Tag Archives: easy recipes

Cinnamon Toast

As a child, Cinnamon Toast was my slumber party breakfast of choice. My mom would make huge pans of it for all my friends and me, and it felt extremely special and luxurious. I mean, what’s not to love about buttered bread with a crackling layer of melted cinnamon-sugar on top?!

I still think Cinnamon Toast is pretty special and luxurious—it’s still mostly reserved for weekend breakfasts, but I will occasionally have it for dinner on days where nothing goes right. Being able to eat whatever you want for dinner is one of the great advantages of being a single childless adult. But I digress…

I always assumed Cinnamon Toast was one of those things that everyone knew how to make, like scrambled eggs or grilled cheese. But it turns out that not everyone has/had someone to teach them how to make the simple things, so please allow me.

Cinnamon Toast is wildly easy to make. Start by laying four slices of bread on a dry baking sheet. You can use whatever bread you have on hand, but I prefer good quality white sandwich bread or the sliced brioche you see here.

Next up, mix some vanilla extract into melted butter and whisk together a tiny batch of cinnamon-sugar. To assemble, brush each slice of bread with what seems like entirely too much vanilla butter and then sprinkle on what seems like entirely too much cinnamon-sugar. Don’t overthink this—Cinnamon Toast is a special treat, not health food.

Once all the slices are assembled, bake them in a 350F oven until the cinnamon-sugar has melted and the underside of the bread is turning golden, then broil it for a minute or so, until it’s the sugar is bubbling and caramelized, but not burnt. I like the edges of the bread to be a little charred, but that’s strictly optional.

After a couple minutes of cooling, the Cinnamon Toast will be ready to eat. Well-toasted, soft and buttery in the middle, and topped with a shattering layer of melted cinnamon-sugar, this breakfast treat is a classic for a reason. And the fact that it can make a batch as big or small as you need without any huge adjustment in time commitment makes it all the better. I regularly quarter this recipe for myself (read: 1 slice bread, 1 tablespoon butter, 1 tablespoon sugar, 1/4 teaspoon cinnamon), but if I ever need to feed a crowd at the crack of dawn, I know I can multiply it no problem. How luxurious.

Cinnamon Toast
makes 4 slices

4 slices brioche, challah, white sandwich bread, or similar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon Kosher or sea salt
1/4 cup (1/2 stick) unsalted butter, melted
1/2 teaspoon pure vanilla extract (optional, but recommended)

Preheat oven to 350F. Arrange bread slices on a dry rimmed sheet pan.

Combine sugar, cinnamon and salt in a small bowl; use a fork to whisk them together.

In a separate small bowl, stir together melted butter and vanilla (if using).

Use a pastry brush to spread vanilla-butter evenly over each of the bread slices. Make sure to get it edge-to-edge. Use all the butter, even if it seems like it’s too much.

Use a spoon to sprinkle a thick layer of cinnamon-sugar over each slice of bread. Some will soak in and it may look uneven—this is normal.

Bake bread for 12-14 minutes, until the cinnamon-sugar is melted and the bottom of the bread is beginning to turn golden.

Turn on the broiler. Broil slices 30-90 seconds, until deep brown and bubbly. Watch these very closely, as they can go from brown to burnt in seconds.

Let toast cool on the pan for a 2-3 minutes, until the topping has hardened and you can handle the warm toast. Serve immediately.

Just Two Cinnamon Rolls {No Yeast!}

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Gone are the days of cinnamon rolls being a prep-ahead/only for a holiday/enough to feed a crowd/“what am I going to to with all these leftovers?” treat. Or they are in my house anyway, now that I can make just two cinnamon rolls at the drop of a hat.

To that end, if I can whip up two muffin-sized cinnamon rolls in forty minutes, what’s stopping me from taking over the world?! Well, aside from a general distaste for telling people what to do, lack of ambition to do so, and keeping up with Oscar season…not a whole lot. It’s a feeling of power that is unmatched.

Truly, the fact that I can slap together a dough from the most basic kitchen ingredients in tiny amounts, roll it up with sweet cinnamon filling and have two fully-formed rolls to show for it in less than an hour is…well, it should be a special skill on my résumé. And maybe soon, yours.

Now, with a forty minute turn-around time, you’ve probably guessed that these breakfast buns don’t have yeast in them, but that doesn’t mean we’re sacrificing flavor or texture. Ohhh no, we will not be doing that. This dough is leavened with a combination of baking powder and baking soda, and made tender and flavorful thanks to a little DIY buttermilk and a pat of butter. Oh, and it’s egg-free, which seems like a perk at the moment.

Everything is mixed up in just a couple of minutes before getting rolled out, filled with a paste of cinnamon-sugar and butter, sliced lengthwise, and rolled back up into two portions. Since these cinnamon rolls don’t have a rise time or other rolls in the pan to help them maintain their shape, I like to bake them in a buttered muffin tin. This works for shaping and aesthetics, and frankly, muffin-shaped foods are just cuter than other foods. Period, end of story.

Add the cut rolls to the muffin tin cut-side-up for the best swirl, and give them a gentle smush to adhere to the bottom—this will encourage them to rise up instead of trying to tip over. I always have one that is a little wonky, but a tilted cinnamon roll is still a cinnamon roll.

These buns bake up in about 16 minutes, which is just enough time to wash the dishes and the counter top and stir together a cream cheese icing. It takes me all weekend to convince myself to pick up a pile of clothes off my floor, but when there are cinnamon rolls at stake, it’s all “executive dysfunction who?” As with all cinnamon rolls, you may eat these at whatever temperature you like, but I think they’re always best warm with two layers of icing—one to melt into the swirl, one to sit on top. Rarely have my weekend mornings known such luxury.

This recipe makes enough to share if you’d like, but I personally like to have one roll now and another later. Somewhere in between, I might figure out what’s stopping me from taking over the world. It’s probably all the time I spend thinking about, making, and eating cinnamon rolls. That’s fine by me.

Just Two Cinnamon Rolls
makes just 2 cinnamon rolls

Dough:
1/4 teaspoon apple cider vinegar
2 1/2 tablespoons milk of choice
1 tablespoon unsalted butter, cut into cubes
7 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon Kosher or sea salt

Filling:
1 tablespoon unsalted butter, melted
2 tablespoons light or dark brown sugar, packed
3/4 teaspoon ground cinnamon
small pinch of Kosher or sea salt

Icing:
2 ounces (1/4 brick) full-fat brick-style cream cheese, softened
1/4 cup confectioner’s sugar
1 teaspoon milk of choice
1/4 teaspoon pure vanilla extract (optional, but recommended)

Preheat oven to 375F. Grease 2 cups in a standard muffin tin well with butter. Fill the remaining unused cups halfway with water to keep the pan from warping.

Make the dough. Combine vinegar, milk and butter a small microwave-safe bowl or liquid measuring cup. Microwave for 30 seconds, or until butter has melted. Stir and set aside.

In a small mixing bowl, use a fork to whisk together flour, sugar, baking powder, baking soda, and salt. Add milk mixture and stir until a dough forms. Let rest 5 minutes.

Meanwhile, make the filling. In a small bowl, use a fork to mix together melted butter, sugar, cinnamon, and salt. Set aside.

Flour a surface and a rolling pin. Turn dough onto the surface and roll into an 8x4-inch rectangle. Use the back of a spoon to spread filling over the top.

Use a bench scraper or large, sharp chef’s knife to slice rectangle in half lengthwise so that you have 2 8x2-inch rectangles. Starting at a narrow end, roll each up tightly into a cinnamon roll shape.

Place both rolls cut-sides-up in the prepared muffin cups. Press down on the tops to help the bottoms adhere to the pans. Don’t worry if they look a little smushed, as they will rise up while baking. Bake rolls 15-16 minutes.

While the rolls are baking, make the icing. In a small mixing bowl, use a spoon to help loosen up cream cheese. Mix in confectioner’s sugar, followed by milk and vanilla.

Once baked, let rolls cool in the pan for a couple of minutes before removing to a plate. Top each with 1/4 of the frosting. Let sit for 3-5 minutes so that the icing melts into the spiral. Top with remaining frosting as desired.

Serve rolls warm or at room temperature. Leftovers will keep covered for a day or so.

Cornbread Crackers

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If you’ve been around a while, you know I do a “savory January” full of weeknight meals to counterbalance all the sweets. I’m not sure how tightly I’ll keep that tradition this year, but I’m holding to it for now.

You might be saying “But Liz, crackers aren’t a weeknight meal.” To that I say, “Anything can be a weeknight meal, Susan.” I eat crackers for dinner all the time. There is usually cheese and some form of fruit or vegetable involved, but the crackers are unquestionably the thing that holds everything together.

Usually, I’ll go for some sort of cracker from the grocery store, but occasionally I’ll DIY them (see exhibits A & B). Right now it’s these Cornbread Crackers, which were inspired by a bag of Cornbread Crisps I saw at Trader Joe’s. Instead of buying some like a normal person, I thought “I can make those,” and indeed I did. I regret nothing.

Cornbread Crackers are just what they sound like: crackers with the flavors of cornbread. Made with equal parts yellow cornmeal and all-purpose flour, hints of sugar and salt, and bound with butter and water, these crunchy snacks are as welcome on a cheese plate as they are with a bowl of soup or chili.

Their texture is crisp and light, with a pleasing bit of grit from the cornmeal. The sugar in the dough is just enough to balance the salt and corn flavor, and the butter rounds them out and gives a little richness. On the grand spectrum of crackers (let’s pretend that’s a thing), they fall somewhere between water crackers and Wheat Thins, which basically means that I can’t keep myself from grabbing a little handful every time I pass by their container…or when I have some Trader Joe’s Mini Brie Bites on hand.

Don’t worry, I’ll leave the cheesemaking to the professionals.

Cornbread Crackers
makes lots (150 small crackers)

1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon granulated sugar
1/2 teaspoon kosher or sea salt
3 tablespoons unsalted butter, melted
3 tablespoons warm water

In a medium mixing bowl, whisk together cornmeal, flour, sugar, and salt. Add melted butter and warm water and whisk just until combined. Dough may seem a little dry, but should hold together very well when pinched.

Gather dough into a ball and cover with plastic wrap. Let rest at room temperature for 15 minutes.

Place oven racks in central positions. Preheat oven to 400F. Line two rimmed baking sheets with parchment.

Roll out the crackers. Lightly flour a surface and a rolling pin. Divide dough in half, then move on half to the surface while covering the other back up with plastic wrap. Use the rolling pin to roll the dough out to 1/8-inch thickness.

Cut the crackers. Use a sharp chef’s knife, pizza cutter or bench scraper to cut dough into crackers. Mine are roughly 1-inch squares, but you may cut them as big or small as you like, keeping in mind that baking time may be affected. Use a thin offset icing spatula (or other implement) to remove each cracker from the surface. Place crackers close together (but not touching) on baking sheets. Prick each cracker with a toothpick or fork.

Repeat rolling/cutting/baking process with remaining dough. Re-roll scraps as needed.

Bake crackers for 15-17 minutes, or until just turning golden. Keep an eye on them after 15 minutes, as they can burn quickly.

Let crackers cool completely on their pans. Serve with soup, as part of a cheese plate, or on their own.

Crackers will keep in an airtight container for at least a week.

Peppermint Mocha Brownies

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It’s a little late for a Christmas recipe, but frankly I can do whatever I want on this website. And what I want is a pan of Peppermint Mocha Brownies.

Made with my tried and true Cocoa Brownie base, these holiday treats come together super easily. Their already-deep chocolate flavor is punched up with semisweet chocolate chips, then accented with just enough peppermint extract and granulated espresso to evoke everyone’s holiday coffee shop fave.

But flavor’s only half of the equation here—Peppermint Mocha Brownies have to look the part, too! These are drizzled with a melted mix of chocolate chips and butter, and sprinkled with as much crushed candy cane as your heart desires. (My heart desires a lot.)

Peppermint Mocha Brownies are rich and satisfying; a little square goes a long way. I, however, have no self control and cut these on the larger side. I regret nothing.

Merry Christmas! Happy Holidays! Whatever and wherever you’re celebrating, I hope you’re safe, warm, and with people you love.

Peppermint Mocha Brownies
adapted from Alice Medrich's Cocoa Brownies
makes one 8- or 9-inch square pan

10 tablespoons unsalted butter, cut into small pieces
3/4 cup granulated sugar
1/2 cup light or dark brown sugar, packed
3/4 cup + 2 tablespoons cocoa powder (natural or dutch process)
2 large eggs, cold
1 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract (not mint extract)
1/2 cup all-purpose flour
2 teaspoons granulated espresso or coffee
1/2 teaspoon Kosher or sea salt
1/2 cup semisweet chocolate chips

For Garnish:
3 tablespoons semisweet chocolate chips
1 tablespoon unsalted butter
crushed candy canes or starlight peppermints

Preheat oven to 325F. Butter the inside of an 8- or 9-inch square pan. Line the bottom with parchment and butter again. Set aside.

In a small pot over medium-low heat, melt butter, granulated and brown sugars, and cocoa powder together, stirring frequently, until a thick, grainy mixture forms. Remove from heat and let mixture cool 5-7 minutes.

Add vanilla, peppermint extract, and eggs to the pot, and stir/whisk to combine. Add flour, granulated espresso, and salt, and stir/whisk to combine. Fold in semisweet chocolate chips. Transfer batter to prepared pan and spread to the edges. Tap the full pan on the counter a couple of times to release any air bubbles. Top with pecans, if desired.

Bake brownies 25-30 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs (not wet batter). Let cool completely in the pan on a rack.

Garnish the brownies. Combine chocolate chips and butter in a small microwave-safe bowl. Microwave in 30 second increments, stirring in between, until smooth. Use a fork to drizzle over brownies. Sprinkle with crushed candy canes.

Refrigerate brownies for 15-20 minutes, until chocolate sets.

Slide a knife around the edges of the pan before using parchment overhang to lift brownies onto a cutting board. Use a large, sharp chef’s knife to slice brownies into 16 or 25 pieces. Serve.

Leftovers will keep in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.

Apple Cinnamon Upside-Down Cake {Seven Year Anniversary}

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In years past, I might have gone with a flashier recipe to celebrate seven years of this blog, but this year I’m keeping it low key and doing what comes naturally. I’m just glad to be here.

I’ve been open about needing a break this past summer. Though the baking never stopped, I’m very much getting back into the swing of posting. I am currently writing to you on a Friday afternoon from the New York City subway—it’s not the first time and certainly not the last. E2 Bakes has always been a little bit of a patchwork. A little time here, a little time there. Late nights, early mornings, set baking hours with a little wiggle room, writing content on public transit between appointments—it all makes this place function.

Of all of that, the baking and recipe testing is obviously the most important. I need to spend time making the things that I want to make not just because it’s enjoyable for me, but because those things are just better. See exhibits A, B & C of many (many, many). I am not one of those who thinks being “made with love” is crucial for success (I have made plenty of delicious things while absolutely furious), but it sure doesn’t hurt.

This Apple Cinnamon Upside-Down Cake was made with joy, on the fly, in pajamas, on a Monday morning in my kitchen. I didn’t shop for any specific ingredients or make a plan; I just saw what I had (a fridge drawer full of apples) and went from there. It was, to be frank, my ideal baking situation.

The cake itself is the slightest variation on the summery Peach Upside-Down Cake I made in 2020, but updated for fall with a little more comforting spice. It’s a simple torte batter poured over a mix of brown sugar, butter, and sliced apples that bakes up to tender butterscotch-edged perfection.

There are certainly prettier ways to arrange your apples for this cake, and I know that the finished product could benefit from a drizzle of caramel and a scoop of ice cream, but I like it like this. Thrown together for the fun of it, photographed without a plan, eaten warm before noon on a weekday. It feels authentic, which is exactly how I hope this space comes across.

Thank you for being here and for supporting this little project of mine for so long. It means the world. I hope we bake together for many years to come.

Happy birthday, E2 Bakes.

Apple Cinnamon Upside-Down Cake
makes 1 9-inch round cake

For the apples:
2 large baking apples (I used Granny Smith & Pink Lady)
1/4 cup unsalted butter
2/3 cup light or dark brown sugar, packed
pinch of Kosher or sea salt

Batter:
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract

For serving (optional):
vanilla ice cream

Preheat oven to 350F. Heavily grease a 9-inch round cake pan. Set aside.

Slice apples in 1/4-inch slices. No need to peel. Discard cores.

In a small saucepan, combine butter and dark brown sugar. Place over medium-low heat and stir constantly until butter and sugar are melted and fully homogeneous, 3-5 minutes. Remove pan from heat. Pour mixture into a 9-inch round cake pan, using a silicone spatula to spread it over the entire bottom of the pan.

Top the brown sugar mixture with single layer of sliced apples, slightly overlapping them for the prettiest effect, in any design you like. Set aside.

In a small-medium bowl, whisk together flour, cinnamon, baking powder, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream butter until very light and fluffy (about 2 minutes). Beat in granulated sugar and light brown sugars. Mix in eggs one at a time, followed by vanilla extract. With the mixer on low, mix in dry ingredients. Batter will be thick.

Drop batter in spoonfuls over the peaches. Use an offset icing knife or the back of a spoon to spread it in an even layer. Tap the pan on the counter 5 times to release any large air bubbles. Bake 40-45 minutes, or until a toothpick inserted near the center comes out clean or with only a few moist crumbs (not wet batter).

Let cake cool in the pan on a rack for 15 minutes before running a small, thin knife around the edge a couple of times. Place a cake stand or large serving plate upside down over the top of the pan. Holding on to the plate and pan with oven mitts, quickly invert them so that the plate is right-side-up and the pan is now upside-down. Tap the top of the pan a time or two to help the cake release. Lift off the empty pan. If any fruit sticks to the pan, just nudge it back onto the cake with your fingers or a spoon.

Serve cake warm, room temperature, or cold, with ice cream, if desired.

Cake is best the day it's baked, but will keep in the refrigerator for up to three days.

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sweets & sass from a baking brooklynite.