Cinnamon Rolls with Coffee Glaze

cinnamon-rolls-with-coffee-glaze

These delicious cinnamon rolls are made from scratch. I love the coffee glaze drizzled on these warm, pull apart, fluffy rolls! Tip- Once you’re adventurous enough, add fruit fillings to the cinnamon roll recipe! Try apple cinnamon, raspberry, or nutella! Milk or heavy cream can be used in place of the coffee if you don’t care for that flavor.

Steps 15  Ingredients 14  Servings 6 – 12  Yield 12

Ingredients

Filling-

  • 1 1/2 tablespoons ground cinnamon
  • 1/4 cup granulated sugar
  • 3 tablespoons butter, unsalted, room temperature

Rolls-

  • 2 and 3/4 cup all purpose flour
  • 3 tablespoons granulated sugar
  • 2 1/4 teaspoons yeast
  • 1 red star platinum yeast packet
  • 1 teaspoon salt
  • 1/4 cup milk
  • 1 large egg
  • 2 1/2 tablespoons butter, unsalted
  • 1/2 cup water

Coffee Glaze-

  • 2 tablespoons strong coffee
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

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Gather ingredients.

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Reserve 1/4 cup of flour for later. Mix together the rest of the flour, sugar, salt and yeast in a large bowl. Set aside.

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Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch.

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Stir the butter mixture and egg into the flour mixture. Add only enough of the reserved flour to make a soft dough.

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Dough will be ready when it gently pulls away from the side of the bowl.

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On a lightly floured surface, knead the dough for about 5-6 minutes.

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Place in a lightly greased bowl and let rest for about 10 minutes.

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After 10 minutes, roll the dough out in a 14 x 8 inch rectangle. Spread the softened butter on top.

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Mix together the cinnamon and sugar and sprinkle it all over the dough.

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Roll up the dough tightly.

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Cut into 12 even pieces.

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Place in a lightly greased 9-inch round pan.

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Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Try setting your oven to 200, place rolls inside, turn your oven off, and allow rolls to rise.

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After the rolls have doubled in size, preheat the oven to 375. Bake for 25 minutes or until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning.

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Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar, coffee, and vanilla together until smooth and drizzle over rolls.

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Break into pieces and enjoy!

Cheddar Cheeseburgers with Caramelized Shallots

cheddar-cheeseburgers-with-caramelized-shallots

This is definitely a keeper recipe. The tender caramelized shallots give a sweet flavor to this classic cheeseburger. Tip- Optional- add a bit of mayonnaise to each burger.

Steps 9 Ingredients 10  Servings 4  Yield 4

Ingredients

  • 1 pound ground beef, 90% lean
  • 2 cups shallots, thinly sliced
  • 1 cup baby arugula
  • 1/2 cup sharp cheddar cheese, shredded
  • 1 tablespoon olive oil, divided
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt, divided
  • 1 tablespoon white wine vinegar
  • 4 hamburger buns, toasted
  • 3 tablespoons light mayonnaise, optional

Instructions

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Gather ingredients.

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Slice the shallots and mince the garlic.

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Heat a nonstick skillet over medium-low heat. Add 2 teaspoons oil. Add shallots and 1/4 teaspoon salt; cook 15 minutes or until golden brown, stirring occasionally. Stir in vinegar; cook 1 minute. Remove from heat and keep warm.

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Meanwhile, gently combine garlic and beef.

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Divide the meat mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Sprinkle evenly with the remaining 1/4 teaspoon salt.

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Heat a large cast-iron skillet over medium-high heat. Add the remaining 1 teaspoon oil to pan; swirl to coat. Add patties, and cook for 3 minutes on each side or until desired degree of doneness.

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Top each patty with 2 tablespoons cheese; cover and cook 1 minute or until cheese melts.

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Place 1/4 cup arugula on bottom half of each toasted bun.

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Top arugula with 1 patty and one-fourth of the shallots. If using, spread about 2 teaspoons mayonnaise on top half of each bun; place on top of burgers.

Caprese Pasta

caprese-pasta

This creamy, cheesy, caprese pasta is one of our family’s favorites and you’ll see why! Tip- Use either cubed or shredded mozzarella, as long as it’s fresh! Freshly grated cheese makes a huge difference!

Steps  Ingredients  Servings 6 – 8

Ingredients

  • 1 pound rigatoni pasta
  • 2 ounces mozzarella, plus more for topping
  • 1 cup grape tomatoes, sliced and seeded
  • 3-5 fresh basil leaves, chopped
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 cups your favorite spaghetti sauce
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup heavy cream

Instructions

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Gather ingredients. Preheat oven to 350.

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Cook pasta according to package directions in a large pot of salted water. Once al dente, drain and drizzle with olive oil.

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Meanwhile, heat sauce in a large saucepan until heated through.

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Once sauce is heated, add heavy cream and Parmesan cheese. Simmer for 2-3 minutes.

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Once cheese is melted, pour sauce over the noodles.

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Slice and seed the tomatoes, grate or cube the mozzarella, and chop the basil.

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Combine the mozzarella (reserving about 1/4 cup for topping), tomatoes, and basil with the pasta. Mix well.

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Pour into a 9×9 inch baking dish. Top with remaining cheese.

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Bake for 20-30 minutes, or until golden brown.

Black Bean Dip

black-bean-dip

I make this warm black bean dip for weekend games, BBQ’s, or summer picnics. It’s one of those dishes that everyone seems to love. Tip- This can be made ahead and baked right before serving. Serve with warm tortilla chips. I adapted this recipe from Fine Cooking Magazine.

Steps 10  Ingredients 14  Servings 12

Ingredients

  • 2, 15.5 ounce cans black beans, drained and rinsed
  • 2 medium tomatoes, cored and cut into medium dice
  • 1 large yellow onion, diced
  • 4 large cloves garlic, minced
  • 1 1/2 cups fresh or frozen corn kernels (if frozen, thaw first)
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon cider vinegar
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 1/2 cups shredded Monterey jack cheese
  • 3/4 cup fresh cilantro, chopped
  • 1 teaspoon salt
  • freshly ground black pepper, to taste
  • tortilla chips for serving

Instructions

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Gather ingredients. Preheat oven to 425. Grease a 1-1/2 quart baking dish with oil and line a baking sheet with foil. Set aside.

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Chop onion, tomato, cilantro, and mince the garlic.

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Heat oil in a large skillet over medium-high heat until shimmering hot. Reduce heat to medium, add onion, sprinkle with salt, and cook, stirring, until softened and translucent, about 4 to 6 minutes.

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Add garlic and chili powder and cook, stirring, for 1 minute.

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Add half of the black beans and 1/2 cup water and bring to a boil. Cook until liquid reduces by about half, 2 to 3 minutes.

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Transfer bean mixture to a food processor, add vinegar and process until smooth.

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Let cool for a couple of minutes and then transfer to a large bowl. Add rest of beans, tomatoes and corn.

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Add in half of each of the cheeses, and 1/2 cup of cilantro. Mix well and season to taste with salt and pepper.

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Transfer to the baking dish.

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Sprinkle with remaining cheese. Bake on a foil-lined baking sheet (to catch drips) until cheese melts and browns around edges, about 15 minutes.

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Sprinkle with remaining cilantro and serve with warm tortilla chips for dipping.

Baked Lemon Salmon

baked-lemon-salmon

This is one of the easiest and quickest ways to make delicious salmon, and it’s become a family favorite! Serve with rice and steamed vegetables. Tip- White wine or chicken broth can be substituted for the sherry. Also, I’ve made this before with terragon instead of oregano.

Steps 6  Ingredients 6  Servings 2 – 4

Ingredients

  • 1 large salmon fillet, cut into portions
  • 2 tablespoons butter, softened
  • 1/4 cup sherry, or white wine or chicken broth
  • 2 tablespoons lemon juice
  • 1/2 teaspoon pepper
  • 1 teaspoon dried oregano, or terragon

Instructions

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Gather ingredients. Preheat oven to 425.

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Pat salmon dry. Place in a greased medium sized baking dish. Brush with butter.
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Combine remaining ingredients.
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Pour over salmon.
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Bake, uncovered for about 20 minutes, or until salmon flakes easily with a fork.
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Serve with lemon.

Skinny Chocolate Chip Scones

skinny-chocolate-chip-scones

My new favorite scone! All the deliciousness without the guilt! Serve with tea or hot chocolate. Tip- If you don’t have buttermilk, you can make it easily by using lemon juice. Place a tablespoon of lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let it sit about 5 minutes. If you have heavy cream in the fridge, even better!

Steps 10  Ingredients 13  Servings 6 – 12 Yield 12 scones

Ingredients

  • 3/4 cup cold buttermilk
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter, cold, cut into small pieces
  • 3/4 cup chocolate chips
  • cooking spray
  • 1 large egg white, lightly beaten
  • 1 1/2 tablespoons sugar

Instructions

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Gather ingredients. Preheat oven to 375. Spray baking sheet with cooking spray.

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With a whisk, combine the buttermilk, 1/4 cup sugar, vanilla, and whole egg in a medium bowl. Stir to combine and set aside.

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In a large bowl, combine flour, baking powder, and salt.

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Cut in chilled butter using 2 forks until the texture resembles coarse crumbs.

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Gently fold in chocolate chips.

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Add milk mixture into flour, stirring until just combined.

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Place dough onto a floured surface and knead lightly 4 or 5 times with floured hands. Form dough into an 9 inch circle onto baking sheet, about 3/4 inch thick.

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Using a floured knife or pizza cutter, cut dough into 12 wedges all the way through.

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Brush egg white over dough and sprinkle evenly with sugar.

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Bake until golden, about 17-20 minutes. Serve warm.

Strawberry Cheesecake Bites

strawberry-cheesecake-bites

It’s strawberry season! I love dessert finger food, especially when they are this easy to make! Tip- My only tip is to make more of these than you think you’ll need. They go fast!

Steps  Ingredients 5  Servings 10 – 20  Yield 20 strawberries

Ingredients

  • 1 pound large strawberries
  • 8 ounces cream cheese, may use 1/3 less fat
  • 4 tablespoons powdered sugar
  • 1 teaspoons vanilla extract
  • graham cracker crumbs

Instructions

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Gather ingredients.

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Crumble graham crackers. I found the easiest way to do this is with a rolling pin and ziplock bag. Place crumbs onto a shallow plate and set aside.

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Rinse and slice off the tops of the strawberries.

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Using a pairing knife, hollow out the middles of each strawberry. Set aside.

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In a mixing bowl, beat cream cheese, vanilla, and powdered sugar until creamy.

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Add cream cheese mixture to a frosting dispenser (or snip off a corner of a ziplock bag).

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Fill each strawberry, with the cream cheese slightly higher in the middle.

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Once strawberries are filled, dip in the graham cracker crumbs. Refrigerate until serving.