Cinnamon Rolls (Bread Machine)

 Cinnamon Roll Dough

makes 12

Dough

1/2 cup butter, melted

1 cup warm milk

2 eggs, beaten and room temperature

4 cups bread flour

1/3 cup sugar

2 teaspoons salt

2 1/4 teaspoons active dry yeast

Filling

1/2 cup butter, melted

3/4 cup sugar

2 tablespoons cinnamon

Icing

8 oz cream cheese, room temperature

1/2 cup butter, room temperature

1/4-1/2 cup heavy cream

2 cups powdered sugar

1/2 teaspoon vanilla

Instructions

1. Add dough ingredients to bread machine and use dough setting.

2. Once dough is completed, preheat oven to 150-170 degrees (whatever the lowest temperature is), and spray 13x9 pan with cooking spray.

3. Lightly flour a work surface and roll out dough to 12x18 rectangle.  If dough resists stretching, let it rest for a few minutes then try again.

4. Mix filling sugar and cinnamon together in a bowl.  

5. Brush dough with melted butter then spread cinnamon sugar evenly.

6. Take the long side of the dough, roll into a log and use floss to cut into 12 cinnamon rolls.

7. Place cinnamon rolls in pan and cover with tea towel.  Place in oven for 45 minutes and turn off the heat.

8. Take rolls out of oven and heat oven to 350 degrees.

9. Bake rolls for 20-25 minutes.

10. Cream cheese and butter together.  Add vanilla and 1/4 cup cream; beat until mixed.  Add powdered sugar.  Thin to desired consistency with remaining cream.

11. Allow rolls to cool for 10-15 minutes then coat with icing.

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breakfast casserole

breakfast casserole
from Lelia Shipp Wendel

6 eggs, beaten
1 teaspoon salt
1/2 teaspoon dry mustard
2 cups milk
8 slices white bread, cubed
1 pound sausage, cooked
1 onion, chopped
2 cups cheese

1. Mix eggs, salt, mustard, and milk together until well combined.
2. Place bread, sausage and onions in a 9 x 13 casserole dish.
3. Pour egg mixture over bread.
4. Allow to sit overnight.
5. Heat oven to 350 with casserole dish in it.
6. Bake for 1 hour or until set.
7. Sprinkle cheese on top of casserole and allow to melt before serving.

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Muffins

Muffins
from homegrowntraditions (instagram)

3 overripe bananas
3 eggs
3 cups flour
2 1/4 t baking powder
1 1/2 t baking soda
3/4 t salt
2 T sugar
1 1/2 cups milk

1. Preheat oven to 350
2. Combine all ingredients in a bowl until combined.
3. Add whatever ingredients desired (chocolate chips, cinnamon sugar, fruit, nuts, etc)
4. Scoop into greased muffin tin.
5. Bake for 18-20 minutes or until done.
6. Cool and freeze.

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quiche

Basic Quiche

3 eggs
1 1/2 cup heavy cream (can use other milks, but this is best)
2 cups filling ingredients like meats, vegetables, cheeses, herbs, etc
1 pie crust (see recipe here)

1. Preheat oven to 375.
2. Sautee any meats and vegetables going into the quiche.
3. Place the filling ingredients in pie crust.
4. Whisk together eggs, heavy cream, salt, pepper, herbs, etc. and pour over filling ingredients.
5. Bake for 30-40 minutes or until set.

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lemon cranberry muffins

I was cleaning out the freezer, and I noticed that I had some cranberries left over from Thanksgiving.  I hopped online and searched for cranberry muffins since it has been a while since I have made muffins.  I found this recipe for lemon cranberry muffins so I made them.  They were delicious so I am sharing them with you.  See the pattern?  LOL

 {lemon cranberry muffins}

 {those cranberries!}

lemon cranberry muffins
from food.com

makes 24 muffins

2 cups all-purpose flour
1 tablespoon baking powder
1⁄2 teaspoon salt
3⁄4 cup sugar
1 lemon, zest and juice
1 cup fresh cranberries, halved
1 cup milk
1 egg
1⁄4 cup oil

1. Preheat oven to 400.
2. Stir flour, baking powder and salt together.
3. In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture.
4. In a measuring cup, mix the lemon juice with the milk and let sit for a few minutes before whisking in the egg and oil.
5. Make a well in the dry ingredients and pour in the wet ingredients. 
6. Stir until ingredients are moistened, then fold in the cranberries.
7. Scoop into lined muffin cups, about 2/3 full, and bake 18-20 minutes, making sure that finished muffins pass the toothpick test.
8. Enjoy!

I have to warn you that these are tart; everyone at work loved them, but they did mention that they were tart (don't expect anything too sweet from me ;o) )

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coconut bread

My favorite food blogger posted this coconut bread, and I went home and made it without question.  I have a weakness for fruit breads like banana and pumpkin.  Now I can add coconut to the list!  This bread only carries a hint of coconut which makes jellies, jams, peanut butter, Nutella, etc the perfect pairing!

 {coconut bread}

 {can you see the coconut flakes?}

 {I tried it with both peanut butter and Nutella--both delicious!  Also just toasted with some butter--excellent!}

coconut bread
from smitten kitchen

makes 1 loaf

2 large eggs
1 1/4 cups milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup granulated sugar
5 ounces sweetened flaked coconut (about 1 1/2 cups)
6 tablespoons unsalted butter, melted or melted and browned, if desired
Vegetable oil or nonstick cooking spray for baking pan

1. Preheat oven to 350 degrees. 
2. In a small bowl, whisk together eggs, milk and vanilla.
3. In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. 
4. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to over mix.
5. Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. 
6. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. 
7. Cool in pan five minutes, before turning out onto a cooling rack.
8. Serve in thick slices, toasted, with butter and confectioners’ sugar, peanut butter, nutella, butter and honey--the possibilities are endless!

What spread would you use with this bread?

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roasted asparagus with lemon feta vinaigrette

I made this dish for my mom for Mother's Day this year, and she raved about it as she ate it.  It's right up our alley--easy, simple, and delicious!  Plus, we used some foods from our local farmer's market which made it even better.

{roasted asparagus with lemon feta vinaigrette}

roasted asparagus with lemon feta vinaigrette
from GI 365

makes 2 servings

2 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon mustard, Dijon or spicy
1/4 cup olive oil
4 tablespoons feta, crumbled
1 pound asparagus (local), washed and trimmed
4 eggs (local)

1. Preheat oven to 450.
2. Whisk together lemon juice, garlic, and mustard.  Drizzle the olive oil slowly, whisking all the while until the dressing is emulsified.  Set the dressing nd feta aside.
3. Lay asparagus on a single layer of a parchment covered baking sheet.  Drizzle with olive oil, salt and pepper.  
4. Roast 5-8 minutes or until tender.
5. Meanwhile, fry eggs to desired doneness (I like mine over medium).
6. Place asparagus on a plate, top with eggs, dressing and feta.
7. Enjoy!

Your eyes aren't deceiving you--those yolks are ORANGE!  They were so delicious too!  How are you eating your local produce like asparagus?

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nutella cinnamon rolls

To kick-off nutella week (because just one day is not enough!), I had to make a hard decision of which recipe to share first.  This was actually the last recipe I made, but I was so taken by it's ease that I wanted to share this first.  In fact, The Hubby demanded that I make them again last weekend because the first round, he didn't get enough (I took most of them to work).  I was only too happy to oblige since these were so gosh-darn-easy!

 {nutella cinnamon rolls}

 {nutella cinnamon rolls overview}

 {they were almost too pretty to eat!}

One year ago: parsley leaf potatoes
Two years ago:  rush hour pizza
 
Don't worry about the long instructions--I was just very detailed on how to make them!

nutella cinnamon rolls

makes 8 cinnamon rolls

1-8 count can refrigerated crescent rolls
2/3 cup nutella
1 tablespoon ground cinnamon
2 to 3 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
3/4 cup confectioners' sugar
splash of cream or milk, optional

1. Preheat oven to 350. 
2. Spray a 9- or 10-inch pie plate or baking dish, or a 9-inch square pan with cooking spray; set aside.
3. Open the can of crescent rolls and carefully unwrap the dough. Arrange triangles or rectangles (if two triangles are stuck together) in one long row on clean counter or work surface. Press the seams together, overlapping them slightly to close any large gaps. 
4. Generously spread nutella in an even flat layer over the entire surface, leaving 1/4-inch margins around all borders. Sprinkle generously with cinnamon.
5. Starting with a short side, roll up the dough into a log, rolling the log as tightly as possible.
6. With a sharp knife (serrated works nicely), bench scraper, or unflavored dental floss (works nicely to pinch off pieces without compressing the dough log), slice log into 8 equal-sized pieces. I find the best way to do this is make a cut in the center, and then divide each half into fourths, rather than trying to eyeball eight pieces working from end to end. 
7. Place pieces in prepared pan, noting there will be gaps and spaces. 
8. Bake for 12 to 15 minutes, or until rolls have puffed and are just beginning to turn golden; don't over bake because these are meant to be gooey. 
9. While rolls bake, make the glaze by combining butter, sugar, and vanilla in a small bowl and whisk to combine and until smooth; if desired, a splash of cream or milk may be added to help achieve desired glaze consistency. 
10. Rolls may be glazed immediately upon removing them from oven, resulting in glaze melting into the crevices; or glaze rolls after they've cooled a bit.
11. Serve immediately.

So please RUN to the store to get the things to make this because it will change the way you breakfast!

Do you like nutella?  Have you ever had it before?
 

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almond butter

My family has a slight obsession with nuts.  My grandfather and myself eat nuts every day in some form or another.  The Hubby LOVES peanut butter (as in straight out of the jar), and the rest of my family eats it a few times a week.  I was at the farmer's market last year, and someone was handing out samples of almond butter they had made.  We started talking, and she said it was really easy and handed me a recipe card.  I wasn't successful with her recipe, but I did some research and found out that all you need is the nut itself (her recipe had me adding oil and such to the nuts).

 {almond butter}

 {I prefer eating almond butter with pears, but apples or by the spoonful will work too!}

 {I was completely lazy and used pre-roasted and pre-salted nuts, but you can buy raw almonds and make the butter from that or roast them yourself}

Almond Butter

Makes 2 cups

3 cup almonds, whichever you like to eat (dry roasted, roasted, roasted and salted, etc)
1-2 tablespoons honey (optional and local)

1. Place almonds in a food processor and puree until smooth, about 7 minutes.
2. Taste and add salt if desired.
3. Add honey if you would like.
4. Store in an airtight container in the fridge. 

You can make nut butter with any nut really.  I am tempted to start making my own peanut butter!  You can make cashew butter or walnut butter--go wild!

Do you like eating nut butter?  Which is your favorite?

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Smoked Salmon Goat Cheese Scramble

When I found out that August was National Goat Cheese month, my first reaction was "I hate goat cheese!"  But then I stopped myself.  I remember the last time I had it (4-6 years ago, I didn't like it), and I knew it was time to try it again.  Your taste buds change every 5-7 years, and as you get older, the more bitter foods you like.

 {Smoked Salmon Goat Cheese Scramble}

I knew that there was a goat cheese stand, Bleugrass Chevre, at the Farmer's Market with free samples so I gave it another try.  I liked it surprisingly; I liked it enough to buy it.  I even found a recipe that looked delicious with goat cheese in it.  I even have some left over for another recipe.  My motto always has been and will be--try new foods!!!

{I bought the garlic-chive goat cheese}

As I sit here eating this (literally), I'm loving how the strong salmon and goat cheese flavor compliment each other.  I'll also divulge that I ate every. bit. of. this.  Yes--all two servings!

 {Cooking the eggs}

 {Side view}

One year ago:   Blueberry Cornmeal Cake

Two years ago: Peach Sangria

 

Smoked Salmon Goat Cheese Scramble
from Tori Avey

Makes 2 servings

4 eggs
1 tablespoon milk
1 tablespoon butter 
1/3 cup (2 oz) sliced smoked salmon cut into small pieces
2 oz goat cheese
1 teaspoon chopped fresh dill
Salt and pepper to taste
Labaneh cheese or sour cream (optional)

1. Whisk eggs and milk together for 1 minute.
2. Heat butter in a pan until melted.
3. Add salmon and cook for 1 minute.
4. Add eggs, dill, and goat cheese.
5. Taking a spatula, every 1 minute, scrap from the outside edge to the center all the way around.  this allows the uncooked egg to flow in and cook.
6. When eggs are about 90% done, chop up the middle and spread it evenly in the pan.
7. Flip eggs once.
8. Season to taste (I only added pepper) and serve. 

I encourage you to try goat cheese because you might surprise yourself and love it!  I know that I did!

Do you try foods that you don't like every so often?  Have you ever changed you mind about something?

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Banana Bread

I had a hankering for banana bread last week.  One of my favorite snacks/breakfasts is bananas and peanut butter (no mayo!).  I'm not a big sandwich fan; I just slather the banana with peanut butter and go about my way.  This is a family recipe; I don't add walnuts (not a big fan in my banana bread), but you are more than welcome to!

 {Banana Bread}

 {I freeze my bananas before making banana bread so they do turn black.  However, they are much easier to mush after they've thawed from being frozen}

 {You mix all the wet ingredients together, and the batter looks like this--it's okay!  It will come together when you add the flour!}

 {Add flour and the batter comes together!}

 {Banana Bread with peanut butter (my favorite way to eat it!)}

One year ago:  Roasted Garlic

Banana Bread

Makes 1 loaf

1 cup sugar
1/3 cup butter, room temperature
2 eggs, room temperature
1 1/2 cups bananas, mashed
1/3 cup water
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup walnuts (optional)

1. Preheat oven to 350.
2. Grease the bottom of the loaf pan. 
3. Cream butter and sugar until light and fluffy; add eggs until blended. 
4. Add bananas and water until combined. 
5. Stir in remaining ingredients until moistened. 
6. Pour batter into loaf pan and bake for 60 minutes (knife inserted come out clean).

Another favorite breakfast with peanut butter is Pumpkin Bread which I make in the fall!  Do you have any favorite breakfast breads?

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Belgian Waffles

Easter was the perfect time to get together with family and have a delicious meal.  Due to schedules, we had to make it easy and quick.  I came up with a waffle bar making our family Belgian waffle recipe, and it was delicious!

 {Belgian Waffles}

 {Pour batter onto hot iron.  Side note--this waffle iron is practically as old as I am!}

 {Side view of the delicious Belgian waffles!}

 {Since we had a waffle bar, I had two going to keep up with the crowd!}

 {Lovely assistant topping her waffle--thanks mom!  We had butter, syrup, almonds, coconut, chocolate, strawberries, whipped cream, apricot-applesauce, white chocolate, fruit salad, and so much more!}

 {Mom's waffle--I was too hungry to take a picture of mine, but I will admit, I wasn't as good as she was (*cough* floating in syrup, butter, chocolate, powdered sugar and whipped cream *cough*)}

One year ago:  Chicken Vindaloo

Belgian Waffles

Makes 8 waffles (depending on the size of your iron)

Prep time: 10 minutes
Cook time: 30 minutes
Assembly time: 10 minutes

2 cups flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs, room temperature
1 3/4 cup milk, room temperature
1 1/2 teaspoons vanilla
1/2 cup vegetable oil
Toppings, if desired

1. Preheat waffle iron.
2. Mix ingredients in a bowl.
3. Cook according to manufacturer's directions (which should list how much batter to pour, time, etc).

These waffles are delicious and addicting!  We don't make them very often for that reason.  It was nice to indulge though.  Does your family have a delicious breakfast recipe that they make during holidays?  I'd love to hear!

Side note--I won tickets to the Kentucky Proud WineFest next week!  I am so excited!  I hardly win any drawings or contests so that was a shock to say the least!

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Sausage Gravy

This is a family recipe from my great-grandpa, Bob (my grandmother's father).  I had never really liked gravy until I had this recipe; personally, I thought they all tasted like paste.  I'm glad I gave this a try though!  And the hubby--he can't get enough of this!  I still added my own twist, but it's still in the family! 

 

{The dinner of champions!  Er...  I mean breakfast!  Either way--delicious!}

 

{I used homemade sausage for this particular recipe, but if I get it from the store, we like a hot sausage.  Just use whatever you prefer}

 

{Yes sausage is fatty.  Without that fat, you won't make a good gravy!  You should end up with 3 tablespoons approximately}

 

{Add butter and flour to make a roux}

 

{The flour should soak up ALL the fat--if it doesn't add more flour until it does}

 

{Add milk and heat until thickened}

 

{Serve with homemade biscuits!}

Sausage Gravy

Makes 4-6 servings

1 pound pork sausage (should yield about 3 tablespoons fat)
2 tablespoons butter
2/3 cup all-purpose flour
3 cups milk
1 teaspoon chicken seasoning
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

1. Brown sausage in a pan until cooked through.
2. Add butter and stir until melted.
3. Add flour and stir to combine.  All the fat should be absorbed by the flour; if it's not add more flour until it is.
4. Cook floury meat mixture for 1 minute.
5. Add milk and stir to combine.
6. Heat sauce until thickened.  Sauce will get thicker the longer you cook it.  If it gets too thick, add some milk to thin it out.
7. Add spices along with salt until it tastes delicious!
8. Serve over homemade biscuits.

Do you have family recipes that you have tweaked either to make it easier or add flavor?

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Pumpkin Bread

Fall is my absolute favorite time of the year.  I love the hearty foods, the smell of cinnamon baking, the crunch of the leaves under feet, and the crispness the air gets.  It's finally feeling like fall here in Kentucky, and I am so excited!  My brother will be here tomorrow, and in preparation, I made our fall family favorite: pumpkin bread!  (I made this Friday, and I'm already down a loaf!)

 

{Pumpkin bread!  It's delicious with peanut butter (sounds strange, but I promise it's good!)}

 

{Shortening and sugar creamed together}

 

{Dry ingredients}

 

{After adding the eggs to the shortening and beating it on high for 3 minutes, it looks much prettier!}

 

{Add pumpkin and water}

 

{This is how the batter looks afterwards; yes it is separated, but that is normal}

{Add the dry ingredients to the wet ingredients}

 

{Pour into two loaf pans}

 

{Baked!}

One year ago:  Beef and Cabbage (I made this last night for dinner!)

Pumpkin Bread
from Betty Crocker cookbook

Makes 2 loaves

2 2/3 cups sugar
2/3 cup shortening
15 oz canned pumpkin
2/3 cup water, room temperature
4 eggs, room temperature
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon baking powder
1 cup raisins

1. Preheat oven to 350.
2. Grease and flour two metal loaf pans (if using stone, just grease them).
3. Cream sugar and shortening until light and fluffy.
4. Whisk dry ingredients together in a separate bowl.
5. Add eggs and mix until light and fluffy, about 3 minutes.
6. Add pumpkin and water; stir to combine.
7. Add dry ingredients to wet ingredients until just combined.
8. Fold in raisins.
9. Pour into pans and bake for 60-70 minutes.

Are there any fall favorites or traditions that you do during fall?

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Granola

So after helping my mother with her food hoarding clean-out, I found a TON of oatmeal.  The woman hardly eats oatmeal, especially in the summer.  I confiscated it, along with other random food--four reusable bags to be exact.  (I didn't have to do much grocery shopping for two weeks!  Not that I am complaining, but geez mom!)  I threw together this granola recipe after researching it a bit online, and let me tell you--DELICIOUS!!!  I paid my mom in granola because that's how my family works.  Now I have to supply her--it's a double edge sword, my friends, being a good cook ;o)  (Just kidding mom--I love sharing food with you!)

{Granola clusters}

{Definitely spread foil or parchment paper under the granola because it is a pain to get off otherwise}

{Store in an airtight container}

Granola

Makes 2 quarts without add-ins (3 quarts with add-ins)

4 cups oats
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup honey or pure maple syrup (local)
1/4 cup brown sugar
4 tablespoons butter
2 teaspoons vanilla
Add-ins**

1. Preheat oven to 350.
2. Line two baking sheets with foil.
3. In a large bowl, mix oats, flax, nuts, and coconut until well combined.
4. In a sauce pan, mix remaining ingredients together until butter is melted and sugar dissolved.
5. Pour liquid over oat mixture and stir until combined.  Oats will be slightly moistened but should not be completely saturated.
6. Spread oat mixture onto baking sheets in a thin layer.
7. Bake for 20-25 minutes or until oats are dried and browned.
8. Cool then transfer to an airtight container.

**Add in 1/2 cup ground flax seeds, 1/2 cup nuts (chopped and whichever you prefer), or 1 cup sweetened shredded coconut to the granola before you bake it.  You can also add dried fruit or mini semi-sweet chocolate chips to this granola, about 1 cup will work, and I would add it to the container you store it in and shake it around to mix in.

I've made this recipe three times in the last month, and let me tell you, it's not lasted more than a week (especially between my mom and husband).  I like it for breakfast with fruit and yogurt like below.

{Healthy breakfast}

I have also been known to eat this like candy by the handfuls....

Do you like granola?  How do you prefer to eat it?

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Fruit Baked Oatmeal

For Easter, my family planned a brunch which I playfully named Bunny Brunch (I stole it from Pinterest--my addiction!).  I brought decor and wrote out the menu.

{How CUTE is that straw bunny?!  A staple in my house now!}

Really funny story--My grandma, mom, and I were planning the menu a few weeks before Easter.  This recipe is one I have wanted to try for a while, but my husband and I aren't big oatmeal fans so I figured making it for a brunch would be a fantastic idea.  I made it, and when I tried it, I loved it!  Every bite had fruit, and the oatmeal wasn't too sweet or runny--just perfect because I doubled the fruit (always best!).  I asked everyone how they liked it, and virtually everyone said they really didn't like oatmeal, but what I made was EXCELLENT!  LOL  I just thought it was ironic.

{Fruit baked oatmeal}

{Mixing the dry ingredients together}

{Now mixing the wet ingredients together--minus the fruit}

{Adding the wet to the dry ingredients}

{I used peaches that my grandma canned last year}

{I also used some blackberries that my father-in-law picked for me last year}

{Baked yummy delicious goodness!!!}

Fruit Baked Oatmeal

Serves 8

3 cups old-fashioned oats

1/2 cup brown sugar, packed

2 teaspoons baking powder

1/2 teaspoon salt

2 egg whites

1 egg

1 1/4 cup water or milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

2 cans sliced peaches, drained

2 cups berries (any kind)

1/2 cup chopped walnuts

1. Preheat oven to 350.
2. Mix dry ingredients together in a large bowl.
3. Mix wet ingredients together in a separate bowl enough to scramble the eggs.
4. Add the wet ingredients to the dry ingredients.
5. Add fruit and mix well.
6. Let stand for 30 minutes.
7. Coat a 9x13 casserole dish with cooking spray and pour oatmeal mixture into pan.
8. Top with walnuts.
9. Bake for 35-40 minutes or until top is lightly browned.
10. Serve with additional milk or yogurt.

I changed just a few things--mainly I used water instead of milk because my mom is lactose-intolerant.  I also doubled the fruit because it needed to be used, and really--who in their right mind would say "That's too much fruit!"?  Exactly!!!

This oatmeal recipe is very versatile--use whatever fruits you want!  A pear-cranberry would be good with some cinnamon added or a peach-strawberry!  Go crazy!!!

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