Cinnamon Bread

This tasty quick bread is easy to throw together and made my whole house smell absolutely heavenly. I’ve tasted some delicious crumbs but haven’t cut it yet because I’m bringing it in to share at work. It’s testing my willpower just sitting on the counter and I’m excited for breakfast tomorrow!

Cinnamon Bread (taken from Allrecipes and altered)

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla extract
Topping:
  • 2 tbsp white sugar
  • 2 tbsp brown sugar
  • 2 tsp ground cinnamon
  • 4 teaspoons Country Crock Light buttery spread
  • 1 tablespoon mini cinnamon chips

Preheat oven to 350 F. Line a 9×5 loaf pan with parchment paper and set aside.

Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a medium mixing bowl.

In a large mixing bowl, combine buttermilk, oil, eggs, and vanilla extract. Add the flour mixture and stir until just combined, careful not to overmix.

In a small bowl, mix the sugar, brown sugar, cinnamon, cinnamon chips, and butter for the topping until crumbly.

Pour half of the bread mixture into the loaf pan. Sprinkle about half of the topping mixture on top. Add the remaining half of the bread mixture, smooth the top, and add the remaining topping mixture.

Bake for approximately 50 minutes or until a toothpick inserted into the center comes out clean.

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Pumpkin Bagels

I think my family burned out on sweets after the cookie-heavy holiday season, so I’ve been making more savory baked goods/meals/snacks so that I’m not the eating my way through full batches alone. While the last bagels I made were eaten quickly, I expect these pumpkin bagels will have an even shorter lifespan. They have a great texture and a nice pumpkin flavor, and I’m much happier with the way this batch looks. I’m looking forward to breakfast tomorrow.

Pumpkin Bagels (based on a recipe from Savory Simple)

Makes 7-9 bagels depending on size.

  • 1 cup warm water
  • 2 1/4 tsp active dry yeast
  • 1 1/2 tbsp sugar
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1/2 cup pumpkin puree
  • 1/2 tsp ground cloves
  • 1/2 tbsp nutmeg
  • 1/2 tbsp cinnamon
  • 1/2 tbsp cornmeal, for sprinkling pan

In a stand mixer, whisk the water, yeast and 1.5 tbsp sugar. Allow it to proof for 3-5 minutes. In a separate bowl, whisk together flour, salt, and spices.

Add the pumpkin puree to the yeast mixture and mix using a dough hook, then begin to slowly add the flour mixture.  Mix for 5 minutes or until smooth, alternating between slow and medium speeds as you add flour.  You want to mix it until the dough is no longer sticky.  After 5 minutes if the dough is sticky, you can incorporate another 1-2 tablespoons of flour.

Form the dough into a ball and place in a lightly greased, large bowl.  Cover and allow the dough to double in size, around 1 hour.

Remove the dough and punch it down.  Divide into equal pieces, 2-4 oz each depending on how big you like your bagels.  Form each piece of dough into a ball. Create a hole in the center of each ball of dough and form into a bagel shape. Repeat with the rest of the dough.  Place on a lightly greased surface and let rest until risen but not doubled, 20-30 minutes.

Preheat the oven to 400 F and bring about 2 inches of water to boil in a wide saucepan.  Line a baking sheet with parchment paper and sprinkle with cornmeal.

In batches, place bagels into boiling water (they should float immediately). Boil the bagels for around 30-60 seconds per side (longer boiling times result in chewier bagels).

Place the bagels on the prepared baking sheet. Bake for 30-35 minutes. Allow to cool before serving.

(For 9 bagels, each bagel will be about 150 calories)

Whole Wheat Bagels

I woke up feeling absolutely awful and sick this morning so, like any logical person, I played hooky from work and made bagels! I’ve been pretty intimidated by the whole idea of bagel-making, but when I found a recipe that seemed to simplify the process a bit, I decided it was time to try.

I won’t claim to be a bagel master just yet, but these bagels had the necessary components (slightly crisp outside with a chewy and flavorful inside) so I can overlook the fact that they aren’t perfectly rounded and munch away! I topped some of my bagels with minced onion flakes, but you could leave that out or replace with your own preferred topping.

Whole Wheat Bagels (based on Emma’s recipe at Food Coma)

Makes 8 bagels

  • 2 teaspoons active dry yeast
  • 1 1/2 tablespoons sugar
  • 1 1/4 cups warm water
  • 3 1/2 cups bread flour
  • 1 1/2 teaspoons salt
  • 2 tsp minced onion flakes for topping (optional, enough for all 8 bagels)
  • 1/2 tbsp corn meal to prepare baking sheet.

In a small bowl combine the sugar and 1/2 cup warm water and stir until sugar has dissolved. Add yeast and let mixture sit and fizz for 10 minutes.

In the meantime, in a large bowl or in a stand mixer fitted with a dough hook combine the flour and salt. Add in the yeasty water and the remaining water. Knead by hand or with your mixer for 6-8 minutes. You want the dough to feel very elastic-like. Place dough in a well oiled bowl and cover. Let it rise for 1 hour.

Turn out onto a floured surface and cut into 8 pieces. Knead and shape each piece into a bagel shape. Place these on a pan, cover and let them rest for 10 minutes.

Preheat oven to 425 F. Get your pot of water ready (you only need about 2 inches of water). Bring to a boil and lay a bagel in the boiling water; it should float. Let it boil for a minute, then using a slotted spatula or spoon, flip it and let it boil on the other side for a minute. Place on baking sheet lightly sprinkled with corn meal. Repeat with all the bagels.

Bake at 425 F for 20 minutes.

Chocolate-Filled Crescent Rolls

If you’re looking for a quick and easy dessert that’s sure to please, add a sweet filling to some refrigerated Pillsbury crescent rolls.

Chocolate Filled Crescent Rolls

Makes 8 crescents

  • 1 canister Reduced-Fat Pillsbury Crescent Rolls
  • 1 bar Hershey’s Milk Chocolate

Open dough canister and separate triangles. Separate chocolate bar into 8 equal parts and break up into small pieces. Add 1/8 of the chocolate bar pieces to each  dough triangle and roll into crescent shape.

Bake according to package directions. Voila!