Not your mom's CINNAMON ROLLS!

That's right, that is what I said.  These are NOT my mom's cinnamon rolls!  Her rolls were always a treat on holidays or for big events.  I learned one thing from my mom and that is, everything doesn't have to be SO MUCH WORK to be amazing.  It seems like it took my mom 2 days to make cinnamon rolls, and I grew up thinking they were this intense labor of love when in reality, these are ready beginning to end in maybe 3 hours.  Ok, maybe 4 with rise time.  Regardless, they are so easy. These cinnamon rolls are so light, so moist and just amazing.  And for the record kids, it is a new day, and these rolls o' mine are incredible, better than hers!  Make them, you can be the judge!

Now, as far as cinnamon rolls go, I like them plain.  I mean, no extemporaneous crap, raisins, nuts, etc.  I want them dead fly free *raisins*, I want everything in my life raisin free in fact.  So those things are all optional and I won't write them into the recipe because we discussed it here.  Also, it is possible that I used more brown sugar than what is called for, for the filling.  Sue me.  You know you will too. 

OH, one more thing about these lovelies.  They freeze SO well.  After the dough rises and you get the rolls cut and put in the pan, this is where you seal them up tightly with foil and put in the freezer.  When you want to bake them, you take them out of the freezer the night before, and set them on your stove top to thaw and raise, they will be ready for morning baking!  Just an FYI. 

Ok, let me give you the icing recipe first, you can get it made and get it done with.....
(Btw, I am writing this in the order it goes.  I hate having to scroll up and then down and then up and then down for measurements and directions so you will need to scroll down and under each green heading are ingredients you will need!)

Cinnamon Roll Frosting
4 ozs softened cream cheese
4 tbsp softened butter
1 tsp vanilla
2 1/4 cups powdered sugar/icing sugar/confectioners sugar
1 tbsp milk/cream/half and half/flavored coffee creamer

Combine all ingredients and set aside!

 Cinnamon Rolls
1 pkg dry active yeast
1 tsp sugar
1/4 cup water at 110-115 degrees
3/4 cup milk
1/4 cup granulated sugar
1 tsp vanilla extract
1 egg
1/2 tsp salt
5 tbsp melted butter
1 tsp ground cinnamon
4-4 1/2 cups flour

In a measuring cup place hot water and 1 tsp sugar.  Put a thermometer in it and if it is to hot, wait for it to cool to 110-115 degrees.  I know some people say they always kill the yeast so better to have it to hot and have to wait for it to cool a bit.  I do it like this and just wait for it to get to the temp I want!

When it gets to the correct temperature add in your packet of yeast, give it a tiny stir and remove thermometer.  Let sit 3-4 minutes.  It should get foamy on the top!

Now in a bowl or stand mixer  (using your dough hook) add in the egg, milk, melted butter, sugar and salt.  Mix until combined.  Now add in the yeast mixture, flour, cinnamon, and vanilla.  I mig ht have slipped and added extra vanilla too!  I always do, you know that! HA!

Now once you get it all combined, by hand or machine, either knead it for 3-4 minutes until smooth, or let it go in the stand mixer the same amount of time, or until smooth. 

Turn the dough out into a buttered, or sprayed with non stick cooking spray, or oiled bowl.  Cover tightly with plastic wrap and sit in a warm, draft free place.  Sometimes I turn the oven on to preheat for baking and set the bowl on the stove top.  This could take an hour, or it could take 3 hours.  The warmer the area, the faster it will happen.  It should about double in size!

When it is doubled in size, take it out of the bowl unto a floured surface.  Roll the dough out into a rectangle shape.  It should be about...hmmm.....14-16 by about 10-12.  Never thought about it, just always did it!  What comes next is the filling and here is what you will need for that....

Filling

1 1/2 cups brown sugar

1/2 cup VERY soft butter (can melt and use a pastry brush as well)

2 tbsp ground cinnamon

Spread the butter over the dough, make sure to get it covered everywhere!  Sprinkle brown sugar evenly and then the cinnamon. 

Get your oven preheated to 350 degrees.

Now, why didn't I take a photo of this part?  Grr.  Starting at the bottom start rolling the dough, go from the bottom and work your way across so it is eventually all rolled up.  When you get to the end, pinch the seam together.  Now you could get up to about 14-16 out of this, but I get 12.  I like tall, substantial rolls.  So using a serrated knife, gently cut it in half and then go from there.  However many you want out of the roll, make it happen!  If you cut them thinner and get 14-16, make usre to take 5 minutes or so off of your bake time!

When they are cut, put them into a generously buttered 9x13 pan.  I fit 12 perfectly.  Get them situated and then cover them with a clean dish towel and let raise again, for approx 1 hr.  If you have your oven on, and use my trick, it won't take that long. 

Bake for 30 minutes.  Remove them from the oven and let cool for 15 minutes.  I turn mine out unto a large cookie sheet because I find them easier to cut and serve that way.  You have to flip flop a couple of times to get them right side up on the cookie sheet but I trust your problem solving skills will take you far in this one!  I then frost them with half of the frosting.  I wait until they are nearly completely cooled to put the rest of the frosting on.  Some of it melts into the roll and you still have plenty on top!

 

If you you are making these for a holiday, I find it pleasant to sprinkle them with sprinkles in the appropriate colors for your holiday.  I didn't do it here so that you could just see the roll.

Whoa.........was THAT fun or what?!?!

Now get some coffee on, and let's sit down and discuss how awesome these are.  If you wait to long you might have to give it 20 seconds in the microwave to warm it up because that is always how they taste best in my opinion!

Enjoy this sweet treat!!

Your "loves all things cinnamon"chefwannabe



Adapted from: Laura In The Kitchen

Better Than Sex Cake!

Ok, so you KNOW a woman named this cake, right?  NO man would go there.  I mean, am I wrong about this?  Yea, didn't think so.

So, I thought EVERYONE knew what this was.  When I posted about it on Facebook, I got lots of different versions, some completely different and some variations of how I make it.  I could think of 10 different ways to change this up, but I stuck with the recipe that I have always known and always LOVED! 

I would not advise asking your husband if he wants any of this before bed.

This recipe calls for caramel.  I don't particularly enjoy the ice cream topping variety.  I decided to make mine from sweetened condensed milk.  Let me tell you how I do this.  Take one can (for this recipe anyway) of sweetened condensed milk.  Put it in a pot that is much taller than the can.  Fill it with water and make sure the entire can is submerged.  They say if you let the can peek out of the water there is a chance of it exploding.  Some scientific yadda yadda I don't need to hear about, just make sure the can is covered.  Put it over medium-high  heat, until it comes to a boil, cover and turn your burner as low as you can while still keeping it actively simmering.  I cover mine with a lid to keep the water from evaporating to quickly.  I check it every 30 minutes for water level.  After 3 hours, remove the can with some tongs, and set on a hot pad or in the sink and let it come to room temperature.  Open the can after cooling and you have a can of awesome caramel.   You can feel free to go get some ice cream topping, but, be awesome and just try this!

First you need a chocolate cake baked in a 9x13 pan.  I don't care if it is from scratch, or out of a box, because you know how I feel about that.  So get it made, and while it is baking gather up the rest of your ingredients...

1 can sweetened condensed milk
1 can caramelized sweetened condensed milk or 14 ozs of caramel topping
3-4 Heath or Skor Bars (crumbled) or 1 bag of chocolate toffee bits (found by choc chips)
1 regular sized container of whipped topping (or make your own)

When you take your cake out of the oven, poke holes in it, with either the handle of a wooden spoon or something similar in size.  Pour over the can of sweetened condensed milk and let it absorb.  Then spread over your caramel sauce and let it sit 30 minutes in the fridge or if it is cool let it sit an hour on the counter.  You want the caramel to cool and set so the whipped cream doesn't melt off.  When it is ready cover the top with whipped cream and toffee bits.  Refrigerate until ready to serve. 

So you be the judge.  IS this a true "Better Than Sex Cake"?   If you actually answer that question below, please, use an alias, we don't need anyone in divorce court!

This cake is awesome, and a long time family favorite, I hope you enjoy it too!

Your "who can think about sex when you have a huge piece of cake" chefwannabe

Start YOUR day with a McGeorge!

We meet again........odd how that happens isn't it? :)

You know for the first time, I caught so much heck for a recipe I posted.  So let me clear a few things up from this point on.  First off, all things in moderation.  I was referred to as "killing children" with my Alien Hot Dogs and Spaghetti recipe, it is recipes like that, that are "handing children heart disease".  Oh for the love of all that is holy people, there are a few things you need to understand.  1. MOST kids love hot dogs.  2. It was a fun Halloween or special day kind of recipe.  3. Some people, feed their children what they can afford and don't have so many choices in their diet.  Let me rephrase, they have choices, but perhaps, not as many as your finances afford you.  4. I try to write recipes for ALL walks of life and ALL sorts of people.  And last but not least, if you don't like a recipe, skip over it.  What is the need for the negative, nasty, plain old rude comments?  Not in my house folks, I respect everyone's opinions but rudeness is not, and will not be ok here.  I believe any food I make at home, and don't buy frozen, or canned, or prepackaged is ALWAYS better because I know what is in it and it isn't full of chemicals and preservatives.  At the same time, I use my share of canned or prepackaged items for quick meals.  I don't all the time, but let's be honest, we all have times we need things in a hurry.  Stop judging, as my husband always says, "When you point a finger, you have 3 more pointing back at you".  Keep it in mind and just enjoy the friends, the food and the laughs.  Does it need to be harder than that?  No!

 

Ok now that I am done with THAT.  Let me get to the recipe.  It isn't really a recipe, it is more of an assembly but, sometimes, you need some assembly recipes too!  I will tell you, I am a sucker for a good breakfast sandwich.  I like almost any sandwich.  Sue me.  These are awesome and my husband used to make tons of them and put them in the freezer.  If we were in a rush, we could zap them in the micro and head out the door or take them to work/school frozen and heat them up when we got there.  And we would have these for dinner just as often as we had them for breakfast! 

So we decided we needed either smaller English muffins or a jumbo muffin tin which I am going to pick up this weekend.  It really doesn't matter that the egg is smaller, just want it to look nicer.  Hubs always does the eggs in a muffin tin and bakes them.  This time he used cupcake liners, I assured him it would never work.  I even laughed saying, "ok but when we have to make another batch because you can't get the papers off don't forget I told you so".  Alas, it worked.  He did spray them I think with nonstick spray though.  Actually it worked REALLY well. 

You will need:

English Muffins
Eggs (however many sandwiches you want to make)
Meat (sausage, bacon, turkey bacon, ham, or skip the meat)
Cheese  (I use the "not cheese" singles because they taste most like the McDonald's version, use any cheese you like)
Butter

Preheat oven to 375 degrees.  Line cupcake pan with liners and spray with a light coat of nonstick cooking spray.  Crack your eggs into the cups.

Now take a skewer or toothpick and just break the yolk, no need to scramble it, unless you want but just break it.  He was adamant I not forget that part!  Bake in the oven for 15-20 minutes.  You will know when they are done, they will be all white and firm to the touch. 

While they are baking, toast muffins and butter liberally.  Prepare your meat, if you are frying it, baking it, heating it in the microwave, just get it hot!  Now for the hard part......layer it on the muffin however you like and enjoy!

I actually also made soup the same night, here is that recipe.  The Soup With No Name.

Easy as can be, but sometimes the simplest things we just don't think of.  I hope you enjoy them as much as we do!!

We figured the cost of these 12 sandwiches was around 6.00!

Your "don't tick me off"chefwannabe

Banana Bread. Simple. Delicious.

Fall is a comin'!!  Yes it is!  The end of this summer has been SO hot, I welcome fall!  I love the turning of the leaves, and the crisp morning air.  Halloween and Thanksgiving, I mean, what is not to love about fall?!?

In the house, it means new smells for candles.  Apples, Cinnamon, sugar cookie candles, the list goes on!  And in the kitchen it means soups, breads, and all things that warm you from the inside out!  Warm breads with butter dripping off.............YUM!

This recipe is a very simple recipe. It makes the perfect little loaf of bread and it freezes fabulously.  I am not a huge fruit fan, of any kind.  But.....banana bread, well, banana bread is a whole different ballgame folks.  I did not put nuts in this loaf since it was for my sister who hates them.  Normally I would definitely add in nuts and maybe even some choc chips!  Shhhh......don't tell anyone!  And for the record, I don't even smash the bananas first, it all goes head first into my stand mixer and POOF.  Magic.

So, in order to properly greet the new season, make this bread, and have a warm piece with a great cup of coffee on a Saturday morning!  AND.....have you ever made french toast from banana bread?  Uh-huh....put that idea in your back pocket my friends!

You will need:
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 eggs
1/2 cup butter, softened but NOT melted
2 tbsp milk
1 tsp vanilla
4 large bananas
1 1/2 cups sugar
1/4 tsp salt
1/2 cup nuts (optional)
2 tbsp melted butter and 2 tbsp brown sugar for the top (optional)

Preheat oven to 350 degrees.  In a bowl combine all ingredients except flour.  Mix until completely combined.  Add in flour and mix just until it is mixed in.   If you are adding nuts, fold them in at this time as well.  Pour into a greased loaf pan and bake for 60-70 minutes. 

This bread is so good.  And could it be simpler?  When you take it out, while it is still hot, you can drizzle a little melted butter over the top and then sprinkle on some brown sugar and let it melt!

Your "autumn is in the air" chefwannabe

By spousal request - Franco American Mac and Cheese Copycat Recipe

So the easiest way to tell you how this all came about and went down is to tell you in a conversational format.  We are pretty random people and sometimes I don't know where thoughts in my husbands head come from.  However, I will just accept that he thinks of weird things at weird times and love the guy anyway.  After all.......he is so dang adorable.  So here we go

George: I have an idea!

Me:  Oh no, what is it?

George: (always has a story) When I was little my mom used to buy Franco American Macaroni and Cheese.  But it was like fat spaghetti noodles, you know like big worms.  She could buy it really cheap at the commissary for like 19 cents a can.  When she didn't feel like cooking she would make it for me.  I think "we" should try and copy it!

Me: I remember eating it a couple of times. 

George: You do?  I think you are to young to remember it.

Me: I am young, and gorgeous but that is beside the point.  I have eaten it.

George: It looked almost like turkey gravy, it was this gross color of greenish orange, but it was SO good.

Me: I could use bocatini pasta, to cover the fat spaghetti noodle part, I wonder what we should use for the rest. 

George:  I don't know but I can taste and tell you if it is right.  Ok?

Well, isn't it odd how he doesn't know how we could do it but he is sure willing to taste every single one of my efforts.  Unlucky for him I got it on the first try.  Mwaaahahahhahaha! 

Anyway, I had bought a can of cheddar cheese soup earlier in the week to make a "kid friendly, halloweenish" recipe.  I decided I would use the same thing because it seemed the flavor was really close to be right on.  By the way, leave me alone about the canned cheddar cheese soup.  I know some of you are having heart palpitations right now over it.  Relax.  2 times in like 10 years......that is my frequency of usage. 

I actually wasn't even going to blog this because it is so easy.  But I decided, with George's urging to just do it.  He is so excited, I had to oblige.  It is almost embarassing to post this as a "recipe".  But here goes nothin'....

Ok, you will need:

1/2 lb bucatini pasta (fat spaghetti with a hole down the center)
1 can cheddar cheese soup
3/4 cup milk (any that you choose)
2 tbsp melted butter

Boil your pasta, and I suggest for the authentic really soft pasta feel, to cook it on the high end of the recommended range.  Perhaps even 1 minute longer.  While it is cooking in a bowl mix the soup, milk and cooled melted butter in a bowl.  Mix until completely combined.  Drain pasta and put back in the hot pot, immediately add the cheese mix and let simmer for a minute or 2 on low heat. 

Me:  George, I think it is done!  I even got the color right!

George: It looks good, looks like the right color, kind of pastey and colorless.  (sounds appetizing right?)

George: (takes a bit) OMG honey, it is right on!  Just need to add a little pepper. 

So here you have it.  By request of my husband, a recreation as best as we can tell of Franco American Macaroni and Cheese!

ENJOY!

Your "canned food made homemade"chefwannabe

The Soup With No Name!

Funny how this happened.  I have never speed blogged before, but I wanted it written down so I thought I might as well just do it!  For those of you who do not follow on Facebook, this is how this happened.

I posted a photo of my cup of soup I was having for lunch.  People kindly said it looked good and then, they got ugly.  They started DEMANDING a recipe!  (jk jk jk)  They asked nicely for a recipe and it actually never occured to me anyone would want it.  I never really wrote it down. 

So, since I am typing up this random, completely hurried blog post, I need something in return.  I need a name for this soup!  I love it, and it is so easy, I will make it forever!  So leave a comment below, and tell me what YOU would call this soup!

For BROTH you will need:
5 cups stock  (I do half beef and half chicken but feel free to do all chicken)
1 large carrot or 2 medium
3 ribs of celery
1 onion (sm or med)
Parlsey (dried or fresh for some color and flavor, however much you like!)

In a large pot, add in stock and finely chop all vegetables.  Let simmer covered for 15-20 minutes.

For the MEATBALLS:
1 lb ground turkey or chicken
1/4 cup breadcrumbs  (fresh or dried, seasoned or not)
1/4 cup grated parmesan cheese
1 egg
1 tsp milk
1 tbsp grated onion (yes grated!)
1 tbsp dried Italian seasoning
1 tsp parsley
salt and pepper to taste

Combine ALL ingredients and roll into mini meatballs.  Bite size is best!  Bring broth to a boil and drop them one by one carefully into your soup! After they are all in the soup, cover and let simmer another 10-15 minutes.

PASTA:
I make my pasta seperate these days.  Especially if I have a huge pot of soup, I don't want the pasta to bloat or get mushy.  Gross!   I made ditalini because it is my favorite soup pasta. 

(On a side note, this is another soup that freezes gorgeously.  Freeze just the broth and meatballs, add pasta when serving!)

Enjoy!

Your "fastest typer alive"chefwannabe

Baked Ziti

I recently became painfully aware that not everyone knows what baked ziti is.   Things that make you go, hmmmmm...

My son and daughter in law wanted this at their little wedding.  The ladies making the food had no idea what it was.  I was shocked, and curious.  I understand food being regional but, it just seemed the whole world knew what ziti was.  Anyway, I won't mention how this last minute detail turned into me making 2 huge turkey roaster size pans 3 hours before their wedding!  Oh the things we do for our kids!  Good times, good times!

This is one of those dishes that can be changed up SO many different ways.  It seems every family has their own version, their own variation.  Some serve it meatless, and others do not.

The only thing I really vary on this recipe is the meat.  If I am in a huge hurry and have meatballs I have made in the freezer, I sometimes just put whole meatballs in it.  I have used Italian sausage as well.  Plain old hamburger just doesn't have enough flavor for me on this one.  What I normally use is diced sopressata and pepperoni.  You can use Genoa salami, or any Italian meat for this.  Just look for a "chub" or small roll of the meat, otherwise you have to buy it sliced thin which give it no bite in your dish. 

As for the cheese, I just go to the deli counter and ask for about a 1 inch chunk of provolone.  I always buy balls of mozzarella for my ziti, though I do use shredded on top if necessary.  NONE of the measurements accept sauce and pasta are set in stone.  If you like more cheese, use more, more meat, use more meat, less of either, use less!  I usually add hard boiled eggs into mine as well but this was serving more people who I knew wouldn't groove on boiled eggs in the ziti!

This is easy and you can make a pan as big as your house to feed a lot of people.  I serve it with a huge salad, bread and sometimes soup for a starter.  Regardless, many memories, laughs, and stories have been shared over a pan of this for Sunday supper!  I hope you make it and love it as much as we do!

You will need:

1 lb ziti pasta (any short pasta that is a tube shape will work)

4-5 cups of marinara

16 ozs. ricotta cheese

1 8oz mozzarella ball (diced)

1/2 lb provolone (diced or chunked)

2 cups shredded mozzarella

1 cup diced sopressata

1 cup diced pepperoni

4 hard boiled eggs, diced (optional)

Boil your pasta in a large pot of well salted water.  Pasta needs ALOT of room to cook!  Under cook your pasta but 1-2 minutes.  Drain and put back into the pot.  Add in ALL ingredients, cheeses (NOT shredded), meats, sauce and eggs if you are using them!  Mix to combine and pour into large baking pan sprayed with nonstick spray or greased with butter or oil.  Top with the 2 cups of shredded mozz and bake at 350 for 30-40 minutes. 

The smell of this in the oven is enough to even make your pets drool with anticipation.  It is so good and such a great food memory for me!  For the record these freezes fabulously!

Enjoy and let me know if you had no idea what ziti was before this.  It just never occurred to me that anyone wouldn't know. 

Your "Pasta is a Sunday Supper Tradition" Chefwannabe