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!

Pina Colada Cookies

One day after making some pear honey, (and yes I will post that delectable recipe one day soon here), I realized I did not know what to do with the leftover crushed pineapple I had. And as you may have noticed, I come from a family addicted to a batch of homemade cookies. So naturally the wheels began turning in my head. What type of cookies could I make with pineapple? Pina Colada of course, thus bringing about this scrumptious recipe adapted from cooks.com!








INGREDIENTS
- 3 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 stick butter
- 1 1/2 cup sugar
- 2 eggs
- 1 teaspoon rum extract
- dash of vanilla
- 1 cup coconut
- 1 cup crushed and drained pineapple, (save juice)

Glaze
- 1 cup powdered sugar
- 1/4 teaspoon rum extract
- 3 or 4 tablespoons pineapple juice
 
DIRECTIONS
1. Preheat oven to 350F. Cream together the butter and sugar, and then add eggs, rum extract and vanilla. Add pineapple. After mixing, add dry ingredients and stir until mixed. Add coconut and mix one last time. Drop by the tablespoon onto a lightly greased cookie sheet and bake until lightly browned around edges, about 9 minutes. 

2. While cookies are baking, whisk together the powdered sugar, rum extract and pineapple juice to desired thickness, adding more pineapple juice or powdered sugar to your preference. 

3. Once you have transferred the cookies to a wire rack with wax paper underneath, glaze lightly while still slightly warm. Let cool completely before stacking.

Vanilla Bean and Peach Ice Cream

What is better than fresh homemade ice cream on a hot summer day? Exactly. This recipe, adapted from the Blackberry Farm Cookbook, is a wonderful way to satisfy your sweet tooth while fulfilling your desire for fresh summer fruit.

INGREDIENTS

- 2 cups heavy cream

- 1 vanilla bean

- 6 egg yolks

- 1/2 + 2 tablespoons sugar

- 2 large ripe peaches

DIRECTIONS

1. Combine the cream with the vanilla bean seeds (scrape them into the cream using a knife) in a medium pot over medium-high heat. Remove from the heat as soon as the mixture just begins to simmer.
2. Next, whisk the egg yolks with 1/2 cup of sugar until pale yellow. Add cream mixture.
3. Pour 2 cups of water into the bottom of your double boiler and bring to a simmer. Pour the ice cream base into the top of the double boiler, stirring for 5-10 minutes (until the mixture coats the back of a wooden spoon).
4. Transfer the custard to a bowl, cover and refrigerate until completely chilled.
5. Process the ice cream in an ice cream maker according to instructions. About 10 minutes into the processing, peel and core the peaches and mash them with a potato masher. Stir in the two tablespoons of sugar.
6. When the ice cream is nearly done, add in the mashed peaches (along with any accumulated juices). Once incorporated, transfer the ice cream to a freezer-safe container with a tight-fitting lid. Freeze until firm.

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.

Soft Sugar Cookies

Are you one of those people who love the store cookies, even though you feel like you shouldn't? There's just so soft, you can never get them that soft at home!... And so you indulge. Well now you don't have to!

INGREDIENTS

- 2 sticks butter, softened

- 3/4 cup sugar

- 2 eggs

- 1 teaspoon vanilla

- 1/2 teaspoon almond extract

- 2 cups flour

- 1 teaspoon cream of tartar

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1/4 teaspoon (or less) nutmeg

Frosting

- 1/2 stick butter, softened

- 3 cups powdered sugar

- 1 teaspoons almond extract

- 2 to 4 tablespoons hot water

DIRECTIONS

1. Preheat oven to 350F. Cream butter and sugar in large mixing bowl until light and fluffy. Beat in the eggs, vanilla and almond extract.  Add flour, cream of tartar, baking soda, salt and nutmeg until just mixed.

2.  Drop by rounded teaspoonfuls onto a baking sheet and bake until just starting to brown on the edges. Do not over bake! This is critical, if overdone, they will not be the store bought soft cookies you imagined indulging in. 

3. While cookies are cooling, mix together the butter, powdered sugar, almond extract and water to desired consistency, then frost to your heart's desire!

Carrot Cupcakes

With so many carrot cake recipes, it can be hard to find one that suits you, but if you like moist cake, this is it. This is a great base recipe, that is so versatile that you can make tropical carrot cake with it, rum raisin, or just leave it plain!

INGREDIENTS

- 3 1/2 cups flour

- 1/2 cup sugar

- 1 tablespoon baking powder

- 2 teaspoon baking soda

- 2 teaspoon cinnnamon

- 1 teaspoon ginger

- 3/4 teaspoon salt

- 1 cup packed brown sugar

- 1 cup plain yogurt (or Greek yogurt)

- 1/3 cup vegetable oil

- 2 large eggs

- 2 large egg whites

- 2 teaspoons vanilla

- 1 pound carrots, shredded

Frosting

- 1 package cream cheese

- 1 stick butter, softened

- powdered sugar

- vanilla

DIRECTIONS

1. Preheat oven to 350F and prepare cupcake tins. Combine the dry ingredients, (except the brown sugar), in a large bowl, and mix.   Whisk together brown sugar, yogurt, oil, eggs, egg whites and vanilla together in a bowl until well blended. Pour over dry ingredients and carrot until just combined. Do not over beat!

2.  Scoop batter into prepared cupcake tins and bake until golden brown, about 15 minutes. Transfer to cooling racks. 

3. While cupcakes are cooling, beat together the butter and cream cheese until no lumps are visible. Beat in the powdered sugar, one cup at a time until you have your desired texture and taste. Then add a teaspoon or so of vanilla. 

4. Once cupcakes are cooled completely, frost as desired and enjoy!

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.