Cinnamon Swirl Bread is one of my favorites, and now you can make it at home.
I don’t know what it’s like at your grocery store, but at mine, there’s always a BOGO deal for Cinnamon Swirl Bread, and my BOGO loving heart can never resist it. Rather than continue to be a sucker at the store, I made it at home under the guidance of the all-knowing bread master, Peter Reinhart.
Breakfast toast will never be the same.
After many weeks of procrastinating, I made my first bread, and after tasting this Rosemary Parmesan Focaccia, I don’t know why I waited so long.
Guys, I did it. I started the Great Bread Adventure of 2017. It took me a while 1) to read the beginning chapters of Peter Reinhart’s The Bread Baker’s Apprentice and 2) to gain the courage to actually start baking. If you’ve never done it, bread baking often takes a long time. I knew this Rosemary Parmesan Focaccia would take about a day to make, and I didn’t want to mess it up. Thanks to my fairy bread father, Peter Reinhart, it came out darn near perfect.
Since fall is apple season and every day is bread season, I made Apple Bread.
It was so hot out this week I wanted to cry, so I filled my apartment with the yummy scents of fall by whipping up a batch of Apple Bread. My favorite thing about this recipe are the two, count them two!, layers of apple-loaded streusel. My second favorite thing is that this is one of those desserts that is socially acceptable to eat for breakfast, because this apple streusel goodness cannot be tamed.
Cranberry Lemon Bread is what happens when I have extra cranberries lying around and lemons are on sale.
After an overzealous trip to Costco a few months ago, I have a gargantuan bag of dried cranberries hanging out in my pantry. The bag is so humungo that even a cranberry enthusiast would say, “Hey, take it easy with those cranberries.” To correct the errors of my ways—and free up some room in my kitchen—I put a summery twist on a dried fall fruit and made Cranberry Lemon Bread.
My front porch is perpetually covered in crunchy leaves, and my scarf collection is in full rotation. It’s finally starting to feel like fall in the south, and I can finally whip out my pumpkin recipes!
I love a good pumpkin spice latte as much as the next person—I’m three deep this October—but each fall I look forward to a different pumpkin spiked beverage: pumpkin beer. Continue reading