Category Archives: Breads & Rolls

Cinnamon Rolls (whole wheat and coconut sugar)

Cinnamon rolls. Even the word makes me hungry. Whoever first came up with the idea of rolling out dough on a floured counter and then dusting it with that delightful mixture of cinnamon and sugar deserves a monument. I enjoy every moment of the cinnamon-roll process. The mixing, the kneading, the rolling, the sprinkling. But I especially enjoy taking a clean serrated knife to the long log of dough and cutting my rolls.

I’ve been craving cinnamon rolls for months now. I’ll see one at a coffee shop and think, “I really want a cinnamon roll…but just not that one.” Because let’s be honest: the best cinnamon rolls are the straight-out-of-the-oven cinnamon rolls. The best cinnamon rolls are the ones your dad makes, or your friend makes, or the ones you make. Cinnamon rolls are just one of those baked good best made at home.

These cinnamon rolls are made with whole wheat flour and coconut sugar. They’re wholesome and indulgent. The best of both worlds. The coconut sugar adds another layer of complexity, and the whole wheat flour is hardly noticeable thanks to the addition of potato flakes. This dough is easy to work with, rises beautifully, and bakes to a lovely golden brown. I know we’ll be making these over and over again this fall.

Cinnamon Rolls (whole wheat and coconut sugar)

1 packet instant yeast (2 1/2 teaspoons)

1/2 cup lukewarm water

1/2 cup lukewarm whole milk

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

6 tablespoons butter, room temperature

3 tablespoons coconut sugar

1 1/4 teaspoons salt

1/2 cup instant mashed potato flakes

Filling:

1/4 cup coconut sugar

1 1/2 teaspoons cinnamon

2 teaspoons milk, to brush on dough

Vanilla Glaze (optional):

1 1/4 cups powdered sugar

1/2 teaspoon vanilla extract

4 to 5 tablespoons heavy cream

Combine the yeast, the lukewarm water, the lukewarm milk, the flours, the butter, the sugar, the salt, and the potato flakes. Mix and knead everything together–by hand or mixer–till you have a smooth dough. This will take about seven minutes if you are kneading with your stnad mixer. The dough should clean the sides of the bowl, perhaps sticking a bit at the bottom.

Place the dough in a lightly greased bowl. Cover the bowl and allow the dough to rise till it has nearly doubled in bulk, about 1 to 2 hours.

While the dough is rising, grease two nine-inch cake pans. Make the filling by combining the coconut sugar and cinnamon.

Transfer the dough to a lightly greased work surface and pat it into a 16″ x 12″ rectangle. Brush the dough with the two teaspoons of milk and sprinkle the filling over the dough, covering the entire surface. Roll the dough into a log the long way. It will stretch to about 20″ as you roll.

Using a serrated knife, slice the log into 16 slices. Space eight rolls in each of the prepared pans. Flatten them slightly. Cover the pans and let them rise for an additional 1 1/2 to 2 hours. They should spread out and start to crowd each other. While the rolls are rising, preheat oven to 375 degrees Fahrenheit. Bake the rolls until they’re golden brown, about 20 minutes. Remove the rolls from the oven, loosen their edges with a knife, and turn pan onto a rack. Spread with icing (simply combine powdered sugar with vanilla and cream) and serve.

Homemade Wheat English Muffins

Do you remember your first “adult” breakfast? The breakfast you ate after mom or dad no longer set out your cereal bowl and poured you a glass of orange juice? Mine occurred sometime during middle school–maybe my 7th grade year–and when I had full say over what I could eat for breakfast each morning, I choose the obvious: bread.

Wheat english muffins with a slather of peanut butter and jam. Wheat english muffins with a scrambled egg. Wheat english muffins with a dab of butter. You get the idea: I loved wheat english muffins. When I was pregnant with Lucy and horribly sick during my first trimester, I ate wheat english muffins by the dozen. Breakfast, lunch, and often dinner. We went through a bag every other day.

My love for wheat english muffins hasn’t diminished. In fact, I think I took my love to a whole new level on Sunday. Ryan and I made this beautiful batch of homemade wheat english muffins…and I don’t know if we’ll ever go back. These beauties only need 20 minutes of rising time before they’re on the skillet and in your oven. They rise beautifully and easily turn your kitchen into a bakery…the smell alone will make the time worth it. And they make the perfect vehicle for all kinds of goodness: spreads, eggs, avocados, melted cheese….you probably already have your favorite in mind.

Homemade Wheat English Muffins

2 1/4 cups whole wheat flour

2 1/4 cups bread flour

1 teaspoon salt

1 tablespoon sugar

1 teaspoon baking soda

2 teaspoons instant yeast

1 3/4 cups whole milk

3 tablespoons butter

1 large egg, beaten

Cornmeal, for dusting

In the bowl of your stand mixer, whisk together flours, salt, sugar, baking soda and yeast. Set aside. In a small saucepan, combine the milk and butter. Heat over low until butter just melts. Allow to cool slightly. Combine the milk mixture with the egg and the dry ingredients. Mix for one minute until dough comes together. The dough will be wet (this is good!)

Turn the dough out onto a floured surface and lightly roll into a one-inch high rectangle. Using a large biscuit cutter, cut out rounds of dough. Place on a cornmeal dusted cookie sheet. Sprinkle the tops of the english muffins with additional cornmeal. Cover with a kitchen towel and allow to rise for 30 minutes.

Preheat oven to 325 degrees Fahrenheit. Heat a cast iron skillet on low and cook the muffins 4-5 minutes per side, until crispy and brown. Place muffins on cookie sheet. Finish cooking the english muffins in preheated oven for 12-15 minutes.

These will keep for at least one week in an airtight container. Split muffins with fork and toast before serving.

Little One Eats: Peanut Butter Stuffed Pretzels

I love soft pretzels, but I do not like hard pretzels. Ryan eats both constantly and actually prefers the hard variety on most occasions. It’s one of the few foods we don’t agree on, and we’ve had to compromise on road trips (because in Ryan’s opinion, hard pretzels make the most perfect traveling snack). Enter: Trader Joe’s. Only recently have we been blessed with Trader Joe’s here in Colorado. But snack lovers across the country know that Trader Joe’s is the place to go to stalk up on all things sweet and salty.

A few months ago, we discovered their peanut butter stuffed pretzels. And surprisingly, I fell for them fast. We’ve bought two bags, both of which have stayed in our car. Despite my strong will, I cave EVERY SINGLE TIME. I simply can’t stop eating them. And while they aren’t necessarily unhealthy, they’re still full of ingredients and preservatives I’m not too thrilled about.

So when Lucy started to reach her hand out for a peanut butter stuffed pretzel, I knew I had to try to recreate them at home. Not surprisingly I took the HARD out of the equation and made these beautiful peanut butter stuffed soft pretzels. And they are out-of-this-world good. The key is to use cold peanut butter when shaping the pretzel balls. If your peanut butter is too warm, this recipe gets messy fast. But because I buy all natural peanut butter, it’s in the fridge already, which made for an almost effortless adaptation to one of my favorite soft pretzel recipes. Everyone–mama, papa, and baby–enjoyed these!

Peanut Butter Stuffed Soft Pretzels

Soft Pretzel Dough

1/2 cup peanut butter, chilled

Coarse sea salt

After dough has risen, preheat oven to 400 degrees Fahrenheit and bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

Working with one piece of dough at a time, break off small balls of dough and stretch out to form a 2-3 inch flat disc. Scoop 1-2 teaspoons of chilled peanut butter in the center and wrap dough around peanut butter, forming a smooth ball. Set aside and repeat with remaining dough.

Drop balls into boiling water. Allow to boil for 30 seconds, turning once. Remove balls with slotted spoon and allow to drain on cooling rack. Sprinkle balls with coarse sea salt, if desired and place on a parchment lined baking sheet. Bake in preheated oven for 10-12 minutes, or until pretzel balls turn a deep golden brown. Best enjoyed the same day.

Goat Cheese, Walnut, and Honey Bruschetta: A Match Made in Heaven

This post is sponsored by Rioja Wine. The opinions are all my own.

Despite my husband’s best efforts, I will always prefer a glass of wine over beer. Maybe it has to do with my upbringing—my parents drink solely wine—but I imagine it has a lot more to do with the possibility of an outstanding food pairing. Good wines make for great meals.

When Honest Foods and Rioja wines asked me to create a recipe that would pair well with one of their lovely wines, I was thrilled. Rioja, a region in Spain, offers some of the best food wines in the world. They are beautifully balanced in their alcohol content and acidity and pair well with everything from fish to veggies to meats and cheeses. Of course, traditional Spanish tapas go beautifully with Rioja wines, but they pair with food from all over the world (you can find more inspiration here).

Unlike many other wine regions, winemakers in Rioja don’t rush their wines to market. They only release their wines when ready to drink, which means that you know your bottle is going to be great as soon as you pick it up.

And if I wasn’t already sold, wines from Rioja are a great value. I purchased this beautiful Vivanco Rose for under $15. It’s a purchase we’ll be making again and again.

This Rosado (rose) from Vivanco is an ideal summer wine. On a hot day, a glass is particularly refreshing. Never bitter and with just the right amount of fruit flavor. After sampling the wine, I knew exactly what I wanted to make. A simple and delicious goat cheese bruschetta featuring toasted walnuts, lemon basil, and local honey. Heaven in a glass. Heaven on a plate. If you’d like to find out more about Rioja wines and all the culinary possibilities they afford, be sure to look for this hashtag: #matchmadeinheaven

Goat Cheese, Walnut and Honey Bruschetta

1 baguette, sliced into 2 inch slices

4 ounces soft goat cheese

1/3 cup walnuts, chopped

¼ cup basil leaves, chopped

¼ cup local honey

In a small bowl, gently mix goat cheese, walnuts, and basil leaves. Generously spoon mixture on top of baguette slices. Drizzle with honey and serve.

Stay connected to your favorite wine region by joining the Rioja Wine mailing list. It’s fast and simple! Just click on the banner above and fill out the form. You’ll automatically be entered for a chance to win a festive wine dinner. Good luck! #riojabuzz

Cornmeal Pancakes with Summer Berries

We’re back home in Colorado, and we had a wonderful (dare I say magical) time in Portland. By the end of the week, Ryan and I were ready to pack our bags and move to the northwest. We picked berries, we drank coffee, and we ate one good meal after the next. The people were friendly, the humidity was a welcome change, and there were cherries growing on neighborhood trees.

The dream of the 90s IS alive in Portland.

But despite our magical trip, it felt good to come home last night. Our animals greeted us excitedly at the door, and we went on a long walk, enjoying the dry and cool evening air. And if Portland did anything, it inspired me to think more creatively in the kitchen. I’m already crafting new recipes that I’m excited to share with you in the weeks ahead. But today, I’m giving you an older recipe, a favorite recipe: cornmeal pancakes. With 4th of July approaching, I felt it fitting to share this patriotic plate. Cornmeal pancakes are a simple way to elevate your morning meal. They offer all the familiarity of a pancake with a little something different: the crunch and color of cornmeal. Slice up fresh berries, and you have a beautiful and wholesome meal to share this weekend.

Cornmeal Pancakes

1 1/3 cup all-purpose flour (whole wheat flour could also be used)

2/3 cup cornmeal

2 tablespoons sugar

3 teaspoons baking powder

1 teaspoon salt

2 eggs

1 1/3 cup milk

1/4 cup melted butter

Maple Syrup and Berries for serving

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. In a smaller bowl, whisk together eggs, milk and melted butter (be sure melted butter has cooled to lukewarm). Gently fold wet ingredients into dry ingredients and stir until combined.

Heat a large cast-iron skillet over medium high heat. Grease lightly with butter. Pour batter in 1/4 cup increments. Allow to cook cornmeal pancakes until bubbles form on surface. Flip gently and cook for an additional minute or two, until the other side is golden brown. Serve cornmeal pancakes with fresh summer berries and maple syrup.