Friday, May 17, 2013

Cinnamon Sugar Pull Apart Bread

In our home we are big fans of cinnamin rolls and monkey bread. The warm chewy dough with cinnamin and sugar is a winning combination. This pull apart bread is a very similar idea but baked up in a loaf pan. I think it has a beautiful presentation and is still just as much fun to eat as its predicessors. I served this dish as the carb in our mother's day brunch menu and it was a favorite of our group!

I did have to cook mine a little longer than the original recipe to ensure the center was cooked but that might be due to my oven calibration. Just be sure to check the center before serving.

Pull Apart Bread

Cinnamon Sugar Pull Apart Bread
Source: Joy the Baker
Yield: 1 9x5x3 inch loaf

3 c all-purpose flour
1/4 c granulated sugar
2 1/4 tsp active dry yeast
1/2 tsp salt
2 oz unsalted butter
1/3 c whole milk
1/4 c water
2 large eggs, at room temperature
1 tsp pure vanilla extract
 
1 c granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 oz unsalted butter, melted until browned
 
In a large mixing bowl of a stand mixer whisk together 2 cups flour, sugar, yeast, and salt. Set aside.
In a separate bowl, whisk together eggs and set aside.
 
In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115F to 125F.
 
Pour the milk mixture into the dry ingredients and mix on low speed with a hook attachment. Add the eggs and stir the mixture until the eggs are incorporated into the batter.  Add the remaining 3/4 cup of flour and mix for about 2 minutes. 
 
Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour.  [The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below]
 
While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.
 
Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. 
 
Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
 
Place a rack in the center of the oven and preheat to 350F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw.  Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board.  Serve warm.
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Wednesday, May 15, 2013

Citrus Mint Salad

For Mother's Day this year it was just the four of us [P, mom, stepdad and myself] so I kept the menu simple and light. I always love to serve a fruit salad for brunch to bring in a fresh healthy element. I am a huge citrus fan and grapefruits in particular remind me of my childhood where my grandmother who lived in CA would send a box at Christmas time and we would enjoy half for breakfast each morning. They were amazing! So when I saw this salad I knew it would have to make an appearance at brunch. The floral honey, sweet orange and tangy grapefruit really pair well with the mint. Plus cutting the fruit in rounds really looked elegant. Next time you want to step up a simple fruit salad I recommend this citrus mint salad!

Citrus and Mint Salad

Citrus Mint Salad
Source: Real Simple Magazine
Yield: 2-3 servings

1 grapefruit
1 navel orange
2 tsp honey
fresh mint leaves

Cut away away the peel and white pith of the grapefruit and orange and slice the fruit into 1/4 inch rounds. Toss with honey and top with fresh mint leaves.
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Monday, May 13, 2013

Weekly Menu 3


I hope everyone had a lovely weekend and happy mother's day! P and I attended the American Beer Classic with some friends on Saturday and had a blast. There are so many amazing craft brewers out there and I just love the recent increase in popularity of this art! Sunday was spent at brunch with my mom and relaxing at home with my girl in the evening. It was a perfect day.

Here's to another week of meal planning!
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Wednesday, May 8, 2013

Mother's Day Brunch Ideas

For the past three years P and I have hosted a brunch to celebrate the mothers in our life and this year is no different. I am deep into meal planning and thought I would share some of my favorite brunch ideas in case you are still looking for some ideas for your Mother's Day meal.

This dish is great because it can be made the night before and is totally customizable with the add-ins.
 
 
This cake is great for those of us that don't have a major sweet tooth. It is decedent without being too sweet. [I actually made this for Mother's Day brunch in 2010. Click on the link to view that year's menu]
 
 
The best thing about these is they can be made in bulk for a crowd! 
 

These muffins are my all time favorite. I love the addition of almond extract! And if you have leftovers [I rarely do] they freeze really well.
 

These are slightly more advanced as it requires using yeast but they are made the night before and are so worth the work and wait!


 This menu I used for baby shower in the past could also work for Mother's Day!
2010 Mother's Day Brunch Menu can be viewed here
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Monday, May 6, 2013

Weekly Menu 2

Last week's menu planning was super successful and I am ready for week 2! The recipes below were found while catching up on my never ending pile of magazines and couple of found-via-Pinterest goodies that I have been meaning to try. [Are you following me on Pinterest?]  Now I can't wait for dinner!
brown butter tortellini with toasted garlic and asparagus | curried pork burgers | spicy fish tacos with creamy cabbage and corn slaw | balsamic steak rolls | smoked salmon, rocket & baby spinach pizza

*all photos are taken from the blogs/websites that featured the recipe. please click the links above to view the original sources posted by these talented bloggers/writers!
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