Cinnamon Chocolate Chip Bread

A couple weeks ago, I’d planned to make muffins to bring my coworkers. After spending some time browsing recipes and thinking through the options, I realized muffins would be a bit cumbersome to carry that particular day. I also had cookies to bring… plus a suitcase, since I was headed on a work trip that night.

B270EEB4-4392-4327-9107-D5247733FF8BSo I pivoted to a morning quickbread. Quickbreads are a great solve when you want to make something that’s comforting, satisfying… but also pretty easy to make and carry. It’s a lot easier to carry a single loaf, than it is to carry a giant case of muffins or try to shove muffins in Ziplocs without crushing them. Most quick bread recipes come together pretty quickly (unless you pick one with super prepped ingredients!) and they’re pretty simple to bake right, too. 

I scanned my quick bread recipes on Pinterest, and landed on this Cinnamon Chocolate Chip Bread from Sally’s Baking Addiction. It looked delicious, and I already had all the ingredients on hand—so it won this round of recipe roulette.

This bread got rave reviews at work. There’s just something so comforting about cinnamon. To me, cinnamon means warmth—and when you put it in your breakfast, it helps the day get off to a better start.  

Cinnamon Chocolate Chip Bread

Recipe source: Sally’s Baking Addiction. I’ve rewritten things a bit and added my own commentary. 

Yield: One 9×5 loaf. I sliced mine into ~40 smaller pieces.

Suggested equipment: None

Total Time: ~80 minutes

Cook Time: ~55 minutes

Ingredients

Cinnamon swirl

  • 1 tbsp ground cinnamon 
  • 1/3 cup granulated sugar

 

Bread

  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup mini semi-sweet chocolate chips
  • 1 large egg, at room temp
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup vegetable or canola oil
  • 1 tsp vanilla
  • 1 cup buttermilk (I used dried buttermilk, and recommend it if you don’t want to buy fresh buttermilk that might go to waste. If you do this, follow the instructions on your package to figure out the right ratios of buttermilk powder and water.)  

Instructions

  1. Preheat your oven to 350F
  2. Make your cinnamon sugar by combining the cinnamon and sugar together in a small bowl.
  3. In a large bowl, toss your flour, baking soda, salt and chocolate chips together until they’re combined. If you’re using dried buttermilk, now’s the time to mix the powder in. Set the bowl aside for now.
  4. In a medium bowl, whisk your egg, brown sugar and granulated sugar together. Make sure it’s totally combined—brown sugar can be pesky sometimes!
  5. Add the oil, vanilla and buttermilk (or water if you’re using dried buttermilk). Whisk gently until the mixture is smooth and you don’t see lumps. Be careful not to overmix at this step, since that could make your bread tougher than you want.
  6. Line and spray a 9×5 loaf pan. Pour half your batter into the pan.
  7. Top batter with 3/4 of your cinnamon sugar mixture. Then, pour the remaining batter on top.
  8. Sprinkle with the rest of your cinnamon sugar so it’s even on the top. You can add some mini chocolate chips to the top, too!
  9. Cover the bread loosely with aluminum foil before you put it in the oven. This helps the bread bake evenly since it often takes longer for the middle to cook, and you don’t want to burn the top.
  10. Bake for 45 minutes to 1 hour, depending on your oven. I’d start checking at 45 minutes and go from there. Mine took about 55 minutes to cook.
  11. Allow bread to cool in the pan on a wire rack before you cut into it.

 

This bread will keep for several days if you wrap it tightly. It freezes well too—just be careful as you wrap it, since the foil might strip off some of the cinnamon sugar topping when you take it back out of the freezer. 

 

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Lemon Raspberry “Snickerdoodles”

I have a strangely vivid memory of my first snickerdoodle. Ninth grade, school cafeteria, right after class. I’d never heard of snickerdoodles before, but loved them immediately. Partly because they’re delicious… and partly because the word “snickerdoodle” is really, really fun to say.

IMG_4992

Snickerdoodles stand out from the pack because they’re super chewy, with a bit of a tang that complements a cinnamon top. I’ve made a ton of takes on snickerdoodles over the years, from the classics to apple butter doodles and even a rosemary version. But I’d never thought about applying their approach to a totally non-cinnamon cookie until I saw this recipe from Hummingbird High. Michelle is genius to apply that snickerdoodle style tang and texture to a lemon raspberry flavor combo.

I brought these to work and so many people asked for the recipe, I knew I had to share it here. If you make these, keep a super close eye on the cookies as they bake. The little raspberry bits seem prone to burning, so make sure to get your cookies out of the oven at just the right time!

Lemon Raspberry “Snickerdoodles”

Original recipe: Hummingbird High. I’ve rewritten things a bit and added commentary. 

Yield: ~24 cookies

Suggested equipment: Food processor, mixer

Total Time: About an hour, with cooling time

Cook Time: 8-10 minutes

Ingredients

For the cookies 

  • 1 1/2 cups, minus 1 tbsp granulated sugar (just measure 1 tablespoon out and put it back in your container!)
  • 1 tbsp dark brown sugar
  • Zest from one medium lemon
  • 2 3/4 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp kosher salt (It’s important to use kosher salt instead of regular table salt! They’re totally different sizes and impart a different flavor.) 
  • 1 cup unsalted butter, at room temperature
  • 2 large eggs, at room temp
  • 1/2 tsp lemon extract

For the topping 

  • 1/4 cup granulated sugar
  • 2 tablespoons freeze dried raspberries (I got mine at Trader Joe’s)

Instructions

Make your raspberry sugar

Use a food processor to combine 1/4 cup granulated sugar with the freeze dried raspberries. Pulse the processor until the raspberries get pretty small, and the mixture looks uniform throughout.

 

Make your dough 

  1. Preheat your oven to 400F and move a rack to the center of your oven.
  2. Combine your granulated sugar, brown sugar and zest in a small bowl. Use your fingers to toss it all together, then rub the zest into the sugar so it clumps and starts to smell fragrant. This helps release the oils that provide great lemony flavor. Set this aside.
  3. In a medium bowl, whisk your flour, cream of tartar, baking soda and kosher salt.
  4. Throw your sugar mixture into your mixer, then add the butter. Beat on medium-high speed for 2-3 minutes, until it’s light and fluffy.
  5. Reduce your mixer speed to its slowest setting, and add the eggs one at a time.
  6. Add your lemon extract, and make sure it’s fully incorporated.
  7. Keeping your mixer on its lowest speed, start adding in the flour mixture. Add it gradually until it’s just combined with the other ingredients.
  8. Line your cookie sheets with parchment paper. Scoop your cookie dough so it’s about two tablespoons of dough per cookie. Put them on the sheets at least a couple inches apart so they don’t meld together when they spread in the oven.
  9. Roll each cookie dough’s top in the raspberry sugar coating, then put it back on the pan. The original recipe has you roll the whole ball but I found that the raspberries burn a bit, so I found it better to just put the raspberries on top.
  10. Bake your cookies 8-10 minutes. Keep a close eye on them to make sure they’re not burning on the tops. Take them out of the oven when the edges look set, but the centers are puffed and gooey. If the top starts to brown, it’s time to take them out.
  11. Let the cookies cool on the pan for 10 minutes, then flip them over to a wire rack to cool completely.

 

The 2018 Baking Roundup

Listen, I know it’s kind of late for a 2018 roundup. But let’s pretend that I picked this timing on purpose, ok? Let’s just say that I was intentionally giving you a break from all those other year-in-review pieces, and wanted to spread mine out a bit.

Playing along? Awesome. Thanks for that.

I’ve been writing personal annual reports for a while now and started doing baking roundups a few years ago. It’s fun to see my baking trends, and set baking goals for the following year. So let’s dig in, shall we?

What I made in 2018

I baked 34 times last year, and 76% of that was new recipes. As always, cookies, bars and brownies dominated my list. That’s pretty typical for me, because those kinds of things are much easier to carry around on public transit than a tray of warm cinnamon rolls or a towering layer cake. I really do love making layer cakes, and always declare that I’m going to make more the next year… but logistics tend to get in my way. Maybe this is the year!

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I baked a pretty good mix of flavors last year. Chocolate tends to dominate every year, whether that’s brownies or chocolate chip cookies or M&M bars. In 2018, 50% of the things I baked last year included some kind of chocolate. But it wasn’t always the main flavor, and I tried lots of other things, too. I made 3 types of banana bread, 7 other recipes that included a different kind of fruit and 2 recipes that starred peanut butter.

The most intriguing recipe I made last year was these pea and vanilla cupcakes. They didn’t really taste like peas—you could tell there was something distinct going on in there, but I don’t think anyone would have guessed it was peas unless I told them. My absolute favorite thing I made last year (and didn’t blog about!) was this pistachio cake from Molly Yeh. It was perfectly nutty, perfectly fluffy and topped with this lovely, tart pomegranate frosting. I actually changed my mind at 9 PM the night before a party and switched from a different pistachio cake recipe to this one. It was definitely the right choice.

Who ate it?

hosted 3 events in 2018, accounting for 10 recipes. I took another 8 recipes to other people’s events, from birthdays to holiday potlucks to tea parties. The remaining 16 recipes went to work, where I leave things in the kitchen and beg people to eat them. They tend to happily oblige.

What did people read?

I published 12 new posts in 2018. That’s down from last year, but it correlates to a specific goal to spend less time on my computer than I used to. So, I can feel pretty good about 12 posts. I try to post a mix of things, from simple cookie recipes to complicated cakes. I think my absolute favorite recipe I posted in 2018 was these pumpkin cupcakes. It’s really just a standout recipe: Great texture, great flavor and lightyears ahead of lots of other pumpkin cakes out there.

Top New Posts on Sugarsmith for 2018

My Personal Favorites for 2018

Top Posts from Previous Years 

Looking ahead

I’ve baked a few times so far in 2019, and plan to rack up a few more recipes in the next couple weeks. My resolutions for 2019 are to bake more things with yeast, make more muffins and try to use all the random ingredients I’ve accumulated in my kitchen. Stay tuned to find out if I make it happen 🙂

 

 

Vegan Chocolate Chip Cookies

I’ve made a lot of dairy-free recipes over the years, but haven’t ventured far into vegan territories. After a couple negative experiences with less-than-great vegan recipes, I worried that all the ingredient substitutions just couldn’t lead to an awesome final result.

Well, dear readers: I stand corrected. These Vegan Chocolate Chip Cookies are pretty darn amazing. If someone handed you one of these cookies on the street*, you’d never guess they’re vegan. And based on what I read on baking blogs, that seems to be the ultimate compliment for ingredient-restricted recipes.

These cookies swap in coconut oil and coconut milk for more standard cookie ingredients like eggs and butter. I’d never used either ingredient before, so I wasn’t totally sure how this would go. But the final cookies have such an amazing texture! They’re thick and chewy, with a nicely firm exterior. The original recipe writer recommended making these decently big, and I took that advice. The final cookies were truly delicious, and very satisfying.

I guess these cookies have officially convinced me that vegan baking can be awesome. Maybe I’ll try this vegan chocolate cake next…

* If someone actually handed you a cookie on the street would you eat it? Because I definitely wouldn’t! My Lyft driver took one of these and I will always wonder if he actually ate it once I got out… or tossed it in the trash. Stranger danger! 

Vegan Chocolate Chip Cookies

Original recipe: Baker by Nature. I’ve rewritten things a bit and added commentary. 

Yield: ~30 cookies

Suggested equipment: Mixer

Total Time: ~60 minutes

Cook Time: ~10 minutes

Ingredients

  • 1/2 cup coconut oil. I used refined/virgin oil because I read it has less of a coconut taste. Your coconut oil needs to be totally solid—if it has started to melt at all, stick it in the fridge for a few minutes to get it back to a solid state
  • 1 1/4 cups light brown sugar, packed
  • 2 tsp vanilla extract
  • 1/4 cup coconut milk. I got the Thai variety based on the recipe’s original notes, but you can use any kind you want
  • 1/4 cup unsweetened applesauce
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups chocolate chips. If you really need these to be vegan, make sure to find vegan chocolate chips! I use the Enjoy Life brand

Instructions

  1. Preheat your oven to 375F
  2. Use your mixer to beat the coconut oil, brown sugar and vanilla. They should be well-combined before you move on.
  3. Add in your coconut milk and applesauce, and beat again.
  4. In a separate bowl, whisk together your flour, baking soda and salt.
  5. Pour your dry ingredients into the wet ingredients, and mix until the ingredients are totally combined. Note that your batter will be thick! If it seems too sticky, you can add a little more flour. If it seems too dry, add another tablespoon of coconut milk.
  6. Stir in 1.5 cups of chocolate chips with a wooden spoon.
  7. Scoop your cookies onto a lined cookie sheet. I used a two tablespoon scoop to measure out my dough.
  8. Bake for 9-11 minutes, or until the edges are golden and the centers are set. Keep a close eye on them—they’ll start to burn if you leave the cookies in too long.
  9. Cool your cookies on the baking sheets for 15 minutes, then transfer them to a cooling rack and let them finish firming up.

 

 

Basil Lime Cookies

I’m an equal opportunity cookie eater. Classics or cuckoo, I’ll give it a shot. But I’ll be honest: I have a real sweet spot for the cuckoo. Throw in some herbs, funky spices, potato chips, beer… and I’ll just have to give it a try. 

These Basil Lime Cookies are the perfect cuckoo cookies. I had no idea how these would turn out, and they ended up being one of my favorite recipes I’ve made in a while. It’s an unusual flavor combo for cookies, and it works beautifully. Imagine a soft, pillowy sugar cookie, with herbaceous and zesty notes. You get a sense of the basil when you first bite in, and an aftertaste of refreshing lime zest. Hard to imagine before you try it—so you’ll just need to try it!

These are perfect for a holiday cookie swap because they’re really stand out on the cookie table. They’re also perfect for summer, since it’s such a refreshing flavor combo. Or, you know, make them whenever you want. Cookies are always a good idea.

Basil Lime Cookies

Original recipe: Betsy Life

Yield: ~20 cookies

Suggested equipment: Mixer

Total Time: ~An hour

Cook Time: 8-12 minutes

Ingredients

  • 1/2 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/2 tsp vanilla
  • Zest from one lime
  • 3 tbsp basil, very finely chopped. Don’t get lazy here—it’s better to have small specks of basil in your cookies, rather than big chunks!
  • 1 3/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions 

  1.  Preheat your oven to 375F
  2. Use your mixer to cream the butter and granulated sugar, until it’s light and fluffy.
  3. Mix in your egg, vanilla, lime zest and basil. Ingredients should be fully combined before you move onto the next step.
  4. In a separate bowl, mix your flour, baking soda and salt.
  5. Add the dry ingredients to your wet ingredients, and mix until it’s fully combined.
  6. Line a cookie sheet with parchment or a Silpat, then scoop your dough into 2-inch balls. Place the balls about an inch apart so they have room to puff up in the oven.
  7. Bake about 8-12 minutes. Mine took 10 minutes to bake through.
  8. Cool on a cooling rack for a bit, then transfer to an airtight container. They’ll keep for a few days at room temp, and freeze well too!

 

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

I’ve got to say it: I don’t like Pumpkin Spice, the flavor. Doesn’t matter if it’s in a latte, a candy bar, ice cream… I tend to stay away.

But pumpkin, spiced? Now that’s a flavor. It all comes down to ingredients, and where the “spice” is coming from. When you take actual pumpkin and punch it up with spices like nutmeg, cinnamon and cloves, you get magic. When you dilute it all down to some Pumpkin Spice syrup, you really just get the sugar.

The Pumpkin Spice Cupcake recipe I’m sharing today adds buttermilk into the mix for even more flavor. It’s a smart move, giving the cake more depth than pumpkin could contribute on its own.

IMG_0387You’ll top these cupcakes with a simple-but-awesome Cinnamon Cream Cheese Frosting. You could omit the cinnamon if you want something simpler, but I highly recommend keeping it in there. It’s the perfect complement to the spiced cupcakes and makes for an all around awesome treat.

This recipe means serious spice business, so make sure you have everything on hand before you start. It’s a good amount of measuring small bits of spices, but I promise it’s worth it! I turned a bundt cake recipe into cupcakes since I don’t own a bundt pan. If you’re interested in other sizes, check out the reader comments on Cozycakes Cottage.

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

Original recipe: Cozycakes Cottage. I’ve rewritten things a bit and added commentary.

Yield: ~26 cupcakes

Suggested equipment: Mixer

Total Time: ~2 hours

Cook Time: ~18 minutes

Ingredients

For your cake

  • 2 and 1/4 cups flour
  • 2 tsp baking powder
  • 1 tps baking soda
  • 2 tsp cinnamon
  • 1 tsp ground allspice
  • 3/4 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 and 1/3 cups canned pumpkin (you’ll need one 15 oz can)
  • 3/4 cup buttermilk (I used dried buttermilk. If you do the same, follow the instructions on your can!)
  • 1 tsp vanilla
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 3 eggs

For your frosting 

  • 3/4 cup unsalted butter, at room temperature
  • 8 oz cream cheese, at room temperature
  • 3/4 tsp vanilla
  • 1/2 tsp cinnamon
  • 3 cups powdered sugar
  • 1 tbsp milk

Instructions

Make your cake batter 

  1. Preheat your oven to 350F
  2. Mix your flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves and salt in a large mixing bowl, then set it aside. If you’re using dried buttermilk, mix that in too.
  3. Mix your pumpkin, buttermilk and vanilla in another bowl. If you’re using dried buttermilk, make sure to add water at this step!
  4. Use your mixer to beat the butter, granulated sugar and brown sugar until they’re fluffy. It’ll take a few minutes.
  5. Add your eggs, and beat until they’re totally incorporated.
  6. Turn the mixer speed down to low. Add your flour and pumpkin mixtures in there, alternating between the two until you’re out of both. Make sure everything is mixed together before moving on—sometime dry ingredients hide in clumps at the bottom of batter!
  7. Line your cupcake tin, and fill each tin about 2/3 of the way full.
  8. Bake 18-21 minutes, or until a toothpick inserted into the center comes out clean. Mine took exactly 18 minutes.
  9. Let the cupcakes cool in their tins for about 10 minutes, then remove and cool all the way on a wire rack. Make sure they’re completely cooled before you frost them!

Frost your cupcakes

  1. Use your mixer to beat the butter and cream cheese until they’re fluffy. It’ll take a couple minutes on medium speed.
  2. Add your vanilla and cinnamon, and beat again.
  3. Lower the speed, and gradually add your powdered sugar. Mix until it’s smooth and fully combined.
  4. Add the milk, and mix again.
  5. Frost your cupcakes, and enjoy!

 

Apricot White Chocolate Chip Cookies

Sometimes I go a little crazy and stock up on WAY too many baking supplies. It’s usually because things are on sale…or because I’m trying to hit a free shipping minimum.

It’s not a huge deal, because I bake a lot. But sometimes I go extra overboard and run out of pantry space.* Right now, I’ve got extra caramels, semolina, M&Ms, rye flour…it’s quite the diverse list of impulse baking buys, and I’m on a mission to use it all up!

IMG_0290First on my list: These Apricot White Chocolate Chip Cookies. My leftover apricots met leftover white chocolate chips in a perfectly spiced, chewy cookie. Oatmeal and fruit cookies are some of my favorites but they’re often overlooked in favor of flashier flavors. Don’t underestimate the power of a good spice combo, and fruit. These star cinnamon, nutmeg and dark brown sugar for the perfect flavor combo.

Of course, the whole reason I made these was to use up leftover white chocolate chips. But honestly, I don’t think they even needed the white chocolate chips at all. Next time, I might add in a second kind of fruit instead, or swap in some dried peaches for the apricots and call it a day.

Apricot White Chocolate Cookies

Original recipe: The Redhead Baker. I’ve rewritten things a bit and added commentary.

Yield: ~3 dozen cookies

Suggested equipment: Mixer

Total Time: ~An hour

Cook Time: ~12 minutes

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1/2 cup dark brown sugar, tightly packed
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 2/3 cups flour
  • 1 tsp sinnamon
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 1/8 tsp baking powder
  • 1/8 tsp nutmeg
  • 1 cup dried apricots, diced
  • 1 cup white chocolate chips (if you want them!)
  • 1 1/2 cups quick cooking oats

Instructions

  1. Preheat your oven to 350F
  2. Use your mixer to cream the butter, sugar and brown sugar until it’s light and fluffy
  3. Add your egg and vanilla, then beat until the mixture is well-blended. Scrape down the sides of the bowl before you move on
  4. In a separate bowl, stir your flour, cinnamon, baking soda, salt, baking powder and nutmeg until it’s mixed together
  5. Add in your dried apricot pieces, and toss with the flour mixture. This keeps the apricots from clumping together in the dough
  6. Add the dry ingredients to your mixer bowl. Mix until combined
  7. Stir in the chocolate chips and rolled oats by hand. You just want to get them distributed throughout the dough—don’t overmix the dough
  8. Line baking sheets with parchment, and place balls of dough about two inches apart. Dampen your hands with water, and press down on each dough ball before you throw the sheet into the oven
  9.  Bake your cookies 9-12 minutes. You’ll know they’re done when the edges begin to turn dark brown
  10. Let the cookies cool for 5 minutes on their pans, then transfer to a wire rack to cool completely

The cookies keep well and freeze well, but be careful transporting them because they can get a little crumbly!