Waffled Brioche French Toast

Waffled Brioche French Toast

With Mother’s Day coming up this weekend (well, in the UK at least) loads of people must be thinking about what to make to surprise their mums with for Sunday brunch. I’m teaming up with Cuisinart this month to create some ‘Classic Dish with a Twist’ recipes like this stunner. It’s super easy to make and is a snazzy mash-up of two of my favourite classic brunch dishes.

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Overnight Spiced Sugar Buns

Overnight Spiced Sugar Buns

Being a self proclaimed cinnamon queen and breakfast fanatic means that birthday breakfasts are going to be:

– most likely spiced
– sweet
– require the kind of effort and will power to get out of bed early to bake that I’ll only muster up once a year

Oh and this is a competition between Me and Me, trying to outdo the previous years of celebratory breakfasts (like Monica Geller with Thanksgiving dinner).

Overnight Spiced Sugar Buns

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Cranberry & Walnut Challah Bread

Cranberry & Walnut Challah Bread 062

I’m on another visit-a-friend-at-uni trip this week (this time Bristol, which I’m loving so far!) but fear not, there’s still a recipe for you. I made this challah of GB Chefs a while ago and the recipe is now up on their site here. I was using fresh cranberries and, as I’d usually use dried ones in bread, it took a bit of thinking to get the right method for incorporating them into the dough. I ended up making a super thick cranberry sauce (cos dayuumm they have a lot of pectin in them) and rolling it into the dough. Therefore I think that you can probably use leftover cranberry sauce from Thanksgiving if you still have some instead of making that sauce if you want.

I’ve got a new brunch review to write up (I found some GOOD PANCAKES guys, omg. So yes, there is a syrup pouring shot involved….) for next week.

Cranberry & Walnut Challah Bread 008

(P.S. I’ve already said this on my instagram but AHH I love how much sliced challah looks like clouds!! It makes the cutest French toast ever)

Bagel Bread Loaf

Bagel Bread Loaf

My parents are bagel snobs. Having lived in New York for a number of years, they both have very high standards when it comes to this particular breakfast item. You can get alright bagels here in the supermarket (and really good ones from Brick Lane but, allow, that’s the other side of London) however apparently they’re not as good as the ones in NYC.

In fact, my mum is so insistent on boycotting the ones here that a few years ago after visiting her friend in New York she came back with half a suitcase of bagels from The Bagel Store in Brooklyn. She brought me a French Toast one – heelloooo yes, yes I will eat that. (Maybe that should be the next bagel bread loaf flavour adventure?). They were much chewier than the ones I was used to with a kind of sticky texture which welcomed a layer of cream cheese.

Bagel Bread Loaf

 Due to this bad bagel situation I did attempt making them once in the past – half of them worked beautifully and the other half kind of looked like someone had sat on them… They just deflated :/ So I was like eff that, I can live without bagels and resorted to spreading poppyseed-sprinkled cream cheese onto my regular toast. (It does taste pretty good but not as good as the real deal)

I think that recently bagels have started to have a bad rep due to how ‘calorie dense’ they are. I’ve seen breakfast suggestions on health websites being all like ‘half a whole wheat bagel topped with 1 tsp of low fat peanut butter’. Errrm I don’t know about you but if I’m eating a bagel I am committed to it. I will put the whole damn thing in the toaster, spread on as much cream cheese as I dare and eat it all. I do know people who would probably only be able to eat half  of one and some who could eat WAY more than one so I came up with a solution.

Bagel Bread Loaf

 A sliceable bagel loaf.

Want half a bagel? Sure! Grab a slice, the rest won’t go stale.

Ate one bagel and still feel like you want another half? GO FOR IT. Three slices and you won’t piss anyone off by leaving half a bagel in the bread bin.

It applies the same method as regular bagel making – boil risen pieces of dough briefly in some water pre-bake – but simplifies the shaping step and is baked in a loaf tin instead of separately.

Of course, this is just a basic recipe here (the only slight twist was using some whole wheat flour because I like the flavour, but you can swap that out for plain if  you wish) so you can change it as you please. I adore cinnamon-raisin bagels (who would have guessed?) so next time I make it I’ll probably knead some into the dough after the first rise and maybe sprinkle the outside of the loaf with cinnamon-sugar.

Whatever, the world is our bagel oyster. All hail bagel-loaf!!

Bagel Bread Loaf

 

Notes

– Recipe adapted from the ‘New York Bagel’ recipe in Hand Made Baking by Kamran Siddiqui
– 
I’ve used all the water stated in the recipe every time I have made this but, as Kamran says in the recipe, you may need less water depending on the flour you’re using.
– If you don’t have anywhere to leave the dough to rise you can create the perfect environment using your oven: boil some water and pour it into a shallow bowl or tray, place this inside your oven right at the bottom then turn the oven light on. Place your dough into the oven to rise – it should stay nice and warm in there without being too hot.
– Some bagel recipes require you to egg glaze them, some don’t. I added the egg glazing step to the recipe to ensure the pieces of dough stuck to each other after baking so the loaf would stay whole and also so the seeds on top would adhere well.

Bagel Bread Loaf
2 cups (250 g) white bread flour
1 1/3 cups (160 g ) wholemeal bread flour
1 1/4 tsp salt
1 tbsp sugar
1 tsp active dried yeast
1 1/4 cups (310 ml) warm water
For boiling & finishing:
1 tsp baking soda
1 tsp salt
1 tsp golden syrup, malt syrup or sugar
1 egg, beaten
Sesame seeds or poppy seeds for sprinkling

Stir together the flours and salt in a large bowl.

In a jug, mix the sugar, yeast and roughly half of the water together. Set aside for 5 minutes until slightly bubbly. Make a well in the centre of the dry ingredients and pour the yeast mixture in. Add half of the remaining water to the bowl as well. Stir it all together with your hands, adding more water as needed*. Tip the contents of the bowl out onto a clean work surface and knead for about 10 minutes until smooth and firm.

Lightly oil the bowl, return the dough to the bowl and turn to coat. Cover with a clean tea towel and leave in a warm place to rise for an hour.

Punch the risen dough down and divide into 5 equal pieces. Shape each piece into a ball and flatten into a thick oval. Place onto a floured baking tray and cover with oiled cling film. Leave to prove for 30 minutes in a warm place.

Meanwhile, bring about 2 litres of water to the boil in a large pot. Stir the baking soda, salt and syrup/sugar into the water and leave to simmer. Oil or butter a large loaf tin and use the sesame or poppy seeds to 'flour' the tin (if you don't want to use seeds, just oiling the loaf tin is fine).

Preheat the oven to 350 F (200 C). Use a slotted spoon to drop one oval of dough into the simmering water - boil for 1 minute then flip and boil for 1 minute on the other side. Remove from the water with the slotted spoon then place into the loaf tin. Repeat with the other ovals of dough, lining them up inside the tin next to each other. Brush the cracks in between the dough ovals with beaten egg to ensure they stick together during baking. Brush the top of the loaf with beaten egg and sprinkle on more sesame seeds or poppy seeds. Bake for 30-40 minutes until dark golden. Leave to cool in the tin for a few minutes before turning out onto a cooling rack to cool completely before slicing.

http://www.topwithcinnamon.com/2014/11/bagel-bread-loaf.html

Vegan Coconut Bostock + We’re going on a blog tour……

…we’re going to catch a big one..(?) (I hope someone got the bear hunt story reference there)

Vegan Coconut Bostock

Hola everybody,

The blog tour of my cookbook kicked off this week as it has just been released in America! For the next few weeks bloggers all over the place will kindly be posting recipes from my book (sometimes with mini interviews too!). Check the schedule out here so you can read (& cook) along with us :)

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Chewy, Coconut Granola Bars {GF, Vegan} + Cinnamon Swirl Bread {Vegan}

Chewy, Chocolate Chip, Coconut Granola Bars {GF, Vegan} and Pecan-Raisin Cinnamon Swirl Bread {Vegan} So I’m about to leave to go festival-ing at T in the Park (praying that I’m not going to get too drenched by any downpours when I’m there) for the weekend. I’ve made a couple of things this week which I had zero intention of blogging, I just instagrammed them and thought that was it. However a few people asked for the recipes and my no.1 hate is typing out recipes in Instagram comments so I thought I’d just give you a short, to the point post.

Have a good weekend everybody!

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Muesli Snacking Cookies, How to Make Crumpets + Earl Grey Hot Cross Buns

Well today has been a bit of an emotional high for me. You know Saveur’s Best Food Blog Awards I was talking about last week? Yeah. You know how I was finalist in the Baking & Desserts category?

Well I’m absolutely stunned and honoured to say that Top With Cinnamon is the Editors’ Choice winner!

The lovely Sarah of  The Vanilla Bean Blog won the Readers’ choice for the same category and I couldn’t be more thrilled. Gotta also give a shout out to my girl Molly who was a finalist for the Baking & Desserts Category too <3 (If you haven’t seen her blog yet, go go go read it now).

aaaand super congrats to all of the other winners!

Anyway, thanks for all of your support guys, I really feel blessed! :)

Crumpets 108 Pb Museli Cookies 049

If you’re a reader of Food52 you may have noticed that I’ve had a couple of recipes up on their site!

I’ve done two posts for their Small Batch column – the homemade hot cocoa mix, and also how to make Crumpets :) (NB: not the same thing as English muffins)

In other exciting news: I’m going to be contributing recipes regularly to The Kitchn (!!!!!). As a long-time fangirl-er of their site I’m so thrilled to be sharing my recipes and photos over there, so keep an eye out for me if you frequent The Kitchn too. Just in case you’re interested in the posts I’ve done so far:

– A few weeks ago I had a recipe for some Muesli snacking cookies, which are such an ace on-the-go energy boost. I was cramming them into my face all week when I made them. Bonus points because they’re moderately healthy AND won’t fall to pieces in your bag.

– Today I’m contributing a recipe for Earl Grey Hot Cross Buns :O Yeah, all you Earl Grey tea fans (who I found out about when I posted that lemon/blueberry/tea cake) will love them.

Okay, that’s it! I’m done with all the links, I promise . Sorry for giving you a lot more tabs to look at when you probably already have a bunch open, but I hope you like the recipes.

Ima go eat some celebration cake :)

Ciao!

Hot Cross Buns 033

Cranberry-Pecan-Rye Soda Bread

Cranberry-Pecan-Rye Soda Bread

 

First just a little thing (I feel like I keep bugging you guys with this, sorry! haha – do you accept cake payment..?)

Soo you know how a few days ago I told you I was nominated for an award? WELL I’ve made it through to the final 10 in The Kitchn‘s ‘The Homies’ blog awards which is pretty insane. I’m in the blogs from abroad section :) I’m in amazingly good company over there!

Anywho if you’d like to vote for me (it takes a few mins just to register) then that would make me so happy!

You can vote here 

Okay thanks everyone for that awkward side note! On to the recipe, eh?

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Who’s had the most tiring half-term in the WORLD?

ME.

I barely feel like I stood still for those 7 days, dayum! Waffle/cocktail parties, taking the train all over the place, shooting photos ahhhh. At least I did something I guess haha. (I did manage to fit in watching about 10 episodes of Charmed – it is the best show. Holy woah. I’m at the part where Cole was the source and then DIED but is still half-alive and has powers again??? It’s plot twist central. Anyone know what I’m talking about? I know I’m 15 years late on this…)

Cranberry-Pecan-Rye Soda Bread

I also managed to get my friend Tess (she blogs over at The Yes Chef) to come over and make soda bread with me! We had a mini Adobe Lightroom session and styled butter into cute little stacks (as you can see). It’s good to know people who understand the importance of styling butter.

She also got to see me in my most elegant state – ‘photographer mode’ – where I climb all over the sofa and kneel on the floor taking photos.

I’m good at making friends, I think :/

Cranberry-Pecan-Rye Soda Bread

So if you’ve never had soda bread you might be like ‘what even IS it? Are you adding cola to bread dough, Izy? are you insane?’.

Soda bread is pretty much magic. It’s like cakey bread which requires no kneading or rising because it’s made with bicarbonate of soda- super useful for weekdays when there is NO BREAD left. Everything seems to kind of feel a lot worse if there is no bread around, doesn’t it?

I need carbs, people. NEED.

 

Cranberry-Pecan-Rye Soda Bread

And how do we make carbs better? Buttah! and a liiiitle drizzle of honey.

Seriously try it out if you haven’t before.

We used the  Hugh Fearnley-Whittingstall’s recipe but switched a few of the ingredients up and added a few handfuls of pecans and dried cranberries for extra flavour. Pretty epic.

Although I think next time, I’ll have to get some cinnamon in there too hahah ;)

Cranberry-Pecan-Rye Soda Bread

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Artisanal Toast and THE BIGGEST NEWS {meteor sized news}…

Toast 008-2

I have two staple breakfast/ after school food ‘things’ – either yogurt and museli (sounds boring but it’s super customisable) or TOOOOAST.

There’s always a loaf of sunflower seed bread (this one, specifically) in the fridge. It makes the BEST straight up buttered toast. Actually life changing. It’s also got the seeds in it and some bran so I don’t end up crashing by 11 am.

I’m not the boring toast type. I’m the customiser, the layer-er (as I’ve said more than a few times before). the toast queen, basically. I’ve had this post sitting in my drafts for like 4 months and now, 27 revisions later, I’ve found out that fancy toast is like THE trend thing of 2014 (erm…I can totally see why. I would go to a toast bar. Give me moar toast. Give me all the toast) so thought it would be the right time to post it.

I’ve put together a list of some of my favourite combos for your t(o)asty pleasure.

Yep, toast recipes…

Untitled2

In case you missed that (my face is pretty hard to spot. I’m basically an expert at Photoshop / look like Eva Longoria, duh)

AUTUMN 2014, HOLLAAAAAAAAA

(You literally do not know how long I’ve been waiting to use that photo set for this exact purpose)

Okay so my heart is beating kind of fast right now.

Yes, it is officially official. 100%, 10/10, I’m hyperventilating happening.

I’ve been writing (and styling and photographing and…cooking..) a cookbook.

Since AUGUST. Holy crap it’s been hard to keep it on the dl.

aaaand now you know why my posting has been slow, the kitchen has looked like this during the weekends lately:

069

Actually, this is a relatively low level of mess compared to what it usually looks like when I’m in the kitchen.

Look at that spreadsheet on the iPad. Aww yeah. I have become a document organising pro now. Evernote and Dropbox are my life.

I’ll be doing a little post with some more info at some point – but in the mean time BIG LOVE AND HUGS TO ALL OF YOU; your support from comments, tweets, likes and just READING Top With Cinnamon means so much to me and is basically the reason why I have this amazing opportunity. It hasn’t really hit me properly yet, I keep doing that thing of thinking about it and then I can’t breathe for one thousand years and then I forget again.

Now lets toast to all of YOU awesome people (AHAHA. I do love a good pun as you well know.)

The French Toast: Pecan butter + Maple Syrup + Cinnamon + Maldon

The French Toast: Pecan butter + Maple Syrup + Cinnamon + Maldon

The Macaroon: Coconut butter / almond butter + Honey + Desiccated Coconut

Toast 016-2

(I do use plates occasionally… :/ )

The ‘That Whole Foods Bread’*: Almond butter + Honey + Cinnamon + Pecans + Dried Cranberries

The 'That Whole Foods Bread'*: Almond butter + Honey + Cinnamon + Pecans + Dried Cranberries

The Dessert: Nutella + Maldon (or raspberry jam)

toast 003

The Dessert: Nutella + Raspberry Jam

The Classic: Peanut butter + Honey + Banana

The Classic: Peanut butter + Honey + Banana

The Doughnut: Salted Butter + Cinnamon + White Sugar + Grated Nutmeg

 The Doughnut: Salted Butter + Cinnamon + White Sugar + Grated Nutmeg

The Almond Croissant: Almond butter + Almond Extract + Flaked Almonds + Powdered Sugar

The Almond Croissant: Almond butter + Almond Extract + Flaked Almonds + Powdered Sugar

(mix almond butter and extract, spread on toast. Layer on almonds and dust with sugar)

*this is referring to my favourite loaf of bread from Whole Foods that I only rarely buy – sourdough cranberry-pecan bread. Ughhhhh, too good.

p.s. there is a *real* post coming this Thursday. It involves a 6 layer cake. And chocolate among other things, cos guess what guys? I’m turning mo’ fo-in 18 years old on the 13th. Yeah.

How to make pizza on a BBQ {+ No-Knead Sweet Potato, Red Onion + Zucchini Pizza}

How to make pizza on a Barbecue {+ a No-Knead Sweet Potato, Pesto, Red Onion and Zucchini Ribbon Pizza}

Okay, so I’m sitting here at my computer feeling pretty guilty. After this post, you might be like this, because of a few reasons.

a) I haven’t posted a recipe since a BILLION YEARS AGO. Hello Miss Lazy Face, a.k.a me.

b) I’ve just put 29 photos into a post about pizza. So you’ve got to scroll quite a bit to get to the bottom of the post. Which we all know, is WHERE THE RECIPE IS (inside joke for old TWC readers)

c) There’s 29 photos. Of making pizza. I just ate and I’m hungry. You’ll be craving pizza by the end of this.

d) You’re about to get a pizza song stuck in your head, courtesy of this moi (which I learnt of from my brother and his friend. Thanks Jasper. Thanks Jack.).

I’ve listened to that too many times.

But I’m making up for it, because I’m making something everyone loves.

Cake?

Well not today, that’s not the relevant here.

How to make pizza on a Barbecue {+ a No-Knead Sweet Potato, Pesto, Red Onion and Zucchini Ribbon Pizza}

{spoiler alert}

It’s Pizza!

The recipe is no-knead aaaand it has a 5 minute tomato sauce!

Did I mention I also made it on the barbecue??

The awesome John Lewis sent me a Weber Barbecue Pizza stone to try out, and omg

best pizza ever.

I love pizza that has quite a thin crust that’s crunchy and chewy, and it’s exactly what I got! I think it must be because of how much hotter the BBQ gets compared to the oven (espesh when it has a ridiculously hot stone inside of it).

How to make pizza on a Barbecue {+ a No-Knead Sweet Potato, Pesto, Red Onion and Zucchini Ribbon Pizza}

Sweet potatoes?

PUT IT IN THE PIZZA

How to make pizza on a Barbecue {+ a No-Knead Sweet Potato, Pesto, Red Onion and Zucchini Ribbon Pizza}

How to make pizza on a Barbecue {+ a No-Knead Sweet Potato, Pesto, Red Onion and Zucchini Ribbon Pizza}

ZUCCHINI?

PUT IT IN THE PIZZA.

How to make pizza on a Barbecue {+ a No-Knead Sweet Potato, Pesto, Red Onion and Zucchini Ribbon Pizza}

 

Close up, aww yeah.

How to make pizza on a Barbecue {+ a No-Knead Sweet Potato, Pesto, Red Onion and Zucchini Ribbon Pizza} How to make pizza on a Barbecue {+ a No-Knead Sweet Potato, Pesto, Red Onion and Zucchini Ribbon Pizza} How to make pizza on a Barbecue {+ a No-Knead Sweet Potato, Pesto, Red Onion and Zucchini Ribbon Pizza}

How to make pizza on a Barbecue {+ a No-Knead Sweet Potato, Pesto, Red Onion and Zucchini Ribbon Pizza}

How to make pizza on a Barbecue {+ a No-Knead Sweet Potato, Pesto, Red Onion and Zucchini Ribbon Pizza}

I had to share the pizza love, obvs. So I invited a few of my gals round.

(p.s. Gals, I hope you don’t mind me putting your faces on my blog..)

How to make pizza on a Barbecue {+ a No-Knead Sweet Potato, Pesto, Red Onion and Zucchini Ribbon Pizza}

How to make pizza on a Barbecue {+ a No-Knead Sweet Potato, Pesto, Red Onion and Zucchini Ribbon Pizza}

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