bread machine cinnamon rolls

If you have overnight guests coming this holiday, consider making these to enjoy over some morning coffee and conversation.

bread-machine-cinnamon-rolls

We bought a bread machine a couple of years ago, and at that time I went on a sort-of bread machine bender.  One of my favorite things to come out of the bread machine was these cinnamon rolls.  They are just so good, I decided to make them for Thanksgiving morning.  They were the perfect match for some coffee and the Macy’s Thanksgiving Day Parade.

cinnamon-bun

I found the recipe online a while back and have changed it to suit my needs.  You can make this breakfast treat the morning of; however, I prefer to have them ready to heat up in the oven in the morning.

Bread Machine Cinnamon Rolls

Dough:
3/4 cup milk
1 egg, lightly beaten
2 teaspoons vanilla extract
3 cups all-purpose flour
6 tablespoons sugar
1/4 cup unsalted butter, softened
1 teaspoon kosher salt
1 3/4 plus 1/8 teaspoon bread machine yeast
Filling:
1/4 cup unsalted butter, melted
1/3 cup brown sugar
1 teaspoon cinnamon
1/2 cup finely chopped pecans
Icing:
3 tablespoons butter
1 teaspoon vanilla extract
3 tablespoons hot water
2 cups confectioners’ sugar

Add ingredients for dough to the bread pan of your bread machine in the order listed, and set on the “dough” cycle. Once completed, turn the dough out on a lightly floured surface. Roll into a 10×18 inch rectangle. Brush the entire surface with melted butter. Mix together the brown sugar and cinnamon and sprinkle across surface of dough. Repeat with pecans. Start at one long end and gently roll the dough, pinching the seams together at the long end. Use a very sharp knife to cut the roll into one-inch pieces. Place pieces, cut side up in a greased 9×13 pan. Cover the pan with a slightly damped towel and place in a warm spot to rise for about 45 minutes.

Preheat oven to 300º. Bake for about 15 to 20 minutes until set but not brown. Remove from the oven, cool, and cover.

When ready to serve, preheat oven to 375º. Bake the rolls, uncovered, for about 10 minutes until lightly browned. To prepare icing, melt butter in a small sauce pan. Stir in vanilla and hot water and remove from heat. Whisk in confectioners’ sugar. Drizzle the icing over the warm rolls. Allow to cool slightly, then serve. These are best enjoyed the day they are made.

cinnamon-roll cinnamon-rolls

Beware how good these are.  You will find yourself eating half the pan if you are like me!  Enjoy!Signature

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wrap it up: 12 yummy wrap ideas

Yesterday I hosted an “It’s a Wrap” party at my house for some girlfriends.  Everyone came over with some Christmas gifts that needed wrapping and we decked those babies out all beautiful.  We had lots of fun eating, sipping, wrapping…learning to tie a proper bow!  With the holidays coming and all of the wrapping you may be doing, here are some food wrap ideas for you to enjoy!

12-wrap-ideas

spicy-tuna-&-raw-veggie-wraps

Spicy Tuna Wraps via Eating Well

Raw Veggie Wrap via Healthy. Happy. Life.

chicken-pesto-&-avocado-white-bean-wraps

Grilled Chicken Pesto Wrap via Emily Bites

Avocado & White Bean Wrap via Us Girls Our View

blt-wrap-&-hoisin-wrap

Hoisin Wraps via BBC Good Food

BLT Wraps via My Recipes

asian-chicken-&-buffalo-chicken-wraps

Asian Chicken Wraps via My Recipes

Buffalo Chicken Wraps via Average Betty

hummus-wrap-&-proscuitto-wrap

Prosciutto & Gruyere Wrap via Martha Stewart

Hummus Spiral Wrap via Healthy. Happy. Life

And, something for your sweet tooth.

nutella-wraps-&-pumpkin-wontons

Sweet Pumpkin Wontons via Steamy Kitchen

Strawberry Nutella Wraps via Better in Bulk

Hungry yet?  I could eat some of these for breakfast, lunch, and dinner!

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leek & butternut squash galette

Galettes are one of my favorite ways to serve up something warm and toasty and savory with little effort.  Each time I make one, I am reminded of how darn easy they really are to make.  For me, the non-pie-maker, it really works out because it is just a little fold here, a little fold there, and pop it in the oven.  This one smelled particularly amazing while it baked…

leek-&-butternut-squash-galette

It came together one day because I was trying to make something using whatever I had on hand.  Now, I know my mother would not approve, but I like to keep a package of store-bought pie crusts in the freezer (when I remember to buy them) particularly for moments just like that.  There are lots of things you can make in a pinch.

leek-&-squash-galette-ingredientsgalette-pie-crustleek-layersquash-layerwalnut-layergalette-prepbutternut-squash-and-leek-galette

Leek and Butternut Squash Galette

1 pie crust
1 large leek, green parts removed, cut in half lengthwise, cleaned, and thinly sliced
2 cloves garlic, finely chopped
2 Tbsp butter
1 Tbsp chopped fresh thyme
salt
pepper
1/2 roasted butternut squash, sliced
1/4 cup toasted walnuts, coarsely chopped
1 egg, lightly beaten

Preheat oven to 400º. Roll out pie crust on a lightly floured surface and transfer to a baking sheet lined with parchment paper. In a medium skillet, melt butter on medium heat. Add the sliced leeks and garlic and sauté on medium heat, string constantly, until the leeks and garlic are softened and start to turn translucent.  Salt and pepper to taste and stir in fresh thyme.  Remove from heat and allow to cool slightly.  Spread the leek and garlic mixture in the center of the pie crust, leaving about 2 inches around the edges.  Top with the roasted butternut squash.  Top with the toasted walnuts.  Gently fold the edges of the crust in toward the center, working around until the entire crust is folded it.  Brush the crust with the egg.  Bake in the preheated oven for 30 minutes until the crust is golden brown.  Remove to a baking rack and allow to cool slightly.  Serve warm.

leek-&-squash-galette

My mouth is officially watering.  Enjoy!

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12 ways with thanksgiving leftovers

When my husband and I moved into our first home together, we decided to host Thanksgiving for our whole family.  For our little home, and our little kitchen, it was a tall order but we were all to pleased to do it.  I can’t lie, I was just as much excited about the leftovers as I was the original meal itself.  All of the possibilities!  And I have this whole neuroses about eating the same thing two days in a row.  When our first Thanksgiving meal in our new home was all wrapped up, I fixed up stuff like croquettes, soup, and potato pancakes.

So, for your viewing and post-Thanksgiving eating pleasure, here are a few (ok, a dozen…options are good) leftover recipes that I myself would love to try!

thanksgiving-leftovers

turkey soup with stuffing dumplings

Turkey Soup with Stuffing Dumplings via Food Network

turkey pot pie

Leftover Turkey Pot Pie via The Pioneer Woman

turkey croquettes

Turkey Croquettes via Martha Stewart

thanksgiving pie milkshake

Thanksgiving Pie Milkshakes via Betty Crocker

thanksgiving nachos

Thanksgiving Nachos via Chow

thanksgiving leftover breakfast

Thanksgiving Leftover Breakfast Sandwiches via How Sweet It Is

sweet potato biscuits

Sweet Potato Biscuits via Home Cooking Memories

mashed potato cakes

Mashed Potato Cakes via Natasha’s Kitchen

leftover grilled cheese

The Ultimate Leftover Thanksgiving Sandwich via Ring Finger Tan Line

squash muffins

Squash Muffins via Prudent Baby

cranberry sauce shake

Cranberry Sauce Milkshake via Scoop Adventures

baked potato soup

Baked Potato Soup via Your Homebased Mom

They all look so delicious!  Which one would you try first?

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in season {cherry coconut almond bars}

In the past week I have managed to go through 30 pounds of frozen tart cherries…Cherry filling, cherry syrup, cherry jam, conserve, cherry juice, cherry cherry cherry.

In the middle of all of my cooking, simmering, boiling, and canning, I craved these cherry coconut almond bars my mother  usually makes around Christmas time using Maraschino cherries.  We all know that if you crave something, well you should have it.  And so I did.

cherry-coconut-almond-bar

They came together quickly and filled the cherry coconut almond void I had in my life until now rather nicely.  Get out your forks though, these bars are sticky and tend to get messy.  And get your coffee.  They go nicely with coffee.

bar

Since most recipes use jam or Maraschino cherries and I was using frozen tart cherries, I decided to use the Cherry Coconut Bar recipe from Chefanies, with minor alterations.  If you were to decide to use Maraschino cherries in this recipe, be cautious of the amount of sugar you use…things could get super sweet super fast.

Cherry Coconut Almond Bars

1 cup Flour
1/2 cup coconut oil
3 tablespoons powdered sugar
2 large eggs
3/4 cup sugar
1 cup flaked coconut
1 cup fresh or frozen tart cherries, chopped
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped raw almonds
1 teaspoon almond extract

Heat oven to 350ºF. Grease 8- or 9-inch square pan.

In medium bowl, mix 1 cup flour, coconut oil, and powdered sugar with spoon until flour is moistened.  Press mixture in prepared pan, being sure not to over handle the mixture.  If the crust starts sticking to your fingers, stick the pan in the freezer for a couple of minutes and try again.  Bake for 20 minutes.

In medium bowl, beat the eggs.  Stir in remaining ingredients and spread over the baked crust.

Bake for another 25-30 minutes until top is lightly browned.  Let cool completely before cutting.

cherr-bars

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