Make-ahead Skinny Cinnamon Rolls

This had to be the easiest cinnamon roll recipe I have ever encountered. I love the fact that I can make them any time and bake them whenever I'm ready for them. A certain soldier actually requested these for Christmas morning, but I never got around to making them. Mostly because I didn't want to get up 5 hours before everyone else on Christmas morning and wait for the dough to rise. I had yet to find a make-ahead recipe I was comfortable with. The freezing part I was slightly nervous about. Several times I would research what others did. I didn't know how the dough would rise after being frozen for a long time. I read in several articles that it is much easier to freeze them after the first rise and cut. It wasn't until then that I was ready to try this out. 

In the end, after waiting two weeks until someone came home, I was happy with the gooey sweet deliciousness that is these cinnamon rolls. They were not too rich, but just perfect for a lazy day breakfast. I will be making these many times!!

Make sure the water is between 100-110 degrees. Too cold the yeast won't  wake up. Too hot then you'll kill the yeast. Take the time to make sure the water is to the right temp!

Make-ahead Skinny Cinnamon Rolls
adapted from CookingLight


Ingredients:


Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100º to 110º)
1/2 cup warm non-fat milk (100º to 110º)
1/3 cup granulated sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
3/4 teaspoon salt
1 large egg, lightly beaten
3 1/2 cups all-purpose flour, divided
Cooking Spray

Filling:
3/4 cup raisins
2/3 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons butter, melted

Glaze:
1 cup powdered sugar
2 tablespoons fat-free milk
1/2 teaspoon vanilla extract

Directions:

1. To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1/2 cup warm milk, granulated sugar, 1/4 cup butter, 1 teaspoon vanilla, salt, and egg; stir with a wooden spoon until combined (batter will not be completely smooth).
2. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
3. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
4. To prepare filling, combine raisins, brown sugar, and cinnamon. Roll dough into a 15x10in rectangle; brush with 2 tablespoons melted butter. Sprinkle filling over dough, leaving a 1/2 inch border. Beginning with a long side, roll up dough jelly-roll style; pinch seam to seal (do not seal ends of roll). Wrap roll in plastic wrap; chill for 20 minutes.
5. Unwrap roll, and cut into 20 (1/2 inch) slices. Arrange slices, cut side up, 1 inch apart on a jelly roll pan lined with parchment paper. 
6. If making ahead: Place another piece of parchment paper on top of dough then wrap pan with plastic wrap and foil; place in freezer until ready to use. Remove pan from freezer night before planning to bake; remove plastic wrap and foil, leaving parchment paper and place in a warm place (85º), free from drafts for up to 10-12 hours.
7. If making day of: Cover pan and let rise in a warm place free from drafts, 1 hour and 15 minutes or until doubled in size. 
8. Preheat oven to 350º.
9. Uncover dough. Bake at 350º for 20 minutes or until rolls are golden brown.
10. To prepare glaze, combine powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla, stir well with a whisk. Drizzle glaze over warm rolls.

Makes 20 rolls

Nutrition: (1 roll) Calories 200; Fat 4g; Protein 3.2g; Carb 38.3g; Fiber 1.1g; Cholesterol 20mg

Slow Cooked Pasta Sauce with Sausage

I find that on my days off I get a strong urge to turn on my crock pot. Who can't love it when the house fills up with the smells of dinner all day long? This recipe was super easy, and it made for a variety of dishes too. Pasta sauce isn't just for pasta now. :) Of course it is delicious with a steaming bowl of noodles, but apparently it works really well in a panini too. (Check out the picture below!)

Here is that sandwich I threw together. The sausage really adds a great depth and flavor to the sandwich!

Slow Cooked Pasta Sauce with Sausage
Skinny Taste


Ingredients:
1 lb chicken italian sausage, casings removed
1 teaspoon extra virgin olive oil
5 cloves garlic, smashed
28 oz canned crushed tomatoes
black pepper

Directions:

1. Brown sausage in a large skillet, breaking up any large pieces with a wooden spoon. When sausage is browned, drain if needed and add to crock pot. 
2. Clean skillet with a paper towel and set burner to high; when hot add oil. Add garlic and cook until golden but DO NOT burn; add tomatoes and garlic to crock pot along with pepper. Cover and cook on low for 6-8 hours.
3. If you want, place sauce into a food processor to further break up the chicken. An immersion blender would work perfectly for this. 

Serves 6.

Nutrition: (1/2 cup) Calories 115.4; Fat 3.4g; Carb 9.5g; Fiber 2.2g; Protein 13.8g; Sodium 455.8g

Rich Tomato Bread

This is my 100th post!! I can't believe over 14 months ago I started this blog to take my mind of some crazy times, and now it's become one of my ways to escape and be me. Over the last year, I have learned so much about cooking and being in the kitchen. I believe my taste and style of cooking has definitely grown since my first post. My photography still needs a little bit of work, but with my awesome new camera I'm one step closer to perfect pictures too! 

Now I have said since the beginning that yeast and I have never been friends. Why not break that wall between us with my 100th post?! I really wanted to try yeast again, and I could not resist this recipe. My love for sun dried tomatoes also grew by ten after trying this bread! I would eat a slice by itself, with eggs, or pressed into a delicious grilled cheese. This recipe started a whole new bond between yeast and I. Since this bread, I have made two more recipes and have yet to kill the yeast. Yay!

Here is to many more posts and growing in the kitchen!

Rehydrating the tomatoes brings back some of the wonderful flavors and texture. The water  gets infused with the color and flavor of the tomatoes giving the bread it's beautiful colo!

Here is one way I enjoyed this flavorful bread! I toasted the bread and topped it with cheese and a beautiful fried egg. The flavors were crazy amazing!

Rich Tomato Bread
Cooking Light Complete Cookbook


Ingredients:
1 cup boiling water
20 sun-dried tomato halves, packed without oil
1 package dry yeast (about 2 1/4 teaspoons)
3 1/2 cups flour, divided (bread or all purpose flour)
2 tablespoons extra virgin olive oil
1 teaspoon salt
1 large egg, lightly beaten
Cooking spray
1 tablespoon melted butter

Directions:

1. Combine boiling water and tomatoes in a small bowl. Cover, let sit 30 minutes.
2. Drain tomato mixture through a sieve over a bowl, reserving liquid. Finely chop tomatoes. Heat reserved liquid to 100º to 110º. Place liquid in a large bowl, and stir in yeast. Let stand 5 minutes.
3. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour, chopped tomatoes, oil, salt, and egg to yeast mixture; stir until a soft dough forms.
4. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). 
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover; let rise in warm place (85º), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers in dough. If indentation remains, dough has risen enough.)
6. Punch dough down; cover and let rise 5 minutes. Roll dough into 14x7 inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 8x4 inch loaf pan coated with cooking spray. Coat dough with cooking spray. Cover and let rise 30 minutes or until doubled in size.
7. Preheat over to 350º.
8. Uncover dough; bake at 350º for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; place on a wire rack. Brush with melted butter. 

Makes 16 servings.

Nutrition: (1 slice) Calories 145; Fat 3.3g; Protein 4.7g; Carb 23.9g; Fiber 1.3g; Cholesterol 15mg

Grilled Zucchini Caprese Sandwich

If you are looking for a quick and nutritious lunch sandwich you definitely need to try this. It's also a great recipe if you have a lot of left over zucchini. I don't know if you are like me, and buy way too much zucchini, then you need to find a way to use those up before they go bad right? Well, that is where I was a couple weeks ago. I had to buy a pack of 5 when I only needed 1 zucchini. I throughly enjoy zucchini so I wasn't too worried that I wouldn't use them up. Never fret when you have too much zucchini, there is always a delicious way to use them!

Grilled Zucchini Caprese Sandwich
Cooking Light


Ingredients:
1 medium zucchini, trimmed and cut lengthwise into 6 slices
4 teaspoons extra virgin olive oil, divided
1 garlic close, minced
1 1/2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (2oz) ciabatta rolls, split and toasted
8 large fresh basil leaves
1 medium tomato, thinly sliced
6 oz fresh mozzarella cheese, thinly sliced

Direction:

1. Heat a large gril pan over medium-high heat. Place zucchini in a shallow bowl. Add 2 teaspoons olive oil and garlic; toss to coat. Arrange zucchini in grill pan; cook 2 minutes on each side or until grill marks appear. Cut each zucchini piece in half crosswise. Return zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and black pepper.
2. Brush bottom of halves of rolls with remaining 2 teaspoons oil. Top evenly with zucchini, basil, tomato, and mozzarella.
3. Brush cut side of roll tops with remaining liquid from shallow dish, and place on sandwiches. Heat the sandwiches in pan until warm.

Makes 4 servings

Nutrition: (1 sandwich) Calories 343; Fat 16.8g; Protein 15.4g; Carb 35.3g; Cholesterol 33.6mg

Penne with Asparagus

Still getting back into my routine this week. It was definitely hard going back to work after a glorious week off, but I have to do it to make these next 6 months go by fast. I also need to get back to cooking, but for some reason I haven't been in the mood. Sounds awful I know. I really need to pick it up. Pretty sure when I get into my first recipe I will get back into the groove of cooking almost every day. Just need that big ol' push!

This dish was simple and spicy. Great flavors and full of nutrition!

Penne with Asparagus
tasteofhome


Ingredients:
5 garlic cloves, minced
1 teaspoon crushed red pepper flakes
2 to 3 dashes of hot pepper sauce
1/4 cup olive oil
1 tablespoon butter
1 pound fresh asparagus, cut into 1 1/2 inch pieces
Salt to taste
1/4 teaspoon pepper
1/4 cup shredded parmesan cheese
1/2 pound penne or elbow pasta, cooked and drained

Directions: 

1. In a large skillet, cook the garlic, red pepper flakes, and hot pepper sauce in oil and butter for 1 minute. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

Makes 4-6 servings.

Nutrition: (1 cup) Calories 259; Fat 13g; Cholesterol 8mg; Sodium 83mg; Carb 30g; Fiber 2g; Protein 7g