Savory Cheddar Herb Scones

Savory Cheddar Herb Scones

Flaky, herb-infused scones filled with tiny pockets of cheddar cheese that melt in your mouth. The baking world’s answer to the savory scone which is similar to a biscuit, only fancier.

They’re soft, dense and buttery with a little crispiness to the outsides. They’re perfectly delicious eaten straight from the oven piping hot with pats of cold, salty butter melting into them alongside a soup or stew, frittata or salad.

They’re even good later after they’ve cooled off, lightly toasted with butter or cream cheese. They’re great with bacon and eggs too. … 

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Blender Brazilian Cheese Puffs

Blender Brazilian Cheese Puffs
Brazilian cheese puffs are delicious little biscuit-type treats, a cross between French Gougères and popovers. They bake up with crispy outsides and chewy centers, and are best eaten fresh from the oven while still warm.

You will need only seven ingredients to make them! One egg, oil, milk, tapioca flour, salt, Parmesan and cheddar cheese.

The batter is ridiculously easy to make – just add all the ingredients to a blender or food processor and pulse until combined. The batter is thin and pourable and best baked in a mini muffin pan, a non-stick one so you can easily pop them right out and into your mouth…. 

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Pina Colada Banana Bread

Pina Colada Banana Bread

A delectable banana bread teeming with bits of pineapple, toasted coconut, macadamia nuts and a touch of rum extract that you can trade out for the real thing. The bread is rich, dense and moist with a sweet glaze to top it off. It’s the next best thing to a pina colada.

Banana bread is one of those old-fashioned, timeless classics that never goes out of style. Just ask Google for a banana bread recipe and you’ll get 28 million of them. It’s constantly being reinvented and everyone seems to love it, even banana haters, like my Dad. … 

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Pepperoni Pizza Bread

Pepperoni Pizza Bread

This easy quick bread is filled with pizza flavors! Bites of pepperoni run throughout the entire loaf alongside mozzarella cheese and a ribbon of pizza sauce. The top is crusted with more sauce and Parmesan cheese.

The best thing is how easy it is to make! No yeast means no waiting while you wonder if it’s even going to rise. Instead, everything is mixed together, plopped into a loaf pan and baked right away for immediate gratification.

There’s buttermilk and olive oil in the mix too making for a soft, tender crumb that doesn’t have a chance to be dry and crumbly. If you don’t have buttermilk on hand you can easily make a substitute using lemon juice or vinegar. Add one tablespoon to a 1 cup measure and fill with milk. Let it sit 5 – 10 minutes then use in it’s place. It’s not exactly the same because it doesn’t have cultures. For that reason I like to keep Saco dry buttermilk powder on hand. It’s convenient to mix it up as needed and has the same cultures of liquid buttermilk. The ones that make your bread bake up fluffy with great flavor.

I throw around the word ‘love’ a lot. Just saying I ‘like’ something doesn’t have the same impact. Sometimes I mean it more than others. When I say I love pizza, I really do love pizza and can’t resist anything that revolves around those flavors.

With chewy pieces of pepperoni, gooey mozzarella cheese, spicy pizza sauce and a crispy Parmesan topping this is the next best thing.

Pepperoni Pizza Quickbread

Pepperoni Pizza Bread

Rating: 51

Prep Time: 20 minutes

Cook Time: 55 minutes

Yield: 1 loaf

Pepperoni Pizza Bread

This easy quick bread is filled with pizza flavors! Bites of pepperoni run throughout the entire loaf alongside mozzarella cheese and a ribbon of pizza sauce. The top is crusted with more sauce and Parmesan cheese.

Ingredients:

2 cups (10 oz) all-purpose flour
1 + 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon dried oregano
1 cup fresh shredded mozzarella cheese
3 ounces pepperoni slices, cut into bite-sized pieces
1 cup (8 ounces) *buttermilk (I like Saco )
1 large egg
1/4 cup olive oil
1 cup cup pizza sauce, divided
2 tablespoons grated Parmesan cheese

Instructions:

  1. Heat oven to 350° F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan
  2. In a medium bowl whisk the flour, baking powder, baking soda, salt and oregano together. Add the cheese and pepperoni, toss until coated with the flour mixture.
  3. In a separate bowl whisk the buttermilk, egg and oil together. Pour over the dry ingredients. Gently stir and fold together just until combined; don't overmix.
  4. Spoon half the batter into the prepared pan and spread from corner to corner. Dollop 2/3 cup of the sauce over the batter and spread from edge to edge. Spoon the remaining batter into the pan and spread over the sauce.
  5. Drop the remaining sauce by the spoonful over the top then sprinkle with the parmesan cheese.
  6. Bake for 50 - 55 minutes or until a toothpick inserted in the center comes out with no wet batter stuck to it. Let the loaf cool in the pan 20 minutes or so then turn out and cool completely on a wire rack.
  7. Store tightly covered up to 3 days in a cool, dry place.

Notes:

*Buttermilk substitute: Add 1 tablespoon lemon juice to a 1 cup measure and fill with milk, let sit 5 - 10 before using.

Adapted from The Kitchn

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/pepperoni-pizza-bread/

Pizza Bread

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Chocolate Chip Cranberry Banana Bread

Chocolate Chip & Cranberry Banana Bread

Banana bread bursting with dried cranberries and mini chocolate chips. The tart berries paired with the sweet chocolate and subtle hint of banana is a particularly delicious combination, not to mention, befitting of the season.

This is a bread that only gets better as it ages. The banana flavor becomes more pronounced after a day or two and the chewy cranberries really pop. It has a soft, fluffy crumb and surprisingly isn’t as sweet as some banana breads.

There’s no butter involved, just a small amount of oil and buttermilk that you can swap out for sour cream or yogurt. I always have a canister – or three – of buttermilk powder on hand for baking. I love it because you can mix it up as needed and it has the same properties as fresh. Cup for cup I find it’s cheaper too and it’s not as wasteful. You can find it in the baking section of your market or buy it on-line.

This is a perfect bread to serve at a holiday brunch or to have on hand for impromptu guests that might drop in before Christmas. You know, to spread holiday cheer or drop off gifts or brighten your day with caroling.

It’s nice to be prepared with a little snack. Payback.

Cranberry Chocolate Chip Banana Bread

Chocolate Chip Cranberry Banana Bread

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: 1 loaf

Chocolate Chip Cranberry Banana Bread

Banana bread bursting with dried cranberries and mini chocolate chips.

Ingredients:

2 large eggs, at room temperature
1 cup granulated sugar
1/3 cup vegetable oil
1 cup very ripe mashed banana ( 2 to 3 small - medium)
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups all-purpose flour
1 cup buttermilk, sour cream or plain yogurt (I used buttermilk)
1 cup mini chocolate chips, plus more for sprinkling on top
1/2 cup dried cranberries, rough chopped

Instructions:

  1. Preheat oven to 350 degrees F. Grease and flour a standard-size loaf pan.
  2. Beat the eggs, sugar, and oil together on low speed until blended. Beat in the banana and vanilla.
  3. In a separate, medium bowl whisk together the baking soda, baking powder, salt, cinnamon and flour. Add to the egg mixture and mix on low until just combined then pour in the buttermilk and mix again until just combined.
  4. Mix in the chocolate chips and cranberries. Pour into the prepared pan and sprinkle a handful of chips over the top.
  5. Bake about 1 hour or until a toothpick comes out clean from the center. Cool on a wire rack 30 minute then carefully turn out to cool completely.

Notes:

Adapted from King Arthur's Baking Companion

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chocolate-chip-cranberry-banana-bread/

Cheddar Pumpkin Bread

Cheddar Pumpkin Bread

A savory pumpkin loaf with cheddar cheese and crunchy pumpkin seeds decorating the top.

Although it’s a yeast bread it has the texture of a quick bread – soft, dense and fluffy with a subtle taste of pumpkin and sharp cheese. A match made in heaven. Together, they give it a pretty fall color, a cross between light orange and yellow, kind of like pumpkin tinted sunshine.

This is the most perfect bread to wake up to on Thanksgiving morning. Make toast smeared with cold, melting butter or top it with an egg. It just screams of the season – Thanksgiving and fall and all the promising things still to come. {Like leftover turkey sandwiches.}

I love this time of year. This pumpkiny bread is just one of the many reasons why.

Pumpkin Cheddar Bread

Cheddar Pumpkin Bread

Rating: 51

Cook Time: 55 minutes

Yield: 1 loaf

Cheddar Pumpkin Bread

A savory pumpkin loaf with cheddar cheese and crunchy pumpkin seeds decorating the top. Although it's a yeast bread it has the texture of a quick bread - soft, dense and fluffy with a subtle taste of pumpkin and sharp cheese.

Ingredients:

3 + 3/4 cups all-purpose flour, plus more for surface and bowl
1 teaspoon light-brown sugar
1 teaspoon instant yeast
1 + 1/4 teaspoons salt
1 cup room temperature water (preferably bottled)
3/4 cup canned pumpkin
1 + 1/3 cups shredded extra sharp cheddar cheese
1 tablespoon unsalted butter, softened, for buttering pan
1 large egg, lightly beaten with 1 teaspoon water
a handful of pumpkin seeds for the top

Instructions:

  1. In a large bowl (or in your stand mixer) whisk 3 + 1/2 cups of the flour, the brown sugar, yeast and salt together.
  2. Add the water, pumpkin and cheese. Stir to combine - the dough will be sticky.
  3. Turn dough out onto a lightly floured surface and knead until it forms a smooth ball adding up to 1/4 cup more flour if needed (or use the dough hook on your stand mixer). Sprinkle the ball of dough with flour all over and sprinkle a large bowl with it too. Place the dough in the bowl, cover with plastic wrap and set in a warm place until doubled in size about 1 + 1/2 hours.
  4. Grease a standard sized loaf pan.
  5. Transfer dough to a lightly floured surface and knead a few times then form it into a loaf shape to fit the pan.
  6. Place it in the greased pan and cover with plastic wrap. Set in a warm place 1/2 hour to 45 minutes - it should rise again but doesn't have to be doubled in volume.
  7. Preheat oven to 375 degrees F. Make a slash down the center of the loaf with a sharp knife. Brush the top with the egg wash and sprinkle with pumpkin seeds.
  8. Bake until the loaf sounds hollow when tapped and is browned and shiny on top 45 - 55 minutes. Let cool in pan 20 minutes then turn out onto wire rack to cool completely.

Notes:

Adapted from Country Living

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cheddar-pumpkin-bread/

Crescent Moon Bread: Pataquetas

Spanish Patequeta

Pataquetas are the traditional bread of Valencia dating back to the 17th century. The bread is shaped into chubby crescent moons and is comparable to ciabatta. It’s baked in a steamy oven that makes the outsides crusty, a little chewy and the insides soft and airy.

This was my Baking Partners challenge of the month chosen by Marisa of Thermofan who lives in Valencia and wanted us to experience her traditional bread firsthand.

My family loved the rolls – we were all sorry to see the last one be eaten. Requests quickly followed asking me to make them again – a “double batch” next time.

That’s a tip and a subtle hint rolled into one. These don’t make a lot of rolls – 7 small or 5 – 6 big ones. If you’re going to go through the process of making them I highly recommend doubling the recipe. These babies disappear fast.

Crescent Moon Bread

Crescent Moon Bread: Pataquetas

Rating: 51

Yield: 7 small or 4 medium

Crescent Moon Bread: Pataquetas

Patequetas are the traditional bread of Valencia dating back to the 17th century. The bread is shaped into chubby crescent moons and is comparable to ciabatta. It's baked in a steamy oven that makes the outsides crusty, a little chewy and the insides soft and airy.

Ingredients:

For the ferment:
100 ml water
50 g /1/3 cup all-purpose flour
12.5 g fresh yeast/5g or 1 ½ teaspoons Instant yeast/6.25g or 2 teaspoons active dry yeast
1/2 teaspoon sugar
For the bread dough:
450 g/3 cups bread flour (you can substitute with all-purpose flour), plus extra for dusting the work surface and bread
200 ml tepid water
10 g/1 ¾ teaspoon fine sea salt

Instructions:

    Make the Ferment:
  1. In a large mixing bowl stir the yeast into the water in your mixing bowl, then add the flour and sugar and mix well. Cover with plastic film. Refrigerate overnight or up to 48 hours.
  2. Make the Bread Dough:
  3. Take the ferment out of the refrigerator and let sit on the counter 1/2 t0 1 hour.
  4. Mix in the bread flour and water, turn the dough out onto a work surface and knead the dough 10 minutes. Knead in the salt and continue kneading until smooth and elastic. Alternately you can use your stand mixer fitted with the dough hook or your bread machine.
  5. Divide the dough into 150 gram pieces for a medium size roll or 100 grams for a smaller roll and form them into balls. Let the rest with a clean kitchen towel over them for about 20 minutes.
  6. Flatten them with the palm of your hand and using a sharp knife make a cut into the center and gently pull the pieces apart to form a fat, roundish crescent moon. Make another shallow cut to the side lengthwise.
  7. Dust a kitchen cloth with flour and cover them. Let them rest until they double in size about 1 hour.
  8. Preheat oven to 400 degrees F.
  9. Carefully place a pan on the bottom rack and fill with boiling water. Bake the 100 gram size for about 22 minutes and the larger 150 gram size for 30 minutes. Cool on wire racks.

Notes:

Adapted from Entre Cacerolas

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/crescent-moon-bread-patequetas/