Cinnamon Rolls with Bourbon Cream Cheese Frosting – Recipe

INGREDIENTS

  • 1 cup milk
  • 1 egg, beaten
  • 4 tablespoons melted butter
  • 4 tablespoons water
  • 1 (3 1/2ounce) box instant vanilla pudding
  • 4 cups bread flour
  • 1 tablespoon sugar
  • 12 teaspoon salt
  • 2 12 teaspoons bread machine yeast
  • Filling

  • 12 cup butter, softened
  • 1 cup brown sugar
  • 2 teaspoons cinnamon

DIRECTIONS:

Add ingredients to bread machine in the order as above. Using the DOUGH cycle, start the bread machine.

After the machine cycle has completed, punch down the dough and roll out on a floured surface into a large rectangle. Spread brown sugar mixture over the dough as close to the edge as possible. Roll dough, from longest end, into a tight log then cut into 1.5 inch slices. Place on a parchment paper lined jelly roll pan. Warm oven for a few minutes and then turn off. Place the pan, covered with a cloth, into the oven and let rise for 45-60 mins.

Remove pan from oven and preheat oven to 350. Bake rolls for 16-21 mins.

Frosting:

2 1/2 sticks softened butter

16oz softened cream cheese

3c powdered sugar

1T vanilla extract

3T Bourbon

Place ingredients into a stand mixer bowl and whisk together until smooth. Ice the warm rolls.

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Coconut Flour Lemon Pound Cake -Recipe 

Coconut Flour Lemon Pound Cake

This fluffy and soft pound cake is bursting with lemon flavor!

Ingredients:

For the Cake

  •  5 organic eggs
  •  1/3 cup organic coconut oil, melted
  •  1/3 cup organic maple syrup
  •  1/3 cup lemon juice
  •  zest of 1 large organic lemon
  •  1/2 cup plus 1 T coconut flour
  •  1/4 cup tapioca starch
  •  1/2 t baking soda
  •  Pinch Kosher salt

For the Glaze

  •  1/3 cup coconut butter
  •  2 T organic maple syrup
  •  2 T lemon juice

Directions:

  •  Preheat the oven to 350°F and grease a 7.5” by 3.5” loaf pan.
  •  In a mixing bowl, whisk the eggs with the coconut oil, maple syrup, lemon juice, and lemon zest.
  •  Add the coconut flour, tapioca starch, baking soda, and salt. Mix well.
  •  Transfer to prepared loaf pan. Bake for 40 minutes, or until a toothpick inserted in center of cake comes out clean.
  •  Remove from pan and cool completely.
  •  In a small bowl, mix together the coconut butter, maple syrup, and lemon juice for the glaze. Spread on cake.
  •  Slice and enjoy.

Ten Weeks Post Partum – The 411


Friday marked 10 weeks since I gave birth to the most perfect creature God every created.  My baby girl is growing by leaps and bounds.  She is now over 11 pounds !  She is truly my little chunk munk.  Her cheeks look inflated and she has tons of fat rolls.  I am constantly cleaning dust bunnies out of her fat rolls on her neck, legs, and under her arms.

At 10 weeks, my baby now laughs, giggles and smiles.  She also attempts to talk back when you are  talking to her… she coos and smiles !

The baby is still sleeping most of the day and night.  She awakes in 4-5 hour stretches to eat and get a diaper change.  She usually stays awake for no more than an hour or she goes right back to sleep after her tummy is full.  She drinks on average 3 oz of milk at a time.  She is still drinking breast milk and supplementing with Earth’s Best Organic Sensitivity Formula.  Because I had more clogged ducts, she has been drinking more formula this week than breast milk because my supply dropped and I didn’t take Motilium while the ducts were clogged because it causes worse pain.  It was my fault because I got busy and did not pump and then went to bed after pumping once and slept all night until the baby woke up at 5 am.  I woke up to pain !

My mom watched a bunch of Youtube videos and figured out how to assemble her Stokke Xplory stroller with the carrycot attachment.  It has been a bit cool except 2 days so I have not taken her out on the beach for a walk yet.  I went out yesterday for a quick jog and froze !

I have started back cooking and baking now that we are back at the condo and I have my kitchen stocked with all the gadgets I love.

Slow Cooker Whole Chicken & Gravy – Recipe

Ingredients:

  • 1 small chicken, about 4lbs
  • 2 slices onion
  • 2 tablespoons olive oil
  • cornstarch
  • chicken broth (optional)
Seasoning Mix:
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cajun seasoning
  • 1 teaspoon seasoning salt (or to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 teaspoon parsley
  • ½ teaspoon thyme
Directions:
  1. Combine all seasoning mix ingredients in a small bowl.
  2. Rinse chicken with cold water and pat dry. Brush chicken with olive oil and rub seasoning into chicken.
  3. Roll up balls of foil and place in the bottom of the slow cooker with 2 thick slices of onion. Place chicken on foil, breast side up so it is slightly lifted off the bottom of the slow cooker.
  4. Cover and cook on low 7-8 hours or high 4-5 hours. (165 degrees)
  5. Remove chicken and place on a small pan. Broil 3-4 minutes to crisp skin (optional). Rest 10 minutes before slicing.

Gravy:

  1. Remove foil and onion from slow cooker and turn onto high. If required, add broth to create about 2 cups of liquid.
  2. In a small bowl, combine 4 tablespoons cornstarch with 4 tablespoons water to create a slurry.
  3. Whisk about ⅔ of the cornstarch into the drippings/broth and let cook on high. Depending on the amount of liquid you may need to add more of the cornstarch slurry to reach desired consistency. Let cook at least 5 minutes before serving.
  4. Taste and season with salt & pepper.

Marbled Pumpkin Cheesecake – Recipe

marbled-pumpkin-cheesecake

Ingredients

  • 1 1/2 cups crushed gingersnap cookies
  • 1/2 cup finely chopped pecans
  • 1/3 cup organic sweet cream butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar, divided
  • 1 teaspoon vanilla extract
  • 3 large organic eggs
  • 1 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
  2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
  3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
  4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Pressure Cooker Pumpkin Crème Brulèe

pumpkin-creme-brulee
Ingredients :
  • 6 organic large egg yolks
  • 1/3 cup granulated sugar
  • 2 tablespoons firmly packed light brown sugar
  • 1/4 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 2 cups organic heavy cream
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • Pinch of kosher salt
  • 6 tablespoons superfine sugar
Directions:
  1. Add 1 cup of water to the pressure cooking pot and place the trivet in the bottom.
  2. In a large mixing bowl with a pouring spout, whisk together egg yolks, granulated sugar, brown sugar, pumpkin puree, and vanilla.
  3. In a small saucepan, whisk together heavy cream, cinnamon, pumpkin pie spice, and salt. Heat over medium heat until cream just begins to simmer.
  4. Whisking constantly, slowly pour the warmed cream mixture into the egg mixture whisking until well blended.
  5. Pour mixture into six custard cups, cover with foil, and place three on the trivet in pressure cooking pot. Add a second trivet and stack the remaining three cups.
  6. Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 15 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
  7. Carefully remove the cups to a wire rack to cool uncovered. When cool, refrigerate covered with plastic wrap for at least 2 hours or up to 2 days.
  8. When ready to serve, sprinkle a tablespoon of sugar evenly over the top of each custard. Working with one at a time, move the flame of the torch 2 inches above the surface of each custard in a circular motion to melt the sugar and form a crispy, caramelized topped.
Notes: Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.