Yummy Cinnamon Rolls

I have been so embarrassed to say....I gave up on the sourdough from scratch. But you already know that, don't you?
I just couldn't get past the..... the hooch, actually. the stuff that gathers on the top of the sourdough that you are supposed to stir back in.

Anyway, my plan was to make the sourdough starter and to keep it alive for years to pass on down to my grandchildren. Forgive me future grandchildren (and current grandchildren Camron and Evalynn), I just couldn't do it.

So, instead, I made some cinnamon rolls from yeast...the way God intended for me to make them. But I thought I could at least experiment with some different recipes, to see which ones are my family's favorites.
Until a few weeks ago, my family (at home) consisted of myself and my loving husband, Richard. Rich for short. And I do have to tell you....we eat more than any 2 people should when I am on a "finding the best recipe" kick. We are really going to have to stick to a walking regiment and walk off this weight.
It's a hard thing when you like to cook and bake, to not eat too much.
One of our adult sons moved back home a few weeks ago...he's in a transition period.... so at least he is around to take some of the calories away.
And come to find out, my picky, picky grandson Camron loves cinnamon rolls. So, whew... I wasn't forced to eat 12 cinnamon rolls all by myself.

This recipe I used is from Peter Reinhart's "The Baker's Apprentice".
I don't own this cookbook... but I printed it off from somewhere and have it stuck in my cooking notebook, so I thought I'd give it a try.
And it was a hit. It was a little bit different, as it had lemon zest in it. But it was really good. One thing that was different, was that there was no "melted" or "softened" butter to spread on the dough before sprinkling with the cinnamon/sugar mixture. I ended up spreading a cube of softened butter on the dough.... it would have been too dry otherwise. I think. Obviously, Peter Reinhart didn't think so.
They were really good.

Cinnamon Buns

6 1/2 T. of granulated sugar
1 tsp. salt
5 1/2 T. shortening or unsalted butter
1 large egg, slightly beaten
1 tsp lemon extract or zest
3 1/3 cups unbleached bread, or all purpose flour
2 tsp. instant yeast
1 1/8 to 1 1/4 cups whole milk or buttermilk, room temp
1/2 cup cinnamon sugar

Cream together the sugar, salt and shortening on medium-high speed in an electric mixture with a paddle attachment. Whip in the egg and lemon extract until smooth. Then add the flour, yeast and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium,mixing for approximately 10 minutes, or until the dough is silky and supple, tacky, but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to cover with oil. Cover bowl with plastic wrap.

Ferment at room temperature for about 2 hours, or until dough doubles in size

Mist the counter with spray oil and transfer the dough to the counter. Roll out the dough, with a rolling pin, lightly dusting the top of the dough with flour. Roll it into a rectangle about 2/3 inch thick, and 14 x12 inches for large buns. 18 x 9 for smaller buns. Sprinkle the cinnamon/sugar mixture over the surface and roll the dough up into a cigar shaped log, creating a spiral as you roll. With the seam side down, cut the dough into 8-12 even pieces, each about 1 3/4 inches thick for larger buns, 1 1/4 inch thick for smaller buns.

Line 1 or more sheet pans with parchment paper. Place the buns approximately 12/ inch apart so that they aren't touching but are close to one another.

Proof at room temp for 75 to 90 minutes, or until the pieces have grown together into one another and have nearly doubled in size. You may also retard the shaped buns in the fridge for up to 2 days, pulling the pans out of the fridge 3-4 hours before baking to allow the dough to proof.

Preheat oven to 350 degrees with the oven rack in the middle shelf.

Bake the buns for 20-30 minutes, or until golden brown.

Cook the buns in the pan for about 10 minutes and then glaze the tops. Remove the buns from the pans and place them on a cooling rack. Wait at least 20 minutes before serving.

*******

The stuff I used. Minus the cinnamon...which is a REALLY important ingredient in "cinnamon" rolls.

In the moment.... not too big of a mess. Yet.

Mixing it up.

Rolling it out. (yes, I added nuts...to half of it. None for Rich)

In the pan and ready to go...Yummy!

Corn, Chile & Cheese Quesadillas

Corn, Chile & cheese quesadillas

My husband's first comment was "do these have cilantro in them?" with a heavy sigh.
He's not a big fan of cilantro, but he went back for 2nds, because these were that good!

This is a complete meal.....you don't need to have a "meat" with it, but I picked up a roasted chicken from the market, because I knew the cilantro and so much freshness could be a problem for (dang Honeybunch for using the name grumpy already. LOL ) Rich.
Rich prefers meat and potatoes. And potatoes and meat.
But this night he ate a quesadilla with a piece of chicken and then when he went back for 2nd's, he only came back with a quesadilla. He had shredded a bit of chicken on it, but hey, he enjoyed it.

I took the recipe right from the cover of "Fine cooking...cooking Fresh" magazine.
page....37.
Aha!! This magazine is on display until November 30th only. So....LUCKY YOUS... you can have it here, any time you want.
I changed a few things...such as olive oil, when they said vegetable oil, and I used frozen corn, YIKES!

Corn, chile & cheese quesadillas

5 Tbs. vegetable oil
1 cup small-diced fresh mild chilies such as Anaheim or poblano
1 1/2 cups small-diced summer squash, such as zucchini or yellow crookneck
kosher salt and freshly ground pepper
1 cup fresh corn kernels
1/8 tsp chipolte chilie powder
1 cup diced tomato
1/4 cup chopped fresh cilantro
1 Tbs fresh lime juice
2 cups grated sharp cheddar
flour tortillas
sour cream for dipping

Heat 1 Tbs of the oil in a skillet over med-high heat until hot. Add the chilies and cook, stirring until soft, 3-4 minutes. Add the squash, season with salt and pepper, and cook, stirring until the squash softens and starts to brown, 3-4 minutes. Stir in the corn and chipotle powder and cook for 2 minutes. Spoon into a bowl, let cool for a few minutes and then fold in the tomato, cilantro and lime juice. Season to taste with salt and pepper. Set aside 3/4 cup of the mixture.
Heat a tortilla, spread 1/2 cup cheese evenly over the tortilla, and about 1/4 of the vegetable mixture over half . When the tortilla is browned use tongs to fold the tortilla over the vegetable side.
Cut quesadillas into wedges and serve with reserved vegetable mixture and sour cream.


what to use


all chopped up


No tutorial, but these pics because it just looks so good!!

Time to eat.....with the chicken for my husband (but you don't really need it)

Thanks Georgie

A Gift from a friend.....

I'm not sure where to put this post...as it is not exactly a cooking blog, nor a book blog, but it does have food in it, so I guess here is good enough.
Yesterday at work, my phone rang, and it was my good friend Georgann, whom I hadn't talked to for quite sometime. E-mails, yes, but over the phone, no.
She asked if I was going to be home today because she was sending me something perishable.
I said yes.
I was intrigued.
Our conversation was short.

We have been (the original Friday Friends Forum) discussing Jell-O salads, and I jokingly asked if that was what she was sending me. She just laughed. (I shared this in the FF Forum and I know everyone was just waiting to see what she was sending... it was perishable was all we knew)

The afternoon, the DHL man showed up at my door! How exciting.

I try to sneak a quick picture before he drives away..... I am not quick enough, it is blurry.

The Box. wow! This is exciting.

I slowly open the box....

awe... a note from Georgann!!

WOW! How fun.... she knows me, she really knows me. I love apples and all things apple desserty. (If Theda is the pumpkin Friday Friend, I am the apple one).
She sent me a Fuji apple with homemade caramel and chocolate, sprinkled with almonds and coconut.
THANK YOU SO MUCH GEORGANN!!
It was a huge apple. I mean really big.

mmmmm good.
Opening......

Slicing. Look at that caramel!

and a bite out of it!! Blurry as I am shaking in my boots with ecstasy.
(it was really good)

Yay! A wonderful surprise gift in the mail.
Thank you.

Chicken Vegetable Bake

Chicken Vegetable Bake
from...my mother in law!

This really is the easiest thing in the world to make, but it looks like you slaved all day.
Roasted chicken and vegetables is really all it is...but a different take on how it's put together.

About 10 years ago, my mother in law, Teresa, put together a family cookbook and gave it to everyone as a Christmas gift. It was fun, because my in-laws let the whole family know they were going to do this project in January, so all year long we were all sending in our recipes.
And we are a pretty big family.

This year for Christmas, I will make copies of the family cookbook for my 3 sons and 2 daughters-in-law, to give them for their own collection.

Chicken Vegetable Bake

1 3-4 pound chicken or chicken parts
3 T. vegetable oil, divided
salt and pepper to taste
2 large onions, sliced
1/2 cup chicken broth
5 large potatoes, cubed
1/2 pound small whole mushrooms, cleaned
5 large carrots, sliced
4 stalks celery, sliced

Preheat oven to 425 degrees.

Brush chicken with 1 tablespoon oil and sprinkle with salt and pepper. Place in a roasting pan and brown for 20 minutes in oven. Meanwhile sauté the onions in remaining oil, until nicely browned. Stir in the chicken broth.
Remove chicken from oven. Place potatoes, mushrooms, carrots, and celery around the chicken (or on top of in my case) and pour browned onions over all. Lower oven temp to 350 degrees. Cover the chicken and veggies and bake 1 1/2 hours.

The browned onions enhance the flavor of the chicken and other vegetables. Good served with a green salad and hot rolls and dessert.
From the kitchen of Teresa Belcher.

** you can use any combination of veggies you want to roast. I added some brussel sprouts and kept my potatoes whole and had 2 different types of mushrooms.
I also didn't cover them... I let them "roast" and get good and browned.

epilogue

Camron: Grandma? Did you make this cake?
Me: yes, Cam, from scratch!
Camron: It's verrrryyy good.

Chocolate Cake with Peanut Butter Frosting

Chocolate Cake with Peanut Butter Frosting.
Coffee is the secret ingredient in this tantalizing cake that's covered in a satiny peanut butter-cream cheese frosting.
(that's what the recipe says)

The cake is easy to make. And it's good. To be honest tho, one must like peanut butter to like this frosting, but if you do? YUM...MEE!

Today, during our lunch hour, my friend Betty and I are walking. Yes, we're going to spend the hour walking the perimeter of the sports complex. It's 38 degrees right now at 6:30 a.m. At noon, it will have warmed up into the 40's. High 40's or low 50's.
If it seems like one might need some insulation, you are right! And this cake, this chocolate cake with peanut butter frosting will help you get that little extra layer of fat that you might need to keep you warm.
So, just eat one piece (at a time). And make is sparingly (once a week), or just throw caution to the wind and eat, but take up the walking.
I mean, what's a girl to do, really?
I have no will power what-so-ever..... so (sigh), I will have my cake and eat it too, and then, walk, walk, walk.

Seriously tho, it's a great little cake. Easy to make and it disappears fast. My husband is not a big peanut butter fan, but he does like this cake.
It's from an e-mail subscription from Better Homes and Gardens, Homecooking magazine, which was spotlighting "Down-home Desserts from the heart of Iowa", November 2000.


Simple ingredients
some flour, sugar, cocoa, soda, baking powder, salt, and eggs, milk, oil, vanilla, instant coffee (the secret ingredient---LOL )

Mix it all together

The batter will be thin

Put it in the oven at 350, take it out and let it cool while you have a cup of coffee.






On to the frosting
cream cheese, peanut butter, milk, vanilla and powdered sugar and chocolate chips.





Just mix it all together and frost!

Cut and serve. Wa-lah!

Chocolate Cake with Peanut Butter Frosting

2 cups all-purpose flour
2 cups granulated sugar
2/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 eggs
3/4 cup milk
2/3 cup cooking oil
1 tsp. vanilla
2 tsp. instant coffee crystals
1 cup cold water

For cake, grease a 13x9x2 inch baking pan; set aside. In a large bowl, stir together flour, granulated sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs and 3/4 cup milk, the oil and vanilla. Beat with an electric mixer on low speed until combined, then on medium speed for 2 minutes.

Dissolve coffee crystals in the cold water; add to cocoa mixture. Beat on low speed until smooth--batter will be thin. Pour into prepared pan. Bake in a 350 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

1 3-oz pkg. cream cheese, softened
1/4 cup creamy peanut butter
2 Tbs. milk
1/3 tsp. vanilla
2 1/4 to 2 1/2 cups powdered sugar

3 Tbs. miniature semisweet chocolate chips (optional)

For frosting, in a medium bowl, beat together cream cheese and peanut butter--mixture will be thick. Gradually beat in the milk and the vanilla. Beat in enough powdered sugar to make a good spreading consistency. Spread on cake.
Sprinkle with chocolate chips if desired.

Halloween Night and a great appetizer

(yes, this is our garage)

Last night was Halloween.... I love it.
Well.... I just like the "fallishness" of it.
I like spooky stories and I like spooky movies (not horror, slasher movies, but good old-fashioned spooky movies).

I made a couple of pots of chili early in the day, so that in the evening people could just help themselves to something hot to eat. (chili's will be posted on my soup blog.... later today, http://ahhhsomesoups.blogspot.com/ )

We are pretty much the stopping point for a lot of our friends with smaller children. The nice end of the evening house, after a long haul from house to house to house Trick-or-Treating. In our neighborhood we get between 200-400 kids, depending on the weather, if it's a school night, etc. So, it can get kind of hectic and I didn't need to try to be making supper while answering the door over 100 times.
Last night was a perfect night for little ghouls....around 4:00 p.m. the wind stopped blowing and it stopped sprinkling, and was just a nice calm evening.
My friend Robbie brought over an appetizer... I'm not sure what we should call it, so I will call it "Robbie's appetizer".
Pita bread with chopped tomatoes, basil and balsamic vinegar and sprinkled blue cheese, then popped them in the micro-wave to just make them warm. The cheese wasn't even melted---just warm.
They were SO GOOD.
So, I stole the recipe.... LOL ..... named it after Robbie and am blogging about it. (as well as pictures of my little Friday Friend spooks)

Robbie's Appetizer

Whole Wheat pita bread
cherry tomatoes
fresh basil
balsamic vinegar
olive oil
crumbled blue cheese

Mix tomatoes, basil, olive oil and vinegar to taste. Sprinkle across a pita and crumble on the blue cheese.
Micro-wave until just warm.
Cut into triangles and serve.
Yummy! (if you like good stinky cheese)

And who stopped by on Halloween Night?

Makenna and Max. Makenna was a Godsend, as she loved to hand out candy....and she we were the last house on their stop, she, as the ghostly bellhop, gladly manned the door.

Nathaniel and Matthew, aka ghost and goblin, who enjoyed watching Disney's Icabod and Mr. Toad in my family room, while their mother and I and others enjoyed wine/beer and chili. Hey...we had the bellhop handing out the candy, so our duties were done, time to relax.

And Jenna and Nikki, back left and front right... I don't know who their friends are...

and Jenna and Nikki's mom...

Earlier in the day... my grandson, Camron came by.

They have the same pretty blue eyes....

Yesterday at 2:00, my doorbell rang and there were three young boys....about 4th/5th grade who were already Trick-or-Treating.
I told them to come back at 5:00.

Was that wrong? Mean? I had the candy..... and I was home, I just though it way too early to be out.
???
and I am not a Halloween Scrooge!! (as you can tell)

Earlier in the week, I had asked the "Original Friday Friend Forum" this:

Pumpkin

either a term of endearment
pumkin, can you grab that spoon for me?

or...an idiot?
pumpkin head!

*****
and a few of them responded....
from Sally in PA:
My October baby, Shelley, was always Pumpkin.

from Linda in WA:
I told Braydon (grandson) he was my pumpkin (term of endearment) and he told me hewas going to sit on my porch, 'cause that's where pumpkins sit.

from Theda in OR:
I am baking two different pumpkin desserts. So I can only associate pumpkin with happy sweet things. Such as last Friday going to the pumpkin patch with my little "pumpkin" (24 year old daughter). Picking out just the right pumpkin, eating the best caramel apples and buying donuts for breakfast the next day.


me/debbie in NV:
and that, my friends, is what Halloween is really all about.....caramel apples and donuts.
mmmm.....mmmmm......mmmmmm........LOL