All things Cinnamon

I am back! Well, at least for the time being until things get hectic again. It has been one ultra stressful semester. I am barely treading water at work and school. All the commuting back and forth is killing me and my poor Honda. It has been a while since I posted so I figured I better break my hiatus. I've been lazy about posting more than anything. Still baking, once a week or every other week.

I've been on a huge cinnamon kick since my trip to Pittsburgh in August. I picked up a couple of bags of Hershey's cinnamon chips (can't get them around here) and have been baking all sorts of goodies with cinnamon (not necessarily with cinnamon chips). Right now I am on a big cinnamon roll kick. I baked pecan sticky buns too but have more of a hankering for cinnamon rolls. I tried the Cinnamon Buns recipe from The King Arthur Flour Baker's Companion and Peter Reinhart's The Bread Baker's Apprentice. The recipe from BBA is better. The rolls were not too rich but not too bread like tasting either. Very satisfying. The dough is very similar to a recipe for sticky cinnamon rolls from Farm Journal's Homemade Breads. I have yet to try the recipe from the Farm Journal but will have to do so to compare. Both use shortening which I have never seen in a recipe for cinnamon rolls, but no worries the shortening obviously works since the rolls were terrific. I won't bother posting the BBA recipe here since it is all over the Internet. It was September's Daring Bakers Challenge (I haven't joined yet but may once the semester is over). Check out Pip in the City for the recipe. I will post the recipe from the Farm Journal when I try it. Maybe this weekend. The pics below are BBA cinnamon rolls. Yes, I like icing. I use ~2 C. powder sugar with about 4-5 tbsp of milk. Use more or less milk depending on the consistency you want for the icing.

Zucchini and Mint

It's been a long hiatus. July was an extremely busy month. Relatives over the 4th of July, visited parents twice, and tennis tournament another weekend. Plus, I finished my summer class! Now that I have a little down time before school starts, I've been cooking and baking a ton. As of late, I've been into summer vegetables and fruits. My mother gave me a huge bag of mint and a few very large zucchini so I've been working through these. With the mint, I made Vietnamese spring rolls (fresh, not fried), chicken street kebabs from Flatbreads and Flavors by Jeffrey Alford and Naomi Duguid (Cookbook snag off of Amazon), and two rounds of Tzatziki sauce. The recipe for the Tzatziki sauce is from the Washington Times compliments of David who saves the food section for me every week. I love this sauce! It's a little thicker than what you would get in Greek restaurant but still tastes great. You can buy the Greek yogurt from Trader Joe's or Whole Foods but go to TJs if there is one near you. The Trader Joe's brand is just as good and cheaper than the Paage brand that both TJs and Whole Foods carry. Recipe says you can serve immediately or marinate for several hours. It taste that much better if you marinate it.

Tzatziki
2 cucumbers, seeded, peeled, and grated

Salt

2 C. Greek yogurt

2 to 3 garlic cloves, minced

2 tbsp minced fresh mint

Place cucumber in a colander, sprinkle with salt and let drain for 20 minutes. In bowl, mix yogurt, garlic, and mint. Add drained cucumber to yogurt mixture, stir, marinate in the refrigerated for several hours or serve immediately. Season to taste with salt.

With the zucchini, I made a zucchini chocolate cake, zucchini bread, and zucchini corn bread. I was looking for something different to try with the zucchini. My main staples have been the zucchini chocolate cake and bread for years now (have both recipes since high school). The zucchini cornbread recipe is from Nicole at Baking Bites. Mine came out dark than hers but that is probably from the molasses, might have added too much. It still taste great though. I love the addition of molasses. Here is the recipe for the zucchini chocolate cake. I'll post the zucchini bread recipe another day. Making another batch!

Zucchini Chocolate Cake

2 1/2 C. flour

1 tsp baking soda

1/2 C. butter

1 3/4 C. sugar

1 tsp vanilla extract

2 C. zucchini, unpeeled, grated

1/4 C. unsweetened cocoa

1 tsp salt

1/2 C. vegetable oil

2 eggs

1/2 C. buttermilk

1 C. semisweet chocolate chips

Preheat oven to 325 F. Sift together the flour, cocoa, baking soda, and salt; set aside. In a mixing bowl, cream together the butter, oil, and sugar until light and fluffy with an electric mixer on medium speed. Beat in the eggs one at a time, beating well after each addition. Blend in vanilla extract. Add the flour mixture alternately with the buttermilk into the creamed mixture. Stir in zucchini. Pour into greased 13 X 9 inch pan. Sprinkle with chocolate chips. Baked for ~55 minutes or until inserted toothpick is clean. Cool completely pan on baking rack.

Banana Bread

I had some very brown bananas in my fridge that my mother left when she visited over the Memorial Day weekend. Reading my Runner's World magazine on route to Halifax, I came across a recipe for banana bread from Joanne Chang, the pastry chef and owner of the Flour Bakery and Cafe in Boston. It is the best recipe that I have tried yet. For a while I've been making the banana bread from The King Arthur Flour Baker's Companion cookbook, but I like this much more. The high ratio of bananas to flour makes a very moist bread. I made the low fat version of the recipe which was also provided. I used my Pampered Chef stoneware loaf pan which usually results in a longer baking time. I had to bake it 10 minutes longer than directed. Since I've been on a strudel kick, I made a strudel topping taken from Robin Hood Flour's recipe for Banana Crunch Bread. I substituted the coconut with chopped walnuts. Thank goodness I run! Otherwise, I would not be baking all these goodies.

Flour's Famous Banana Bread

1 2/3 C. all-purpose flour
1 tsp. baking soda
1/4 tsp. ground cinnamon
1/2 tsp. salt
1 C. plus 2 tbsp. sugar
2 eggs
1/2 C. vegetable oil (or 1/4 C. vegetable oil and 1/4 C. unsweetened applesauce)
3 1/2 bananas, very ripe, mashed
2 tbsp low-fat sour cream
1 tsp vanilla
2/3 C. walnuts, toasted and chopped

Strudel Topping

1/4 C. chopped walnuts
1/4 C. brown sugar, packed
1 tbsp. all-purpose flour
1 tbsp butter

Preheat oven to 350 F. Mix all the ingredients for the strudel topping and set aside. Sift together the flour, baking soda, cinnamon, and salt. Beat the sugar and eggs with a whisk until light and fluffy. Drizzle in the oil (and add the applesauce for low fat version). Add the bananas, sour cream, and vanilla. Fold in the flour mixture and nuts. Pour batter into a buttered 9 x 4 inch loaf pan and sprinkle with the strudel topping. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Cinnamon Puffs

I actually made these last weekend but haven't had a chance to post. Been extremely busy. Was in Halifax for work the week before and I am taking a distant-learning class. Been playing catch-up for my class. Lots of lecture watching!

I bought 3 bags of cinnamon mini chips from King Arthur Flour a couple months ago and since have been playing around with recipes. My favorite thing to do with them is to bake cinnamon chip bread with a crunchy topping. I am trying to duplicate the topping from my local Great Harvest Bread Company. Still experimenting. I am also experimenting with different muffin recipes. This recipe is from The King Arthur Flour Baker's Companion. The recipe doesn't call for cinnamon chips but I thought it would be a good compliment. I substituted buttermilk for the milk which I think produces a more tender muffin. The recipe uses nutmeg which I didn't care for, next time I using cinnamon. I used brown sugar and soft butter for the topping instead of sugar to get a strudel-like topping.

Cinnamon Puffs

Muffins (makes 12)

3 C. all-purpose flour

1 C. sugar

2 1/2 tsp. baking powder

1 1/4 tsp. ground nutmeg (I think cinnamon would be better)

3/4 tsp. salt

2 large eggs

1 1/4 C. milk (used buttermilk)

5 1/3 tbsp (2/3 stick) butter, melted

1 C. cinnamon chips

Topping

1/4 C. sugar (used brown sugar)

1/2 tsp. cinnamon

4 tbsp (1/2 stick) butter, melted (used soft butter)

Preheat oven to 350 F. In a mixing bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt. Make a well in the center of the dry ingredients. In another bowl, beat the eggs slight, then add milk and melted butter. Add the wet mixture to the flour mixture well. Stir just until evenly moistened. Fold in the cinnamon chips. Fill lightly greased muffin cups about 3/4 full. For the topping, mix sugar, cinnamon, and belted butter until blended. Sprinkle topping over the batter. Bake for 20 to 25 minutes.

Original instructions for topping are to bake the muffins. Mix the sugar and cinnamon. When they are cool to touch, dip the muffin in the melted butter then in the cinnamon sugar mixture until coated.

Lemon Curd Muffins

I had some lemon curd left over that I bought so I was looking for a recipe to use it in. I settled on lemon curd muffins using a basic muffin recipe, "All-Star Muffins" from The King Arthur Flour Baker's Companion. The muffins looked better than then tasted. I thought the muffins were too dense and somewhat dried. The recipe calls for sour cream but next time I think I will try buttermilk. The muffin recipe says it makes 16, but I only made 12. Here is the recipe.

All-Star Muffins with Lemon Curd

3 1/2 C. unbleached all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/2 C. butter

1 C. sugar

3 large eggs

2 tsp vanilla extract

1 C. sour cream

1 1/2 C. lemon curd

Preheat the oven to 400 F and lightly grease 12 muffin cups.

Whisk together the flour, baking powder, baking soda, and salt. Set aside

In a large bowl, cream together the butter and sugar with a handheld mixer until light and fluffy, add the eggs one at time. Add the vanilla and sour cream. Add the flour mixture, mix on low speed until smooth. Fill the muffin cups ~1/2 full with batter. Add 1 tbsp of lemon curd then top will more batter. Bake 20 to 24 minutes until tooth pick comes out clean. Cool the muffins in the pan for 5 minutes, then cool on a rack.

Book Bargain and Chocolate Loaf Cake

I scored a terrific book bargain during my trip in Orlando. I bought a copy of Home Baking by Jeffrey Alford and Naomi Duguid at the Borders Outlet store near Walt Disney World for $7.99! I was so excited, I spent that evening combing through the book. I have already marked some of the recipes I want to try. What I love about the book is that most of the recipes are ethnic and there are a wide range of recipes from sweets to breads. The photos are also beautiful.

When I got home the next day I was dying to bake. I wanted to bake the Beirut Tahini Swirls (I have an unopened jar of tahini just wait to be used) but did not have enough time that evening. The swirls will have to wait! So, I settled for a chocolate loaf cake instead. This recipe is from Susan at Farmgirl Fare. It is entitled "Chocolate Cake Emergency". Very simple cake to make. I baked the cake in a Pampered Chef Stoneware Loaf pan which I find tends to take a longer baking time than a standard metallic pan. I had to bump up the baking time by 15 minutes. It is a terrific cake, very moist with a nice chocolaty taste that is not too overpowering. I doctored the recipe slightly and added a 1/4 C. of mini chocolate chips.

Campbell's Bacon and Bean Soup

I am off to Orlando tomorrow for a conference and will not be back until Wednesday. Just so David does not starve the next couple of days, I made a pot of "Campbell's" bacon and bean soup. This recipe is from http://www.recipegoldmine.com/. Like a lot of my cooking, I modified the recipe slightly. The soup tends to be thick so I used more water than what the recipe calls for and threw in a ham hock as the soup was simmering. The ham hock gives the soup much more flavor, but beware and do not over salt as the ham hock is naturally salty.

Campbell's Bacon and Bean Soup

2 C. navy beans
6 slices of bacon
3 small to medium carrots diced
3 medium celery stalks, diced
1 small onion, diced
1/2 tsp dry thyme
2 to 4 cloves of garlic, minced
4 oz tomato paste
dash of dried red pepper flakes
6 to 8 C . water
1 ham hock
1 tbsp balsamic vinegar
salt and pepper to taste

Soak beans overnight. Rinse and discard the water. Fry the bacon to a crisp, drain and crumble into small pieces. Saute the carrots, celery, and onions with the garlic until soften. Add the red pepper flakes, tomato paste, and beans. Stir well. Add the water and ham hock. Bring to boil then reduce the heat and simmer until the beans are tender, about 3 hours. Add the balsamic vinegar, salt and pepper to taste.

Original recipe says to puree 1 to 2 cups of soup and return it to the pot after simmering. I find the soup to be plenty thick so I do not puree any of the soup.