Apple Cinnamon Bread

Apple Cinnamon Quick Bread (makes one 9×5 inch loaf)
Ingredients:

For the bread:
2 cups flour
1 cup 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
1 large granny smith apple, peeled, cored and chopped

For the swirl:
2 Tbs sugar
2 Tbs brown sugar
2 tsp ground cinnamon
2 Tbs butter, melted

Preheat oven to 350F. Grease and flour a 9×5 inch loaf pan.

For the bread, whisk together flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Set aside.

Using an electric mixture, beat oil and sugar together in a large bowl. Add eggs and beat until smooth and pale. Beat in buttermilk and vanilla. Add dry ingredients and mix until just combined. With a spatula, fold in apples.

Pour half the batter in the prepared loaf pan.

In a small bowl, mix together the swirl ingredients until combined. Spoon half of the mixture in 5 or 6 circles on top of the batter. With a knife, swirl the cinnamon-sugar mixture into the batter. Pour the remaining batter into the pan and repeat the swirl with the remaining cinnamon-sugar mix.

Bake for 50-55 minutes, or until a toothpick comes out mostly clean.

Let cool in pan on a wire rack for 10 minutes. Remove from pan and let cool for at least 20-30 minutes before slicing.

Recipe from AllRecipes

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Apple Cinnamon Muffins

Apple Cinnamon Muffins (makes 12)
Ingredients:

for muffin batter:
1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 apple, peeled, cored and diced

for topping:
1/2 cup sugar
1/3 cup flour
1 1/2 tsp cinnamon
1/4 cup butter, very cold, cubed

Preheat oven to 400F. Line 12 muffin wells with papers and set aside.

To make the muffin batter, whisk together flour, sugar, salt, baking powder and cinnamon in a bowl. Mix in oil, egg and milk and fold in apples. Evenly distribute batter between muffin wells, filling them 2/3 of the way full.

To make topping, whisk together sugar, flour and cinnamon in a small bowl. With a pastry cutter, forks, or your hands, cut in butter until the mixture resembles crumbs. Spoon topping over the muffin batter, distributing it evenly. Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean.

Recipe adapted from AllRecipes http://www.cakeandallie.com

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Cinnamon Sugar Pretzels

Cinnamon Sugar Pretzels (found on Baking Junkie)

1 (16 oz) bag pretzel twists

⅔ cup vegetable oil

½ cup sugar
2 tsp cinnamon

Preheat oven to 300 degrees. Pour pretzels into a roasting pan. In a medium sized bowl mix together vegetable oil, cinnamon and sugar. Pour over pretzels and stir to coat. Place in oven and bake for 30 minutes, removing twice to stir.

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Peach and Cinnamon Cobbler

Ingredients:

Butter for coating dish

FILLING:
6 cups peaches, halved, pitted, and sliced 1/4 inch thick
3/4 cup sugar
1/4 cup quick-cooking tapioca
1 teaspoon ground cinnamon
1 teaspoon freshly squeezed lemon juice
Pinch salt

TOPPING:
1 2/3 cups all-purpose ß our, plus additional
for dusting
3 1/2 tablespoons sugar
1 1/2 tablespoons baking powder
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
2/3 cup heavy cream, plus additional for brushing

Instructions:

Preheat oven to 350°F. Butter a 2 1/2-quart baking dish. In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.

For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. Pulse or cut in the butter until the
mixture resembles coarse crumbs. Slowly add the 2/3 cup cream, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.

Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.

Servings: 6 to 8
Prep Time:
Cook Time:
Difficulty: Easy

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Cinnamon Roll Pulls

Cinnamon Roll Pulls

1 unsliced round loaf sourdough bread
1/2 cup butter, softened

1/4 cup powdered sugar

1/4 cup honey

1 tsp pure vanilla extract

1 cup sugar
1 1/4 tsp cinnamon

1 cup powdered sugar
1-2 Tbsp milk

Preheat oven to 350 degrees.

To make Vanilla Honey Butter: Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla.  Set aside. (You can use regular butter if desired)

Cut the bread lengthwise into 1/2" slices, without cutting through the bottom crust. Spread vanilla honey butter in between slices.  Rotate the bread 90 degrees and slice the bread again into 1/2" pieces, without cutting through the bottom crust. Spread more vanilla honey butter in between new cuts. This doesn't need to be perfect - just make sure there is lots of butter in between all the cuts. Combine sugar and cinnamon. Generously sprinkle in between all cuts. (You may have extra butter and cinnamon sugar.  It will just depend on how large your bread loaf is.)

Wrap in foil; place on a baking sheet. Bake at 350 degrees for 25-30 minutes, until bread is warm.  Unwrap cinnamon bread and place on serving platter.  Combine powdered sugar and milk - adding milk until you get the consistency desired.  Drizzle icing over bread and serve immediately.

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Molasses Crinkle Cookies

Molasses Crinkle Cookies

1/3 cup granulated sugar, plus 1/2 cup for dipping
2 1/4 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground allspice
12 TBSP unsalted butter, softened but still cool
1/3 cup packed brown sugar
1 large egg yolk
1 tsp vanilla extract
1/2 cup light or dark molasses

1. Preheat oven to 375F
2. Whisk flour, baking soda, salt, and spices in a medium bowl until thoroughly combined; set aside.
3. In a standing mixer fitted with a paddle attachment, beat butter with brown and granulated sugars at medium speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses;beat until fully incorporated, abuot 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to the lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.
4. Using TBSP measure, scoop heaping TBSP of dough and roll into a ball. Roll ball in sugar and place onto prepared cookie sheet. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft, about 11 minutes(I wanted a a less soft cookie so I baked mine longer about 13).
5. Cool cookies on baking sheet 5 minutes and then transfer to a wire rack.
Makes 22 cookies.

http://www.culinaryconcoctionsbypeabody.com

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Apple Cinnamon Slow Cooker Porkloin

Apple Cinnamon Slow Cooker Porkloin
Serves 4-6
3 pounds porkloin
3 red delicious apples, sliced
1/4 cup honey
2 tablespoons cinnamon
1 cup red onion, sliced

Lay several apples in the base of the slow cooker. Slice slits into porkloin horizontally about 3/4 inch deep. Drizzle honey into slits and fill each with an apple slice.
Transfer porkloin to slow cooker. Drizzle with any remaining honey and cover with apples and onions.
The onions help cut the flavor, otherwise this would be a huge mouthful of unrelenting sweetness. Sprinkle with cinnamon and cook on low for 7 hours.

http://rachelschultz.com

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Cinnamon-Hazelnut Pancakes

Ingredients

1 1/4 cups hazelnuts (about 6 oz.)
1 3/4 cups all-purpose flour
3/4 cup whole-wheat flour
2 tablespoons sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3 cups buttermilk
3 tablespoons butter or margarine, melted
Salad oil

Preparation method

1. Toast hazelnuts in a 10- by 15-inch baking pan in a 350° regular or convection oven until golden beneath skins, 7 to 10 minutes. Pour onto a clean linen towel. When nuts are cool enough to handle, rub in towel to remove loose skins. Whirl hazelnuts in a food processor until finely chopped, or finely chop with a knife; you should have 1 1/4 cups. Reserve 1/4 cup to sprinkle over cooked pancakes.
2. In a bowl, mix all-purpose flour, whole-wheat flour, sugar, cinnamon, baking powder, baking soda, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture until evenly moistened, then gently stir in remaining 1 cup hazelnuts.
3. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°). When hot, coat lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
4. Serve pancakes as cooked or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes. Sprinkle with reserved hazelnuts.

cookmee.com

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