Cinnamon toast Crunch Oatmeal raisin cookies

For those that have read my blog for a while, it’s no secret that I’m a HUGE cookie fan!!

Normally when I’m craving a sweet treat, it’s hardly ever a slice of cake, a piece of pie or a square of sorts.

Almost always … I’m craving a cookie!!

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Don’t even think about asking me which cookie is my favourite?!? I love them all & am fully against cookie-ism!!

With the cooler temperatures fast approaching, and even getting a slight sighting of flurries last weekend ( seriously … WTF mother nature?!?! Calm down!!) – I know cookies of all kinds will be creeping all over the internet very soon.

These particular cookies, are the perfect mix of warm fall flavours of cinnamon and childhood memories!! I remember endless weekend mornings, sitting by the television watching cartoons with my favourite sugar cereal in hand – whether it be Fruitloops, Trix , Fuity Pebbles or count chocula (my parents were clearly health food advocates!!)– nothing could beat Cinnamon Toast Crunch. To this day, I keep a box on hand – and it’s still probably one of my favourite movie snacks!!

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So, of course – I couldn’t leave well and good alone. I had to throw them in cookies. Actually … I made cinnamon toast crunch mature – I added them to oatmeal raisin cookies … of all the cookies in the world – is there any one more adult than an oatmeal raisin one?!?!

I.think.not.

… that’s my story, and I’m sticking to it. Even though it may sound like a bunch of mammer-jammer!!

Let’s make some cookies!!

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Cinnamon toast crunch Oatmeal raisin cookies 

1½ cups flour

1 cup rolled oats

1/2 Cup crushed cinnamon toast crunch cereal

1 teaspoon baking soda

2 tablespoons cornstarch

1 TBSP Cinnamon powder

1 cup softened butter

1 1/4 cup brown sugar

¼  cup granulated sugar

1 Tbsp vanilla extract

2 eggs

1 cup raisins

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Instructions

Preheat oven to 375ºF. Line 2 baking sheets with parchment paper and set aside.

In a large bowl, mix flour, rolled oats, cereal, baking soda, cornstarch & cinnamon. Set aside.

In a medium-sized bowl, using an electric mixer, beat together butter and sugars until smooth and creamy.

Add the vanilla and eggs. Add dry ingredients to wet – mix until well combined.

Add raisins

Scoop the dough using a medium cookie scoop (or a heaping tablespoon) onto prepared cookie sheets.

Bake for 12 minutes.

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Enjoy!!

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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

Peanut Butter Cinnamon Raisin Bread

Sweet Treats….

Let’s just have a moment of silence

………

A moment of Silence to take in

THIS

FANTASTICALLY

AMAZING

PEANUT BUTTER REVOLUTIONARY

MASTER PIECE


aka any Jar of Peanut Buttery goodness that comes out of the Peanut Butter & Co. Factory.

OMG … can you imagine visiting such a place, you think those little rugrats in willy-wonka had problems keeping their hands to themselves?!?!

– – phhaaa-leeaaassseee.

Let me loose in that factory, and it will become messy (of course in a wonderfully delicious way 😉 lol)

I guess I don’t have to mention just how excited I was to see that Peanut Butter & Co. can now be found at my local grocery store … to be completely frank; I had to be picked up off the floor. I wanted all of them – – seriously, I did. But because I’m such an adult and I’m mature and all that jazz – – I only bought 1 ( not to worry, I’ll be back for the other ones :D).

I came home right after my exciting buy and lost my Peanut Butter & Co. virginity with a spoon and cinnamon swirl peanut butter.

One

Word

…. BLISS

My inherent foodie then took hold of matters and began thinking, what can I add this magic to, to rock my world?

Bread.

Mama LTSL always say’s bread fixes everything and well… has mama ever been wrong?

So, I made this little doozie – – Peanut Butter Cinnamon Raisin Bread 😀 .

 

Peanut Butter Cinnamon Raisin Bread

Bread

3 Cups Flour

4 1/2 Tsp Yeast

2 Tsp Cinnamon

1 Tsp Nutmeg

3/4 Cups half and half cream

1/4 Cups Brown Sugar

2 Tbsp Butter

1/2 Tsp Sea Salt

1 Cup Peanut Butter and Co Cinnamon Raisin Swirl Peanut Butter

1/2 Cup Raisins

1 Tsp Almond Extract

Filling 

*see NOTE below*

3 Tbsp Granulated Sugar

2 Tbsp Cinnamon

1 Egg

Directions:

Preheat oven to 350 oc, lightly spray a 5 x 3 inch loaf pan.

In a small bowl, combine the sugar and cinnamon that will be used as your filling.

In a separate dish, lightly beat your egg.

Using a standing mixer and your dough hook – combine 1 1/2 cups Flour, yeast, cinnamon and nutmeg.

Over medium heat, bring milk, brown sugar, butter, salt and almond extract to a simmer ( this will take roughly 4 minutes)

 

Add your milk mixture to your dry ingredients.

Mix until just combined – approximately 2 minutes on medium speed.

Now – – it’s peanut butter time!! In goes the magic maker 😉

Next, add 1 more cup of flour.

Last but not least — add your raisins.

Sprinkle 1/2 cup of flour across a clean surface. Turn your dough out and need, until you achieve a soft dough consistency ( it should feel like pizza dough).

 

Roll out your cinnamon raisin bread into a  wide rectangle.

Lightly brush the surface of your dough, with the egg ( it is not necessary to use the entire egg – – you’ll want to save some for the top of the bread)

Sprinkle 3/4 of your cinnamon-sugar mixture over the surface.

Starting with the end nearest to you, roll your bread as though it were a jelly roll 🙂

Place your roll into your bread pan, seam side down.

Brush the surface of the bread, with the remaining egg.

Now, using that reserved cinnamon-sugar sprinkle over the crust to form a layer of yumm-osity 😉 lol.

Bake for 45 minutes.

Allow to cool – – and then have your way with this little monster!!

Let’s chat for a second about this recipe. It’s what I would call a YAY/Boo concoction.

Yay – because it tastes phenomenal, it oozes with cinnamon goodness, cry’s with the richness of the peanut butter and holds up to a good slathering of butter like a gem. It’s a great recipe but….

Boo– since, I was aiming for cinnamon swirl bread. As you see that didn’t happen 😦

*NOTE* I’m pretty sure I skimped on the cinnamon sugar that goes into the bread. Next time, I’ll probably do a 3:1 cinnamon sugar ratio.

With that being said though, there were no complaints from my main hype man – papa LTSL. He said it was the best Peanut butter Cinnamon Raisin Bread he’s ever eaten – –  granted that man is both fabulous and ridiculously biased.

The bread IS a stunner and I certainly won’t call this a recipe flop – – the sugary crust that’s formed meshed with the cushiony middle, alone makes me excited to try this recipe again.

Stay Sweet Good looking people of the blog world

Xoxox