Cinnamon Sugar Roll Ups

The Christmas spirit results in an attempt at my grandma's cinnamon sugar roll ups. I have been itching to make these for the past couple of weeks. There are various reasons one because why not, two because they are delightful and three because my grandma doesn't make them anymore and I wanted some. She never really had a recipe for these because she would use the leftover pie crust from her pies. Well I wasn't going to make a pie just to have crust so I used the pie crust I use for my tarts/pies. The only difference is that I used white wheat flour and my grandma does not. This was a messy baking experience (but lets be real all mine are) but it is worth it. Also if you have instagram head over to fooduzzi I will be sharing with her! She has a great page.

Ingredients:

Dough:

3 and 1/2 cups white wheat flour
1/4 cup dark brown sugar
1/4 white sugar
1/4 teaspoon cinnamon
pinch of ground giner
1 teaspoon pure vanilla extract
1 and 1/2 cup cold unsalted butter ( 3 sticks)
3 eggs
2 tablespoons of water

milk to brush the tops with

Cinnamon Sugar mix:

1 cup white sugar
3/4 cup cinnamon

*this will also depend on how much you use I had extra left over.

Directions:

1. Blend the flour and butter together in a food processor until it creates a crumble and grainy dough.

2. Move the dough to a mixer bowl.
3. Add the sugar and spices, mix together.

4. Add in the eggs and mix until just combined. Add in the vanilla and water mix again until just combined.

5. Use your hands to mix and create a ball with the dough to ensure all is combined.

6. Split ball into thirds.
7. Lightly flour a surface to roll out the dough.
8. Take one of the balls and roll out using a floured rolling pin.
9. Coat the dough with a heafty layer of the cinnamon and sugar mix.
    

10. Slice the dough down the middle the long horizontal way. 
11. Roll both halves toward each other- be careful if the dough is too thin it will rip ( I fill with dough left over)

12. once you have your logs slice into about 7 cookies.

repeat with remaining 2/3 thirds of dough

13. Place on a plate and chill in fridge for 30 mins. (while chilling clean up the mess of a kitchen you will have if you are anything like me).

when ready to bake:
14. pre-heat oven to 350 and line cookie sheet with parchment paper. 
15. place cookies on cookie sheet ( they do not expand so up to you how many)
16. brush tops with milk

17. place in oven for 12-15 mins.  until golden brown

18.  let cool on pan and then transfer to wire rack to cool completely

19. Enjoy with some ice cream and milk.
*these are my favorite either straight from the oven or after a couple of days.

Soup season

                           

Well today we got a Christmas tree for my parents house and my apartment  and I started to decorate for Christmas. Although it is not that cold out yet… Sadly that 'yet' is there.....this time of year makes me feel like it's soup season. I am typically not a huge soup person but I have been wanting to try Tumeric. I actually got this recipe in an email with things to make with Tumeric.....odd timing. I figured I try and I like it! Hope you do too I did change a few things (mainly added more veggies )  :)

Ingredients:

• 1 tablespoon coconut oil
• 1/2 large onion chopped 
• 2 carrots chopped
• 4 stalks celery  chopped
• 1 tablespoon Ground Turmeric
• 2 cloves chopped garlic 
• ½ teaspoon ground ginger
• ¼ teaspoon ground cayenne pepper
• 1 32-ounce carton vegetable broth
• 3 cups water
• 1 teaspoon salt
• ½ teaspoon black pepper ( I just added by sight )
• 3 cups cauliflower florets, chopped
• 1 15-ounce can Great Northern beans, drained and rinsed
• 1 /2 bag of Trader Joe's organic chopped kale (about a bunch)

Directions:

1. Chop and prepare all veggies and kale. Rise and drain beans.
2. In a large pot over medium-low, warm oil. 
3. Add onion and garlic. Cook for 5-7 minutes, until the onions begin to brown. Make sure to stir to avoid burning. 
4. Add carrots and celery; cook for 3-5 more minutes, until the vegetables soften.
   
5. Add turmeric, garlic, ginger, and cayenne; stir until the vegetables are coated. Cover and cook for 1-2 minutes .
   
6. Add broth, water, salt, and pepper; stir. 
   
7. Bring to a boil and then reduce heat to low. Add cauliflower. 
   
8. Cover and cook for 12-15 minutes, until cauliflower is tender.
9. When the cauliflower is tender, add beans and kale. 
   
10. Cover and cook until the kale is slightly wilted.
11. Enjoy!😋

Recipe adapted from http://www.emilieeats.com/cleansing-vegetable-turmeric-soup/

Pumpkin Layer Brownies

Let the holiday baking begin. I was asked to bake something for Thanksgiving and when I asked what was requested I was told whatever I wanted.......oh boy the possibilities. My mom then requested the "play dough" cookies (on a previous post) so I did make those in Thanksgiving colors but then wanted to try something new. I typically make Pumpkin/Squash pies and tarts but wanted to change it up. I mean anything with chocolate has to be good (if you don't like chocolate than that is your issue and problem :) ) Enjoy ( I suggest with a nice cold glass of milk).

Ingredients: 

• 3/4 cups cake flour
• 1/2 teaspoon baking powder
• a pinch of salt
• 1/2 cup  unsalted butter softened
• 1 and  1/2 cups white sugar
• 2 teaspoons pure vanilla extract 
• 3 eggs
• 1/2 cup unsweetened cocoa powder
• 1 cup pumpkin puree (NOT PIE FILLING)
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 cup caramel bits 

Directions:

• Preheat oven to 350 degrees F. Line a brownie pan with parchment paper. 
• In a medium bowl stir the flour, baking powder, and salt together. 
• In your mixer bowl combine the butter and sugar until fluffy.
• Beat in the eggs and mix until combined. 
• Add the flour mixture a bit at a time until just combined. 
• Add half the batter to a separate large bowl.
• Into one bowl of batter, mix in the cocoa powder.
• In the second bowl of batter, stir in the pumpkin puree and pumpkin pie spice. 
• Spread chocolate batter into the bottom of the prepared baking pan.
  
• Top it with the the pumpkin batter. 
•  Top one half (or all or none!) with the caramel bits. 
• 
• Bake until a toothpick inserted into the center comes out clean-about 40 to 45 minutes 

• Let cool in the pan
• Cut and enjoy!

recipe adapted from: http://selfproclaimedfoodie.com/pumpkin-swirl-brownies/

Because I wanted this :) coconut flour pumpkin bread

I follow some ( not a lot.... more is not better!) great foodies on instagram and Ashley from Fit Mitten is one of them! She has some awesome posts and I saw this coconut flour pumpkin bread a couple weeks back and have been wanting to make it. So while I was baking for everyone else today I made it for me : ). I changed a few things around but for the most part it is the same. I nice twist on a classic fall bread. Enjoy!

Ingredients:

• ½ cup coconut flour
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup pumpkin puree (canned pumpkin)
• ¼ cup creamy natural nut or seed butter (I used homemade pumpkin seed butter)
• 3 TBS maple syrup
• hefty pour vanilla extract
• 1tbs of melted coconut oil 
• 2  eggs
• ⅓ cup milk
• ½ cup chocolate chips (optional) 
• pumpkin seeds (optional) 

Directions:

1. Preheat oven to 375F and line a loaf pan with parchment paper
2. In a  bowl combine coconut flour, pumpkin pie spice, baking soda, baking powder, and salt. mix together until no lumps of coconut flour remain.
3. In a medium bowl whisk together pumpkin puree, nut/seed butter, coconut sugar, maple syrup and vanilla extract. Then add eggs and milk and oil, mix until all ingredients are fully combined.
   
4. Add dry ingredients into bowl of wet ingredients, mix until just combined.
   
   
   
5. Transfer batter to  loaf pan, sprinkle the top with pumpkin seeds.
6. Bake at  375F for about 20-30 minutes, or until inserted toothpick comes out with little to no crumbs. 
   
7.  cool in pan for 10-15 minutes then transfer to cool on wire rack completely 
8. Enjoy!

recipe adapted from: http://www.fitmittenkitchen.com/coconut-flour-pumpkin-bread/

Whoppie Pies because chocolate is good for you

 If you read one of the previous post these are for the christening as well. I just like to bake new recipes :)



For Whoopie Pies:

• ½ cup unsalted butter,  room temperature
• 1 cup brown sugar
• 1 teaspoon instant espresso powder (optional)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• pinch of salt
• nice pour of vanilla
• 1 egg
• ½ cup Hershey's special dark cocoa, sifted
• 2 ¹/₃ cups cake flour
• 1 cup milk

Directions:
Make Whoopie Pies:

Preheat oven to 350˚F and line sheets  with parchment paper.
1. In a large bowl, beat together butter, brown sugar, espresso powder (if using), baking powder, baking soda, salt, and vanilla. 
2. Add egg and beat until smooth.  Add cocoa and mix to combine. 
3. Add 1 cup of flour then milk then the remaining flour mix until just combined.

4. using a cookie scoop, scoop mounds onto the baking sheets.(make sure you have an even number).
5.  Bake for 8 to 10 minutes, until the cakes are set and firm to the touch.
6.  Remove from the oven and cool for a few minutes, then transfer to cooling racks to cool completely.

Filling:
 I used my buttercream frosting and I do not really measure sorry! The following is from the site I adapted the pie recipe from. 

For Buttercream Filling:

• 10 tablespoons unsalted butter, at room temperature
• 1¼ cups powdered sugar
• Pinch of salt
• 2 teaspoons vanilla
• 1 tablespoon heavy cream

Make Filling:
In a large bowl, whip butter over medium-high speed until smooth, about 30 seconds.  Add powdered sugar and salt and beat on medium-high speed until smooth, about 1 to 2 minutes.  Mix in vanilla and heavy cream on low speed until just incorporated, then increase speed to medium-high and whip for 4 minutes, making sure to stop a few times to scrape down the sides of the bowl.
Transfer filling to a piping bag.


To assemble the cookies:
 match them up in pairs by size.  Pipe filling onto the flat side of one cookie, and then place the second cookie on top to create a sandwich.

Enjoy with some milk :)


recipe adapted from: https://myninjanaan.com/2013/12/27/daring-bakers-whoopie-pies-chocolate-whoopie-pie-with-buttercream-filling/

Color your world....funfetti cupcakes

Somehow I was convinced to have a clothing party at my house. I mean normally I would not do this but it was for lularoe.......if you have never worn the leggings it is like you don't have any pants on.....I highly suggest getting some. Anyways, the clothing pieces are known as unicorns so I wanted to make something sparkly and colorful to go with the theme. I wish I could share the frosting recipe but I didn't measure anything sorry! Enjoy!




Ingredients

• 1 cup room temp. unsalted butter
• 2 cups granulated white sugar
• 4 eggs
• 2 tbsp vanilla extract
• 3 cups cake flour
• 1 tsp baking powder
• ½ tsp salt
• 1⅓ cups cold milk
• 1 cup of sprinkles ( those are the rainbow ones for those of you not aware there are different names....)

Directions:

1. Preheat oven to 350 degrees F  and line cupcake tin with liners.
2. In a bowl combine the  flour, salt, and baking powder. 
3. Cream butter, vanilla, and sugar together until fluffy :) 
   
4. Add eggs, mix until combined.
   
5. slowly add the flour mixture a little at a time until all of it is combined. 
6. Add milk and mix until just combined. 
7. add in sprinkes
   
8. scoop into pre-lined cupcake tin. 
   
9. bake 20-30 mins
   
10. transfer to wire rack to cool
11. frost once cooled with your favorite frosting 

recipe adapted from:  https://www.mysanfranciscokitchen.com/homemade-vanilla-cupcakes/