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Posts Tagged ‘Pinterest recipes’

This loaf of cinnamon sugar bread almost never came to be, which would have been quite unfortunate, because it was a thing of perfection, with a crunchy top and soft interior laced with more than a mere hint of cinnamon sugar.

The first time I tried the recipe, the top wasn’t crunchy, and the interior was a wet, soupy messy of cinnamon sugar and raw batter. It fell apart coming out of the loaf pan, and I had to cut it into pieces before bringing it to the office to save myself the embarrassment of co-workers trying to cut/scoop servings for themselves.

The concoction’s only saving grace? It was, beneath the disfigured clumps and raw batter, utterly delicious.

The original recipe called for all of the cinnamon sugar mixture (a full 1/3 cup of sugar and 2 teaspoons of cinnamon) to be sprinkled in one layer on top of half of the batter, then topped with the rest of the batter. The cinnamon sugar mixture seems to have liquefied and prevented the batter immediately surrounding it from baking completely.

I decided to give the recipe one more chance, figuring that if I could make smaller layers of cinnamon sugar, maybe the batter would have a chance to cook more evenly.

I didn’t get the chance until this weekend, when I babysat my nieces while my sister-in-law had a much-deserved girls weekend out. Given my ineffective Barbie doll skills (the girls got pretty upset when I couldn’t remember the names of the dozen dolls NOT named Barbie) and the cold weather preventing us from easily pursuing outdoor, more tomboyish activities, I decided that a baking project was in order.

Part of the reason I wanted this recipe to work was its ease of preparation: You literally stir seven ingredients together for the batter and then layer it in the loaf pan with cinnamon sugar. No mixer. No sifting. No melting.

After having my charges stir the batter and shake the cinnamon sugar mixture together thoroughly, I poured what I figured to be about a third of the batter into the bottom of the greased and floured pan. I then had my nieces spoon about a third of the cinnamon sugar over the batter. I added another layer of batter, then almost all of the cinnamon sugar save for about 2 tablespoons. I added the rest of the batter, then sprinkled on the rest of the cinnamon sugar.

50 minutes in the oven plus 10 minutes on the wire rack and the loaf slid right out of the pan. After allowing the bread to cool for about 20 more minutes while watching Scooby-Doo (the 2002 live-action version), we had cinnamon bread and hot chocolate out of my childhood Tupperware tea set (now theirs).

Babysitting perfection.

The original recipe came from A Whisk and a Prayer via Pinterest.

Cinnamon Sugar Bread

Adapted from A Whisk and a Prayer

  • 1/3 cup white sugar
  • 2 teaspoons ground cinnamon
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white sugar
  • 1 egg, beaten
  • 1 cup milk
  • 1/3 cup vegetable oil

Preheat oven to 350 degrees. Lightly grease a 9×5-inch inch loaf pan (I also cut a piece of parchment paper to fit on the bottom for extra non-stick protection). Stir the cinnamon and 1/3 cup sugar together.

In a large bowl, combine flour, baking powder, salt and 1 cup sugar. Add the egg, milk and oil. Stir until just moistened.

Pour approximately a third of the batter into the loaf pan. Sprinkle with about a third of the cinnamon sugar. Top with another third of the batter, then almost all of the remaining cinnamon sugar. Pour the rest of the batter in the pan and sprinkle the rest of the cinnamon sugar on top.

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

The original recipe advises you to wrap the loaf in foil and let it sit overnight before slicing. If you can endure the scent of freshly baked cinnamon bread wafting through your home without cutting a piece off until the next day, then go for it. If not, enjoy your snack today AND tomorrow.

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First, an admission: I don’t think I’ve ever eaten Chili’s salsa, so I can’t tell you whether this Chili’s Copycat Salsa recipe that I found via Pinterest tastes like the real thing or not.

As a certified salsa junkie, I CAN tell you that I’ll be making this recipe again.

I love making fresh pico de gallo, but there’s only so much time a girl can dedicate to chopping onions, jalapenos and tomatoes into tiny little pieces. (Also, the inferiority of grocery store “tomatoes” has simply become unacceptable. When a potent blend of jalapenos, lime juice and cilantro doesn’t hide your insipidness, you’ve reached new lows as an ingredient.)

I can live with store-bought salsa, but it’s just so nondescript. Brands advertised as spicy are inevitably as plain as can be, and I wouldn’t be able to tell one brand from another in a blind taste test even if I had money riding on it.

The canned tomatoes in this recipe caught my eye, since they meant I wouldn’t be rewarding mediocrity in the produce section. I couldn’t actually find a small can of jalapenos, but I have to admit that maybe I didn’t try too hard after I spotted the big jar of sliced jalapenos. Toss and taste, unless you’re scared of heat.

All the ingredients blended together quickly in the tiny food-processor attachment that came with my immersion blender (I only made half the recipe).

I’ll warn you: The end product has what some might find an overwhelming cumin flavor. It’s what makes this concoction distinctive, but it might not be for everyone.

The heat from the jalapenos is subtle, kicking in a couple of seconds after you bite into a chip filled with salsa. Two days later, however, the salsa seems to be packing a little more heat, making me wonder how long I could safely store this mixture in the fridge to allow it to achieve maximum intensity.

Chili’s Copycat Salsa

Recipe from Six Sister’s Stuff

  • 2 14.5-oz. cans whole tomatoes, drained
  • 1 4-oz. can diced or whole jalapenos (not pickled)–about 4-5 jalapenos (or less if you don’t like a lot of spice)
  • 1/4 cup yellow onion, cut into quarters (you can also use dried minced onion)
  • 1 tsp. garlic salt
  • 1/2-1 tsp. salt
  • 1 tsp. cumin
  • 1/2 tsp. sugar
  • 1 tsp. lime juice

Puree all ingredients in a food processor until smooth.

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