Easy Cinnamon Roll Muffins

Who doesn't love a cinnamon roll? I will post pictures later today :]

This recipe is adapted from Joy the Baker

1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine) ** I warmed up the milk in the microwave for 30 seconds **
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg

Filling/Topping
2 tbsp butter, room temperature
2/3 cup brown sugar
3/4 tsp ground cinnamon
pinch ground cardamom

Icing
1 cup powdered sugar
1-2 tbsp milk or cream (you may need to add more)
In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 1 hour.
While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly.  Divide the batter between 12 greased muffin cups ( I used cupcake liners). ** Be sure to only fill 1/2 the cup with the batter because if you fill it higher you'll have a mess for sure, according to Jelli Bean Journals.**  Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)
Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 20 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.

Swiss Chard and Sweet Pea Stuffed Shells

I was watching Giada last week and saw her make this wonderful recipe! I could not wait to make it myself...it came out wonderful and was so filling :]

Ingredients

• Butter, for greasing the pan
• 1 box stuffed shells
• Filling
• 1 head (about 12 ounces) red or white Swiss chard
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 (15-ounce) container ricotta cheese
  
• 3/4 cup frozen petite peas, thawed
• 1 cup shredded mozzarella (4 ounces)
• 3/4 cup grated Parmesan (2 ounces)
• 1/4 cup chopped fresh basil leaves
• 3/4 teaspoon kosher salt
  
• 1/4 teaspoons freshly ground black pepper
• Fontina Fonduta Sauce
• 3/4 cup whole milk
• 1/2 cup heavy whipping cream
• 3 cups (6 ounces) fontina cheese, grated
• 2 tablespoons grated Parmesan
• 2 tablespoons chopped fresh basil leaves
• 1 1/2 cups (6 ounces) mozzarella, shredded

Directions

Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain the pasta and rinse with cold water. **It is helpful if you place the shells on a plate, they will be so much easier to fill that way**

For the Filling:

Using a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and fill each stuffed shell with the filling. Place the stuffed shell's in the prepared baking dish.

For the Fontina Fonduta Sauce:

In a medium heavy-bottomed saucepan, bring milk and cream to a simmer, over medium heat. Reduce heat to low. Add the fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil.

Pour the sauce over the stuffed manicotti and sprinkle with the mozzarella cheese. Bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes before serving.

Quick Pizza Dough

Food-Processor Pizza Dough
Yields 2 12-inch pizza crusts

1 c warm water
2 1/2 tsp yeast
1 tsp sugar
3 c all purpose flour
1 tsp salt
2 tbsp olive oil

Stir together water, yeast and sugar until dissolved. Set aside.

In food processor, place flour and salt and blend. Stir 2 tbsp oil into yeast mixture.

With the motor running add yeast mixture through the feed tube. You may need add a little extra water to get the dough to stick real well. Allow the dough to go around the bowl until the dough clings together, about 20 to 30 times.

Turn dough onto a floured surface and kneed until dough is smooth and elastic, 5 to 6 times.

Cut dough into 2 equal pieces. Form each piece into a round disk and let rest for 10 minutes. Or you can opt for 1 large pizza.

With a floured rolling pin, roll out the disk into a 12 inch circle.

Then place pizza dough onto pizza pan and add sauce and toppings.

Cook @ 450 degrees for about 10 min or until cheese melts and crust is golden.

Oven Fried Coconut Chicken

I adore coconut and chicken of course so this is a perfect match made in chicken heaven!

Ingredients:

3 lb. chicken pieces, skinned or unskinned
1 1/2 c. flaked coconut, loosely packed
1 c. seasoned bread crumbs
2 eggs, beaten
4 tbsp. butter, melted

Directions:

Mix together coconut and bread crumbs.

Pour butter in bottom of baking dish.

Dip chicken, one piece at a time, in eggs and roll in coconut mixture.

Arrange skin side down in pan. Bake at 350 degrees for 25 minutes. Turn chicken pieces and continue baking 25 minutes more.

Yogurt Bread

Ok so I was off to an adventure with making Yogurt Bread...it seems to look and taste like Sourdough Bread...recipe courtesy of Cooks.com

Ingredients:

2 c. very warm water (120 to 130 degrees)
1 1/2 tbsp. dry yeast
2 tbsp. honey
1 tbsp. salt
1 c. plain yogurt
7 1/2 (or more) c. flour

Directions:

Combine first 3 ingredients and stir to dissolve. Let rest for 5 minutes, then add salt and yogurt. Mix well. Stir in flour and knead on floured surface for 5 to 10 minutes, adding more flour as needed. Divide dough in half. Shape each into a loaf and place in greased loaf pans. Cover and let rise in warm place 30 minutes (until dough rises to pan top). Bake in 350 degree oven 40 minutes. Remove from pan immediately.

Fudgy Brownies

A perfect light dessert from Perfect Light Desserts Cookbook.

These brownies are super fudgy and delicious :]

Ingredients:

1/2 cup cocoa powder
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
3 tbsp unsalted butter, melted
1 cup granulated sugar
1/2 cup dark brown sugar ( I used light brown)
2 lg egg whites
1/2 cup unsweetened applesauce
2 tsp vanilla extract

1 9 inch square pan, sprayed with vegetable cooking spray and the bottom lined with parchment or wax paper

Directions:

-preheat oven to 350 degrees
-mix cocoa, flour, baking powder and salt into a bowl
-in a separate bowl beat the sugar and butter together with a large rubber spatula
-beat in the brown sugar, egg whites, applesauce and vanilla, one at a time, beating until smooth after each addition
-stir in the dry ingredients with a large rubber spatula
-scrape the batter into the prepared pan and bake the brownies for 30 minutes, or until a toothpick inserted in the center emerges with moist crumbs clinging to it

Raisin Ginger Scones

Borrowed from Laura @ The Cooking Photographer

These scones are not too sweet, are super simple to make, are a quick go to breakfast and are versatile!

Ingredients
4 cups unbleached flour
¼ cup plus two tablespoons granulated sugar
2 Tablespoons baking powder
1 teaspoon salt
1 cup cold unsalted butter, cut into 16 pieces
4 eggs
1 cup heavy cream
½ cup raisins
2 tsp vanilla
fresh grated ginger, to your liking

Egg wash
1 large egg beaten with 2 tablespoons heavy cream

Instructions
1. Place oven racks in the top lower and upper third of the oven and preheat to 425 degrees. Line two baking sheets with parchment paper.



2. In a food processor pulse together the flour, sugar, baking powder, and salt.
Then add the butter 1/3 amount at a time and pulse just until combined each time. You want pea sized butter chunks.



3. In a stand mixer or a large bowl. Beat together the eggs and
heavy cream. Add the flour mixture and beat until just combined. Then mix in the raisins. Dump out the dough onto a clean surface and knead for a few turns adding a little flour if needed until dough is only slightly sticky.




4. Flour a clean surface and roll or pat down the dough until it’s about
1 inch thick. Cut out shapes with fluted a 3 inch biscuit cutter (or any shape you prefer) and place two inches apart on the parchment. Brush tops with egg wash.





5. Bake for about 15 minutes or until golden brown rotating
cookie sheets halfway through baking time.