Here’s a recipe that almost got lost in the holiday shuffle. Matt perfected these apple cinnamon breakfast treats just before the full-blown festivities of Christmas kicked in, and we haven’t made a batch since. Now that life has returned to a slightly less hectic pace, it’s time to start baking again. The cinnamon chips [click headline for more — or photo in Facebook]
My favorite bagels are those with unique flavors, such as cherry, Asiago or peanut butter, which explains why we came up with the recipes we’ve chosen to run so far. For the sake of people who prefer more traditional fare, Matt wanted to create a homemade, whole grain version of the time-honored bagel flavor [click headline for more — or photo in Facebook]
The first iteration of this dough was used for bagels, and it has since been formed into miniature cinnamon “snails” and raisin-stuffed loaves. My favorite variation—and that of our children—is this one. Loaded with apples, cinnamon and whole grains, these breakfast rolls are often requested at other times throughout the day.
Since [click headline for more — or photo in Facebook]
I have to admit that when I first saw the recipe this is adapted from, I was dubious. I loved the idea of saving time and money by using a microwave instead of the less energy-efficient oven, but I didn’t think it would really work. Lo and behold, it does!
I have played around with [click headline for more — or photo in Facebook]