Posts Tagged ‘bread


Ginger Pumpkin Bread with Sugar Glaze

Ginger Pumpkin Bread

It’s that time of year when pumpkin recipes are everywhere. This is a good one – simple ingredients and easy to make.  The bread itself is not overly sweet, but the sugar glaze adds a nice touch of sweetness.  This bread would also be incredible with a cream cheese frosting, and/or with chocolate chips added to the batter.  The recipe comes from  I changed the recipe only slightly by adding 1 teaspoon of vanilla, ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg.  I prefer having more spices than just ginger in the bread, and these quantities could even be increased if you like the spiciness to be prominent.  In these quantities, it’s still subtle, and the ginger flavor is not very strong.

The bread turned out well.  The batter was still a little jiggly at 50 minutes, so I cooked it 5 minutes longer and took it out when a toothpick pushed into the middle came out clean.  I think it would have been better to take it out when it still seemed underdone – it was about to get dry after 55 minutes.

Sugar Glaze

The glaze is totally simple.  Powdered sugar with a little water is what the recipe calls for.  I used skim milk instead of water.  Add the liquid gradually in tiny quantities to the powdered sugar and stir it in completely to see what the texture will be like– it’s easy to make the glaze too thin.  It needs to be very thick, but still pourable.  That way it won’t run off the bread or soak in completely.

Here’s the finished product… I had a slice with my coffee this morning.  Such a great breakfast or snack!


Homemade Bagels

There’s not a great place to buy bagels near where we live… Bruegger’s is decent but not a real deli and I’m tired of the wild goose chase to find bagels.  So I decided to make my own tonight.  Had no idea what to expect about how they’d come out, but they were actually fine.  I did learn a few lessons for next time, though.

Here’s the recipe I used:  Homemade Bagels from the Food Network.

I used the bread hook attachment on my mixer for all the mixing and kneading and that made things easy.  The dough rose well and was easy to shape into bagels.  I put them on a sheet of wax paper to rise for the second time and they stuck really badly.  Getting them off the paper messed up the shape before I boiled them.  When they rose, the holes totally filled in.  Maybe I should have stretched them out more before letting them rise for the second time. I cooked them for 23 minutes instead of 30 and that was plenty.

The bagels tasted good – the yeast flavor really came out.  We made bagel and egg sandwiches for breakfast.



Last night marked the start of Rosh Hashanah, the Jewish New Year and beginning of the High Holidays.  Challah, a round loaf of bread, is a traditional food at this time, as are many other round foods.  Roundness symbolizes a perfect year to come.  Here’s a link to various Rosh Hashanah food traditions.  I have enjoyed learning about these holiday customs from my husband’s family, and since we are in a new city this year, wanted to try out a few traditional recipes for our own celebration.  This recipe can be made ahead of time for a holiday celebration.

This Challah recipe is from  I halved it to make one big loaf instead of two, and omitted the sesame seeds.  I also reduced the cooking time to around 30 minutes instead of the hour called for, and it still turned out to be a little too much.  The challah seemed a little too dense and maybe a little dry.  I think I added too much flour while I was kneading the dough, and probably needed to let the dough rise longer as a result.  Other than all those issues, the Challah was pretty good – especially with my mother-in-law Barbara’s chicken soup with matzo balls!  She brought us some frozen on her last visit and that was definitely the highlight of the meal.


Cinnamon Apple Muffins

This recipe for Cinnamon Apple Muffins comes from Cooking Light, so it’s somewhat healthy.  The only change I made was to substitute light sour cream for the ricotta because that’s what I had on hand.  They were done in 16 minutes, sooner than the 18 minutes of oven time the recipe called for.

The muffins turned out really well – moist inside with nice apple chunks and a light, crispy cinnamon-sugar topping.  I will definitely use this recipe again.  One batch made 12 regular-sized muffins and four big ones.


Get Ready for Fall – It’s Pumpkin Muffin Time!

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