Life Changing Cinnamons Rolls

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It’s been five months since I last shared something delicious with all of you. I am sorry for that but, I haven’t been out of the kitchen. The weather in Kansas City the last few weeks has been pretty stormy, and when its rainy outside there is nothing better than baking something warm and sweet. I knew that made-from-scratch cinnamon rolls would do the trick.

These cinnamon rolls are absolutely heavenly. They are ‘big, fluffy, covered in vanilla icing, melt in your mouth’ kind of good. I haven’t met someone yet that hasn’t enjoyed these bad boys. I sent two batches with my boyfriend, let’s call him Mountain Man, on a recent trip with his buddies. They like to spend a lot of time preparing for hunting season. I figured morning comes early and having breakfast ready to go would be a good idea.

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As far as cinnamon rolls go these ones are fairly easy to prepare. You’ll need a few things:

Dough:

  • 3 cups Flour
  • 1 package of active yeast with ½ cup of hot water
  • ½ cup butter or one stick melted
  • ½ cup scaled buttermilk
  • Pinch of Salt
  • 1 egg at room temperature
  • ¼ cup of sugar
  • A few pinches of cinnamon

Filling:

  • Cinnamon sugar mixture (about two cups or so)
  • Brown sugar (about 1 ½ cups or more depending on dough thickness)
  • Lots of melted butter
  • Orange zest (if desired)

Icing:

  • 1 ½ cup Powdered sugar
  • ½ cup Cream cheese
  • ½ cup of your choice of milk (Whole milk, buttermilk or even almond milk)

First combine the hot water and yeast together and set aside. This will activate the yeast. Then while that’s getting ready to go, combine the flour, salt and cinnamon together and mix. In a separate large bowl combine the sugar, butter, egg, and buttermilk until smooth. Add in the yeast that you set aside earlier. Then slowly stir in the flour mixture until the dough is formed. Set aside to let rise for 20-30 minutes. I usually pre-heat my oven and place the dough in a bowl covered with a warm towel to rise. The heat continues to activate the yeast and make the dough double in size. This is how they get so big and fluffy!

Once the dough has doubled, sprinkle some flour on the space you plan to roll out the dough into a large rectangle. But first, sprinkle a little bit of flour over the dough in the bowl and knead for 3 folds. Do not knead too much or the rolls will be tough. This also helps you get all of the dough out of the bottom of the bowl. Then knead the dough twice on the space or countertop that you are going to use. Next you are going to roll the dough with a rolling pin, into a large rectangle shape. The dough should be rolled fairly thin, no more than a quarter inch in thickness. Take your melted butter and spoon it all over the dough, make sure to cover every inch. Then take your cinnamon sugar mix and spoon it all over the surface of the dough. I usually keep a container of sugar and cinnamon pre-mixed in my house. Just in case you need to whip out a few batches of cinnamon rolls or toss it on toast! Lastly with your hands sprinkle brown sugar in small clumps all over the surface of the dough, I also sometimes seasonally I add a little orange zest or finely chopped apples or cherries or pumpkin puree. But sometimes you crave just classic cinnamon rolls. Roll your rectangle up tightly and then slice ever 2 ½ to 3 inches to create your cinnamon rolls. Set the up in a greased pie plate and let them rise for 15 more minutes. Also sometimes the very ends of your sliced roll will be left over, I like to toss them in a small pie plate and sprinkle them with a little extra cinnamon sugar mix and toss them in the oven too! Then let these bake for about 20 minutes at 350.

While the cinnamon rolls are baking heat in on the stove or in the microwave the cream cheese and milk. Add the powdered sugar and whisk quickly until smooth. Depending on how thick you would like your icing you can add more or less powdered sugar. Add a dash of vanilla extract and whisk again. Then you are ready to ice your rolls, hot out of the oven!

P.S. your house will smell amazing and people will notice.

Strawberry Shortbread Pie

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So.. earlier this week fresh strawberries were on sale at the grocery store. Like really really on sale.  Naturally, I bought way too many. I cut up all of the strawberries and snacked on them here and there but, they still were going to go bad before I could eat them all. When you have this problem like I usually do this time of year PIE is always the answer. 

This perfect treat has a spin on classic strawberry pie, its super easy and the crust is made out of shortbread cookie dough. I guarantee that you have all of the ingredients for this quick dessert already in your pantry.

For the crust:

2 cups of flour

2 sticks of salted butter (melted)

1/2 cup confectioner’s sugar

  • Mix the dry ingredients and add softened butter. After a few minutes in the mixer on a medium-low speed the dough will form. Press into an oiled pie pan. Bake on 350 for 15 minutes and let cool completely before adding filling. Tip: poke holes with a fork in the bottom of the pie to let hot air out.

For the filling:

Fresh strawberries (halved)

1 cup of granulated sugar

1 1/2 cup water

3 tbsp cornstarch

1 package of strawberry jello powder

  • Line the cooled crust with fresh strawberries. I like to think about it like a puzzle trying to fill every empty space. Layer the berries as high as you would like.
  • In a small saucepan add sugar, water and cornstarch. Bring to a boil and let thicken stirring constantly. Pour in the jello packet and stir until combined. Pour over the fresh strawberries in the pie pan. Let pie chill and setup in the fridge for 2 hours. Serve with whipped cream or ice cream or alone or all at once (no judgment).

Enjoy!

 

Buttermilk Blueberry Muffins!

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It takes a lot to cure a case of ‘ The Mondays’ but these amazingly fluffy, buttermilk blueberry muffins, bursting with berries just might do it! I’m not kidding about bursting with berries either, my sister took a bite of a muffin and one popped in her mouth. The look on her face was priceless. I’m a sucker for the perfect muffin. I think the trick is using buttermilk and making a brown sugar- cinnamon crumble to toss on top! Oh, and using tons and tons and tons of fresh blueberries! Make the thick batter, toss on the crumble and bake at 350 for 30 minutes or until they are golden on top.


Heres what you’ll need for the batter:
2 – 2 1/2 cups of fresh blueberries
2 cups all purpose flour, for extra perfect muffins use White Lilly flour it has magic powers.
1 1/3 cup granulated sugar
2 eggs
1/2 cup room temperature butter
2 teaspoons baking powder
1/2 cup buttermilk (if you don’t have buttermilk, add a tablespoon of lemon juice per half cup of milk. Stir and let sit for 5-10 minutes and you’ll have yourself some buttermilk)
Dash of salt

Combine butter sugar and whip until fluffy. Add two eggs and mix. In a separate bowl sift together flour, baking powder and salt. While mixing slowly add half the dry mix. Pour in the buttermilk followed by the second half of dry ingredients. Now fold in the fresh blueberries. Be very careful to not smash all the berries. Fill to the very top the lined muffin tins. Lastly toss on the brown sugar crumble.

What you’ll need for the crumble:
1/2 cup granulated sugar
1/3 cup flour
1/4 cold butter cubed
3 tsb cinnamon
1/3 packed brown sugar
Combine all the ingredients and smash with a fork.

Perfect for a ‘to go’ breakfast all week!

Kansas City BBQ: Swoon Worthy Spare Ribs

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As Valentines Day approaches most women out there are searching for something to show their sweetie that they care. Something that will surely win your spouse’s heart are these sticky, messy, oh so good KC Style spare ribs. Messy kisses are worth having!

I use a combination of a dry rub for a few hours and then add a thick wet sauce that I make from scratch. I am still contemplating sharing that one (my BBQ sauce) with y’all, so keep posted I might!

All you need to do is preheat your oven to 250, let the dry rub sit on the spare ribs for as long as you’d like. Pop those suckers in the oven for about 2 hours uncovered. After two hours have passed rub your choice of BBQ sauce all over the surface and sides of the ribs, Now cover them tightly and let them cook for two more hours. Let them cook on broil for 2 minutes and remove. This is my money shot here: place the cooked meat in foil lined cooler to sweat for at least 30 minutes straight out of the oven before cutting. This will keep the meat ‘fall off the bone’ soft for days!

For the dry rub you’ll need:

  • 1 teaspoon garlic salt
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon of white pepper
  • 1/4 cup of brown sugar
  • 25 turns of steak seasoning
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • Drizzle of raw honey all over

I wish y’all a very messy Valentines Day!

New Year, New YUM! Blueberry Banana Shake.

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Hey y’all I took a little break over the holidays and moved back home to Kansas, so I am very sorry for my little hiatus. 2016 has started off well and I usually share recipes with you that are delicious. They are also for the kind of days when you want to treat yourself, your spouse or your family with something so yummy! However I do like to keep it healthy for the everyday with the occasional sweet treat, don’t get me wrong.

Lots of you probably have made some new years resolutions and they might revolve around staying more active this year. I thought I would share one of my favorite post workout snacks. IT’S SO GOOD. This blueberry bananaza dances with that racing metabolism after a good workout.

What you’ll need:

1 cup packed fresh spinach

1 cup fresh blueberries and raspberries if you would like!

1/2 ripe banana

Splash of skim milk or almond milk

(you can add a scoop or two of protein to drink this as a meal supplement) however I do both depending on the day!

Pack all the ingredients in a blender and blend until your heart is content! Pause, and add 3 or 4 ice cubes. Blend again! I add the ice cubes just for temperature and texture. Drink up!

Aspen even wants some, but then again she wants anything and everything.

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Christmas Chocolate Chip Sweet Bread

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One of my favorite things about Christmas is staying in your pajamas and eating lots of yummy food! This breakfast sweet bread is perfect with a cup of coffee Christmas morning! It’s super easy. Mix it all together, toss it in the oven for 45-50 minutes at 350 and you’ll be good to go. Perfect to start before the little ones get up and it will be hot and ready after they are done opening gifts!

What you’ll need

  • 2 cups self rising flour
  • 1/3 cup of granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 3 eggs
  • 1 cup milk
  • 6 tbs of softened butter
  • 1/2 cup chocolate chips (or more, it’s Christmas why not?)

Mix all of the wet ingredients, except the milk, together until thick and fluffy. Add the dry ingredients. Pour milk over top and stir together. Lastly fold in the chocolate chips! Pour into a greased bread pan and bake at 350 for 45-50 minutes. Regular heavy chips sink to the bottom I would recommend mini chips.

Have a merry merry Christmas y’all!

Pretzel Fruit Crisp

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Stay in and get cozy with a warm fruit crisp. Whether it’s snowing or raining or just cloudy and you’re looking for something yummy to snack on during a movie this is the answer. I decided to try something a little different this time. Instead of oats I crushed up some pretzels and tossed in some brown sugar, flour, spices and butter to make the crispy topping.

The salty and sweet combination was perfect! I may never use oats again! The top came perfectly to a crunchy crisp and gave the fruit an amazing flavor. Toss a scoop of Ice Cream on top! Mmm.

What you’ll need:

Pretzels

Butter (melted)

Brown Sugar

Flour

Nutmeg

Cinnamon

Cloves

Allspice

Any kind of fruit filling: (I used apples because I had some left over) Also honey is good drizzled over the top!