Friday Foodday

We made it! Happy Friday. Have a great weekend. Here are my favorite recipes this week.

Cinnabon Cinnamon Rolls
c/o Lauren's Latest

Ingredients

for the dough-3/4 cup warm water
2 1/4 teaspoons active dry yeast {use the fast acting kind!}
1/2 cup granulated sugar
1 teaspoon salt
1/4 cup buttermilk, at room temperature
1 egg
1/3 cup canola or vegetable oil
4 1/2-5 cups all purpose unbleached flour

for the filling-1/2 cup softened margarine
1 1/4 cups packed light brown sugar
2 1/2 tablespoons ground cinnamon
2 tablespoons cornstarch

for the frosting-2 oz. cream cheese, at room temperature
1/4 cup softened margarine
1 teaspoon vanilla extract
1/2 tablespoon corn syrup
1 teaspoon fresh lemon juice
1 1/4 cups powdered sugar

Directions

Making the Dough- In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds. In a small bowl, measure buttermilk, oil and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl {since it’s practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until dough has doubled in size.

Filling and Cutting Rolls- In a medium size bowl, stir brown sugar, cinnamon and cornstarch together until combined. Set aside. Punch down dough. Flour a large clean table liberally with flour. Lightly flour dough as well. Roll dough out to be a 20×30 rectangle {or as close to that as possible} while moving dough around to ensure it’s not sticking to your work surface. If it’s a little short or uneven, feel free to cut off the edges to even it all out. {FYI-I cut off some dough on one side and filled in a spot that needed more dough on the other side to make a more even rectangle.} Spread softened margarine over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Dump brown sugar mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the margarine, still leaving that 1-inch strip of dough untouched. If you have any filling that falls off the sides of the dough, use a bench scraper to replace. Lightly press the sugar mixture into the margarine using a rolling pin. Roll the dough up into a tight log, finishing with the plain dough on the bottom to seal the entire thing together. Cut off the uneven ends to even out the log. Score log every 2 inches and then slice your rolls using those marks. Place into parchment paper lined, margarine greased pans. 12 into a 9×13, 3 remaining into a loaf pan, or 8×8 with the small ends. Cover pans with plastic wrap and dish towels. Let rolls rise another 1-2 hours or until they are touching and have risen almost double. My rolls always spread out more than up, so just be aware that they will most likely spread out more than up. Bake in a preheated 350 degree for 17 minutes, or until tops start to brown. Watch them carefully!!

For the Frosting- While the rolls are baking, whip cream cheese and margarine together. Stir in vanilla, corn syrup and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

Quick Mexican Chicken

c/o Gonna Want Seconds

Ingredients

6 boneless, skinless chicken breasts-cut into medium to large chunks
1 medium onion-diced1 red pepper-diced                                                                             
1 russet potato-medium diced
2-15 ounce cans tomato sauce
1 tablespoon dried oregano
1/4 teaspoon white sugar
2 teaspoons salt
1/2 teaspoon pepper
1/2-1 chipotle in adobo sauce
1/2- 1 cup fresh cilantro-roughly chopped 

Directions
1. In a large sauce pan add all ingredients.  Bring to a simmer and continue to cook over medium-low heat until chicken is cooked through and potato is soft.  Serve over cooked white rice


Garlic Roasted Cauliflower with Toasted Asiago Breadcrumbs
c/o Skinny Taste

Ingredients

• 1 (1 1/2 lb) head of cauliflower, cut into florets (about 6 heaping cups)
• 5 - 6 cloves garlic, smashed
• 2 tbsp olive oil
• salt and fresh cracked pepper, to taste

For the topping:

• 1 tbsp olive oil
• 1 small onion, finely diced
• 1 large clove garlic, crushed
• 1/3 cup seasoned breadcrumbs
• 2 tbsp shredded Asiago cheese
• 1 tsp fresh thyme

Directions

Preheat oven to 450°F.  Place the cauliflower and garlic on a large baking sheet andtoss with the oil, salt, and pepper.  Bake until tender and browned, about 22 - 25 minutes, tossing every 6-8 minutes.  

Meanwhile, heat a medium-sized skillet over medium heat.  Add the oil, then the onion and sauté about 3 minutes, stirring occasionally.  Add the garlic and sauté until the onions become golden brown. Reduce heat to low, add breadcrumbs; sauté until the breadcrumbs are light golden brown, about 3 to 5 minutes, stirring frequently, careful not to burn.  Turn off heat and stir in the thyme. When cool, add asiago cheese.When the cauliflower is ready, remove from oven and top with the toasted bread crumbs.

Friday Foodday

Happy Friday lovebugs!

Here are my favorite recipes for the week.


Sour Cream Chocolate Cake with Peanut Butter Frosting and a Chocolate Peanut Butter Glaze
c/o Kathleen's Gonna Want Seconds

Ingredients
Sour Cream Chocolate Cake:2 cups all purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoon distilled white vinegar
1 teaspoon vanilla extract
2 eggs

Peanut Butter Frosting:10 ounces cream cheese, at room temperature
4 ounces unsalted butter, at room temperature
5 cups powdered sugar
2/3 cup creamy peanut butter

Chocolate Peanut Butter Glaze:8 ounces semisweet chocolate, coarsely chopped
3 tablespoons creamy peanut butter
2 tablespoons light corn syrup
1/2 cup half and half

Decorations:2 sizes chocolate peanut butter candies

Directions
For The Cake:1. Preheat the oven to 350 degrees.
2. Butter the bottoms of 3- 8 inch cake pans.  Line the bottom of each pan with parchment and butter the parchment.
3. Sift flour, sugar cocoa, baking soda, and salt into a large bowl.  Whisk to combine.  Add the oil and sour cream and mix until combined.  Gradually add the water until combined.  Add vinegar and vanilla and combine.  Whisk in the eggs and beat until will combined.  Scrape down the sides of the bowl to be sure batter is well mixed.  Divide evenly between the 3 cake pans.
4. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out almost clean.
5. Cool completely.
6. Place in the freezer for 30 minutes to firm up before frosting.
7. While cakes are firming in the freezer start the frosting

For The Frosting:1. In a large bowl with an electric mixer, beat cream cheese and butter until light and fluffy.  Gradually add the powdered sugar about 1 cup at a time, mixing thoroughly after each addition, scrapping the sides of the bowl often.  Continue to beat on medium speed until light and fluffy, about 3-4 minutes.
2. Add the peanut butter and beat until well combined and smooth.

For The Glaze:1. In the top of a double boiler, combine chocolate, peanut butter and corn syrup.  Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the half and half, beating until smooth.  Use while glaze is still warm.

Frosting The Cake:1. Place one layer of cake on a plate or cardboard form. Spread 2/3 cup of the Peanut Butter Frosting evenly over the top.  Repeat with next layer.  Place the last layer on top and spread the very thinnest layer of frosting possible over top and sides of cake creating a "crumb coat"  to bind the dark crumbs of the cake.  Refrigerate for 15-30 minutes to set.  Spread the top and sides of the cake with remaining frosting. Refrigerate until frosting is firmed up a bit about another 30 minutes.  This will allow you to achieve a nice show stopping drip effect with the glaze.
2. Pour glaze over top of cold cake, using an offset spatula, to evenly spread it just to the edges so that it runs down the sides of the cake.
3. Refrigerate, uncovered, for at least 30 minutes to allow the glaze to set completely.  Remove about 1 hour before serving.  Decorate with Peanut Buttercup Candies.

Lighter Baked Mac and Cheese
c/o Stephanie Cooks

Ingredients
12 oz high fiber elbows like Ronzoni Smart Taste
1 tbsp butter
1/4 cup flour
1/4 cup minced onion
2 cups skim milk
1 cup fat free chicken broth
8 oz Sargento 2% reduced fat mild cheddar

2 tbsp Frank's Buffalo sauce (my secret ingredient!)
salt and pepper
4 cups baby spinach
1/8 cup grated parmesan
1/4 cup seasoned whole wheat bread crumbs

Directions

1-Cook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam. Preheat oven to 375°.
2- In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk. Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.
3- Once it becomes thick, remove from heat, add cheese and buffalo sauce and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and baby spinach.Pour into baking dish. Top with grated cheese and breadcrumbs. Spray a little more buttered flavor Pam on top.
4- Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

Linguine and Clam Sauce
c/o Table for Two

Ingredients

8 ounces dried linguine

1 tbsp. extra virgin olive oil

1 large shallot, minced

3 (6.5 ounce) cans clams, drained, with 1/2 cup juice reserved

Juice of one lemon

1/4 tsp. red pepper flakes

1/2 cup freshly grated Parmesan cheese

Directions

1. In a large pot, bring salted water to a boil and cook the pasta until al dente. Drain and set aside.
2. Heat olive oil in a large pan over medium-high heat then add the minced shallots and saute until soft and translucent, about 5 minutes. Add the clams and continue to cook for 3-4 minutes.
3. Add the reserved clam juice, lemon juice, and red pepper flakes. Bring to simmer and cook for 3 minutes.
4. Toss the pasta with the sauce. Divide among four plates and serve with freshly grated Parmesan cheese.