Loaded Cinnamon Rolls with Vanilla Icing

Loaded Cinnamon Rolls

I'll start by saying: these cinnamon rolls are absolutely amazing and well worth the work and time involved making them!

Celebrating Valentines day has never really been our thing - and now would make it extra difficult being on very different work schedules. I decided a Saturday morning breakfast would be nice. I had never made cinnamon rolls - now would be a perfect time. I knew it would take a while, so I was prepared. Make sure you have a lazy day to devote to making them properly. This recipe originally was from a Southern, butter-loving favorite: Paula Deen. I changed a few [minor] details. If you feel like comparing, I'll include the link at the bottom.

Dough

1 Packet Yeast
1/2 Cup Warm Water
1/2 Cup Scalded Milk
1/4 Cup Sugar
1/3 Cup Butter
1 Teaspoon Salt
1 Egg
3 1/2 Cups Flour

Filling

1/3 Cup Butter, melted

1/2 Cup Brown Sugar

2 Tablespoons Ground Cinnamon

3/4 Cup Raisins, Pecans, Walnuts, Anything that sounds good, really.

Icing

2 Tablespoons Butter, melted

1 1/2 Cups Powdered Sugar

2 Tablespoons Vanilla Syrup (the kind used for coffees) 

Water

Start by mixing the yeast packet and the warm water together in a small bowl.  Let it sit while you work with the other ingredients.

Combine the milk, sugar, butter, salt, and egg until blended.

Add in 2 Cups of your flour. Stir to combine after each 1/2 Cup.

Stir in the yeast/water mixture until blended.

Add in the remaining flour.

Knead dough for about 5-10 minutes until very smooth.

Allow dough to sit in a well-greased bowl, covered, for an hour.

While the dough is rising, prepare the filling.  Mix together the brown sugar with the cinnamon.

Punch down dough, then roll out to the dimension of 15in by 9in on a lightly-floured (if necessary) surface.  

Spread in your filling adding the melted butter first. Then add the brown sugar and cinnamon mixture. Top with all the fillings you decided on.  I added raisins, apple bits, and walnuts.

Roll up and slice into 14-16 individual rolls.

Grease (with butter) two round baking pans. Sprinkle some brown sugar on top of the butter, and place your rolls evenly between the two pans.

Preheat your oven to 350 degrees.

Allow your pans to sit on top of the stove for 30 minutes while you wait for the oven to preheat (this will allow the rolls to rise a little more).

Bake for 25-30 minutes until nicely browned on top.

Prepare your icing! I really like how the vanilla flavor comes out by using the coffee syrup instead of vanilla extract. Mix all ingredients except the water. If it's too thick, add water one teaspoon at a time until you have whatever thickness you desire.

Derek's rating: 8/10

Original Recipe, Paula Deen: Cinnamon Rolls

Best Chocolate Cake Ever and Homemade Frosting

Best Chocolate Cake Ever

I was full after eating the leftovers of yesterday's awesome Pot Roast... but I just had to try the cake I'd been baking this afternoon. And I am so glad I did! It was fabulous. I'm the type that likes the easy recipes - cakes included *cough*boxed mix*cough*. Those days are behind me now. This recipe is simple enough not to mess up (just takes a little longer than a box mix), and a million and a half times better. Try it. You're welcome in advance.

1 3/4 Cups Flour
2 Cups White Sugar
3/4 Cup Cocoa Powder (I used Hershey's Special Dark)
1.5 Teaspoons Baking Soda
1.5 Teaspoons Baking Powder
1 Teaspoon Salt

1 Cup Milk
2 Eggs
1/2 Cup Oil
2 Teaspoons Vanilla Extract

1 Cup Boiling Water


Preheat your oven to 350 degrees.

Combine all of your dry ingredients in a large glass mixing bowl.  Then, add your Milk, Eggs, Oil, and Vanilla.

Once it has been mixed thoroughly, slowly add in the one cup of boiling water, stirring constantly. Yes, it has to be boiling - running the tap till the water is hot doesn't count.

Your mix will seem extremely runny - that's ok!

Divide between two greased and floured round baking pans.

Bake for 30 minutes.

When done, cool for 20 minutes in the pan before transferring to cooling racks.


Homemade Chocolate Frosting

1 Stick Butter, softened
2 3/4 Cups Powdered Sugar
1/2 Cup Cocoa Powder
1/3 Cup Milk
1 Teaspoon Vanilla


In a medium-sized bowl, mix the butter with about a third of your powdered sugar until well blended.

Then, add in about a third of your milk and vanilla and stir until well blended.

Add about a third of the cocoa powder (and surprise, surprise..)stir until well blended.

Repeat these instructions until everything has been well-blended.

Now spread this alllll over that delicious chocolate cake you just made!

Derek's rating: 8/10

Slow-Cooker Pot Roast

Slow-Cooker Pot Roast

This recipe has nothing too unique in it, and you can add other veggies you might like better... however, it's super simple and super delicious.  The perfect winter meal!

2.5 - 3 lbs Beef (Chuck Roast or Rump Roast)
5 Large Carrots, chopped
4 Idaho Potatoes, chopped
1 Sweet Onion
1 Package Dry Pot Roast Mix*
1 Cup Water

*Instead of the beef stew mix and water, you could use two cans beef broth, minced garlic, salt, and pepper... or even some dry red wine.

Place your Roast and Veggies in the Slow-Cooker.  Mix the Pot Roast spice mix with the water until all blended, then pour over the meat/veggies.  

Cook on low for 8 hours.

Derek's rating: 9/10

Sweet and Sour Chicken with Homemade Sauce

As I've said before, I LOVE all types of Chinese food.  This recipe really hits the spot, and is a lot better for you than having the breaded and fried chicken you'd normally get in Sweet and Sour from a take-out place.
Sweet and Sour Sauce

1/4 Cup Ketchup
1/4 Cup Apple Cider Vinegar
1/4 Cup White Sugar
1 Tablespoon Soy Sauce

1 Cup Pineapple Juice*
2 Tablespoons Cornstarch

2 Tablespoons Olive Oil

In a small mixing bowl, combine the Ketchup, ACV, Sugar, and Soy Sauce.

In another mixing bowl, combine the Pineapple Juice and Cornstarch.

In a small saucepan, heat the Olive Oil over medium heat.  Then, add all the other ingredients.  Keep on stirring until the sauce gets nice and thick.  

*If making this with the Sweet and Sour Chicken recipe below, just use the drained juice from the canned pineapple.

Sweet and Sour Chicken

2 Large Chicken Breasts, in bite-sized pieces
2 Green Peppers, chopped
3 Large Carrots, chopped
1 Can Pineapple Chunks (Large can!)
2 Tablespoons Olive Oil

1 Batch Sweet and Sour Sauce from above recipe

In a wok, heat the Olive Oil, then add the Chicken pieces.  Cook until Chicken is done.  Now you can add your veggies and pineapple.  Once the Carrots and Peppers have had a chance to soften just a little bit, add the sauce.  Let cook just a few more minutes.  

Serve over brown rice.

Derek's rating: 7/10

Slow-Cooker Ham and Northern Bean Soup

Slow-Cooker Ham and Northern Bean Soup

It's Super Bowl Sunday. And what am I doing? Why, watching Netflix, of course! I am also making some delicious Ham and Northern Bean soup. I had read quite a few recipes and here is what I ended up deciding on including in my recipe.  

One recipe called for basically double of the beans/ham... and I thought, well I'd love to have leftovers - I'll do that. Well whoever wanted to do that must have had a crockpot that can feed a stinking army! (I didn't find this out until after I'd soaked two bags of beans only to discover there's never going to be enough room in my normal-person crockpot!) 

On the plus side, I ended up with a second batch of this I put in a freezer bag! I put everything in except the water and spices and wrote the cooking directions on the freezer bag.

2 Cups (1 Bag) Northern Beans, Dry
1 lb Pre-cooked ham or smoked ham (I used honey ham)
1 Onion, finely chopped
2 Cloves Garlic, minced (from the jar works just fine)
1 Teaspoon Kosher Slat
1 Teaspoon Black Pepper
Just a pinch Ground Cloves
12 Cups Water

Start with soaking the beans overnight according to the directions on the bag. 

Then in the morning, chop up the ham, onion, and garlic. Dump everything in the crockpot and cook for about 8 hours on low. 

(The cornbread in the picture was just Jiffy mix with one extra egg, a little less milk, and a couple tablespoons of honey)

Derek's rating: 5/10.  Note: use less cloves next time.

Tangy Mandarin Pork

Tangy Mandarin Pork

Ok, it really doesn't get easier than this! Which, today, was absolutely perfect.  We had a week off of school and I'm dead tired after my first day back of getting up, working out, and then teaching for 8 hours.  I don't think I could have handled anything more complicated.  It also helps to have an amazing husband who will dump it in the crockpot for you at the perfect time.


2 lbs Boneless Pork Chops
1 Green Pepper 
1 Red Pepper 
1 Bottle BBQ Sauce (I used Sweet Baby Ray's)
1 Can Mandarin Oranges


Chop up the peppers. Drain the can of mandarin oranges. Then, dump everything into a crockpot.  Stir so that everything is coated.  

Cook on low for 6-8 hours.

That's it. 

P.S. I know the pictures aren't as pretty, but I promise, it tastes yummy!

Changes for next time: More veggies! The sauce is really delicious on the peppers, I just wanted more! Also, maybe making the sauce just a tiny bit thicker (cornstarch, perhaps?).

Derek's rating: 7/10

Broccoli Cheddar Soup with Salt and Pepper Croutons

Broccoli Cheddar Soup

I'm going to be honest with you, I don't think I've ever ordered anything besides Broccoli Cheddar soup at Panera. Well... at lunch time, anyway.  Even when I'm craving that amazing Mediterranean Veggie sandwich I always get a side of that famous soup.  This recipe is extremely similar in taste and will definitely satisfy that Broccoli Cheddar craving!

1 Small Onion, chopped finely

1/4 Cup + 1 Tablespoon Butter

1/4 Cup Flour

1 Pint Half and Half

2 Cups Chicken Stock

1 lb Broccoli

1 Cup Carrots, shredded

1 Package (2 Cups) Shredded Sharp Cheddar

1/4 Teaspoon Nutmeg

Salt and Pepper, to taste

Ok! Let's get started!

Start with sautéing the chopped onion in one tablespoon of butter.  Once the onion is very soft, take it off the heat and set it aside for a few minutes.

In a large pan, melt the 1/4 cup of butter, then add in the 1/4 cup flour.  Stir this constantly with a whisk for about 5 minutes.  Then, add in the Half and Half slowly while stirring.  I know your arm is getting tired right about now, but don't give up! Keep stirring that flour/butter/half-and-half mixture for another minute or two until it's all incorporated.

Now, add in your chicken stock and simmer, covered, for about 20 minutes.  You'll have to lift that lid often to give it a stir.

During these 20 simmering minutes (Get it? 20-something?... ok, I know, not funny) start grating those carrots.  Your broccoli can either be frozen or fresh, it doesn't really matter - so that part is up to you.  This time, I used frozen because of it's convenience.

Now add in your veggies: broccoli, carrots, and onion.  Cover and simmer for another 20-25 minutes.

Finally, add in the cheddar, nutmeg, salt, and pepper.  Stir until cheddar has incorporated well.

Enjoy!

For an added bonus, make some Croutons! (See this post for the recipe: Crispy Croutons) I added salt and pepper to the melted butter in the pan before tossing in my bread cubes. Yum!

Derek's rating: 

With Croutons: 9/10
Without Croutons: 8/10