02

May

Whole Wheat Cinnamon Rolls

Oh me, oh my, how have I never made my favorite food? Cinnamon rolls. Actually, I’m not sure what my favorite food is, but if I was only allowed to eat one food for the rest of my life…cinnamon rolls would be in the top three, along with chips & queso, and I’m not sure what else. But enough about islands, unless you’re about to offer me a vacation for finishing grad school. (!!!!)

Yes, friends, today I presented my research to professional social workers, counselors, psychologists, professors and peers. And I think it went pretty well. More importantly, though, it was my LAST AND FINAL requirement to complete both master’s. I’ll have some extra letters added to the end of my name, but who cares? I have made cinnamon rolls from scratch. Oh, and I have worked my butt off and have been reminded of the amazing support system around me (you know who you are). I would rattle off these people who deserve gold stars, but it would start with God, continue with family and the dearest friends, and end somewhere with my favorite 2nd grade teacher (Mrs. Gunther) and cinnamon rolls. So let’s skip the acceptance/thank you speech and get straight to the cinnamon rolls. (Oh, and by the way, I would easily be 10 pounds lighter if it weren’t for the gooey sweet cinnamon-y jewels. Just sayin’. That’s why these are definitely a lower fat/sugar version of the store-bought treats. Enjoy.)

Whole Wheat Cinnamon Rolls
Barely adapted from Cooking Light, June 2007
These gooey rolls are guiltless, delicious with a cold glass of milk. If you’re scared of yeast, no worries; if the rolls don’t rise very much (as they didn’t my first batch), they’ll still taste wonderful but be a little smaller. Enjoy these jewels of cinnamon heaven.

  • Dough:
  • 1 1/2 packages dry yeast (about 3 1/4 teaspoons)
  • 3/4 cup warm fat-free milk (100° to 110°)
  • 1/4 cup warm water (100° to 110°)
  • 1/4 cup butter, softened 
  • 1/4 cup honey
  • 1/2 t. salt 
  • 1 t. fresh lemon juice 
  • 1 large egg + 1 egg white
  • 2 1/2 cups all-purpose flour, divided 
  • 1 1/2 cups whole wheat flour 
  • Cooking spray
  • Filling:
  • 1/2 cup packed brown sugar
  • 3 tablespoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup raisins (optional)
  • Glaze:
  • 3/4 cup powdered sugar, sifted
  • 3/4 teaspoon vanilla extract
    • These don’t have to be neat and tidy, they have to be tasty.
  • 5 teaspoons fat-free milk

1 yeast: In a large bowl, dissolve yeast in warm milk and water. Let stand 5 minutes, or until foamy. Add butter, honey, salt, lemon juice, egg & egg white, stirring well. Add 2 cups all-purpose flour & 1 1/2 cups wheat flour. Stir until dough forms, then knead for 8 minutes, until dough is smooth and elastic. (A mixer does the work well!)


2 rise up: Put the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let it rise in a warm area (80-85 degrees) until it is doubled, about an hour. Punch dough down; roll it out on a floured surface and roll into a 16X12 rectangle. Coat the dough surface with cooking spray.

3 fill&roll: Combine brown sugar, cinnamon, nutmeg and raisins (optional). Sprinkle over the dough, leaving a 1/2 inch border around the edges. Starting with the long edge, roll up the dough tightly. Press and pinch the end to seal. Cut the dough into 16 rolls, about 1 inch thick each. Set the rolls, cut side up, on a 13X9 baking pan coated with baking spray or with a nonstick liner. Cover and let rise until doubled in size, about 45 minutes.


4 bake: Preheat the oven to 375 and bake for 22 minutes, or until barely browned. Cool in pan on a wire rack for 10 minutes (wait to devour–it’s difficult but worth it).

5 ice,ice baby: (Sorry, couldn’t help myself.) Prepare the glaze/icing by putting the vanilla and powdered sugar in a small bowl. Add 5 teaspoons of milk, 1 teaspoon at a time, whisking to form a thick glaze. Drizzle over the rolls.

When you make these, celebrate whatever it is you’re thankful for!

Happy eating!
Laurel

~Laurel~

14 years ago Short URL 1 Comment

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22

Apr

Handheld Breakfast Cups

For most of us, sitting down to a hearty breakfast of bacon and eggs, toast and orange juice is a memory of yesteryear. Or at least the Cleavers. With a little bit of prep, this recipe combined the crispy bacon, fluffy egg and buttery toast, all in a handheld wonder. Meet the Breakfast Cup. (Insert Glinda the Good Witch opening song when she floats down into Munchkin Land.)

The Breakfast Cup is versatile, tastes great even made up to three days ahead of time, and is really filling. When you make them on a Sunday night (like tonight, ahem), let them cool and put them in plastic baggies or in small containers. In the rush of the morning, they can be zapped in the microwave for 45 seconds, and you’ve got a hot breakfast at your fingertips! I’ve made a batch and taken 3-4 to work and will grab them out of the fridge when I’m hungry. So let’s make these thangs.

Breakfast Cups
These little cups of toast, egg and bacon are very versatile. You can trade the bacon for sauteed spinach or sausage crumbles. The wheat toast can be substituted for your favorite bread. Make ahead of time for a quick grab-and-go breakfast.


Adapted from Martha
Makes 8 cups (serving size: 1-2)


3 TB butter, melted
8 slices whole-wheat sandwich bread
8 slices bacon
8 large eggs
Salt and pepper


Optional toppings:
1/4 cup chopped cilantro, optional
1/2 cup shredded cheese, optional
1/4 cup salsa, optional


step one: Preheat oven to 375. Butter 8 muffin cups (if using a 12-cup pan, try to space them out as they expand). Flatten bread slices a little (using hands or a rolling pin) and cut each slice in half. Press the 2 halves into each muffin cup, overlapping slightly and making sure the bread reaches the edges of each cup. Then, brush the bread with the remaining butter.


step two: In a skilled or in the oven, cook the bacon over medium until almost crisp. It will cook more in the oven. Lay 1 slice of bacon in each bread cup and crack an egg over each. (If the eggs soak through the bread, no problem. See photo above.) Season with salt and pepper. Bake 20-25 minutes, or until the eggs are just set. Pop the cups out of the muffin pan and top with cilantro, cheese and salsa, if you like. Serve hot. Works for breakfast or brunch, with a side salad.

Happy eating!
Laurel

~Laurel~

14 years ago Short URL 1 Comment

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30

Mar

Lemon Cornmeal Breakfast Cake

This is a beautifully simple, delicious breakfast cake. Cake for breakfast??? Oh, yes, oh, yes.

Easter is in exactly one week + 3 days…can you believe it? Time is flying, Lent is flying and my internship is in its final three weeks.

Since Spring has officially sprung, it was time for a citrusy happy breakfast treat. Something easy, no-fuss and semi-healthy. Well, not necessarily healthy, but something not fried-and-artery-clogging.

Joy the Baker had this little breakfast cake. I have made some lemon cakes before, mostly with ganache, but nothing with cornmeal. And cornmeal is quickly becoming my new “flour of choice.” I’ve altered her recipe to make it even more “healthy,” as healthy as breakfast cake can be. You can bake it in your grandma’s heavy cornbread skillet or a simple 9″ round baking pan. My gma’s is in storage, so a pan had to do.

Lemon Cornmeal Breakfast Cake
This lovely, easy cake is hearty and filling on grab-it-and-go mornings. It is not too sweet, a little tangy and very moist without falling apart in your hand. Yes, I eat cake with my hands when I’m running out the door. Please don’t judge until you taste this cake!
makes one 9-inch cake
recipe adapted from Bon Appetit, April 2009 and Joy the Baker


1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/3 cup granulated sugar
1/4 cup dark brown sugar
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (or regular milk)
2 large eggs
1 tablespoons lemon zest
4 TB butter, melted until browned then cooled slightly

Lemon Glaze:
1 1/2 cup powdered sugar
3 tablespoons fresh lemon juice

Place a rack in the center of the oven and preheat to 350 degrees F.
If using a cast iron skillet:  In a 9 or 10-inch cast iron skillet, melt butter over medium heat until browned and fragrant.  Use a potholder to grab onto the cast iron and carefully tilt back and forth so the melted butter greases the sides of the pan.  Remove browned butter from the cast iron to cool, and set the buttery cast iron aside.
If using a 9-inch round cake pan: Melt butter and spoon 1 TB of the butter into the baking pan. Swirl around so it coats the bottom and sides of the pan.

In a large bowl, whisk together flours, cornmeal, sugars, baking powder, baking soda and salt.  In a small bowl, carefully whisk together eggs, buttermilk/milk, lemon zest and remaining 3 TB of butter.  Add the wet ingredients, all at once, to the dry ingredients and fold together with a spatula.  Fold until very few lumps remain.  Pour batter into the prepared buttered pan and place in the oven.

While the cake bakes, whisk together powdered sugar and lemon juice for the glaze. (I use a little sauce whisk that is mini and fabulous.)  Set aside.

Bake cake for 30 minutes or until a skewer inserted into the center of the cake comes out clean.  Remove from the oven and let cool for 10 minutes.  Use a skewer or a fork to poke holes in the cake. (This is fun.) Pour over the glaze, spread evenly and let rest for about 30 minutes before serving.  This cake will last for up to 7 days, covered in the fridge.

Dare you to abstain from tasting before breakfast tomorrow morning…dare ya!

Happy eating and happier spring!
Laurel

~Laurel~

14 years ago Short URL

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