Mom's Fluffy Cinnamon Rolls

These are the best cinnamon rolls you will ever have the pleasure of putting into your mouth. Nothing beats my mom's recipe. I know everyone loves Cinnabon in the airport and malls but, after you eat one of these, you will never want to waste your money on them again. No offense to Cinnabon of course. They just don't compare! These are soft and fluffy with the perfect amount of cinnamon and sugar. The rolls do take a little bit of time, but it's worth it! Cinnamon rolls have been a part of our family ever since I can remember. This recipe makes about 4 dozen, but they will be gone fast! Freezing the freshly baked rolls helps keep them from going stale and you can warm them up in the microwave for about 10 seconds, yum.

Mom's Cinnamon Rolls

Ingredients

Dough
1 Cube Butter
2 C Milk
2 Tbs Yeast
1/2 Cup Sugar
1 tsp Salt
4 Eggs
~6.5 Cups Flour (no more than 7 cups)

Filling
~ 1 Cube Softened Butter
~ 2 cups Cinnamon Sugar
~ 6 cups Brown Sugar

Frosting
2 lbs Powdered Sugar
1 Cube Butter
A few Tbs milk or add until spreadable
1 tsp Vanilla
1/4 tsp salt if needed
Beat for about 5-10 minutes.

Directions

In your KitchenAid mixer:
Pour hot milk (~2 min in microwave) over 1 cube butter, sugar, and salt. Wait 10-15 minutes or until butter has softened and milk has cooled down. If the milk is too hot it will kill the yeast. Stir in the yeast and wait about 5-10 minutes for the yeast to get foamy.
Using the mixer, add the eggs. Add the flour a little at a time and mix until the dough is smooth. This should take about 1-2 minutes.
Cover with a clean dish towel and let the dough rise until it's double in size. The amount of time this takes can vary depending on the temperature of the room. Check it after 30 minutes, it probably shouldn't take more than an hour.

This is the part of the recipe that is really not exact...
Divide the dough into 4 pieces. Roll out on a floured surface into a rectangle about 10x5 1/2 inches. You just don't want to roll the dough too thin. It should be about 1/2 - 3/4 inch thick. Spread softened butter with a spatula onto the rolled out dough. You can be pretty generous. Make sure it is even. Sprinkle about 1/4 inch thick of brown sugar on top of the butter, keeping it even; again you can be pretty generous. Sprinkle cinnamon sugar on top of the brown sugar, covering all areas.

To roll, take the longer side and fold about and inch in, and push down with your fingers to pinch the dough down. Then roll it up- be sure to pinch the edge on the last roll to seal the roll up and keep it from unrolling. Cut into 12 slices and transfer to a 12x17 inch pan with parchment paper. Roll out, fill, roll up, cut and transfer the next 3 portions of dough. You should end up with 2 dozen on each cookie sheet (12x17 in.) when finished. One dozen can fit on a 9x13 inch pan if needed. Cover the pans with a clean dish towel and let the rolls rise until they double in size. Check after about 30 minutes.
Bake at 400 degrees for about 9 minutes. Let the rolls cool for a few minutes before frosting.
Cover and freeze immediately if saving for more than about 5 hours later; they defrost in the pan on their own in about 1 hour.

Sorry, parts of this recipe are an approximation, but that is what's great about it-you can add as much or as little filling as you like.

Macaroni and Cheese

Again, I apologize for the terrible lighting. What to do when it gets dark at 5 pm? This is such a good recipe, and it's probably because it's made of cheese! Well, if you are on the DASH diet this will definitely meet some of your needs for calcium but it's definitely over-ruled by the fat and sodium content. I try to make this as often as I can with out gaining an increased chance of a heart attack. This is quick and easy and such a good way to enjoy mac and cheese as a grown up! Hooray for comfort food, on these cold winter nights. This recipe comes modified from the Williams-Sonoma cook book American. Be sure to eat lots of veggies with your Macaroni and Cheese!

Macaroni and Cheese

Ingredients

1 lb Elbow Macaroni (In this picture I used Fusilli- like Fusilli Jerry off of Seinfeld)
4 Tbs Butter
1/4 Cup Flour
3 Cups Warm Milk
1/2 lb Montery Jack Cheese Grated
1/2 lb Sharp Cheddar Cheese Grated
3/4 Cup Bread Crumbs
1 1/2 Tbs Melted Butter
Salt and Pepper to Taste
Hot Sauce to taste (this is a MUST)

Directions

Preheat oven to 350 degrees.
Fill a large pot with water and bring to a boil. Add the pasta and some salt and cook for about 6 minutes.
Drain pasta; while this is draining, return the pot to the stove over medium heat, melt 4 Tbs butter.
Whisk in the flour, and over low heat let bubble for about 2 min. and stir occasionally.
Pour in the warm milk and whisk well. Bring the burner up to medium heat again and bring to a boil (careful because it can be hard to tell when milk is boiling). Whisk and make sure nothing is stuck to the bottom.
Add the cheese stirring well.
Add the pasta.
Salt and pepper to taste.
Gradually add 5 drops of hot sauce at a time. We like a lot of hot sauce!
Transfer pasta and cheese to a 2 quart baking dish.
Sprinkle the bread crumbs on top and drizzle with the melted butter.
Bake for about 30 minutes until it's bubbly and golden brown on top.

This is the kind of hot sauce we like for this recipe

Poppy Seed Bundt Cake

This cake reminds me of my early college days. For a while it was the go to birthday cake, snack cake, or whenever I want cake, cake.
A while back I was reading a blog that said they would never write a post that included things from a box, or jar. I was a little offended. I understand they only want to bring the best recipes with the best ingredients to the public, but what do you do when you needed food 10 minutes ago? You have to have some cheater recipes on hand or you could go crazy. I am not below a little help now and again. Especially when you have limited time to cook or bake when you are either working full time and/or going to school. An old roommate of mine asked for this recipe and I would say she has limited time, as she is now in dental school. So this one is for you Ana!

You can find other variations of this type of cake at THIS blog.

Poppy Seed Bundt Cake

Ingredients

1 Box Yellow Cake Mix
1 Box Instant Butterscotch Pudding
1/4 Cup Flour
3 Eggs
2/3 Cup Oil
1 Cup Water
2 Tbs Poppyseeds
Sprinkle with powdered sugar to finish

Directions

Preheat oven 350 degrees.
Combine all wet ingredients and mix well.
Add all dry ingredients and mix well.
Pour into a greased and floured bundt pan.
Bake for ~45 min. although mine was done early at about 40 min so keep and eye on it.
Let cool for 15 min or more before transferring out of the pan. Also, cool completely before sprinkling with powdered sugar, otherwise it will melt!

Pumpkin Bars with Cream Cheese Frosting

I grew up not really liking anything pumpkin. Not sure why, but I have had a hankering for it ever since, about a year ago, classmates of mine made a tofu pumpkin pie. I may post that recipe in the future, but for now, pumpkin bars. These are quite probably the most moist cake-like bars I have ever had (hmm did that make sense?). Especially now, during the fall season and Halloween, I think these are more than appropriate.

Ingredients

2 cups Flour

1 1/2 cups Sugar

2 tsp Baking Powder

2 tsp Cinnamon

1 tsp Baking Soda

1/4 tsp Salt

4 beaten Eggs

1 15 ounce can of Pumpkin

3/4 cup Oil

For the Frosting:

4 ounces Cream Cheese at room temperature

1/4 cup Butter at room temperature

1 tsp Vanilla

~ 2 1/2 cups Powdered Sugar - add more to thicken, up to 3 cups of powdered sugar

Directions

Preheat the oven to 350 degrees.

Mix all the dry ingredients well.

Add the wet and stir in well.

Pour into an un-greased 9x13 pan. If you want them thinner, feel free to put them in a bigger pan, but keep in mind they rise up when they are baking. Although, you should keep an eye on it in the oven so it doesn't over cook.

Bake for 25 min or until a toothpick can be inserted in the center and come out dry.

Let cool completely.

As for the frosting, just blend the butter, cream cheese, and vanilla. Add the powdered sugar.

Spread on the bars. You can add either about 1 1/2 cups of chocolate chips, walnuts or even cocoa powder sprinkled on the top. Or, eat it without the chocolate and nuts. Keep in mind, if you choose to sprinkle cocoa powder on the top, you should wait to do it just before serving because the powder eventually soaks into the frosting.

Enjoy

Banana Bread

I don't have anything against banana bread, but I always feel like there is something missing. Don't get me wrong, this was a good recipe; it was a very yummy, moist (I can't stand that word but I could not think of any other word to take it's place), but typical banana bread. I debated whether or not to add spices, chocolate and other exciting ingredients but only went as far as walnuts. I only put nuts in half to accommodate my family's liking. If any of you have suggestions of your favorite banana bread I would love to hear them. I am positive I will be posting more banana bread recipes, each with their own variation, but for now, I think basic is best in order to build up.

*This makes two loaves and was adapted from Simply Recipes

Ingredients
5-6 Very Ripe Bananas Smashed in a bowl
2/3 cups Melted Butter
1 cup Sugar
1 cup Brown Sugar
2 eggs
2 tsp Vanilla
2 tsp Baking Soda
Pinch of Salt
3 cups Flour
1 cup Walnuts (optional, very optional)

Directions

Preheat oven to 350 degrees.
To the smashed bananas add the butter, sugar, eggs, and vanilla- mix well.
Stir in the baking soda, salt, and flour.
Pour into two greased 4x8 loaf pans and bake for 1 hour. Let it cool, and eat (I like it kind of warm still with a tall glass of milk, yum!)