Cinnamon Jam Loaf

Cinnamon Jam Loaf

Cinnamon jam loaf.  The name alone makes my mouth water.  A perfect accompaniment to morning tea or afternoon coffee.  Something to give you that ‘belly hug’ on a cold winter day in Ontario or a smile if you’re fortunate enough to be sitting outside in the sunshine somewhere south.

Another wonderful recipe from Bake from Scratch, the Comfort Issue, this no mixer required loaf received rave reviews at my house!

A nut streusel elevates this simple loaf by adding crunchy sweetness and if you wish add a little sugar glaze.  This will keep for several days (should it last that long) well wrapped and you can always freeze any extras.

cinnamon jam loaf
Cinnamon Jam Loaf – sweetenuf.ca

Cinnamon Jam Loaf

Makes 1 8 1/2 x 4 1/2-inch loaf.  Preheat oven to 350F.  Line loaf pan with parchment paper.

Ingredients:

1 cup packed light brown sugar

3/4 cup sour cream

2 eggs

1/4 cup plus 2 tablespoons unsalted butter, melted

1 1/2 tsp vanilla extract

2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup jam (blueberry, strawberry, raspberry, etc.)

Method:

In a large bowl, whisk together brown sugar, sour cream, eggs, melted butter, and vanilla.  In a medium bowl, whisk together flour, cinnamon, baking powder, salt and baking soda.  Add flour mixture to sugar mixture, whisking just until combined.

Spoon 1/3 of batter into prepared loaf pan and top with 1/4 cup of jam, leaving a 1/4-inch border.  Spoon another 1/3 of batter and top with remaining jam and top with remaining batter.

Sprinkle with Nut Streusel (recipe below) and bake for 30 minutes.  Tent with foil and bake another 15 minutes or until toothpick inserted in centre comes out clean.  Cool 10 minutes then remove from pan and cool on rack completely.

Drizzle with sugar glaze – combine 1 cup icing sugar with 2 tablespoons milk or cream until smooth.

Nut Streusel:

Ingredients:

1/2 cup chopped sliced almonds (pecans, walnuts or nut of choice)

1/4 cup plus 2 tablespoons all-purpose flour

2 tablespoons granulated sugar

2 tablespoons packed brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup unsalted butter, cubed

Method:

In a small bowl, stir together nuts, flour, sugars, cinnamon and salt.  Using your fingertips, cut in butter until pea-size crumbs remain.  Squeeze mixture into small and large clumps and sprinkle all over top of Cinnamon Jam loaf before baking.

 

Cookie Butter Chocolate Chip Cookies

Cookie Butter Chocolate Chip Cookies

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Cookie Butter Chocolate Chip Cookies – sweetenuf.ca

The other day as I was standing over the counter licking my spoon clean from yet another dip into the Cookie Butter, or as some of you may know it, Speculoos Butter jar, I thought, hmmm, there must be a way to bake this cinnamony sweet goodness into a cookie!  Just like peanut butter or Nutella or Reese’s peanut butter chocolate spread why wouldn’t this creamy concoction blend nicely into a cookie, muffin or even the filling for a macaron (ohhh, be still my beating heart, doesn’t that sound scrumptious).

Within minutes I came across a recipe for Cookie Butter White Chocolate Chip Cookies from the blog My Frosted Life and here I am sharing her delicious recipe with you.

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Cookie Butter Cookies 

The only switch ups I made were to use 1/2 white chocolate chips and 1/2 chocolate chips and to roll the cookies in coarse sugar, usually found at Bulk Barn or Michaels or a cake supply store.  I find regular granulated sugar disappears as your cookies bake.  Space your cookies out as they will spread while baking.  Don’t overbake.  7 minutes doesn’t seem long but you want a nice soft centre with these cookies.  Look closely at the edges to see if they have browned as it may be a little tough to tell since the cookie dough is brown!

 

Cookie Butter White Chocolate Chip Cookies

(From http://www.myfrostedlife.com)

Ingredients:

1/2 cup unsalted butter, room temperature

1/2 cup dark brown sugar

1/4 cup granulated sugar

1 large egg

1/2 cup cookie butter

1/2 tsp vanilla extract

1 1/4 cup all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

1 cup mini white chocolate chips

1/4 to 1/2 cup sugar, for rolling cookies

Method:

Preheat oven to 375F.  Line 2 baking sheets with parchment paper.

In a large bowl with electric mixer beat the butter and sugars on medium-high until light and fluffy, 2-3 minutes.

Add the egg, vanilla and cookie butter and beat on medium speed until incorporated.

In a small bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg and salt.

With mixer on low, add the flour mixture into the batter and mix until all the flour is incorporated.  Fold in mini white chocolate chips until evenly distributed.

Refrigerate the cookie dough for at least one hour.

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Cookie Dough Cookies – sweetenuf.ca

Once dough is chilled form into balls using approximately 1 tablespoon of dough.  Roll dough in sugar and place on cookie sheet.  Space cookies 2 inches apart to allow for spreading.

Bake for 7-9 minutes or until just brown around the edges.

Cool completely and enjoy!

 

 

 

 

Hazelnut Streusel Bread

Hazelnut Streusel Bread

Hazelnut Streusel Bread
Hazelnut Streusel Bread recipe on sweetenufblog.ca

Other than your basic baking ingredients, flour and sugar, etc. you need a food processor, which you don’t even need to wash between steps, and some hazelnuts to whip up this light, tender and tasty Hazelnut Streusel Bread. Streusel in the middle and on the top and the addition of chocolate chips will make this sweetenuf treat a staple on your ‘to go’ bake list.

I found this easy recipe in a Williams-Sonoma book titled ‘Home Baked Comfort’.

To make it easier purchase a bag of peeled hazelnuts and this bread will be in the oven in under 15 minutes.  No peeled hazelnuts (or filberts as they are sometimes labeled), on hand?  Spread the hazelnuts onto a baking sheet and bake for about 10 minutes in a 325F oven, shaking occasionally.  Remove and dump the hazelnuts onto a clean tea towel (wrapping them up) and rub them vigorously together to remove most of the skins.  Don’t be worried if some of the skins remain.

Remember to measure accurately, preheat your oven and scrape down the food processor as needed to ensure the best baked product you can!

Hazelnut Streusel Bread

Preheat oven to 350F.  Grease a 9 x 5-inch loaf pan.

Ingredients:

StreuselFor the Streusel:

3 tbsp all-purpose flour

1/4 cup packed brown sugar

1 tsp cinnamon

3 tbsp cold butter

1/2 cup hazelnuts, rough chopped (toasted and peeled)

For the Batter

1/3 cup hazelnuts (toasted and peeled)

2/3 cup granulated sugar

1 1/4 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

6 tablespoons butter, room temperature

2 eggs

1 tsp vanilla

3/4 cup sour cream or plain yogurt

1/2 cup chocolate chips or chocolate chunks

Method:

For streusel, in a food processor, combine the flour, sugar, cinnamon and butter and prcocess until crumbly.  Transfer to a bowl and add in the 1/2 cup chopped hazelnuts.  Set aside.

For batter, in the food processor, process the 1/3 cup hazelnuts and 1/3 cup sugar until finally ground.  Add the flour, baking powder, baking soda and salt and process to combine.  Transfer to a large bowl.

In the food processor now add the butter and remaining 1/3 cup sugar until light and creamy.  Scrape down sides of bowl and add in the eggs and vanilla and process until fully combined.  Add in sour cream and process.  Scrape into bowl with the dry ingredients and stir together.  Add chocolate chips and fold in.

Scrape half of the batter into the loaf pan and sprinkle with half of the streusel and top with remaining batter and streusel.

Bake for approximately 45-50 minutes, rotating halfway through baking.  Toothpick inserted in centre will come out clean.

Let cool completely and slice!Look at the delicious streusel

Pumpkin Pecan Blondies with Cream Cheese Swirl

Pumpkin Pecan Blondies with Cream Cheese Swirl

leaning-tower-of-pumpkin-pecan-blondies

The Fall pumpkin obsession hasn’t died down any since last week so I’ve jumped on the bandwagon with this weeks moist and delicious Pumpkin Pecan Blondies with a tasty cream cheese swirl.

Incredibly delicious warm from the oven and still moist, dense and as delicious the next day, these are sure to be a hit.

For this recipe you’ll need a large can of pumpkin since you need 2 cups of puree for the blondies.

Pumpkin Pecan Blondies with Cream Cheese Swirl

Makes approx. 24 bars.  Grease a 9 x 12-inch pan. Preheat oven to 350F.

Cream Cheese Swirl

4 ounces cream cheese, room temperature

3 tbsp granulated sugar

1 egg, room temperature

In a small bowl beat together the cream cheese, sugar and egg and well combined and set aside.

Blondies

2 1/2 cups all-purpose flour

2 tsp ground cinnamon

2 tsp pumpkin pie spice

1/2 tsp salt

3/4 tsp baking powder

3/4 cup butter, melted

1 1/2 cups light brown sugar, packed

2 eggs

2 tsp vanilla extract

2 cups pumpkin puree

3/4 cup pecans or walnuts, chopped

In a medium mixing bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt and baking powder.

In a large mixing bowl, whisk together the melted butter and brown sugar.  Add the eggs and vanilla, and then beat well.  Add the pumpkin puree and beat to combine.

Add the dry ingredients to the wet, folding with a rubber spatula until flour is mixed in completely.  Fold n nuts.

Pour half of the batter into prepared pan and spread.  Spoon on half of the creamed cheese mixture and swirl through batter with the tip of a knife or a skewer.  Top with the remaining batter spreading gently to make another layer and spoon on remaining cream cheese mixture, again swirling with a knife or skewer.

Bake about 25-30 minutes until a toothpick inserted in centre comes out clean.  Cool and cut into bars.

Enjoy warm from the oven and again later when cool!

pumpkin-pecan-blondies-w-cream-cheese-swirl-no-1

 

 

 

 

 

 

 

Cinnamon Toast Scones

Cinnamon Toast Scones

Perfectly toasted bread with a thick coating of cinnamon sugar melting slowly into the butter layered on the warm toast evokes memories of mornings as a kid.  This wasn’t an everyday breakfast but it is interesting how the combination of sugar and cinnamon makes me think of this delicious toast topping still!

Today’s heavenly Cinnamon Toast Scone recipe is reminiscent of the above buttery, cinnamony yum.

Follow the easy directions and make sure to not over mix the dough and you will be rewarded with light, high, flakey scones.  Dipped in melted butter and then cinnamon sugar…well they are nothing less than fabulous.

Like most scone or biscuit recipes you need to make sure your butter is cut in small pieces and cold, cold, cold.  Also use an egg straight from the fridge and cold 10% cream ( I used whipping cream so any type of cream, Half and Half, 18% or 35% will be fine).  Remember the pieces of cold butter heat up in the oven releasing steam and making the scones nice and light.

A few simple steps and you will be enjoying these Cinnamon Toast Scones with your next coffee or tea.

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Ingredients for Scones
Raggedy dough ready for a few kneads

 

Perfectly Baked Scones

This recipe is from a 2014 Fine Cooking Magazine and I’m definitely glad I finally got around to baking and, of course, eating them.

Cinnamon Toast Scones

Preheat oven to 375F and line a cookie sheet with parchment.

Ingredients:

1/2 cup cold butter, cut into about 16 pieces

1/2 cup cream

1 large egg, straight from fridge

1 tsp vanilla

2 cups all-purpose flour

1/4 cup sugar

1 Tbsp baking powder

1/2 tsp salt

Method

Measure cream into a glass measure and add in egg and vanilla.  Use a fork and mix together then return to fridge until ready to use.

In a large bowl, whisk the flour, sugar, baking powder and salt together until well blended.  Remove cold butter from fridge and cut into the flour mixture until you have some small pieces and some pea sized pieces of the butter.

P0ur the cold milk/egg mixture over the flour and using a rubber spatula quickly stir and fold until you have a raggedy, moist dough, with some flour remaining. (See 2nd photo above.) scrape dough and flour bits onto counter and knead a few times just until dough comes together and is evenly moist.

Pat into a rectangle about 8×4 inches and then cut this into squares (I got about 12 although if you make them smaller you may get 18 per the original recipe).

Place on baking sheet a couple of inches apart and bake until nicely browned (see 3rd picture above) and remove from oven.  Let cool until you can handle and then dip tops in 1/4 cup melted butter and then in a mix of 1/3 cup + 1 1/2 tsp ground cinnamon.

Eat immediately or if enjoying later warm for a few seconds in microwave.  I think these are best eaten within a couple of days of baking.  Give them a try and let me know if they are now one of your favourites.  Don’t forget to follow me on Instagram to see what else is being baked up, sweet_enuf!

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Candied Nuts with Cinnamon


Cinnamon Sugar Nuts
Cinnamon Sugar Nuts

So simple, so tasty and so easy.  These are delicious and make a great holiday nibble.  I’m not sure the nuts still qualify as a ‘heart healthy’ snack after being coated in a combination of brown and white sugar but it’s worth a try.  Use whatever combination of nuts you enjoy most.  I used 2 cups of pecans with 1 cup of almonds but I would also use walnuts or even cashews.

If you prefer a little heat add in 1/2 teaspoon of cayene pepper or add a little citrus flavour with some grated orange rind.  I would definitely double or even triple this recipe!  Don’t wait until after you have made the first batch and it is gobbled up within a day or so.

For today’s recipe you will need:

Nuts, Cinnamon, Sugars, Egg Whites and Water
Nuts, Cinnamon, Sugars, Egg Whites and Water

1 large egg white (I used pasturized egg whites)

1/2 cup white sugar

1/4 cup brown sugar

2 tsp cinnamon

2 cups raw almonds

1 cup raw pecans

Preheat oven to 300F.  Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together egg white and 1 tablespoon water until frothy, about 2 minutes.

In a medium bowl, combine sugars and cinnamon.

Add nuts to egg white mixture and mix well until nuts are coated.  Sprinkle sugar cinnamon mixture over top and mix well until nuts are coated.

Nuts coated and ready to bake.
Nuts coated and ready to bake.

Spread the  nut mixture evenly over the parchment lined cookie sheet and place in oven.  Bake for about 25-30 minutes stirring about 1/2 way through.  Remove from oven and cool completely.  Break up and store in an airtight container.

Gift Boxed - a great hostess gift or stocking stuffer.
Gift Boxed – a great hostess gift or stocking stuffer.