cinnamon

Autumn Spice Banana Bread

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Autumn Spice Banana Bread! Whenever people want to give me a gift of a scented candle, I always choose bakery aromas over floral ones. Buttery Caramel Corn, Pumpkin Pecan Waffles, Vanilla Frosted Cupcake, to name a few. I confess, I could have a love affair with cinnamon, maple, ginger, or cardamom. My knees grow weak just thinking about it. Perhaps that is one reason Autumn spices make me crazy while throwing caution to the wind and willpower out the door. I scrape the bowl leaving just enough batter to taste in a teaspoon. It’s how you know the results will be amazing; at least that’s my story and I’m sticking to it.

AUTUMN SPICE BANANA BREAD

Ingredients:

3 bananas, peeled and mashed

1/2 cup mayonnaise

1 egg

1 1/2 cups flour

3/4 cup sugar

1 teaspoon baking soda

3/4 teaspoon cinnamon

3/4 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon sea salt

1/4 cup coconut, flaked

1/2 cup carrots, peeled and shredded

Instructions:

Preheat oven to 350°. Line a loaf pan with parchment paper. Set aside. In a bowl, combine mashed bananas, mayonnaise, and egg. Mix well. In another bowl, whisk together flour, sugar, baking soda, cinnamon, ginger, nutmeg, and sea salt. Stir in the banana mixture, just until moistened. Fold in flaked coconut and shredded carrots. Pour into prepared loaf pan. Bake 55-60 minutes, or until a cake tester comes out clean. Rest for 10 minutes. Remove banana bread from pan and allow to cool completely on a wire rack.

Ingredients for Frosting:

2 ounces cream cheese, softened

2 tablespoons butter, unsalted, softened

1 1/2 cups powdered sugar

1/8 teaspoon sea salt

2-3 tablespoons light cream

Roasted pumpkin seeds and crushed pecans, for garnish

Instructions for Frosting:

In a medium bowl, combine cream cheese and unsalted butter until smooth. Add powdered sugar and sea salt. Whisk in 2-3 tablespoons light cream. Frosting will be thick, but spreadable. Spread the frosting over the completely cooled banana bread. Sprinkle generously with roasted pumpkin seeds and crushed pecans.

Irish Apple Cake

What’s Cooking in Gail’s Kitchen? Bright Ideas: Irish Apple Cake! I can practically hear your first question: How is this cake different from a traditional one? Well, as you mix the ingredients, you may notice the batter is pretty thick and dense. It’s not pourable like a cake mix, that’s for sure. I guess you could compare it somewhat to a sponge cake…..with apples. Plus topping. Streusel is what makes it extra-special, if you know what I mean. When it’s all said and done, you can definitely justify eating it as an early breakfast, a midday brunch, an afternoon pick-me-up, or a late night dessert. If you were at my house, you’d see my husband keeps a spoon propped inside the cake dome. Because, sometimes…you know, you just can’t resist one bite.

IRISH APPLE CAKE

Ingredients for Streusel Topping:

3/4 cup flour

1/4 cup rolled oats

1/2 cup sugar

1/8 teaspoon sea salt

6 tablespoons butter, cold

Instructions for Streusel Topping:

In a medium bowl, combine flour, rolled oats, sugar, and sea salt. Mix well. Add the cold butter, using a fork. Blend the butter into the flour mixture until it resembles coarse breadcrumbs. Set bowl aside in the refrigerator.

Ingredients for Irish Apple Cake

1/2 cup butter, room temperature

1/2 cup sugar

2 teaspoons vanilla extract

2 eggs

1 1/4 cup flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/8 teaspoon sea salt

3 tablespoons milk

3 Granny Smith apples, peeled, cored, and sliced thin

Instructions for Irish Apple Cake:

Preheat oven to 350°. Butter and line a 9” round baking dish. Set aside. In a large bowl, cream together butter and sugar until light and fluffy. Add vanilla extract. Beat eggs, one at a time, and add to creamed mixture. In a separate bowl, whisk together flour, baking powder, cinnamon, and sea salt. Fold the dry ingredients into the wet ingredients. Gradually add milk while mixing as the batter forms. Transfer batter to the prepared baking dish. Arrange a single layer of sliced apples over batter. Cover the apples with the streusel topping. Bake 60-65 minutes, or until a cake tester comes out clean. Cool 10 minutes before slicing. Serve warm or at room temperature.

Apple Dumpling Dreams

What’s Cooking in Gail’s Kitchen? Bright Ideas: Apple Dumpling Dreams! There’s something special about an apple dumpling, don’t you think? Perhaps it reminds you of the changing seasons. Perhaps it conjures up childhood memories. Perhaps the earthy spices and syrupy sweetness crank up your comfort level. No matter the hypnotic effect, apple dumpling dreams can reflect the way we look at our lives. Do we deny sweets or do we nourish our bodies? “An apple a day keeps the doctor away”. It’s all about perspective, moderation, and control. Thank goodness we have freedom of choice. When it comes to apple dumplings, especially now, dreams really do come true.

APPLE DUMPLING DREAMS

Ingredients:

4 Granny Smith apples, peeled and cored

1 package refrigerated pie crusts

4 star anise pieces

Ingredients for Syrup:

3/4 cup sugar

1 cup water

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

2 tablespoons butter

Ingredients for Apple Filling:

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 tablespoon butter, room temperature

Instructions:

Preheat oven to 375°. Lightly grease a 9” square baking dish; set aside. To make the syrup, combine sugar, water, cinnamon, and nutmeg in a saucepan. Bring to boil over medium-high heat, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in 2 tablespoons butter. Set aside. In a mixing bowl, combine ingredients for apple filling. Mix brown sugar, cinnamon, nutmeg, and butter until consistency is crumbled. Cut each pie crust in half. Form each half into a ball and place on a lightly floured surface. Roll into 8-inch circles. To assemble, place an apple in the center of a dough circle. Fill the empty core with crumb filling. Fold the dough over the apple, pinching at the top to seal. Transfer apple dumplings to the baking dish. Drizzle with syrup. Place a star anise on each apple. Bake for 40-45 minutes until crust is golden brown. Tent with foil, if necessary, to prevent over browning. Serve warm.

Xtreme Frosting Cinnamon Rolls

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Xtreme Frosting Cinnamon Rolls! Does anyone, besides me, often wish there was more frosting in the prepared tube of cinnamon rolls? I mean, who doesn’t want more of the lusciously rich and fluffy sweet mixture? By doubling the amount of frosting per cinnamon roll, there’s never a debate over who is left craving more.

XTREME FROSTING CINNAMON ROLLS

Ingredients:

12-ounce tube cinnamon rolls

2 cups powdered sugar

1/4 cup butter, room temperature

1 teaspoon vanilla extract

1-2 tablespoons milk

Instructions:

Bake cinnamon rolls according to package directions. Set aside. While cinnamon rolls are baking, prepare the buttercream frosting. In a medium bowl, combine powdered sugar and butter on low speed with a hand mixer. Stir in vanilla extract and one tablespoon milk. Gradually beat in remaining milk to make frosting smooth and spreadable. Pour over freshly baked cinnamon rolls and serve immediately.

Double-Shot Espresso Whip

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Double-Shot Espresso Whip! Are you tired of the calorie-laden coffee drinks that leave you sluggish from a sugar high instead of energized for your next project? Perhaps it’s time to fall in love with an espresso machine that delivers rich flavor along with a frothy texture thick enough to handle a whipped cream crown. You’ll never find anything better than this. But it’ll cost you in time and money, initially. The challenge lies in finding the right espresso machine for you. The rewards are totally worth it.

DOUBLE-SHOT ESPRESSO WHIP

Ingredients:

2 double shots espresso toast coffee

Whipped cream

Pinch cinnamon

Ingredients:

Fill two demitasse cups with double shots of freshly brewed espresso. Top with swirls of whipped cream. Sprinkle cinnamon powder over all. Serve immediately.

Pom Pom Salad

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Pom Pom Salad! You can’t miss the incredibly bright red edible seeds of a ripe pomegranate. It’s actually the only part of the fruit that can be eaten. The naturally sweet and slightly tart flavor of an aril almost tastes like a piece of candy. They look incredibly enticing when sprinkled on a leafy salad. Wouldn’t you agree?

POM POM SALAD

Ingredients:

1 lime, juice of

1 tablespoon olive oil

1 tablespoon raw honey

1/8 teaspoon kosher salt

1 smidgen cinnamon

1/8 teaspoon chili-lime seasoning

25 baby spinach leaves, chopped

6 navel oranges, peeled and sliced into rounds

1/4 cup pomegranate arils

Instructions:

To make the dressing, in a small bowl combine the lime juice, olive oil, raw honey, kosher salt, cinnamon, and chili-lime seasoning. Whisk until smooth. Set aside. To assemble salad, place baby spinach leaves on a large platter or individual salad plates. Arrange orange slices on spinach. Drop pomegranate arils on top. Drizzle the prepared dressing over salad. Serve slightly chilled.

Nutella Espresso Rollups

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Nutella Espresso Rollups! French toast makes every day a wonderful day, doesn’t it? Now you can take a few basic ingredients, follow a super simple recipe, and create a treat that tastes like a chocolate-filled donut. Each sugar coated flute is perfect as a finger food for weekend breakfast, lazy day brunch, afternoon snack, or late night dessert. Ambitious cooks may choose to make more than one variation. I’m thinking flavored cream cheese and strawberry filling, for one. Peanut Butter Banana is another. Meat lovers may decide to use sausage links, then drizzle them with maple syrup. You’re thinking holiday buffet. I can see it in your eyes.

NUTELLA ESPRESSO ROLLUPS

Ingredients:

6 slices honey wheat bread

1/2 cup Nutella spread*

1/4 teaspoon espresso powder

1 egg

2 tablespoons milk

1/4 teaspoon vanilla extract

2 tablespoons sugar

1 teaspoon cinnamon

3 tablespoons fine sugar

2 tablespoons butter

Nutella, for drizzling

Powdered Sugar, for garnish

Instructions:

Trim the edges of the sliced bread and discard crusts. Flatten bread with a rolling pin. Spread 1-2 teaspoons of Nutella on each slice. Sprinkle with espresso powder. Roll up the bread tightly and place seam side down on a plate. In a shallow dish, whisk together egg, milk, vanilla extract, and sugar. Set aside. On a plate, combine cinnamon and fine sugar. Set aside. Warm butter over medium heat in a nonstick skillet. Do not scorch. Dip bread roll in the egg mixture, coating well. Place in the nonstick skillet, seam side down. Cook in batches until golden brown, turning often to brown all sides, about 2 minutes per side. Remove immediately and roll in cinnamon sugar. To serve, drizzle with Nutella and dust with powdered sugar.

*I receive no recompense for mentioning this product.

Fritter Fratter Apple Loaf

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Fritter Fratter Apple Loaf! This recipe is pure country. If you don’t believe me, ask the Amish. They cook for taste, dietary staples, and comfort. It definitely checks all the boxes when it comes to a flavor-filled bakery bread loaded with fresh fruit, brown sugar, and cinnamon spice. No frying allowed, simply because this delectable treat falls in the category of “quick breads”. No need to feel intimidated. You have everything you need. As with any recipe, the results depend on the one baking it. You can do this.

FRITTER FRATTER APPLE LOAF

Ingredients:

1/3 cup brown sugar

1/2 teaspoon cinnamon

1/2 cup unsalted butter, softened

2/3 cups sugar

2 eggs

2 teaspoons vanilla extract

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon sea salt

1/2 cup milk

1 1/2 cups diced apples, peeled and cored

For Glaze Topping:

1/2 cup powdered sugar

1/2 tablespoon butter, softened

2 tablespoons milk

1/4 teaspoon vanilla extract

Instructions:

Preheat oven to 350°. Spray a loaf pan with nonstick oil. Set aside. In a small bowl, combine the brown sugar and cinnamon. Mix well; set aside. In a large mixing bowl, beat together the softened butter and sugar until smooth. Beat in the eggs and vanilla until blended. In another bowl, whisk together flour, baking powder, and sea salt. Gradually add to the large bowl. Stir until blended. Pour milk into the batter; blend until smooth. Pour half the batter into the prepared loaf pan. Layer with half the diced apples. Pour reserve batter over the apple layer. Top with remaining apples. Gently press into the batter. Cover the top with cinnamon sugar. Bake for 60 minutes, or until a cake tester comes out clean. For the glaze topping, blend the powdered sugar and softened butter until smooth. Add milk and vanilla extract to form a smooth consistency. Allow the apple loaf to cool for 20 minutes. Drizzle the glazed topping over all. Slice loaf and serve.

Lemon Curd French Toast

Eating My Way Through the Holidays! Sweet Celebrations: Lemon Curd French Toast! Shortcuts, gotta love them. Just because you’re preparing food at home doesn’t mean everything has to be made from scratch. Betty Crocker, an American cultural icon, is proof of that. I used a store-bought lemon curd instead of making it from scratch. And if you want to take this recipe one step closer to simplifying your life, merely substitute the fresh berry compote with frozen strawberries in syrup, thawed of course. After all, the main attraction is the lemony rich oven-baked French toast sprinkled with vanilla bean and nutmeg. Everything is prepared the night before so all that’s needed is baking time the next morning. See? Simple isn’t so bad.

LEMON CURD FRENCH TOAST

Ingredients:

4 eggs

2 cups milk

1/2 cup heavy cream

1 vanilla bean, split lengthwise, seeds scraped out and reserved

10-ounce jar lemon curd

1 loaf Hawaiian Sweet Bread, sliced

1/2 cup blueberries

1/2 cup cherries

1/2 cup mulberries

1/2 cup cranberries

1/2 cup sugar

1 cup heavy cream

3 tablespoons sugar

1/2 teaspoon vanilla extract

Powdered sugar, garnish

Instructions:

To make the French toast, butter an oval baking dish. In a large bowl, whisk together eggs, milk, heavy cream, and vanilla bean seeds. Fold in the lemon curd. Stir well. Arrange the Hawaiian Sweet Bread slices evenly in the prepared dish, slightly overlapping them. Pour egg mixture over bread. Spoon to coat all slices. Cover and refrigerate overnight. To make the fruit compote, in a saucepan over medium heat, combine blueberries, cherries, mulberries, cranberries, and sugar. Cook, stirring occasionally, until the fruit breaks down, about 15 minutes. As the juices are released, the fruit will thicken. Remove from heat, cover, and refrigerate. Warm in the microwave the next day before serving. The next day, to bake the French toast, preheat oven to 350°. Let the French toast stand at room temperature 15 minutes before placing in the oven. Remove lid. Bake 45-50 minutes. To make the whipped topping, chill the mixing bowl and beaters beforehand. Place the heavy cream, sugar, and vanilla extract in the mixer bowl. Beat on medium speed until the cream begins to thicken, about 4-6 minutes. The whipped cream will double in volume and form soft peaks. Remove the French toast from the oven. Let it cool for 10 minutes. Top with warm berry compote, whipped cream, and dusting of powdered sugar. Serve warm.