So it is the fall season. I'm in the mood for baking, cooking and hot cocoa. I've been busy in the kitchen and finally catching up on all my blogging. Yet again I don't have my camera still. I will find it soon though. Also I don't have a stand mixer so all the mixing that goes into my doughs and my mixtures are all mixed by hand so. Anyways so I have a recipe for cinnamon rolls below. I don't get to make a lot of pies but I do love pumpkin pie. So I decided that I would make my own pumpkin cinnamon rolls and they turned out awesome! I made some butterscotch candy corn icing to go with it and will include the recipe for that as well.
Ingredients:
2 packages dry yeast
1/2 cup warm water
1 can pumpkin (not pumpkin pie)
1/2 tsp pumpkin pie spice (you can add more if you like)
4 1/4 cup all purpose flour
1/2 tsp baking soda
2 tsp cinnamon
1/2 cup butter
1 cup packed brown sugar
1) In a large bowl dissolve yeast in warm water. Let stand until creamy, about 10 minutes. After yeast is dissolved add in can of pumpkin, mix together.
2) Combine the flour, salt, pumpkin pie spice and baking soda. Stir flour mixture into pumpkin mixture, stir until soft dough forms. Turn dough out onto a lightly floured surface and knead about 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together butter and brown sugar and cinnamon.
3) After dough has rested roll dough out into a large rectangle. Spread the brown sugar, butter and cinnamon mixture over the dough. Roll dough up into log and pinch seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. Preheat oven to 400 degrees Fahrenheit.
4) Bake for 20-25 minutes or until browned.
Butterscotch Candy Corn Icing:
1/2 cup butterscotch chips
1/2 - 1 cup candy corn
1 tsp water
2 tbspn shortening
1) Place items in microwave safe bowl and microwave for 30 seconds at a time stirring between each cycle.
2) Once mixture reaches consitancy that you like, spread over pumpkin cinnamon rolls fresh from oven.
Serve pumpkin cinnamon rolls, and enjoy!
Monday, October 11, 2010
Chicken Pot Pie
So I had never had chicken pot pie before. I decided that it might be interesting to try making and I'm glad I did. I enjoyed it, my son enjoyed it and my husband enjoyed it. I have adapted this recipe from a "vampire" cook book that I picked up called "Love at First Bite" the book is amazing and I can't wait to make more things from it! The name of the recipe in the book is "Chicken Vamp Pie". They call for mini pies to be made but I have no oven proof cups so I made a large one.
Ingredients:
1 package frozen or refrigerated pie dough
1/2 medium onion, diced
1 celery stalk
1 leek, diced *(white and light green parts only, discard dark green part)
2 carrots, peeled and diced
2 tablespoons butter
1/4 cup all-purpose flour
3 cups chicken broth
2 medium potato
2 cups cubed chicken
1/2 cup frozen peas
1/2 cup heavy cream
salt and pepper to taste
1) Preheat oven to 400 degrees Fahrenheit. Roll out pie dough and cover a pie dish bottom with one of the rolled out pie dough. Bake in preheated oven until pie crust is prepared.
2) Cook chicken. When chicken is done cooking cube up and set aside.
3) Saute onion, celery, leek, and carrots in butter until onion, celery and leek are translucent. Dust with flour; stir and cook for a few moments. Add chicken broth, then add potatoes and cubed chicken. Bring to a boil and simmer for 40 minutes or until vegetables are cooked and liquid is thickened.
4) Stir in frozen peas and cream and remove from heat. Season with salt and pepper. Pour into the prepared pie crust, top with un-baked pie crust and bake in oven for 20-30 minutes or until pie crust is done.
Ingredients:
1 package frozen or refrigerated pie dough
1/2 medium onion, diced
1 celery stalk
1 leek, diced *(white and light green parts only, discard dark green part)
2 carrots, peeled and diced
2 tablespoons butter
1/4 cup all-purpose flour
3 cups chicken broth
2 medium potato
2 cups cubed chicken
1/2 cup frozen peas
1/2 cup heavy cream
salt and pepper to taste
1) Preheat oven to 400 degrees Fahrenheit. Roll out pie dough and cover a pie dish bottom with one of the rolled out pie dough. Bake in preheated oven until pie crust is prepared.
2) Cook chicken. When chicken is done cooking cube up and set aside.
3) Saute onion, celery, leek, and carrots in butter until onion, celery and leek are translucent. Dust with flour; stir and cook for a few moments. Add chicken broth, then add potatoes and cubed chicken. Bring to a boil and simmer for 40 minutes or until vegetables are cooked and liquid is thickened.
4) Stir in frozen peas and cream and remove from heat. Season with salt and pepper. Pour into the prepared pie crust, top with un-baked pie crust and bake in oven for 20-30 minutes or until pie crust is done.
Tuesday, October 5, 2010
Halloween Surprise Cookies
Well, I finally have a spare moment. I don't have any idea where my camera so I can't post any pictures of this but I guarantee that these are DELICIOUS! My 3 year old son loved them and I had to put them out of his reach. He also helped make them so he enjoyed that. I cheated this time and used pre-made sugar cookie mix from Betty Crocker but I should have some next time that are all from scratch.
Halloween Surprise Cookies
1 package Betty Crocker Sugar Cookie Mix
2 1/2 teaspoons ground cinnamon
1/2-1 cup butterscotch chips
1/2 bag candy corn
2 teaspoons of water (optional)
Preheat oven to 350 degrees Fahrenheit.
1) Empty contents of cookie mix into bowl. Mix in cinnamon then prepare the cookie mix according to instructions on the bag. Mix in the water if you need to use it.
2) Use a spoon and scoop mixture onto a cookie sheet, then press butterscotch chips and candy corn into the mixture.
3) Bake cookies in oven until slightly browned on the bottom, or for about 10 minutes.
4) Cool on wire rack and enjoy!
I'll try to get pictures soon. I have a few more recipes to add.
Halloween Surprise Cookies
1 package Betty Crocker Sugar Cookie Mix
2 1/2 teaspoons ground cinnamon
1/2-1 cup butterscotch chips
1/2 bag candy corn
2 teaspoons of water (optional)
Preheat oven to 350 degrees Fahrenheit.
1) Empty contents of cookie mix into bowl. Mix in cinnamon then prepare the cookie mix according to instructions on the bag. Mix in the water if you need to use it.
2) Use a spoon and scoop mixture onto a cookie sheet, then press butterscotch chips and candy corn into the mixture.
3) Bake cookies in oven until slightly browned on the bottom, or for about 10 minutes.
4) Cool on wire rack and enjoy!
I'll try to get pictures soon. I have a few more recipes to add.
Subscribe to:
Posts (Atom)