Brown Sugar & Cinnamon "Homemade" Bread | Holiday Gifts

I've told the story before - before Mike and I were even dating, I served warm "homemade" bread at a dinner party at my house, and he raved about it for weeks.  Did that lead to him finally asking me out?  I guess we'll never know...  The Barefoot Contessa has her "Engagement Roasted Chicken" and I have my "homemade" bread.  

You can make a loaf size as in the first photo, or you can cut the log into cinnamon rolls and bake them in the Medium Size Basket instead.

 My secret weapon to "homemade" bread is Rhodes frozen bread dough.  (This is not paid, by the way.)  It is found in almost every grocery store in the freezer department.  Over the years I have transformed the simple dough into Cinnamon Rolls, Monkey Bread, Pecan Rolls, Pizza Bread, etc. 

When I saw these Wooden Bread Baking Baskets I knew they would be just the thing to take my "homemade" bread to the next level.  I've seen them many times in Martha Stewart used to package gifts and treats, too.  I love the rustic element that compliments to the already rustic bread.

This Brown Sugar & Cinnamon Bread is soooo good.  I may have eaten half of it warm out of the oven.  I'll be giving it to all of our neighbors, teachers and friends this year as gifts.  During the holidays it is always nice to have something around the house like this for breakfast, or an afternoon snack with coffee for those last minute pop-ins of friends.

Brown Sugar & Cinnamon Bread

Get my Printable Recipes, here.

1 tablespoon of vegetable oil
1 loaf of frozen bread dough (Rhodes brand)
3 tablespoons of butter, softened
1/3 cup of brown sugar
1 tablespoon of cinnamon
.......
Egg Wash :
1 egg, beaten
.......
2 tablespoons of butter melted
1 cup of powdered sugar
milk, to thin, if necessary

Let the dough thaw overnight in the refrigerator.  You can also use your defrost setting the in microwave if you're in a pinch.  Each log of dough will make one loaf.  I put a little oil in the bowl, then put in the dough.  I flip the dough around a couple of times to coat it with the oil, so as it rises it doesn't stick to the bowl.  Cover loosely with plastic wrap.

I set my oven at 120 degrees, put in a pan of warm water, and let it rise in the oven.  

I decided to throw another log of dough in after I took the first photos.  This is what they looked like after rising for an hour and a half.

I separated the two, then rolled each out on a floured surface.  I had the wooden baking basket out to make sure I was rolling it out to the correct size.

Butter generously.

Top with brown sugar and cinnamon.  You could also add raisins and nuts.

 Roll it up.

And place it, seam down, into the basket.  They come with paper liners, but you don't have to use them.  The flour on the dough will help them release from the pan naturally... just like authentic bread baking baskets.

I brushed the loaf with a little oil, then let them rise for another hour and a half.  Before they go into the oven, brush with an egg wash.

They bake at 350 degrees for 20 minutes - or until golden. 

 Another way to check to see if it is done is to "thump" the bread.  If it sounds hollow it is done!

I drizzled it with a simple mixture of melted butter, powdered sugar and milk to make a quick glaze.  I let it harden, then packed them up.

Products Used :

Large Wooden Baking Basket
Large Cello Bag

Roasted Pork Loin with Apples & Onions | Cheddar Grits & Autumn Harvest Salad Recipes

Oh my have I been waiting to share this.  We made this two weeks ago and it is about to happen again this week - that's when you know it is a good one.  There are so many great things going on with this recipe.

There are a couple of secrets that you must do to experience all it has to offer.  1) Salt the pork 2 hours before cooking - and use lots of salt.  It really makes the dish very tasty.  2) Serve with Apple Butter.  The pork, apples and onions become very salty, and the sweet, cold apple butter does amazing things when dolloped on top.  3) Serve with Cheddar Grits.  If you've never made grits before, don't worry, they are so easy.  The creamy, savory taste is amazing with the salty, sweet pork.  Finally, 4) Serve with the Autumn Harvest Salad.

 Normally I only enjoy cold, crispy salads, but something about serving this on a warm plate with warm food, almost wilts the greens and the balsamic mixes with the sauce.  It almost is like a vegetable side instead of a salad.  Then there are the crunchy roasted/salted pumpkins seeds and shards of pecorino on top...  

Have I adequately convinced you?  After all of this you may think that this is a very complicated thing to make, but it couldn't be simpler.   It is easy, with very little hands-on time, prep or chopping.  It does require 1 & 1/2 hours of cooking/resting time, so allow for that.  It might make a better Sunday Supper for most of us.  

I made a very similar recipe last year with Pork Tenderloins (verses pork loin roasts).   A Pork Loin (same as Pork Roast) is not quite as tender as a Pork Tenderloin, and has more fat (flavor).   I still love that version and tenderloins, but this is a little simpler, and a bit more hearty with the Roasts... also, that was before I discovered the salting tip.

Roasted Pork Loin

with Apples & Onions

2-3 pound pork roast

1 tablespoon of salt

2 tablespoons of olive oil

2 apples, cut into wedges

1 onion, cut into wedges

fresh thyme sprigs

1/2 cup of apples cider

…

apple butter

Cheddar Grits  (see below)

Autumn Salad (see below)

Coat pork roast with salt for 2 hours before cooking.  Refrigerate.  In a dutch oven (or something that can go from stove to oven, with a lid) sear the salted roast in olive oil for 3 minutes on each side until brown.  Add apples and onions to the pot, scattered around the outside.  Add apple cider and thyme.  Cover with life and roast in the oven at 350 for 50-60 minutes (about 20 minutes per pound).  Remove from oven and let rest for 20 minutes, covered.  Take it out of the pan, slice it, then serve it on a platter with apples and onions surrounding.  Pour over pan drippings/sauce.  Serve with apple butter.  

Sear the salted pork on all sides in a hot pan.

This was a great recipe to use our "organic" (wild?) apples we picked from my parents orchard.  I didn't worry about peeling them, because I like the color the skin adds to the pan.

Throw in apples, onions, thyme and cider.  Cover and bake for 20 minutes/pound of pork.  This one took 50 minutes.

Meanwhile make the salad and grits.

Autumn Harvest Salad

Field Greens

1 apples, diced

handful of cranberries

handful of salted & roasted pumpkin seeds (store bought)

pecorina cheese, peels *see tip

...

2 tablespoons of balsamic vinegar 

1 teaspoon of dijon

2 tablespoons of olive oil

sea salt & cracked pepper

Assemble greens, apples and cranberries in large bowl.  Mix together dressing in a liquid measuring cup with pourer.  Toss with dressing just before serving.  Top with pumpkin seeds and lots and lots of pecorino cheese.

*Tip: I like to do the pecorino in big pieces with a vegetable peeler.

Cheddar Grits

3 cups of water
1 cup of grits
1/2 cup of half and half
4 tablespoons of butter
1 cup of cheddar, shredded
1 tablespoon of sea salt

Prepare the grits by bringing water to boil, then lower heat and add grits. Cook for 20 minutes, stirring often.  When grits are tender, add half and half, butter, cheddar and salt.  Remove from heat and warm when ready to serve.  You may need to add some milk or half and half to loosen back up.

Roast at 160 degrees on a meat thermometer after 50 minutes.  Let rest for 20 minutes, covered.

Slice, then pour apples and onions and sauce around/over.

Garnish with some fresh thyme to add green to the platter.

Dollop on Apple Butter just before serving.

In honor of the Autumn Harvest Salad, I thought I would share some photos of Emma's first "harvest" with Gramp Gramp.

 She was pretty proud of herself up there!

Braised Beef & Italian Vegetable Stew | Warm & Cozy Dinner Recipe

If you haven't noticed, I've been really into stews and soups this year.  I love that I can make them early in the day and they'll be ready at dinner time after simmering all day.  They make the house smell great and they make us feel good on a chilly night.

 
I served this stew to my friends on a casual weeknight dinner along with an Apple and Cranberry Crisp.  It was the perfect Fall dinner.  Warm fuzzies : )

Braised Beef & Italian Vegetable Stew


New! Printable Recipes, here.

1/4 pound of bacon, diced
1/4 yellow onion, quartered
2 pounds of beef stew meat
6 cloves of garlic, rough mince
2 cups of red wine
4 cups of beef broth
1 large can of whole tomatoes, broken up, without juice
4 bay leaves
4 carrots, medium dice
3 cups of fresh spinach (1 cup frozen)
2 cups of shredded cabbage
1/2 pound of cavatappi pasta

crusty bread
olive oil
garlic clove
parmesan cheese

Heat oven to 250 degrees.

In a large dutch oven, cook bacon, rendering fat.  Add beef and sear stew meat and onions on high heat, for 2-3 minutes.  Add garlic and cook for 30 more seconds.  Add red wine, broth, tomatoes and bay leaves.  Remove from heat, cover and put it into the oven.

Slow cook in the oven at 250 degrees for at least 4, but up to 6-8 hours.

Remove the stew from the oven when the meat is tender and shredding.  Remove the bay leaves.  Add carrots, spinach, cabbage and pasta to the pot and cook on the stove top for 20 minutes until the vegetables and pasta are tender.


Serve with garlic french bread.  Slice the bread, drizzle with olive oil and place it on a sheet pan.  Put under the broiler for 1-2 minutes until toasted.  Rub with a garlic clove.

Heirloom Pumpkin & Acorn Sugar Cookies | Packaging Boxes of Cookie

Emma and I have been very busy baking sugar cookies.  Last week I shared our Black Bats, and today I'm sharing our Heirloom Pumpkin, Acorn & Leaf cookies.  Of course you could add a Jack-o-Lantern face to these and make them spooky for Halloween, but these Fall themed cookies would be perfect for Thanksgiving, too.

This packaging idea was inspired by a box of cookies I received when I attended a baby shower hosted by Amy Shaw.  Amy, formerly at the Dolce Baking Co. here in KC, is now making amazing desserts and pastries at The South End Buttery in Boston.  She has a great flair for making (and packaging) scrumptious looking desserts.

I love that you can see the cookies through the scalloped window of the box, and that the kinkle helps cushion the cookies to keep them from breaking.  Wouldn't it make a great gift for teachers, neighbors or a party?

(The last day to order Halloween Products is this Wednesday.) 

Products for Packaging Cookies:

- Kraft Cookie Boxes (with Scalloped Window), $12 for 10
- Kraft Krinkle, $4
- Halloween Tags, $6

Products for Baking Cookies :

- Parchment Sheet Pan Liners
- Disposable Pastry Bags

As I've said before, great looking icing colors can make a huge difference on a cookie - even with a simple design and minimal decoration. 

My rule of thumb is to mute the colors I'm mixing slightly by adding a touch of the opposite color.  For instance, here I am mixing a pale orange to match the heirloom pumpkin.

1 drop red
1 drop yellow
1/2 drop green

The green helps to mute the orange so it is not as bright and a little more natural looking.

Recipes : My Favorite Sugar Cookie (made with powdered sugar) & Royal Icing.

I made a pale brown to match the stem color.

1/2 drop of red
1 drop of yellow
1/2 drop of blue
1/4 drop of black

Then I created a brighter orange to match the squash by adding more red.

Next, I made acorns and oak leafs.

The oak leaves are a great mustard yellow with dark brown stems.

The acorns are two different tones of brown.  I wish I'd had brown sprinkles for the tops!

When decorating the pumpkins, I tried to leave some vertical streaks as I piped in the icing to mimic the shape of a a real pumpkin.  You can see the colors look pretty close to the real thing.  Two years ago I did four different colors of heirloom pumpkins complete with icing tinting instructions - you can see it here.

Here are the cookies boxed up.  You can see how the krinkle helps hold them in place and protect them... too much work to have them break.

Sweet little hands helping tie (ok, untie) bows.

I'm offer three different tags for Halloween :

- Happy Halloween
- BOO! Happy Halloween
- Trick or Treat


Again, the last day to order Halloween products is this Wednesday to receive them by October 29th (at the latest).

Here are more of the Halloween Cookies we decorated and packaged in Cello Bags.



































These Ina's Orange candles would also be great for a spooky Halloween treat.  I'm planning to put these on top of cupcakes with black sprinkles for our Pumpkin Carving Party this weekend.

They come in 15" tall & 6" candles, $15/$7