At the end of the year, we have time to reflect…

Tomorrow is our 44^th wedding anniversary.  Wow!!! It goes by so fast.  When I was young, I wouldn’t think I could ever be this old…look at that old man over there mommy, why is walking so slow and hunched over?  Why does he look so sad and lonely?  Mommy does he need a friend?  Those were some of my thought from a previous blog about my Mom and me on one of our many adventures when I was very young.  She said to me “Honey, I don’t know…but stop staring and let’s go”…she was a woman of few words…unlike me…but, I think she said something in Russian that made up for it.  It was hard to say when she was scurrying us along so we could catch a bus.  Yes, they had buses back then, in case you were wondering.  A lot of that description was of me now...except for the walking slow part, just yesterday I passed  a snail…also the hunched over part…I was just looking for money on the ground…and being lonely that is not the case I have a snail and some loose change in my pocket to keep me company. I have never been lonely since I married my beautiful wife.  She has been there for me, knows me so well and still laughs at my jokes and loves me.  The last part is a ditto back to her.  We have had many and varied experiences.  We have our ups and down…or were we in an elevator in New York?  Well… I think you get the point.  We are together by choice, today couples don’t think that way.  I feel that today’s couples get married because that is the “old” way of doing thing…and end up getting a divorce because that is the “old” way of doing things.  What are the odds…I didn’t come from a divorced family, but my brothers and sister all got divorced…except for my oldest brother.  My wife came from a divorced family…so here we are, with the odds stacked against us…now at 44 years and counting…and we have each other. Isn’t it funny through all of those years, you almost know what your spouse is thinking about and vise/versa…one day I was thinking about getting up from the couch to getting something to eat…but wanted to wait until the movie ended…and my wife said, “can I get you something?”  Or we finish each other’s sentences. I try to be spontaneous, but I like to stick to thing I know work…unlike when I was young and everything was new and exciting.  Now we have to go where they have bathrooms, or close enough to  walk to without a cane, or maybe some shopping carts to support us while we are walking around that store…isn’t it sad that is has gotten so far.  I guess the reason for me rambling like this is…My brother and my very close sister-in-law died just a couple of weeks apart.  My brother died a couple of years ago…so it’s my sister, my brother and I that are left of our family.  Life is short…so you have to live it to its fullest extent and not mope around like…woe is me and thump my chest in agony…just for dramatic effect.  I think now is the best time and the worst time…it’s just what you choose to do, to enjoy this stage of your life.  I know that I want to enjoy myself and my family for one or is that two…any way (again) you get the point.  Now back to what this blog is about…I am getting older just typing all of this.  I have some great recipes that I have found recently on some blogs…unlike my blogs description, which says finding recipes in old book stores and coffee shops, but now it internet, Facebook, twitter, or whatever the social media has to offer.  These are some I think you’ll enjoy…

Holiday Spice Cake with Eggnog Buttercream

Prep Time: 40 minutes

Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes
Yield: One 8-inch 3 layer round cake

A rich and moist gingerbread spice cake filled and frosted with an old fashioned eggnog buttercream frosting.

Ingredients:

For the Spice Cake

• 2 1/4 cups cake flour
• 3/4 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 4 ounces (1 stick) unsalted butter, room temperature
• 1/2 cup vegetable shortening, room temperature
• 2 cups sugar
• 1 tablespoon pure vanilla extract
• 1 large egg, plus 3 large egg whites at room temperature
• 1 1/2 cups ice cold water
• 1 tablespoon cinnamon
• 2 teaspoons ground allspice
• 1 teaspoon freshly grated ginger
• 3 tablespoons molasses
• 1/4 teaspoon cream of tarter

For the Eggnog Buttercream

• 1 1/3 cups sugar
• 1/3 cup all-purpose flour
• 1 1/2 cups whole milk
• 1/3 cup heavy cream
• 12 ounces (3 sticks) unsalted butter, cool but not cold, cut into 1/2-inch cubes
•  2 tablespoons dark rum
• 1 teaspoon pure vanilla extract
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon cinnamon

Instructions:

For the Spice Cake

1.    Preheat the oven to 325 degrees F. Grease three 8-inch round cake pans with butter, and line the bottoms with parchment paper. Set aside.

2.    In a medium bowl, whisk together the flours, the baking powder, baking soda, and salt.

3.    In a small bowl, combine the cinnamon, allspice, ginger, and molasses. Set aside.

4.    In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and shortening on medium high speed until creamy and well combined, about 3 minutes. Add in the sugar, and beat on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, and add in the vanilla, and the whole egg, beating until just combined.

5.    With the mixer on low speed, add in 1/3 of the flour mixture, then half of the water, then 1/2 of the remaining flour, then the water, and ending with the remaining flour. Scrape down the bowl, and turn the mixer to medium for a few seconds to ensure all the components are well combined. Be sure not to over mix. Add in the cinnamon molasses mixture, and mix on low speed to combine.

6.    In a medium bowl, whisk together the remaining 3 egg whites and cream of tartar until soft peaks form. You can simply do this by hand with a whisk. It takes a little bit of elbow grease, but it only takes about 3 to 5 minutes. Gently fold the egg whites into the batter by hand.

7.    Divide the batter among the three pans, and smooth the tops. The batter may look a little bit separated. I like to weigh my batter into the pans to ensure even cake layers. Bake the layers for 25 to 30 minutes, until a toothpick inserted comes out clean. Transfer the cakes to a wire rack and allow them to cool in the pans for about 20 minutes. Then turn them out and remove the parchment to cool completely.

For the Eggnog Buttercream

1.    In a medium saucepan, whisk together the sugar and flour. Slowly whisk in the milk and heavy cream. Cook the mixture over medium heat, whisking constantly for about 8 to 10 minutes or until the mixture has come to a boil and has thickened. I find it helpful to switch to a heatproof spatula halfway through to be able to reach the edges of the pot. Remove the pan from the heat, and strain the mixture into the bowl of a stand mixer.

2.    Using the paddle attachment beat the mixture on high speed until it is cool, about 10 minutes. Reduce the speed to low, and add all the butter. Increase the speed to medium high, and beat until all the butter is combined and the mixture is light and fluffy, about 5 minutes. It may not look right at first, but keep beating it, it will come together.

3.    Add in the rum, vanilla, cinnamon, and nutmeg, and mix until thoroughly combined. Add in about 1 heaping teaspoon of luster dust if using and combine. If the frosting is too soft, refrigerate it for about 15 minutes, then beat again until light and fluffy.

Directions:

1.    Place 1 cake layer on a plate, then top with about 1 1/2 cups of frosting and smooth it to create an even layer. Repeat for 2nd and 3rd layer. Apply a thin layer of frosting to the outside of the cake to create a crumb coat. Refrigerate the cake to allow the crumb coat to set for about 10 minutes. Remove from the fridge and apply another layer of frosting to the top and sides of the cake.

2.    To create the look in the photos. Try to smooth the top and sides as best you can. I like to use a small offset spatula to fill and frost the cake. Then, use a bench scraper to smooth the sides, then the small offset spatula to smooth the top. This doesn't have to be perfect.

3.    Using a large angled spatula, starting at the bottom, apply slight even pressure to spatula against the cake, and turn the cake to create a slight indentation. Do this all the way up to the top of the cake. For the top, start at the outside of the cake, and work your way in without stopping the motion to create a swirl pattern. I find using a turntable is the best way to do this.

4.    Sprinkle the top of the cake with some sprinkles or nonpareils of your choice, or leave it plain.

 

Notes

This cake will keep at room temperature covered for up to 3 days. I like to cover all my cakes with a cake dome. Otherwise, cover tightly and keep refrigerate for up to 2 days, allowing the cake to come to room temperature before serving.

 http://www.portuguesegirlcooks.com/2012/12/holiday-spice-cake-with-eggnog-buttercream/

 

IF YOU NOTICE I AM GIVING YOU THE WEBSITES FOR CLARAFICATION IF YOU NEED IT 

Peanut Butter Chocolate Delight

Ingredients:

• 1 1/2 cups flour
• 1/2 tsp salt
• 3/4 cup butter, melted
• 8 oz. cream cheese, softened
• 3/4 cup peanut butter
• 1 1/4 cup powdered sugar
• 1 tsp vanilla
• 16 oz. Cool Whip, divided
• 2 (3.9oz) packages chocolate pudding
• 3 cups milk
• 1/4 cup chopped peanuts
• chocolate syrup

Directions:

 

1.    Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.

2.    Combine flour, salt and melted butter. Press into bottom of prepared pan. Bake 20-25 minutes, until golden brown. Allow to cool completely.

3.    Using a hand held mixer, beat together cream cheese, peanut butter, powdered sugar and vanilla. Carefully fold in half of the Cool Whip. Spread over cookie layer.

4.    Whisk together pudding and milk. Spread over peanut butter layer. Top with remaining Cool Whip. Top with chopped peanuts and chocolate syrup, if desired.  Serves 12-16

http://www.plainchicken.com/2014/10/peanut-butter-chocolate-delight.html#HVcdoE13jG6eCPCG.99

 

Apple Pie-Stuffed Scones

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 6 Scones

Ingredients:

• 2 c. All-Purpose Flour Blend
• 3/4 tsp. xanthan gum
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 5 Tbsp. butter, chilled
• 1 c. milk

For the Filling

• 1 medium apple, cubed
• 1/4 c. brown sugar
• 1/2 Tbsp. butter
• 1/2 tsp. cinnamon

Sugar glaze

• 1/2 c. powdered sugar
• 1 tsp. milk (or enough to create a thicker paste)

Directions:

1.    Preheat your oven to 400 degrees.

2.    Whisk together the dry ingredients. Add the butter until nice clumps are incorporated in. Add the milk until a non-sticky dough is formed. If too sticky add a tablespoon of flour at a time until moist but easy to touch.

3.    Divide dough into 2 balls. Sprinkle with flour so it's not sticky. Create two 7" diameter circles with your hands on 2 separate pieces of parchment paper. Place apple pie filling on top of one of the dough circles, leaving an inch of space along the edge. Gently place the other dough circle by using the parchment paper, guiding it on top, and then removing the paper. Pinch the seams to secure the filling in.

4.    Bake 15-20 minutes until lightly browned along the edges.

5.    Coat with sugar glaze.

6.    Makes 6 scones

http://www.forkandbeans.com/2014/12/23/apple-pie-scones/

 Overnight Cinnamon Rolls with Cream Cheese Frosting

 Ingredients:

• 2 1/4 teaspoons dry active yeast (1 packet)
• 2 tablespoons warm water
• 1 cup milk
• 1/4 cup sugar
• 1 egg beaten
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 6 tablespoons melted butter
• 1 1/2 cups flour (in addition to previous)

For the Filling

• 1/2 cup (1 stick) butter softened
• 1/3 cup sugar
• 2-3 tablespoons ground cinnamon

For the Frosting

• 4 tablespoons butter, softened
• 8 ounces cream cheese softened
• 2 cups powdered sugar
• 1/4 cup heavy cream

Directions:

1.    Pour the yeast into a large bowl. Pour warm water over the yeast and stir to dissolve.

2.    Pour the warm milk over the yeast. You want all your liquid ingredients to feel warm, but not hot.

3.    Stir in the sugar and beaten egg.

4.    Add 2 cups of flour and salt, and then mix well by hand.

5.    Pour melted (but not too hot) butter in, and mix.

6.    Add another 1 1/2 cups of flour, and mix by hand until the dough is sticky, but pulls away from the sides of the bowl into one large ball.

7.    Cover the bowl and allow the dough to rise for 1 1/2 hours.

8.    Turn the dough out of the bowl onto a well floured surface. I usually use another 1/4 cup of flour on my work surface, adding some to the top and bottom of the dough as I roll it out to prevent it from sticking to the counter.

9.    Roll the dough out to about 1/4 inch thick, into the shape of a rectangle measuring 12 by18 inches.

10.  Smear your softened butter all over the dough. Then sprinkle sugar and cinnamon, taking care to go to the edges.

11.  Starting with a long edge of the rectangle, roll the dough up.

12.  Using a sharp serrated knife, cut the rolled up dough in half. Cut each half in half again. Then cut each quarter into equal thirds so you have 12 pieces.

13.  Place each piece into a greased 9 by 13 inch baking dish with the spiral side up.

14.  Cover the baking dish and refrigerate overnight.

15.  In the morning, remove the baking dish from the fridge and let it sit in a warm spot in your kitchen for one hour. I usually turn my oven on for 10 seconds, then I turn it off and let the rolls rise covered in the just warm oven. Or you may have a "bread proof" setting on your oven.

 

16. Preheat your oven to 350 degrees. Place the baking dish on the center rack of your oven, and bake for 24-27 minutes. The tops will be golden brown.

Serves: 12
For the Frosting

Place softened butter and cream cheese into the bowl of an electric mixer. Whisk together until smooth and then add powdered sugar and whisk again on low speed. When all of the powdered sugar is mixed in, add heavy cream and whisk on medium high speed for about a minute.

 http://lovelylittlekitchen.com/overnight-cinnamon-rolls-cream-cheese-frosting/

 Also…something for appetizers…

Chicken Bacon Artichoke Dip

Chicken, bacon and artichokes make up this ooey-gooey dip!

Serves: 12
Total time: 45 min

 

Ingredients:

• 2 cups chicken, cooked and shredded
• 6 strips bacon, cooked and chopped
• 14-oz. can quartered artichoke hearts, drained and chopped
• 1 cup fresh spinach, chopped
• 3 cloves garlic, minced
• 1/2 cup mayonnaise
• 1/4 cup milk
• 3-oz. package cream cheese, softened
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 cup shredded Swiss cheese
• 1/4 teaspoon cayenne pepper
• Salt and black pepper, to taste

Instructions:

1.    Preheat oven to 350 degrees F. Coat a medium-sized baking dish with cooking spray and set aside.

2.    In a medium bowl, combine the chicken, bacon, artichoke hearts, spinach, garlic, mayo, milk, and cream cheese, 1 cup of the mozzarella cheese, Swiss cheese, cayenne pepper, salt and black pepper. Mix well.

3.    Transfer mixture to the prepared baking dish. Top with ½ cup shredded mozzarella cheese. Bake in the preheated oven for 30 minutes. Serve warm with chips or crackers.

 

http://www.pipandebby.com/pip-ebby/2013/1/24/chicken-bacon-artichoke-dip.html

In Memoriam

This is a picture of my Brother Bob, Wife Joyce and Son Bill…they had two other children, Mick, the oldest and Jan was in the middle (as far as ages go). All in the picture are gone now. Joyce was the last to leave us last Friday, day after Christmas. She was a beautiful lady, with that old southern charm. My wife and I will miss  them. Bob was my oldest brother. I met Joyce, after their wedding, they came  to visit my Mom and Dad’s home in Downey, CA just after they were married in Huntsville, AL where they lived their whole lives. I was only ten, but taken by her beauty  and grace. My dad said that she reminded him of Grace Kelly, (a Hollywood  actress in the 50’s). I wish we were  able to visit them more, but living so far away, it was hard because of time and money  to make the journey. Thru the years I  was able to visit them about 6 or 7 times.  One time my Brother Jim, Sister Pat and I went to surprise Bob for his  birthday on November 1st. We  got their early, so we could show up at their home on Halloween, we knocked on  the door and yelled “trick or treat” and when Bob came to the door, we really  got him. We laughed a lot on that  visit. One of our (laughing) moments, my  sister and I offered to make a “southern” dinner. Joyce was very nice to actually eat our  food. We made catfish, hush puppies,  grits and okra. She was her usual gracious self, but I knew that she was laughing inside the whole time. Can you imagine two yokels from California  trying to cook a “southern” meal? The  catfish broke down into small pieces and hush puppies (made from a “box) burnt,  I think the grits survived, but were runny, and the okra I don’t remember, it  was sort of slimy when it is fried…but Bob and Joyce hung in there, like troopers,  eating (that mess of a) dinner…If I remember, Joyce ended up cooking something  else later so we wouldn’t starve. My  last visit with Joyce was last year when I traveled to Charlotte NC to visit my  daughter for Thanksgiving. We made a  side trip before our flight home. I am  grateful that my wife and I were able to see her. She was very ill then, but as usual very  gracious. I have a few more memories,  but I think I won’t bore you. She will have  her funeral on this Tuesday, December 30, 2014.  We couldn’t make it, because of health, but we were able to send  flowers, that both my Brother Jim and Sister Pat shared in the cost. She will  be remembered as a loving wife, mother, grandmother, great-grandmother and  Sister-in-law.

OK its Blog time again, and guess what it is about this time!!!

I eluded to this in my last Christmas Blog about our days activities…Well; here are some recipes and ideas that might be helpful.  I think looking at these are giving me that “D”, stands for drool, (in case you don’t remember, or you haven’t been reading my blog), factor.  I think I mentioned previously, Ana would make the usual breakfast…fast and easy.  Well, when you had three active kids and two impatient parents (which spell disaster on Christmas morning); we had to improvise and do it that way… (Except for my “traditional” hot drink slurping) remember we had them, “squirming in the seats” and the looks, ouch…like I had the plague or something or some other “interesting” looks, I don’t want to know about right now…kids, do you remember those moment?  Me being my normal nonchalant self about it, ignoring them, (shhhhh don’t tell them, but in reality, I was the worst for being impatient and wanting to un-wrap the presents…of course, just to watch their faces and all the oooooh and ahhhhh…yah right (not)…I think my kids are going to kill me after they read this…wouldn’t you? 

Can you tell which one is mine? LOL  The infamous mug!!!

 

(ahhhhh, for me…such fond memories…)The smell of scrambled eggs, sausages, warm biscuits, butter and Orange juice and last but not least, hot chocolate.  (Not together, of course…sounds gross). Every year unbeknownst to my wife I wanted to notch it up a bit…but like I said before we needed quick, easy and filling. These recipes are some of the ideas I had for notching it up…

 Peach Bread Pudding with Warm Brown Sugar Sauce

 

 

 

Prep time: 20 min

Cook time: 40 min
Total time: 1 hour
Servings: 6

Peach Bread Pudding with Warm Brown Sugar Sauce   This recipe will make 4 individual baking dishes, about 6 smaller ramekins or your can bake it in one 8×8-inch baking dish.

 

 

 

 

 

 

Ingredients:

Bread Pudding:

·         1/2 a loaf of day-old unsliced bakery bread

·         3-4 peaches, peeled and sliced
·         3 eggs
·         1/2 cup white sugar
·         1/2 cup heavy cream
·         2 cups whole milk
·         1 1/2 tsp. vanilla or vanilla bean paste
·         4 tsp. white sugar, for topping

Brown Sugar Sauce:
·         1/4 cup salted butter
·         1/2 cup brown sugar
·         1/4 cup heavy cream
·         pinch salt

Instructions:

1.    Preheat oven to 350° F. and grease 4 individual dishes or an 8×8-inch baking pan. Set on to a baking sheet and set aside.

2.    Peel peaches and cut in to slices. Set aside.

3.    Slice bread in to thin 3/4-inch slices or cube. If using slices, you’ll want your bread pieces to be about an inch higher than the height of your baking dish, so figure out how tall they should be and cut off the bottom of the slices to that height. (*You won’t need the part you cut off the bottom, but you can use them by cutting them in to cubes and making some croutons with them!). Then cut each of the trimmed slices in half from top to bottom to make two pieces. Set aside.

4.    In a bowl, whisk together the eggs, 1/2 cup white sugar, cream, milk and vanilla.

5.    Place your bread slices in to your baking dishes (or dish) by slightly overlapping them (crust side facing the side of the dish) and allowing them to tilt back a bit. If using cubes, place in your dish or dishes. Place some peach slices in the gaps between the bread. Pour some of the egg mixture over the bread and in to the dishes, just until it reaches the top edge of the dish or until it nears but doesn’t cover the top of the bread. Allow to stand at room temperature for 15 minutes, and then top up with remaining egg mixture, just until it reaches the edge of the dish again or near the top of the bread. You may not need it all.

6.    Lightly brush the top of the bread with a bit of the egg mixture, and then sprinkle a heaped 1 tsp. of white sugar over the top of each dish, especially on the top crust edge. Place dishes on baking sheet (to catch any overflow!) in to preheated 350° F. oven and bake for about 35 minutes, or until golden and set. (*You may want to check at 25-30 minutes in case it’s browning too quickly, in which case, just lay a sheet of aluminum foil over top while it finishes baking.

7.    Remove from oven and let stand 10 minutes before eating. If not eating right away, allow to cool for 10 minutes, then cover and refrigerate.

8.    While puddings are baking, make the brown sugar sauce by melting butter in a small saucepan over medium heat. Add brown sugar, cream and a pinch of salt and stir to combine. Allow to come to a boil, stirring regularly. Once it comes to a boil, cook another few minutes, stirring regularly, and then remove from heat and pour in to a bowl or pitcher. Cover and refrigerate if not using right away. It can be re-warmed in the microwave/saucepan to serve.

9.    Serve puddings at warm, at room temperature or slightly re-warmed in the microwave, topped with warm brown sugar sauce (*You’ll want to place your small dishes on a plate, as the brown sugar sauce will most likely spill over the sides when poured on top).

Eggnog French Toast

 

 

 

 

 

 

Prep Time: 10 minutes

Cook Time: 15 minutes
Yield: About 12 slices

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

·         1 1/2 cups eggnog

·         5 large eggs
·         1/2 tsp ground nutmeg
·         1/2 tsp rum extract
·         12 slices Texas toast (or other white bread like challah or French bread)

Directions:

1.    Preheat an electric griddle to 350 degrees.

2.    In mixing bowl whisk together eggnog, eggs, nutmeg and rum extract until very well blended.
3.    Pour mixture into a 11 by 7-inch baking dish (or other similar sized shallow baking dish) and dip bread 2 slices as a time into mixture, then rotate and coat opposite side (I also like to gently squeeze to soak to the center, then lift and gently squeeze again to remove excess).
4.    Transfer to buttered griddle and cook until bottom is golden brown then flip and cook opposite side until golden.
5.    Serve warm with maple syrup and sweetened whipped cream if desired.

 The Next two are Cinnamon Rolls, they are a little more involved and can be a little tricky, but they are worth it.

Cranberry Orange Cinnamon Rolls

Yield: 12-16 cinnamon rolls

Ingredients:

Dough:

·         6½ tbsp. sugar
·         1 tsp. salt
·         5½ tbsp. unsalted butter, at room temperature
·         1 large egg, slightly beaten
·         1 tsp. orange zest
·         3½ cups bread flour
·         2 tsp. instant (rapid rise) yeast
·         1 cup plus 2-4 tbsp. whole milk or buttermilk, at room temperature
Filling:
·         ¼ cup sugar
·         1 tsp. ground cinnamon
·         ½ tsp. ground ginger
·         Dash of grated nutmeg
·         2 cups fresh or frozen cranberries
Glaze:
·         3 cups powdered sugar
·         1 tbsp. freshly squeezed orange juice
·         6-7 tbsp. milk
·         1 tsp. orange zest
Directions:

Rolls:
1.    In the bowl of an electric mixer, cream together the sugar, salt and butter on medium-high speed until smooth. 
2.    Mix in the egg and orange zest until incorporated. 
3.    Mix in the flour, yeast and milk until a dough forms. 
4.    Switch to the dough hook and knead on low speed, about 8 minutes until the dough is silky and supple, tacky but not sticky.  (You may need to add a little extra flour or liquid to achieve this texture.) 
5.    Lightly oil a large bowl and transfer the dough to the bowl, turning once to coat. 
6.    Cover with plastic wrap and let rise at room temperature for about 2 hours, or until doubled in size.
7.    Mist a work surface with spray oil. 
8.    Roll it out into a rectangle with a rolling pin, lightly dusting the dough with flour if needed to keep it from sticking (about 12 x 14 inches for larger rolls or 9 x 18 inches for smaller rolls). 
9.    Combine the sugar, cinnamon, and spices in a small bowl and mix to blend. 
10.  Sprinkle the cinnamon sugar mixture over the surface of the dough. 
11.  Sprinkle the berries over the top evenly of the dough. 
12.  Starting with the wide edge, roll up the dough into a cigar-shaped log, creating a cinnamon sugar spiral as you roll. 
13.  Pinch the seam shut, and with the seam side down, slice the log into your desired number of rolls. 
14.  Transfer them to a baking sheet or baking dish lined with parchment paper or a silicone baking mat, placing the rolls about ½-1 inch apart.
15.  Cover loosely with plastic wrap and let rise at room temperature 75-90 minutes, until the rolls have grown into each other and have nearly doubled in size.  At this point, the rolls can also be covered and retarded in the refrigerator for up to 2 days. 
16.  Pull the pan out of the refrigerator 3-4 hours before baking to let the dough proof.
17.  Preheat the oven to 350˚ F.  Bake for 20-30 minutes, or until golden brown. 
18.  Let cool in the baking pan or dish about 10 minutes, then transfer to a wire rack. 
Glaze:
1.    Whisk together the glaze ingredients in a medium bowl until smooth and then drizzle over the top of the cinnamon rolls. 
2.    Let cool at least 15-20 minutes before serving. YUMMY!

 Gingerbread Cinnamon Rolls

with

Cinnamon Cream Cheese Frosting

Prep Time: 30 minutes

Cook Time: 25 minutes
Total Time: 3 hours, 40 minutes
Yield: 12 rolls

Homemade cinnamon rolls with the flavor of gingerbread cookies smothered in cinnamon cream cheese frosting. Recipe can also be made as overnight cinnamon rolls.

Ingredients:

For the Dough

·         1 cup whole milk
·         3 tablespoons unsalted butter
·         1 1/2 cups white whole wheat flour (or substitute all-purpose flour)
·         1/4 cup light brown sugar
·         1 large egg, lightly beaten
·         1/3 cup molasses
·         2 1/4 teaspoons Red Star Platinum Instant Yeast (1 standard envelope yeast)
·         1 teaspoon pure vanilla extract
·         1 teaspoon kosher salt
·         1 teaspoon ground cinnamon
·         1 teaspoon ground ginger
·         1/2 teaspoon ground cloves
·         1/2 teaspoon ground nutmeg
·         2 1/2 to 3 cups all-purpose flour
Filling
·         1/4 cup brown sugar (light or dark)
·         1/4 cup granulated sugar
·         1 tablespoon ground cinnamon
·         1/2 teaspoon ground ginger
·         1/4 teaspoon ground cloves
·         3 tablespoons unsalted butter, melted
Cinnamon Cream Cheese Frosting:
·         3 ounces cream cheese, softened
·         1/4 cup powdered sugar
·         3-4 tablespoons milk
·         1/2 teaspoon pure vanilla extract
·         1/8 teaspoon ground cinnamon
·         1/8 teaspoon ground cloves

Directions:

1.    Prepare the dough: Pour milk into a large glass measuring cup. Add butter and microwave on high, until the mixture is warmed to the temperature directed by the yeast manufacturer (120°F to 130°F for Red Star Platinum Yeast). Start with 30 seconds, then microwave in 10-second intervals, until the desired temperature is reached. The butter may not melt completely and the milk should feel warm but not hot.

2.    Place the white whole wheat flour, brown sugar, egg, molasses, vanilla, yeast, salt, cinnamon, ginger, cloves, and nutmeg in the bowl of a standing mixer or a large mixing bowl. Pour in the heated milk and butter. Beat on low speed for 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups all-purpose flour. Beat on low speed, until the flour is absorbed and the dough is no longer sticky, scraping down sides of bowl as you go. If dough is extremely sticky, add remaining 1/2 cup flour one tablespoon at a time, combining after each, just until dough begins to form a shaggy ball and pulls away from sides of bowl. It should still feel fairly tacky.

3.    If using a stand mixer, fit the mixer with a dough hook and knead on medium low for 6 minutes, until smooth and elastic. If kneading by hand, turn the dough out onto a floured work surface and knead until smooth and elastic, about 8 minutes. Add a little flour, one tablespoon at a time, if the dough is too sticky and clings readily to your hands. Lightly oil a large, clean bowl with cooking spray. Form dough into a ball and place it in the bowl, turning once to coat with oil. Cover bowl with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free place until doubled in volume, about 2 hours.

4.    Meanwhile, make the filling: Stir together brown sugar, granulated sugar, cinnamon, ginger, and cloves. Set aside. Line a 9x13-inch pan with parchment paper and lightly coat with cooking spray.

5.    Once the dough has risen, turn out onto a lightly floured surface and roll into a 12x20-inch rectangle. Brush them all over with 3 tablespoons melted butter and sprinkle all of the sugar and spice filling over the top. Starting at one of the short edges, roll the dough into a tight log, then tightly pinch the seam to seal. Gently stretch and pat the dough log as needed so that it is roughly even in diameter and 18 inches in length. With a serrated knife, gently saw the log into 12 segments (each segment will be 1 1/2 inches wide). Arrange the rolls in the prepared pan, cut sides up. Cover the baking dish with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in volume, about 45 minutes. (It may take a bit longer but is worth the wait.) Alternatively, you can place the rolls in the refrigerator and let rise overnight.

6.    Place rack in center of your oven and preheat to 350 degrees F. Bake the rolls until golden and the internal temperature reaches 185 degrees, 25 to 35 minutes. Check the rolls at the 20-minute mark. If browning too quickly, gently tent with foil and continue baking.

Frosting:

7.    In a medium bowl, beat together the cream cheese and powdered sugar until smooth. Add 3 tablespoons milk, vanilla, cinnamon, and cloves. Add a little additional milk as needed to reach the desired consistency. Frost rolls and serve warm.

 

Notes:

These rolls are perfect to make ahead and let rise overnight in the refrigerator. Once the rolls are shaped, arrange them in the pan, cover with plastic wrap, then let rise in the refrigerator overnight. The next morning, set the pan out at room temperature for a half hour, then bake as directed.

 

Donuts…just donuts…and just a picture of what I wish I could add to my Christmas Breakfast…but, Alas…I can see Ana shaking her head right now…LOL

 

Spiced Mocha Hot Chocolate

(yah, like my mug would look like that!!! At least I could dream…LOL)

Ingredients:

·         2 tablespoons unsweetened cocoa powder

·         2 tablespoons sugar
·         1/2 teaspoon cinnamon
·         1 tablespoon instant coffee
·         pinch of kosher salt
·         1 1/2 cup milk (I used 2%)
·         3/4 cup heavy cream or full-fat canned coconut milk
·         2-4 ounces dark chocolate, chopped
·         1 teaspoon vanilla extract

Directions:

1.    In a small bowl, mix together the cocoa powder, sugar, cinnamon, instant coffee and salt.

2.    Heat a large saucepan over medium heat.
3.    Add the milk and cream.
4.    Bring it to a simmer, stirring every few minutes.
5.    Sprinkle the dry chocolate mixture over the hot milk, turning the heat down to low.
6.    Whisk continuously until smooth (do not let it boil), then whisk in the chopped chocolate and vanilla extract.
 

O.M.G!!!

Homemade Monkey Bread

 

 

 

 

 

This is an overnight recipe you have to make ahead. Be sure to read all of the instructions before baking.

Prep Time: 9 hours (includes rising)

Total Time: 9.5 hours
Servings: 14

 

 

 

 

 

 

 

Ingredients:

Dough

·         1 package (2 and 1/4 teaspoons) active dry yeast (recommended: Red Star Platinum)
·         1/4 cup warm water (110F-115F)
·         1 and 1/4 cups warm 2% milk (110F-115F, 2% or higher milk fat, no lower)
·         1/3 cup unsalted butter, melted
·         1/4 cup granulated sugar
·         2 large eggs
·         1 teaspoon salt
·         5 cups all-purpose flour
Coating
·         3/4 cup unsalted butter
·         1 and 1/4 cups granulated sugar
·         1 Tablespoon ground cinnamon
·         2/3 cup light or dark brown sugar
·         1 teaspoon vanilla extract
Vanilla Glaze
·         1 cup (120g) confectioners' sugar
·         3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
·         1/2 teaspoon vanilla extract

Directions:
Dough:

1.    Make the dough: In a large mixing bowl, dissolve yeast in warm water. Stir it around a bit and let it sit for about 2 minutes. Add the milk, melted butter, sugar, eggs, salt, and 3 cups of flour. Beat on high speed for 3 minutes (using a dough hook if you have a stand mixer or using a hand mixer). By hand add enough remaining flour to form a firm dough. About 5 cups total.

2.    Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread. The dough is ready when it is smooth and when you can poke it with a finger and it springs back. Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. I greased the bowl with cooking spray. Cover tightly with plastic wrap or aluminum foil and refrigerate for 8 hours or overnight.

Coating:

1.    melt 1/2 cup of butter in a small bowl. Mix granulated sugar and cinnamon together in another small bowl. Set aside. You will use the rest of the butter, brown sugar, and vanilla later.

2.    Spray a 10-12 cup bundt pan with cooking spray. Set aside. Punch the cold dough down very gently to allow the air bubbles to release. Pull apart pieces and roll into balls, about 1.25 inches in diameter. You will need 40-45 balls total, so be modest with their size. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them. You may need more cinnamon-sugar depending how heavy you coat each ball. Arrange them in the bundt pan as you go. If you did not use Red Star Platinum yeast, cover the pan and allow dough balls to rise again for about 45 minutes at room temperature. If you did use Red Star Platinum yeast, move ahead to the next step and bake right away.

3.    Preheat oven to 350F. Melt the remaining 1/4 cup of butter and whisk in the brown sugar and vanilla until combined. Pour the buttery mixture over the dough balls in the bundt pan. Bake for 30-35 minutes or until golden brown on top. Cover loosely with foil if the top browns too quickly. Cool for 5-10 minutes and invert onto a large serving plate.

Glaze:

1.    Simply whisk all of the glaze ingredients together and pour over the bread. You may either cut the bread into generous slices or let everyone pick off the gooey pieces themselves. Monkey bread tastes best served on the same day, but will stay fresh for 3 days if stored covered at room temperature or in the refrigerator.

 

Strata

Anyone?

Creamy Egg Strata

Let this Creamy Egg Strata be the star of breakfast. Made with Swiss and Parmesan cheese, this creamy egg dish is worth waking for.

Yield: Makes 8 to 10 servings

Hands-on: 35 Minutes
Total: 10 Hours, 10 Minutes
 

Ingredients:

·         1/2 (16-oz.) French bread loaf, cubed (about 5 cups)

·         6 tablespoons butter, divided
·         2 cups (8 oz.) shredded Swiss cheese
·         1/2 cup freshly grated Parmesan cheese
·         1/3 cup chopped onion
·         1 teaspoon minced garlic
·         3 tablespoons all-purpose flour
·         1 1/2 cups chicken broth
·         3/4 cup dry white wine
·         1/2 teaspoon salt
·         1/2 teaspoon freshly ground pepper
·         1/4 teaspoon ground nutmeg
·         1/2 cup sour cream
·         8 large eggs, lightly beaten
·         Garnish: chopped fresh chives

Directions:

1.    Place bread cubes in a well-buttered 13- x 9-inch baking dish. Melt 3 Tbsp. butter, and drizzle over bread cubes. Sprinkle with cheeses.

2.    Melt remaining 3 Tbsp. butter in a medium saucepan over medium heat; add onion and garlic. Sauté 2 to 3 minutes or until tender. Whisk in flour until smooth; cook, whisking constantly, 2 to 3 minutes or until lightly browned. Whisk in broth and next 4 ingredients until blended. Bring mixture to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat. Stir in sour cream. Add salt and pepper to taste.

3.    Gradually whisk about one-fourth of hot sour cream mixture into eggs; add egg mixture to remaining sour cream mixture, whisking constantly. Pour mixture over cheese in baking dish. Cover with plastic wrap, and chill 8 to 24 hours.

4.    Let strata stand at room temperature 1 hour. Preheat oven to 350°. Remove plastic wrap, and bake 30 minutes or until set. Serve immediately.

 Bacon, Egg, and Cheese Strata

 

Prep Time: 20 Minutes

Cook Time: 1 Hour 
Ready In: 9 Hours 30 Minutes
Servings: 6

"Eggs combine with cheese, bacon, and bread to become a fluffy cheese strata that no one can resist! This is an easy recipe for guys who want to surprise that special someone with breakfast in bed!"

 

Ingredients:

·         12 thick slices white bread, cut into 1
·         inch cubes
·         1/4 cup crumbled cooked bacon
·         2 cups shredded Cheddar cheese
·         1 1/2 cups chopped fresh mushrooms  (optional)
·         12 eggs
·         2 1/2 cups half-and-half
·         1 teaspoon Dijon mustard

Directions:

1.    Toss cubed bread with bacon, cheese, and mushrooms, and pour into a 9x13 inch baking dish. Whisk together eggs, half-and-half, and mustard until smooth, then pour evenly over cubed bread. Cover dish with plastic wrap, and refrigerate overnight.

2.    Preheat oven to 350 degrees F (175 degrees C).

3.    Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving.

Well, enough is enough…I hope you got some ideas from these recipes…they all sound so good and they all pass the

“D” factor.