3 Ingredients + Bread Dough= Caramel Rolls

Recently, I made the commitment to start baking my own bread.  As a first-time bread baker, I've found the recipes and steps from the book, Artisan Bread in Five Minutes a Day, to be simple and delicious.  The simplicity of making bread based on the Five Minute method has inspired me to make a batch of dough every weekend for the past three weeks, and it really only takes five minutes a day to make a loaf!  

I modified the book's recipe for Sticky Pecan Caramel Rolls and came up with a nut-free alternative to please my family.  I use the book's Master Recipe for my bread dough, but you can also use 1.5 lbs of your favorite white bread recipe to make these rolls. 

Caramel Topping Ingredients

6 tbsp unsalted butter

1/2 tsp cinnamon

1/2 c brown sugar

Cream together these three ingredients and spread in the bottom of an 8" x 8" brownie pan (or an 9" cake pan). 

Filling Ingredients

4 tbsp unsalted butter

1 tsp cinnamon

1/4 c sugar

Cream together these three ingredients.  Roll your bread dough out to 1/8" thick rectangle.  Be sure to use enough flour to prevent your dough from sticking to your rolling surface.  Spread the filling across the surface of the rectangle; then, roll it up into a log.  Using a serrated knife cut the log into 1-1 1/2" inch equal pieces (approx 12); place the rolls in a 3 by 4 design in your pan.  Cover with plastic wrap and allow to rest for one hour.  Bake at 350 degrees for 40 minutes or until golden brown. 

I baked these for the boys on Sunday morning; then, squirreled a few away for myself to enjoy on Monday too.

Coconut Raspberry Surprise Cupcakes with Vanilla Frosting

In an effort to get out of our snow comas today, the kiddo and I made these Coconut Raspberry Surprise Cupcakes.  It was great fun; after our cupcake indulgence, we ran around the house and bounced-off the walls!  While the kiddo would have loved to spend the day out in the snow, I just wasn't up for it today.  Mid-winter exhaustion has set in, I guess. 

Coconut Raspberry Surprise Cupcakes

They are a basic white cake with coconut and a raspberry or two in the middle for a sweet surprise.

2 c all-purpose flour

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/2 c shortening or unsalted butter

1.5 c sugar

1 tsp vanilla

5 egg whites

1 1/3 c buttermilk

1/3 c sweetened coconut flakes

24 frozen raspberries tossed in flour

1. Grease your muffin pan or line with cupcake liners; I used Baking Joy spray.  Sift dry ingredients together.

2. Mix shortening, sugar, and vanilla until well-combined into course crumbles.  Add egg whites one at a time. 

3. Mix in buttermilk.

4. Stir in coconut flakes. 

5. Fill cupcake pan; then, push two flour-dusted raspberries into the center of each cupcake. 

5. Bake at 350 degrees for 22-25 minutes. 

For the icing, I actually used Pamela's Vanilla Frosting Mix and colored it pink in celebration of the upcoming romantic holiday.  Typically, I would make my own icing, but I had purchased this mix on a whim and it's actually pretty tasty and extremely easy to whip up.

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Tortellini Soup

 It's been soup season here at Maison 30girl.

This is definitely one of my top 5 favorite soups.  It's belly-warming, satisfying, yet light.  Plus, it's quick and easy to make.  Here's my recipe.

Tortellini Soup

1 medium onion, chopped

2 cloves garlic, chopped

1/2lb-1lb Italian Chicken Sausage (amount depends on your meat preference....I use about 3/4lb), de-cased

1 28 oz can of diced tomatoes

5 c chicken broth

1/2 tsp dried oregano and basil

1/4 tsp powdered garlic

salt and pepper to taste

1 16 oz bag cheese tortellini

1/2 bag fresh spinach 

freshly grated Parmesan

1. Saute onion and sausage in 1tssp extra virgin olive oil on medium heat.  When meet is thoroughly browned, add garlic and saute one minute more. 

2. Add diced tomatoes, chicken broth and spices, bring to boil. 

3. Add tortellini and cook according to package directions. 

4. Reduce heat to low, stir in spinach until wilted.

6. Serve with freshly grated Parmesan and crusty bread.

Mmm...good.

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Chicken Tortilla Soup

I can honestly say that during the cold months, I make at least one large pot of soup a week.  A good soup is satisfying and filling, plus, you can use your favorite vegetables, proteins, and spices to make it your own. Click here and here for a couple of other soups I like to make.

Recently, I was inspired by this recipe to make Chicken Tortilla Soup; it was my first ever attempt at this soup.  It turned out so great, albeit a bit spicy, that I've been yearning for another bowl ever since I ate my last spoonful!

Here's my recipe:

1 lb cooked chicken breasts, shredded

1 green pepper and 3 jalapenos, roasted (skins removed and chopped)

4-5 corn tortillas

5-6 cups chicken broth

1 28oz can whole tomatoes, chopped

1/2 onion, chopped

2 cloves, finely chopped

1 tbsp extra virgin olive oil

1. Saute the onion in olive oil until translucent, add the garlic and saute one minute more.  Add the tomatoes and their juice; cook 2 minutes over medium heat. 

2. Add broth, peppers, 1 tsp salt and 1/2 tsp pepper (or add to your taste).  Bring to a boil; then, reduce heat and simmer.

3. Crumble in the toritillas.  Then, puree about 60-70% of the soup in a food processor or use an immersion blender.  Return soup to pot.

4. Add shredded chicken and simmer approximately 20 minutes. 

5. Serve with fresh fried corn tortilla strips, avocado slices, sour cream and shredded cheddar or Monterrey Jack cheese. Enjoy!
 
Any soups on re-run at your house lately?

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Hearty "Rotisserie" Chicken Noodle Soup

On cold winter days, nothing is better than a warm bowl of a thick and hearty soup.  Chicken noodle always does the trick for me and I thoroughly enjoyed this bowl while my kiddo was taking a nap, which have been seemingly fleeting from his daily schedule.   

Making this soup is seriously quick and simple, especially if you use a rotisserie chicken from your local grocer.  I'll be honest...I buy one of these a few times a month, that's just one of my many secrets (wink, wink). 

 Hearty "Rotisserie" Chicken Noodle

2 tbsp butter, 1 tbsp extra virgin olive oil (approx)

1 medium onion, chopped

4 celery stalks, chopped

1.5 c chopped carrots

2 cloves chopped garlic

1/2 tsp dried thyme

1 bay leaf

salt and pepper to taste

White meat from one rotisserie chicken

5 c chicken broth

1 bag frozen egg noodles

1/3 c flour mixed with 1/3 c. milk

1.5 c milk

1. Saute onion, celery and carrots in butter and olive oil until onion is translucent. Add garlic and cook 1 minute longer. 

2. Add spices and chicken, stir and saute 2 minutes.

3. Add broth and noodles.  Bring to a boil, cover and reduce heat to low.  Cook 10-15 minutes until noodles are cooked through. 

3. Add flour/milk mixture; then, add the rest of the milk.  Bring to a boil again, reduce heat and simmer uncovered until soup has thickened.

Enjoy on a cold day while *hopefully* everyone is asleep.

P.S. Thank you for all the lovely comments on reaching my #1-year blog-a-versary! I'm so excited about the many entries to win the $50 J.Crew giveaway; if you haven't already entered, click here...

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Sea Salt Caramels

This year I gave largely edible gifts and these sea salt caramels that I ultimately dipped in dark chocolate were part of my goodie tins.  I was so excited to make these as I've never made candy before other than chocolate bark.  I was thrilled to use my new candy thermometer and I love the idea of embarking on a food journey...you never know what you may end up with!  

I used Ina Garten's recipe for Fleur De Sel Caramels, which I highly recommend as it's straightforward and the end result is a perfect sweet meets salt flavor.  I made one batch and they were pretty darn good, if I may say so myself; although, my fear of burning led to a "too light in color" caramel.  I'm okay with that result considering it was my first time...right?  I'm planning to make another batch for the New Year! 

What goodies have you been making to indulge in this holiday season?

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Peppermint Truffle Pops

On Friday, I made Peppermint Truffle Pops for a holiday party.  They were amazing.  Rich. Dark. Spicy.  And, you only need one to completely satisfy even your most intense sweet craving.  

The best part about these is that they are very easy and use few ingredients.  Basically, I doubled this recipe and added two tablespoons of instant espresso powder to deepen the chocolate flavor.  To add the festive flair, I dipped them in crushed candy canes.  

Delightful, I say.

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Peanut Butter Chocolate Chip Cookies

I don't know about you, but, for me, this time of year is when I seriously hunker down in the kitchen and bake up a storm at least a few times a week.  It's like an all out cookie, candied nut, and biscotti fest at my house from Thanksgiving until New Year's.  This year I've committed myself to trying new recipes and techniques to broaden my baking skills and to discover some new favorites.  

Today, I'm sharing these Peanut Butter Chocolate Chip Cookies as part of Pretty Mommy's Holiday Recipe Exchange.  I can say with no hesitation that these cookies are simply delicious and I highly recommend them.  

If you are not already familiar with Smitten Kitchen, this is your introduction Deb's amazing from-scratch recipes and wonderful food photography.  SK is top on my list go-to sites for recipes and cooking inspiration.  For these cookies, I used this recipe she shared in 2007; however, I used only 1/2 cup of sugar, no peanut butter chips, and 3/4 c of chocolate chips. 

I've been quickly devouring these cookies.  I even took a bowl to the Great Day St. Louis (see my segment here) studio yesterday just to get them out of my house.  

If you would like to see what else has been cooked up this week for the recipe exchange visit the Go To Girls

for some warming Enchilada Soup and {civetta} for some always yummy deviled eggs.

On Friday, visit Sharon at I can totally make that to see what she's serving.

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Satsuma Oranges

I love Satsuma oranges and, luckily, this is their peak time of year!  They just look beautiful in a bowl on my kitchen table and add to the festive holiday decor.  And...they smell lovely!

Here are a few recipes to encourage you to go out and grab some Satsumas.

Satsuma Mandarin and Vanilla Upside Down Cake

Satsuma Orange and Dried Cranberry Chutney

Chocolate Satsuma Cake

Satsuma and Honey Mandarin Marmalade 

If your in the mood for more inspiring recipes for the season, check out these wonderful blogs and what they've been cooking up as part of Pretty Mommy's Holiday Recipe Exchange. 

Turkey Gumbo @ a place to share...  

Cranberry Bread @ Pretty Mommy 

Apple Sausage Dressing @ scrumptious
Candied Hazelnut Brittle @ Bull in a China Shop

Chocolate Peanut Butter Buckeyes @ Advice Gals 

Sweet and Sour Chicken @ Big Moon Sky

Holiday Red and White Fudge @ Shades of Sunshine  

Cranberry Pecan Tart @ domestic dish

Pumpkin Chocolate Chip Cookies

Recently, I made 48 of these cookies to keep and give.  I don't know about you, but I never tire of pumpkin or chocolate.  Since I can't help but try to infuse healthy ingredients into my sweet recipes, these cookies are made with little butter and a ton of oatmeal.  Actually, the recipe is based on my Oatmeal Carrot Cookies.

2 cups all-purpose flour
  2 cups quick-cooking oats
1 tsp baking powder
1 tsp baking soda
  1 tsp ground cinnamon
1/4 tsp nutmeg

1/4 tsp ground cloves

1/2 tsp salt
1/2 cup softened butter, unsalted
1 cup pumpkin puree
  1 cup sugar (I use 1/2 cup to decrease the sugar content)
  1 cup brown sugar
  2 eggs
  2 tsp vanilla

8-12 oz 60% cacao chocolate chips (or whatever you desire)

Whisk together dry ingredients (flour, oats, powder, soda, cinnamon, nutmeg, cloves and salt) and set aside.  In a separate bowl, cream the butter and sugar, add pumkin, eggs, and vanilla.  Add the flour mixture and mix until just incorporated.  Stir in chocolate chips. Place spoonfuls of dough on baking sheet (lined with a silpat or parchment paper) 2 inches apart and bake at 375 degrees for 10-12 minutes.  Makes about 48 cookies.

 My son loves these cookies; I think I could make them even healthier with some wheat germ, ground flax seed, or something. 

If you're hungry for more pumpkin, click here and here for other recipes I've shared this fall.  I'd love it if you shared your pumpkin favorites! 

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*Update 11/23*--My son and I just made another batch of these cookies this morning.  We used about 3/4 c unsalted butter instead of 1/2 c.  We also used the full 2 cups of sugar and about 1.5 cups of pumpkin/carrot puree mix.  This batch is by far the best--the added butter and sugar makes a big difference in taste albeit the added fat and calories.  I'm taking bags of these to the neighbors today!

 

Kids in the Kitchen

Kitchen Playdates by Lauren Bank Deen from Chronicle Books

The impending long and dark winter has had me thinking about ways to reinvent some of the daily routine with my kiddo.  Cooking up a storm in the kitchen sounds like fun for both of us; plus, it's just so practical--we've got to eat!  So far, he really is a great help in the kitchen, especially when he's excited about what were making or if he gets to use neat "tools" like whisks and cookie cutters. 

I think this book, Kitchen Playdates by Lauren Bank Deen, could add to my repertoire of kids-in-the-kitchen recipes and give me some good ideas for keeping my little guy occupied in the kitchen.  It's currently out of stock at Chronicle Books, but is available at Amazon for $8.99. 

Another kids-in-the-kitchen cookbook that has caught my eye is Kids in the Holiday Kitchen by Jessica Strand and Tammy Massman-Johnson.  The concept behind this book is great--kids cooking combined with holiday giving and togetherness!  Great for the upcoming holiday season!

Cook It in a Cup! by Julia Myall looks like a ton of fun as well!  I love the idea of making "mini-meals" in cups and I think my kiddo would definitely enjoy making an individual meal and/or treat that is just for him.

Also, here are a few recipes that I would like to make soon with and for my kiddo.

Mmmm. Making Gnocchi with Kids from Momtastic.

This is a great pictorial and a fun recipe to try with kids.  I can't wait to make some gnocchi.

Almost certain my picky kiddo will try these Tofu Fries from Momtastic!

These are sure to be hit in my house!

These look cool for kids and tasty for all ages! -Easy Baked Apples from Babble

I've never made these, but have always enjoyed my mother-in-law's baked apples.  I these would be a great week-night dessert!

Power Muffins

the30girl's Power Muffins

You may have noticed my affinity for muffins in posts here, here and here.  These muffins are delectable anytime of the day, but are truly a great "get up and going" breakfast muffin that will satisfy any sweet tooth.  In a cooking frenzy on Friday evening, I literally came up with these babies on a whim with the goal of using 2 bananas that were getting too ripe. 

Here's the recipe breakdown:

1 cup all-purpose flour

1/2 cup wheat germ

1/2 cup quick-cooking oats

1 tsp baking soda

1/2 tsp salt

1/2 c chopped walnuts

2 large mashed bananas (seriously ripe ones)

1/2 c vegetable/canola oil

1/2 c applesauce (unsweetened)

1/2 c packed brown sugar

1 egg, beaten

1/2 c shredded coconut (or more to your liking)

1/2 c 60% cacao chocolate chips (or more to your liking)

1. Whisk together the first 6 ingredients in a medium sized bowl. 

2. In a larger bowl, mix together the banana, oil, applesauce, brown sugar, and egg. 

3. Add the dry ingredients to the banana mixture and stir until just mixed.  Add the coconut and chocolate chips.  

4. Spray your muffin tin with cooking spray and fill each cup 3/4 full (I fill mine a little fuller and make 11 muffins instead of 12).  Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean and tops of the muffins bounce back when patted.  

It's Monday morning and I can honestly say that there are only two muffins left.  Clearly, I have been eating them more frequently than breakfast.  Oops. 

I hope this recipe inspires you to make some Power Muffins.

Happy Monday! 

P.S. The winner from last week's EasyLunchboxes.com giveaway is Casey.  Thanks to all those that entered and thanks so much to EasyLunchboxes.com for sponsoring!

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Ricotta Stuffed French Toast

This is what we had for breakfast Halloween morning.  This "recipe" I'm sharing is extremely "eyeballed" as I just threw this together.  For the egg batter, I used 2 eggs, 1/4 of milk, 1/2 tsp of vanilla (the real stuff), 1/4 tsp cinnamon, 1/2 container of baby food pureed carrots, and 2 tsp sugar.  For the ricotta stuffing, I used about 3/4 c ricotta cheese and 1-2 tbsp powdered sugar.  Then, I cut the crust off of 10 slices of whole grain white bread, spread the ricotta mixture in between two slices, pressed the sides together, and dipped each pair in the batter.  I cut a couple of pairs into a ghost, pumpkin and finger for my kiddo.  We enjoyed them with a sprinkle of powdered sugar and a drizzle of maple syrup.  These were very simple and really quite good; I've also made them before with pumpkin puree and a dash of nutmeg.  They are equally as good.  

Who doesn't love french toast? 

Here is how my little guy enjoyed his...

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"Boo" Bark

I'm a fan of bark. It's a simple and quick treat to whip up, looks cute, and can include whatever ingredients you have on hand.  Pretzels, sure. Oreo's, why not.  Graham Crackers, definitely.  The world is your oyster when it comes to candy bark.  I made this batch of "Boo" Bark for the lovely ladies at my son's pre-preschool.  I had a few pieces and I can say that I could have eaten the whole batch.  There's something about this sweet and salty combination.  

 If you've never made bark before, here's the breakdown for this version. 

First, I covered a large cookie sheet with aluminum foil and sprayed it with nonstick cooking spray.  

Then, I sprinkled it with layer of broken pretzels and graham crackers.(Small-medium pieces, about 1.5-2 cups or so)

Meanwhile, I melted 1 12oz bag of 60% cacao chocolate chips in a double boiler.  

Next, I poured the melted chocolate over the pretzels and graham crackers. Using a small batter spatula, I spread the chocolate to incorporate all the little pieces and I put the cookie sheet in the refrigerator until the chocolate was hardened.

Meanwhile, I melted a 12oz bag of white chocolate chips in a double boiler.  

Then, I poured the melted white chocolate over the hardened dark chocolate.  Using a small batter spatula, I spread the white chocolate smoothly over the entire chocolate surface area, sprinkled it with "Boo" sprinkles and candy corn, and placed the cookie sheet in the refrigerator for about 2 hours.  

Finally, I broke the bark into pieces by hand, ate half, and gifted the rest!

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Pumpkin Pie Bars

How can you ever tire of pumpkin?

This recipe is a combination of a "cookie bar" crust and pumpkin pie filling.  The crunchy, oat-y, sweetish crust combined with the spicy pumpkin and creamy Cool Whip creates an excellent combination and twist on the traditional.  These look yummy, but taste yummier.   

Crust (from The Best Bake Sale Ever)

1.5 c all-purpose flour

 1 c old-fashioned oats

3/4 c confectioner's sugar

1 stick unsalted butter, melted and cool

1/2 tsp cinnamon

1 tsp baking soda

Combine first three ingredients, mix in butter, cinnamon and baking soda.  Combine until mix forms coarse crumbs.  You can use a mixer, food processor, or a whisk, which is what I used.  Set aside 3/4 c of crumbs.  Press the rest of the crumbs into the bottom of an 8 inch brownie pan. 

Pumpkin Pie Filling (from Better Homes and Gardens New Cook Book)

*There are many, many recipes out there for pumpkin pie filling.  This one is not my favorite, but worked for the ingredients I had on hand.  I prefer recipes that use cream, rather than evaporated milk.  It gives a richer, creamier flavor and texture. 

1 16 oz can pumpkin

2/3 c sugar

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

3 slightly beaten eggs

2/3 c evaporated milk

1/2 c milk

Mix all ingredients until well-combined.  Pour filling over pressed crust.  Bake in 375 degree oven for 50 minutes or until filling is set.  Once filling is mostly set, sprinkle remaining crust crumbs over the top.  Remove from oven and cool on a wire rack.  After cooling, place in refrigerator for at least 2 hours.  Cut into bars and serve with a dollop of whipped cream or Cool Whip. 

P.S. Check out these yummy goodies at the following lovely blogs participating in Pretty Mommy's Fall Roaming Recipe Exchange.

Abby at 5th Joy made Hearty Chicken and Cabbage Minestrone, it'll warm your heart.

Stephanie at Scrumptious made this marvelous looking Sweet Pecan Camembert and Crock Pot Chicken Spezzatino, you can't go wrong with cheese and the crock pot.

Jennifer at Whisk It Good made Moroccan Butternut Squash Stew, which looks like a wonderfully spiced dish to expand my repertoire of recipes.

Lastly, stop by Kate at Everything But the Squeal and see what she's cooking up today!

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Pumpkin Apple Breakfast Muffins

 Okay, this is my part two for the Fall Roaming Recipe Exchange hosted by Pretty Mommy.  

These muffins are slightly sweet and perfect with a pat of butter in the morning for a healthy, low-fat treat.

Pumpkin Apple Breakfast Muffins

1.5 c all-purpose flour

1.5 c quick-cooking oats

1 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

dash ground cloves

pinch of salt

1 cup pumpkin

1 egg, beaten

2/3 c skim milk

scant 1/4 c canola/vegetable oil

1 cup shredded granny smith apple

1. Sift or whisk dry ingredients (flour, oats, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt) in a large bowl.

2. Combine the rest of the ingredients in a separate smaller bowl.  Add wet ingredients to dry and combine until just mixed; it should be a little lumpy as seen in below picture.  

3. Bake in 350 degree oven for 20 minutes or until a toothpick comes out clean. 

Enjoy!

P.S. Be sure to check out Karen's recipe tomorrow at It all started at Mother's!

Chicken Pot Pie

I'm so excited to share this recipe for Chicken Pot Pie with you today as a part of the Fall Roaming Recipe Exchange hosted by Pretty Mommy (here for the entire schedule).  This dish is a welcome delight in our home during the fall and winter.  It's creamy, indulgent and fills you up with warmth and wholesome goodness.  Below is my recipe, you can vary it with the veggies you use (I think fresh green beans would be great!) and spices (Thyme would be a wonderful addition!).  

 Chicken Pot Pie (ala the30girl)

1 medium onion, chopped

8 oz sliced baby carrots

4 celery heart ribs, chopped

2-3 cloves garlic, finely chopped

3-4 chicken small-medium breasts or 2 large

4 tbsp butter

¼ tsp salt

1/3 c flour

2 c chicken broth

1 c evaporated milk

½ c half and half

½ c frozen peas

Salt and pepper to taste

1 recipe double pie crust or 2 packaged refrigerated pie crusts

1. Sprinkle chicken breasts with salt, pepper, and garlic powder. Saute chicken breasts in a drizzle of olive oil over medium low heat until cooked.
2. In the meantime, place onion, carrots, and celery in melted butter in a large ceramic pot over medium heat.  Cook until onions are translucent.  Add garlic, cook for 1 minute. 
3. Add flour, stir together until ingredients form a paste and all flour is included.
4. Add broth, milk, and half n’ half.  Stir together and simmer over low heat until sauce thickens.
5. Shred chicken and add to sauce.
6. Add ½ c peas.
7. Place chicken mixture in a 9/13 or container of your choice. Cover with pie crust, mash sides to dish with fork and brush with an egg wash.
8. Bake in 425 degree oven until crust is golden brown.

P.S. I'm posting another recipe today for Pumpkin Apple Breakfast Muffins, a subtly sweet fall treat in addition to this savory deliciousness.