TWD- Pumpkin Bagels

I really love bagels. When I was in high school, we would go to lunch at Einsteins all the time. I loved bagel sandwiches. Then I went through my stage where I thought I shouldn't eat 500 calories of bread. Then I got married and while we were living in Virginia, I discovered Panera. And now I'm back to loving bagels (seriously, get the Cinnamon crunch with Hazelnut cream cheese).
This week's TWD is for bagels. Making bagels is time intensive and involves quite a few steps. First, you make the dough of yeast, sugar, shortening, salt and flour. I added about a 1/2 cup pumpkin puree and used half whole wheat flour. Once it's risen for about an hour, you refrigerate it overnight. Then you shape the dough into balls, poke a hole in it and pull it so it looks like a ring. I found it interesting how active the dough still is- in the picture below, all the bagels were shaped the same way, but the top left was shaped first and the bottom right last (I know, they're not on dishtowels. Sometimes I don't follow directions):

After they've been shaped you boil them for about 90 seconds. They come out looking like soggy, wrinkly doughnuts (again, I know there's no cornmeal under these (see above) :)).

Then you brush them with egg whites and sprinkle them with whatever. I chose sesame seeds for some and cinnamon sugar for the rest. 

These baked up beautifully and were so delicious. They had the signature chewy outside and had the perfect texture inside.

This was my lunch after they came out of the oven- ham, provolone, basil, tomatoes and olive oil. I couldn't wait to eat before taking the picture, ok? Don't judge me.

Heather has the recipe!

TWD- Pumpkin Cinnamon Chocolate Loaf

Ahh, it's October. What should be starting to feel like fall. Leaves falling, crisp air...

Well, it's actually about 100 degrees here, but I personally am rebelling by acting like it's fall. I made pumpkin bars last weekend and this bread last night.

This week's Tuesdays With Dorie is for Cranberry Walnut Pumpkin loaf or some such nonsense. If you're new here you should know I don't do dried fruit or nuts very often. Especially in bread. I thought this was going to be a quick bread (non-rising), but it is a yeasted bread.

This recipe is somewhat time consuming- it requires chilling in the refrigerator overnight. Pumpkin puree and some sugar make it slightly sweet, but really only slightly.

Instead of the nuts and fruit, I rolled mine out, spread it with melted butter, and then sprinkled it with brown sugar and cinnamon. I then sprinkled some chocolate chips over the cinnamon sugar and rolled it up.

The bread is moist and chewy- I really liked the texture and my additions made it more dessert-y. I think this would be great toasted or even made into French toast the next day.
Rebecca at This Bountiful Backyard has the recipe!

TWD- Almond Sticky Buns (the most-time-consuming recipe ever)

Ok, this every other week for TWD has messed me up! I keep getting confused on which week we're off and which week we're on! But since I've missed the last couple recipes, I made sure to check when this one was due! This week was Brioche Pecan Sticky Buns. According to Wikipedia, Brioche is "a highly enriched French sweet roll, whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs"^[1] It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing." I've had Brioche bread, but not in the form of sticky buns. The bread is light and eggy, slightly sweet.
This recipe starts with making a batch of brioche. Yeast, milk, egg, flour and salt are left to rest for 30 minutes until the top cracks:

After the mixture has rested (one of many rests it will receive), you add sugar and more flour and beat it for 15 minutes:

Add lots of butter and beat it some more. After it's beaten, it needs to rise for a couple hours. Then deflated and refrigerated for a few more hours. Then you take it out and roll it out, dot it with butter, fold it up, roll it again, fold it up again, and then guess what? That's right , it needs to rest again (in the fridge). After that little vacation, you roll it out yet again, sprinkle in some cinnamon/sugar and nuts (I used almonds instead of pecans), roll it up in a log, wrap it and... what? Another rest? This time in the freezer. 
In the meantime, you smash up some butter in a pan, sprinkle it with lots of brown sugar. Remove the log from the freezer and cut it thick slices (I only made half of the brioche dough into rolls and froze the other half).

And what would this step be without another rest? The rolls need to rise for a couple hours:

Then bake at 350 degrees F for what the recipe says 30-40 minutes (mine took less than 20):

Once gorgeous and out of the oven, you immediately invert the pan onto a plate so all that yummy butter and sugar you put on the bottom of your pan is now a gooey and sugary topping.

What? That's right. These are for reals. Although they were major time-consuming, they were raved about by everyone, even my two year old who said, "Mom, can you make these again? They are so, so, so yum." He said that phrase twice. In a row. How can I not make them again for that? With the other half of the brioche dough in the freezer, I guess I'm halfway there!

The recipe will be here-  Lynn of Eat Drink Man Woman Dogs Cat and Nicole of Cookies on Friday

Gift Idea #4- Cinnamon Caramel Corn

My husband loves caramel corn. Like, it's one of his favorite treats. Usually I make caramels because they're a fave, but this year I wasn't up for wrapping 200 caramels, so I went with caramel corn.

I used a recipe that uses cinnamon, and I drizzled it with melted chocolate:

Packed in little gift cello bags, it was an easy and yummy treat!

Cinnamon Caramel Corn Recipe adapted from Our Best Bites 2 bags microwave popcorn, popped (I like Light Butter) 1 C brown sugar 3/4 t cinnamon 1/4 C dark corn syrup 1/2 c stick unsalted butter 1 t vanilla 1/2 t baking soda 1/2 cup chocolate chips Preheat oven to 250 degrees Place popcorn in a large bowl and set aside. Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl.  Mix well.   Chop butter into chunks and place on top of sugar mixture.  Pour corn syrup over the top of  everything.  Microwave on high for 30 seconds and then stir to combine.  Return to microwave and heat for 2 minutes.  Remove and stir and then microwave for 90 seconds more.  Remove from microwave and add in vanilla and baking soda.  Stir to combine.   Mixture will foam and rise.  Pour caramel mixture over popcorn and pecans and stir  very well so everything is well coated. Spread popcorn mixture onto a foil-lined cookie sheet.  Place in oven and bake for 30 minutes,  stirring every 10 minutes. Remove from oven and spread out on a large piece of parchment, waxed paper, or foil. Microwave chocolate chips on medium heat for 45 seconds. Stir.  Continue to microwave on medium until melted.  Drizzle over popcorn mixture. Break into chunks when cooled.

Gift Idea #1- Chocolate Zucchini Bread

I love giving and getting baked goods as a gift. I love the holidays- it's a perfect time to try new recipes and not getting stuck eating it all! This chocolate zucchini bread it a great twist on the  original- cocoa powder and chocolate chips are added to give it a great chocolate flavor. It's moist and the chocolate chips add great texture. The loaf is topped with a crunchy cinnamon-brown sugar topping. Yum.

The bread is quick and easy. Wrapped in cello with a cute bow, it's a great gift, or make it on Christmas morning!

Chocolate Zucchini Bread 
makes 2 loaves
Recipe adapted from OurBestBites.com

2 C flour
1 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
1 t vanilla
1/2 C sour cream
2 C grated zucchini
3/4 C semi-sweet chocolate chips

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter two 9" loaf pans and set aside.

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined.

Gently stir in the grated zucchini. 
Take a spoonful of the flour mixture and stir in with the chocolate chips. Add chocolate chips and stir to combine.

Divide the batter between the two pans and sprinkle topping over each.

Bake in your preheated 350 degree oven for 40-50 minutes.

Let it cool on a rack for 5-10 minutes and then remove from pans.

Cinnamon Rolls

This has been my favorite cinnamon roll recipe for years. I don't make them often because to have them for breakfast, you have to make them the night before and finish them in the morning. Or, eat them at 11am. :)

This particular recipe is for a bread machine. Since I don't have one, I just adapted it for a stand mixer. It's very straightforward, and the results are amazing!!

Clone of a Cinnabon adapted from allrecipes.com

INGREDIENTS:

1 cup warm milk (110 degrees F/45 degrees C)

2 1/2 teaspoons yeast

2 eggs, room temperature 1/3 cup butter, melted 1 teaspoon salt 1/2 cup white sugar

4 1/2 cups all-purpose flour

Filling  1 cup brown sugar, packed

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened

Frosting 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract

DIRECTIONS:

	In the bowl of a stand mixer, sprinkle yeast over warm milk. Let stand 5 minutes. Add eggs, butter, salt and sugar. Mix. Add flour, a cup at a time and knead until the dough is slightly tacky. Turn dough out on a floured surface and knead for a couple of minutes. Place in an oiled bowl and cover with plastic wrap. Let rise in a warm, dry place until doubled in size.
	After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
	Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
	Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract. Spread frosting on warm rolls before serving.

TWD- Chocolatety, Swirly Sour Cream Bundt Cake

I have a confession.
I don't own a bundt pan.
I've been baking since I was a kid and I don't have a bundt pan. I have a tube pan, which we got for our wedding. I use it maybe once a year for angel food cake. 
I had two bundts to make last week. I should've bought one. But I borrowed.
This week's TWD is for a nutty, chocolatey bundt with raisins (what? EW!). I just made a chocolatey one. The cake is layered with a cinnamon/sugar/chocolate swirl- one in the middle, and one at the bottom (top?).

Dorie says in her recipe not to worry if the mixture on the bottom isn't completely covered with batter.
But you should worry.

That's what happened when I unmolded mine. A pile of filling. However, I didn't have any problem with the cake sticking, like some others did.

I thought this cake was mostly good. I added a 1/2 cup of cocoa powder to the cake batter. There was a little too much cinnamon for my tastes- if you omit the nuts, maybe cut back on the cinnamon to one teaspoon. I would also omit the salt in the filling altogether.

Jennifer has the recipe!!

CS- Cinnamon Pudding Cake

This cake is AMAZING. I made it twice in three days because my family and friends loved it so much. It's super easy and tastes delicious. It is a cinnamon cake with a caramel-type topping (more caramel than pudding). You pour the topping over the top of the unbaked batter and magically, it ends up on the bottom.

When you turn it out, this gooey, buttery, caramel sauce tops the warm, spicy moist cake. Make it. Now.

November’s Cake: Cinnamon Pudding Cake

Makes one 8 inch square pudding cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
For the Caramel Topping
1 cup plus 2 tbsp packed light brown sugar
¾ cup water
1 tbsp unsalted butter
½ tsp salt

For the Cake
2 cups all-purpose flour
2 tsp baking powder
2½ tsp cinnamon
½ tsp salt
2 tbsp unsalted butter, softened
1 cup granulated sugar
1 cup whole milk
1 tsp vanilla extract

Method – Topping
Heat the oven to 350F. Spray the bottom and sides of an 8 inch square baking pan with nonstick cooking spray.
Combine the brown sugar, water, butter and salt in a small saucepan and bring to a boil, whisking occasionally, then set aside to cool.

Method – Cake
Combine the flour, baking powder, cinnamon and sakt in a medium mixing bowl.
Combine the butter and granulated sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 2 minutes.
With the mixer on medium-low speed, add a third of the flour mixture to the bowl. Add half of the milk and the vanilla. Add another third of the flour, followed by the remaining milk and the rest of the flour. Scrape down the sides of the bowl and beat on medium speed for 30 seconds.
Scrape the batter onto the prepared pan and smooth the top with a rubber spatula. Pour the topping over the batter (the pan will be very full). Carefully transfer the pan to the oven and bake until set, 20-30 minutes.
Let the cake cool in the pan for 15 minutes, invert it onto a large rimmed serving platter and serve warm.
Let any leftover cake cool completely before storing in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.

Cinnamon Rolls

Twice a year, our family spends a weekend watching the General Conference of our church. The conference consists of two 2-hour sessions on Saturday and Sunday mornings and afternoons. Therefore, it is imperative that we have yummy breakfast treats- usually cinnamon rolls. This year, I tried a different recipe than I normally do, simply because it came in the church newspaper. 

This recipe is large- I recommend halving it unless you're feeding 20 people, or want to give a bunch away. It's pretty yummy, but not as yummy as my usual, which I have yet to post. :)

Cinnamon Rolls

adapted from  "Family Dinner Cookbook," by Debbie G. Harman

2 packages yeast

½ cup warm water

1 tablespoon sugar

1 cup butter

2 cups milk

4 large eggs

2/3 cup sugar

2 teaspoons salt

7-8 cups flour

½ cup sugar

2 teaspoons cinnamon

½ cup brown sugar

Dissolve yeast and the 1 tablespoon sugar in water. Melt butter in saucepan. Stir in buttermilk and eggs. Mix together in a large mixing bowl. Add sugar, salt and 4 cups flour and beat with mixer until smooth. Stir in enough flour to make a moderately stiff dough. Turn onto floured surface and knead 7 to 8 minutes. Place in greased bowl and let rest 15 minutes. Divide dough in half. Roll dough to ½-inch thickness. Sprinkle water over dough. Sprinkle with sugar, cinnamon and brown sugar. Roll dough jelly roll style. Cut ½-inch thick slices.

Place on greased baking pan. Let rise until double. Bake at 375 degrees for 20 to 25 minutes or until edges just start to turn golden. Remove from oven and spread butter cream frosting on rolls immediately.

Butter cream frosting

¼ cup butter

¼ cup milk

2 cups powdered sugar

1 teaspoon vanilla

Beat butter until creamy. Add whipping cream, vanilla and enough powdered sugar to make a creamy frosting.

TWD- Raisin Swirl Bread

Ok, there are a lot of raisin-haters out there. I don't love raisins, either. But I'm ok with raisins in cinnamon bread and cinnamon rolls. I was tempted to put chocolate chips in this bread, but my family wanted raisins.

This bread, a white loaf with a cinnamon/sugar/cocoa powder swirl filled with raisins. I forgot to brush the top with butter before baking, but it was really yummy.

The middle was a little doughy, but I figured it would make great toast! :)

Head to food.baby for the delicious recipe!

Mexican Chocolate Crackle Cookies

I checked out The Art and Soul of Baking from the library last week and could not WAIT to try some of the recipes. Croissants, pies, tarts.. where to start? We were having a Cinco de Mayo picnic in the park so I decided to to make these Mexican Chocolate Crackle Cookies.
These cookies look like normal chocolate crinkle cookies, but they're spiced with cinnamon and ancho chile powder, and ground almonds are mixed in with the dry ingredients. These extras add an interesting little twist- I especially like the ground almonds.

Make sure you watch the clock on these- if they're baked even a little too long, they're dry! Happy Cinco de Mayo!

Mexican Chocolate Crackle Cookies
adapted from The Art and Soul of Baking ~Sur la Table, Cindy Mushet

Ingredients

3 T unsalted butter, cut into 1/2 in pieces

1 T coffee liquer or cooled brewed coffee

6 oz 70% cacao bittersweet chocolate, finely chopped

2 large eggs

1 c granulated sugar, divided

3/4 c unbleached all-purpose flour

1/2 c whole almonds, toasted and cooled

3/4 t cinnamon

1/2 t baking powder

1/4 t ancho chile powder (optional)

3/4 c confectioners' sugar

1. Bring 2 inches of water to boil in a medium saucepan. Place the butter, liqueur and chocolate in a heatproof bowl. Turn off the heat and set the bowl over the steaming water. Stir occasionally with a spatula until the chocolate is melted and the mixture is smooth. Remove and let cool while you whip the eggs.

2. Place eggs and 1/2 cup sugar in the bowl of a stand mixer fitted with the paddle attachment. Whip on high speed until very light in color and thick, about 5 minutes. Add chocolate mixture and whip until blended. about 1 minute.

3. Place the flour, nuts, cinnamon, baking powder and optional chile powder in the food processor and pulse until the nuts are very finely chopped, about 60 to 90 seconds. Add to egg mixture and beat on low just until combined. Stir gently a few times to make sure there are no patches of unincorporated flour or butter lurking near the bottom of the bowl. Cover the dough with plastic and refrigerate for 1 to 2 hours until firm.

4. Preheat the oven to 325 degrees F and position the rack in the center.

5. Scoop the chilled dough until tablespoon-size balls. Place the remaining 1/2 c granulated sugar in one small bowl, and the confectioners' sugar in another. Roll each dough ball in the granulated sugar adn then in the confectioners' sugar. Be sure to coat the dough generously with the confectioners' sugar- in this instance more is better. Space the cookies 1 1/2 inches apart on the baking sheets.

6. Bake the cookies one sheet at a time, rotating the sheet halfway through thebaking time, for 11 to 14 minutes, until the cookies are puffed and cracked. It is better to slightly underbake these cookies than to go too far- when overbaked they are dry and unpalatable. Transfer to a cooling rack and let cool completely.

TWD- Cinnamon Squares

I've been wanting to make this for a while- the picture in the book looks AMAZING. A moist cake with a chocolate ribbon in the middle, topped with shiny chocolate frosting. I would probably eat bugs if they were topped with shiny chocolate frosting. Anyway, this recipe did not disappoint. The cinnamon flavor is warm and breakfast-y, while the chocolate makes it more of a dessert. I halved the recipe and made mine in a 6" round pan.My chocolate layer wasn't pronounced like the picture in the book, and it was more at the bottom than in the middle, but you could still taste it. I actually used a chopped milk chocolate bar with macadamia nuts for the chocolate layer. Even though I don't normally like nuts in desserts, I thought the macadamia nuts added a lot to the cake.
You should go to Tracey's blog IMMEDIATELY for the recipe!