Mini Cinnamon Rolls

INGREDIENTS

  

Cinnamon Roll

• 2 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 2 tbsp unsalted butter
• 1 egg
• 1 tbsp instant yeast
• 1/2 cup water
• 1/4 cup whole milk
• 1 tsp salt

Filling

• 1/4 cup butter melted
• 2/3 cup brown sugar
• 1 tbsp ground cinnamon and 1 tsp
• 1 tsp vanilla extract

Cream Cheese Frosting

• 4 oz cream cheese room temperature
• 1/4 cup unsalted butter room temperature
• 1 cup powdered sugar
• 1-2 tbsp whole milk (to desired thickness)
• 1/2 tsp vanilla extract

INSTRUCTIONS

 

• In a large bowl or the bowl of a stand mixer, combine the flour, yeast and salt.
• In a small microwave safe bowl (or glass measuring cup), combine the sugar, butter, water and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it took about 1 minute on HIGH in my microwave). Let the mixture come down to 120 degrees. Gradually add the milk mixture into the flour mixture. Add the egg and mix until a soft and sticky dough forms.
• Preheat the oven to 200 degrees.
• If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 4 minutes or until the dough becomes elastic or knead by hand on a lightly floured surface for 3-4 minutes. Cover the dough with plastic wrap and allow it to rest on the counter for 10 minutes.
• Once the dough has rested, roll it out on a lightly floured surface until it measures a 24x16 inch rectangle. Prepare the filling by combining all of the ingredients in a small mixing bowl except for the butter. Spread the butter over the top of the rolled dough, then cover with the filling. Using a pizza roller/cutter, cut out 24 strips of dough (show in pictures below). Roll each up into a tight roll.
• Place the rolls into a lightly greased 9x13 baking dish and gently place a piece of aluminum foil over top. Turn OFF your oven and place the covered rolls inside to rise for 45 minutes.
• Remove the rolls from the oven and turn ON your oven to 375 degrees. Once heated, remove the foil and bake the rolls for 15-18 minutes or until the centers are lightly golden brown in color.
• Remove from the oven and allow to cool for a few minutes before frosting. While rolls are cooling, prepare the frosting by combining all of the ingredients in a small mixing bowl and beating by hand or with a hand mixer until smooth. Spread over the tops of the rolls.

Fresh Tomato Soup

 Ingredients:

6 fresh tomatoes

1 head garlic

1 onion

fresh basil (8 leaves or so)

1 tsp chicken bouillon

1 c water

oregano

salt and pepper

olive oil

Directions:

Preheat oven to 400 degrees.

Cut tomatoes in half (lengthwise) and put cut side up on baking sheet.  Cut the top off the garlic and add it with the tomatoes.  Drizzle tomatoes and garlic with olive oil and salt and pepper.  Bake 40 minutes.

Slice onion, cook with butter in skillet 10 minutes over medium/low heat until browned.

Remove tomatoes and garlic from oven.  Put tomatoes into blender, peel garlic and add to blender.  Add onions and fresh basil.  Blend until smooth.

Dump blended mixture into skillet.  Add salt and pepper and oregano to taste.  Add 1 cup water and bouillon.  

Stir and simmer 10 minutes on low heat.

Serve with grilled cheese sandwiches on sourdough bread with bacon!

**May need to double or more, this serves 3.**

Stabilized Whipped Cream

• 1 cup / 8 ounces cream cheese 
• ▢¾ cup powdered sugar
• ▢2 cups heavy whipping cream
• ▢2 teaspoons vanilla extract 

Instructions

• In a bowl, beat the cream cheese for 1 minute on medium speed.
• Add in the powdered sugar and vanilla extract.
• Beat for 1 minute on medium speed until combined.
• In a separate bowl, beat the heavy cream until it forms soft peaks.
• Add the beaten heavy cream to the cream cheese mixture.
• Beat until the mixture is firm or until it forms stiff peaks when the beaters are lifted off the frosting. Be careful not to overbeat at this stage.
• The frosting will appear light and airy. You can refrigerate the frosting in an airtight container until ready to use immediately to pipe or spread the frosting on to your favourite dessert.

Snickerdoodle Cookies

Ingredients

• 1 cup butter, room temperature
• 1 1/4 cup sugar
• 1 egg
• 1 1/2 tsp vanilla extract
• 3 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup sugar
• 1 1/2 tsp cinnamon

Instructions

1. In your  mixer cream together butter and sugar until light and fluffy.
2. Add in egg and vanilla and mix until combined.
3. In a separate bowl combine dry ingredients - flour, baking powder and salt, and mix to combine.
4. Slowly add flour mixture to butter mixture, mixing well between each addition.
5. The dough should not be sticky and should not be crumbly. If it is sticky, mix in flour one tablespoon at a time until it becomes not sticky. If the mixture is crumbly, mix in water one teaspoon at a time until the dough holds together.
6. Mix cinnamon and sugar together and place on a plate.
7. Measure dough with a 1/4 cup measure and roll into balls. Roll each ball to coat well in the cinnamon sugar mixture and place on a cookie sheet lined with a silpat liner or parchment paper.
8. Bake at 350F for 12-15 minutes or until the center is just set.
9. Let cool 2 minutes then cool on a wire rack.
10. Makes 12 large cookies.