Wednesday, November 19, 2014

Homemade Cinnamon Roll

I made some cinnamon rolls my family and co-workers this weekend. They turned out beautifully! I found the recipe on Pinterest a few months ago. This is the third time I've made this and I love it! Here is the recipe and the site I got it from Two Peas And Their Pod. I will find a way to add pumpkin into the dough and update the recipe.
Cinnamon Rolls (Parry Rolls)
Yield: 30 cinnamon rolls


2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
6 tablespoons shortening (Crisco)
1 cup granulated sugar
7 cups unbleached all purpose flour or more as needed (it will take more)
2 cups hot water
2 eggs, beaten
1 tablespoon salt
Softened butter
Brown sugar

For the frosting:
4 tablespoons unsalted butter, softened
2 cups powdered sugar
4 tablespoons milk
 Make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls.


Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.

In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.

Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. If it is sticky while mixing, add a little flour around the sides.
Knead the dough till it is no longer sticky and feels satin-y and soft.

Cover and ♫Let it Rise, Let it Rise♪ for 30minutes. I left it there for 4 hours and went over my cousins house. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon
 I'm not so good at rolling as you see. Very uneven, lol!

 I don't measure any of the cinnamon and brown sugar. I add a lot!

Roll up dough into one long roll. Cut rolls, using a piece of dental floss, thread, or a bench press; and cut about 2 inches thick.
Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough

Let the rolls rise until double in bulk. I let the rolls sit for 4 hours because I was sleepy! They triples in size.              ↑
Bake at 350 degrees until brown about 15 minutes.


Monday, November 10, 2014

Pumpkin Cookies

Late last night, I made heavily spiced pumpkin cookies adated from Sweet Peas Kitchen. Even though I haven't been feeling the best over this weekend. I wanted to bake something because that was my plan before I started feeling awful Thursday night. I'll have to update you guys on my workout and what happened. Well here is the recipe and ENJOY! 


2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup white sugar
1/2 cup light brown sugar
1 1/4 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla paste


4 oz. cream cheese
3/4 cup powdered sugar
1/2 teaspoon pumpkin pie spice


Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt; set aside. With a mixer,
cream together all wet ingredients butter, sugars, pumpkin, egg, and vanilla , and beat until creamy. Stir in the dry ingredients into the pumpkin mixture by hand until just combined.
Bake in preheated oven for 13 to 15 minutes. Cool cookies.

If you want to make frosting ↓
While the cookies are cooling make frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, confectioners’ sugar and pumpkin pie spice and beat until smooth and creamy.


I didn't measure any of the spices. I like heavliy spices pumpkin or sweet potato anything.
It should have been blended here.

As you know, I'm always not reading directions right or adding my own little step to a recipe. In this case, I was getting way ahead of myself. I put all the wet ingredients together and mixed. End results came out fine. So I wasn't worried...

Mix well with a wodden spoon. *this batter is similar to the Sweet Potato Teacakes*
The dough is super sticky and smells amazing! Sprinkled with grounded cinnamon...
Beautiful result!

Wednesday, November 5, 2014

Chicken Bean Veggie Quesadilla

I made some very tasty chicken quesadilla over the weekend. I was thinking about making it vegetarian. Then thought, nahhh I want some meat. Here is the recipe to a meal I pretty much made up. I went to the store and got things I wanted to eat. I didn't measure anything at all, lol. Here's the recipe! You will surely enjoy it and make sure you taste as you go.  
1 pk organic chicken breast
1 bag of tortillas
1 onion
1 bag of cheese
1 8oz sour cream *optional*
1 can of refried beans
1 jar of On the Border salsa
Your favorite Flavor God seasoning
1 pk of fajita seasoning
Your favorite vegetables
Olive Oil
I used zucchini, red and yellow bell peppers, and fennel.
Throw olive oil in you pan on medium heat. Then toss in your sliced onions. Let them cook for 5 minutes.
Then add the other veggies with a 1 tablespoon of the fajita seasoning and your favorite Flavor God seasoning. I forgot which one I used to make this dish. Anyway, the smell of these babies cooking on the fire... ♫it's heaven... I was in heaven♫
Add your cubed chicken. I seasoned the chicken with Flavor God seasoning too!
While your chicken is still cooking. Put your beans on.

Flip you tortilla on the fire.
Keep your fire low and layer your quesadilla. Add your beans first! It is easier than trying to spread it over some cheese.
Don't mind the blackened bananas. They were for a fruit smoothie.☺Fold you tortilla over, put it on a plate and cut.

Look at this GoodNESS!!