Cinnamon Archives - The Breakfast Hub

Spiced Crostata with Nectarines

Elizabeth — Thu, 08 Aug 2013 12:00:00 +0000

Good Morning Breakfast Hub readers, I’m Elizabeth from Not Everything I Make is Pretty and I’ll be sharing an easy homemade recipe with you, a Spiced Crostata with Nectarines! It’s really nothing more than a freeform pie with a super flakey crust packed with sweet & spiced stone fruit of your choice. I chose a combination of Yellow and White Nectarines but Plums, Apricots, Pluots, Yellow Peaches, White Peaches & even Apples would all be delicious alternatives! (A stone fruit, I learned, is anything with a pit, so Apples aren’t stone fruit but they would still work wonderfully.)

It’s Nectarine season! Well, it’s the end of nectarine season, but I may have bought a few too many because they looked so good. I had a variety of fresh white and frozen yellow nectarines. I bought a small crate of yellow and when they started to soften (and I realized I couldn’t eat them all before they turned to total mush) I cut them up and placed them on layers of wax paper in my freezer. After a day, peal them off the paper and put them in a freezer bag, they’ll last around 6 months this way. I saw an article in Sunset Magazine for 38 Ways with Summer Stone Fruit and knew this Crostata was the perfect option for my excess of Nectarines. The crust turned out crisp and flakey, it has slightly more butter in it than a typical pie crust which gave it a dense puff pastry like texture.

For the Crust

1 1/2 Cups Flour

1/4 tsp Salt

3/4 Cup Cold Butter

For the Filling

About 2/3 Cup Sugar

3 Tbsp Cornstarch

3/4 tsp Cinnamon

1/4 Tsp Nutmeg

1/8 tsp Cloves

1/8 tsp Allspice

1 1/2 Mixed White & Yellow Nectarines, Pitted & Sliced 1/2 in. Wide

2 tsp coarse white sparkling sugar

Combine Flour and Salt in a medium bowl. Cut Butter with a Cheese Grater.

Sprinkle 1 tbsp. ice water over mixture; gently stir and toss with a fork.

Repeat to add 4 to 6 more tbsp. ice water, 1 Tbsp. at a time, until dough is evenly moistened and a pinch of it holds together.

Gather into a disk, wrap airtight, and chill at least 2 hours or overnight.

Preheat oven to 400°.

On a lightly floured work surface, roll dough into a 13-in. circle, using a floured rolling pin; occasionally slide a metal spatula under dough and re-flour underneath.

Cut around edge of dough with a pastry wheel or knife to neaten. Lift dough to a baking sheet and chill about 15 minutes.

Combine 2/3 cup granulated Sugar, the Cornstarch, and Spices in a medium bowl. If Nectarines are tart, add a few more Tbsp. of Sugar to the Spice mixture.

Stir in Fruit until Cornstarch is moistened, then spoon Fruit onto pastry right away, leaving a 1 1/2 in. rim uncovered.

Fold and pleat rim over Fruit. Brush rim with water and sprinkle with coarse sugar.

Bake until filling bubbles and crust is browned, 40 to 45 minutes.

Cool on pan on a rack at least 1 hour.

Happy Baking!

The post Spiced Crostata with Nectarines appeared first on The Breakfast Hub.

Sweet & Savory Pretzel Rolls

Elizabeth — Thu, 13 Jun 2013 10:00:00 +0000

If you had a choice between a sweet or savory treat for breakfast, what would you pick? Breakfast is the only meal each that works with both the savory and sweet dishes, one of the many reasons it’s the best meal of the day. A tightly wrapped pretzel bun gives a pastry like quality and it only takes a little something extra to make Sweet and Savory options for this fluffy treat. Enjoy!

Sweet

3/4 cups Warm Water

1 Tbsp Light Brown Sugar

1 tsp Yeast, Slightly Heaping

1-1/2 Tbsp Unsalted Butter, Melted

1/2 tsp Cinnamon

1 tsp Salt

2-1/2 Cups Flour

Sweet Glaze

1/2 Cup Powdered Sugar

1-2 Tbsp milk

Savory

3/4 cups Warm Water

1 Tbsp Light Brown Sugar

1 tsp Yeast, Slightly Heaping

1-1/2 Tbsp Unsalted Butter, Melted

2 Sprigs Fresh Rosemary

1 tsp Salt

2-1/2 Cups Flour

Savory Toppings

Course Sea Salt

Grated Parmesan

Sweet & Savory

3 Quarts Water

2/3 Cups Baking Soda

1 Whole Egg, Beaten with 1 Tbsp Cold Water

In separate bowls combine the Water, Sugar, Yeast. Let sit for 5 minutes.
Melt Butter and add sweet OR savory flavor to the butter.

Add the Salt and Flour until combined. Kneading until the dough is smooth, if the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Cover with plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour. Preheat the oven to 425 degrees F. Bring the water to a boil in a large pot.

Remove the dough from the bowl and place on a flat surface. Divide each dough into quarters. Roll each piece into a long rope.

To shape into pretzels, make a shallow ‘U’ on the table holding the ends twist the rope twice and tuck the ends under the ‘U’.

Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon.

Remove with a large flat slotted spatula. Place 4 pretzels on each baking sheet, brush the tops with the egg wash.

Add Sea Salt & Parmesan to the Savory Pretzel Roll. Bake for 15 to 18 minutes or until Pretzels are golden brown.
Remove Pretzels from oven and let cool on a wire baking rack.

Glaze the Sweet Pretzel Roll after they have slightly cooled.

Happy Baking!

The post Sweet & Savory Pretzel Rolls appeared first on The Breakfast Hub.

Homemade Breakfast Recipe: Apple and Walnut Tart

Elizabeth — Thu, 23 May 2013 10:00:00 +0000

Breakfast, Brunch or how to ruin your Brenner. This tart is an easy way to do all three. I hope you give this recipe a try, it was Real Simple and delicious! I think next time I’ll try it with summer fruit….maybe Peaches or Apricots. What fruit would you use?

For the Tarts
1 Sheet Frozen Puff Pastry, Thawed
1 Fuji Spple, Cut into 1/2-inch Pieces
1/2 Cup Walnuts, Chopped
1/4 Cup Brown Sugar
1/2 tsp Cinnamon

Heat oven to 400° F.

Cut the Puff Pastry into 6 pieces. Line 6 ramekins with the Pastry, allowing the corners to stick out.
In a small bowl, combine the Apple, Walnuts, and Brown Sugar.

Divide the mixture among the puff pastry squares and bake until the crusts are golden brown, 22 to 25 minutes. Let cool for 10 minutes before serving.

For the Whipped Cream
1/2 cup Heavy Cream
1 Tbsp Confectioners’ Sugar

1/4 tsp Cinnamon

Meanwhile, in a medium bowl, beat the Cream and Confectioners’ Sugar until soft peaks form. Serve with the tarts.

My taste tester licked the dish clean.

[yumprint-recipe id=’4′]

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Brown Sugar Cinnamon Rolls

Elizabeth — Thu, 25 Apr 2013 10:00:00 +0000

These are almost, Almost Famous Cinnamon Rolls the key diference being: Brown Sugar! I have never made Cinnamon Rolls before. The closest I’ve come is popping open a Pillsbury can. I thought it was time to give it a try, I made sure I had a few hours to dedicate to the process. The dough is what worried me the most, I pictured a burnt outside and completely doughy center or hard as a rock, rival only to the worst of Christmas fruit cakes. Luckily, for me and my taste testers these fears were not realized.

What do you like to add to your Cinnamon Rolls?

The Dough
1 Cup Milk
2 1/2 tsp Yeast
1/4 Cup & 1/4 tsp Sugar
4 Tbsp Butter, Melted (plus more for the bowl)
1 Egg Yolk
1 1/2 tsp Vanilla
2 3/4 Cups Flour (plus more is needed)
3/4 tsp Salt
1/2 tsp Nutmeg

The Filling
Flour for dusting
8 Tbsp Butter, Softened (plus more for the pan)
1/2 Cup Brown Sugar
2 Tbsp ground cinnamon

The Glaze

2 Cups Confectioners’ Sugar
1/3 Cup Milk or Cream
4 tablespoons unsalted butter, melted
1/2 tsp Cinnamon

Warm the Milk in the microwave for 30 seconds. Sprinkle in the Yeast and 1/4 tsp Sugar (don’t stir). Set aside until foamy, 5 minutes.

Whisk in the melted butter, egg yolk and vanilla.

In a separate bowl whisk the Flour, the remaining Sugar, Salt and Nutmeg.

Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. (This is where I REALLY wish I had a stand mixer.) Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)

Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour minimum.

Roll out the dough. Place the butter first, then filling on the dough. Cut into 12 equal buns. Butter a 9-by-13-inch baking pan; place the buns cut-side up in the pan, leaving space between each.

Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.

Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter.

Transfer the buns to a rack and spoon the glaze on top while still warm.

Happy Cooking!

[yumprint-recipe id=’2′]

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Apple Walnut Crumb Cake

Elizabeth — Thu, 28 Mar 2013 10:00:32 +0000

Adapted from My Father’s Daughter Spiced Apple Crumb Muffins

A friend of mine is vegan and it’s incredibly hard for her to find baked goods that don’t contain some form of butter, milk or eggs. I made it a goal to try and find recipes that were both delicious and vegan. (My first attempt at this was Vegan Chocolate Chip Banana Bread followed by Phanouropita Cake and both were great!) I made this Crumb Cake for the first time this weekend, it was wonderful hot (I could hardly wait for it to cool!), I liked it the next morning cold and it was amazing reheated with ice cream for dessert. What is a good name of Breakfast for Dessert? Breakssert? Dessfast? ….it’s a work in progress.

Crumb Topping
1/2 Cup Flour
1/4 Cup Oats
1/4 Cup Brown Sugar
2 tsp Cinnamon
Pint of Salt
2 Tbsp Vegetable Oil
1 Tbsp Soy Milk/Creamer

Crumb Cake Batter
1 Tbsp Cornstarch
1 Cup Apple, Diced Finley
1/2 Cup + 2 Tbsp Vegetable Oil
1/2 Cup Maple Syrup
2 Tbsp Honey
1/2 Cup + 2 Tbsp Soy Milk/Creamer
2 Cups Flour
2-1/4 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Cinnamon
1/2 tsp Allspice
1/2 Cup Walnuts, Chopped

Preheat the oven to 350 degrees. Grease an 8×8 Pan with Vegetable Oil.
For the crumb topping, combine all the dry ingredients in a small bowl. Add Vegetable Oil and Milk. Rub everything together with your fingers. Mixture should be ‘pebbly’. Set mixture aside.

For the Crumb Cake Batter, in a small bowl, toss the Cornstarch with the Apples. In another bowl, whisk together remaining Vegetable Oil, Syrup, Honey & Milk. Mix in the remaining dry ingredients.

Fold in Apples & Walnuts. Pour the batter into the pan, spread the Crumb Topping over the top of the batter. Bake for 25-30 minutes or until a toothpick tests clean.

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