Oatmeal Cinnamon Swirl Bread

I have just started making bread for my family.  I always thought it would be too difficult but its more time consuming than anything else.  If you have a little time on the weekend or weeknight, this bread is totally worth it.  While it is pretty easy to make, your family and friends will think you're a master bread maker!  This recipe is an adapted compilation of two King Arthur Recipes;  their Oatmeal Bread and Cinnamon Swirl Bread.  I wanted a healthy oat bread and also a nice cinnamon swirl.  This recipe makes two loaves so I made one plain for sandwiches and the other cinnamon swirl for french toast, peanut butter sandwiches and just plain ol' eating.

Ingredients:
2 cups warm water (make sure it is not over 110 degrees or you will kill the yeast)

  

2 1/4 ounce packets of yeast
6 tablespoons brown sugar
6 cups all-purpose flour
2 cups old-fashioned rolled oats
2 packages of dried buttermilk
3 teaspoons kosher salt
1/2 cup warm whole milk
4 tablespoons melted butter

Filling for Cinnamon Swirl:

1/4 cup brown sugar
1 1/2 teaspoons cinnamon
2 tablespoons all purpose flour
1/4 teaspoon allspice (optional)
1/8 teaspoon clove (optional)
1/4 teaspoon kosher salt
1 egg, 2 tablespoons water (do not use mix with filling, see directions below)

In a separate medium sized bowl, add flour, oats, dried buttermilk and salt.  Stir to combine and set aside.

In the bowl of your mixer, add the 2 cups of warm water, yeast and sugar.  Allow to proof for 10-15 minutes.  You should see a nice foam develop by the end of that time.  Place dough hook on mixer and turn on first setting.  Add the warm milk and then almost all of the flour mixture (leaving about 1/4 cup behind) while the mixer is on low and then slowly drizzle in butter.  Add remaining flour and allow to knead on the second speed for about 8 to 10 minutes.  

The foam you should see once ten to fifteen minutes is up...

Remove from mixer, hand knead on a floured surface for about 3 minutes and then place in a greased bowl and allow to rise in a warm place for an hour or until doubled.  Once doubled punch down, remove from bowl (I cut it in half in the bowl) and split into two masses. 

This more than doubled cause I was running after my son.  That's ok.
 Works just as well!

Looks good already!

For the plain loaf, you just hand knead on a lightly floured surface for a minute or two, roll into a ball, then into a log and place in a greased 9x5 loaf pan. 

This is already risen and ready for its trip to the oven.

For the cinnamon swirl loaf,  knead on a lightly floured surface for a minute or two.  Allow to sit for an additional minute. 

Take the dough and roll out into a rectangular shape with a rolling pin.













Take the egg wash and brush onto bread.











Sprinkle on the cinnamon sugar mixture and lightly roll over with the pin.

Roll up the dough. Pinch the ends closed, fold under and place seam side down into a greased 9x5 loaf pan.

Pretty!  Reminds me of cinnamon rolls.  Maybe my next baking venture!

Allow both loafs to rise for about 1 to 2 hours or until they have risen about 1 to 2 inches above the rim of the loaf pan.  Add to a 350 degree oven and bake for about 35 to 40 minutes.  Tent the bread with foil if you notice the top beginning to brown too quickly.  Mine were ready after the full 40 minutes.  I did sprinkle my Cinnamon Swirl Loaf with a little egg wash and cinnamon sugar the last five minute of baking.  Hope you decide to give it a whirl.  Soooooo worth it!!

Oatmeal Raisin Cookies

These are my all time favorite Oatmeal Raisin cookies.  I like them chewy in the center and crunchy on the outside with just the right amount of raisins and oats.  I found this recipe on the lid of Quaker Oats and is slightly adapted from same.   I made them once and have been hooked since.  The best thing  is you can change this recipe around.  I make them with chocolate chips, chopped pecans and dried cranberries as well.  They come out just as great as the oatmeal raisin.  If you wish, you could also switch up the spices... such as adding dried ginger or cloves.

You may notice the white pepper in the ingredient list.  Don't be afraid, it is a small amount that just adds a little kick.  This makes about 3 to 4 dozen cookies depending on the size you prefer.

Ingredients 


2 sticks butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs at room temperature
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 to 1/2 teaspoon white pepper
1/2 teaspoon salt
3 cups quaker oats
1 cup rasins (chopped)





Instructions 

Preheat oven to 350 degrees.  In large bowl add flour, baking soda, cinnamon, allspice, white pepper and salt.  Set aside.

Oats and spices...already looks good!

Flour and oat mixture ready to go

 Add the two sticks of butter and sugars to a mixer and cream together for 2 minutes or so, until the mixture appears fluffy.

my absolute most favorite kitchen tool

Yum...

Butter and sugar ready for the eggs and vanilla

I always throw my vanilla in with my eggs

Add the eggs and vanilla and continue to mix for an additional minute. 

This is an optional step.  I take the cup of raisins and chop them.   

They are quite sticky!!  

 With the mixer on low, add in flour mixture and then the raisins.  When fully incorporated, your cookie dough is ready.  Try not to eat the dough, you will have none left for cookies....

 I use a tablespoon and scoop out and roll, then add to a cookie sheet lined with parchment paper.  

Crunchy edges, but soft and chewy in the center. Perfect!!

Bake for 8 to 10 minutes depending on your preferred doneness.  I like mine more chewy, so I bake mine for about 8 minutes.  Allow them to cool on the cookie sheet for a few minutes before removing and adding to a cooling rack.  

Wish you could smell/eat/enjoy these! 

Nut-Butter Pumpkin Brownies with Chocolate Chips

Looking for a quick, easy, slightly healthier Thanksgiving desert?  I was.  I was on the hunt for a recipe that would satisfy my sweet tooth without making me tip the scales.  I found this .  At first I thought it wouldn't work but others had tried it with a successful outcome.  So I decided to give it a go.  Boy am I sooooo glad I did!  They are surprisingly fluffy, yet moist (due to the oil from the nut butters).  If you like a more cakey, less moist consistency, you can add another teaspoon of baking soda.  

I couldn't believe it myself!  Fluffy without any flour! 

Nut-Butter Pumpkin Brownies with Chocolate Chips
adapted from a recipe found at this primal life

Ingredients:

1 cup peanut butter (I had unsweetened chunky from Whole Foods)
1 cup almond butter
1 1/2 cups pumpkin puree (home made or canned)
1/4 cup honey
1/3 to 1/2 cup brown sugar (if your peanut butter is sweetened, add the lesser amount...You can taste prior to adding the eggs to check for sweetness)
2 eggs
2 teaspoons baking soda
1/8 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
1 cup semi-sweet chocolate chips


Combine all of the ingredients into a large mixing bowl and stir well.  Add to a greased 9x13 baking dish and throw into the oven, preheated to 350 degrees.  Allow to bake for 25 to 30 minutes.  The brownies should bounce back after a light push with a finger tip....Enjoy!

Nut Butters...yum

With some pumpkin...

I have baked many things in my life, but these made the house smell the best it ever has!  

Who would think?  Flourless and packs a punch of protein.
And they taste absolutely indulgent! 

Chicken and Spinach White Bean Soup

It's the time if year when soup just seems to hit the spot.  I love the traditional chicken soup but I love this even more.  It is flavored with a lot of garlic and parmesan cheese.  Besides being awesome tasting, it is also really good for you!  Another bonus is that you can use this with other ingredients too.  For example, you could substitute escarole for the spinach and left-over thanksgiving turkey meat for the chicken.  No need to cook this all day...it comes together in about 30 minutes.  Perfect for a week night meal.

So very gooooooood!

Ingredients:

1 large yellow onion
Heavy drizzle olive oil
Kosher salt to taste
2 teaspoons red pepper flakes (you can add more or less depending on your heat preference)
1 teaspoon oregano
8 cloves of garlic
2 tablespoons good white wine
2 cups of cooked white beans, or 1 to 2 cans white beans
1/2 bag frozen organic spinach
1 to 2 cups cooked chicken
1 32 ounce box of chicken stock
1 rind of parmigiano reggiano (sold at Whole Foods...you could skip this, but it adds SO much flavor)

In comparison to the whole cheese, they sell the rinds in a package like this for about 3 to 4 dollars!!!!  Tons of flavors for soups and sauces without the high price!  

Begin by adding the olive oil to a large soup pot.  Once heated, add onion, salt, red pepper flakes and oregano.  Allow to cook down for about 8 minutes or until onions are soft.  Add garlic and cook for an additional minute or two, until garlic becomes fragrant.

Throw in the spinach, beans and cooked chicken and stir.  Pour in the white wine and let simmer for 2 minutes.  Next, add the chicken stock and parm rind.  

Soup is almost done!  Just allow to simmer together for about 10 to 15 minutes to allow the flavors to fully develop.

Served in the picture with my Garlic Knots (recipe coming this week!!!)  and plenty of grated parmesan cheese.  Would also be great with any crusty bread!  Hope you enjoy! 

Chocolaty Pumpkin Pie with Pecan Graham Cracker Crust

Looking for a new spin on the good ol' pumpkin pie?  This is it!  There is a dark chocolate layer between the pecan graham cracker crust and pumpkin custard that keeps the crust crunchy.  Still easy to make like the original, but with a few new ingredients that will elevate your pumpkin pie eating experience.  This recipe is an adaptation of Martha Stewart's Triple Chocolate Pumpkin Pie

Breaking the drizzle and squishing it into the pie was an after thought.  That is why it doesn't look as perfect as I would like it to.  Next time I will drizzle chocolate on parchment paper, chill, and then break and smush into filling!  =) 

Crust

1 1/4 cup graham cracker crumbs
1/4 cup finely chopped pecans
1/4 cup sugar
2 teaspoons cinnamon
6 tablespoons butter, melted

Add the ingredients into a mixing bowl, adding the melted butter last.  Mix well and then dump into a heavily greased 9 inch pie pan.  Spread evenly on the bottom and up the sides.  Bake at 350 degrees for about 8 to 10 minutes.  Take out of the oven and set aside.

Dark Chocolate Coating

Looks and smells like heaven! 

Melt 1 cup dark chocolate over a double boiler (take a pot, fill it with water and heat til simmering.  Take another metal bowl and place over it.  Now you have  a double boiler...)  Once melted, pour the chocolate evenly over crust and spread over the bottom and up the sides to coat.  I used a large spoon to spread it.  You could also use a small offset spatula.

I could have very well eaten it just.....like......this

Filling

1 15 ounce can pumpkin
1 12 ounce can evaporated milk
2 eggs
3/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg


Mix together and pour into chocolate lined crust.  Bake in a 325 degree oven for about an hour.  Check on it at around 50 minutes.  Make sure the filling is not too jiggly when you tap the pan.  If it is, let it cook for a little longer.  All ovens are different!

The drizzle wasn't as pretty as I wanted it to be.  I was getting impatient, and hungry for pie!!!!!!

Here is the hard part,  let it cool completely...this is one desert that tastes better cold!  Add a chocolate drizzle over the top, (or onto parchment paper, cool, break and then smush into filling like stated in the caption above) let cool for another 10 minutes.  Your pie is now ready!  Eat and enjoy. Try to save some for the others...

Chicken Spinach Stromboli with White Wine Honey Mustard

I had a rotisserie chicken from the store just sitting in the fridge.  I buy them out of convenience because my son loves chicken and I like to have some on hand.  Since he can't eat an entire chicken, I thought I would make something with it.  This is what I thought of.

Stromboli Dough (can use this for pizza as well!)
Adapted from Guy Fieri's

2 cups white flour
1 cup whole wheat
1 cup warm water
1 1/4 ounce package of dry-active yeast
2 teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil

Combine the flours and set aside.







Put the yeast, two teaspoons of sugar and warm water into the bowl of your mixer.  Allow to proof for ten minutes.







You should see a nice foam at the end of the ten minutes.  If you don't see foam, the yeast is no longer working and you will have to start again.

Once the ten minutes is up, add flour and salt to the mixer and keep on low while drizzling in the olive oil. Let the dough knead in the mixer, on medium speed, for about 5 to 7 minutes.  It should make a single mass when ready.

Remove from the mixer and hand knead on a well floured surface for about 5 to 10 kneads.  Place in an oiled bowl and allow to rise for 1 hour, at room temperature.

While the dough is rising you can make the filling...







Chicken Spinach filling
1 onion
Kosher Salt  (I use a lot, season to your liking)
heavy pinch red pepper flakes
3 teaspoons dried oregano
8 cloves garlic (you can always use less, I LOVE garlic)
1 package, thawed and drained spinach
1/4 to 1/2 cup good white wine (something you would drink please.  DON'T use cooking wine, ugh)
A healthy grating of fresh parmesan
1 to 2 cups chopped, cooked chicken (you can use as much as you like, just remember you have to roll it up!)

Saute the onion in about 1/4 cup olive oil.  Season with kosher salt, fresh black pepper and oregano.  Add garlic once onions are translucent.  Cook for a minute.  Add spinach cook for another minute.  Add white wine and parmesan cheese.  Lastly, add the chicken and allow the whole thing to cook over low heat while you work on the dough.

 

Back to the dough...

Once it has risen, knead for about a minute, split it half (save the other half in the fridge or freezer for another day!)  and then stretch it out (take your time,  this is the trickiest part...if you pull it too hard you will put holes in it)  until its about 12 to 13 inches long and about 9 inches wide.  Place on a baking sheet, coat with olive oil, a good sprinkle of parmesan and then mozzarella cheese.

plain dough

with olive oil and parmesan

with mozz!!!  my favorite!

You are ready to add the filling.  Spread on the filling, being sure to leave an inch border all around.  Roll the dough, staring from the furthest side and rolling it towards yourself.  Place the seam down and pinch and roll under the end pieces.

Brush with olive oil or butter and sprinkle with salt and pepper.

Add to a 375 degree oven and bake for about 30 minutes, or until nicely browned.

mmmmmmmm, melty cheese...

Now for the sauce.  You can whip this up while the stromboli is baking.  SO easy and makes the whole dish.

White Wine Honey Mustard

1/4 mayo
2 tablespoons brown mustard
2 tablespoons honey (less if you don't want it too sweet)
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (don't add this if you don't like heat)
1 tablespoon of that good white wine you used in the filling

Whisk together and set aside.

Once the stromboli is out of the oven, let rest for about 10 minutes.  Cut with a serrated knife and top with sauce.  AMAZING!