Homemade Cinnamon Raisian Bread

This bread turned out so delicious. Never have made bread before so naturally  I was a little nervous for how it was going to turn out. All in all its divine, just has a really weird shape to it, i'm not actually sure what happened. As you can see my family and I already chowed down on some of the bread, straight when it came out of the oven.
When it was still warm. :p I'm still licking my lips, I literally could not stop eating it, I had maybe 3 pieces before my Mom told  me to stop. Yum yum yummy in my tummy, that's all I can say.

Ingredients:
Bread:
1 cup of milk
6 table spoons of butter
2 packets of active dry yeast
2 eggs
1/3 cups sugar
3 1/2 cups of all purpose flour
1 teaspoon salt
Filling:
1/3 cups sugar
2 table spoons cinnamon
After wards, top of bread (before put into oven):
1 egg and some milk mixed together (for brushing)

Directions:
- Melt butter with milk; heat until very warm, but don't boil. Allow to cool until still warm but not hot to touch.
- Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
- Combine flour and milk.
- In a bowl mix sugar and eggs
- Pour in the milk/butter/yeast mixture and stir
- Add half the flour mixture ad beat until well combined
- Add the other half and beat
- Add raisins
- Knead dough well for about 10 minutes
- If dough is still sticky add more flour
- Coat bowl with flour or butter or owl then put the dough in, cover bowl with plastic wrap, or tin foil
- Set it in a warm place for 2 hour (I did it over night, cause I started to make it so late in the day)
- Flour the surface of your work place, then turn dough out onto it
- Roll into a neat rectangle wider than the loaf pan you are going to use
- Smear surface of dough with 2 table spoons of melted butter
- Then sprinkle the cinnamon sugar mixture over the dough; evenly
- Starting at far end roll towards yourself tightly
- Pinch the seams to seal
- Grease pan
- Place dough in seam down in pan and cover with plastic wrap or tin foil for 2 hours
- Preheat oven to 350 degrees
- Mix an egg and some milk and smear over the top of the bread
- Bake for about 40 minutes or until the top is brown and when cut open a little seems finished in the inside. (doesn't sink when you press your fingers in it)
- Remove from pan and allow bread to cool
- Then slice it and serve it with butter, jam, peanut butter, anything you want to put on it.

Just make sure you try a piece when it is still warm. It will make your insides melt. The bread melts in your mouth. The raisins have doubled in size and plumped up, and when put in your mouth explode with flavor.
To sum it up you are having a party in your mouth.
Once you have baked you own homemade bread, to other bread will ever taste any better.
I hope you enjoy this recipe as much as my family and I did, because once you start eating it there is no stopping you.

Recepie: from The Pioneer Woman I just added raisins http://thepioneerwoman.com/cooking/2010/08/homemade-cinnamon-bread/

Pumpkin Cinnamon Rolls with Cream Cheese Frosting

Now that its's fall and almost pumpkin month (October) my sister has asked me to bake all these pumpkin related things because she is obsessed with all things that taste of pumpkin. So when I saw this recipe I just knew I had to bake these Cinnamon Rolls, because if there's something she loves better than pumpkin it's cinnamon.

So when I put these two Ingredients together she was so happy. 

Ingredients:

For the dough:

1/2 cup of warm water

2 packets of quick rise yeast (2 tablespoons)

2 tablespoons of sugar

15 oz can of pumpkin puree

1/2 cup melted butter

2 eggs

1 teaspoon salt

5 1/2 cups of all purpose flour

For the filling:

2 cups brown sugar

1 cup of softened butter

4 teaspoons cinnamon

For the frosting:

8 oz of cream cheese

1 stick of butter

2 cups of powdered sugar

Directions: 

1. The day before make the dough. Start by adding the warm water, yeast, and sugar in a bowl. Stir to combine, then set aside to bloom.

2. Combine the pumpkin puree, melted butter, and eggs in a separate bowl.

3. After yeast has had at least 10 minutes to bloom (there will be foam), add the pumpkin mixture and stir. 

4. Add the 5 cups of flour and mix, press your finger into the dough, if it is still sticky add the remaining 1/2 cup of flour (dough should be soft, not sticky)

5. Place dough in a large bowl that is greased, cover and put into fridge over night

6. Next morning remove dough from fridge and set aside on counter

7. Take the butter (for the frosting) and melt in microwave,15 minute intervals (check each time), when done set aside to cool

8. For the filling combine the brown sugar, cinnamon, and butter in a bowl until it creates a paste

9. Heavily dust your rolling surface with flour, plop dough in the middle and roll out to about 30x16

10. Sprinkle the filling onto the dough and smoosh down with fingers

11. Roll dough up as tightly as you can

12. Cut them about 2 inches thick. place on greased pan, and let rise for about an hour

13. Preheat oven to 350 degrees, and cook for about 20 minutes, or until your finger doesn't sink in when you touch the top

14. While they are baking work on frosting, combine cream cheese and cooled butter, and powdered sugar. 

15. Remove rolls from heat and spread as much frosting as you want over them

16. Enjoy one!

Not only will your family love these the first time you make them, but they will ask you to make them over and over again, because they are divine. They are a prefect breakfast and after school snack, or even a dessert. 

Reese's Peanut Butter Cup-Cake

My friend Ami is going to the Army this Sunday. So were throwing a going away party for him. And I was in charge of the dessert. He loves Reese's Peanut butter cups, so I though it would be so delicious if I made a Reese's Peanut Butter Cup - cake. And that's exactly what I ended up doing.

 The peanut butter frosting is my favorite part, its just so creamy, and peanut buttery, you definitely need a glass of milk along with a slice of this cake.
Now the cake it's self inst actually peanut butter, it's slightly chocolate cake, but only a little chocolate. Which helps the frosting stand out more. And the extra Reese's cups are just for decoration.

*Only make this cake if you or who you are making this for LOVES peanut butter, because other wise it will be too much, but if they LOVE peanut butter then all will be okay*

Ingredients:
For the cake:
2 cups of all purpose flour
1 1/2 cups of sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup milk
1 teaspoon pure vanilla extract
2 eggs
2 ounces of milk chocolate, melted (you can also add more if you want to go for a more chocolaty taste)
For the frosting:
2 cups of creamy peanut butter (basically the whole jar)
3/4 cups butter, softened
2 cups confectioners sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3-4 cups of milk
For decorating:
6 or more fully sized Reese's Peanut Butter Cups
1 package of Reese's Peanut Butter Cups mini, chopped into pieces.

Directions:
For the cake:
1. Preheat oven 350 degrees F
2. Grease 2 pans preferably the same size
3. Combine sugar, flour, baking powder, baking soda, and salt in a large bowl
4. Add butter, milk, and vanilla into same bowl.
5. Add eggs one at a time, and then add melted chocolate mixture
6. Pour mix into greased pans bake at 350 degrees for 30 - 35 minutes or until toothpick comes out clean when inserted into center
7. cool for 10 minutes in pan after the cakes are done baking, then remove: and then them cool completely on a wire rack, before frosting. ( or frosting will melt)
For the frosting:
1. Cream together peanut butter and butter
2. Gradually add the confectioners sugar and beat until there are no lumps.
3. Add the salt and vanilla extract
11. Then add milk and beat until the frosting it at desired consistency for frosting.
For the decorations:
1. Frost the first layer and then sprinkle with chopped up mini Reese's
2. Then add the second layer, frost, then put big Reese's around the edges. The sprinkle the inside with leftover chopped mini Reese's

Then it's ready to be devoured. Literally stuff it in your face, because it is that good. So good.
Just remember to grab a glass of milk and then indulge into peanut butter heaven.

Pumpkin Spiced Latte Cupcakes with Cream Cheese Frosting

My friends and I had a bake sale today for a little girl in out neighborhood who is 1 and had Leukemia. We decided to help the family out and and have a bake sale. We made everything you could possibly think of. Brownies with nutella peanut butter frosting. chocolate chip cookies, monkey bread cinnamon muffins with caramel drizzle, chocolate cannoli cups, and my delicious pumpkin spiced latte cupcakes with cream cheese frosting and a caramel drizzle.

Ingredients:
For the Cupcakes:
2 1/4 cups of flour
3/4 cups of sugar
3/4 cups of brown sugar
1 teaspoon of salt
1 teaspoon of baking soda
1 tablespoon of baking powder
t tablespoon cinnamon
1/2 teaspoon of clove
1/2 teaspoon ginger
1/2 teaspoon all spice
1/2 teaspoon nutmeg
1/2 cups of mile
1/2 cups of butter
1 cup of pumpkin puree
2 eggs

For the Frosting: (recipe for frosting is doubles)
16 ounces of cream cheese
1 stick of butter
3 cups of powdered sugar
1 tablespoon of vanilla extract

Directions:
For the Cupcakes: (makes about 24)
 1. Preheat oven to 375 degrees and add cupcake liners to muffins tins
2. Mix together the flour, salt, cinnamon, clove, nutmeg, ginger, all spice, baking powder, and baking soda. Then set aside.
3. Cream the butter and sugar (brown sugar and regular sugar) until creamy
4. Then add the eggs one at a time until well incorporated.
5. Next add the milk and pumpkin puree, stir well.
6. Add in the flour mixture, and stir until all streaks are gone.
7. Fill the cupcakes liner and bake in the oven for about 20 minutes.
8. Then frost when completely cool, so that the frosting does not melt.

For the Frosting: 
1. Cream together the butter and cream cheese.
2. Add the vanilla extract, mix well.
3. Slowly incorporate the powdered sugar, mix very well on a medium speed.
4. Frost cupcakes when done.

*For a nice touch drizzle these babies with caramel

Then when your done frosting, you have to try one of these moist pumpkin cupcakes. Treat yourself.
These cupcakes go really well with fall weather, and really well at any Halloween party. I hope you enjoy these as much as I do. :)

The Pioneer Woman's Chocolate Strawberry Nutella Cake

Nutella is every teens favorite chocolate spread. Well at least mine and my friend who we call Fish. (I could eat the stuff right out of the container, with a spoon) So in a couple of weeks its Fishes birthday, and seen as were both at different high school now we decided to celebrate it early. 

 

She asked me for a Nutella cake, so i was all for it until I saw The Pioneer Woman's episode when she made the Chocolate Strawberry Nutella Cake and it looked heavenly. So naturally I made that instead. 

Now let me tell you this cake was so moist and the whipped cream and strawberries made the cake. And even with just the tiny spread of nutella, you could still taste it. 

When making this I know it seems like a lot, and a little over whelming. And it wont seem necessary to even douse the strawberries in sugar and vanilla. But you have too, if you don't the cake will not be the same. 

Ingredients:

For the Cake:

2 sticks of butter

4 heaping tablespoons of cocoa powder (I used unsweetened)

1 cup of boiling water

2 cups of flour

2 cups of sugar

1/4 teaspoons of salt

1/2 cups of buttermilk

2 whole eggs

1 teaspoons of baking soda

1 teaspoons of vanilla 

1-1/2 cups of nutella

For the Strawberries:

2 pints of strawberries, washed and slices however you want. (I make them flat)

1/4 cups of sugar

1 teaspoons of vanilla

For the Whipped Cream:

2 cups of heavy cream

1/2 cups of powdered sugar

Directions:

-Preheat the oven to 350 degrees. 

-Grease 2 round baking tins

-In a medium saucepan melt the butter, add the coco and stir until smooth. Pour in the boiling water. Let the mixture bubble up for 20 seconds, then turn it off and set aside. (this makes the hot chocolate mixture)

-In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside

-In a large mixing bowl mix together the sugar, flour, and salt.

-Stir in the hot chocolate mixture, mixing gently until its halfway combined and less hot.

-Pour in the buttermilk mixture and continue mixing gently until the batter is all combined. 

-Pour the batter into the 2 pans and bake them for 17-20 minutes, or until they are set. (or a tooth pick comes out clean when put in center)

-Remove them from the pans and set them aside to cool completely

-Meanwhile prepare the strawberries buy mixing them with the sugar and vanilla. Let them marinate for 15 minutes, then drain out the access juice.

-Whip the cream with the powdered sugar

-To assemble the cake, turn the layer upside on a serving platter. 

-Spread half the nutella all over the surface. Spread on half the whipped cream and top with strawberries. 

-place the other layer upside down on top and repeat with the res of nutella, whipped cream, and strawberries.

-Keep chilled until serving

Now that you have baked you wonderfully moist, delicious chocolate cake. You can enjoy it for birthdays, party's, graduations, or when ever you feel like making it. 

Beware this cake is hard to stop eating, so you might want to make it for a party and then eat a piece there. Make sure they keep it so you don't have to take it home and keep eating it. :)

Homemade Granola Recepie

My family and I just go through so much Granola,that  it soon will become unhealthy. So of course I had to make more, so this time I just decided to make double.

This recipes here is not doubled, so it will make less than shown in the picture.

Ingredients:
5 1/2 cups of traditional rolled oats
2 teaspoons of cinnamon
1 teaspoon of ginger
3/4 teaspoon of salt
3/4 cups of brown sugar
3/4 cups of applesauce (natural/unsweetened)
1/4 cups of honey
And then any, and as much dried fruits/ nuts that you want to add
(I added dried cranberries, dried apricots, dried cherries, almonds, and chopped cashews)

Directions:

1. Preheat oven to 325 degrees F, and line a baking sheet with parchment paper. 
2. In a large bowl mix together the oats, cinnamon, ginger, and salt. 
3. In a medium bowl mix together the brown sugar, applesauce, and honey until thoroughly combined. 
4. Add the wet ingredients to the dry ingredients. Mix well, or until all the oats are moistened.
5. Spread the oats on the prepared pan in an even layer. 
6. Bake for 50 minutes, or until when touched are hard and not moist, also golden brown. After 25 minutes take granola out and very carefully turn over granola with a spatula. Return to oven.
7. Take granola out and let it cool completely  
8. Break up granola into chunks and stir in the dried fruit/ nut of your choosing
9. Store in an air tight container.

Now it's time to eat your new healthy breakfast/ snack. 

Being that it's healthy you wont feel too bad when you eat way too much of it. Which you will, I promise you that, because it is just addicting. 

Granola good with yogurt and fruit, milk (like cereal), or just as a snack.