NEXT LEVEL CINNAMON ROLLS

 

For the dough

• 4-1/2 to 5 cups all-purpose flour
• ⅓ cup sugar
• 2 envelopes Fleischmann's® RapidRise Yeast 4 1/2 teaspoons
• 1 teaspoon salt
• 1-1/2 cups water
• 6 tablespoons butter
• 1 egg

For the filling

• ⅓ cup sugar
• 2 teaspoons ground cinnamon
• 3 tablespoons butter, very soft

For the frosting

• 3 ounces cream cheese softened
• 2 tablespoons butter softened
• ½ teaspoon pure vanilla extract
• 2 cups powdered sugar sifted
• 1-2 tablespoons milk

Instructions

• Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg.
• Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball. 
• Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
• While dough rests, prepare the filling: Combine sugar and cinnamon in a small bowl. Set aside.
• Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 3 tablespoons butter over the dough, stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture.
• Beginning at the long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces.  
• Place, cut sides down, in a greased 13 x 9 inch baking pan. 

  To bake immediately:

  • Cover with a towel; let rise in a warm place until doubled in size, about 1 hour .
  • Bake in a preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 20 minutes.

  To bake the next day:

  • Cover the pan with plastic wrap and refrigerate overnight.
  • The next morning, remove pan from the refrigerator and let sit at room temperature for 30-45 minutes. Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for 10-15 minutes before frosting.

  For the frosting: 

  • Beat cream cheese, butter and vanilla in a large bowl. Slowly add 1 cup of sifted powdered sugar at a time, beating well after each addition. Add milk ½ tablespoon at a time until frosting is desired consistency. Frost rolls.
  • Refrigerate any leftover rolls.

  
  

NO-BAKE PISTACHIO COOKIES

 1 1/2 cups shelled pistachios

1/2 cup almond flour

1/4 cup maple syrup

2 tablespoons coconut oil, melted

1/2 teaspoon vanilla extract

Pinch of salt

Optional Toppings:

Crushed pistachios for garnish

Drizzle of melted dark chocolate 

1. In a food processor, pulse pistachios until finely ground, but not a paste.

2. Add almond flour, maple syrup, melted coconut oil, vanilla extract and a pinch of salt. Blend until a sticky dough forms.

3. Scoop out tablespoon-sized portions of dough and roll into balls. Flatten each ball slightly to form a cookie.

4. Sprinkle crushed pistachios on top or drizzle with dark chocolate, if desired.

5. Place the cookies in a parchment-lined tray and refrigerate for at least 30 minutes to firm up.

6. Enjoy these no-bake cookies straight from the fridge or at room temperature.

THE BEST OVEN BAKED POTATOES

4 large Russet potatoes
1/4 cup olive oil
1 tablespoon salt

Preheat the oven to 425ºF. Wash and dry the potatoes. Pierce the potato 2-3 times with a fork. Rub oil all over the potatoes  Rub salt all over the potatoes. Choose coarse sea salt or pink Himalayan salt. Place the potatoes on a baking sheet and bake for about 45 minutes. The exact baking time will depend on how large the potatoes are. The potato should be tender inside if you poke a fork into it.

SOURDOUGH

160 grams bubbly, active start

230 grams warm water, preferably filtered

400 grams bread flour or unbleached all purpose flour 

7 grams fine sea salt or Kosher salt 

Fine ground cornmeal or rice flour for dusting

MAKE THE DOUGH

Whisk the active start and water together in a large bowl. Add the flour and salt.  Squish everything together with your hands or use a mixer until all of the flour is absorbed. Let rest for about 10 minutes (autolyse) and then continue to knead for 10 minutes. Now the dough needs to rise until it doubles in size (bulk rise). 

Cover the bowl with wrap or a very damp kitchen cloth. Let rest in a warm spot to rise. The dough is ready when it no longer looks dense and has doubled in size. This can take anywhere from 3-12 hours. 

CUT & SHAPE THE DOUGH

Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping). Place dough on to the floured section. Cut the dough in half to make 2 loaves or leave it whole for a large single loaf. To shape, use a bench scraper to move your dough to the non-floured section. shape into a round.

SECOND RISE

Coat the bottom of the basket with flour. Place it into a proofing basket and cover for a shorter rise, about 30 minutes. 

BAKE THE DOUGH

Preheat oven to 450 degrees with dutch oven inside. Invert dough from proofing basket onto floured parchment. Transfer to dutch oven and cover with lid. Bake for 23 minutes with lid on. Remove lid and continue to bake uncovered for additional 5-8 minutes until deep, golden brown. Remove from oven and allow to cool. 

CREAMY TOMATO PASTA

2 cups packed spinach, roughly chopped
2 cups cherry tomatoes
2 cups chopped mushrooms
3-4 garlic cloves
1/4 cup olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Kosher salt and pepper, to taste
2 Boursin cheese wheels
12 ounces pasta of your choice
1/2 tsp crushed chili flakes, or to taste, optional
Shredded Chicken

Preheat the oven to 350 F.
In a large baking dish add the 2 cups packed spinach, 2 cups cherry tomatoes, 2 cups chopped mushrooms (sliced or chopped), and 3-4 garlic cloves(minced). Drizzle with the 1/4 cup olive oil and sprinkle with 1 teaspoon dried basil, 1 teaspoon dried oregano, Kosher salt and pepper. Use your hands to toss everything and mix.
Nestle the 2 Boursin cheese wheels into the veggies in the dish. Bake at 350F for 20-25 minutes or until the tomatoes burst and get soft.
Meanwhile, cook the 12 ounces pasta of your choice in salted water according to package timing. Reserve 1 cup of the pasta water, then drain.
Once the cheese and veggies are done baking, use a fork and crush the cheese while hot; stir well with the veggies to create a creamy sauce.
Add in the reserved pasta water and 1/2 tsp crushed chili flakes and stir to combine.
Add the cooked pasta and toss to coat. Serve immediately and enjoy!

HOMEMADE HAMBURGER HELPER

 1.5 lb ground beef

1/2 onion, chopped

4 cups uncooked pasta

4 cups beef broth

1 cup water

3 heaping tablespoons tomato paste

2 teaspoons garlic powder

2 teaspoons parsley

2 teaspoons Worcestershire sauce 

1.5 cups milk

3 cups shredded cheddar jack

Saute onions for 3 minutes then add beef and brown until cooked through.  Add pasta, all seasonings, Worcestershire sauce, water and broth. Simmer for 15 minutes.  When noodles are partially done, add milk. Simmer for 5 minutes. Once noodles are al dente, add cheese. Salt and pepper to taste. Let rest 10 minutes before serving.  

2-HOUR NO KNEAD ARTISAN BREAD

• 3 cups (360-390g /12 3/4 ounces) bread flour or all purpose flour 
• 2 teaspoons instant or RapidRise yeast (1 packet/7 g)
• 1 teaspoon salt
• 1 1/2 cups hot water (up to 130° F)
• (about 2 Tablespoons extra flour for shaping)
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1. Combine flour, 2 teaspoons yeast, and salt in a large bowl. Stir in water until it’s well combined.
2. Cover with plastic wrap and let stand at room temperature for 1 hour.
3. After 40 minutes, place a 3 to 6-quart Dutch oven with lid in a cold oven and preheat to 450° F.
4. After the dough has rested for the hour, place it on a well-floured surface and sprinkle with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
5. Place in a parchment paper-lined bowl (not wax paper) and cover with a towel or another bowl. Let stand on counter top for 15 minutes.
6. After 15 minutes, carefully, using oven gloves, lift the parchment paper with the dough and transfer gently into the hot pot. (the dough sits inside a parchment "basket" inside the pot). Cover and bake for 30 minutes.
7. After 30 minutes, remove lid and parchment paper. Return, uncovered, to oven and bake 10 - 15 more minutes. Let it cool at least 15 minutes before slicing.

SALTED MAPLE PECAN PIE BARS

SALTED MAPLE PECAN PIE BARS

1 (15.25-ounce) box yellow cake mix

2 (3.4-ounce) boxes instant pistachio pudding mix

4 eggs

¼ cup vegetable oil

1/8 cup water

1 cup sour cream

2 tablespoons sugar

1 teaspoon cinnamon

½-1 cup chopped pistachios

GLAZE:

2 cups powdered sugar

2 tablespoons melted butter

1 teaspoon almond extract

1 teaspoon vanilla extract

milk

Preheat the oven to 350°F. In a large bowl, mix the dry cake mix, dry pudding mix, eggs, oil, water, and sour cream together until well combined. Set aside. In a small bowl mix the sugar and cinnamon. Grease 2 regular-size loaf pans and sprinkle the sugar mixture evenly on the bottom and sides of the pans. Pour half the batter into each pan. Bake for 45 minutes. Let cool. Combine powdered sugar, melted butter, almond extract, and vanilla. Add milk, 1 tablespoon at a time, until it’s the consistency that you like. Drizzle glaze over bread and sprinkle with chopped pistachios. 

SOURDOUGH DISCARD BROWNIES

 SOURDOUGH BROWNIES

8 tablespoons (113 g) unsalted butter

12 oz. (340 g) semi sweet chocolate chips

½ cup (40 g) dutched cocoa powder or regular cocoa powder

2 teaspoons (10 g) vanilla extract

2 large eggs

1 egg yolk

1 cup (200 g) granulated sugar

½ cup (110 g) dark brown sugar

½ cup (125 g) sourdough starter discard

1 cup (120 g) all-purpose flour

1 teaspoon (5 g) salt

Preheat oven to 350°F and line a 9” x 9” baking dish with parchment paper.  Melt the butter in a small saucepan over low heat. Add the chocolate chips, vanilla extract and dutched cocoa powder. Stir the ingredients until the chocolate chips have melted and the mixture is smooth. Remove the saucepan from the burner and set it aside to cool down. In a large mixing bowl, beat the eggs, brown sugar and granulated sugar with an electric mixer for 7-10 minutes. Add the sourdough discard and chocolate mixture to the bowl beat on low until combined. Add the flour and salt and stir with a spatula until just combined. (The batter will be very thick.)  Pour the batter into the baking dish and smooth the top. Bake for 35-40 minutes.

CARAMEL-FROSTED ZUCCHINI BARS

 CARAMEL-FROSTED ZUCCHINI BARS

2 large eggs

12 Tbsp unsalted butter, melted

½ cup granulated sugar

3/4 cup brown sugar

½ tsp salt

1 ½ tsp cinnamon

¼ tsp nutmeg

2 tsp vanilla extract

3/4 tsp baking soda

1 ½ cups all purpose flour

1 ½ cups shredded zucchini

1 cup pecans, chopped

Preheat oven to 350°F and butter a 9×9 baking pan. Line with parchment paper.  In a large mixing bowl, combine eggs, melted butter, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and vanilla extract. Whisk well. Whisk in the baking soda, and fold in flour until no pockets of dry ingredients remain. Fold in shredded zucchini and chopped pecans.  Spread batter into your baking pan and bake for 35-45 minutes until risen. Allow the cake to partially cool while you make frosting - pour the frosting on the cake while it’s still a bit warm for easier spreading. In a small saucepan, combine the butter, brown sugar, milk, and salt. Bring to a boil over medium heat. When it beings to boil, remove it from the heat.  Whisk in the powdered sugar until the frosting is smooth, and pour it over the cake. Note: spread it quickly, the frosting begins to set almost immediately. Allow frosting to cool before slicing.

MEXICAN-INSPIRED CHUCK ROAST

 MEXICAN-INSPIRED CHUCK ROAST

3 lbs beef chuck roast 

1 yellow onion, thinly sliced

Taco Seasoning

Salt & Pepper

7 oz of beef broth

2 chipotle adobo peppers (from the can)

4-5 minced garlic cloves.

Preheat oven to 325°F.  Add beef chuck roast and to an oven safe dish. You’ll want one with a lid, or cover it for the first portion. Add the onion slices at the base.  Season both sides of beef with 3-4 generous pinches salt, pepper, 1 packet of taco seasoning. Rub well on all sides.  Pour in beef broth, chipotle adobo peppers, and minced garlic cloves.  Cover, then place in the oven at 325°F for 4 hours.  After 4hrs, remove the chuck roast from the oven, shred using two forks, mix well with the drippings, then put back in the oven at 400°F for 30-40 mins. Shred again when you remove from the oven. Devour as is with the sauce, some avocado, fresh cilantro, or whatever toppings you want.Serve these inside tortillas with guacamole, fresh chopped cilantro, cheese, and hot sauce.

CRISPY POTATO SALAD

 CRISPY POTATO SALAD

2 pounds baby potatoes (mini yellow potatoes)

3 tablespoons olive oil, divided

½ teaspoon salt

¼ teaspoon pepper

3⁄4 cup Greek yogurt

½ cup kewpie mayonnaise (or regular mayo)

2 teaspoons Dijon mustard

½ lemon, juiced

1 garlic clove, minced

¼ cup fresh parsley, chopped

salt and pepper, to taste

1 dill pickle, finely chopped

1 shallot, finely chopped

1-2 scallions for garnish, optional

Preheat the oven to 425°F and line a baking sheet with parchment paper (you may need 2 sheets if they’re small).

Place the potatoes in a large pot of well-salted cold water. Bring to a boil over medium heat and cook for 7-8 minutes – until just fork tender. Drain and let cool slightly.  Pat the potatoes dry with a paper towel, then transfer them to the baking sheet. Gently smash each potato with the bottom of a glass.  Brush with 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 45-60 minutes, flipping halfway, until until golden brown and crispy.  While the potatoes cook, whisk the remaining 1 tablespoon of olive oil with the yogurt, mayo, Dijon, lemon juice, garlic, and parsley until smooth. Stir in the chopped pickle and shallot, taste, and season with salt and pepper, as needed. Cover and refrigerate.  When the potatoes are done, remove the tray from the oven and let cool for 5 minutes. Save some crispy brown potato bits for the topping, then transfer them to a large bowl and gently toss with the herbed yogurt dressing until evenly coated. Garnish with chopped scallions and crispy potato bits. Serve warm and enjoy.

BASIL CHICKEN IN COCONUT CURRY SAUCE

BASIL CHICKEN IN COCONUT CURRY SAUCE 

½ teaspoon each: cumin, cinnamon, ground cloves, ground cardamom, black pepper, chili powder, salt

¼ teaspoon ground turmeric

1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (you can substitute for thighs)

2 tablespoon olive oil, divided

¾ cup chopped onion (from 1 medium onion)

5 cloves garlic, minced

2 jalapeño peppers, minced (remove seeds if you want to cut down on heat in dish)

1 14 oz. can coconut milk

1 teaspoon Worcestershire sauce

½ cup fresh basil leaves, chopped (plus more for topping, if desired)

1 tablespoon finely chopped fresh ginger

2-3 cups cooked brown rice (can also use white rice, quinoa, cauliflower rice, or whatever you desire!)

Mix all the spices (from the cumin to the turmeric) in a small bowl. Place chicken in a large bowl and sprinkle the spice mixture over it. Let it sit for 30 minutes. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add onion and jalapeño and cook for about 3 minutes. Then add the garlic and cook for one more minute, until fragrant. Remove mixture from skillet and place in a medium size bowl. Add remaining tablespoon of oil to the same skillet and add half of the chicken pieces, spreading them out to make sure they’re not overcrowded. Cook for a few minutes on each side to cook through and lightly brown. When cooked through, remove from the skillet and add them to the bowl of onion/jalapeño. Repeat with remaining chicken and remove that to the bowl, too. Pour the coconut milk into the skillet. Cook on medium-high and stir until sauce thickens and starts bubbling a bit. Mix in the Worcestershire sauce. Add the chicken and onion/jalapeño mixture back into the skillet, along with basil and ginger and cook for 2 more minutes. Serve basil chicken over rice. Spoon more coconut curry sauce over the top. Top with more basil if desired.