Cinnamon-Raisin Swirl Bread

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This bread is a staple in our house. Alongside some yogurt and fresh fruit, it’s a delicious quick breakfast. But sweet enough that when toasted with some butter and cinnamon sugar is a decadent treat when the boys have gone to bed. I’ve been foolishly buying it in the store, knowing full well that I could make a better version at home. I tried a couple recipes, and while they turned out well, I didn’t find myself looking forward to making them again. Either the filling was too runny, or the swirl puffed out too much. Edible and delicious, but not precisely what I had been looking for.

I came across this recipe at The Kitchn and tried it, and I was blown away by how perfect it turned out! It mentioned in the article that the key to having the layers hold together was to use an egg wash, not melted butter, to adhere the cinnamon sugar mixture to the dough. The protein in the egg binds together, where the fat in the butter pushes apart. Fancy that! Anyways, it came together perfectly. The dough gorgeous and a dream to work with. Soaking the raisins really helped them to “set” into the bread better. With the other loaves, the raisins just wanted to fall out when I sliced the bread. Plus, I think the re-use of the raisin soaking liquid to proof your yeast adds nice flavor to the bread as well.

This recipe makes two loaves, so we enjoyed one this weekend. And, I stuck the other loaf in the freezer to be enjoyed this week! I know I’ll be coming back to this recipe again and again.

Cinnamon-Raisin Swirl Bread

1 cup raisins
1 cup warm water
1 tablespoon active dry yeast
1 cup milk
1/4 cup  unsalted butter, melted
2 teaspoons salt
5 1/2 – 6 cups (1 lb 11.5 oz – 1 lb 14 oz) all-purpose flour

Filling:
1/2 cup granulated white sugar
1 1/2 tablespoons cinnamon
1 large egg beaten with 2 teaspoons warm water

Put the raisins in a small bowl and cover them with hot water. Let the raisins plump for at least 10 minutes. Drain and set aside.

Pour a cup of water into the bowl of a standing mixer or large mixing bowl. Sprinkle the yeast over top. (You can use the water from soaking the raisins for some extra-awesome flavor in your loaves, but just make sure the water has cooled to room temperature.) Give it a few minutes, then stir to fully dissolve the yeast into the water.

Stir the milk, melted butter, and salt into the water. Add 5 1/2 cups of the flour and stir to form a shaggy dough. Knead in your mixer on low speed with a dough hook or knead by hand for 8-10 minutes to form a smooth, slightly tacky dough. Check the dough halfway through; if it’s very sticky (think: bubble gum), add a little more flour. The dough is ready when it forms a ball without sagging and quickly springs back when poked.

Toss the raisins with a few tablespoons of flour to absorb any residual moisture from when they were plumped. With the mixer on gradually add them to the bowl and continue kneading until they are evenly distributed.

If kneading by hand, turn the dough out onto your work surface and pat it into an oval. Sprinkled about half the raisins over the top and fold the dough like a letter. Pat it into an oval again, sprinkle the remaining raisins, and fold it again. Knead the dough by hand for a few minutes to distribute the raisins through the dough. (Alternatively, you can reserve the raisins and sprinkle them over the dough along with the cinnamon-sugar.)

Return the dough to the bowl and cover. Let the dough rise in a warm place until doubled in bulk, about an hour. Meanwhile, combine the sugar and cinnamon in a small bowl and beat together the egg and water in a second bowl.

Divide the dough into two pieces. Working with one piece at a time, roll the dough out on the counter. It should be slightly less wide than your baking pan and as long as you can make it. The thinner the dough, the more layers of crazy-good cinnamon swirl you’ll end up with. If the dough starts to shrink back on you, let it rest for a few minutes and then try again.

Brush the entire surface of the dough with egg wash, leaving about two inches clear at the top. Sprinkle generously with cinnamon and sugar. Starting at the end closest to you, roll up the dough. When you get to the top, pinch the seam closed. Transfer the loaf to your loaf pan seam-side down. Repeat with the other half of the dough.

Let the loaves rise until mounded over the top of the pan and pillowy, 30-40 minutes. Halfway through rising, preheat the oven to 375° F.

Brush the top with some of the remaining egg wash. If desired, sprinkle some of your remaining cinnamon-sugar over the tops of the loaves as well. Bake for 40-45 minutes until golden brown.

Remove the loaves from the pans and allow them to cool completely before slicing. Baked loaves can also be frozen for up to three months.

Source: The Kitchn

Chocolate Peanut Butter Cup Cookies

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I’m not  a huge fan of cookies. But these, these make me change my tune. They’re so chocolatey and rich, it’s really all you can do to eat one. I’ve made them a couple of times now, and they’ve turned out great both times. The first time I made them, I didn’t freeze the peanut butter cups. While they tasted great, they weren’t the prettiest. This time I did freeze the chocolate, and the cups held their shape beautifully.

I love that it’s a double dose of peanut butter and chocolate. The peanut butter cups of course, but then also the addition of peanut butter to the chocolate cookie batter. Just enough chocolate flavor to really let the peanut butter shine through! I used crunchy peanut butter for this most recent batch, and was a bit worried it would affect the final outcome. But, in fact, I  rather liked the small pieces of peanuts inside the cookie. So, I’ve changed the recipe to reflect that.

Chocolate Peanut Butter Cup Cookies

1½ cups plus 2 tbsp. all-purpose flour
6 tbsp. Dutch-process cocoa
½ tsp. baking soda
½ tsp. coarse salt
¾ stick (6 tbsp.) unsalted butter, at room temperature
¼ cup plus 2 tbsp. crunchy peanut butter
½ cup sugar
½ cup brown sugar
1 large egg
1 tsp. vanilla extract
2 tbsp. milk
2 cups coarsely chopped peanut butter cups, divided (freeze the peanut butter cups for at least 30 minutes before chopping. It makes them easier to unwrap, easier to cut, and helps them stay intact while you mix them into the dough)

Preheat the oven to 350? F. Line baking sheets with silicone baking mats or parchment paper. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, combine the butter, peanut butter, and sugars. Beat on medium-high speed until light and fluffy, 1-2 minutes. Add in the egg, vanilla extract, and milk. Blend until smooth. With the mixer on low speed, mix in the dry ingredients just until incorporated. Add in 1½ cups of the chopped peanut butter cups and fold in gently with a spatula.

Use a large dough scoop (about 3 tablespoons) to drop rounds of dough onto the baking sheets, spacing 2-3 inches apart. Gently press a few pieces of the reserved peanut butter cups into the top of each of the dough balls. Bake 12-14 minutes, rotating the pans halfway through baking. (The cookies may seem too soft immediately after coming out of the oven but they will set as they cool. You don’t want to overbake them.) Let cool on the baking sheets about 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Source:  Annie’s Eats, adapted from King Arthur Flour

Banana Bread

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What’s more comforting than a loaf of banana bread baking in the oven? Few things my friends, few things. So, in honor of National Banana Bread Day, I wanted to share my favorite recipe with you guys. It’s from the Better Homes And Gardens Cookbook, you know, the one that EVERYONE has on their bookshelf. Great cookbook, by the way. So many tried and true recipes to be found inside!

I’ve tried several other recipes for banana bread, but I always end up coming back to this one. It comes together in minutes, and stays fresh for days. It also uses more mashed banana than most recipe I’ve seen call for, which I like. I’ll usually have 3 bananas left at the end of the week,  and that’s just about what this recipe calls for. It’s great to whip up on a Friday night to munch on all weekend long. Toasted, with a smear of butter or honey, along side a cup of tea. Heaven!

Banana Bread

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
2 eggs, beaten
1 1/2 cups mashed bananas (3-4 large)
1 cup sugar
1/2 cup vegetable oil or butter
1/4 cup walnuts, chopped

Preheat oven to 350 degrees. Grease bottom and 1/2 inch up the sides of one 9×5 inch loaf pan; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in center of flour mixture; set aside.

In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.

Bake in 350 degree oven for 55 to 60 minutes, until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.

Source: Better Homes & Gardens New Cookbook, Bridal Edition

Triple Chocolate Mousse Cake

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Chocolate mousse is one of my all time favorite desserts. It’s relatively quick and easy, and is always impressive. So, when I saw a recipe that takes that love, and multiplies it times three, and then puts it into the form of a cake – lets just say it took my breath away. I made this cake for Valentine’s Day, and I was kind of worried that I’d be pressed for time. It’s quite a lengthy recipe, but don’t let that intimidate you. As with most Cook’s Illustrated recipes, it looks a lot worse than it is. But, it’s their descriptiveness and attention to detail that always make their recipes sure fire winners. I worked on it here and there all morning, and by lunchtime the cake was done and chilling in the refrigerator.

It was all I could do to wait until after dinner to unmold and serve it. I’m pleased to report that it’s everything I thought it was going to be. Often chocolate desserts are so sweet they hurt your teeth. Not the case here. The use of bittersweet chocolate really creates a great balance. I’m not a big fan of white chocolate, but the extra boost of sweetness it lends to the top layer is welcome. This will definitely be a new addition to my repertoire of special occasion desserts. It was just perfect!

Triple Chocolate Mousse Cake

For the bottom layer:
6 tablespoons unsalted butter, cut into six pieces
7 ounces bittersweet chocolate, chopped fine
3/4 teaspoon instant espresso powder
4 large eggs, separated
1 1/2 teaspoons vanilla extract
Pinch salt
1/3 cup packed light brown sugar

For the middle layer:
5 tablespoons hot water
2 tablespoons cocoa powder
7 ounces bittersweet chocolate, chopped fine
1 1/2 cups heavy cream, chilled
1 tablespoon granulated sugar
1/8 teaspoon salt

For the top layer:
3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips
1 1/2 cups heavy cream, chilled
Shaved chocolate or cocoa powder for decorating, optional

To prepare the bottom layer, preheat oven to 325º. Grease a 9- or 9 1/2-inch springform pan. Combine butter, chocolate and espresso in a large heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat and allow to cool slightly, about 5 minutes. Whisk in egg yolks and vanilla and set aside.

Using a stand mixer fitted with the whisk attachment, whip egg whites and salt on medium-low speed until foamy, about 1 minute. Add half of sugar and continue whipping until combined, about 15 seconds. Add remaining sugar, increase speed to high, and whip until soft peaks form, 1 additional minute, scraping down bowl halfway through. Using a whisk, fold one-third of the egg whites into the chocolate mixture to lighten it. Fold in remaining egg whites using a rubber spatula. When no white streaks remain, carefully transfer batter to prepared pan. Smooth top with spatula. Bake cake until it has risen, is firm around the edges and just set in the center (cake center should spring back when gently pressed with finger), 13 to 18 minutes. Transfer to a wire rack to cool completely, about 1 hour. Do not remove cake from pan.

While cake is cooling, prepare middle layer. Combine the hot water and cocoa in a small bowl and set aside. Place chocolate in a large heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat and allow to cool slightly, 2 to 5 minutes.

Using a stand mixer fitted with the whisk attachment, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. (It helps to chill the mixing bowl before whipping the cream.) Whisk cocoa mixture into chocolate. Using a whisk, fold one-third of the cream into the chocolate mixture to lighten it. Fold in remaining cream using a rubber spatula. When no white streaks remain, spoon mousse onto cooled cake. Smooth top with spatula and gently tap on counter to release any air bubbles. Wipe inside edge of pan with a damp cloth or paper towel to remove any drips. Refrigerate for at least 15 minutes while preparing top layer.

To prepare the top layer, sprinkle gelatin over water and let sit for at least 5 minutes. Place white chocolate in a medium heatproof bowl. Bring 1/2 cup of cream to a simmer in a small saucepan over medium-high heat. Remove from heat and stir in gelatin mixture until completely dissolved. Pour cream mixture over white chocolate, cover and allow to sit for 5 minutes. Whisk gently until smooth. Let cool to room temperature, stirring occasionally (mixture will thicken slightly during this time).

Using a stand mixer fitted with the whisk attachment, whip remaining cup of cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Using a whisk, fold one-third of cream into white chocolate to lighten it. Fold in remaining cream using a rubber spatula. When no white streaks remain, spoon white chocolate mousse into the pan over the middle layer. Smooth top with a rubber spatula. Return to refrigerator and chill until set, at least 2 1/2 hours. Cake can be refrigerated up to 1 day. Allow to sit at room temperature for about 45 minutes before slicing.

To serve, garnish cake with chocolate curls or dust with cocoa if desired. Run a thin knife between the cake and sides of pan. Remove sides and run the cleaned knife along the outside to smooth. Cut using cheese wire or a hot knife, cleaning and drying between each cut.

Source: The Cook’s Illustrated Cookbook; via Cook Like A Champion