You Pick Two Review: Panera Cinnamon Crumb Coffee Cake

A few days ago I tried Panera's new bakery item, a cinnamon crumb coffee cake. Panera's website describes the new confection as "an old-fashioned butter cream coffee cake, swirled with cinnamon and finished with a butter crumb topping."

The Boyfriend and I both found the coffee cake a little disappointing. The cake tasted too floury and lacked pizazz.

I tried my own version of a cinnamon crumb coffee cake and was very happy with the results. I combined a recipe for a cinnamon swirl bundt cake from allrecipes.com and a recipe for a crumb topping from the Pioneer Woman's cooking blog. The recipes in their original contexts can be found here and here.

My edited versions of the recipes appear below:

For the cake:

Ingredients

• 1 cup sour cream
• 3/4 cup butter
• 1 1/2 cups white sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 3 eggs
• 1 tablespoon ground cinnamon
• 1/4 cup white sugar

Directions:

1. Preheat oven to 350 degrees. Lightly grease one 9 x 13 pan. [A 10 inch bundt pan would also work and would look prettier. I was concerned about my ability to flip the bundt pan after baking, so I used a 9 x 13 instead].
2. Cream 1 1/2 cups white sugar together with eggs until well blended. Add sour cream and butter or margarine and beat well. Add flour, baking soda, and baking powder and mix well. Stir in vanilla.
3. Mix the remaining 1/4 cup of white sugar with the cinnamon.
4. Pour half of the batter into the prepared pan. Sprinkle generously with the cinnamon sugar mixture. Cover with remaining cake batter.
5. Bake at 350 F (205 degrees C) for 30 mins or until a toothpick comes out clean.
   

For the crumbs:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter, melted
1 1/2 cups flour

Directions:
To make crumbs in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.

After making the cake, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake before baking.

You Pick Two Review (Take Two): Panera Signature Mac and Cheese

Today I sampled Panera's new Signature Macaroni and Cheese. It was a cozy bowl of comfort. Panera's own website describes the mac and cheese in this way: "When we created our new Macaroni & Cheese, we tried 20 different cheeses to find the right blend. The winner – Vermont White Cheddar with a touch of mild American. It’s the perfect balance of sharp and creamy, making this Mac & Cheese beyond compare."

A small serving (7.75 oz) of the mac and cheese has 490 calories and a large serving (15.5 oz) has 980 calories.

Several online resources describe the macaroni and cheese as baked and some mention a bread crumb topping, although mine did not have any topping, nor does it appear to have topping in this image from Panera's website.

I've been looking around for mac and cheese recipes that a) are baked, b) feature Vermont white cheddar, and c) use shell pasta. My preliminary research tells me that Panera has been very innovative, but I'll keep looking.

Update (11/7/09): Today I tried to imitate Panera's mac and cheese in my home kitchen. The results were pretty good.

Imitation Panera Macaroni and Cheese Recipe

Ingredients:
16 oz pasta shells
4 tbs butter
8 tbs flour
2 cups milk
6-8 oz grated Vermont white cheddar cheese
1 oz grated American cheese (optional)
1 egg (optional)


Boil about 16 oz of pasta shells. Slightly undercook the pasta. Set aside.

Microwave 4 tbs of butter with 8 tbs of flour for two minutes, stirring with a whisk after each minute. Then slowly add 2 cups of milk, stirring with the whisk constantly. Microwave the entire mixture for several minutes, stirring after each minute, until sauce thickens and takes on a matte finish. How many minutes will depend on the power of your microwave. (Mine took about 6 minutes).

Add grated Vermont white cheddar to sauce. The sauce should be hot enough that the cheese will melt as you stir. If not, you may add the cheese then microwave a little more. For an extra creamy sauce, pour a small amount of the pre-cheese sauce into a separate bowl, add one egg and beat vigorously, then return the reserved sauce to the original sauce. Add cheese to taste. I used almost an entire 8oz block. Next time I will use a little less. Add a dash of grated American cheese (optional).

Combine pasta and sauce, then pour into a well-greased baking pan. The pasta will absorb some of the liquid, so don't worry if the mixture seems more liquid-y than the way you would normally serve pasta. I used a 9 by 9 in. pan. Bake at 350 degrees for about 25 minutes or until bubbling and starting to become golden.

Enjoy!

[Editor's note: Something funny is happening with the google searching of this site, so I am reposting this entry]

You Pick Two Review: Panera Macaroni and Cheese and Imitation Recipe

Today I sampled Panera's new Signature Macaroni and Cheese. It was a cozy bowl of comfort. According to Panera's website, a small serving (7.75 oz) of their mac and cheese has 490 calories and a large serving (15.5 oz) has 980 calories.

Here is my own simple version of Panera's mac and cheese. The recipe in a more printable format follows below the photo walk through.

Boil about 12 oz of pasta shells, lightly salting the water to keep from boiling over. Slightly undercook the pasta. Set aside.



Microwave 4 tbs of butter with 8 tbs of flour for two minutes, stirring with a whisk after each minute.
Then slowly add 2 cups of milk, stirring with the whisk constantly.



Microwave the entire mixture for several minutes, stirring after each minute, until sauce thickens and takes on a matte finish. How many minutes will depend on the power of your microwave. (Mine took about 6 minutes).


Add 8 oz. grated Vermont white cheddar to sauce. The sauce should be hot enough that the cheese will melt as you stir. If not, you may add the cheese then microwave a little more.



For an extra creamy sauce, pour a small amount of the pre-cheese sauce into a separate bowl, add one egg and beat vigorously, then return the reserved sauce to the original sauce.




Combine pasta and sauce, then pour into a well-greased baking pan. In these images I am using an oven-safe bowl. The pasta will absorb some of the liquid, so don't worry if the mixture seems more liquid-y than the way you would normally serve pasta.



Cover the pasta and bake at 350 degrees for 25 minutes or until bubbling and starting to become golden.



Enjoy!

Imitation Panera Macaroni and Cheese Recipe

Ingredients:
12 oz pasta shells
4 tbs butter
8 tbs flour
2 cups milk
6-8 oz grated Vermont white cheddar cheese
1 oz grated American cheese (optional)
1 egg (optional)


Boil about 12 oz of pasta shells. Slightly undercook the pasta. Set aside.

Microwave 4 tbs of butter with 8 tbs of flour for two minutes, stirring with a whisk after each minute. Then slowly add 2 cups of milk, stirring with the whisk constantly. Microwave the entire mixture for several minutes, stirring after each minute, until sauce thickens and takes on a matte finish. How many minutes will depend on the power of your microwave. (Mine took about 6 minutes).

Add grated Vermont white cheddar to sauce. The sauce should be hot enough that the cheese will melt as you stir. If not, you may add the cheese then microwave a little more. For an extra creamy sauce, pour a small amount of the pre-cheese sauce into a separate bowl, add one egg and beat vigorously, then return the reserved sauce to the original sauce. Add cheese to taste. I used an entire 8oz block. Add a dash of grated American cheese (optional).

Combine pasta and sauce, then pour into a well-greased baking pan. The pasta will absorb some of the liquid, so don't worry if the mixture seems more liquid-y than the way you would normally serve pasta. I used a 9 by 9 in. pan. Bake at 350 degrees covered for about 25 minutes or until bubbling and starting to become golden.

Enjoy!

You Pick Two Review: Asiago Roast Beef Sandwich and Cream of Chicken and Wild Rice Soup

Pick Number One: Asiago Roast Beef Sandwich

Panera's roast beef sandwich benefits from a tasty bread and a kicky sauce, but suffers from a slightly boring piece of smoked cheddar plopped on like an afterthought.

Here is a recipe for this sandwich and the dressing, as found in the Panera Bread Cookbook, available here. I recommend this book to anyone interested in unusual, bread-based recipes, including some delicious bread puddings.*

Sandwich Recipe (slightly edited by the Sophisticate)

2 tablespoons Horseradish Sauce (see below)
2 slices Three-Cheese Bread (from Panera)
1 leaf romaine lettuce
3-4 slices vine-ripened tomato, 1/4 inch thick
3-4 slices red onion, 1/4 inch thick
4 ounces roast beef, sliced wafer-thin
2 slices smoked Cheddar cheese

[The cookbook includes instructions on how to assemble the sandwich].

Horseradish Sauce Recipe (not edited by the Sophisticate)

Makes 2 cups

1/2 cup prepared horseradish sauce
1 coup sour cream
1/3 cup mayonnaise
1 tablespoon lemon juice
2 garlic cloves, minced
Salt and freshly ground black pepper, to taste
1 tablespoon Dijon or whole-grain mustard

Mix all ingredients in medium bowl with wire whisk. Refrigerate for at least 30 minutes to allow the flavors to blend.

The nutritional information for the asiago roast beef sandwich, as found on the Panera website, follows. Click on the image to enlarge it.











Pick Number Two: Cream of Chicken and Wild Rice Soup

I couldn't stop eating this soup. It may be the best soup I've ever tasted. The Panera cookbook does not include a recipe, but this recipe I found through allrecipes.com is similar:

INGREDIENTS

• 1 1/3 cups wild rice
• 1 (3 pound) whole chicken, cut into pieces
• 7 cups water
• 1 cup chopped celery
• 1 cup chopped onion
• 2 tablespoons vegetable oil
• 1 cup fresh mushrooms, sliced
• 2 tablespoons chicken bouillon granules
• 3/4 teaspoon ground white pepper
• 1/2 teaspoon salt
• 1/2 cup margarine
• 3/4 cup all-purpose flour
• 4 cups milk
• 3/4 cup white wine

DIRECTIONS

1. Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.
2. In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.
3. In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.
4. Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.
5. Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

The nutritional information for the cream of chicken and wild rice soup, as found on the Panera website, follows. Click on the image to enlarge it.














*The book was a Christmas present from my mother. It was not given to me as compensation from Panera or any of its affiliates.

Panera Napa Almond Chicken Salad Sandwich Recipe

I have noticed that many people access my blog each day looking for a recipe for Panera's Napa Almond Chicken Salad Sandwich. I don't have any specialized knowledge, but I eat at Panera lot and I use a lot of online cooking sites. Combining these two, I would recommend anyone trying to imitate Panera's recipe at home to try the following ingredients:

red seedless grapes, cut in half
celery, diced
raw almonds
mayonnaise*
salt and pepper to taste
cooked chicken breast, cubed or shredded

Those are certainly the basic ingredients for Panera's Napa almond chicken salad. Based on my own experience and those of other online reviewers, I don't think there is another solid ingredient (i.e. chopped apples or green onions) in the salad. If there is something else adding that extra zing, I would guess it's a wet ingredient mixed with the mayonnaise to make a kind of special, Panera dressing. Other chicken salad recipes I have found add creamy, cucumber salad dressing or pineapple juice to the mayonnaise. One recipe calls for miracle whip instead of mayonnaise. I haven't tried it yet, but I bet a little lemon juice would not go astray.

That's my amateur, but Panera-loving advice. Good luck!

*update: 9/27/09 I recently read that the dressing is not a mayonnaise base, but instead a light olive oil base. The sandwich is not advertised as a low-fat option; this is in keeping with a current trend of "stealth health" food.


(Panera logo reproduced without permission).

You Pick Two Review: Napa Almond Chicken Salad Sandwich and Vegetarian Summer Corn Chowder

[To anyone looking for a recipe for the Napa Almond Chicken Salad, please see my newer entry here].

Today I tried these two menu items. The Napa Almond Chicken Salad Sandwich is new to Panera and the Summer Corn Chowder is a seasonal offering.

I found the sandwich to be too heavy on the pepper, but otherwise very good. The celery and grapes were a refreshing twist on the chicken salad that I am used to. The sesame semolina bread seemed a bit boring at first (I love Panera's asiago cheese bread, which is packed with flavor), but, surprisingly, once I got to the crusts, I found them to be delicious.

The corn chowder was a bit too spicy for my taste; I found myself avoiding the peppers. The roasted corn was sweet and cooling, though. I enjoyed the soup when I was mostly eating bits of my whole grain baguette as croutons, soaked in the creamy broth, and avoiding the most spicy tastes.

Here is the nutritional information for these two menu items, provided by Panera's website. Click to enlarge the image. All credit goes to the Boyfriend for figuring out how to do a screen capture.



Through some googling, I found this approximation of the chowder recipe. Credit goes to http://itsalwayssomethingisntit.blogspot.com.

3- 10 3/4 cans condensed cream of potato soup (plus 3 cans full of 1% milk)
1- 18 oz carton ready to eat Southwest Corn Soup (Campbell's Select)
1- 15 oz cubed potatoes
1- 11 oz Mexicorn
1- 14 1/2 oz petite diced tomatoes
2/3 c. finely chopped yellow onion
1 roasted poblano pepper
1 c. finely chopped cilantro
2 T. butter
1 1/2 t. sugar
1 1/2 t. cumin
1 1/2 t. minced garlic

In a large heavy bottomed soup pot, combine soups and milk. Drain and rinse cubed potatoes, mexicorn and tomatoes. Add to soup mix. Dice onions. In small skillet, melt butter. Halve poblano pepper and remove seeds and veins. Set pepper halves, skin side down directly on stove top burner to blacken and blister skin. Remove skin with tongs or rub off with a towel. Meanwhile, sautee onions in butter with sugar and cumin until soft and translucent. Finely dice pepper and add to onion sautee. Cook another few minutes. Add to soup mixture. Chop cilantro. Serve bowls of soup with cilantro as garnish, stir in immediately before eating. Serves 8.

Sunday Night

Article of the Day: Harry Potter wins over some of his religious critics.

Read about it here.

Great Cookie Competition: Lemon Kisses

My kitchen is starting to look like a cookie graveyard. Lemon meringue recipe from Sandra Lee's "Semi-Homemade" cookbook was a bust. Per the madre's suggestion, I bought an oven thermometer today and discovered that my apartment oven runs 25 degrees hotter than it should. Well, as my professor-boss says in echoing tones, "Onward!"

Upcoming Blog Feature: The "You Pick Two" Review

I love Panera. The Boyfriend and I eat dinner at Panera at least once a week. Before I starting eating at Panera so much, I looked like this:



And now I look like this:



Ok, Panera won't really turn you into Keira Knightley. Nor can I claim any medical benefits, like Jared can for Subway. "But, actually," as an Austrian friend of mine used to say, Subway Jared and I are opposites. Where he needed a weight-loss diet, I just need a food-in diet. That's where Panera comes in. The food is delicious and always appeals to me.

One of the best things about Panera is the "You Pick Two" option, where you can order any two of the following: a half sandwich, a cup of soup, or a salad. Think of all the delicious combinations!

Actually, you can relax, because I will think of them for you and review them here. So, as another friend says, "watch this space."

Back to school tomorrow after a lovely weekend.




(Image of Keira Knightley reproduced without permission from blogs.phillynews.com).