pour it into a container with an airtight lid. The syrup can be kept, chilled in the fridge, for up to two weeks.
makes about two cups
2 cups filtered water
4 cinnamon sticks
2 cups raw sugar
1. Add the cinnamon sticks and water to a medium sauce pot. Bring the water to a boil over medium heat. Reduce the heat and allow the cinnamon sticks to simmer in the water for 10 minutes.
2. After 10 minutes, stir in the raw sugar until completely dissolved. Simmer for an additional 5-10 minutes, or until the syrup is slightly thickened.
3. Remove from the heat and allow to cool completely.
4. Strain the syrup through a sieve and then pour it into a container with an airtight lid. The syrup can be kept, chilled in the fridge, for up to two weeks.
Spiked Hot Apple Cider (printer-friendly version)
makes two cocktails
1 1/2 C organic apple cider
2 oz rum
1-2 teaspoons cinnamon simple syrup (use more or less to taste)
ground nutmeg
cinnamon stick
1. Heat the apple cider in a small saucepot over medium heat.
2. Add one shot of rum to each glass. Stir in the simple syrup.
3. Pour the hot apple cider into each glass.
4. Stir each cocktail with a cinnamon stick and sprinkle with ground nutmeg.
5. Serve.
makes two cocktails
1 1/2 C organic apple cider
2 oz rum
1-2 teaspoons cinnamon simple syrup (use more or less to taste)
ground nutmeg
cinnamon stick
1. Heat the apple cider in a small saucepot over medium heat.
2. Add one shot of rum to each glass. Stir in the simple syrup.
3. Pour the hot apple cider into each glass.
4. Stir each cocktail with a cinnamon stick and sprinkle with ground nutmeg.
5. Serve.
What's For Dessert: Warm Fresh Peach Sauce over Vanilla Ice Cream
I was considering going to the gym this afternoon, but a couple of peaches in the fridge were calling their siren song, so I chose to make a warm peach sauce instead. Priorities! Though I chose to use my sauce as a topping for a (big) scoop of vanilla ice cream, I think it would make a great pancake or waffle sauce as well.
Warm Fresh Peach Sauce (printer-friendly version)
makes enough for 2-3 servings
1/4 cup water
1 tablespoon dark brown sugar
1 teaspoon cornstarch
2 peaches, cut into 1" pieces (peeling is up to you; I peeled one and didn't peel the other)
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1. Add the brown sugar and cornstarch to the water in a sauce pot and stir until both the sugar and cornstarch have dissolved. Bring the mixture to a boil over medium-high heat.
2. Add in the chopped peach pieces. Season with nutmeg and cinnamon and stir to combine.
3. Reduce the heat to medium-low and simmer, stirring occasionally. Cook for an additional 5-10 minutes, or until the peach sauce comes to your preferred thickness.
4. Serve warm over vanilla ice cream.
makes enough for 2-3 servings
1/4 cup water
1 tablespoon dark brown sugar
1 teaspoon cornstarch
2 peaches, cut into 1" pieces (peeling is up to you; I peeled one and didn't peel the other)
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1. Add the brown sugar and cornstarch to the water in a sauce pot and stir until both the sugar and cornstarch have dissolved. Bring the mixture to a boil over medium-high heat.
2. Add in the chopped peach pieces. Season with nutmeg and cinnamon and stir to combine.
3. Reduce the heat to medium-low and simmer, stirring occasionally. Cook for an additional 5-10 minutes, or until the peach sauce comes to your preferred thickness.
4. Serve warm over vanilla ice cream.
What's Baking: Chocolate-Coconut Banana Bread
I had a couple of frozen bananas in the freezer, so as part of my pre-move clean-it-out program, I decided to make another loaf of banana bread. A secondary name for this loaf could be "toss-it-in-if-you-got-it" banana bread, as I added in a little bit of some of my favorite things -- namely, cocoa powder, cinnamon, and coconut. The resulting banana bread is flavorful and pairs quite nicely with an afternoon cup of tea.
Chocolate-Coconut Banana Bread (printer-friendly version)
makes one large loaf
1/4 cup unsalted butter
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup unbleached all-purpose flour
3/4 cup cake flour
1 tablespoon cocoa powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/4 t kosher salt
1/4 cup finely shredded unsweetened coconut
3-4 ripe bananas, mashed
1. Preheat oven to 350 degrees.
2. Grease (use cooking spray or rub with butter) one large (9-inch) loaf pan.
3. In an electric mixer bowl, cream together the butter and sugar. Add eggs and vanilla and beat well.
4. Sift together the flours, cocoa powder, cinnamon, baking soda, baking powder, salt, and coconut.
5. Alternate adding the dry ingredients and mashed banana to the butter-sugar-egg-vanilla mixture. Stir between additions by hand.
6. Spoon the batter into the prepared loaf pan.
7. Bake for 45-60 minutes or until a knife or toothpick inserted into the bread center comes out clean.
8. Remove the bread from the oven and place pan on wire rack. Allow bread to cool in pan for 10 minutes.
9. After 10 minutes, remove the bread from the pan and allow to cool completely on the wire rack.
10. Wrap in aluminum foil, and store in the fridge for up to a week. (If it lasts that long!)
makes one large loaf
1/4 cup unsalted butter
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup unbleached all-purpose flour
3/4 cup cake flour
1 tablespoon cocoa powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/4 t kosher salt
1/4 cup finely shredded unsweetened coconut
3-4 ripe bananas, mashed
1. Preheat oven to 350 degrees.
2. Grease (use cooking spray or rub with butter) one large (9-inch) loaf pan.
3. In an electric mixer bowl, cream together the butter and sugar. Add eggs and vanilla and beat well.
4. Sift together the flours, cocoa powder, cinnamon, baking soda, baking powder, salt, and coconut.
5. Alternate adding the dry ingredients and mashed banana to the butter-sugar-egg-vanilla mixture. Stir between additions by hand.
6. Spoon the batter into the prepared loaf pan.
7. Bake for 45-60 minutes or until a knife or toothpick inserted into the bread center comes out clean.
8. Remove the bread from the oven and place pan on wire rack. Allow bread to cool in pan for 10 minutes.
9. After 10 minutes, remove the bread from the pan and allow to cool completely on the wire rack.
10. Wrap in aluminum foil, and store in the fridge for up to a week. (If it lasts that long!)
What's Baking: Spiced Buttermilk Coffee Cake
Another weekend, another coffee cake. The weather over the weekend cooled significantly from the soaring temperatures we had during the week, so I threw my plans to make a pitcher of sangria out the window and baked up a warm coffee cake instead. The perfect accompaniment to a lazy morning and a hot cup of coffee!
Spiced Buttermilk Coffee Cake (printer-friendly version)
makes eight servings
1 1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 stick unsalted butter, softened
1/4 cup granulated sugar
2 tablespoons light brown sugar
1 egg
1 cup low-fat buttermilk
zest from one lemon
1 teaspoon vanilla extract
For the topping:
1/3 cup granulated sugar
2 tablespoons light brown sugar
2 tablespoons unbleached all-purpose flour
2 tablespoons unsalted butter (cold)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup candied ginger chips, chopped
1/4 cup pecans, chopped
1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves in a medium-sized bowl. Stir together with a fork.
3. Cream together the butter and sugar. Beat in the egg, buttermilk, and lemon zest.
4. Slowly add in the flour mixture to the wet ingredients.
5. Spoon the batter into a greased 8"x8" glass baking dish.
6. Make the crumb topping by combining together the sugars and flour. Use a pastry blender to cut in the butter. Stir in the cinnamon, nutmeg, and candied ginger. Stir in the chopped pecans
7. Spoon the crumb mixture evenly over top of the batter.
8. Bake in the oven for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
9. Cool on a wire rack for a few minutes before serving.
makes eight servings
1 1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 stick unsalted butter, softened
1/4 cup granulated sugar
2 tablespoons light brown sugar
1 egg
1 cup low-fat buttermilk
zest from one lemon
1 teaspoon vanilla extract
For the topping:
1/3 cup granulated sugar
2 tablespoons light brown sugar
2 tablespoons unbleached all-purpose flour
2 tablespoons unsalted butter (cold)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup candied ginger chips, chopped
1/4 cup pecans, chopped
1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves in a medium-sized bowl. Stir together with a fork.
3. Cream together the butter and sugar. Beat in the egg, buttermilk, and lemon zest.
4. Slowly add in the flour mixture to the wet ingredients.
5. Spoon the batter into a greased 8"x8" glass baking dish.
6. Make the crumb topping by combining together the sugars and flour. Use a pastry blender to cut in the butter. Stir in the cinnamon, nutmeg, and candied ginger. Stir in the chopped pecans
7. Spoon the crumb mixture evenly over top of the batter.
8. Bake in the oven for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
9. Cool on a wire rack for a few minutes before serving.
What's Baking: Cinnamon Buttermilk Coffee Cake
We finally woke up to a few inches of snow on Saturday morning. I was almost convinced we were never going to see the white stuff this winter! For some reason, the presence of snow made me crave a slice of coffee cake, so I quickly set to putting one together. Simple as ever, with a few new ingredients -- this time I opted to replace most of the milk I usually use with buttermilk. I also added a generous amount of chopped pecans to the topping. D said this coffee cake was the best he's ever had -- so I have a feeling my substitutions were a brilliant idea!
Cinnamon Buttermilk Coffee Cake (printer-friendly version)
makes eight servings
1 1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 stick unsalted butter, softened
1/4 cup granulated sugar
2 tablespoons light brown sugar
1 egg
2/3 cup low-fat buttermilk
1/3 cup skim milk
zest from one lemon
1 teaspoon vanilla extract
For the topping:
1/3 cup granulated sugar
2 tablespoons light brown sugar
2 tablespoons unbleached all-purpose flour
2 tablespoons unsalted butter (cold)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 cup chopped pecans
1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, cinnamon, and nutmeg in a medium-sized bowl. Stir together with a fork.
3. Cream together the butter and sugar. Beat in the egg, buttermilk, and skim milk.
4. Slowly add in the flour mixture to the wet ingredients.
5. Stir in the lemon zest and ground cinnamon.
6. Spoon the batter into a greased 8"x8" glass baking dish.
7. Make the crumb topping by combining together the sugars and flour. Use a pastry blender to cut in the butter. Stir in the cinnamon, nutmeg, and ginger. Stir in the chopped pecans
8. Spoon the crumb mixture evenly over top of the batter.
9. Bake in the oven for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
10. Cool on a wire rack for a few minutes before serving.
makes eight servings
1 1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 stick unsalted butter, softened
1/4 cup granulated sugar
2 tablespoons light brown sugar
1 egg
2/3 cup low-fat buttermilk
1/3 cup skim milk
zest from one lemon
1 teaspoon vanilla extract
For the topping:
1/3 cup granulated sugar
2 tablespoons light brown sugar
2 tablespoons unbleached all-purpose flour
2 tablespoons unsalted butter (cold)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 cup chopped pecans
1. Preheat the oven to 375 degrees.
2. Combine the flour, baking powder, salt, cinnamon, and nutmeg in a medium-sized bowl. Stir together with a fork.
3. Cream together the butter and sugar. Beat in the egg, buttermilk, and skim milk.
4. Slowly add in the flour mixture to the wet ingredients.
5. Stir in the lemon zest and ground cinnamon.
6. Spoon the batter into a greased 8"x8" glass baking dish.
7. Make the crumb topping by combining together the sugars and flour. Use a pastry blender to cut in the butter. Stir in the cinnamon, nutmeg, and ginger. Stir in the chopped pecans
8. Spoon the crumb mixture evenly over top of the batter.
9. Bake in the oven for 25-30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
10. Cool on a wire rack for a few minutes before serving.
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