Pumpkin-Apple Muffins

Gobbled up too quickly so no photo!  But, these are definitely worth making for a light autumn breakfast treat.  Adapted the recipe from allrecipes.com

Ingredients:
2 1/2 c. flour (I use 2 c. whole-wheat, 1/2 c. all-purpose)
2 c. white sugar
1 1/2 t. cinnamon
3/4 t. ginger
1/2 t. ground cloves
1/2 t. nutmeg
1 t. baking soda
1/2 t. salt
2 eggs, lightly beaten
1 c. pumpkin puree
1/2 c. vegetable oil (next time I will substitute applesauce)
2 c. peeled, cored, and chopped apple

Topping:
2 T. all-purpose flour
1/4 c. white sugar
1/2 t. ground cinnamon
4 t. butter

Directions:

Preheat over to 350 degrees.  Grease or Line 24 muffin cups (I used a 12 muffin tin and a 24 mini-muffin tin).
In a large bowl, sift together flour, sugar, spices, baking soda, and salt.  In a separate bowl, mix together eggs, pumpkin, and oil.  Add pumpkin mixture to flour mixture and stir, just until combined.  Fold in apples.  Spoon batter into prepared muffin tins.
In a small bowl, mix together the topping, cutting the butter in.  Sprinkle topping evenly over muffin batter.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the muffin comes out clean.

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Tomato-Spinach Tortellini

This is a quick, easy dinner that went great with some garlic bread and steamed green beans. I adapted the recipe from allrecipes.com

Ingredients:

1 (16 oz.) package prepared tortellini

1 (14.5 oz) can diced tomatoes

1 c. chopped fresh spinach

2-3 chicken breasts, cooked and cubed (optional)

1/2 t. salt

1/4 t. pepper

1 1/2 t. dried basil

2 cloves garlic, minced

2 T. all-purpose flour

3/4 c. milk

3/4 c. heavy cream

1/4 c. parmesan cheese

Directions:

Cook tortellini until tender in boiling water, about 10 minutes.  Meanwhile, combine tomatoes, spinach, salt, pepper, basil, and garlic in a large saucepan over medium heat.  Cook and stir until the mixture begins to bubble.  In a medium bowl, whisk together flour, milk, and cream.  Stir this into the tomato mixture along with the chicken and parmesan cheese.  Reduce heat to low and simmer until thick, about 2 minutes.  Drain tortellini and then toss with sauce to coat.

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Test Kitchen Cinnamon Rolls

It's ironic that the busier we get, the more I bake and the less I cook healthy meals.  Baking is therapeutic for me, and my theory is I make yummy sweets to de-stress.  Lately the baked goods have been dominating the blog, so I will attempt to post some savory, healthful dinners next.  For now, Cinnamon Rolls!

We do have a cinnamon roll recipe that we live by, so you can try these out and decide which you like better.  These new ones come from America's Test Kitchen Cookbook.  The main difference that puts them above our regular is the frosting!  Warning: LONG recipe.

Ingredients:

3/4 c. buttermilk, warm

6 T. (3/4 stick) unsalted, butter

3 large eggs, lightly beaten

4 1/4 c. all-purpose flour

1/4 c. sugar

1 envelope (2 1/4 t.) instant or rapid-rise yeast

1 1/4 t. salt

Filling:

3/4 c. packed light brown sugar

2 t. cinnamon

1/4 t. cloves

pinch salt

1 T. unsalted butter, melted, plus extra for the pan

Frosting:

3 T. cream cheese, softened

3 T. buttermilk

1 1/2 c. powdered sugar

Directions:

Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup.  Mix 4 cups of the flour, sugar, yeast, and salt in a standing mixer fitted with a dough hook.  With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute.

Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. If needed after 5 minutes, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.  (you can mix by hand too, knead it for about 10-15 minutes).

Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute.  Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap.  Let rise in a warm place until doubled in size 2 to 2 1/2 hours.

Mix the brown sugar, cinnamon, cloves, and salt together in a small bowl.  Turn the dough out onto a lightly floured counter and press it into a 12 by 16 inch rectangle.  Brush the dough with the butter.  Sprinkle the brown sugar mixture over the dough, leaving a 3/4 inch border along the top edge.  Press on the filling to adhere it to the dough.  

Roll the dough into a tight cylinder and pinch the seam closed.  Roll the cylinder over so that it is seam-side down.  Gently stretch the cylinder until it is 18 inches in length with an even diameter.  Pat the ends of the cylinder to even them.  

Slice the cylinder into 12 evenly sized rolls using a serrated knife.  Arrange the rolls cut-side down in a greased 9 by 13 inch metal baking dish and wrap tightly in greased plastic wrap.  Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1 1/2 hours.

Adjust an oven rack to the middle position and heat the oven to 350 degrees.  Bake until the rolls are golden and puffed, 25-30 minutes.  

Flip the rolls out onto a wire rack and let cool for 5 minutes.  Whisk the cream cheese and buttermilk together in a large bowl until thick and smooth.  Sift the powdered sugar over the mixture and whisk until smooth, 30 seconds.  Flip the folls upright and drizzle the glaze over the rolls.

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Melt-in-your-Mouth Sugar Cookies

Apparently I've been lazy lately and have failed to take pictures of any yummy things.... I apologize for the lack of visual aesthetics.  You'll just have to trust my words and believe with faith that these are to die for!

These are not your average crisp sugar cookies, but instead soft and decadent.  The recipe comes from Mac's grandmother and we love it!

Ingredients:

1 c. butter, softened
2 c. powdered sugar
2 eggs
1 c. vegetable oil
2 t. vanilla extract
5 c. all-purpose flour
1 t. baking soda
1 t. cream of tartar
1-2 T. white sugar

Directions:

Cream butter and powdered sugar.  Add eggs, one at a time, and beat until lemon color.  Add in oil and vanilla.  Add in the flour, baking soda, and cream of tartar.  Mix well.  Chill for 2 hours in the refrigerator (or about 20 minutes in the freezer will do).  Roll into balls, dip into white sugar and flatten slightly with the bottom of a cup.  Bake at 350 degrees for 10-12 minutes.  Cool completely then frost with your choice of frosting.

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Chicken Orzo

This is a light, but filling test-kitchen meal that can be made fairly quickly.  We have enjoyed it both times I've made it, and it also passed the company-test! :) Enjoy.

Ingredients:
4 boneless, skinless chicken breasts
1/2 tsp. dried oregano
1/4 t. red pepper flakes
salt and pepper
1 c. orzo
2 T. olive oil
1 (14.5 ounce) can petite diced tomatoes (or diced tomatoes chopped in a food processor)
1 1/2 c. chicken broth
3 T. finely chopped fresh basil

Direction:

Pat chicken dry with paper towels and rub all over with oregano, pepper flakes 1/2 t salt and 1/4 t pepper.  Toast orzo in a large nonstick skillet over medium-high heat until golden brown, 3 to 5 minutes; transfer to bowl.  Heat 1 T oil in empty skillet until shimmering.  Cook chicken until lightly browned, about 3 minutes per side; transfer to a plate.
Add garlic and remaining oil to the empty skillet and cook until fragrant, about 30 seconds.  Add tomatoes, broth, and toasted orzo and bring to a boil.  Return chicken, along with any accumulated juices, to skillet and cook, covered, over medium-low heat until chicken is cooked through and orzo is tender, 10-12 minutes.  Sprinkle with basil.  Serve with lots of freshly grated Parmesan.

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