Caramel Cinnamon Rolls

Over Labor Day weekend we met my family at a beautiful lake cabin in the Ozarks. Each of us grown kids were responsible for a breakfast and there was a special request by certain family members for Alex and I to make our cinnamon rolls. We make them a few years ago and they were such a big hit I knew they had to return. I wanted to do something a little fancier with one of the pans of cinnamon rolls so I landed on cinnamon rolls with caramel. I thought this would be a fantastic way to combine two amazing flavors into one fabulous breakfast dish. And boy was I right! These were absolutely amazing and something you really need to try.This specific recipe uses a breadmaker for the cinnamon roll dough. I find that it’s incredibly easy to set it and forget it. If you don’t have a breadmaker though you can follow the steps for cinnamon roll in my previous recipe. I personally suggest investing in a breadmaker though, it is one kitchen tool that I don’t like to be without since it really is so versatile. [amd-yrecipe-recipe:234]Source: Dough adapted from Cuisinart Recipe Booklet

Stromboli

We decided that we wanted to try something new for pizza night and I immediately thought of trying Stromboli. It had been on my list for ages and I’d just never gotten around to making it. Stromboli is a rolled pizza that is often served at pizza restaurants. It differs from Calzone in that it is rolled into a pizza log rather than just folded. Most recipes I saw online included the sauce inside the roll. However, Alex and I decided that we didn’t really care for that. Expect an updated recipe to this one in the future!The base for this recipe is a premade pizza dough. You can use whatever you prefer, our preferred recipe is in the bread maker. You could even make this gluten free by substituting for gluten free dough. You can use any pizza toppings you prefer, we just used our standard go-to pepperoni and sausage.[amd-yrecipe-recipe:230]

Cheesy Mushroom Cups

Wow! It has been so long! My summer has been completely crazy and full of wonderful, exciting adventures. How was yours? This summer I not only stage managed for our local community theatre’s production of Into the Woods, I also created and ran a summer theater camp program for the local youth. So between these theater things and my regular work I’ve had no time to make new recipes or update my site. Follow me on Instagram to see what I’ve been up to this summer!These are one of Alex’s favorite snack items. His mother and grandmother have been making them for years and he asked me to make them for one of his game nights earlier this summer. They were a huge hit, everyone enjoyed them and couldn’t believe they were made with mushrooms. If you’re looking for a fun new party snack these you should definitely try these out.[amd-yrecipe-recipe:215]Source: Star Tribune - April 12, 1979

Easy Yogurt Pizza Crust

Yesterday I showed you how to make your own Self-Rising Flour, and today here’s a recipe that uses it! This is a very tasty and easy pizza crust. I was surprised by just how tasty it actually was. I wasn’t really expecting much out of it since the ingredients seemed so plain, but it was the perfect type of crust to use for a pizza.This is one of the easiest pizza recipes I’ve ever made. You basically just combine the ingredients and knead until everything is mixed and you have a ball of dough. I wasn’t sure about this working at first so I was actually really surprised when it worked as well as it did. The crust is very soft and fluffy once baked. This is not one for people who like cracker thin crusts or even really big fluffy crusts. Since you’re using self-rising flour it will rise, but not so much as if you’d used yeast.You will need to use plain greek yogurt for this recipe. If you use one of the flavored yogurts your crust will not taste right. However, if you’re making a dessert pizza I would suggest you use something like a vanilla greek yogurt to give your pizza a more complex taste.[amd-yrecipe-recipe:201]Source: The Food Network Magazine, March 2016

Dad's Calzone

My Dad makes the absolute best Calzone in the world. After much practice I feel like I’ve finally come close to an acceptable mastery of this recipe. This is the same recipe that my Dad uses so it has the potential to be absolutely incredible.I believe the keys to making this recipe amazing is in the fact you don’t use marinara sauce in the calzone and the cheese sauce. The cheese sauce is what really makes this recipe delicious. You should include it in the calzone and also on top of the finished product. This make it super cheesy and will delight your taste buds.Typically I make a loaf of pizza dough in my bread maker. This provides an excellent base for this recipe and also makes prep pretty easy. If you don’t have a bread maker you can simply make (or purchase) your favorite bread dough to use. Be sure to sprinkle it with plenty of garlic salt to really amp up the flavor.[amd-yrecipe-recipe:189]

Bourbon Banana Bread

I saw this recipe online and thought I absolutely had to try making it! So after figuring out how to find bourbon at the store (I’d never had to purchase bourbon before) I got right down to making it. I’ve made several small changes to the original recipe to make it more like the normal banana bread I make.This is a recipe in preparation for St Patrick’s day. Come back on Thursday for one of the most amazing (actually Irish) recipes I’ve ever had! I’ve realized that I actually enjoy baking with spirits, it lends the baked goods extra moisture and flavor. The bourbon in this recipe really pairs well with the banana. The chocolate I’ve added also give an additional touch of sweetness that I personally love in banana bread.[amd-yrecipe-recipe:180]Source: Adapted from Baking Bites

Gluten Free – Dairy Free Chocolate Chip Scones

These were an adventure into the unknown.  I’ve never actually made scones before, either with regular flour or gluten free. We also had some friends coming over who avoid dairy so this was the perfect recipe to try!You can make a few substitutions to this recipe in order for it to be Paleo. I simply didn’t have everything on hand to make it that way. You will need to replace the baking powder with a Paleo baking powder, (1/2 Teaspoon Baking Soda, 1 Teaspoon Cream of Tartar, ¼ Teaspoon Arrowroot Starch) the shortening with a non-hydrogenated shortening and the sugar with coconut palm sugar. The way I have it written below is simply gluten and dairy free.Everyone thoroughly enjoyed these scones. They are light, flaky and full of great flavor. I’ve used Enjoy Life Chocolate chips in this recipe in order to keep it free of allergens. If you’re not avoiding dairy you can feel free to use any type of mini chocolate chips you like. These are great for a breakfast treat, afternoon tea or simply entertaining guests.[amd-yrecipe-recipe:134]Source: Adapted from Gluten Free on a Shoestring – Nicole Hunn

Quick and Easy Cinnamon Rolls

 This is a fantastically easy recipe when you need something amazing for breakfast. You can both prep it the morning you need it, and prep it the night before. The cinnamon rolls are full of wonderful cinnamon sugar and carmelized goodness.  These left the pan so quickly I could only get a photo of one on a plate! They are sure to impress your family each and every time you make them.The base for this recipe is prepared dough. I have made this recipe with Rhodes brand prepared dough, but my personal preference is to prep bread in my breadmaker when I decide to make this. You can make this with whatever prepared dough you want. Simply make certain that the dough is completely defrosted and has risen slightly. You don’t want it to rise all the way since you’ll let it finish rising before you bake it.In my opinion the frosting is the best part of these. While I think there is plenty of frosting with the amounts called for, if you REALLY love frosting you can feel free to double the recipe. The consistency is very smooth and will not hold any shape, but it really doesn’t matter since it will just melt over the warm rolls.[amd-yrecipe-recipe:97]

Gluten Free Pita Bread

I’ve wanted to try homemade pita bread for a while now. I saw a post on one of the blogs I read reminding me just how versatile pita truly is. I knew right then I needed to find a recipe and make it so I could enjoy some new lunch ideas. Pita is a super versatile lunch food. It is a great option when you are tired of gluten free bread substitutes and you need something quick and easy.This recipe is super quick and can be made in a matter of minutes. It is very easy to prep them the day before you need them. These will keep on the counter in a ziplock baggie for about two days. This recipe makes three full pitas (six halves). Since I am the only one eating these in my house this is the perfect amount for me. If you need more than this simply double or triple the recipe. Since there is no yeast in this recipe the pitas won’t burst like normal ones. You will need to help coax the pockets open with a sharp knife.[amd-yrecipe-recipe:95]Source: Adapted from: Gluten Free on a Shoestring – Nicole Hunn

Quick & Easy Bruschetta

We first had this at a family gathering, Alex’s Aunt made it for us once and I was hooked! It is so quick, easy and yummy. I found all my ingredients at Aldi (grocery store) so it is also really economical to make. You will definitely surprise and excite your guests with this party appetizer.I’ve used premade ingredients for this recipe. You can do the same, or if you have fresh produce from the garden you could make your own. The key is to keep the tomato sauce chunky and full of spices. The sauce really provides much of the flavor for the dish so you do not want to skimp.The Parmesan cheese really provides a salty compliment to the slight sweetness of the tomatoes. You want to make certain you do not skimp on the cheese. It is also key that the cheese has completely melted and has begun to brown before you remove it from the oven. These are best served warm.[amd-yrecipe-recipe:83]

How To: Grilled Pizza

Alex and I were tired of our regular pizza recipes so we decided it was time to try something new. I decided we needed to make grilled pizzas. I’d read about them on several blogs over the last few months and they seemed like the perfect summer way to make pizza!When grilled this pizza is reminiscent of pizza made in a brick oven. It has a crisp crackery crust and if done correctly isn’t burned. We had some trouble with this when we first started but the key, we figured out, was to keep the pizza over indirect heat. When we baked the pizzas over a direct flame it was far more likely to burn in places. I would suggest doing one pizza at a time if you don’t have enough room to keep them out of a direct flame.You will want to begin by baking one side of the crust, then flipping it over. You will need to work quickly once to flip it over so you are able to get all the toppings on in time for it to bake. You can add whatever toppings you like. We only had peperoni and cheese on hand so that’s what we used. You can use any type of topping you prefer though. Be sure not to add anything like kale or spinach until the very end since they are apt to wilt if put on too early.[amd-yrecipe-recipe:76]

Easy Pizza Dough

This pizza dough is super quick and easy. It is also quite yummy! Alex and I were looking for something new to try so we decided on grilled pizza. I’ll be posting a step by step tomorrow on how to do this but I thought I should start by giving you the best dough recipe for doing this.The dough in this recipe is light and fluffy. It is perfect for grilled pizza, but you can also use it as a regular dough in the oven. It rolls out quite flat but once baked springs back to be not quite so paper thin. It freezes and reheats very well so you can easily make extra dough for later.This recipe makes four personal sized pizzas or two regular sized pizzas. You can easily double or triple the recipe to make as many pizzas as you need. Once you roll the pizza out simply place your toppings of choice on the pizza before baking in the oven.[amd-yrecipe-recipe:75]

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Source: Adapted from: The Kitchn

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Pao de Queijo: Brazilian Cheese Bread

When I first saw this recipe I immediately thought it was one I had to try. Besides being gluten free the combination of cheese and bread looked amazing. These are incredibly easy to make and are delicious warm right out of the oven. Alex said they taste like cheese-it crackers in biscuit form.

Making these is really odd. The tapioca flour is an odd ingredient to work with. When you add it to the liquids it turns into a gelatinous mess, then as you beat it the mixture becomes reminiscent of cookie dough. The finished dough is very soft and does not resemble bread dough. It feels and scoops like a very soft cookie dough. You will want to grease anything you use to touch the dough or it won’t come off very easily.

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Pao de Queijo: Brazilian Cheese Bread:1 Cup Milk½ Cup Extra Virgin Olive Oil1 Teaspoon Salt2 Cups Tapioca Flour2 Eggs1 ½ Cups Shredded Parmesan CheesePreheat the oven to 450 and line two baking sheets with silpat liners or baking parchment.

Boil the milk and oil until there are large bubbles coming up through the oil.

Remove from the heat, add the tapioca flour. Your mixture will be soft and gelatinous.Transfer the mixture to the bowl of a stand mixer fitted with a greased paddle attachment. Cool the dough by beating it until you can hold your hands on it for several moments.

Beat in the eggs until well combined.Beat in the cheese until thoroughly combined.

Using a small greased cookie scoop portion the dough onto the prepared cookie sheets.

Place the cookie sheets into the oven and immediately lower the temperature to 350. Bake for 25-30 minutes or until slightly golden brown.

[amd-yrecipe-recipe:38]

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Source: The Kitchn

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Gluten Free Garlic Knots

These are the perfect combination of buttery roll and garlic topping. I haven’t been able to eat any dinner rolls or breadsticks since I decided to eat gluten free. I decided to pick up Nicole Hunn’s book – Gluten Free on a Shoestring Bakes Bread. I wanted to have a couple of recipes to help figure out how to make gluten free breads.These rolls are fantastically soft and fluffy. They are smothered in garlic butter and oh so tasty! If you eat gluten free these rolls are a must try. You need to let the dough sit overnight so make sure you take that into account.Remember that the dough will expand after you form them into knots so be sure that you don’t pull the dough too tight against itself. You want to leave room for it to expand.

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Gluten Free Garlic KnotsFor Starter:1 Cup Gluten Free Flour1 2/3 Teaspoon Yeast1 ½ Teaspoon Sugar1 Cup Water (room temp)For Dough:2 Cups Gluten Free Flour2 Teaspoons SaltStarterExra-Virgin Olive Oil (for brushing)For Butter-Garlic Topping:4 Tablespoons Unsalted Butter3 Cloves Garlic (minced)1 Teaspoons Salt

To make the starter, place all the starter ingredients in a medium bowl and whisk until well combined. The mixture will be thick and shapeless. Cover and set the bowl aside in a warm draft-free location to rise until doubled (40-60 minutes). I turned my oven on to 200 for 5 minutes and put the starter in the oven for an hour.

Once the starter has finished rising, make the dough. Place the flour and salt in the bowl of your stand mixer, and use a handheld whisk to combine well. Add the risen starter to the bowl and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5  minutes. It will be a very sticky dough, and  because it is such a stiff dough, it will not trail from the dough hook. Spray a spatula lightly with cooking oil and use it to scrape the bowl free of dough. Transfer the dough to a lightly oiled proofing bucket (or ice cream bucket).  Place the dough in the refrigerator for at least 12 hours (and up to 5 days).

When you are ready to bake, line a baker’s half sheet pan with Silpat liners. Remove the dough from the refrigerator and turn onto a lightly floured surface.  Knead the dough by scraping the dough off the floured surface and folding it over on itself until the dough is smooth.

Divide the dough into 16^th’s. Roll the dough into a thin rope about 8” long. Shape each knot by crossing one end over the other and tucking in the ends. Set into the prepared baking sheet. Cover with a lightly oiled plastic wrap and set in a warm, draft-free location to rise until doubled (about 1 hour).  25 minutes before the dough is ready preheat the oven to 375.

Once the dough has finished rising, uncover the knots and brush them with olive oil. Place the baking sheet in the center of the oven and bake until the knots are just beginning to brown, 10-12 minutes.

While the knots are baking, make the topping. Place the butter, garlic and salt in a small saucepan. Sauté the garlic over medium heat, stirring frequently until the garlic becomes fragrant (about 2 minutes). Remove the saucepan from the heat and set aside. Remove the knots from the oven, brush  generously with garlic topping and serve warm.

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Source: Gluten Free on a Shoestring Bakes Bread – Nicole Hunn

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Gluten Free Pumpkin Muffins

I had a huge craving for pumpkin muffins recently. They seem to have the perfect mix of cinnamon and other fall spices. I haven’t had them in ages and it just seemed right to make them again. However, since I’m trying to eat gluten free I needed to make some changes to my Mother’s recipe. This recipe has been passed down from my Mom and I’ve made these for years. They are the perfect combination of pumpkin and fall spices.I cut this recipe in half from the original. It should make approximately one loaf or a 12 cavity pan of muffins. You need to be very careful not to over mix these. When you bake with gluten free flours it is easy to over-mix the batter. Mix until everything has just been incorporated. If you over mix you’ll end up with muffins on the gummy side. As you can see from the photos I ended up over-mixing mine slightly. The gluten free flour mix I made myself, recipe from here.  I used pumpkin pie spice since the one I have is certified GF. If you don’t have a gf spice mix you can simply use the amounts listed below of cinnamon, nutmeg and ginger.

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Gluten Free Pumpkin Muffins1 ¼ Cup Sugar½ Cup Olive Oil2 Eggs1 Cup Pureed Pumpkin1 ½ Cup Gluten Free Flour1 Teaspoon Xanthan Gum½ Teaspoon Baking Powder1 Teaspoon Baking Soda½ Tablespoon Pumpkin Pie Spice OR Alternative Spices:¼ Teaspoon Cloves½ Teaspoon Cinnamon½ Teaspoon Nutmeg1/3 Cup + 2 Tablespoons WaterChocolate Chips (optional)

Preheat the oven to 350, oil a 12 cavity muffin pan.

Mix the sugar, oil, eggs and pumpkin in the bowl of an electric mixer.

Add the flour, baking soda, baking powder, spices and xanthan gum. Mix until just combined.

Add the water and chocolate chips, mix until just combined.

Place the batter in the greased pan, bake for 20-25 minutes or until a toothpick comes out clean.

Homemade Pretzel Buns

These buns have become a semi-regular occurrence in our household. They are light and fluffy with a slightly sweet tang to them. We love to pair them with Pulled Pork BBQ or Chicken BBQ. I always make them in our automatic bread maker, but you can just as easily adapt this recipe if you don’t have one. Just mix and let rest for an hour, then beat and let rest for another half hour. Just make sure to keep the dough warm to encourage it to rise.I find that when I go to cut the dough apart for rolls it is easiest to do if I use a pizza cutter to separate the dough. I also cut it into quarters then cut those in half. This gives me rolls about the size of a hamburger bun. If you want smaller dinner sized rolls just cut the quarters into quarters and then form your rolls. I find this tutorial very helpful when rolling buns or dinner rolls and I suggest you check it out.

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 Pretzel Buns:1 Cup Water (room temp)2 Teaspoons Salt1 Tablespoon Honey3 ¼ Cup Flour2 ¼ Teaspoons YeastBaking Soda Bath:4 Cups Water¼ Cup Baking SodaPlace the water, salt, honey, flour and yeast in a bread maker in the order listed. Select the “Dough” cycle.Once your dough cycle is complete remove from the bread pan and set on a lightly floured counter.

Cut the dough into eight to twelve pieces. Shape into buns.

Let rest while you prepare the baking soda bath.

When your baking soda bath is boiling add the buns one at a time. Poach both sides (approximately 1 minute).

Remove from the baking soda bath and set onto a lined baking sheet.

Cut vents in the top and cover with Kosher salt.Bake at 425 for 20-25 minutes.

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Source:Adapted from: Cuisinart Recipe Booklet

Pumpkin Bread

This recipe is one that my Mother has been making for a long time. I’m not sure we even know where it came from anymore we’ve been making it for so long. It is one of my absolute favorite recipes to make with fresh pumpkin puree.I’ve altered my Mom’s original recipe slightly to suit my own tastes. I think it has more of a complex flavor with the addition of the vanilla extract. This time around I made a mixture of plain and chocolate chip muffins and small loaves of bread.Pumpkin Bread Recipe:2 1/2 Cups Sugar1 Cup Oil4 Eggs2 Cups Pumpkin Puree or a 15 oz canBeat first 3 ingredients together then add the pumpkin.3 1/3 Cup Flour1 tsp Baking Powder2 tsp Baking Soda1/2 tsp Ground Cloves, 1 tsp Cinnamon, 1 tsp Nutmegor1 TBS Pumpkin Pie Spice1 tsp Vanilla Extract2/3 Cup Water Optional:Chocolate ChipsChopped NutsAdd dry ingredients and mix well.  Add water and mix again thoroughly. DO NOT FORGET THE WATER!!!!Add choc chips or berries.  Then place in greased pans filling the pans 3/4 of the way full.  Bake on 350 for 1 hour for regular sized loaf pans or 20-25 minutes for muffins/mini loaf pans. Use a toothpick to test doneness.  This will make 2 large loaves or 2.5 dozen regular sized muffins.