Posts Tagged ‘Food’

Classic Pumpkin Pie #7daysofpie

A simple, 7- ingredient classic pumpkin pie that will be a hit at your Thanksgiving table! Use your favorite pie crust recipe, or simply roll out one from the frozen food section of your grocery store.

Easy Classic Pumpkin Pie |Pixiedustkitchen.com

It’s day two of #7daysofpie! So I thought I would drop in with a recipe for pumpkin pie. After all, it’s not Thanksgiving without a pumpkin pie! Yeah, you can go buy one. OR, you can make this incredibly simple, 7 ingredient pie that will take you less than 40 minutes. Your choice.

Easy Classic Pumpkin Pie |Pixiedustkitchen.com

I adapted this recipe from my white chocolate pumpkin pie galettes.  The difference? No white chocolate ganache (although I’m sure it would be excellent drizzled on top!), and it’s baked in a full size pie dish so it’s much simpler. Again, for the crust, you can either make your own, or opt to use store bought. I used Pillsbury once again (And no, I am not sponsored by them, I simply love their products and find that their crust tasted significantly better than store brand.), but would have used homemade if I could. I cut leafs and hearts out of the second crust for decoration; feel free to decorate however you please and get creative!

5.0 from 1 reviews
Classic Pumpkin Pie #7daysofpie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A simple, 7- ingredient classic pumpkin pie that will be a hit at your Thanksgiving table! Use your favorite pie crust recipe, or simply roll out one from the frozen food section of your grocery store.
Ingredients
  • 1 pie crust
  • 1 15 oz can pure pumpkin (about 1.5-2 cups of pumpkin puree)
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 large egg
  • ½ cup milk
Instructions
  1. Preheat oven to 375˚F.
  2. Prepare pie crust if using homemade. Place one crust into a 9-inch pie pan.
  3. In a large bowl, mix together pumpkin, brown sugar, and cinnamon. Stir in egg and milk.
  4. Pour into prepared pie crust.
  5. Bake for 20-30 minutes, or until filling is firm and crust is golden brown. Keep in the refrigerator until ready to serve so the filling has time to "set up."

Easy Classic Pumpkin Pie |Pixiedustkitchen.com

More Pies! 

Chocolate Pear Pie

Chocolate Pear Pie #7daysofpie| Pixiedustkitchen.com

Chocolate Chip Cookie Brownie Pie

Chocolate Chip Brownie Crack Pie. Chocolate chip cookies covered in a buttery brownie filling | Pixiedustkitchen

Peanut Butter Cup Pie

Peanut Butter Cup Pie | Pixiedustkitchen. Silky peanut butter cup filling poured over mini peanut butter cups and topped with an easy chocolate ganache.

White Chocolate Candy Corn Popcorn

White Chocolate Candy Corn Popcorn is the most addicting and easiest snack mix you will ever make! Only three ingredients and takes less than 10 minutes to make. All you need is a microwave!

White chocolate candy corn popcorn from Pixiedustkitchen.com. Three ingredients from the easiest and most addicting snack ever! “This is so good, it’s bad.” That’s what my Bible study leader, Sara said as she held the bowl of popcorn out to the other girls, convincing them to eat some popcorn. That may sound terrible, but it’s true! This white chocolate candy corn popcorn mix is SUPER addicting and delicious! Plus, it’s only three ingredients and no-bake, making this so, SO easy to whip up for last minute halloween parties and get-togethers.

White chocolate candy corn popcorn from Pixiedustkitchen.com. Three ingredients from the easiest and most addicting snack ever!

PLUS, a recipe that is just three ingredients and takes less than ten minutes to make is a win all around. I’ve got homework to do, people! And it’s not like life gets any less busy after school ends- I know you all have jobs, kids, pets, relationships, and whatever else to do. Ain’t nobody got time for complicated recipes!

White chocolate candy corn popcorn from Pixiedustkitchen.com. Three ingredients from the easiest and most addicting snack ever!

Here’s the down low: we pop a bag of popcorn. I used store brand “natural style” popcorn (For you east-coasters, the specific brand was Giant/Martins). Next we melt a 12 oz bag of white chocolate candy melts. I used Ghirardelli, but only because that’s all that was available at my grocery store, and toss in a cup of candy corn. I used the “autumn mix” variety with the little pumpkins for variety, but use whatever you prefer. Just mix ’em all up and you’ve got yourself the easiest snack at the party!

White Chocolate Candy Corn Popcorn
Author: 
Recipe type: Snack
 
White Chocolate Candy Corn Popcorn is the most addicting and easiest snack mix you will ever make! Only three ingredients and takes less than 10 minutes to make. All you need is a microwave!
Ingredients
  • 1 bag plain microwave popcorn
  • 12 oz white melting chocolate
  • 1- 1 and ½ cups candy corn
Instructions
  1. Pop the popcorn according to the directions. Pour into a large bowl and remove the kernels.
  2. Melt the chocolate according to directions- I emptied mine into a large bowl and mirowaved for 30 seconds at a time, stirring in between.
  3. Pour chocolate over popcorn and stir. Mix in candy corn.
  4. Place onto lined baking sheet until chocolate hardens. Break into chunks and serve.

Related Recipes

Butterscotch Popcorn Muddy Buddies

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Snickers Muddy Buddies

snickers-puppy-chow-muddy-buddies

Oreo Peanut Butter Caramel Popcorn

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Candy Corn Cookie Crumble Bars

Candy Corn Cookie Crumble Bars | Pixiedustkitchen

Butterfinger Stuffed Peanut Butter Cookies

Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen

You guys. These cookies. Ugh. I have no words, so take a look at these pictures… then go make some.

I made them for the first time a few weeks ago while visiting Brian- I was in a baking mood, and he had homework to do, so cookie making it was! I love stuffing cookies and when I saw a giant box of Butterfingers, I knew they had to go into inside some soft baked peanut butter cookies.  I took the recipe I use for my death by peanut butter cookie sandwiches and played with the leavening ratios a bit, adding extra cornstarch and baking soda to keep the cookies thick and soft!

                       Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen

Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen

Most cookies are best warm- but not these ones. Because of the texture of the butterfingers, the cookies are best once they have cooled and the candy has had some time to “re-crisp”- soft butterfingers aren’t that great.

One more thing- I used just chopped up butterfingers candy; that’s what worked best.  But I’m sure you could use butterfinger bites- I would cut them in half  though.

Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen

I highly suggest you run to the kitchen and get these cookies in your life now.

5.0 from 1 reviews
Butterfinger Stuffed Peanut Butter Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
  • ¾ Cup Peanut Butter
  • ½ cup (1 stick) butter
  • ¾ C brown sugar, packed.
  • ½ C white sugar
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cpu flour
  • ½ teaspoon baking soda
  • ½ teaspoon cornstarch
  • ¼ teaspoon salt
  • 2 full-size butterfingers, chopped
Instructions
  1. cream together butter, peanut butter, and sugars.
  2. mix in eggs and vanilla extract.
  3. Slowly mix in flour, baking soda, salt, and cornstarch.
  4. Chill for at least two hours.
  5. Chop up butterfingers.
  6. Preheat oven to 350˚F.
  7. Scoop 1 tablespoon size balls of cookie dough. Roll into smooth balls and cook press small indent with finger. Place a piece of butterfinger in the middle and top with a second tablespoon size ball.
  8. Bake for 7-10 minutes or until top edges are cracked. Let cool on a wire rack for 10 minutes before moving to a wire wrack to finish cooling.

More Stuffed Cookies…

Caramel Nutella Stuffed Chocolate Chip Cookies

Nutella Salted Caramel Stuffed Cookies

Nutella Stuffed Chocolate Cookies

nutella-chocolate-cookies-1

Kitchen Sink 7 Layer Bars

Seven Layer bars with peanut butter, Oreo cookies, Mini Marshmallows, Chocolate Chips, and Popcorn.

Kitchen Sink Seven Layer Bars... everything but the kitchen sink! A graham cracker crust, with Peanut butter, chocolate chips, Oreo cookies, popcorn, and marshmallow bits, all covered with Sweetened condensed milk. Everything but the kitchen sink... and the perfect way to clean out your cupboards!

So… I know you all just read that and are now thinking “Faith… what were you thinking when you developed that recipe? I’ll tell you what I was thinking. I had a bunch of stuff in my cabinets that I wanted to get rid of. I wanted 7 Layer Bars. They fit together wonderfully.

We start with a graham cracker crust, and top with melted peanut butter. You must spread the peanut butter carefully- it sinks into the crust a little and if you spread too quickly, you’ll pull the crust apart. Learn from my mistakes! On the peanut butter goes a few Oreo’s broken in half, marshmallow bits, chocolate chips, popcorn, and it’s all topped with a can of sweetened condensed milk.

Kitchen Sink Seven Layer Bars... everything but the kitchen sink! A graham cracker crust, with Peanut butter, chocolate chips, Oreo cookies, popcorn, and marshmallow bits, all covered with Sweetened condensed milk. Everything but the kitchen sink... and the perfect way to clean out your cupboards! Kitchen Sink Seven Layer Bars... everything but the kitchen sink! A graham cracker crust, with Peanut butter, chocolate chips, Oreo cookies, popcorn, and marshmallow bits, all covered with Sweetened condensed milk. Everything but the kitchen sink... and the perfect way to clean out your cupboards!

If you’ve never baked with sweetened condensed milk, and you’re anything like me, you probably are a little weirded it out by SCD. Milk… in a can? I know, I know. It’s kind of weird. Just don’t think about what it is, and pour it over your bars and bask in the ooey, gooey, chewiness it adds to the bars. And don’t accidentally eat a whole spoonful of it before the bars bake… not that I did that. (Grossest thing ever!)

These bars are ooey, gooey, chewy, and moist. They’re perfect for when you have a bunch of random things sitting in your cupboards that you need to Magliette Calcio A Poco Prezzo get rid of, and they’re totally customizable! Do you eat a lot of peanut butter, so you don’t want to use the last bit of your jar, but have a jar of butterscotch that no one is using? Just just butterscotch instead of the peanut butter layer!  Feel free to use a different type of cookies if you’re not an Oreo fan, and and potato chips  can work in place of the popcorn.

Kitchen Sink Seven Layer Bars... everything but the kitchen sink! A graham cracker crust, with Peanut butter, chocolate chips, Oreo cookies, popcorn, and marshmallow bits, all covered with Sweetened condensed milk. Everything but the kitchen sink... and the perfect way to clean out your cupboards!

Kitchen Sink Popcorn
Source: http://www.pixiedustkitchen.com
Ingredients

  • 9 full graham crackers (2 cups crumbs)
  • 6 tablespoons butter, melted
  • 3/4 C peanut butter
  • 10 Oreo cookies
  • 1/2 C marshmallow bits
  • 1/2 C chocolate chips
  • 1/2 C popped popcorn
  • 1 14 oz can sweetened condensed milk
  1. Preheat oven to 350˚F. Line a 7×11 pan with aluminum foil and spray with baking spray. 
  2. crush graham crackers in a plastic bag and mix in a small bowl with melted butter. Press into bottom of prepared pan.
  3. Melt the peanut butter and spread on graham crackers. Top with Oreo cookies broken in half, marshmallows, chocolate chips, popcorn, and sweetened condensed milk.
  4. Bake in preheated oven for 30-35 minutes (Until the middle doesn’t “jiggle” when you move the pan); after 15 minutes top with foil to keep from browning. Let cool completely before cutting and serving.

Related Recipes:

Chocolate Chip Cookies and Cream Magic Bars
cncmagic1

Oreo Peanut Butter Caramel Popcorn Mix
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Oreo Peanut Butter Caramel Popcorn

I realize I’m fairly behind on this popcorn snack mix trend. But I just really wanted to make this!

caramel oreo butter popcorn | Pixie Dust Kitchen #oreo #peanutbutter #popcorn

I’ve been craving popcorn practically all week, and I decided to make some. While we have an air popcorn maker, I wanted more than just plain popped kernels. I wanted a popcorn coated in chocolate and caramel-y goodness.

A few weeks ago, Dorothy at CrazyforCrust make oreo peanut butter. I made a smaller batch and coated the popcorn in oreo butter, as well as melted caramel creams. I admit, a lot of the reason for using caramel was to use up the caramel creams leftover from Monday’s stuffed cookies.

Honestly, this popcorn craving is really weird Magliette Calcio A Poco Prezzo for me. I normally never want popcorn- I hardly even like it! I think it’s all the time I’ve been spending in movie theaters  It’s weird; once I started dating Brian and he started paying for my movies, I’ve been seeing a lot more movies!

caramel oreo butter popcorn 3

While I’m not much of a popcorn eater, I do really enjoy this popcorn. So does my dad- he can’t get enough. Every night when he comes home from work he snacks on some, and after the shoot for these pictures, I kept snacking on them because the bowl was next to me. That normally never happens- I take the pictures, eat a little bit of the food (a cookie or two), and the food gets put away to take to church or for my parents to eat. Not this time!

This is a super simple recipe, too- the hardest part is the oreo cookie butter. Simply blend peanuts in your food processor and add some crunched up oreo cookies. Melt the caramel creams in your microwave and pour over the popcorn, but be very, very, careful. Melted caramel is very hot and you could burn yourself- I have the marks on my fingers to prove it! You must work quickly and carefully here before the caramel hardens.

caramel oreo butter popcorn 2

Recipe:
Ingredients:

  • 1 bag popcorn (with as little butter as possible; I used low-fat butter flavor)
  • 1 C cocktail peanuts
  • 5 oreo cookies (I cheated and used target store brand)
  • 20 caramel creams
  • 1 tbs heavy cream
  1. Pop the popcorn according to package directions.
  2. Blend the peanuts in a food processor until smooth and creamy. Add the Oreos, breaking them in half so they blend faster. Blend until smooth and combined.
  3. In a microwave safe bowl, melt the caramels in 30 second increments, stirring between. When completely melted, stir in the cream.
  4. Pour caramel over the popcorn and carefully stir so the popcorn is evenly coated. Add the oreo butter.
  5. Let chill so the peanut butter sets up (if desired) or serve immediately.

3- Ingredient Homemade Cookie Butter

Homemade Cookie Butter/Biscoff Spread- Trader Joe's Copycat Recipe!

You all know my love for homemade alternatives to my favorite foods. Biscoff, or Cookie Butter, is no exception. As you know, I recently made my first trip ever to Trader Joe’s. I’ve been in the online foodie community long enough to know that Cookie Butter is a Ray Ban outlet must try; so I forked over the $3.75 and bought a jar and fell in love.  That jar got hidden in the back of my baking shelf so no one else could have it.

Like that cinnamon swirl bread from Arizona, I knew right away I had to make a homemade alternative, or suffer being broke from all the cookie butter I bought.

I love making as much homemade foods and spreads as possible; because you can control the food and make it exactly the way you want, and know exactly what is being added. You know that there will be no additives, hydrogenated oils, or preservatives in this cookie butter! In fact, the only oil at all is natural oils from the peanuts, and there’s exactly three ingredients- peanuts, cinnamon, and graham crackers.

cookiebutter3(fgts)

You’ll start by making peanut butter. Add the peanuts to your food processor, and blend until smooth.  I like to use the “chop” function first to make smaller pieces, then switch to “grind.” This will take a minute or so, but eventually you’ll have a smooth, creamy, butter. Add the graham crackers and cinnamon, and blend away until completely combined; about another 30 seconds. Aurora, (yes I name my possessions after Disney Princesses; my blog is called pixie dust kitchen after all!) my food processer, is small and only holds about two cups, so I did this in two batches, and it still took me less than 7 minutes.  How dangerously easy. 

cookiebutter2(fgts)

 

Recipe:
Ingredients:

  • 1 16oz jar cocktail peanuts
  • 1 tbs cinnamon
  • 6 graham crackers
  1. Add peanuts to the canister of a food processor and blend until smooth and creamy, like homestyle peanut butter.
  2. Crush graham crackers and add to canister of food processor with cinnamon and blend until combined
  3. store in a airtight container in the fridge for up to two weeks.

 

Healthy Chocolate Cookies

hccookies8

Yes, you read that title correctly. Healthy chocolate cookies- and they really are healthy! Let me tell you why… there is no butter. No white sugar, and only 1/2 C of brown sugar. They contain a mixture of white and whole wheat flour.

And you’ll never guess what the secret ingredients making these cookies healthy are.

Drumroll, please…

Avocados and honey!

hccookies1

I really like this up-and-coming trend of using avocados in desserts, and the other day while browsing Trader Joe’s I saw that avocados were being advertised as “natures butter.” Immediately I got the idea to substitute avocados for butter in cookies. I love cookies, and I tend to go through more butter than Paula Dean on an average week, so I’m constantly looking for ways to cut back on butter and make healthier desserts.

hccookies5

I chose to make chocolate cookies because I’m not a huge fan of avocados, and I wanted to mask the flavor a little bit. I don’t want the avocado flavor to be big and in your face. I also added a hefty teaspoon of vanilla extract, and 2 tablespoons of milk. These also contain no eggs! With the honey, the batter Ray Ban outlet was soft and thin enough, and by using cornstarch and whole wheat flour, we don’t need anything else to add chewiness. I used a combination of white and whole wheat flour. The first time I made these, I used all whole wheat flour, and the cookies were just a bit too dense and chewy. With the combination, the protein content is cut down, making the cookies softer.

hccookies4

A few notes on texture: Because there are no eggs nor white sugar in this recipe, there is no spreading. To prevent these cookies from being tall mounds of cookies, you do need to flaten these cookies a bit after you roll them. Example here:

hccookies2

With 3/4 C chocolate, 1 tsp vanilla, and 2 Tbs milk, you can hardly tell that these are anything but your average chocolate cookie full of butter and sugar. They’re sneakily healthy… which is honestly the best kind of healthy dessert. But because these cookies are so fudgy and dense, chilling the dough is MANDATORY. Chill for at least two hours before baking.

This is a fudgy, dense, cookie, perfect with a tall glass of milk.

hccookies6

(Scroll to end of post for recipe!)

Want more cookies to bake?

Try my tried and true recipe for chocolate chip cookies…

cccookies2

Or my S’mores cookies! 

s'morescookies2

 

May be linked to: Thursday’s Treasures,

 

4.8 from 4 reviews
Healthy Chocolate Cookies
Author: 
 
Chocolate cookies that are sneakily healthy!
Ingredients
  • 1 small avocado
  • ¾ C honey
  • ½ C Brown sugar, packed
  • 1 tsp vanilla extract
  • 2 c flour (1 C whole wheat; 1 C white)
  • ¾ C cocoa powder
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp cornstarch
  • 2 Tbs milk
  • 1 and ½ C chocolate chips
Instructions
  1. Slice and pit the avocado. Place into the bowl of a stand mixer with honey, sugar, and vanilla. Mix until combined.
  2. In a medium bowl, sift together flours, cocoa powder, salt, baking soda, and cornstarch. slowly mix into the wet ingredients.
  3. Add the chocolate chips.
  4. Let chill for 2-36 hours.
  5. roll into heaping tablespoon mounds. flatten slightly and press chocolate chips in top. Sprinkle with sea salt.
  6. Bake at 350˚F for 8-10 minutes. Let cool slightly on baking sheet for 5 minutes before transferring to a wire rack to cool.

M&M’s Snack Mix Crispy Treats

M&M's Snack Mix Crispy Treats

As a blogger and recipe developer, I’m always looking for inspiration for new recipes. While traveling with my family, I saw M&M Snack mixes and immediately tried to think of some ways I could use it in a recipe. With summer beginning, I wanted an easy recipe that required minimal baking.

M&M Snack Mix Crispy Treats. 4 Ingredients and no bake!

And so, Snack Mix Crispy Treats were born. These are no bake, contain only four ingredients, (With an optional fifth) and most of the time required is “resting” time- 15 minutes to prepare, and 2 hours to cool in the fridge. These are one of the easiest recipes I’ve developed, and they’re so good. My dad was ray ban baratas apprehensive when I told them what they were, (he’s not a fan of rice crispy treats) but he loved them.  My dad loves to cook and experiment with recipes himself, so when he likes something I make, I know it’s good.

M&M's Snack Mix Crispy Treats.  4 Ingredients and no-bake!

Because this recipe is so easy, it’s perfect to make with your kids when they’re getting antsy over summer break!

disclamer: I was in no way compensated nor given any product. I simply love M&M’s and their snack mixes and wanted to create a recipe featuring them.

Recipe:
Ingredients:

  • 2 bags of M&M’s Snack Mix (I used the peanut variety)
  • 1 C crispy rice cereal
  • 2 Tbs butter
  • 1 10.5 oz bag + 2 C mini marshmallows
  • White chocolate candy melts (I used half of a store brand bag)
  1. Mix together snack mix and cereal. set aside. Like a 9×12 pan with foil and liberally spray with cooking spray. Set aside.
  2. In a medium saucepan, melt the butter. I let mine brown a little. Add marshamallows and stir until completely melted. (This is where it gets messy…) Quickly add marshmallow mixture to cereal/snack mix and carefully stir. Press into prepared pan. Spray your hands with cooking spray and press mixture so it fills up the entire pan.
  3. Let chill for two hours.
  4. Melt the chocolate. Cut into squares and dip in chocolate. Let chill on a baking sheet for 30 minutes

Homemade Pita Chips and Hummus

pitachips1

So let’s talk life for a moment. According to my dentist, I have a bunch of cavities in my mouth. I have no idea what he meant by “a bunch,” but needless to say, I want to keep my teeth. I came home from the dentist, ate three chocolate chip cookies  and resolved to eat better and create some healthier recipes- starting with these homemade pita chips and hummus.

pitachips2

My favorite part about these recipes is how easier they are! I made them both less than half an hour total. They’re so incredibly easy and healthy. For the hummus, all you need one can of chick peas- or garbanzo beans. I didn’t realize they were the same thing, so after not finding them in maglie calcio poco prezzo Safeway I made a 20 minute treck to Trader Joe’s, wandered around for 15 minutes, and finally asked someone who worked there… only to be told that garbanzo beans and chick peas were the same thing. So yeah. Heads up.

pitachips5

Anyway, all you need is a food processor or blender, some olive oil, and a 15 oz can of chick peas. It could not be simpler. I added in some garlic, salt, and pepper as well for taste. For the pita chips, you simply brush some pita rounds with olive oil & spices, sprinkle on sea salt, slice, and bake for 10 minutes.

pitachips4

This is one of my favorite recipes on this blog and I see it becoming a staple in my house! Plus, with minimal oven time, pita chips and hummus are a perfect summertime recipe.

Recipe:

for the chips:

  • 4 pita rounds
  • 1/2 c olive oil
  • 1/4 tsp garlic
  • 1/4 tsp ground black pepper
  • 1/8 tsp oregano
  • sea salt, to taste.

for the hummus

  • 1 15 oz can chick peas
  • 4 tsp olive oil
  • 1/8 tsp salt
  • 1/4 tsp garlic
  • 1/4 tsp ground black pepper
  1. To make the chips: Mix olive oil and spices. Brush on pita rounds and sprinkle on sea salt. Slice each pita round into 12 pieces and arrange on baking sheet. Bake at 350˚ for 10 minutes. Halfway through flip chips over.
  2. To make the hummus: Place chick peas in canister of food processor and blend until smooth. Add olive oil and mix until combined. Add spices and combine.

Linked to: buns in my oven

Cinnamon Apple Swirl Bread

I always get my best inspiration from foods I eat elsewhere and love so much I want to replicate them at home. Last week when I was traveling with my grandparents, they bought apple cinnamon swirl bread, which is pretty much the best bread I ever ate. And I eat a lot of bread- my parents call me the Carbohydrate Queen.

cinnswirlbread4

I decided after one slice that this was something I needed to make at home. The day after I came back from my trip, I researched and developed a copycat bread recipe.  This is a simple recipe, containing only 7 ingredients, but it does require some time, (an hour to rise and 30 minutes to bake) and a dough hook.

cinnswirlbread1

To make a lighter and fluffier bread, you want to use as little flour as possible. I used just over 2 1/4 of flour, which for bread isn’t much. I normally prefer not to use a dough hook and stir and knead doughs by hand. But I knew this was going to be a very sticky dough and opted for the dough Magliette Calcio A Poco Prezzo hook. If you don’t have a dough hook or a stand mixer, you can easily mix this by hand with a wooden spoon and knead by hand if you wish- just add a few more tablespoons of flour.

Let it rise, and then knead by hand on a liberally floured surface. You’ll also want to flour your hands, especially if it’s humid. I made a second loaf on a very humid day with a broken oven, and dough soaked up the flour like nobody’s business. I was constantly re-flouring my hands and silicone mat. The first time I made the bread, with a working AC and on a less humid day, I used less flour kneading and rolling.

cinnswirlbread2

You’re going to roll out the bread, and brush 3 Tbs of butter over every inch of the dough. I mean it when I say every inch. If you forget to butter the edge, the swirl will get hidden in the center of the loaf and will be uneven. Then you add two teaspoons of sugar and as much cinnamon as your heart desires. I didn’t measure this, I just turned the bottle over and shook out a ton of cinnamon. Again, cover every inch of the dough. Every. Single. Inch. Then you toss on some diced apples and roll up the dough. You can stop here and finish the bread the next day, or can bake it right away.

This could easily be doubled to make two loaves of bread if just one isn’t enough. This is a small bread that goes quickly! But it is delicious and worth making more of.  It’s wonderful toasted with butter, peanut butter, and I’m sure it would be paired perfectly with a vanilla glaze.

cinnswirlbread6

Recipe:

Ingredients

  • 2 and 1/4- 1/2 Tbs Flour
  • 2 Tbs brown sugar
  • 3 Tbs olive or vegetable oil
  • 1 C warm water
  • 1 packet yeast
  • dash salt, to taste
  • dash cinnamon, to taste
  • For the filling: 
  • 3 Tbs butter, melted
  • 2 tsp sugar
  • cinnamon, to taste
  • 1/2 medium apple, peeled and diced.
  1. Measure out the water in a glass measuring cup and add the yeast. Set aside.
  2. In the bowl of the stand mixer mix together 2 1/4C flour, brown sugar, oil, salt, and cinnamon. Add the water and mix for 5-10 minutes with the dough hook attachment. If necessary, add the remaining flour 1 Tbs at a time.  Transfer to a greased bowl and let rise for one hour.
  3. Turn out onto a well floured surface and knead until springy. Roll out into a 9×14 rectangle and brush with butter. Sprinkle on cinnamon and apples. Roll into a cylinder and place in a 5×9 bread tin.
  4. bake at 400˚F for 20-30 minutes or until top is golden brown. let cool on wire rack.

Linked to: buns in my oven

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