Cinnamon Bread aka Snickerdoodle Bread

One of my absolute favorite cookies in the world  is the snickerdoodle - and fresh out of the oven makes it literally irresistible.  I think it is the perfect combination of butter and sugar and cinnamon and all things good.

But for those times when the cookie jar is empty (perish the thought) and you are craving something a little more satisfying that will make your cup of coffee taste that much better, this is the next bread you need to bake.Trust me on this one - it is fluffy and delicate and comforting and it's delicious too!

And making four little loaves so you can share makes this even more perfect -  a taste treat that many can enjoy (or keep them all and store in the freezer for when the craving hits!)

CINNAMON AKA SNICKERDOODLE BREAD

adapted from Lil Luna

2 1/2 cups flour
2 tsp. baking powder
1/2  tsp. salt
1 tsp. cinnamon
1 tsp. LorAnn Cinnamon Bakery Emulsion (optional but sooo good)
1 c. butter (2 sticks), softened
2 cups sugar
3 eggs
2 tsp. vanilla extract
3/4 c. plain Greek yogurt (plain or vanilla)
1 c. King Arthur Flour mini cinnamon chips

Topping
3 Tbsp. sugar
3 tsp. cinnamon

Cream butter, sugar, salt and dry cinnamon until fluffy and light.  Add eggs one at a time and mix well.

Add cinnamon baking emulsion, vanilla extract and yogurt and mix well.  In a small bowl, mix the flour and baking powder.  Add to the other ingredients and mix lightly until well blended.

Stir cinnamon chips into the batter and pour into 4 small mini loaf pans or one large pan, until about 2/3 full..
Mix the remaining sugar and cinnamon and sprinkle over the top of the loaf batter.

Bake the mini loaves at 350 for 35-40 minutes.  Let cool before removing from the pan.

Loving the little loaves...

Look at that luscious layer of cinnamon and sugar over the top...

Cinnamon inside and out!

YUM.......

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Birthday Brunch Bake! - Part Two (the food)...

Well it was a great weekend here...... all of the kids were together to celebrate Rob's birthday (my youngest)

Rather than do our usual birthday dinners, we had a special brunch that was actually really fun and a much easier way to entertain!  Why did it take me so many years to figure that out??  Good grief....

In the midst of getting breakfast/brunch on the table, I totally missed the photo of this awesome breakfast treat.  It's one of those that you have to take the photo quickly because it deflates pretty quickly. By the time we sat down to eat it looked more like topography map of a valley surrounded by mountains! (that is the extent of my geographic terms!)  But........ once we all overcame the visual, the actual taste was FABULOUS!  Oh my gosh........ it was like eating dessert for breakfast - but the eggs and bread made it "legal"  - right??  The best description I can come up with is..... it tasted like a cremé brulee topped bread pudding.  Is that decadent enough?  If not...... well, will have to work on that one!  Just trust me - it was delicious!

Bacon and a fresh fruit salad rounded out the meal and it was just fun to have the three kids and two and 1/3 grandkids with everyone laughing and talking at the same time.  I don't know what is more fun than an animated family gathering! :)  I loved every minute as the times we are all together are few and far between and I cherish every one of them!

French Toast Bake

adapted from Butter with a Side of Bread

Base:
1 loaf of Hawaiian bread, cut in 3/4" strips
8 eggs
2 cups milk
1 cup heavy whipping cream
1 tsp. vanilla bean crush (KAF)*
1 tsp. butter vanilla bakery emulsion (LorAnn)*
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
===============
Topping:
3/4 cup (1 1/2 sticks) butter
1 1/3 c. brown sugar
1 c. flour

Place the strips of bread in the bottom of a buttered 13x9" baking dish.  In a large bowl, mix the eggs, milk, cream, vanilla, cinnamon and nutmeg.Pour over bread slices.  Cover with plastic wrap and refrigerate overnight.

In the morning, preheat the oven to 350.  Then combine the butter, brown sugar and flour in a medium sized microwave safe bowl.and heat in the microwave for intervals of  30-45 seconds  for several minutes, or until the mixture is completely melted.  Pour over (it can be thick so you may need to spread it quickly) the bread and place it in the oven for 45-60 minutes.  It will come out beautifully tall and deflate as it cools.

The directions say to cool for 5 minutes...... I would say at least 15 or warn your guests as the brown sugar mixture is HOT!!!  But........it is oh.....so.......good!!

* Or use 2 tsp. vanilla extract in place of the extract and emulsion

Early prep....

Hot buttery brown sugar mixture as it goes into the oven...

Fresh out of the oven...one hour later....

The sunken wonder!! LOL  You can't tell, but the candle was sitting in a glass star holder and it sunk into the middle of the bread!! Rob had to blow that flame out FAST!!

So..... just to be sure you are paying attention - did you catch my reference to the "odd number" used in reference to my grandchildren??  Yes there is news.........

Scott and Megan are expecting their first child the middle of February. 

We are all quite excited - thrilled - elated - and more!! Pin It Now!