Saturday, January 19, 2013

Oh Saturday Mornings…….

Hot Cinnamon Chip Bread

Happy 2013!!I can't believe the year is over. The holidays came and went so fast and now this month is almost over.

Is there ever a month that takes over everything. Welcome January! It is my busiest time of the year. On one hand, it is great for right after the holidays when we go back to work full-time. However, it gets so busy and weeks go by before I even get a chance to look up. So there it is….

This morning I woke up wishing cinnamon rolls would appear in my kitchen. Unless the dog has magically learned how to use the Kitchenaid I guess I am out of luck.  So on went the debate of every business within a 5 mile radius who could possibly make them but realized in Jan. I didnt want to venture out that early in the morning. (Don't you love how your mind starts rationalizing a way around the problem?)

So I finally accepted the fact I would make them…(even thought true yeast cinnamon rolls take hours). However, looking through the cabinets I realize brown sugar does not currently reside in tis house as the holidays cleaned out most baking supplies.  So this dream had to come to an end…..or does it.

Enter in Hot Cinnamon Chip Bread. This recipe reminds me of a blend between a scone and coffee cake. There is no brown sugar (yay!) or yeast required (which I do have..lol). In 15 minutes, I have warm cinnamon to enjoy on my Saturday morning. Have you ever created or found another recipe to use to fill a craving???

Hot Cinnamon Chip Bread
Makes 1 bread, serves 6-8
adapted from Hot Raisin 

Ingredients
2 C Flour
2 Tsp Baking Powder
1/4 Tsp Salt
1/4 C Vegetable Oil
3/4 C Milk
1/3 C Cinnamon Chips
1/4 C Sugar

1 Tbsp Unsalted Butter, melted 
1/4 C Cinnamon Sugar (1/4 C Sugar plus 1/2 Tsp Cinnamon)

Preheat the oven to 450°F. Line a baking sheet with parchment.

Combine the flour, powder, salt, and sugar in a medium bowl. Add the oil and milk and mix into a soft dough. Stir in chips.

Transfer it to the baking sheet and pat the dough into a rough 8-inch circle, about 1/2-inch thick.
Spread with the butter and sprinkle with the cinnamon sugar.

Bake for 15-20 minutes, until just golden. Cut and serve hot.