Quick and Easy Chocolate Chip Cinnamon Rolls

Yum

Weekends are for breakfast and sometimes you need some homey, comforting baked goods.

I grew up with mom making quick cinnamon rolls from biscuit dough.  While they weren't the big and fluffy rolls we are used to these days from a yeast dough they sure where mighty tasty!

But what do you do when you don't have a lot of time to make something from scratch?

Turn to my...

QUICK AND EASY CHOCOLATE CHIP CINNAMON ROLLS

These are the perfect dish to make for a quick sweet breakfast treat.  A little help from refrigerated cinnamon rolls along with a addition of chocolate chips turn these rolls into a heavenly chocolatey breakfast pastry that everyone is going to love!

Items you will need:
9" round baking pan
semi-sweet chocolate chips
or sugar-free chocolate chips
refrigerated cinnamon rolls

These are quick and can be on the table in under 30 minutes.  They are a decadent treat for breakfast, with coffee, or for a snack.  Try these today!

Enjoy!





Quick and Easy Chocolate Chip Cinnamon Rolls

1 can refrigerated cinnamon rolls (I used lowfat)
1/3 cup semi-sweet chocolate chips (regular or sugar free)


Preheat your oven to 400 degrees.

Open cinnamon rolls and remove from package.  Carefully unroll each cinnamon roll and flatten just a bit with your fingers.  Place about 1 Tablespoon of chocolate chips along the length of the dough, depressing them into the dough.   Re-roll the cinnamon rolls and place them into a 9" round baking pan.  Bake for 13-15 minutes until cooked through and golden brown on the top.

Remove cinnamon rolls from the oven.  Heat the icing package for 10 seconds in the microwave.  Drizzle glaze over the warm cinnamon rolls.  Serve immediately.

Valentine's Day Dessert: Chocolat en Croute (Product Review)

Yum

Today I wanted to share with you a product that I found that would make the most perfect dessert for Valentine's Day!

Trader Joe's  has a wonderful product that I found in the freezer section.  It's a Chocolat en Croute dessert that you can take home and bake in your own oven.   It's filled with the most decadent almond crème and chocolate and is enveloped in a heavenly braid and topped with slice almonds.  A quick bake in the oven produces a decadent dessert.

Oh man!  What's better than a hot gooey chocolate filled pastry straight from the oven?  Nothing!  And for Valentine's Day, chocolate is our go to treat and this dessert totally takes this special occasion over the top.  Everyone will be amazed with this dessert, and it is so easy to make!  

This is one great product find, and it's at Trader Joes.  The perfect way to impress your loved ones with a hot and fresh from the oven dessert!  Run to Trader Joe's today and get yourself a treat!  It's so worth it.

Enjoy!

Easy Food Processor Pie Crust

Yum

My mom has been making pies all her life.  Every kind of cream pie you can imagine along with some excellent fruit pies thrown in the mix!

She's old school though.  She learned from her mom and went by feel when making the pie dough using a base recipe passed down from my Grandma.

Fast forward many years as an adult and I'm making the pies, and my mom is teaching me how to make the dough from scratch.  I know a lot of you are mystified by making homemade pie crust but trust me when I say, it is REALLY EASY.

Now I usually use my Grandma's recipe but this year I switched it up a bit.  I wanted something that had both butter (for flavor) and shortening (for flakiness) and is made using a food processor.  Off I go searching through my multitude of cookbooks where I found the perfect recipe that met all my wishes.  The King Arthur 200th Anniversary Cookbook is full of wonderful recipes.  I recommend you picking up a copy.  This cookbook is so fabulous and it has so many recipes in it that will fulfill ALL your baking needs.  They had a multitude of recipes for pie crust including the one I am showing you today. 

So I got out my handy dandy food processor (I use this one) and the ingredients, and made this in about 5 minutes.  No kidding.  It's so EASY in a food processor.  Dump and pulse, pulse, pulse.  Then in the frig goes the dough for 45 min to an hour and then you are ready to make pie!

Go for it!  Make your pie crust from scratch, and try this recipe.  The dough was so easy to work with, it rolled out like a dream, and held together really well when forming the edges.  The taste?  Heavenly!  The butter flavor stood out and the crust was flaky to boot!  You are sure to love this crust.

The pie you see here is my favorite Pumpkin Pie with Orange Marmalade.  I've been making this for years and the light citrusy flavor brings an extra special something to your dessert! 

Enjoy!

Easy Food Processor Pie Crust

source:  The King Arthur 200th Anniversary Cookbook

1 3/4 c All Purpose Flour
1/2 tsp salt
1 T sugar (optional)
1/2 c (1 stick) unsalted butter, cold or frozen, cut into 4 pieces
2 T solid shortening
about 6 Tablespoons ice water

Using the steel blade of the food processor, quickly blend flour, salt, sugar, butter and shortening.

Slowly pour in the ice water through the feed tube while pulsing the machine.  Process only until a mass of dough has formed on the side of the bowl.  Don't overdo it.  Wrap the dough in plastic and chill for at least an hour. (You can also freeze the dough at this point.)

Roll out and place inside pie dish.  Makes enough pastry for a 8 inch, double-crust pie or a single crust for a 9 - 11 inch pie.  This crust can be filled and baked at this point, or baked blind.

Breakfast Baking with King Arthur Flour: Sausage, Apple, and Cheddar Pocket Pies

The other day I told you that I recently took a class at our new Sur La Table.  They partnered with King Arthur Flour to present a fun, hands-on class featuring Breakfast Baking.

King Arthur Flour is America’s oldest flour company, founded in Boston in 1790 bringing top-quality flours to bakers in the United States. Today they reside in Vermont and produce some of the best flours I've ever used.

I was so excited to have the chance to attend a backing class in conjunction with King Arthur Flour.  It was fabulous.  We made 3 different baked items in about 2 1/2 hours. Today I'm bringing you the second item we made, Sausage, apple, and Cheddar Pocket Pies.  

When I saw this on the menu I was thinking "Seriously? what a strange combination of items.  Apples and Sausage?  I don't think I'm going to like this....."  But we made them and I was the first to try them.  I think others in the class were thinking the same thing a me as they all watched me take a bite.  O M G...you would not believe the flavor profile.  Totally savory, with a smoky, onion flavor.  Subtle cheese for some gooey texture and then barely a hint of sweetness from the apple.  Excellent!

These are perfect for lunch, snacks on the go, or even a light dinner with a salad. You can make them as suggested in a 6" circle, or make them with a 3" circle for appetizers or snacks.  Whatever you like, it's very versatile, but make them you must!

Enjoy!


My previous item from this Breakfast Baking with King Arthur Flour is here. (Pumpkin Streusel Coffee Cake)




Sausage, Apple, and Cheddar Pocket Pies

source: adapted from King Arthur Flour

PREP     30 mins. to 40 mins.
BAKE     30 mins. to 35 mins.
TOTAL   1 hrs 30 mins. to 1 hrs 45 mins.
YIELD    8 pocket pies


Pastry
2 1/2 cups King Arthur Perfect Pastry Blend
1/2 teaspoon salt
1 cup (16 tablespoons) cold unsalted butter
1/4 to 1/2 cup ice water

Filling
10 ounces sausage meat, uncooked
1 cup peeled and diced Granny Smith apple
1 cup diced onion
1/2 cup (2 ounces) grated cheddar cheese
1/4 teaspoon ground black pepper

Directions
1) To make the pastry: Combine the flour, cheese powder, and salt.

2) Work in the butter until larger, pea-sized clumps form.

3) Drizzle in the ice water and toss, adding more water if necessary to make the dough cohesive.

4) Divide the dough in half, and shape each half into a disk. Wrap and refrigerate for at least 30 minutes.

5) To make the filling: Stir together all the ingredients.

6) Preheat the oven to 400°F.

7) Roll out each disk on a floured surface. Using a mini pie mold, 6" cutter, or circle template, cut out 16 circles, re-rolling the dough as necessary.

8) Place a heaping 1/4 cup filling in the center of eight pastry circles.

9) Dampen the dough around the filling with water, and top with an unfilled circle.

10) Seal with the help of a pie mold, or by pinching the edges with your fingers or a fork.

11) Place the pocket pies on a baking sheet, and bake for 15 minutes. Lower the temperature to 350°F and bake for an additional 15 to 20 minutes, until golden brown.

12) Remove the pies from the oven, and serve warm. Refrigerate any leftovers.

Easy Blueberry Skillet Cake

My love of breakfast goodies also runs over into brunch items too.

Having brunch with close friends is always fun.  Taking the time to eat outdoors is always a treat during the summer in Los Angeles.  The weather is generally cooler in the morning and it's a great time to sit and relax, laugh with friends and enjoy the day before the heat blasts us back inside for cover and cool air-conditioning.  

I came across a wonderful dish from Paula Deen that is perfect for a summer brunch. It's semi-homemade using canned biscuits as the base for the cake.  Add some fresh berries and some flavor powerhouses like brown sugar and cinnamon, and you have a winning combination!

Not only was this easy to put together, it feeds a crowd, and you serve it in the dish you cook it in!  How easy is that?  I love using my cast iron skillets to bake in and serve with.  Double duty all the way!  So off to the brunch this went and the most important part?  The taste!  I love anything with cinnamon and brown sugar.  So this was an instant winner for me.  However, the addition of the blueberries put this over the top.  

Let's just say there won't be any leftovers!

Easy Blueberry Skillet Cake

Adapted From Paula's Best Dishes Episode: Breakin' For Breakfast

Servings: 4 to 6

Prep Time: 10 min

Cook Time: 35 min

Difficulty: Easy

Ingredients

Streusel Topping:
1/4 cup slivered almonds
1/4 cup granulated sugar
2 tablespoons (1/4 stick) unsalted butter
2 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon

Coffee Cake:
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon light brown sugar
1 (12-ounce) tube buttermilk biscuits
1 cup blueberries, fresh or frozen and thawed

Directions

For the streusel topping: Combine the almonds, sugar, butter, flour, and cinnamon in a food processor and pulse until large crumbs form.

For the coffee cake: Preheat the oven to 375 degrees F.

In a 9-inch cast-iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted. Arrange the biscuits in a single layer in the skillet. Scatter the blueberries over the biscuits, and then distribute the streusel topping over the berries. Bake until the biscuits are golden and a tester inserted in the center of a biscuit comes out clean, about 20 minutes. Allow to cool slightly and serve from the skillet. 

Tropical Crescent Ring

During the summer I love to sit outside in the morning on the weekends and enjoy a nice cup of hot tea and something delicious for breakfast.  A great way to start the day off, in the quiet...before the world gets busy and hectic.  

So this morning that's exactly what MGG and I did.  Spend a few quite moments talking and eating breakfast outside...before the day gets started..and around here, before the scorching heat is upon us.  It's been humid, oh sooo humid, and around 100 degrees all week.  This weekend promises the same.

I do have a confession to make though, before telling you about this dish.  I tend to read a lot of recipes, blogs, cookbooks etc...Then I go out an buy ingredients to make that special something, and a week goes by and I read some more, and I forget what that special something was!  So then I have some great ingredients lying around and don't know what I intended them for...C'est la vie!  It's a bad habit of mine.  

The reason I'm telling you this it this ties to my creation of this mornings breakfast.  I wanted to make something like a pastry.  I knew, looking around I found some dried pineapple and some macadamia nuts but to be honest I don't remember what they were for...possibly oatmeal granola bars?  Anyway they gave me the idea to make a this Tropical Crescent Ring.  Now to find some shredded coconut, which I located in the freezer, and some type of dough (not wanting to make this from scratch today) so I found a can of Crescent Rolls in the frig.  Voila, I had my inspiration.  (Think I'm picking up the French language from a book I'm reading right now...but I digress)

This is a wonderful pastry to make.  Easy to put together, and similar to cinnamon rolls.  It takes about 35-40 min from start to finish, and the smell when it's baking...heaven!  Nothing too complicate here but oh so tasty!  It's really a semi-homemade version you can whip up easily and everyone will enjoy.

Kitchen Tip:  when working with this crescent dough, try to work quickly so the dough doesn't heat up.  If it does it makes the dough too pliable and it will be hard to roll and keep roll nice and intact.  (Not that I know this from experience of anything!)

So make this wonderful breakfast for you and your family...enjoy the moment, and the day ahead!

Tropical Crescent Ring
serves 4-6
time: 40 min

1 8 oz can crescent dinner rolls 
2 T butter softened or melted
2 T brown sugar 
1/4 c chopped dried pineapple
2 T sweetened shredded coconut
1/3 c chopped macadamia nuts

Glaze:
1/3 c powdered sugar
2 t milk
Preheat oven to 375 degrees.  Place a piece of parchment paper on a large cookie sheet.  Unroll dough on the parchment paper in a rectangle and press all seams together.  

In a bowl, mix butter, brown sugar, pineapple, and coconut. Spread mixture over dough to within 1/2 inch from the edges.  Sprinkle nuts over the top. 

Starting with long side of rectangle, roll up the pastry into a long roll.  Pinch the the seam into the dough to seal when you've finished rolling.  Using a knife, cut the dough into 12 equal slices. Arrange the slices on the parchment paper almost cut side up, overlapping the pieces slightly so they touch, in a circle.  

Bake 15 minutes or until golden brown. Cool 5 minutes. Remove from pan to a cooling rack and cool completely.  If desired, make a glaze by mixing the powdered sugar and milk in a small bowl, making sure you add enough milk for a thin drizzle.  Drizzle over crescent ring and serve.