Apple, Spice, and Everything Nice

Just wanted to pop in and say “Hello” and “Happy Saturday!” Many bloggers are over in the beautiful San Francisco and enjoying the Food Buzz festival—I hope that one day I will be able to attend something so relevant to me and of course meet all the wonderful bloggers! Have you ever attended a big foodie bash like Food Buzz??

So if tomorrow by any chance you are planning on a lazy Sunday, I would highly suggest planning on making these. I had this idea brewing in my head for a few weeks and I finally got it down on paper and got to work. What did I dream up this time?

Amazing Apple Pie Rolls…and yes, they are as good as they look. The recipe make 17 huge rolls—almost as big as Cinnabon ones! But that’s the only similarity to Cinnabon, because these babies only have approximately 165 calories per roll—can you say well worth the indulgence?!

I made these in part due to the fact that I haven’t featured an apple recipe yet during the fall, but I have featured plenty of pumpkin ones, so I figured this would be a nice tasty little way to switch things up.

Amazing Apple Pie Rolls

 

Ingredients

• 1/4 c warm water
• 1/4 c I Can’t Believe It’s Not Butter FF
• 1/2 (3.4 oz) instant vanilla pudding mix
• 1 C warm milk, I used Almond Breeze
• 1 egg
• 1/2 Tbsp white sugar
• 1/2 tsp salt
• 3 C bread flour
• 1 c whole wheat flour
• 1 (.25 oz) package active dry yeast
• 1/4 C I Can’t Believe It’s Not Butter FF
• 1/4 c brown sugar
• 4 tsp cinnamon
• 4 oz FF block cream cheese
• 1/4 c I Can’t Believe It’s Not Butter FF
• 1 C confectioners sugar
• 1/2 tsp vanilla extract
• 1 1/2 tsp milk, I used Almond Breeze
• 1 large can of SF apple pie filling

Directions

I used my bread machine for the dough, if you choose not to, you’ll have to make it following a method like this.

• In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
• When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with 1/4 c butter spread. In another small bowl, mix together brown sugar and cinnamon. Spread evenly over dough.
• Next evenly spread the whole can of SF apple pie filling over rolled out dough.
• Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F.

• Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting. Sprinkle a dusting of cinnamon on the top if you want!!

Have a wonderful November weekend!

Another Way to Celebrate

All of that great brain food in my last post is powering me through this week for sure! Hope everyone else’s week is smooth sailing as well.

Did you forget already that October is National Pizza Month?

I would like to say I didn’t forget about it since my celebration started a tad early, but sadly weeks passed and I failed to celebrate at least once a week with a wonderful slice. So as October is getting well underway, I figured no better time than now to try a new pizza recipe I have been eying up for quite some time. I still decided to use my lovely homemade crust recipe that I adore, but that was the only change I made to this one. Hope you enjoy! Are you still celebrating National Pizza Month?

 

Veggie Breakfast Pizza

Serves: 6 (2 slices each)

Adapted from Healthy Cooking Magazine

Ingredients:

• 1 recipe of my whole-wheat crust
• 1 c salsa
• 2 medium tomatoes, seeded and chopped
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 Tbsp EVOO
• 3 eggs, and 3 egg whites, beaten
• 1/2 tsp seasoned salt
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1 c (4 oz) shredded part-skin mozzarella cheese

p.s. Next time I am going to add some ham and pineapple to this as well!

Directions:

• Follow the recipe for my whole wheat crust, once that is done baking continue on.
• Drain salsa, discarding the liquid. In a large skillet over medium heat, cook and stir in the tomatoes, onion and green pepper in oil until crisp tender. Combine eggs/egg whites, and seasonings, add to pan. Cook and stir until eggs are set.
• Spoon salsa and egg mixture over crust; sprinkle with cheese. Bake for 3-5 mins or until cheese is melted.

 

I wasn’t sure if I would like the whole “breakfast” theme on a pizza..but how could I not? I love all things eggs, and basically anything on a tasty crust is a winner with me, so of course this is by far one of my fav new pizza combos! Don’t let the salsa sauce, or anything else make you think twice—make it ASAP!

Semi-Fine Dining

Well, Sunday is here and that means Monday tomorrow, but hopefully you all had a super weekend! We had Friday off of school for homecoming and such, so I was not complaining of a 3 day weekend =) So what did I do with 3 days? Homework, cleaned, shopped, and cooked a meal for my dad and I! He hasn’t seen my apartment since it was all boxes because he’s a over-the-road trucker, so our schedules usually conflict. This weekend my mom was gone, so it was perfect!

Not seeing my dad for 3 months was extremely crazy—he makes me laugh, and I needed a dose of dad humor and of course a big hug! I already knew what was on the menu for us—he and I are huge seafood fans (my mom doesn’t like it), so here’s our menu! It turned out fabulous!

Dad & Daughter Menu

• Crab Stuffed Chicken (recipe here)
• Homemade Roasted Garlic Wheat Bread (recipe below)
• Sliced Garden Tomatoes
• Brown Sugar Roasted Sweet Potatoes, Carrots, and Fennel (recipe below)

My dad was so excited—check out when I delivered his plate to him! (don’t mind the hat hair ha ha)

Love him!

With a look at this, could you blame him for his excitement?

Brown Sugar Roasted Sweet Potatoes, Carrots, and Fennel

(This was so flavorful, and perfect as a side dish for any fall meal!)

Serves:4

Ingredients:

• 2 large sweet potatoes
• 3 large carrots
• 2 fennel bulbs
• 2 Tbsp brown sugar
• 1 Tbsp olive or canola oil
• Salt/pepper to taste

Directions:

• Preheat oven to 425 F.
• Peel sweet potatoes and carrots in to your desired size/shape.
• Slice fennel bulb and cut into four sections.
• Toss all veggies with oil and brown sugar. Add salt and pepper.
• Take a casserole dish or roasting pan and spread veggies in a single layer.
• Cover pan with tinfoil and roast for 45-60 minutes, stirring every 15-20 mins. Roast until sweet potatoes and carrots are tender and fennel starts to brown.

Roasted Garlic Wheat Bread (bread machine)

Makes 2 pound loaf

Ingredients:

• 1 c water
• 1/2 sour cream
• 2 tsp minced garlic
• 2 c bread flour
• 2 c whole wheat flour
• 1 tbsp wheat germ
• 1 1/2 tsp sugar
• 1 tsp salt
• 1 1/4 tsp active dry yeast

Directions:

• Place ingredients in bread machine in above order.
• Choose wheat bread cycle if available, otherwise just the standard.

If you do not have a bread machine, you could easily make this my prepping yeast, mixing, and letting rise, then baking. I would suggest following another similar oven-baked bread recipe for a basic time guideline.

Bun Fun

Well, I am sad to say it, but I think old man winter is making his way to Minnesota. Nightly temps have been in the 30’s, and the daily temps barely reach 50. Although I do like winter because it means:

• hot chocolate
• baking with a warm oven on
• bringing out the electric blankets
• watching the trees get covered in pretty, glistening snow
• the holiday seasons

Ok, so basically I am just trying to be positive—I really do not like anything about winter, well besides the holiday season. What’s winter like in your neck of the woods? (Al Roker slang ha!)

So, the other day I bought something I haven’t bought in a long time—hot dog buns! I went into our local bread store (where bread is highly discounted), and noticed that there was whole-wheat hot dog buns! I grabbed em’ since they were only $2, and I knew I would find some use for them. But then I got home and realized I do not eat nor like hot dogs, so it was time to get creative!

Italian Sautéed Sub Sandwich

Serves: 1

Ingredients

• One hot dog bug
• 1/4 c sliced green bell pepper
• 1/4 c sliced onion
• 1 Italian chicken sausage, sliced
• 1/4 c pizza sauce
• 1/4 c of shredded cheese blend

Directions:

• Toast bun briefly in a toaster oven or under broiler.
• Sautee sausage, onion, and pepper.
• Spread sauce on bun, add veggies/sausage.
• Put cheese on the top side of the bun.
• Place back in toaster over or broiler until cheese is bubbly and hot!

Easy, cheap, fast, and GOOD!

So then I found myself on another quest—ways to use up all these bargain buns. Here’s some great uses for them that I came up with!

• Make fast cheesy breadsticks by splitting buns, sprinkling some cheese, and toasting in the oven.
• Make French toast—ok, so not your typical looking French toast, but still good nonetheless!
• Garlic bread. Use this method to make them.
• Miniature pizzas anyone?
• Pulse the buns in a food processor for quick bread crumbs.
• Use them for my strata!
• PB and Banana sandwiches—the banana will fit perfect =)
• Use them in your favorite bread pudding recipe.
• Make any kind of mini subs for on-the-go lunches.
• Homemade croutons in an instant!
• Use them in your meatloaf recipes.

What are your ideas for using up hot dog buns?!

More Bang for Your Bagel Buck

Happy Tuesday all! Hope everyone is sailing through the week to another highly anticipated weekend. Hopefully you have some fun plans or some major relaxation scheduled! I’m still going to be prepping for my grad party that is less than 2 weeks away! Thank you all so much for all your recommendations with casseroles and such to make for serving. One thing for sure is I am making some type of pulled meat as Erica suggested(thanks so much for the long and YUMMY list btw), and my grandpa will be making some stellar chicken wings. I am so excited to present a “virtual” tour of my party to you guys! A neighbor is making the cake so I pretty much get to customize it to my liking and so far it is going to be adorable! But I better stop or I will give everything away spoil all the fun—so you’ll have to sit tight till June 20th. I know you will =)

On to some food business as usual. I loved how I received tons of feedback on how some recipes just can’t be tweaked or can’t keep that special taste by being healthified. I totally agree 101%, and today’s recipe is one that fits the bill. If I want a good bagel, well then I’m going to eat one regardless. Of course I did make these 1/2 whole wheat and 1/2 all purpose instead of all white. Wheat just has an unbeatable taste. But, if you’re not the type to make your own bagels (yeast rising, boiling + baking) you can always check out my review of Kim's Light Bagels if you missed it before & buy some ASAP. I just don’t understand how they can make such light bagels, but retain such a full and flavorful taste. Maybe one day I will health stealth em’. I decided to stab Einstein Bros in the back and any other bagel companies and make my own! Hello saving money and total customization anyone?

Homemade Bagels

Recipe adapted from here.

Yield: 8-12 bagels

Ingredients:

1 1/2 cups warm water (112-115 degrees F)
2 tablespoons dry yeast
3 tablespoons sugar
1 tablespoon salt 
2 cups all-purpose flour + 2 1/4 C ww flour
8 cups of water, for boiling
1 egg white, lightly beaten
1 tablespoon water

Optional add-ins: cinnamon, raisins, chocolate chips, walnuts, blueberries—basically anything that fits your fancy!

Instructions:

1. In a small bowl, mix yeast, sugar and warm water together and let stand 3 minutes.

2. Mix 2 cups of flour with the salt in a large bowl; then add the yeast mixture. Stir until combined and slowly mix in the rest of the flour.

3. Knead dough on a floured surface for 5 minutes, adding additional flour if necessary. Dough should be fairly smooth and somewhat firm. Place dough in a greased bowl, cover and let rise until double.

4. Punch dough down (if using additions, add these now). Divide and shape into 12 balls. (For larger bagels, make only 8 balls.) Allow to rest for 5 minutes.

5. Bring 2 quarts of water to boil. Make a hole in each ball of dough and pull open about 2 inches, making a bagel shape. Place the shaped dough onto a cookie sheet and cover for 10 minutes.

6. Preheat oven to 350 degrees. Drop 2 or 3 bagels at a time into the boiling water for about 45 seconds, turning each once.

7. Drain cooked bagels on a wire rack. Mix egg white and water; brush tops with egg white mixture and top with optional toppings, if using. Place bagels on greased baking sheets.

8. Bake at 350 degrees for 35 minutes, turning once half-way through baking. (If making plain bagels, you can flip the bagels; otherwise, just rotate.) Bagels will be lightly browned and shiny.

9. Optional step: My bagels were still slightly doughy in the inside after baking, so I sliced all of them in half and baked open face on 350 F for another 10 minutes; worked like a charm!

Toast and Enjoy!

Apparently my dog was hoping there was a bone flavored bagel in the mix—he was disappointed to say the least.

Video Post Numero Dos!

Yay for video posts! I got two for you today—one for Whole Wheat Fennel Rolls and one for my homemade Rustic Tortellini Soup! I will post the recipes below in case you don’t want to watch me blabber on for 10 + minutes!(Don’t worry I will understand ha!) Have a wonderful Sunday.

 Whole Wheat Fennel Rolls

 Rustic Tortellini Soup

<<Recipes>>

Rustic Tortellini Soup

Ingredients:

• 1/2 C butternut squash, chopped
• 1/2 C zucchini squash, chopped
• 1/2 C diced bell pepper(preferably not green)
• 1/2 C sliced yellow onion
• 9 oz bag of frozen spinach, thawed
• About 8 oz of cheese tortellini pasta
• 6 C beef broth or other broth of choice
• 1 C water, or 1/2 C water-1/2 C red wine
• 1 can of sliced carrots
• 1 1/2 tsp of minced garlic
• 1 14.5 oz can stewed tomatoes
• 2 8 oz cans of tomato sauce
• Seasonings of choice

Directions:

• Chop all veggies(including carrots with a little juice from the can, otherwise strained) and add the a skillet sprayed lightly with cooking spray. Sauté at medium heat until fork tender 3-5 min, adding the minced garlic right before the next step. Then add in both cans of tomato sauce, turn on low and let simmer until needed in the next step.
• In a stockpot, add broth, water, noodles, stewed tomatoes, and spinach—stir together. Put stockpot on another burner and turn on low heat.
• Add the sautéed veggies/tomato sauce to the stockpot, pouring carefully. Once you’ve done that, make sure to give it a good stir.
• Add in seasonings of choice or even a shot of lemon juice, let simmer on low-medium for about 25-30 minutes until heated through. Make sure to keep stirring to avoid things stuck to the bottom of the pan.
• Enjoy!

Whole Wheat Fennel Rolls

Makes: 16

Ingredients:

• 1/3 C warm water (105-115 F)
• 1 Tbsp honey
• 1 envelope (1/4 oz) active dry yeast
• 2 Tbsp fennel seeds + 1 more for sprinkling
• 2 1/4 C all-purpose flour
• 1 3/4 C whole-wheat flour
• 1 cup warm skim milk
• 2 Tbsp olive oil
• 1 1/2 tsp salt
• 1 egg white, lightly beaten

Directions:

• In a small bowl, whisk together the warm water and honey. Stir yeast into the water mixture and let stand until foamy, about 7 minutes.
• In a large bowl and add fennel seeds, all-purpose flour and whole-wheat flour. Whisk to blend, then make a well in the center of the mixture.
• In a small bowl, stir together milk, olive oil and salt. Pour into well of flour mixture, along with yeast mixture. Stir until dough comes together. Knead until smooth, 5 to 10 minutes.
• Place dough in a lightly greased bowl, turning to coat. Cover with a damp, clean towel and allow to rise 45 minutes. Punch down dough, then knead lightly. Divide into 16 pieces, then roll each into ball, tucking any seams under. Place on a large nonstick baking sheet and cover with damp towel. Let rise in warm place for 45 minutes.
• Heat oven to 375°. Uncover dough, brush rolls with egg white, then sprinkle with remaining 1 tablespoon seeds. Bake at 375° for 20 minutes, until lightly browned and hollow-sounding when tapped lightly. Serve warm.

C’mon and do the Twist!

A pretzel twist that is—unless of course you really feel like busting out a move and dancing that’s a-okay with me!! Today I finally got around to making homemade pretzels! I have had this on my endless long list of recipes to make for awhile now and I guess the whole sound of “making pretzels from scratch” sounded a tad bit daunting. Good thing I was up for the challenge—and I was glad to find out that it wasn’t such a challenge after all, which means you can get in your kitchen ASAP and make them!

I got this recipe from my Food Network magazine and it was under their monthly feature Copy That where they try to recreate a “secret” recipe. This one of course was a replica of the famous Auntie Anne's pretzels. The verdict? I think they came out pretty close! So here’s the recipe and in the bold print is the changes I made to the original ingredients. I also made 12 mini pretzels instead of 6 jumbo, and I calculated the nutritionals using my adaptations and for one mini pretzel with a dusting of cinnamon, it will set you back just 110 calories! And being a “mini” pretzel, they are not really mini at all.

Food Network’s Almost-Famous Soft Pretzels

Active: 45 min Total:1 hr (plus rising) Makes: 6 pretzels or 12 mini

Ingredients:

• 1 cup milk
• 1 package active dry yeast or 1 packet fast rising yeast
• 3 Tbsp packed light brown sugar
• 2 1/4 C all-purpose flour or 1 C whole wheat+1 1/4 all-purpose
• 2 Tbsp butter, plus a few more for brushing on pretzels
• 1/3 C baking soda

Directions:

• Warm milk in saucepan until 110 F; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 mins; stir in brown sugar and 1 C flour. Dice 2 Tbsp butter and soften; stir into the mix. Add the remaining 1 1/4 C butter and fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in warm spot about 1 hour or until doubled in size.

• Preheat oven to 450 F and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface and divide the dough into 6 pieces or 12 if your making the mini pretzels. Roll and stretch each piece with your palms into a 30 inch rope. (15 in for minis) Form each rope into a pretzel shape.

• Dissolve the baking soda in 3 C warm water in a shallow baking dish. Gently dip each pretzel into the soda solution and arrange on the prepared baking sheet. Bake until golden, 10-12 minutes.

• Melt a couple tbsp of butter and brush over the top.(The original recipe called for 8 TBSP of butter, and then to dip the whole pretzel in, but who needs all that butter?!) Their recipe called for a coarse salt topping, but I decided to take it a step(okay maybe 5 steps) further and turn these into some special pretzels—check it out!

• Pretzel Number One

The Peanut Butter and Jelly Pretzel

Figured I would dedicate this one to one of my favorite bloggies over at Peanut Butter and Jenny! It was just some strawberry jelly slathered on, covered by 2 Tbsp of melted PB chips.

 

 

• Pretzel Number Two

Pineapple Cream Cheese and Coconut Pretzel

Of course this pretzel needed to be dedicated to another sweet girl Laura at Pineapple Gurl! 1 Tbsp of Pineapple Cream Cheese topped with 1 Tbsp flaked coconut.

• Pretzel Number Three

Plain Jane Powdered Sugar Pretzel

Unfortunately, I know no bloggers by the name of Jane, so no dedication here. Just a sprinkling of powdered sugar made it taste like funnel cake from the summer fair!

 

 

 

• Pretzel Number Four

Double Chocolate Devotion Pretzel

1 Tbsp of chocolate frosting with a sprinkling of chocolate sprinkles.

 

 

• Pretzel Number Five

Chocolate Peanut Butter Bonanza Pretzel

1 Tbsp of chocolate frosting and some sliced peanuts.

 

 

 

 

• Pretzel Number Six

Choco-Walnut Bliss Pretzel

1 Tbsp chocolate frosting with 1 Tbsp crushed walnuts

 

 

 

• Pretzel Number Seven

Cinnamon Sugar Pretzels

(2 in the middle)

Gotta go for now guys—my phone is ringing, I think it may be Auntie Anne’s calling to hire me! =) Have a fab Friday!