Meyer Lemon Pound Cake

From my previous posts on Meyer Lemons, Meyer Lemon Curd & Meyer Lemon Coffee Cake, you know I had a bunch of Meyer Lemons to use up. What next?My quest for a great pound cake came into the picture too. I had tried a pound cake earlier in the year with limited success. Searching the net I came up with this recipe from Martha Stewart.

Meyer Lemon Pound Cake

For this recipe I used:

For the Cake – makes 2:
1 1/2 Cups of Unsalted Butter – room temperature
4 Cups of Cake Flour
1 Teaspoon of Salt
4 Teaspoons of Baking Powder
2 3/4 Cups of Sugar
6 Eggs – room temperature
1 Cup of Milk – room temperature
2 Teaspoons of Vanilla
Zest of 1 Meyer Lemon

For the Glaze:
2 3/4 Cups if Icing Sugar
1/4 Cup (or less) of Meyer Lemon Juice

My first step is to gather the ingredients together in the right quantities for easy assembly. This included zesting & juicing the Meyer Lemon and double sifting the flour, salt, and baking soda.

Meyer Lemon Pound Cake – Gathering the Ingredients

I stared by creaming the butter and sugar in my mixer. This is an important step in a pound cake. This will take 3 to 5 minutes with scraping the bowl down several times. Light and fluffy is the goal.

Meyer Lemon Pound Cake – Creaming the Butter and Sugar

Next I added in the eggs one at a time. It’s important that the eggs are at room temperature or they will not blend in properly.

Meyer Lemon Pound Cake – Adding the Eggs One at at Time

After all of the eggs have been incorporated it was time to all the flavour. Vanilla & Meyer Lemon Zest. I mixed these in well.

Meyer Lemon Pound Cake – Adding the Flavour

After the flavouring was added it was time to add the flour and milk. Flour, milk, flour, milk, flour. I made the additions with the mixer on low.

Meyer Lemon Pound Cake – Adding the Flour and Milk
Meyer Lemon Pound Cake -Adding the Milk

When the batter had almost been mixed I removed it from the machine and finished it by hand. I filled 2 buttered and floured glass loaf pans with 1/2 of the batter in each then it was off to a 325˚ oven for about 90 minutes.

Meyer Lemon Pound Cake – Ready for the Oven

After a testing toothpick came out clean let the pound cakes cool on a rack for 10 minutes. I removed the cakes from the pans and let them cool. It took about another 90 minutes to fully cool the cakes.

Meyer Lemon Pound Cake – Cooling

Just as the cakes had finally cooled I mixed the icing sugar and zest with 1/2 of the Meyer Lemon Juice, and added more juice until the glaze was the right consistency.

Meyer Lemon Pound Cake – Glaze

I glazed the cakes and they were ready to give away and eat!

Meyer Lemon Pound Cake

Baker’s Notes:

  • for best results all ingredients should be room temperature – butter hint here
  • a great pound cake recipe – even with Just Vanilla
  • use any citrus flavour for this cake

Meyer Lemon Coffee Cake

My previous post about Meyer Lemon Curd started me on my quest to use my new found Meyer Lemons.Searching through the cookbooks and other collected recipes I came across a recipe for Meyer Lemon Coffee Cake from Martha Stewart.

Meyer Lemon Coffee Cake

For this recipe I used:

For the Streusel:
1 3/4 Cup All Purpose Flour
3/4 Cup Light Brown Sugar
1/2 Teaspoon Salt

For the Cake:
5 Meyer Lemons, cut paper thin
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
3/4 Teaspoon of Salt
4 Oz. Unsalted Butter
1 Cup Sugar
3 Tablespoons Meyer Lemon Zest
2 Large Eggs
1 Teaspoon Vanilla
1 Cup Sour Cream

I started with the Meyer Lemon Slices… I took the thinly cut slices and placed them in simmering water for 1 minute. Then I drained the lemon slices from the water and repeated the process one more time.

Meyer Lemon Coffee Cake  – Simmering the Meyer Lemon Slices

I drained the lemon one more time then spread the slices on parchment covered pans and set them aside.

Meyer Lemon Coffee Cake – Resting Meyer Lemon Slices

Next it was time to start on the Streussel topping.

Meyer Lemon Coffee Cake – Batter Ingredients

In a medium bowl I mixed the flour, brown sugar, and salt together.

Meyer Lemon Coffee Cake – Topping Mixture

I added the butter and rubbed the flour mixture into the butter with my fingers until there were small lumps forming.

Meyer Lemon Coffee Cake – Crumb Topping

Preparing for the cake I buttered a tube pan.

Meyer Lemon Coffee Cake – Greased Tube Pan

Now that I had gathered and measured the rest of the ingredients it was time to start in on the cake.

Meyer Lemon Coffee Cake – The Cake Ingredients

I combined the flour, baking soda, baking powder and salt in a bowl and set it aside.

Meyer Lemon Coffee Cake – The Dry Ingredients

In my mixer, I combined the butter and sugar.

Meyer Lemon Coffee Cake – Creaming the Butter and Sugar

After beating the butter and sugar for 3 or 4 minutes I added in the lemon zest and mixed once again.

Meyer Lemon Coffee Cake – Adding the Zest

Now it was time for the eggs. Beating well after each addition.

Meyer Lemon Coffee Cake -Adding the Eggs

Then the vanilla.

Meyer Lemon Coffee Cake – Adding the Vanilla

I poured the flour mixture into a metal strainer.

Meyer Lemon Coffee Cake – Sifting the Flour Mixture

With the bowl containing the butter mixture off of the mixer, I sifted the flour over the batter.

Meyer Lemon Coffee Cake – Sifted Flour Mixture

I mixed the flour in on low then added the sour cream. I mixed again until just about fully mixed.

Meyer Lemon Coffee Cake – Adding the Sour Cream

I finished off the batter by hand.

Meyer Lemon Coffee Cake – The Final Mix By Hand

I layered about 1/2 of the batter in the bottom of the prepared tube pan and then layered 1/2 of the lemon slices over the batter.

Meyer Lemon Coffee Cake – The First Layer of Lemons

I carefully spread the rest of the batter over the lemon slices then used the rest of the lemon sliced in a final layer over the batter.

Meyer Lemon Coffee Cake – The Final Layer of Lemons

Finally I topped off the second lemon slice layer with the streussel mixture and off to a 350˚ oven for about 55 minutes.

Meyer Lemon Coffee Cake – The Crumb Topping

After the cake was cooked and out of the oven I cooled it on a rack for 15 minutes.

Meyer Lemon Coffee Cake – Cooling

After 15 minutes I placed the cake pan over a wine bottle and removed the outer shell.

Meyer Lemon Coffee Cake – Removing the Pan

Carefully using a spatula and a bench scraper I lifted the still hot cake off of the base and let it cool completely. 2 hours.

Meyer Lemon Coffee Cake – The Final Cooling

After the cake was well cooled it was time to dig in.

Meyer Lemon Coffee Cake – The Layers

Baker’s Notes:

  • I elected not to use the Meyer Lemon topping in the original recipe
  • I added the Meyer Lemon Zest out of order from the original recipe. I believe the essential oils will disperse better and more evenly in oil rather than an oil/flour combination. I elected to mix the zest at the butter/sugar stage
  • Ensure the lemon slices do not touch the edges of the pan – inner or outer.  The cake will look better.
  • The cake was OK. I would make this with regular lemons next time.

Butter Pecan Cookies

It was a morning when we heard from an old friend that was in town and I need to makes something quickly for afternoon coffee.A search came up with Butter Pecan Cookies from Martha Stewart. I wasn’t worried about the recipe turning out…. because it was from Martha!

It was an easy recipe that made 12 cookies with only 6 ingredients! Perfect…. quick!

Butter Pecan Cookies

For this recipe I used:

3/4 Cup of Pecans
1/2 cup of Unsalted Butter
1/3 Cup of Sugar
1 Teaspoon of Vanilla
1/8 Teaspoon of Salt
1 Cup of All Purpose Flour

Butter Pecan Cookies – Ingredients

I  started by toasting the pecans in a 350˚ oven for 7 or 8 minutes. You know when they have been toasted enough when you can smell the toasted pecans without opening the oven. To be sure you don’t forget about the oven be sure to set a timer all the same. After cooling the pecans, I lightly chopped them.

Butter Pecan Cookies – Toasting the Pecans

Next I creamed the butter and sugar until it was light and fluffy. Here is where my large mixer (6 quart) challenged me a little. It was bit too big for the small amount of mix.

Butter Pecan Cookies – Creaming the Butter and Sugar

I added the vanilla and salt and mixed some more.

Butter Pecan Cookies – Adding the Vanilla & Salt

I added the flour and mixed it until just combined.

Butter Pecan Cookies – Adding the Flour
Butter Pecan Cookies – Mixed in Flour

Once the flour was mixed in I added the pecans and mixed them into the dough by hand.

Butter Pecan Cookies – Mixing in the Pecans by Hand

Without chilling or anything else I divided the dough into 12 portions on a lined cookie sheet and baked them for 15 minutes at 350˚.

Butter Pecan Cookies – Ready for the Oven

It was time to have these little babies with some coffee!

Butter Pecan Cookies – Ready for Coffee

Bakers Notes:

  • not my favorite cookie – too buttery? I am not sure.
  • for a firmer cookie really chop the pecans into small pieces. This will give the cookie a more dense texture.
  • This is a really great small batch cookie recipe.

Macadamia Banana Bread

Having recently come back from Hawaii I was in need of some Aloha at home.My favorite banana bread recipes is from Martha Stewart. Always moist and it never lasts long. Using this recipe I added some Aloha.

Macadamia Banana Bread

For this recipe I used:

1/2 Cup of Unsalted Butter
1 Cup of Sugar
2 Large Eggs
3/4 Cup of All Purpose Flour
3/4 Cup of Whole Wheat Flour
1 Teaspoon of Salt
1/2 Cup of Sour Cream
1 Teaspoon of Vanilla Extract
1/2 Cup Shredded Coconut
1/2 Cup of Candied Pineapple
1/2 Cup of Macadamia Nuts

Macadamia Banana Bread – The Ingredients

I started by creaming the butter and sugar , with a hand mixer, until light and fluffy and then adding the eggs. Mix well!

Macadamia Banana Bread – Adding the Eggs to the Creamed Butter

I added the flours and and mixed them in until just mixed.

Macadamia Banana Bread – Adding the Flours
I added the sour cream, vanilla,  and bananas and mixed well.
Macadamia Banana Bread – Adding the rest of the wet ingredients

I finished the batter off by hand and then folded in the pineapple and coconut.

Macadamia Banana Bread – Adding the Pineapple & Coconut

After putting the batter in a 9″ x 5 ” glass loaf pan, I topped it with the macadamia nuts.

Macadamia Banana Bread – Ready for the Oven

I baked the Banana Bread for 1 hour and 20 minutes at 350˚.

This was one of those loaves that went to work and I don’t have a completion picture of. I did; however, get to taste the bread. It was pretty great!

Bakers Notes:

  • I would add another 1/2 teaspoon of Baking Soda – may give it a little more lightness with the added whole wheat flour
  • used salted or unsalted Macadamia Nuts both are great for this recipe
  • use the candied pineapple – fresh will leave wet holes in the finished bread
  • When ever you have that one left over banana that is too ripe, peel it and put it into a freezer bag and put it in the freezer. Thaw the frozen banana the night before you need it.


When ever I am looking for something new to make I do check with the cookbooks on hand. Having recently purchased 2 Madeleine pans  it was time to finally try them out.The recipe I used was from Martha Stewart’s Baking Handbook – Lemon Madeleines.


For this recipe I used:

1 Stick (4 Oz) Unsalted Butter
3/4 Cup of All-Purpose Flour
1/2 Cup of Almond Flour – or finely ground almonds
1/2 Cup plus 2 Tablespoons of Sugar
2 Tablespoons of finely grated Lemon Zest
1/4 Teaspoon of Lemon Extract
1/2 Teaspoon of Salt

Starting off, I melted the butter and set it aside to cool. While the butter was cooling I zested the lemon. As a Madeleine is a very delicate cookie I used a rasp for the finest zest. The added bonus was the great lemon aroma in the kitchen.

Madeleines – Lemon Zest
I gathered all of the rest of the ingredients together.
Madeleines – The rest of the ingredients

In a bowl I mixed together the flour, almonds, and sugar.

Madeleines – Flour, Almond and Sugar mixture

I added the lemon zest and the lemon extract to the cooled butter.

Madeleines – Add Lemon Zest, Lemon Extract and Butter

In another bowl I cracked the 3 eggs ans was surprised to see all 3 had double yolks!

Madeleines – Eggs (with double yolks)

I whisked the eggs with the salt until the mix was foamy.

Madeleines – Eggs and Salt

I added the almond/flour mixture into the egg mixture and gently folded everything together.

Madeleines – Addling the Almond/Flour Mixture

Then it was time to add the butter/lemon mixture and fold it in as well.

Madeleines – Adding the Butter

Then the batter was ready for the pans and the oven.

Madeleines – fully mixed

I spooned a couple of tablespoons into the buttered and floured cavities of the Madeleine pan.

Madeleines – Ready for the Oven

Then off to a 350˚ oven for about 12 minutes.

Madeleines – Baking

Perfect humps! If I do say so myself.

Madeleines – Just out of the Oven

Turned out and cooling.

Madeleines – Out of the Pan and Cooling

Served plain or with a sprinkle of icing sugar.


Cooks Notes:

  • to be eaten the same day… but that’s not hard
  • change up the nut and flavour combos

Lemons & Lemon Squares

At some point last June we purchased a big bag of Lemons from our local warehouse store. Fast forward a couple of weeks and it was time I needed to do something with them. But, it was a huge bag of lemons! What to do?For preserving the lemons I decided to zest and juice them. Both the zest and juice can be easily frozen. The trick is remembering to use them!

I zested the lemons and divided the zest up into 1 tablespoon mounds on a cutting board covered in plastic wrap. I covered the zest mounds again and froze them on the cutting board in the freezer.

Lemons – Zesting

Lemons – Zest spit into Tablespoon Mounds for the Freezer

I split the juice into 1/2 cup packets for the freezer.

Lemons – Lemon Juice

Meanwhile, all this work deserved some kitchen joy as well.

Lemon Squares were the order of the day. I looked on line at my favourite sites and settled on this recipe.

For the crust I added 3/4 cup of Sifted All-Purpose Flour, 1/3 cup of  Sifted Icing Sugar, 1/4 Cup of Sifted Corn Starch, 1/4 Teaspoon of Salt and 1/2 cup of Unsalted Butter Cubes into a bowl. 

Lemon Squares – Preparing the Base

Using a pastry blender I cut the butter into the mixture until the mixture looked like course crumbles.

Lemon Squares – The Base

I put the mixture in a parchment lined pan and pressed it into the corners and ensured the base was flat. I put the pan in the fridge to chill for about 20 minutes. Then, off to a 325˚ oven for about 20 minutes and then let it cool.

Lemon Squares – The Base in the Pan

While the base was cooling: In a bowl I added 4 Large Eggs, 1 Cup of Sugar and mixed them until thick and frothy, about 5 minutes. Next I added 2/3 cup of Fresh Lemon Juice, 1/4 Cup All-Purpose Flour, 1/2 teaspoon of Baking Powder and 1/2 Teaspoon of salt and mixed everything well.

Lemon Squares – Mixing The filling

I carefully poured the filling over the slightly cooled base and it was back to the oven again for 20 minutes.

Lemon Squares – Ready for the Pan

Out of the oven I let the pan cool fully.

Lemon Squares – Cooling from the Oven

Sadly it was late at night so the pan cooled over night. In the morning I cut the baked and cooled lemon squares into 16 pieces, sprinkled with icing sugar and sent them off to work. It was early in the morning when I did this and I missed taking a final glory shot. Reports were that they were great!

Bakers Notes:

  • Don’t forget to chill the crust. An important step!
  • Use fresh lemon juice otherwise avoid this recipe
  • Pretty quick and easy

Cherry Pound Cake – A Birthday Gift

We had a friend over for dinner a few weeks ago and he said he really loved pound cake. Who doesn’t? As his birthday was around the corner I decided a pound cake was in order. What else do you get someone that has everything?
I use Martha Stewart’s Classic Pound Cake recipe from Martha Stewart’s Baking Handbook and added glacèd cherries. There is a pound cake with cherries that Safeway has near Christmas so I decided to try and replicate it as best I could. Perfect for any celebration.For this recipe I used:

3 Sticks (12 Oz.) Unsalted Butter
2 Cups of All Purpose Flour
1 Teaspoon of Salt
1 1/2 Cups of Sugar
1 Teaspoon of Vanilla Extract
6 Large Eggs
1 Pound of Glacèd Cherries

I gathered the ingredients together then buttered and floured the 9 x 5 Glass loaf pan.

Cherry Pound Cake – The Ingredients
Cherry Pound Cake – Buttered and Floured 9 x 5 Loaf Pan

After sifting the flour and salt together I put the butter and sugar in the bowl of my mixer and let it rip for 4 minutes. I stopped the mixer and scraped down the bowl a couple of times to ensure everything was light and fluffy.

Cherry Pound Cake – Sifted Flour and Salt
Cherry Pound Cake – Creaming the Butter and Sugar

Next it was time to add the eggs and vanilla. I added the vanilla then eggs one at a time with the mixer on a lower speed until everything was well combined.

Cherry Pound Cake – Adding the Eggs One at a Time

Now it was time to add the flour.  With the mixer on a low speed, I slowly added the flour until it was just mixed in. I removed the bowl from the mixer and finished off the batter by hand.

Cherry Pound Cake – The Final Flour Mix by Hand

Now the fun part started. I took about 1/3 of the batter and spread it in an even layer at the bottom of the loaf pan and added a layer of cherries. I carefully added a spread out another 1/3 of the batter and added the rest of the cherries. Then I topped the cherries off with the rest of the batter and put the cake in a 350˚ oven.

Cherry Pound Cake – Layering the Batter and Cherries
Cherry Pound Cake – Layering the Batter and Cherries
Cherry Pound Cake – Layering the Batter and Cherries
Cherry Pound Cake – Layering the Batter and Cherries
Cherry Pound Cake – Ready for the Oven

The recipe said it would take up to 55 minuets. my experience with the added cherries was a little longer at 70 minutes.

Cherry Pound Cake – Cooling

After fooling for 2 hours I wrapped the cake up and took it next door for the Birthday boy. He took the cake into work to share it and said it was “delicious!”

Cherry Pound Cake – In the Midst of Eating

Sadly another cake I did not get to try!

Bakers Notes:

  • It was tricky with the timing on this one. The edges were a little browner that I would have liked.
  • I should have topped it with an icing or glaze
  • Use Glacèd CherriesMaraschino Cherries will not work because they are too wet
  • From the looks of the picture the cherries turned out correctly
  • Use a glass pan for this recipe – a metal one just won’t do!

Happy Baking!

Cherry-Streusel Coffee Cake – Secretary’s Day 2013

For Secretary’s Day I was asked to make a cake for the office.The ultimate request was for a Cherry-Streusel Coffee Cake. This recipe was lurking in my edition of “Martha Stewart’s Baking Handbook” – a Christmas gift in 2005. By all accounts the cake was a hit this morning.

Cherry-Streusel Coffee Cake

For this recipe I used:

1 Stick (4 oz.) of Unsalted-Butter
2 Cups of All Purpose Flour
1 Teaspoon of Baking Powder
1 Teaspoon of Baking Soda
1 Teaspoon of Salt
1 Cup of Sugar
2 Large Eggs
1 Teaspoon of Vanilla Extract
1 Cup of Sour Cream*
1 Cup of Frozen Sour Cherries* – thawed and drained

Streusel Topping:
9 Tablespoons of All Purpose Flour
3 Tablespoons of Brown Sugar
1/2 Teaspoon of Cinnamon
2 1/2 Oz. Unsalted Butter
1/4 Teaspoon of Salt

Milk Glaze*:
1 Cup of Confectioners Sugar
2 Tablespoons of Milk
See bakers notes

I started by gathering the ingredients, buttering a tube pan, and pre-heating the oven to 350˚.

Martha Stewart’s Baking Handbook
Martha Stewart’s Baking Handbook
Cherry-Streusel Coffee Cake – Ingredients

I an a bowl I sifted the flour, the baking soda, the baking powder, and the salt together and set it aside.

Cherry-Streusel Coffee Cake – Sifting the Flour

Next I made the streusel by combining all of the ingredients in a bowl and used a pastry blender to mix well. I stored the bowl in the fridge until it was needed.

Cherry-Streusel Coffee Cake – Streusel Topping
Cherry-Streusel Coffee Cake – Streusel Topping

In a large bowl I mixed the butter, sugar, and eggs together until smooth. This will take up to 5 minutes – longer if the butter is on the cool side. I then mixed in the vanilla extract*. See bakers notes for the vanilla.

Cherry-Streusel Coffee Cake – Blending the Butter, Sugar, & Eggs
Cherry-Streusel Coffee Cake – Adding the Vanilla

I then mixed the flour and sour cream in an alternating sequence. 3 flour additions and 2 sour cream additions. Starting and ending with the sour cream.

Cherry-Streusel Coffee Cake – Adding 1/3 of the Flour Mixture
Cherry-Streusel Coffee Cake – Adding 1/2 of the Sour Cream
Cherry-Streusel Coffee Cake – Adding the second 1/3 of the Flour Mixture
Cherry-Streusel Coffee Cake – Adding the rest of the Sour Cream
Cherry-Streusel Coffee Cake – Adding the rest of the Flour Mixture
Cherry-Streusel Coffee Cake — Just barely mixed

After the batter was barely mixed I finished mixing everything in with a spatula.

Cherry-Streusel Coffee Cake – Finished mixing by hand

I added 1/2 of the batter to the tube pan and smoothed it out. I then added the sour cherries evenly spread out. The picture in the book looked like it had more cherries.

Cherry-Streusel Coffee Cake – Adding the Sour Cherries

I topped the cherries with the rest of the batter and smoothed everything out again.

Cherry-Streusel Coffee Cake – Adding the rest of the Batter

I added the streusel to the top of the cake the put the pan in the oven.

Cherry-Streusel Coffee Cake – Topped with Streusel

I baked the cake for 40 minutes then check it. It needed another 5 minutes.

Cherry-Streusel Coffee Cake – Just out of the oven

I removed the cake form the oven and let it sit on a cooling rack for 15 minutes. I used a small pallet knife to loosen the cake from the pan then flipped it our on the cooling rack.  I then flipped the cake again, so the streusel top was upright, then let the cake cool for 2 hours.

Once the cake was cool I mixed the milk glaze. I drizzled the glaze on the cake and let it dry.

Cherry-Streusel Coffee Cake – Milk Glaze Ingredients
Cherry-Streusel Coffee Cake – Mixing the Milk Glaze
Cherry-Streusel Coffee Cake – Topped with the Milk Glaze

“*” Bakers Notes:

  • I think 1-1/2 cups of sour cherries would work. Any more and the cake will be too soggy.
  • I mixed the vanilla in at this time. The recipe said to mix it in with the butter eggs and vanilla.
  • The recipe for this cake can also be found here.

Sadly I did not get a full taste of the cake. I was told it was great. I did taste some crumbs of cake that were stuck on the centre tube of the pan – where I had not buttered enough. Any reason to make another!

Cinnamon Raisin Brioche Loaf

It’s time to try something new! Cinnamon Raisin Brioche LoafThis recipe is inspired by both cinnamon rolls, a chocolate coffee cake from Martha Stewart, and a great Brioche recipe from Julia Child’s book The Way to Cook.

Cinnamon Raisin Brioche

A bit of a labour of love but worth every second. Make 2 at the same time.. one for the freezer.

See how after the jump…

This makes one big loaf.
For this recipe I used:

2 1/4 Teaspoons of dry-active yeast
3 Tablespoons of Warm Water
2 Teaspoons of Sugar

3 Cups of All Purpose Flour
1 1/2 Teaspoons of Salt
1/3 Cup of Sugar
1 Teaspoon of Cinnamon*
6 Ounces of Unsalted Butter

4 Large Eggs
1/3 Cup Milk

For the filling:
1/2 Cup Sour Cream
1/2 Cup Whey Low Brown Sugar*
1 1/2 Cups of Raisins*
2 Teaspoons of Cinnamon*

I started by gathering all of the ingredients together and cutting the butter into small pieces and storing them in the freezer until needed.

Cinnamon Raisin Brioche – Ingredients
Cinnamon Raisin Brioche – Cut up Butter

I proofed the yeast by sprinkling the yeast over warm water mixed with the sugar and letting it sit for 5 minutes until nice and bubbly. The water should not be over 110 degrees.

Cinnamon Raisin Brioche – Yeast
Cinnamon Raisin Brioche – Proofing the Yeast

I gently whisked together the milk and eggs and set them aside.

Cinnamon Raisin Brioche – Eggs and Milk

I added the flour, salt, sugar, and cinnamon to a sifter and sifted them into a bowl. I added the flour mixture to the food processor along with the well chilled butter and processed them together in pulses until small granules of butter could be seen.

Cinnamon Raisin Brioche – Sifted Flour and Cinnamon
Cinnamon Raisin Brioche – Adding the Butter
Cinnamon Raisin Brioche – Processed

With the food processor running I added the egg/milk mixture to the flour until a ball formed. A ball did not form for me so I must have added the liquid too quickly. I removed the final mixture on to a flour covered counter and kneaded it for 1 or 2 minutes until a silky texture was achieved. I gathered the dough into a nice ball.

Cinnamon Raisin Brioche – Adding the Eggs and Milk
Cinnamon Raisin Brioche – Until just Combined
Cinnamon Raisin Brioche – Turned out onto Counter
Cinnamon Raisin Brioche – After a Gentle Knead

I placed the ball in a glass dish with a towel over it and put it in a warm spot. The warm spot was my oven heated to 170 and turned off. I let the mixture rise for about 90 minutes until it reached 1 1/2 times its original size.

Cinnamon Raisin Brioche – After the Rise

I then flipped the dough onto a floured counter and squished the gas out if it while spreading into a rectangle. I folded the rectangle into thirds and spread the dough out again. I once again folded the dough into thirds and eased the package into a nice ball.

Cinnamon Raisin Brioche – Rolled out
Cinnamon Raisin Brioche – First Fold
Cinnamon Raisin Brioche – Second Fold

I placed the ball back into a glass bowl and covered it with plastic wrap and placed it back in a warm spot for another 90 minutes or so until it had doubled in size.

Cinnamon Raisin Brioche – Ready for the Second Rise

Next I gathered the filling ingredients together and mixed the Whey Low Brown Sugar and the cinnamon together. I lightly sprayed a loaf pan with oil spray.

Cinnamon Raisin Brioche – Cinnamon and Whey Low Brown Sugar
Cinnamon Raisin Brioche – Cinnamon Mixture, Raisins, and Sour Cream

I took the dough and spread it out into a rectangle about 18 x 11.

Cinnamon Raisin Brioche – 18 x 11 Rolled out Dough

I spread the sour cream evenly across the dough followed by the sugar/cinnamon mixture. Next came the raisins*.

Cinnamon Raisin Brioche – Mixtures Spread Out

I rolled the loaf up on the long side being careful to keep the raisins in. Once rolled I bent the log in half then braided it slightly. I put the whole loaf into the loaf pan , covered it with plastic and put it back into the warm place.

Cinnamon Raisin Brioche – Rolling it Up
Cinnamon Raisin Brioche – Bending the Roll
Cinnamon Raisin Brioche – Braiding the Roll
Cinnamon Raisin Brioche – Ready for the Pan
Cinnamon Raisin Brioche – Ready for the Final Rise

It took about another hour for the loaf to rise again. I warmed the oven to 350 and placed the unwrapped loaf pan into the oven to back for 45 to 60 minutes with an internal temperature of 200 degrees.

Cinnamon Raisin Brioche – Risen and Ready for the Oven
Cinnamon Raisin Brioche – It’s Done!
Cinnamon Raisin Brioche – The Oh So Long Cooling Time
Cinnamon Raisin Brioche – Ready to Eat

When the loaf was done I turned it out onto a cooling rack and let it cool for 2 hours.

Light… airy….  yum!

A couple of things I would do different for next time:

  •    Increase the cinnamon in the bread dough to 2 or 3 tablespoons
  •    Increase the brown sugar for the filling to 3/4 of a cup
  •    Increase the cinnamon for the filling to 4 teapsoons
  •    Increase the raisins for the filling to 2 cups
  •    I would spread the extra 1/2 cup of raisins more to the sides of the dough before rolling up. This will produce more raisins at the one end
  •    I would use an egg wash too coat the loaf before baking
  •    I used Chicago Metallic’s Loaf Pullman Pans. I believe are now discontinued, you could easily use their 1.5 lb loaf pan

Happy baking!

Cinnamon Swirl Cookies

I made these Cinnamon Swirl Cookies to give away. I did have just a few.

They were part of my Christmas gift boxes last year. They also features in 2 hospital ward Christmas parties and our own annual Yule party. Crunchy, not overly sweet, and tasty leads me to make these again some time soon. This recipe came from the Martha Stewart site. Until recently they had a cookie of the day post. The post is now called dessert of the day.

Cinnamon Swirl Cookie

You really need to try these:

I made 4 batches in order to have enough to give away.

In total I used:

8 Cups of All Purpose Flour
4 Teaspoons of Salt
2 Teaspoons of Baking Soda
2 Pounds (8 Sticks) of softened Unsalted Butter
4 Cups of Sugar
1 Teaspoon of fresh Orange Zest
8 Large Eggs

For the filling I used:
8 Ounces (2 Sticks) of softened Unsalted Butter
2 Cups of Brown Sugar
2 Cups of Dark Brown Sugar
2 Cups of Chopped Walnuts, lightly toasted
2 Teaspoons of Cinnamon

I made theses Cinnamon Swirl Cookies in 2 batches making about 24 dozen cookies.

More after the jump…….
I started out gathering and measuring everything out so that I could move quickly.

Cinnamon Swirl Cookies – The ingredients

I the combined the sifted flour, salt, and baking soda into a bowl and setting that aside. I added the butter, sugar, and orange zest into the mixer and beat it for 4 or 5 minutes. I scraped down the bowl a couple of times.

Cinnamon Swirl Cookies – Mixing the flour and sugar

I then added the eggs one at a time to the mixer and ensured they had been combined.

Cinnamon Swirl Cookies – Adding an egg
Cinnamon Swirl Cookies – Ready for another egg
Cinnamon Swirl Cookies – Final egg mixing

Next I added the flour and mixed the dough until it was just combined.

Cinnamon Swirl Cookies – Adding the flour
Cinnamon Swirl Cookies – Just about mixed

When I removed the bowl from the mixer I mixed it with a spatula to catch any stray flour. I split the dough into 2 portions and wrapped them in plastic warp. I repeated the whole process again, finally giving me 4 wrapped batches of dough. I refrigerated everything for an hour until the dough firmed up.

Cinnamon Swirl Cookies – Separated and wrapped for the fridge

As the dough was chilling I toasted the walnuts for about 8 minutes and cooled them. I also mixed both brown sugars, the butter, and the cinnamon in a bowl and added the walnuts. I split this mixture in to 4.
Once the dough was chilled I rolled it out to a 10″ x 12″ rectangle and squared it off with a paring knife. I placed the dough on a no stick mat ( you could use parchment paper). I then sprinkled the just 80% of the dough with the mixture.

Cinnamon Swirl Cookies – Spreading the filling

After the sprinkle, I rolled the dough up using the no stick mat to assist me. I sealed the roll with the un-coated edge of the dough, wrapped the log in plastic wrap and put it in the refrigerator for another hour or so. I repeated with the other 3 pieces of dough.

Cinnamon Swirl Cookies – Rolling the log
Once the logs were well chilled I removed them from the fridge and cut the logs into 1/4″ slices or slightly smaller and put 12 pieces on a baking sheet. The remainder of the log I kept cool until the oven was free to bake another batch.  With the ragged ends I gathered together and baked them for a
baker’s treat.
Cinnamon Swirl Cookies – Ready for the oven
The cookies then went into the oven for 17 minutes at 350 degrees. When they came out of the oven they cooled off the tray on a cooling rack.
Cinnamon Swirl Cookies – Cooling on the Pan

I am usually a pecan freak rather than a walnut aficionado but these were amazing! Did I say they were good?

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