November is here, which means Thanksgiving planning season has officially begun in my family. The emails start to pour in just as the last trick-or-treaters head home. October ends with Halloween and November begins every year with an enthusiastic email from my aunt titled “THANKSGIVING!!!!!” What are your plans for Thanksgiving? Where should we have for Thanksgiving dinner? Who is bringing the pie? Your cousin might be in town, can someone forward this email to him? What are your in-laws’ plans? Is this your first Thanksgiving as a married couple??? (Nope, it’s our third.) Does anyone even like sweet potatoes? YES WE LIKE THE SWEET POTATOES. And so on and so forth.
I’ve had Thanksgiving on my mind all week, and with all the talk of turkey and my cousin’s favorite sweet potatoes, I’ve been craving my favorite Thanksgiving treat- Pumpkin Pie. If you’ve been following the blog for a while, you know I have a pretty serious pumpkin addiction. I bake pumpkin spice bagels year round, and I started drinking iced pumpkin spice lattes in July with no shame. Flipping through my recipe book, I found my overnight cinnamon rolls recipe. Scrumptious, hearty whole wheat cinnamon rolls just waiting to be pumpkin-fied. And just like that, pumpkin pie rolls were born.
Rosemary Olive Oil bagels have long been my favorite lunch sandwich bagels. They go perfectly with a thin layer of hummus, slices of turkey, and lots of fresh vegetables- yum. My husband loves eating these savory bagels as breakfast sandwiches, with layers of egg, cheese, and maybe a little bacon. And of course you can never go wrong with cream cheese on a bagel.
The rosemary flavor in these bagels is subtle, and the olive oil wash on top gives it a perfect golden crust. The dough was an absolute dream to work with- smooth, elastic and beautifully fragrant. After many, many batches of failed bread, dough like this reminds me why I love to bake. Yum.
Meet one of my favorite bagels- Honey Grain. Lightly sweet and made with whole wheat and oat flour, this bagel is perfect with cream cheese or as the base for a hearty sandwich. If you like wheat bread, you’ll love this bagel!
In honor of Santa Lucia Day (yesterday, December 13th), I’m excited to share my recipe for Swedish Cardamom Bread. This recipe is very near and dear to my heart, but not for the reasons you might think…
As an amateur baker, I love trying new recipes and new techniques, and often find myself asking others for ideas about what to try next (I’m a riveting conversationalist, I know). When I talk about baking bread, I tend to get the same responses.
“You bake your own bread? That’s so cool.”
“That sounds so hard.”
“I could never do that.”
I’m so tired of hearing those last two responses. You can bake bread! I firmly believe anyone, no matter their skill level or experience, can bake a loaf of bread. How do I know? Because I baked my first loaf of bread five years ago, and I never thought I could do it. But my 91 year-old college professor wouldn’t let me give up. I made my first loaf of bread the spring of 2010, just after my 19th birthday. Read More
Last month I spent several weeks trying to perfect the Cinnamon Sugar bagel. You’d think that after batches and batches of cinnamon sugar bagels, we’d be sick of cinnamon. Nope. Not even close. I’ve been cooking and baking with cinnamon all fall, and couldn’t wait to tackle another cinnamon bagel: cinnamon raisin.
Cinnamon Raisin have always been one of my favorites. I love cinnamon raisin bagels for breakfast with a generous helping of cream cheese, or toasted with a light layer of butter for a snack. Yum. Personally, I love raisins and store-bought bagels never have enough raisins for me. These bagels are spicy and sweet with plenty of raisins.