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Like any recipe with a great name, this Blueberry Boy Bait taken from Smitten Kitchen, also has a great story. In 1954, a 15-year-old girl stole the show (but only won second prize) in the junior division of an early Pillbury Bake-Off with a variation of this recipe, named, she said, after the effect it had on boys. Cook’s Country magazine dusted this recipe off from the Pillsbury Bake-Off Dessert Cookbook and made a few tweaks to bring it more deliciously into the modern age. Butter was swapped for shortening, the quantity of blueberries was doubled and some plain sugar was replaced with brown sugar. The result? Let’s just say you don’t need to be a boy to be lured in.

BLUEBERRY BOY BAIT

Ingredients:

For the Blueberry Cake

2 cups (250g) plus 1 teaspoon all-purpose flour

1 tablespoon baking powder

1 teaspoon table salt or kosher salt

16 tablespoons unsalted butter (225g), softened

3/4 cup (145g) packed light brown sugar

1/2 cup (100g) granulated sugar

3 large eggs, room temperature

1 cup (235 ml) whole milk

1/2 cup (85g) blueberries, fresh

For the Topping

1/2 cup (about 85g) blueberries, fresh

1/4 cup (50g) granulated sugar

1/2 teaspoon ground cinnamon

Method:

  • Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13″x 9″ baking pan.

  • Whisk flour, baking powder, and salt together in a bowl. Beat butter and sugars on medium-high speed.

  • Beat till fluffy, about 2 minutes. Add eggs, one at a time, beating until incorporated, scraping down bowl.

  • Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk.

  • Beat in half of remaining flour mixture, then remaining milk, and finally add the remaining flour mixture.

  • Toss the blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries.

  • Spread batter into prepared pan. Scatter blueberries over top of batter. Stir sugar and cinnamon together.

  • Sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, for 45 to 50 minutes.

  • Cool in pan 20 minutes, then turn out and place on serving platter. Serve it warm or at room temperature.

  • Cake can be stored in airtight container at room temperature up to 3 days. Makes 12 generous servings.

Blueberry Boy Bait

Welcome to our Holiday Bakealong challenge. Each month, we’ll announce a new recipe for you to try, along with helpful tips and step-by-step instructions here on our blog. We invite you to bake one of our favorite holiday recipes, this stunning Cinnamon Star Bread, then share a photo of your creation, tagging it #bakealong. Enjoy!

Picture1

You want to bake something extra-special for the holidays. A real show-stopper, as delicious as it is gorgeous. Not only is this loaf gorgeous; it’s your best cinnamon bun dream come true. Multiple layers of cinnamon-sugar encased in tender bread beg you to pull apart, slice, or nibble. Each warm and aromatic bite is better than the last.

CINNAMON STAR BREAD

For the Dough

2 cups all purpose flour

1/2 cup instant potato flakes

1/4 cup nonfat milk powder

3/4 cup+ 2 to 4 tablespoons lukewarm water

1/4 cup unsalted butter, room temperature

1 teaspoon vanilla extract

2 teaspoons instant yeast

2 tablespoons granulated sugar

1 teaspoon kitchen salt

For the Cinnamon Filling

1 large egg, beaten

1/2 cup granulated sugar

1 tablespoon cinnamon

Method:

  • Sift the flour, potato flour, and dry milk through a strainer to prevent any lumps.

  • Combine all dough ingredients and knead by hand to make a soft, smooth dough.

  • Place in a lightly greased bowl, cover and let it rise for 60 minutes, until doubled.

  • Divide dough into 4 equal pieces. Shape each into a ball and rest for 15 minutes.

  • On a lightly floured work surface, roll out 1 piece of dough into a 10-inch circle.

  • Place circle on a piece of parchment, brush a thin coat of beaten egg on surface.

  • Sprinkle with 1/3 of cinnamon-sugar, leave 1/4″ of bare dough around perimeter.

  • Roll out a second circle the same size as the first and place it on top of first circle.

  • Repeat layering process with egg, cinnamon sugar, dough, leaving top circle bare.

  • Place a 2 1/2″ to 3″ round cookie cutter in the center of the dough circle as a guide.

  • Cut the circle into 16 equal strips, from the cutter to the edge, through all the layer.

  • Using two hands, pick up 2 adjacent strips. Twist them away from each other twice.

  • Repeat with the remaining strips of dough so that you end up with 8 pairs of strips.

  • Pinch pairs of strips together to create star shape with eight points. Remove cutter.

  • Transfer star on the parchment to a baking sheet. Cover and let rise for 45 minutes.

  • Preheat oven to 400°F. Brush with egg and bake for 12 to 15 minutes until golden.

  • Remove bread from the oven and allow to cool for about 10 minutes before serving.

  • Dust with confectioners’ sugar and serve warm or at room temperature. Serves 10.

KAF November Bakealong Challenge

 

 

Made with almond milk and dark Lindt chocolate, spiced with cinnamon, nutmeg and cardamom, this hot chocolate from Sweet and Savory by Shinee is a indulgent warm drink you will be making again and again this winter as you pull on your favorite pair of patterned socks and reach for that faded patchwork quilt to keep you cozy all night.

SPICED ALMOND HOT CHOCOLATE

Ingredients:

1 cup unsweetened almond milk

1/8 teaspoon ground cinnamon

1/8 teaspoons ground cardamom

Pinch of freshly grated nutmeg

85g semi-sweet chocolate

Pinch of kitchen/ kosher salt

1/4 cup heavy whipping cream

1 tablespoon caster sugar

Method:

  • In a medium pot, simmer milk with spices over medium high heat for about 5 minutes.

  • Stir in the chocolate until it is melted. Remove from heat and add a small pinch of salt.

  • While the milk is simmering, whip the heavy cream with sugar using an electric mixer.

  • Whip cream until hard peaks form and set it aside in the refrigerator until serving time.

  • Pour the hot chocolate into a large mug. Top with dollops of prepared whipped cream.

  • Decorate with slivered almonds or chocolate curls or cinnamon and serve immediately.

Spiced Almond Hot Chocolate

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