Pepperoni Cheese Bread

The Superbowl is this weekend. Will you be watching? Or will you be watching the commercials? I suggested we should have a Superbowl party and my husband said not this year. I think if it was his team then it would be sure but it is only my favorite team playing. Either way, we always watch it. I was thinking about some typical football foods like wings, nachos, pizza, etc and decided to make this bread. My oldest daughter taught me how to make this delicious bread. It is like pizza in a bread with no sauce. If you miss the sauce so much, you can always use it as a dipping sauce. I think this is the type of food to share in a group to make sure I'm not the only one eating it all.

Pepperoni Cheese Bread
1 pizza dough
6  Tbsp softened unsalted butter
1 Tbsp oregano
1 tsp garlic powder
1/2 tsp salt
6 oz. Mozzarella cheese
30 pepperoni slices

Directions:

1. Line a baking sheet with parchment paper. Set aside. 
   
2. Roll out the pizza dough into a long rectangle on a lightly floured surface.
3. In a small bowl, mix the butter, oregano, garlic powder, and salt.
4. Spread the butter mixture over the dough.
5. Cover the butter mixture with the cheese.
6. On top of the cheese, place the pepperoni. The pepperoni should be slightly overlapping.
7. Roll each side of the dough into the center of the dough to form a long strip. Place the seam underneath the dough.
8. Take one end of the dough and roll the dough into the side of the dough towards the other end to form a large circle. The dough should not be lifted off the counter. 
9. Carefully, transport the circle to the parchment paper. 
10. Allow the dough to rise for 30 minutes.
11. Preheat oven to 350 degrees. 
12. Bake the bread for 20 minutes or until cooked through.
13. Allow to rest for a few minutes before serving.

Recipe provided by Allie of Sweet Morris.

One year ago....................................I made Homemade White Loaf.
Two years ago..................................I made Baby Back Ribs.

Did you already know.......................
-The Superbowl was watched by more than 164 million people last year.
-The winner of the Superbowl receives the Vince Lombardi Trophy.
-The sterling silver Vince Lombardi Trophy is made by Tiffany & Co.

Go Broncos!

Baked Sweet and Sour Chicken

I love Sweet and Sour Chicken from our local Chinese restaurant. Now, I know it isn't authentic Chinese cuisine but it still is one of my favorite dishes. The kids love it. I love it and most importantly my husband loves it. When we order Sweet and Sour Chicken, it comes with this crazy looking bright pink sauce. There are pineapple chunks with cherries and lots of fried won tons. No wonder we like it so much. So, I decided to try this dish on the family. I wasn't sure how my family would react but they loved it. It is pretty easy to make and cooks for an hour so I can get other things completed before dinner. My husband told me when we have this dish again we should double the sauce. The photos reminded me of a Chinese menu.

Baked Sweet and Sour Chicken
3/4 cup sugar
4 Tbsp ketchup
1/8 cup white vinegar
1/4 cup rice vinegar
1 Tbsp Timari soy sauce
1 tsp garlic powder
1 1/2 cup cornstarch
3 eggs
1/4 cup vegetable oil
1 1/2 lbs. chicken breast, chopped into bite sizes
1 cup pineapple chunks
1 bunch green onions

Directions:

1. Preheat oven to 325 degrees F.
2. In a large bowl, combine the sugar, ketchup, white vinegar, rice vinegar, soy sauce, and garlic powder. Set aside. 
3. On one plate, spread out the cornstarch. Set aside.
4. In a small bowl, lightly beat the eggs. Set aside.
5. In a large skillet, heat the oil over medium heat. 
6. Coat the chicken in the cornstarch then in the egg.
7. Brown the chicken in the skillet on all sides.
8. Remove the chicken and coat the chicken into the vinegar sauce.
9. Add the chicken and vinegar sauce into a 9 x 13 baking dish.
10. Bake the chicken for 1 hour. Stir the chicken mixture every 15 minutes while it is cooking. 
11. Remove from the oven and allow to rest for 5 minutes before serving.
12. Top the chicken with pineapple chunks and green onions. 

Recipe adapted from Six Sisters' Stuff.

Two years ago.........................................I made American Beauty Cake.

Did you already know.............................
-Sweet and sour sauce does originate from China.
-In China, sweet and sour sauce is used for dipping seasfood.
-Since tomatoes are not native to China, the sweet and sour dipping sauces found in China are different from the ones found at the local Chinese restaurants. 

I hope you have a wonderful Chinese New Year on Friday!

Fried Rice

Of all the recipes I have made over the years, there are some recipes I just tend to mess up. It's always the quick dishes I'm trying to make in a hurry like bacon. I don't know how many times I have burnt bacon. I think it's the standing there and being focused on one thing when I have children running around, phones ringing, and other distractions. Well, my husband always request his bacon crispy just not that crispy. I have also attempted to make fried rice several times but I was doing something wrong. So, we tend to go to a local Hibachi table where they prepare the food in front of you. I figured if I went enough times then I would learn the technique. Do you like my reasoning? When I made this recipe, the kids said it tasted just like when we go out to eat. My daughter asked me to make it again tomorrow. I finally made edible fried rice so next will be bacon. 

Fried Rice
3 Tbsp vegetable oil
1/3 cup finely chopped onion
1/2 cup finely chopped carrot
3 cups cooked, room temperature Jasmine rice
3 Tbsp Tamari soy sauce
2 eggs, beaten lightly
3 green onions, chopped

Directions:

1. In a large skillet, heat the 3 Tbsp vegetable oil over medium high heat.
2. Add the 1/3 cup onion and saute for two minutes.
3. Add the 1/2 cup carrot and saute for three minutes.
4. Add the 3 cups rice and continue to stir. Cook the rice for about three minutes. 
5. Add the 3 Tbsp soy sauce over the rice and stir. Cook for 1 minute while stirring.
6. Move the rice and vegetables over to the side. 
7. Add the 2 eggs and stir constantly until lightly scrambled.
8. Stir the rice into the egg to distribute the egg throughout the rice.
9. Add the 3 green onions and cook for 1 minute before serving.

Recipe by Jen of Sweet Morris.

One year ago.................................I made Hash Brown Potatoes.
Two years ago...............................I made a Mushroom Burger.

Did you already know....................
-Besides making fried rice on a Japanese Hibachi table, fried rice traditionally is cooked in a wok.
-Chinese fried rice has a thick sauce poured on top.
-Fujian and Hokkien fried rice are two types of Chinese fried rice.

Steamed Buns

Sometimes I crave steamed buns. I think it is the weirdest thing from my childhood that I crave. I haven't had steamed buns for years so when I was looking up recipes for the upcoming Chinese New Year I knew I would make some. The day I made the steamed buns I had two sisters stop by. My youngest sister didn't want any and she didn't remember having them as a kid. She is younger than me by seven years so it is forgivable plus she didn't live in Hawaii and Guam. The other sister is only sixteen months younger than me (yes, it is important to note that I will not allow her to say she is 2 years younger than me) well she remembered having steamed buns. She took a few home with her to give to my Mom since she had just been telling Mom about missing having steamed buns. My sister also told me the buns had the right taste and consistency but the meat was a little different. My kids and husband loved them. If you have never tried them, steamed buns are like a very soft roll with a barbeque pork filling.

Steamed Buns
1 (1/4 oz.) package of active dry yeast 
7 tsp sugar
2 1/2 cup all purpose flour
3/4 cup warm water
1/4 tsp salt 
1 Tbsp vegetable oil
1/2 tsp baking powder
1 cup shredded cooked barbeque pork

Directions:

1. In a small bowl, combine the yeast, 1 tsp sugar, 1/4 cup flour, and 1/4 cup warm water. Set aside for 30 minutes.
2. In a large bowl, combine the yeast mixture with 2 1/4 cup flour, 1/2 cup water, salt, 2 Tbsp sugar (6 tsp), and the vegetable bowl. 
3. Mix until smooth and elastic.  Place the dough into a greased bowl and cover with plastic wrap. Allow to rise for 3 hours.
4. Punch down the dough and sprinkle the baking powder on top of the dough.
5. Knead the dough for about 10 times before transferring onto a lightly floured surface. 
6. Roll out the dough and divide the dough into 24 pieces.
7. Flatten out the dough slightly and place 1 tsp of the barbeque pork in the center of the dough.
8. Wrap the dough around the pork to seal the dough in the center forming a ball.
9. Allow the dough with the pork to rest for 30 minutes. 
10. Place the dough onto a greased steamer plate with holes. (I used a nonstick cooking spray.)
11. Add about 1 cup of water into a steamer and place the steamer plate at 2 inches above the water.
12. Steam the buns for 15 minutes.
13. Remove from steamer and serve.

Recipe adapted from Carol chi-wa Chung at Allrecipes. 

One year ago...................................I made Baking Powder Biscuits.
Two years ago.................................I made Pavlovas.

Assembling the buns before steaming

Did you already know......................
-Another name for steamed buns are called cha siu bao.
-In Hawaii, the steamed bun is called manapua.
-Manapua tend to be larger in size than the Chineses cha siu bao.

Breakfast Cookies

I figured I would try to make something a little different for breakfast. Something we could eat in a hurry before school. I was hesitant to tell the children these are called cookies since they would use this logical against me later. Mom, you've let us have cookies before so why not now? How could I win against that logic, right? So, I just told them to try them. My daughter first wanted to know why there are carrots in it. After some persuading, the kids tried them and liked them. Normally, I have to persuade my husband to try new recipes but he loves carrots so gladly took one. He really liked them. They are soft like a muffin. They are a nice change for breakfast. I used a food processor to grind the oats into a flour consistency.

Breakfast Cookies
1 cup all purpose flour
1/4 cup ground oats
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 Tbsp unsalted butter
1/4 cup vegetable oil
1/4 cup brown sugar
3 Tbsp sugar
1 egg
1/4 cup pureed carrots
1 tsp vanilla extract
1 cup rolled oats

Directions:

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a medium bowl, whisk the flour, ground oats, baking soda, cinnamon, nutmeg, and salt. Set aside.
4. In a large bowl, combine the butter, oil, brown sugar, and sugar for about 1 minute. 
5. Add the egg, carrot puree, and vanilla. Mix for another 30 seconds.
6. Add the flour mixture and the oats. Mix until incorporated.
7. Scoop about 1/4 cup of the batter onto the cookie sheet. Space about 3 inches apart.
8. Bake the cookies for 12 minutes and cooked through.
9. Allow to cool slightly before transferring to a wire rack to cool completely.

Recipe adapted from Ellie Krieger.

One year ago.................................I made a Bagel Sandwich.
Two years ago...............................I made Orange Chicken.

Did you already know....................
-The largest carrot recorded weighed about 19 lbs.
-Carrots come in a range of color from white to purple.
-Carrots are healthier cooked than raw.

Baked Oatmeal

I received a bag of oats in my farm share. It wasn't a small bag. It was a bag of oats. What was I going to do with a bag of oats? I read if I put them into a food processor and pulse about 4 times then I would make quick cooking oats since they would be a little smaller in size. I figured I would make some oatmeal with it. I will disclose my children are not the biggest fan of oatmeal so they weren't very enthusiastic about this breakfast. They said they didn't like it. They stirred in more milk since they want their oatmeal creamy. Did this surprise me? No but I liked it. My husband loves oatmeal and he liked it so I figured I would share. It is an easy recipe and great for a cold morning.

Dotty's Baked Oatmeal
1/4 cup vegetable oil
2 eggs, beaten
3/4 cup sugar
3 1/2 cups quick cooking oats
2 tsp baking powder
1/2 tsp salt
1 cup milk
Optional: grated apple, cinnamon, or nuts

Directions:

1. Preheat the oven to 350 degrees F.
2. Grease a baking dish with a nonstick cooking spray. 
3. In a medium bowl, mix the oil, eggs, and sugar.
4. Add the oats, baking powder, and salt. Mix well.
5. Stir in the milk and optional ingredients.
6. Pour into the baking dish and bake for about 35 minutes. The oatmeal should be golden brown and firm to the touch.
7. Serve immediately with fresh fruit and additional milk. 

Recipe adapted from The Ultimate Bread and Baking Book by Linda Collister & Anthony Blake.

One year ago.................................I made World Peace Cookies.
Two years ago...............................I made Banana Bread.

Did you already know....................
-January is Oatmeal Month.
-Oats are a whole grain since they usually still contain their bran and germ.
-To get a quicker cooking oats, the oats are steamed and flatten more.

Cookies and Creme Cookies

Do you like white chocolate? My youngest daughter hears the word chocolate then she wants some. My oldest daughter is like white chocolate isn't true chocolate so she'll pass. Well, how about some cookies with cut up pieces of Cookies 'n' Creme bars? I think the perfect treat for the kids to snack on while we are buried with snow.

Cookies and Creme Cookies
2 sticks of unsalted butter, softened
3/4 cup brown sugar
3/4 cup sugar
2 large eggs
1 Tbsp vanill
2 1/2 cup all purpose flour
2 tsp baking soda
1 tsp salt
1 cup Cookies 'n' Creme bars, rough chopped
1/2 cup semi sweet mini chocolate chips

Directions:

1. In a large bowl, cream the butter with the brown sugar and sugar.
2. Add the eggs one at a time. Mix until incorporated.
3. Add the vanilla and mix well. Scrap down the sides.
4. Add the flour, baking soda, and salt. Mix until incorporated.
5. Fold in the Cookies 'n' Creme bars and the chocolate chips. 
6. Refrigerate for 1 hour.
7. Preheat the oven to 350 degrees F.
8. Line a baking sheet with parchment paper and set aside.
9. Scoop the chilled dough into about 2 Tbsp balls. 
10. Place onto the baking sheet spaced about 3 inches apart.
11. Bake the cookies for about 14 to 15 minutes or until the edges are golden brown.
12. Remove from the oven and allow to cool on the pan for 5 minutes.
13. Transfer the cookies onto a wire rack to allow to cool completely.

Recipe adapted from here.

One year ago....................................I made Italian Ranch Dip.
Two years ago..................................I made Creme Brulee.

Did you already know.......................
-In 1994, Hersey introduced the Cookies 'n' Creme bar.
-The Cookies 'n' Cream bar does not say white chocolate on the bar. 
-Hersey makes Cookies 'n' Cream bars, kisses, and drops.

Bourbon Bacon Burger

Alright if you have kept your New Years Resolution so far, do not make this burger. Oh, this burger has bacon on it with cheese plus a sweet glaze. This burger is so good. Since my husband doesn't always want to drive about an hour so I can order a Jack Daniel's burger, I decided to look up a copy cat recipe. The glaze is very sweet and sticky. You will need a lot of napkins for this burger. I make pretty good burgers but my husband said this is the best burger I have ever made.Why Jim Beam and not Jack Daniel's? It is what I had in my cabinet. Sorry, Jack!

Bourbon Bacon Burger
1 1/2 lbs. ground hamburger
Bourbon glaze (see below)
4 hamburger buns
4 slices of cheese (provolone or American cheese)
toppings: lettuce, red onion, tomato, and bacon

Directions: 

1. Once the glaze is thick and syrupy, cook your hamburger in a skillet to the desired doneness.
2. Brush on the glaze on top of the hamburgers and allow to cook for a minute.
3. Top the hamburger with the cheese. Cook until the cheese has melted.
4. Serve the burgers with lettuce, red onion, tomato, bacon, and more glaze if desired. 

Bourbon Glaze:
1 tsp olive oil
2 tsp garlic, minced
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 Tbsp Tamari soy sauce
1 1/3 cup dark brown sugar
1/4 cup fresh lemon juice
1/4 cup white onion, chopped fine
2 Tbsp Bourbon
pinch cayenne pepper

Glaze Directions:
In a large saucepan, heat the olive oil.
Add the minced garlic and saute for a minute.
Add the water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar.
Bring the mixture to a boil then reduce to a simmer.
Add the lemon juice, onion, Bourbon, and a pinch of cayenne pepper.
Allow the mixture to simmer until thick and syrup for about 45 minutes.

Recipe adapted from Top Secret Recipes.

One year ago..........................I made Banana Bread Cookies.
Two years ago........................I made Jalapeno Bacon Stuffed Mushrooms.

Did you already know.............
-Bourbon must be produced in the United States.
-Bourbon is a type of whiskey.
-Bourbon must be made in new charred oak barrels.

Sausage Wonton appetizers

One of my favorite dishes my best friend brings over are some sausage wonton appetizers. They are so good. Well, I was thinking how much I like the Rotel Sausage Dip but I wanted to make it similar to my friend's way. They are easy way to serve dip while watching football. My youngest son helped me and we love them. My son didn't even want me to take some photos to share. He just wanted to eat them. So, I comprised with him and took a photo of him eating one. Boy, my son needs a haircut.

Photo by my youngest son!

Sausage Wonton appetizers
24 wonton wrappers
1 package of Jimmy Dean pork sausage
1/2 cup white onion, chopped fine
1 (10 oz.) can of Rotel, drained
4 oz. cheddar cheese, shredded
8 oz. cream cheese, softened
1/4 cup crushed tortilla chips

Directions:

1. Line a cupcake pan with one wonton wrapper in each cup.
2. Place another wonton wrapper on top of the other with the second wonton square sides sticking up between the spaces of the first. Set aside.
3. Preheat oven to 350 degrees F.
4. In a large skillet, brown the pork sausage.
5. Add the onion and cook until the pork sausage is fully cooked.
6. Add the drained can of Rotel into the skillet. Cook for about 1 minute.
7. Add the cheddar cheese and the cream cheese. Mix until well incorporated.
8. Cook until the cheese is melted.
9. Spoon the mixture into the center of the wonton cups until they are half full.
10. Top the mixture with the crushed tortilla chips.
11. Bake the won tons for 15 minutes or until the wonton wrappers are fully cooked.
12. Allow to cool slightly before serving.

Recipe adapted from here.

Two years ago.....................I made Burgundy Mushrooms.

My photographer

Did you already know..........
-Wontons originated from North China.
-Wonton means small dumpling or swallowing clouds.
-Wonton and dumplings tend to vary in size and thickness of the wrapper.

Winter Savory Chicken

Have you ever heard of winter savory? I received some winter savory in my winter share from the farm. I didn't know what to do with it. I googled it and saw it was used in a lot of bean recipes. My husband will not eat beans. I figured I would make a chicken dish with it. I loved it. I really loved it. My husband loved it and probably thankful it wasn't beans.

Winter Savory Chicken
4 boneless chicken breast
2 tsp olive oil
1 tsp unsalted butter
2 springs of winter savory herb
1/4 salt
1/8 ground pepper


Directions:

1. Preheat oven to 350 degrees F. 
2. Remove any excess fat from the chicken breast.
3. Heat a large oven proof skillet over medium heat with the olive oil.
4. Add the butter to the skillet.
5. Season the chicken breast with the leaves of the winter savory, salt, and pepper on both sides.
6. Once the butter has melted, add the chicken breast.
7. Cook the chicken breast for about 5 minutes and golden brown.
8. Turn the chicken over and cook the other side about 5 minutes.
9.  Place the skillet into the oven and bake for about 10 minutes or until a meat thermometer reaches 165 degrees.
10. Remove the chicken from the pan and allow the meat to rest for 5 minutes before serving.

Recipe by Jen of Sweet Morris.

One year ago..................I made Bran Banana Muffins.
Two years ago................I made Lemon Frosted Cupcakes.

Did you already know.....
-Winter savory tends to be used for slow cooked meals like beans.
-Winter savory has a piney, peppery taste while summer savory has a milder flavor.
-Thyme is a good substitute for savory.

Best of 2013

I hope you have a wonderful New Years and I predict next year will be better than this year. This year seemed to go by crazy fast. To recap this year, my oldest daughter moved to California. I can't wait until she visits next month. We lost my Mother-in-law Linda and our Nana Norma. We will always miss them. My youngest child is eight years old. I still can't my baby is 8 years old. Also, I made some delicious food. I wanted to list some of my favorite recipes I made this year. Since I made a lot of cookies, I decided to make it a category:

Favorite breakfast:

Migas in a taco bowl

Favorite meat:

Stuffed Pork Chops

Favorite bread:

Baps Roll

Favorite cookie:

Snickerdoodle

Favorite dessert:

 

Fallen Hot Chocolate Cake

Did you already know..............

-The Old Farmer's Almanac is accurate 80% of the time.

-In 1792, The Old Farmer's Almanac was first published.

-The Old Farmer's Almanac predicts more snow and colder temperatures this winter.

Happy New Year!

No Bake Chocolate Peanut Butter Bars

Sometimes there is a dessert we will make often. This dessert is one of them. It is probably because the dessert has peanut butter in it. It also could be that my daughter is making it. This weekend, she asked me to make it with her for my Mother's birthday. She told me how much my Mother loved it at Thanksgiving. While we were making it, I suggested we should put some peanut butter cups on top. She was a little leery since she thought it was already great. So, I compromised with her and we put peanut butter cups on one half. Next time my daughter makes this dessert, I know she will cover the top with peanut butter cups. I will warn you that this is a very rich dessert but so delicious.

No Bake Chocolate Peanut Butter Bars
2 cups peanut butter
3/4 cup butter, softened
2 cups powdered sugar
3 cups Nilla Wafer cookies
2 cups semi-sweet chocolate mini chips
1 cup peanut butter cups, chopped

Directions:

1. Grease a 13x9 baking sheet with nonstick baking spray.
2. In a food processor, pulse the Vanilla Wafer cookies for 20 seconds. Set aside. 
3. In a large bowl, cream 1 1/4 cups peanut butter and butter until fluffy.
4. Slowly, add 1 cup powdered sugar.
5. Mix in the crushed cookies and the 1 cup of powdered sugar.
6. Fold in 1/2 cup of the chocolate chips.
7. Press the cookie mixture into the baking sheet.
8. In a medium saucepan, melt 1 1/2 cups of chocolate chips with 3/4 cups peanut butter over low heat. Stir constantly until smooth.
9. Evenly spread the melt chocolate mixture over the cookie mixture.
10. Top the chocolate mixture with the chopped peanut butter cups.
11. Refrigerate the bars for at least 1 hour or until the chocolate is firm.
12. Cut into bars and store in the refrigerator.

Recipe adapted from Toll House Nestle Cookies cookbook.

Two years ago...............................I made Chocolate Cupcakes.

Did you already know...................
-In 1898, the National Biscuit Company was incorporated when it merged over 100 bakeries.
-In 1971, the National Biscuit Company changes it's name to Nabisco.
-Since 2012, Nabisco is currently owned by Mondelez International.

Gingerbread Cinnamon Rolls

Growing up, my Dad would make gingerbread houses every year. The house would smell so good. The gingerbread didn't taste very good since it had to be hard for a good foundation. He did a good job and won several contest. He even sold a couple of his houses. He also made his cinnamon rolls too. I figured it was easier to make gingerbread cinnamon rolls then make a gingerbread house. When my husband tried these cinnamon rolls, he said they tasted just like candy. My daughter even brought one to school for lunch. I will definitely make these cinnamon rolls again soon. Next time, I will roll them tightly so they don't look like a pretzel. It didn't affect the taste.

Gingerbread Cinnamon Rolls
Dough:
2 1/4 cups milk
1/2 cup vegetable oil
1/4 cup sugar
1/4 cup brown sugar
1 package active dry yeast
4 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 cup molasses

Filling:
1/2 cup melted butter
2 Tbsp cinnamon
3/4 cup sugar

Icing:
1 cup powdered sugar plus more for sprinkling on top
 1/4 cup milk
3 Tbsp butter, melted
pinch of salt

Directions:

1. Prepare 2 pie pans by lightly spraying with nonstick cooking spray. Set aside.
2. Dough Assembly:
3. In a large saucepan, heat the milk, vegetable oil, brown sugar, and sugar over medium heat. Do not allow to boil.
4. Remove from heat and set aside to cool to around 100 degrees F.
5. Sprinkle the yeast on top of the heated milk mixture. 
6. Add 4 cups of flour and mix until just incorporated.
7. Cover and allow dough to rest for 1 hour or doubled in size.
8. Add the baking powder, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, molasses, and 1/2 cup flour. Stir until incorporated.
9. Roll out the dough onto a lightly floured surface.
10. Make the filling by combining the melted butter, cinnamon, and sugar.
11. Evenly spread the filling over the dough.
12. Roll the dough tightly until rolled into one long colander.
13. Slowly, cut the dough into 1 1/2 inch slices.
14. Place the slices into the pie pans. Leave about 1/2 inch space between each roll.
15. Allow the dough to set for about 30 minutes.
16. Preheat the oven to 375 degrees F.
17. Bake the cinnamon rolls for 13 minutes or until golden brown.
18. Icing Assembly:
19. In a small bowl, combine the powdered sugar, butter, and a pinch of salt.
20. Once the cinnamon rolls are removed from the oven, drizzle the icing on top.
21. Allow to sit for about 5 minutes before dusting lightly with powdered sugar.

Recipe adapted from The Pioneer Woman Cooks cookbook by Ree Drummond.

Two years ago.........................I made White Chocolate Covered Pretzels.

Did you already know................
-Cinnamon rolls were created in the Middle Ages.
-In Sweden, a cinnamon roll with no icing is called kanelbulle.
-In Europe, cinnamon rolls tend to be topped with pearl sugar. 

Candy Cane Marshmallows

Any time we have hot chocolate, my kids overflow the cup with marshmallows. Occasionally, my daughter will stir her hot chocolate with a candy cane. So, I had this treat in mind for her. Did she like it? She loved it. My husband isn't a marshmallow kind of guy but he liked them. Marshmallows are really not hard to make if you have a mixer and candy thermometer. I used a Christmas tree cookie cutter to cut my marshmallows in festive shapes.

Candy Cane Marshmallows
1/4 cup plus 2 Tbsp cold water
1 package of unflavored gelatin powder
2/3 cup sugar
1 1/2 cups powder sugar plus more to coat the marshmallows
1/4 cup light corn syrup
pinch of salt
1/2 tsp vanilla extract
43 crushed candy canes

Directions:

1. Attach a whisk attachment to the mixer. 
2. In a large mixing bowl, add 1/4 cup cold water. 
3. Sprinkle the gelatin on top of the water. Set aside on the mixer.
4. Evenly sprinkle 1/2 cup of powder sugar onto a large baking sheet. Set aside.
5. In a small saucepan, combine 2 Tbsp water, sugar, corn syrup, and salt.
6. Over medium high heat, heat the syrup mixture until it reaches 250 degrees F on a candy thermometer.
7. Once the syrup reaches the desired temperature, turn the mixer on medium high speed. 
8. Mix the gelatin water while slowly pouring the syrup in a thin stream near the edge of the gelatin water. 
9. Add all the syrup mixture into the gelatin water and then turn the mixer to high speed.
10. Whip the mixture for 8 minutes and stiff foam forms.
11. Add the vanilla extract and mix for 5 seconds before adding 3/4 of the crushed candy canes.
12. Mix for another 30 seconds so the candy cane can incorporate through the mixture.
13. Evenly spread the marshmallow mixture onto the powdered sugar baking sheet. A spatula lightly dipped into water will make it easier to spread the marshmallow mixture.
14. Sprinkle the remaining crushed candy cane over the top of the marshmallow. 
15. Allow the marshmallow mixture to set at room temperature uncovered for 2 hours.
16. Place 1 cup of powdered sugar onto a plate.
17. Dip the cookie cutter into the powdered sugar and cut out the shape in the marshmallow. 
18. Toss the shape in the powdered sugar to coat it and shake off any excess sugar. 
19. Set the cut out marshmallow onto a baking sheet to dry.
20. With any remaining scrapes, cut up the remaining marshmallow into strips and toss with powdered sugar. 
21. Store the marshmallows in an air tight container for about 1 week.

Recipe adapted from The Perfect Scoop by David Lebovitz.

One year ago.........................I made Sables Shortbread Cookies.

Two years ago.......................I made Boozy Bourbon Chocolate Cupcakes.

Did you already know...........

-Using the mallow plant, the Egyptians were the first to make marshmallows.

-In the late 1800s, the mallow root ingredient was replaced by gelatin.

-Each year, Americans buy over 90 million lbs. of marshmallows.

Bacon and Cheddar Quiche

Recently, I attended a baby shower. At the shower, they served quiche. While I was enjoying my quiche, I realized I had never made one. Why? I don't know since my children love eggs. I also had pie crust in the freezer. So, I figured it would be a nice meal to make for breakfast. The kids loved it. Now, I figured I was going to put everything I like in my omelet in the quiche. I love easy meals especially ones the kids love. I will be making this again.

Bacon and Cheddar Quiche
1 pie crust
1 Tbsp butter
6 mushrooms, sliced
1 cup kale, chopped
1/2 large onion
4 large eggs
1 1/2 cups half and half
12 slices crispy bacon, crumbled
1/4 tsp salt
1/8 tsp pepper
1 cup sharp Cheddar cheese, shredded

Directions:

1. Preheat oven to 375 degrees F.
2. Roll out the pie crust to fit the desired baking pan/ pie pan.
3. Place the dough into the baking pan. Prick the bottom of the pie dough with a fork.
4. Place dry beans or pie beads onto the pie dough.
5. Bake the pie dough for 15 minutes. Remove and allow to cool.
6. In a small skillet, melt the butter,
7. Add the mushrooms, kale, and onion.
8. Cook for about 5 minutes. Remove from heat and set aside to cool.
9. In a medium bowl, whisk the eggs.
10. Add the bacon, salt, pepper, and 1/2 cup of cheese to the eggs. Mix well.
11. Add the mushroom mixture to the eggs and mix.
12. Carefully, pour the egg mixture into the cooled pie crust. (Do not over fill and leave 1/2 inch from the top space. Any left over, make scrambled eggs.)
13. Top the egg mixture with the remaining cheese.
14. Bake the quiche for 30 minutes or until the quiche is set and golden brown. 

Recipe adapted from Southern Food.
 
One year ago............................I made PB Candy Bar Brownies.
Two years ago..........................I made Allie's Cookie Bars.

Did you already know...............
-Quiche originates from Germany.
-Quiche is known as French cuisine. 
-Quiche can be served hot or cold.

Bacon Cheeseball

At my old work, one of my coworkers would bring in a cheese ball to the Christmas party. It was good and very popular. One year she told us that it was pretty easy to make. I figured I would make one. They are real easy to make. I made mine with a little bit of heat but this recipe is easily adaptable to your preference. I used a food processor since I used it to shred the cheese first then to crumble the bacon. What a tasty treat!

Bacon and Cheddar Cheese Ball
1 package (8 oz.) reduced cream cheese (Neufchatel), softened
1 cup pepper jack cheese, shredded
1 cup sharp cheddar cheese, shredded
16 slices crispy bacon stripes, crumbled

Directions:

1. In a food processor, combine the shredded cheese with the cream cheese until well incorporated.
2. Add half the crumbled bacon. Mix well. 
3. Form the cheese mixture into 2 balls. 
4. Add the remaining bacon crumples onto a plate.
5. Roll the cheese balls into the bacon crumples.
6. Wrap the balls in plastic wrap and refrigerate for 8 hours before serving.

Adapted from Kraft.

One year ago.........................I made Vanilla Cookies.
Two years ago.......................I made Candy Cane Cookies.

Did you already know..........
-American Neufchatel is a reduced fat cream cheese.
-Neufchatel has 1/3 less fat than regular cream cheese.
-European Neufchatel is very different than the American version.

Jumbo 4 Chip Cookies

My daughter purchased me a cookie cookbook. She came home from school and showed me what she got me from the book fair. I was pleasantly surprised. I was also impressed how thoughtful she was to me. So, we spent some quality time making these cookies. They are exactly a cookie should be with a gooey center. Since I had peanut butter chips in the cabinet, I added them to the mix. My daughter was happy with these cookies.

Jumbo Four Chip Cookies
4 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 cups unsalted butter, softened
1/4 tsp salt
1 1/4 cups sugar
1 1/4 cups brown sugar, packed
2 eggs
1 Tbsp vanilla extract
1 cup milk chocolate chips
1 cup semi sweet chocolate chips
1/2 cups white chocolate chips
1/2 cups peanut butter chips

Directions:

1. Preheat oven to 375 degrees F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Mix well.
4. In a large bowl, cram the sugar, brown sugar, and butter until fluffy.
5. Add the eggs and vanilla extract to the creamed butter.
6. Slowly, add the flour mixture. Mix until just incorporated.
7. Fold in all the chips.
8. Scoop about 1/4 cup of the dough onto the baking sheet. Space the dough 2 inches apart.
9. Bake the cookies for 6 minutes. Rotate the pan.
10. Bake the cookies for another 6 minutes or until light golden brown.
11. Remove from oven and allow to cool for 5 minutes before removing to a wire rack. Allow to cool completely.

Recipe adapted from Toll House Nestle Cookies Cookbook.

One year ago..........................I made Tomato Soup.
Two years ago........................I made Honey Butter Pork.

Did you already know............
-The largest book fair in the world is the Frankfurt Book Fair.
-In October, it is held every year in Germany.
-The fair is only open to the public on the last two days.

Sweet Potato Muffins

I figured I needed to make something with the extra Sweet Potato Casserole which my husband would eat. He will not eat Sweet Potato Casserole. It could be the color. It could be the name or that it is a vegetable. However, he will eat muffins. He did ask me what was in it because of the color. I was honest and told him sweet potato. He surprised me by trying one. Maybe he thought sweet potato was a better alternate to a bran muffin. He liked them. My children liked them even our dog liked them. The dog wasn't suppose to try them but he did and he wasn't giving it back. 

Sweet Potato Muffins
Muffins:
3 cups all purpose flour
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp allspice
1/4 tsp cloves
1 tsp salt
3/4 tsp baking soda
1 cup sugar
2 Tbsp butter, softened
2 eggs
1 cup sweet potato casserole/ mashed sweet potatoes
1 tsp vanilla
1 cup milk
Topping:
1/4 cup brown sugar
2 Tbsp cold butter
1 tsp all purpose flour
1/4 cup pecans

Directions:

1. Preheat the oven to 350 degrees F.
2. Line a muffin tin with cupcake liners. Set aside. 
3. In a large bowl, combine the flour, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set aside.
4. In a medium bowl, combine the sugar and butter until fluffy.
5. Add the eggs,sweet potato, vanilla, and milk.
6. Slowly, mix the sugar mixture into the flour mixture until just incorporated.
7. Fill the cupcake liners 3/4 full.
8. Topping:
9. In a small bowl, combine the brown sugar, butter, flour, and pecans until well incorporated.
10. Evenly top the muffin batter with the topping.
11. Bake the muffins for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.

Recipe by Jen of Sweet Morris.

One year ago................................I made Bacon Fontina Panini Sandwich.
Two years ago..............................I made Easy Chocolate Fudge.

Did you already know...................
-The American scientist George Washington Carver developed over 100 products from the sweet potato.
-During WWI, the U.S. government used sweet potato flour to help stretch wheat flour in baked goods.
-Sweet potatoes are not related to potatoes.