Posts Tagged ‘rolls’
Ok, lets be honest and serious for a bit here. (because I am all about seriousness….not)
Is there really anything better than homemade bread? (other than chocolate)
I think not.
Not only does your house smell amazing (no cleaning that day ), but you don’t have to go to the store.
I took a page out of the fabulous Farmers Wife. (Check her out. She had incredible food and great stories. Her blog is a fabulous read.)
These came out perfect. Crusty exterior and a nice airy soft interior.
- 1 ¼ oz yeast (1 ½ package)
- 1 ½ cups water, warm (about 78-80 degrees)
- 1 tsp sugar
- 1 tsp salt
- 3 ½ cups flour (plus more for dusting)
- In the bowl of an electric mixer, with the dough hook, pour in yeast, water and sugar. Let sit 5 min. DO NOT TOUCH.
- After 5 min, add salt and turn mixer on. Add flour 1 cup at a time, scraping sides of bowl occasionally.
- Once it starts to come together, gradually turn speed up to high and mix for 4 min. Watch your mixer very closely as it may “walk”.
- Oil a 13×9-inch baking pan and press dough into it. Brush top with a bit of oil and cover with plastic wrap. Let rise 2 hours. It should at least double in size.
- Lightly oil a baking sheet (or use a splat). Uncover the dough and place baking sheet, right side down, on top of dough. Invert dish onto baking sheet and shake to release dough.
- Cut dough into 6 (or desired size) squares and gently separate each square. Using small juice cups (or cans), place one cup (or can) on each corner of the baking sheet.
- Wrap with plastic wrap. Make sure plastic does not touch dough.
- Let rise 40 min.
- Pre heat oven to 475
- Remove plastic and glasses (or cans) and bake rolls for 20 min, or until golden brown.
- Remove and let cool completely.
It all started with this stuff. Holly cow. If you don’t know about it….now you do. And please be warned, I went thru a whole jar in one day! It is that good.
So I finally got brave enough to experiment with caramel. This has always scared me; Im not sure why it just has. But I needed my fix
This was my first go and please excuse me as I toot my own horn here, it turned out AMAZING!!! Go me
I made these incredible cinnamon rolls (recipe by the incredible Pioneer Woman) and needed something to top it with.
I didn’t want boring old cream cheese frosting….so……..I made…dun dun dun dun…..Caramel Cream Cheese frosting. Something a bit different, but still the same enough for my husband and kids to want to eat.
This doesn’t have to be just for these fabulous cinnamon rolls. You can put it on and in everything (cupcakes, cookies, or just on a spoon and straight into your mouth).
In a medium to large pot, combine brown sugar, butter, salt, corn syrup and vanilla. Cook until it is nice and bubbly. Add in cream and cook a bit more.
I don’t have a candy thermometer so I used a trick I learned back in middle school cooking class. Put some water in a small bowl and you can test the doneness of your candy (or in this case caramel) by dropping just a little bit in the bowl. Take it out and test it. You want what is called a Firm ball. The syrup is formed into a stable ball, but loses its round shape once pressed. It should be just like a nice soft chewy caramel.
In a medium bowl cream your softened cream cheese, powdered sugar and 1/2 stick of butter. Add vanilla and mix until nice and smooth.
Pour in your caramel and stir until fully combine.
There you have it. Not to hard to make.
It is crazy amazing on top of cinnamon rolls.
Caramel Cream Cheese
- 9 Tbsp. butter
- 1 cup dark brown sugar
- ½ cup corn syrup
- 4 tsp vanilla
- 1 tsp sea salt
- ½ cup cream
- 1 pkg (8 oz) cream cheese, softened
- ½ stick butter
- 3 Tbsp Powdered sugar
- In a medium-large pot, over medium heat, combine 9 Tbsp butter, brown sugar, corn syrup, 2 tsp vanilla and salt.
- Cook until mix begins to bubble. Add cream
- Turn heat to low and cook until temp reaches 245-250 (firm ball stage on a candy thermometer).
- In a separate bowl cream ½ stick of butter, cream cheese and powdered sugar. Add remaining 2 tsp vanilla.
- Stir in caramel until fully incorporated.
The other day I was super board, but didn’t want to do anything. Ever have one of those days?
Instead of going out and shopping I decided to concoct something in the kitchen.
Here is the line up…..(not pictured is thin sliced steak)
First step. Chop up your goods.
Toss them in a pan and cook away. About 2-3 min
Add your meat (I found already thinly sliced steak at Trader Joe’s. But you can just grab your favorite steak and slice it super thin.) and cook until your steak is no longer pink.
Add your balsamic vinegar and worcestershire sauce. Stir just a bit to mix in.
Add in your gorgonzola. Turn off the heat and let the cheese melt into the meat.
Time to assemble.
Flatten your biscuit until it is at least double in size.
Place 1 tbsp of mozzarella and about 1 Tbsp of the meat mix in the center of the biscuit.
Bring all the sides up and pinch together to seal shut.
Place on a cookie sheet (seam down) and Bake.
Serve with some gorgonzola cream sauce (check back tomorrow for the post on that good stuff
These went so fast in my house. I had to take the pictures fast because I had people calling dibs on the ones I was using. They are that good.
Gorgonzola Steak Rolls
- 1 can (12 oz-10 count) Refrigerated buttermilk biscuits
- 2 Tbsp olive oil
- ½ cup onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, chopped
- ¼ pound steak, thinly sliced
- 1 Tbsp balsamic vinegar
- 2 Tbsp Worcestershire sauce
- 3 Tbsp Gorgonzola crumbles
- ¾ cup fresh mozzarella
- Pre heat oven to 350
- In a large pan, over medium-high heat, drizzle olive oil. Add in your chopped onion and cook about 2-3 min, or until just starts to be come translucent.
- Add in garlic and mushrooms.
- Add steak and cook until it is no longer pink (about 5 min).
- Turn heat down to medium to medium-low (just simmer), until the liquid reduces by half.
- Add in your balsamic vinegar and Worcestershire sauce. Simmer 2 min.
- Add Gorgonzola and turn heat off.
- Flatten your biscuits until they are double the size.
- Place 1 Tbsp mozzarella and 1 Tbsp of meat mix in center of biscuit.
- Bring all sides up and seal. Place on cookie sheet (seam side down). Bake 14-16 min, or until golden brown.
- Remove and let cool about 2-3 min, or until they can be handled.
I had the privilege of going out to dinner the other weekend with my sister-in-law, her husband and my husband. We went to this cute brazilian place in Scottsdale, AZ. The food was good, the company was better. I really like this other place we go to in Las Vegas. Both serve these highly addictive little cheese bread roll things.I love and hate these things at the same time. Because they are so bite size you just keep eating them. The next thing you know the whole basket is gone. So I scoured the internet and other amazing blogs and found a recipe for these little guys. They are a lot easier to make than I would have thought.
It all starts with this stuff.
All you do is put all your ingredients into a blender. Blend until smooth and pour evenly into a mini muffin tin. Bake and devour. It is really that easy. So much so I didn’t get to take pictures.
Here is was you get…..
These are fabulous. A perfect side for anything. Just be careful they are highly addictive.
Brazilian Cheesy Rolls
(from Our Best Bites)
- 1 egg
- ½ cup milk
- ¼ cup canola oil
- 1 cup tapioca flour
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ¼ cup cheddar cheese, shredded
- ¼ cup parmesan cheese, shredded
- Pre heat oven to 400
- Spray your mini muffin tin lightly with non-stick spray
- Blend your all your ingredients in a blender until smooth.
- Pour evenly into your mini muffin tin
- Bake for 15-20 min. Remove and let cool for a few min. Serve warm.