Monday, March 12, 2012

Pull-Apart Cinnamon Sugar Pumpkin Bread

I stumbled upon this recipe on pinterest wile looking for a monkey bread recipe, but I think this one will do just as well. It looks amazing and I can't wait to try it. This is a link to the original blog containing the recipe. I hope you enjoy it!

Pull-Apart Cinnamon Sugar Pumpkin Bread with Buttered Rum Glaze
                     2 Tablespoons of unsalted butter
             1/2 cup milk, at room temperature
             2 1/4 teaspoons (1 envelope) active dry yeast
             3/4 cup pumpkin puree
             1/4 cup white sugar
             1 teaspoon salt
             2 1/2 cups bread flour
             1 cup granulated sugar
             2 teaspoons ground cinnamon
             1/2 teaspoon fresh ground nutmeg
             2 Tablespoons unsalted butter 
      Buttered Rum Glaze
             2 Tablespoons unsalted butter
             1/8 cup brown sugar
             1 1/2 Tablespoons milk
             3/4 cup powdered sugar
             1/4 teaspoon rum (If you don't want to use rum you can substitute it with a teaspoon of
              vanilla extract). 

  • In a saucepan over medium-high heat, brown 2 tablespoons of butter. Let it bubble up and turn a dark golden brown, but be careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk. Return the saucepan to the stove and heat through. 
  • Pour the milk and butter into the bowl of a standing mixer (fitted with a dough hook) and allow it to cool so it is no longer hot. Once it has reached a warm temperature add the yeast and 1/4 cup of sugar and allow it to proof. This step can take up to 8 minutes. The top will look foamy and the liquid will look cloudy. 
  • Add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour (1/2 cup at a time) and knead for 6 minutes, or until the dough is smooth, elastic, and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
  • Move dough to a lightly oiled bowl and cover with a clean towel. Allow it to rise in a warm place for 60-90 minutes or until it has doubled in size.
  • While the dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well. Make sure the sugar evenly absorbs the butter. Set this aside. 
  • Next, grease and flour a 9x5 loaf pan and set it aside.
  • When the dough has doubled in size, punch it down and flip it out onto a clean, floured surface and knead with hands for 1-2 minutes. 
  • Roll dough into a 20x12 inch rectangle. Evenly sprinkle the dough with the cinnamon sugar mixture and press it into the dough with the palms of your hands. 
  • Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares. Cut each one in half and then each half into thirds. Stack the strips vertically and place into the loaf pan. Cover the pan with a clean towel and let the dough rise for another 30-45 minutes.
  • Preheat the oven to 350 degrees F. Bake the bread for 30-40 minutes, or until the top is a very deep golden brown color.
  • To prepare the glaze: Heat the butter, milk, and brown sugar in a small saucepan. Bring it to a boil and then immediately remove the pan from the heat and stir in the rum and powdered sugar.
  • When the bread is done, remove it from the oven and then brush on the glaze and let the bread cool. 
  • Serve and enjoy!
Note: When I try this, I am going to try using some kind of crescent rolls instead of making my own bread. I hope my idea works out well. It would save a lot of time! 

Pepperoni Rolls

These Pizza rolls look like they are really easy to make. They don't need that many ingredients and you don't even have to make the crust yourself! The recipe calls for frozen bread. This is a link to the original blog post where I found the recipe. I hope your pizza rolls turn out well!

Pepperoni Rolls

             Frozen bread dough
             Mozzarella cheese
             Parmesan cheese
             Olive oil
             Italian seasoning
  • Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.
  • Here's a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough. 
  • Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.
  • Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese. Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).
  • Roll up the dough starting at one edge of the square. 
  • Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).
  • Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread). 
  • Make sure you allow your pepperoni roll to cool completely before slicing and serving it.
 Note: If I was to try this recipe, I would try using pizza sauce inside of the roll.

Oven-Fried Onion Rings

I love onion rings and have tried a few recipes, but they never turn out that great. Hopefully this one will be different. Plus it they are made in the oven and have to be way more healthy than the other way. This is a link to the original blog containing the recipe. I hope it turns out well and the crust doesn't fall off the onion rings like most of the other recipes I have tried.

Oven Fried Onion Rings
          1/2 cup all-purpose flour, divided into 2 - 1/4 cups
             1 large egg, at room temperature
             1/2 cup buttermilk, at room temperature
             1/4 teaspoon cayenne pepper
             1/2 teaspoon salt
             1/4 teaspoon pepper
             30 saltine crackers
             4 cups kettle-cooked potato chips
             2 large yellow onions, sliced into 24 rings (1/2 inch thick rounds)
             6 tablespoons vegetable oil
             2 rimmed baking sheets

  • Adjust the oven racks to the middle positions. Preheat the oven to 450 degrees F.  
  • Place 1/4 cup of the flour in a shallow baking dish.  
  • Beat the egg and buttermilk together in a bowl.  Whisk the remaining flour, cayenne pepper, salt and pepper into the buttermilk mixture.  
  • Combine the saltines and potato chips together in a food processor and pulse until finely ground.  Place the crumb mixture in a second shallow baking dish.
  • Dredge each onion ring in flour one at a time, shaking off the excess. Dip the onion rings in the buttermilk mixture, allowing the excess to drip back into the bowl. Then dredge each onion ring into the crumb coating. Turn the onion rings to coat them evenly. Transfer the coated rings to a large plate or platter. 
  • Pour 3 tablespoons of the oil onto each of the 2 rimmed baking sheets. Place the baking sheets in the oven and heat until the oil begins to steam, or for about 8 minutes. 
  • Tilt the heated sheets to coat them evenly with the oil. Lay the onion rings out in a single layer on the oiled baking sheets. 
  • Bake the onion rings, flipping them and rotating the pans halfway through baking, until golden brown on both sides, or for about 15 minutes total. 
  • Transfer the onion rings to a paper towel-lined rack briefly before serving.

Sunday, March 11, 2012

Homemade "Fried" Pickles

This recipe caught my eye because I love getting those fried pickle appetizers at restaurants. They are usually a little pricey though, so I don't like that. These "fried" pickles might actually be a little healthier than the ones at restaurants too... they are actually not fried, they are made in the oven without all the grease. Here is a link to the original blog containing this recipe.

Homemade "Fried" Pickles
                 1 jar of dill pickle slices
                  2 eggs 
          1/3 cup flour 
          1 tablespoon Worcestershire sauce 
          1 teaspoon hot sauce 
          1 teaspoon garlic powder 
          1 teaspoon Cajun seasoning 
          1 teaspoon pepper
          1 1/2 cups panko bread crumbs 
          Ranch dressing and/or hot sauce for dipping 

  •  Turn the oven broiler on high
  • In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well. 
  • Place panko bread crumbs in a shallow dish. Dunk each pickle into the egg mixture, then dredge it into the bread crumbs. 
  • Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray. Place pan in the middle rack of the oven. 
  • Broil for about 3 minutes on each side. 
  • Let cool and serve with ranch dressing and a dash of hot sauce.

S'mores Cookies

This was actually one of the first recipes that I found on pinterest. I have wanted to try this for a really long time now and I still haven't done it... I don't really have a lot of time to try out new recipes. Eventually, I will try this one! Here is a link to the original blog containing the recipe.

S'mores Cookies
              11 tablespoons unsalted butter, softened
        1 cup brown sugar, packed
        1/2 cup granulated sugar 
        2 large eggs 
        1 teaspoon vanilla 
        1 teaspoon baking soda 
        1/2 teaspoon sea salt 
        1 teaspoon cinnamon
        2 1/2 cups flour 
        1/2 cup semi-sweet chocolate chips
        1 cup mini marshmallows 
        3 regular sized Hershey's bars, broken into pieces 
        1-2 packages graham crackers broken into squares 

  • Preheat the oven to 375 degrees F. Line baking pans with parchment paper. 
  • Lay out graham crackers side by side on pan(s) as close as possible. They should be touching. You may have to add or remove graham crackers according to how much dough you have. 
  • In a medium bowl, whisk together the flour, baking soda, sea salt, and cinnamon to combine. Set this aside. 
  • Using a stand mixer, or a hand mixer, cream the butter with the white and brown sugar until light and fluffy. Then add the eggs and vanilla and mix until combined. 
  • Add the flour mixture too the butter mixture and combine on low speed. 
  • Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for at least 1 hour. 
  • Place tablespoons of dough on graham crackers (on the cookie sheet) about 1-1 1/2 inches apart. Press down slightly with fingertips. 
  • Bake for 5 minutes then remove from the oven to press Hershey's bar pieces on to the top. Place as many or as few chocolate pieces as you want according to how much chocolate flavor you want. 
  • Bake for 5-7 more minutes or until the dough is beginning to turn golden brown at the edges. 
  • Remove to a wire rack to cool. For clean cutting, make sure cookies are completely cool and cut with a sharp knife.  
Note: I haven't tried, but I believe you could use a packaged cookie dough instead of making your own cookie dough to save time and money.

No-Bake Oreo Truffles

I love Oreos and I can't wait to make these. They seem like they are really good and they only have three ingredients. This is a link to the original blog with the recipe in it. Enjoy!

No-Bake Oreo Truffles
           1 package of Double Stuffed Oreos 
           4 ounces of cream cheese, softened (you can use up to 8 ounces if you want)
       Vanilla flavored dipping chocolate


  • Finely chop the Oreos in a food processor. Save some of the finely chopped Oreos for garnish and set them aside for later (you won't need much).
  • With your hands, or a spoon combine the softened cream cheese and the Oreo crumbs until well combined. 
  • Roll the mixture into 1 inch balls and place onto a wax covered cookie sheet. Put this in the freezer for 15 minutes. 
  • While the Oreo balls are in the freezer, melt the chocolate according to the directions. 
  • Pull the Oreo truffles out of the freezer and dip them into the chocolate. Garnish with the reserved Oreo crumbs before the chocolate sets up. 
  • Let the chocolate set, refrigerate, and enjoy!
Note: This is a picture of the chocolate used by the original blogger. She says she only used about half of the package. She also says that the chocolate sticks to the Oreo balls better if you let them set up in the freezer as stated in the recipe. 

Tomato and Mozzarella Pasta

This looks really good and I want to try it ASAP. The recipe doesn't have any meat in it, but I'm sure you could add hamburger or chicken and either would still be good. Here is a link to the original blog with the recipe in it. I hope you enjoy it.

Tomato and Mozzarella Pasta
                     2 tablespoons of extra virgin olive oil 
            2 crushed garlic cloves 
            2 (14 ounce) cans of diced Italian plum tomatoes
            1 teaspoon dried oregano
            Salt and pepper 
            1 pound of pasta (tubes)
            8 ounces of Mozzarella cheese, cubed 
            2/3 cup grated Parmesan cheese

  • Heat the olive oil in a skillet. Add garlic and heat over medium high heat for one minute.
  • Add the tomatoes and oregano. Simmer rapidly, stirring occasionally, for about 15 minutes, or until thickened. Add salt and pepper to taste. 
  • Meanwhile, cook the pasta. 
  • When the pasta is done, toss it with the sauce. 
  • Place half the pasta in an oiled 9x13 inch dish. Cover the top with half of the Parmesan cheese and half of the Mozzarella cheese. 
  • Cover the top with the remaining pasta. Cover the pasta with the remaining Parmesan and Mozzarella cheeses. 
  • Bake at 400 degrees F for 15 minutes. 
  • Let cool and serve.