Cinnamon Raisin Bagels

Making bagels at home seems hard, but I can assure you, it's really not!  I love having different varieties in my freezer at all times.  Sometimes I feel like I can't make them fast enough for my family!  

Cinnamon raisin has always been a family favorite.  Heck, we really like them all...here is my recipe for Everything Bagels - and Salt, too!  Same basic dough recipe.  You can create any flavor you like if you have this up your sleeve!  

The dough is mixed with raisins and swirled with cinnamon, which makes it look so pretty and tasty!  This is the dough after it's been resting for about an hour.  

Butter or cream cheese?  Toasted or not?  I actually like to eat these still warm from the oven with a slather of cream cheese.  Go ahead, try it.  Quite tasty freshly baked, right?  

Makes 8 bagels

Cinnamon Raisin Bagels

3 1/2 cups bread flour

1 1/4 cups warm water

1 1/2 tablespoons sugar

1 1/2 teaspoons salt

2 teaspoons instant yeast 

1 cup raisins

1 tablespoon cinnamon 

In the bowl of a stand mixer fitted with a dough hook, combine all the ingredients needed for the dough.  Mix on low until all the flour is incorporated, then turn it up to medium speed and mix for about 5 minutes.  Once you have a pretty smooth dough (the dough should have pulled away from the sides and bowl should be pretty clean), sprinkle the raisins and cinnamon over the dough.  Use your hands to knead and mix throughout the dough, for about 2-3 minutes.  Turn the dough out and spray the same bowl with non-stick cooking spray.  Return the dough to the bowl, giving it a turn or two to coat in oil.  Let rest, covered with a clean dish towel for an hour.  

Turn the dough out onto a lightly floured surface and cut into 8 equal pieces.  Roll into a ball and use a finger to press and stretch a small hole through.  Allow them to rest for about 10 minutes.  Meanwhile, put a large pot of water on to boil.  Spray an 11 x 18-inch baking sheet with non-stick cooking spray and preheat oven to 425 degrees. 

Place the bagels into the boiling water (2-3 at a time depending on how big your pot is) for 45 seconds to a minute on each side.  Remove and place on prepared baking sheet.  Repeat until all the bagels have been boiled.  

Bake for 20 minutes, until the tops are golden.  Enjoy immediately or store in an airtight container for up to 5 days.  Or freeze for up to 6 months.  

You may also like:

Almond Poppy Seed Bread

Clementine Quick Bread

Lemon Ricotta Pound Cake

Dutch Oven No-Knead Crusty Bread

Peanut Butter Chocolate Chip Banana Bread

I make banana bread so often that it's fun to change it up a bit and try mixing in different flavors.  I always add chocolate chips, sometimes pecans, but this time I tried peanut butter.  Delicious!  

Not only is there peanut butter mixed into the batter, I also swirled it into the top.  So as you are eating it, you'll get a couple of bites of an even stronger peanut butter flavor.  And what goes better with chocolate than peanut butter?  

You'll notice a mixture of milk and vinegar in this recipe.  That is actually a substitution for buttermilk and I'll tell you what, I never buy buttermilk for baking since I discovered this.  You just have to let the mixture sit for about 5 minutes before adding it to your batter so I usually do that first before I start to mix everything together.  

Makes 2 loaves

Peanut Butter Chocolate Chip Banana Bread

1 cup vegetable oil

2 cups sugar

1/2 cup peanut butter, plus about 6 teaspoons for top of batter

4 cups flour

4 teaspoons baking powder

1 teaspoon baking soda

2/3 cup milk + 1/2 teaspoon white vinegar added 

6 ripe bananas, mashed with a fork

1 cup chocolate chips

1/2 cup peanut butter chips

Preheat oven to 350 degrees.  Using an electric mixer, combine the oil, sugar and 1/2 cup of peanut butter.  Combine flour, baking soda and baking powder and add to sugar mixture.  Add the milk/vinegar mixture and bananas and mix well.  Using a wooden spoon, stir in the chocolate and peanut butter chips.  

Pour into 2 well greased loaf pans (9 x 5-inch).  Drop remaining peanut butter by 1/2 teaspoons evenly over the top of the two batters (so 6 dollops per loaf).  Use a butter knife to swirl the peanut butter into the top of the batter.  Bake for 45-50 minutes. Start checking at 40 minutes and tent with foil if top is getting too brown.  Bread is done when a toothpick inserted into the center comes out mostly clean.  

Let cool for 5 minutes in the pans, then turn out on a wire wrack to finish cooling.  Store at room temperature for up to 3 days.  Bread can be kept in the freezer for up to 3 months (wrap in foil and place in freezer bag).

You may also like:

Chocolate Chip Pecan Banana Bread

Chocolate Banana Brownies with Vanilla Glaze

Banana Chocolate Chip Muffins

Oatmeal Peanut Butter Banana Muffins
Mini Banana Pancakes

Dutch Oven No-Knead Crusty Bread

I've been really enjoying trying out different types of bread making.  And I LOVE this recipe!  So easy that you'll want to make bread ALL the time.  Not to mention so unbelievably delicious (and beautiful, right?). 

You'll want to read through this entire post for extra little tips as far as handling and baking the dough.  I've included some step-by-step pics as well.  

I mean just gorgeous.  Look at that crusty top.  In the middle the dough is chewy and absolute perfection.  You'll notice little black dots in this finished loaf - they are poppy seeds.  I made an Everything loaf!   You can add whatever you like to this dough - cheese, herbs, nuts, etc.  I've added the amounts I used to make the Everything loaf at the bottom of the recipe. 

I used 2 different sizes of Dutch Ovens.  This orange one is a 3 quart and the loaf fit perfectly.  I also used a 7 quart and is was fine, but the bread spread out a little and wasn't so round.  Still delicious!   

All the ingredients get mixed by hand and what results is an incredibly sticky dough that requires no kneading.  At this point, you can add other ingredients to flavor the bread. 

It will look at bit smoother, but still rather messy once everything comes together.  Cover with plastic wrap and let sit for 12-18 hours.  I did mine close to bedtime, let it sit overnight and baked it the next morning. 

It will double in size and look like this.  If you're ready to bake, preheat your oven to 450 degrees.  Once it reaches 450, place your Dutch Oven in the oven with lid on.  Let heat for 30 minutes.     

Meanwhile, prepare a work surface heavily (and I mean heavily!) covered with flour.  Flour your hands and dump the dough onto the floured surface.  This makes 2 loaves so you'll need to cut it in half (keep flouring hands because it's still incredibly sticky).  Cover the loaves with plastic wrap and let sit until pot is heated.

Carefully remove the pot from the oven - remember it's crazy hot!  Pick up one of the dough balls and drop it into the pot.  You do NOT need to oil your Dutch oven or cast iron pot.  Doesn't matter if it's enamel coated or not, you shouldn't have any trouble with the dough sticking after it's finished baking.    

Pictured here are the 3 loaves I made - the 2 on the right are plain loaves and I followed the recipe below.  The one on the left is the Everything loaf and I actually halved the recipe just to make the one.  I obviously used a bit more flour on my hands for that one, but I love the way it looks.  So rustic!  

The back right one is the loaf that was in the 7 quart - notice it is more oval shaped because it's spread out a bit.  

Wouldn't these make the nicest gifts?  For a new neighbor or just to do something nice for someone.  The loaves are so gorgeous they may not believe you made it!  

Makes 2 loaves

Dutch Oven No-Knead Crusty Bread

6 cups all purpose flour

3 1/2 teaspoons salt

1 teaspoon instant yeast

3 cups water

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until everything comes together (it will be very sticky and wet).  Cover bowl with plastic wrap and set aside for 12-18 hours.  

When ready to bake, preheat oven to 450 degrees.  When it reaches 450 degrees, place a dutch oven or cast iron pot with lid in the oven for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball (you'll need floured hands as well!).  Cover with plastic wrap and let sit while pot is heating.  Carefully remove HOT pot from oven and drop in dough.  

Cover and return to oven for 30 minutes.  After 30 minutes, remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a wire rack to cool.

To make Everything bread:  add 2 teaspoons poppy seeds, 2 teaspoons dried chopped onion, 2 teaspoons sesame seeds.  

(Source:  Recipe from Simply So Good)

My Favorite Banana Recipes

If you're like me, you always have a stash of frozen bananas in the freezer.  As they start to turn too brown to eat, I immediately throw what we have remaining into the freezer to use later for banana bread or muffins.  Here are my favorite ways to use those overripe bananas, just click the recipe to follow the link!

Chocolate Banana Brownies with Vanilla Glaze

Chocolate Chip Pecan Banana Bread

Nutella and Banana Crepes

Banana Chocolate Chip Muffins

Mini Banana Pancakes

Chocolate Puff Pastry Treats

Banana Pudding Poke Cake

Banana Peanut Butter Oatmeal Cookies

Banana Cupcakes with Honey Cinnamon Cream Cheese Icing

Banana Bread

Happy banana baking!  I would love for you share some of your favorite banana recipes! 

Clementine Quick Bread

My family and I have been addicted to clementines lately and we always have them around for a quick snack.  But sometimes, after opening a new bag, I wonder why they give you so many?  Even if your family doesn't have a hard time finishing them all, you may be looking for a fun new way to use them.  And I have your answer!  

A simple and sweet light bread that is great for breakfast with a little butter (or plain) or as a after school snack.  My kiddos loved it!  I make banana bread so often that I think they were happy for the change.  

I love the bright orange flecks of zest throughout.  And the glaze makes the bread just a touch sweeter and keeps it very moist.  Sprinkle with a dusting of confectioner's sugar and your family or guests are sure to be wowed!  

 Makes 1 loaf

Clementine Quick Bread

8 clementines (zest from 4 and juice from all 8)
3/4 cup half & half
1 tablespoon vanilla extract
2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick butter, room temperature
1 cup sugar
2 eggs
1/4 cup confectioner's sugar

Preheat oven to 350 degrees.  Grease a 5 x 9-inch loaf pan with non-stick cooking spray.  Zest 4 clementines to yield 1 tablespoon zest.  Juice the zested and unzested (8 total) clementines to yield 3/4 cup juice - separate into 1/4 cup and 1/2 cup measurements.

Combine 1/4 cup clementine juice, half & half and vanilla extract in a small bowl, set aside.  Combine flour, baking powder, baking soda and salt in a another bowl and set aside.

Beat zest, butter and sugar with a mixer until combined, about 4 minutes.  Add eggs, one at a time, beating after each addition.  Beat in cream mixture, followed by flour mixture.

Pour batter into prepared pan and bake 50-60 minutes until a toothpick inserted in the center comes out clean.  Check at 40 minutes and tent with foil if top is browning too quickly.

Make the glaze by combining the remaining 1/2 cup of juice with the confectioner's sugar.  Remove pan from oven, poke holes in the top with a skewer and apply half the glaze.  Let cool for 15 minutes, then invert pan onto a wire cooling wrack, top side up.  Brush remaining glaze on top.

Store wrapped at room temperature overnight or in the fridge for up to 5 days.

(Source:  Adapted from Martha Stewart)

Almond Poppy Seed Bread

I love when I try something new and it's a hit with the whole family.  That's exactly what happened with this bread.  We have devoured almost an entire loaf since baked yesterday.  I justified having a slice for breakfast because it has an orange juice glaze on top (but who am I kidding?  I eat birthday cake for breakfast with no shame).  

It is moist and not overly sweet.  The glaze seeps down in and makes the top part even more scrumptious.  The baking time is 50-60 minutes and when I checked mine at 50 minutes, the middle wasn't done but the top was pretty golden.  I tented it with foil for the last 10 minutes and they were PERFECT!   

Sometimes I make new things and we like it ok, but I would never make it again - so not the case with this bread!  I would make this again and again - and share with neighbors and family.  The original recipe is from The Girl Who Ate Everything and I'm so glad I tried it! 

Makes 2 loaves

Almond Poppy Seed Bread

3 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
2 1/4 cups sugar
1 1/2 cups milk
1 cup + 2 tablespoons vegetable oil
1 tablespoon poppy seeds
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons melted butter

For the glaze
2/3 cup confectioner's sugar
2 tablespoons orange juice
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees and grease 2 bread loaf pans.  In a small bowl, combine the flour, baking soda and salt and set aside.  In a bowl of a stand mixer, combine the eggs, sugar, milk, vegetable oil, extracts and melted butter and mix well.  Add the dry ingredients and mix until combined.  Add the poppy seeds.

Divide the batter into the 2 loaf pans and bake for 50-60 minutes.  Check at 50 minutes and tent with foil if necessary for the last 10 minutes.  Let cool slightly and glaze.

To make the glaze, simply combine all of the ingredients and stir.  If you want it thicker, add more confectioner's sugar.

Chocolate Banana Brownies with Vanilla Glaze

 There is never a shortage of bananas in my house - some weeks I swear we go through 2 or 3 bunches.  Other weeks, not so much, and the bananas have to get consumed some other way.  Believe me, I'm not complaining...but when you already have banana muffins and banana bread in your freezer, it's time to try something new.    

This recipe is from Averie Cooks and it is so decadent.  Super fudgy brownies meets incredibly moist banana bread.  A combination of Greek yogurt and instant pudding mix will keep these soft and moist for days (if they last that long!).  You could omit the glaze, but it goes so well with these brownies - plus, it's pretty!  Drizzle it on or spread it just like you would if you were icing a cake.    

   

Makes 12-16 brownies

Chocolate Banana Brownies with Vanilla Glaze

1/2 cup melted butter (1 stick)
1 cup sugar
1/4 cup brown sugar, packed
1 egg
6 oz plain Greek yogurt
1 tablespoon vanilla extract
2 bananas, mashed
1 (3.9 oz) box of instant chocolate pudding mix
1/3 cup + 1 tablespoon cocoa powder
3/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon salt

For the vanilla glaze
1/4 cup butter, melted
1/3 cup light brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 1/2 cups confectioner's sugar, sifted

Preheat the oven to 350 degrees and spray and 9 x 9-inch pan with non-stick cooking spray.  In a large microwave safe bowl, melt the butter.  Add the sugar, brown sugar, egg, yogurt and vanilla and whisk to combine.  Add the bananas and stir to incorporate.

Add the instant pudding mix and cocoa powder and whisk to combine.  Add the flour, baking soda and salt; stir until just combined.  The batter will be thick.  Pour into the prepared pan and bake for 40-44 minutes, or until top is set and edges have pulled away slightly from sides of pan (a toothpick inserted into the center will not come out clean because these are so fudgy).  Allow brownies to cool in pan for at least 30 minutes.  Meanwhile, make the glaze.

In a small saucepan, melt the butter over medium-high heat.  To the melted butter, add the brown sugar and bring to a boil, stirring almost constantly.  Allow the mixture to boil rapidly for 2 minutes, keep stirring.  Remove the pan from burner, allow to cool for 1 minute.  Add the cream carefully (mixture could bubble).  Whisk fast to incorporate the cream and calm the bubbling.

Add the vanilla and whisk carefully (mixture could bubble again at this point).  Add the confectioner's sugar 1/2 cup at time until desired glaze consistency in reached.  Drizzle glaze over brownies with a spoon or squeeze bottle or spread over the entire pan.  Allow glaze to set for a few minutes before serving.

Store in an airtight container in the fridge for up to a week or freezer for up to 3 months.  Unglazed brownies can be kept at room temperature, in an airtight container for up to 5 days.

(Source:  Recipe adapted from Averie Cooks)

Strawberry Blackberry Freezer Jam

Ready to have fresh jam in your fridge and freezer in 30 minutes?  I never knew that making jam could be so easy.  I used Ball Real Fruit Instant Pectin and in about a half an hour, I had 3 jars of this wonderfully, fresh, tasty jam!

The strawberries were fresh, but frozen over the summer when I purchased way too much at one point.  The blackberries were purchased frozen and can be omitted (or substituted!) if you don't care for them.  They definitely gave this jam a more tart flavor.  You'll need 2 1/2 cups of whichever fruit you choose, defrosted if you are using frozen.  

I love the color!  My kids love to just slather it on a bagel (toasted or not) or any kind of good bread for breakfast or a snack. 

My jars are Weck, 12 oz.  I kept one in the fridge and the other 2 in the freezer (they will keep up to a year).  Such little effort for so much product - would make a great neighbor or teacher gift! 

Makes 3 (12 oz) jars

Strawberry Blackberry Freezer Jam

1 1/2 cups strawberries, hulled

1 cup blackberries

1 cup sugar

3 tablespoons instant pectin

In a medium bowl, combine the fruit and crush with a potato masher.  In another bowl, combine the sugar and pectin and stir.  Add the fruit and stir for 3 minutes.  Ladle jam into jars, leaving 1/2 inch headspace (to allow for expansion during freezing) and let sit for 30 minutes.  

Use immediately and store in the fridge for up to 3 weeks or the freezer for up to a year.  

(Source:  Recipe adapted from freshpreserving.com)

Everything Bagels - and Salt, too!

These were made by my husband's request - we typically always have bagels in the freezer, store bought, not even from a good bakery or anything.  Since I've discovered how easy making bread is (really it is!) he put in a special request for everything bagels.  And they are just as easy as any bread I've made at home so far!  

I use instant yeast, so it's a matter of throwing all of the ingredients into the bowl of my stand mixer and mixing/kneading with my dough hook until everything is combined and it pulls away from the sides.  It takes about an hour for the dough to double in size, then it's cut into equal pieces, rolled into balls and a hole poked through the middle. 

A little egg wash will help your toppings stick and give them a nice, golden sheen when they come out of the oven.  My everything bagels had poppy seeds, sesame seeds, chopped dried onion and salt.  This recipe can easy be cut in half if you want to make a smaller batch.  

So I made our two favorite types of bagels - both of which I introduced to my husband.  He was (and still is for the most part) a cinnamon raisin man.  I couldn't tell you the first time I ever had a salt bagel or what made me try it, but I am hooked!  I'm also not partial to butter or cream cheese, toasted or untoasted.  It's whatever I'm in the mood for.  Hope you enjoy these as much as my family did! 

Makes 16 bagels

Everything Bagels - and Salt, too!

2 1/2 cups warm water

3 tablespoons sugar

4 teaspoons instant yeast

7 cups bread flour

3 teaspoons salt

For the toppings

1 egg, beaten

2 teaspoons poppy seeds

2 teaspoons sesame seeds

2 teaspoons dried chopped onions

3 teaspoons kosher salt, divided

2 teaspoons sea salt 

In the bowl of a stand mixer fitted with a dough hook, combine all the ingredients needed for the dough.  Mix on low until all the flour is incorporated, then turn up to medium speed and mix for about 5 minutes.  Turn the dough out (the dough should have completely pulled away from the bowl and sides should be pretty clean) and spray same bowl with non-stick cooking spray.  Return the dough to the bowl, giving it turn or two to coat in oil.  Let rest, covered with a clean dish towel for about an hour.

Turn the dough out onto a lightly floured surface and cut into 16 equal pieces.  Roll into a ball and use a finger to press and stretch a small hole through.  Allow them to rest for about 10 minutes.  Meanwhile, put a large pot of water on to boil.  Spray an 11 x 18-inch baking sheet with non-stick cooking spray and preheat oven to 425 degrees.

Place each one of the bagels (2 -3 at a time depending on how big your pot is) into the boiling water for 45 seconds to a minute on each side.  Remove and place on prepared baking sheet.  Do this until all the bagels have been boiled. 

For the everything bagels:  combine the poppy seeds, sesame seeds, dried onion and 1 teaspoon of the kosher salt.  Brush 8 of the bagels with the beaten egg and sprinkle topping on each one.

For the salt bagels:  combine 2 teaspoons of the kosher salt and sea salt.  Brush 8 of the bagels with the beaten egg and sprinkle topping on each one.  

After the toppings are on, bake for 20 minutes until the tops are golden brown.  Enjoy immediately or store in a airtight container for 4-5 days.  Or freeze to enjoy for longer!  

(Source:  dough recipe adapted from A Beautiful Mess)

Cinnamon Raisin Bread

I've been on a making bread kick lately.  We buy so much bread at the store - white bread, wheat bread, French bread, rolls, English muffins, the list is endless!  In a effort to tighten our budget at bit, I've decided to make instead of buy (as much as I can anyway).  Cinnamon raisin toast is one of my absolute favorite breakfast items, but it can be pretty pricey buying a loaf in the store.  I was so excited to find this recipe from Super Glue Mom on Pinterest that I immediately had to try it out.  It's easy and makes three whole loaves!! 

It makes a lot of dough - like I said, enough for three loaves so you'll need a pretty big bowl to let it rise.  It will double in size in about 1 1/2 hours. 

You roll the entire dough out at once and slather on a mixture of cinnamon and sugar.  Roll it up and slice into three loaves.  Into the loaf pans they go and to rise for another hour. 

And this is the heavenly (I'm pretty sure I used that word more than once while we were eating it this morning) finished product.  OMG.  Believe me, you will be so glad you have those other two loaves to fall back on.  We ate nearly 1/2 a loaf for breakfast and the other two are in the freezer.  Probably not long before they make their way out of there!  

 Makes 3 loaves

Cinnamon Raisin Bread

1 1/2 cups milk, luke-warm (heat in microwave or stovetop)

1 cup warm water

5 teaspoons yeast

3 eggs

1/2 cup white sugar

1 teaspoon salt

1 stick of butter, room temperature

1 cup raisins

9 cups flour and more for dusting 

For the filling

2 tablespoons milk

1 cup sugar

3 tablespoons ground cinnamon

In the bowl of a stand mixer, dissolve the yeast in the warm water until frothy, about 10 minutes.  Add in eggs, sugar, butter, salt and raisins and mix.  Add the room temperature/ warm milk and slowly mix to combine.  Gradually add flour to make dough (start with 8 cups and add in the last cup as needed).  You may need to add the last cup by hand if your bowl starts to overflow like mine did.   

Turn out dough onto a lightly floured surface and knead for a few minutes until smooth, adding in the last cup of flour if necessary.  Spray a large bowl with non-stick cooking spray and place dough in, turning it to coat all sides.  Cover with a clean dishtowel and set in a warm place.  Let rise for 1 1/2 hours until doubled in size. 

Once again, turn out dough onto a lightly floured surface and roll out to a large rectangle approximately 1/2 inch thick (mine ended up being about 27 inches long).  Moisten the dough with the milk and use your hands to rub all over dough.  Mix the sugar and cinnamon together and sprinkle evenly over the dough.  Roll up tightly from the long end - it should be about 3 inches in diameter.  

Cut into thirds,  pinching dough together at the seams.  Place loaves,seams side down, into 3 greased loaf pans and let rise, uncovered for another hour.  

Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.  Remove from oven and let cool on racks.  After about 20 minutes, turn bread out from pans.  Allow bread to cool before slicing.  Serve toasted with butter or use for French toast!  To freeze, wrap in foil and place in freezer bags.

(Source:  Adapted from Super Glue Mom)