Cinnamon Rolls

I know, I know. I've been absent for months and all of the sudden decide to post a recipe. Why is this? Because these cinnamon rolls are incredible! Adapted from a Test Kitchen recipe they are sure to please the palate with every bite and leave you with complete satisfaction.






INGREDIENTS
- 3/4 cup whole milk heated to about 110 degrees
- 2 1/4 teaspoons instant yeast
- dash of vanilla
- 3 large eggs, at room temperature
- 4 1/4 cups unbleached all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup sugar
- 1 1/2 teaspoon salt
- 12 tablespoons butter, cut into pieces and softened

Filling
- 1 1/2 cups packed brown sugar
- 1 1/2 tablespoons cinnamon
- 1/4 teaspoon salt
- 4 tablespoons butter, softened

Glaze
- 4 ounces cream cheese, softened
- 1 tablespoon milk
- 1 teaspoon vanilla
- 1 1/2 cups confectioners' sugar

DIRECTIONS
1. Preheat oven to 200F, then shut off. Line a 9x13 inch pan with foil with excess hanging over sides. Grease the foil and a medium bowl.

2. Whisk mlk and yeast together until yeast is dissolved; then whisk in eggs.

3. In you mixer bowl sift in flour, cornstarch, sugar, and salt. With mixer on low slowly add warm milk mixture until dough comes together, about one minute. Increase speed to medium and add butter one piece at a time until all incorporated, (might have to take out of bowl and mix a little by hand to incorporate butter; be sure not to overmix!). Continue to mix dough until the dough comes away from the sides of the bowl smoothly and when a little bit is stretch you can almost see through it, (about ten minutes). Transfer dough to greased bowl once formed into a smooth ball. Cover with plastic wrap or towel and place in warm oven until it has risen to be double it's size, about two hours.

4. Meanwhile, combine brown sugar, cinnamon, and salt in a small bowl. Once the dough has doubled in size, turn out onto a lightly floured surface and roll the dough into an 18-inch square. Spread butter on the dough then sprinkle brown sugar mixture evenly across.

5. Starting with the edge nearest you, roll the dough into a tight cylinder, pinching lightly to seal the seam; then cut into 8 pieces. Transfer the pieces cut-side up into prepared foil-lined pan. (At this point your can cover with plastic wrap and refrigerate overnight. When ready to bake, let sit at room temperature for an hour before baking).  Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.

6. Heat oven to 350F. Uncover rolls and bake until a deep golden brown and the filling is melted, about  35-40 minutes. While cooking whisk the cream cheese, milk, vanilla, and sugar in bowl until smooth. Once rolls are done pull from oven, and transfer to wire rack and top with glaze. Cool to preference and enjoy!

Brown Sugar Oat Muffins

Do you crave something more than that bland old piece of toast in the morning? But feel guilty beginning the day in such an unhealthy way? These muffins are the perfect solution. While providing you with the nutrients that whole wheat and oats provide, they will still satisfy that need to start your day the right way.

INGREDIENTS

- 1 cup old-fashioned oats

- 1 cup whole wheat flour

- 1/2 cup flour

- 3/4 cup packed brown sugar

- 2 teaspoons baking powder

- 1/2 teaspoon salt
- dash of cinnamon

- 2 eggs

- 3/4 cup milk

- 1/4 cup vegetable oil

- 1 teaspoon vanilla

DIRECTIONS

1. Preheat oven to 400F. In a large bowl mix together the oats, flours, brown sugar, baking powder, salt, and cinnamon. In a separate bowl whisk together the eggs, milk, oil, and vanilla. Stir into dry ingredients until just moistened.

2. Fill paper-lined muffin cups two-thirds full and bake for about ten minutes, or until a toothpick comes out clean. Transfer onto wire rack to cool.

Toasted Granola

Do you ever crave something sweet with a little crunch to it, and then regret eating it because of how unhealthy it is? Well, here is the perfect solution: a healthy, yet scrumptious snack to make your plain yogurt a tasty new treat!

INGREDIENTS

- 4 cups rolled oats

- 2 cups shredded coconut

- 1 1/2 cups sliced almonds

- 1 1/2 cups dried cherries (or blueberries)

- 1/2 cup vegetable oil

- 1/3+ cup honey

- 2 teaspoons cinnamon

DIRECTIONS

1. Preheat oven to 350F.

2. Toss the oats, coconut, almonds, and cherries together in a large bowl. 

3. In a small bowl combine oil, honey, and cinnamon. Stir into oat mixture until completely coated, then spread on cookie sheet evenly.

4. Bake, giving the granola a stir every 5 minutes or so until it turns a lovely golden brown, about 20 minutes. 

5. Let cool completely, and then indulge yourself in one of the most basic, yet delicious recipes ever created!

*Adapted from Andrea Meyer's recipe, Blueberry Granola.

Luscious Lefse

Wanting something for breakfast? A snack? Or maybe even dessert? Lefse, is the perfect rainy weather food. Though there are only five ingredients, your mouth will come alive with the sensation that a bite of this divine food will bring you.





INGREDIENTS
- 8 cups riced Idaho potatoes (make sure to use Idaho)
- 1/2 cup whipping cream
- 1/2 cup butter
- 1 tablespoon salt
- 4 cups flour

Topping
- butter
- sugar

DIRECTIONS
1. Peel potatoes and cook until able to stab through with fork, (overcooking will ruin texture). Drain thoroughly.

2. Rice potatoes, (if you don't have a ricer just mash them a little before sticking them in your mixer). At full speed mix potatoes, butter, cream and salt until there are no lumps left. Let stand in fridge until cold-- very, very important!!!

3. Mix in flour and roll into balls about the size of a tennis ball or smaller. Keep balls of dough on a plate in your fridge, only taking one or two out at a time.

4. Preheat your lefse grill to 500F. Roll out a ball of dough paper thin on your well-floured pastry cloth. transfer onto your lefse grill using your lefse turner, (very important to have). Make sure to watch carefully, as they cook quite rapidly and will be needing a turn before a minute is up!

5. Repeat step 4 until all remaining balls of dough are used up.

6. The last and final step: while lefse is still warm spread some butter on it and then sprinkle with sugar, (some people like to add some cinnamon). Roll up and eat this phenomenal creation until every last crumb has been consumed into your mouth!

Cranberry Oat Scones

This scone recipe, found and adapted from joyofbaking.com is truly one of the most delicious scone recipes I have tried. Can a scone be rich, dense, moist, and yet flaky and fluffy at the same time? I didn't think it was possible, until I made these. My opinion has been changed forever. These are scrumptious!




INGREDIENTS
- 1 3/4 cups flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 stick butter, frozen
- 3/4 cup old fashioned rolled oats
- 1/2 cup+ dried cranberries
- zest of one orange
- 2/3 cup of buttermilk

Glaze
- 1 egg
- 1 tablespoon milk

DIRECTIONS
1. Preheat oven to 375F. In a large bowl mix the flour, sugar, salt, baking soda and baking powder. Grate in the frozen cube of butter, then stir to combine with flour mixture. Add the rolled oats, dried cranberries and orange zest. Stir in the buttermilk (adding more buttermilk if necessary) and mix just until the dough comes together.

2. Transfer to a lightly floured surface and knead the dough into a smooth round. Pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Cut into 8 triangular pieces. Place the scones on a nonstick baking sheet. Glaze with egg wash.

3. Bake for about 15 minutes (check at 10) or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and transfer to a wire rack to cool.