Old Fashion Gingerbread

Posted on December 4, 2016 by Rebecca Baugh

Happy Holidays Everyone!

It seems life and commitments to family and work have kept me from posting my recipes.

It has made me sad.

Just want you to know that I think about you and appreciate your patience while I try to juggle all things while messing up most of the time.

But, it is the holidays.

Time to be thankful!

And, I am thankful for you for taking time out of your busy day to read my little blog that has grown a few cobwebs as of late.

So, here’s to taking my kitchen broom to those cobwebs and start posting some recipes.

Shall we? : )

Here is my first one!

Good Old Fashion Gingerbread.

Gingerbread is just a classic dessert or gift to make during the holidays. The fragrance of spices baking together in the oven with the brown sugar and molasses just make your kitchen smell like the holidays. Add a touch of whipped cream, or in my case cool whip and a sprinkling of powdered sugar and you are good to go. You can change up the spices a bit to your liking, and I have cut down on the nutmeg and added a touch of salt to this recipe. Other than that, this recipe is family approved.

So lets get going!

This is what you will need to make this recipe.

You will need some flour, brown sugar, molasses or sorghum, eggs, oil, baking soda, cinnamon, ground ginger, ground cloves and salt and nutmeg which I forgot to put in the picture. Oh and water : )

First thing you will do is add the two eggs to the mixing bowl and beat up a little bit.

Now add in your brown sugar and mix until combined with the eggs.

Now add in your oil and slowly mix with the brown sugar mixture or you will have a big mess….how would I know that LOL

Now, add in your molasses or sorghum and mix in.

In a medium bowl add in your flour.

Add in all your seasoning, cinnamon, salt, nutmeg, ginger, cloves and baking soda and mix together.

Add in the flour mixture into the brown sugar mixture and combine. This will be thick.

Lastly add in one cup of boil water. Can you see the steam. Add this in slowly also, and mix until it is all incorporated.

Now, pour into your baking containers. This recipe is enough to fill a 9 by 13 pan. I have opted to bake a 8 by 8 and a round paper pan because I was testing out the paper pans to bake the gingerbread in as gifts to give away. It would great by the way!

Here is a picture of the 8 by 8 pan and the round paper baking pan. Now pop the gingerbread in a preheated 350 degree oven for the 9 by 13 size pan. I baked mine at 325 for the paper pan. Bake for 20 to 25 minutes or until the gingerbread springs back slightly in the middle. Do not over bake.

Here is what it should look like coming out of the oven. Just starting to crack a bit on top and the middle is cooked.

Doesn’t it look delicious?

It smells good too…. : )

Here is the recipe!

Old Fashion Gingerbread

Ingredients

2 eggs, beaten

3/4 cup packed brown sugar

3/4 cup molasses

3/4 cup oil

2 1/2 cup flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoon ground ginger

2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1 cup boiling water

Optional: cool whip or sweeten whipped cream and/or powdered sugar for dusting

Directions:

Preheat your oven to 350 degrees. Grease and flour a 9 by 13 pan

Put the eggs in a mixing bowl and beat the eggs with the electric mixer.

Add the brown sugar to the beaten and eggs and combine.

Add in the molasses to the brown sugar mixture and combine thoroughly.

Slowly mix in the oil to the brown sugar mixture.

In a medium bowl, combine the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.

Add the flour mixture to the brown sugar mixture. Combine.

Pour in the hot water a little at time and mix together with the electric mixer.

Pour the batter into the greased and flour baking pan and bake for 20 to 25 minutes or until the top barely cracks and the center is cooked.

Dust with powdered sugar if you want. Now, just wait a couple of minutes and watch it start to disappear.

Enjoy!

Becky

Gooey Gorilla Bread

Posted on March 2, 2014 by Rebecca Baugh

Normally, one of the first things I have my students make in a foods lab is Monkey Bread. I have this simple and yummy, microwave Monkey Bread, that works perfect to give my kiddos at school a little experience in the kitchen. Well, I have a new class this semester and half of my kiddos have already made that Monkey Bread recipe. So, I had to find something new to make.

I came across this Gorilla Monkey Bread recipe, and thought it would be perfect for the first kitchen lab. It is simple to make, but has a few more steps, more ingredients to measure and you use the oven instead of the microwave. Plus, it is rich and delicious. So delicious, that NONE of my kiddos even offered me a bite when they made theirs.

That was fine by me, it gave me an excuse to come home and make my own. I thought this morning would be the perfect morning to make it for my family. I was thinking, I would make them a piece of ooey gooey Gorilla Monkey Bread, and they would be ready to shovel the driveway with that 8 to 10 inches of snow we were suppose to get.

Although we did not get the snow, (and that is ok with me), my kiddos inhaled these warm cinnamon nuggets of cream cheesiness.

By the time I finally got a decent picture of the finished bread, it was already half gone. (I hid a couple of nuggets for me for later..shhhhh)

Anywho, if you are looking for a special breakfast or brunch treat, you should give this one a try.

Here is what you need to make this recipe:

You will need two cans of biscuits, some cream cheese, butter, sugar, brown sugar, cinnamon and pecans or walnuts if you want.

The first thing to do is mix the sugar and the cinnamon together in a medium bowl.

Here is the cinnamon and sugar all mixed up. Now, take the cream cheese and cut the block into 20 equal squares.

In a microwave safe bowl, melt the butter and brown sugar together until melted. (you can do this on the stove top too in a sauce pan)

With a rolling pin or with you hands, flatten out and make each biscuit larger. Spoon 1/2 teaspoon cinnamon sugar in the middle of each flatten biscuits.

Put a square of cream cheese on top of the cinnamon sugar. Take the biscuits and seal up the edges, making sure the cream cheese is in the middle.

I rolled the biscuits into a somewhat ball after I sealed the edges. Take your bundt cake pan and spray it with vegetable spray. Sprinkle some nuts in the bottom of the pan.

Layer 10 cream cheese filled biscuits on top of the nuts. Sprinkle half of the left over cinnamon sugar on top of the biscuits.

Sprinkle a few nuts on top of the biscuits in the pan. Drizzle half of the melted butter and brown sugar mixture over the top of the biscuits.

Place the rest of the cream cheese filled biscuits on top of the ones already in the pan. Sprinkle the rest of the cinnamon sugar on top of the biscuits.

Drizzle the rest of the butter brown sugar mixture on top of the biscuits. Bake in a preheated 350 degree oven for 30 minutes or until completely done.

Here is the recipe:

Adapted from Paula Deen

Ingredients:

2 cans of 12 ounce refrigerator biscuits (10 count)

1/2 cup sugar

3 teaspoons cinnamon

1 cup brown sugar

1- 8 ounce package of cream cheese

1/2 cup butter

1 cup chopped pecans or walnuts (optional)

Directions:

Preheat oven to 350. Spray a bundt cake pan with vegetable spray. Set aside.

Mix the cinnamon and sugar together. Cut the cream cheese into 20 pieces. In a microwave safe bowl, melt the butter and the brown sugar together to make a sauce. (you can also melt the butter and brown sugar together in a sauce pan on the stove top).

With your hands or with a rolling pin, press out the biscuits to make them larger. Put in 1/2 teaspoon cinnamon sugar mixture in the center of each biscuits. Place a piece of cream cheese on top of the cinnamon. Seal the cream cheese and cinnamon inside the biscuits, by pressing the edges of the biscuit together. Sprinkle half of the nuts in the bottom of the bundt pan. Place 10 of the cream cheese filled biscuits in the bottom of the bundt pan on top of the nuts. Sprinkle half of the remaining cinnamon sugar on top of the biscuits. Pour half of the brown sugar butter mixture on top of the biscuits. Sprinkle the rest of the nuts on top. Layer the next 10 cream cheese filled biscuits on top of brown sugar covered biscuits. Sprinkle the rest of the cinnamon sugar on top of the biscuits. Pour the rest of the brown sugar butter mixture on top. Bake in the oven for 30 minutes or until the biscuits are cooked through. Let the gorilla bread cool for 5 minutes before turning the pan upside down to release from pan.

Here is one of those nuggets of goodness. The next pictures is one cut in half so you can see the creamy filling.

Hope you love this recipe!

Stay Warm!

Becky

Overnight Cinnamon Rolls

Posted on December 30, 2013 by Rebecca Baugh

Merry Christmas and Happy New Year!

I am finally in the upright position after having the flu for four days. I was pretty much in bed or pretending to feel well, walking and looking like a zombie, while baby college girl was home for Christmas. I think that Santa must have decided to give me the flu for Christmas instead of coal. Jeepers….I must have been a bad girl this last year ; )

Anywho, while I am still feeling good enough, I am going to finally post my overnight cinnamon roll recipe. I don’t know if you remember me talking about making over a hundred cinnamon rolls for the staff at my high school in December, but I had so many staff members wanting the recipe I thought I better get it posted in time for the new year. What better way to start 2014 than eating hot cinnamon rolls for breakfast, right? One of the best things about this recipe (besides the gooey icing) is that you can make them the day before, put them in the fridge overnight and bake them in the morning. I am using Alton Brown’s Overnight Cinnamon Roll recipe, with some changes and with a different, delicious cream cheese icing. From the viewers who made his recipe, some had a hard time getting the dough to rise. I have included the little tricks that I used and it worked for all 130 something cinnamon rolls. So come on, give them a try…who can resist warm cinnamon rolls.

Here is what you need to make these cinnamon rolls.

Make sure that your ingredients are at room temperature. This will help in the dough rising.

The first thing you need to do is put four egg yolks and one egg in a large mixing bowl. Next, add the sugar and combine.

Next add the buttermilk. I warmed my buttermilk in the microwave for 3o seconds before I slowly poured it into the egg mixture. After, I mixed in the warm milk, I added the warm melted butter and combined everything together with the mixer.

Now, add in two cups of flour, salt and the yeast. Use the paddle attachment to mix the dough until the flour and yeast is all mixed together. Now, take the paddle attachment off and put on the dough hook.

Add in enough flour to form a nice soft, slightly sticky dough. The amount of the flour depends a lot on how fresh the flour is. I just add about 1/2 cup of flour at time and when the dough starts pulling together with the dough hook, I just start tapping flour in a little at time until the dough cleans the sides of the bowl. You do not want to add too much flour because it can make your dough dry. When you dough is ready, use vegetable spray and spray a large bowl. Put the dough in the bowl to rise. I also spray the top of the dough so it does not dry out. I cover the bowl with a cloth and put the bowl in a warm place to rise.

Here is a picture of all the bowls of dough I had sitting on the oven doors to rise for the ones I made at school. I warmed the ovens up and then turned the ovens off. I sat the bowls on the oven doors with a cloth over them to rise. I felt like the dough needed the extra warmth to rise.

When the dough doubles in size (mine took about two hours), punch the dough down and get ready to roll the dough out.

Lightly flour your counter top. Set the dough on top of the flour.

Roll the dough into a large rectangle about a 18 inch by 12 inch. Spread melted butter on top of the dough.

Measure out the brown sugar and the cinnamon and mix together.

Spread the cinnamon brown sugar on top of the buttered dough. Starting with the long side of the dough, roll the dough up. Cut the dough into approximately 10 rolls.

Set the rolls on a parchment paper covered cookie sheet. Cover with plastic wrap and put in the refrigerator until you are ready to bake. When you are ready to bake, warm your oven to 200 degrees. Place the pan of rolls in the oven (take the plastic wrap off). Make sure to leave the door of the oven ajar. Let the rolls rise for about 20 minutes. Take the rolls out of the oven and heat the oven up to 350. When the oven is preheated place the rolls back into the oven and bake for about 20 minutes or until the inside of the roll is cooked through.

The rolls will pop up in the middle and brown sugar will start oozing out.

While the rolls are still warm, spread with the icing.

If you want, after you ice the warm cinnamon rolls you can top them with sugared pecans.

Here is how to make my favorite icing for the cinnamon rolls.

In a bowl add the soften butter and cream cheese.

With a mixer, mix in the powdered sugar, warm water, vanilla and salt. You will end up with a bowl full of creamy icing.

Here is the recipe:

Overnight Cinnamon Rolls

Recipe adapted from Alton Brown

Ingredients:

4 large egg yolks: room temperature

1 large egg: room temperature

1/3 cup sugar

6 tablespoons melted butter

3/4 cup of buttermilk, warmed slightly in the microwave

Approximately 4 cups of flour: you may not use the total amount

1 package of instant dry yeast or 2 1/4 teaspoons

1 1/4 teaspoons salt

Vegetable spray

Filling:

1 cup packed brown sugar

1 tablespoon ground cinnamon

Melted butter: enough to brush on the dough approximately 2 tablespoons

Icing:

4 tablespoon butter, softened

2 ounces cream cheese, softened

1 1/2 cups powdered sugar

2 tablespoons warm water

1/2 teaspoon vanilla extract

1/4 teaspoon salt

Directions:

In a stand mixer with the paddle attachment, combine the egg yolks, egg, sugar, butter and buttermilk. Add 2 cups of flour along with the yeast and salt. Combined until all the flour is incorporated. Switch to the dough hook attachment. Add 1 cup of flour and knead for 5 minutes. Add more flour until the dough cleans the sides of the bowl. The dough should be soft and moist. Spray a large bowl with vegetable oil. Take the dough out of the mixing bowl and transfer to the large bowl. Lightly spray the top of the dough with the oil. Cover and let rise in a warm place (I used a warm oven door) until the dough doubles in size. It took mine about 2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl.

Turn the dough out onto a lightly floured work surface. Roll the dough into a rectangle about a 18 by 12 inch rectangle. Brush the dough with melted butter. Sprinkle the dough with brown sugar and cinnamon. Leaving a edge on one side to use later to seal the rolled dough together. Press the brown sugar on to the dough. Beginning with the long edge, roll the dough up. Seal the edge together. With a serrated knife, slice the dough into 10 to 12 cinnamon rolls. Arrange on a cooking sheet, lined with parchment paper. Cover the rolls with plastic wrap and refrigerate overnight.

In the morning, remove the rolls from the fridge and place in a warm 200 degree oven. Be sure and take off the plastic wrap. Turn the oven off and leave the door ajar. Let the rolls rise and proof for 20 minutes or until the rolls look slightly puffy. Take the rolls out of the oven.

Preheat the oven to 350 degrees.

When the oven is preheated, place the rolls in the preheated oven and bake until the rolls are golden brown. While the rolls are baking, make the icing. When the rolls come out of the oven, let them cool slightly. After the rolls have cooled, ice with the icing and serve.

Before, I finish this post, I wanted to thank all the teachers who came to my rescue the morning I was making all those cinnamon rolls.

Does it look like we are having fun!!!

Don’t worry, you don’t have to make this many….not unless you have a really big family.

Enjoy!

Becky

Sugared Pecans

Posted on December 14, 2013 by Rebecca Baugh

Warning! After you finish making these scrumptious pecans you will need to hide them in a really SAFE place or you will eat all of them!

This past week I made 117 cinnamon rolls for the staff at my high school for our December staff meeting. I really wanted to make the rolls extra special, so I decided to try my hand at making sugared pecans to sprinkle on top of the rolls. If I had know how deliciously easy they were to make, I would have tried making them a long time ago! You can bag the pecans up to give as a gift or use them as a garnish in salads or in my case on top of my cinnamon rolls. You just need a few everyday ingredients and in a hour your house will smell almost as good as these pecans taste.

All you need is a egg white, pecans, sugar, cinnamon and a touch of salt.

The first thing you need to do is separate the egg and put the egg white into a mixing bowl. Add one tablespoon of water. With the whisk attachment, whisk the egg white until the mixture is foamy.

In another bowl, put in the sugar and the cinnamon and whisk together.

Add the pecans and stir to cover the pecans with the egg white.

Pour in the cinnamon sugar onto the pecans and stir to coat each pecan with the sugar.

Pour the sugar coated pecans onto a cookie sheet that is lined by parchment paper or a silicone baking mat to keep the sugar from sticking to the bottom of the pan.

Put the pecans in a 250 degree oven for one hour. Be sure and stir the pecans every 15 minutes.

Take the pecans out of the oven and let cool. They will crisp up after they cool.

Now, the only problem you will have will be not eating them all!

Give these a try! I was pleasantly surprised how easy they are to make!

Here is the recipe:

Sugared Pecans

Ingredients:

4 cups of pecans (one pound)

1 egg white

1 tablespoon water

1 cup of sugar

1 teaspoon cinnamon

Directions:

Whisk the egg white and water with an electric mixer until the egg white reaches a soft peak. In a different bowl mix together the sugar and the cinnamon. Add the pecans to the foamy egg white and stir to coat each pecan. Pour the sugar over the egg white coated pecans and stir the pecans and sugar together until all the pecans are covered in sugar. Preheat your oven to 250. Pour the pecans on a parchment paper lined cookie sheet and bake for one hour, making sure to stir every 15 minutes. Take out of the oven and cool. Store in air tight container.

I put some sugar pecans on top of warm cinnamon rolls. You can also chop and put them in a salad.

OR….you can just eat them…which is my favorite way.

Christmas is just around the corner! How is your holiday baking going?

Me….I am going nuts….: )

Becky

A Small Town Kitchen

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Tag Archives: cinnamon

Old Fashion Gingerbread

Gooey Gorilla Bread

Overnight Cinnamon Rolls

Sugared Pecans