Bread

Cinnamon Toast Pancake Bread

Cinnamon Toast Pancake Bread Recipe

Everything you love about a pancake in quick bread form – A moist, tenderย bread with lots of cinnamon-y goodness, hints of maple flavor, and a cinnamon sugar coating, ย – all topped off with a generous sprinkle powdered sugar. Yum!

Cinnamon Toast Pancake Bread

Hi to all you awesome Something Swankyย readers! I’m Emily and I blog over onย Layers of Happinessย where I share lots of delicious eats and treats with my mom. I am super excited to get the opportunity to share some delicious baked treatsย with all of you fun food-loving friends. Today I am sharing a super comforting and delicious Cinnamon Toast Pancake Breadย with you.

This bread seriously blew me away with how yummy it was. It tastes just like the super pillow-y thick, soft pancakes you’ve alwaysย dreamed of and more.ย Hints of maple and cinnamon, and a cinnamon sugar coating. This is what all pancakes should taste like.

And because it’s a quick bread, it can easily be made ahead of time and eaten up throughout the week on-the-go. Say what?! Pancakes on a weekday morning. Yes way. And the best part is this bread comes together in about 10 minutes (maybe 5 if you are cool like that) with no mixer required. Long live easy recipes!!

Cinnamon Toast Pancake Bread

Homemade French Bread Recipe

Homemade French Bread is surprisingly easy to make! And there's nothing quite like a warm loaf fresh out of the oven.

Oh, you guys.

This bread.

It’s really a must-have staple recipe in every home cook’s repertoire. And once you go homemade, you’ll never want to go back to that store-bought bagged loaf again. Because nothing in the world compares with a hot, steamy, crusty loaf of soft french bread coming out of your oven.

Homemade French Bread is surprisingly easy to make! And there's nothing quite like a warm loaf fresh out of the oven.

And the best part? It’s absolutely fool-proof. I swear it.

Even for those of you with a yeast-bread-making phobia, I promise that you can make this bread. The very hardest part of the entire bread-making process is the 50 minutes you’ll spend letting it rise and then kneading it down.

WAIT!

I know. Seeing “50 minutes” anywhere in a recipe usually has me running for the door too. But really, it’s not so bad here. Let me explain…

These baked chocolate cake donuts are so easy to make and incredibly delicious with absolutely no frying involved.

Baked Chocolate Cake Donuts Recipe

These baked chocolate cake donuts are so easy to make and incredibly delicious with absolutely no frying involved.

I have a soft spot in my heart for donuts. I think everybody does, right? They’re like the ultimate comfort any-day-food/special occasion treat/amazing food perfection.

My very very favorite donut is a glazed chocolate cake donut. As much as I love a good, yeasty pastry– nothing hits the spot quite like a dense-yet-fluffy cake donut covered in a sweet glaze. It’s my number one pick every time.

These baked chocolate cake donuts are so easy to make and incredibly delicious with absolutely no frying involved.

I consider myself overly-qualified to judge a good chocolate cake donut (considering my ongoing 28-year obsession with them), and let me tell you: this homemade baked version is something to write home about.

The easiest, fluffiest, most perfect and delicious biscuits of all time. And the most fool-proof recipe you've ever seen!

The Most Perfect Biscuits of All Time Recipe

 

The easiest, fluffiest, most perfect and delicious biscuits of all time. And the most fool-proof recipe you've ever seen!

A couple of weekends ago, I went to a photography retreat in Virginia. At this retreat we ate the most incredible and creative food I think I’ve ever eaten. All of it made by a 100% through-and-through self-taught home cook. Even though the retreat was all about immersing ourselves in photography, I found myself enjoying my time in the kitchen the most.

Some of my favorite moments from the weekend were spent on a bar stool peeking over the counter watching the cook, Matt, roll out pasta, stir ganache, craft beautiful grilled pizzas, and talk about his favorite homemade ice cream flavors. I hovered around the kitchen all weekend (driving him insane, I’m sure) asking questions about this recipe or that, listening to him talk about how he got into cooking such great food, and quizzing him on what sorts of unique flavors he’s been inspired to use in his recipes.

It was sort of like watching magic. You could tell by the way he handled the food that it was his craft, something he is really passionate about. And I found that to be incredibly inspiring. The more time I spent with him, the more inspired and excited to get back to my own kitchen I became.

Especially after Matt rocked my world with this biscuit recipe. (It’s worth noting here, that Matt isn’t claiming this recipe as his own creative genius. He highly recommends Jeni’s Splendid Ice Cream Desserts, which is this recipe’s original source). I probably spent the majority of my time at the retreat talking about these biscuits… just ask anyone. They were that good.

What’s so special about this recipe?? What makes them different from my own biscuit recipe (that I posted less than two months ago, mind you)?