Thursday, January 31, 2013

Quick Cinnamon Apple Cinnamon Rolls (no yeast)

Quick Cinnamon Apple Cinnamon Rolls (no yeast)

My bro and I made these together over Christmas break and I am just now getting around to posting about it! I always have so much fun cooking and baking with him, I just wish it could happen more often...miss you bro! He is an outstanding photographer and took the pictures for this post. Go check out his awesome work on facebook or flickr ( We both loved this recipe, especially the fact that we didn't have to deal with finicky yeast. If you're scared of yeast, these cinnamon rolls are definitely for you.

Quick Cinnamon Apple Cinnamon Rolls (no yeast)
Recipe from Cakes and More


  • Filling
  • 2/3 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tsp cinnamon
  • 1/8 tsp salt
  • 1-2 tbsp unsalted butter, melted
  • 1 large firm apple, peeled, chopped fine
  • 1/2 cup walnuts, chopped
  • Dough
  • 2 cups plain flour {plus additional for work area}
  • 1/2 cup whole wheat flour
  • 2 tbsp granulated sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cup buttermilk, at room temperature
  • 6 Tbsp unsalted butter, melted
  • 1 tsp vanilla (optional)
  • Icing
  • 2 tbsp low fat cream {or cream cheese}
  • 2 tbsp buttermilk
  • 2/3 cup powdered sugar
  • 1/2 tsp cinnamon

  1. Preheat oven to 225 C. Pour 1 tbsp melted butter in 9-inch nonstick cake pan; brush to coat pan {I lined the bottom with parchment}.
  2. Filling:
  3. Combine sugars, spices and salt in medium bowl. Add 1 tbsp melted butter to start and stir with a whisk or fork till it resembles wet sand.
  4. Dough:
  5. Whisk flour, sugar, baking powder, baking soda and salt in large bowl. Whisk buttermilk and 2 Tbsp melted butter in measuring cup. Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed and the dough starts coming together in a shaggy ball { I needed to add about 1/4 cup extra flour but I think that was because I used the Thermomix which wasn't necessary}. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy{ about 1 minute}
  6. Pat and roll dough into 12x9 -inch rectangle. Brush dough with 2 tbsp melted butter. Sprinkle evenly with filling, leaving 1/2 inch border of plain dough around edges. Press filling firmly into dough, and sprinkle over chopped apple and walnuts.
  7. Starting on long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal. Roll log seam-side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place. Place one roll in center of prepared pan , then place remaining seven rolls around perimeter of pan. Brush with remaining 2 tbsp melted butter. {Don't worry if there are gaps. They will fill up during baking}
  8. Bake until edges are golden brown, 23-25 minutes. Use offset spatula to loosen buns from pan without separating. Place a large plate carefully over top of pan and using potholders invert pan onto plate. Using a second large plate and potholders, carefully invert rolls again to be face-up. Cool about 5 minutes before icing.
  9. While buns are cooling, whisk together cream, buttermilk and cinnamon with the powdered sugar until thick and smooth. {Add more sugar/buttermilk as required to get a thick consistency}.
  10. Drizzle over buns, or serve on the side if you wish.
  11. Serve immediately.

Tuesday, January 29, 2013

Hashbrown Quiche

Hashbrown Quiche

This is such a great recipe for those with gluten intolerances. I personally am not gluten intolerant, but I loved this quiche. Another great thing about it is that you can make as many different versions of it as you’d like. Instead of separating out your hashbrowns, bacon, and eggs, why not put em all together! I served my quiche with ketchup, which gave some good love to the hashbrowns. Also, feel free to use your favorite quiche recipe with the hashbrown crust. I've tried several variations now and they've all turned out delicious.

Hashbrown Quiche


  • 3 cups, shredded frozen hash browns, thawed and drained
  • 6 Tbsp butter
    3/4 cup mushroom (sliced)
    3/4 cup spinach (chopped)
  • 1/2 onion (chopped)
    1 cup milk
    3 eggs
    1 cup grated cheddar cheese
    1/4 teaspoon thyme
    1/4 teaspoon pepper
    1/4 teaspoon salt


Preheat oven to 450 degrees F.
Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the 4 Tbsp melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Meanwhile, saute onions, mushrooms, and spinach in 2 Tbsp butter. Then, in a large mixing bowl, combine spinach mixture with the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Friday, January 25, 2013

Ginger Molasses Crinkle Sandwich Cookies

Ginger Molasses Crinkle Sandwich Cookies

As my taste buds mature, I notice how I am craving more and more intense flavors. I almost always double the spices in my recipes and people would be appalled at the amount of garlic I go through. So I knew I was in for a win just looking at the name of these cookies. Ginger and molasses. These are pretty intense flavors on their own, and put together they pack an awesome punch. The original creator of this recipe affectionately calls these “crack cookies” and now I know why. My mom and I had a fun time making these together and even more fun licking the bowls and spoons clean.

Ginger Molasses Crinkle Sandwich Cookies
Recipe from Lisa Dupar author of Fried Chicken and Chapagne

8 Tbsp butter, room temperature
½ cup brown sugar
½ cup sugar
1 egg
½ cup molasses
1 Tbsp honey
1 ½ tsp vanilla
1 ½ tsp freshly grated ginger root
2 ¼ cups flour
1 ½ tsp baking soda
1 ½ tsp cinnamon
½ tsp ginger
¼ tsp cloves
¼ tsp nutmeg
1/8 tsp pepper

1 tsp cinnamon
½ cup sugar

1 cup cream cheese
½ cup powdered sugar
½ Tbsp vanilla

Whip butter, brown sugar and sugar until creamy and smooth. Add egg, molasses, honey, vanilla, and freshly grated ginger. Scrape down sides of bowl and whip for 1 minute at medium speed. In a separate bowl, sift together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and pepper. Add dry ingredients to molasses mixture and mix well. Refrigerate dough for 1 hour (it’s best overnight). Scoop 1 inch balls with a small ice cream scoop and chill until ready to bake. Preheat oven to 350 F. In a small bowl combine remaining sugar and cinnamon. Remove the cookie dough from the refrigerator and roll balls in cinnamon sugar. Place on a parchment lined baking sheet. Bake until just barely done, about 7-8 minutes, they will be slightly cracked on top.

To make filling, whip cream cheese, powdered sugar, and vanilla until smooth. When cookies are cool, turn half of the cookies upside down. Place 1-2 teaspoons of filling in the center of each cookie. Place the other half on top to create little sandwiches. 

Monday, January 21, 2013

Individual Beef Wellingtons

Individual Beef Wellingtons

While I was food gawking the other day, I stumbled upon this beautiful picture labeled beef wellington. Though I’d heard the name of the dish before I had no idea what it was. So I asked my mom and she just about swooned as she was describing to me the glory that is beef wellington. As a result, we decided to make it together. One bite of it and I immediately realized her love for the dish. It was a heavenly collision of flavors and is sure to make your taste buds scream for more. 

Individual Beef Wellingtons
Adapted from Rachel Ray


1 11x17 inch sheet of frozen puff pastry, defrosted
1 Tbsp extra virgin olive oil (EVOO)
1 Tbsp butter
1 large shallot, chopped
1/2 lb mushrooms. stemmed and chopped
1 Tbsp fresh thyme
Salt and pepper
1/4 cup dry sherry
4 filet mignon steaks (tournedos), cut into 1 inch thick pieces (5 ounces each)
1 pkg prosciutto
1 large egg, lightly beaten

  1. Preheat the oven to 425 degrees . Place the pastry on the counter to take the chill off.
  2. Heat a small skillet over medium heat. Add 1 tablespoon of EVOO (1 turn of the pan) and the butter. When the butter melts into the EVOO, add the shallot, mushrooms and thyme. Cook for 4 to 5 minutes, then season with salt and pepper; add the sherry. Cook off the liquid until dry, about 1 minute. Remove from the heat, reserve and let cool.
  3. Heat a large nonstick skillet over high heat. Drizzle EVOO over the meat to lightly coat it on both sides. Place the meat in the hot skillet and sear to caramelize, 2 minutes on each side. (Dont move the meat while cooking it.) Remove the meat after 4 minutes and let it cool completely. Pat the steaks dry and season with salt and pepper just before wrapping in the dough.
  4. Cover a baking sheet with parchment paper. Open the puff pastry dough on the parchment paper. Quarter the dough with a sharp knife. On each rectangle, shingle a layer of prosciutto to prevent leakage. On top of the prosciutto, mound one-fourth of the cooked mushrooms. Place meat in the center of each rectangle and gently wrap the prosciutto around the meat. Brush the edges of the dough with egg wash. Wrap the dough up and over the meat, sealing it with egg wash and tucking in the ends as you would a wrapped present. Repeat and arrange the 4 Wellingtons on a baking sheet. Brush the completed Wellingtons with egg wash and bake until golden, 12 to 15 minutes or until the internal temperature of the meat reaches 125-140. Remove the meat from the oven and let rest for 5 minutes
  • Tip: If you really want to show off, use small cookie cutters to cut the leftover dough into small decorative elements for the tops of the Wellingtons.