Cinnamon Leaves

My dad is getting spoiled with weekend baking, and he's been my official taste tester (along with my mom). So far, everything has been 2 THUMBS UP.

I was craving something cinnamon-y this morning, so I tried out a Cinnamon Leaves recipe. It's a basic cinnamon roll recipe, where the dough and filling are cut into strips, then cut into squares and stacked into a loaf pan (instead of being rolled).

This a great one!!

Cinnamon Leaves
(This recipe was adapted from Joy the Baker)

For the Dough:


2 3/4 cups plus all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 tablespoons butter
1/3 cup milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter, melted

1. Mix the dry ingredients (flour, sugar, yeast and salt) together in a large bowl, reserve one cup of the flour. On the stove or in the microwave, heat the milk, water, and butter until the butter is liquid. Allow the mixture to cool until it is still warm, but you can touch it with out burning yourself. Beat the two eggs together in a small bowl. Then add the butter mixture and eggs to the dry ingredients. Use a wooden spoon to combine. The dough will take a while to mix. Once everything is a very sticky dough, kneed in the remaining one cup of flour- about five minutes of kneading should do it.
   
2. Place the dough in a greased a bowl, rise with a clean towel over top until double. I like to warm my oven for a five minutes then turn it off and let the dough rise inside the slightly warm oven. It should take about an hour. Bread will rise really fast at about 90 degrees.
   
3. Roll out the dough on a clean surface to 12 by 20 inch rectangle. Now your ready to add the filling. Brush the melted butter over the surface of the rolled out dough. Then mix the cinnamon, sugar and nutmeg together and sprinkle it over top. It will seem like a lot, just trust me on this part.
   
4. Then cut the dough into six strips. Stack the six strips on top of each other. Cut those strips into three or four stacks of squares. Put the stacks of squares into the greased 9x5 loaf pan.
   
5. Allow to rise a second time until double (about 15-30 minutes).
   
6. Bake at 350 degrees for 30-40 minutes. Check to make sure the loaf is done before you tip it out by using a butter knife to press down on the top, if it springs back it is done. If it doesn't the dough isn't quite baked, put it back in the oven for another 5 to 10 minutes.
   
7. Use the butter knife to loosen the edges then invert the bread onto a plate. The syrup that was made from all the sugar, is really hot and will run down the edges. Let the bread set for five minutes before you dig in so you don't burn your mouth.
   

Sticky Lemon Rolls

In honor of Spring break, and the howling wind across the desert, I accomplished my first major baking expedition since Christmas. I've been looking at this recipe for about a year, but haven't had energy to really set aside a morning and try it out. However, today was the day. Currently, my sticky lemon rolls are awaiting a hot oven and my official taste tester, (Dad) who will give me his critique.



Sticky Lemon Rolls with Lemon Cream Cheese Glaze (from thekitchn.com)
Makes 12 large breakfast rolls

Lemon Roll Dough
1 envelope (0.25 ounces, or 2 1/2 teaspoons) yeast

3/4 cup milk, warmed to about 100°F or warm but not hot on your wrist
1/2 cup (1 stick) unsalted butter, very soft
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 lemons, zested
2 eggs

Sticky Lemon Filling
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger
2 lemons, zested and juiced *
3 tablespoons unsalted butter, very soft

Lemon Cream Cheese Glaze
8 ounces cream cheese, softened
Juice of 1 lemon
2 cups powdered sugar

In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a couple minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.

Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.

(If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand (see this video for explicit instructions) for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)

Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled - about an hour.

In a small bowl, mix the sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon. (Reserve the juice of the second lemon for the glaze.)

Lightly grease a 13x9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10x15 inches. Spread evenly with the softened butter, then pour and spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)

Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.

While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the cream cheese until light and fluffy. Add the lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.

When the rolls are done, smear them with the cream cheese glaze, and sprinkle the zest of 1 additional lemon over top to garnish. Serve while warm.

More chocolate

More chocolate, why?? Because I'm a girl!! Here are two really amazing recipes to try:

Ultimate Chocolate Chip Cookies (Martha Stewart, thanks Sara!)

Ingredients

Makes 24.

• 3 1/2 cups all-purpose flour (spooned and leveled)
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 2 teaspoons coarse salt
• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 1 1/2 cups packed light-brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups milk chocolate chips
• 8 ounces semisweet chocolate, chopped

Directions

1. In a bowl, whisk together flour, baking soda, baking powder, and salt.
2. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
3. Using a 1/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

Supernatural Brownies (bakeorbreak.com)

16 tablespoons butter 8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces 4 large eggs 1/2 teaspoon salt 1 cup sugar 1 cup firmly packed dark brown sugar 2 teaspoons vanilla extract 1 cup all-purpose flour 2 cups chopped nuts (optional) Preheat oven to 350 degrees.Bring a saucepan of water to a boil. Turn off heat. Set a heatproof bowl over water, and put butter and chocolate in bowl. Melt, stirring occasionally.In a separate bowl, whisk eggs. Add salt, sugars, and vanilla. Stir in chocolate and butter mixture. Fold in flour and nuts.Pour batter into a 9″x13″ pan that has been buttered/sprayed. (The recipe also suggests lining the pan with buttered parchment or foil.) Spread batter evenly in pan.Bake for 40 to 45 minutes. The top will form a shiny crust and the batter will be moderately firm. Cool on a rack. Cut brownies into squares and enjoy!

Whole Wheat Banana Cinnamon Chip Muffins

Good morning internet world,
Behold a tasty treat to get you through a snowy, cloudy, rainy winter....well, those of you that are in the middle of a season known as winter.
As for myself and the 99,000 retirees in Las Cruces, we've been enjoying 60-70 degree days and sunshine. Our winter was a small dip in temperature between the week of Christmas Eve and New Year's Eve. A total of 7 days perhaps?

I indulged my inner hippie yesterday and had breakfast at the local-across-from-the-university coffee place, Milagro. Silly me, I left my Obama/NPR bumper sticker on my other car, and forgot to wear Chaco's or Birkenstock's. In my defense, I hadn't showered yet for the day. So I was partially in good company.

Those dirty hippies can make a mean non-fat latte and fresh bagels with sundried tomato spread though.

In order to feel cool and be a "locavore", I picked up a pound of their espresso roast beans to take home and this morning, was able to enjoy fresh ground coffee with these tasty banana muffins.

I've made a few modifications to the recipe...

• Used 2 whole eggs instead of 3 egg yolks (I didn't have a 3rd egg)
• Used 1/2 whole wheat pastry flour and half white flour
• Used only 2 cups of mashed bananas instead of 2 1/4 cup

Notes:

• I typically keep my overripe bananas in the freezer until I make something with bananas, but they are usually very "liquid-y", so this time I used paper towels to soak up the excess liquid before adding it to the batter. I noticed that it really made the muffins lighter and not so dense from the banana liquid.
• Cinnamon chips are next to chocolate chips at the grocery store.
  

Whole Wheat Banana Cinnamon Chip Muffins

1 1/4 C all-purpose flour

1 C whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt

2 C ripe mashed banana
1/2 C granulated sugar
1/2 C sour cream (not low fat)
1/4 C vegetable oil
2 eggs (or, as original recipe calls, 3 eggs yolks)
1 tsp vanilla extract

1 C pecan or walnut pieces (I didn’t use)
3/4 C cinnamon chips

Preheat the oven to 400 degrees.

Mix together the flour, baking powder, baking soda, and salt together in a large bowl.

In a separate bowl, combine the mashed banana, sugar, sour cream, vegetable oil, egg yolks, and vanilla together.

Add all the wet ingredients to the dry ingredients and stir just until the ingredients are mixed well. Do not over stir. Overstirring muffins makes them tough. Fold in the nuts and chips.

Fill the well-greased tins about 2/3 to 3/4 full. Makes about 18 muffins

Bake for 8 minutes at 400 degrees. Reduce the temperature to 350 degrees and bake for another 8 to 10 minutes or until done. Let sit for five minutes and remove the muffins from the pan to a rack to cool.

Favorite snacks and an eclectic New Year's goal list

As I'm slaving away for the final 6 weeks of grad school, I've rediscovered a new love of snacks to keep me going.
Here are some of my favorites:

• Reduced Fat Wheat Thins + Red Pepper Hummus
• Mozzarella Cheese sticks
• Plain greek yogurt + 1 Tb. real maple syrup/honey + sliced fruit
• Frozen grapes
• Frozen chocolate covered banana bites
• Bagel Thins (the small bagel slices) + hummus + apple slices + a slice of cheese and broil until cheese melts, 5 mins
• Skinny Cow ice cream treats (everything is 100 calories)
• JIF's new "all natural" peanut butter + apples

And in honor of a new year, here are my fitness goals for 2011:

• February 12- Cupid's Chase 5k in Las Cruces
• March 27- Bataan Marathon (15 mile) at White Sands Missile Range

Other goals:

• Buy a bike and cross train more often
• Do more yoga

My other health goals are:

• Eat recommended daily servings of fruits/vegetables. I'm pretty sure that the rule..."the darker the color = the more nutrients" doesn't apply to chocolate.

To finish my very eclectic laundry list of a blog post, I'll leave you with a home office I'd love to somehow incorporate into my very small abode:

http://www.unplggd.com/unplggd/home-tech-tours/rebeccas-loving-living-small-home-office-home-office-tour-125921

I need to hit up a World Market and Ikea to do that....(did someone say a Tuscon trip??)

And very lastly, here are some precious people that I got to see over Christmas break:

Yes, I do "outside" things...

I even have my own Camelbak...I'm legit

Salted Fudge Brownies

Welcome to my life these days, where the most exciting news is a 75% off pair of DKNY pajamas that I had been wanting since before Christmas and opening a Trader Joe's, Tuscon Moon Sangiovese.
Hey, what can I say, I like to live on the edge around here.
In all seriousness, I'm down to the last 8 weeks before my thesis. Balancing work and grad school is emotionally and physically draining, but God's grace is sufficient and I'm thankful for the time to work and get this finished.
Last night I made some homemade curry and Salted Fudge Brownies. Recently I've been craving anything with "salted" in the name...salted caramel hot chocolate, salted pecans on vanilla ice cream.

These take a while to cool, and they are most definitely a brownies, with a small hit of sea salt swirled on the top. It's a great contrast in brownies.

Salted Fudge Brownies from Bake or Break.com

• 1 & 1/2 sticks unsalted butter
• 2 ounces unsweetened chocolate, chopped
• 1/4 cup + 2 tablespoons unsweetened cocoa
• 2 cups granulated sugar
• 3 large eggs
• 1 & 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon sea salt

Preheat oven to 350°. Line a 9-inch square baking pan with aluminum foil, letting the excess hang over the edges. Lightly butter the foil.

Melt butter and chocolate on low heat on the stovetop in a saucepan or in the microwave in a microwave-safe bowl. Remove from heat or microwave. One at a time, whisk in cocoa, sugar, eggs, vanilla, and flour. Pour into prepared pan. Smooth the top of the batter. Sprinkle salt over top of batter. Using a butter knife, swirl salt into brownie batter.

Bake for 30-35 minutes, until edges are set and center is a bit soft. A toothpick inserted in the center should come out with a little batter coating it.

Cool at room temperature for an hour. Then, cool in refrigerator for an hour or until firm. Remove from pan and foil. Serve at room temperature.

Brownies can be refrigerated for 3 days or frozen for a month.

Fast Chicken Fajitas from Martha Stewart

I made these last night for my dad and brother, they were a huge hit! So easy and so delicious!

Ingredients

Serves 4

• 1 1/2 pounds chicken cutlets (about 8)
• 2 tablespoons vegetable oil, such as safflower
• 1 teaspoon chili powder
• Coarse salt and ground pepper
• 3 bell peppers (ribs and seeds removed), thinly sliced
• 1 medium red onion, halved and thinly sliced
• 4 garlic cloves, thinly sliced
• 8 flour tortillas (6-inch)
• Fresh cilantro leaves, for serving
• 1/2 cup reduced-fat sour cream, for serving
• Lime wedges, for serving

Directions

1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges