Pumpkin Dinner Rolls Stuffed with Brown Sugar Cinnamon Cream Cheese

 

Ingredients:
For the rolls:
1/4 cup warm water (105-110 degrees F)
4 1/2 teaspoons active dry yeast or 2 (.25 oz.) packages active yeast
1/3 cup sugar, divided
3/4 cup milk, scalded
1/3 cup light brown sugar
1 cup pumpkin puree
1 teaspoon salt
1 large egg
6-7 cups flour
For the filling:
8 ounces cream cheese
1 tablespoon brown sugar
1 tablespoon cinnamon
Topping:
1/4 cup melted butter
1/4 cup honey
8 pecan halves, sliced in half
Directions:
1. Pour warm water into a small bowl with yeast and 1 teaspoon sugar. Let sit until foamy about 5 minutes.
2. In a small sauce pan, warm milk until scalded over medium heat. Stir in butter until melted. Transfer to stand mixer with the whisk attachment. Add remaining granulated sugar, brown sugar, pumpkin puree, and salt. Mix until combined.
3. Add yeast to mixture and egg. Mix well.
4. Gradually add flour until the dough forms a ball and pulls away from the sides. Transfer to a large greased bowl and cover with plastic wrap or lid. Let rise until doubled, about 1 hour.  Punch down dough and place on a floured work surface. Cut into 30 pieces.
5. Beat cream cheese, brown sugar, and cinnamon in a medium bowl until smooth. Flatten each piece of dough and drop a teaspoon of cream cheese mixture into the center. Fold sides into the center, pinch together, and roll into a ball. Repeat for remaining rolls.
6. Make slits around the edges of each roll with a knife. Leave the center uncut. Press the back of a wooden spoon into the center of each roll, leaving an indentation for the stem (pecan).
7. Preheat oven to 350 Degrees F. Place rolls on a baking sheet sprayed with non-stick spray. And let rise for 45-60 minutes or until rolls double. Bake for 20 22 minutes or until slightly golden.
8. Melt butter and honey in a small bowl in the microwave. Brush over the top of rolls and insert pecan in the middle to mimic a pumpkin stem.
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First day of school breakfast ideas

Ideas #1

Cloud Egg with Rainbow Fruit

Cloud Eggs

This is the perfect recipe for the first day of school because it is so fast and healthy. Plus, I always want the first day of school to be fun for my kids. I feel like having a fun breakfast really sets the tone for the whole school year.

Cloud Eggs and Fruit Rainbow

Cloud Eggs with Fruit Rainbow

 Ingredients:

4 large eggs

Strawberries

Blackberries

Blueberries

Green grapes

Mandarin oranges, drained

Banana

Directions:

  1. Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray.
  2. Coat 4 small bowls with nonstick cooking spray. Crack eggs into a medium bowl. Use an empty plastic water bottle to separate the eggs by squeezing the bottle as you touch the yoke. The bottle will suck up the yolk and then release pressure to place each yolk separately into each prepared small bowl. Add a pinch of salt to the egg whites and beat with an hand mixer on medium speed until it forms stiff peaks, about 2 to 3 minutes.
  3. Dollop 4 piles of egg whites onto baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with salt.
  4. Arrange any colorful fruit you like to form a rainbow and place eggs at the bottom of the rainbow.

Idea #2

Fun shaped pancakes using cookie cutters

My mom used to make us Mickey Mouse, snowman, or bunny pancakes. She did a really good job. But she is an artistic person. But mom’s need a cheat on busy mornings. So cookie cutters are my secret weapon.

Pancakes

All you need are metal cookie cutters. Make sure to spray them really well with non-stick spray. Place the cutter right onto your skillet. Pour in batter into cookie cutters. Cook until firm and flip over.

Idea #3

Breakfast Skewers

I love the idea of placing breakfast on a stick that way if your kid wakes up late and is running out the door without breakfast, they can eat and run.

Breakfast Skewer

Breakfast Skewers

6 servings

 Ingredients:

12 slices ham

12 large eggs

Salt and pepper to taste

1 cup cheddar cheese, shredded (optional)

9 slice of bread, toasted and buttered

 Directions:

  1. Preheat oven to 400º F. Spray muffin tin with cooking spray.
  2. Press a slice of ham into each cup. Crack an egg into each cup and sprinkle on salt and pepper.
  3. Bake until eggs are cooked, about 12 to 15 minutes. Sprinkle each with cheese while eggs are still warm.
  4. Cut toast into wedges. Alternate toast and eggs on skewers.

Maple Pecan Chicken & Waffles

Maple Pecan Chicken & Waffles

Maple Pecan Chicken & Waffles

4 servings

For the chicken:

4 boneless skinless chicken breasts

½ cup pure maple syrup

4 tablespoons Greek yogurt

1 cup panko bread crumbs

1 cup USA pecans, finely chopped

For the waffles:

4 servings waffle mix, prepared according to directions

2 green onions, chopped

1 cup cheddar cheese

½ cup pecans, chopped

salt and pepper, to taste

Toppings:

lettuce

pre-cooked bacon

 Directions:

  1. Preheat oven to 400 degrees F. Line baking sheet with foil and spray with cooking spray. Place chicken between sheets of waxed paper and pound with a mallet until ½-inch thick.
  2. Mix maple syrup and yogurt in a shallow dish. In another shallow dish, mix together panko and pecans. Dip chicken into the syrup mixture and then into the panko mixture. Spray the top of chicken with cooking spray. Bake 20 minutes or until reaches an internal temperature of 165 degrees.
  3. Meanwhile, add all ingredients to the prepared waffle mix. Spray waffle iron with cooking spray and cook until crispy about 2-3 minutes.
  4. To assemble, sandwich chicken, bacon, and lettuce between waffle. Can be served with a dipping sauce made with stone ground mustard and maple syrup.

Heart Cream Tarts

Heart Tart

Isn’t this picture of heart-shaped number tarts from Sugar Hero stunning?! I just had to make some like these for my mom for Mother’s Day. They are so pretty. These tarts were all over Pinterest. I didn’t love them at first. I thought they were too busy. But they have grown on me. And now I am in love. My mom thought the tart was too pretty to eat. We just stared at the tart to admire it for awhile and then we took pictures. Finally, I convinced my mom to eat it because they need to be served right away. I made Raspberry Lemon Macarons and Lemon Meringues for the top but you can use any of your favorite cookies. You can watch me demo how to make these on Instagram @lovetocooklogan. They have all the supplies you’ll need to make these in the store. This is where you can find them Love to Cook at Kitchen Kneads. They sell my favorite kitchen gadget there called the DoughEZ mat. It was my secret weapon to make these heart tarts so level and even.

 

ALMOND SABLE HEART TART

Prep Time 1 hour 15 minutes
Servings 2- 8″ tarts
Ingredients
2 1/4 cups AP flour
3/4 cup almond flour 1/2 tsp sea salt
14 Tbsp unsalted butter, chilled, cut into small pieces
1/2 cup powdered sugar
1 large egg
1 large egg yolk
Instructions
In a bowl, whisk together the AP flour, almond flour and salt.
Put a paddle attachment onto your stand mixer, then combine butter and confectioner’s sugar in mixer bowl. Mix on medium-low speed until combined, about 4 minutes.
Mix in the egg and then the yolk, allowing each to be incorporated before adding the next. In 2 parts, add the flour mixtures, scraping down the sides of the bowl after each part.
Turn bowl over with dough mixture onto a clean lightly-floured work surface. Divide in half, shape into flattened desks and wrap each 1 in plastic warp. Refrigerate for at least 1 hour, or overnight.

Roll out your dough level. I use my DoughEZ mat to make sure it is even. Use a template to cut out desired shape. I used the heart shaped template that I found here:

Heart Shaped Template

Bake at 350 Degrees F for 14-16 minutes or until the edges start to lightly brown. Do not underbake or they will be more fragile.

Original recipe from Sugar Geek Show: https://sugargeekshow.com/recipe/almond-sable-dough-recipe/

Pastry Cream

Ingredients

2 cups milk
4 egg yolks
1 egg
1/2 cup sugar
1/2 cup cornstarch
2 tablespoon vanilla bean paste
pinch of salt
5 tablespoon unsalted butter
1 teaspoon powdered gelatin
1 tablespoon cold water
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla

Instructions
Bring milk and 1/2 of the sugar to a boil. Reduce heat to low.
In a bowl, whisk together egg yolks, egg, the remaining sugar, corn starch, vanilla, and pinch of salt.

Add 1/2 cup of the hot milk to the egg mixture and whisk to combine. Then pour mixture into the sauce pan with the milk. Cook over medium-low heat, whisking constantly. Cook for 3-5 minutes, until thickened. Add butter.

Strain through a fine mesh sieve. Let it cool to room temperature.

Sprinkle gelatin over cold water. Let it sit for 5 minutes, until it blooms.
Warm up gelatin over a double boiler or for 15 seconds in the microwave.
Let gelatin cool to 80 F.

Beat heavy cream with powdered sugar until thickened. Add in vanilla and drizzle in cooled gelatin, beat to soft to medium peaks (5-6 minutes on medium speed). Do not overbeat, it will ruin the texture of the pastry cream.

For soft-medium peaks – if you take your whisk out of the bowl, more of the cream will cling to the whisk but any peaks will quickly soften and curl. Fold into the custard.

Pipe even dollops around the inside and outside edges of the cookie.  Lay the next cookie on top and repeat the process. Add topping such as macarons, fresh flowers, berries, sprinkles, etc. To keep fruit fresh, brush with watered down apricot preserves. Keep tart refrigerated. It can be stored for 24 hours.

Tuscan “Engagement” Chicken and Italian Hasselback Potatoes on Facebook Live with Camp Chef

Italian Hasselback Potatoes

Italian Hasselback Potatoes

Valentine’s Day Frosted Sugar Cookie Bars made with Addie Gundry

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I won the Summer Potluck Recipe Contest hosted by RecipeLion. My prize was a trip to Chicago to bake with Addie Gundry from the Next Food Network Star.

AddieandRaChelleChicago

It was amazing! We baked these Frosted Sugar Cookie Bars. You can find the recipe below or on Addie’s website at http://easyelegantentertaining.com/theblog/2018/1/24/valentines-day-frosted-sugar-cookie-bars. Then we stylized the food and talked about photography. We made quick bite videos. That was so cool!

chicagocamerachicagoname

They taught me the business side of things too like how they choose a recipe name that will be the most traffic to their website. And how their newsletters work.

When in Chicago the must eats are the Chicago Deep Dish Pizza, the Chicago Hot Dog (no ketchup, just tomatoes, a pickles, peppers, and mustard), and Garrett’s popcorn. I did’t get a picture of the popcorn because I ate it so fast! I had no idea I was going to love it so much. In fact, that was my favorite thing I ate. We got there at 5:50 a.m. to get our popcorn at the airport Garrett’s. They didn’t open until 6:00 a.m. and their was already a line. That stuff is amazing.

Chicago was amazing. It was January but we lucked out and the first day we were there was 50 degrees. It got really cold after that but we didn’t mind. If you go to Chicago make sure you go see the famous “Bean”. We loved the architecture and hope to go back again sometime, maybe in the summer. =)

Valentine’s Day Frosted Sugar Cookie Bars

Ingredients:

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 and 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1 cup rainbow sprinkles

Vanilla Frosting

  • 3/4 cup unsalted butter, room temperature
  • 2 and 1/4 cups confectioners’ sugar
  • 3 Tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • food coloring for frosting

Directions:

  1. Make the bars: Preheat oven to 350°F. Line an 8-inch or 9-inch square baking pan with aluminum foil, making sure to leave enough overhang on the sides.
  2. In a large bowl of a stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Add the sugar on medium speed until fluffy and light in color.
  3. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed.
  4. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick.
  5. Once combined, gently add in 1/2 cup sprinkles on low speed.
  6. Press the cookie dough evenly into the prepared baking pan. Bake for 25-26 minutes or until very lightly browned on top. You want the cookie bars to be extra soft, so careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting. The center will slightly sink.
  7. Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Beat in food coloring.
  8. Remove cooled bars from the baking pan using the aluminum foil overhang on the sides. Frost the bars with a thick layer of frosting and decorate with extra sprinkles if desired. Cut into squares. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts. Store bars in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.

Make ahead tip: You can make these bars and the frosting 1 day in advance – store the bars, covered, at room temperature overnight and store the frosting, covered, in the refrigerator. Frost before cutting and serving. You can also freeze the unfrosted bars for up to 3 months. Thaw overnight in the refrigerator, frost, cut, and serve.

Adapted from Sally’s Baking Addiction.

Homemade Oreos with Flavor Emulsions

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Flavor emulsions are my new favorite way to bake. The difference between a flavor emulsion and extracts is that emulsions are water based and extracts are alcohol based. When you bake with extracts the alcohol cooks out but so does some of flavor. Since Emulsions are water based, the flavor doesn’t cook out and evaporate like extracts.

When making homemade Oreo’s, I just the standard recipe used by home cooks that requires a boxed devil’s food cake mix. I add a teaspoon of Mexican vanilla because I found the warm spices in it amplify the chocolate flavor. I replace the devil’s food cake mix with a vanilla cake mix when I want to change the cookie flavor.

Homemade Oreo Recipe

Ingredients:

1 Box Devil’s Food Cake Mix

2 eggs

1 stick butter, room temperature

1 teaspoon Mexican vanilla

Filling:

“The One” Buttercream Recipe ( follow the link for the recipe)

Directions:

Preheat the oven to 350 degrees F. Mix all ingredients together. For each cookie, scoop 1 tablespoon of dough onto cookie sheet. Bake for 10-12 minutes. Cool. Pipe buttercream onto bottom cookie and top with another cookie.

For the Mint Chocolate Oreo :

Make chocolate cookies and add 1 teaspoon peppermint emulsion and green food coloring to the buttercream. Once cookies are assembled roll sides in mini chocolate chips.

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For the Pumpkin Chocolate Oreo :

Make chocolate cookies and add 1 teaspoon pumpkin spice emulsion, 1/2 teaspoon chai spice, and orange food coloring to the buttercream. Assemble cookies.

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For the Chocolate Salted Caramel Oreo:

Make chocolate cookies and add 1/2 cup salted caramel to the buttercream. Assemble cookies.

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For the Red Velvet Oreo:

Ingredients:

1 vanilla cake mix

2 eggs

1 stick butter, softened

1/4 cup dutch processed cocoa

2 tablespoons red velvet emulsion

1 teaspoon Mexican Vanilla

Red Food Coloring

Directions:

Preheat the oven to 350 degrees F. Mix all ingredients together. For each cookie, scoop 1 tablespoon of dough onto cookie sheet. Bake for 10-12 minutes. Cool. Pipe buttercream onto bottom cookie and top with another cookie.

Another fun version with red velvet is to add 1 teaspoon Princess Emulsion and pink food coloring to “The One” buttercream.

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To make Lemon Oreos:

Use the vanilla cake mix and 1 tablespoon lemon emulsion or lemon extract. See which one you like better.

For the buttercream, add 1 teaspoon of lemon emulsion.