Homemade Cinnamon Bread!

What you need:

1 cup Milk

6 Tablespoons Butter

2-1/2 teaspoons Active Dry Yeast

2 whole Eggs

1/3 cup Sugar

3-1/2 cups All-purpose Flour

1 teaspoon Salt

1/3 cup Sugar

2 Tablespoons Cinnamon

Egg And Milk, Mixed Together, For Brushing

Softened Butter, For Smearing And Greasing

What to do:

1. Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
2. Combine flour and salt.
3. In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
4. Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
5. Heat a metal or glass mixing bowl so it's warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
6. Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
7. Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
8. Preheat oven to 350 degrees.
9. Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
10. Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

This bread is SOOOOO good!!! It does take about 6 hours to prepare, but most of that time is just allowing the dough to rise.  It's definitely worth the wait!  And it makes GREAT French toast!! Give it a try!

Crispy Spiced Chickpeas!

What you need:

1 15-ounce can chickpeas, rinsed, drained, patted dry

1/4 cup extra-virgin olive oil

1 1/4 teaspoons ground cumin

1/2 teaspoon ground toasted fennel seeds

1/4 teaspoon paprika

1/8 teaspoon cayenne pepper

Kosher salt

What to do:

Preheat oven to 450°. Toss chickpeas in a bowl with oil and next 4 ingredients to coat. Season with salt and transfer to a rimmed baking sheet. Roast, stirring halfway through cooking, until crispy, 25–30 minutes.

These chickpeas are delicious!  They're a great snack, and really easy to make.  Enjoy!

Cinnamon Cookies!

What you need:

1 cup sugar

1/2 cup butter

1 large egg

1 tsp vanilla

1 1/2 cups flour

1 1/2 tsp cinnamon

1 tsp baking powder

1/4 tsp salt

cinnamon sugar

What to do:

1. In a mixer bowl, cream together sugar and butter.  Beat in the egg and vanilla.
2. In a separate bowl, combine the flour, cinnamon, baking powder and salt.
3. Add to the butter mixture.  Blend well.
4. Cover and refrigerate 2 hours, or until the dough is firm enough to roll into balls.
5. Shape the dough into small balls about 3/4 inch in diameter.
6. Roll in cinnamon sugar to coat.
7. Place the cookies on lightly greased cookie sheets, and bake at 350 degrees for 10 minutes or until the edges are lightly browned.
8. Let the cookies cool on racks, and enjoy!

These cookies are really easy to make, and delicious!  I hope you like them!

Zucchini Pancakes!

What you need:

1 1/3 cup zucchini, grated

1 1/2 tsp salt

1/2 cup green onions, thinly sliced

4 eggs

1/3 cup all-purpose flour

1 Tbsp chopped fresh dill

2 1/3 Tbsp chopped fresh parsley 

2 Tbsp chopped fresh tarragon

1/2 tsp ground black pepper

1/3 cup feta cheese, finely crumbled

1/3 cup pine nuts

olive oil, as needed

What to do:

1. Place the zucchini in a colander.  Sprinkle with the salt, and let stand for 30 minutes.
2. Squeeze the zucchini to remove as much liquid as possible.  Dry the zucchini by pressing it between several layers of paper towels.
3. Combine the zucchini, green onions, eggs, flour, dill, parsley, and tarragon.  Season with salt and pepper.    Mix until evenly blended. Fold in the feta.
4. Fold in the pine nuts.  (If desired, the pancake mixture can be prepared through step 4 up to 3 hours ahead.  Cover tightly and refrigerate.  Stir to blend before continuing.)
5. Pour enough oil into a large saute pan to come to a depth of about 1/8 inch.  Heat over medium-high heat until the surface of the oil shimmers. 
6. Working in batches, drop 2 to 3 tablespoons of the zucchini mixture into the oil, leaving enough room for the pancakes to spread as they cook.  Fry the pancakes until golden brown and cooked through, about 1 to 1.5 minutes on each side.  
7. When removed from the oil, blot the pancakes on a paper towel, and season with salt and pepper. 

These pancakes are delicious!  They're pretty healthy, and have great flavor due to all the fresh herbs.  I hope you like them!

Brownies!

What you need:

1 cup butter

2 cups sugar

4 eggs

1-1/2 tsp vanilla

1/2 cup cocoa

1-1/3 cups flour

1/2 salt

What to do:

1. Cream butter and sugar together.
2. Add eggs and blend well
3. Add vanilla, salt, flour, cocoa and flour.  Don't over-beat.
4. Pour into a greased 9X13 pan.
5. Bake at 350 F for 20-25 minutes.

These brownies are delicious, and incredibly easy to make!  Give them a try!

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

What you need:
FOR CAKE

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 stick unsalted butter, softened
• 1 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 1/2 cups unsweetened applesauce
• 1/2 cup pecans (optional), toasted, cooled, and chopped

FOR FROSTING

• 5 oz cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1/4 teaspoon pure vanilla extract
• 1 cup confectioners sugar
• 1/2 teaspoon cinnamon
• 
  

What to do:

• Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan.

MAKE CAKE:

• Whisk together flour, baking powder, baking soda, salt, and spices.
• Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in pecans (if using).
• Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.

MAKE FROSTING:

• Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.
• Spread frosting over top of cooled cake.
  
  This cake is SOOO GOOD!  The cake isn't too sweet, which I like, and the frosting makes it!  I don't even like frosting very much, and I wanted to eat it straight out of the bowl!  Give it a try! 

Butternut Squash Soup with Fontina Cheese Crostini

What you need:


Soup:

• 2 tablespoons butter, at room temperature
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 1 medium carrot, peeled and chopped into 1/2-inch   pieces
• 3 cloves garlic, minced
• 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
• 6 cups low-sodium chicken stock
• 1/4 cup chopped fresh sage leaves
• Kosher salt and freshly ground black pepper

Crostini:

• 1/2 baguette, sliced diagonally into 1/2-inch thick slices
• Extra-virgin olive oil, for drizzling
• 1 tablespoon chopped fresh sage leaves
• 1 cup grated fontina cheese
• Kosher salt
• Freshly ground black pepper

What to do:

1. In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. 
2. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. 
   Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. 
3. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick.  (The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.)  Season with salt and pepper, to taste. Keep the soup warm over low heat.
4. For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt and pepper. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.

To serve, ladle the soup into bowls and garnish with the cheese crostini.

This soup is delicious, and very healthy!  Give it a try!

Skillet Granola-Apple Crisp

What you need:
3 Tbsp. Butter
1 1/2 cup Granola (I used Great Grains cereal)
2 Tbsp. All-Purpose Flour
1 Tbsp. Sugar, plus 1/4 cup
5 Apples (Fuji, Gala, or Granny Smith)
(peeled, cored, and cut into 1-inch pieces)
1/2 tsp. Pumpkin Pie Spice
1 Tbsp. Lemon Juice


What to do:

1. Preheat the oven to 350 degrees.
2.  Melt the butter in a medium nonreactive and oven safe skillet over medium heat. Add the granola, 1 tablespoon of the flour and 1 tablespoon sugar and toss until the sugar is dissolved and the granola is well-coated. Transfer to a bowl; set aside. (Reserve the skillet.)
3. Pour the apples into the skillet; toss with the pumpkin pie spice, lemon juice and remaining 1/4 cup sugar. Cook, stirring occasionally, until the apples are juicy and slightly softened, 4-6 minutes. Stir in the remaining 1 tablespoon flour. Scatter the reserved granola mixture evenly over the top and transfer the skillet to the oven. Bake until the crisp is bubbling and the apples are tender, about 35 to 40 minutes. Serve warm, with ice cream if desired.

This apple crisp is pretty easy to make, and DELICIOUS!  Give it a try!

Parmesan-Herb Focaccia!

What you need:

16 oz. Pizza Dough

2 Tbsp. Olive Oil

1 tsp. Oregano

1/2 tsp. Garlic Powder

1/2 tsp. Rosemary

1/4 tsp. Red Pepper Flakes

pinch of Sea Salt

Parmesan

Onion (optional)

What to do:

1. On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle. 
2. Press into an oiled rimmed baking sheet. 
3. Mix olive oil, oregano, garlic powder, rosemary, red pepper flakes and a pinch of sea salt. 
4. Brush the herb oil over the dough, then set aside until puffy, about 1 hour. 
5. Make dimples in the dough with your fingers and top with shaved Parmesan, and thin onion slices (optional).
6.  Bake at 400 until golden, about 20 minutes.

Dessert Crepes!

What you need:
4 Eggs
2 cups Heavy Cream
1 cup Milk
3/4 Tbsp. Vegetable Oil
1 cup all-purpose flour
1/4 cup confectioners' sugar
1 tsp salt
1.5 tsp vanilla extract
Raspberry Puree (optional)


What to do:

1. Combine the eggs, cream, milk, and oil and beat just until blended.
2. Sift the flour, confectioners' sugar, and salt into a bowl.  
3. Add the wet ingredients and mix until smooth, scraping down the bowl as necessary.  Add the vanilla. Stir just until the ingredients are blended into a relatively smooth batter.
4. Ladle a small amount of batter into a preheated, buttered pan over medium heat.
5. When the crepe has set, turn it over and finish on the other side.  
6. Fold the crepe on a plate, dust with confectioners' sugar, and serve with Raspberry Puree.

These Crepes are delicious, and very easy to make!  Give them a try!

Bean Burgers!

What you need:
1/4 cup Sunflower Seeds
2 cups canned Red or Pink Beans
1/2 cup minced Onion
2 Tbsp. Ketchup
1 Tbsp. Wheat Germ or Oats
1/2 tsp. Chili Powder
Toppings (cheese, lettuce, tomato, etc.)


What to do:

1. Preheat oven to 350 degrees.  
2. Chop the sunflower seeds in a food processor or hand chopper. 
3. Mash the beans with a food processor or potato masher (make sure you drain all liquid from the beans before, and don't over-process).  Mix with the sunflower seed meal.
4. Mix in the remaining ingredients and form into six patties.
5. Lightly oil the baking sheet with a little olive oil using a pastry brush or paper towel.
6. Place the patties on the pan and bake for 25 minutes.  Remove from the oven and let cool, about 10 minutes, until you can pick up each patty and compress it firmly in your hands to reform the burger.  Turn patties over and bake another 10 minutes.
7. Top with your desired toppings, and serve with Sweet Potato and Carrot Fries, if desired.

These burgers are DELICIOUS, and make a great alternative to a regular beef burger.  If served with Sweet Potato and Carrot Fries, you have a MUCH healthier version of the classic burger and fries.  Enjoy! 

Sweet Potato and Carrot Fries!

What you need:
2 medium Sweet Potatoes
2 large Carrots
2 Tbsp Olive Oil
1 tsp ground Cumin
1/4 tsp. Pepper
1/2 tsp. Sea Salt

What to do:

1. Preheat oven to 425 degrees.  
2. Peel the sweet potatoes and carrots.  Cut the potatoes in half lengthwise, and slice each halve into 4 equal wedges.  For carrots, cut in half crosswise into two chunks.  Slice each chunk lengthwise in 2 pieces, and cut each piece into 2 or 3 wedges, making them roughly the same size as the potatoes. 
3. Put the potato and carrot wedges in a bowl and toss with the oil, cumin, pepper, and salt.  
4. Arrange on baking sheet lined with aluminum foil.  Bake for 30 minutes or until the flesh is tender and the outside is lightly browned and the edges slightly crisp.

This is a great healthy alternative for French Fries!  Give them a try!

Triple Nut Pie! (Coconut, Macadamia, Pecan)

What you need:
1/2 butter 
3/4 cup cream of coconut
2 eggs
1/3 cup brown sugar
1 teaspoon lemon juice
2 teaspoons vanilla
1/4 teaspoon salt
1 cup chopped macadamia nuts
1 cup pecans
1/2 cup unsweetened flaked coconut
2 tablespoons flour
pastry for single pie crust


What to do:

1. Whisk 1/2 stick melted butter, 3/4 cup cream of coconut, 2 eggs, 1/3 cup brown sugar, 1 teaspoon lemon juice, 2 teaspoons vanilla and 1/4 teaspoon salt.  
2. Stir in 1 cup chopped macadamia nuts, 1 cup pecans, 1/2 cup unsweetened flaked coconut, and 2 tablespoons flour.  
3. Unroll pie crust, place in pan, and flute the edges.
4. Pour mixture into crust, and bake at 325 degrees for 45-55 minutes, until the crust is golden and the filling is set.

We made this pie for Thanksgiving, and everyone LOVED it!  It's simple, fast, and delicious! Hope you like it!

Raspberry Puree!

What you need:

1 pint of raspberries

1/4 cup sugar

What to do:

1. Put both the raspberries and sugar in a pot, and stir them together.  
2. Heat the mixture.  When it begins to bubble, stir, and then mash the raspberries with a spoon.  
3. If you want to remove the seeds, then you will need to run the puree through a fine mesh sieve.  

This is a very easy raspberry puree that goes great with beignets, pancakes, and other desserts!  Give it a try!

Berry Cobbler!

What you need:
2 cups fresh strawberries, halved
2 cups raspberries
1/2 cup sugar
3 tablespoons cornstarch
pastry for 1 double pie crust


What to do:

1. In a large bowl, stir together the sugar and cornstarch.  Add the strawberries and raspberries, and gently toss until the berries are coated.
2. Line the pie plate with half of the pastry.  Stir the berry mixture, and then transfer it to the pie plate.  Top with the second crust, and seal and crimp the edges.  Cover the edge of the pie with foil.
3. Bake at 375 degrees F for 25 minutes.  Remove the foil, and bake for another 20-30 minutes, or until the top is golden brown.  Allow the pie to cool.

This pie is SO easy to make, and really good!  Also, you can substitute the raspberries and strawberries for blueberries or blackberries.  Give it a try! :)

Crème Brûlée!

What you need:

3.8 cups heavy whipping cream

3/4 cup sugar

pinch of salt

1 teaspoon vanilla extract

2/3 cup egg yolks

raspberries (optional)

What to do:

1. Combine the cream, 1/2 cup of the sugar, and the salt and bring to a simmer over medium heat, stirring continuously.  Remove the pot from the burner, and add the teaspoon of vanilla extract.  Cover and steep for 5-10 minutes.
2. Return the pot to the heat and bring the cream to a boil (stirring the whole time!).
3. Combine the egg yolks and 1/4 cup sugar and temper the mixture into the hot cream.  Ladle  the custard into your Crème Brûlée ramekins, filling each about three-quarters full.  
4. Bake in a water bath (the water needs to be boiling hot) at 325 degrees until just set, 20-25 minutes.  
5. Remove the custards from the water bath and wipe the ramekins dry.  Refrigerate until fully chilled.  (allow them to refrigerate for at least an hour, but the longer they chill, the better they are!)
6. To finish, evenly coat each custard's surface with a thin layer of sugar.  Use a propane torch to melt and caramelize the sugar.  Add a handful of raspberries (or any other fruit you want) on top, and enjoy!

Crème Brûlée is one of my all time favorite desserts!  It may seem difficult to make, but after a couple times of making it, it's really simple.  A great thing about it is you can make it earlier in the day, and then refrigerate until you're ready to eat; Then, all you have to do is torch the sugar on top!  This makes it a great dessert to make for when people come over, because you don't have to worry about cooking while they're there!  I hope you enjoy this dessert as much as I do! 

Jalapeno Ranch Dip!

What you need:

• 1/3 quart sour cream
• 1/3 cup buttermilk
• 1/3 cup green tomatillo sauce
• 1/3-1/2 cup chopped jalapeno (depending on how spicy you want the dip)
• 1/4 bunch cilantro, chopped
• 1 packet of the dry Ranch dressing (1 ounce)

(makes 2 cups of dip)


What to do:

1. Combine the sour cream, buttermilk, green tomatillo sauce, jalapeno (make sure you remove the seeds!) and cilantro in a blender.  Mix until combined.  Stir in the packet of dry Ranch dressing.  
2. Serve with chips, and enjoy! :)

This dip is delicious, and extremely easy to make!  It can be served with chips, but also goes great with veggies, salad, and fried pickles! (the recipe for fried pickles can be found on this blog).  I hope you like it!

Garlic Lover's Salsa!

What you need:

• 4 tomatoes, cut into quarters
• 4-5 cloves of garlic (depending on the size of the cloves)
• 1/2 cup cilantro leaves
• 1/2 teaspoon red pepper flakes
• 2 tablespoons orange juice
• 3 tablespoons olive oil
• 3-4 drops of Tabasco
• salt and pepper
• tortilla chips (optional) (my favorite is Tostitos: Hint of Lime tortilla chips)

What to do:

1. Cut your tomatoes into quarters, and peel the garlic cloves.
2. Put the tomatoes, garlic, cilantro leaves, red pepper flakes, orange juice and olive oil in the food processor, and pulse until combined, but still chunky (don't over-mix).
3. Put 3-4 drops of Tabasco in (depending on how spicy you want it), and season with salt and pepper.  Stir.
4. Serve with tortilla chips (and a coke!), and enjoy!

There's nothing better than chips and salsa!  It makes for a perfect appetizer or snack. Aside from eating with chips, my family likes to put this salsa on salads, wraps and tacos!  I hope you enjoy it as much as my family and I do! :)

B.A.G. Panini! (Bacon, Apple, Gruyere)

What you need:

• Italian bread
• Granny Smith apples
• Bacon
• Apple butter
• Dijon mustard
• Gruyere cheese
• Butter

What to do:

1. Melt butter in microwave.  Cut apples in thin pieces.
2. Butter the outer sides of the Italian bread.
3. On one piece of bread, spread an even layer of apple butter.
4. Layer the apple, 2 pieces of bacon, and Gruyere cheese on the bottom piece of bread.
5. Spread a thin layer of dijon mustard on the top piece of bread, and place on the sandwich. 
6. Place the sandwich in the Panini maker, and let it cook until cheese has started to melt and the bread is toasted.
7. Enjoy! :)

This panini is SO good!  The combination seems so unusual...apple butter and dijon mustard?  It sounds unusual, but it's delicious!  The apple gives it a very fresh taste, and the flavors marry very well together.  This panini could be served as either breakfast, lunch, or dinner, and goes great with soup!  Give it a try! 

Addicting Fried Dill Pickles!

What you need:

• Flour 
• 1/2 cup Panko
• 1/4 cup bread crumbs
• 1 teaspoon dill weed
• 1/2 teaspoon each: cayenne, paprika, garlic powder
• 1/4 teaspoon salt (you may want to omit salt if your pickles are really salty)
• a dash of pepper
• 1 egg
• 1/4 cup milk
• 1 tablespoon dill pickle juice
• 8 dill pickle spears
• vegetable oil (for frying)
• ranch dressing (for dipping)

What to do:

1. In a shallow bowl, whisk egg, milk, and dill pickle juice together.  Set aside.
2. In another shallow bowl, combine Panko, bread crumbs, dill weed, cayenne, paprika, garlic powder, pepper and salt (if your adding salt). 
3. On a plate, put approximately 1/3 cup of flour.  
4. At this point, I tend to make an assembly line with the plate and two bowls.  Put the plate w/ the flour first, then the egg batter, and then the Panko mixture.
5. Coat the pickles in flour.  
6. One at a time, put the pickle into the egg batter, coating all the sides, and then place the pickle in the Panko mixture, coating all the sides.  
7. Repeat for all the pickles.  
8. Heat vegetable oil in small, shallow pan.
9. When appropriate temperature is met, add pickles.
10. Fry each pickle for approximately 2 minutes, (one minute on each side), until golden brown. (you can fry pickles in batches of 3-4).
11. When done frying, place pickles on a plate with a paper towel, and allow the paper towel to absorb the oil.
12. Serve with ranch dressing, and enjoy! :)

I LOVE making and eating these fried pickles!  After about 3 years of experimenting with different recipes, this is what I've come up with.  I hope you enjoy them as much as my family and I do!

Apple Cobbler!

What you need:

1/2 cup butter, cut into 8 pieces

1 cup sugar

1 cup all-purpose flour

1.5 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

3 cups peeled and sliced apples (Granny Smith or Heirloom)

1 teaspoon ground cinnamon

What to do:

1. Preheat oven to 350 degrees.  Place butter in a 2-quart baking dish, and place dish in oven until butter has melted.
2. In a separate bowl, combine sugar, flour, baking powder, and salt.  Add milk, stirring to combine.
3. In a large bowl, toss apples with cinnamon.  
4. Pour batter into prepared baking dish (DO NOT stir batter and butter together, just pour batter over butter), and scatter apples over batter (make sure the apples aren't pressing against the edges of the dish).
5. Bake until cobbler is light brown and bubbly, 30 to 45 minutes.   

• For extra sweetness, add a scoop of vanilla ice cream on top, if desired!

This apple cobbler is delicious!  It's not too sweet, so it could be served as either a breakfast, or dessert!  It's extremely easy to make, and the ingredients are common items that most people have in their kitchens.  Try it out!