A cross between a pancake and an omelette, Pannekoeken (to the Dutch) or Pfannkuchen (to the Germans) makes a lovely breakfast no matter how you choose to pronounce it! Today we’re making this simple dish with cherries, for a sweet and cheerful twist. Continue reading
So, the fam asked for pancakes for dinner. I don’t mind making pancakes, but have you ever seen the number of pancakes that a table full of hungry kids can work their way through? It takes time to make pancakes for this bunch!
What about Dutch Babies? The pancakes, not the people. 🙂
As I started Continue reading
I really shouldn’t share this, because I’m giving one of my big secrets away. You see, I like to bake loaves of this cinnamon bread for other people, because who doesn’t love cinnamon bread?! People seem to be under the impression that baking this bread is a real labor of love. Well, here’s the big secret… this recipe is stone simple and takes hardly any time at all to prepare. 😉
Let’s get started!
Ingredients (Makes 2 loaves of World’s Easiest Cinnamon Bread)
2 loaves bread dough*
*Either thaw two loaves of Rhodes frozen white bread dough, available in the freezer section of any supermarket, or make a batch of Simple Bread dough and stop at the end of step 5!
2 tablespoons vegetable oil
2 tablespoons cornmeal
3 tablespoons butter
1/2 cup brown sugar, packed
1 generous tablespoon cinnamon
Step 1) Melt 2 tablespoons of butter. Stir in brown sugar and cinnamon. Set aside.
Step 2) Grease a counter top with 1 tablespoon of vegetable oil. Working with half of the dough at a time, roll out the dough into a rectangle approximately 10″ wide and 16″ long.
Step 3) Beginning right along one of the 10″ edges, spread half of the butter/sugar mixture over the dough rectangle. Leave about an inch along each of the long sides bare. Leave about 2 inches along the far, 10″ edge bare.
Step 4) Gently roll up the dough, beginning with the 10″ edge covered in butter/sugar, and rolling toward the 10″ bare edge. The 10″ bare edge should be on the bottom of your rolled up loaf, with the seam on the bottom. Gently pull the side ends down and tuck underneath the loaf.
Step 5) Repeat Steps 2 – 4 with the second half of the dough and the second half of the butter/sugar mixture.
Step 6) Grease a very large baking sheet with 1 tablespoon of vegetable oil. Then, lightly sprinkle the entire baking sheet with cornmeal.
Step 7) Carefully set your two loaves on the baking sheet, with the seams on the bottom. Leave at least 3 inches of space around all sides of each loaf. If your baking sheet is not large enough to allow this, use two baking sheets!
Step 8) Allow your loaves to rest while you preheat your oven to 350 degrees (do not begin preheating until Step 7 is complete). Then, after your oven is preheated, place your loaves on the center rack. Bake for 25 minutes or until loaves are light golden brown. Remove loaves from baking sheet and cool on a wire rack.
Optional: After loaves are cool, drizzle with cream cheese frosting for an added treat!
If you’ve been following Crowded Earth Kitchen for a while, you know that our favorite recipes are those that are stone simple to prepare but taste and look a little bit fancy. We’re all about kitchen trickery. 😉 Continue reading
Low fat and vitamin packed, Pumpkin Applesauce Cake makes an awesome dessert item or star of Sunday brunch. This cake is so tasty it hardly needs frosting. But – just to be safe – we’ve topped our Pumpkin Applesauce Cake with an awesome cinnamon cream cheese frosting. You’re welcome. 😉 Enjoy!
2 cups pumpkin puree
1 cup applesauce
1/4 cup vegetable oil Continue reading
If chocolate chip cheesecake and homemade sweet rolls fell in love and had a baby, the result might be this Chocolate Cheesecake Roll. One taste and you’ll understand… you need this in your life. Equally perfect for breakfast or dessert, Chocolate Cheesecake Roll can be enjoyed while still warm from the oven OR can be frozen to be frosted and enjoyed later. On second thought, when the aromas of fresh bread and chocolate waft through your kitchen, I doubt the finished product will ever see the inside of a freezer. 😉
For the bread:
1 cup milk
1 cup sugar
1 cup butter Continue reading
Recently, my neighborhood public library held a 10 cent book sale. 10 cents per book! I picked out as many children’s books as I could carry, to keep the kiddos busy at home. Among the books I selected was this Pueblo Indian Cookbook: Pueblo Indian Cookbook: Recipes from the Pueblos of the American Southwest.
When one of the kiddos came to me, cookbook in hand, and asked what we could make today, I searched for something simple that we could create with ingredients already in the house. We made a variation of Corn Griddle Cakes, adjusting the liquids slightly to account for the fact that we used frozen corn kernels. The kitchen apprentices here at Crowded Earth Kitchen were quite pleased with the fruits of their labor, and enjoyed these Pueblo Corn Cakes with maple syrup. They think you’ll enjoy them, as well!
Ingredients (Makes about 16 Pueblo Corn Cakes, about 3″ in diameter) Continue reading