• Cherry Jam Coffee Cake

    Does anyone else come home from work and shirk all other responsibilities to bake something instead? No? Just me? Okay cool, cool. Anyway, as you can guess, that’s exactly what I did last week when I came across some coffee cake inspiration. It all started when I saw a picture of some coffee cake on Instagram, and it had a beautiful layer of rhubarb laced through the middle. However, since it’s January and rhubarb is not exactly “in season”, I had to take another route. The base recipe comes from Smitten Kitchen and it can be found here, but I made a few tweaks and god it was so good. SO good in fact that I went back to my parents house this weekend and made another one within an hour of being home.

    The best part about this cake? Within an hour its prepped and in the oven, and it can be customized based on what you have on hand! The reason why mine had cherry jam? It was in the fridge and I didn’t feel like going to the store! The middle could have any other kind of jam, nutella, cooked fruit, or it could be served plain, it’s totally up to you. It’s also lovely with a sprinkling of powdered sugar, a drizzle of glaze, or with nuts mixed into the crumble. While it’s best eaten the day of, I can confidently tell you that I was eating it for three days as a “before dinner dessert”.

    Here are 5 things to be happy about before we get started!
    ONE. A spur of the moment trip.
    TWO. Little Women (2019).
    THREE. Eating dessert before dinner.
    FOUR. Coming in from the cold and getting under a warm blanket.
    FIVE. Sneaking your own candy into the movies.

    Let’s bake!

    Ingredients

    2 cups plus 2 tablespoons All Purpose Flour, divided
    2 teaspoons baking powder
    1 teaspoon ground cinnamon
    Dash of nutmeg
    ¾ teaspoon salt
    1¼ cup plus 1 tablespoon granulated sugar
    1 stick plus 1 tablespoon butter, softened and divided
    2 eggs
    ½ cup whole milk
    1 teaspoon vanilla bean paste
    1 cup cherry jam (or fruit of your choice!)

    How To:

    Preheat your oven to 375 degrees. Generously butter a 9-inch round cake pan and line the bottom with parchment paper.

    Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, scraping the bowl down after each addition. In a liquid measuring cup, mix together the milk and vanilla.

    Turn the mixer speed to low and add the flour mixture and the milk mixture alternately in batches, starting and ending with the flour. Mix until just combined.

    Spread half the batter in the prepared cake pan. Spoon the jam over the cake batter, leaving a half inch border on all sides. Carefully drop the remaining batter over the jam layer in small spoonfuls, spreading evenly until the jam is fully covered.

    In a small bowl, mix the remaining ¼ cup of sugar, tablespoon of butter, and 2 tablespoons of sugar with your hands until crumbles form. Sprinkle the crumbles over the top of the cake. Bake for 45 to 50 minutes, until a cake tester comes out clean. Remove from the oven and allow to cool for 30 minutes in the pan before removing. Best eaten warm with a cup of coffee because DUH, coffee cake!!!

    Looking for more quick desserts? Look here, here, and here!

  • Braided Jammy Breakfast Breads

    Over this year I’ve conquered many a fear, but none that I am more proud of than my old fear of bread. Maybe I was just doing everything wrong before now, but after making these beautiful braids, it’s clear that this recipe is going to become a staple in my home. Inspired by two different people, this original recipe comes from Zoe Francois of Zoe Bakes, in her new book Holiday and Celebration Bread in Five Minutes A Day. I believe the original recipe used raspberry jam and cream cheese with a hint of lemon, so my second bread closely resembles that one. Last week, I came across Adrianna Adarme of A Cozy Kitchen, preparing her variations on this beautiful bread and by then, I was convinced. So, here we are, with one classic raspberry and lemon, and a second that tastes like breakfast and pie in one. What is it, you ask? Oh only blueberry jam with cinnamon cream cheese and maple glaze! I’m not exaggerating when I say it’s truly heavenly.

    With next week being Christmas, I’ll be taking a week off to spend time with all my siblings and family together, as well as my best friend, who works with the Peace Corps and is home from Ethiopia for just two weeks!!! But never fear, for I will be back New Year’s Day with a fresh start to 2019 and plenty more to be happy about in the future. If you celebrate, wishing you all a very Merry Christmas, and a healthy, prosperous New Year full of food and happiness.

    Some notes on this bread: I give the preparations for two variations of cream cheese, jam and glaze fillings, but you have total creative license here! Fill them with chocolate like my incredibly talented friend Taylor, fill them with different jams or homemade jams or make them savory! It’s totally up to you, and it will be delicious any way you slice it. Also, when following this recipe, she mentions that the dough is easier to roll and slice if it’s been chilled after it rises, I was slightly pressed for time so I skipped this step and found it to be perfectly manageable, but if you’re having difficulty with forming the shape, try to refrigerate the dough for a while! Finally, this dough should be cooled completely before it’s glazed so that the glaze doesn’t melt right off, but it would be delicious warmed up before eating. There’s also no need to double this recipe for two loaves, one batch of dough is divided into two.

    Before we get to breading and braiding, here are 5 things to be happy about today!
    ONE. The smell of bread baking and filling your whole house.

    TWO. Having specific candles for specific holidays and seasons.

    THREE. Hosting a dinner party with a signature cocktail.

    FOUR. Star Wars Episode IV.

    FIVE. Spending New Year’s Eve in your pajamas with friends and never having to venture into the cold.


    Makes:
    2 braided loaves
    Prep Time: 1 hour
    Inactive Time: 2 hours
    Bake Time: 30 minutes

    Bread Dough Ingredients

    2 eggs, lightly beaten
    ¾ cup + 2 Tbsp lukewarm water
    1½ tsp dry active yeast
    1½ tsp kosher salt
    ¼ cup honey
    4 Tbsp unsalted butter, melted
    3½ cups bread flour

    Filling Ingredients

    8 ounces cream cheese, divided in half
    ½ tsp ground cinnamon
    Pinch of nutmeg
    ½ tsp lemon zest
    2 Tbsp granulated sugar, divided in half
    ¼ cup blueberry jam
    ¼ cup raspberry jam
    Egg Wash (1 egg whisked with 1 Tbsp water)

    Icing Ingredients

    1 cup powdered sugar, divided in half
    ¼ tsp ground cinnamon
    Splash of vanilla extract
    2 to 3 Tbsp maple syrup
    ½ tsp lemon zest
    2 to 3 Tbsp fresh lemon juice
    Milk, to thin glaze as necessary

    Steps

    ONE. In the bowl of a stand mixer (or in a large bowl with a wooden spoon), mix together the beaten eggs, yeast, water, salt, honey, and melted butter. Add the flour and, without kneading, mix with a paddle attachment or with a large spoon until combined. Allow to rise, covered, in a warm place for at least 2 hours.

     

    TWO. In two separate bowls, make the cream cheese fillings. In one bowl, mix together 4 oz. cream cheese, cinnamon, nutmeg, and 1 Tbsp granulated sugar. Set aside. In a second bowl mix together the remaining 4 oz. cream cheese, lemon zest, and remaining 1 Tbsp sugar.

    THREE. Line two baking sheets with parchment paper. Dust your rolling surface with flour, and divide your dough in half. With the first half of dough, roll into a rectangle that is roughly 9″ x 12″. It may take some stretching, I found that it tends to shrink back at first.

    FOUR. Transfer the rectangle of dough carefully to your first baking sheet. Using a ruler and a knife or bench scraper, lightly mark the dough into 3 long sections, this will make it easier to fill and fold. In the center third, spread an even layer of the cinnamon cream cheese, then top with the blueberry jam, spreading with an offset spatula to keep everything uniform.

    FIVE. Using a pair of kitchen shears (or a knife), cut the two outer thirds into ½ inch strips all the way down. To form the log shape, alternate folding a strip from each side across the filling in a slant, from top to bottom, to form a braid. Wrap the tray in plastic wrap the baking sheet loosely in plastic wrap and allow to sit for an hour before baking.

     

    SIX. Repeat steps two through five with the second type of cream cheese and jam, and allow to rest for an hour.

    SEVEN. When there’s about 15 minutes left in the bread’s hour long rest, preheat your oven to 350ºF. To bake, brush each loaf with your prepared egg wash, and bake for 30 minutes, switching trays halfway through to ensure both loaves brown evenly.

    EIGHT. While the loaves are cooling, prepare the glazes in two bowls. In the first, mix ½ cup powdered sugar with cinnamon, vanilla, and maple syrup. If it’s too thick for pouring, it can be thinned with milk as necessary, or thickened with more powdered sugar. For the second, mix the remaining powdered sugar with lemon zest and lemon juice, adjusting the amounts of lemon juice and sugar as necessary so that the glaze is opaque and thick.

    NINE. When the breads have cooled completely, drizzle generously with the glazes (with a spoon or with a ziplock with the tip cut off) and enjoy at any time of the day or night, but specifically for breakfast with a cup of coffee by the Christmas tree or on the couch.

    YUM!!! xoxoxoxoxoD