Breakfast/Brunch, Dessert, Lightened Up, Vegetarian

Sinfully Good Homemade Cinnamon Rolls

IMG_8586.JPG

I love cinnamon rolls, especially ones that are warm and gooey and right out of the oven. Thanks to Minimalist Baker, here’s an idea for ones that are homemade; they’re lightened up with less butter, use almond milk instead of heavy cream or whole milk and have a little whole wheat flour to round them out. I made these from scratch on Christmas morning and my parents gave them a stamp of approval. With a little patience to let the dough rise, these homemade Cinnamon Rolls are the perfect addition to your brunch arsenal.

Continue reading “Sinfully Good Homemade Cinnamon Rolls”

Dairy-Free, Low Sugar, One Pot Dish, Side, Vegan, Vegetarian

BAM! The Best [Beer] Bread

IMG_5538.JPG

This might be the best thing since sliced bread! (Sorry I’m not. I just had to 😂). I made this over winter break and just resurrected this recipe. This Beer Bread is great with chili, soups and stews — anything to sop up that juicy broth — or even as an easy side to hearten up a salad for a meal. It’s really fun to play with the flavors of beer. I tried a spiced winter stout, a pumpkin beer and an IPA. The bread doesn’t require any rising thanks to the yeast in the beer. I took this recipe from Gimme Some Oven and she melts butter over the top to give the bread both a golden appearance and a nice crunch. I still copied this, but with a different form cut back the total amount of butter added.

Continue reading “BAM! The Best [Beer] Bread”

Dessert, Vegetarian

Sprint into the Holidays with Spritzgebäck

IMG_5597

“Spritzgebäck” or just “spritz” are a traditional German cookie, baked around the holidays. The cookies consist of flour, butter, sugar and eggs. My mom has always added almond extract for an added touch and a distinct twist on the classic cookie. For as long as I can remember, I’ve helped my mom baked these cookies, just as she helped my grandmother. The recipe itself is quite simple; it’s the work making perfectly “pressed” cookies that can be the challenge. While the recipe isn’t healthy, it’s a holiday recipe worth sharing — spritz are delicious. These Spritz Cookies are light, crunchy, buttery and bite-size, so it’s ok to indulge in one or two. Happy Holidays!

Continue reading “Sprint into the Holidays with Spritzgebäck”

Breakfast/Brunch, Dessert, Snack, Vegetarian

Crazy for Scones

IMG_5559

I love scones. I may or may not be still in a cranberry pistachio phase, which inspired this Orange Scones with Cranberries & Pistachios recipe. (if you’re not convinced, see my Shaved Brussels Sprout Salad with Pistachios & Cranberries). I usually bring scones as a hostess gift, as a “thank you” or just because. I made this today as a special thanks for someone, who has helped me do some medical soul searching over the years. For those of you wondering, scones are a traditional English baked good that are both lightly sweetened and served with tea. Making scones from scratch are not as difficult as one may believe. There’s three basic butter rules that must be followed to ensure you’ll have perfectly delicious scones:

  1. The butter must be chilled.
  2. The butter must be “cut in” the dry ingredients with a pastry blender (easiest — like one here), a fork or even two knives (I think this is the hardest way). A pastry blender gives you the most leverage, it’s efficient, and prevent the butter form melting.
  3. The butter must resemble pea-sized pieces once cut in.

“Cutting in” the butter ensures the fat will be evenly distributed amongst the dry ingredients. It almost creates pockets of butter throughout the dough. I lightened up the traditional recipes and replaced heavy cream with unsweetened vanilla almond milk, cut the flour 50/50 with whole-wheat, and substituted egg whites for eggs. The orange zest adds in such an unique freshness, the fresh cranberries a tartness, and the pistachios a salty, yet nutty perfection. As breakfast or brunch, as a holiday treat or with a cup of coffee or tea, these Orange Scones with Cranberries & Pistachios are sure to please.

Continue reading “Crazy for Scones”