S'mores Granola

I found a recipe on Food Network for s'mores granola, and it was a no brainer that it would be coming out my kitchen.  I love granola, and I totally love s'mores.  I think that I mostly love the marshmallow and chocolate together.  In fact, I confess that last time we had real roast your marshmallow s'mores, I sandwiched my warm gooey toasty marshmallow between two chocolate squares.  I don't regret it.  And I would totally do it again.  For this recipe, I used marshmallow bits so I didn't have to worry about stale marshmallows, because no.  Also, I drizzle the chocolate over the top of the granola/marshmallow bit mixture to get a more even distribution of the chocolate flavor. Oatmeal and Golden Grahams are sweetened and baked with honey and brown sugar, then tossed with marshmallow bits and drizzled with melted chocolate.  Breakfast anyone?

S'mores Granola

4 Tablespoons butter, melted
3 Tablespoons packed brown sugar
3 Tablespoons honey
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup quick oats
3/4 cup old fashioned oats
1 1/2 cups Golden Grahams cereal
3/4 cup marshmallow bits
1/2 cup semi sweet chocolate chips, melted

Preheat the oven to 350F.  Lightly grease a rimmed baking sheet.

In a large bowl, stir together the butter, brown sugar, honey, vanilla, and salt until combined.  Add the quick oats, old fashioned oats, and cereal and stir until the mixture is evenly coated.  

Spread the oat mixture on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes, stirring once halfway through baking, or until golden.  Remove the granola from the oven and let cool.  Sprinkle the marshmallow bits into the granola, then drizzle the melted chocolate over the top.  Let the chocolate set completely before storing.  Makes about 6 cups.

Enjoy!  -Cardamommy

Cheese Strudel

I finally made another one of my Grandmother's recipes!  This one is a cheese strudel, and I have been wanting to make it for a really long time but was a little bit intimidated by it.  I finally tackled it this week, and honestly, it was way easier than I thought it would be.  And of course so delicious!  Thin flaky layers of dough are filled with a lemony cottage cheese and raisin mixture.  Don't be intimidated, give it a try!  

Cheese Strudel

Strudel Dough:
1/2 cup water
2 Tablespoons butter
1 Tablespoon granulated sugar
2 cups all purpose flour
1 egg
1 egg white (reserve the yolk to use in the filling)

Cheese Filling:
1 1/2 pounds dry cottage cheese
1 egg
1 egg yolk (reserved from making the dough)
1/2 cup granulated sugar
1 teaspoon vanilla
grated peel from 1/2 lemon
1/2 cup raisins
3/4 cup butter, melted

Heat water and butter with sugar only long enough to melt the butter.  Set aside to cool.  Pile a mound of flour on a board and make a well in the center.  Drop unbeaten egg and extra egg white in the well.  With your fingertips work the egg into part of the flour until you have a smooth, sticky paste.  Add the cool water mixture gradually and continue stirring until all the flour is worked in.  Dough is smooth and sticky at this point. 

Now pretend you're bouncing a ball.  Slap the dough with the palm of your hand vigorously, stretching it up from the board and slapping it down on the board.  Do this about 100 times or until the dough no longer sticks to hands or board.  Shape dough into a smooth ball, brush with melted butter and cover with an inverted hot bowl for about 20 minutes.  While the strudel dough rests, prepare the cheese filling.

For the filling, work cottage cheese through a ricer or a sieve.  Mix remaining ingredients in with the cheese thoroughly (Instead of using a ricer, I just put the cottage cheese and remaining ingredients except the raisins in the food processor and processed it until the curds were a finer texture).  Set aside while you finish preparing the dough.

Spread a clean cloth over a large table - your kitchen table is fine.  Sprinkle the cloth with a generous coating of flour and put the ball of dough in the center.  Roll in a large circle as evenly as possible.  Put the rolling pin away and in a gentle hand over hand motion work from the center and stretch to the outer edge.  Be careful not to tear the dough for it cannot be mended.  keep moving around the table, stretching the dough until it hangs over the table and is as thins as tissue paper.  Trim off thick uneven edges with scissors to make a neat rectangle.

Preheat the oven to 400F.  Grease a large shallow baking pan or tray, one with a raised edge.  Brush the dough with half the melted butter.  Spread the cheese filling over half of the lengthwise surface of the dough.  Roll the dough lengthwise, starting with the cheese covered side and rolling toward the empty edge.  Tuck in ends of roll neatly.  Place on pan and shape into a big horseshoe, or circle.  Brush with melted butter and bake 10 minutes.  Turn oven down to 350F and bake 30 to 35 minutes longer, brushing with melted butter every 10 to 15 minutes.  Sprinkle with confectioners sugar and serve hot, warm, or cold.  Serves up to 12.

Enjoy!  -Cardamommy

Gingerbread Cinnamon Rolls with Mascarpone Frosting

These cinnamon rolls!  I made these for our Christmas morning breakfast, and they were so amazing, I think I ate 3 of them!!  They are soft and gooey and full of warm gingerbread flavor.  And the frosting!! You know I have a weakness for mascarpone, and this frosting did not disappoint!  

Gingerbread Cinnamon Rolls

Dough:
1 1/4 cups warm water
1/4 cup molasses
1 egg
1/4 cup powdered milk
1/4 cup granulated sugar
1/4 cup shortening
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 Tablespoon instant yeast
3 to 3 1/2 cups all purpose flour

Filling:
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
3 to 4 Tablespoons butter, melted

Mascarpone Frosting:
2 Tablespoons butter, room temperature
1/2 cup (4 ounces) mascarpone cheese
1 cup powdered sugar

For the dough, in the bowl of a stand mixer (or by hand), combine all of the dough ingredients (starting with 3 cups of flour), and mix until a soft dough forms, adding the remaining 1/2 cup of flour if necessary.  Knead the dough, either with the dough hook of your stand mixer, or by hand, until the dough is smooth and elastic.  Place the dough in a greased bowl, and grease the top of the dough.  Cover with plastic wrap and let rise for about 1 hour.

Preheat the oven to 350F.  For the filling, combine the brown sugar,granulated sugar, cinnamon, ginger, and cloves.  Roll the dough into a large rectangle.  Spread the melted butter over the dough.  Sprinkle the filling mixture evenly over the buttered dough.  Roll up the dough, starting at the widest edge, and pinch the seam to seal.  Cut the dough into 12 rolls, using a knife or dental floss, and place in a greased 9x13 inch pan, and press down slightly on the top of the rolls.  

Cover with plastic wrap and let rise for about 30 minutes. (At this point, you can cover with plastic wrap and refrigerate overnight.  Remove the rolls from the fridge while you preheat the oven, then bake as usual).  After the rolls have risen, remove the plastic wrap and bake the cinnamon rolls in the preheated oven for about 20 to 25 minutes, or until golden brown.  Let cool slightly before frosting.  

For the frosting, combine the butter and mascarpone cheese until smooth.  Stir in the powdered sugar, a little at a time until well blended and smooth.  Spread the frosting over the warm cinnamon rolls.  Makes 12 cinnamon rolls.

Enjoy!  -Cardamommy

Double Apple Spice Bran Muffins

I have to say that I love bran muffins.  Not the dry flavorless cardboard kind that are so prevalent, but the moist and flavorful kind that come out of my kitchen.  I feel that bran muffins get such a bad view, but they don't have to!  These muffins were such a hit at my house, I think they would have all been eaten had I not put a limit on them!  I started with my favorite bran muffin recipe, and just tweaked it a bit.  I substituted applesauce for the butter and honey, and used brown sugar instead of white.  I also added some shredded apples and apple pie spice.  The result?  Deliciously moist and warm spiced apple bran muffins.  These muffins are amazing warm from the oven, or even later cold from the fridge!

Double Apple Spice Bran Muffins

2 cups wheat bran
1 cup oat bran
1 cup boiling water
1 cup unsweetened applesauce
1/2 cup packed brown sugar
2 eggs
2 cups buttermilk
2 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons apple pie spice
1 teaspoon salt
2 large apples, shredded

Preheat the oven to 375F.  Lightly spray 24 regular muffin cups with cooking spray.

In a medium bowl, place the wheat and oat bran.  Add the boiling water and stir together.  Let sit for about 5 minutes.  Add the applesauce, brown sugar, eggs, and buttermilk.  Mix well until completely combined.  Add the flour, baking soda, apple pie spice, and salt and stir until just combined. Stir in the shredded apple.

Spoon the batter into the prepared muffin cups and bake in the preheated oven for about 13 to 15 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove muffins from the oven and cool on a cooling rack.  Makes 24 muffins.

Enjoy!  -Cardamommy

Orange White Chocolate Muffins

    

On Sunday for breakfast, my mom told me that she had two new muffin recipes for me to try out. I picked the Orange and White Chocolate Muffins. These muffins are  very delicious and my family and I loved them. I hope that you like them too!  Original recipe found here.

Orange and White Chocolate Muffins

1 2/3 cups flour
1/3 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar
6 tablespoons vegetable oil
1 egg
3/4 cup milk
1 orange( zest and juice)
3/4 cup white chocolate chips

Preheat oven to 400 degrees.

     In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, and sugar.  
     In a small bowl mix together the oil, egg, milk, the zest of the orange, and the juice of the orange.
     Pour the wet ingredients into the dry ingredients. Mix it until the wet ingredients blend with the dry ingredients. It will be lumpy and that is okay. Stir in 3/4 cup white chocolate chips. Grease a normal size muffin tin with twelve muffin cups. Put the batter in the muffin tins and fill it 2/3 of the way full. Bake for 15 minutes or until a toothpick inserted into a muffin comes out clean. Cool on a rack. Makes 12 muffins.

Enjoy!  -Hungry Puppy M       

Pistachio Raisin Muffins

A battle for Sunday breakfast domination has begun in my house.  For a while now, you have been seeing that my oldest Hungry Puppy has been making lovely muffins and scones for breakfast on Sundays.  Not to be outdone, my youngest Hungry Puppy has been starting to create breakfast items as well (things like toast with strawberry syrup and tootsie rolls.  Because that is what 6 year olds really want for breakfast!).  This morning, my youngest Hungry Puppy got her turn to make muffins (with a little help).  She decided on these pistachio raisin muffins, and they were so delicious!  The muffins were moist and tender inside, and were full of raisins and whole pistachios.  At first, I thought it was a mistake not to chop the nuts, but they were perfect!

Pistachio Raisin Muffins

1 3/4 cup all purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold butter
1/2 cup raisins
1/2 cup pistachios
1/2 cup milk
1 egg

Preheat the oven to 400F.  Grease 6 jumbo muffin cups, or 12 regular size cups.

Place the flour, sugar, baking powder, and salt in a large bowl, and stir to combine.  Using a fork, or pastry blender, cut in the butter until the mixture resembles coarse crumbs.  Add the raisins and pistachios, then stir in the milk and egg until the mixture is evenly moistened.

Spoon the batter into the prepared muffin cups.  Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.  Makes 6 jumbo muffins, or 12 regular muffins.

Enjoy!  -Hungry Puppy S, and Cardamommy

Coconut Pecan Scones with Coconut Glaze

      This morning I had an idea for muffins and my mom said that she had extra ideas for muffins. But we did not have an ingredient for them so decided that we would make biscuits.  And then my mom found the recipe for these scones so I made those instead. They are delicious and easy and I loved them and I hope that you do, too.  My mom got this recipe from my grandma, who got it from Food Network a long time ago.  We only made 1/4 the recipe, so it is easy to adjust the size.

Coconut Pecan Scones with Coconut Glaze 

4 1/4 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

1/4 cup granulated sugar, plus more for sprinkling

2 cups shredded coconut

3 sticks cold unsalted butter, cubed

1 cup unsweetened coconut milk (I used regular milk)

4 large eggs, lightly beaten

1 teaspoon coconut extract

2 cups pecans, finely chopped

Glaze:

2 tablespoons unsweetened coconut milk (I used regular milk)

1/4 teaspoon coconut extract

1/4 teaspoon vanilla extract

1/2 to 1 cup confectioners' sugar

Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.

Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the pecans; do not over mix.

Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.

Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.  Makes 20 scones.

Enjoy!- Hungry Puppy M

Apple Surprise Muffins

     This morning I wanted to make some muffins with apples in them. I added chopped apples to a simple Costco Muffin recipe. And all I did is add an apple. These muffins are very delicious and me and my family loved it! I hope you like them, too! Bon Appitite!


Apple Surprise Muffins

1 (18.25 ounce) box cake mix
2 tablespoons flour
3 eggs
2/3 cup milk
1/3 cup vegetable oil
1 teaspoon baking powder
1 apple (any kind), chopped

Preheat the oven to 375 F. Lightly grease 24 normal sized muffin cups. Mix all ingredients together. Spoon into prepared muffin tins. Bake for about 15 minutes or until tops are golden brown.                                                  
   
Enjoy!  - Hungry Puppy M 

Cranberry Orange Poppy Seed Muffins

We're starting something new today!  My oldest Hungry Puppy (from here on known as Hungry Puppy M) has been really getting into baking lately, so she's decided to post an occasional recipe here.  This recipe was baked and post written by her.

Hi, I am Hungry Puppy M. Lately, I have been baking muffins for Sunday breakfast. My mommy asked me if I could bake some extras for her class and I did! We looked for the perfect recipe and we finally found it. This recipe is awesome and I personally loved it. I hope you do to! Bon Appitite!  Recipe from Breakfast & Brunch: Classic Recipes By Louise Weber (editor)

Cranberry Orange Poppy Seed Muffins

2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder 
1 tablespoon poppy seeds
1/4 teaspoon salt
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 egg, slightly beaten
1/2 cup dried cranberries
3 tablespoons grated orange peel

Preheat the oven to 400F.  Lightly spray a regular muffin tin with cooking spray, or for mini muffins, use a mini muffin pan.

Combine flour, sugar, baking powder, poppy seeds, and salt in a large mixing bowl. Add milk, melted butter, and the egg, stirring just until the dry ingredients are moistened. Gently stir in dried cranberries and orange peel. Grease the muffin tins and fill them 3/4 full.

Bake in preheated oven for about 12 minutes or until a toothpick inserted in the center comes out clean (or for mini muffins, about 8 to 9 minutes). Let cool in pan about 5 minutes. Remove from pan and serve warm or let cool completely. Makes 12 regular size muffins, or about 60 mini muffins.

Enjoy!  -Hungry Puppy M

Banana Peanut Butter Chocolate Chip Streusel Muffins

I made these gigantic muffins as thank you gifts for some ladies at our church.  I don't make muffins often, and I make banana muffins even less often, but I thought that these would be the perfect casual treat to say thanks.  These muffins are stuffed with banana flavor and topped with a crispy streusel studded with peanut butter chips and chocolate chips.  Delicious! Original recipe found here.

Banana Peanut Butter Chocolate Chip Streusel Muffins

Banana Muffins:
1/2 cup butter, room temperature
2/3 cup packed brown sugar
4 ripe bananas, mashed (about 2 cups)
2 eggs
1 teaspoon vanilla extract
2 cups all purpose  flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Peanut Butter Chocolate Chip Streusel:
1 cup all purpose flour
1/2 cup packed brown sugar
1/4 cup butter, melted and cooled slightly
1/4 cup peanut butter chips
1/4 cup mini chocolate chips

Preheat the oven to 350F.  Line 6 jumbo muffin cups with paper liners (if you'd like smaller muffins, line 12 to 18 regular size muffin cups with paper liners).

In a large bowl, cream together the butter and brown sugar until light and fluffy.  Beat in the bananas, eggs, and vanilla extract.  Add the flour, baking soda, cinnamon, and salt, and beat on low just until combined and no streaks of flour remain.  Scoop the batter into the prepared muffin cups, filling each about 2/3 to 3/4 full.  Set aside.

For the streusel, stir together the flour and brown sugar.  Add the melted butter and toss mixture together until evenly moistened and crumbly.  Stir in the peanut butter chips and mini chocolate chips.  Spoon the streusel over the unbaked muffin batter (you may have a little bit left over).  Bake the muffins for about 25 to 30 minutes (for regular size muffins about 15 to 20 minutes), or until a toothpick inserted in the center comes out clean. Remove muffins from the oven and place on a cooling rack.  Makes 6 jumbo muffins (12 to 18 regular size muffins).

Enjoy!  -Cardamommy

Banana Chocolate and Peanut Butter Chip Muffins

I have had some seriously majorly ripe bananas sitting on the counter for a while now.  Like really really squishy ripe.  So I made these muffins with my youngest Hungry Puppy.  They are moist inside with a slightly crisp top that gives some texture to the bite.  We added peanut butter chips and chocolate chips for a fun little twist on a classic muffin.

Banana Chocolate and Peanut Butter Chip Muffins

3 very ripe medium bananas
1 egg
1/3 cup canola oil
3/4 cup granulated sugar
2 cups all purpose flour
1/2 cup old fashioned oats
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup peanut butter chips
1/4 cup semi sweet chocolate chips

Preheat the oven to 375F.  Spray a 12 inch muffin tin with cooking spray. Set aside.

Peel the bananas and place them in a large bowl. With a large mixing spoon or whisk, mash the bananas until only very small chunks are left.  This should be very easy because the bananas are so soft.  Stir in the egg, followed by the oil, followed by the sugar, until blended.  Add the flour, oats, baking soda, baking powder, and salt.  Stir until just combined and no streaks of flour remain.  Stir in the peanut butter chips and chocolate chips.

Spoon the batter into the prepared muffin cups.  Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.  Remove muffins from the oven and immediately turn out of the pan and let cool completely on a cooling rack.  Makes 12 muffins.

Enjoy!  -Cardamommy

Cinnamon Roll Strawberry Shortcake

I have a multi purpose recipe for you today.  I needed to get rid of some leftover whipping cream (seems to be the story of my life), and Coriaunty suggested whipping it up and folding in some strawberries for strawberry shortcake, which I thought was a brilliant idea!  However, the shortcake portion of strawberry shortcake is not particularly exciting to me.  So, I decided to make cinnamon rolls instead.  These no yeast cinnamon rolls can be on the table, start to finish in under one hour.  Yes. Less than 60 minutes.  Pretty amazing, huh?  And they taste great!  If you aren't interested in having Cinnamon Roll Strawberry Shortcake (which would cause me to suspect that you have lost your mind...), you can just top them with a quick frosting.

Cinnamon Roll Strawberry Shortcake

Cinnamon Roll Filling:
3/4 cup packed brown sugar
6 Tablespoons granulated sugar
1 teaspoon cinnamon
pinch of ground  cloves
pinch of salt
1 Tablespoon melted butter

Cinnamon Rolls:
2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
4 Tablespoons melted butter, divided

Strawberry Whipped Cream:
1 cup heavy whipping cream
2 to 4 Tablespoons powdered sugar (to taste)
1 pound strawberries, chopped

Vanilla Frosting (optional):
1/4 cup (1/2 stick) butter, room temperature
1 cup powdered sugar
1/4 teaspoon vanilla extract
1 teaspoon milk (if necessary for consistency)

Preheat the oven to 425F.  Grease a 9-inch round cake pan.

For the cinnamon roll filling, combine the brown sugar, granulated sugar, cinnamon, cloves, and salt in a small bowl.  Add the melted butter and stir until the mixture resembles wet sand.  Set aside.

For the cinnamon rolls, in a large bowl whisk together the flour, granulated sugar, baking powder, baking soda, and salt.  Add the buttermilk and 2 tablespoons of the melted butter and stir until the dough comes together (the dough will look rough, like biscuit dough).  Turn the dough out onto a floured surface and knead 3 or 4 turns until the dough is smooth.  

Roll or pat the dough into a 9x12 inch rectangle and spread the remaining 2 tablespoons of butter over the dough.  Sprinkle the filling mixture evenly over the buttered dough, and pat down evenly.  Roll up the dough, starting at the long side, to form a tight log.  Place the roll seam side down on your work surface and cut into 8 equal pieces.  Place one roll in the center of the prepared pan, and gently flatten it slightly with your hand.  Arrange the remaining seven cinnamon rolls around the perimeter of the pan, repeating the flattening process with each roll. 

Place  the pan of cinnamon rolls in the oven and bake for about 20 to 23 minutes, or until the rolls are golden brown.  Remove the cinnamon rolls from the oven and use a thin plastic spatula to loosen the rolls from the side of the pan.  Place a plate upside-down over the pan of cinnamon rolls, and flip it so the plate is on the bottom. Lift the pan off of the cinnamon rolls (the cinnamon rolls should be upside-down on the plate).  Then place a cooling rack upside-down on the plate of cinamon rolls and flip it so the cooling rack is on the bottom.  Lift off the plate (the cinnamon rolls should be right side up).  Let cool while you make the strawberry whipped cream or frosting.

For the strawberry whipped cream, place the whipping cream and powdered sugar in a medium bowl.  Beat with an electric mixer until stiff peaks form.  Fold in the strawberries.  Spoon the whipped cream mixture over the cooled cinnamon rolls.  Serve with a whole strawberry on top, if desired. 

For the vanilla frosting, mix together the butter and the powdered sugar. Mix in the vanilla and milk (if needed for consistency).  Spread the frosting over the warm cinnamon rolls.  Makes 8 Cinnamon Roll Strawberry Shortcakes, or 8 frosted Cinnamon Rolls.

Enjoy!  -Cardamommy

White Chocolate Pecan Bread Pudding with Butter Cream Sauce

This recipe was totally my sister's idea. 100%.  Which means she is a genius.  This bread pudding is a totally best friends with this White Chocolate Pecan Bread.  In fact, if you really wanted to go over the top with this recipe, use the white chocolate pecan bread in it.  Double White Chocolate Pecan Bread Pudding.  I'm drooling.  Which is embarrassing, because I was already drooling before we doubled the white chocolate pecan-ness of this bread pudding.  I'm a hopeless case.  I accidentally "tasted" a whole corner of the pan when it came out of the oven.  Yep, it's that good.  You definitely want to use dry bread for this recipe.  How dry?  It can be "I accidentally left it on the counter for a week and now I have a loaf-size crouton" dry.  This simple bread pudding is so moist, and the pecans sitting on top get toasted during baking, adding to the flavor.  Top it off with the butter cream sauce (original recipe found here), and you have an amazing decadent breakfast or a delicious dessert.

White Chocolate Pecan Bread Pudding with Butter Cream Sauce

White Chocolate Pecan Bread Pudding:
6 cups dry bread cubes (I used french bread, White Chocolate Pecan Bread would be yum)
1 1/4 cups white chocolate chips, divided
1 cup chopped pecans, divided
3 cups warm milk
4 eggs
1 cup granulated sugar
1 Tablespoon vanilla extract

Butter Cream Sauce:
1/2 cup (1 stick) butter
1 cup granulated sugar
3/4 cup evaporated milk
1 teaspoon vanilla extract
pinch of salt

Preheat the oven to 350F.  Grease a 9x13 baking dish with cooking spray.  

In the prepared baking dish, combine the dry bread cubes, 1 cup of the white chocolate chips, and 3/4 cup of the chopped pecans.

In a large bowl, whisk together the warm milk, eggs, sugar, and vanilla extract.  Pour the milk mixture over the dry bread cubes in the baking dish, gently pressing down on the bread cubes to make sure they absorb the milk mixture.  Sprinkle the remaining 1/4 cup white chocolate chips and 1/4 cup pecans over the top of the bread pudding.

Bake the bread pudding for about 50 minutes, or until the top is golden brown and the  center is cooked through.  Remove the bread pudding from the oven.

To make the butter cream sauce, in a small saucepan, melt the butter, then stir in the sugar until combined.  Add the evaporated milk and bring to a boil, stirring constantly, for about 3 minutes.  Remove the saucepan from the heat and stir in the vanilla and salt.

Serve the bread pudding warm with the warm sauce spooned over the top of each serving.  Makes about 12 servings.

Enjoy!  -Cardamommy

No Yeast Chocolate Cinnamon Rolls

I was trying to come up with a last minute recipe to make my Hungry Puppies for dessert the other night, and I couldn't find anything to bake!  Here's the big problem.  The longer it takes me to find a recipe, the less time I have to make it, which narrows my recipe options.  Enter these cinnamon rolls, which don't use yeast therefore have no rise time, therefore take less than an hour to make start to finish. I've made a similar variation of these cinnamon rolls for ages (actually I made them frequently ages ago, but haven't made them in ages, which means I need to do so and post them), and this is just a chocolate version.  In fact, looking back, I definitely should have made a chocolate frosting instead of vanilla.  Oh well, a reason to make them again soon.  I'm not a fan of chocolate and cinnamon together, so chocolate cinnamon rolls tend to throw me for a loop.  I almost left the cinnamon out of the filling, but my Hungry Puppies wanted it. I was very pleasantly surprised with how well it worked out.  The cinnamon wasn't strong and I didn't get my usual chocolate vs. cinnamon clash. All in all, a total success.  Now I'm thinking about butterfinger cinnamon rolls...Stay tuned!

No Yeast Chocolate Cinnamon Rolls

Chocolate Cinnamon Roll Dough:
2 1/2 cups all purpose flour
1/2 cup cocoa powder
2 Tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 Tablespoons buttermilk
1/4 cup melted butter

Cinnamon Sugar Filling:
3/4 cup brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1 Tablespoon butter, melted
2 Tablespoons butter, room temperature
1/4 cup mini chocolate chips

Vanilla Frosting:
2 Tablespoons butter, room temperature
1 cup powdered sugar
1/4 teaspoon vanilla extract
2 to 3 teaspoons milk
Mini chocolate chips, for topping (if desired)

Preheat the oven to 400F.  Grease a 9 inch round or square baking pan with cooking spray.  Set aside.

In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.  Stir in the buttermilk and melted butter until the dough just comes together, it may be a little craggy, that's okay.  Do not overmix.  Turn the dough out onto a floured surface and knead once or twice.  On a floured surface, roll the dough out to about a 10x14 inch rectangle.  

For the filling, stir together the brown sugar, granulated sugar, cinnamon, and melted butter until the mixture resembles wet sand.  Spread the 2 tablespoons of softened evenly over the rolled out dough.  Sprinkle the cinnamon sugar mixture evenly over the buttered dough.  Sprinkle the mini chocolate chips over the top of the cinnamon sugar.  Roll up the dough, starting on the longer side.  Cut the dough log into 9 pieces and place cut side down in the prepared baking pan.  Bake in the preheated oven for about 20 minutes.  Remove from the oven and let cool slightly before frosting.

For the frosting, mix together the butter, powdered sugar, and vanilla until combined.  Stir in enough of the milk to reach the desired consistency.  Spread the frosting over the warm cinnamon rolls.  Sprinkle mini chocolate chips over the frosting, if desired.  Makes 9 cinnamon rolls.

Enjoy!  -Cardamommy

Iced Cinnamon Bun Scones

I'm not a breakfast person.  I'm usually at the gym during breakfast time, so my husband makes and serves breakfast to my Hungry Puppies.  Even on Saturdays, I get to sleep in (a blessed day) while he does breakfast duty.  Sunday is out because we have really early church.  Like at 8am.  Which means that sometimes my youngest Hungry Puppy (who is also not a super breakfast person) will have a slice of cheese for breakfast.  Very very  very occasionally, I will drag myself out of bed on a Sunday when church is not so early, and make a special breakfast. These scones fit that bill.  And they were devoured!  They are tender and yummy, full of cinnamon brown sugar ribbons, and topped with a quick vanilla glaze.  Delicious!

Iced Cinnamon Bun Scones

Cinnamon Brown Sugar Swirl:
2/3 cup packed brown sugar
1 teaspoon cinnamon
2 Tablespoons butter, room temperature

Scones:
3 cups all purpose flour
1/3 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 stick (8 Tablespoons) cold butter, cut into 8 slices
1 cup heavy cream
1 large egg
1 teaspoon vanilla extract

Glaze:
2 Tablespoons butter, room temperature
1 cup powdered sugar
1 to 2 teaspoons milk (enough to reach desired consistency)

Preheat the oven to 425F.  Line a baking sheet with parchment paper, Set aside.

For the Cinnamon Brown Sugar Swirl, in a food processor pulse the brown sugar, cinnamon, and butter until crumbly.  Transfer to a small bowl and set aside.

For the scones, place the flour, sugar, baking powder, salt and cinnamon in the food processor and pulse several times to blend.  Add the cold sliced butter and pulse until the butter is the size of peas.  Transfer the flour mixture to a large bowl and add the cream, egg, and vanilla.  Stir until a firm dough forms.  Sprinkle the brown sugar mixture over the dough and knead several times to incorporate the swirl, making sure not to overknead it as you want to have streaks of the brown sugar mixture.

On a floured work surface, shape the dough into into an 8 inch circle, about 1 inch thick.  Cut the circle into 8 wedges, and transfer to the prepared baking sheet, leaving about 1/4 inch of space between the wedges.  Bake for about 15 to 20 minutes, until golden brown.  Remove scones from the oven and let cool while you make the glaze.

For the glaze, combine the butter and powdered sugar in a small bowl and mix until it starts to blend together.  Add the milk and stir until the glaze is smooth.  Transfer the scones to a cooling rack, and drizzle the glaze over the top.  Serve warm.  Makes 8 large scones.

Enjoy!  -Cardamommy

S'mores Cinnamon Rolls

I am a lover of all things S'mores. We've had a lot of S'mores items in the past, like cookies, granola bars, cereal bars, whoopie pies, ice cream pie, white chocolate coconut s'mores, and hand pies, just to name a few.  I'm adding these cinnamon rolls to the list.  I used my favorite cinnamon roll recipe and just made a few changes.  I am so in love with the frosting recipe.  I found it on King Arthur Flour, and I love it because it is so simple!  It does take some chilling time, so be sure to plan ahead.

S'Mores Cinnamon Rolls

Dough:
3 - 4 cups all purpose flour
1/4 cup dry milk powder
1/4 cup granulated sugar
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
1 Tablespoon yeast
1 1/2 cups warm water
1 egg
1/4 cup oil

Filling:
1/2 cup (1 stick) butter, room temperature
1 cup granulated sugar
4 whole graham crackers, coarsely crushed (about 3/4 cup)
1/2 cup mini chocolate chips
1/2 cup marshmallow bits

Marshmallow Frosting:
1 cup heavy whipping cream
5 ounces mini marshmallows (1/2 of a 10 ounce bag)
1/2 cup powdered sugar
pinch of salt
1/2 teaspoon clear vanilla extract (or use regular, but the frosting won't be pure white)

For the marshmallow frosting, in a medium sized microwave safe bowl, combine the whipping cream marshmallows, powdered sugar, and salt.  Place in the microwave and heat in 30 second intervals, stirring after each interval, until the marshmallows are melted.  Stir until smooth, then stir in the vanilla extract.  Refrigerate the mixture for several hours or overnight until chilled.

Combine all dough ingredients in the pan of a bread machine an select the dough cycle.  If mixing by hand, combine all ingredients but flour, then stir in flour until a soft dough forms.  Knead until smooth, about 5 to 10 minutes.  Let rise until double in size.  

Preheat oven to 350F.  Grease a 9x13 inch pan.  After the dough has risen, remove from the bread machine and roll into a large rectangle. Spread the butter over the rolled dough, and spread evenly over the surface of the dough (the best tool to use for this is your hands...messy, but the most effective).  Sprinkle the sugar, graham cracker crumbs, chocolate chips, and marshmallow bits over the buttered dough.  Roll up the dough, jelly roll style, starting at the widest edge.  Pinch the seam to seal the dough.  

For perfectly round cinnamon rolls, take a long piece of unflavored dental floss and slide underneath the log of dough.  Bring the ends of the floss up and over the rolls, then cross them and pull tight, slicing off a piece of dough.  Or, using a sharp knife, cut the log into 12 slices.  Place the cinnamon rolls in the prepared pan, and press down on the tops just lightly.  Cover loosely with plastic wrap and let rise for about 25 to 30 minutes.  Bake for 25 minutes, or until golden brown and done in the center.  Remove cinnamon rolls from the oven and let cool slightly.  

While the cinnamon rolls are cooling, remove the frosting mixture from the refrigerator and beat with a hand mixer for several minutes until the mixture is smooth.  Spread on the cinnamon rolls.  Makes 12 generous cinnamon rolls.

Enjoy!  -Cardamommy

Cinnamon Raisin Brown Rice Pudding

I have been meaning to make rice pudding using brown rice for quite some time now.  It has actually been on my to do list for months.  I decided to make rice pudding for breakfast, then decided to use brown rice instead of white.  Only then did I realize that it was on my list!  Well, I got it done, and here we are.  I really really love this rice pudding, and it was a big hit!  It is very moist and creamy, even the next day.  The warm cinnamon is perfect with the plump sweet raisins.  

Cinnamon Raisin Brown Rice Pudding

2 Tablespoons cornstarch
1/3 cup granulated sugar
1/4 teaspoon salt
2 cups milk
1 egg
2 cups cooked brown rice 
2 Tablespoons butter
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 cups raisins

In a large saucepan, combine the cornstarch, sugar, and salt.  Slowly whisk in the milk and egg.  Cook over medium heat, stirring frequently until the mixture is thick and steaming.  Do not boil, you don't want to scramble the egg.  

Remove the mixture from the heat and stir in the cooked brown rice, butter, vanilla, cinnamon, and raisins.  Serve warm or cold.  Makes about 4 servings.

Enjoy!  -Cardamommy

Chilled Rice Pudding

I truly love rice pudding. It holds a special place in my stomach.  We have had quite a few variations of rice pudding, such as Coconut Rice Pudding, Slow Cooker Rice Pudding, Brown Rice Pudding, Apple Rice Pudding, and Indian Rice Pudding.  This one is a little different, though.  It is very straight forward, no frills and no major twists, but it is designed to be eaten cold.  One thing about rice pudding, is that when it gets cold, it tends to harden up and dry out.  It loses its creamy pudding-ness.  This chilled rice pudding does not dry out whatsoever.  It is a gloriously moist and creamy pudding that stays that way.  The flavor is amazing as well.  It's a little bit hard to stop eating it!  I think I said "This is the last bite"  more than once.  This rice pudding sort of mimics those commercial rice puddings that you buy in the refrigerated section.  Absolutely delicious.

Chilled Rice Pudding

4 cups milk
4 cups hot water
1 cup long grain white rice
1 cup granulated sugar
4 Tablespoons (1/2 stick) butter
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
3/4 cup milk
Cinnamon, if desired for garnish

In a large saucepan (mine was 4 quart), combine the milk, water, rice, sugar, butter, and salt.  Bring to a boil over medium-high heat, stirring frequently.  Reduce heat to low and simmer, uncovered, for 50 to 60 minutes until the rice is tender.  You will need to stir the mixture occasionally for the first 30 minutes, then more frequently as the pudding thickens towards the end.  

When the pudding is done, place the eggs in a medium bowl and beat together lightly.  Whisking constantly, slowly pour about 1 to 1 1/2 cups of the hot rice pudding into the eggs.  Slowly pour the egg mixture into the saucepan with the rice pudding, stirring constantly.  Stir in the vanilla extract and milk.  Cover the sauce pan with plastic wrap and place in the refrigerator until completely chilled (I chilled mine overnight).  Serve cold sprinkled with cinnamon.  Makes about 12 servings.

Enjoy!  -Cardamommy

Giant Eggnog Cinnamon Rolls

I am having a little bit of an eggnog fixation right now.  I want to make eggnog everything!  As such, I decided to make these eggnog cinnamon rolls that turned out so deliciously fabulous that my husband almost went for a second of these enormous rolls.  There is eggnog in the dough, and a good amount of nutmeg in the filling to give these rolls an eggnogg-y flavor.  The white chocolate eggnog glaze is the finish to compliment these delicious cinnamon rolls.

Giant Eggnog Cinnamon Rolls

Dough:
1 1/2 cups eggnog, room temperature
1 large egg
1/4 cup granulated sugar
1/4 cup powdered milk
1/2 cup mashed potato flakes
1/4 cup canola oil
1 1/2 teaspoons salt
4 cups flour
1 Tablespoon yeast

Filling:
3/4 cup granulated sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup (1 stick) butter, room temperature

Glaze:
1/4 cup white chocolate chips
4 Tablespoons eggnog, divided
1 cup powdered sugar

Combine all of the dough ingredients in the bowl of a bread machine or stand mixer.  Program the bread machine for the dough cycle, or mix with mixer or by hand until a soft dough forms.  It should be slightly tacky, but not sticky.  Cover and let dough rise for about 1 hour.

While the dough is rising, put together the filling by combining the sugar, nutmeg, and cinnamon in a small bowl.  When the dough has finished rising, roll the dough into a large rectangle and spread with the room temperature butter (you can use a spoon for this, but I find that hands work the best).  Sprinkle the sugar mixture evenly over the butter, then spread it around with your hands.  

Roll up the dough starting at a long side.  Using a piece of dental floss, cut the dough into 8 pieces (or if you prefer smaller rolls, cut into 16 or 18 pieces).  Place the rolls on a large greased or parchment lined baking sheet (they should not be touching in order to have room to rise). 

Preheat the oven to 350F.  Let the rolls rise for about 30 minutes while the oven heats.  Bake the cinnamon rolls for 20 minutes, until light golden brown.  Remove the cinnamon rolls from the oven and let cool slightly while you make the glaze.

In a small microwaveable bowl, place the white chocolate chips and 2 Tablespoons of eggnog.  Heat in the microwave for about 30 seconds, or until the eggnog is bubbly.  Stir the mixture until the white chocolate is melted and the mixture is smooth.  Stir in the powdered sugar, and enough remaining eggnog to reach your desired consistency.  Drizzle the glaze over the warm cinnamon rolls.  Serve immediately.  Makes 8 giant cinnamon rolls (or 16 to 18 regular size rolls).

Enjoy!  -Cardamommy

Orange Coconut Cinnamon Rolls

These cinnamon rolls are really really good.  They are definitely not your traditional cinnamon rolls in that they don't really contain cinnamon.  Except for that bit sprinkled on the top.  These rolls are flavored with orange peel and almond extract, and filled with toasted coconut, sugar and butter which creates a lusciously gooey experience.  Totally delicious.  I guarantee that you won't miss the cinnamon.  I sent these to work with my husband, and he brought home an empty plate.  These would also be a perfect addition for a delicious Christmas morning breakfast or brunch.

Orange Coconut Cinnamon Rolls

Dough:
1 1/2 cups warm water
1 egg
1/4 cup canola oil
1/4 cup honey
1/4 cup dry milk powder
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
1/2 teaspoon almond extract
finely grated zest of 2 oranges
3 to 4 cups all purpose flour
1 Tablespoon active dry yeast

Filling:
1/2 cup butter, melted
1/2 cup granulated sugar
1 1/2 cups toasted coconut
finely grated zest of 2 oranges
Cinnamon to sprinkle over the unbaked rolls

Frosting:
4 Tablespoons butter, room temperature
1 1/4 cups powdered sugar
1/2 teaspoon cinnamon
4 Tablespoons Cream of Coconut (or substitute a Tablespoon of milk)

Combine all of the dough ingredients in a bread machine, or mix by hand, starting with 3 cups flour and adding more if needed to form a soft dough.  Program the bread machine to the dough cycle, or knead the dough by hand and let rise in a covered bowl for about 1 hour. While the dough is rising, combine the melted butter, sugar, coconut, and orange zest in a bowl and stir together.  

When the dough has finished rising, roll the dough into a large rectangle and spread evenly with the filling.  Roll up the dough like a jelly roll, starting at a long side, and pinching the seam to seal.  Cut the cinnamon rolls with a sharp knife (I usually use dental floss, but it doesn't work well with the coconut here), and place in the prepared pans.  

Preheat the oven to 350F.  Grease 2 9-inch round cake pans.  Let the cinnamon rolls rise for about 30 minutes.  Sprinkle the unbaked rolls with cinnamon, then bake in the preheated oven for about 25 minutes, or until they are golden on the top.  Remove from oven and let cool.  

While the cinnamon rolls are baking, make the frosting.  Cream together the butter, powdered sugar, and cinnamon, then add the cream of coconut (or milk), and stir until smooth.  Use enough liquid to reach your desired consistency   I like my  cinnamon roll frosting to be a bit thicker like frosting instead of a thin glaze.  Do whatever moves you. Makes 18 cinnamon rolls.

Enjoy!  -Cardamommy