Cinnamon Rolls with Cream Cheese Frosting

These have a whole lot of butter. And a whole lot of sugar. They are a bit over-the-top, but sometimes you need just that!

Ingredients

Dough

  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 4 cups flour
  • 2 1/4 teaspoons instant yeast
  • 1 cup lukewarm milk
  • 2 eggs
  • 1 teaspoon salt

Filling

  • 1 cup packed brown sugar
  • 3 tablespoons cinnamon
  • 1/3 cup butter, melted

Frosting

  • 8 ounces cream cheese, softened
  • 1/3 cup butter, softened
  • 1 1/3 cups powdered sugar
  • 2 teaspoons vanilla

Directions

  1. You’re going to start by making the dough. In a mixing bowl, cream the butter and sugar.
  2. Add the flour, yeast, milk, eggs, and salt. Mix until well combined and there’s no dough sticking to the sides of the bowl.
  3. Time to let the dough rest! Cover the bowl and leave to rise for one hour.
  4. Time to make the filling! Mix the cinnamon and brown sugar in a bowl.
  5. When the dough has finished rising, roll it out into a large rectangle that’s about 1/4″ thick.
  6. Brush the 1/3 cup melted butter on top of the rolled out dough, then evenly cover in the cinnamon/brown sugar mixture.
  7. Starting with one of the long edges of the dough, carefully roll the dough into a long log.
  8. Using a serrated knife, slice the log into 12 pieces.
  9. Place the 12 cinnamon rolls into a greased 9×13″ pan, cover, and leave to rise for 30 minutes.
  10. While the dough is rising, preheat the oven to 350°F.
  11. You can also make the frosting while waiting. Beat together the cream cheese, butter, powdered sugar, and vanilla. If your frosting is too thick, you can add more powdered sugar.
  12. Bake the rolls for 25-35 minutes at 350°F, until lightly golden brown.
  13. Allow to cool slightly, then spread the cream cheese frosting on top!

Veggie & Black Bean Enchiladas

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Adapted from Cookie + Kate

When you factor in making the enchilada sauce (which could be done ahead of time), this isn’t the quickest recipe. But oh man, is it good!

Ingredients

  • 2 cups enchilada sauce (see recipe here)
  • 2 tablespoons olive oil
  • 1 onion, chopped (red or yellow works!)
  • 1 red bell pepper, chopped
  • 1 small bunch broccoli, cut into small florets
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 5 cups packed spinach
  • 1 15oz can black beans, drained and rinsed
  • 1 1/2 cups cheese, divided (sharp cheddar works great!)
  • 8 whole wheat or white tortillas (8″)

Directions

Preheat oven to 400°F

1. In a large pot over medium heat, toss the onions in the olive oil. Cook for a few minutes, until softened.

2. Add broccoli and bell pepper, stirring until well combined. Reduce heat to medium low and cover the pot. Cook for 8 minutes.

3. Add cumin and cinnamon.

4. Add the spinach, a handful at a time. Stir until wilted, then add more spinach, and repeat until you’ve added it all.

5. Remove from heat and stir in the beans, 1/4 cup cheese, and 2 tablespoons enchilada sauce. This is your filling!

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6. Spread 1/4 cup of enchilada sauce in the bottom of a 9×13″ baking pan.

7. To assemble the enchiladas, pour 1/4 cup of filling down the middle of the tortillas. Tuck the left side of the tortilla over the right (rolling up like a burrito of sorts, but no need to tuck in the ends!). Put the enchilada seam side down in the baking pan. Repeat with all 8 tortillas. It may get crowded in the baking pan, just squish them together–they will fit!

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8. Pour the remaining enchilada sauce over the enchiladas, spreading it as evenly as you can. Sprinkle the remaining cheese over the tortillas.

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9. Bake, uncovered, for 20 minutes.

 

 

Cinnamon Granola

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We ran out of granola and I decided to try out something new. This is a slight twist on my maple granola recipe. The added spices (cinnamon! nutmeg! ginger! cardamon!) give it a little something extra.

Ingredients

  • 2  cups  old-fashioned rolled oats (not quick oats)
  • ½  cup  sliced almonds
  • ½  cup  dried cranberries (or a different dried fruit, or a mix)
  • ¼  cup  unsweetened shredded coconut
  • ¼  cup  pure maple syrup (or agave nectar, or honey)
  • 1  tablespoon canola oil
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cardamon

Directions

Preheat oven to 300°F

  1. In a large bowl, mix together all of the ingredients except for the dried fruit. Stir until everything is well coated in the maple syrup.
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  2. Spread the granola out evenly onto a cookie sheet. Bake for 15 minutes, then toss the granola so it cooks evenly. Bake for another 10-15 minutes, until lightly golden.
  3. Stir in the dried fruit.
  4. Let the granola cool completely before storing it.
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Pumpkin, Kale, Black Bean, and Gnocchi Stew

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I live in sunny southern California now, so winter isn’t quite like last year when I lived in central New Hampshire (too many -15° mornings for me!). When eating a bowl of this, I couldn’t help but think this would be the perfect meal for a snow day. It’s thick–the stew is somewhere in between a soup and a curry–and the smell of simmering pumpkin and cinnamon would be great after a trek in the snow.

Ingredients

  • 1 15 oz can pumpkin
  • 4 cups milk
  • 1 package (approximately 17.6 oz) gnocchi
  • 2 15oz cans black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 2 teaspoons cinnamon
  • 1 teaspoon cayenne
  • 3 cups kale, ripped
  • salt and pepper, to taste

A couple notes: I normally try to make my meals low-sodium, but this stew really does taste better with salt. If you’re sensitive to spicy food, reduce the cayenne and chili powder to taste.

Directions

  1. In a large pot, stir together the pumpkin and milk. Cook until it reaches a boil.
  2. Add the gnocchi, black beans, chili powder, cinnamon, and cayenne, then return to a boil.IMG_0269
  3. Reduce to a simmer and cook for ten minutes.
  4. Add the kale and simmer until the kale is slightly wilted.
  5. Add salt and pepper, to taste.

Orange Cinnamon Chocolate Chip Cookies

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My parents and friends in New England are getting pummeled with snow. (Another 10″ today?!) Meanwhile, this afternoon I went outside barefoot and picked oranges off the tree in the yard…

IMG_8930Trying to figure out what to do with all the oranges in the yard, I decided to make some cookies. Feel free to leave off the glaze if you want, though it adds some extra orange flavor!

Ingredients

Makes 3-4 dozen cookies

  • 1/2 cup + 3 tablespoons orange juice (juice of three large oranges)
  • 2 tablespoons + 1 teaspoon orange zest
  • 1/2 cup butter
  • 1/2 cup plain greek yogurt
  • 1 egg
  • 3/4 cups sugar
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon + extra to garnish
  • 12oz bag semi-sweet or dark chocolate chips
  • 1 cup powdered sugar

Directions

Preheat oven to 375°F    

  1. Using an electric mixer, cream together the orange juice (1/2 cup), butter, yogurt, and egg.
  2. Add the sugar, flour, baking powder, baking soda, cinnamon, and orange zest (2 tablespoons).
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  3. Stir in the chocolate chips.
  4. Use a spoon to drop the dough onto a greased cookie sheet. Use 2-3 tablespoons per cookie.
  5. Bake for 8-10 minutes at 375°F.
  6. While the cookies are baking, make the glaze by combining the powdered sugar with 3 tablespoons of orange juice and 1 teaspoon of orange zest.
  7. When the cookies are done, let them sit for five minutes. While still warm, drizzle the glaze on top.
  8. To garnish, sprinkle some extra orange zest and cinnamon.
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Sourdough Bread Pudding

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Sourdough isn’t traditionally used for bread pudding, but I had a loaf that I needed to use up. It occurred to me that the slight tang of the sourdough might actually be a nice contrast to the sweetness of bread pudding. I loved it! (David, I should note, likes things a little sweeter and prefers a more traditional bread pudding. Though he did go back for seconds…)

Ingredients

  • 1 loaf (14 slices) of sourdough bread
  • 3 eggs
  • 2 cups milk
  • 1 tablespoon vanilla
  • 2 teaspoons cinnamon
  • 1/2 cup packed brown sugar
  • 1/2 cup raisins
  • chopped walnuts, to serve
  • maple syrup, to serve

Directions

Preheat oven to 350°F

  1. Slice your bread into 1″ pieces.
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  2. In a large bowl, use a mixer to combine the eggs, milk, and vanilla.
  3. Add the brown sugar and cinnamon, followed by the raisins.
  4. By hand,  slowly stir in the bread. It’s a lot of bread, so it helps to do this in batches. Add 1/4 of the bread, stir (the moisture from the liquid will reduce the size), then add more bread, stir, etc.
  5. Pour into a greased 8×8 baking pan.
  6. Let sit for 5-10 minutes. This will allow the bread to absorb the liquid and flavor.
  7. Bake at 350°F for 40-45 minutes.
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  8. Serve with a splash of maple syrup and chopped walnuts on top.
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curried cauliflower & sweet potato soup

Adapted from Kitchen to Table.

>>Serves 6-8

Ingredients

  • 1 head of cauliflower, cut into bite size pieces
  • 1/2 head of cauliflower, cut into bite size pieces (keep this separate from the other head)
  • 2 medium sweet potatoes, peeled and cut into small pieces
  • 2 cloves of garlic, diced
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 4 cups vegetable stock
  • 2 tablespoons of curry powder
  • 1 teaspoon cinnamon
  • sea salt (to taste)
  • pepper (to taste)
  • cilantro (optional)
  • sour cream or plain yogurt (optional)

Directions

1) In a large pot, heat the olive oil. Add the garlic and onion. Stir until the onion is soft, around 3-5 minutes.

2) Add the curry powder, cinnamon, salt and pepper. Stir until the onion and garlic are well-coated.

3) Add the vegetable stock and the one head of cauliflower pieces (reserve the 1/2 head of cauliflower pieces for later).

4) Bring to a boil, then reduce to a simmer. Cook for 25-30 minutes, or until the sweet potatoes are soft.

5) Put the soup into a food processor (you may have to do this in two batches) or use an immersion blender. Puree the soup. If you think that the soup is took thick, you can add more broth or water 1/2 cup at a time, until it’s the desired consistency.

6) Pour the now pureed soup back into the pot.

7) Add the 1/2 head of cauliflower pieces to the pureed soup. Return to medium heat and cook until the cauliflower pieces are tender, around 10-15 minutes.

8) Serve with cilantro and sour cream or plain yogurt.