Thursday, March 5, 2015

Quick & Easy Cinnamon Rolls {in 30 minutes!}

I didn't get a chance to post yesterday because....it was SEVENTY-FIVE degrees outside!!!! I had full on Spring fever. Washed my car, did some grilling...and guess what the high for tomorrow is? TWENTY-FIVE. Yes, 25. A 50 degree drop in temp, and tonight, we are supposed to get an inch of sleet/rain/snow #overit. This bi-polar weather is making me crazy. So, what better way to start yet another snow day (or any day!) than with cinnamon rolls. Not fussy, waiting for things to rise cinnamon rolls - but super easy, roll and go cinnamon rolls. 'Cuz that's how I roll.
They look pretty good right? Other than my 'taken in the bad morning light with my cell phone pic' of course. You would probably never guess they started with pre-made pizza dough. Yep, pizza dough!
Is it exactly the same as homemade, baked from scratch cinnamon rolls? No, not exactly. Is it a very good compromise? In my opinion, yes. In my kids' opinion, absolutely! 

Quick and Easy Cinnamon Rolls

Pre-made pizza dough (thawed, if frozen) *I used Pillsbury pizza dough in the can, from the dairy section of the grocery store (with the biscuits)
3 tablespoons butter, softened
1/4 cup brown sugar
1 tablespoon cinnamon
pinch of salt (if using unsalted butter)

Icing:
2/3 cup confectioners sugar
1 tablespoon milk
1/8-1/4 tablespoon vanilla extract
pinch of cinnamon (optional)

  • Preheat oven to 375 degrees F. Butter the bottom and sides of an 8" by 8" baking dish.
  • In a small bowl,  stir the softened butter until spreadable. (Can microwave in small increments to soften if needed)
  • Lightly flour a flat surface and roll the pizza dough out with a floured rolling pin into a rectangle. (approx 12 x 15 inches)
  • Spread a thin layer of the softened butter (about 2 tablespoons) over the surface of the dough.
  • Sprinkle the brown sugar, cinnamon, and salt (if using) over the buttered dough, covering the entire surface (to the edges). 
  • Starting on one of the 12" (shorter) sides, tightly roll the dough to form a log. Pinch the seam if needed to keep from unrolling. 
  • Place log seam side down, and slice into 9 even pieces (about 1 1/2 inches thick). Place into buttered dish - with 3 rows of 3 rolls. Top rolls with remaining butter.
  • Bake for 15-20 minutes, or until rolls are lightly browned and no longer wet and doughy looking. While rolls are baking, mix together icing ingredients. It's okay if icing appears a little thick, since it will melt on warm rolls.
  • Remove rolls from oven and allow to cool for 3 minutes. Place spoonfuls of icing on warm rolls, allowing icing to melt and cover rolls. Enjoy!
Recipe adapted from my Cini-Mini Pull Apart Rolls and Good Housekeeping

So, I'm going to go drink yet another cup of coffee and complain non-stop to my friends via group text about the weather. Don't I sound like a BFF you want to have? haha


I may be linking up at any of the following - (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouI Should Be MoMypping the FloorHuckleberry Love (Tuesday) Mandy's Recipe BoxSowdering About in SeattleNaptime Creations, Memories By the MileVMG206Anyonita Nibbles (Wednesday) The Newlyweds PilgrimageFluster BusterGinger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Joyful HomemakingMiz Helen's Country CottageLamberts Lately (Friday) Project InspireJust Us FourDiana RamblesThe Better Baker,Close to HomeWalking on SunshineVintage ChicDaily DishThe Diary of a Real Housewife

Monday, March 2, 2015

Homemade Potato Soup

I know there has been a lot of soup going on around here, but this chick has been cold. This one is pure comfort food too...full of creamy potatoes, loaded with bacon...yep, it's a stick to your ribs winter soup. And thankfully those ribs are covered with layers of sweaters, jackets and scarves right now because I ate a lot of this soup. Seriously, I can't worry about swimsuit season until I can feel my fingers again.
This is a thick, creamy soup...but you can decide if you want yours super smooth, super chunky, or anywhere in between. I am a slightly chunky girl. And that can be taken quite literally at the moment. #wearingmyfatpants. If my kids don't get back into a regular school schedule (my kids haven't been to school more than a half day since Feb.13th! And today...a delay), and we don't all get and stay well (we've had strep, multiple colds, ear infections, bronchitis, back issues...all going on since December!), I am going to lose my mind. LOSE IT I tell you! {maybe already gone?!}
Dress up your soup with cheese, green onions, red pepper flakes, sour cream...whatever you like. It's ALL good.

Homemade Potato Soup

6 slices bacon, cut into 1-inch pieces
1 small onion, chopped
2 carrots, chopped
3 stalks celery, chopped
8 cups chicken broth

6 whole small to medium sized Russet potatoes
3 tablespoons flour
1 cup milk
1/2 cup heavy cream
salt, to taste *start with 1/2 tsp and add if needed
ground black pepper, to taste


*Toppings: Shredded cheese, green onion, red pepper, sour cream, etc. (optional)

  • Cook bacon in large stock pot. Remove bacon pieces. Discard all but 1 tablespoon bacon grease. (or dump all the grease and add a little olive oil)
  • Add onions, carrots, and celery to pot and saute until onions begin to soften and become translucent, about 2-3 minutes.
  • Add broth to pot, bring to boil. Boil for approx 5 minutes. 
  • *This step is optional* Use an immersion blender to puree vegetables (or place in blender). Once blended, add potatoes, bacon (See Notes), salt and pepper to pot with pureed vegetables and stock. Bring back to a boil, and cook for 10 minutes.
  • Whisk together flour and milk, add to soup, boil for additional 5 minutes.
  • Reduce heat to simmer, remove 1/2-2/3 of soup mixture (depending on desired texture of soup) and blend until smooth. Pour back into pot. Add additional salt and/or pepper if needed. Stir in cream and serve with desired toppings.
Notes: I pureed my carrots/onions/celery, but left some of my potatoes in chunks. This requires extra steps (I love my immersion blender) but my kids do not eat chunks of veggies in soup. It just depends on how you like things. If you want a completely smooth soup, you can puree everything together at the end. Also, if you want a lot of smoky, bacon flavor in your soup, add the bacon in when you add the potatoes; if you want less bacon flavor in the soup, leave it out until ready to serve and use it as a crispy garnish. I like it either way.

Recipe adapted from Pioneer Woman

You really can't beat comfort food like this on really cold snowy days. However, I'm ready for Spring!! Maybe that will make me want to eat salads? Lordy, let's hope so.


I may be linking up at any of the following - (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouI Should Be Mopping the FloorHuckleberry Love (Tuesday) Mandy's Recipe BoxSowdering About in SeattleNaptime Creations, Memories By the MileVMG206Anyonita Nibbles (Wednesday) The Newlyweds PilgrimageFluster BusterGinger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Joyful HomemakingMiz Helen's Country CottageLamberts Lately (Friday) Project InspireJust Us FourDiana RamblesThe Better Baker,Close to HomeWalking on SunshineVintage ChicDaily Dish

Friday, February 27, 2015

Pumpkin Pie Millet Porridge

I have been trying out some different grains over the past year or so, and most recently it has been millet. I wasn't sure what to do with it, so I went to my favorite source, Pinterest! I've tried serving it as a side, like I would rice or cous cous, but I wanted to have other options too. Since I've made pumpkin pie oats, and pumpkin pie quinoa, I figured a pumpkin pie millet was in order!
It was hearty, filling and very tasty! Oats will always be my favorite "porridge" I think, (because I don't consider grits to be porridge. Grits will always be number one with this Southern gal!) but this was a nice change that only has 2 grams of fat (zero saturated), 9 grams of fiber, and 7 grams of protein per serving! Not to mention other vitamins and minerals. So...that's a pretty healthy bowl of porridge in my opinion. (And it's gluten free!)

Pumpkin Pie Millet Porridge

1/2 cup millet, uncooked
1 1/3 cups water
1/3 cup pumpkin puree
1 1/2-2 teaspoons pumpkin pie spice
maple syrup, honey or brown sugar - to taste
pecans, walnuts, etc for topping (optional)
milk or cream for topping (optional)
  • Combine millet and water in a sauce pan. Bring to a boil, then cover and simmer for 10 minutes. 
  • Add pumpkin puree and pie spice. Stir and let simmer another 10-15 minutes until millet is tender, stirring occasionally and adding extra water if needed. (The amount of water will depend on personal preference as far as consistency goes. I let my water absorb, and then added milk once done.)
  • Add a little sweetener if desired, and serve with a drizzle of syrup or honey and nuts, if using. Toasting the pecans really gives them a wonderful flavor, but I skipped this step because I was hungry! You can also top with milk or cream - however you like your porridge!
  • This recipe makes 2 servings. Add water or milk when reheating to reach desired consistency. This reheats well and does not get as "mushy" as reheating oatmeal.
Recipe Source: Naturally Ella

Anyone else trying new foods? I am trying to decrease the amount of gluten in my diet, just to see if it makes a difference in how I feel. Some days I do really well, and other days....not so much!


I may be linking up at any of the following - (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouI Should Be Mopping the FloorHuckleberry Love (Tuesday) Mandy's Recipe BoxSowdering About in SeattleNaptime Creations, Memories By the MileVMG206Anyonita Nibbles (Wednesday) The Newlyweds PilgrimageFluster BusterGinger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Joyful HomemakingMiz Helen's Country CottageLamberts Lately (Friday) Project InspireJust Us FourDiana RamblesThe Better Baker,Close to HomeWalking on SunshineVintage ChicDaily Dish

Wednesday, February 25, 2015

Easy Homemade Sunflower Butter & Nut-free Muddy Buddies

If you have a child with food allergies, or have them yourself, you know it can be tough. You have to monitor everything that goes into your or your child's mouth. Reading labels becomes second nature, as does inquiring about ingredients at potlucks, family gatherings, parties, etc. It's a full time job.
You read food labels like others read trashy novels. | 14 Things That Prove You Are A Peanut Allergy Mom
Now that my son is older (he will be seven soon!) *Side note: I started this blog when he was TWO! I can't believe I've been doing it this long! He is very good about asking people "does it have nuts?" or asking me or his teacher if he can eat something. However, also now that he's older, he realizes that he is different and that he can not participate in everything that goes on at school or eat everything the other kids eat. When a situation like that arises, he says "I wish I wasn't allergic, and was like everyone else." *Cue breaking heart* No mom wants her child to feel that way.
I hadn't planned on getting into all that, I was just going to post these recipes! I've had this stewing in the back of my mind since his class did an activity that involved smearing peanut butter all over a pine cone and sticking birdseed to it, and my son had to leave the room! He felt so left out, but of course, I would rather he be out of harms way, but he was so sad about it. It was a parent who came in and did it, not the teachers, and I know the other parent was just trying to do something fun with the kids, but I really wanted to punch her in the face. (Just kidding. sorta.) If I had been made aware ahead of time, I could have made this quick and easy Sunflower Butter so that everyone could participate! Making it yourself is much cheaper than buying the SunButter Brand in the store.
We used the sunflower seed butter to make traditional Muddy Buddies, just subbing out peanut butter with the sunflower butter. It worked great, and tasted like "regular" Muddy Buddies...my oldest daughter thought I made them using less peanut butter, but didn't realize they were peanut free. The sunflower seed butter has a milder flavor than peanut, but when used in recipes, it's hard to tell the difference. 

Homemade Sunflower Butter

2-4 cups roasted sunflower seeds (recipe will yield about half this amount once processed)
1/4-1/2 teaspoon salt (only if seeds are unsalted; add to taste. Start with a small amount, grind seeds, then add more as needed)
oil - as needed to thin to desired consistency, we used coconut oil, but you can use any you like. I didn't add quite enough, so my butter is a little thicker than I would like. If spreading on bread, it would need to be a little thinner. 
(optional) sweetener: this can be sugar, honey, agave, whatever you choose. We used about a teaspoon of honey.
  • Add ingredients to bowl of food processor and blend until smooth!

Nut-Free Muddy Buddies

9 cups Chex Cereal (we used a combo of Rice, Corn and Wheat Chex)
1 cup semi-sweet chocolate chips
1/2 cup Sunflower Butter (*see above; can also use peanut butter or any other peanut butter replacement.)
1/4 cup butter
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
  • Place cereal in a large bowl
  • In a 1-quart microwavable bowl, heat chocolate chips, sunflower butter, and butter in microwave on High for 1 minute; stir. Microwave about 30 seconds more or until mixture can be stirred smooth. Add vanilla, stir to incorporate. 
  • Pour chocolate mixture over cereal, and stir until cereal is coated. 
  • Add 1/2 the powdered sugar to a gallon size baggie, and add to it half the cereal mixture. Shake until cereal is coated in powdered sugar. Pour contents of baggie onto a waxed line cookie sheet to completely cool. Repeat step with remaining sugar and cereal. 
  • You can also add in sprinkles, candy, etc if desired. We made this for Valentine's so we used some Red Velvet MM's, leftover from these cookies!
(recipe from back of Chex Party Mix Variety Pack box)

If you like Muddy Buddies, you may also like this Brownie Biscoff version! 

Any allergy moms out there? My son is allergic to peanuts and tree nuts. He outgrew his egg allergy when he was four...that was a happy day! 



I may be linking up at any of the following - (Monday) The Tumbleweed ContessaThe Dedicated HouseSkip to my LouI Should Be MoMypping the FloorHuckleberry Love (Tuesday) Mandy's Recipe BoxSowdering About in SeattleNaptime Creations, Memories By the MileVMG206Anyonita Nibbles (Wednesday) The Newlyweds PilgrimageFluster BusterGinger Snap CraftsNaptime is My TimeTessa the Domestic Diva (Thursday) Joyful HomemakingMiz Helen's Country CottageLamberts Lately (Friday) Project InspireJust Us FourDiana RamblesThe Better Baker,Close to HomeWalking on SunshineVintage ChicDaily Dish, The Diary of a Real Housewife

LinkWithin

Related Posts Plugin for WordPress, Blogger...