No-Yeast Cinnamon Roll Muffins

  I'm a girl with a new job, crazy hormones, and conflicted thoughts.

  I'm a girl that made pies and bread for Thanksgiving, third-wheeled my weekend away, and quietly seethed about the immaturity of this generation of young males.  And females.  And...everyone.

  Shawow, somebody's moody. 

  High school problems.  Very much synonymous with first world problems. 

  Thanksgiving happened, and I've been saying my thanks!  I've not just been a whiny wuss.  Sort of.  Kind of.  Not really.

  Alright!  Let's talk about muffins.  Can we do that?  Yes?  Good.

  I love a traditional yeast-y, gooey, lovely cinnamon roll as much as the next person, but I'm starting to realize (with this whole consistent work schedule stuff) that free time is kind of...limited.  And hard to come by.  WOAH real life.

  And when it starts getting dark at fricken 4:00, and it gets harder to take pictures and...and blog...and stuff.  Consequently, waiting on your dough for 4 hours isn't always something you can easily squeeze into your agenda.

  So let's do this.  Let's make a bowl of sticky, yeast-free dough.  Let's knead it (flour is your best friend), then skip the whole let rise for freaking forever in a warm (HA) place.  Instead, we're just gonna roll it out.  We're going to pile on butter, sugar, and spices, and roll it up.  We're going to stuff the rolls into muffin tins, and they will not be set aside to rise, but will go straight into the mouth of the oven.

  Quick, soft, gooey-center, bubbling spice goodness...and just a little crazy lookin'.  That's where we're at, and it's a good place to be.

  I'm going to go on a social networking/texting/calling/communicatingwiththeoutsideworldinanyform hiatus for a few hours...and I might just take a plate of these with me.

No-Yeast Cinnamon Roll Muffins
Yield: 12 muffins

Ingredients for the muffins:

• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• A few dashes of freshly-grated nutmeg
• 1/2 teaspoon vanilla
• 1 egg
• 1 cup buttermilk
• 3 cups flour, plus more as needed

Ingredients for the filling:

• 2 tablespoons unsalted butter, at room temperature
• 2/3 cup brown sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• A few dashed of freshly-grated nutmeg

 

Ingredients for the glaze:

• 1 cup powdered sugar
• 1-2 tablespoons milk or cream

Directions:

Place oven racks in the center and bottom of the oven and preheat the oven to 375 degrees F.  Lightly grease a 12-cup muffin pan, set aside.  Take a cookie sheet and place it on the bottom rack, this will catch any drips from the oozing muffins.

In a medium bowl, stir together the brown sugar, baking soda, salt, nutmeg, vanilla, egg, and buttermilk with a fork.  Add the flour and stir together with a large spoon until well incorporated.

Turn the dough out onto a well-floured surface and knead for a few minutes, until the dough has come together and is no longer extremely sticky, adding more flour as necessary to achieve this texture.  

  

Roll the dough into a 12x24-inch rectangle.  Spread on the softened butter and sprinkle with the sugar and spices.  

   

Roll the dough into a log and stretch slightly until it reaches about 24 inches in length. Cut into 12 two-inch pieces and put the pieces into the greased muffin tins.  You may have to press down on them slightly, so they fill out the tin better. 

Bake for 15 minutes, or until golden brown.  Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.  Once cool, whisk together the powdered sugar and milk in a small bowl.  Drizzle over the muffins.  Store in an airtight container.

Sources: adapted from The Baker Chick, originally from The Comfort of Cooking

  

Sweet Potato Pie with Walnut Streusel and No-Roll Pie Crust

  Every year, pumpkin pie makes its way to the table.

  And every year, I've turned up my nose. 

  This is done for two reasons. 

  1) I'm usually stuffing myself with potatoes and turkey.
  2) I just don't like pumpkin pie.

  Oddly enough, even if there's other options like apple, cranberry, or whatever...I still turn them down.  For me, Thanksgiving has never really centered around dessert.  I'm all about the savory.

  When other bloggers started posting about sweet potato and pumpkin-themed desserts, I began to realize how weird my non-dessert Thanksgiving habits were.  I love pie, really!  But...it's Turkey Day.  You know?

  Well, guess what pushed me out of my comfort zone this year?  Sundays with Joy, duh.

  As I scanned the recipe for Joy's sweet potato pie, I really wondered what I was getting myself into.  The texture and appearance were all very similar to that of the dreaded pumpkin, but I decided to trust.  I had to try it!

  When SprinkleBakes posted this awfully decadent-looking thing, I had a revelation.  If texture was what often threw me off, why not add in a little crunch?  Streusel is never a bad move.  Just reeeally keep an eye on it while it's baking!  If the streusel starts getting too dark, cover that baby with foil.  Because, in Heather's own words, burned streusel is crying shame.

  And the crust?  Ridiculously easy!  It's similar to a shortbread layer with it's pressing-into-the-pan technique, but as long as everything stays nice and cold, it turns into a lovely, flaky bottom layer.  No rolling, no shaping, no cracking.  Done.

  And do note, you will end up with some leftover filling.  I had a couple of cups leftover.  Do what you will with that!  Freeze it, make mini pies, pour it into muffin tins...whatever!

  And so, the final verdict.  I don't like sweet potatoes, I don't like pumpkin-like pies, and I'm not a fan of mushy textures.

  Guess what?  I've already had two pieces of this, and I loved every bite!  I honestly don't know if I'd be able to down it without the streusel, the extra texture and flavor really made it for me.  So, for all those picky pie people out there, I hope this makes it onto your Thanksgiving menu!  If it's enough to convince me to save some room, then trust me, it'll be more than enough for you.

  Have a lovely holiday!

Sweet Potato Pie with Walnut Streusel and No-Roll Pie Crust
Yield: one 9-inch pie

Ingredients for the streusel:

• 1/2 cup brown sugar, packed
• ¼ cup all-purpose flour
• ½ teaspoon ground cinnamon
• Pinch of salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 1 cup chopped walnuts

Ingredients for the pie:

• 2 medium sweet potatoes (or 2 cups mashed)
• 3/4 cup brown sugar, packed
• 1 1/4 teaspoons coriander
• 1/2 teaspoon nutmeg, freshly grated
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 2 (5-ounce) cans evaporated milk (about 1 1/4 cups)
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract

Ingredients for the crust:

• 1 1/2 cups flour
• 3/4 teaspoon salt
• 2 tablespoons sugar
• 1/8 teaspoon baking powder
• 4 tablespoons (1/2 stick) unsalted butter, frozen
• 1/4 cup vegetable oil  
• 1 tablespoon cream cheese, chilled
• 2 tablespoons milk

Directions:
To make the streusel, whisk together the brown sugar, flour, cinnamon and salt in a medium bowl.  Add the butter and use your fingers to quickly incorporate, until the mixture is crumbly.  Stir in the nuts.  Cover and store in the fridge until ready for use. 

To make the filling, in a large saucepan over medium heat, boil the sweet potatoes whole, in their skins, until very soft and tender.  A thin, sharp knife should go in without any resistance.  If there is any, boil longer.  Remove from water and allow to cool on a plate.

When cool enough to handle, peel the potatoes (the skins will come right off) and cut into chunks, placing them in a large bowl.  Mash potatoes thoroughly with a masher.  Measure 2 cups of mashed potato and place in a medium-sized pot over medium-low heat.  Add the brown sugar, spices, salt, butter, and 1 can (or half) of the evaporated milk.  Cook for 5 minutes, while whisking, until butter and brown sugar have melted down and the mixture is well blended and starts to bubble.  Remove from heat and allow to cool in the pot.

In a large bowl, beat the eggs with a fork.  Add the remaining evaporated milk, granulated sugar, and vanilla and beat until creamy.  Add the cooled sweet potato mixture to the egg mixture and whisk well.  Mixture can be refrigerated overnight or used immediately.

To make the crust, whisk together the flour, salt, sugar, and baking powder in a medium bowl.  With a cheese grater, grate the frozen butter into the flour mixture.  Add the cream cheese.  Use your fingers to quickly incorporate the butter and cream cheese.  Some butter bits will be the size of oat flakes, others the size of small pebbles.  Mixture will be shaggy.

Whisk together the milk and oil.  Add, all at once, to the butter/flour mixture.  Stir together with a fork, moistening all of the flour with the liquid.  Mixture does not need to come together to form a ball, and will still seem a bit shaggy.  Dump the dough into a clean 9-inch pie plate.  With your fingers, press the dough evenly over the bottom and up the sides.  Don't worry about finger indentations, the crust will bake up smooth.  Place in the freezer while you preheat the oven.

Place a rack in the center of the oven and place a cookie sheet on the rack.  Preheat the oven to 400 degrees F.

When oven is ready, pour the filling into the crust until almost full (leave room for streusel!) and place on the cookie sheet in the oven (You'll likely end up with some leftover filling, this is normal!  Rather too much than too little.  Do what you will with the extra.).  Bake for 10 minutes, then lower the oven to 325 degrees F and bake for 25 more minutes.  Quickly top with streusel and bake for 25-35 more minutes, or until the crust is browned and the center has puffed and only shakes slightly.  Keep a wary eye on the streusel.  If it starts to over-brown, tent the pie with a piece of aluminum foil.  Burned streusel is no good.

Remove from oven and allow to cool to room temperature before slicing and serving (I prefer mine chilled).  Lasts, well wrapped in the fridge, for up to 4 days.

Sources: adapted from Joy the Baker's Cookbook and blog, streusel from SprinkleBakes

Cookies and Cream Cupcakes

  Dear world, I'm 18.

  I haven't smoked, I'm definitely not engaged, and I missed voting by one day, but I'm 18.  As far as high school drama and rough patches go, I'm more than ready to be here and have 15, 16, and 17 done with.  But when it comes to the whole adult and going to college thing...well, does anyone actually feel ready for that when it hits?

  Yeah, I'm just going with it.

  16 was a year of disintegrating friend circles and adult mentors falling off the map.  17 was dealing with the aftermath of all that.  18?  Brand new.

  Around September I started thinking of my 17th birthday.  I woke up to a cloudy sky, with a day off of school.  My thoughts were stuck on a person I hadn't seen in months, and I was coming to terms with the fact that it would likely remain that way.  I remembered my sweet 16 bonfire.  Cake, friends, laughter.  I'd never felt lonelier.  My family was understanding and still got me nice presents, and it was nice seeing my good friend for a bit, but it was a day that couldn't end soon enough.

  That couldn't happen again.  I planned a party, and the amount of people I invited made my mother's heart skip a couple beats.  But this was special to me, I didn't want to be a birthday downer again this year, and this would be one of the last parties I could throw at home before heading off to college.  It was going to be done right.

  I got the invites out just as October arrived, and I was sucked into the litany of working weekend after weekend.  November hit before I could comprehend it, but somehow I got a menu put together.

  I didn't want a full-fledged cake.  Both because I prefer the more portable form, and because I had to assemble this thing the same weekend.  I love cupcakes, I love oreos, and I adore cream cheese frosting.  Let me tell you, even my oreo-hating mother couldn't get enough of these.  An oreo half graces the bottom of each cupcake, the vanilla batter is full of chopped oreos, and this is all topped off with a mound of fluffy cream cheese frosting and, of course, another oreo for garnish.  It realy can't get any better, it just can't.

 
  My party was a lovely success.  I rode off the high from it until the day of my actual birthday, where I could safely tuck into a peaceful day of being the introverted birthday girl.  Nothing much was planned besides a cake, delicious lunch, and a doughnut outing, but I wasn't expecting (or wanting) much.

  When late afternoon rolled around, I had exhausted the relaxing birthday girl activities.  I was itching to do something, and was sort of regretting that my seasonal job had ended the week before.

  But I kept quiet, and tried to keep content.  Even if it was my birthday, I kept my hopes low.

  The familiar vibration of my phone went off in my pocket while I was fiddling on the piano, keeping my fingers busy.  One of my best guy friends and his sister wanted to buy me dinner, or did I already have plans that evening?

  I know this doesn't seem like that big of a deal, but it was for me.  Nobody outside of my family has ever troubled to surprise me like that.  Even though the surprise was more due to spontaneous planning because they both happened to be in the area, it was still special.

  Today, in the midst of some Sunday blues and gray skies, I wanted to sit down and remember the kind acts of some true friends, all while sharing with you a cupcake recipe that will blow your mind.

  I'm a blessed girl.  I thought that when I hugged everyone goodbye at my party, when my work friends put together a total cupcake-themed present and ordered me a cooking blow torch(!), when I admired a hand-crafted gift, when my dad drove 45 minutes with me to get Krispy Kremes, when my mom woke up at 5:30 and made me the house smell like chocolate cake, and when I pulled on my coat and followed my two good friends out the door to a dinner that I'll never forget.

  When I bit into the last of these cupcakes, all that came flooding back to me.  They're now a comfort food for more than one reason.   

Cookies and Cream Cupcakes
Yield: about 24 cupcakes

Ingredients for the cupcakes:

• 24 Oreo halves*
• 2¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 8 tablespoons unsalted butter, at room temperature
• 1 2/3 cup sugar
• 3 large egg whites, at room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 20 Oreo cookies, coarsely chopped

Ingredients for the frosting:

• 10 oz. cream cheese, chilled
• 6½ tablespoons unsalted butter, at room temperature
• 3¼ cups confectioners’ sugar, sifted
• 3 teaspoons clear vanilla extract**
• 2 tablespoons heavy cream
• Oreo cookie crumbs for decorating, if desired
• 24 Oreo cookie halves, for garnish

*You can do cookie halves with or without the cream filling attached.  Either way, it gets baked into the cupcake!  I cut each Oreo in half, doing my best to keep the cream on both parts.

**I know, imitation vanilla.  Miss Makes Her Own Vanilla Extract here.  But really, it seems to yield the best results with this cream cheese frosting reicpe.  Both in how well it holds up and the color.  Your choice though!

Directions:
To make the cupcakes, preheat the oven to 350˚ F.  Line the cupcake pans with paper liners.  Place an Oreo half in the bottom of each liner (cream side up).   In a medium bowl, whisk together the flour, baking powder and salt.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites, one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined.  Add the remaining dry ingredients, mixing until just a few dry streaks remain.  Add the chopped Oreos and fold together the mixture with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted into the center comes out clean.  Allow to cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.  Blend in the vanilla extract.  Add in the confectioners’ sugar and mix on low speed just until incorporated.  Increase the speed to medium-high and beat 1-2 minutes more.  Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes, until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired.  Sprinkle with Oreo crumbs and garnish with Oreo halves.  Keep in mind that the longer the Oreo garnishes sit on the frosting, the softer they get!  If you want them crunchy, garnish just before serving.

Sources: cupcake and frosting adapted from Annie's Eats, cupcake originally from Beantown Baker

Maple Rum Walnut Pralines

  There used to be a little candy/nut shop in our local mall, and it wasn't there nearly long enough.  No matter what time of year it was, I went by that place and felt fall.  Something about the aroma of roasting pecans does that.

  I loved walking through there, just enjoying the smells.  It was a trip usually done with my papa, who always got me just a little something.  Lollipops, jelly beans, chocolates, caramels...and don't forget the salt water taffy.  Never forget salt water taffy.

  I've always loved those little tucked-in-the-corner candy shops, and just candy shops in general.  I read Willy Wonka & the Chocolate Factory so many times when I was little, so I partly blame Roald Dahl for this subsequent fascination with all things sweet.

 
  While the shops that I've seen in my life have been lovely, I mostly remember them based off of who I was with.  The little mall shop with my dad where I first tasted a freshly-roasted cashew, a tourist-y one with my sisters where I had some delightful fudge, a cute little one in Two Harbors with my family, a hidden-away caramel shop with my good friend where laughter and cashew turtles filled the ride home, a tiny chocolate place with my mother, a local sweet shared with my aunt and grandma...they're all special not just because of the treats consumed, but because of the people I was with.

  These walnut pralines are butter-y, rich, and bursting with nostalgia.  They're meant to be eaten thoughtfully and slowly, and then given away to friends.

Maple Rum Walnut Pralines
Yield: 12-16 pralines

Ingredients:

• 1 cup dark brown sugar, packed
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup heavy cream
• 1 vanilla bean, split lengthwise
• 1 tablespoon maple syrup
• 1 tablespoon dark rum
• 2 cups walnuts, coarsely chopped
• 3 tablespoons unsalted butter

Directions:
Line 2 baking sheets with parchment paper or foil, set aside.

In a medium, heavy-bottomed saucepan, combine the brown sugar, granulated sugar, salt, heavy cream, seeds scraped from the vanilla bean (discard pod or save for other use), maple syrup, and rum.  Place over medium heat and heat to boiling.  Turn the heat to low and continue cooking until the sugar has dissolved and the mixture is smooth and bubbly.  Add the walnuts and butter and cook, stirring, until the butter is melted.  Let mixture cook at a rolling simmer for 5 more minutes. 

Remove from heat and allow to cool in the pan for 12-15 minutes.  This will help the mixture solidify enough so it can be scooped into pralines.

Once cooled, use a tablespoon to generously spoon out portions onto the prepared pans.  They will be chunky, with walnuts piling atop each other.  Let pralines cool at room temperature for at least 30 minutes before attempting to remove from pan.  They are quite soft.

Pralines will keep in an airtight container for up to a week (It's best to separate the layers with wax paper, if you're piling them.)

Sources: adapted from Joy the Baker's Cookbook

100 Years Young

Photo credit: my sister Lucy

  16 eggs, 40 ounces of cream cheese, 4 pounds of carrots, and spices galore. 

  My first big cake.  Incidentally done for the same neighbors who got me to cater their party.  Grandma Rachel, a century old.  And all she wanted was a few close friends, wine, and carrot cake.  God bless her.

  After a weekend full of bonfires, birthdays, and friends, Sunday was cake day.

  I woke up in a happy morning-after daze, and made breakfast with my dad.  While my butter came to room temp, I played piano until my back ached.  It was a good morning.

  Then noon came.  I lugged out the massive, frozen 12x18 inch layers of cake, and made my first bowl of frosting.  It took me the entire Packer game to assemble the thing.  I have a strong affinity to green and gold, but I hardly glanced at the television.  I hardly spoke for three hours, and I might've scared my family a little bit.  Sorry guys.

  Once the danged crumb coat was ready, I spent a goodly chunk of time being a ridiculous perfectionist.  After what seemed like (and probably was) hours of smoothing, spreading, and dolloping, I threw down my three dirty spatulas and decided that some rustic streaks were just fine.  After the little piping of stars and careful placement of roses, I was actually feeling quite pleased with myself.

  Listen, if you ever find yourself needing very much to be humbled, try piping black letters onto a white cake with a tip that's way too big, and then run out of frosting.

  With much scraping and delicate tooth-picking, I managed to squeeze out the last two letters.  At that point, I was convinced that the whole thing was just a giant piece of...not very pretty stuff.  In the fridge it went to set up, and then out the door with my family, who were graciously permitting a very moody Ellen to stay behind and blare Mumford.

  An hour or so later, I started feeling rather foolish.  Across the field, light spilled out of the neighbor's massive windows, and I could almost hear the laughter and pleasant hum of a party.

  It's not the first time I've had to pull on my big girl pants, and it won't be the last.  I took myself across that field, and made it to the front door before I paused.  On the long dining table was my cake, and all around it people stood with paper plates of it, laughing and eating.  At that moment, I realized what an idiot I had been.  I walked in before I could talk myself out of it.

  Upon crossing the threshold, the Grandfather of the house seized my hand and suddenly became the unofficial crier.

  "Here's the young lady who baked the cake!"

  I took in the applause and smiles, I took in people sipping wine, I took in people eating my cake.  And liking it.  A lot.

  Compliment after compliment followed me around, but the crowning moment was when the guest of honor herself sat me down beside her.  Over and over she told me how good it was, each bite better than the next.  And yeah, she may be 100, but she doesn't look or act the least bit like it.  Eating my labored-over cake with that special lady was a beautiful time.  

  Any and all frustrations I encountered during the making was more than made up for.  I love making people happy, and I'm beyond blessed that my first cake clients were so trusting and ready to enjoy themselves, only wanting to share and enjoy what I pulled from the oven.

  Happy birthday to sweet Grandma Rachel, ever young at heart.  She got her cake, and I got some unforgettable experience.

Photo credit: my sister Lucy

Chocolate Walnut Pumpkin Streusel Bread

  So, my Sundays with Joy are going to become Thursdays with Joy for a couple weeks.  My weekends have not been my own, and this coming one is no exception!

  But really, who wants to hear about busy weekends?  No one.  Well, not me, anyway.

  I want to talk about fireplaces, tea, books, and good friends.  Oh, and pumpkin bread.  Let's go with that one.

  So, the original recipe was vegan.  That sort of went out the window when I added buttermilk, and then streusel...which contains butter.

  I'd be a horrible vegan.  I've only got one such recipe on the blog, and it's for these vegan chocolate cupcakes.  I've done that much at least!

  I had some minor issues with loaf sink-age.  But really, when you give someone a slice of warm, ridiculously moist pumpkin bread stuffed with walnuts and chocolate and layered with cinnamon streusel, you don't really hear complaints about the fact that there's a slight dent in the middle.

  And if they do remark upon it, then they don't have to eat it, do they?

  But if loaf sink-age really scares your aesthetically-pleased soul, don't fret.  I think that a high contributing factor to mine was the fact that I sort of under-baked it.  It's hard to tell if that streak of underdone in the center is due to my lack of proper checking or the moistness of the streusel.

  Either way, I don't really care.  It's still freaking good.

Chocolate Walnut Pumpkin Streusel Bread
Yield: two 9x5 inch loaves

Ingredients for the streusel:

• 1/2 cup dark brown sugar, packed
• 1/2 cup flour
• 1 teaspoon ground cinnamon
• 4 tablespoons (1/2 stick) unsalted butter, cold and cut into small pieces

Ingredients for the bread:

• 3 3/4 cups flour
• 2 cups dark brown sugar, packed
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3/4 teaspoon freshly-grated nutmeg
• 3/4 teaspoon cinnamon
• 3/4 teaspoon allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 (15 oz.) can pumpkin puree
• 1 cup vegetable or canola oil
• 1/3 cup maple syrup
• 1/3 cup buttermilk
• 1 cup chopped walnuts
• 1 cup chocolate chips

Directions:
Preheat the oven to 350 degrees F.  Grease and flour two 9x5 inch pans.

To make the streusel, whisk together the brown sugar, flour, and cinnamon in a medium bowl.  Add the cold butter and use your fingers to quickly rub it into the flour mixture, until the mixture resembles a coarse meal and the largest butter bits are no bigger than peas.  Set aside in the fridge.

To make the bread, in a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt, and spices.  In a medium bowl, carefully whisk together the pumpkin puree, oil, syrup, and buttermilk.  Add the oil mixture all at once to the flour mixture, and use a spatula to fold together.  Wen there are just a few dry streaks left to combine, add the walnuts and chocolate chips and continue folding until combined.

Divide half the batter between the bottoms of the two prepared pans, filling each pan halfway.  Remove the streusel from the fridge and divide half of the streusel between both pans.  Cover the streusel layer with the remaining half of the batter, then top it all off with the remaining streusel.

Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted into the center of the loaves comes out clean.  Remove from the oven and let rest for 20 minutes in the pan.  After 20 minutes, invert each loaf onto a cooling rack.

Serve warm, with butter, cream cheese, chai, tea, or just as is!  Loaves can be wrapped and kept at room temperature for up to 5 days.  You can also freeze and leave at room temperature to thaw as needed.

Sources: adapted from Joy the Baker's Cookbook, streusel adapted from Willow Bird Baking