It is interesting to me how the aroma of spices can summon up memories, and cinnamon certainly does this for me. Holidays are of course synonymous with the warming fragrance of cinnamon. Christmas cookies, mulled wine, and holiday potpourri immediately come to mind when I think of cinnamon, but I have another favorite memory conjured by this delightful spice, Cinnamon Swirl bread.

A number of years ago we stayed at a charming B&B in Taos New Mexico late in the fall.  It was an wonderful little place with small casitas nestled amid giant cotton wood trees. There was a beautiful 100 year old ranch house with thick adobe walls where a daily breakfast was served. Among the selections offered was fresh baked cinnamon raisin bread. To this day I can remember the almost magical fragrance of the toasting bread. It wasn’t that I’d never had cinnamon bread before, but somehow at that particular place in time, it was like nothing else I had ever tasted. Funny how those slices of toast on that fall morning still come to mind when I smell cinnamon. 

In addition to being a delicious flavor, there are also many health benefits of cinnamon. It is a great source of fiber, manganese, and calcium. Cinnamon has been shown to act as a powerful antioxidant and also has beneficial anti-inflammatory properties. It has also shown to be beneficial to the brain and may also aid in delaying the progression of diseases like Alzheimer’s and Parkinson’s. Cinnamon has also been found to help with reducing stress. While studies are not conclusive, cinnamon has been shown to lower blood sugar levels by decreasing insulin resistance, a possible benefit for everyone, but especially those with diabetes, and may also help to fight infections.

Getting started – This bread is relatively easy to make so don’t be intimidated. I like to begin by clearing the decks, making sure I don’t have anything in the sink and that the counters are cleared and ready. Next I collect and measure all my ingredients into ramekins and bowls so I can concentrate on the dough. I can also put canisters and measuring spoons and cups away giving me plenty of room to work.

Equipment – I like to use my stand mixer with a dough hook but this bread can certainly be worked by hand. A large bowl with a lid is handy for the fermentation. A good stiff spatula for scraping down the bowl as well as a bench scraper are also key to have available. Of course you will need some measuring cups and spoons as well as a 9″ x 5″ bread pan and a sheet pan. Cling wrap and cooking spray also come in handy.

Ingredients – A nice thing about this bread is you probably have everything you need to make it, raisins might be the exception. Dried cranberries, cherries, or currants would also be great if you do not care for raisins.

Bread –

• 4 cups all-purpose flour, divided
• 2 Tablespoon nonfat dry milk
• 2 Tablespoon sugar
• 1 1/2 teaspoons kosher salt
• 1 packet instant dry yeast – 2 1/4 teaspoons
• 1 teaspoon ground cinnamon
• 3/4 cup raisins, plumped and drained
• 1 cup warm water
• 4 Tablespoons butter, room temp

Swirl mixture –

• 2 Tablespoons granulated sugar
• 1 1/2 teaspoons ground cinnamon

Topping –

• 1 Tablespoon melted butter
• 1 1/2 teaspoons of the swirl mixture

Let’s make some bread –

Soak the raisins in very warm water to hydrate for about 1/2 hour before starting the actual mixing process. I have also used rum to plump the raisins and it adds lots of flavor. One thing to keep in mind is that if you do soak your raisins in liquor it will slow down the rising process. Also now is the time to take the butter from the fridge and cut it into small cubes which will allow it to warm up enough while you get the rest of your mise en place. The butter needs to be softened but not melted, slightly cool is better than too warm. 

Sift 3 cups of the flour into the bowl of your mixer. Place the 4th cup in a separate bowl and set off to the side. This will be the flour we use to add to the bread if needed and also to dust the board. It is important not to add too much flour and this is a good way to ensure that you don’t. Add the powdered milk, sugar, yeast, salt and cinnamon and whisk together. Instant yeast will not start working until liquid is added. Add the drained raisins and toss to combine.

Add the warm water. I run the tap until very hot then check the temperature with my instant read gun. The water should be between 88 and 92 degrees. Mix on low speed for about 5 minutes or until the dough begins to climb the hook and all visible flour is absorbed. It is important to stop periodically and scrape down the bowl making sure to scrape under the bottom of the ball of dough as well. During this stage I add more flour a tablespoon at a time until the dough starts to clean itself from the sides of the bowl. Now take a little break. Walk away from the mixer for about 5 minutes to allow the dough to relax before adding the butter.

Increase the speed a click and add the butter a few cubes at a time, stopping to scrape the bowl as needed. Add more flour a spoon at a time until the dough climbs the hook and cleans the bowl. Depending on the humidity in your kitchen and the dryness of your flour this can take from 3 to 5 minutes. When the dough is ready it will have a smooth elastic appearance and will have cleaned the sides of the bowl. Dust your hands with some of the reserved flour and remove the dough from the mixer. Give it a few turns by hand to form a ball. Place the freshly kneaded dough in a bowl that has been lightly sprayed with non-stick and cover with a lid or piece of plastic.

Now the dough has some work to do. I place my bowl on top of my stove for the bulk fermentation or first rise which takes usually about an hour. We are watching for the dough to roughly double in size. Depending on your kitchen temperature, or if you used alcohol to plump the raisins it will probably take longer.

When the dough has doubled it is time to prepare your loaf pan. Coat the pan with shortening making sure to get the corners well. Using some of the reserved flour lightly dust your board. We don’t want to add lots of flour, we just need to keep the dough from sticking. I take a pinch of flour at a time a throw it across the board, same motion as skipping stones. Also dry your hands with flour before you grab the dough. 

Turn the dough out on to the board and slide it around a bit to make sure it is not sticking. I do not use a rolling pin for this, I just use the flat of my hands to press and gently coax and stretch the dough into a 9″ x 12″ rectangle. The dough should be 1/2″ to 3/4″ thick. As you work be sure your bread is not sticking. If it is use, a bench scraper to loosen it. If your seems to recoil and uncooperative to stretch out, cover it with a clean dry towel or plastic wrap and let it rest for 15 minutes. Usually this is a sign that the glutens have not fully relaxed. I find setting my bread pan next to my board while I shape it makes for a helpful reference.  

Sprinkle the dough evenly with the sugar cinnamon mixture, holding back around a teaspoon and a half to top the loaf.  Leave about an inch of the dough un covered for sealing the loaf. 

Gently roll the dough into a log and pinch the seam closed with your fingers. At this point you can roll the log a bit to even it up if needed. You can also shorten the loaf by pushing both ends towards the center at the same time if it has gotten longer than your pan.  

Place the roll of dough seam side down in your prepared pan. Using the flat of your hand gently press the dough if needed to even up your loaf. Lightly spray a piece of plastic wrap with non-stick and loosely cover the loaf. Be sure the plastic is cover the dough but not stuck to the pan. I put my bread pan on top of a sheet pan which makes it much easier to handle. Now it is time to proof the loaf for baking. I like to put my loaf on top of my stove to rise and at the same time I position a rack in the oven one notch below center. This helps the bread to bake through and keep the top from getting to dark too early. 

The bread will usually proof in about 30 minutes, but you will need to keep an eye on it. You want to allow your bread to rise until it is about 1″ over the top of the pan. I usually check on it at about 20 minutes and get a good idea of how much more time is required. The heat from the warming oven helps with the rise.

Ready to Bake – 

When the oven is hot and the loaf is proofed, gently brush all exposed surfaces with melted butter and even sprinkle the remaining cinnamon sugar over the top. I like adding this topping as the sugar adds a nice bit of crisp to the top crust.

Place the loaf pan of bread on the sheet pan in your oven and bake for about 45 minutes. The top should have developed a nice rich brown color. Remove the pans from the oven and turn the loaf out of the bread pan on to the sheet pan and return the bread to the oven for 5 minutes. This will brown up the sides slightly and help your loaf of bread keep it shape and last longer. 

Allow the bread to cool on a wire rack. It is always very hard to resist cutting into the warm loaf but let it cool completely. The bread continues to develop its texture as it cools. Be sure that the loaf is completely cool before storing it in a bread bag.

This delightful Cinnamon Swirl Raisin Bread is one of our fall favorites here at James & Everett. The aroma of this bread toasting is absolutely heavenly and makes the perfect companion for breakfast next to a piping hot cup of fresh coffee.

Toasted with some fresh butter is probably my favorite way to enjoy this bread. I also enjoy this bread for sandwiches bringing  that salty sweet combo that I do love. 

Another way to enjoy this bread is as some French Toast. Topped with some apple slices sautéed in butter with cinnamon and sugar, this bread magically becomes the perfect brunch.   

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Cinnamon Raisin Swirl Bread

Delicious and aromatic raisin bread with a cinnamon and sugar swirl. Perfect for morning toast and also makes amazing French toast.

Course Breads, Breakfast

Keyword bread, Breakfast

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Rising time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 50 minutes minutes

Servings 12 Slices

Author Christoph

Equipment

• Stand mixer fitted with dough hook
• 9 x 5" loaf pan

Ingredients

Raisin Bread

• 4 cups all-purpose flour divided
• 2 tablespoons nonfat dry milk powder
• 2 tablespoons sugar
• 1 1/2 teaspoons kosher salt
• 2¼ teaspoons instant dry yeast 1 packet
• 1 teaspoon ground cinnamon
• ¾ cup raisins soaked to plump and drained
• 1 cup lukewarm water 85-90°F
• 4 tablespoons unsalted butter softened

Cinnamon Swirl

• 2 tablespoons sugar
• 1 ½ teaspoons ground cinnamon

Top

• 1 tablespoon butter melted
• 1 teaspoon swirl mixture

Instructions

• Place the raisins in a small bowl with warm water to hydrate. Drain before adding.
• In the bowl of a stand mixer place 3 cups of the flour. Put the 4th cup of flour in a small bowl and set aside. Add powdered milk, sugar, salt, yeast, cinnamon, and whisk to sift together. Add raisins and stir to combine.
• Add the warm water and place the bowl on the mixer fitted with a dough hook. Mix on low speed to combine 3 to 5 minutes. Add flour from the reserved 1 cup 1 tablespoon at a time until the dough pulls away from bowl. Scrape down the sides of the bowl as needed, be sure to scrape the bottom of the bowl as well.
• Turn the speed up one click and add the softened butter in small pieces, add more flour a tablespoon at a time as needed from reserved bowl. Scrape down the bowl periodically to ensure all the butter and flour is incorporated in to the dough.
• When the dough is climbing the hook and not sticking to the sides of the bowl (3 to 5 minutes) transfer the dough into a lightly greased bowl for the first rise. Cover the bowl with a lid or plastic wrap to prevent a skin from forming. Allow the dough to rise for about an hour or until doubled in size.
• In a small bowl, combine the sugar and cinnamon powder for the swirl mixture.
• Lightly grease a 9 x 5 inch bread pan.
• Turn the dough onto a lightly floured work surface. Gently press the dough with the flat of your hand to deflate. Lift the dough to make sure it is not sticking to the board. Pat and stretch the dough into a 9 x 12 inch rectangle trying to make an even thickness, (I place my bread pan on the board to help me form the right size for the pan). Sprinkle the dough evenly with all but about one teaspoon of the cinnamon sugar.
• Roll the dough up into a log and pinch the seam to close. Place the loaf seam-side down in the prepared pan and cover lightly with plastic wrap lightly sprayed with non-stick spray. Place the pan in a draft free location and proof until the dough is about 1 inch above the pan or about 60 – 80 minutes (time will vary based on temperature of kitchen and humidity).
• During the last half hour of the proofing time, heat the oven to 350°F. When the bread has risen, gently brush the top of the loaf with the melted butter and dust the remaining sugar cinnamon mixture evenly over.
• Bake 45 to 50 minutes or until the top of the bread is golden browned. Near the end of the baking time, turn the loaf out onto a baking sheet and return to the oven for the last 5 minutes of baking (this will brown up the sides slightly and help the bread keep its shape). Remove the loaf from the oven and place on a wire rack to completely cool.
• Store cooled bread in a plastic bag for 4 to 5 days, if it lasts that long.

Few things smell as wonderful as the aroma of cinnamon rolls baking in the oven early in the morning, and what a welcome treat for your holiday or overnight guests!  However making traditional yeast rolls requires a lot of time and is sometimes a ‘bit much’ to get started first thing.  However in just twenty minutes and with a few simple ingredients, you can have a pan of incredibly delicious cinnamon roll coffee cake in the oven taunting your guests.  This easy recipe is also great for a weekend morning with the family, or as a dish to share at a pot-luck.     

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Cinnamon Roll Coffee Cake with Toasted Pecans

All the delicious flavor of fresh baked cinnamon rolls in an easy-to-make moist cake. The perfect breakfast for overnight guests or a weekend treat for the family.

Course Breakfast, Brunch

Cuisine American

Keyword Breakfast, brunch, Cinnamon Roll Coffee Cake, coffee cake

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Servings 20

Author Christoph

Ingredients

Cake

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 4 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 ½ cups whole milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 6 tablespoon unsalted butter melted

Cinnamon Swirl

• 2 sticks unsalted butter softened
• 1 cup light brown sugar packed
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
• ¼ teaspoon fresh grated nutmeg
• ¼ cup toasted pecans finely chopped

Icing

• 2 cups confectioners’ sugar sifted
• 5 tablespoons whole milk more if needed for consistency
• 1 teaspoon vanilla extract
• ½ cup toasted pecans chopped

Instructions

• Position the rack in the center of oven and heat to 350°F. Grease a 9” x 13” baking dish with butter

Cake

• In a large mixing bowl sift together all dry ingredients. In a separate bowl combine wet ingredients.
• Mix the wet into the dry about a third at a time making sure to completely combine. Pour batter into prepared baking dish.

Cinnamon swirl

• In a medium-sized bowl combine all ingredients including the nuts, mix well. Even drop dollops of the brown sugar mixture over the cake batter, and swirl with a knife to marble.

Bake

• Bake for 35 – 40 minutes or until the edges are lightly browned and a toothpick inserted in the center comes out clean.
• Remove from oven and place on a wire rack to cool.

Icing

• Combine powdered sugar, vanilla and cream. Mix until smooth and creamy adding more cream if needed a little at a time. Icing should be smooth and easy to stir but not thin. While the cake is still warm but not hot, sprinkle with about half of the toasted pecans. Drizzle the icing evenly over the entire cake, the icing will melt nicely and flow to cover the cake. Top with the remaining nuts before the icing sets.
• Serve at room temperature or slightly warmed.

Notes

Using walnuts or almond instead of pecans would also be be delicious or skip the nuts completely if you prefer. 

The addition of raisins or dried cranberries to the cinnamon swirl would also be good.  I would suggest chopping them a bit to make it easier to swirl them in to the batter. 

Well it has been a little over two months since my shoulder surgery and I am finally getting back in the kitchen a bit.  Not ready to tackle anything too challenging yet, but not being able to stir or chop for the past eight weeks has been driving me up the wall!  I thought I better ease back into things with something easy so I decided upon trying a strawberry bread recipe that I had come across during early recovery.

The idea of using fresh strawberries in a quick bread intrigued me and we just so happened to have a couple pounds sitting in the fridge.  I have used fresh strawberries in cake before and knew that the moisture content presents a bit of a baking challenge.  I was a little surprised at how thick the batter was before adding the berries, but knew that it would loosen up quite a bit with the addition of the fruit; (I did use a couple tablespoon more flour than the recipe called for since my berries were very ripe and seemed especially full of liquid).  Baking time was about ten minutes longer than the recipe suggested, I thought it might require more time because of the fresh berries, so I just kept checking the center with a chopstick.

I held to the measure for the berries in this recipe.  Often I like to “amp up” the fruit but glad I did not, the results would have been a very wet bread that would have formed a tough crust on the outside before the center was completely baked.  The recipe called for an oven temp of 375°F.  I am going to bake this one again dropping the heat 25° to 350°F to see if the loaf will bake a little more evenly.  The outside did get a bit dark as you can see because of the extended oven time, but the moisture in the berries prevented it from getting hard.

The icing adds a very nice extra layer of strawberry goodness for sure.  I would advise mixing in the berries and letting it stand for a few minutes before adding extra cream, the berries do bring quite a bit of moisture and the sugar draws it out.  I recommend holding the unused portion of this in the fridge, and be aware that because of the fresh berries it will get soggy after a couple days, but the odds are there will not be any around anyway.

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Strawberry Quick Bread

The flavor of fresh strawberries is the star of this easy-to-make quick bread, topped with a luscious strawberry icing.

Course Breads, Breakfast

Cuisine American

Keyword quick bread, Strawberry bread

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 12 Slices

Author Christoph

Ingredients

Bread

• 3/4 cup granulated sugar
• 1/2 cup milk
• 1/2 cup oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoons baking powder
• ½ teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups diced strawberries + 2 Tablespoons flour

Icing

• 1 ½ cups powdered sugar
• 2 tablespoons melted butter
• 1/3 cup finely diced strawberries
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy cream or milk as needed

Instructions

Bread

• Position shelf in center of oven and heat to 350°Prepare a 9”x5” loaf pan by greasing and lining with parchment paper.
• In a medium bowl mix together the sugar, milk, oil, egg and vanilla. In a separate bowl sift together the dry ingredients and cinnamon. Add the dry ingredients to the wet ingredients and stir until just combined.
• In a small bowl toss the strawberries with 2 tablespoons of flour to coat. Fold the strawberries gently into the batter.
• Pour the batter into the prepared pan. Bake at 350 degrees for 60 - 65 minutes. Test bread with a knife or chopstick. Allow the bread to cool for 10 minutes before removing the bread to a wire rack to cool completely.

Icing

• Combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl, adding cream a little at a time to make a thick yet pour-able icing. Spread over cooled bread. Allow to set up before slicing.

Notes

1. Strawberries are a very wet ingredient, if you use more than two cups you might need to adjust the flour as well.
2. Frozen strawberries can also be use just thaw completely before dicing.
3. Add the cream or milk to the frosting very little at a time.  The strawberries bring a lot of moisture to the icing and depending on your berries may require very little or no milk.
4. The original recipe called for oven temperature of 375°F, after baking a second loaf at 350°F I found that worked better, the outside did not get too dark before the inside was done.  I also increase the baking time.  I realize oven temps do vary.
5. Cake is best the first couple days after baking, and will become soggy if held longer.

Loaded with fresh apples and cinnamon then topped with a sugary glaze, this easy to make quick bread tastes amazingly like a bakery case apple fritter.  Studded with apples this cake-like bread is moist and tender, and the glaze gives the perfect balance to the tart apples.  The heavenly aroma of this bread in the oven is reason enough to make it, but one taste and you will see it is every bit as delicious as you imagined it was going to be.

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Apple Fritter Bread

A delicious buttery cake-like bread is loaded with apples and cinnamon. Topped with a sugary glaze this amazing loaf tastes just like a classic favorite apple fritter.

Course Breads, Breakfast

Cuisine American

Keyword apple fritter bread, quick breads

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12

Author Christoph

Ingredients

Bread

• ½ cup unsalted butter softened
• 2/3 cup granulated sugar
• 2 large eggs room temp
• 1 ½ teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 ¾ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup milk room temp
• Apple Filling
• 2 large apples peeled, cored, and small dice
• 2 tablespoon granulated sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon cinnamon

Brown Sugar Swirl

• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon cardamom

Glaze

• 1/3 cup confectioners’ sugar
• ½ teaspoon vanilla extract
• 1 - 2 tablespoons milk as needed for consistency

Instructions

Bread

• Position rack in the center of the oven and heat to 350°F. Grease a 9” x 5” loaf pan.   I line the pan with parchment paper for ease.
• In a medium-sized mixing bowl cream together the butter and sugar.  Add eggs one at a time mixing well.   Add vanilla and beat until completely incorporated.
• In a separate bowl sift together all dry ingredients.  Add to the butter about a third at a time mixing well.  Add milk and beat until smooth.

Apple Filling

• Peel, core and dice apples.  In a bowl toss apples with sugar, flour and cinnamon.

Brown Sugar Swirl

• In a small bowl mix together brown sugar and spices.

Assemble

• Pour half of the batter into the prepared loaf pan and level out with a spatula or offset knife.
• Sprinkle half of the brown sugar mixture over the batter followed by half of the apples.
• Spread the remaining batter into the loaf pan, followed by the rest of the brown sugar and apples.  Using a knife, swirl the apples and sugar into the loaf.   Tap pan on the counter to remove air pockets and to level the bread.
• Place in the oven for 60 – 70 minutes or until a chopstick inserted in the center comes out clean.
• Let bread cool in the pan for 15 minutes before removing and placing on a wire rack to cool.

Glaze

• Mix the powdered sugar and vanilla in a small bowl. Add milk a teaspoon at a time until you have a pourable glaze. Place the wire rack holding the loaf over a pan or wax paper and pour the glaze over the still slightly warmed bread. Allow to cool completely.

Notes

If desired mix a second batch of the glaze only thicker to decorate the top. Chopped walnuts would be a nice addition.

 

Store left over bread loosely wrapped for several days.  If you wrap it tightly the moisture from the apples will make it wet and soggy. 

I must confess, I really enjoy a good pastry with my coffee.  Flaky layers, crisp on the outside and tender on the inside, with a bit of sweet but not overly sugary.  Now it is not very often that I actually act on this love affair with breakfast baked goods, but every once in a while there is no fighting the urge.  I first learned of this pastry on a trip to Munich a few years ago.  The hotel had these wonders nestled in with other delightful breads on a breakfast buffet, and the interesting shape of the croissant-like cinnamon roll caught my attention.

Like many European pastries, the Franzbrötchen (French roll) is not overly sweet, the star of the roll is the soft layers of the croissant.  This roll originated in Germany after Napoleon’s troops had occupied Hamburg in the early 1800’s, and most likely got its name from the French croissant or Französisch in German.  Originally found only in Hamburg, the popularity of this roll spread and it is now enjoyed all over Germany.

I had kind of forgotten about his delight until just recently.  I have been taking German language classes and to aid my pronunciation I have been streaming German television programs.  The other morning I was watching “Guten Tag Deutschland”, the German equivalent of Good Morning America.  The show had a segment called Essen & Trinken (food and drink) and the hosts were making this easy version of Franzbrötchen which caught my eye.  The traditional way to make this roll is done in the same fashion as croissants.  Layers of dough laminated with butter and folded and rolled and allowed to rise, a rather lengthy project.  This recipe however used prepared puffed pastry and for a twist they added some apple.  It was particularly fun because I actually understood part, not all, of what the hosts were saying, and I realized how easy this would be.  So the other morning I busted a move and put these together to enjoy with our coffee.  I will say they were quite delicious, not as good as the real thing of course, but for a quick and easy breakfast pastry, these rolls are a definite winner.

Two sheets of pastry dough are required.  Roll the sheets rather thin and as close to the same size as you can.  I used Pepperidge Farms puff pasty and rolled it to about 14″ x 20″.  Set one aside while you begin to build the roll.  Brush the first sheet from edge to edge with melted butter and dust evenly with a mixture of cinnamon and sugar, I added cardamom.  The cinnamon and sugar should not be too thick just.  Squeeze as much liquid as you can from the shredded apples and spread them evenly over the dough, again not too thick.  Top this with the second sheet, patting it down to remove air gaps and to flatten it for easy rolling.  Brush the second sheet with melted butter followed by another sanding of the sugar and cinnamon.  And be sure to enjoy that fresh squeezed apple juice!

Roll the pastry up to form a roll without any air pockets.  Then carefully slice the log into pieces about 2½” – 3″ long.  After trimming the ends I got 8 rolls out of the log.  Then using the handle of a wooden spoon press down in the center of each piece about three quarters of the way through.  Don’t break the roll in half but you do want to press hard enough to form a butterfly looking roll.

Place the rolls 3″ – 4″ apart on a parchment lined baking tray, be sure not to crowd them.  You will want to use parchment, melted sugar is a tough one to clean up and might also cause your rolls to stick.  Silpats do not work because they will not allow the rolls to brown on the bottom.  Bake the rolls for 25 to 30 minutes or until they have taken a nice golden brown color.  Be sure to let them cool a bit before devouring.  Remember apple and sugar fillings are hot.

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Franzbötchen mit Apfel

A very easy version of a beloved German pastry makes this a favorite breakfast treat. Croissant-like cinnamon rolls with bits of apple are perfect with your morning coffee.

Course Breads, Breakfast

Cuisine German

Keyword bread, Breakfast pastries, Franzbrötchen

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Author Christoph

Ingredients

• 2 sheets Pepperidge Farms puff pastry dough
• 1 stick unsalted butter 8 Tablespoons melted
• ¼ cup granulated sugar
• 2 teaspoons cinnamon
• 1 teaspoon cardamom
• 2 apples grated

Instructions

• Position rack in the center of oven and heat to 400°F. Line 2 baking trays with parchment.
• Melt butter in a small sauce pan. Mix sugar, cinnamon, and cardamom in a small bowl.
• Shred the apple into a large bowl with a course grater, stop at the core and be careful not to get any seeds.
• Thinly roll the sheets of puff pastry on a lightly floured board to about 14” x 20”. Fold one in half with a towel and set aside.
• Brush the first dough sheet with butter, completely covering the entire sheet. Spread half of the sugar mixture evenly over the dough. 
• Taking handfuls of the apples squeeze out as much juice as you can and spread them thinly over the dough.  You may not use all of the apple depending on the size and how much your grated.  
• Top with the second sheet of dough and pat to remove air and seat the apples. Brush with the remaining butter and sand with the sugar. Roll up into an even log taking care to not leave air pockets.
• Trim the ends and cut the log into pieces about 2 ½” – 3” long. Using the handle of a wooden spoon press down through the center about three-fourths of the way through the dough. Place on a baking tray 3” to 4” apart. Bake for about 25 – 30 minutes or until the pastry has a deep color. Allow to cool on a wire rack before enjoying. 

Notes

*** Remember fruit fillings can be hot! ****

 

The traditional rolls are filled only with sugar and cinnamon; however it is not uncommon to find them with fruit or shaved chocolate too.

Getting a good breakfast on the go can be a challenge, but not with these make-ahead sausage and hash brown burritos.  Spiced with diced green chilies these easy-to-prepare burritos will have you and your family starting the day on the right foot.  Perfect for a busy lifestyle these burritos make a delicious grab-and-go morning meal for work or school, or take some along on your weekend camping adventure.  Make a large batch and enjoy some now and freeze the rest for later, either way you will be sure to enjoy!

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Make-ahead Breakfast Burritos

Easy recipes for breakfast burritos filled with sausage, potatoes, eggs, and green chili. Great for a large group or perfect for freezing.

Course Breakfast

Cuisine Mexican

Keyword Breakfast, Breakfast burritos, Burritos

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Author Christoph

Ingredients

• 1 pound breakfast sausage
• 2 ½ cups diced hash brown potatoes fresh or frozen
• ¼ cup diced onion
• 1 jalapeno pepper diced
• 6 eggs scrambled
• 1 4 ounce can mild green chilies
• 1 cup cheese grated
• ¼ cup green chili enchilada sauce
• 8 large burrito-size soft flour tortillas

Instructions

• In a large skillet crumble and brown the sausage.  Drain and place in a large mixing bowl to cool.
• Lightly brown potatoes. Add onion and jalapeno and cook until onions become soft.  Set aside to cool before adding to sausage.
• Scramble the eggs and put on a plate to cool before adding to sausage and potatoes.  Mix evenly.
• Mix in green chilies and cheese.  Add enchilada sauce and mix well.
• Heat tortillas in microwave as you go for about 10 seconds to soften.  Place about 1/3 to 1/2 cup of filling in the center of tortilla.  Roll burritos folding the sides in first.  Roll in wax paper and seal with tape or label.
• Hold in the fridge for up to 5 days, or to freeze lay burritos in a single layer on a sheet pan until completely frozen.  Burritos should be wrapped in foil for longer storage.
• To reheat unroll wax paper and heat in micro for about 90 seconds.  Microwaves vary heat longer if needed.

Notes

Burritos can be made with bacon or ham if you prefer.  Spice them up more or leave out the heat to suit your families taste. 

The flavor of naturally sweetened ripe bananas make a flavorful contrast to chucks of dark chocolate and tart currants in these incredibly moist and delicious muffins.  As an after school snack for the kids, or for a quick out the door with your coffee treat, these muffins are sure to be a hit.

I am not sure how it works at your house, but it seems like whenever we buy bananas, there is always one that turns black before we get to it, so my standard rule is to toss it in the freezer for later since I really hate to throw food away.  The other day as I was taking an inventory of what is actually in the freezer, I came across a half a dozen frozen bananas and decided I better do something with some of them.  Banana bread is usually the first thing that comes to mind for using the frozen boomerangs, but I started thinking if I were to make muffins I could send some with Kelly to the office for his co-workers.

As the bananas were thawing I started digging around for some things to add in.  I looked at the nut inventory but somehow that was not quite what I wanted, and as an office treat and with nut allergies and all I decided to pass.  Then I came across some dark chocolate that was left over from holiday candy making as well as some dried currants that were extras from the Christmas fruit cake and it seemed to me this would make a great combination.  The flavors worked extremely well together with the slight bitterness of the dark chocolate and the tartness of the currants balancing perfectly with the sweetness of the bananas.  So not only was I able to use up odds and ends from other baking projects, but we ended up with some good eats!

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Banana Chocolate Chunk Muffins with Currants

Chunks of dark chocolate and tart currents add a delicious contrast to the sweet flavor of banana in these easy to make muffins.

Author Christoph

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 2/3 cup sugar
• 2 eggs
• 1/2 cup vegetable oil
• ¼ cup milk
• 3/4 teaspoon almond extract
• 3 over-ripened bananas mashed
• 1/2 cup dark chocolate cut in to small chunks
• 1/2 cup dried currants

Instructions

• Preheat oven to 350°F. Lightly grease the top of a muffin tin and line the cups with papers.
• In a medium sized bowl whisk together the dry ingredients.
• In another medium sized mixing bowl, stir together eggs, oil, milk, extract, and mashed bananas.
• Mix together wet and dry ingredients and stir to combine. Do not over-mix.
• Fold in chocolate and currants.
• Scoop batter into prepared muffin cups. Top each muffin with a few chocolate chunks and bake for 30 – 35 minutes. Test with a toothpick.
• Allow muffing to stand for about 5 minutes in the pan before lifting them out on to a wire rack to completely cool.

Notes

Toasted walnuts or almonds would make a nice addition to these muffins.

 

High altitude add 2 Tablespoons.

 

Batter can be baked as a loaf if preferred. Pour batter into a greased bread pan and bake for 55 – 60 minutes. Test with a wooden skewer.

Hash brown and egg cups filled with ham, broccoli, and onions make a healthy and nutritious grab-and-go breakfast for the whole family.  This simple 30-minute meal prep recipe makes an easy and delicious morning meal for the entire week.  Enjoy these little egg muffins hot or cold, either way they are sure to be a hit.

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Hash Brown & Egg Breakfast Cups

Easy-to-make grab and go breakfast cups with hash browns and eggs. Perfect meal prep for the busy week.

Course Breakfast, Brunch

Cuisine American

Keyword breakfast bake, meal prep

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Christoph

Ingredients

Crust

• 2 cups frozen hash browns thawed and drained
• ½ cup shredded cheddar cheese
• 1 tablespoon butter melted
• salt & pepper

Filling

• 1 tablespoon butter
• 1 cup broccoli florets chopped
• 1 cup ham diced
• ½ cup onions diced
• ½ cup roasted red pepper diced

Eggs

• 7 large eggs
• ¼ cup whole milk
• 1 teaspoon Cholula or Tapatio hot sauce optional

Instructions

• Heat oven to 425°F and generously grease a 12-cup muffin tin.

Crust

• Drizzle butter over hash browns and toss well with cheese. Season with salt and pepper.
• Put ¼ cup of hash brown mixture in each cup and press into the bottom and up the side.
• Bake for 10 minutes to crisp hash browns.

Filling

• In a skillet over medium-high heat melt the butter and add the broccoli, ham, onion, and red peppers. Cook for about 5 minutes or until the broccoli begins to soften. Divide the filling between the cups.

Eggs

• In a large measuring cup or bowl with a pour spout mix the eggs, milk, and hot sauce until smooth. Pour egg mixture into cups and bake for 15 minutes. Loosen cups from muffin tin by running a knife around the edges. Wrap cooled muffins in plastic wrap for an easy grab and go breakfast treat.

Notes

Use any of your family’s favorite fillings. Bacon and green chilies, mushroom and spinach, or all veggies just use roughly the same quantities as listed in the recipe above to fill the cups.

 

Remove egg muffins from the tin while they are still warm to avoid sticking.

Greek yogurt makes this banana quick bread incredibly moist and offers a slight tang which complements mini chocolate chips and toasted nuts.  So easy to make, this bread is the perfect way to turn those uneaten black bananas into pure joy.  Bake a loaf for an office treat that your colleagues will love, or serve it as a brunch item for overnight guests.  Anyway you slice it, this one is a winner. 

Seems at our house bananas can go from green to yellow to black in what seems like the blink of an eye, so I have made it my habit to toss any over-ripe fruit in the freezer for later use.  Just the other day while looking for something to thaw for dinner, I came across a few of my frozen treasures and decided that I had collected enough to make something.  The obvious, banana bread came to mind.

One of the things I like about making quick breads is that I usually have everything I need in the pantry, no special ingredients required.   Another aspect I appreciate is one mixing bowl.  No muss no fuss, and pow I have created a delicious treat that makes the house smell fantastic and that we always seem to enjoy.  After checking the larder I located about a half a cup of mini chocolate chips and a bag with some assorted nuts, not enough of either to do much with but a perfect amount to enhance a loaf of bread.  I decided to try some Greek yogurt that I had on hand to replace some of the oil and butter of my usual recipe, and it worked great.  The thick creamy texture of the yogurt definitely came through, adding amazing moisture and just a slight tang which worked well with the sweetness of the chips, but did not overpower the flavor of the banana.

With holidays coming I will certainly make this bread again, possibly mixing up some of the “add-ins” but keeping the basic recipe the same.  The other thing I love about quick breads is that they freeze extremely well.  Which makes me think that perhaps I should get on the ball now while I have a bit of time and get a few loaves in the freezer so I can be ready for holiday guests.

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Greek Yogurt Banana Bread

Greek yogurt adds moisture and a bit of tang to this banana bread with chocolate chips and nuts.

Course Breads, Breakfast, Brunch

Cuisine American

Keyword Greek Yogurt Banana Bread, quick bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Author Christoph

Ingredients

• 2 cups all-purpose flour
• ½ cup granulated white sugar
• ¼ cup brown sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 very ripe bananas mashed
• ¼ cup plain Greek yogurt
• 2 large eggs
• ¼ cup vegetable oil
• 1 ½ teaspoons vanilla extract
• 1 teaspoon almond extract
• ½ cup mini chocolate chips
• ½ cup walnuts or pecans chopped

Instructions

• Place rack in center of oven and heat to 350°F. Line a 9” loaf pan with parchment paper allowing the paper to hang over the sides of the pan. Grease pan and paper.
• In a large bowl mix together flour, sugars, soda, and salt. Add chips and nuts and mix to coat.
• In a separate bowl mix together bananas, yogurt, eggs, oil and extracts.
• Mix wet ingredients into dry stirring only enough to combine. Over working the dough will make the bread tough.
• Pour into prepared bread pan and bake for 50 to 60 minutes or until a knife inserted in the center comes out clean.
• Remove bread from pan by lifting the parchment paper and place loaf on a wire rack. Cool completely before slicing.

All the wonderful flavor of a deep dish cobbler is packed in to these easy-to-make Berry Crumble Bars.  Perfect with your morning cup of coffee for a quick on the go breakfast, or for an after school snack for the kids.  The very berry filling combined with the strudel topping makes these squares a real winner. 

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Berry Crumble Bars

Easy to make Mixed Berry Bars have all the flavor of your favorite cobbler.  Perfect with a cup of coffee for a healthy breakfast, or delicious as a dessert. 

Course Breakfast, Dessert

Cuisine American

Keyword Berry Breakfast Bars, Berry Crumble Bars

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 20

Author Christoph

Ingredients

Crust & Crumble

• 2 cups all-purpose flour
• 1 cup toasted almonds ground
• 1 cup butter room temperature cut into pieces
• 1 cup granulated sugar divided
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 large egg

Berry Filling

• 2 cups blackberries halved
• 2 cup raspberries halved
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch
• ¾ cup granulated white sugar

Instructions

• Position rack in the center of the oven and heat to 375° F. Grease a 9” x 13” baking pan.
• Place almonds in a food processor with ¼ cup of sugar. Pulse into a fine crumb. Do not over process.
• Stir together flour, sugar, baking powder and salt in a large mixing bowl, cut in the butter with a hand mixer or pastry blender until the butter is pea-sized pieces. Mix in the egg until combined.
• Press about two-thirds of the dough into the bottom of the baking pan.
• Place in oven and bake for 15 minutes.  Remove and let slightly cool while you prepare the berries.
• Cut the berries in half and toss them with the lemon juice first, then add cornstarch and sugar and mix. Spread the berries evenly over the crust in the pan.
• Crumble the remaining dough evenly other the berries.
• Bake for 30 - 45 minutes, or until lightly browned. Allow to cool completely before cutting and removing from pan.

Notes

I line my pan with parchment leaving the paper to hang over the sides.  When the bars have cooled it makes it easy to lift the bars out of the pan for cutting.