Showing posts with label Bon Appetit. Show all posts
Showing posts with label Bon Appetit. Show all posts

Wednesday, October 30, 2013

Spiced Cinnamon Rolls with Maple Glaze

Of all the recipes I would call my favorites...I still prefer, and love Cooking Light magazines, books, which now I only have only two books from 2007, and 2008 left. With all my collection from a decade of Cooking Light books that I collect from my 'thrift finds'...of course, they were practically all new, and purchased from Goodwill @ $2.49; like I mentioned, end of the book bargains. I re-donated so many books back to them, just don't want to pile them up to my collections. I have down-sized so much over the few years on just about everything.
When death occurs in the family, you have no other choice, but to give away things that you cannot keep...i.e. lack of storage, painful memories, and outdated items, so you donate, sell, or simply give it away. I can always tell someone passed away, when I walk into Goodwill...see beautiful furniture, dishes, glassware, matching coordinating sets, and think; wow! their children did not want any of these things and feel a bit of sadness...knowing we did the same things, and just keep certain items for 'rememberance' ...and ending up the same way!...now, I totally got off the subject of my most amazing, and ooey-goeey, light Cinnamon Rolls!


The best part of these yummy rolls are the addition of the (roasted, or cooked) squash. I used acorn squash. Simply bake it for 45 minutes...split in half, clean seeds out, cover with aluminum foil and bake on 400 degrees F. until soft when you prick, and test with a fork. Roasting the squash intensifies the sweet natural flavor.

In my opinion, its so much easier to get ideas from magazines...even if they are not your own...you simply copy the name of the recipe; the source, and date, and you can google it online. That's what I've been doing lately. While sitting in the waiting room at doctors' office, instead of tearing pages out...sneaking it in your purse, lol...or even worse; snagging it, knowing they have at least three more other issues...and even worse; taking it from your daughter, 'hint-hint'...who gets every cooking issue of SAVEUR (gift from me)...Bon Appetit (also a gift from me)...Cooking Light, and various other magazine, which she cannot part with...again, google online, and chances are you will find everything that you are searching for, and more!

 Spiced Cinnamon Rolls with Maple Glaze
from: Cooking Light, Nov. 2011

Ingredients



Ingredients


  • Rolls:
  • 1 cup warm water (100° to 110°)
  • 1 tablespoon granulated sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 11.9 ounces bread flour (about 2 1/2 cups)
  • 6.47 ounces all-purpose flour, divided (about 1 1/4 cups plus 3 tablespoons)
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1/4 teaspoon ground nutmeg
  • Dash of ground cloves
  • 1 cup mashed cooked delicata squash-(acorn squash works great)
  •  (about 1 [1-pound] squash)
  • 1 tablespoon canola oil
  • Cooking spray
  • 1/2 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 2 teaspoons water
  • 3 tablespoons finely chopped walnuts, toasted
  • Glaze:
  • 1/3 cup water
  • 1/2 cup maple sugar or light brown sugar (I used dark brown sugar to intensify the deep dark color)
  • 2 tablespoons butter, melted  
  • 1 tablespoon butter
  • 1 tablespoon half-and-half
  • 1/2 teaspoon vanilla extract

Preparation

1. To prepare rolls, combine the first 3 ingredients in a small bowl, and let stand for 10 minutes.

2. Weigh or lightly spoon bread flour and 5.63 ounces (about 1 1/4 cups) all-purpose flour into dry measuring cups; level with a knife. Combine bread flour, 5.63 ounces all-purpose flour, salt, 1/2 teaspoon cinnamon, nutmeg, and cloves in a large bowl, stirring with a whisk. Add yeast mixture, squash, and oil, and stir just until moist. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.










 (Gently press two fingers into dough. If the indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes.











 Turn the dough out onto a lightly floured surface, and roll dough into a 20 x 12-inch rectangle. Combine the remaining 1 teaspoon cinnamon, brown sugar, 2 tablespoons melted butter, and 2 teaspoons water in a small bowl; spread mixture evenly over dough, leaving a 1/4-inch border. Sprinkle evenly with nuts.
(I actually measured with a ruler, and cut the edges to leave just the 1/4 in. border. You can re-roll the scraps and leave it for kids to practice rolling)

 Roll the dough, jelly-roll fashion, starting with long side.












 Cut roll crosswise into 16 equal slices. Arrange rolls, cut sides up, in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Cover and let rise for 30 minutes or until doubled in size.






















4. Preheat oven to 375°.
5. Bake at 375° for 33 minutes or until brown. Cool 5 minutes on a wire rack.


6. To prepare glaze, combine 1/3 cup water and maple sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat to medium; simmer 5 minutes, stirring occasionally. Remove from heat; stir in 1 tablespoon butter, half-and-half, and vanilla. Cool 5 minutes; drizzle over rolls.

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    Monday, August 8, 2011

    Strawberry Ice Box Cake

     I rarely try recipes from cooking magazines these days because I have so many selections from cookboos that I own, also from previous old recipe collections of mine, the Internet, and even better, recipes from my foodie friends' blogs which I could be trying out every single day. I also have the newest issues of Bon Appetit, Cooking Light, and Food and Wine, but for now, those are just reading materials for now until I can catch up with all the others.
    For the tutorial video, with the proper round wafers...click: Strawberry Ice Box Cake
    I'm linking the Strawberry Ice Box Cake to: 
     Hearth and Soul Hop #60 @Zesty South Indian Kitchen
    So what's wrong with this dessert?...the wafer cookies!...the directions!
    I bought the August, 2011 issue of Woman's Day, at the checkout isle, from my local Publix supermarket, and I was so thrilled with all the light summer recipes, as in my previous post with the Watermelon Feta salad. I still want to try a few more recipes in this issue, but I have to resolve this wafer, and directions problem first. I was looking for a good quality of chocolate wafer cookies...the ones I remember, from 20 or 30 years ago, that were such high quality for ice-box cakes. No Luck!
    I had no other choice than to buy a much less quality wafers, that turned out to be a dry, tasteless, soggy tasting mess, that totally ruined my yummy, tasty, and healthy frozen delight!
    I will post the recipe, as it is in the magazine, and you be the judge as to what went wrong, besides the tasteless wafer cookies. We enjoyed the frozen delight...minus the wafers. I will make this again, now that I googled the wafers, and found out that I can actually buy Nabisco wafer cookies online! While I was googling, just check this awesome recipe out on this site with Oreo Fridge Cake
    This also is a must try for me!

    Sunday, March 6, 2011

    Savory Stuffed Baked Trout

    Another Sunday, the first Sunday of March, and I should have been making something for Cookbook Sundays with Brenda, @Brenda's Canadian Kitchen, or make the yummy Brown Butter Brownies from Bon Appetit magazine, which I also have, and mentioned to Lizzy, @That skinny chick can bake!!!, who actually made these brownies, adapted it from Bon Appetit...but no! I have to be different...and "talk is cheap." The truth of the matter, I don't follow too many recipes, unless there is something special I want to make, then, I have to make a list of the ingredients that I don't have, and run to the store to get it, and by that time, I lose interest and just make do with what I have on hand. On the other hand, what better opportunity, when a dear friend invites me over to dinner, and lets me "run the show"...LOL. She knows that she can trust me with what I'm going to prepare, and in most cases it's seafood. She bought these beautiful trouts, from BJ's which is yet, another food club, just like Costco's, but I still prefer Costco's and know exactly what products they carry, even the seafood. The first thing that came to my mind, is that these little "guys" need to be stuffed, so my friend just brought out all the ingredients to choose from that she had in her fridge, and pantry, and dinner was done in 30 minutes...yeayyy!
    Normally, I don't see trout at Costco's but then again, I have not looked for it because most of the time I buy shrimp, or salmon, so I don't look for any other type of fish, unless I stop at our local fish market where it's more expensive, but so well worth it. So without any further conversation, I will share my easy recipe with you.

    Savory Stuffed Baked Trout
    my own recipe

    2 pieces about 1 lb. each of whole trout,
    (cleaned, and gutted)
    2 cups of herb croutons
    3 cloves of garlic chopped
    fresh herbs of your choice,
    (I used fresh rosemary, and parsley)
    sea salt, and freshly ground black pepper
    liberal amount of extra virgin olive oil
    juice of 1 lemon
    1/2 cup vegetable broth
    a good handful of fresh baby spinach

    Liberally drizzle olive oil over, and inside the fish, sprinkle with the fresh lemon juice, salt and pepper, and let it marinade for just a few minutes, while you are sauteing the garlic, the croutons, in a large skillet. Add the broth, the herbs, and the spinach, and cook for about another 5 minutes. Pack the cavities of the 2 trouts and gently pat it in making sure that you don't get the croutons all mushed up. In a preheat 400 degree oven, place the trouts on a aluminum lined baking sheet, and bake for no longer than 25 minutes. Serve with a side of couscous, rice, potatoes, or any side dish of your choice, with a few pieces of fresh spinach. Drizzle extra olive oil on the top, and serve.
    Caution: Do not flip the fish on the other side, or stuffing will fall out. Serves 2. The skin will come right off, when you peel it, and so will the meat off the bone, in one try. Oh, so flaky, and delicious! Really enjoyable!