Cinnamon Raisin English Muffin Bread

Hola my fine-looking friends in magical internet world, how you doin’ ??

Did you have a good weekend?

Are you as sad as I am that Friday night takes sooo long to get here, and Monday morning arrives lickity split?!?

Do you do anything special to add a little glitter to your Mondays?

An extra large coffee?

A doughnut?

An extra snazzy outfit?

Special shoes?

Special work arrangements?

Sweet notes in lunch boxes?

Are you a little weirded out that I’m questioning the bejeebers out of you???

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I made you bread.

With lots of butter on it, and it’s equally crunchy while being soft and pillow like.

And it’s easy.

And cinnamony.

And like Mama LTSL says, bread fixes everything.

Also,I ate it on a unicorn plate!!

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Cinnamon Raisin English Muffin Loaf

5 1/2 cups Flour

2 Tbsp Quick Rising Yeast

1 Tbsp Honey

1/4 Cup Warm Water

2 Tsp Sea Salt

1/4 Tsp Baking Powder

1 Tbsp Cinnamon Powder

2 1/4 Cups Warm Whole Milk

1/2 Raisins

1 Tbsp Coarse Cornmeal ( for dusting your loaf pan)

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Directions:

Preheat oven to 350 oc. Prepare 2  standard bread loaf pans ( each 8 1/2 x 4 1/2 inches) by either buttering or spraying with nonstick spray. Dust each pan with coarse cornmeal. Set aside until ready to bake.

In a large bowl, combine yeast, honey and warm water. Stir and set aside to sit for 10 minuets ( you want the mixture to get all nice and bubbly).

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In an other large bowl, sift together Flour, Sea Salt, Baking Powder, Cinnamon.

To your yeast mixture, add milk and 1 cup of the mixed dry ingredients. Mix until well combined ( it’s going to be sticky … not to worry).

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Once combined, add the rest of the dry ingredients. Last add raisins.

Separate bread down in two even halves – filling each prepared pan.

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Bake 45 minutes, until golden brown

Allow to cool and then slice and eat on your coolest mary-go-round unicorn plate … or any other plate that fancifies your monday.

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Seriously, slather some butta on a slice and chomp away!!

xo

(Not so fat) Fat Tuesday Beignets and Boozy Cafe Au Lait Sauce

It’s not ironic that I haven’t blogged in what feels like a lifetime, yet still I poke my chubby cheeks through on Fat Tuesday.

Happy Fat Tuesday Y’all!!

… what’s that, I’ve been back 5 seconds and I’m already annoying you?!?

You’ll forget when I show you these bad boys!!

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HELLO – LICK YOUR LIPS – OH MY YUM – STICK TO YOUR HIPS- DELICIOUSNESS

Baby, I’m back!! And I’ve revamped this recipe slightly so it’s still lick your lips – oh my yum … but not so much stick to your hips.

Baked instead of fried … that’s my only real change. I added orange zest too – because let’s be honest, dark chocolate coffee and orange zest ….. HOLY MOLY  – seriously, you rock my world!!

… I also added a bit of alcohol.

Let’s be honest, you missed me — I missed you, so I’m trying to butter you up with fluffy dough, chocolate, coffee and booze. The love … it’s mutual.

So, shall we get carried away with a little soft-pillow-action

If that last sentence sounded strange to anyone else … sorry… awkward. I have a bad habit of taking it too far…

… and create a diversion with deliciousness … NOW!!

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Beignets and Cafe Au Lait Sauce

Beignet Recipe
Ingredients:

1/4 Cup Warm Water

1 package of Dry Active Yeast

1/4 Cup of Granulated Sugar

3 Cups of Flour

1 Tbsp Fresh Orange Zest

1 1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Sea Salt

1/4 Cup Cold Butter ( the colder, the better)

3/4 Cup Buttermilk

1 Large Egg

1/4 Cup Icing Sugar ( or more… depending on how snowy, you want your beignets)

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Directions:

1) In a small bowl, combine warm water, 1 tbsp sugar ( of the 1/4 cup you measured out), and dry active yeast. Set aside and allow to get foamy — approximately 5 minuets.

2) In an other small bowl, combine the remaining sugar and orange zest.

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3) In a medium sized bowl, sift flour, baking powder, baking soda, sea salt and your sugar mixture. Mix to combine, trying to get rid of any lumps.

4) With a large fork or pastry cutter, cut in cold butter. You want the dough to resemble fine crumbs ( kind of like you’re making scones, or biscuits)

5) Add your buttermilk, egg and yeast mixture to your dry ingredients. Mix until a soft dough forms — the dough will be sticky, don’t be alarmed .. you’re doing just perfect :)

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6) On a floured surface, knead your dough until it is smooth to touch.

7) Lightly spray the dough bowl (no need to clean), and add your smooth dough back into the bowl to rise for 15 minutes.

8) Spray and prepare 2 large cookie sheets to bake your beignets. Once dough has risen, transfer back on to a floured surface. punch down and roll into a 1 inch thick square.

9) Using a floured knife cut your square into 2 inch wide strips, and then each 2 inch wide strips int 2 inch squares.

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10) Gently place each square onto your prepared baking try, leaving 1 inch between each. Next, gently spray 2 sheets of plastic wrap and recover your shaped beignets. Allow to rise one more time for 30 minutest.

11) Preheat oven to 350 oc. Once the second rise has taken place, bake your beignets for 15 minutes, or until golden brown.

12) While still warm, dust ( or bury ) in incing sugar.

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Boozy Cafe Au Lait Sauce Recipe

Ingredients:

1/3 Cup Granulated Sugar

1 Tbsp Ground Instant Espresso Powder

1 Tbsp Ground Instant Coffee

1 1/4 Tbsp Corn Starch

2 Cups of whole Milk

1 Tbsp Kahlua ( feel free to use any liqueur of your choice, or omit, or your favourite extract … hazelnut would be fantastic!!)

1/2 Cup Dark Chocolate Chips

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Directions:

1) In a large pan, over medium heat whisk together sugar, espresso, coffee, cornstarch, milk and kahlua.

2) Heat to a boil.

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3) Reduce and simmer until thickened – the sauce, should coat the back of your spoon and not drip off.

4) Remove from heat and quickly whisk in chocolate chips, until smooth.

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Get your warm beignets and …  Laissez les bons temps rouler!! 

Stay sweet, and please — let me know how you’re celebrating today’s Fat Tuesday!!