Cinnamon Goodness...

These cinnamon rolls are gooey and fantastic. I always double the icing, because the more icing, the better in my book. :) These are a bit labor intensive, but most of the work is done the night before.

Before icing:

After icing:

Overnight Cinnamon Rolls

Source: Good Eats

Dough:

• 4 large egg yolks, room temperature
• 1 large whole egg, room temperature
• 2 ounces sugar (approximately 1/4 C)
• 3 ounces unsalted butter, melted (approximately 6 tablespoons)
• 6 ounces buttermilk, room temperature (approximately 3/4 of a cup)
• 20 ounces all-purpose flour (approximately 4 C), plus additional for dusting
• 1 package instant dry yeast (approximately 2 1/4 teaspoons)
• 1 1/4 teaspoons kosher salt
• vegetable oil or cooking spray

Filling:

• 8 ounces light brown sugar (approximately 1 cup packed)
• 1 tablespoon ground cinnamon
• pinch salt
• 3/4 ounce unsalted butter, melted (approximately 1 1/2 Tbsp.)

Icing: (I double this recipe)

• 2 1/2 ounces cream cheese (approximately 1/4 C)
• 3 tablespoons milk
• 5 1/2 ounces powdered sugar (approximately 1 1/2 C)

1. For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
2. Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
3. Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
4. Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
5. Preheat the oven to 350 degrees F.
6. When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
7. While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Banana Bread

I love this recipe for banana bread because it is light and there are no spices to mask the banana flavor. And unlike most bread recipes that make two loaves (leaving me with an extra loaf every time), this one just makes one -- perfect for two people.

Toni's Banana Bread
Source: Cooking Light

• 1 cup mashed ripe banana (about 2 medium)
• 2/3 C sugar
• 1/4 C vegetable oil
• 1 large egg white
• 1 large egg
• 1 3/4 C all-purpose flour
• 1 1/4 tsp. cream of tartar
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• Cooking spray

1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, cream of tartar, baking soda, and salt in a bowl, stirring with a whisk. Add the flour mixture to banana mixture, stirring just until moist. Spoon the batter into an 8 x 4-inch loaf pan coated with cooking spray.
4. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on rack.

Note: To freeze individual slices, place in heavy-duty zip-top plastic bags. Remove excess air from bags; seal and freeze for up to 1 month. To thaw, let stand at room temperature.

Blueberry Coffee Cake Muffins

I am not really a fan of struesel toppings on muffins. These are perfect with a dusting of powdered sugar. I use frozen blueberries because they are big and plump and I can get them year-round.

Blueberry Coffee Cake Muffins

Source: Barefoot Contessa (Food Network)

• 12 Tbsp. (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 C sugar
• 3 extra-large eggs, at room temperature
• 1 1/2 tsp. pure vanilla extract
• 8 oz (about 1 C) sour cream
• 1/4 C milk
• 2 1/2 C all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 half-pints fresh blueberries, picked through for stems (I used about 2 C frozen blueberries -- do not thaw first)

1. Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
3. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Barcelona Hot Chocolate

Yesterday was a rare occasion -- Dave and I BOTH had snow days! After a perfect "snow day" lunch of grilled cheese and tomato soup, I decided to make a nice little snack. The Barcelona Hot Chocolate was a nice little afternoon pick-me-up. It tasted very similar to a mocha from a coffee shop.

Barcelona Hot Chocolate

Source: Cooking Light

• 2/3 C boiling water
• 2 oz good quality dark or bittersweet chocolate, finely chopped
• 1 1/3 C 1% low-fat milk
• 1 C brewed espresso or strong coffee
• 1/4 C unsweetened cocoa powder
• 1/4 packed brown sugar
• 1 2-inch piece orange rind strip (I left this out and added 1/2 tsp. ground cinnamon)
• 1/4 C frozen fat-free whipped topping, thawed
• Cocoa power (optional)

1. Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts. Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard rind. Pour 1 cup mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder, if desired.

Breakfast Casserole

My sister-in-law gave this recipe to my mother-in-law, who gave it to me after I insisted that I MUST have it. This is so easy and versatile. And, since you can make it the night before, it is perfect for when you have company. I made it last night before company arrived and popped it in the oven this morning. Next time I will try it with asparagus, green pepper, ham, and maybe some frozen shredded potatoes thrown in -- yum!

Chrissy's Breakfast Casserole

• 3 C chopped vegetables (I used zucchini and red bell pepper)
• 1 medium onion, chopped
• 3/4 C EACH shedded cheddar, mozzarella, and parmesan cheeses
• 5 eggs, beaten
• 1/2 C olive oil
• 1 C baking mix (such as Bisquick)
• salt and pepper, to taste
• 1 fully cooked ham steak, diced

1. Spray and flour a 9X13 inch glass baking dish.
2. Combine all ingredients and spread in pan. Refrigerate overnight.
3. Preheat oven to 350 degrees. Bake in preheated oven for 30 minutes.

Easy French Toast Casserole

Another recipe from the new issue of Cooking Light. I'll post a link to the original recipe as soon as it is available online. I am a HUGE french toast fan, and this was simply amazing. I will be making this every time I have overnight visitors from now on! I was shocked that my husband (who normally drenches pancakes and french toast in syrup) did not add a thing to these -- they were perfect, and so easy to make. I used whipped cream on top because I had it in my fridge, but I bet the whipped topping with Grand Marnier would be amazing as well. My only suggestion is that you plan on two slices per person -- one was simply NOT enough! :)




Easy French Toast Casserole

From Cooking Light, December 2007

• 2/3 C packed dark brown sugar
• 2 Tbsp. butter
• 2 Tbsp. dark corn syrup
• Cooking spray
• 1 1/2 C 1% low-fat milk
• 1/2 C egg substitute
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1/8 tsp. grated orange rind
• 2 large eggs
• 6 (1 1/2-inch-thick) slices French bread
• 6 Tbsp. frozen fat-free whipped topping, thawed
• 1 to 2 tsp. Grand Marnier (orange-flavored liqueur)
• 2 Tbsp. finely chopped pecans, toasted

1. Combine first 3 ingredients in a small, heavy saucepan over medium heat. Cook 5 minutes or until bubbly and sugar dissolves, stirring constantly. Pour sugar mixture into bottom of a 13 X 9-inch baking dish coated with cooking spray. Spread mixture evenly over bottom of pan. Set aside; cool completely.
2. Combine milk and next 5 ingredients (through eggs) in a large, shallow bowl; stir with a whisk. Dip 1 bread slice in milk mixture; arrange bread slice over sugar mixture in dish. Repeat procedure with remaining 5 bread slices. pour any remaining egg mixture over bread slices. Cover and refrigerate overnight.
3. Preheat oven to 350 degrees.
4. Bake at 350 for 30 minutes or until lightly browned.
5. While casserole bakes, combine whipped topping and Grand Marnier. Place 1 bread slice, caramel side up, on each of 6 plates; top each serving with 1 tablespoon topping and 1 teaspoon pecans. Yield: 6 servings.

CALORIES 352 (23% from fat); FAT 8.8g (sat 3.5g, mono 2.8g, poly 0.9g); PROTEIN 11.1g; CARB 58.1g; FIBER 1.2g; CHOL 83mg; IRON 2.6mg; SODIUM 466mg; CALC 191mg