Cinnamon Butter

• 1/2 cup unsalted butter room temperature
• 1/4 cup honey (not creamed)
• 1/4 cup powdered sugar
• 1 teaspoon ground cinnamon
• 1 pinch salt

Mix it all together on Saturday, serve it with your cinnamon chip bread for Sunday brunch.

NOTE: (because there's always a note) 

• I probably used more cinnamon than called for and, in addition, I added a little cinnamon extract.  
• I might not use the extract again because it left a slight alcohol flavor (definitely not deal-breaker level though). If I think of it, I'll buy this and use it in both the bread and butter.

Cinnamon Chip Bread

• 2 cups warm water
• 2 ½ tsp yeast
• ½ Tbsp sugar
• ¼ cup melted butter
• ½ Tbsp salt
• ¼ cup sugar
• ½ cup evaporated milk
• 5-7 cups all-purpose flour
• 1 1/2 cups cinnamon chips

Place yeast and 1/2 Tbsp sugar in a small bowl. Pour the warm water over the top and let it stand for 15 minutes.

In a stand mixer, combine butter, salt, sugar, & evaporated milk.

Once the yeast is nice and foamy, add it to the stand mixer with 3 cups of flour. Mix with the dough hook on slow-medium speed until incorporated.

While mixing, add 2 cups flour and combine until incorporated. Toss in the cinnamon chips and mix just until incorporated. Then switch to ½ cups of flour and continue adding just until the dough stops sticking to the sides of the bowl.

Coat the sides of the mixing bowl and the top of the dough with shortening. Cover the bowl with a warm towel and set aside to let the dough rise over the rim of the bowl (approx. 1 ½ hrs).

Use oil to grease two 8 ½” x 4 ½” loaf pans.

Turn dough out onto a floured surface and knead for 2-3 minutes. Cut dough in half and use a rolling pin to roll out the sections into a rough rectangle (approx. 8x12”). Don’t overwork the dough. Use the width of your bread pan as a guide.

Using your fingers, gently finish shaping the dough so it is an even layer. Then roll dough from top to bottom, pinch the seams on the ends, and tuck them under slightly to create tension for the top of the loaf.

Dip the top of the loaf in the oiled pan and then flip to place seam side down. Let the dough rise until it looks like a loaf (approx. 40 minutes). Before baking, gently brush the top of the loaf with oil for a smooth, chewy crust.

Preheat the oven to 350℉. Bake the loaves for 25-30 minutes (rotating halfway through for nice even baking) until the tops are golden brown and the internal temperature is about 190℉. Remove from the oven and let stand in the pan for 5 minutes before turning out and sitting on the cooling rack.

Let cool for 30 minutes before slicing.

NOTES:

• Perfect for brunch.  I started after dinner on Saturday and it had plenty of time to rise and bake before I went to bed. It was fresh and delicious the next day!
• I never have shortening anymore so I sprayed my bowl and pans with PAM
• I used bread flour, but just because I have it.
• I added at least a teaspoon of cinnamon at the batter stage. This would be good, even in addition to the spice.
• Chips: I mixed them in because I tend to have spectacular failures with roll up breads. The mini cinnamon chips from gygi.com are superior. Definitely add them to your list if you ever order from them. In the meantime, I can sometimes find a name-brand version in the grocery store.  (For whatever reason at County Market, but not Cub.) Mini chips would be better than full sized, especially if you want to make toast.
• I only had a cup of chips, so I made up the volume with coarsely chopped pecans.  It's good.

If you really want to be the brunch queen, while it's baking make some cinnamon butter.

Source

Cream Cheese Danish

  

For the Danish

·       ▢ 6 ounces cream cheese softened

·       ▢ 3 tablespoons granulated sugar

·       ▢ 1 egg yolk

·       ▢ 2 teaspoons lemon juice

·       ▢ 1 teaspoon vanilla extract

·       ▢ 1 box puff pastry, thawed

·       ▢ 1 egg white lightly beaten

For the Glaze:

·       ▢ 1 cup powdered sugar 

·       ▢ 2 tablespoons milk

·       ▢ ¼ teaspoon vanilla extract

For the Danish:

1.    Position two oven racks towards the center of the oven. Preheat the oven to 375F. Line two baking sheets with parchment paper or a silicone baking mat.

2.    In a large bowl, beat the cream cheese, granulated sugar, egg yolk, lemon juice, and vanilla on medium-low speed until well combined.

3.    On a lightly floured surface, roll the homemade puff pastry into a 16x8-inch rectangle, cut in half lengthwise, and then into quarters crosswise, creating 8 (4-inch) squares. (If using store-bought puff pastry, lightly roll each sheet to flatten the creases and cut to make 8 (4-inch) squares.) Brush the edges of the squares lightly with the beaten egg white. Fold each corner in about 1 inch towards the center and gently press to adhere. Place 2 inches apart on the baking sheets. Brush any exposed pastry with egg white.

4.    Scoop about 1 tablespoon of the cream cheese filling into the center of each pastry.

5.    Bake for 15 minutes. Rotate pans and continue baking for another 15 minutes or until the pastry is golden brown and puffed. Let cool on the baking sheet while making the glaze.

For the Glaze:

1.    While the pastries cool, whisk together the confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle over the warm pastries before serving.

NOTES:

Easy enough to make for Sunday brunch.

I had a half package of cream cheese (4 ounces) so I used that and decreased the other filling ingredients proportionately, more or less. It was plenty for 8 danish.

I made a half batch of glaze and still have leftovers. 

I used vanilla bean paste, just because.

 

Fiesta Chicken Tater Tot Hotdish

 

• 1 lb chicken breast (or hamburger, ground turkey, etc.)
• Envelope of taco seasoning OR , 1/2 tsp each salt and pepper, 1 tsp each of cumin, dried cilantro, onion powder, 2 tsp chili powder
• 1 can corn drained
• 1 can black beans drained and rinsed
• 1 can Rotel Diced Tomatoes & Green Chiles not drained
• 1 cup sour cream
• 2 cups shredded Cheddar Cheese
• Tater Tots or Crispy Crowns

Cook meat, add spices, canned stuff, sour cream and 1 cup of cheese. Mix it all together in a cast iron skillet or other baking dish, cover with remaining cheese and then tater tots.

Bake at 400 for 30 minutes or until tots are browned. (Mine took longer.)

NOTES:

Use whatever taco stuff your kids like. I added a couple cups of leftover rice and it was good. It’s a one-dish, comfort food. 

Rhubarb Cordial

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SERVINGS: MAKES 3 CUPS, SERVING SIZE WILL VARY

• 1 pound (450 grams) rhubarb, trimmed and cut into 1/2-inch pieces
• 3 1/2 cups (830 ml) gin, plus more if necessary
• 3 wide strips orange zest
• 1/2 cup (100 grams) sugar
• 3 tablespoons (45 ml) Grand Marnier, Cointreau, or triple sec (to serve)
• A splash of club soda, tonic water, or sparkling wine (to serve, optional)

Put the rhubarb, gin, orange zest, and sugar in a clean 2-quart (2L) jar. Cover and shake to encourage sugar to dissolve. Store in a cool, dark place, shaking it every few days, for a month. [This recipe is intended for room temperature. My kitchen runs hot and I had it in the fridge, instead, for a couple weeks longer.] After a few days, if some of the rhubarb is still floating above the level of the liquid, add another pour of gin, enough so that the rhubarb is covered.

Use a fine-mesh strainer to strain the liqueur into a large measuring cup or bowl with a spout. Add the Grand Marnier. Pour into a clean bottle (or bottles) and tightly cork. Store the cordial for up to 1 to 3 months longer. Apparently, you can wait this full 1 to 3 months to drink it, for proper aging. We, absolutely, did not.

To serve, pour into small tumblers with a few ice cubes, a twist of orange or tangerine peel, and a splash of sparkling water, tonic, or sparkling wine, as an apéritif.

Smitten Kitchen https://smittenkitchen.com/2020/05/rhubarb-cordial/

Irish cream

 It’s always worth re-reading Deb’s background and process, but I’m still archiving the recipe here because I make it every year. 

To add a faint coffee flavor: Mix 1 teaspoon instant espresso or coffee powder with the cocoa and then continue as written above, whisking the cream slowly into it. I did not do this; I felt the flavor was much more authentic without it. 

To make less sweet: Add more cream and more whiskey, 1 tablespoon of each at a time.

To make less boozy: Add more cream and condensed milk, 1 tablespoon of each at a time.

To make more boozy: You’ve got this.

1 teaspoon unsweetened cocoa powder

1 cup (235 ml) heavy or whipping cream

1 (14-ounce or 415 ml) can sweetened condensed milk

1/2 teaspoon vanilla extract

1 cup (235 ml) Irish whiskey (I used Jameson)

In the bottom of a pitcher, whisk cocoa powder and a spoonful of cream into a paste. Slowly, whisking the whole time, add more cream a spoonful at a time until the paste is smooth and loose enough that you can whisk the rest of the cream in larger splashes. Once all of the cream is in, whisk in condensed milk, whiskey and vanilla. Cover with lid or plastic wrap and keep in fridge for up to two weeks, possibly longer.

Serve in a tiny tumbler filled with ice, or splashed into coffee.

https://smittenkitchen.com/2016/12/homemade-irish-cream/

Starbucks Pumpkin Scones

 

Scone

• 2 1/4 cups all-purpose flour (scoop and level to measure)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 cup packed light-brown sugar
• 3 Tbsp granulated sugar
• 1/2 cup unsalted butter , cold and diced into 1/2-inch pieces
• 1/2 cup + 1 Tbsp canned pumpkin puree , chilled (don't chill in can)
• 3 1/2 Tbsp buttermilk
• 1 large egg
• 1 tsp vanilla extract
• 1 Tbsp honey
• 1 Tbsp half and half

Glaze

• 1 cup powdered sugar
• 2 Tbsp half and half , then more as needed

Pumpkin Icing

• 3/4 cup powdered sugar
• 1 Tbsp pumpkin puree
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground ginger
• 1 Tbsp half and half

• For the scones:
• Preheat oven to 425 degrees. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don't have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.
• In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
• Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.
• For the glaze:
• In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.
  
  
  For the pumpkin glaze:
• In a mixing bowl (I just used the one from the glaze above without cleaning out) whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.
• Recipe Source: Cooking Classy
  
  
  NOTES: Holly made them and said they were really good even without the glaze.