The most delicious cinnamon bread ever at Greenlee’s Bakery

Rated: ♣♣♣♣♣

I was wandering through the isles at the downtown SF Costco on Friday when my nose caught the aroma of a sweet, cinnamon-y baked good. I looked down and found this cute little loaf of cinnamon bread from a local shop out of San Jose called Greenlee’s Bakery. Little did I know this little loaf will be the best dang cinnamon bread I’ve ever had. Sticky. Sweet. Gooey in the cracks. I’ve been eating this sinful goodness every morning this past week and it’s so hard to force myself to only eat one slice at a time. (Each slice is 200 calories!) Toast up this baby each morning and your entire house will smell like you’ve just made it from scratch. This weekend, I’m totally going back to pick up a few more loaves!

If you don’t live in the Bay Area, you can buy a loaf online for $7! Trust me it’s worth it.

Greenlee’s Bakery
1081 The Alameda
San Jose, CA 95126
(408) 287-4191

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Sam’s Kitchen – Beignets

Sams Kitchen Beignets

K and I cooked up a New Orleans style dinner one weekend and had to finish it off with some homemade beignets. I used this recipe from Tyler Florence that yielded a ton of beignets. more than we could eat!


3/4 cups warm water
1 packet active dry yeast
1/4 cup granulated sugar, plus a pinch
Pinch kosher salt
1 large egg
1/2 cup evaporated milk
4 cups all-purpose flour, plus more as needed
2 tablespoons vegetable shortening
Vegetable oil, for deep frying
1 cup powdered sugar for dusting


Begin by activating the yeast. In the bowl of a stand mixer with the dough hook (or large mixing bowl) attachment add the warm water, yeast and pinch of sugar. Stir and set aside until the yeast has dissolved, about 10 minutes.

Sams Kitchen Beignet Dough

To the bowl add the 1/4 cup of sugar, salt, egg, and the evaporated milk. With the mixer on low, add half the flour and mix until just combined. Add the shortening, and then gradually add the remaining flour until the dough forms into a mass. Turn off the mixer and transfer to floured surface. Add more flour, if needed, until you have an even, medium-textured (it should be pretty firm) dough. Add the dough to a large buttered bowl and cover with plastic wrap. Let the dough rest for at least 3 to 4 hours, or overnight in the refrigerator.

Sams Kitchen Beignets Rolled Dough

Sams Kitchen Beignets Cut Squares

Once rested, gently turn the dough out onto a lightly floured surface. Sprinkle a little more flour on top so you can work with the dough. Gently shape the dough into a 1-inch thick rectangle so it can be cut into squares. Using a sharp knife or pizza cutter cut into squares, (you should yield 12 large squares, depending on how thick you rolled the dough).

Preheat the oven to 250 degrees F.

Sams Kitchen Beignets Fryer

Heat about 3 inches of oil in a large, heavy-based pot over medium heat, (you want to make sure there is plenty of room as the beignets will puff up when cooked) to 350 degrees F. Fry the beignets in batches, about 3 minutes per batch. Turn them in the oil while they fry to brown evenly on both sides. Remove from the oil a paper towel lined sheet pan and keep warm in a low oven while you cook the remaining dough. To serve, transfer beignets to a serving platter and dust generously with powdered sugar. I did this the Disneyland way and dumped the beignets and powdered sugar into a paper bag and shook it up.

Sams Kitchen Beignets Power Sugar

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Sam’s Kitchen – Lemon Shaker Pie

Sams Kitchen Lemon Shaker Pie Slice

I’ve made the BEST pie I’ve ever made last weekend. I once saw a Lemon Shaker Pie in the window at a Mission Pie in SF and I knew I had to eat (or make) that pie one day. Just my luck, my parents received a Tartine cookbook for Christmas with a recipe for a Lemon Shaker Pie!

Warning: Give yourself 2 days to bake because you will need to chill your dough overnight.


Sams Kitchen Lemon Shaker Pie Recipefilling
2 medium lemons (I used Meyer lemons)
2 c. sugar (14 oz.)
flaky tart dough
4 large eggs
1/4 tsp. salt

egg wash
1 large egg yolk
1 TBS. cream

sugar for dusting top of crust


Slice lemons paper thin with a sharp knife. I used a mandolin since I don’t trust myself with very sharp knives. It helps to chill the lemons before you cut because the cold temperature keeps the lemons firm. Remove the seeds and place the slices in a glass bowl. Do not use a metal bowl because it will react with the lemons.

Sams Kitchen Lemon Shaker Pie Raw Filling

Add sugar and stir gently, then cover and macerate for 3 hours or overnight. When using Meyer lemons, you can skip the macerating because their skins are already thin and tender.

In the meantime, prepare the tart dough in a 10-inch tart pan with a removable bottom.

Sams Kitchen Lemon Shaker Pie Crust and Filling

When the lemons are done macerating, mix the eggs and salt until blended. Add the mixture to the lemons and pour into the pan. Brush egg wash around the rim of the bottom layer of dough.

Sams Kitchen Lemon Shaker Pie Fill Pie

Place the second round on top, trim, and seal.  Crimp to your hearts desire. Brush top with the egg wash, then dust with sugar. Let rest in the fridge for 30 minutes or so, then cut vents before baking. This process is to help keep the pockets of butter in the dough cold. The plan is to have the butter melt only in the oven to achieve maximum flakiness.

Sams Kitchen Lemon Shaker Pie Raw

Bake at 350 degrees for about 40 minutes, until you have a nicely-browned crust. Let the pie completely cool so the filling sets. Serve at room temp or heat in the microwave for a few seconds.

Sams Kitchen Lemon Shaker Pie

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Sam’s Kitchen – Flaky Tart Dough

Sams Kitchen Lemon Shaker Pie Roll Dough

I’m writing this post as a pre-post to Sam’s Kitchen – Lemon Shaker Pie. This recipe comes from SF’s Tartine Bakery’s cookbook, Tartine. I think it makes the best flaky tart crust I’ve ever had. It’s buttery, it crisps up nicely, and you bet’cha, it is flaky.


1 tsp. salt
2/3 c. water, very cold
3 cups & 2 tbs all-purpose flour
1 cup & 5 tbs unsalted butter, very cold


Mix salt into water, keep cold.

Put flour in work bowl of food processor. Cut VERY cold butter into 1-inch chunks. I keep my butter frozen just for this purpose. Add to flour.

Sams Kitchen Lemon Shaker Pie Butter

Pulse until the butter chunks become the size of peas. Add salt-water and pulse for a few seconds, until dough starts to come together in a ball. You should still see some butter chunks.

Turn onto a lightly floured surface, form into two equal disks, then wrap and chill for at least 2 hours. I left mine in the fridge overnight.

Sams Kitchen Lemon Shaker Pie Dough

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