Pumpkin Cinnamon Christmas Tree Bread

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Pumpkin Tang Yuan/Tong Yuen With Dried Persimmon in Cinnamon and Ginger Sweet Soup

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Cinnamon Pear Muffins + Giveaway

November officially marks the beginning of baking season in my apartment. Most of the year, I'll occasionally make cookies, pies, and muffins, but spend the majority of my time in the kitchen on savory bites like dumplings, noodles, stir-fries. But come mid-November, the baking kicks into high gear. (So does the pinning of baked good images on Pinterest.)

Mostly I'm testing out food gifts for family and friends or goodies I can contribute to the table for Thanksgiving or Christmas week. The past few years I've been delegated with making pies for Thanksgiving, but this year I'll also add some muffins to the mix for Thanksgiving morning. After all, you can't start preparing turkey, stuffing, gravy, and pies on an empty stomach.

This month I'm doing a post for BlogHer with Del Monte to come up with a holiday recipe inspired by Del Monte® products. So I'm using some Del Monte® Bartlett Pear Halves to make batches of cinnamon-scented muffins. (So fitting for fall, right?)

You can easily have a convenient garden in your pantry with Del Monte® canned fruits and vegetables. Almost all (90%) of their produce is grown in the U.S. The fruits and vegetables are picked and packed at the height of ripeness. And 95% of their canned fruit and vegetables (including tomatoes) are preservative-free. To prepare for a holiday season full of drinking and chocolate-eating, it's good to have a pantry stocked with fruit and vegetables within reach.

I used the Bartlett Pear Halves in 100% pear juice from concentrate. After draining the pears and chopping them up to 1-inch cubes, I just mixed the cubes into the prepared batter and put them into the oven to bake. 

It was pretty easy to whip up a batch of these Cinnamon Pear Muffins just after rolling out of bed last weekend, while still in my pajamas, with just a fresh pot of coffee to get me going.  It was a nice and relaxing way to wake up and bake, without needing to run out to the grocery store. The kitchen smelled like cinnamon and nutmeg all morning. This is a scenario I want to recreate on Thanksgiving and Christmas day.

What are your favorite fruit and vegetables to stock in your pantry? Answer in the comments below and you could win a $100 Crate and Barrel gift card! 

________________________

Cinnamon Pear Muffins

Makes 12

2 cups all-purpose flour2 teaspoons baking powder2 teaspoons cinnamon, plus extra for sprinkling on top of the muffins1/2 teaspoon ground nutmeg1/2 teaspoon salt1 stick (1/2 cup) unsalted butter, softened1/2 cup packed light brown sugar1/2 cup white granulated sugar, plus extra for sprinkling on top of the muffins2 eggs1/2 tablespoon vanilla extract1/2 teaspoon salt1/2 cup soy milk1 15-ounce can Del Monte® Pears Halves in 100% Pear Juice from Concentrate, drained and dicedPreheat the oven to 400 degrees F.In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.In a mixer or separate mixing bowl, cream the butter with the light brown sugar and granulated sugar, until the mixture is light and fluffy. Mix in the eggs and vanilla extract.Add half the flour mixture and half of the soy milk and continue mixing. Add the remainder of the flour mixture and soy milk and mix just until the batter is smooth.After draining the pears and chopping them up to 1-inch cubes, mix the cubes into the prepared batter.Line a muffin tray with muffin cups and butter to top of the pan. Divide the batter evenly between the muffin cups (they should fill up to the top of the cups.) Sprinkle extra sugar and cinnamon on top of each muffin. Bake for about 25 minutes, until the tops are golden and a toothpick inserted in the middle comes out clean.Carefully transfer the muffins to a cooling rack to cool, then enjoy!

Sweepstakes Rules: No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

a. Leave a comment in response to the sweepstakes prompt on this post
b:Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: "#SweepstakesEntry"; and leave the URL to that tweet in a comment on this post

 c: Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post

d: For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 11/18/2013-12/18/2013

Be sure to visit the Del Monte® brand page on BlogHer.com where you can read other bloggers reviews and find more chances to win!

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Fleischmann's 1 Dish Cinnamon Swirl

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Hello Kitty Candy Tin Lil Devil Cinnamon Hots

These cute Hello Kitty shaped tins are filled with 1.2 oz of cinnamon flavored candies.

Price:

Click here to buy from Amazon

Vietnamese Cinnamon Rolls – The Quest

Every once in a while, I get obsessive. Usually it’s over something sweet, but that may be my sweet jaw whispering in my ear. Right now, cinnamon rolls are calling to me.

Sticky buns.  Diet killer.  Morning munching madness. Perfect. I like sticky fingers, we’re hammering out the Insanity workout 4-5 times a week plus Aikido, and the whole clan is a little insane in the AM.  At least before the morning coffee and the dogs settle into their beds again.

Vietnamese cinnamon bark

Here’s a little taste of the WORC mornings… In the “freezing” So Cal fifty degree mornings our 100 lb dog’s teeth chatter like it’s Siberia even though he’s wearing a fleece jacket. At least until he’s been fed.  Then he’s fine. I think it’s a sympathy ruse to expedite his morning meal service.  Crazy.

So we’ve been getting a little Man of LaMancha on a quest for the perfect cinnamon roll. Well actually not we, me.  See, Diane makes a mean sticky bun, she’s been touting it since we first met almost 15 years ago.  However, I rarely get them as a treat.

Once a year she’ll treat me to a batch, just enough to make sure I stick around to change lightbulbs, take out the trash and  keep the dogs amused. One of these days I’ll get the recipe out of her.

Until then I’ll keep seeking for a ultimate cinnamon roll recipe.  If you’ve got one, help a guy out here and pass on the wealth!

One prerequisite for us is using Vietnamese cinnamon.  It may look like a curly slap of bark, but is it amazing in flavor. Anytime we have a “good eater” guest over, we’ll pull out the hunks of cinnamon and make them get all beaver on it. They’ll give us that “You’re crazy” look, but still nervously take a piece and start chewing.  After a couple seconds the burrowed brows widen in amazement as the bark magically transforms into a red-hot-esque tidbit. Try doing that with regular cinnamon.

Here’s my first attempt in finding the ultimate cinnamon roll.  It comes from the gents writing the Neiman Marcus Taste cookbook.  They transformed their classic Monkey Bread recipe into a rolled delight.  It is quite good, although I’m still irritated with myself for forgetting to add raisins during my pre-coffee stupor when I was making these.  Maybe if I make my teeth chatter every morning Diane will make me a sympathy batch of her rolls.

-Todd

butter baking dishes & grate Vietnamese cinnamon

starting with fresh dough

roll out the dough

add melted butter & gently spread evenly over dough

add sugars and cinnamon

gently blend butter, sugar, cinnamon & then roll

Roll, cut then allow to rise

 Print This Recipe

Cinnamon Roll Recipe
Adapted from the Neiman Marcus Taste cookbook.   Makes about 12 rolls.

Dough
1 c (235ml) Milk
4 t (10g) Active Dry Yeast, 1 1/2 packets
1/4 c (50g) Sugar
1 t (5g) Sea Salt
1/2 c (115g or 1 stick) unsalted Butter, melted
3 1/4 c (400g) all-purpose Flour

Cinnamon Filling
1/2 c (115 g or 1 stick) unsalted Butter, melted
1 c (200g) Brown Sugar
1/4 c (50g) granular Sugar
2 1/2 T (5g) ground Cinnamon (or 3 T freshly grated Vietnamese cinnamon if you can get it)

Icing
2 oz (55g) Cream Cheese, at room temp.
1 c (115g) Confetioner’s Sugar
2 T (30ml) Milk

1. Make the Dough. Gently warm the milk in a saucepan to 110°F (lukewarm bath temp.) Pour milk into a bowl with the yeast, sugar, and sea salt. Stir to combine and dissolve yeast. Stir in the melted butter.

2. Mix in the flour until a soft dough forms. You may have to add a little extra if dough is too sticky.  Should be slightly tacky but not overly sticky.

3. Cover bowl and set in a warm place to rise for about an hour or until doubled in volume.

4. When dough is almost done rising, melt cinnamon filling butter. Combine sugars and cinnamon in a bowl and set aside.

lightly butter a 9×11 baking dish

5. Put dough on a lightly floured work surface.  Roll dough out to approx. 1/4? thick and 18?x14?.

6. Spread Cinnamon Filling’s melted butter evenly across the top surface.  Evenly sprinkle cinnamon sugar mix over dough.  Beginning with the longer side facing you, use both hand to roll the dough into a log. Slice the log into 12 even sections, approx. 1 1/2? wide.

7. Place the rolls cut side up in the buttered baking dish.  Cover and allow to rise for 30 minutes in a warm place. While rolls rise preheat oven to 350°F.

8. Bake the rolls for approx. 15 minutes or until golden. Remove from oven and allow to cool for 15-20 minutes.

9. While cinnamon rolls cool, make icing. Combine the cream cheese, confectioner’s sugar, and milk in a bowl and mix until smooth. Pour icing over cinnamon rolls and serve.

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