Cinnamon Babka

This is a rich buttery yeast bread (almost cake or dessert), full of cinnamon flavor. It’s not hard to make, just takes a little time, and so worth the wait!

Cinnamon Babka

Babka Dough
1/2 cup whole milk (heat to 110°)
1½ tsp yeast
1/4 cup sugar
2 egg yolks (reserve egg whites, 1 for filling & 1 for top of loaf)
1 egg
1 tsp vanilla
2 cups flour
1/2 tsp salt
4 Tbl butter, softened

Cinnamon Filling
1 cup brown sugar
1/4 cup flour
2 Tbl butter, melted and cooled
1 egg white
2 tsp cinnamon
1/8 tsp salt

In bowl of mixer with dough hook, pour heated milk. Sprinkle yeast over milk, sprinkle sugar over yeast, and let sit until yeast is activated and bubbly. Add egg yolks, egg, and vanilla; mix. Add flour and salt; mix about 3 minutes. Increase mixer speed to medium and softened butter in pieces, one piece at a time. Mix until butter is incorporated and dough smooth, about 5 minutes. Turn dough out into a greased bowl, cover, and let rise until at least doubled (probably about 2 hours).

Mix cinnamon filling ingredients and set aside. Turn risen dough out onto well floured surface. Using enough flour so dough doesn’t stick, roll out into a 12″x16″ rectangle. Gently spread cinnamon filling evenly over surface of dough. Roll up starting from short side and pinch seam. Using a sharp knife, carefully cut all the way down the center of your dough cylinder (use flour on knife to help keep from sticking). Turn both halves of dough so filling is facing up. Twist one half over the other starting in the middle to the end (keeping cut edges facing up) and twist other end from center to the end. Tuck ends under and loaf together to length of loaf pan. Liberally grease loaf pan and carefully lift loaf into pan. Cover and let rise about 1½ hours.

Preheat oven to 350°. Lightly beat the one reserved egg white until frothy. Gently brush over risen loaf and sprinkle with cinnamon sugar if desired. Bake about 45 minutes. Cool in pan on cooling rack about 20 minutes, remove from pan and cool completely for clean, neat slices.

Cinnamon Babka 1  Cinnamon Babka 2

Cinnamon Babka 3  Cinnamon Babka 4

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Chocolate Fudge Pie

I love making pies! So many flavor combinations. Each one is a work of art, carefully crafted for your loved ones’ eating pleasure. Definitely an activity that makes me happy.

Chocolate Fudge Pie

1 unbaked 9″ pastry shell
2 eggs
1 cup sugar
1/2 cup butter, cut in chunks
1 cup semisweet chocolate chips
1 cup chopped pecans
1 cup coconut

Preheat oven to 450°. Line the unbaked pastry shell with foil and bake for 8 minutes. Remove from oven and remove foil. While shell bakes, make filling. In a saucepan, whisk eggs and sugar. Add butter  and chocolate chips. Cook over medium heat  whisking constantly until butter and chips melt and mixture is creamy and coats the back of a spoon (about 4-5 minutes). Stir in pecans and coconut. Pour filling into pastry shell as it comes from the oven. Turn oven heat down to 350° and bake pie for 20-22 minutes more. Serve warm or room temp with vanilla ice cream and a glass of milk!

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Eggnog Cream Pie

Time to brush up on those pie baking/eating skills. Here is a great place to start,

Eggnog Cream Pie.

Eggnog Cream Pie

Eggnog Cream Pie 2

Eggnog Cream Pie 3 Eggnog Cream Pie 4 Eggnog Cream Pie 5

1 Prebaked single crust 9″ deep dish pie shell (recipe below)
3 cups eggnog
3/4 cup sugar
4½ Tbl cornstarch
1/4 tsp salt
4 egg yolks, beaten
2 Tbl butter
1 tsp vanilla
1/4 tsp nutmeg

Combine eggnog, sugar, cornstarch, and salt in large saucepan.  Heat over medium heat to boiling, stirring constantly.  Add a small amount of hot milk mixture to egg yolks to warm (whisking constantly), and then add egg yolks to milk mixture (whisking constantly).  Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and add butter, vanilla, and nutmeg.  Beat several times while cooling a bit.  Pour eggnog filling into baked pie shell while slightly warm. Cover with wax paper. Cool completely in refrigerator until set for clean slices.  Serve with whipped cream and a sprinkle of nutmeg.

Single Crust 9″ Deep Dish Prebaked Pie Shell:
1 cup flour
1 tsp sugar
1/2 tsp salt
1/3 cup shortening, cold
3 Tbl ice water

Combine flour, sugar, and salt.  Cut shortening into flour mixture.  Add water 1 Tbl at a time, stirring with a fork.  When dough comes together, shape into a disk and refrigerate for about an hour. Roll out on well floured surface, place in pie plate, crimp edges. Poke with fork, lay foil gently down inside, place pie weights (or dry beans). Bake in 425° preheated oven for 10 minutes. Gently take out foil with weights, turn heat down to 350° and bake 10 minutes more.

One Year Ago: Zucchini Crust Personal Pizza Zucchini Crust Personal Pizza

Two Years Ago: Apple Pumpkin Pecan Cake Apple Pumpkin Pecan Cake

Three Years Ago: Eggnog Chocolate Chip Cake Eggnog Chocolate Chip Cake

HAPPY NEW YEAR! Top 12 Viewed Recipes of 2013

I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 12 most viewed posts of 2013, thanks for stopping by…CHEERS!

1) Apple Pie Cupcakes with Cinnamon Buttercream Frosting

Apple Pies Cupcakes

2) Sausage & Potato Breakfast Casserole

Sausage & Potato Breakfast Casserole 2

3) German Chocolate Pie

German Chocolate Pie

4) Zucchini Bread

Zucchini Bread

5) Chocolate Zucchini Bread

Chocolate Zucchini Bread

6) Pumpkin Coffee Cake

Pumpkin Coffee Cake

7) Sticky Pecan Cinnamon Roll Bundt

Sticky Pecan Cinnamon Roll Bundt

8) Pumpkin Pie Cake

Pumpkin Pie Cake

9) Supreme Pizza Ring

Supreme Pizza Ring 2

10) Cinnamon Topped Pumpkin Bread

Cinnamon Topped Pumpkin Bread

11) Lemon Cream Cheese Brunch Cake

Lemon Cream Cheese Brunch Cake

12) Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

Snickerdoodle Cupcakes

One Year Ago: Happy New Year! Top 10 of 2012 Peach Cobbler Cupcakes 1

Chocolate Vanilla Swirl Cookies

OK, my Chocolate Vanilla Swirl Cookies are more like Chocolate Vanilla Zebra Cookies or Chocolate Vanilla Wave Cookies, but I still like them. I will work on my swirling technique. These cookies look great and they taste great! They taste like a very tender shortbread, they melt in your mouth. The recipe comes from the book Baking for All Occasions.

Chocolate Vanilla Swirl Cookies

Vanilla Dough:
1 cup butter, softened
1 cup plus 2 Tbl powdered sugar
1 tsp pure vanilla
2¾ cups cake flour
1/4 tsp salt

Chocolate Dough:
1 cup butter, softened
1 cup plus 2 Tbl powdered sugar
1 tsp pure vanilla
2¼ cups cake flour
1/2 cup plus 1 Tbl unsweetened cocoa powder
1/4 tsp salt
sprinkles for decoration (your choice)

To make the Vanilla Dough:
With electric mixer on lowest setting, combine butter and powdered sugar. Add vanilla, mix. Add flour and salt, mix. Mixture will be very crumbly, keep mixing on lowest speed, keep mixing, keep mixing, it will come together (trust me). When dough comes together, make into a ball and refrigerate for 15 minutes.

To make the Chocolate Dough:
With electric mixer on lowest setting, combine butter and powdered sugar. Add vanilla, mix. Add flour, cocoa and salt, mix. Again, mixture will be very crumbly, keep mixing on lowest speed, keep mixing, keep mixing, it will come together (trust me, again). When dough comes together, make into a ball and refrigerate for 15 minutes.

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To form into logs:
Divide vanilla dough into thirds. Divide chocolate dough into thirds. Flatten each dough piece with your fingertips into a 7″x5″ rectangle. Place a chocolate rectangle on top of a vanilla rectangle, and then cut the stack in half, to create 2 pieces each about 3½”x5″. Place one half on top of other half to create 4 layers alternating colors. Pat the stack into a 9″x 4″ rectangle. Cut the stack in half lengthwise to create two 9″x 2″pieces. Place 1 piece on top of the other to create a stack with 8 layers.

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To marble the logs:
Using both hands, twist the dough about three times and at the same time gently extend the dough package. Have each hand at a different point on the dough package as you manipulate it into a swirled pattern. Repeat the process with the remaining dough to form 2 more logs. Compress each log so it is rounder, more uniformly shaped, and about 8 inches long.

Spread the sprinkles in a pan (I used a 9″x9″ square pan). Roll each dough log back and forth in the sprinkles to coat the outside of the log evenly, pressing sprinkles gently into dough to stick. Wrap each log in plastic wrap and refrigerate until firm at least 1 hour.

Baking:
Preheat oven to 325°. Line baking sheets with parchment or silpat. Using sharp knife, cut 1/4″ thick slices from log and arrange on baking sheet, spacing them at least 1/2″ apart. Bake 10 to 12 minutes, just until they are no longer shiny on top and are lightly golden on the bottom. Don’t let them start to brown on top. Cool on baking sheet for 5 minutes, transfer to wire rack and let cool completely.

One Year Ago: Eggnog Cream Cheese Sweet Rolls Eggnog Cream Cheese Sweet Rolls

Two Years Ago: Chocolate Peanut Butter Cup Cookies Chocolate Peanut Butter Cup Cookies

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Pecan Caramels

It is the holiday season, time for celebration and family. Decorating traditions, homemade delights, and heavenly aromas. Here is an old fashioned recipe to get things rolling.

Pecan Caramels

1/2 cup butter
1 cup sugar
1/2 cup brown sugar
1/2 cup milk
1/2 cup heavy whipping cream
1/2 cup light corn syrup
1/2 tsp vanilla
1/2 cup chopped pecans (can substitute other nuts)

Butter 9″x9″ square pan; set aside. Combine butter, sugar, brown sugar, milk, whipping cream, and corn syrup in heavy saucepan. Cook over low heat, stirring occasionally, until butter is melted. Raise heat by slow increments to medium and bring mixture slowly to boil. This is the patience part, do not rush, you do not want mixture to heat too fast and burn on bottom of pan. Continue cooking until candy thermometer reaches 242°F, process may take 25-30 minutes. Remove from heat; stir in vanilla and nuts. Pour into prepared pan. Cool completely. Cut with sharp knife into 1½”x1″ pieces (or how you want), wrap in wax paper.

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