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Homemade Cinnamon Bread Recipe

Ought to there be anything higher for fall? This homemade cinnamon bread recipe is smooth, yeasty, and a touch sweet. So delicious when toasted and buttered!

Isn’t it glorious? And it’s the whole thing you’d ever want cinnamon bread to be. Smooth, yeasty, and a bit sweet, with a ribbon of heat, highly spiced cinnamon spiraling all through.

Homemade Cinnamon Bread Recipe
Homemade Cinnamon Bread Recipe

I used to love to eat it heat, slathered with butter. From time to time it had raisins too, which I am keen on. However I recognise they may be a controversial element (lol!) so I left them out right here. If you are pro-raisin although, you may usually sprinkle a 1/2 a cup or so over the cinnamon sugar, earlier than rolling up the dough and putting it right into a loaf pan to bake.

Homemade Cinnamon Bread Recipe

INGREDIENTS :

  • 1 1/2 cups warm water
  • 1/4 ounce dry active yeast (1 packet)
  • 3 tablespoons light brown sugar, lightly packed
  • 3 tablespoons unsalted butter, softened
  • 3 3/4 cups all-purpose flour, divided (approximately- you may need as much as to 4 1/2 cups)
  • 3/4 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon

INSTRUCTIONS :

  1. Place the warm water in a large bowl, sprinkle the yeast on top and set aside for 5 minutes to allow the yeast to proof.
  2. Add the brown sugar, butter, 2 cups of the flour, and the salt, and beat on medium speed for 3 minutes.
  3. Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.
  4. Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.
  5. Place dough in large greased bowl, and cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.
  6. Lightly mist a 9×5-inch loaf pan with non-stick spray.
  7. Punch down the dough and roll it into a rectangle, about 9 inches on the short side and 1/4 inch thick.
  8. Brush with melted butter.
  9. Stir the granulated sugar and cinnamon together in a small bowl, and sprinkle the mixture in an even layer all over the butter.
  10. Starting at the short side, roll into a tight log (like a cinnamon roll).
  11. Transfer to the prepared loaf pan, cover loosely with plastic wrap, and allow to rise in a warm place until doubled in size, about 30 minutes.
  12. Preheat the oven to 350 degrees F, uncover the dough, and bake the bread for 40 to 45 minutes, or until the loaf sounds hollow when lightly tapped.
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Mini Macaroni And Cheese Bites

These Mini Macaroni and Cheese Bites are an appropriate clean sport day appetizer. Smooth, cheesy, and full of flavor, every person will love this chew size shape of macaroni and cheese!

All of us cherished this easy, flavorful, make in advance appetizer. I made my absolute favourite Mini Macaroni and Cheese Bites and as ordinary, they were a huge hit! 

Mini Macaroni And Cheese Bites
Mini Macaroni And Cheese Bites

They are an appropriate appetizer for the remarkable Bowl or every other carrying characteristic because they may be portable and can be easily eaten at the same time as looking the big game!

This recipe is neither of these things. It's far kicked up with garlic and herb cheese and the buttery Ritz cracker crust provides lots of flavor as well. i really like the crunch from the crust crowned with the creaminess of the macaroni combination.

Mini Macaroni And Cheese Bites

INGREDIENTS :

  • 12 oz. elbow macaroni you may have a little left over
  • 5 oz. of garlic and herb cheese boursin, alouette, or even herbed cream cheese works, any soft spreadable herbed cheese
  • 2 1/2 cups shredded sharp cheddar cheese
  • 2 tbsp. cold unsalted butter
  • 2 large eggs
  • 3/4 cups milk
  • 1/4 cup sour cream
  • pinch salt and pepper

for the crust:

  • 2 cups crushed Ritz Crackers
  • 6 tbsp. butter melted
  • 1/2 cup shredded sharp cheddar cheese

INSTRUCTIONS :




  1. Preheat oven to 375 degrees and spray 2 mini muffin tins with cooking spray.
  2. Begin by melting the 6 tbsp. of butter and then mixing in the crushed Ritz and the 1/2 cup cheddar. Press about 1 tsp. of crumb mixture into the bottom of the mini muffin tin. Press down until firmly packed. Crust should come up a little on the sides.
  3. Prepare macaroni noodles. Cook in boiling water until a few minutes shy of al dente. When done, strain and then put into a large bowl. Add the herbed cheese, cheddar, sour cream, milk, eggs, cold butter, and salt and pepper. Mix thoroughly until cheese is starting to melt and no large clumps remain. 
  4. Spoon about 1-2 tsp. of mixture into each well over the prepared crust. Bake for 12-14 minutes. Remove from oven and let sit at least 10 minutes. If you try to remove them before that, they will crumble as you take them out. After 10 minutes, run a knife around the edges and then gently remove each one. Serve warm. Enjoy!
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Baby Pasta Shells With Asparagus And Marinara Sauce

Infant Pasta Shells with Asparagus and Marinara Sauce is a quick and easy four-ingredient pasta dish, best for Spring. prepared in beneath 15 minutes and below ten bucks to make.

A mild vegetarian pasta dish the entire own family will enjoy using pantry staples like pasta and marinara. You may use any small pasta shape you desire or switch the pasta for farro.

Baby Pasta Shells With Asparagus And Marinara Sauce
Baby Pasta Shells With Asparagus And Marinara Sauce

Asparagus is in season, and I’m probable the best one in my residence who virtually loves it, as a way to get all and sundry else on board calls for a few work (or sneaking into their food). Cutting it real small and combining it with lovely little pasta shells which hug each chew of asparagus works ideal in my residence!

You may make a double batch of this sauce to use for different recipes for the duration of the week or freeze it for a later time. This recipe requires having cooked marinara sauce available, jarred or homemade marinara.

Baby Pasta Shells With Asparagus And Marinara Sauce

INGREDIENTS :

  • 8 ouncea baby pasta shells, or small gluten free pasta
  • 1 bunch thin asparagus, tough ends removed
  • 1 1/2 cups quick marinara sauce, or jarred
  • 1/4 cup Pecorino Romano
  • salt and fresh pepper to taste

INSTRUCTIONS :

  1. Boil about 4 inches of water in a large pot, when boiling add asparagus and cook about 2 to 3 minutes, or until tender crisp.
  2. Drain and chop into small bite sized pieces.
  3. Meanwhile, bring a large pot of salted water to a boil (you can use the same pot from the asparagus not to dirty too many dishes). Cook pasta according to package directions for al dente.
  4. While pasta is cooking, in a medium saucepan heat 1-1/2 cups marinara sauce.
  5. Drain pasta and RESERVE a cup of the pasta water.
  6. Return pasta back to the pot and toss with marinara, asparagus, grated cheese, salt and pepper and a 1/4 cup of the pasta water or as needed to loosen the sauce.
  7. Divide between four bowls and top with fresh pepper and more grated cheese if desired.
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Quinoa Veggie Burger Recipe

those remarkable filling, protein-packed quinoa veggie burgers are for everybody! My complete family loves them! Made with quinoa and brown rice, and effortlessly adaptable to combine in your favorite vegetables.

We noticed a yummy quinoa veggie burger at the menu, so we determined to provide it a strive. I clearly didn’t assume an awful lot at the time–it’s not like film theatre food is very staggering–and we had been often just trying to pick out something that wasn’t a million energy.

Quinoa Veggie Burger Recipe
Quinoa Veggie Burger Recipe

After a few trial and error I came up with this beautiful recipe. Quite a few quinoa, a bit bit of brown rice (love the texture it provides!), chopped spinach and pink bell pepper, eggs, panko bread crumbs and some spices.

This burger is pretty clean to evolve. In case you don’t have spinach or red bell pepper you can depart them out, or try another diced veggie. You could additionally alternative the panko bread crumbs for rolled oats.

Quinoa Veggie Burger Recipe

INGREDIENTS :

  • 2 cups cooked quinoa , about 1/2 cup dry
  • 1 cup cooked brown rice
  • 1/2 cup fresh spinach leaves , packed then finely chopped
  • 1/2 red bell pepper , finely diced
  • 2 large eggs , slightly beaten
  • 1/2 cup Panko bread crumbs (or rolled oats)
  • 1/4 cup plain Greek yogurt (or mayonnaise)
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • salt and freshly ground black pepper , to taste

Assembly:

  • 5 whole wheat buns
  • provolone cheese
  • baby arugula
  • tomato
  • onion
  • avocado
  • Your favorite sauce

INSTRUCTIONS :

  1. Add all burger ingredients to a large mixing bowl and stir very well to combine. Taste and add a little more salt and pepper, or other spices, to your liking, if needed. 
  2. Cover bowl and refrigerate for at least 30 minutes.
  3. Line a large tray with parchment paper. Spoon burger mixture into a 1/2 cup measuring cup and pack it in with the back of a spoon. 
  4. Invert mixture onto parchment paper. Use your hands to gently press down and mold the sides of the mixture to form a patty. Repeat with remaining mixture—it should make about 5 patties.
  5. Heat a large skillet over medium heat. Add a little oil to the pan, or spray really well with non-stick cooking spray. 
  6. Once hot, add patties. Cook for 3-4 minutes or until crisp and golden on the bottom. 
  7. Very carefully flip them to the other side and cook for an additional 3-4 minutes or until golden brown on that side.
  8. Serve burgers on a whole wheat bun or lettuce wrap. Top with provolone cheese, arugula, tomato, avocado, onion, and desired sauce.
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Cream Cheese Cookies Recipe

Cream cheese cookies are the most heavenly little bites of sweetness! They’are addicting.

When you have never attempted cream cheese cookies, you’re in for a deal with! Ssomething magical takes place whilst you upload cream cheese to a cookie! You get this tender, moist, chewy cookie that looks like you’re consuming a cloud. They puff proper up, and they’re addicting!

Cream Cheese Cookies Recipe
Cream Cheese Cookies Recipe

Now that we've got the two secrets and techniques out of the way, permit’s get on with more motives why I love these cream cheese cookies.

those cookies aren't an excessively sweet cookie so they do lend themselves to being glazed or iced. You can also preserve it easy and simply dust with powdered sugar. You don’t even ought to try this, however if you want an additional touch of sweetness, pass for it. You simplest stay as soon as.

Cream Cheese Cookies Recipe

INGREDIENTS :

  • 1/2 cup butter, softened (1 stick)
  • 4 ounces cream cheese, room temperature
  • 1 cup granulated white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 1 3/4 cup cake flour

INSTRUCTIONS :

  1. Line baking sheet with parchment paper. Cream together butter and cream with electric mixer. 
  2. Add sugar and beat for 1 minute. Add egg and beat to combine. Add extracts and beat until combined. Add in baking powder and cake flour (in three sections), mixing to combine. 
  3. Once incorporated, refrigerate dough for at least an hour.
  4. Preheat oven to 375 degrees F. Dough is sticky so use flour on your hands to roll out 1-2 inch balls. You can use the bottom of a cup/glass dipped in flour to gently flatten the balls. Don't flatten too much or the cookies won't puff up. 
  5. Bake for 9-11 minutes. Important: Pull them out when you see the underside edges turning golden! This might vary for your oven and altitude. Watch these cookies carefully. 
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Black Cocoa Chocolate Espresso Cake

Black Cocoa Chocolate espresso Cake. Deep, darkish, sensitive crumbed chocolate cake enrobed in a blanket of rich, creamy coffee cream cheese frosting.

Its brilliant wet, has a soft crumb and a deep, wealthy chocolate flavor and color. The frosting is wonderful creamy and espresso flavor pairs flawlessly with the chocolate cake and the cream cheese inside the icing brings a mild tang that balances all of the candy.

Black Cocoa Chocolate Espresso Cake
Black Cocoa Chocolate Espresso Cake

Each chew of this cake melts for your mouth, its difficult to inform wherein the cake begins and in which the frosting starts offevolved however given that they all work together like a glorious symphony it doesn’t clearly count due to the fact like a symphony you wouldn’t separate the contraptions from every other or they just wouldn’t sound the identical. So what I'm attempting to say is this Black Cocoa Chocolate Cake desires the coffee Cream Cheese frosting!!

Black Cocoa Chocolate Espresso Cake

INGREDIENTS :
CAKE:
  • 2 1/2 cups cake flour
  • 2 cups sugar
  • 1/4 cup + 2 Tbsp cocoa powder
  • 1/4 cup + 2 Tbsp black cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 4 large eggs
  • 3/4 cup vegetable oil
  • 1 Tbsp vanilla paste
  • 1 1/4 cup brewed coffee cooled.

FROSTING:
  • 12 oz cream cheese softened
  • 1 1/2 cup butter softened
  • 4 1/2 tsp espresso powder
  • 3 Tbsp Kahlua coffee liqueur
  • 3 lb powdered sugar

INSTRUCTIONS :
  1. Pre heat oven to 350 degrees F
  2. Lightly grease 2 - 7 inch cake pans and line bottoms with parchment.
  3. In bowl of mixer add the flour, sugar, cocoas, baking powder, baking soda and salt.
  4. In a medium bowl add the eggs, oil, vanilla and coffee, stir to combine.
  5. With mixer on low slowly pour the liquids into the dry ingredients.
  6. Switch up to medium speed, mix until well combined.
  7. Pour evenly into prepared pans.
  8. Bake 38-42 minutes or until toothpick inserted comes out clean.
  9. Cool completely.

FROSTING:
  1. Cream butter and cream cheese until light and fluffy.
  2. Add the espresso powder, continue mixing.
  3. Slowly add in the powdered sugar one spoonful at a time.
  4. Add in the Kahlua, continue mixing for about 2-3 minutes until frosting is creamy and smooth.

ASSEMBLY:
  1. Cut off the round tops of cakes if need be.
  2. Cut each cake horizontally to make a total of 4 layers.
  3. Lay first cake layer on cake plate/board (add a bit of frosting underneath to hold the cake in place).
  4. Spread or pipe a layer of frosting making sure to go to the edges, repeat with the remaining 3 layers.
  5. With remaining frosting coat the sides of the cake using offset spatula.
  6. Pipe shell border around the bottom, I used piping tip Wilton 2D.
  7. Pipe decoration on the top, I used piping tip Wilton 2D. I did a shell border around the outside perimeter, then repeated by alternating the direction working my way inward toward the center of the cake.
  8. Sprinkled with Wilton gold sugar pearls.
  9. Keep cake in cool dry place until serving, can be refrigerated.

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Homemade Classic Cioppino Recipe

Traditional Cioppino ~ iconic San Francisco-fashion seafood stew made with tomatoes, wine, spices and herbs.

I have been wanting to make Cioppino for a while now, that iconic San Francisco-fashion seafood stew cooked with tomatoes, wine, spices and herbs. I really like seafood stews like Cioppino and bouillabaisse but I’ve by no means attempted to make both at home.

Homemade Classic Cioppino Recipe
Homemade Classic Cioppino Recipe

I'd certainly say Cioppino at domestic is a unique occasion, both for Sunday dinner or for enjoyable.

In terms of seafood, I used lobster, shrimp, mussels, clams, scallops and cod. Crab legs are conventional but no longer continually to be had so I used lobster. It's also traditional to use white fish fillets, like halibut or cod. I used cod because I splurged on lobster and cod is less luxurious than halibut, which is not continually available anyway. Shrimp, mussels and clams are commonly in Cioppino and scallops on occasion, too.

Homemade Classic Cioppino Recipe

INGREDIENTS :

  • 4 lobster tails
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • ½ yellow onion, diced
  • 2 bay leaves
  • Several sprigs parsley
  • ½ teaspoon black peppercorns
  • Kosher salt
  • 2 tablespoons olive oil
  • 1 pound extra large shrimp ~ I used black tiger shrimp
  • 2 tablespoons butter (I use Kerrygold salted butter, most recipes call for unsalted butter)
  • 2 medium yellow onions, chopped
  • 4 cloves garlic, finely chopped
  • ½ red bell pepper, seeded, chopped
  • ½ cup chopped celery
  • 2 bay leaves
  • 1 tablespoon dried basil
  • ½ teaspoon dried oregano
  • ½ dried thyme
  • ½ teaspoon crushed red pepper
  • ½ teaspoon kosher salt
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • ¼ cup chopped parsley (I always use flat-leaf parsley, but use what you have)
  • 4 cups home made seafood stock, directions below (or two 8-ounce bottles clam juice)
  • 1 28-ounce can whole San Marzano tomatoes, crushed by hand
  • 12 small little neck clams, scrubbed
  • 12 mussels, scrubbed and de-bearded
  • 6 scallops
  • 1 pound firm white fish fillets (halibut, cod or haddock are good choices)
  • Olive oil

INSTRUCTIONS :

  1. Prepare seafood stock. You'll need the shells from the lobster and shrimp for this, reserving the shrimp and lobster meat for later. Bring a large pot of salted water to a boil and prepare an ice bath. Add lobster tails to boiling salted water and cook for 4 minutes. Remove lobster with tongs to ice bath, keep water in the pot simmering on stove. On cutting board, snip down lobster backs with kitchen shears and devein as you would shrimp. Remove shells to a bowl, do not discard. Cut lobster meat into large chunks and refrigerate. Peel and devein shrimp, saving shells in bowl with lobster shells. Refrigerate shrimp.
  2. To the boiling lobster water add lobster shells and shrimp shells, chopped carrots, chopped celery, ½ cup diced onion, 2 bay leaves, parsley sprigs and peppercorns. Cover and simmer for 2 - 3 hours, stirring occasionally until a nice, rich stock has developed. Strain stock and reserve, you want at least 4 cups.
  3. In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the 2 chopped onions, garlic, red pepper, celery and chopped parsley. Sprinkle with salt and sauté until softened, about 5 or 6 minutes.
  4. Add the bay leaves, basil, oregano, thyme, crushed red pepper, salt and tomato paste. Stir to combine well and fragrant. Add the wine and boil and stir for about 4 - 5 minutes until reduced by half.
  5. Add 4 cups of the reserved seafood stock and the hand-crushed tomatoes and their juices to the pot. Stir and bring to a boil and then simmer for 30 minutes to one hour to develop the broth. (If you didn't make the seafood stock, this is where you could add 2 bottles of clam juice instead.) This stock/broth can be made ahead of time and refrigerated for up to 2 days.
  6. Add the clams, discarding any that are open. Cover and cook at a steady simmer for 5 minutes.
  7. Meanwhile, heat a large skillet over medium heat and drizzle with olive oil. Dry cod and scallops and sprinkle with salt and pepper. Add the cod and scallops to the pan and sear cod for 5 minutes undisturbed. Carefully flip cod and scallops and add a few ladles of broth mixture to the pan to finish cooking.
  8. Back to the pot with the clams, carefully stir in the mussels, lobster meat and shrimp. Cover and simmer for about 5 - 7 minutes until just cooked through and clams and mussels have opened (discard any unopened clams or mussels). Remove bay leaves and taste for salt.
  9. In shallow bowls, place a portion of cod and scallops and ladle the seafood stew over the top. Sprinkle with some chopped parsley and serve immediately with warm crusty sourdough bread. Enjoy!
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