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Grandma's Cinnamon Swirl Bread
Food

Recipe: Grandma’s Cinnamon Swirl Bread

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Grandma's Cinnamon Swirl Bread
This is my Grandma Schatz’s bread recipe she made when she worked at a bakery in Germany before WWII. She moved to the US after the war and passed this cherished recipe on to her children and grandchildren.
Grandma's Cinnamon Swirl Bread
Course Bread
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 180 minutes
Servings
loaves
Ingredients
Bread
Filling
Course Bread
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 180 minutes
Servings
loaves
Ingredients
Bread
Filling
Grandma's Cinnamon Swirl Bread
Instructions
  1. Starting with dry ingredients, mix all ingredients on a counter or bowl.
  2. Knead by hand or with dough hook in stand mixer until dough comes together. Add additional flour as needed to form dough.
  3. Cover with damp cloth or saran wrap and let rise for 1.5-2 hours, until doubled in size.
  4. Split dough into three balls.
  5. With a rolling pin, roll out each ball to ~10"x12" rectangle.
  6. Mix together cinnamon-sugar filling and sprinkle evenly onto dough. Alternatively, you can use sprinkle cocoa as the filling instead of cinnamon-sugar.
  7. From the long edge, roll the dough down to the bottom edge. Fold both ends under to form a loaf (3 total).
  8. Spray three loaf pans with oil and transfer loaves into pans.
  9. Cover loaves with damp cloth/saran wrap and let rise 1 hour until loaves rise to fill the pans.
  10. Preheat oven to 400°F.
  11. Bake for 30-35 minutes, until golden brown.
  12. Allow to cool in pans for ~10 minutes and then transfer to wire racks to finish cooling. Slice and serve warm with butter. Freeze loaves that are not consumed within a few days.
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Food

Blog: Grandma’s Cinnamon Swirl Bread

This weekend has been an emotional one as my sweet Grandma passed away. I have so many wonderful memories of my amazing Grandma, many of which can live on through her German baking. This cinnamon swirl bread and her German Kipfels are two I will always cherish. I like to keep kipfles and this bread in the freezer just like Grandma, so I can continue to remember her sweet heart and to share her love with my family and friends.

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Food

Chicken and Dumplings

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Chicken and Dumplings
This is a recipe I optimized from my Mom's dumpling recipe. Nothing speaks comfort like these yummy Chicken and Dumplings!
Course Main Dish, Soup
Cuisine Comfort
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
DUMPLINGS
SOUP
Course Main Dish, Soup
Cuisine Comfort
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
DUMPLINGS
SOUP
Instructions
DUMPLINGS
  1. Mix all dumpling ingredients by hand or in Kitchenaid until it comes together into a nice dough ball.
  2. Roll out dough very thin (1/8").
  3. Cut in squares 2" x 2".
  4. Let dough sit 30 minutes.
SOUP
  1. While dough is resting, add water and bouillon to pot and bring to a boil.
  2. Prep vegetables and add to chicken stock.
  3. Cook veggies for 5 minutes.
  4. Add dumplings to broth and cook 20 minutes.
  5. Add spices (garlic, thyme and black pepper) to taste.
  6. Add cooked chicken to broth.
  7. Once heated through, serve immediately and enjoy!
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Food

Pain Francais (French Bread)

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Pain Francais (French Bread)
This is a variation of the French bread from "Mastering the Art of French Cooking" and a bread machine recipe I found on food.com.
Course Bread
Cuisine French
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 150 minutes
Servings
2 - 16" loaves or 3 - 14" loaves
Ingredients
Course Bread
Cuisine French
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 150 minutes
Servings
2 - 16" loaves or 3 - 14" loaves
Ingredients
Instructions
DOUGH
  1. Add flour to mixing bowl setup with dough hook. Then add in instant yeast and salt followed by the tepid water.
  2. Mix with dough hook for 5 minutes. Remove dough from bowl and form in a ball, using extra flour to keep from sticking. Spray bowl with olive oil and return dough. Cover loosely with plastic wrap and allow dough to rise in bowl for ~1.5 hours.
LOAF FORMATION
  1. If making baguettes, lightly flour work surface and place dough on surface. Cut into two or three pieces (depending on size of loaves you want); roll into balls. Place extra dough balls back in bowl under plastic wrap.
  2. Pat dough ball firmly into an 8- to 10-inch oval with lightly floured palms of hand.
  3. Fold the dough in half lengthwise by bringing the far edge down over the near edge. Seal the edges of the dough together using thumbs.
  4. Flatten the dough again into an oval with your palms. Press a trench along the central length with the side of your hand. Fold the dough in half lengthwise again. Seal the edges of the dough together using the heal of one hand and roll the dough a quarter turn toward you to seal the bottom.
  5. Now roll the dough back and forth with the palms of your hands to lengthen dough into a sausage shape. Start in the middle, placing your right palm on the dough and your left palm on top of your right hand. Continue rolling forward and backward rapidly, gradually sliding your hands toward the two ends as the dough lengthens to 16-18" for two loaves or 14" for three loaves.
  6. Place parchment paper on an insulated aluminum cookie sheet and transfer dough to sheet. Cover with a damp linen towel.
  7. Repeat loaf formation steps for all pieces.
  8. Slash the top of the dough using a sharp knife or razor blade (3 slashes), making sure that the blade lies almost parallel to the dough surface when cutting.
  9. Allow dough to rise until double/triple in size (1-2 hours).
BAKING
  1. Preheat oven to 450 F.
  2. Moisten surface of bread by painting with a soft brush dipped in egg wash (2 T water whisked with one egg) for a more golden bread and eliminates need to continue to coat during cooking.
  3. Bake loaves in upper third of oven for 25 minutes.
  4. Cool loaves on wire rack.
  5. Serve immediately, store wrapped in airtight bag for two days in refrigerator or freezer. To thaw, unwrap and place baking sheet in a cold oven; heat the oven to 400 F and bake ~20 minutes until crust is hot, crisp, and thawed.
Recipe Notes

Sources: "Mastering the Art of French Cooking" and http://low-cholesterol.food.com/recipe/basic-machine-french-bread-46501

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Food

Ginormous Cinnamon Rolls

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Ginormous Cinnamon Rolls
We love cinnamon rolls! We’ve made it a tradition of making ginormous cinnamon rolls for Christmas breakfast as we lounge in our PJs, happily unwrap gifts and cuddle with the kitties by the cozy fireplace. This is a copycat Cinnabon recipe.
Course Breakfast
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 90 minutes
Servings
2 large cinnamon rolls
Ingredients
ROLLS
FILLING
ICING
Course Breakfast
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 90 minutes
Servings
2 large cinnamon rolls
Ingredients
ROLLS
FILLING
ICING
Instructions
DOUGH
  1. First weigh flour in a mixing bowl.
  2. Add instant yeast (not RapidRise) to flour and shake gently to mix in.
  3. Add sugar, salt, warm milk, butter, and eggs.
  4. Mix with a dough hook on mixer for 5 minutes and allow to rise for ~1.5 hours until risen (doubled in size). Alternatively, use a bread machine for first four steps.
  5. Roll the dough out to ~1/4″ thick on a lightly floured surface until it is approximately 24″ x 14″.
FILLING
  1. While dough is rising, make the filling by combining the brown sugar, cinnamon, and flour (flour helps thicken the filling) in a bowl.
  2. Spread the softened butter over the surface of the dough.
  3. Sprinkle the filling (brown sugar and cinnamon) evenly over the surface. Add some colored festive sprinkles if desired.
ROLLS
  1. From the long edge, roll the dough down to the bottom edge.
  2. Lightly grease two 8″ round pans and place parchment circles in pans.
  3. Using a knife, slice the dough in half lengthwise.
  4. Gently take one length of dough and coil it around inside one 8″ pan. Repeat with remaining length of dough in the second pan.
  5. Lightly cover the cinnamon rolls with greased plastic wrap and let them rise until doubled. I often place them in the fridge overnight and pull them out for a few hours before baking them the next morning. This is super convenient for Christmas morning.
  6. Preheat the oven to 350 F and bake for 22-25 minutes, until lightly golden on top and cooked through. Be sure to cook longer if the dough has been refrigerated.
ICING
  1. While the rolls are baking, make the icing by first creaming together butter and cream cheese with an electric mixer.
  2. Then mix in vanilla followed by salt and powdered sugar. Beat well until fluffy.
  3. When the rolls are done, spread generously with icing.
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Food

German Kipfels

This is my Grandma Schatz’s cookie recipe she made when she worked at a bakery in Germany before WWII. She moved to the US after the war and passed this cherished recipe on to her children and grandchildren.

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Food

German Kipfels

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German Kipfels
This is my Grandma's cookie recipe she made when she worked at a bakery in Germany before WWII. She moved to the US after the war and passed this cherished recipe on to her children and grandchildren.
Course Cookies, Dessert
Cuisine German
Prep Time 45 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Course Cookies, Dessert
Cuisine German
Prep Time 45 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. Put flour on counter.
  3. Make hole in the middle to put other ingredients.
  4. Add yeast, water, salt, vanilla, sugar, eggs, baking powder and butter to middle of flour.
  5. Knead dough until all ingredients are mixed. (Alternatively, use Kitchenaid with paddle blade to combine ingredients. First cream together butter and sugar; add eggs and vanilla; whisk together dry ingredients and add to wet alternating with water).
  6. Chill dough for ~30 minutes to make it easier to work with. Chill dough between batches.
  7. Roll a fourth of the dough out on to the counter to 1/8" thickiness (Make sure the dough is rolled very thin).
  8. Cut dough into 3x3 inch squares using a pizza/dough cutter.
  9. Put 3+ chocolate chips in the middle.
  10. Roll dough from corner. Cookie should look like a crescent roll. Make sure to pinch the dough together so they don't unroll when cooking.
  11. Place on parchment-lined baking sheet. Bake in the oven for 10-12 minutes.
  12. Let cool for ~10 minutes.
  13. Roll in powdered sugar using a ziplock bag.
  14. Put cookies in container/ziplock and store in the freezer for best taste.
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Food

Ginormous Cinnamon Rolls

We love cinnamon rolls! We’ve made it a tradition of making ginormous cinnamon rolls for Christmas breakfast as we lounge in our PJs, happily unwrap gifts and cuddle with the kitties by the cozy fireplace.

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Cakes, Food

Elmo Truck Cake

My nephew Wyatt is currently into trucks and Elmo; hence the theme for his second birthday party 🙂 This is the first time I’ve actually taken step-by-step pictures of my cake progression. I’m super excited to have this blog so I can now share my fun cake innovations with you all. My sister and I paired up to make this one, and I’d say we did a decent job for our first attempt at a truck or Sesame Street themed cake 🙂

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