Cinnamon Rolls/Cinnamon Twist

Cinnamon rolls or cinnamon twists? Both are really good. Make the dough and the filling the evening before and in the morning get them ready and bake. 👨‍🍳🥧👩‍🍳

Ingredients:

1. All purpose flour- 4 cups

2. Sugar – 100gr.

3. Yeast – 2 tsp

4. Egg – 1 large

5. Butter – 5 tbsp, unsulated and melted

6. Milk -1 cup,warm

Cinnamon rolls filling:

1. Butter – 3 tbsp, soft and unsulted

2. Light Brown Sugar – 1 cup

3. Cinnamon – 2 tsp

Cinnamon twists filling:

1.Butter – 3 tbsp,soft and unsulted

2. Light Brown Sugar – 1/2 cup

3. Cinnamon – 1 tsp

Mix all ingredients and make a soft dough. Oil a bowl(I used the same bowl I made the dough in) and let it rise. If you want you can make it the night before and let it rise overnight. When the dough is ready on a flat surface roll it into a rectangle. Spread butter all over the dough. Mix the brown sugar and cinnamon and spread all over the dough except an inch on one side. Roll the dough into a log and cut it into 1 1/2 – 2 inch pieces. Put them in a pan and cover to rise again, for about 45 min to an hour. When they are ready preheat oven to 350°F and bake for about 30-35 min.

• For the cinnamon twists simply devide the dough and roll like you would make pizza, then cover both pieces with butter, spread the cinnamon and brown sugar mix on one piece and put the other on top buttered side down. Cut lines and twist them. Put them in a pan right next to each other and cover to rise for an hour again.

• Just before you put them in the oven you can spread on top of the cinnamon rolls/twists one egg and milk whisked well. This is optional, but I do like them better that way.

Cheesy Twists

These Cheesy twists are great for snack, breakfast or dinner, and especially good to dip in soup. These I made with pesto and sesame, but you can make them without it or with other filling. If you wish to add seeds on top you can do that also. Any seeds will work, sesame, poppy or mixed bagel seeds.

Ingredients:

All purpose flour- 4 cups
Salt – 2 tsp
Yeast – 2 tsp
Egg – 1 large + egg white, save the yolk for spreading on top with 1 tbsp oil
Butter – 2 tbsp, melted
Milk -1 cup,warm
Cheddar cheese – enough to cover the dough
Sesame seeds – for sprinkling on top, optional
Pesto:
Olive oil- 2 tbsp, add more if you need
Parsley – a bunch

To make the dough, mix all ingredients except the cheese, and knead for 5 minutes. Let the dough rise for about an hour. In the meantime whisk the egg yolk with olive oil and set aside. Cut the parsley and whisk it with the olive oil, set aside. When the dough is ready, divide it in two equal parts and roll each part into a pizza crust. Spread pesto on both parts, sprinkle a good amount of cheese on one part and cover with the other part. Cut into strips, twist each strip into a spiral. Put each twist on a pan next to each other, cover and let them rise for about an hour. In about an hour preheat oven to 350°F, when oven is ready spread the egg yolk and olive oil mixture on top of the twists, sprinkle with sesame seeds and bake for about 27 min.
Next time make these with feta, or both feta and cheese.

Chocolate Ice Cream With Reese’s White Chocolate Cups

Easy to make at home chocolate ice cream with white chocolate peanut butter cups. We love making ice cream at home and it always tastes better than store-bought of course, because you made it yourself. It takes maybe 10-15 minutes to make and then you simply put it in the freezer for a couple of hours.

Ingredients:

Heavy cream – 2 cups
Sweetened condensed milk – 14oz ( 1can)
Cocoa powder-1/2 cup(60gr)
White chocolate peanut butter cups- 6 pieces, cut up
The heavy cream and condensed milk should be cold before you make the ice cream. Pour heavy cream and mix on medium high until stiff peaks. Then add the condensed milk and cocoa, mix well. Pour the ice cream in a container and top with the peanut butter cups, fold them in carefully. Transfer in the freezer for 2 to 4 hours.

Orang-Blueberry Streusel Muffins

These Orange-Blueberry Streusel Muffins turned out really good. The orange and blueberries really bring a good flavor to these muffins and the crunchy streusel topping make them even better. For breakfast or snack they will go fast with a cup of milk, hot cocoa or coffee.

Ingredients:

FOR THE MUFFINS:

210gr (1 1/2 cups) all-purpose flour

135gr (¾ cup) brown sugar

2 tsp baking powder

2 tbsp orange juice

2 tsp orange zest,

80 mL (⅓ cup) whole plain yogurt

1 large egg

1 tsp vanilla extract

200g (1 cup) blueberries

FOR THE STREUSEL CRUMB TOPPING:

70gr (½ cup) flour

70gr (⅓ cup) brown sugar

50gr (¼ cup) unsalted butter, soft

1 tsp cinnamon

Mix the ingredients for the crumb topping and set aside. For the muffins, mix the dry ingredients in a bowl and set aside. Whisk the egg, add vanilla, oil and whisk, add yogurt, orange juice and whisk again. Add the wet ingredients to dry ingredients slowly and mix well. Add blueberries and fold in with a spatula or a spoon. Preheat oven to 375°F. Fill cupcake pan to the top and sprinkle streusel mix on top. Bake for about 25min.

Sweet Sourdough Drop Biscuits

Another cozy and easy recipe for a holiday breakfast. This is the easiest sourdough recipe I’ve ever done. I did make a mistake though, but they still turned out good. I didn’t mean to add eggs, so I don’t know if I should call these biscuits, but I don’t know what else to call them. They turned out pretty similar except they spread a little more. So here’s the recipe with eggs in it. You can try it without the eggs and see what happens. Next time I’m definitely not adding eggs.

Recipe:
1. All-purpose flour -2 cups
2.Brown Sugar – 200gr.
3. Baking powder – 2 tsp
4. Baking soda – 1 tsp
5. Cinnamon – 1 tbsp
6. Sourdough starter – 120gr, fed
7. Butter – 1 stick(113gr), unsalted and melted
8. Whole milk – 3 tbsp
9. Eggs – 2
10. Vanilla extract – 1 tsp

Mix dry ingredients in a bowl. Work with hands to break the brown sugar if there are any clumps, set aside. To another bowl add eggs, milk, vanilla extract and whisk. Add the butter to a small bowl and melt it, it should be warm but not hot. Add the starter, the egg mixture and the butter to the dry ingredients and mix well to combine. Cover with plastic wrap and leave overnight. The next morning preheat oven to 420°F. On a baking sheet with parchment paper using a scoop or a bigger spoon scoop the batter on the baking sheet. Bake for about 13-15 min.

Flour Wraps

These flour wraps are really easy to make and don’t require the long rising of the dough. They don’t even have yeast. Simply make the dough, let it rest for 20-30 min, shape balls and let them rest for 20 min, and then make the wraps. You can use these wraps to make small pizzas too, use them to make your favorite sandwich instead of bread or buns, and even breakfast sandwiches.

Recipe:
1. All-purpose flour – 2 cups
2. Salt – 1tsp
3. Baking soda – 1tsp
4. Butter – 3tbsp, melted
5. Hot water – 1/2 cup

Mix dry ingredients and set aside. Melt butter and add it to the dry ingredients with the hot water. Knead to make a soft dough, let it rest for 20 min. Make 8-9 balls and let them rest for 20 min. With a rolling pin roll the balls flat on a floured surface to about 6 to 7 inches. Cook for about 1 min each side on medium heat.

These little hands really wanted to help make the wraps.

Parmesan Breadsticks

These snacks are sooo yummy, they will disappear in minutes. This recipe doesn’t have milk or water in it, just melted butter and egg. We all love them so much, I always have to make a double batch. You should really try making them.

Recipe:

1. All purpose flour – about 3 1/2 cups

2. Salt – 1 tsp

3. Yeast – 2 tsp

4. Baking powder – 1/2 tsp

5. Eggs – 1 egg

6. Plain yogurt – 150 gr

7. Butter – 1 stick( 113 gr), melted

8. Feta – 150 gr

9. Parmesan cheese – to your liking

Egg wash -1 egg + tbsp milk for spreading on top

Mix all ingredients and make a soft dough, oil the bowl and the dough lightly and cover, let it rise for about an hour. Then on a floured surface roll the dough to 1/4″. Preheat the oven to 400°F. Cut strips with a pizza cutter. Whisk the egg with the milk and set aside. Twist the strips as much as you can, when done spread the egg wash and sprinkle Parmesan cheese. When the oven is ready bake for 20-25min.

*The dough won’t rise a lot.

* I’ve made these also without leaving the dough to rise and they’ve turned out just as good.

Soft Dinner Rolls

If you make these dinner rolls, they’ll be your favorite meal addition. So simple and so easy to make, I promise you will be making them as soon as they are gone. Little hands will be grabbing them at snack time. Make cold sandwiches, sloppy joes or just add them with any dinner or lunch.

Recipe:
1. All-purpose flour -300gr.
2. Salt – 1tsp.
3. Yeast – 1tbsp.
4. Oil – 2tbsp., and some extra to coat the dough
5. Milk – 1 cup(240ml), warm
6. Sugar – 1tsp.
7. Eggs – 1, for egg wash

In a small bowl mix the milk, 1tsp. yeast and sugar, set aside for 20 min. In another bowl add the flour, salt and the rest of the yeast. After 20 min add the milk mixture to the dry ingredients, add the oil and mix to make a dough. Knead for about 5 min. Add some oil to coat the dough and oil the bowl, cover with plastic wrap and let it rise for about an hour.
After the dough has risen oil your hands with a little bit of oil and make balls about
70gr. each, arrange in a pan and let them rise again for about 45 min to an hour. In the meantime whisk the egg and set aside. After rising preheat the oven to 375°F. When the oven is ready spread the egg wash over the rolls and bake for 25-30 minutes, until golden or golden brown.
Enjoy!

Mint And Chocolate Yogurt

Homemade mint and chocolate yogurt. I am actually so excited about how the chocolate yogurt turned out. It had about 1/4 inch layer on top that was more chocolate than yogurt but the rest of it was chocolate yogurt. The process is the same as usual. I just added 1/4 tsp peppermint extract for a 24 oz jar and 80gr. melted milk chocolate chips fora a 24 oz jar. And 2 out of 3 kids loved both yogurts. It might be time also to have them help so they can see how easy it is to make it.

For a 24 oz jar:

For mint yogurt – 1/4 tsp peppermint extract
For chocolate yogurt – 80gr milk chocolate chips, melted
Starter – 1 tbsp ( I have found out that 1 tsp will work too)

Bring milk to boil, stirring constantly so the milk doesn’t burn. Remove from heat and let it cool down to about 130°F, in the winter when it’s really cold I like to cool down to 140°F. In the meantime add the mint in the jar, melt chocolate in the microwave slowly just before pouring the milk in the jar. After milk has reached the right temperature pour the milk in the prepared jars with the starter(if using) and stir well. Close jars and place them in a pot lined with towels, wrap them good, cover with the lid and place them in the microwave or in a warm spot, somewhere where they will be warm for a long time, 8-12 hours. If not using a starter wait longer for the yogurt to turn, about 12-18 hours.

If you are making only chocolate yogurt you can add the chocolate chips as soon as the milk is heated and stir well. make sure it’s melted well and the milk comes to boil. Then proceed as usual.

Hot Chocolate Cookies

These Hot Chocolate Cookies are my favorite Holiday cookies. No fuss and so easy to make. There are a lot of ways to make them using the same recipe, but I’m showing 3 ways here. I’m using marshmallows, white chocolate chips and melted white chocolate chips with oil. They are crunchy on the outside and soft on the inside. These cookies are so good they will definitely bring joy around. 🍪🎄 ☃️ 🎁

Recipe:
1. All-purpose flour – 1 1/2 cups
2. Baking soda – 1 tsp
3. Cocoa – 30gr
4. Hot cocoa mix – 40gr
5. Salt – pinch
6. Unsalted butter – 1 stick,(113gr), room temperature
7. Dark Brown Sugar – 100gr
8. Egg – 1
9. Vanilla extract – 1tsp
10. Milk – 1 tbsp(15ml)

White Chocolate Chips – 200gr
Big marshmallows cut in half

In a bowl mix dry ingredients except brown sugar and set aside. In a bowl of a stand mixer with the paddle attachment beat butter and brown sugar for a few minutes. Scrape the sides down and beat a bit more ( in the video I made a mistake and added the sugar to the dry ingredients, but it worked out fine). Add the egg and vanilla and beat until well combined. Add the dry ingredients in three additions mixing well after each addition. And last add the milk and mix well again, if using chocolate chips add them here. You can refrigerate the dough for 30 min in plastic wrap. Here I used it right away. Make balls a little bigger than a tablespoon size. Place the cookies 2 inches apart on a baking sheet lined with parchment paper.
Preheat the oven to 350°F.
*If using the marshmallows bake for 10 min and take them out, gently press the marshmallow in the center and bake for 2-3 min more.
*If using the melted chocolate chips bake for 10 min, take them out and press in the center using a spoon. Bake for 2-3 min more. When done let them cool a little. In the meantime melt chocolate chips in the microwave stirring every 30 seconds until well melted, add a little oil and stir well. Spoon chocolate in the center of the cookie.
* You can also just drizzle the melted chocolate over the cookies.