Perfect Cinnamon Rolls- Mels' Kitchen Cafe

INGREDIENTS

Rolls:
• 4 cups milk (see note above)
• 1 cup (2 sticks) butter
• 1 cup sugar
• 2 1/2 teaspoons salt
• 1 3/4 tablespoons instant yeast (see note above)
• 4 large eggs
• 11-13 cups unbleached all-purpose flour
Filling:
• 1 cup (2 sticks) butter
• 2 cups lightly packed brown sugar
• 2 tablespoons ground cinnamon
Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1 teaspoon vanilla
• 2 teaspoons maple extract/flavoring
• Pinch of salt
• 2 pounds powdered sugar
• Cream or milk for consistency

DIRECTIONS

1. For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers - it will start steaming and little bubbles will form around the edge of the pan). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook (or you can do this by hand with a large bowl, wooden spoon and lots of elbow grease).
2. Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot.
3. Add the yeast and eggs and mix until combined.
4. Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up adding just under 13 cups of flour. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes.
5. Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled.
6. Divide the dough in half. Roll each portion of dough (it's soft enough to be patted and stretched with your hands) into an 18-inch by 12-inch rectangle. Spread one stick of softened butter over each rectangle.
7. Stir together the brown sugar and cinnamon and sprinkle half of it over each rectangle. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal.
8. Working with one long log of cinnamon roll at a time, using a serrated knife, cut it in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls - twelve cinnamon rolls total. Repeat this with the other roll - you'll have 24 cinnamon rolls total.
9. Place the rolls evenly spaced on a parchment-lined large, rimmed baking sheet about 11X17-inches (or 12X18-inches). I space the rolls 3 across, 4 down. If the ends have come free, carefully tuck them under the cinnamon roll.
10. Cover the pan with lightly greased plastic wrap and let the rolls rise until double. Preheat the oven to 350 degrees F.
11. Bake the rolls for about 18-22 minutes until only very slightly golden on top. Let the rolls cool almost completely in the pan before frosting.
12. For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple and salt and mix until combined.
13. Gradually add the powdered sugar (if you add it all at once, be prepared for a huge snowstorm in your kitchen) and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.
14. Spread the cinnamon rolls with frosting.
15. To freeze, once the cinnamon rolls are completely cooled, use a spatula to carefully transfer a single cinnamon roll to a quart-sized ziploc bag. Seal the bag with as little air inside as possible and freeze for up to a month. To reheat, remove the roll from the bag (it's easier than it seems - it will pop right out!) and warm on a plate in the microwave for 1-2 minutes.

My Mom's Famous Homemade Egg Nog

In blender pour in 2 c. heavy whipping cream, 4 whole eggs, 1 cup sugar, 1 tsp vanilla, 2 tsp rum flavoring

Whip/Blend until frothy.  While whipping add 1/2 n 1/2 to fill up the blender container.

When finished, pour into cups or punch bowl and sprinkle lightly with nutmeg.

Thai Peanut Noodles

Thai Peanut Noodles

1/2 c. chicken broth
3 Tbsp. creamy peanut butter- I used chunky
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
*I like to add- onions and colored bell peppers when I warm up the sauce.  Then throw in some julienned spinach at the end.

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

Recipe from Our Best Bites

Asian Pomegranate Coconut Chicken Skillet

6 boneless skinless chicken thighs, trimmed or tenderloins

Rub

1 Tbl olive oil

1 tsp EACH  ground ginger, garlic powder

1/2 tsp EACH onion powder, salt

1/4 tsp pepper

Pomegranate Coconut Sauce

3/4 c. coconut milk

3/4 cup pomegranate juice

3 Tbl hoisin sauce

2 Tbl lime juice

1 Tbl soy sauce

1 Tbl rice vinegar

1 Tbl brown sugar

1 tsp EACH garlic powder, dried basil

1/2 tsp EACH onion powder, ground ginger

1/4 tsp EACH salt, pepper

1 1/2 tsp Sriracha/ Asian hot red chili sauce- more or less to taste 

Garnish

1/2 cup peanuts crushed

1/3 toasted coconut flakes

3 Tbl pomegranate seeds

cilantro

1. Mix Rub Ingredients together in a small bowl and rub all over chicken.
2. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken and cook 3-4 minutes per side or until cooked through. Remove chicken to plate.
3. Add Pomegranate Coconut Sauce and simmer until thickened to desired consistency, Add chicken back to skillet, and spoon sauce over chicken. 
4. Garnish with desired toppings and serve over rice or coconut rice.
   
   Recipe from Carlsbad Cravings

Teriyaki Chicken Tacos with Grilled Pineapple Pear Salsa

To assemble tacos:

Teriyaki marinated/grilled chicken

Flour or corn tortillas

Grilled Pineapple Pear Salsa

Coconut rice

Pineapple Lime Crema

Monterey Jack cheese- if desired- shredded

Teriyaki Marinade

1/2  c. white sugar

1/2 c. soy sauce

1/4 c. cider vinegar

1 clove garlic minced

1/2 tsp ground ginger

1/4 tsp black pepper

2 pounds chicken tenderloin or breasts

   

Marinate for a couple of hours.  Grill and slice

Grilled Pineapple Pear Salsa

• 1/2 ripe pineapple, trimmed and sliced into 1/2" rounds
• 1 large medium-firm pear, sliced into 1/4” slices
• 1 large red bell pepper, seeded and quartered
• 1/2 small red onion, peeled and cut in half (so you have 2 quarters of whole onion)
• 1 whole jalapeno
• 1/2 cup loosely packed cilantro, finely chopped
• 1 tablespoon lime juice
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cumin
• salt and pepper to taste

1. Grease grill and heat to medium high heat.
2. Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand). Drizzle pears, red bell pepper quarters, and jalapeno with olive oil to lightly coat.
3. Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat (uncovered) until tender crisp and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, 4 minutes for the pears, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
4. Once cool enough to handle, dab (or rinse) off any excess oil with paper towels and chop pineapple (cutting around core), pears, red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired.
5. Reserve the jalapeno and toss the pineapple, pears, red bell pepper, red onion, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. Add half of the jalapeno and more to taste if desired. If you would like it spicier, add some of the jalapeno seeds to taste as well.
6. Can be served immediately or even better chilled.

• 1 1/2 pounds boneless skinless chicken breasts
• 4-6 flour tortillas taco-sized
• 2 cups shredded Montery Jack Cheese

Pineapple Lime Crema

• 5.3 oz pineapple yogurt
• 2 tablespoons mayonnaise
• 1/2 tablespoon lime juice (or more to taste)

Coconut Rice

2 cups jasmine or long grain rice

1 13.5 oz can coconut milk- add to that enough water to make 4 cups

1 Tbl chicken broth

Cook

1 small onion- chopped

2 Tbl oil

After the rice is cooked, heat oil in a large pan and salute onion.  Then add the coconut rice and stir fry for a couple of minutes.

This recipe is from Carlsbad Cravings.  I have loved everything I have tried from her site!

Amazing Chocolate Chip Cookies

1 cup Cold butter, cut into small cubes

1 cup brown sugar

1/2 cup sugar

2 eggs

3 cups bread flour

1 tsp cornstarch

3/4 tsp baking soda

3/4 tsp salt

2 cups chocolate chips- I prefer semi-sweet

1/2 cup chopped pecans- optional

1/2 coconut- optional

Preheat oven to 410 degrees.

Cream together cold cubed butter, brown sugar and sugar for 4 minutes or until creamy.

Add eggs, one at a time , mixing well after each one.

Stir in flour, cornstarch, baking soda and salt.  Mix until just combined- do not over mix.  Stir in chocolate chips and pecans and coconut if desired.  

Separated dough into large balls- golf ball sized.  Fit 6 -8 per cookie sheet.  Bake for 9-12 minutes until golden brown on top.  Let them rest for at least 10 minutes to set.