The Foodies at SFSU

foodopia:

horchata, a cinnamon rice and almond milk served in latin america: recipe here

breakfast-brunch-dessert:

Cinnamon-Crumble Jam Coffee Cake
Crumb topping: 

• 1/4 cup all-purpose flour 
• 1/4 cup packed light brown sugar 
• 1 teaspoon ground ginger 
• 1 tablespoon ground cinnamon 
• 1/4 teaspoon salt 
• 2 tablespoons unsalted butter, cold and cut into small pieces

Directions

1. In a small bowl, whisk together the flour, brown sugar, spices and salt. Using a fork or two knives, cut the cold butter into the dry mixture until crumbs form. Set aside while you make the cake batter.

Cake:

• 1 1/4 cups all-purpose flour 
• 1/2 teaspoon baking powder 
• 1/4 teaspoon baking soda 
• 1/2 teaspoon kosher salt 
• 1/4 cup unsalted butter, softened 
• 2/3 cup powdered sugar 
• 1 large egg 
• 1/2 cup buttermilk, or 6 tablespoons milk plus 2 tablespoons lemon juice or vinegar 
• 1/4 cup jam of your choice

Directions

1. Preheat the oven to 350 degrees F. and grease an 8x8” square baking dish with nonstick cooking spray.  
2. In a small bowl, whisk together the flour, baking powder, baking soda and salt. In a larger bowl, cream together the butter and sugar, then add the egg. Add the dry ingredients and milk alternately, beginning and ending with the dry ingredients. Scrape half of the batter into the prepared pan and spread evenly. Spoon dollops of the jam over the batter and spread it as evenly as you can, then top with the rest of the batter. Sprinkle the reserved crumb mixture on top and bake until a toothpick inserted in the center comes out clean, about 30 to 40 minutes.  
3. Let cool completely before cutting into squares. Stored at room temperature, this cake keeps for 3 days.

gastrogirl:

chocolate cinnamon babka french toast.

gastrogirl:

gluten-free apple cinnamon doughnuts.

foodopia:

cinnamon sugar pull-apart bread: recipe here

gastrogirl:

caramel apple cheesecake bars.

gastrogirl:

cinnamon roll cookies.

gastrogirl:

vegan pumpkin pecan cinnamon roll.

gastrogirl:

cinnamon chocolate chip cookies with sugar-free whipped cream.

gastrogirl:

vegan pumpkin spice smoothie.

gastrogirl:

homemade speculoos cookies.

gastrogirl:

chocolate chip snickerdoodles.

gastrogirl:

plum dumplings.

breakfast-brunch-dessert:

Cinnamon Whole Wheat Pretzels

• 1 3/4 cups whole wheat pastry flour 
• 1 cup water plus 3 tablespoons 
• 2 tablespoons melted butter 
• 1 1/2 cup bread flour 
• 1 teaspoon instant yeast 
• 1 teaspoon gluten 
• 1 tablespoon honey 
• 1 teaspoon cinnamon 
• 1 egg beaten

Water bath:

• 8 cups water 
• 2 teaspoons baking soda

Glaze:

• 2/3 cup sugar 
• 1 tablespoon cinnamon 
• 4 tablespoons melted butter

Directions

1. Mix whole wheat flour and water and let sit for 20 minutes to soften the gluten. Add remaining ingredients except the egg. Knead dough for about 6 minutes until elastic. Cover and let sit for about 1 1/2 to 2 hours until double in size.  
2. Divide dough into 8 equal pieces and roll each piece into a rope. (You can divide into 6 pieces if you like them bigger). Form each into a pretzel shape (form a U-shape, then holding the ends of the rope, cross them over each other and press firmly onto the bottom of the pretzel). Place on a baking sheet previously lined with parchment paper. (For this process you may have to flour your work surface although I didn’t have to. If you do try to use as less flour as possible)  
3. To make the water bath, boil the water, add the baking soda and add, two pretzels at a time. Boil for about 1 minute until they expand dramatically. When you are done doing this brush them with the beaten egg. (You can sprinkle with seeds or kosher salt. I didn’t do this because I used the cinnamon glaze)  
4. Bake on a 450F preheated oven for 12-15 minutes or until golden brown. Cool for 5 minutes.  
5. Mix sugar and cinnamon. Brush each pretzel with melted butter and dip into the sugar mixture.