Archive for the Breads Category

Pumpkin Cinnamon Rolls with Cream Cheese Frosting

Posted in Breads, Breakfast/Brunch, Dessert with tags , , , , on October 31, 2010 by Cooking For Mark
Pair these warm cinnamon rolls with a cup of coffee and you have the perfect fall breakfast.  And no need to wake up early either.  If you make these the night before, all you do is wake up and place them in the oven.  The pumpkin cinnamon sent will soon fill your house and everyone will be waking up with mouth-watering curiosity. Also, these are a bit healthier than most cinnamon rolls. Go ahead, take a look at the ingredients..yup, no butter and still delicious!
Enjoy!
Pumpkin Cinnamon Rolls Ingredients: (Bake at 350 Degrees for 20 minutes)
  • 1/3 c. buttermilk (or regular)
  • 1 tbsp canola oil
  • 2 tsp dry active yeast
  • 1/2 c. pumpkin puree (canned)
  • 1 egg, at room temperature
  • 3 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 1/2 -3 c. flour

Directions: combine all ingredients except flour and mix thoroughly. Add flour 1/2 c. at a time until it forms into a ball without sticking to your fingers.  Knead for 7 minutes. Cover with damp cloth and let rise for 1 hour. Prepare filling.

Filling:

  • 1/3-1/2 c. pumpkin puree
  • 1/2 c. brown sugar (packed)
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin spice (or nutmeg)
  • 1/3 c. chopped pecans or walnuts (or choc chips!)

Directions: After the dough has doubled in size, punch down and roll out to about the size of a cookie sheet. Spread a thin layer of pumpkin puree and then a layer of sugar/cinnamon mixture. Top with nuts (optional).  Roll lengthwise and cut 1 inch pieces. Place parchment paper on pizza pan and assemble the rolls around so that they are touching one another. Cover and let rise for 45 minutes. Bake in preheated oven at 350 for 20 minutes. Take out of oven and sprinkle with powdered sugar and a bit of cinnamon. Decorate with cream cheese swirl.

Cream Cheese Frosting:

  • 1/2 package cream cheese, @ room temp
  • 1 tbsp milk (approx.)
  • 1/2 tsp vanilla
  • Sprinkle of cinnamon
  • Approx 1/4 c. powdered sugar, to taste

Directions: mix ingredients together until smooth.  Use ziplock bag to decorate the rolls.

Note: These cinnamon rolls are not the overpowering, sugary drenched rolls you may be used to.  Personally, I don’t like that. But if you do, feel free to glaze it with a sugar frosting and then add the cream cheese on top.

Advertisements

Dilme (Eggplant with Lentils) with Roti Mariam (Fried Flatbread)

Posted in Breads, Turkish with tags , , , , , on September 3, 2010 by Cooking For Mark

I loved this eggplant and lentil recipe! It is such a unique way to cook lentils, and it was extremely easy too!  I got this recipe from http://www.giverecipe.com. This dish was made by Zerrin’s mom and I am so happy I made it. Best of all, I don’t have to post the recipe (my least favorite thing about blogging).  So click on the links below to check them out.

To accompany this dish I also made a fried flatbread I came across while blog-surfing. I assigned the task to Mark and he did a great job. It was delicious!

I also made a quick greek salad with a lime & olive oil dressing. Light, quick and easy.

  • Dilme (Eggplant with Lentils) by Give Recipe
  • Roti Mariam (Flatbread) by Treat & Trick

Dilme (Eggplant with Lentils)

Click here for Dilme recipe.

Note: I changed a few things noted below

  1. I only used 4 large japanese eggplants, cut in half.
  2. To the tomato and lentils mix I added red chili peppers for heat and chopped cilantro instead of dry basil.
  3. Once the eggplants are stuffed and assembled in pan (single layer), instead of adding water to simmer I added 1/2 c. vegetable broth and 1/2 c. dry white wine (can also add red wine). I also added the juice of 1/2 lime.
  4. I added the leftover lentil mix to the pan to cook along with the eggplant.
  5. Yogurt: I used greek yogurt and added garlic, salt and lime zest.

_______________________________________________________________

Greek Salad

Ingredients:

  • Romain lettuce
  • Cucumber
  • Red onion or red cabbage
  • Cherry tomatoes
  • Feta cheese
  • Dressing: olive oil, lime juice, salt, pepper

_______________________________________________________________

Roti Mariam (Fried Flatbread)

Click here for Flatbread recipe

Note: I added the egg.

_______________________________________________________________

Eggplant with Lentils, Greek Salad and Fried Flatbread

Freshly Baked Bagels

Posted in Breads on June 30, 2010 by Cooking For Mark

This was my second time making bagels; my first time was last week. Mark liked these so much he is already asking me for mini bagels so he can make mini pizzas–he is 25 years old. Kinda cute.

Now you might be asking, why the hell should I make bagels when I can buy them at the store? Yes, you can find them at any store, and yes, they are cheap. That’s why I never bothered. However, the taste is so amazingly different and the recipe is so easy and cheap you will not want to go back to those cardboard-tasting “bagels”.

Dough Ingredients:

  • 1 1/2 c. warm water
  • 1 tb dry active yeast
  • 1 tb sugar
  • 1/2 tb honey (optional)
  • 1 tb vegetable or olive oil
  • 2 tsp salt
  • 4 1/2 c. bread flour

Boiling Water Ingredients:

  • 1 c. Sugar
  • Water

Instructions:

  1. Combine water and yeast until yeast dissolves, about 5 minutes. Then add rest of ingredients (add flour last). When all ingredients are combined, knead for a few minutes and form into a ball. Lightly oil the dough and cover with a damp towel. Let this rise for an hour or two, or you can let it sit overnight.
  2. Next morning, take the dough and divide in half, then in 4ths, and then in 8ths. Roll the pieces of dough into smooth balls. Break through the middle of the ball with your fingers to make the bagel hole (the hole can be as big as you like– I prefer a smaller hole). Let rest for about 15 minutes and cover with damp towel.
  3. In a big sized pot, place sugar on med heat to carmalize (like if you are making flan). When golden and sticky, add water 2/3rds from the top. This is your caramel water where you will boil you bagels.
  4. When caramel water is almost boiling, add bagels, one at a time. boil bagels for 1 minute on each side, then place on baking sheet.
  5. Top bagels with toppings of choice (sesame seeds, cheese, sugar + cinnamon). You can also add toppings inside the dough, such as blueberries, raisins and cinnamon, chocolate chips, and so on.
  6. Bake bagels on 425 degrees for about 15 minutes.

Voila! Fresh baked bagels!