Sugar Coated Cinnamon Raisin Swirl Bread

I'm longing for road trips. Trips to DC, the North Carolina mountains, the coast, somewhere. With the bright sun on the dashboard and either the quiet companionship of a good book or some cheerful tunes.

Perhaps my favorite things about road trips though are lunch breaks, with a good peanut butter sandwich, apple slices and water.

Some of my fondest memories of trips involve pit stops either at awkward middle of nowhere fast food places or rest stops. I can't forget the time my family inadvertently tried to get on Quantico Marine Corps base three different times - we were just looking for a gas station! There's also the time we met a cat coming home from the Outer Banks. We astutely named her Plymouth after the town the rest stop was in.

So back to the peanut butter sandwiches. What could be better than to have them on cinnamon raisin bread? If you're going on vacay, and don't want to have to eat out every day or go to a grocery store, baking a loaf of the bread the day before will at least help for the lunches.

This loaf is gorgeous with its cinnamon swirl, specks of raisins and sugar coated topping. 

Sugar Coated Cinnamon Raisin Swirl Bread Adapted from Peter Reinhart (Check out all his fabulous books here)

Ingredients

• 1   3/4 cups bread flour (recommended KAF)
• 2 tsp sugar
• 5/8 tsp salt
• 1 tsp instant yeast
• 5/8 tsp cinnamon

• 1/4 cup applesauce
• 1 tbsp Earth Balance shortening
• 1/4 cup almond milk
• 3/8 cup water 

• 3/4 cup raisins

Cinnamon Swirl/Topping

• 1/2 cup sugar
• 2 tbsp cinnamon  

For greasing loaf

• 1 tbsp Earth Balance buttery stick

Instructions

In a large bowl, combine ingredients from first column - flour, sugar, salt, yeast and cinnamon. 

Once combined, add applesauce, shortening, almond milk and water

Knead dough for 10 minutes. In the last 2 minutes, incorporate raisins.

Transfer dough to oiled bowl and let rise for 2 hours.

Prepare cinnamon swirl topping by mixing sugar and cinnamon in small bowl.

Roll dough into a rectangle, about 10 x 12 inches. Sprinkle with half of cinnamon sugar mixture. Roll up tightly, pinch ends and transfer to greased 9 x 5 loaf pan, seam side down.

Let rise an additional 2 hours. (Loaf will not rise above pan)

Preheat oven to 350 degrees.

Bake loaf for 20 minutes. Rotate pan 180 degrees and bake an additional 20 minutes or until the center of the loaf reaches 190 degrees.

Immediately brush loaf with butter and sprinkle remaining cinnamon sugar over loaf. (Tip: Do this over a pan to catch extra butter/cinnamon sugar.)

Banana Cream Granola Parfaits + MCM Registration

It's Marine Corps Marathon registration day. Where thousands of runners vie for their chance to run the People's Marathon. I don't know which is scarier - trying to get in or the morning before the race starts, standing in the freezing cold scared of what's before you.

Sometimes you forget why you signed yourself up for this torture - all the grueling hot and humid early morning training runs.

But on race day it all becomes clear. Whether you're having a good running day or not, beauty surrounds you. There's running through Rock Creek Park at the beginning, running over Key Bridge with the Potomac rippling under you, going down M Street with its cheering crowds, the long trek down to Hains Point, finally making it to the Mall, running in front of the Capital, beating the bridge, meandering through Crystal City and finally making it back to Arlington. That hill at the end is nothing. It's all worth it, and it doesn't hurt you get your medal from a Marine.

So how do you secure your spot?

1) Take @orginalstalet's advice: typing drills.

2) If you don't get in on registration day, look on MCM's Facebook page. I decided to run after the registration date in 2010. I looked on the page and people were posting their bibs they could no longer use because of injury, etc. You can legally transfer up to a certain date.

3) Stay calm while waiting on registration time by making a banana cream granola parfait. You don't want to be weak when the frantic website reloading and info entering occurs.

Fingers crossed, this will be my fourth MCM. It's the only marathon I've ever done, but I'm pretty sure it's one of the best. Good luck to everyone trying to register. It's a great race.

These parfaits do require work the day before, but it makes breakfast easy the next day. Just layer everything together and you have a sweet and filling breakfast.

Banana Cream Granola Parfaits Adapted from Forks over Knives

Makes about 12    4 oz   parfaits

Ingredients

Banana Cream:

• 1   16 oz   package silken tofu
• 3 ripe bananas
• Juice of 1 lemon
• 1/2 cup brown rice syrup
• 1 tsp vanilla extract
• 1/8 tsp salt

• 1 batch Maple Coconut Granola

• Strawberries and blueberries - or your favorite fruit

Instructions

Blend top ingredients in a blender (silken tofu, bananas, lemon juice, brown rice syrup, vanilla extract and salt) until smooth and creamy, about five minutes.

Chill overnight.

Layer parfaits: pour 2 medium spoonfuls of banana cream into glass, top with 3 small spoonfuls of granola, 3 sliced strawberries, 6 blueberries. Repeat until glass filled. Top with granola and a drop of cream.

My running story + Maple Coconut Granola

Starting this week, megbakes will have a special post on Wednesdays devoted to running tips and healthy recipes.

I hated to run. You couldn't pay me to run. It was torture.

But something happened. I can't exactly pinpoint what. Was it to get fit for swim team? Was it because I was scared of a backpacking trip or was it because I found I liked the challenge?

Something about pushing myself that extra mile invigorated me - so much so I ran 11 miles straight on a treadmill.

Running stopped though when out of nowhere the ball of my foot was in tremendous pain. I couldn't put pressure on it. I couldn't wear a shoe it was so swollen.

I was off the 'mill and the roads for over three months. I kept some fitness cycling, but it just wasn't running.

Once I felt like my foot was almost back to normal, I cautiously tried it out. I only ran 6/10ths of a mile that day, but I knew I was ready to run again.

After that, I increased my mileage little by little and before I knew it, I was signing up for my first marathon, the Marine Corps Marathon.

With training for my fourth marathon coming up, I think I've learned valuable lessons in how to run and how to fuel.

So each Wednesday, I'll share a running tip and a healthy treat to fuel your runs.

For the inaugural post I introduce you to my favorite granola - Maple Coconut with almonds and raisins.

It's perfect for breakfast or a snack and it's easy to make.

Be careful though, it's addictive!

Maple Coconut Granola Adapted from Edward & Sons

Ingredients

• 3 cups rolled oats (Recommended: Bob's Red Mill)
• 1/4 cup whole wheat flour
• 1/4 cup coconut flakes
• 3/4 cup whole roasted unsalted almonds
• 1/4 cup raisins
• 1/2 tsp cinnamon

• 1/2 cup maple syrup
• 1/2 cup canola/olive oil mix
• 1 tsp vanilla

Instructions

Preheat oven to 300 degrees.

Combine dry ingredients from top column in a large bowl.

Combine wet ingredients from second column in a medium bowl.

Pour liquid ingredients into large bowl. Coat oats with liquid.

Transfer coated oats to greased baking sheet.

Bake for 30 minutes. Stir oats and bake for an additional 20 minutes.

Cinnamon Cream Sandwich Cookies

As much as I love to bake, it can also frustrate me. My absolute worst baking happens with sugar cookies. I can't roll out the dough and after all that work, the cookies don't taste that great. Needless to say, I'm emotionally unstable after all this. Well, when I had the leftover cinnamon frosting from the Cinnamon Heart Cupcakes I needed something to spread it on. The answer was a sandwich cookie.

I quickly remembered making Isa Chandra Moskowitz's "Ooh La Las" and didn't remember having any problems, but boy was I wrong. Although the dough came together quickly, there was rolling involved (see above comments on rolling.) I was already tired from the cupcake and bread making of the day, so there was no way I wanted to hear some lip from a sassy dough that didn't want to cooperate. But that's what I got. So I talked back.

Sometimes that's just what you have to do. And I don't mean having an attitude, but finding poise in tough situations. Even though this is not what I did at first, I cursed at the dough and threw it in rage, I eventually calmed down and found a solution. I'll share it with you now.

After you make the dough, allow it to chill for thirty minutes. I know that's not super fun, but I think it helps. After, divide the dough in four pieces. Put one piece between two pieces of parchment paper. Then use a rolling pin to slightly flatten the dough. Once flat, remove top piece of parchment. Now use a 1  1/2 inch diameter cookie cutter. If you don't have one, look around for spice lids. I found a cinnamon cap that was perfect. Just make sure you clean it well afterwards. 

Now here comes the tricky part. After you press the dough with a cookie cutter, carefully pull it away from the dough. If the dough does not stick in your cutter, continue to press rest of dough. Once through, pull surrounding dough away. If it does not easily pull away, then put whole piece of parchment paper in fridge for 5 minutes. After it should be easier to pull dough away. If the dough sticks in the cookie cutter just gently push it out. Thicker dough is easier to cut.

So after all that mayhem, the cookies turned out delicious. So I definitely wouldn't discourage anyone from making them.

Hope you have a baking assistant like Winston to keep you in line, when and if, you have baking catastrophes.

Cinnamon Cream Sandwich Cookies Adapted from Isa Chandra Moskowitz

Ingredients

• 3/4 cup Earth Balance shortening
• 1 cup sugar  

• 2 tsp vanilla extract
• 1/2 cup unsweetened almond milk    

• 1    1/2 cups all purpose flour
• 3/4 cup cocoa powder
• 2 tsp cornstarch
• 1/2 tsp salt
• 1/4 tsp baking soda

Instructions

Using a handheld mixer beat shortening and sugar in a large bowl. 

When combined, add vanilla and almond milk.

Add rest of ingredients from third column. 

Chill dough for 30 minutes.

Preheat oven to 325 degrees.

Remove dough and divide into 4 equal pieces. 

Place one piece of dough in between two pieces of parchment paper. Roll until flat. Cut out with 1  1/2 diameter cookie cutter. (See above for more detailed instructions.)

Transport parchment paper with cookie rounds to baking sheet.

Bake for 12 minutes. Cool for 5 minutes and transfer to cooling rack.

Cinnamon Frosting Adapted from Vegan Cupcakes Take Over the World Note: makes enough for two recipes

Ingredients

• 1/2 cup Earth Balance shortening
• 1/2 cup Earth Balance buttery spread 

• 3   1/2 cups powdered sugar

• 1    1/4 tsp vanilla extract
• 1/2 tsp cinnamon extract
• 1/4 cup unsweetened vanilla almond milk

Instructions

Beat shortening and butter with a handheld mixture until combined, about one minute. Scrape down sides to ensure completely combined. 

Add powdered sugar. Cover mixing bowl with dish towel to protect against spills. Beat for three minutes.

Add vanilla and cinnamon extracts and almond milk. Beat for five minutes or until icing is fluffy.

Using either a spatula or piping bag spread frosting over one cookie. Top with another cookie.

Nutrition Facts

One sandwich cookie - makes 40 (includes amount of frosting used if use half a batch)

Calories                              115
Total Fat                             6 g
Saturated Fat                      2 g
Cholesterol                         3 mg
Sodium                              50 mg
Potassium                           9 mg
Total Carbohydrate          14 g
Fiber                                       0 g
Sugars                                  10 g
Protein                                  1 g

Cinnamon Heart Cupcakes

I didn't get to make as many Valentine's treats as I wanted to this year. Luckily for me there were still plenty of ideas and decorations for one extra treat. The decorations included a variety of cupcake wrappers and valentine treats like cinnamon hearts. So this could only mean one thing, Cinnamon Heart Cupcakes. I got some inspiration from Megan at TAKE A MEGABITE. Her Valentine's Brunch Party had beautiful everything - decorations, invitations and food. Also, while coming up with ideas of how to use the cinnamon hearts I came across beautiful cupcakes from Sweet Tooth and Created by Diane. So without further ado, I introduce you to my version of Cinnamon Heart Cupcakes.

These, just like the Maple Chocolate Chip Cookies, come together quickly. Just one bowl for the cupcakes and one bowl for the frosting. Once you put the cupcakes in the oven, go ahead and get started on the frosting. When the cupcakes come out of the oven let them cool for about 30 minutes. Below you'll see my dog, Winston, doing quality control.

Once everything's ready, you can have a decorating party. In "Sweet Celebrations" by the sisters of Georgetown Cupcake, they talk about having a cupcake decorating party. It's a fun way for family or friends to come together and decorate cupcakes.

Then you can display, them in a cupcake tree, like the one below, or get some festive ideas from TAKE A MEGABITE.

Just a quick word about cupcake wrappers - if you're using a light colored wrapper, like the ones below, you'll want to use a light colored batter. If you're doing red velvet or chocolate cupcakes, the batter will overtake your wrappers and you won't be able to see the pretty design.

Also, an important thing to note is the frosting makes enough for two baked treats. I'm pretty sure I've used all this frosting for one batch of cupcakes before, but this time I only used about half. Maybe it was because the frosting was piped on? I don't know, but the extra frosting just gave me an excuse to make another cinnamon treat. So, come back later in the week for another cinnamon treat!

Cinnamon Cupcakes Adapted from Vegan Cupcakes Take Over the World

Ingredients

• 1 cup unsweetened vanilla almond milk
• 1 tsp apple cider vinegar 

• 1/3 cup canola oil
• 3/4 cup sugar
• 2 tsp vanilla extract
• 1/4 tsp cinnamon extract

• 1  1/4 cup all purpose flour
• 2 tbsp cornstarch
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

Preheat oven to 350 degrees.

Combine almond milk and vinegar in a measuring cup. Set aside for three minutes, allowing milk to curdle like buttermilk.

Whisk curdled milk with liquid ingredients from second column (oil, sugar, vanilla and cinnamon extract.)

Add dry ingredients from third column (flour, cornstarch, baking powder, baking soda and salt.) Whisk until almost all lumps are gone from batter.

Line muffin tin with cupcake wrappers. Scoop cupcake batter evenly among tins.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean and cake bounces back when touched.

Let cool 30 minutes before frosting.

Cinnamon Frosting Adapted from Vegan Cupcakes Take Over the World Note: makes enough for two recipes

Ingredients

• 1/2 cup Earth Balance shortening
• 1/2 cup Earth Balance buttery spread 

• 3   1/2 cups powdered sugar

• 1    1/4 tsp vanilla extract
• 1/2 tsp cinnamon extract
• 1/4 cup unsweetened vanilla almond milk

Instructions

Beat shortening and butter with a handheld mixture until combined, about one minute. Scrape down sides to ensure completely combined. 

Add powdered sugar. Cover mixing bowl with dish towel to protect against spills. Beat for three minutes.

Add vanilla and cinnamon extracts and almond milk. Beat for five minutes or until icing is fluffy.

Using either a spatula or piping bag spread frosting over cupcakes. 

Decorate as desired. Suggestions - red sprinkles and cinnamon hearts.

Nutrition Facts

One cupcake - makes 12 (does not include decorations - includes amount of frosting used if use half a batch)

Calories                            300

Total Fat                          14 g

Saturated Fat                    3 g

Cholesterol                     2 mg

Sodium                         230 mg

Potassium                         40 mg

Total Carbohydrate            42 g

Dietary Fiber                        1 g

Sugars                               30 g

Protein                                2 g