elvisbreakfastkatrina

Posts Tagged ‘cinnamon’

Apple, Maple & Cinnamon Peanut Butter

In Pickles & Preserves on December 19, 2012 at 6:54 am

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Yes, this is as delicious as it sounds. I can’t take credit for the idea as I saw it on pinterest. I was drawn to idea of creating a spread using a slow cooker. My mum’s slow cooker is a bit of a weird one (apparently, you need a spanner to be able to change to dial from high to low) but eventually I managed to get my apples cooked enough to be turned into apple butter. I used this and this recipe as a reference. It’s dead simple; make the apple butter and then blend in with the peanut butter, maple syrup and cinnamon.

I decided to make this along with the jam because I thought it would make great Christmas presents. I’m also looking forward to stirring it through my porridge in the mornings!

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Apple Cinnamon Bread

In Baking, Bread, Cake, Uncategorized on August 19, 2012 at 6:37 am

I made this for breakfast this morning. Recipe from here. A delicious breakfast and lovely way to use up leftover apples!

Spiced Pumpkin Bread with Craisins

In Baking, Bread, Dessert on June 5, 2012 at 10:46 am

I made this for dessert today. It went down rather well; I managed to restrain myself to eating only 4 slices throughout the day! After smothering the main course – which was gnocchi – with a rich and cheesy sauce, I was quite glad I opted for this rather than pumpkin pie. Oddly, the idea came from a recipe for Persimmon bread, which called for a different kind of persimmon not usually available at our supermarkets (though apparently it is in Asian supermarkets) – though it suggested pumpkin as an alternative. I happened to have a pumpkin that needed using, so I ran with that.

My recipe is adapted from this Bon Appetit recipe:

1/2 cup (113 g) butter

3/4 cup flour

3/4 cup wholemeal flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 cup – 2/3 cup approx. crasins (any dried fruit would do, I think)

1 cup mashed pumpkin

1/2 cup unsweetened yoghurt

1 cup soft brown sugar or cane sugar

2 eggs

Preheat oven to 180 degrees celsuis/350 farenheit. Grease  9x5x3″ loaf tin. Soak crasins or dried fruit in boiling water for 20 mins, or microwave for 15 seconds on high. Combine dry ingredients in a bowl and set aside. Whisk mashed pumpkin with the yogurt and set aside. Cream butter with an electric beater in a third (large) bowl for a few minutes until creamy, then add the sugar. Once combined and fluffy, add the eggs – one at a time, mixing until combined. (You can do this by hand once you get to the egg stage) Add the dry ingredients slowly, adding in multiple batches, stirring until incorporated without overmixing. If the mixture seems too dry, add a little milk. Fold in dried fruit. Pour into greased tin and bake in the oven for 40-50 minutes or until an inserted skewer comes out clean.

Serve with dollops of unsweetened yoghurt.

Cinnamon French Toast/Brioche Hybrid

In Baking, Bread, Dessert, Egg on May 13, 2012 at 9:19 am

I saw this recipe on Smitten Kitchen a while ago (yes, I’m addicted) and decided it would make a perfect Mother’s Day brunch. The fact that I could make it the night before was particularly appealing. (I had to get up early this morning to drive to my mother’s house and probably wouldn’t have felt like cooking once I got there.)

That said, I do wonder whether making it the night before affects how the recipe turns out. The texture was wonderfully custardy and soggy on the bottom while more crusty like brioche on the top – my mother liked this aspect of the dish, however my father did not! Each to his own, I suppose…but it is perhaps something to be aware of if cooking it the night before, or else you could tweak the quantities a bit more in either direction depending how ‘soggy’ you want it to be.

It should also be said that I adapted the recipe to be slightly more calorie friendly by substituting the butter with canola spray for greasing, and used olivani margarine spread on the bread rather than butter. I also used NZ light blue milk rather than full cream. So it is possible that difference in texture might have also been because of these substitutions? Not sure. (Don’t judge, I was cooking for my parents.) We served it with unsweetened Greek style yoghurt, which I think was all it needed – but of course you could be naughty and drown it in something sweet, cashing in on some of those saved calories! If I had been eating it at home, I might have drizzled mine with my toffee macadaemia glaze…mmm….

Smitten Kitchen far surpasses me in terms of the photos and recipe – so check out the original post here! Apologies for the increasing number of Smitten Kitchen inspired posts on this blog….but the recipes are just so good! Plus my parents actually have a black granite bench (like hers) so it would have been rude not to take advantage of it 😉