There are few things in life that are certain, but one thing is always for sure: There is always a brown banana on our counter. When you live with three hungry kids and a husband with a morning smoothie habit, bananas are essential. And no ripe banana stays that way for long- eventually, it’s going to brown! That’s why I have been dying for a one-banana banana bread recipe. What is a girl to do with that last brown banana that is hanging on for dear life? Duh. Bake it into this recipe. So let’s talk about it.
One-Banana Banana Bread
You might be asking yourself, “Why all the fuss over a brown banana?” Well, in a baker’s economy, brown bananas are gold. The already-sweet flavor of a banana intensifies as it ages, meaning brown bananas are loaded with baking potential. Have you ever tried adding an under-ripe banana to banana bread? Not as good, right? Brown bananas make the best banana bread.
Also working in this bread’s favor? BROWN BUTTER. We use brown butter to add an extra layer of flavor, and I think it makes all the difference. Combined with cinnamon and brown sugar, brown butter take this one-banana banana bread to a whole new level.
Making the One-Banana Banana Bread
To make this recipe, we start by browning butter. If you need a little help in that department, be sure to check out my detailed how-to here. Once fragrant and golden, combine the butter with sugar, brown sugar, an egg, and the mashed banana. Finally, the dry ingredients stir in. From there, you are free to bake the batter in a mini loaf pan OR even just a standard loaf. Size and bake time will change based on your pan, so be sure to read recommendations in the full recipe below.
This one-banana banana bread is not just a great use for leftover bananas- it’s delicious too! Give the recipe a make this holiday season and let me know what you think. I hope you enjoy this simple recipe! Happy baking, friends.
If you have like this one-banana banana bread recipe, you should check out:
This one-banana banana bread recipe only requires a single banana to create one mini loaf. It’s perfect for those leftover bananas!
Author:Kate Wood
Prep Time:10
Cook Time:35
Total Time:45 minutes
Yield:4-5 Servings
Category:Quick Bread
Ingredients
4 tablespoons unsalted butter, diced
¼ cup brown sugar
¼ cup sugar
1 large egg
1 large overripe banana, mashed
1 teaspoon vanilla extract
2/3 cup all-purpose flour
½ teaspoon cinnamon
¼ teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
Instructions
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a mini loaf pan with baking spray and set aside.
In a small saucepan, gently cook the butter over medium-low heat, stirring regularly. Once the butter is completely melted, begin stirring more often. The butter will melt, sizzle, and foam as it browns. The butter will slowly turn from pale yellow to golden and you will see dark flecks forming in the mixture. Once fragrant, remove from the heat immediately by pouring into a medium-sized mixing bowl.
Add the brown sugar and sugar to the browned butter and stir to combine. Next, add in the egg, banana, and vanilla extract, stirring after each addition. Finally, toss in the flour, cinnamon, baking powder, baking soda, and salt. Stir just until combined. Pour the batter into a prepared pan and bake in the oven for about 35-40 minutes or until a toothpick inserted barely comes out clean. Allow to cool slightly before removing from the pan to cool completely.
Notes
If you don’t have a mini loaf pan, you can bake this in a standard sized loaf pan. Baking time will be less, approximately 22-25 minutes total.
We interrupt this [totally unscheduled] break from regular recipe posting to present what is, quite possibly, the perfect fall cookie: pumpkin snickerdoodles.
It has been absolutely FOREVER since the last time we spoke, right? Although I’ve continued sending recipes to Wood & Spoon subscribers, it’s been a hot minute since I posted a fresh-from-the-oven kind of thing. I’m planning to catch you all up on the nitty gritty of what I’ve been up to, but for now, let me introduce you to these pumpkin snickerdoodles.
What is a Snickerdoodle?
If you haven’t had the pleasure of experiencing a real-deal snickerdoodle, let me fill you in. Snickerdoodles are chewy drop cookies known for their hint of cinnamon sugar. Just before baking, rounds of dough are tossed in granulated sugar and cinnamon so that baked cookies have a bit of that flavor in every bite. Each finished cookie, often adorned with a crinkled top thanks to the addition of cream of tartar, has a festive look, and because so, snickeredoodles and most common around the holidays.
How to Make Pumpkin Snickerdoodles
These pumpkin cookies are a step above the average snickerdoodles. We start these cookies with browned butter. A little butter sizzles and browns on the stovetop until golden. Brown sugar and regular granulated sugar come next, along with vanilla and eggs. The star ingredient here is the pumpkin. Canned pumpkin puree (not pumpkin pie filling!!) is drained in between layers of paper towel before being added to the wet ingedients. Finally, flour, salt, pumpkin pie spice, and leavening adds to the mix. We roll the finished dough balls in the signature cinnamon sugar and set aside in the fridge to firm up briefly. The finished cookies are soft, chewy, and intensely fall-like. They make me want to cozy up by a fire real bad.
Why Drain the Pumpkin?
In my first two test batches of these cookies, I used undrained pumpkin and found the finished cookies to be cakey in a dry muffin sort of way. The flavor was there, but the texture was lacking. To achieve a true cookie texture, simply drain some of the liquid out of the mix. I used about 4 paper towels and a spare, clean kitchen towel.
These pumpkin snickerdoodles are an excellent addition to your fall menus. They would even make a great add-on to your Thanksgiving menu! Give them a try this week and let me know what you think. Happy Saturday to you all and happy baking!
These pumpkin snickerdoodles are cinnamon sugar-spiced cookies scented with brown butter.
Author:Kate Wood
Prep Time:30
Cook Time:15
Total Time:45 minutes
Yield:24 Cookies
Ingredients
½ cup canned pumpkin puree
1 cup unsalted butter, chopped
1 cup brown sugar
3/4 cup sugar, divided
1 egg
2 teaspoons vanilla extract
2–1/4 cups all-purpose flour
1 tablespoon cornstarch
1–1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon salt
2 teaspoons cinnamon
Instructions
Start by removing liquid from the pumpkin puree. Layer two paper towels and dollop the pumpkin onto them. Top with two additional paper towels and gently press to remove the liquid from the pumpkin. Use additional paper towels as needed to squeeze out liquid. Set aside.
Place a medium saucepan over medium heat and add the butter. Stir regularly to allow the butter to melt evenly. The butter will melt, bubble, foam, and finally begin to brown after about 5 minutes. Continue stirring all along until the butter mixture turns a golden amber color and smells nutty and fragrant. Scrape the contents of the pan into a large bowl. Add in the brown sugar and ½ cup sugar. Add in the egg, pumpkin puree, and vanilla, and stir to combine. Add in the flour, cornstarch, cream of tartar, baking soda, pumpkin pie spice, and salt and stir on low just until combined.
Line two sheet pans with pieces of parchment paper. Use a medium cookie scoop or spoon to portion out 2 tablespoon-sized rounds of dough onto the parchment. Combine the remaining ¼ cup sugar and 2 teaspoons cinnamon in a small bowl and toss each dough ball in the mixture. Place on a covered pan in the fridge to chill for about 30 minutes.
When ready to bake, preheat the oven to 350 degrees and line 2 sheet pans with parchment paper. Place dough balls 2” apart on the try and bake for 11-12 minutes or until the tops are cracked. Remove from oven to cool completely before enjoying.
Notes
Draining the pumpkin is essential! Undrained pumpkin will result in cakey cookies.
Do not use pumpkin pie filling as a substitute for the pumpkin puree.
With St. Patrick’s Day coming up tomorrow, I have been thinking about all the things we chalk up to luck: things like the weather, a catch made by our favorite team, or even a good hair day. Over the years, I’ve given luck a whole bunch of credit to luck without really considering if there was more at play. Is the goodness in my life really just an accident, something that happened by chance? Or is it possible that all of the “luck” in my life is actually a gift offered intentionally for me at the very moment I need it? Before we dive into this cinnamon streusel bread, let’s talk about favor.
Favor
A friend of mine from church introduced the concept of favor to me a few years ago. She didn’t throw it on me or force me to accept her version of things as truth; instead she offered up her perspective for my consideration. The idea, basically, is this: God loves us. He wants good things for us. And He’s always at work on our behalf. Could it be possible that every good thing in our life is not just luck or a result of our own actions but, instead, a little sign of love from God? What if that open parking space, the dollar bill in the back of old jeans, or various other happy coincidences are really just nuggets of favor lavished on you by a loving Father? My mind was blown.
The following week, I saw evidence of it all around me. It seemed that the more I looked out for the good things in my life, the more I found them. Perfect weather at a picnic I planned for friends? A last-minute opening at a restaurant I’ve been dying to go to? Even a single afternoon in my home where everyone is content and joyful and kind to one another. I began to look at each one of those things as a gift and the end result was a whole lot of love and gratitude.
Now, I’m all in. At times, I forget to look for signs of grace and love at work in my life, but the second I open my eyes again, it’s all around me. My kids, new opportunities, the magnolia tree blooming outside of my room, or even just a wildly pink streak of clouds in a dusky sunset- it’s all favor, all love. Anyways.. just for for thought. 🙂
Cinnamon Streusel Bread
Now, onto the main event: cinnamon streusel brad. I’ve continued my venture to bake more breakfast items, and this cinnamon streusel bread is serious. Honestly guys, I love it so much. Soft cakey insides, a swirl of brown sugar and cinnamon throughout, and a crumbly topping. It’s truly so delicious and the perfect thing to enjoy for breakfast (or dessert??) this weekend. Let me tell you how to make it.
First we start with the batter. Butter, oil, and two kinds of sugar come together with eggs and vanilla. Flour and leavening come next with a splash of buttermilk. Next comes the topping. Flour, brown sugar, salt, and melted butter stir together until dry clumps form. We layer the batter in a prepared pan and swirl in the cinnamon sugar filling. Finish it off with the crumble and bake for an hour or until a clean toothpick comes out. Voila!
Give this cinnamon streusel bread a try and lmk what you think! Happy Thursday, Happy St. Patty’s and Happy Baking!
If you like this cinnamon streusel bread you should try:
This cinnamon streusel bread is a fluffy coffee cake swirled with a cinnamon sugar filling and topped with brown sugar crumble!
Author:Kate Wood
Prep Time:15
Cook Time:60
Total Time:1 hour 15 minutes
Yield:1 Loaf
Category:Breakfast Bread
Ingredients
For the batter:
1/2 cup unsalted butter, at room temperature
3 tablespoons vegetable oil
1/2 cup sugar
½ cup brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla
2 cups cups all-purpose flour
1 ¼ teaspoon baking powder
1/4 teaspoon baking soda
½ teaspoon salt
2/3 cup full-fat buttermilk
For the filling:
½ cup brown sugar, packed
1–1/2 teaspoons cinnamon
For the streusel:
½ cup all-purpose flour
¼ cup light brown sugar packed
½ teaspoon cinnamon
½ teaspoon salt
3 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350 degrees. Lightly grease a 9×5” loaf pan and set aside.
In a large bowl or the bowl of a stand mixer, cream together the butter, oil, sugar, and brown sugar on medium speed until smooth, about one minute. Add the eggs and vanilla and beat to combine. Add 1 cup of the flour, the baking powder, baking soda, and salt and beat on low just until almost combined. Add the buttermilk, stir, and then mix in the remaining flour. Beat on low until the batter is smooth and uniform, but do not over-mix. Combine the brown sugar and cinnamon for the filling in a small bowl. Spoon half of the batter into the prepared pan and smooth. Top with the streusel. Add the remaining batter and smooth. Finally, prepare the streusel. Combine the flour, brown sugar, cinnamon and salt in a small bowl. Stir in the melted butter, just until clumps form. Sprinkle on top. Bake in the pre-heated oven about 50-60 minutes or until the top is domed and a toothpick inserted comes out clean.
I’ll be honest: the memes are true. Most of us 30-something white girls are already knee-deep in porch pumpkins and cinnamon-scented coffee drinks. Fall rolls around with all its colorful leaves and sweater weather, and we just can’t help but jump on the cozy bandwagon. Me? I tried for years to fight against the norm, stretch out summer, and keep my lattes free of any kind of spice, but I’ll admit- I’m all in now. BRING ON THE COZY. So today, I’m giving the people millennial women what they want: ultra-cozy snickerdoodle sandwich cookies.
Hello, Fall
Last weekend, we celebrated a friend’s birthday with an outdoor dinner and bourbon tasting. With about 20 or so friendly faces and a spread of barbecue and booze, the party was destined to be a good one. In the evening, we pulled out the fire pit and even a few quilts to wrap up in as the sun went down. The evening change in weather almost surprised me- Hello, fall. Fancy seeing you here.
Later that week, my kids found a bag of marshmallows and asked for a fire of their own. We toasted s’mores spread thick with peanut butter and crunch bar candies, and Charlie remarked (from under his fuzzy blanket) that he felt cozy. He was right. All of us mildly bundled and sitting still around the mesmerizing flicker of a fire felt about as cozy as I’ve been in months. Fall does that for some of us- slower moments, closer moments, warmer moments.
Maybe that’s why fall always ends up being my favorite. I love the layers and firesides and change it brings. Just like my body welcomes the change of weather, my heart welcomes the change of pace and intimacy this season brings. Cozy, indeed.
Snickerdoodle Sandwich Cookies
These snickerdoodle sandwich cookies are the ultimate in cozy. Soft, chewy, cinnamon-scented cookies and a textured brown sugar and cinnamon butter cream filling- honestly, perfection. These cookies were inspired by my favorite cinnamon sugar cake , and I love the added oomph a sandwich cookie offers.
These cookies are smaller in diameter, but pretty thick. If you’re serving more than a small crowd, you can easily double (or triple!) with little time added. Consider this your perfect fireside chat kind of a cookie- warm, cozy, and totally delicious.
I hope you get a chance the make these snickerdoodle sandwich cookies. In the meantime, happy Tuesday and happy baking!
If you like these snickerdoodle sandwich cookies, you should try:
These snickerdoodle sandwich cookies feature two thick and chewy cookies sandwiched with a brown sugar and cinnamon buttercream!
Author:Kate Wood
Prep Time:15
Cook Time:15
Total Time:30 minutes
Yield:14
Category:Dessert
Ingredients
For the cookies:
½ cup unsalted butter, at room temperature
¾ cup sugar
1 large egg
1 teaspoon vanilla extract
1–1/3 cups all-purpose flour
¾ teaspoon cream of tartar
¼ teaspoon baking soda
½ teaspoon salt
For rolling the cookies:
2 tablespoons sugar
¾ teaspoons cinnamon
For the filling:
¼ cup unsalted butter, at room temperature
¾ cups powdered sugar
3 tablespoons brown sugar
¾ teaspoon cinnamon
¼ teaspoon salt
1–2 teaspoons milk, as needed.
Instructions
Preheat the oven to 350 degrees Fahrenheit and line two rimmed baking sheets with parchment paper. Set aside and begin making the cookies.
In the bowl of a stand mixer, cream the butter and sugar together on medium speed until fluffy, about 3 minutes. Add the egg and vanilla extract, stirring to combine. Add the flour, cream of tartar, baking soda, and salt. Stir on low just until combined.
In a small separate bowl, combine the sugar and cinnamon for rolling the cookies. Use a small cookie scoop to portion out 2 teaspoon sized rounds of dough. Roll quickly in your hands and toss in the sugar mixture. Repeat this process with all the cookie dough, spacing the balls out 2 teaspoons apart on the parchment lined pans. Bake the one at a time in the preheated oven for about 9 minutes, or until the edges of the cookies are set and the tops are beginning to crack. Allow to cool completely.
Once cool, make the filling. Combine all the ingredients except for the milk in a medium-sized bowl and stir on low to combine into a thick, clumpy mixture. Add the milk, 1 teaspoon at a time, until it has smoothed into a thick buttercream. Spread a small dollop (or pipe!) of buttercream on half of the cookies and sandwich the filling with a second cookie. I like to allow my cookies to set in the fridge, covered, for about 20 minutes prior to enjoying.
I just have one question: WHO DIED AND MADE PIE THE QUEEN OF THANKSGIVING DESSERTS? Ok, sure, pumpkin and apple and pecans all taste delightful, particularly when baked in a perfect, buttery pie crust, but it’s almost as if we’ve forgotten all other desserts in November. What about the cakes and cookies? What about the ICE CREAM, people? If you’re in favor of enjoying more frozen treats like this no-churn cinnamon maple swirl ice cream, just sit tight; today, we’re about to get all up in this goodness.
Since entering adulthood, I’ve become accustomed to asking a number of questions like, “What can I bring?” This time of year, when parties and social gatherings reign supreme, there are few sentences as scary to utter . Like, what if I get stuck bringing the dish no one likes? What if I’m asked to make something I’m not comfortable with? Or worse- what if the host leaves my question open-ended, and I’m forced to just GUESS what to bring?!?
The Perfect Ice Cream to Serve at Thanksgiving Dinner
This no-churn cinnamon maple swirl ice cream is the hero for all of those woes. Since forever, pies have been the shining star of Thanksgiving tables, but I really think we’ve dropped the ball when it comes to ice cream. Let’s be honest- MOST people have ice cream on hand to serve alongside all of those Thanksgiving pies, but few really know how to do it with pizazz. For that reason, I decided to bring to you this no-churn cinnamon maple swirl ice cream.
This ice cream starts with a simple no-churn vanilla bean base. Sweetened condensed milk, heavy whipping cream, and just a hint of vanilla bean paste come together to create a cloud-like fluffy mixture. The swirl here, though, is the star: maple syrup, brown sugar, and loads of cinnamoncome together with a little water and butter to create a spiced and sweetened sauce that swirls into the fluffy cream. After a brief freeze, this no-churn cinnamon maple swirl ice cream is ready for anything from pumpkin pie to an apple crumble. Incidentally, I recently poured a reheated cup of my morning coffee over a scoop of this ice cream, and it was nothing short of heavenly- easily the best dessert I’ve had in a month.
I declare we are no longer scared to offer up the question, “What Can I Bring”; this no-churn cinnamon maple swirl ice cream is the perfect Thanksgiving menu item no one has even thought of. Give it a try, pop it in the freezer, and consider your Thanksgiving contribution complete. You’re welcome!
This no-churn cinnamon maple swirl ice cream is a vanilla bean ice cream swirled with a simple cinnamon maple sauce.
Author:Kate Wood
Prep Time:10
Total Time:360
Yield:1 Quart
Category:Dessert
Ingredients
For the cinnamon maple swirl:
½ cup light brown sugar, packed
2–1/2 tablespoons water
2 teaspoons cinnamon
2 tablespoons unsalted butter
2 tablespoons pure maple syrup
For the ice cream:
1 (14 ounce) can sweetened condensed milk
2 cups heavy whipping cream
1 teaspoon vanilla bean paste
Instructions
Begin by prepping the swirl. Combine the light brown sugar, water, and cinnamon in a small saucepan over low heat on the stove. Bring to a rolling bubble, about 4 minutes, stirring occasionally. Remove from heat and add in the butter and maple syrup. Set aside to cool to room temperature.
When cooled, combine the condensed milk and whipping cream in a large bowl or the bowl of a stand mixer. Whip on medium speed using a whisk attachment on the mixer until it becomes fluffy and cloudlike. Stir in 1 tablespoon of the cooled cinnamon swirl until smooth. Layer ¼ of the ice cream mixture in the bottom of a 9×4” loaf pan and drizzle the top with some of the cooled cinnamon swirl. Repeat this process until all of the ice cream and drizzle have been used. Use the end of a knife or a skewer to swirl the two together barely and then freeze until solid, about 6 hours, in the freezer. Enjoy!
It’s October, which means I officially don’t feel bad about pushing pumpkin baked goods. I know some of you fall into the uber-cozy category of humans that thinks things like pumpkin spice lattes, fluffy scarves, fleece socks, and jewel tones are appropriate all year long, but I’ve been holding back on this recipe for weeks in an attempt to salvage the sanity of those who can only tolerate fall-ish stuff sometime after Labor Day. Today’s recipe, this pumpkin swirl bread, certainly falls into the cozy category, and it makes for an excellent baking challenge for those of you who might be willing to roll up your sleeves and attempt a slightly more challenging baked treat. Let me tell you how to make it!
This pumpkin swirl bread is a love child of two of my favorite recipes: pumpkin yeast bread and cinnamon swirl bread. For years, cinnamon toast has been a go-to breakfast favorite in my house, and I decided it was high time we had a fall alternative for our mornings. The dough for this tender bread has pumpkin purée, sweet maple syrup, and flavored pumpkin pie spice. The center is a swirl of cinnamon and brown sugar- just enough to add a smidge of flavor and that beautiful inner spiral, but not so much that it becomes overpowering. I like to serve slices warm and toasted with salted butter and a sprinkle of cinnamon sugar.
How to Make Swirl Bread
To make the bread, we start with the dough. Active dry yeast dissolved in lukewarm water before we add in the remaining liquid ingredients: milk, maple syrup, oil, and pumpkin purée. Once combined, we add in the flour, salt, and pumpkin pie spice. The dough is stirred and kneaded in a stand mixer until stretchy and slightly tacky.
After its first rise, we roll out the dough and layer in the filling: first an egg wash, then a sprinkle of cinnamon sugar. The dough is rolled tight into a loaf and allowed to rise a second time in a prepared loaf pan. After baking, the loaves are golden brown and fragrant with yummy autumnal spice!
This pumpkin swirl bread is a great weekend baking challenge. Bonus: it makes two loaves, so you can keep one for yourself and share the second with someone else! A win-win for everyone! Give this recipe a try and let me know what you think. Happy Baking!
If you like this pumpkin swirl bread, you should try:
1 cup (240 mL) milk, room temperature (I use whole)
¼ cup (60 mL) maple syrup
2 tablespoons oil (I use canola)
1 cup (225 gm) pumpkin puree
5 cups (650 gm) all-purpose flour
1–1/2 teaspoons salt
1 tablespoon pumpkin pie spice
For the filling:
1 large egg
6 tablespoons (75 gm) sugar
2–1/2 teaspoons cinnamon
1 tablespoon flour
Instructions
To prepare the dough:
Pour the warm water into the bowl of a stand mixer and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Whisk in the milk, maple syrup, and oil. Add the pumpkin puree and stir to combine. Add two cups of flour, the salt, and the pumpkin pie spice to the wet ingredients and stir until well integrated. Add an additional 2-1/2 cups of flour and, using the dough hook, knead the bread on medium speed for about 5 minutes or until the bread starts to become stretchy. Add additional flour to the bowl during the kneading process to get the dough the right texture. You are looking for a tacky, stretchy dough.
Grease a large bowl and place the dough in it, covered with a piece of plastic wrap, to rise until doubled in size, about 1-1/2 hours. If the dough seems to have a hard time rising, move the bowl to a slightly warmer area of the kitchen. I like to let mine rise next to a warm oven.
To prepare the filling:
Once risen, remove dough from bowl and separate into two equal pieces. Roll each sheet of dough on a lightly greased work surface into a 6”x20” rectangle. Whisk the egg with 2 teaspoons of water and brush this wash over the surface of each sheet of dough. Reserve the extra wash.
Combine the cinnamon, sugar, and flour in a small bowl and sprinkle the mixture evenly over the surface of each piece of dough.
Starting at one of the narrow ends, roll the dough snug up the length of the long ends of the rectangle until you’re left with a tube-shaped roll of dough. Pinch the ends to seal the dough closed. Place each loaf roll into their own greased loaf pan (8.5″ X 4.5″ X 2.75″). Cover with Saran wrap and allow to rise again for about 1 hour, or until the dough has risen one inch over the top of the pan. Meanwhile, preheat the oven to 425 degrees.
Once risen, brush a thin layer of wash over the tops of each loaf. Put the loaves into the oven and immediately lower the temperature to 375. Bake for about 30-35 minutes, or until loaves have turned golden and sound slightly hollow when tapped on the top.
Allow to cool in pan for ten minutes and then remove to finish cooling on a cooling rack.
Notes
Beware of using a small pan. This recipe requires a large enough pan to accommodate the dough.
If your bread is not rising well, place loaves in a slightly warmer spot in your kitchen. I let my bread rise next to a warm oven.
Allow bread to cool completely prior to slicing.
Bread will keep on the counter for several days but will keep best in the refrigerator for up to 6-7 days. There’s no preservatives in this stuff so it won’t last as long as your supermarket bread- eat fast!
Wrapped securely in aluminum foil, bread will keep in a freezer for up to four months.
This time of year, pumpkin reigns supreme, and I can’t think of a cozier way to salute such a fine ingredient than to make a batch of pancakes. The best part? WHIPPED CINNAMON BUTTER. If you’re gearing up for the weekend and ready for a simple treat to star at breakfast, look no further than these simple pumpkin pancakes.
I’m not sure if you remember, but we hosted a wedding at our home last weekend. Between a hurricane, COVID, and a few blended families, one would think the odds were not stacked in our favors, but somehow, it ended up being awesome. Not so awesome that I’d sign up to do it again next week, but seriously heart-warming and special. I shared some photos on IG, and if you saw them, you know- it was precious. If there’s any brides out there feeling deflated because 2020 has put a kink in all their wedding plans, let me encourage to consider a small family affair. There was no shortage of love or fun, and if I had a chance to do mine again, I may consider the same.
Pumpkin Pancakes
With so much family in town, I got to share a few baked goods that I’ve been working on for this site, but these pumpkin pancakes were not one of them. Why? Because they were long-gone before family arrived. I nibbled on bits of these cinnamon-spiced treats all week, and Aimee has been demolishing the whipped cinnamon butter one slice of toast at a time.
My hunch is that you’ll find yourself with a half-can or so of pumpkin puree sometime in the next couple of weeks, and when you do, I hope you’ll look no further than these pumpkin pancakes! They are warm, cozy, and simple, which makes them the perfect treat to rely on in these autumn months. While the pumpkin pancakes are the star of the show, don’t sleep on that cinnamon butter. It is so yummy, and I’m finding that any leftovers taste amazing on toast, biscuits, and even baked sweet potatoes! Truly, it’s the gift that keeps on giving.
It’s only Thursday, but I hope you guys are going into the weekend with happy hearts and high hopes. Have some fun these next couple of days, and don’t forget to relax with pumpkin pancakes! Happy baking and see you next week!
If you like these pumpkin pancakes you should try:
These pumpkin pancakes and scented with spice and are topped with a lightly sweetened whipped cinnamon butter!
Author:Kate Wood
Prep Time:5
Cook Time:5
Total Time:10 minutes
Yield:9
Category:Breakfast
Ingredients
For the pancakes:
3 tablespoons unsalted butter, melted
1–1/4 cups plus 2 tablespoons milk
1 cup pumpkin puree
1 large egg
2 teaspoons clear vanilla extract
1/4 cup brown sugar
1–1/2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/4 teaspoon baking soda
½ teaspoon salt
Extra butter for greasing skillet, pancake syrup, and whipped cream, if desired
For the cinnamon butter:
1 cup unsalted butter, at room temperature
3 tablespoons powdered sugar
1 tablespoon cinnamon
Instructions
To prepare the pancakes:
In a large mixing bowl, whisk together the butter, milk, pumpkin puree, egg, vanilla extract, and sugar until well combined. Add the dry ingredients and stir together with a spoon or spatula until combined, but still a bit lumpy. Do not overmix and allow the batter to rest while you preheat your pan.
Heat a griddle to medium (325 degrees) and stir the batter once more. Wrap 1 tablespoon butter in a napkin or paper towel and use it to lightly grease your griddle. Spoon 1/3 cup scoops of batter onto the griddle and gently smooth each out into a 5” circle. Cook until bubbles barely appear on the edge and center of the pancake and the edges no longer look glossy. Flip the pancakes and cook and additional 2 minutes, or until the bottoms are golden brown. Serve with cinnamon butter and maple syrup.
To prepare the cinnamon butter:
In a large bowl or the bowl of a stand mixer, cream the butter on medium speed until slightly pale, about 1-2 minutes. Add the powdered sugar and cinnamon and stir until combined. Store in a covered container prior to use.
We’ve got a lot to look forward to this year. After all, there’s a new decade upon us. In the spirit of new beginnings, my site will be undergoing a bit of a face lift over the next few days. We’ve been trucking along here for almost FOUR years now, and it’s time this little place got some nips and tucks in all the right places. Please bear with me for a few days while recipes are unavailable, and feel free to reach out to me via email if you need anything immediately. Before the transformation, I do have one more recipe to share with you all, and boy, it’s a cute one. These Swedish cinnamon rolls are lookers for sure, and I think you’ll enjoy the taste as much as the style. Let’s chat all about them.
Remember the overnight cinnamon rolls that I posted near the end of 2018? They continue to be a hit on this site, for reasons that are perfectly understandable. They’re fluffy, flavorful, and convenient with their make-ahead capabilities. These Swedish cinnamon buns are similar in preparation and ingredients, but their twisted forms and cardamom-scented innards give them a special feel for these warm and cozy months. Still, the dough begins the same with milk, yeast, and water, followed by butter, eggs, and loads of dry ingredients. These rolls are baked with a spiced simple syrup in for an extra bite of sweet that compensates for the lack of frosting or glaze. Of course you could always add a frosting at the end anyways… who am I to stop you from living your best life?
Making Swedish Cinnamon Rolls
The twisting for these Swedish cinnamon buns is a little tricky at first. Practice a bit on your first strip of dough until you come up with a knot that you’re fond of. Keep in mind that the doughy buns will fluff upon rising and fill out a bit so don’t be sad if they look a little funny right after you twist them. Nothing is going to look gross with that beautiful pearl sugar on it.
Speaking of which, if you’re wondering, “What the heck is this pearl sugar?” you’re not alone. It’s exactly what it sounds like, little pearls of sugar, and you can find it in speciality stores, boujie grocery stores, and on Amazon. The sugar on top is entirely optional, but don’t you think it looks adorable?
Happy New Year to you, sweet friends, and thank you in advance for your patience while my site gets a makeover. I can’t wait to share it with you! Happy Baking!
If you like these Swedish Cinnamon Rolls you should try:
These Swedish cinnamon rolls are lightly scented with cardamom and speckled with pearl sugar! Enjoy for breakfast or dessert!
Author:Kate Wood
Prep Time:30
Cook Time:25
Total Time:240
Yield:17
Category:Breakfast
Ingredients
For the dough:
1 cup (240 gm) milk, lukewarm
¼ cup (60 gm) water, lukewarm
1 tablespoon active dry yeast
6 tablespoons (85 gm) unsalted butter, melted but not too hot
1 large egg plus 2 egg yolks
1/4 cup (50 gm) brown sugar
1/4 cup (50 gm) sugar
2–3/4 cups (385 gm) all-purpose flour
1–1/2 cups (210 gm) bread flour
1 teaspoon cardamom
½ teaspoon salt
For the glaze:
¼ cup water
¼ cup (50 g) brown sugar
1 teaspoon cinnamon
½ teaspoon cardamom
Swedish Pearl Sugar
For the filling:
5 tablespoons (70 gm) unsalted butter, melted
1 tablespoon cinnamon
½ teaspoon cardamom
½ cup (100 gm) brown sugar
Instructions
In the bowl of a stand mixer or a large bowl, combine the milk and water and sprinkle the yeast over top of it. Allow the yeast to dissolve, about 5 minutes. Stir in the butter, egg, egg yolks, and brown sugar, and sugar until smooth. In a small bowl, combine the flour, bread flour, cardamom, and salt. Dump about half of the dry ingredients into the yeast mixture and stir until combined. Pour in the remaining dry ingredients and knead in the bowl using the dough hook attachment until smooth and slightly tacky, about 7 minutes. If you notice your dough isn’t pulling away from the sides of the bowl or it’s too wet, add flour 2 tablespoons at a time until the dough pulls away from the sides of the bowl and forms a little dough “tornado” around the dough hook. Once done kneading, place the dough into a large lightly greased bowl and cover tightly with plastic wrap to double in size, about 1-1/2 – 2 hours. (Tip: I like to allow mine to refrigerate overnight so that the dough is easier to work with. This is totally optional but is great if you’d like to let it rise in fridge overnight instead of on counter!)
In the meantime, prepare the glaze. Combine the water, brown sugar, cinnamon, and cardamom in a small saucepan over medium heat. Stirring regularly, bring the mixture to a boil and then remove from heat to cool completely.
Once the dough has risen, dump it out onto a lightly floured surface. Use a rolling pin to roll it out into a large rectangle about 12”x26” in size. Pour the melted butter and spread it out over top. Combine the cinnamon, cardamom, and brown sugar and sprinkle evenly over the buttered dough. Fold the dough in half lengthwise to form a 9″x10″ square and roll or pat it out to thin the folded dough a bit. Using a sharp knife, cut 1/2″ strips of dough (approximately 12 total). Take one strip of dough and wrap it around your index and middle finger twice. Remove the double loop from your fingers and tuck both ends of the dough back through the center loop to form a bit of a twisted knot. Place each knot on a prepared sheet or dish about two inches apart, being sure to keep the loose ends on the underside of the bun. Cover the baking sheets with plastic wrap and set aside to rise while you let the oven preheat to 350 degrees. (Alternatively, you can let the buns rise in the fridge overnight). Once the knots have risen, about 30 minutes, brush the tops with the cooled syrup and sprinkle generously with pearl sugar. Bake in the oven for about 180-20 min or until golden brown. Allow to cool slightly before eating.
If you’re in America you’re probably well on your way to planning your Thanksgiving dinner for next week, but have you even considered what to feed your guests the morning of? The weekend after? Do you know what yummy treats are going to fuel your early morning Black Friday shopping? This morning you’re in luck, because today I’m sharing this seriously delicious recipe for cinnamon sugar scones! Let’s take a peek!
First, Winstone-Salem
This past weekend, Brett and I took the big kids on a mini road trip to Winston-Salem. The North Carolina city is a little big town with historical roots and loads of offerings for families and foodies alike. I was invited to by the PR team at Visit Winston-Salem, and our time there included tons of food, Christmas cookies, and fun things for the kids to do. I’d be remiss if I didn’t give you the ins and outs of each and every place we visited, so I’ll be sure to list them all out below.
Hotels
Brett and I are well-seasoned when it comes to traveling solo. However, we were uncertain of how a road trip to a new city would go with two toddlers in tow. Thankfully we found that the city welcomes families in a number of ways. We stayed at The Kimpton Cardinal Hotel, and my kids would tell you it was one of the best parts of the trip. The hotel is located in the historic R.J. Reynolds building in the heart of downtown. While the rooms, lobby, and hotel restaurant are all outfitted with with an art deco meets Southern sophistication kind of vibe, the bottom floor of the building is a rec room straight out of a kid’s dream. A giant slide, bowling alleys, and a basketball court are anchors to the space that also features foosball tables, board games, and TVs.
We spent the pre-dinner hours sipping cocktails while we watched the kids run like crazy people. Bedtime was a bonus too, as the bathroom in our room hosted one of the biggest tubs I’ve ever seen situated smack-dab in the middle of an even bigger shower. The kids splashed and swam, and Mom didn’t give another thought to the water because it was, after all, in the shower. Best idea ever.
What to Do
Winston-Salem has a strong Moravian background, and the city now has a number of culinary trails that celebrate those roots. Traditional foods like the thin ginger cookies (voted as a favorite by Oprah!), the Moravian sugar cake, and the chicken pie were among the comforting favorites that I taste-tested while there. During the holidays, Old Salem offers candlelight tours, performing arts, and hands-on experiences that give a feel for what life would have been like when the Moravians settled back in the late 1700’s. The immersive activities included a pottery workshop, gardening, and cooking over an open fire, although my kids most enjoyed rolling and cutting out Moravian cookies. The town is quaint, and we really enjoyed getting a taste (both literally and figuratively!) of what life was like back then.
When we weren’t sleeping, we were eating our hearts out. Winston-Salem has a growing number of breweries and wineries as well as a host of bakeries and restaurants. I visited several bakeries for morning and afternoon pastries, and had a number of family-friendly meals that I’d recommend. You can check out my complete list of recommendations below, but first let me tell you about these cinnamon sugar scones.
During our trip we visited Camino Bakery and had a number of sweet and savory pastries. A favorite was a cinnamon sugar scone that had a tender crumb and was blanketed in a spicy glaze. Bits of caramelized cinnamon-sugar were edging each piece and I absolutely LOVED them. I’ve had this recipe for stuffed cinnamon sugar scones on deck for a while, and our trip to North Carolina was the reminder I needed to share them.
Cinnamon Sugar Scones
The recipe for these cinnamon sugar scones is a mash-up variation of some of my other favorite scone recipes. The special part here is that the inside is “stuffed” with a swirl of cinnamon-sugar filling. Each bite is warmly scented and perfectly sweetened, and the glaze on top gives it an extra decadent bite that really makes this breakfast food feel like dessert. I love to make these pastries in advance and freeze them to warm at a later time which makes these the perfect make-ahead treat for holiday festivities that are on the horizon. Give them a try in the coming weeks and let me know what you think! Be sure to check out my list of what we enjoyed during our time in Winston-Salem, and many thanks to Visit Winston-Salem for hosting our family. Enjoy the cinnamon sugar scones!
Where We Ate:
The Katharine Basserie and Bar. Casual French fare in in a chic location. We adored the cozy booths and the creative cocktail menu. Mary’s Gourmet Diner. The breakfast tamale (complete with shredded pork, pico de Gallo, black beans, and poached eggs!) was easily the best dish I tasted in Winston-Salem. Brett loved the grits bowls and my kids destroyed the turnovers. Mrs. Hanes Moravian Cookies. We enjoyed a mini tour of their space where bakers are hand-rolling and cutting Moravian cookies all year round. These little treats were named one of Oprah’s favorites. We bought several boxes to share as Christmas gifts this year. Bobby Boy Bakeshop. Elevated pastries and strong coffee anchor the menu at this newcomer bakery with a cool vibe. The Tavern in Old Salem. This restaurant was built in 1816 and offers a number of traditional Moravian dishes including the famous chicken pie! Winkler Bakery. One of the oldest, continuously running bakeries in the U.S., and home to classic Moravian baked goods. Don’t forget to take home some baking mixes! The Porch Kitchen and Cantina. Casual Tex-Mex in a family-friendly atmosphere. Don’t miss the Texas Pete Chicken Flautas! Camino Bakery. Home to my second-favorite cinnamon scone (wink wink) and a ton of other breakfast faves. Black Mountain Chocolate. Fair-trade chocolate desserts and coffee. Bring home some artisan chocolates or check out a behind-the-scenes tour!
This recipe for cinnamon sugar scones makes 16 mini pastries with a simple drizzled glaze!
Author: Kate Wood
Prep Time:10
Cook Time:30
Total Time:40 minutes
Yield:16
Category:Breakfast
Ingredients
For the scones:
3 cups (380 gm) all-purpose flour
1 tablespoon (9 gm) baking powder
3 teaspoons cinnamon, divided
1 teaspoon salt
½ cup (100 gm) plus 1 tablespoon sugar, divided
1–1/2 cups (360 mL) heavy cream, plus extra to brush on tops of scones
2 teaspoons vanilla extract
For the glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
1–1/2 tablespoons milk
Instructions
To prepare the scones
Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
In a medium/large bowl, whisk together the flour, baking powder, 2 teaspoons cinnamon, salt, and ½ cup sugar until combined. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape.
On a floured surface, divide the dough into 4 equal pieces and pat each out into a 6” circle. Do not overwork the dough. Combine the remaining teaspoon of cinnamon and tablespoon of sugar and sprinkle the mixture over two rounds of dough. Top the cinnamon sugar coated dough rounds with one of the plain rounds of dough and gently pinch the edges together to seal. Pat to smooth. Using a sharp knife, cut each of the two circles into 8 wedges. Brush the tops of each with heavy cream using a pastry brush. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 15 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering with glaze.
To prepare the glaze:
Combine all of the ingredients in a small bowl. Whisk until smooth, adding more powdered sugar to thicken and more milk to thin. Drizzle the glaze over cooled scones and enjoy.
If you’re in America you’re probably well on your way to planning your Thanksgiving dinner for next week, but have you even considered what to feed your guests the morning of? The weekend after? Do you know what yummy treats are going to fuel your early morning Black Friday shopping? This morning you’re in luck, because today I’m sharing this seriously delicious recipe for cinnamon sugar scones! Let’s take a peek!
Winston-Salem
This past weekend, Brett and I took the big kids on a mini road trip to Winston-Salem. The North Carolina city is a little big town with historical roots and loads of offerings for families and foodies alike. I was invited to by the PR team at Visit Winston-Salem, and our time there included tons of food, Christmas cookies, and fun things for the kids to do. I’d be remiss if I didn’t give you the ins and outs of each and every place we visited, so I’ll be sure to list them all out below.
Hotels
Brett and I are well-seasoned when it comes to traveling solo. However, we were uncertain of how a road trip to a new city would go with two toddlers in tow. Thankfully we found that the city welcomes families in a number of ways. We stayed at The Kimpton Cardinal Hotel, and my kids would tell you it was one of the best parts of the trip. The hotel is located in the historic R.J. Reynolds building in the heart of downtown. While the rooms, lobby, and hotel restaurant are all outfitted with with an art deco meets Southern sophistication kind of vibe, the bottom floor of the building is a rec room straight out of a kid’s dream. A giant slide, bowling alleys, and a basketball court are anchors to the space that also features foosball tables, board games, and TVs.
We spent the pre-dinner hours sipping cocktails while we watched the kids run like crazy people. Bedtime was a bonus too, as the bathroom in our room hosted one of the biggest tubs I’ve ever seen situated smack-dab in the middle of an even bigger shower. The kids splashed and swam, and Mom didn’t give another thought to the water because it was, after all, in the shower. Best idea ever.
What to Do
Winston-Salem has a strong Moravian background; the city now has a number of culinary trails that celebrate those roots. Traditional foods like the thin ginger cookies (voted as a favorite by Oprah!), the Moravian sugar cake, and the chicken pie were among the comforting favorites that I taste-tested while there. During the holidays, Old Salem offers candlelight tours, performing arts, and hands-on experiences that give a feel for what life would have been like when the Moravians settled back in the late 1700’s. The immersive activities included a pottery workshop, gardening, and cooking over an open fire, although my kids most enjoyed rolling and cutting out Moravian cookies. The town is quaint, and we really enjoyed getting a taste (both literally and figuratively!) of what life was like back then.
When we weren’t sleeping, we were eating our hearts out. Winston-Salem has a growing number of breweries and wineries as well as a host of bakeries and restaurants. I visited several bakeries for morning and afternoon pastries, and had a number of family-friendly meals that I’d recommend. You can check out my complete list of recommendations below, but first let me tell you about these cinnamon sugar scones.
Cinnamon Sugar Scones
During our trip we visited Camino Bakery and had a number of sweet and savory pastries. A favorite was a cinnamon sugar scone that had a tender crumb and was blanketed in a spicy glaze. Bits of caramelized cinnamon-sugar were edging each piece and I absolutely LOVED them. I’ve had this recipe for stuffed cinnamon sugar scones on deck for a while, and our trip to North Carolina was the reminder I needed to share them.
The recipe for these cinnamon sugar scones is a mash-up variation of some of my other favorite scone recipes. The special part here is that the inside is “stuffed” with a swirl of cinnamon-sugar filling. Each bite is warmly scented and perfectly sweetened, and the glaze on top gives it an extra decadent bite that really makes this breakfast food feel like dessert. I love to make these pastries in advance and freeze them to warm at a later time which makes these the perfect make-ahead treat for holiday festivities that are on the horizon. Give them a try in the coming weeks and let me know what you think! Be sure to check out my list of what we enjoyed during our time in Winston-Salem, and many thanks to Visit Winston-Salem for hosting our family. Enjoy the cinnamon sugar scones!
Where We Ate:
The Katharine Basserie and Bar. Casual French fare in in a chic location. We adored the cozy booths and the creative cocktail menu.
Mary’s Gourmet Diner. The breakfast tamale (complete with shredded pork, pico de Gallo, black beans, and poached eggs!) was easily the best dish I tasted in Winston-Salem. Brett loved the grits bowls and my kids destroyed the turnovers.
Mrs. Hanes Moravian Cookies. We enjoyed a mini tour of their space where bakers are hand-rolling and cutting Moravian cookies all year round. These little treats were named one of Oprah’s favorites. We bought several boxes to share as Christmas gifts this year.
Bobby Boy Bakeshop. Elevated pastries and strong coffee anchor the menu at this newcomer bakery with a cool vibe.
The Tavern in Old Salem. This restaurant was built in 1816 and offers a number of traditional Moravian dishes including the famous chicken pie!
Winkler Bakery. One of the oldest, continuously running bakeries in the U.S., and home to classic Moravian baked goods. Don’t forget to take home some baking mixes!
The Porch Kitchen and Cantina. Casual Tex-Mex in a family-friendly atmosphere. Don’t miss the Texas Pete Chicken Flautas!
Camino Bakery. Home to my second-favorite cinnamon scone (wink wink) and a ton of other breakfast faves.
Black Mountain Chocolate. Fair-trade chocolate desserts and coffee. Bring home some artisan chocolates or check out a behind-the-scenes tour!
This recipe for cinnamon sugar scones makes 16 mini pastries with a simple drizzled glaze!
Author: Kate Wood
Prep Time:10
Cook Time:30
Total Time:40 minutes
Yield:16
Category:Breakfast
Ingredients
For the scones:
3 cups (380 gm) all-purpose flour
1 tablespoon (9 gm) baking powder
3 teaspoons cinnamon, divided
1 teaspoon salt
½ cup (100 gm) plus 1 tablespoon sugar, divided
1–1/2 cups (360 mL) heavy cream, plus extra to brush on tops of scones
2 teaspoons vanilla extract
For the glaze:
1 cup powdered sugar
1 teaspoon vanilla extract
1–1/2 tablespoons milk
Instructions
To prepare the scones
Preheat the oven to 425 degrees and prepare a sheet pan with a sheet of parchment paper.
In a medium/large bowl, whisk together the flour, baking powder, 2 teaspoons cinnamon, salt, and ½ cup sugar until combined. In a measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture on to the dry ingredients and fold or stir with a wooden spoon or spatula until evenly combined. It should be moist enough that there aren’t any dry pieces not sticking to the dough, but not so sticky that the dough is watery or doesn’t hold its shape.
On a floured surface, divide the dough into 4 equal pieces and pat each out into a 6” circle. Do not overwork the dough. Combine the remaining teaspoon of cinnamon and tablespoon of sugar and sprinkle the mixture over two rounds of dough. Top the cinnamon sugar coated dough rounds with one of the plain rounds of dough and gently pinch the edges together to seal. Pat to smooth. Using a sharp knife, cut each of the two circles into 8 wedges. Brush the tops of each with heavy cream using a pastry brush. Place the pan of scones in the fridge or freezer for 10-15 minutes to rest as this will help the scones to rise well. Bake in the preheated oven for about 15 minutes or until the edges of the scones have browned and the center of the scones are no longer doughy. Allow the scones to cool for about 10 minutes before covering with glaze.
To prepare the glaze:
Combine all of the ingredients in a small bowl. Whisk until smooth, adding more powdered sugar to thicken and more milk to thin. Drizzle the glaze over cooled scones and enjoy.
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