Bread, Breakfast

Easy Peasy Cinnamon Rolls

cinnamonrolls-16Shelly, from the website cookiesandcups.com, has become by go-to for easy, delicious recipes. This cinnamon roll recipe is so so good, and because it uses rapid rise yeast, it takes the intimidation factor out of making yeasted breads/rolls. Just mix all the ingredients in the bowl and let rise for an hour (it really is that easy even though the instructions look long)! I will definitely be making this recipe Christmas morning. Recipe and photo courtesy of cookiesandcups.com.

For the Dough:

  • 5-6 cups all-purpose flour
  • 1/3 cups granulated sugar
  • 2 (1/4 oz) packets Rapid Rise yeast
  • 1 teaspoon kosher sale
  • 1 cups water
  • 1/2 cup milk
  • 6 tablespoons, cubed
  • 1 large egg

For the Filling:

  • 1/2 cup granulated sugar
  • 1 tablespoon cinnamon
  • 6 tablespoons butter, very soft

For the Frosting:

  • 3/4 cup butter, room temperature
  • 3 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla

In the bowl, of your stand mixer fitted with the paddle attachment mix together 2 cups of flour, sugar, yeast, and salt on low speed until combined. Place the water, milk, and butter in a microwave safe bowl and heat in 25 second increments until the temperature reaches between 120°-130°F. Butter might not be melted, completely, which is fine. Add this to the flour mixture along with the egg and mix on medium speed for 2 minutes. Add 2 more cups of flour to the mixture, and mix on high speed for 2 minutes, scraping the sides of the bowl if necessary. Turn mixer to low and add in just enough remaining flour until the dough will form a ball. Lightly flour a clean surface knead the dough for 6-8 minutes, adding a little more flour as necessary while you are kneading until the dough is smooth, elastic and springs back when lightly pressed with 2 fingers. Alternately, you can do this step in your stand mixer fitted with the dough hook attachment. Cover the dough with a towel and let it rest for 10 minutes. In a medium bowl mix together the sugar and cinnamon for the filling. Set aside. Roll the dough out on a lightly floured surface into a 15×10- inch rectangle using a rolling pin. This doesn’t have to be exact. Spread the soft butter onto the rolled out dough evenly. Sprinkle with the cinnamon sugar mixture. Starting the with long sides, tightly roll up the dough, pinching the seams to seal. Using a knife, slice into 12 equal pieces. Line a 9×13 baking dish with parchment paper and coat with nonstick spray. Place the cinnamon rolls evenly into the pan, cover with a towel and allow to rise for 1 hour in a warm place, until doubled in size. Preheat oven to 350°F. Bake cinnamon rolls for 25-30 minutes, or until golden brown. Cool on a wire rack for at least 20 minutes. Prepare frosting in the bowl of your stand mixer fitted with the paddle attachment. Mix the butter and powdered sugar together for 1 minute on medium speed. Add in the milk and vanilla and mix for another minute until creamy and smooth, scraping the sides of the bowl as necessary. Spread frosting onto rolls.

Cookies, Dessert

Cinnamon Roll Cookies

cinnaomrollcookies-7-570x824.jpgI saw this recipe on the website of one of my favorite bloggers but it took me a little while to actually make them. Once I did I knew I had to give them all away because they were seriously addicting. The recipe as posted makes giant cookies so if you want smaller ones, cut the dough into smaller sections. Recipe and photo courtesy of cookiesandcups.com.

Filling

  • 1/4 cup butter, melted
  • 1/3 cup dark brown sugar
  • 1 1/2 teaspoons ground cinnamon

Cookie

  • 3/4 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 3 tablespoons heavy cream
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 1/4 cups all purpose flour

Icing

  • 1 cup powdered sugar
  • 2 tablespoons butter, melted
  • 1-2 tablespoons milk

For the filling, in a medium bowl combine the butter, brown sugar, and cinnamon. Set aside. In the bowl of your stand mixer fitted with the paddle attachment combine the butter and the granulated sugar, mixing on medium speed for 2 minutes. Add the egg, vanilla, cream, baking powder, and salt.  Mix for 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour, mixing until just combined. On a lightly floured piece of wax or parchment paper, press the dough out into a 15×10 rectangle. This doesn’t have to be exact or neat. Spread the filling mixture on top of the dough, leaving about an inch at the edges. Roll the dough up tightly from the long edge. Cut the dough into 10 equal slices. Roll each slice into a ball and place on a lightly floured plate or baking sheet. Place into the freezer for 20 minutes. Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Place 5 of the dough balls onto the prepared pan, leaving space for them to spread. Place the remaining dough in the refrigerator while the first batch bakes. Bake for 15-17 minutes, until the edges are lightly golden. Allow the cookies to cool on the pan for 5 minutes, and then transfer to a wire rack to continue cooling. For the icing, in a medium bowl combine the powdered sugar, butter and 1 tablespoon milk. Whisk until no lumps remain. Add more milk if a thinner icing is desired. Dip the tops of the cooled cookies into the icing, or drizzle on top. Allow the icing to set.

Cookies, Dessert

Butter Pecan Shortbread Cookies

Butter-Pecan-Shortbread-Cookies-8I was making a different recipe and had taken extra butter out but didn’t need it so I decided to make this shortbread recipe instead. It was so, so good. Simple in ingredients, but complex in flavor. They aren’t overly sweet either so if you have someone who doesn’t like super-sweet desserts this would be just the thing. Recipe and photo courtesy of houseofyumm.com.

  • 1 cup salted butter, room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 1/2 cup all purpose flour
  • 1/2 cup toffee bits
  • 1/2 cup chopped pecans

In a large mixing bowl add the room temperature butter and sugars. Beat or mix together until combined. Add in the vanilla extract and egg. Mix to combine. Stir in the all purpose flour. Fold in the toffee bits and chopped pecans. Divide the cookie dough in half. Lay a piece of plastic wrap on the counter. Place one half of the cookie dough on the plastic wrap. Using the plastic wrap, roll the dough into a long round shape. Roll it against the counter to get the dough compact and round. Make sure the cookie dough is completely wrapped in the plastic wrap and place in the fridge to chill. Do the same with the second half of the shortbread cookie dough. Chill the cookie dough for at least 2 hours. Preheat the oven to 350 degrees. Remove the cookie dough from the refrigerator and remove the plastic wrap. Using a large knife slice the cookie dough into 1/2 inch rounds. Place the shortbread cookie rounds on a large baking sheet that is lined with a silicone baking mat or parchment paper. Press the edges of the cookies in to smooth out from cutting. Bake the cookies for about 12-14 minutes until cooked through. Cookies will be slightly golden on the outside. They will not spread much or rise. Store the cookies in sealed containers at room temperature.

 

 

Cookies, Dessert

Coconut Pecan Oatmeal Chewies

Oatmeal-Coconut-Pecan-Cookies-aI started out wanting to make Anzac cookies, but the recipe I found called for desiccated coconut which I don’t have so I decided to sub shredded coconut. After a little research I realized that there is a big difference between desiccated and shredded coconut so I decided to add pecans and make a new cookie! I have started dipping my toe in the recipe creation pool and this was my first attempt. I’m proud to say that these turned out delicious! Chewy, not too sweet, and just the right size. I’ll definitely make these again.

  • 1 cup flour
  • 1 cup rolled oats
  • 1 cup shredded coconut
  • 1/2 cup pecans, chopped
  • 3/4 cup sugar
  • 1 stick butter, salted
  • 1 tablespoon light corn syrup
  • 1/4 boiling water
  • 1 teaspoon baking soda*

Combine all your dry ingredients into a bowl. Melt your butter and corn syrup in a saucepan over low heat, then mix together the boiling water and baking soda and add it to the butter/syrup mixture. Mix into the dry ingredients until the dough comes together. You want it to be scoopable but not too wet. Bake at 350 for 10 minutes or until brown.

For high altitude baking, use 3/4 teaspoon of baking soda.

Bread

Fry Bread (aka Mana Biscuits)

fry breadThis recipe comes from the Pioneer Woman and while the title of this post is fry bread, the dough can also be used for good old white sandwich bread. This recipe was so so easy and came out perfectly. We topped our fry bread with spaghetti sauce, but you could also make tacos or Korean Beef or drizzle it with honey or butter and cinnamon sugar. The options really are only limited by your imagination. I will note in the instructions when you would fry and what to do if you want to bake it up as a loaf of bread. Do yourself a favor and make these today.

  • 2 cups warm water
  • 2 1/4 teaspoons active yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 5 1/4 cups of flour, plus more for dusting

Combine the yeast and 2 cups warm water in a mixing bowl and stir to dissolve. Add the butter, sugar and salt. Use a wooden spoon to stir in 2 cups of the flour until smooth. Add another 2 cups of the flour and stir, then turn it out onto a floured board to knead. Knead it over 15 minutes, adding the rest of the flour as you knead. Don’t let it get dry too fast; it should stay sticky. Put the dough in a buttered bowl and cover with plastic wrap. Let it rise for 1 hour. (At this point if you wanted to make fry bread, tear off pretty large pieces of dough and shape into rough rectangles. It’s totally fine if you have a hole or two in the center. Fry it up in a skillet with a thin layer of oil. Cook each side for about 45 sec or until brown. I got about 18 pieces from the full recipe.)

If you are making loaves, knead the bread for 5 more minutes, then put it back in the bowl to rise for another hour. After the second rise, butter two loaf pans and separate and shape the dough into 2 loaves. Place in the pans and let them rise for another 45 minutes. Towards the end of the third rise, preheat the oven to 400 and then bake for 30-35 minutes, or until golden brown on top and cooked through. Cool on a wire rack.

Bars, Dessert

Pecan Chewy Bars

Pecan-Chewies-2These bars are so simple and come together so quickly, but they are so good. Like crazy addictive. I am seriously considering making these instead of pie at Thanksgiving next year.

  • 1 cup (2 sticks) unsalted butter
  • 1 cup sugar
  • 1 cup firmly packed light brown sugar
  • 2 eggs, well beaten
  • 2 cups self-rising flour
  • 1 cup chopped pecans
  • 2 teaspoons vanilla

Preheat the oven to 300°F and lightly spray a 13×9-inch* baking dish with nonstick cooking spray. Melt butter, add sugars, and blend well by hand. Add beaten eggs, stir well. Add flour and stir until all lumps are gone. Add pecans and vanilla. Pour into the prepared baking dish. Bake approximately 40 to 50 minutes being cautious not to over cook. They will still be jiggly in the middle.

*I used a slightly smaller rectangular baking dish because I wanted them to be slightly thicker, but use whichever you want.

Entree

Insta-Pork!

instant-pot-pulled-pork-recipeteacher5Ever since I bought my Instant Pot last Christmas it has become my favorite kitchen appliance. This pulled pork recipe is so so good, and while you can add barbecue sauce to it, I didn’t need to add any. Recipe and photo courtesy of recipeteacher.com.

  • lb pork butt roast, boneless or bone-in
  • 3 tablespoons light brown sugar
  • 2 teaspoons salt
  • 1 teaspoon ground mustard
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon liquid smoke
  • 2 tablespoons olive oil
  • 1/2 – 1 cup of your favorite BBQ sauce.

Trim the fat from pork roast and cut into 4 same size chunks. Add all dry ingredients to a large bowl and whisk together. Add pork roast chunks to rub mix and coat well. Add 2 tablespoons olive oil to Instant Pot and set to saute. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces. Once pork is seared and removed from pot, press cancel and add 1/2 cup chicken broth. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add remaining chicken broth. Worcestershire sauce and liquid smoke. Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure vent is set to sealing. Pressure cook/manual on high pressure for 60 minutes.Then let pressure release naturally for 20 minutes or until pin drops. Remove pork to a large bowl and shred with 2 forks. Add your favorite BBQ sauce as desired. Or use the juice from the Instant Pot – it’s loaded with awesome flavor!