Cinnamon Rolls and Tupperware Finds

I made cinnamon rolls for my work meeting this morning. I also brought in a nice plate of Tuscan Cantaloupe and grapes. It was quite a challenge carrying it all inside and setting it down on the table. I ended up tipping my fruit platter and dumping half of that deliciously sweet cantaloupe on the floor. Darn! Well, at least it wasn't the cinnamon rolls.



This is my second time making cinnamon rolls from scratch. I found a gorgeous and oh so scrumptious recipe for Finnish Cinnamon Rolls over at Rosa's blog. I really wish mine would have turned out as beautifully as hers. They still tasted fantastic but I don't quite have the hang of the technique for these...yet. I'll be trying again very soon. Despite the shape not coming out quite right, I found these yummy rolls disappeared at record speed. ;0) Hop on over to Rosa's place to see how they should look.



I also wanted to show you part of my recent Tupperware order. When I spotted these cute salt and peppers shakers I just knew I couldn't live without them. I remember seeing these when I was a young girl, only back in the 70's they didn't come in pretty pink. Who can resist pink Tupperware salt and pepper shakers?? Not me!

Hope the sun is shining over your way this week!






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Pita Bread and Peanut Butter Hummus

Yesterday I made pita bread for the first time ever. I've been wanting to try it for some time now but I was worried it wouldn't come out right.



It's actually easier to make than I expected. The dough is simple to put together and the whole process only takes a couple of hours. I was worried my pocket bread wouldn't puff up in the oven...but it did...and let me tell you, I did a little happy dance right there by my oven. :0)



Check out those lovely pockets just begging to be stuffed with something yummy!



I was pleased with how well these pita breads held up to stuffing. Ordinarily, I buy the ones at my local grocer and they always seem to crack and fall apart. Not fun. My family and I packed them full of ground beef seasoned with oregano, parsley and garlic, feta cheese, kalamata olives, tomato, lettuce and tzatziki and they held up beautifully.



I also whipped up some hummus made with peanut butter instead of tahini. I've seen recipes for peanut butter hummus on a couple of blogs now and just had to give it a try. My daughter thought it was too peanut-y but my husband and I thought it was pretty darn tasty.

I'm so happy I finally braved pita bread. I will most definitely make it again soon. Have you ever made pita bread? How about hummus?

Pita Bread
recipe adapted from the Fresh Loaf

Makes 8 pitas

Print recipe

3 cups flour (14.25 ounces)
1 1/2 tsp salt
2 tsp instant yeast
1 tbsp honey
2/3-3/4 cup water, room temperature
2 tbsp olive oil

Mix the flour, salt and yeast in a medium sized bowl. In a separate bowl whisk together the honey, water and olive oil. Hand mix until dough forms a ball, adding a little more water if needed. Place dough on a floured work surface and knead for about 10 minutes. Place bowl upside down over dough and allow to sit for about 90 minutes or until dough has doubled in size. Gently punch down dough to release some of the trapped gases and divide into 8 equal pieces. Roll each piece into a ball. Cover with a large bowl or damp towel and allow to rest for 20 minutes.

While dough is resting, place a baking stone or an upside down cookie sheet into the oven and preheat to 400 degrees.

After dough has rested, spread a light coating of flour on work surface. Sprinkle a little flour on top of dough ball and roll out to 1/4 to 1/8 thick circle. If dough resists kneading, let it rest for a few minutes and go back to it. Repeat process with each dough ball. Place pitas into oven (I made mine and baked them a few at a time.) and bake for 4-5 minutes until they puff up like a pillow and are lightly browned.

Serve warm or at room temperature with your favorite dip or stuffed full of your favorite sandwich ingredients.

Note: The original post for this recipe gives some helpful and informative information but I found that I only needed 1/2 of the water called for in the orginal.

Peanut Butter Hummus
by theUngourmet

makes about 2 cups

Print recipe

2 tbsp olive oil
2 cloves garlic, minced
1 15 oz can chickpeas, drained
2 tbsp lemon juice
1-2 tbsp creamy peanut butter
1 tbsp olive oil
kosher salt
water

Heat olive oil over medium heat. Add the garlic and saute until golden. Allow to cool. Place the chickpeas, lemon juice, peanut butter, tbsp olive oil and the garlic and olive oil into a food processor and mix until smooth. Add a little water if needed to gain desired consistency. Season with kosher salt to taste.

Hope you all are having a fantastic week! ;0)






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Stromboli...and a winner!

I've been thinking of making stromboli for a week now. We learned to make it at the baker's conference I recently had the privilege to attend. Then we baked up a few for lunch at work this past week. Yesterday I finally got it together and made some in my own kitchen.



I used a bun dough recipe this time but in the kitchen at work we used a pizza dough. Either one works just dandy. When your dough is ready, roll it out into a square-ish shape and top like you would a pizza.



Then gently roll it up jelly roll style sealing it with an egg wash. Poke holes in the top of your roll to vent. Spray lightly with oil. Let it rest for a good half hour-forty-five minutes.



Bake in a 400 degree oven for about 20 minutes. If it starts too get too dark too fast, turn the oven down to 375. The internal temperature should reach around 200 degrees. Place on a wire rack and allow stromboli to cool for about 15 minutes before slicing with a serrated knife.



My daughter helped me with the stuffing of this fantastic yumminess. We used tomato paste, basil, garlic, salami, mini pepperoni, mushrooms, cheddar and mozzarella cheese, salt and cracked black pepper. We sprinkled shredded parmesan and kosher salt over the outside.

This is a nice change from ordinary pizza. You can easily mix and match stuffing ingredients. I wouldn't use anything too wet or it may end up falling apart.

Have you ever made stromboli? What do you like to stuff inside?

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I also wanted to announce my winner of the Strawberry Cookbook. Joanne from Eats Well with Others, you are lucky number 10...and you are a 10! tee hee. Be sure to check out Joanne's Chocolate Chip Cookie Dough Cupcakes...They are downright dangerous!


Have a wonderful Memorial Day weekend! :)





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orange cranberry sauce bread

I have temporarily fallen off my sugar-free wagon. It's so tough to stick with it when the holiday season rolls around. There are just so many scrumptious recipes calling to me! You probably have your Thanksgiving menu all planned out already but just in case you need one more small addition...


Yes, I do realize that each time I post a new bread, cupcake or muffin recipe I declare it to be my new favorite. Well, this time I really mean it. This is my new favorite! It's so moist. So delicious! The flavors of orange and cranberry really shine.


I decided to make mini loaves so that I could share the love. You must give this bread a try if you have a chance. It's quick and easy and completely scrumptious!

orange cranberry sauce bread
by theUngourmet

makes 4 mini loaves

1/2 cup butter, softened
3/4 cup sugar
1 cup whole berry cranberry sauce
1 tbsp grated orange zest
1/2 cup fresh cranberry, chopped
1/4 cup chopped pecans
2 large eggs, lightly beaten
1/2 cup nonfat plain yogurt
1 tsp vanilla extract
1 cup whole wheat pastry flour
1 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground white pepper

chopped pecans
raw sugar

Preheat oven to 350. Spray oil 4 mini loaf pans.

Cream the butter and sugar. Stir in the cranberry sauce, chopped cranberry, orange, pecans, eggs, yogurt and vanilla. In a medium bowl, whisk together the flours, baking soda, salt and spices. Add to the other ingredients. Stir just until combined. Fill loaf pans 2/3 full. Top with chopped pecans and raw sugar. Bake for 25-30 minutes until toothpick inserted into center comes out clean.

Print recipe

Have a fun, relaxing Thanksgiving!






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cranberry orange marmalade sweet rolls

My daughter and I are at it again, using pizza dough for sweet rolls. We figured since the pumpkin spice cinnamon rolls came together so nicely, we would try it again with a bit of fresh cranberries and orange marmalade.


I have to admit, these were quite the ooey gooey mess to prepare. The orange marmalade was oozing out all over the board as we began to roll up the dough. We decided to cut each roll about 2 inches thick. We thought they would hold together better when we transferred them to the pan. We baked the rolls up in a cast iron pan. I was concerned about them sticking but it worked out really well and they fit in the pan perfectly.


We only let them rise for about 10 minutes before placing them in the oven. We didn't want to lose all of that yummy filling! They rose really well while baking. I just love the flecks of color the cranberry adds!


We topped the rolls off with a sweet orange icing. The flavor was just amazing! We did lose a little filling but we just dipped our rolls into the pan and soaked up all of that cranberry orange goodness! Yum! We would love to make these again but would like to figure out a way to make the filling less runny. Any suggestions?

cranberry orange marmalade sweet rolls
by theUngourmet (and daughter)

18 oz package of refrigerated pizza dough (This time we used Winco dough. It rises really well!)
2 tbsp softened butter
3/4 cup orange marmalade
1 cup fresh cranberries, chopped
1/2 cup brown sugar

Icing
2 tbsp butter, softened
1 tbsp frozen orange juice concentrate
3/4 cup confectioner's sugar
2 tsp milk

Preheat oven to 375 degrees. Spray oil a 10 inch cast iron or 9x9 baking pan.

On a well floured board, roll out the pizza dough into a 10x12 inch rectangle. Spread the softened butter evenly over dough. Spread the orange marmalade evenly over dough. Evenly sprinkle the chopped cranberry over the marmalade. Roll the long side of the rectangle up jelly-roll style and pinch to seal. Using a sharp serrated knife, cut into 2 inch slices. Carefully place the slices into the pan. Bake for 25-30 minutes until golden brown.

In a medium bowl, whisk the icing ingredients until smooth. Spread over rolls while still hot.

Print recipe

I think these would be another great one for a Thanksgiving or Christmas breakfast/brunch.

May you have a week filled with thanksgiving!





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dark chocolate toasted pecan pumpkin bread pudding

Are you a bread pudding friend or foe? When I was a kid I thought it sounded really gross and mushy. I don't remember ever being brave enough to try it. A few years ago I ran across an Epicurious pumpkin bread pudding recipe and decided to give it a whirl. It was amazing! Not mushy at all. More like a moist cake. I've made bread pudding a few times now and I each time I like to play around with combinations of yummy ingredients. This time I chose to go with dark chocolate chips, toasted pecans and pumpkin. I topped it off with a dollop of whipping cream sweetened with vanilla sugar. So good!

Dark Chocolate Toasted Pecan Pumpkin Bread Pudding
by theUngourmet

1 1/4 cups half and half
1 1/4 cups pumpkin puree
1/2 cup packed brown sugar
1 large egg, lightly beaten
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1 tsp vanilla extract
1 cup dark chocolate chips
1/2 cup toasted pecans
6 cups day old bread, cut into cubes (I used homemade whole wheat bread)

Preheat oven to 350. Lightly grease a 9x9 baking dish. Whisk the half and half, pumpkin, brown sugar, egg, spices and vanilla. Fold in the chocolate chips, pecans and bread cubes. Transfer to baking pan and spread evenly. Let stand for about 15 minutes. Bake 25-30 minutes or until toothpick inserted comes out clean.

Serve slightly warm with fresh whipping cream sweetened with vanilla sugar and/or caramel sauce.

Print recipe

Hope your week is a great one! ;)





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easy pumpkin spice cinnamon rolls

My daughter and I made these scrumptious pumpkin spice cinnamon rolls the other day. We have never attempted cinnamon rolls before. We decided we'd better ease into it slowly...a little at a time. What I'm really saying is that we cheated just a little and used a refrigerated pizza dough from Trader Joe's instead of baking our own dough from scratch. This dough is sold in a bag, not a tube. It made the job quick and painless.


I don't typically care for overly sweet treats. I love to bake them but I don't usually enjoy eating more than I bite or two. I'm happy to report that these rolls aren't too sweet. The rolls themselves get their touch of sweetness from maple syrup. I think they are terrific with or without the icing. The icing has both maple syrup and confectioner's sugar.


These rolls will make your kitchen come alive with the scent of pumpkin and spice and everything nice! They would be lovely for a holiday breakfast or brunch. Best of all, they are a snap to put together.

pumpkin spice cinnamon rolls
by theUngourmet

1 16-18 oz package of refrigerated pizza dough
1/2 cup pumpkin puree
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1/3 cup maple syrup
2 tbsp room temperature butter

Icing
2 tbsp room temperature butter
1/2 cup room temperature cream cheese
1/4 cup maple syrup
1 tbsp orange juice
1 tbsp grated orange zest (I didn't think to add this at the time but I will next time.)
3/4 cup sifted powdered sugar

On a well floured board, roll dough into a 12x10 inch rectangle. Combine the pumpkin, spices, syrup and butter. Spread filling onto the rolled dough, leaving 1 inch on each side. Carefully roll dough jelly roll style, starting at the long end (this will be a bit messy). Pinch seam to seal. Use a sharp serrated knife to cut 12 1 inch slices. Place rolls into a greased 9 inch baking pan. Cover and place in a draft free area and allow to rise until doubled in size, about 45 minutes.

Preheat oven to 350 degrees. Bake for 30-40 minutes or until golden brown.

Combine icing ingredients and beat until smooth. Spread over rolls while they are still warm. Enjoy!

Print recipe






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orange apricot date nut bread and a little swinging in the trees

There is another thing I find myself craving this time of year; moist and flavorful quick breads. There's pumpkin, zucchini, gingerbread...and then there's date nut. Lovely dates and dried apricots soaked in luscious Grand Marnier and tossed with pecans, cinnamon, nutmeg, cloves and fresh grated ginger. Oh my!


This orange apricot date nut bread is so scrumptious! I would love to bake up some mini loaves to give as gifts for the holidays.


I spotted these oranges at the store the other day. I have no idea what variety they are. They weren't very pretty on the outside but they were oh-so-pretty on the inside and I've never been able to get so much juice out of an orange in my life. I squeezed nearly 1 cup of juice out of 2 small oranges. Amazing! Sorry, I tend to get excited over the smallest things in this life. :D


I also wanted to share some fun photos from my daughter's last field trip. This place is incredible! It's called Tree 2 Tree Adventure Park and it's about an hour outside of the Portland area in Gaston, Oregon.


It's like an obstacle course up in the trees.


Participants are connected at all times to zip lines for safety as they maneuver their way through the course. There are different courses, each one a little more challenging than the last.


There are long zip lines to glide down as well.


Everyone had such a blast! I have a fear of heights but after experiencing all of the fun from the ground I'm almost ready to join them up in the trees next time...maybe.

Orange Apricot Date Nut Bread
by theUngourmet

1/2 cup coarsely chopped apricots
1 cup coarsely chopped dates
1 tbsp grated fresh ginger
1 tbsp grated orange zest
1/3 cup Grand Marnier
1 cup all purpose flour
1 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground cloves
1/4 cup softened butter
1/2 cup lightly packed brown sugar
2 eggs
2 tbsp honey
1 tsp vanilla extract
3/4 cup fresh squeezed orange juice
1/2 cup chopped pecans

Preheat oven to 350 degrees. Spray oil bottom of one large loaf pan or two regular sized loaf pans. Line with parchment paper. Grease and flour the parchment paper.

In a small bowl, combine the apricots, dates, ginger, orange zest and Grand Marnier. Allow to sit for thirty minutes.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Using an electric mixer with a paddle attachment, cream the butter and brown sugar on medium speed for about one minute, scraping sides of bowl as needed. Reduce mixer speed to low. Add the eggs, honey and vanilla. Add the flour mixture and orange juice alternately to the egg mixture and mix just until combined. Fold in the apricot date mixture and the pecans by hand.

Pour batter into prepared loaf pan(s). Bake for 50-60 minutes until toothpick comes out clean. Cool in pan for about ten minutes and then transfer to a wire rack for cooling.

Note: I happened to have an oversized loaf pan that worked great for this recipe. If you have regular size loaf pans (9x5x2) you will want to use two pans.

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Hope you are enjoying your week!






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Rhubarb Streusel Bread

I remember eating rhubarb once when I was a kid. If memory serves me, it was inside a strawberry rhubarb pie. I must not have taken a liking to it because don't recall ever touching those deep red celery-like stalks again. Until now.



I was helping a friend of mine at her farmer's market booth a couple of Saturdays ago and had a chance to do a bit of quick shopping before I left for the day. I have been wanting to give rhubarb another try so when I spotted a basketful at one of the booths, I grabbed a couple stalks.



Then I did a bit of hunting online and found this yummy Land O' Lakes Rhubarb Streusel Bread Recipe.



I love this bread! The rhubarb is tangy, the cinnamon streusel topping is cinnamon-y-good. It's moist and delicious and not overly sweet. I think it's a perfect breakfast bread.

The only change I made to the recipe was the use of Bob's Whole Wheat Pastry Flour instead of all purpose flour. Oh, and I didn't use the Land O' Lakes butter or eggs either.

Just what in the dickens is Rhubarb anyway??? Click HERE for anything and everything you ever (or not) wanted to know about rhubarb!

Click HERE for the recipe.

Happy Thursday!





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