Twisted Cinnamon Rolls for SRC

Baking up a batch of cinnamon rolls is truly one of my most favorite things to do as the weather gets cooler.  I believe it is the combination of the cinnamon sugary sweetness along with working with a puffy and soft dough to create such a treat that makes my baking heart so happy.   Beautiful Swanson of Chef in Disguise recently added a whole new level of happiness to my love for baking cinnamon rolls.  She has taught me how to make TWISTED Cinnamon Rolls from a gorgeous recipe that I discovered on her blog via my November Secret Recipe Club assignment. 

4 lovely layers of dough blanket melted butter which is then sprinkled with a cinnamon sugar coating on top of each dough layer.  The layered circle of deliciousness is cut into 8 portions which are then cut again with a slit in their centers.   The slit in the mid section provides the tip of each portion to be looped into it which creates the twist.  So much fun!  Swanson has created a perfect photo description of the process to make these twists.  Please check it out HERE. 

Chef in Disguise is a blog full of gorgeous food and recipes.  My sense of awe and amazement continued to grow each time I took a moment to look through the recipes and stories that exist on Swanson's blog.  Understandably I immediately fell in love with the Cinnamon Bread Twists.  I also have my eye on a recipe for preciously delicious little "tea bag" cookies 

along with a fascinating recipe for Spiced Banana Chocolate Jam  .  Not only will you find authentic and simple middle eastern recipes but well known  recipes that catch your eye because of the beauty shown through Swanson's photography and staging. 

I leave you now with this recipe for Cinnamon Roll Twists and hope that you take a moment to browse through Chef in Disguise for a delicious visual experience.  

 

I adjusted the recipe slightly as I slathered the twists with Maple Cream Frosting as requested by my family.  Not a bad request at all!  If you'd like to stick to the original recipe, pour sweetened condensed milk over the twists once they have cooled a bit from coming out of the oven.  Either way is d'lish.

Cinnamon Roll Twists (with Maple Cream Frosting)

      (recipe from Chef in Disguise)  

Dough Ingredients:

3/4 cup milk, warmed slightly

1/4 cup water, warmed slightly

1/4 cup sugar

1/4 unsalted butter, softened

1 egg

2 tsp yeast

3 1/4 cups flour

1/2 tsp salt

Filling Ingredients:

4 TBSP butter, melted

1/2 cup sugar

2 TBSP cinnamon

Maple Cream Frosting Ingredients:

2 TBSP butter, melted

1 1/2 cup powdered sugar

1 tsp maple flavoring

2-3 TBSP milk

Directions: 

In a large bowl mix together milk, water, sugar, butter, egg and yeast.  Set bowl aside.  

In a medium bowl sift together flour and salt.  Add sifted flour and salt to the wet ingredients and mix well.  Knead by hand or with a dough hook for a couple of minutes.  Place dough into a well greased bowl and cover with a clean dish cloth.  Allow to rise in a draft free space until dough has doubled in size - about 1 hour. 

Mix together 1/2 cup sugar and 2 TBSP cinnamon in a medium bowl.  Set aside.  

Once dough has doubled in size - take out of greased bowl and cut into 4 equal portions.  Roll out each portion into a circle.   Melt 4 TBSP's of butter and brush generously over each  layer.  Start first with one circle, brush with melted butter and then sprinkle with sugar/cinnamon mixture.  Do so 2 more times ending with the top layer of dough that should be just brushed with butter. 

Preheat oven to 375 degrees F. 

Cut circled layers into 8 equal portions.  In the center of each portion cut a slit that starts about a 1/2" from the top and ends at an 1" before the bottom (see a detailed picture HERE...scroll about 1/2 way down the post).  Take the tip of each portion and carefully loop through the cut slit - this creates the twist of the twist.  Pinch the wider ends of each portion together.  

Place twists onto a parchment paper lined round baking pan.  Brush twists with any remaining butter.  Place pan into preheated oven and bake for 20-25 minutes or until twists are lightly browned and baked through. 

As twists cool slightly mix together Maple Cream Frosting - in a medium bowl combine melted butter, powdered sugar, maple extract and cream.  Slather over slightly cooled cinnamon twists. 

Enjoy! 

 Happy Cinnamon Roll Twist Baking! 

An InLinkz Link-up

Baked Apples for SRC

Apples filled with dried fruit, chopped walnuts, brown sugar and cinnamon, cooked all together to make the perfect Fall time snack or dessert. Cooked in the microwave always for a quick and delicious treat anytime of the day. 

Cool air with beautiful Fall colors in the trees has gently settled into South-Western NH.  With this change in weather I have found myself quickly becoming more drawn to all the flavors that I associate with the Fall such as pumpkins and apples.  Pies, cakes and bars have been rolling out of my oven at lightening speed.  I blame most of it on the vast amount of gorgeous apples that this Fall season has provided. The apples that are dropping off of the trees this year are big, beautiful and tasty.   The unlimited supply of apples has given me the extra push to produce as many baked confections that I can find which calls for apples.  

Baked Apples is a recipe that fell quickly into my "all things baked with apples" category.  Thus, as I was browsing through Lori's Culinary Creations, my Secret Recipe Club assignment for this month,  I quickly picked Lori's recipe for Baked Apples.  Believe it or not it was my very first time making a recipe for baked apples.  I am delighted to say that my first try at baked apples was perfect!  I love the recipe I discovered from Lori!  It was simple, quick and delicious.  

  

Lori's recipe calls for Jonagold or Braeburn apples - I had Cortland apples on hand so I used them knowing that Cortlands bake up nicely and I wasn't disappointed.  I then filled each 1/2 of prepared apple with a mixture of brown sugar, cinnamon, chopped nuts and some dried fruit and then covered the apples securely with plastic wrap and popped the pan in to the microwave.  I wasn't quite sure how the baked apples would come out due to being "baked" in the microwave.  I had nothing to fear.  4 minutes cooked in microwave and the filled apples came out to perfection.  They were a tender texture and the filling melted beautifully into the apples.  

 I have no doubt that all of Lori's recipes on Lori's Kitchen Creations are just as good as this recipe for Baked Apples.  I was amazed and quite impressed with the variety and amount of recipes she has showcased on the her blog.  I am looking forward to baking up a batch of Pineapple Cornbread - I love all things made with cornmeal.  I also want to make a HUGE batch of her Creamy Cilantro Ranch Dressing - I am a die hard lover of cilantro. 

     Baked Apples 

(recipe from Lori's Kitchen Creations)

Ingredients:

2 large apples - Jonagold, Braeburn or Cortland, cored and cut in 1/2

2 TBSP dried cranberries

2 TBSP raisins

2 TBSP chopped walnuts

2 TBSP brown sugar, lightly packed

1 tsp ground cinnamon

1-2 TBSP butter

Directions:

In a small bowl combine all together dried fruit, nuts, brown sugar and cinnamon.  Lightly spray a microwave proof baking dish that will contain your apples.  Place apples inside baking dish cut side up.  

Fill with mixture and then evenly dot each filled apple with butter.  Cover dish securely with plastic wrap on all sides except one allowing for one corner to vent.  

Cook in microwave for 4 minutes.  Allow to cool for 2 minutes before serving.  A scoop of ice cream is lovely on top of each baked apple if you wish! 

Enjoy! 

                            Happy Baked Apple Making!

An InLinkz Link-up

Gingerbread Baked Apple Pancake (SRC)

I never have to be asked twice what I want for breakfast.  It's always pancakes.  Pancakes with real maple syrup.  And really, any kind of pancake is fine by me.  They can be fluffy buttermilk pancakes, pancakes loaded with berries or even pancakes that are flavored with a touch of cinnamon and sprinkled with toasted walnuts are all just lovely.  How about putting apples in pancakes?! Heck yes! How about adding some special spices and a few tablespoons of molasses to make the pancake a gingerbread flavored pancake?  OMG yes!  Let's do it. 

A Gingerbread Baked Apple Pancake is the actual name.  One big, beautiful and delicious pancake that screams FALL TIME.  First there is a layer of sweet and gently spiced apples and then a perfect pancake batter that has a touch of molasses stirred into it which is poured over the apples.  Just before this pancake is popped into the oven a sprinkling of sugar and spice goes over the top.  Delicious!  Within about 10 minutes you have a beautiful masterpiece of a pancake coming out of the oven.  I suggest having warm maple syrup to  drizzle on top of the servings along with a dash of powdered sugar.  

Kate of Kitchen Trial and Error is the lovely creator of this recipe.  I "met" her through my Secret Recipe Club assignment for this month of September. What an absolute gem Kate is!!! A beautiful mother of 2 children and is a fellow New Englander as she lives in NY state. 

I have found myself wanting to make EVERYTHING on her blog.  All of her recipes speak to my taste buds in such a delicious way!  The variety of recipes that are found on Kitchen Trial and Error is astonishing.  If you like caramel sauce than you should definitely try your hand at Kate's recipe for Caramel Pear Butter - I know I want to! I also want to make her Coffee Blondies (I LOVE anything coffee flavored!) along with the recipe for Slow Cooker Honey Mustard Drumsticks with Tangy Apple Slaw (this recipe sounds divine to me!).  

Make a point to whip up this lovely baked pancake - it's delicious and it feeds a family of 4 quite easily.  Fall is biting at our heels  - embrace it with this recipe by your side. 



Gingerbread Baked Apple Pancake 
                    ( recipe from Kitchen Trial and Error )

Ingredients:
2-3 large applesn - peeled, cored and sliced
1/2 cup sugar
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves 
1/4 tsp ground nutmeg
3 eggs
3/4 cup pancake mix
6 Tbsp milk
2 Tbsp molasses

Directions  
 Preheat oven to 425 degrees F.  Butter a pie dish and set aside.

In a medium bowl combine sugar and all the spices.  Divide this mixture in 1/2 into 2 bowls. Set aside one bowl.  In the second bowl toss in prepared apples and coat well with sugar/spice mixture. Pour apple mixture into pie plate and cover with plastic wrap.  Place pie plate with apples in microwave and cook for 5 minutes.  Carefully peel off plastic wrap.

Mix up pancake batter in a large bowl - combine eggs, pancake mix, milk and molasses.  Stir together until smooth.  Pour batter over cooked apples and bake in preheated oven for 10-12 minutes.  Cool for a couple minutes and then serve with warm maple syrup and a dash of powdered sugar.  Enjoy!!

An InLinkz Link-up

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Blueberry Shortbread Tart (SRC)

Each month for the Secret Recipe Club I get giddy with excitement.  This excitement is over discovering a wonderful food blog and recipe from said blog that I have been assigned to for the month, through the SRC.  Excitement over such a thing may sound silly, but seriously, it is the God honest truth.  This feeling is similar (I suppose) to discovering a chest of gold at the end of a treasure hunt.  As soon as my monthly SRC assignment comes to me via email, the hunt begins.  I use caution, diligence and great care as I search for that perfect gem of a recipe on my assigned food blog that gives my baking heart an extra beat in its rhythm and happiness in it's song. 

This month I am beyond delighted, beyond excited, and just plain old jumping up and down with happiness to share the recipe that I picked from Mother Would Know.  A recipe for,  Blueberry Shortbread Tart (also called Shortbread Tart with Jam).  Simple, delicious and amazing.  Really, really amazing.  Uniquely amazing at that.  I state this fact of "unique amazing-ness" because the shortbread crust is actually grated, that is right, GRATED, not rolled, but GRATED into the tart pan. Once the crust has been made it is then wrapped carefully in plastic wrap and then frozen in the freezer.  Then after it is fully frozen,  it is then GRATED into the precious tart pan (a pie plate or 9x13 baking pan can also be used), gently patted down into place and then layered with a fruit jam of your choice.  I chose blueberry as that is the fruit that my world revolves around at the moment.  Any kind of jam can be used.  Home made, store bought, whatever floats your boat. 

The best part of this treasure of a tart is that the list of ingredients can be counted on your two hands and the steps are as easy as 1, 2, 3 to make it.  I am a busy lady so discovering quick, easy and scrumptious recipes are definite keepers in my world.  I was able to whip up the shortbread, wrap it up tightly,  place it in the freezer, wrap up a shower gift, do both my girls hair and even change my outfit within a 20 minute period of time today.  Then, 4 hours later I completed the tart within just 15 minutes and popped it into the oven.  For me, baking often gets squeezed into the small gaps of free time.  This tart is the perfect example of such a need. 

Laura, who is the creative master behind, Mother Would Know, has a fantastic flare for collecting, producing and guiding her readers through her vast amount of delicious recipes.  If you like this recipe I am sharing today with you, just you wait as Laura's whole blog has recipes, one after the other, that are mouth watering, unique, beautiful and enticing.  I love the beautiful pictures she uses along with well written language and descriptions that go hand in hand with all of her recipes.  Provencal Vegetable Soup Au Pistou , Balsamic Blueberry Blast, Tuna Stuffed Tomatoes are just a few of the recipes I plan to make from Laura's collection in the near future. 

Huge hugs of gratitude to Laura for "welcoming" me into her lovely food corner of her world!  I feel honored and completely delighted to now have this precious recipe for Blueberry Shortbread Tart and I look forward to collecting many more treasures from Mother Would Know in the future. :-) 

Blueberry Shortbread Tart

(recipe discovered on Mother Would Know)

Ingredients:

2 sticks, unsalted butter at room temperature

1 cup sugar

2 egg yolks

2 cups flour

1 tsp baking powder

1/4 tsp salt

1 cup jam of your chose

1/2 cup fruit (to match jam flavor) - my addition 

Directions:

In a medium bowl whisk together flour, baking  powder and salt.  Set aside.

Beat butter until light and fluffy.  Add in sugar and beat for a good 2 minutes to incorporate well into the butter.  Add in egg yolks - beat to combine.  Slowly beat in flour mixture - mix until just incorporated.  

Wrap dough in plastic wrap and place in freezer for at least 2 hours - until dough is completely frozen. 

Preheat oven to 350 degrees F.  Using a hand grater, grate 1/2 of dough into a tart pan, pie plate or baking dish of your choice.  With your fingers, gently guide grated dough evenly all around your pan.  Tap down slightly.  Place remaining dough in freezer while you spread jam over crust.  Layer with fresh fruit and then grate remaining dough over the jam/fruit layer. 

Bake for 35-40 minutes.  Watch carefully so that edges of tart do not burn.  I used a pie shield (as did Laura) to help keep the edges from NOT burning. 

Remove tart from oven when it becomes fragrant and golden brown.  Cool tart for 30 minutes before slicing and serving.  Enjoy!! 

Happy Blueberry Shortbread Tart Baking!

 

An InLinkz Link-up

Ginger Peach Baked Oatmeal (SRC)

I eat oatmeal at least 4 times a week.  It fills me up, gives me the energy to start my day and it's delicious.  I often put dry fruit in it as it cooks and bubbles away on the stove top.  The dried fruit sweetens the oatmeal naturally so that all I need is a drizzle of real maple syrup on top and my breakfast is complete. 

As I browsed through, A Taste of Madness, my July assignment for the Secret Recipe Club, I immediately became smitten with Cathleen's recipe for Ginger Nectarine Baked Oatmeal.  As stated above, oatmeal is truly my go to meal for breakfast, so the idea of baking up a whole pan of oatmeal packed with yummy flavors of ginger and fruit definitely appealed to me.  I was not disappointed.  The recipe was simple, quick and super yummy.  I made a few small changes to the recipe - I used peaches instead of nectarines, maple syrup in place of brown sugar and lastly half almond milk and half 2% milk instead of all milk.  I will definitely be making this recipe again and I highly recommend it too all my oatmeal eating and loving readers to do the same.

Another recommendation I am encouraging you all to do is to take some time to browse through all the recipes on A Taste of Madness.  Cathleen has a fantastic collection of recipes!  I adore the fact that there is a large number of recipes for ice cream and for donuts too.  I have gathered ingredients together to make Blueberry Pudding Ice Cream along with the Salt and Vinegar Roasted Chickpeas.  Both recipes make my mouth water!

I thank you, Dear Cathleen,  for such a wonderful baked oatmeal recipe.  My family and I enjoyed every bite!

Ginger Peach Baked Oatmeal

(recipe slightly altered from A Taste of Madness)

Ingredients:

3 cups rolled oats

2/3 cup real maple syrup (or brown sugar)

1/2 cup whole wheat flour (1/3 cup if you use brown sugar)

1 tsp ground ginger

2 tsp baking powder

1 tsp salt

2 eggs

1 cup almond milk

1 cup milk (any combination of milk is fine as long as you have 2 cups of "milk" in all)

1/4 cup canola oil

1 tsp vanilla

2 ripe peaches (or nectarines), diced

Directions:

Preheat oven to 350 degrees F.  Grease a 9x13 pan and set aside.

In a large bowl combine all dry ingredients and then add in wet ingredients.  Stir to combine well.  Gently mix in diced peaches.  Pour batter into prepared pan and bake for 25-30 minutes, or until middle is set.  Cool slightly, serve and enjoy!

Happy Ginger Peach Baked Oatmeal Baking!

An InLinkz Link-up

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(SRC) Taco Pizza

We eat a lot of pizza in our house.  At least once a week we are throwing a pizza in the oven or ordering one up from one of our local pizza joints.   It's a meal that everyone enjoys and will eat. 

 As I searched for my recipe pick for this month's  Secret Recipe Club assignment I immediately settled on this fantastic pizza recipe.  I knew my family would eat it and I would enjoy making it.  I thank you, Anna of Cheese with Noodles  for sharing this recipe with me!  

Just as I suspected it was so much fun to make this pizza!  It came together quickly and with simple, pantry ready ingredients.  One of the best parts of this recipe is that the pizza dough is homemade AND the technique for allowing the dough to rise is done in the oven as it bakes.  Completely brilliant!  The dough is mixed up and then patted/rolled onto the prepared pizza pan and then placed into a cold oven which is only then turned on to 375 degrees F.  As the oven heats up, the dough gently rises.  Simple as that!

As you can see from the picture above instead of using the traditional pizza sauce, refried beans are used in it's place.  Thus the foundation for this Mexican flavored pizza.  I sprinkled a Mexican blend of cheese and then some chopped cherry tomatoes and sliced black olives.  Once the pizza was baked to melt the cheese I then placed some avocado slices and chopped up cilantro for additional "taco" ingredients and color.  This recipe is perfect for all taco toppings.  It all depends on what you like and what you have on hand.   I envisioned adding some lovely red onions, dollops of sour cream and a side of salsa on my next Taco Pizza.  Yum!!

Definitely try out this Taco Pizza.  It won't disappoint!!   I was completely delighted with it and send Anna of Cheese with Noodles big hugs of gratitude for this recipe.  I can't wait to make it again along with some of her other mouth watering recipes (I have my eye on her recipe for Triple Peanut Butter Cookies). 

Taco Pizza 

(recipe from Cheese with Noodles)

Pizza Dough Ingredients:

3 cups flour

1 Tbsp taco seasoning (my addition) 

1 TBSP sugar

1 tsp salt

1 packet yeast (2 1/4 tsp)

1 cup water

2 TBSP olive oil

Pizza Toppings 

1 can refried beans

2 cups shredded cheese (I used a Mexican blend) 

A variety of toppings from below.....

sliced black olives

cherry or plum tomatoes, cut into quarters or small pieces

red onions, chopped into small pieces

avocado slices

ground beef, cooked and seasoned with taco seasoning

dollops of sour cream

salsa

cilantro, chopped 

Directions:

In a large bowl fitted for a mixer prepare pizza dough by whisking together flour, taco seasoning, sugar, salt and yeast.  Add in water and oil and with your dough hook mix well all together. Dough should resemble a soft gum.  Add in water or flour if need to be to obtain such a consistency.  

Grease pizza pan and then gently pat dough out onto the sheet.  Make sure there is rim of dough higher on the edges than in the inside.  Place into a cold oven and heat to 375.  Bake for 15 minutes - starting timer when you place the pizza in the oven. Remove from oven and then spread refried beans over the dough and sprinkle with cheese.  Evenly scatter toppings that you wish to be baked such as tomatoes pieces and black olives.  Bake for an additional 15 minutes or until cheese is fully melted.  Top pizza with remaining desired toppings, slice and enjoy!! 

Happy Taco Pizza Baking!

An InLinkz Link-up

{SRC} Breakfast Quesadillas

Do you ever find yourself stumped as to what to feed your kiddos?  I am constantly on the hunt for new meal ideas for my girls that are not only appealing to them but also healthy and well balanced.  This month my wishes were granted for a fantastic breakfast/snack to offer the girls.  It was through my fantastic Secret Recipe Club assignment for the month of May that I discovered, Breakfast Quesadillas on My Hobbie Lobbie. 

Trisha of My Hobbie Lobbie has a wide variety of recipes on her blog.  They range from a vast amount of delicious Goan food from India to healthy options for breads and even sinfully rich dessert recipes.  A well rounded collection of recipes. Honestly, it really wasn't easy for me to pick a recipe from Trisha's collection.  Just as soon as I picked one I would then find yet another one that I wanted to make.  But, as I stated above I am constantly keeping my eyes peeled for new, fun and healthy recipes to make for my precious girls. Breakfast Quesadillas won!  Winner for me and winner for the girls too.  They LOVED these delicious wedges of yumminess.  

The recipe calls for a tortia that is slathered with peanut butter and then layered with banana slices and sprinkled with dark chocolate chips.  Once the tortia has been folded in half it is then cooked in a frying pan on both sides until the insides become all warm and melty and the tortia is a pretty golden brown. Delicious.  And yes, healthy. 

I had lots of fun with this recipe as the second time I made it I switched it up a bit and made my own variation.  I made a scrumptious almond butter, maple cream and strawberry version.  Devine.  Deliciously devine.  

The possibilities are endless with these breakfast quesadillas.  Imagine making one with Nutella, almond butter and banana slices or even cream cheese and green olives for a savory version. Yum!  What version would you like best? 

Breakfast Quesadillas 

(recipe from My Hobbie Lobbie)  

Ingredients:

1 tortia - white or whole wheat

3 Tbsp peanut butter, smooth or crunchy

1/2 banana, sliced

10-15 dark chocolate chips 

non-stick spray, butter or coconut oil - for greasing your frying pan 

Spread peanut butter on 1/2 or all of tortia.  Place banana slices over PB and then sprinkle evenly with chocolate chips.  Fold tortia in 1/2 and place in a heated medium size frying pan that has been greased well.  Lower heat to medium-low and cook each side until golden brown, about a minute on each side.  Cut into wedges and serve.  Enjoy! 

Happy Breakfast Quesadillas Making!

An InLinkz Link-up

(SRC) Nutella Peanut Butter Braid

Every. Single. Morning.  My beloved youngest daughter, Colette has Nutella and peanut butter on whole wheat bread. On one half of the bread I spread the Nutella and on the other is the PB and then I gently fold over the bread and (kindly) cut off the crust.  I'm a sucker for that kind of thing. Hey, if it's going to make my morning that much calmer and smoother I will cut off those silly crusts any day! Needless to say we go through a LOT of Nutella and peanut butter in our house.  I wonder if I could buy stock in Nutella?? 

When I came across this recipe for Nutella Peanut Butter Bread Bread on sweet Stephanie's blog, Dessert Before Dinner I was smitten right away.  I really tried to pick a different recipe for my Secret Recipe Club assignment but I kept coming back to this one.  I even tried to convince myself to make Stephanie's delicious looking recipe Breakfast Crescent Roll and her Sand Dollar Almond Cookies - but nope, my self-c0ntrol for Nutella and peanut butter together as one was very low.  I had to do it.  If not for me for my youngest daughter for all of you. Yes, I strive to bring all my precious followers only the best.  And Nutella is truly only the best.

I loved the technique and process that it took to create this bread.  It starts with a simple sweet dough along with making a sheet of Nutella and peanut butter.  The two are brought together after the dough rose and the sheet froze (goodness, that could be a song!!).  The sheet of N and pb is placed in the center of the rolled out dough.   The dough is folded over the chocolate sheet and then gently rolled to be repeated multiple times to create this marriage of amazing-ness. After feeling satisfied with the layers of Nutella, PB and sweet dough all as one,  then you divide the dough into three equal pieces and braid them together.  Viola! - a masterpiece! A sweet, beautiful and delicious masterpiece.

I thank you, Stephanie for sharing such a treasure of a recipe with me.   And now I pass along this gem to all of you.  Enjoy! 

 Nutella Peanut Butter Braid  
          (recipe from Dessert Before Dinner) 

Ingredients:
1 packet of yeast (2 1/4 tsps)
1/2 cup milk, room temperature or heat in microwave for 25 seconds
2 TBSP butter, melted
2 TBSP sugar
2 tsp vanilla extract
1 3/4 cup flour 
2 TBSP Nutella
2 TBSP peanut butter

Directions:
 In a medium bowl whisk together the milk, melted butter, sugar and vanilla.  Sprinkle yeast over this mixture and stir together gently.  Allow for mixture to sit for about 10 minutes and then pour into a large bowl.

Add in flour to wet mixture 1/4 cup at a time until a soft dough forms.  Set dough in a warm draft-free location and let rise for at least 45 minutes.  

While dough is rising spread Nutella and peanut butter on a sheet of parchment paper into a rectangle of about 9x5.  Place into freezer while dough is rising - at least 45 minutes.

Roll out dough into a 11x7 rectangle and then flip the N and PB sheet into center of dough.  Fold sides of dough over N and PB pinching the ends.  Fold dough into 3rds starting at each end making a square.  Gently roll out your square and then repeat folding dough into 3rds on top of one another to form a square.  Do this sequence as many times as you can - the more layers you make the flakier your bread will be. 

Roll dough into  12-16" long strip and then cut into three long strips, keeping one end in tack. Braid the strips together.  

Allow braid to rise for 45 minutes before baking in a 350 degrees F oven. Bake for 30 minutes.  Cool slightly and dig in! 

 
 

 Happy Nutella Peanut Butter Braid Baking!

An InLinkz Link-up

(SRC) Raspberry Almond Coffee Cake

Happy Monday!  It's always nice to start off the week on a happy note.  It sets the mood for the rest of the week I believe.  Setting the mood for the week on a delicious note is not a bad idea either.  And I've got just the treat for you - Raspberry Almond Coffee Cake.  A delicious cake layered not once but twice with a surprise sweetness and then topped off with an almond crumble. There is a cinnamon sugar layer and then a layer of precious raspberries in this coffee cake making it extra special. 

Speaking of extra special, the blog I discovered this recipe on is more than extra special - it's SUPER DUPER extra special!! I found this recipe on Inquiring Chef - my assignment for the Secret Recipe Club this month.  What an absolute gem Jess is from Inquiring Chef!  Jess lives in Bangkok, Thailand (YES, Bangkok, Thailand) with her hubby and twin baby girls.  She whips up gorgeous, gorgeous dishes and sweets that make your heart pitter patter and your mouth drool.  She writes her posts with simplicity yet with details that bring you right into her world.  And best of all she allows you to follow the growth of her beautiful, beautiful girls Molly and Clara.  In fact she updates their pictures and developmental progress every month.  I am on the edge of my seat for their 1 year old update coming up at the end of this month.  Please make sure you check out Inquiring Chef not only for Jess' cutie pie girls but also for all her fantastic recipes.  Jess' blog is not to be missed. 

 The next time you are looking for delicate yet delicious cake to serve for brunch, a snack or simply as a dessert please don't hesitate to whip up this very cake.  It can be made in a 9" spring form pan (as both Jess and I did) or you can use a 9x13 pan.  Either size pan would be just fine.  And for the raspberry layer, fresh or frozen berries can be used.  I actually used a combo of both as I didn't have enough fresh to fully cover the batter as I wanted to do and it came out just fine.  I would also like to point out that this cake is really not overly sweet as often cakes can be.  Only 3/4 of a cup of granulated sugar is used in the batter.  The almond topping also call for sugar which gives a perfect pairing with the "not too sweet" cake.

With a lovely cake recipe in hand and the promise of Spring to arrive soon I wish you all a fantastic and fabulous week ahead of you! May it be a happy, successful and easy week each and every one of you. :-)

Raspberry Almond Coffee Cake 
   (recipe from the lovely food blog, Inquiring Chef)

Topping Ingredients - 
1 cup all purpose flour
3/4 cup brown sugar, packed
1/2 tsp kosher salt
1/2 tsp cinnamon (my addition) 
1/2 cup silvered or sliced almonds
6 TBSP cold unsalted butter, cut into 1/4" cubes

Cake Ingredients - 
1 1/2 cup all purpose flour
1 TBSP cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt 
3/4 cup granulated sugar + 3 TBSP sugar, divided 
6 TBSP unsalted butter, at room temperature 
2 large eggs
1/2 tsp vanilla extract
1 cup buttermilk
2 cups raspberries, fresh or frozen 
1 TBSP cinnamon 

Directions - 

Make topping mixture by whisking together the flour, brown sugar, salt and cinnamon until well combined.  Add in cold butter cubes and mix into dry ingredients with your fingers or pastry cutter.  Butter should be incorporated into the dry ingredients until large crumbs form.  Refrigerate topping mixture until ready to use.

Preheat oven to 350 degrees F.  Grease a 9" spring form pan and set aside.  Make the cake batter by using a medium bowl to combine flour, cornmeal, baking powder, baking soda and salt.  Set dry ingredients aside.  Beat butter and 3/4 cup sugar in a large mixing bowl.  Add in eggs one at a time - beat well with each addition. Add in vanilla extract too. 

 Add in dry ingredients to the wet mixture in 3 separate additions - alternating with the buttermilk - starting and ending with the dry ingredients. Once all has been mixed well together pour 1/2 of batter into prepared pan. 

Combine 1 TBSP cinnamon and 3 TBSP sugar in a small bowl.  Sprinkle evenly over 1/2 of cake batter layer.  Spoon remaining batter over cinnamon & sugar layer.  Carefully spread with the back of a spoon or an off set knife if need be.  Sprinkle raspberries over this layer and then the topping mixture.  Bake for 55-60 minutes or until cake is golden brown and toothpick inserted into the center comes out clean.  

Cool cake, slice and enjoy! 

Jess has stated that this cake is great as a "make ahead" cake as it only gets better each day.  Store in an air-tight container at room temp for best results. 

 Happy Raspberry Almond Coffee Cake Baking!

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