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Cinnamon Bread

cinnamon bread

Hey all!  How’s the weather treating you?  We were in an excessive heat warning for a few days.  It was downright sultry out there.  As much as I hate to say it, I’d love some fall temperatures.  Plus the cute scarves.  I mean, obviously, right?  I have a scarf problem.  Way too many to count, let’s just say that.  😉

Let’s talk about bread again!  Woohoo!  You know how much I love to go on and on about this particular food group.  But today we’re going in a different direction.  It’s quick bread time, friends.  Que the fanfare!  🎉

Yay for quick breakfasts in the morning that aren’t cereal.  Yay for a bread that can be eaten in its own, slathered with peanut butter, or turned into French toast.  By the way, totally turn this into French toast. You won’t be disappointed.

cinnamon bread

I love making banana bread and zucchini bread, so I knew me and this cinnamon bread would get along just fine.  The flavor is very reminiscent of coffee cake.  And if that doesn’t sound like a satisfying breakfast, I don’t know what does. 😋

This bread is so quick to put together.  You’ll be snacking down before you know it.  Plus, guys, it makes two loaves…TWO.  Did someone say bread pudding?!  😄  Or was that just my eternal sweet tooth talking?  Either way, it’s a good idea!

Enjoy!

cinnamon bread

(From a cinnamon bread recipe in Katie Brown’s Weekends by Katie Brown).

Cinnamon Bread
 
Ingredients
  • 2 cups sugar
  • 1 cup shortening
  • 4 eggs
  • 2 tsp vanilla
  • 4 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups buttermilk
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray two loaf pans (9x5 by 2½) with cooking spray and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening and sugar until smooth and combined. Add in eggs and vanilla. Set aside.
  4. In a large bowl, combine flour, baking soda, baking powder, and salt.
  5. Alternately add buttermilk and flour mixture to your sugar mixture, starting and ending with the buttermilk. Scrape down the bowl if you need to.
  6. To make the cinnamon mixture, combine cinnamon and sugar together and set aside.
  7. Pour half the batter into your two prepared pans. Sprinkle with half of the cinnamon sugar. Pour the other half of the batter on top, then finish with the remaining cinnamon sugar.
  8. Use a knife to cut through the batter to swirl the cinnamon sugar.
  9. Bake for 45 minutes (or more or less time depending on if you use a different size loaf pan), or until a toothpick comes out clean.
  10. This batter can be made and stored in the fridge for up to ten days.

 

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Sour Cream Sugar Cookies

sour cream cookies

Sometimes the simplest treats are the most satisfying.  Don’t get me wrong, I am the chocolate, caramel-covered, over-the-top dessert gal, but sometimes you just need a no fuss, no muss cookie like this one.

These aren’t just sugar cookies. These are THE sugar cookies.  This is my great-grandma’s recipe.  I’ve been eating these cookies since I learned to walk.  These are probably my dad’s favorite cookies.  And wherever they go, they’re always a hit.

Throw away everything you know about sugar cookies, because these aren’t like any you’ve had before. Most sugar cookies are chewy or crispy with a crackle top. These are a whole other animal.  Since they’re made with shortening and sour cream you get a very cakey texture. They’re basically like a cross between a cake and a cookie. They stay very lightly colored even when they’re done, with a nice golden brown bottom.  Mmm, I can taste them now.

sour cream cookies

I love the lightly sweet sugar cookie taste these have.  It’s a very delicate flavor, probably because it’s from back in the days when you didn’t have money for unnecessary glitz and glam in your desserts.  That went into more important things.

The nice thing about that gentle flavor?  You can eat about six of these suckers right in a row. 😉  And because of that cakey texture of course you’ll have a nice, big glass of milk to dunk these into.  Now, I’m not saying that milk is required, but if you eat these without it I’m shaking my head at you. 😄

Enjoy!

sour cream cookies

Sour Cream Sugar Cookies
 
Ingredients
  • ¾ cup shortening
  • 2 cups sugar
  • 3 eggs
  • ¾ cup sour cream
  • 1 tsp vanilla
  • 5 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • A pinch of baking powder
Instructions
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat together the shortening and sugar. Add in the eggs, sour cream and vanilla, and beat until incorporated.
  2. In a large bowl mix together the flour, baking soda, salt, and baking powder.
  3. Add the dry ingredients to the wet and mix until blended.
  4. Allow the dough to cool in the fridge for half an hour.
  5. Preheat oven to 350 degrees F. Spray a cookie sheet with cooking spray.
  6. Lightly cover your work surface with flour and roll out the cookie dough to about ¼ inch thick.
  7. With a round cookie cutter or a glass, cut out the cookies and place them a few inches apart on your prepared sheet.
  8. Bake for 8-11 minutes, depending on your cookie cutter size. Cookies are done when they are lightly brown around the edges and golden brown on the bottom.

 

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Soft Dinner Rolls

dinner rolls

Ahh, summer.  It’s the time for yummy ice cream treats and fresh fruit and veggie sides.

But forget all that!  Cuz Amanda needs her carb fix. 😋  Who’s with me?  It’s been too long since I’ve had a bread post.  I’m going through withdrawal here. 😉  So let’s have some dinner rolls.

These dinner rolls might just be your new favorite roll not only for the holidays, but for any random Tuesday.  They’re seriously that easy to make.  There’s no fear that they won’t rise correctly.  And they come out soft and fluffy each time.  Ahh, carb bliss.

These dinner rolls are great any which way you can have them.  A lil’ pad of butter?  Yep!  Jelly?  Of course!

soft dinner rolls

 But since these guys are nice and sizable I think they’re begging to be part of your dinner.  These dinner rolls are great as a melty ham and cheese.  And they’re strong enough to hold up to sloppy joes and pulled pork sammies.  Are you hungry yet?  I am.  But…of course…I’m always hungry for bread.  That’s not just me, right?

Another great thing about these dinner rolls is that the dough hook on the mixer really does all the work for you.  I’ve made recipes like this before where I’ve had to knead dinner rolls by hand.  No thanks. 😀  Plus, the faster they get done, the more time you have to eat them.  And isn’t that what we all want anyway?

Enjoy!

soft dinner rolls

(From a soft and tender dinner rolls recipe on The Kitchn)

5.0 from 3 reviews
Soft Dinner Rolls
 
Ingredients
  • 1 tbsp active-dry yeast
  • ½ cup warm water
  • ½ cup milk
  • 1 large egg
  • 2 tbsp vegetable oil
  • 2 tbsp sugar
  • 1 tsp salt
  • 3 cups all-purpose flour
  • 1 tbsp butter, melted
Instructions
  1. In the bowl of an electric mixer, stir the yeast together with the warm water and let sit until completely dissolved.
  2. In a medium bowl mix together the milk, egg, oil, sugar, and salt. Add to the yeast mixture and stir.
  3. Fit the mixer with the dough hook and add the flour, blending until you get a shaggy dough.
  4. Knead with the dough hook on low speed for 8-10 minutes. The dough should still be tacky, and will spring back when poked.
  5. Cover the mixing bowl loosely with plastic wrap and allow it to rise in a warm place until doubled, about an hour.
  6. Dust your work surface with flour and put a little flour on your hands. Divide the dough into 12 equal balls, rolling them a little on the floured surface to make them smooth orbs.
  7. Spray a 9x13 pan with cooking spray and arrange the rolls inside, placed a little apart.
  8. Cover loosely with plastic wrap again and allow to rise until they are pillowy and fill the pan, 30-40 minutes.
  9. While the rolls rise, preheat the oven to 375 degrees F.
  10. When the rolls have risen, brush them gently with butter and place in the oven. Bake until golden, 15-18 minutes.

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Radish Salsa

radish salsa

Hello again, all!  How was your weekend/Monday?  We got crazy amount of rain up here, about 1 1/2 inches early Sunday morning.  I woke up at about 2:30 am to the sound of rain coming down in buckets.  I love that sound.  Nothing relaxes me more than the sound of rain falling.  That and the wind in the winter.  I find that oddly relaxing too.

Now that I think about it it’s kind of weird that I like rain and storms at night.  When I was a little kid I hated thunderstorms.  Those tornado drills in elementary school made me feel like bad weather was my mortal enemy.

radish salsa

But then somewhere along the way everything shifted.  I went camping a couple times and it rained the ENTIRE trip, but I had a lot of fun running up and down the trails in the rain.  After that I didn’t really care about storms anymore.

Well, with all of this hot, humid weather I’m still in the mood for fresh, spicy salsa.  A couple posts ago I showed you all my cilantro apple salsa. And now this week it’s radish salsa.

I love radishes.  I always have.  I remember running out back to the garden when I was a kid, picking some peas and radishes, washing them up real quick, and having them for an afternoon snack.  Aren’t gardens awesome?  If we hadn’t had a garden back then with radishes I’m not sure when I would have tried them.

This radish salsa is spicy and tangy, with that awesome cilantro kick.  Try swapping the cilantro for mint. I know it sounds weird, but those contrasting flavors are awesome.

I really like having this salsa in a refried bean burrito.  And I’ve actually topped my salads with this instead of dressing.  Gotta love those radishes!

radish salsa

5.0 from 1 reviews
Radish Salsa
 
Ingredients
  • 1½ lbs radishes, chopped into small pieces
  • 1 medium white onion
  • 1-2 jalapeños, seeded and minced
  • 2 tsp minced fresh ginger
  • 1 cup cilantro or mint, minced
  • 3 tbsp lime juice
  • Salt and freshly ground black pepper to taste
Instructions
  1. Combine all ingredients to a medium bowl and mix well. Refrigerate for an hour to allow the flavors to incorporate.

 

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