Tuesday, October 21, 2014

Cinnamon Rolls with Cream Cheese Icing

Cinnamon Rolls with Cream Cheese Icing

from Chefs Catalog


For the Dough:
1 (1/4 ounce)
package dry yeast
1 cup
warm milk
1/2 cup
granulated sugar
1/2 cup
1 teaspoon
4 cups

For the Filling:
1 cup
packed brown sugar
2-1/2 teaspoons
1/3 cup
butter, softened

For the Icing:
4 ounces
cream cheese, softened
1/4 cup
butter, softened
1-1/2 cups
confectioner's sugar
1/2 teaspoon

Dissolve the yeast in the warm milk and 1 teaspoon of sugar in a large bowl; allow to sit 8 to10 minutes. Add remaining granulated sugar, butter, 1 teaspoon salt, eggs, half of the flour and mix until smooth. Add enough of remaining flour to form a stiff dough. Turn out onto floured surface, and knead the dough for 5 to 8 minutes until dough is smooth and elastic. Form into a large ball and place in a buttered bowl, turning once to coat surface. Cover with a warm, damp kitchen towel and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough into a rectangle on a lightly floured surface, until it is approx. 21-inch x 16-inch, and approximately 1/4-inch thick.

Preheat oven to 400 F. Butter baking dish on all sides and set aside.

Combine the softened butter, brown sugar and cinnamon in a bowl until smooth. Spread mixture evenly over surface of dough.

Starting at the long edge, firmly roll the dough into log pinching the seam and ends closed. Using a string or sharp knife, cut the dough into 12 to 15 slices, and place closely together in a greased 9-inch x 13-inch baking dish or jumbo sweet roll pan. Cover and set aside in a warm place about 45 minutes, until rolls have about doubled in size. Bake for 15 to 25 minutes or until light golden brown.

While the rolls are baking, combine cream cheese, 1/4-cup of butter, confectioner's sugar, vanilla, and salt in a mixing bowl, and beat until fluffy. Spread evenly across hot rolls, directly out of the oven

Sunday, October 5, 2014

Sweet corn and coconut milk chowder


  • 2 tablespoons coconut oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1-2 fresh jalapeño peppers, seeded and diced (use two if you like more heat)
  • 3 cups fresh or frozen corn kernels (thawed if frozen)
  • 1 (14-ounce) can full-fat coconut milk
  • 3 cups chicken broth
  • Salt and pepper to taste
  • 1 teaspoon fresh lime zest
  • 2 tablespoons fresh lime juice


  • 1/2 cup fresh cilantro, minced
  • 3 pickled jalapeños, sliced into thin rounds
  • 1/2 cup fresh or frozen corn kernels (thawed if frozen)
  • 3 tablespoons unsweetened coconut flakes

  1. Add the coconut oil to a large stock pot over medium-high heat. Once the oil is hot, add the onion and sauté until lightly browned and tender, about 5 minutes. Add the garlic, fresh jalapeños, and corn. Cook, stirring often, until the vegetables are tender, about 5 minutes.
  2. Stir in coconut milk and broth. Bring to a boil. Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. Add salt and pepper to taste.
  3. Use an immersion blender or, working in batches, carefully transfer the soup to a high-speed blender and puree until smooth.
  4. Return the soup to the pot. Stir in the lime zest and juice. Taste and add additional salt and pepper if desired.
  5. Ladle the soup into individual bowls and garnish with plenty of minced cilantro, pickled jalapeños, corn kernels, and coconut flakes.

Original recipe from ohmyveggies.  The original recipe called for water instead of chicken broth.  
From ohmyveggies

Cheesy Pumpkin Sage Sausage Soup

Original recipe from the snappygourmet

  • 1 pound Jimmy Dean Sage Sausage
  • 8 oz. crimini or button mushrooms, sliced
  • 3 garlic cloves, minced
  • 5-6 cups chicken broth
  • 1 (15oz.) can pumpkin
  • 1 (8 oz.) package cream cheese (regular or reduced fat), cubed
  • 1 cup shredded Swiss cheese
  • Dash ground nutmeg
  • Salt & Pepper to taste
  • 1 lb. pasta
  • Fresh chives or sage for garnish (optional)
  1. Add sausage, mushrooms, and garlic to a  large pot over medium-high heat. Crumble sausage with fork, and cook everything, stirring frequently about 4-6 minutes or until mushrooms are soft and sausage is no longer pink. Drain off excess fat.
  2. Add chicken broth and pumpkin to pan and stir to combine. Mix in cubes of cream cheese and Swiss cheese and stir to combine until cheese has all melted and mixture is smooth. Might appear chunky for a little while, but keep stirring and it will come together. Add nutmeg, salt, and pepper. Lower heat to keep sauce warm.
  3. Garnish soup with chives or sage if desired.
From the snappygourment