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Baked French Breakfast Donuts

Monday, March 11th, 2013

Baked donuts have become a special food tradition in our house. These French Breakfast Donuts are the new family favorite though because they come closest to resembling those delicious fried donuts that we love so much from the doughnut shops. Do you have a doughnut pan?  You should put it to work with this delicious recipe.

I have heard often from people that they are disappointed in the flavor of baked donuts. I think it is important to go into baking donuts know that they will most definitely not take like a fried doughnut, but taste more like a muffin with a fun doughnut shape.

Since we have started eating baked doughnuts, my kids don’t really like the doughnuts from the doughnut shop which I find WEIRD because no kid should not love a doughnut from a doughnut shop. That being said, not to lead you astray that my kids are so healthy,  I think they just like that they can consume more of these baked doughnuts than they can of the fried version.

Have you sampled any of our doughnut recipes around here? We have a doughnut for every season in life. We have snickerdoodle doughnuts, fluffy cake doughnuts, apple pie doughnuts, rich chocolate doughnuts,  lemon blueberry doughnuts, pumpkin doughnuts, and even gingerbread doughnuts.

When I say I have a doughnut for every season, I mean it!

I find doughnuts enjoyed in another room in our house are always a hit. One day over our winter break, I laid out a tablecloth and served doughnuts on a breakfast tray with mason jars of orange juice for an unexpected morning treat. The kids were thrilled to get to take over our room AND eat doughnuts. You gotta love a cheap thrill like this!

These French Breakfast Donuts are light, fluffy, and laced with nutmeg. After they are baked, they are dunked in butter and coated with cinnamon and sugar.

They are so delicious that I guarantee that you won’t be able to eat just one!

Baked French Breakfast Donuts
Recipe Type: Breakfast
Author: Adapted from Cooks.com.
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 6
A baked doughnut that actually tastes like a doughnut. If you don’t have a doughnut pan, these can easily be made in a muffin tin as well!
Ingredients
  • 5 tablespoons unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1 1/2 cups flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoons salt
  • 1/2 teaspoon nutmeg
  • 1/2 cup milk
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup sugar
  • 1 tablespoon cinnamon
Instructions
  1. Preheat oven to 350 degrees. Coat doughnut pan generously with nonstick cooking spray. Set aside.
  2. Cream together butter and sugar until fluffy. Add egg; mix well.
  3. Sift flour, baking powder, salt and nutmeg together. Add dry ingredients alternately with milk.
  4. Fill doughnut tins half full. Bake 15-20 minutes. Take out of pan immediately and swirl tops into melted butter, then sugar and cinnamon mixture.
  5. Makes 6-7 doughnuts.

Adapted from Cooks.com.

Are you a baked doughnut fan? Share your recipes or tips for great baked doughnuts here!

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Weeknight Chicken Noodle Soup

Wednesday, February 27th, 2013

I don’t think there is anything more satisfying than a bowl of homemade chicken noodle soup on a cold day. My homemade chicken noodle soup recipe is the chicken soup recipe to rival all chicken soup recipes. It is the chicken soup recipe my kids beg for when they are sick and it rivals any bowl of soup you could buy anywhere. Keep on reading to find my secret ingredient that will save you time in the kitchen and help you make this batch of soup even on the busies of weeknights.

If you are looking for a soup with that tastes deliciously homemade, but can be prepared in about 30 minutes and happily feed your family for a week, then this is the soup for you. The trick with this soup is starting with a good well-seasoned base and then working from there with quicker cooking techniques and ingredients.

My secret ingredient is a rotisserie chicken, which rivals the price of a fresh chicken with a fraction of the work, and to give the stock that I-cooked-all-day flavor, I sweat the veggies out in olive oil and seasoning before incorporating my chicken broth, and pour the broth directly over that rotisserie chicken to incorporate all of the seasonings from the chicken right into my soup base.

While you can make your own bread utilizing that handy bread machine in your kitchen, when we are under the weather or looking for a quick dinner fix, I love to visit the day old bakery cart at my local grocery to snag deeply discounted bread for our evening meals. This soup begs for a good baguette or french loaf to dip in it to soak up the flavorful broth.

What does the soup taste like? Soulful, satisfying, rich, delicious, comforting, and restaurant-worthy! This is definitely a lot cheaper than going out for soup and you can enjoy these leftovers all week long!

While I can’t guarantee that this soup heals all, it heals an awful lot in our house- sore throats are soothed, bellies are warmed, and whatever ails us in our life deserves a bowl of this chicken noodle soup for a little homemade comfort on a chilly night.

Weeknight Chicken Noodle Soup
Recipe Type: Main
Author: Amy Allen Clark
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 8
The world’s best chicken noodle soup. We call this soup, “Better than Panera,” soup. I have a feeling after you try it, you will agree!
Ingredients
  • 2-3 cups egg noodles (I like the Ream’s brand in the frozen foods section)
  • 2 tablespoons of olive oil
  • 2 stalks chopped celery
  • 3 chopped carrots
  • 3 tablespoons chopped garlic
  • 12 cups low-sodium chicken broth
  • salt & pepper to taste
  • 1/3 cup cornstarch
  • 1/4 cup water
  • 1 rotisserie chicken
  • fresh parsley
Instructions
  1. Bring a large pot of lightly salted water to a boil.
  2. Add egg noodles and cook until tender.
  3. Drain, and rinse under cool running water.
  4. Meanwhile, in a large saucepan or Dutch oven, saute the carrots and celery in two tablespoons of olive oil for five minutes to start your soup base. Add garlic at the end (to prevent burning)
  5. Add your rotisserie chicken and any drippings form the chicken to the pot, directly on top of your vegetables. Pour your chicken broth directly over the chicken to incorporate all of the good flavors.
  6. Heat up broth and bring it to a simmer.
  7. Reduce heat, cover, and simmer 15 minutes.
  8. In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved.
  9. Pull out your chicken and set aside to dice.
  10. Gradually add the cornstarch to soup, stirring constantly.
  11. Stir in noodles and diced rotisserie chicken, and heat through.
  12. Toss in a handful of fresh chopped parsley and ladle into bowls.

Looking for more great soups to try? We’ve got the soup pot on with Black Bean & Roasted Red Pepper Soup, Pesto Chicken Tortellini Soup, Lentil Soup, Italian Veggie Soup, California Italian Wedding Soup, Greek Lemon Chicken Soup with Homemade Pitas, & Tomato Soup with Homemade Croutons to fill your soups bowl frugally and deliciously!

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30 Fish & Meat-Free Meal Ideas

Tuesday, February 26th, 2013

Being creative with meat-free meals does not need to be a challenge because today I want to share with you 30 meat-free meal ideas to get you inspired. These 30 meat-free meal ideas that are easy, delicious, and budget-friendly. Our family tries to eat one or two meals a week that are meat-free and these are 30 of our favorite meat-free meals.

Meat-free doesn’t mean you have to eat the same thing every week, in fact, I find that the more creative I am with our meat-free meals, the more we don’t miss the meat in our dishes. Our meat-free choices originally were for economical reasons. Eating meat-free once or twice a week helped to keep our grocery budget down. As I have become more committed to eating healthy, our meat-free choices have become healthier rather than carb-laden.

The carbs are good though, in moderation, so I am sharing a few of our favorites over the years of meat-free eating. I hope it inspires you to get creative with your own meat-free choices for dinner!

30 Meat-Free Meal Ideas

Linguine with White Clam Sauce

Easy Tilapia Pitas

Baklava Salmon

Veggie Topped Quinoa

Panko Crusted Tilapia Nuggets with Dipping Sauce

Applebee’s Honey Grilled Salmon

Herb Baked Tilapia

Salmon Patties & Perfectly  Baked Potatoes

Slammin Salmon Marinade

Balsamic & Rosemary Grilled Salmon

Spaghetti Squash With Your Favorite Meat-Free Topping

Sauteed Shrimp with Spinach and Tomatoes

Baked Salmon with Lemony Rice Pilaf

Shrimp Pasta with Oven Dried Tomatoes

Grilled Shrimp with Garlic & Herbs

Sun-Dried Tomato Basil Orzo

DIY Salad Bar Night

Spinach & Tomato Orzo Pasta Salad

Lentil Soup with Homemade Whole Wheat Bread

Marinated Grilled Shrimp with Perfect Margaritas

Butternut Squash Soup With Toasted Pecans

Basic Pizza Dough for Beginners

Baked Shrimp Scampi

Portobello Mushroom Burgers 

Black Bean & Roasted Red Pepper Soup with Pumpkin Cornbread Muffins 

Spinach Tomato Mushroom Flatbread Pizza

Roasted Shrimp with Rosemary & Thyme

Homemade Tomato Soup with Crouton Toppers

Dairy-Free Crustless Quiche Grain & Nut Whole Wheat Pancakes

Brown Butter Waffles With Cherries

6 Amazing Waffle Recipes

What are your favorite meat-free meal dinners for your family? Feel free to share your favorite recipes!

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Baklava Salmon

Monday, February 25th, 2013

I am always looking for new ways for my family to eat fish. Salmon recipes are one of my favorite things to experiment with because our family loves it so much. I couldn’t wait to try this Baklava Salmon recipe on my family thanks to the unique combination of honey, mustard, and nuts that add a sweet & crunchy topping to this mild fish.

If you have not sampled baklava before, it is definitely a treat to look for when eating at a Mediterranean restaurant. Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is sticky, rich, and light all at the same time.  The mixture of this salmon coating mimics those flavors with the chopped nuts and breadcrumbs mixed together with fresh parsley and then beneath is the rich honey layer mixed with a little Dijon mustard.

I love that all of these items are already in my pantry, making it a great dish to create from found items that you likely already have in your cupboards.

Our entire family loved this new spin on salmon and the unexpectedly sweet topping on this fish. We served it with my favorite Roasted Brussels Sprouts to add another bite of crunch to our dinner.

Baklava Salmon
Recipe Type: Main
Author: Slightly adapted from Food.com
Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Serves: 4
A fun new way to dress up salmon with a topping reminiscent of a great slice of baklava. The nutty & sweet coating adds a fun new twist on salmon.
Ingredients
  • 1/4 cup butter, melted
  • 3 tablespoons Dijon mustard
  • 1 1/2 tablespoons honey
  • 1/4 cup dry breadcrumbs
  • 1/4 cup walnuts or 1/4 cup pecans, finely chopped
  • 4 teaspoons fresh parsley, chopped
  • 4 (4 ounce) salmon fillets
  • fresh ground pepper
  • kosher salt
  • Lemon slices
Instructions
  1. Preheat oven to 400°; Line shallow roasting pan with non-stick aluminum foil, or spray with non-stick pan spray.
  2. In small bowl, blend butter, mustard, and honey, set aside; in another bowl, mix together bread crumbs, nuts, and parsley.
  3. Place salmon fillets on prepared pan, sprinkle with salt and pepper, and brush with honey-mustard mixture; sprinkle tops with crumb/nut mixture; if any remains, press into sides of salmon.
  4. Bake salmon 10-12 minutes in preheated oven, or until it flakes easily with a fork, serve with a lemon wedge.

 

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Chocolate Chip Cookie Bars

Monday, February 18th, 2013

Want to make cookies, but don’t have a lot of time? These easy chocolate chip cookie bars are the perfect cookie bar recipe to add to your snack agenda. They offer all of the taste of a chocolate chip cookie, but are made in a chocolate chip cookie bar instead of the more labor-intensive drop cookie.

When I was growing up, my mom made many varieties of bar treats for us. We ate a lot of lemon bars, brownies, and chocolate chip cookie bars as snacks. When I would go to my friend’s houses though, their moms made homemade cookies and I would come home and beg my mom to make cookies instead of bars. I never understood why she always made bars for us…until now! Yes, I consider this the world’s most genius cookie shortcut!

Bars are so much easier than cookies and you dirty up a heck of a lot less pans. There is no cooling on racks that has to be done or switching of cookie sheets. All you have to do to make these cookies is mix and dump. Within minutes you can be snacking on a plate full of cookie bars without the mess or work that regular cookies can be.

Looking to achieve a bar cookie with a crisp edge that holds it shape when cut? Try my trick and keep a plastic knife handy in your utensil drawer. You can cut them into perfect squares without the crumby mess, even when they aren’t fully cool.

I think the best part about these is the gooey center where all of the chocolate seems to reside. You get all of the crispness on the outside, with the soft gooey center on the inside. You will find the same delicious delight in my easy homemade granola bars, that happen to be another one of our favorite treats!

These have become my favorite cookies to make and to share with others. I know after you try this recipe, they will be a favorite of yours too!

Chocolate Chip Cookie Bars
Recipe Type: Dessert
Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Serves: 10-12
The world’s easiest way to make a big batch of chocolate chip cookies by making them in one big pan. These make the perfect after school treat or a fun weekend surprise for the kids.
Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup chopped nuts (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Grease a 9×13″ pan.
  3. Combine flour, baking soda and salt in small bowl. Beat butter, both sugars and vanilla in large mixer bowl.
  4. Add eggs one at a time, beating well after each.
  5. Gradually beat flour mixture into butter mixture.
  6. Stir in chocolate chips and nuts.
  7. Spread into prepared pan. Bake 30-35 minutes or until golden brown.

What is your favorite easy cookie or treat to bake for your kids?

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Getting To Know Your Bread Machine (Easy Recipes & Tips for Busy Families)

Tuesday, February 12th, 2013

One of the most invaluable appliances in our home is our bread machine and today I wanted to share with you why I think a bread machine is a wise kitchen investment. This tutorial will offer advice on what to look for in a bread machine, how to use your bread machine, and the best bread machine recipes that our family enjoys on a weekly basis.

Perhaps you already have a bread machine that has been gathering dust in your kitchen or basement. Many people buy these appliances and then end up donating them to their local thrift store because they never use them. I think of the bread machine as a modern day convenience, but in a culture where we want everything NOW, waiting for a loaf of bread can seem like an eternity.

Why wait for a hot loaf of fresh bread when you can grab a loaf at your supermarket?

And what exactly is the purpose of that appliance that is taking up space on your shelves? Let’s get to know our bread machines and find a new way to use them.

What is A Bread Machine or Bread Maker?

A bread making machine or bread maker is a home appliance for baking bread.The bread machine is simple in its construction and consists of a bread pan (or “tin”), at the bottom of which are one or more built-in paddles, mounted in the center of a small special-purpose oven. This little oven is  controlled by a simple built-in computer, the settings for which are inputted on the control panel. Most bread machines have different cycles for different kinds of dough—including white bread, whole grain, European-style (sometimes labeled “French”), and dough-only (for pizza dough and shaped loaves baked in a conventional oven). Many also have a timer to allow the bread machine to activate without operator attendance, and some high-end models allow the user to program a custom cycle.

Some of the older machines have just a handful of simple settings while newer machines offer more advanced cycles including a cycle to make jam or to bake cakes. To be honest, I don’t use the fancy cycles on my bread machine and rely mostly on the Basic and the Dough cycle, which can be found on every machine. The basic cycle is just the basic setting for making a loaf of bread. The Dough cycle just completes the kneading and rising of the dough. Once the dough cycle is complete, you can take the dough out and shape it into your loaf pan or do fancy braids or rolls out of the dough.

The purpose of a bread machine is simple;  you are able to make fresh bread when you want it. The reasons vary from person to person on why they choose to make their own bread. Many people have concerns about the additives and preservatives that are found in store-bought breads. Another reason that many people choose to make their own bread is because they just enjoy the taste of homemade bread. My reasoning for making our own bread is because I like to save our family money. Making your own bread costs so much less than purchasing a loaf of bread, and the rising grocery costs have only fueled my desire more to make it at home.

How Do You Add Ingredients to a Bread Machine?

Inserting your ingredients into a bread machine is also very straightforward. If you are making the loaf right away, you can insert the ingredients in any way that you want. All of these ingredients will immediately be stirred together and so it will not matter what the order is. If you use a timer delay on your bread machine, delaying the start time of making your loaf, it is imperative that you put the ingredients in the right order or your loaf will not turn out right. The order of ingredients is liquid (liquids include water, oil, milk, eggs, or honey), flour, other dry ingredients (salt, sugar, baking powder, seasonings), and ending the ingredients with your yeast. The most important part of putting the yeast in is to make sure that you make a small indentation into the center of the flour so that the yeast does not react with the other ingredients.

Upon inserting your ingredients, your bread machine will take over the process from there. The machine will knead the ingredients together, give the bread its rising time, and then it will bake the bread. The bread machine will signal when the bread is ready and you can allow the bread to cool inside of the bread bucket.

Do I Need to Buy Bread Machine Mixes For My Bread Machine?

There is no need to spend the money on convenience bread machine mixes; in fact, you can make your own convenient mixes handy for the week. I take plastic storage bags and make an assembly line of the dry ingredients and do my bags once a month. On the outside, just write what liquids you will need to add and you will only have a dirty kitchen once instead of weekly.

What is the difference between Instant Yeast, Bread Machine Yeast and RapidRise Yeast?

Just their names because these are all the same yeast. Nothing like making it EXTRA confusing for a novice bread-maker.

Is There Savings in Making Bread at Home?

A quick glance at grocery store prices and you will wonder how there could be any possible savings with making your bread at home. The key to making this the least expensive on your family is to purchase all of your ingredients at your local wholesale club. With proper storage, you can buy the ingredients in bulk and save your family loads of money.

I don’t use my wholesale club membership very often except for our family’s eye care needs and for the occasional party. I won’t ever let my membership lapse though because with one trip to buy my baking supplies, my wholesale club membership has earned its space in my wallet. I make a trip twice a year to buy all of the necessary supplies for my baking and pizza-making needs.

Don’t believe me? Here is the current prices from my local Sam’s Club:

25 Pounds Bread Flour- $6.59 (needed depending upon the recipe)

25 Pounds All-Purpose Flour- $6.68 (needed depending upon the recipe)

2 Pounds of Yeast- $4.16

Cheese (5 pounds for $10.43) , pepperoni (5 pounds for $11.88), and crushed tomatoes (102 ounces for $2.68) can also be bought at a fraction of the price, but in the past I have lacked the capacity and ambition of storage for all of the ingredients.

As a side note, if you do own a membership to Sam’s Club, they have a wonderful Click ‘N Pull service that you can utilize for your shopping day and they can pull the ingredients right to the front and email you when your order is ready to pick up. This is a fantastic free service for moms with small children or who are short on time!

How Do I Store My Bread Machine Ingredients?

For storage, flour can be stored for up to a year in an airtight container. With bulk storage, a large plastic bin that has been clearly labeled is ideal to keep your flour fresh. Yeast is the easiest ingredient to store and has a very long shelf life. I store my yeast in a mason jar in our refrigerator door. With both of these ingredients, writing an expiration date on the label will also remind you of when the item is going to expire. I have also provided a handy Yeast Freshness Test that you can use to see if your yeast is still working. This will come in handy when buying yeast in bulk.

What Kind of Bread Machine Should I Buy?

If you do not have a bread machine and are looking for one, garage sales and thrift sales are a great place to hunt. I see these machines for $10 or less, and you will definitely get your money back from the savings of making your own bread. When you find one, ask if you can plug it in and make sure it is working. Just check that it actually powers up, that there is a bread bucket inside, and that there is a paddle in the bottom of the bread machine to stir the ingredients. Having a manual with it is handy, but usually can be found by searching online.

Over the past five years, I have been using my Sunbeam Bread Machine with great success. All of my past models have been found at the thrift shops and garage sales, but when our bread machine quit on us, I ran out to our local superstore so we wouldn’t have to miss our weekly pizza night. You know an appliance has become invaluable to you if you can’t imagine a day without it. Our bread machine is that invaluable to us.

What Are Some Foolproof Bread Machine Recipes I Can Try With My Family?

On any given day in our house, you will find our bread machine happily humming along and whipping up fresh dough and bread for us. Not only that, but our bread machine has a regular performance in our house on Friday night for our infamous weekly family pizza night.

Here are a few of our family favorites, but you can learn more in my first book, “The Good Life For Less,” that is available on bookstore shelves now: 

The Perfect Pizza Dough (so easy that your kids can roll this one out on their own!)

Bread Machine Pita Pockets

Bread Machine Hamburger Buns or Hot Dog Buns

Whole Wheat Bread Machine Hamburger Buns or Hot Dog Buns

Bread Machine Calzones

Bread Machine Portuguese White Bread

 

Bread Machine Monkey Bread/Bunny Bread

Buttery Bread Machine Rolls

Bread Machine Cinnamon Rolls 

 

 

Yeast Freshness Test
Prep time: 2 mins
Cook time: 10 mins
Total time: 12 mins
Not sure if your yeast is still fresh and active? This simple test will help determine if your yeast is still performing!
Ingredients
  • 1 teaspoon granulated sugar
  • 1/2 cup warm tap water (110°F-115°F)
  • 2 1/4 teaspoons dry yeast (make sure it is at room temperature)
Instructions
  1. Using a one-cup liquid measuring cup, dissolve 1 teaspoon of granulated sugar in 1/2 cup warm tap water at 110°F-115°F. Using a thermometer is the most accurate way to determine the correct liquid temperature. Any thermometer will work as long as it measures temperatures between 75°F and 130°F. If you don’t have a thermometer, the tap water should be warm but NOT hot to the touch.
  2. Stir in one 1/4 oz. packet (7g) or 2-1/4 tsp of dry yeast until there are no more dry yeast granules on top.
  3. In three to four minutes, the yeast will have absorbed enough liquid to activate and start to rise.
  4. After ten minutes, the foamy yeast mixture should have risen to the 1-cup mark and have a rounded top.
  5. If this is true, your yeast is very active and should be used in your recipe immediately.
  6. If the yeast did not rise to the 1-cup mark, your yeast has little or no activity. Discard this yeast.

Do you have a bread machine? What is your favorite thing to do with this appliance?

 

I love helping you cook in the kitchen! If you like this cooking tutorial,  be sure to visit my tutorial on How to Cook A Butternut Squash With the Skin On, How to Roast a Spaghetti Squash, and  How to Make Quinoa in the Rice Cooker.

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Bread Machine Cinnamon Rolls

Monday, February 11th, 2013

Cinnamon rolls are one of those treats that I always found intimidating to make in the kitchen. Luckily, with my bread machine, these are a cinch to pull together and enjoy on a lazy Saturday morning. Today I want to share with you my bread machine cinnamon roll recipe to create this yummy treat at home in your kitchen.

Growing up, one of my favorite Saturday treats was a Pillsbury Cinnamon Roll. My mom would make these for us on Saturdays and we always fought over the ones that had the most frosting. Sadly, it was such a thrill when my dad worked in the mornings because that meant that there would be two extra rolls for us to fight over. Who could resist those rolls and the simple pleasure of having a sweet treat once a week?

I still love those cinnamon rolls, but at $1.69 a roll, they are an unnecessary addition to the grocery budget. What I do have though is flour and sugar, purchased in bulk, and a bread machine that can turn out cinnamon roll dough like nobody’s business.

The best part about making these cinnamon rolls is that you can vary the sizes and I can make mini-versions of the rolls for the little kids and tuck these in the center of the batch so that they don’t get overdone. The kids love these mini versions and I control the amount of sugar they are getting. Just give them a teeny drizzle of frosting and they will be set!

Of course, I have been know to reheat these in the microwave for a nice snack in the evening or for breakfast the next day. Place one on a microwave-safe plate and zap for about twenty seconds. It make a great snack paired with a hot cup of coffee.

Tomorrow I will be sharing more about our beloved bread machine and what you can do with it! For now, I hope you can enjoy this easy and delicious treat with your family!

 

 

Bread Machine Cinnamon Rolls
Recipe Type: Dessert
Author: Adapted from Food.com
Prep time: 5 mins
Cook time: 2 hours
Total time: 2 hours 5 mins
Serves: 10
Homemade cinnamon rolls are a breeze when created in your bread machine. This bread machine cinnamon roll recipe is foolproof and a perfect Saturday morning treat.
Ingredients
  • 1 1/4 cups skim milk
  • 1/3 cup vegetable oil or canola oil
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 3 3/4 cups all-purpose flour
  • 2 1/4 teaspoons bread machine yeast
  • Cinnamon Roll Filling: 1/3 cup butter, softened to room temperature
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • Cinnamon Roll Glaze: 1/2 cup powdered sugar to 1-2 tablespoons milk
Instructions
  1. Place all ingredients in order recommended by your bread machine manufacturer.
  2. Select DOUGH CYCLE and start machine.
  3. Preheat your oven to 100°F and then turn off.
  4. When dough cycle is complete remove from machine.
  5. Roll out to about 12 x 15″ and spread with butter or margarine. Sprinkle cinnamon-sugar mixture over all and roll up tightly .Roll it tightly and slowly, being careful to keep all the filling inside. At this point you should have a long log that you can cut your rolls from. You can wrap the dough with plastic and store in the fridge overnight or you can slice your rolls and put them on your cookie sheet or pizza stone.
  6. If preparing now, cut into as many rolls as you want. (I usually make ten large rolls).
  7. For the next day or right away: Cover with cloth and put in the warm oven for 45-60 minutes to rise.
  8. When doubled remove from oven.
  9. Turn oven to 400°F and when you put the buns in the oven, reduce temperature immediately to 375° and bake for 12-15 minutes or until done.
  10. When the rolls are done, drizzle your frosting over the rolls and serve them warm or room temperature (although they are best served warm).

 

 

 

 

 

 

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How to Roast a Spaghetti Squash

Monday, February 4th, 2013

Thanks to some of my own dietary hurdles this year, I have been trying to make modifications to my diet that include limiting my carb intake. Spaghetti squash is my new favorite food to eat that offers a healthy and nutritious lunch option that makes me feel like I am indulging in a big bowl of pasta without the heavy carbs that I am trying to avoid.

Today I wanted to share a little background on this vegetable, some ideas for preparation, how to store this veggie, and even how to freeze it.

What Is Spaghetti Squash?

Spaghetti squash is a favorite vegetable for people seeking a low carb, vegetarian, or vegan diet. The spaghetti squash is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color.  Its center contains many large seeds. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or in strands that resemble spaghetti.

What Does Spaghetti Squash Taste Like?

Spaghetti squash, sadly, does not taste anything like spaghetti. Although its appearance resembles the pasta, it has a crunchy bite that reminds me of the crunchy exterior of a pile of hash brown potatoes. The flavor is mild and pleasing, making it a great pairing for bold and robust flavors like bright sauces, lemons, capers, and pestos. Despite, it just being a vegetable, I find it to be as filling as spaghetti. A quarter of a squash provides plenty of food food for one person and when paired with a big dinner salad, it will leave you feeling full until dinnertime.

What Are My Options for Preparation?

Spaghetti squash can be prepared in your microwave, roasted on a cookie sheet, or even prepared in your slow cooker. It can be cooked whole, eliminating the need to heave your body into a cutting board to cut through this thick vegetable, or it can be sliced in half, drizzled with olive oil, and spiced according to your dishes. I have only roasted this vegetable, so far, and the recipe for that can be found below. If you would like other options for preparation, here are a couple of other ideas for preparing the vegetable.

Microwave Method: Carefully cut the spaghetti squash in half and scoop out the seeds. Season each half with salt and pepper. In a microwave safe dish add about 1/2 inch water to the bottom of the container. Add the spaghetti squash halves with flesh facing down. Microwave for 4-5 minutes until the flesh comes out easily with a fork.

Slow Cooker Method: Select a spaghetti squash that will fit in your slow cooker. Poke the squash several times using a fork. Place two cups of water in the slow cooker, then place the spaghetti squash in the cooker.  Cook the spaghetti squash on low heat for eight to 10 hours, or until the squash is tender. Allow the squash to cool for 15 to 20 minutes, then remove the squash from the slow cooker. Cut the cooked squash in half. Remove the seeds and serve.

Roasting Method: This is my preferred method for seasoning and flavor. You can grab the recipe below.

Boiling Method:  Cut the spaghetti squash lengthwise. Remove the seeds. Bring salted water to a boil in a saucepan. Place the spaghetti squash in the saucepan with its skin side up. Bring to a boil once again. Bring down the heat to medium heat. Boil 10-15 minutes. You can check the spaghetti squash with a fork to see if the strands are pulling away. If not, keep boiling until you reach your desired results.

How Long Can I Store a Spaghetti Squash?

There is no need to take up any refrigerator space with this squash! I think one of the best parts about the spaghetti squash is that they are relatively inexpensive and can keep for one to two months in a cool dark place, making it a great frugal ingredient to rely upon when times are more lean or the pantry is bare. Stock up on this ingredient when it goes on sale and roast it for an easy main dish for yourself or your whole family The possibilities with this ingredient are truly endless since it can be transformed into a pasta-inspired dish to a simple dessert with a little butter, cinnamon, and sugar.

Refrigerate cooked spaghetti squash or other types of winter squash in an airtight container or covered in plastic wrap for up to 3 to 5 days. The squash should be refrigerated within 2 hours of cooking to prevent bacteria growth and spoilage.

Can I Freeze Spaghetti Squash?

The best part about this vegetable is that you can prepare it in large batches, if desired, and freeze it for your future meals. Freeze batches of spaghetti squash in airtight freezer containers or in freezer bags, making sure all of the air is out of them. Once your spaghetti squash is frozen it will last for several months. When you are ready to use it pull it out of the freezer and take it out of the container. You can heat it up in a microwave or in a pan of water, then simply use it for your recipes.

How to Roast a Spaghetti Squash
Recipe Type: Main
Author: Amy Allen Clark
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Serves: 4
Spaghetti squash is a delicious substitution for pasta in many dishes. This recipe offers advice on how to roast a spaghetti squash to be used as an ingredient with your favorite toppings.
Ingredients
  • 1 spaghetti squash
  • Olive Oil
  • Salt
  • Pepper
Instructions
  1. Preheat your oven to 425 degrees.
  2. Slice your spaghetti squash in half lengthwise. Be sure to exercise caution and use a sharpened chef’s knife for the task since this vegetable is a tough one to slice.
  3. Scoop out and discard the seeds from the squash.
  4. Brush the flesh with olive oil and season with salt and pepper.
  5. Invert your squash on the cooking sheet, flesh side down.
  6. Bake for 30 minutes.
  7. Pull the squash out and carefully flip your squash so that the flesh is now upright. Bake again for ten more minutes.
  8. Pull the squash out and let it rest for 10-20 minutes. The resting is very important so that the strings of flesh pull out and look like noodles.
  9. Taking a fork gently glide it inside the flesh of the squash and pull the fork down lengthwise, separating the flesh from the skin.
  10. Top the spaghetti squash strands with your favorite pasta toppings or incorporate it in your recipes. See notes above for freezer storage.

If you like this cooking tutorial,  be sure to visit my tutorial on How to Cook A Butternut Squash With the Skin On, How to Make Quinoa in the Rice Cooker, & grab my recipe for Butternut Squash Soup with Toasted Pecans for a delicious weeknight meal!

 

What are your favorite ways to serve up Spaghetti Squash? I would love to hear your recipes and topping ideas!

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Valentine’s Dinner Date At Home: Peanut-Ginger Chicken Noodles

Tuesday, January 29th, 2013

I can’t remember the last time my husband and I went out for Valentine’s Day. My favorite thing to do for Valentine’s Day is to plan an elegant feast for us at home and wow my husband with my cooking. Valentine’s Day dinner dates at home are something that I look forward to every year and I can’t wait to showcase some ideas for you.

We stopped dining out for fancy meals after my husband lost his job and we found ourselves lacking the income to indulge in such a luxury. After the birth of our children, we knew that paying for a sitter and a dinner out were both far out of our budget reach.

As I became more acquainted with the kitchen though, we soon realized that dinners out just lacked that pizzazz that we could easily get from home. The food was a bit better, (if the house was relatively tidy) the atmosphere was better, and we could spend a whole heck of a lot less and get a whole heck of a lot more.

It is funny, now even when we have help to watch our kids, we still gravitate towards eating at home. I remember having a gift card for a fancy restaurant in town and we ended up spending $75 on dinner.

I looked across the table at my husband and he said,

“It was good, but…I like your tilapia better.”

Yeah, the tilapia that I buy for $4.99 a bag and prepare at home tasted better than the $25 of one fillet of tilapia plated in front of my hubby… sickening, isn’t it?

Dining at home doesn’t have to feel like a chore. First begin with the scenery. Can you relocate to a different location in your home? An elegant picnic on the floor? A folding table elegantly set with your finest table linens?  What about that dining table that only gets used for special occasion? How about dusting off that wedding china that seldom gets used? When you use and eat in spots in your home that are seldom visited, it can feel a lot like dining out. 

Don’t make it the same old dinner that you usually do, but make it a delicious experience that you can treasure. I think having great ingredients and new recipes to indulge in makes cooking feel like fun instead of the same old dinner routine that I have to perform.

Walmart challenged me this month to spend $35 and showcase some ideas that you could incorporate in your own feast. I wanted to show a mix of homemade and store-bought ideas that any couple could try. This is a feast prepared with your budget and time constraints in mind.

My store-bought choices included fresh strawberries, an angel food cake, a bag of frozen edamame sprinkled with kosher salt, chicken & vegetable dumplings from the P.F. Chang’s frozen food line, and bottles of fine wine priced at $10.

Even these homemade Peanut-Ginger Chicken Noodles were an easy creation thanks to those rotisserie chickens in the Deli department. The best part is that you can find those for under $5 in the coolers in the deli. I love that these are already chilled so that I can make fast work shredding my chicken for my favorite dishes.

I am sharing our delicious menu that was absolute perfection for us that I hope will inspire a deliciously wonderful date night with your significant other. I was able to purchase all of this food plus two bottles of wine priced at $10 each for a mere $35. If you skip the wine, this meal can be created with about $15 in food supplies. If you dine out, that is about the cost of two glasses of wine or one dinner (with no appetizers or drinks). Did I mention my meal offers leftovers for an entire week? You don’t even have to to tip the waitress (unless you want to give her a smooch).

I think the savings speaks for itself! 

Peanut-Ginger Chicken Noodles
Recipe Type: Main
Author: Adapted from the Picky Palate Cookbook by Jenny Flake
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 6
These Peanut-Ginger Noodles can be found in the new Picky Palate Cookbook by Jenny Flake. The best part about these is that they can be served warm or cold, making them the perfect choice for a nervous chef who might be worried about timing everything perfectly in the kitchen. Full of peanut and ginger flavor with a crunch from red bell peppers and sesame seeds, these are a treat you can enjoy all week long.
Ingredients
  • 1 pound thin spaghetti
  • 1/2 cup creamy peanut butter
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons packed light brown sugar
  • 1 1/2 tablespoons peeled and grated fresh ginger (I bought the kind prepared in the tubes in the herbal section)
  • 1 tablespoon minced garlic
  • 1 tablespoon rice wine vinegar
  • 1 cup hot pasta water
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped red bell pepper
  • 2 cups shredded cooked chicken breast (I used a rotisserie chicken)
  • 1/2 cup chopped fresh cilantro leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons toasted sesame seeds (optional)
Instructions
  1. Cook the spaghetti according to the package directions, drain, and run under cold water to stop the cooking. Be sure to reserve one cup of pasta water for your sauce before draining.
  2. Add the peanut butter, soy sauce, brown sugar, ginger, garlic, and vinegar to a blender and blend until smooth.
  3. Slowly add the hot water and blend until smooth.
  4. Heat the olive oil in a large pot over medium heat. Add the bell pepper and cook, stirring, until tender, about five minutes.
  5. Add the chicken, cilantro, salt, pepper, cooked spaghetti and peanut sauce and stir to combine.
  6. Reduce the heat to low and cook, stirring, for 5 minutes.
  7. Serve warm or chilled, topped with toasted sesame seeds, if desired.

Source: Picky Palate Cookbook

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Guest Post: Peppermint Candy Cane Ice Cream

Tuesday, January 22nd, 2013

The holidays seem like so long ago already.  The Christmas lights are down, the ornaments packed away, and we’re charging ahead into the new year.  If you’re like us, the only remnants are a handful of candy canes leftover from the too many boxes we bought in a fit of holiday spirit.

In hindsight, the candy cane excess was the best decision ever made because it led to what may be the tastiest homemade treat I’ve made all winter:  Peppermint Candy Cane Ice Cream.

Super minty and winter fresh, this ice cream is the stuff Frosty the Snowman’s dreams are made of.  It is downright delicious.  You may even find yourself clearing out the boxes of candy canes left at the store just to make more batches of this ice cream.  Good move!  They’re probably on sale!  You win at life.

This recipe starts with Jeni’s Splendid Ice Cream Base – a tried and true method that may seem slightly unconventional, but results in creamy dreaminess.  Jeni’s method for making her famous scoop shop ice cream at home uses a bit of cream cheese and cornstarch rather than egg yolks to achieve a wonderfully dense and creamy texture.  Best of all, it doesn’t require the fuss of making a custard base with all that tempering, and careful heating, and straining.  Less time fussing, more time ice cream eating.  Words to live by.

To our sweet cream blank canvas, all that’s left to do is add a few teaspoons of peppermint extract and crushed candy canes, and wait for that ice cream maker to do its thing.

Prepare to be quite pleased with yourself.  This Peppermint Ice Cream will become a perennial favorite.  Here’s what I’m dying to do…are you ready?  I can’t wait to try topping a mug of hot chocolate with a scoop of this stuff!

Full of sweet cream and minty winter freshness, this peppermint ice cream is the perfect way to polish off those candy canes.  It is so good, I guarantee it will become a perennial favorite, holiday season or not.

Peppermint Candy Cane Ice Cream
Recipe Type: Dessert
Author: Adapted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 1 quart
Don’t throw out those leftover candy canes after the holidays! Reinvent those candy canes into a fun frozen treat that the whole family will love!
Ingredients
  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 1/2 ounces cream cheese, softened/room temperature
  • 1/8 teaspoon fine sea salt
  • 1 1/4 cup heavy cream
  • 2/3 cups sugar
  • 2 tablespoons light corn syrup
  • 2 teaspoons peppermint extract
  • 4 crushed candy canes (pulse in a food processor)
Instructions
  1. IMPORTANT NOTE: 24 hours (or more) BEFORE you want to make the ice cream, make sure to wash the canister, dry it well, and place it in the coldest part of the freezer. Do not remove it until you are ready to pour the chilled ice cream mixture into it.
  2. In a small bowl, mix about 2 tablespoons of the milk with the cornstarch to make a smooth slurry.
  3. In a large bowl, add the salt and room-temperature cream cheese and whip until smooth.
  4. Make an ice bath (heavy on the ice) and set aside.
  5. Pour the cream, sugar, corn syrup, and remaining milk into a 4-quart saucepan. Bring to a rolling boil over medium-high heat, set a timer for precisely 4 minutes and boil for exactly 4 minutes—the timing is critical. Remove from the heat and gradually whisk in the cornstarch slurry. Return the mixture to a boil over medium-high heat and cook, stirring until the mixture is slightly thickened, about 1 minute. Remove from the heat.
  6. Gradually whisk the hot milk mixture into the cream cheese until smooth. Do this a little bit at a time so that you can whip out any lumps of cream cheese. Mix in the peppermint extract.
  7. Pour the mixture into a 1-gallon Ziploc freezer bag, seal, and submerge the bag in the ice bath. Let stand, adding more ice as necessary, until very cold, about 30 minutes.
  8. Set up your ice cream maker and pour the chilled base into the frozen canister. About 10 to 15 minutes into the churning process, sprinkle in half of the crushed candy canes. They will mostly dissolve, turning your ice cream a pretty pink color. The ice cream is finished when the machine isn’t freezing the ice cream anymore; the ice cream will begin to pull away cleanly from the sides (about 25 minutes).
  9. Eat right away, sprinkling the remaining candy cane bits on top of your scoop – there are few things better than freshly churned ice cream – or if you’re storing for later, press a piece of parchment paper directly against the surface and seal in an airtight, freezer-safe container. When you remove the ice cream from the freezer, let it sit and relax until it is scoopable. Once you’ve scooped it, be sure to return any remaining ice cream to the freezer. If the ice cream has melted too much at room temperature, refreezing it will result in an ice cream that is too icy.

Adapted from Jeni’s Splendid Ice Creams at Home, by Jeni Britton Bauer

I would like to say thank you to my fabulous guest blogger, Stephanie Hua,  today for sharing this fantastic guest blog entry with our readers! You really must head right over to see Stephanie’s blog.  I am SO darn proud of my friend because she is out there pursuing her dream to start culinary school and kicking butt at it already. Read about her first day at culinary school and visit Lick My Spoon for fresh takes on delicious & healthy dishes. She even has t-shirts!! I wear mine proudly and my husband can attest that this is one of my favorite shirts to wear!

Now hurry over to her blog! 

Stephanie Hua is the creator of Lick My Spoon, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and a barrel of cheese balls never ends well.  Follow her on Facebook and @lickmyspoon.

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