Blog Archives

cinnamon rolls

9/27/2018

If you asked me 3 years ago if I had ever made cinnamon rolls the answer would have been. NO, I'm too scared to make those. But fast forward to today & the answer would be I make them all the time. My boys love to make this one with me, the spreading butter over the dough and sprinkling brown sugar onto the butter is their favorite part. Great recipe for the holidays, cold snowy mornings, or just because you want to bake something special with your littles. I have not had these fail on me yet. If you make these once you will be asked to make them again! Every bite is like a big warm hug!

RECIPE:

Ingredients:

FOR THE CINNAMON ROLLS:

2 packages active dry yeast (4 1/2 teaspoons)
1 cup lukewarm water
1 teaspoon granulated sugar, to proof the yeast
6 tablespoons unsalted butter
1 cup granulated sugar
8 cups unbleached all-purpose flour or whole wheat flour (you might need more if the dough is sticky, up to 9-10 cups)
2 cups hot water
2 eggs, beaten
1 tablespoon salt
Softened butter
Brown sugar
Cinnamon

FOR THE FROSTING:

4 tablespoons unsalted butter, softened
2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract

Instructions:

Add yeast to 1 cup of lukewarm water and add the sugar. Set aside for about five minutes.
In the bowl of a stand mixer, add butter, sugar, and salt to the 2 cups of 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. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
Cover in a bowl and let rise for 30 minutes. 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, about 22 X 13 inches. Spread dough evenly with half of the softened butter, about 1/4 cup. Sprinkle dough with half of the brown sugar, and cinnamon.
Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans{usually about 2}. Now follow the exact same steps with the other half of the dough.
Let the rolls rise until double in bulk. Preheat oven to 350 degrees F. Bake for 20-30 minutes or until cinnamon rolls are golden brown on top and cooked in the middle. Every oven is different so check at 20 minutes to be safe, but it might take longer. You don’t want them to be doughy in the middle. Time will also vary based on how big they get during the second rise. Ours take closer to 28-30 minutes. Remove from the oven and let the rolls cool to room temperature.
While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!

the BEST chicken marsala

9/24/2018

0 Comments

This is my personal favorite. It's one that I will order from a restaurant if I get the chance, but let's be honest I don't go to restaurants that serve this meal. We have 4 boys...so I decided that I should master it myself & it tastes better than any chicken marsala I have ordered at any restaurant :)

It's a great, more fancy meal. So if you want to have a little date night in, this would be a good one to try. If I am making this for my entire crew, I will leave out the marsala wine and just add extra chicken broth. My kiddos don't like the marsala wine flavor. But honestly either way...ITS DELICIOUS!

RECIPE:

Ingredients:

Chicken Marsala:
1 package of boneless chicken thighs
3 TBSP oil {olive oil, canola oil, coconut oil- whichever is your JAM}
1 1/2 C cornstarch
1 pack of sliced mushrooms
1 C Marsala Wine {or sub extra chicken broth}
1 C Chicken Broth
1 TBSP cornstarch
1 TBSP heavy cream
S&P to taste

Mashed Potatoes:
4-6 large russet potatoes {unpeeled}
4 TBSP butter
Splash of heavy cream
1/2 C of milk {add more by a TBSP to adjust thickness}
S&P to taste

Instructions:

Chicken Marsala:
1. Heat oil in skillet on med-high
2. Cover chicken thighs in cornstarch and season with S&P
3. Place chicken in skillet to brown both sides, remove chicken to a plate and set aside.
4. Add mushrooms to pan and brown
5. Put heat to high and add marsala, butter and broth.
6. Add 1 TBSP cornstarch and cook until liquid reduces by half.
7. Add cream, S&P to taste.
8. Return chicken to pan to simmer in sauce for a few minutes until cooked through and serve.

Mashed Potatoes:
1. Wash and cut potatoes into small cubes
2. Place into large pot of HOT water
3. Sprinkle a little salt into pot
4. Leave potatoes until they are soft and break apart with a fork
5. Drain and pour into large bowl
6. Add butter, S&P, heavy cream, & milk
7. Mash until mashed potato consistency

cinnamon rolls

Archives

the BEST chicken marsala

Archives

kelly.

Archives

Categories