Easy KitchenAid Cinnamon Bread

I have developed a craving for all things cinnamon lately. It started with a cinnamon roll recipe. Which was delicious, but complicated. And it took hours and hours to make. Then I found another, easier one. Better, but still a bit fiddly. I looked online for KitchenAid cinnamon roll recipes. They have one for cinnamon roll bread, but it’s essentially making one giant roll, instead of individual servings. And calls for extra attachments, and a glaze, and I didn’t want all of that. Finally, I thought to go old school. So, I checked my ancient KitchenAid recipe book. Success! An easy recipe for Kitchenaid for cinnamon bread!

No special tools required. All you need is the mixer itself, the dough hook, and a rolling pin. Easy.

And, even better, it’s rich, delicious, and makes your home smell wonderful. I confess I half expected my neighbors to bang on my door pleading for slices. But it’s all mine!

Tools for Making Easy KitchenAid Cinnamon Bread

Norpro loaf pan

Norpro Stainless Steel Bread Pan

I looooove this pan. I have convinced numerous friends to buy it. I don’t know how Norpro did it, but they created a stainless steel pan, no coating, that doesn’t stick, nick, or burn. I have had it for too many years to count and it still looks brand new.

 

NSAF Instant Yeast

Saf Instant Yeast, 1 Pound Pouch

The regular little packets in the store cost a fortune. And you have to keep trotting back to the store for more. This is a big bag that keeps in the freezer for months. No running out. And it works faster too.

JK Adams French rolling pin

J.K. Adams FRP-1 Maple French Rolling Pin

This is lightweight, easy to roll, and easy to clean too. I find it easier to use than the kind with the handles, as well. And it’s perfect when rolling out something (like cinnamon bread) into a large rectangle.

More KitchenAid Bread Recipes

kitcheanaid potato bread recipeKitchenaid Potato Bread Recipe

Potatoes may seem like an odd addition to bread. But there’s a reason. The potatoes ensure that the end result is moist and tender. Like the stuff in a package, except that when you make it yourself you know exactly what’s in it (no ingredientss you can’t recognize).

kitchenaid white bread recipeOne Loaf Kitchenaid Sandwich White Bread

Ideal for a lunchtime sandwich, and strong enough to hold up to a big stack of fillings. Yet, it’s still light and soft.

 

single loaf challah recipeSingle Loaf Challah Recipe for Kitchenaid Stand Mixer

A single, golden, round loaf of challah. Challah is essentially a non-dairy brioche. So no milk or butter (but you can add that later).

 

kitchenaid honey oat bread recipeKitchenaid Honey Oat Bread Recipe

This recipe has a touch of honey for sweetness, and oats for extra body. Those hard-working oats also make it more nutritious.

 

Easy No Knead Crusty Bread

There are a lot of no knead crusty bread recipes out there. But, most of them require an overnight rise. No, I want my bread NOW! Others call for specialized tools, such as a bread proofing bowl or a Dutch oven.  I have neither of those things.  While, I don’t mind kneading (after all, I have a Kitchenaid), sometimes I want something crusty, rather than soft.

I got this recipe from life as a strawberry. After trying multiple no knead recipes, from The New York Times, from a couple of friends, and a few other sites, this was the only one that gave me consistently good results. And, unlike the other recipes I found, this one is pretty straightforward, no extra long rise or fancy tools. You mix the dough, let it rise, shape it, rise again, and bake.

I did later discover that my oven temperature was off by 25 degrees, so that may have been part of the problem. Turns out that is fixable and you can recalibrate your oven. Check yours!

I haven’t changed much, other than using instant yeast, in the recipe. But I did make a few tweaks in the instructions. For one thing, I didn’t want to buy a Dutch oven or a proofing bowl. And secondly, I found that covering dough with a towel, especially with a sticky dough, left me with a gooey, sticky towel that had to be washed.

How to Recalibrate Your Oven

white oven knobsWe’ve all likely had an oven that turned out to be too hot. Or too cold. But, until recently, I had no idea that you could recalibrate your oven settings that so it was just right.

I found this out purely by accident. My oven thermometer died so I went to get a new one. I knew that you could get different readings depending on where the thermometer was placed. So I went to look to find out the best spot in the oven to get the most accurate reading. Turns out that my oven was running 25 degrees too cool. OK, good to know.

But then, I also learned that if your oven wasn’t at the right setting, you could recalibrate it! I checked the oven manual and sure enough it had instructions. On my oven, it turned out that the oven knob had screws on the back. I removed it, loosened the screws slightly, and then was able to adjust them to get a higher temperature. There was also an option to make it cooler if the oven was too hot.

And now, the oven temperature is what it should be!

Obviously, there are a million different ovens out there, and the method may be different on yours. However, once you know it’s possible to fix (even my other cooking fiend friends didn’t know this!) you can solve the issue. Just check your oven manual and see how to do it.

 

Sheet Pan Sausage Potato and Eggplant

I’m calling this sheet pan sausage, potato, and eggplant, largely because I don’t know what else to call it. I made it up as I went along!

Sheet pan meals are certainly popular. But they are definitely not my usual thing. I don’t know why. However, I was tired, and I had some sausage to use up. And, since I was tired, I didn’t feel like making a batch of spaghetti sauce. Or defrosting pizza dough.  Or even just sausage and peppers (especially since I had no peppers handy).

I wanted something simple, that didn’t require a lot of fussing. I did have eggplant and potatoes, and I figured there must be a dinner in there somewhere.  Off to the internet. I found a sheet pan sausage and potato recipe, but it lacked oomph. And the instructions were complicated. Not interested in complicated.

It was a good starting point though. So, on the fly, I invented sheet pan sausage potato and eggplant. And, as a bonus, my version is easy. All you have to do is a bit of chopping, and set your timer.

The result is a complete meal. And since it’s all done in a single pan, there’s minimal cleanup afterwards. Just the thing for a weekday. Chop everything, get it in the oven, and sit down and relax while it bakes.

Sheet Pan Sausage, Potato, and Eggplant Substitutions and Variations

  • Use peas or carrots instead of broccoli
  • Toss in some mushrooms, cut up
  • Use butternut squash, cut up into cubes, instead of potatoes
  • Try it with hot sausage or chicken sausage

More Sausage and Potato Recipes

Polish sausage with cabbage and potatoesOne Pot Polish Sausage and Cabbage with Potatoes

A simple meal that packs a lot of flavor. The potatoes are buttery, the cabbage sweetens and mellows as it cooks, and the sausage adds richness.

 

Brazilian chicken paprika stewBrazilian Chicken Paprika Stew

This is South American paprikash. No cream. Instead, there’s sausage, and beans, and a squeeze of lime. It’s bright and fresh, and delicious.

 

creole cabbage and sausageQuick Creole Cabbage and Sausage

Pantry-friendly and cooks in a few minutes too. The only really perishable thing is the sausage. The rest will keep. Great for a weeknight.

 

lentil bean sausage soupLentil Bean Sausage Soup

Great for chilly days, this soup is essentially an entire meal. It’s hearty too, with lentils, beans, potatoes and carrots.

Small Batch Tomato Dill Soup

Cold weather calls for soup! And since it’s chilly and blustery, a recipe for a small batch of tomato dill soup is just the thing. It’s rich, easy to make, and is ready in about an hour.

I’ve adapted this from The Silver Palate Cookbook (one of my favorites). However, I did make a few changes. The original recipe was for 8 to 10 portions (way too much). It also called for blending the soup in a food processor or food mill. First, I have neither. Second, we now have stick blenders! But then I realized I had an even better idea. Use crushed tomatoes instead of whole canned ones. I mean, why buy whole tomatoes if you are just going to crush them anyway? Right? Right.

The other thing about this small batch tomato dill soup: it requires very little time or fussing. Hardly any chopping required, and not a lot of ingredients either. But, there’s still lots of rich tomato and dill flavor, topped with a dollop of sour cream and more dill.

Note that the original recipe also called for fresh dill (as a must). But fresh dill is not all that fresh in the north this time of year. The good news, you can freeze it (which is what I had done). All you have to do is wash the dill, pat it dry, roll it in a paper towel, and then put it in a freezer proof storage bag or jar (I use empty Talenti gelato jars). Then you have dill ready to use any time you want.

More Soup Recipes

pasta e fagioli soupPasta e Fagioli Soup (Small Batch)

Lots of veggies, tomatoes, and beans, simmered slowly for a rich and satisfying soup. It’s practically a meal all by itself.

 

moroccan chicken soupMoroccan Chicken and Lentil Soup

Yes, this is a Jewish soup (no matzo balls in sight).  It does have chicken, but it’s flavored with sweet tomatoes, spicy/warm ginger, and turmeric.

 

mulligatawny soupMulligatawny Soup Recipe

An early example of food fusion. The British brought the meat and the Tamils added the spicy kick.

 

Greek Chicken Stew

Sometimes, even I get tired of cooking. And I definitely get tired of washing up. But, this lemony Greek chicken stew will perk up even the weariest cook. The flavors are bright, fresh, and bring a little sunshine into dark winter days. I hadn’t heard of Greek chicken stew before seeing it in the NY Times, but I’ve been putting it into regular rotation lately. It’s great comfort food, and ideal for dreary weather.

My Greek chicken stew is a bit different from the original recipe (aside from being smaller). They used ground chicken. I never have that. Also, I think that using bone-in chicken makes the stew more flavorful, even if it does take a bit longer to cook. Do use Yukon gold potatoes though. The texture is better and the flavor is more buttery (no actual butter required).

Also, they suggested feta cheese and pita as toppings. I like the feta, but every packaged pita commercially available here is hard and unappealing. And I did not feel like making my own! So a bit more spinach instead.

Make a batch, and then have it for lunch or dinner, with some crusty bread on the side (instead of the pita).

And, as a bonus, it’s all cooked in one pot! Yes! Less cleanup is always a good thing!

More One Pot Chicken Recipes

Brazilian chicken paprika stewBrazilian Chicken Paprika Stew

You’ve heard of chicken paprikash? This version went to South America and got a bit of a kick. No more cream. Instead, there’s chicken, lime, and beans.

 

shoemakers chickenShoemaker’s Chicken for One

This not really Italian classic is zipped up with a tangy sauce. And you only need a single pot.

 

honey sticky garlic chickenHoney Sticky Garlic Chicken

Want Chinese food? Don’t feel like going out? Or waiting to get it? This chicken dish takes only about 30 minutes to make. And if you are feeling stuffy, it will fix that!

 

arroz con pollo for oneArroz Con Pollo for One

Fill your home with aromatic chorizo, beans, garlic, and jalapeño pepper. Not to mention dinner in an hour.

 

Canned Salmon Salad with Lime Vinaigrette

It’s so hot that even I can’t bear the thought of turning on the stove. But I still need to eat. What to do? Then I had an idea. Canned salmon salad with lime vinaigrette. No cooking. No stove. All you have to do is open a can, slice up some veggies, and make a quick dressing. It’s all ready in under 10 minutes.

I adapted the salad from a recipe for chopped salmon salad. It looked good, but it called for avocado and red onion. Since I didn’t have those things, and I had no intention of going outside, I improvised. I also didn’t want to chop.

Because I had fresh limes, but not lemons, I thought I’d add my own spin by using a lime vinaigrette instead of lemon.  Also, I wanted more sweetness than a lemony dressing would give.

The dressing is part ad hoc and part something else I found online. Lime for a citrusy kick, a bit of Dijon mustard for bite, and a dash of sugar to boost the sweetness.

If you don’t have the exact ingredients on hand, feel free to substitute. A few suggestions below.

Canned Salmon Salad with Lime Vinaigrette Substitutions and Variations

  • Add 1/4 cup sliced mushrooms
  • Slice half an avocado and add to the salad
  • Include 1/4 small red onion, sliced
  • Use romaine lettuce instead of iceberg (I wanted extra crisp)
  • Make the dressing with fresh lemon juice instead of lime

More Entree Salad Recipes

simple panzanella for oneSimple Panzanella Salad for One

No cooking! No stove! This classic Italian salad is made with crusty bread, salad veggies, and a simple dressing. Add a hard boiled egg or canned tuna (or maybe some of the canned salmon) for a heartier meal.

chili citrus avocado chicken saladChili Citrus Avocado Chicken Salad

Transform leftover chicken (or get one pre-cooked) into an entirely different meal. This salad packs a citrusy punch with lots of sweet and tangy flavor.

 

blueberry feta spinach saladBlueberry Spinach Salad with Feta Cheese and Walnuts

Crispy, refreshing, and easy. This salad is an entire meal by itself. It’s got sweet blueberries, earthy mushrooms, and crunchy walnuts.

 

strawberry spinach salad with balsamic dressing and feta cheeseStrawberry Spinach Salad with Balsamic Dressing and Feta Cheese

Colorful, tasty, and no cooking required.  The strawberries are complemented nicely by the tangy, salty cheese and the hearty vinegar.

No Churn Strawberry Sorbet

Ever try something and wonder why in the world it took you so long to do it? This no churn strawberry sorbet is easy, comes together quickly, and doesn’t need any special equipment. No ice cream maker, no churning. And there are only four ingredients.

All you have to do is make a simple syrup, add fruit, and then a touch of lemon juice. Mix it all together, and freeze. That’s it. There are other recipes out there that call for freezing, then chopping, then freezing again. Or adding vodka. Not necessary. I adapted it from this recipe. Unusually, I made double!

This version requires hardly any effort and you get a rich, sweet, fruit-filled dessert. Without having to brave the crowds at the store (or the local frozen treat shop). I even gave the recipe to a customer service rep while I was on hold.

I used strawberries (plain old supermarket ones). This would be even better if you have a greenmarket nearby. You can, obviously, swap out the strawberries for some other fruit too.

No Churn Strawberry Sorbet Substitutions and Variations

  • Use blueberries or blackberries instead of strawberries
  • Try pureeing some mango (maybe cut the sugar a bit)
  • Peach would work too

More Easy Frozen Dessert Recipes

strawberry banana yogurt popsicles plateStrawberry Banana Yogurt Popsicles

These refreshing strawberry banana popsicles are perfect for a hot summer day.

 

frozen mango yogurt dessertFrozen Mango Yogurt Dessert Recipe Without an Ice Cream Machine

No added sugar, no special tools. The sweetness comes entirely from the fruit. Mix it up in your blender. Don’t have mango? Use another favorite fruit.

 

watermelon smoothie/slushWatermelon Slush

Cool, refreshing, and perfect for hot weather. Make it with booze, or without. Good as a drink, or as a dessert.

 

juice popsicleOne Ingredient Juice Popsicles

Feeling extra lazy? These popsicles have exactly one ingredient. Pour into molds, freeze, and slurp.

 

 

Small Batch Scones Without Cream

We’re having Scottish weather this week. It’s cold, drizzly, damp, and the chill goes right through you. I jokingly suggested to some friends that if we’re going to have Scottish weather, I need to make scones. But all the recipes I found required cream. Or buttermilk. Or half and half. I had none of those things. But, eventually (thank you New York Times Cookbook) I discovered an easy small batch scones recipe without cream. I cut that in half, because what would I do with 16 scones?

This recipe is quick, delicious, and only needs one bowl to prepare. And no yeast either. The other good thing is that you don’t have to go out and get any special ingredients. You can just use what you already have at home.

Just the thing for a chilly day. Serve these scones with your choice of clotted cream (sounds weird, but just really thick and delicious cream) and/or butter and jam.

The other great thing about this is that it comes together in only a few minutes. Mix everything up, roll out and cut up the scones, and bake for 12 minutes.

 

 

More Small Batch Dessert Recipes

Gooey small batch chocolate chip cookiesGooey Small Batch Chocolate Chip Cookies

Delicious chocolate chip cookies in a recipe that’s downsized for one person. They’re gooey, soft, and oh so chocolatey. Share (or not) as you like.

 

mini blueberry hand piesMini Blueberry Hand Pie Recipe

A pie that fits in your hand! These are great to eat at home, or take with you for a picnic or party. Your friends will thank you.

 

small batch hamantaschenSmall Batch Hamantaschen Recipe

These triangular jam-filled cookies are usually eaten for Purim in the spring. The triangles represent Haman’s hat (he’s the bad guy in the Purim story).

 

strawberry blueberry crumbleStrawberry Blueberry Crumble

Not one, but two kinds of berries under a sweet, buttery topping. Cut them into bars for easier eating. Have one now and freeze the rest (they freeze really well).

Reverse Sear Bottom Round Roast Beef

This reverse sear bottom round roast beef is not your usual cooking method for roast beef. It’s also not the standard cut.  Bottom round is usually relegated to pot roast. Meh. I’ve never been a fan of pot roast. Or brisket either.

But, if you cook that bottom round properly, you end up with a tender, flavorful roast (and for far less than you’d spend on a rib roast). There are two parts to a reverse sear bottom round roast beef. First, you cook the meat slowly on a low temperature. My mom accidentally “invented” this part long ago. She left a roast in the oven on low to defrost, and then ended up leaving it for hours. However, the reverse sear method has an additional, easy step.

With reverse sear, if you haven’t heard of it, instead of searing the meat in a pan on high first, and then turning down the temperature to cook it through, you reverse the process. First, a low temperature slow roast in the oven, and then sear in a pan. It turns out beautifully rare, all the way through.

And, since this is  “single serving chef” the portion of meat is small. Which means that even though we’re cooking at a low temperature, it doesn’t require a lot of time. So roast beef dinner in about an hour!

If you like, you can also make a quick horseradish sauce to go with it. I’ve included the recipe for that, but if you prefer, you can just buy it in the store.

If there are any leftovers, it makes great sandwiches the next day. Just pile slices onto some crusty bread and slather it with the horseradish sauce.

 

More Beef Recipes

Pan-Fried Steak with Mushroom Brandy Cream Saucepan-fried steak with mushroom brandy cream sauce

Great for a festive holiday meal or special occasion. Rich, creamy, indulgent, and utterly delicious. And a lot less work than you might expect.

 

cold leftover steak saladCold Leftover Steak Salad with Goat Cheese and Red Wine Vinaigrette

A “summer” dish that’s hearty enough for cool weather. Use steak, or leftover sliced roast beef.