Easy Cinnamon Rolls

Easy Cinnamon Rolls

Waking up to the aroma of freshly baked Cinnamon Rolls is one of life’s simple pleasures.  It’s a sure way to get everyone out of bed and onto the breakfast table.

But who has the time to wake up at the crack of dawn to start a batch of dough?  Not me that’s for sure!  But I do love my cinnamon rolls so I found a way to make them fresh without all the work.  Really!  These cinnamon rolls are super easy to make, it uses frozen bread dough!  Now how cool is that?

You can take them out the night before and let them rise in the fridge.  In the morning you just have to put them in a pan, brush them with cinnamon butter (I use the Chef Shamy spread you can buy at Costco) and pop them in the oven.  In a very short time your house will smell like cinnamon!

I like to either glaze each roll with a thin glaze or if I have the ingredients make a cream cheese icing for them.

Here’s the recipe!

Ingredients:

24 frozen bread roll dough

Chef Shamy Honey Butter Cinnamon & Brown Sugar Flavor

OR

1 Stick butter, 1/2 cup brown sugar (packed), 1 Tbs. Ground Cinnamon – mixed together to make a  paste

Glaze:

1 1/2 Cup Powdered Sugar

2 Tbs. Milk

1 Tsp. Vanilla

Directions:

Place frozen dough rolls on a parchment covered tray, cover with plastic wrap, and let rise in the refrigerator overnight.

Roll 2 rolls together to form a ball and cut 4 slits from top to bottom, but don’t cut all the way thru.

Place this into a greased muffin tin.  Repeat with the rest of the dough.  You will have 12 rolls.

Spread the Butter Paste on top of the rolls and also in between the slits.  It’s best to do this with clean hands so you can get the paste deep into the slits.

Cover with plastic wrap that has been lightly sprayed with baking oil.

Let the dough rise until it’s double in size.

Preheat oven to 350 degrees.

Remove plastic wrap and place risen rolls in the oven and bake about 15 minutes.

Gently remove from muffin tins and brush the tops with glaze or icing.

The Glaze:

Mix glaze ingredients together until sugar is dissolved.  Glaze will be slightly thicker but not icing consistency.  Spread this on warm rolls before serving.

If you prefer ice with your favorite cream cheese icing.

Serve warm and don’t forget to brew some coffee!

 

 

 


Easy Cinnamon Rolls
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Easy Cinnamon Rolls
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Cassava Cake – Filipino Style Dessert

Cassava Cake – Filipino Style Dessert

 

My all time favorite Filipino dessert is Cassava Cake.  What you may ask is Cassava Cake?  It’s a sticky dessert made from the Cassava (Manihot esculenta) a starchy tuberous root widely cultivated in the tropical and sub-tropical regions of the world.  It is a staple in the developing world.  When it’s dried its to a powdery or pearly extract we call it tapioca!

In the Philippines cassava is grated and used as the main ingredient for desserts including Suman, a sticky dessert wrapped in banana leaves.  I like that too, but my favorite is Cassava Cake the way my grandma used to make.  This so called cake isn’t really a cake, at least not in consistency.  It is not “cakey” or “spongy” at all, instead is has a sticky consistency similar to “mochi”.

I’ve had several versions of Cassava Cake, made by different friends hailing from other provinces of the Philippines. From what I have observed it seems that different regions prepare it differently.  I like our version the best, the bottom part has that same sticky consistency, but it has an almost custardy top layer.  My version is also pretty sweet, just perfect for my sweet tooth.    I do have to say that Cassava Cake may be an acquired taste, some folks love it and others can’t stand it.

This recipe has been in our family for years! The only difference in we’ve “modernized” it.  Back in the day my grandma and aunts would spend a day grating the cassava and coconut, then the evening soaking the grated coconut and squeezing out the milk.  These day we buy the frozen coconut milk and grated cassava, so much easier.  You can use canned coconut milk instead of the frozen one, but my aunt insists the frozen coconut milk is best.  You can buy both the frozen grated cassava and coconut milk at most Asian markets.   I hope you like it!

Ingredients:

1 16 oz. bag frozen grated cassava, thawed

1 16 oz. bag frozen coconut milk, thawed

1 Can Evaporated Milk

1 Can Condensed Milk

1/2 Cup Sugar

6 Egg Yolks

1/2 Stick Butter, Melted

 

Directions:

  1.  Mix all ingredients is a large bowl.  Stir well to make sure sugar dissolves and milks are well blended.
  2. Pour into 9″ x 13″ baking pan.
  3. Place filled pan into a larger roasting pan.
  4. Fill roasting pan with water until is reaches the half way point of the panning containing the cassava mixture.
  5. Place both pans in a 350 degree oven and steam for about an hour or until the middle is set.
  6. Cool and serve.

 


Cassava Cake - Filipino Style
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Servings Prep Time
1 9 x 13 Pan 10 Minutes
Cook Time
1 Hour
Servings Prep Time
1 9 x 13 Pan 10 Minutes
Cook Time
1 Hour
Cassava Cake - Filipino Style
Print Recipe
Servings Prep Time
1 9 x 13 Pan 10 Minutes
Cook Time
1 Hour
Servings Prep Time
1 9 x 13 Pan 10 Minutes
Cook Time
1 Hour
Ingredients
Servings: 9 x 13 Pan
Instructions
  1. Mix all ingredients is a large bowl. Stir well to make sure sugar dissolves and milks are well blended.
  2. Pour into 9" x 13" baking pan.
  3. Place filled pan into a larger roasting pan.
  4. Fill roasting pan with water until is reaches the half way point of the panning containing the cassava mixture.
  5. Place both pans in a 350 degree oven and steam for about an hour or until the middle is set.
  6. Cool and serve.
    Cassava Cake
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Ganache Filled Peanut Butter Bars

Ganache Filled Peanut Butter Bars

Who doesn’t love peanut butter and chocolate?  I don’t know too many people that don’t!  I think peanut butter and chocolate are the two most popular comfort foods and when you put them together in a cookie you get something pretty amazing.

We all love these Ganache Filled Peanut Butter Bars.  They a just so yummy!  You can eat them fresh out of the oven, cold, with ice cream, or better yet fresh out of the oven topped with a scoop of vanilla ice cream!  Now that’s divine!

The best thing about this cookie is that it’s so simple to make, ok a bit fussy; but it uses CAKE MIX!  Now that’s seriously easy!  I think the fussy part is the ganache, but really if you have a saucepan and can melt chocolate you can make this, trust me!  You want complicated and yummy?  Try my Ganache Filled Bar Cookies, those are super delish!

Anyway here’s the recipe for this super easy, super divine Ganache Filled Peanut Butter Bars.  Once you’ve tried them you’ll be making them often.

Ingredients:

Cookie:

1 box Butter Recipe Yellow Cake Mix

1 stick butter – melted

1 cup Peanut Butter – creamy or crunchy that’s up to you

2 Eggs

Filling:

1 (12oz.) bag Semi-Sweet Chocolate Chips

1 can sweetened condensed milk

1/2 stick butter

1 Tsp. vanilla

Directions:
Cookie:

Preheat oven to 325°

In the bowl of your stand-up mixer combine all the cookie ingredients

Mix at medium speed until well combined – batter should be thick

Press 1/2 of the batter evenly into an ungreased metal 9×13 baking pan

Filling:

Combine first three filling ingredients in a small saucepan

Stir constantly until the chocolate and butter are melted and combined evenly in the mixture

Remove from heat and stir in vanilla

Spread chocolate mixture on top of the cookie layer you have in your baking pan

Gently press the remaining cookie dough on top of the chocolate layer

Bake for about 20-30 minutes

Cool completely

Using a pizza cutter (I love using a pizza cutter on cookie bars, it’s easier to make even pieces) or a sharp knife, cut the cookies into rectangular or square bars.

Store in airtight containers at room temperature or in the fridge if you like them cold.

Enjoy!


Ganache Filled Peanut Butter Bars
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Ganache Filled Peanut Butter Bars
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Keto Friendly Almond Muffins

Keto Friendly Almond Muffins

As you may know my husband has been on a Keto Diet for a while now. Finding something that’s both Keto friendly and satisfying is sometimes challenging, specially finding something for his sweet tooth!

My daughter recently sent me this muffin recipe that is gluten free and keto friendly. It uses Monkfruit instead of sugar so it’s sugar free and has just 1 gram of carb. Best of all it satisfy’s everyone’s sweet tooth!

So here’s the recipe! You can adjust the sugar to your taste.

Keto Friendly Almond Muffins

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Keto Friendly Almond Muffins
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Keto Friendly Almond Muffins
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Instructions
  1. Pre-heat oven 350 degrees
  2. Line muffin tins with cupcake liners
  3. Cream together butter and sweetener until smooth
  4. Add in eggs one at a time
  5. Beat well
  6. Add milk and vanilla and mix well
  7. In a separate bowl combine flours, salt, and baking powder.
  8. Stir dry ingredients into butter mixture.
  9. Beat until creamy.
  10. Fill muffin tins 2/3 full.
  11. Bake for 30 minutes or until toothpick comes out clean.
  12. Makes 18 muffins
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CHEESY GARLIC PRETZELS

CHEESY GARLIC PRETZELS

I’m a big fan of those hot soft pretzels that they sell at malls. I have trouble walking by these kiosks that sell those deliciously salty twisted pieces of baked dough without stopping for a pretzel or two. I’m sure you know how expensive they can get, specially after you add the dipping sauce and drink! Then it gets really costly if you have to buy pretzels for the family.

Well I’ve started making them at home! I know you think it hard, messy, and time consuming. What with letting the rising, blanching, rolling, and shaping of the dough it does sound pretty daunting. But what if you can whip up a batch in about an hour?

Yup this recipe makes a batch of 8 pretzels (more or less depending on the size you make) in about an hour from start to finish. The best part it they cost pennies to make and taste just like the ones at the mall! (At least that’s what my grandkids say, and they love mall pretzels!)

These pretzels are a variation of my Basic Pretzel Recipe. I just added the cheese and garlic!

By the way these pretzels do not require blanching in a baking soda bath. You use an egg wash and it’ll have the same look and texture as store bought!

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CHEESY GARLIC PRETZELS
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CHEESY GARLIC PRETZELS
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Instructions
  1. Fit your standing mixer with the dough hook.
  2. Combine first 3 ingredients in mixer bowl and mix for about a minute. It’s ok with there are clusters of yeast. Let rest for 5 minutes.
  3. In a large bowl stir together 3 cups flour and salt.
  4. Add flour mixture to the water yeast mix.
  5. Knead for 2 minutes. If dough is too sticky add remaining 1/2 cup flour 1/4 cup at a time until dough no longer sticks to the sides of the bowl.
  6. Add cheese, parsley, and garlic powder. Combine well.
  7. Let rest 15 minutes
  8. Preheat oven to 425degrees
  9. Turn dough onto lightly floured surface and knead for about a minute.
  10. Form into a ball.
  11. Using a sharp knife cut ball in half.
  12. Take first half and cut in half again so you have 2 smaller sections
  13. Cut each section in half to make 4 sections
  14. Repeat with second half. You should end up with 8 sections of dough.
  15. Roll each section into a 25” rope. Make rope thickness as even as possible. Take end of rope and hold away from you, twist together about 3” from each end. You should have a circle on the bottom part of rope that is closer to you. Separate the ends and bring towards you, gently pinch either end into the circle part close to you.
  16. Form all sections into pretzel shapes.
  17. Whisk egg and water together in a shallow bowl.
  18. Dip both sides of each pretzel into egg wash.
  19. Arrange pretzels onto a baking sheets covered with parchment paper or a silicone mat.
  20. Bake 10 minutes, rotating baking sheets half way thru cooking time.
  21. Melt butter and brush onto each pretzel then sprinkle with sea salt.
  22. Bake another 5 minutes.
  23. Remove from oven and cool on racks.
  24. Serve immediately or store in ziplock bags at room temp for 3 days. Pretzels can be frozen up to 3 months.
Recipe Notes

If you like to dip your pretzels, these Cheesy Garlic Pretzel are yummy dipped in my Basic Marinara Sauce. They’re an awesome combination!

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BASIC PRETZEL RECIPE

BASIC PRETZEL RECIPE

Like me are you a fan of those hot soft pretzels that sell at malls? Do you have trouble walking by these kiosks that sell those deliciously salty twisted pieces of baked dough? If you are then you know how expensive they can get, specially after you add the dipping sauce and drink! Then it gets really costly if you have to buy pretzels for the family.

Well if your a serious pretzel lover and want to save a few bucks you need to start making them at home! I know you think it hard, messy, and time consuming. What with letting the rising, blanching, rolling, and shaping of the dough it does sound pretty daunting. But what if you can whip up a batch in about an hour?

Yup this recipe makes a batch of 8 pretzels (more or less depending on the size you make) in about an hour from start to finish. The best part it they cost pennies to make and taste just like the ones at the mall! (At least that’s what my grandkids say, and they love mall pretzels!)

So let’s start with a basic pretzel recipe. It can easily be turned into any flavor you want by adding you favorite topping like cinnamon sugar or Parmesan cheese!

By the way these pretzels do not require blanching in a baking soda bath. We’ll you an egg wash and it’ll have the same look and texture as store bought!

====================================================================================================

BASIC PRETZEL RECIPE
Print Recipe
BASIC PRETZEL RECIPE
Print Recipe
Instructions
  1. Fit your standing mixer with the dough hook.
  2. Combine first 3 ingredients in mixer bowl and mix for about a minute. It’s ok with there are clusters of yeast. Let rest for 5 minutes.
  3. In a large bowl stir together 3 cups flour and salt.
  4. Add flour mixture to the water yeast mix.
  5. Knead for 2 minutes. If dough is too sticky add remaining 1/2 cup flour 1/4 cup at a time until dough no longer sticks to the sides of the bowl.
  6. Let rest 15 minutes
  7. Preheat oven to 425degrees
  8. Turn dough onto lightly floured surface and knead for about a minute.
  9. Form into a ball.
  10. Using a sharp knife cut ball in half.
  11. Take first half and cut in half again so you have 2 smaller sections
  12. Cut each section in half to make 4 sections
  13. Repeat with second half. You should end up with 8 sections of dough.
  14. Roll each section into a 25” rope. Make rope thickness as even as possible. Take end of rope and hold away from you, twist together about 3” from each end. You should have a circle on the bottom part of rope that is closer to you. Separate the ends and bring towards you, gently pinch either end into the circle part close to you.
  15. Form all sections into pretzel shapes.
  16. Whisk egg and water together in a shallow bowl.
  17. Dip both sides of each pretzel into egg wash.
  18. Arrange pretzels onto a baking sheets covered with parchment paper or a silicone mat.
  19. Bake 10 minutes, rotating baking sheets half way thru cooking time.
  20. Melt butter and brush onto each pretzel then sprinkle with sea salt.
  21. Bake another 5 minutes.
  22. Remove from oven and cool on racks.
  23. Serve immediately or store in ziplock bags at room temp for 3 days. Pretzels can be frozen up to 3 months.
CINNAMON SUGAR PRETZELS
  1. Make the pretzels using Basic Pretzel recipe but omit coarse sea salt.
  2. Instead mix 2 tbs ground cinnamon with 1 tbs sugar.
  3. When pretzels come out of the oven brush with melted butter and sprinkle with cinnamon sugar. Cool and serve.
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