Bread, Breakfast

Easy Peasy Cinnamon Rolls

cinnamonrolls-16Shelly, from the website cookiesandcups.com, has become by go-to for easy, delicious recipes. This cinnamon roll recipe is so so good, and because it uses rapid rise yeast, it takes the intimidation factor out of making yeasted breads/rolls. Just mix all the ingredients in the bowl and let rise for an hour (it really is that easy even though the instructions look long)! I will definitely be making this recipe Christmas morning. Recipe and photo courtesy of cookiesandcups.com.

For the Dough:

  • 5-6 cups all-purpose flour
  • 1/3 cups granulated sugar
  • 2 (1/4 oz) packets Rapid Rise yeast
  • 1 teaspoon kosher sale
  • 1 cups water
  • 1/2 cup milk
  • 6 tablespoons, cubed
  • 1 large egg

For the Filling:

  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon
  • 6 tablespoons butter, very soft

For the Frosting:

  • 3/4 cup butter, room temperature
  • 3 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla

In the bowl, of your stand mixer fitted with the paddle attachment mix together 2 cups of flour, sugar, yeast, and salt on low speed until combined. Place the water, milk, and butter in a microwave safe bowl and heat in 25 second increments until the temperature reaches between 120°-130°F. Butter might not be melted, completely, which is fine. Add this to the flour mixture along with the egg and mix on medium speed for 2 minutes. Add 2 more cups of flour to the mixture, and mix on high speed for 2 minutes, scraping the sides of the bowl if necessary. Turn mixer to low and add in just enough remaining flour until the dough will form a ball. Lightly flour a clean surface knead the dough for 6-8 minutes, adding a little more flour as necessary while you are kneading until the dough is smooth, elastic and springs back when lightly pressed with 2 fingers. Alternately, you can do this step in your stand mixer fitted with the dough hook attachment. Cover the dough with a towel and let it rest for 10 minutes. In a medium bowl mix together the sugar and cinnamon for the filling. Set aside. Roll the dough out on a lightly floured surface into a 15×10- inch rectangle using a rolling pin. This doesn’t have to be exact. Spread the soft butter onto the rolled out dough evenly. Sprinkle with the cinnamon sugar mixture. Starting the with long sides, tightly roll up the dough, pinching the seams to seal. Using a knife, slice into 12 equal pieces. Line a 9×13 baking dish with parchment paper and coat with nonstick spray. Place the cinnamon rolls evenly into the pan, cover with a towel and allow to rise for 1 hour in a warm place, until doubled in size. Preheat oven to 350°F. Bake cinnamon rolls for 25-30 minutes, or until golden brown. Cool on a wire rack for at least 20 minutes. Prepare frosting in the bowl of your stand mixer fitted with the paddle attachment. Mix the butter and powdered sugar together for 1 minute on medium speed. Add in the milk and vanilla and mix for another minute until creamy and smooth, scraping the sides of the bowl as necessary. Spread frosting onto rolls.

Bread

Fry Bread (aka Mana Biscuits)

fry breadThis recipe comes from the Pioneer Woman and while the title of this post is fry bread, the dough can also be used for good old white sandwich bread. This recipe was so so easy and came out perfectly. We topped our fry bread with spaghetti sauce, but you could also make tacos or Korean Beef or drizzle it with honey or butter and cinnamon sugar. The options really are only limited by your imagination. I will note in the instructions when you would fry and what to do if you want to bake it up as a loaf of bread. Do yourself a favor and make these today.

  • 2 cups warm water
  • 2 1/4 teaspoons active yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 5 1/4 cups of flour, plus more for dusting

Combine the yeast and 2 cups warm water in a mixing bowl and stir to dissolve. Add the butter, sugar and salt. Use a wooden spoon to stir in 2 cups of the flour until smooth. Add another 2 cups of the flour and stir, then turn it out onto a floured board to knead. Knead it over 15 minutes, adding the rest of the flour as you knead. Don’t let it get dry too fast; it should stay sticky. Put the dough in a buttered bowl and cover with plastic wrap. Let it rise for 1 hour. (At this point if you wanted to make fry bread, tear off pretty large pieces of dough and shape into rough rectangles. It’s totally fine if you have a hole or two in the center. Fry it up in a skillet with a thin layer of oil. Cook each side for about 45 sec or until brown. I got about 18 pieces from the full recipe.)

If you are making loaves, knead the bread for 5 more minutes, then put it back in the bowl to rise for another hour. After the second rise, butter two loaf pans and separate and shape the dough into 2 loaves. Place in the pans and let them rise for another 45 minutes. Towards the end of the third rise, preheat the oven to 400 and then bake for 30-35 minutes, or until golden brown on top and cooked through. Cool on a wire rack.

Bread, Dessert

Lemon Blueberry Bundt Cake

I made this cake yesterday to take to my firelemon-blueberry-bundt-cake-1 station for training. It was super delicious and I’m glad that I made the cream cheese frosting instead of the glaze I was originally planning on making because it just made it next level. Recipe and photo courtesy of celebratingsweets.com.

Cake:

  • 1 cup butter
  • 1 3/4 cups granulated sugar
  • 4 eggs
  • 3 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour*
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda*
  • 1/4 tsp salt
  • 1 cup buttermilk, (if you don’t have butter milk try ⅔ cup plain or vanilla yogurt mixed with ⅓ cup milk)
  • 2 cup fresh or frozen blueberries

Frosting

  • 8 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1-2 tablespoons heavy cream
  • 3 cups powdered sugar

Preheat oven to 350 degrees. Prepare a bundt pan by greasing and flouring it. Set aside. In a large bowl, beat butter and sugar for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. In a separate bowl combine flour, baking powder, baking soda, and salt, mix well. Beat in flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes. Put ⅓ of the cake batter (batter will be thick, you will most likely need to spoon it in) in the bottom of the bundt pan, sprinkle with ⅓ cup of the blueberries. Put another ⅓ of cake batter on top of that and again, sprinkle with ⅓ cup of blueberries, finish by putting remaining cake batter on top and sprinkle with remaining blueberries. Using a butter knife or spoon, push blueberries down into the cake batter a little bit. Bake at 350 for 50-55 minutes or until toothpick comes out of center clean. Let cake cool completely ( I like to do this by putting it (still in the pan) into the freezer for 1 hour, it helps lock in the moisture. You can cool it on a cooling rack if you prefer. When cake is completely cooled run a butter knife around the edges and gently shake cake back and forth to loosen it before inverting it onto a cake stand or plate for frosting.

For the frosting, combine all the ingredients in the mixing bowl and mix on medium speed until fully combined and fluffy. Spread over cooled cake and top with fresh blueberries.

*If you are baking this at altitude, leave out the baking soda and increase the flour to 3 cups.

Bread

Five Minute Crusty Bread

No-Knead-Dutch-Oven-Bread-resizedI recently won a cooking class at our local kitchen store and the class I chose to attend was a five minute bread and butter class. Now, if you are like me you will see this name and think you can whip together the dough and in five minutes put delicious bread in the oven. That unfortunately is not the case, but the dough does come together very quickly. Just be prepared to mix it in the morning, and then you will be ready to bake delicious bread when you get home later that day. The recipe is very simple and forgiving, so even if working with yeast makes you nervous, give this recipe a chance.

  • 3 cups all purpose flour
  • 2 teaspoons kosher salt
  • 1 1/2 cups water, room temp or slightly warm
  • 1/2 teaspoon dry active yeast

To Make the Dough:

Put all the ingredients in a big bowl and mix together with a fork until all the flour is incorporated. Cover with a clean cotton towel and let rise for 8-12 hours. When you are ready to bake put your Dutch oven, with the lid ON, in your oven and preheat to 450. Get a bowl big enough to shape a round loaf and line it with parchment paper, then generously dust with flour. Remove your bread from the original bowl with floured hands by making a scooping motion with your hand, moving around the whole bowl. As you are doing this, grab a small section of dough and stretch and fold it over the rest of the dough. Do this about 4 times, then move the prepared round of dough to your parchment lined bowl. Cover with a clean, lightweight, slightly damp towel and let it rise for 30 minutes while your Dutch oven is heating in the oven. After 30 minutes, slash the top of your round of dough with a very sharp knife in any pattern you want. Remove the Dutch oven from the preheated oven and quickly transfer your parchment paper with the loaf on it into the Dutch oven. Replace the lid quickly and return the Dutch oven to the oven. Bake for 30 minutes. At the end of the 30 minutes, remove the lid and continue to bake for 7-10 more minutes, until you have a dark golden crust. Carefully remove the bread from the Dutch oven and enjoy.

Bread, Dessert

Iced Lemon Zucchini Bread

Delicious-Glazed-Lemon-Zucchini-Bread-Recipe-on-lilluna.com-I was gifted two huge zucchini’s and went on the hunt for a deliciously sweet way to use them up. After perusing Pinterest I found two good contenders, one of them being this lemon bread. The thing I liked about this was that is as different from most of the zucchini recipes out there. Recipe and photo by lilluna.com.

Bread

  • 2 cups cake flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 1/3 cups sugar
  • 2 tablespoons lemon juice
  • 1/2 cup buttermilk
  • 1 lemon, zested
  • 1 cup zucchini, grated

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon milk

Preheat oven to 350. Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 9×5 loaf pan. Bake at 350 for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Bread, Side Item

The Bread

This recipe is courtesy of Pioneer Woman. It’s only two ingredients, but it tastes so amazing.

  • 1  loaf of french bread
  • 2  sticks of salted butter, softened

Preheat oven to 350°. Cut the bread lengthwise and spread one stick of butter on each half. Place on a cookie sheet and bake for 10 minutes, or until the butter is melted and starting to soak into the bread. Crank the broiler and broil bread for 3-5 minutes, watching the whole time. Remove when butter starts to brown and blacken. Don’t under-broil it! Slice into strips and serve immediately.