February 27, 2014

Pear and Toffee Galette

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Hello, lovely readers of The Sweet {Tooth} Life!

You might have not heard of me.  That's okay, Mary Frances hadn't (and she still doesn't know how to pronounce my name either)

But now, she can't stop thinking of how amazing I am.

Oh, I'm a galette.  Formalities, formalities ...


You want to know why I am so amazing?

Because I look like you spent hours in the kitchen, slaving over my crust and fancy filling.

In reality, I take little more than five minutes of prep work before you let my buddy, the oven, do the final face job.

Shhh, don't tell anyone.  Mary Frances is the only one in on the secret so far (or so she thinks ... she's a bit blonde sometimes)


Man, am I a looker or what?  Just check out that lovely caramelized pear juice and toffee bits.  Finger licking good.

Oh, I forgot.  I'm supposed to be a special dessert.  No finger licking around here.

Wait, never mind, I have a dual nature - rustic AND gorgeous.  (and Mary Frances has been reading too much physics - dual nature??  Really??  This is a post on the finesse of galettes, not light waves!)

I digress.


My crust is flaky, buttery, and melt in your mouth, just like traditional pie crust. 

BUT -

 unlike traditional pie crust, it comes together in less than five minutes and doesn't require and crimping or cutting or primping.  You just roll it out onto a cookie sheet.  Yeah, I know, so easy, it is kind of crazy.  Just roll me out and then arrange the pear and toffee bits.


Ah yes, the pear.  The ingredient that makes me fancy.  The sweet and slightly tart pear slices soften and caramelize with the toffee bits to create a luscious filling.  And you don't even have to stir or boil or anything!  It is all done in the oven during the baking time.  The slices retain their polished look while still melting and baking into a rich filling.

I was a hit.

I mean, I was so good, there was absolutely nothing left.

I was -

*Mary Frances here*  someone has got way too big of a head for their own good, soooo I'll just go ahead and finish this post. 

Uhhh, well, it looks like everything is already covered.  Guess my galette was right.  Pie ain't got nothing on it.  How can you top quick, easy, stunning, and delicious?

Step to the right for autographs.


Pear and Toffee Galette
Recipe Source: The Sweet {Tooth} Life.  Adapted from: Food and Wine
Yield: 6-8 servings

1-1/2 cups all purpose flour
2 teaspoons sugar
1/4 teaspoon salt
10 tablespoons (1 stick butter + 2 tablespoons) butter
1/3 cup ice water*

1 ripe pear, thinly sliced (I used Bartlett)
1/3 cup Heath toffee baking bits
1 tablespoon honey

Preheat oven to 350.
Combine flour, sugar, and salt in a large bowl.
Cut cold butter into 1 inch cubes.
Using a pastry blender, cut butter into flour mixture.  This will take a couple minutes.
OR using a food processor, pulse butter into flour mixture a couple times.
Add ice water and cut in until incorporated and dough pulls together.
Lightly grease a cookie sheet.
Using a floured rolling pin, roll dough into a circle about 12 inches in diameter.
Set aside.
Slice pear into thin slices, about 1/4 inch thick.
Layer pear slices and toffee bits over dough, leaving 2-3 inches of crust around the edge.
Drizzle pear and toffee with honey.
Pull the edges of the dough up and over the pears, creating an edge.
Bake for 35-40 minutes, or until dough is lightly browned.

*mix ice and tap water and let sit for a couple minutes.  Measure out 1/3 cup water, making sure there is no ice in the water that you're using for the galette.

February 25, 2014

Vegan Flourless Peanut Butter Chocolate Chip Cookies

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IIIIIIIIIIII'm back!
 
And I brought cookies!
 
Oh, and I also changed the commenting system - let me know what you think PLEASE.  I won't mind if you hate it, it is still growing on me ;)
 
(Crazy long weekends call for enormous amounts of cookies.  Goes without saying.)
 
And not just any cookies - these are intensely peanut butter-y and studded with smooth dark chocolate.  Although they are small, they pack a powerful punch of the world's best combo - chocolate and peanut butter! 

 
Ever since I tried chickpeas in raw cookie dough, I couldn't wait to try a peanut butter version.  Now, I've attempted beans in baking before and it didn't work.  At all.  So I was a little hesitant to try again.  But these cookies are incredible - they might just be my all time favorite peanut butter cookies.  They are thick, but not fluffy, like some bean based cookies are.  These are dense and a little crumbly.  Each bite tastes buttery, without the annoying greasiness of oil.  And there is nothing in the way of the peanut butter flavor; oh, except for the bites of chocolate, but I can't complain there.  I'll let you in on a little secret -
 
these have no butter
 
or oil
 
or flour
 
and, even though I love eggs, there aren't on the list either. 
 
Vegan chocolate chip peanut butter cookies.  That taste like chocolate chip peanut butter cookies.
 
Totally and completely true.

 
I love mini things and I wish I could say it was for the cute factor.  I'm pretty sure I like them because I can eat three or four or ten.  I'm pretty sure I did just that with these.
 
They are that good.
 
No one will guess they are healthy.  You could eat them for breakfast!  But I really don't like the title breakfast cookies - it makes me think of oat and banana and applesauce.  Don't get me wrong, I really like all of those ingredients, but not when I want something for dessert. 
 
These are healthy enough for breakfast but really and truly taste like dessert. 


 
Vegan Flourless Peanut Butter Chocolate Chip Cookies
Recipe Source: My Whole Food Life
Yield: 16 cookies

1-1/4 cup chickpeas, cooked
1/2 cup peanut butter + 2 tablespoons
1/3 cup honey *maple syrup for strict vegans*
1 teaspoon baking powder
1/2 cup dark chocolate chips

Preheat oven to 350.
Drain chickpeas and rinse well with cold water.
Blend chickpeas in a good food processor.  (I used my Ninja)
Add peanut butter and honey and blend a couple times until smooth.  (Don't overblend or you'll "burn" your peanut butter)
Stir in baking powder.
Roll into balls; dough will be sticky, but that's okay.
Place on lightly greased cookie sheet.
Press chocolate chips on top of cookie dough.
Bake for 12-14 minutes (mine were done at 12 minutes)
Let cool for a couple minutes.
Serve warm (amazing!) or let cool completely (also really good!)

February 22, 2014

How to Make the Best Homemade Fudge Energy Bars (gluten, dairy, and cocount free)

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Welcome to my no bake kitchen.  Because me and the oven have been best of enemies the past week.

 
(funny story about this photo - see the cocoa powder everywhere?  yeah, so I was trying to set a spoonful down on the cutting board, to look all professional, you know? and I lost my balance and flipped the spoon.  hence the cocoa powder everywhere.  my life story)

Ovens need time to heat up. 
Baking needs precise amounts of baking soda.
Cakes and cookies need planning ahead for prep work and cooling time.

Read:  Idonothavetimerightnow.  Or skills - obviously!

I tried a sponge roll cake.  I tried homemade bagels.  I messed up little details on both.  *faceplant*  I DID make these cookies and these cookies, but they weren't blog material because I've already posted them. 

So I stuck with what I know, however uncreative it may be.

No bake energy bites.

 
(don't you just want to finish that bite???)

I am in a not so creative rut right now (hence the lack of posts!)  But I have made these so often (I don't even measure anymore) and this last batch was so good I decided to go ahead and share it with you ... and since I didn't have anything else.

So today I'm going to break down why these are the best homemade fudge energy bites and how you can make them at home, too!


First up: the dates.  aka the key to refined sugar free energy bites.  Dates are the sticky sweetness that makes these taste like a dessert.  And without them, your energy bites will fall apart.  They contribute all of the wet ingredients that hold these bites together.  As for nutritional value, dates are a pretty good source of fiber, especially compared to honey and white sugar.

Next: the almonds!  All nuts, when blended enough, become like a butter.  I don't do that with the almonds in this recipe, but I blend them enough so that their natural fats create a thicker, firmer mixture.  Thanks to the almonds, these energy bites have a nutty, stick-to-ya factor.  You want to make sure you have at least 1:1 ratio of nuts to dates in these kind of recipes.  Otherwise, you will have a wet and sticky hot mess on your hands.  Trust me from multiple experiences.  And, almonds pack a big punch of healthy fats, and protein. 

Third on the list: oats.  Although oats have a bad rap thanks to clumpy lumpy bowls of oatmeal, these energy bites will have you taking back any nasty comments.  Instead of the traditional flour, oats are a hearty gluten free option.  They soak up any extra moisture, ensuring you don't have a wet and sticky hot mess described above.  They aren't usually used in Larabar or Clif bar copycats, but I like the chewiness that oats add.  Plus, they are a great source of fiber!

Finally, our choc-o-la-tay!  On to the goods!  Cocoa powder is an awesome substitute for flour in recipes where you want more chocolate oomph.  It serves the same purpose as the oats in terms of adding body to the energy bites, but it is obviously for the fudge factor.  When cocoa powder combines with dates, you've got a major fudge thing going on.  The rich and chewy fudginess is so darn good!  I use a hefty three tablespoons, but these aren't bitter (also learned from previous experiences) thanks to the dates and the ...

... Dark chocolate chips - don't you dare point to these little beauties and slam these energy bites as unhealthy.  Dark chocolate is good for you (or so I hear ... and tell myself as I eat half the bag) because of all those antioxidants.  (I honestly have no idea what they are but I hear they are good for me.)  And seriously, dark chocolate chips taste amazing. 


Blend those all up, with a little water to make it smoother, and roll into balls. 

Instant fudge gratification. 

These are some of my favorite things to make.  We're talking serious fudge truffles here!  When I want chocolate, I don't want to wait 45 minutes for brownies.  Now I don't have to.  These satisfy my random chocolate fixes in five minutes AND keep me fueled all morning and afternoon ... and afternight. 

In. Love. 

Homemade Fudge Energy Bites
Recipe Source: The Sweet {Tooth} Life
Yield: 12 bites

1/2 cup pitted dates
1/2 cup slivered almonds
1/3 cup oats
3 tablespoons cocoa powder
1/4 cup dark chocolate chips
Water

In a good food processor (I used my Ninja) blend the dates with 3 tablespoons of water. (It is okay if they aren't super smooth)
Add almonds and oats and blend again.
Add cocoa powder, chocolate chips, and 1-2 tablespoons more water.  (Start with 1 tablespoon water and if you need more, add the second tablespoon.)
Roll into 12 balls.
Enjoy healthy fudge bliss.
If you have any, store leftovers in refrigerator.

February 20, 2014

A Journey of Weakness

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I've been on a kitchen hiatus for the last couple days.  I did try to make a sponge roll cake, but that didn't work, so you are left with my thoughts for this post.  No recipe today, sorry!  But I do have a story - I hope you enjoy!

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A hawk shrieked above me, swooping in front of the sun, creating a trembling shadow across my dusty face.  Covering my eyes, I squinted up, tasting the salty sweat the dripped down my forehead.  The armor felt heavy and I longed to shrug off it.  I was sick of this metal cage, sick of this long dessert road, sick of this hateful loneliness.  But this was dangerous country - the enemy held the land around the city.  My mission was to get there. My footsteps lay forgotten behind me, mere imprints in the sand, waiting for a slight breeze to obliterate them.  Those footprints symbolized the struggle of every step and at the beginning, the flippant removal of them angered me.  I didn't care anymore.  I welcomed any breeze that broke up the hot stillness that had settled over the dusky dunes.  Ignoring the hawk as it called again I wondered, why had I think this would be a good idea?  I wiped my face again, clenching my fists in frustration.  I had chosen this mission.  I had chosen my armor.  I had said I was ready.  My eyes narrowed in frustration.  It shouldn't be this hard!  I had underestimated this dessert walk.  It was no walk.  It was a fight.
Sahara, Algeria - Local man walks in the Sahara. (Photo by Olivier Cirendini, Lonely Planet Photographer)

I have always wanted to enter the stories of epic heroes, overcoming all odds to make sure good prevails over evil.  My idea of triumph was scaling the mountain castle to defeat the evil knight or hand to hand combat over fantasy lands and creatures.  Unfortunately, I'm the real deal in the 21st century. But you know what?  As a Christian, I've started a journey that is not just a walk. It's a fight. A fight against a real evil that wants to see me writhing in defeat.


No more. I sat down on the edge of the road. It was too far. Too hard. And I was done with this armor. I didn't need it to protect me anymore - it was only holding me back.  My fingernails clawed at the constricting metal, desperate to free myself from it. Leaning to the right, I lowers my shoulder and blew out a sigh of relief as the buckle slid off.  I rolled my stiff shoulders, grimacing from the discomfort, but enjoying every second if it. For a moment, I felt physical relief. But only for a moment. A sharp pain in my side drew my gaze quickly to my side where I found a slim sword pricking my now unprotected side. A voice behind me sniggered, "I knew you would let your  guard down. I knew it!"
 
 Medieval sword fights, Mont Royal by Cybertiesto, via Flickr
Weaknesses. We all have them and see all do our best to hide them.  We know when they are exposed, people will hurt us; with words and actions.  As an unsaved human, my weaknesses were open to exploitation by Satan. I couldn't ever get myself to a place if security on my own. Magazines, TV stars, friends - I couldn't escape feeling weak and insecure. I had no protection from the pricks of the world. God knew that. That's why, in Ephesians 6, He gave me His armor when I accepted Him as Savior.  He promises to always protect me as long as I have it on. But then I start to worry about statuses. And popularity. And grades. Trusting God - choosing to wear the armor - just gets too hard. I'll stand out and be made fun of. Being chaste isn't exactly popular. Or, I won't get any glory. Who wants to be the behind the scenes person when you could elbow a few people and be the star of the show?  So I take it off.  And now I'm unprotected.
 

The voice grated in my ear. "I knew I couldn't take you when you had that armor on. But I knew the power of heat."  It laughed, and I felt a heaviness in the pit of my stomach. "You thought I was done with you. But I know your weaknesses - so I waited."

Pretty dumb, right?  I mean, who on earth would take off their armor in the prescence of the enemy? I like to think I can let down in certain "godly" areas because Satan couldn't possibly get me there. Guys, I'm always in danger of Satan getting a hold in my heart.  You know what happens when I decide the breastplate of righteousness is too heavy?  I open myself up to stabbed by unrighteousness - living that is not holy. I'm sealed by Jesus' blood, Satan can't touch my salvation, but he can encourage me to make bad choices. Like, compromise this one time.  "Compare yourself to the girl who can't pass the volleyball to save her life. There, don't you feel much better about yourself?"  Sin feels good - for a second.  But then, Satan uses that compromise to turn the tables on me.  He says, "compare yourself to the model or the Olympian. Now how do you feel?"

Satan, the king of lies.  Humans, the kings of weakness. 

But then there is God - the king of power and the king of grace. 

My shoulders alternated between rigid with fear to limp with regret. My armor lay on the ground next to me, protecting nothing but the sand. The sword at my side bit into my skin and I gasped as a burning sensation tingled up and down my sides. A couple drops of blood bled into my shirt and I wanted nothing more to have the armor back on my shoulders. The cost of letting it go was much greater than the price of wearing it.  Oh, Maker, save me1

One of the biggest lies of this generation is that I don't have to pay the cosequences for my actions.  he truth is - any time I let Satan prick me, it's going to hurt and it's going to leave a scar. I believe God heals us, but I also believe He leaves is scars to remind us not to do it again. He erases our sin from His mind, but He doesn't erase the consequences.  People don't want to hear that.  It isn't like I love seeing that scar from choosing wrong, but I am grateful that God equips me to say no next time.  And I know He will help me when I ask.  Just as Satan is waiting to jump on me, God is waiting to jump in with me - and win.

sand....it almost looks like something out of a movie where the evil villan is getting ready to materialize.
I felt the sword shiver against my side. The cold metal pressed further and I bit my lip in pain.  I had chosen abandon the armor and now the armor was going to abandon me.  Again, I whispered into the hot stillness, I'm sorry.  I'm so sorry.  Again, the sword shivers, but this time, it falls from my side to the ground.  Letting out my breath, I turn and see my adversary fading into a swirling sand storm.  Fascinated, I watch as a man, clad in armor just like mine, sheaths his own sword and slowly faces me.  My face burns, not just with the sun and sand, as I realize who he is.  He is the maker of the armor.  The giver.  The protector.  Shame creeps up my back and rests on my heart.  A pain stabs my side and I hold it, aching for relief.  He smiles sadly and puts his hand on my shoulder.  "It will heal."   He looks me squarely in the eyes.  "It will hurt, but you will beat it."


I can't defeat the feelings of insecurity on my own.  As I see photos of models and athletes, I want to give up and succumb to the thoughts that I'm not good enough or pretty enough or strong enough.  Or when I find myself having to make choices about the future, it is much easier to think about everything that could go wrong instead of all that could go right.  Insecurity pricks me when I'm tired of thinking and fighting.  It capitalizes on every opportunity to tear me down.  And I let it.  See guys, it is my choice to let insecurities define my thoughts and actions.  But I have the battle plan - put on the full armor of God and He will equip and protect me.  When I trust in the sword of the spirit and the promises of the Bible, no scheme of Satan can bring me down.  So really, I am a modern day knight, only I think me and my fellow soldiers have an adversary even more dangerous than dragons and monsters.  The difference is, me and my fellow soldiers also have a God who is going to win. 

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So there you go - my contribution to a real English blog post this week ;)  Thanks for reading!
Hugs,
Mary Frances

February 17, 2014

Double Chocolate Pudding Brownies

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Hi, my name is Mary Frances and I am a brownie snob.

I obviously need help with my diplomacy skills, but I don't think you'll mind when you take a look at these brownies. 

 
If I worked at a brownie factory (which I actually kind of do ... that's a scary thought) this would be my checklist:
 
Super fudgy
Intensely chocolatey
Soft and moist
A little undercooked in the middle
Packed with baking chips, preferably more chocolate.
Crackly edge on top
Melt in your mouth brownie in the middle
 
Check, check, check ...
 
These pass with flying colors.
 


  
Pudding mix has become a pantry staple and not because I love pudding.  Pudding mix is the key to super soft everything.  I've only tried it in cookies, but I thought, why not in brownies?  Pudding mix is basically cornstarch (that is the secret right there) and sugar - how could I hurt anything? 
 
These brownies are the softest, moistest, fudgiest brownies ever. 
 
And the prep work takes only five minutes.  I found myself very short on time and in very much need of a pan of brownies.  Duncan Hines Fudgy Brownie Mix to the rescue!  This is also a pantry staple.  I know some of you have perfected the copycat bersion, but nothing beats mixing egg, water, oil, and a bag of brownie mix when I am stressed and short on time.  Dressing up brownie mixes makes me feel better about myself - I'm not the one bringing store bought desserts, no, not I! 
 
Don't say anything, okay?
 
In my head, using brownie mix and pudding mix makes these practically homemade.  Two negatives make a positive, right? :)  These are positively delicious and the white and dark chocolate chips make them even better.  Plus, what kid is going to pass up white and dark chocolate chip studded brownies?  Not I!
 
Neither did my family - the whole 9x13 pan was gone in a very short time.  The brownie factory is back on call and in hurried business again, as usual.  Time to go find that checklist!

 
 
So, I confessed, I am a brownie snob.  We all are snobs (the word is really bothering me now - it looks so ugly in print!) about some food - my dad is a cinnamon roll snob (though I doubt he would admit it ;) and our whole family are apple snobs (sweet and crunchy is the only way to go.)  How about you?  What food do you hold a high standard for?
 

 

Double Chocolate Pudding Cookies
Recipe Source: The Sweet {Tooth} Life
Yield: 16-24 servings

1 package instant chocolate pudding mix (the four serving box)
1 (18.5 oz) package brownie mix
1/2 cup oil*
1/4 cup water*
2 eggs*
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
Dark and white chocolate chips for sprinkling on top (opt)

Preheat oven to 350.
Beat eggs in a large bowl.
Add water and oil.
Whisk pudding mix and brownie mix together.
Add to wet ingredients and stir.
Fold in dark and white chocolate chips.
Pour into a lightly greased 9x13 pan.
Sprinkle reserved white and dark chocolate chips on top, if desired.
Bake for 30-35 minutes.
Let cool for 15 minutes before serving.

February 16, 2014

Flourless Lemon Cookie Dough Truffles

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I'm late to the Valentine's Day party.  Sure, I made some pink foods, but I missed the day completely.  So, even though this is late, I hope you all had a wonderful Valentine's Day!  Something I've realized is that whenever there is love, there is always conflict.  How many times do we see conflict?  Like, all the time, right?  I've always had conflict between cookie dough and the flavor lemon.  I've never made lemon cookies.  Or lemon cookie bars. 

But now I've made lemon cookie dough truffles.

Absolutely no conflict there.

 
I've never had cookie dough that didn't have peanut butter or chocolate  so this was a totally different sense for my taste buds.  Cookie dough that was tart!  The truffles have the texture of cookie dough, but more textured.  The oats and the beans create a dryer texture that is balanced by the lemon juice and honey.  So it is still moist and thick, but has the sweet and sour that we all know we love, even if we won't admit it. 

These will have you singing your praises, no matter what your former preconceptions of lemon cookie dough might be.  Or cookie dough made from beans.

Ok, yes, these are not your normal truffles.  But you really can't tell, unless you are really looking for a different texture.  The flavor is unaffected, but it is a little more textured.  These truffles aren't completely smooth, but I like having a little chew in my cookie dough.  Between the oats and the beans, these are packed with fiber and protein.  If I worked out, these would make a fantastic post workout snack ;)  And if you are like me, they make an incredible "I'm hungry and want something sweet while I'm reading a good book" snack.  I've eaten almost the entire batch, with a little help from my siblings.  It is hard work sharing amazing little cookie dough truffles like these.  *pops another in mouth*

 
 

Conflict - I feel like I've had way too much of it this past week.  There will always be things I don't agree with, but this week, I've seem to run into my fair share.  I'm grateful we live in a country where we have the freedom to agree and disagree and I'm grateful God made us differently.  If we were all the same, we would never learn anything new.  But sometimes, I wonder how other people don't see things the way I see them.  Life isn't as black and white as I believe (I'm incredibly black and white ... it has its advantages and disadvantages)  I get that.  But being open minded and gracious are not my strong points.  I read a couple years ago how any conflict is the opportunity to choose the right thing.  I always seem to remember that after I say the wrong thing, but no matter how I act, it is still true. 

God has really been showing me that He had to endure all sorts of conflict while He was on earth.  I mean, look at His interactions with the Pharisees.  Could there have been more annoying people?  They were constantly creating grey areas into black and white areas and vice versa.  Yet He treated them with grace.  Even if He was pointing out their error, He was doing it in love.  I know I have the power of Christ to treat people with love. I don't like choosing to.  But if I can make cookie dough out of beans, and make cookie dough lemon flavored, then I can choose to love people, despite the conflict I find unavoidable. Christ's love is based on unconditional love and I can't make the love He gave me conditional simply because I don't want to.  I'm sure being crucified wasn't on Jesus' "want to" list.  But He did it because He loves me.  *sigh*  I have no right to go to death over things like sports or end of the year parties.  What is important is being gracious and loving.  I want to be remembered for that, not for being right.  Valentine's Day is a wonderful reminder that love is true love is selfless and gracious, no matter what.

Flourless Lemon Cookie Dough Truffles
Recipe Source: The Sweet {Tooth} Life
Yield: 14 truffles

1 can chickpeas (garbanzo beans)
2 tablespoons lemon juice
2 teaspoons lemon zest
3/4 cup oats, ground into a flour
1/2 cup sweetener (I used 1/4 cup honey and 1/4 cup white sugar)

Drain and rinse chickpeas.
Blend chickpeas with lemon juice and zest in a food processor until smooth.
Add oats and sweetener and blend again. 
Scoop into one tablespoon balls and place on a lightly greased baking sheet.
Freeze for 10 minutes.
Remove from freezer and place in refrigerator for 30 minutes. 
Put truffles in an airtight container and store in refrigerator. 

Notes:  The truffles are stored in the freezer first to firm up the dough.  Then they will be fine in the fridge.  You can't continue to store them in the freezer or they will be too hard to eat. 

February 14, 2014

Easy Homemade Cinnamon Rolls with Cinnamon Cheesecake Frosting

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Moral of the day: good yeast is key to having good cinnamon rolls.

Unless you want your cinnamon rolls to feel like rubbery hockey pucks, use.good.yeast.

Let us just say, between you and me, that my Dad has not been so impressed with my recent batches of cinnamon rolls.  Cinnamon rolls are kind of his thing.  He loves a bakery here in town that makes really good ones and he is the one who made the first batch of real yeasted cinnamon rolls here at our house.  He has a high standard and I, his lovely daughter, have been falling a bit short.  So, earlier this week, I decided I was going to make cinnamon rolls without whole wheat, without honey, without anything that would make them taste less than traditional bakery style.  I was going to rock Dad's socks off with these, I mean, they were going to blow him away.

They blew him away alright.

I couldn't have done worse, really guys, the cinnamon rolls were horrible.  (I'm laughing as I write this, they were so bad.)  I can safely say there was no way I could ever share the recipe with you.  I was somewhat amused with the whole situation - I mean, here I tried to make the biggest, sweetest, bestest cinnamon rolls -  and I got hockey pucks.  Rubbery hockey pucks!  Elizabeth ate the ones I stuffed with chocolate chips ... and covered with icing ... lots and lots of icing.  But she was the only one.

Note:  Need to get rid of a bad batch of cinnamon rolls?  Make a double batch of icing.  Seriously, it works wonders. 


So, I decided to turn to one of the most trustworthy bakers out there: Sally.

Sally, I thank you for helping me meet my Dad's standards. 


I think the other recipe would've been fine had I had good yeast (did I mention this already?  Use.good.yeast.)

*yes, Mary Frances, we've got this.*

Good.  I used Red Star active dry yeast the second time - they never let me down.  When I say use good yeast, I really mean use Red Star.

Anyways, it probably would've been fine, but these?  These rocked our socks off.  And blew us away.


These cinnamon rolls are everything a good cinnamon roll is supposed to be.  Thick, with a slightly crusty edge, that melts into soft and fluffy roll full of buttery cinnamon and sugar.  I think heaven is going to full of carbs.  I really do.
 
They are so easy to mix together.  I even did these in a regular Pyrex bowl!  And they only require one rise.  The dough was so soft and stretchy, it felt amazing to knead. 

And then we have frosting.  My Dad's favorite frosting is cream cheese frosting, so I decided to skip the powdered sugar and milk icing and go all our with cinnamon cheesecake frosting.

It is creamy and thick and compliments these lovely rolls beautifully.  And as overloaded with adjectives as that previous sentence was, these cinnamon rolls are overloaded with cinnamon.  They are called cinnamon rolls, you know.  I dialed it back for my family, who is not so into cinnamon (I can't help them) but feel free to adjust to your preference.  I like a lot of cinnamon, so if I were to make a batch for myself (which probably would the biggest exercise in self control ever) I would add more cinnamon to the filling and the frosting.  As it was, I really enjoyed the lacing of cinnamon throughout every fluffy, chewy bite.


Easy Homemade Cinnamon Rolls with Cinnamon Cheesecake Frosting
Recipe Source:  Rolls from Sally's Baking Addiction
Yield: 9 rolls


Rolls:
2 and 3/4 cupsall-purpose flour
3 Tablespoons granulated sugar
1 teaspoon salt
1 package Red Star active dry yeast (1 packet = 2 and 1/4 teaspoons)  (instant works, too)
1/2 cup  water
1/4 cup milk (make sure it is cow's milk)
2 -1/2 tablespoons butter
1 large egg

Filling:
1/4 cup butter, softened to room temperature
1/4 cup cinnamon and sugar mixture

Cinnamon Cheesecake Frosting:
4 oz cream cheese
3/4 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon cinnamon

For rolls: Set aside 1/2 cup flour. 
Mix 2-1/4 cups flour, sugar, salt and yeast in a large mixing bowl.
Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch.
Stir the butter mixture into the flour mixture.
Add the egg and only enough of the reserved flour to make a soft dough. I used a 1/3 cup.  Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency.
On a lightly floured surface, knead the dough for about 3-4 minutes.
Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
After 10 minutes, roll the dough out in a rectangle.
For filling: Spread the softened butter on top.
Sprinkle cinnamon and sugar all over dough. (add more if you want)
Roll up the dough from long side.
Cut into 9 even pieces and place in a lightly greased 9-inch round pan.
I used a pie dish, lightly sprayed with nonstick spray.
Allow rolls to rise in a warm, draft-free place for 45 minutes. Here is what I do: heat the oven to 200F degrees. Turn oven off. Place rolls inside oven and allow to rise.
After the rolls have doubled in size, (mine only took 45 minutes, but yours may take 60-90 minutes) remove rolls from oven and preheat to 375F.
Put rolls back in oven once preheated and bake for 25-30 minutes until lightly browned.
For frosting: Beat cream cheese, powdered sugar, milk, and cinnamon together. 
Spread over rolls.
Store rolls in an airtight container or tightly cover pan with foil or saran wrap.

February 12, 2014

The Easiest and Best Sopapilla Cheesecake

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This sopapilla cheesecake has become a McNellis right of passage.  Thanks to packaged crescent rolls and the simplest cheesecake filling, these are a cinch to make.  I think most of us could make this in our sleep. 

 
We as a family have done some crazy things in our sleep!  After age eight, none of us have had any issues sleep walking, but when some of us were younger, well, let's just say we were good at it.
 
~One of us walked out of the house and began down the driveway at about 10:30 one night.  He didn't remember a thing in the morning.  Believe me, my parents sure did!
 
~Another person (all will go unnamed to protect pride) walked around the house and slept on the couch or the stairs or the floor for a couple hours at a time before finding a new place - all while asleep.  The night owls in our family never knew where we would find her next.  That thankfully only lasted two years. 
 
~That same person ended up right next to my bed one night and I was jolted awake by this shuffling noise right underneath me.  I was absolutely terrified.  I didn't know who it was, or even what it was, and I didn't want to find out.  It is amazing how scary my imagination can be early in the morning.  I finally worked up the courage to look over the edge of my bed.  I was so grateful when that two year period was over - I slept much better once she stayed in her bed!
 
~I don't think we have ever had someone get up and shower in their sleep, but I've heard stories like that! 
 
~And, I guess if I am going to share those stories, I need to share one of my own.  I don't think I ever sleep walked (slept walked? slept walk?) but I vividly remember waking up at, like, 2 in the morning, craving wedding cake of all things.  I had to settle for hot chocolate instead.  I remember heating up the water in the microwave and thinking, the buttons are so loud!  Trust me, an empty kitchen at 2 in the morning will make every sound loud enough to wake the dead.  After my adventure trying to muffle the microwave and drink my hot cocoa as fast I could AND get down the stairs and through the dark and scary basement without the hot cocoa monsters grabbing me, I was still craving wedding cake.  I think it would've been better had I been sleep walking.  At least when you are dreaming, you think you are eating.  Or is that just me ....


 
 
Don't you want to add your own story to this list? :)  Why not make these - sleep walking while baking is optional.
 
The Easiest and Best Sopapilla Cheesecake
Recipe Source: All Recipes
Yield: 16-24 servings
 
2 packages refrigerated crescent rolls
2 (8 oz) packages cream cheese (I used low fat)
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup butter
1/2 cup cinnamon and sugar
 
Preheat oven to 350.
Press one package of crescent rolls into a 9x13 pan, making sure it is evenly pressed over the entire pan.
Beat cream cheese, sugar, and vanilla together.
Spread over crescent rolls.
Take second package of crescent rolls and separate the crescent rolls.  You are going to press them over the cheesecake layer to create a layer that completely covers the filling.  We press them together and out on a cutting board before placing over filling, but do whatever works.
Melt butter and pour over second crescent roll layer.
Sprinkle cinnamon and sugar over the butter.
Bake for 30 minutes.
Eat warm (it will be a hot mess!) or let cool and chill for several hours before serving.  I prefer the chilled version so I store mine in the fridge, but the boys like it room temp.  Once again, personal preference.
 

February 9, 2014

Whole Wheat Fresh Cranberry Muffins (dairy free)

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I've been baking muffins like crazy this week!  After several failed cinnamon roll recipes, I decided to stick with what I could do.  I can do muffins!  Better yet, I can do skinny muffins. But cinnamon rolls? … meh, we are still working on that.

These are the second or third batch of muffins I've made this week and these cranberry ones are the best.  And I mean, the best.


I've said this before, I'll say it again:  I will take muffins and sweet breads over cookies any day of the week.  There is something about quick breads and muffins that I just love.  The dense crumb, the moist bread, the fluffy middle - it is my happy place.

(Sprinkles are my happy place, too)


My first batch tasted great, but really dense.  I didn't have enough oil or baking powder to give the muffins that lighter crumb. 

This time around, everything was just right!  Everyone gave these 10 out of 10 ... except for those who didn't like cranberries.  They said the muffin itself was delicious, they just don't care for cranberries.  If you aren't the biggest fan of cranberries, feel free to sub blueberries, chocolate chips, or even raisins.  Whatever you use, these are the best 100% whole wheat muffins I've ever made.  And this combination of coconut oil, soy milk, and applesauce bakes up the most moist and tender muffins I've eaten.  So, these are not only the best 100% whole wheat muffins, I've ever had, these are the best dairy free muffins I've ever had.
 
They're the best ever - period.

 

I personally love the bright color of the cranberries, and the tartness they add.  They're so pretty and brighten any rushed morning, especially these grey snow days.  Trust me from experience, they make grab-and-go breakfasts easy and delicious.


Whole Wheat Fresh Cranberry Muffins (dairy free)
Recipe Source: Adapted from Serena Bakes Simply From Scratch

1/4 cup coconut oil
1/2 cup applesauce
3/4 cup soy milk
1 teaspoon vanilla
2 eggs
1 cup sugar
2 cups whole wheat flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1-3/4 cup cranberries + 1/4 for topping (I used fresh cranberries, but frozen works well, too!)

Preheat oven to 375.
In a large microwave safe bowl, melt coconut oil. 
Stir in applesauce, milk, and vanilla.
Whisk in eggs.
Add sugar, stir until dissolved.
Add flour, cinnamon, salt, baking soda, and baking powder.
Stir until incorporated.
Chop cranberries in half and add to batter.  Fold in gently.
Divide batter between 12 greased muffin cups.
Press reserved 1/4 cup halved cranberries on to tops of muffins.
Bake for 25-27 minutes.
Let cool.

Notes: Freezer friendly!  And did I mention these muffins are the best ever? 

February 8, 2014

Funfetti Pound Cake

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When you are in an emergency birthday fix, this is the cake to make.

I've helped with our local Awana organization for years.  It is an evening where kids get to learn verses, compete in games, and get to know kids your age that share a love for Jesus.  This year, I've been a leader for the 3rd-6th grade girls and loved every minute of it.  A couple weeks ago, when we were going around the table and saying the highlights of our week, one of my girls, Kathy, told us her birthday was tomorrow.  Well, that wasn't going to go uncelebrated!  All the girls thought it would be a great idea if Miss Mary Frances would bring a cake next week.  Who was I to say no?  So a cake I was to make.  Instead of hauling a cake pan with a layered cake and lots of frosting (and risk dropping it and making a mess) I decided to make a pound cake in a loaf pan.  The only thing about pound cakes is they aren't really an exciting shape.  And they don't really have any exciting colors.  Or frosting.

Boooooooring.  Not all celebratory. 

When in doubt, pull out the container of sprinkles!  They truly make any dessert eye catching and delicious.  All of us girls enjoyed these slices of thick, buttery, colorful cake while reciting verses and saying sections.  They didn't even complain about the lack of frosting.  That is saying something.

 
 
This cake, wow ... Let me explain.  No, that would take too long.  Let me sum up.  extra points for naming that movie!
 
1. You know a good pound cake when it has a crispy edge that melts into an intensely buttery and thick cake.
 
2. This is a good pound cake.  No, I take that back.  This is a fantastic pound cake.
 
3. It is guaranteed success, even for beginning bakers.  There are only 7 ingredients (counting the salt!) and one bowl to mix in.  No fancy ingredients or measurements or anything.
 
Make it.  Devour it.  It is someone's birthday somewhere!

 
Funfetti Pound Cake
Recipe Source: Adapted from Martha Stewart
Yield: 1 loaf, or 12 slices
 
 
1 cup butter
1 cup sugar
4 eggs
1 teaspoon vanilla
1/2 teaspoon salt
2 cups flour
1/2 sprinkles
 
Cream butter and sugar together.
Add eggs, beating well after each addition.
Stir in vanilla and salt.
Stir in flour, stirring until incorporated.
Gently fold in sprinkles.
Pour into greased and flour 8x4 loaf pan.
Bake at 350 degrees for 60 minutes.
Let cool, slice, and enjoy!

February 6, 2014

Four Ingredient Valentine's Healthy Coconut Butter Fudge (vegan, refined sugar free)

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Hi everyone!  TGI ... T. 
Whatever, close enough!  You know how I was so ready for the weekend last week?  And a day with nothing going on?  Well, God answered that selfish prayer by dumping a whole city full of snow around here and shutting down the schools.  Even though I'm homeschooled, I do have some classes outside the home, and there are many things that get canceled when school gets canceled, so I've had several days with absolutely nothing to go to.
Can I just say how much joy that snow brings me?
Let me amend that:  Can I just say how much joy that snow brings me when I'm admiring it from inside?
(read: I DON'T like shoveling)


Isn't it gorgeous?  Yeah, try shoveling a quarter mile of it ... without a plow.  Somehow, because of how our house and driveway are placed, the wind blows two to four feet high drifts all along our circle and driveway. 


Dad takes the snow blower up and down the driveway and us kids are in charge of the circle.  We spent a good hour and a half clearing part of it, just so Dad could go to work. 


I *kind of* over did it ... and now typing and writing and basically anything requiring movement of my shoulder and hand hurts.  I had to prove I could shovel just as much as Nathan.  And I did.  Aaaand it hurts.  P.S. Did you know that with the wind, it was -20 degrees yesterday? 


Since we've had so much time to kill inside, I taught Abigail to knit.

Note: Unless you want to start a full time knitting school, I wouldn't recommend showing a 6 year old how to knit. 



She has knit herself a scarf and headband and also some for two of her friends. 


I can't say no, even if she does ask me to help her every couple minutes.  I find it funny that her yarn is Valentine's themed.  It was not on purpose!


 This is coconut butter fudge.  It is also Valentine's themed.  And it was on purpose.  I can't lie.

Isn't it gorgeous?  Try shoveling 5 pieces in your mouth at once.  It sure beats shoveling three foot drifts!  Contrary to the color, this is not strawberry or bubble gum flavored.  It is straight up sweet fudge.  There is a little texture from the coconut because mine was homemade.  The dominant flavor is the coconut and honey and the fudge texture was spot on.  An easy way to satisfy your sweet tooth in a good-for-you way.  But shhh, no one would ever guess.

Healthy Coconut Butter Fudge
Recipe Source: The Sweet {Tooth} Life
Yield: 10 pieces of fudge

2/3 cup coconut butter (mine was homemade and very firm)
1/4 cup honey
3 Tablespoons dairy free milk
2 drops red food coloring

Blend all ingredients in a food processor. 
Press into a small, foil lined pan.
Refrigerate for at least an hour before cutting and serving.
Enjoy!

February 4, 2014

Avocado Chocolate Mousse Blackberry Fudge Tart (dairy free, gluten free)

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Roses are red,
Raspberries are too,
But I'm choosing blackberries,
It's time for some blue!

(Cheesy poem #2 - this is why I bake, not write!)

 
Raspberries rule the roost come February. Everything is pink or red - or a dark chocolate. In keeping with the formal theme, I kept this tart lusciously smooth and dark, but instead of using the traditional raspberries, the chocolate pairs with juicy dark blackberries.  I layered some between the crust and the chocolate fudge mousse layer, but also placed some on top.  Blackberries are a little tart, a little sweet, but still seedy and juicy like raspberries.
 
This tart is very untraditional in several other ways.
 
One:  There is no dairy or gluten.  There a lot of hard things in this world and I've come to know that getting a recipe to follow both of those guidelines is no piece of cake.  But this tart is both and it doesn't sacrifice any richness.  Period. 

 
 
Two: That tall, dark, and handsome filling?  (Okay, skip the tall and handsome)  It gets all its creaminess from the power food, the avocado.  Do you love avocados?  *If you don't, I'm covering my ears and singing la-la-laaaaa.*  Where were we?  Avocados ... these are some versatile little fruits (they are also known as alligator pears, for their skin, you know?  You learn something new every day - thank you Google for enlightening me.)  Blended with cocoa powder, sugar, and a little vanilla and coffee, avocados become the richest, thickest, fudgiest mousse I've ever eaten.  And I've eaten a lot of it recently, telling myself I'm somehow prolonging my life or something like that.  I hope I get something out of it, because I've (literally) eaten three whole avocados in less than a week.  Just in this recipe.
I've made chocolate avocado pudding, but for this recipe, I omitted the milk and upped the cocoa powder, creating a thicker and firmer texture.  It is almost like cheesecake.  But I can't call it that, because the title clearly states this is a fudgy mousse ... and I created that title, so yeah, consistency is good!
 
 
And the crust is easy peasy.  Simply oats, coconut, almonds, some coconut oil, and honey.  I didn't bake mine, just stuck it in the fridge, but I bet if you stuck it in the oven (probably 350) for no more than 8-10 minutes, the crust would hold together better and have a deeper, nuttier flavor.  As it is, this is my favorite gluten free crust because of all the textures.  It does NOT taste like a pie crust, but it does taste like a delicious tart crust!  The nutty, crunchy, chewy crust pairs so well with the creamy, sweet, and rich chocolate filling.  And the blackberries, don't forget the blackberries!
 
Avocado Chocolate Mousse Blackberry Fudge Tart (dairy free, gluten free)
Recipe Source: The Sweet {Tooth} Life.  Adapted from Fresh Fit n' Healthy
Yield: 2 servings

Crust:
1/2 cup almonds
1/3 cup oats
2 tablespoon unsweetened coconut shreds (sweetened will work as well)
1 tablespoon coconut oil
1/3 cup honey

Filling:
1-1/2 avocados
1/2 cup + 2 tablespoons cocoa powder
1/2 cup sugar
1 teaspoon vanilla
2 teaspoons instant coffee granules

1/4 cup blackberries

For crust:
Pulse almonds, oats, and coconut in a food processor. 
Pour in melted coconut oil. Add honey.
Pulse until mixture forms a ball.
Press into two small tart pans.
Place in freezer for 10-15 minutes.  Or bake at 350 for 8 minutes. 

For filling:
Blend all the ingredients in a food processor until smooth. 

Tart:
Divide blackberries between two crusts, sprinkling over the crust.
Spread filling over the blackberries.
Serve or chill until serving.

 

February 3, 2014

Things I'm Loving {#11}

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Wow, it has been a crazy week!  I am so grateful for the weekend.  God knew what He was doing when He set aside a day for nothing! :)

Highlights from the last five crazy days:

Getting my hair cut.  It is always fun to get to catch up with my hair dresser and I always love the way she styles my hair.  The bummer is I can never, ever get it to look the same way at home.
 
Having no cavities at the dentist!  Other than talking with my hygienist, I don't look forward to it.  But this time, I left with clean teeth and no cavity hanging over my head!  Even though I am the best brusher at our house, I have the worst teeth, and almost always have a cavity.  Not this time! 
 
Thanking God that we were not part of the wreck that happened not far from our driveway.  There have been several wrecks right next to our driveway over the last year and this time, a young lady was driving in the wrong lane and hit, head on, an old man driving home from work.  She was life flighted and the man was taken to the hospital.  It made me thankful!
 
Taking my physics test and feeling much more caught up in school.  *sigh of relief*
 

Reuben sandwiches.  Mom bought me sauerkraut and made corned beef and I've had it several days in a row.  They are so good, especially homemade!

 
I got this notification late last night!  (I was up talking with Mom, so it was somewhat justified.)  I had missed the first two - "The word begins with "G" ... "The word begins with "G E")  Haha, they knew I had been on this one set of pictures for more than a month!  The funny thing is I had honestly forgotten I had this game on my iPod.  I did pass that level, thanks to the hints.  What cracks me up is the *wink wink* they added to their message!

Recipes that I'm loving:

All mac and cheese recipes have me drooling.  These especially caught my eye!
Pepper Jack Jalapeno Cauliflower Macaroni and Cheese from Brooklyn farm girl
Greek Mac and Cheese from Cinnamon Spice and Everything Nice

And I've told you before, I'll take sweet breads over cookies any day.
Now for keeping it real …

I walked around all afternoon Friday, with one of my shirts buttons unbuttoned. The shirt was patterned and it was closer to the bottom, but really people. I'm hoping no one noticed, but if you did, make me aware of my wardrobe malfunctions next time, okay?!

Oh yeah, and then spending 30 minutes straightening my hair and then ending up pinning it half up. This happens any time I try to do my hair. #neverworks  Remember I told you that I never can get my hair to look the same way after my hair stylist cuts it?

Hope you had a wonderful weekend!
Mary Frances

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