Archive for October, 2011
We love cinnamon rolls. I make them a few times a year, keep them in the freezer and then reheat them for a quick morning treat about once a month. I even give them away at Christmas. There’s nothing like the smell of cinnamon rolls while they bake in the oven, especially on Christmas morning.
But it’s also the time of the year when I obsess over pumpkin: pumpkin whoopie pies, pumpkin pie, pumpkin roll, pumpkin muffin donuts are just a few of the things I love to make. I saw this recipe for pumpkin cinnamon rolls and I knew that I had to make it. The recipe needed to be altered due to the fact that I no longer have a bread machine, plus I doubled it to so that I wouldn’t have any leftover canned pumpkin.
All I can say is wow! This is so good. It’s an unexpected twist on a favorite. I’m looking forward to enjoying this for breakfast the morning of Thanksgiving, too. It’s a perfect make ahead dish that will really get you in the mood for fall.
If you do plan to freeze them, ice them and then wap them in Saran and then foil. Reheat them in the oven at 350 degrees for about 10 minutes if thawed and about 20-25 minutes if frozen. You’ll know they’re ready to take out of the oven once you start to smell the cinnamon. Just keep an eye on them, you don’t want them to dry out, you’re just re-heating them!
- 1 C Milk
- 4 1/2 t Dry Yeast (two packets)
- 2 Eggs, beaten
- 1-14 oz can Pumpkin
- 2 T Butter
- 6 1/2 C Flour
- 1 C Brown Sugar
- 2 t Salt
- 1 1/2 t Cinnamon
- 1/2 t Ground Ginger
- 1/2 t Nutmeg
- 1/2 C Butter, melted
- 1 C Brown Sugar
- 4 t Cinnamon
- 1 t Nutmeg
- 1 t Ground Ginger
- 1 t Allspice
- 8 oz Cream Cheese, softened
- 1/2 C Butter, softened
- 1/2 C Maple Syrup
- 1 t Vanilla
- 4 C Powdered Sugar
- 1/2 t Pumpkin Pie Spice
Combine the milk, butter and sugar in a sauce pan. Scald the milk mixture. Set aside for about 25-30 minutes. Add the dry yeast to the milk mixture and let it set for a minute. Add the eggs, flour, salt, cinnamon, ginger, nutmeg, and pumpkin to the yeast mixture. Blend well, the dough will be tacky. Place the dough in a greased bowl, cover with a damp towel and let rise for an hour.
Generously flour the counter, place half of the dough on the counter and knead slightly. Roll the dough into a 9×12 rectangle. Combine the brown sugar, cinnamon, nutmeg, ginger and allspice in a small bowl. Using your hands, spread some of the melted butter on the dough to cover , then add half of the brown sugar mixture. Starting from longest side of the dough, tightly roll the dough toward you making sure to seal it once you have finished rolling it. Use a sharp knife and cut the dough into 1 to 1 1/2 inch pieces. Using some of the melted butter grease your pan(s). I use the round aluminum cake pans, but use whatever you feel comfortable with. I like the pans because they are easy to freeze, they allow for about 8 rolls and they are easy to give away. Repeat with remaining dough.
Cover and let rise again for another hour. Bake in a 375 degree oven for 20 minutes, or until golden brown.
While they are baking, make the frosting. Cream the butter and cream cheese together. Add the syrup, vanilla, pumpkin pie spice and powdered sugar. Spread over the warm rolls.
This makes 4 pans of cinnamon rolls.
These last few fall days have really turned cold and wet. It’s perfect soup weather, as far as I’m concerned. My husband and I love soup. I can eat it every day for dinner with some nice fresh bread. Meeshie, on the other hand, is not a fan of soup, which I know I’ve mentioned before. Is it wrong of me to then name some soup chili so that she’ll eat it? Maybe, but what white lie have you told to get your children to eat a meal?
My husband has been asking me to make him some chicken tortilla soup that’s cheesy. What I like about this recipe is that it’s cheesy, but that doesn’t take over the soup. I love how the masa harina adds that underlying tortilla flavor. This soup can be served with tortilla chips, sour cream, cheese and jalapeno.
Oh, and Meeshie ate it, although she did say she liked my regular chili much better.
- 1 T Vegetable Oil
- 2 large boneless skinless Chicken Breasts (about 1 lb)
- 1/2 C Onion, diced
- 2 Garlic Cloves, minced
- 1 jalapeno, diced and seeded (optional)
- 4 C Chicken Broth
- 1 C Mesa Harina
- 2 C Water
- 1-28 oz Crushed Tomatoes
- 2 t Chili Powder
- 2 t Cumin
- 1 t Tabasco
- 2 C Sharp Cheddar, shredded
- salt and pepper to taste
- 3/4 C-1 C Sour Cream
Add the oil to a large pot over medium heat. Add the chicken breasts to the pot, after seasoning with pepper and brown for 4-5 minutes per side. Remove the chicken from the pot.
Add the onions, jalapeno and garlic to the pot and saute for about 2 minutes, until tender. Slowly add the chicken broth, chili powder, and cumin. Combine the masa harina with the 2 C of water, whisking until well blended. Slowly add the masa mixture to the broth mixture. Allow to simmer and continue to simmer for 5 minutes. This will eliminate the raw taste of the mesa harina. Once the mixture has simmered, add the crushed tomatoes, tabasco, and the cheese. Cut the chicken into small pieces and add them to the pot. Reduce the heat and simmer for 30-40 minutes. Add the sour cream, stirring through and serve.
Serve with sour cream, tortilla chips, cheese, jalapeno, and green onion, if desired.
Have you ever had swedish flop? It’s a coffee cake with a crumble top, powdered sugar and cream filling. If you’re lucky, you can find it with a fruit layer added to the cream filling, usually strawberry. When I was a girl, it was one of our favorite desserts. Our local grocery store sold it in the bakery section. It always reminds me of my younger brother because he always requested it for his birthday.
I had forgotten about it until recently when I saw it at the grocery store. I’m not sure how I came across it because I rarely go into the bakery section, but there I was and I bought it. I thought that Meeshie would enjoy the crumbly filled goodness of this dessert, and she did. Then once I got it home and ate it, I knew that I had to make it.
Except I had a hard time finding a recipe. Apparently swedish flop is a regional thing. Every where I looked, people were looking for the recipe but not many out of the Chicagoland area had heard of it. In my quest, I found a recipe that sounded close to what I wanted so I used it as a starting point. I don’t even remember where I found the recipe, so I can’t even link you back to the page. The crumb topping smelled heavenly, but wasn’t quite what I was looking for. No recipe mentioned fruit, and since I didn’t go to the store for this, I used some strawberry jam.
The filling reminded me of a frosting from my childhood. Have you ever made frosting which requires you to cook some flour and milk on the stove to form a paste before adding sugar and butter? I have. We call it French Cream and I’ve made so many times I’ve lost count. It’s a denser frosting that when whipped properly tastes light but works well for decorating instead of buttercream. It was always our go to way to frost any cake and was super easy to adapt for other flavors. I’m talking orange or strawberry Wyler’s instead of sugar for a flavorful frosting.
Well this filling incorporates that method. The key to the filling (or frosting) is to make sure that the flour and milk mixture incorporates itself into a paste, much like mashed potatoes. Then you must make sure that the paste is cold, stick it in the fridge or freezer if needed before incorporating it into the rest of butter mixture.
- 1 package Dry Yeast (2 1/4 t)
- 1/2 C Milk
- 1/2 C Butter, cold
- 2 C Flour
- 1/2 t Salt
- 2 Egg Yolks, beaten
- 1 t Vanilla
- 1/4 C Butter, cold
- 1/3 C Brown Sugar
- 1 t Cinnamon
- 3 T Flour
- 1/4 t Salt
- 1/2 C Milk
- 1/2 C Butter, softened
- 1/2 C Powdered Sugar
- 1 t Vanilla
- Additional Powdered Sugar for dusting
In a small sauce pan, scald the milk and set aside for 20 minutes to cool. While the milk is cooling, sift the flour and salt and then cut the butter into small pieces. Cut the butter and flour mixture together until incorporated into pea sized pieces. Add the yeast to the milk and let sit for 5 minutes or until frothy. Mix the eggs and vanilla together. Add the yeast mixture to the eggs and then combine that into to the flour mixture. Form into a ball, leave in the bowl, cover and refrigerate for one hour.
While the dough is resting, combine the butter, brown sugar and cinnamon together until crumbly. After an hour, remove the dough from the bowl and spread into a well-greased pan. I used a 10×7 inch pan, but you the recipe called for a 8×8 inch one. I’ve always had sweedish flop in the shape of a long coffee cake not a square one so that’s why I used the longer pan. Spread the topping over the dough. Cover and let rest in a warm place for one hour. Bake in a preheated 350 degree oven for 30-35 minutes. Remove and cool.
While the cake is cooling, prepare the topping. Mix together the flour and salt in a small sauce pan over low heat. Add the milk and stir constantly until the flour mixture has thickened to a paste. Remove from heat and allow to cool completely. Beat the butter, sugar and vanilla together until light and fluffy. Gradually add the cooled flour mixture. Mix until creamy. Split the cake in half length-wise and spread the filling on the one layer. Add the top layer and sprinkle with powdered sugar. You can add a layer of fruit such as jam on top of the filling before adding the top layer if you like.