Pumpkin Cinnamon Rolls Holla!

So, I was tempted to make these by a friend on facebook. I had some time today and it was game on. These were Heavenly! I literally died went to heaven and came back. I should have doubled the batch but unfortunately I ran out of yeast. I think I will pick up some more yeast today and make these again tomorrow. Try these I promise you won't be sorry. Also I found this recipe online and made some minor adjustments to bump up the flavor. These are soft, light, and fluffy. The glaze is divine.

Pumpkin Cinnamon Rolls with Carmel Glaze:
Makes 12

Rolls:
1/3 c milk
2 T butter
1/2 c pureed pumpkin (I used canned)
2 T sugar
1/2 t salt
1 lg egg, beaten
1 pgk dry active yeast or 2 1/4 t yeast
2 c flour

Filling:
2 T softened butter
1 t cinnamon
1/4 t nutmeg
1/3 c brown sugar

Glaze:
1/4 c butter
1/2 c brown sugar
2 T heavy cream
1/4 t vanilla
dash of salt
1/2 to 3/4 c powdered sugar

1 Prepare rolls: In a small saucepan, heat milk and 2 T butter until just wam (12o-130") and butter is almost melted, stirring constantly.

2 In a mixer bowl combine pumpkin, sugar, and salt. Add milk mixture and beat until well mixed. Beat in egg and yeast. Add half of the flour and mix on a low speed for 5 minutes ( scraping frequently). Add the rest of flour and mix throughly (the dough will be very soft). Turn into and lightly greased bowl, then grease the surface of the dough lightly. Cover and let rise in a warm place until doubled, it takes about an hour.

3 Punch dough down. Turn onto a floured surface. Knead a few turns to form a smooth dough. Roll out into a 12x10 rectangle.

4 In a small bowl combine brown sugar, cinnamon, and nutmeg. Spread butter on on dough (I just use my fingers) and then sprinkle the sugar mixture on. Begining with the long side of the dough, roll up. Pinch the seam to seal. Gently cut into 1 in slices. Place rolls in a 9in. square pan or in 2 round cake pans.

5 Cover and let rise until nearly doubled, 30 to 45 min.

6 Bake at 350 for 15-20 min, or until golden brown.

7 While rolls are cooling, prepare the glaze. In a small saucepan melt butter. Add brown sugar and heavy cream. Cook on med low heat for 1 min. Pour mixture into a bowl. Let cool for a min or two. Add vanilla, salt, and powdered sugar. Beat until well blended and glaze cinnamon rolls.

Hello strangers! (Ok, I know I'm the stranger.)

I was just censured for posting pictures of food I've made lately on Facebook rather than the blog. So... ok, I'm back with a build up of bunches of recipes. But don't think I'm going to give it all to you at once. I've got to make these last a while!
Since it's autumn, I'll start with a perfect breakfast for a crisp fall morning.

French Toast with Apple Butter and Honey
I prefer to make this with good quality french or italian bread rather than plain sliced bread. I always mix vanilla and cinnamon in with my egg & milk mixture when I make french toast. After giving each piece a little butter, top with spoonfuls of apple butter and drizzle with honey or pure maple syrup.
Delicious served with a glass of milk.

Stuffed Tomatoes

Today my friend and co-worker Katelin brought in a bunch of tomatoes. Her dad brought them to her and she was going out of town... wouldn't want to waste all those yummy local tomatoes. OK, truth is another co-worker gave me tomatoes a week before that I still haven't touched. Feeling guilty to let them go to waste I decided to experiment a little bit. Tonight stuffed tomatoes sounded like a tasty dinner. After flipping thought a few recipes improvised and made own.

Stuffed Tomatoes

First I cut the tops off of 4 tomatoes and scooped out the seed and guts with a large spoon. Rinse off each tomato and let drain upside down on a paper towel. Next I sauteed onions, garlic and mushrooms until clear, add some cooked spinach (I thought chicken would be good too but I didn't have any defrosted). Mix veggies with ricotta cheese (i used about a cup for 4 tomatoes), an egg yoke, and shredded mozzarella cheese. Combine mixture. Salt and pepper to taste. Salt the inside of each tomato and fill with mixture. Bake in oven at 400 degrees for about 20-25 mins or until golden brown.

A wonderfully delicious dinner and I am sure they will make an equally enjoyable lunch tomorrow. Thank you Katelin. I wonder what else I can stuff in a tomato?

Potato Crisps

I have an alarming addiction to potato chips. I love the way they smell when I pull open the bag. I love the way they look when I peer into the open bag. I love the way they sound when I take the first delightful bite and it crunches. I love the way they feel against my teeth as I bite and how they rub lightly across my tongue. Mostly, I love how they taste. The salt, the flavor, the oil. I mean, why would I eat low fat chips? If I'm going to eat potato chips, after hours of literally working my butt off at the gym, they're going to be the full-fat variety so it's worth every single crunchy bite.

I'm quite particular when it comes to the brand of chips I'm eating. Lays are the best. I'll settle for Ruffles when necessary, and I've eaten Clover Club in a pinch, but Lays are really where it's at. I like a variety of flavors, but most of the time I'm happiest with the Classic Lays. I mean, why mess with a good thing? Sometimes simple is best... or at least that's what I thought until I went to England and experienced Walkers Potato Crisps. Walkers is the Lays of Great Britain. So, if it's the same company and same product, why are Walkers so much better than Lays? Because the Brits are freaking awesome!

They love the weirdest flavors: Cheese & Onion, Steak & Onion, Smoky Bacon, Roast Chicken, Prawn Cocktail, Pickled Onion, Tomato Ketchup, and Worcester Sauce . I mean, who doesn't love that? How did they come up with these flavors? I'm here to tell you that Prawn Cocktail and Pickled Onion and much better than they sound... so much better that my mouth is watering at the mere thought of them. When I was in England I bought a new crisp flavor each day so I could try them all. Luckily we walked about 10 miles a day, so the extra calories were negligible (and I lost 15 pounds).

I do wonder, when Brits come to the U.S. do they think our chip flavors are weird? I mean, maybe Sour Cream and Onion sounds as vomitous to most of them as pickled onion does to most of us. Regardless, I am left begging the question, "Why, oh WHY doesn't Lays sell those fantastic flavors in the United States?" I simply must have a bag of Worcester crisps RIGHT now!

Italian Pesto Pasta Salad

I made this recipe for the first time about four months ago for a large family function. I started with The Olive Garden dressing, but have since switched to Kraft Italian Pesto Dressing & Marinade. I consistently have requests to bring my pasta salad to parties. As always- you'll have to experiment to find the quantities and combinations that work best for you.

Italian Pesto Pasta Salad
Prep time 1 hour
Serves A Lot

Ingredients
1 bag of your favorite pasta (I recommend the Garofalo brand available at Costco) in Fusilli, Radiatori, or Penne shapes. (You could also use macaroni or bow ties, but I recommend the other shapes.) If you're making a small quantity you will obviously want to only use a portion of the pasta instead.
1 English cucumber (I recommend English cucumbers because you don't have to peel them, they taste superior, and they are prettier)
2-4 roma tomatoes
1/2-1 whole red/purple onion
1-2 cans whole, black olives
1 package pepperoni (you could use bacon instead, or no meat at all)
1/2-1 whole bottle Kraft Italian Pesto Dressing & Marinade

1/2-3/4 cup freshly grated hard cheese (I recommend Parmeseano, Grana Padano, or Pecorino Romano. They are all available in the Kirkland brand at Costco for very reasonable prices. The great thing is that they stay good for months, so it's fine to have a large quantity on hand.)

Directions
Fill a very large pot with cold water. Add 2 Tbsp salt. (I know it sounds like a lot of salt, but in an Italian cooking class I just finished taking we were taught to add quite a bit of salt to the water when boiling pasta. It really does make the pasta taste better and requires you to use less salt in the rest of the recipe, therefore making it healthier.) Bring to a boil and then add the pasta. Cook until el dente. While the pasta is boiling, chop the cucumber, tomatoes, and onion into very small pieces. I recommend cutting the cucumber and tomatoes in half and then, using a spoon, remove the seeds. This will make the salad keep longer and it doesn't become "slimy." Often dishes with cucumbers and tomatoes look and feel "slimy" because the seeds are left in. After removing the seeds, continue to cut the vegetables into very small chunks. I like to put the tomatoes and cucumbers in a large glass bowl and sprinkle a little bit of kosher salt on them. Cut the pepperoni into quarters (You may not use the entire package. I often only use half.) and add the pepperoni to the cucumbers and tomatoes. Cut the onion into very small pieces and add it to the other items. Add the olives. Grate the cheese. By now the pasta should be done. Drain it and let it cool completely. You could prepare the pasta one or two days in advance if desired. Once it is completely cooled you may add it to the mixture. Add the grated cheese. If the pasta is not cooled the cheese will melt, and you don't want that. Mix everything together and then slowly add the Italian Pesto Dressing until it "looks" and tastes right. It's really a personal preference how much dressing you add. I recommend keeping it in a glass bowl as plastic and metal can change the taste of a dish. You can refrigerate it for several hours before serving, or serve immediately. The salad will keep for several days, if refrigerated, as long as you've removed the seeds from the cucumber and tomatoes.

On a side note, I also like to take red leaf or romaine lettuce and "fill" several pieces with the pasta salad and then wrap it up like chinese lettuce wraps and eat it. That just helps me get an extra serving of vegetables in :) If I'm just making it for myself, I'll double the cucumber and tomatoes in the recipe to help me get extra vegetable servings. Also, be creative! I've added marinated artichoke hearts and green, red, yellow, and orange peppers in the past with great success. Have fun and enjoy!

Bleu Cheese Chicken

I love stinky cheese! It's so yummy in my tummy... well my mouth anyway. Even if you're not a bleu cheese fanatic you'll probably like this recipe. You really must make the dressing from scratch though as the bottled variety just isn't the same. I'd like to thank Ashley for directing me to this bleu cheese dressing recipe on the food network. I always make the dressing first and then put it all together. The dressing will stay good, if refrigerated, for up to two weeks and I think it tastes better after being in the fridge for at least 24 hours. After you've made the bleu cheese dressing you are ready to put it all together. The chicken tastes great as leftovers and will stay good, if refrigerated, for one week. I usually only cook for 1-4 people, so adjust this as necessary.

Bleu Cheese Chicken
Prep Time 15-20 minutes
Cook Time 30-60 minutes
Serves 4

Ingredients
Boneless, skinless chicken breasts or tenders (quantity depends on how many you're serving)
Favorite variety of mushrooms (quantity depends on how many you're serving)
Bleu cheese dressing (you may need to double or triple the recipe depending on how many people you're serving)

Directions
Make the bleu cheese dressing recipe (found below). Line the bottom of your baking dish (I recommend glass or Corningware) with boneless, skinless chicken breasts or tenders. Chop up your favorite mushrooms (I like baby portabello) and generously cover the chicken. Then cover the mushrooms and chicken with the bleu cheese dressing. You'll see that it's an extremely white food at this point.
Bake in a 350 degree oven until the chicken is thoroughly cooked (about 30-60 minutes, depending on the quantity). When it comes out of the oven there will be dark brown spots, which is perfect.

It tastes great served over rice, baked potatoes, or pasta. Enjoy!

Bleu Cheese Dressing
makes about 3/4 cup

Ingredients
1/4 cup crumbled blue cheese (more if desired... I usually double it for the chicken recipe)
2 Tbsp sour cream (may use reduced-fat variety)
2 Tbsp mayonnaise (may use reduced-fat variety)
1/4 cup buttermilk (can double the sour cream and mayonnaise instead, but it does taste better with the buttermilk)
1 Tbsp white-wine vinegar
1 Tbsp chopped fresh parsley
1 Tbsp chopped scallions (or finely chopped white onion)
Salt to taste
Freshly ground pepper to taste

Directions
Whisk together sour cream, mayonnaise, and blue cheese in a small bowl. Stir in buttermilk, vinegar, parsley and scallions. Season with salt a pepper.

The Yummiest Cookies in the World!!!

Well, Ashley posted the best recipe I've had for chocolate-chocolate chip cookies... so I have to post my famous regular chocolate chip cookie recipe. Seriously- these are good. It's definitely the butter. I got the recipe from my grandma, LaRue, a few years ago. I've been wowing people with them ever since. My friends and students beg me for them. It makes a pretty big batch, so be prepared. Also- it's imperative you follow the mixing directions exactly... they taste different when you don't... I promise!

The Yummiest Cookies in the World!!!
(Yes, that's what I titled this recipe when I got it from my grandma.)

Preheat the oven to 375 degrees

1 pound real butter (2 cups)
2 c. white granulated sugar
2 c. brown sugar (you don't need to pack it)

Cream together for 3-4 minutes and then add

4 eggs
2 tsp vanilla

Cream together for 2 more minutes. In a separate, but small, bowl mix

2 tsp baking soda
2 tsp baking powder
1 tsp salt

Mix that into the creamed mixture. Then add

1 bag chocolate chips (more if you want)

Slowly stir in 6 cups of flour. Add the flour slowly and keep an eye on it. Depending on the weather you may not need all the flour or you may need a little extra. The dough should be pretty thick.

Use a small ice cream scoop to put the dough onto ungreased cookie sheets. Bake them for 9-12 minutes.

Yeah, I know. It's a big stretch. You really need to figure your oven out by experimenting. The oven at my sister's house makes perfect cookies at 11 minutes, my mother's oven is 10 minutes, my current oven is 9. To keep them soft I always pull them out when they are still white on top and barely browned on bottom. They are thick, so I pull them right off the sheet and put them on the cooling rack. They continue to cook a bit, but stay soft for several days. If you accidentally overcook them, or want to to be softer for longer, put a piece of bread in the cookie container. They'll soften up in a few hours.

Dunk the cookies in milk and you'll feel like you have a piece of heaven in your mouth!

Double Chocolate Cookie Heaven

Ha! I (Ashley) have been apart of this food blog for a while and haven't posted anything. What is my problem you might ask? Well, I love food so much I just didn't know where to start. So per Anna's suggestion I will start with these babies. I think it would very hard indeed to find a better chocolate cookie recipe or one with more butter (hehe). I got this treasure from my sisters mother in law (that is a mouthful). She was kind enough to share it with me along with a killer cheesecake brownie recipe, but that is for another post.

Double Chocolate Cookies
makes about 4 dozen
Preheat oven to 350

1 1/4c. softened butter
2c. sugar
2 eggs
2t. vanilla
2c. flour
3/4c. cocoa powder
1t. baking soda
1/2t. salt
chocolate chips (as many as your heart desires)

Cream butter and sugar until light and fluffy. Then add eggs and beat until combined. Add vanilla and the rest of the dry ingredients and beat until just combined. Then add chocolate chips.

I use a small cookie scoop and they come out just the right size. Otherwise make them about tablespoon size.
Bake for 8-9 min. on the middle rack. The cookies will be puffy when you take them out and will flatten out while cooling. Do not over bake.

Chicken Cheesesteak

I went to my cousins for dinner last night and she served up this complete delight of a meal.

http://www.marthastewart.com/recipe/chicken-cheesesteaks-with-peppers

I think the possibilities on this could potentially be endless. I'm excited to eat this again ASAP. Hope you all enjoy!

Someday...

...I will try to make this cake. It's close to the top of a long list of foods I want to try to make. I'd need a lot of people to help eat it and from what I read in the article, a lot of patience. But this looks so fabulous.
Sweet and Salty Cake

We've had the good...

I am skipping the bad and going straight to the ugly. I went through every last page of this blog. Some, I am shamed to say, looked tasty, one I'd actually eaten before (in my defense it was free and I didn't know that a creme cake = deep fried twinkie... and it was delicious), but most were disgusting. Regardless, I think the blog's title is perfect.
This Is Why You're Fat

German Gastronomy

This past summer (2008) I went to Europe for 6 weeks. It was fantastic! I was able to try so many new foods while I was there. First of all, the food in Germany is WAY better than the food in England. Sorry Englander's, but it's true. I guess I should say that in my opinion the food in Germany is better than the food in England.

The Germans love to eat cake and coffee. I didn't have the coffee, but I did have a lot of cake, which is so yummy! It's not as sweet as the cakes in the USA, but I like that better. They are rich and solid and so good. They also have the best chocolate in the world.

While in Germany I tried the oldest cake in the world- well it's the oldest cake recipe anyway- called Sacher Cake. It has dark chocolate (which is very dark and has no fillers), cream, cookie crust on bottom, and tasted like a little piece of heaven in my mouth.

I tried the traditional Bavarian cake (known as Black Forest Cake). The real thing is much better than the Betty Crocker cake mix I'm used to ;)

The weather was not very good while I was in Germany. One day I was in downtown Munich and it was raining and I was freezing. I slipped into a Starbucks to use the bathroom (they're the only place that doesn't charge you to use the bathroom) and decided that I wanted to stick around in the warmth. However, in Europe you can't just sit around. You have to order something. I ordered the hot chocolate. It was the most amazing hot chocolate I've ever had in my life! I've ordered hot chocolate from Starbucks in the U.S. since coming home and it just isn't the same.

One day I bought lunch from the open air market in Munich and enjoyed the fresh cheese, bread, and olives. It really reminded me of the food I ate in Israel last year. Yum! The open air market was an experience that cannot be missed and this Mediterranean booth was wonderful.

One of my favorite things I ate was the traditional Bavarian foood... sausages, sauerkraut, and potatoes. I love those things! Hmmmm. Just thinking about it makes me hungry! I went to the Tollwood Festival, which was amazing, and enjoyed some traditional food and culture.

German gastronomy agrees with me. If you're ever in Bavaria, don't hesitate to try anything. I didn't meet any Bavarian food I didn't like!

Cranberry Salsa

At a dinner party a few weeks ago my roommate, Molly, made one of the most original, interesting, and piquant dips I have ever tasted. Molly got the recipe from her sister last Thanksgiving and it is now a family favorite. The dip was definitely the hit of the party, which is saying something because Lindsay really outdid herself with the cheesy mushroom chicken and brussels sprouts.

This recipe was so popular it caused two friends to write about it on their blogs! Mark made some health conscious changes to the recipe. Brian also made some changes. I haven't tried it with their changes, so I can't vouch for them! However, I can vouch that this dish is marvelous and piquant!

Cranberry Salsa

1 bag cranberries
3/4 C. sugar (start with half the sugar- test- then add sugar to taste)
1 green onion
1/4 tsp cumin
1 bunch cilantro
1 medium jalapeno (add more depending on desired heat)
1-2 blocks cream cheese
various crackers (Wheat Thins, Ritz, and whole grain crackers are the favorite)

Mix ingredients (except the cream cheese and crackers) in a Magic Bullet or blender until completely blended. If you put it in the fridge for a bit it will sweeten and also gain heat. Pour blended mixture over the cream cheese and serve at room temperature with crackers.