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Whole Wheat Cinnamon Rolls

August 6, 2012

I’ve been trying to find a good whole wheat cinnamon roll recipe for what seems like forever. I finally found one.

The past whole wheat cinnamon rolls I’ve made were too doughy or too heavy. Not these. They were pretty much perfect. Plus, they’re made with healthy things like whole wheat flour and honey. I also tried to cut down on the frosting, and what I got was more of a butter river than an actual frosting. Not that I’m complaining.

Whole Wheat Cinnamon Rolls

recipe slightly adapted from Heavenly Homemakers

Ingredients:

For the dough:

  • 1 cup warm water
  • 2 T yeast
  • 2 tsp honey
  • 2 & 1/2 cups milk
  • 1/2 cup butter
  • 1/2 cup honey
  • 4 tsp sea salt
  • 8 cups whole wheat flour

For the “Innerds”:

  • 1/2 cup butter, melted
  • 1/2 cup dark brown sugar and 1/2 T cinamon, mixed

For the frosting:

  • 1/4 cup butter, melted
  • 3 T milk
  • 1/2 tsp vanilla extract
  • 1-2 cups powdered sugar, depending on the consistency

Directions:

  1. In a large bowl, mix the 1 cup warm water, yeast, and 2 tsp honey. Stir this together and then let it sit for a few minutes.
  2. Melt 1/2 cup butter in a large saucepan. Add 1/2 cup honey, 4 tsp salt, and 2 & 1/2 cups milk. Heat to 120 degrees. Pour milk mixture into yeast mixture, and stir. Stir in flour, 2 cups at a time, adding more if you need it.
  3. Knead the dough for 5-10 minutes, or until elastic-y and smooth. Put it in a bowl, cover it, and let it rise for 1-2 hours or until doubled.
  4. Punch down dough and get all the bubbles out. Cut the dough in half, setting one half to the side.
  5. On a well floured surface, roll the dough into a nice big rectangle, about 1/4-inch thick.
  6. Using a pastry brush, brush half of the melted butter over the dough, and then sprinkle half of the cinnamon/sugar mixture of the butter.
  7. Roll up the dough, and cut into thin slices, about 1/2-inch thick.
  8. Place rolls side-by-side in a baking pan.
  9. Repeat process with other dough.
  10. Allow dough to rise at least 30 minutes.
  11. Preheat oven to 350 degrees, and bake for 25 minutes or until golden brown.
  12. While rolls are baking, whisk together frosting ingredients, and frost rolls after they come out of the oven.
  13. Enjoy!

— the Jilb

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Strawberry Watermelon Floats

July 23, 2012

I saw this recipe awhile ago in Health magazine, and have been wanting to make it. Well, I finally got a chance to make them and they’re pretty good. I’ll admit that Reinman liked them more than I did, but they’re still pretty tasty for these hot days we’re having.

I think next time I make these I’ll try with Sprite or 7-Up instead of club soda. I think that may taste a little bit better, at least to me.

Strawberry Watermelon Floats

recipe from Health Magazine

Ingredients:

  • 1 cup 1/2-inch watermelon cubes
  • 1 cup chopped strawberries
  • 1 tsp balsamic vinegar
  • 1/8 tsp cayenne pepper
  • lime or lemon sherbet
  • chilled club soda

Directions:

  1. Combine watermelon, strawberries, vinegar, and cayenne pepper in a medium bowl.
  2. Divide about 2/3 of the fruit into two tall glasses. Add 1-2 scoops of sherbet to each glass, and top with remaining fruit. Fill with club soda.
  3. Enjoy!

— the Jilb

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Cinnamon Chip Scones

July 13, 2012

Another yummy scone recipe. I really love scones. They’re perfect for breakfast, with coffee, or tea, for brunch. They’re so easy to make, and always a crowd pleaser.

These are full of cinnamon chips (which you can find by the chocolate chips at your grocery store), and sometimes you bite into a pocket of melt-y butter. Best thing ever.

We’ve been having really hot, ridiculous weather but that hasn’t stopped me from baking. I think I might have a problem. At least I do all my baking in the morning. That’s something, right?

Cinnamon Chip Scones

recipe adapted from The Coupon Project

Ingredients:

  • 1 cup whole wheat pastry flour
  • 1 cup unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cinnamon chips
  • 1/2 cup cold butter
  • 1 egg, separated
  • 3 T honey
  • 1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 tsp lemon juice)
  • 1-2 T sugar mixed with 1/2 tsp cinnamon

Directions:

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silpat mat.
  2. In a large bowl, mix your flours, baking powder, baking soda, salt, and cinnamon chips. Grate in your butter and mix until crumbly.
  3. Separate the egg white and yolk. Set the egg white aside.
  4. In another bowl, mix your egg yolk, honey, and buttermilk. Add this to the dry ingredients and mix until everything is incorporated.
  5. On a slightly floured surface, knead the dough a few times to make sure everything is really mixed together. Then roll your dough into a ball, put on your lined baking sheet, and pat out until it’s a half inch thick and 8 inches in diameter. Cut into 8 equally-sized pieces.
  6. Whisk the egg whites until it’s foamy, and brush over tops of scones. Sprinkle cinnamon/sugar mixture on top.
  7. Bake 15-20 minutes or until scones are light brown and completely baked through.
  8. Enjoy!

— the Jilb

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Grilled Chicken with Pesto, Fresh Mozzarella, and Tomatoes

July 11, 2012

I’ve been thinking about this chicken for awhile. I wouldn’t exactly call it a recipe, but more of an idea. You can use whatever cheese you want, although you can’t go wrong with fresh, melty mozzarella.

Grilled chicken topped with pesto, fresh mozzarella, and tomatoes. The perfect summer dinner.

Grilled Chicken with Pesto, Fresh Mozzarella, and Tomatoes

recipe from me!

Ingredients:

  • chicken breasts
  • pesto (I used some of my basil and made homemade pesto, but you can easily find it in grocery stores)
  • fresh mozzarella
  • tomato slices

Directions:

  1. Grill your chicken on low heat until cooked through. Top with pesto, tomato slices, and mozzarella cheese. Grill until cheese is melted.
  2. Enjoy!

— the Jilb

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The Week That Was…

July 10, 2012

Daddy time…

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Beach time!

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Oh, the cookies…

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She really, really wanted root beer

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After the kids are in bed, it’s time for some cribbage (I won! This time anyways…)

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— the Jilb

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Iced Salted Caramel Mocha

July 9, 2012

So, next week is our one-year blog-aversary (I know it’s not a word, but I like it!). So, starting next Monday there will be a fun giveaway, along with some fun food. Stay tuned!

My favorite drink during the winter season is the Starbucks Salted Caramel Mocha. A few days ago I got to thinking about how I’ll probably post a homemade version of that this Fall, and then I thought why don’t I make an iced version for these hot days we’re having?

This drink is perfect for this crazy, hot weather we’re having. It’s chocolate-y with a hint of caramel. I sprinkled a mixture of sea salt and raw sugar on top of the whipped cream which gives it a really nice sweet and salty crunch.

Make this, and you won’t be disappointed. Really, how could you go wrong?

Iced Salted Caramel Mocha

recipe inspired from The Motherload

Ingredients:

  • ice
  • iced coffee
  • milk
  • 1/2 T cocoa powder (or more if you want more chocolate)
  • 1/2 T caramel coffee syrup (you find this in the coffee aisle at the supermarket. I’ve heard that the toffee syrup is supposed to be even better)
  • whipped cream
  • caramel syrup (like ice cream topping– i usually like to use homemade if I have it on hand)
  • sea salt/raw sugar mixture to sprinkle (I make this using 1/8 salt to sugar ratio– so, 1/8 tsp of salt to 1 tsp of raw sugar)

Directions:

  1. Fill a tall glass with ice. Fill another glass half with milk, and half with iced coffee. Mix in your cocoa and caramel syrup. Then pour over the glass with the ice in it. Top with whipped cream, caramel syrup, and then sprinkle with the salt/sugar mixture.
  2. Enjoy!

— the Jilb

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Dark Chocolate Strawberry Oatmeal Breakfast Cookies

July 6, 2012

Yep, another cookie recipe. And it has dark chocolate in it. I think if I could, I would stick dark chocolate in everything. I’m thinking a dark chocolate panini with some sort of fruit should be happening in this house soon. And cheese. Dark chocolate, cheese, and fruit. Perfect.

If you eat these cookies straight out of the oven, it’s like eating a chocolate-covered strawberry. Oh, my.

Yep, they’re that good.

And if you wait awhile for them to cool you get all the other flavors of the cookie: banana, a hint of coconut oil, the crunchiness of the almonds.

Melted chocolate for breakfast? Yes, please!

So, do yourself a favor and make these. Eat them with coffee, or tea (if that’s your thing). And, hey, if you stumble across some dark chocolate, please send it my way.

Dark Chocolate Strawberry Oatmeal Breakfast Cookies

recipe adapted from Tea with Me

Ingredients:

  • 2 cups old-fashioned oats
  • 1/4 cup whole wheat pastry flour
  • 2 T ground flax
  • 1/4 cup slivered almonds
  • 1/4 tsp sea salt
  • 2 ripe bananas, mashed
  • 1/4 cup coconut oil, melted
  • 2 T honey
  • 1 tsp vanilla extract
  • 1/4 cup dark chocolate chunks or chips
  • 1 cup strawberries, diced

Directions:

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside.
  2. In a large bowl, mix the oats, flour, flax, almonds, and salt.
  3. In another bowl, combine the bananas, coconut oil, honey, and vanilla extract. Pour banana mixture over oat mixture and mix well, until all is combined. Stir in chocolate. Then gently fold in strawberries.
  4. Using a tablespoon, place dough on the lined baking sheet. Bake 10-15 minutes or until lightly browned and fragrant. Cool on a wire rack.
  5. Enjoy!

— the Jilb