Fluffy and Delicious Dinner Rolls

Fluffy and Delicious Dinner Rolls

posted in: Food, Side Dishes | 1 | This post may contain referral links. See privacy policy for more.

Thanksgiving is just a couple weeks away and if you are like us, you are probably in the beginning stages of assembling your menu. One major part of our Thanksgiving menu is rolls. We are devout carb lovers therefore a holiday dinner is not complete without fluffy dinner rolls.

Fluffy Dinner Rolls

When we were younger, we always bought Pillsbury Flaky Layers Biscuits to consume with our turkey and gravy. While these biscuits are delicious, they just aren’t the same as homemade bread. In a pinch or a nostalgic moment, we still eat these biscuits.

But since Thanksgiving is a great time to try new things on your menu, give these dinner rolls a try. They are simple to make and the end result is delicious.


To start, mix warm water and yeast in stand mixer bowl. Let sit for 10-15 minutes covered with a tea towel, until frothy.
Fluffy Dinner Rolls
In a medium mixing bowl whisk together milk, egg, vegetable oil, sugar and salt.
Fluffy Dinner Rolls
Fluffy Dinner Rolls
Add the liquid mix to the yeast mixture. Stir to combine using the dough hook attachment.
Fluffy Dinner Rolls
Add all of the flour and mix until a shaggy dough has formed on level 2.
Fluffy Dinner Rolls
Continue kneading the dough for 8-10 minutes on level 2. Dough will be smooth, slightly tacky and will spring back when poked.
Fluffy Dinner Rolls
Spray large mixing bowl and a piece of plastic wrap with oil. Place dough in prepared bowl, then cover with the plastic wrap. Gently press the wrap onto the dough surface so it stays moist.
Fluffy Dinner Rolls
Cover bowl with tea towel and let rise 45-60 minutes, until doubled in size.
Fluffy Dinner Rolls
Carefully remove plastic wrap and place aside to reuse. Flour a cutting board and dump dough out.
Fluffy Dinner Rolls
Cut into 12 pieces. Fold each piece onto itself to form a smooth to then roll into balls. Place into 11×7 pan.
Fluffy Dinner Rolls
Cover pan with saved plastic wrap and tea towel. Let rise again about 30 minutes until pillowy and doubled in size.
Fluffy Dinner Rolls
Preheat oven to 375°F. Melt tablespoon of butter and gently brush onto tops of the risen rolls.
Fluffy Dinner Rolls
Fluffy Dinner Rolls
Bake 15-18 minutes until golden brown.
Fluffy Dinner Rolls
Devour one or three!
Fluffy Dinner Rolls

Fluffy and Delicious Dinner Rolls

Fluffy and Delicious Dinner Rolls

Ingredients

  • 1/2 c warm water (105-110°F)
  • 1 T active dry yeast
  • 1/2 c milk, room temperature
  • 1 egg, room temperature
  • 2 T vegetable oil
  • 2 T sugar
  • 1 t salt
  • 16 oz all purpose flour
  • 1 T butter
  • Special equipment: Stand mixer with dough hook

Instructions

  1. In a stand mixing bowl, combine warm water and yeast, stir to mix then cover with tea towel. Let sit 10-15 minutes until frothy.
  2. In a medium mixing bowl, whisk together milk, egg, vegetable oil, sugar and salt. Add this to the yeast mixture.
  3. Stir a couple of times with the dough hook attachment to incorporate.
  4. Carefully add all of the flour to the mixing bowl. Mix until a shaggy dough forms.
  5. Then knead on level 2 for 8-10 minutes. Dough will be smooth, slightly tacky and will spring back when poked.
  6. Spray a large mixing bowl and a piece of plastic wrap with oil. Transfer dough to prepared bowl and cover the dough with the plastic wrap, pressing it around the dough. Cover bowl with tea towel and let rise for 45-60 minutes, until doubled in size.
  7. Lightly flour a cutting board. Carefully remove the plastic wrap and set aside to use again.
  8. Dump dough onto cutting board. Cut into 12 pieces, fold the pieces onto themselves and roll into balls. Place in an 11x7 pan.
  9. Cover with the oiled plastic wrap again and cover with tea towel. Let rise for about 30 minutes or until doubled in size and pillowy looking.
  10. Preheat oven to 375°F.
  11. Melt tablespoon of butter and lightly brush onto the risen rolls.
  12. Bake 15-18 minutes until lightly golden.
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Creamy, One Pan Mac n Cheese

Creamy, One Pan Mac n Cheese

posted in: Food, Main Dishes | 0 | This post may contain referral links. See privacy policy for more.

Happy Halloween everyone! We hope you have a spooktacular day with plenty of tricks and treats! For today’s Recipe Monday, we will be making Creamy, One Pan Mac n Cheese.

Mac n Cheese is one of those foods that we cannot deny. We love cheese and we love our carbs so Mac n Cheese is one of our all-time favorite foods. We have tried many different recipes for homemade Mac n Cheese, but this one stands out. It is different from other roux-based and egg-based Mac n Cheeses. Both of these styles of Mac n Cheese have a downside.

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Roux-based Mac n Cheese tastes pretty good fresh out of the oven. But when you reheat the leftovers the next day, the roux breaks and you are left with cheesy, butter-coated noodles. Not very good in our opinion. Egg-based Mac n Cheese tastes too much like egg and not much like Mac n Cheese at all.

Another wonderful aspect of this recipe is that it all takes place in one pan. It was also extremely quick to make and we had all the ingredients on hand. This recipe is definitely a keeper. It is creamy and cheesy, plus it still tastes delicious and fresh the next day!


To begin, combine 4 cups of milk, 1 t salt and macaroni in a large pan. Heat on medium.
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Bring to low boil and stir frequently.
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Cook until macaroni is tender and milk is almost all gone. Milk will have curdled slightly, which is good.
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Remove from heat and add 2/3 c milk, shredded mozzarella, shredded sharp cheddar, cream cheese, butter, Dijon, and pepper.
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Stir to combine. Look at the ooegy gooegy goodness!
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Return to heat on low to melt cheeses. Stir frequently. Salt to taste.
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Plate and enjoy!
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Someone’s ready for their close-up!
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If you want some spice, you could add a little freshly ground nutmeg or a dash of cayenne. We are Mac n Cheese purists and therefore did not add such invasive ingredients. 😉

We do like spice in our Pumpkin Spice Chocolate Chip Cookies, however, which you can read about in last week’s Recipe Monday. These cookies are perfect to welcome in November!

Creamy One Pot Mac n Cheese

Creamy One Pot Mac n Cheese

Ingredients

  • 4 2/3 cups whole milk, divided
  • 1 t salt
  • 3/4 lb elbow macaroni
  • 8 oz shredded sharp cheddar
  • 3 oz shredded mozzarella
  • 2 oz cream cheese cut into small pieces
  • 2 T butter cut into small pieces
  • 1 t Dijon mustard
  • 1/2 t ground pepper
  • Salt

Instructions

  1. In a large frypan, heat 4 cups of milk, 1 t salt and uncooked macaroni over medium heat.
  2. Bring to a low boil, being careful not to scald the milk. Stir frequently.
  3. Cook until macaroni is tender and most of the milk has been absorbed. There will be clumps of curdled milk, but that is good.
  4. Remove from heat and add remaining 2/3 cup milk, shredded cheddar, shredded mozzarella, cream cheese, butter, Dijon and ground pepper.
  5. Place back on burner at low heat, stir until smooth and creamy. Salt to taste.
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Best After-School Snack: PB and A

Best After-School Snack: PB and A

posted in: Food, Snacks | 0 | This post may contain referral links. See privacy policy for more.

In this morning’s post, we harvested some apples at Apple Annie’s in Willcox, now we can put them to good use! Move over PB and J, get ready for PB and A. Peanut butter and apples are a wonderful combination, perfect for an after school snack. Or in our case, a mid-afternoon snack that has nothing to do with school.

To cut up the apples, we use this style of apple slicer.

Calphalon Easy Grip Apple Slicer

The main advantage to a slicer like this is speed. You can get eight slices in one fell swoop. But watch your fingers! The slicer can be hard to get started, but once you have momentum, it will cut everything in its path.

The main disadvantage to the slicer is its style of cutting. If you want your apple slices more dainty, you need a knife. You can only get 8 rather chunky slices out of it. You’re also stuck with that bit of core at the center of the slice. You can these features in the apple slices below. Most days it is a non-issue since we are so HANGRY by that time of the day.

Start by cutting your apples and getting out your peanut butter tub.

Peanut Butter and Apples - 1

Dole out about 2 tablespoons of PB into a microwave safe bowl and heat for about 15 seconds on high.


Now it’s time for the secret ingredient: Cinnamon Sugar. It was a staple during our childhood, a simple mix of warmth and sweetness that pairs ridiculously well with the salty fatty peanut butter. Eat this mix of PB and Cinnamon Sugar on toast, waffles, tortillas – all the carbs really – for a delicious snack.

Peanut Butter and Apples - 2

Stir to mix then devour your snack!

Peanut Butter and Apples - 3

The type of apple we used for this recipe was Gala, but we also enjoy McIntosh, Braeburn, and when we’re feeling sassy, Granny Smith. The Kitchn.com has compiled lists of the best apples for eating, cooking, and baking that are definitely worth checking out.

Peanut Butter and Apples

Peanut Butter and Apples

Ingredients

  • 1 Apple
  • 2 Tbsp Peanut Butter
  • Cinnamon Sugar

Instructions

  1. Carefully slice apple with knife or apple slicer.
  2. Heat the peanut butter in small microwave safe bowl in microwave for about 15 seconds on high.
  3. Sprinkle some cinnamon sugar on the peanut butter.
  4. Devour this yummy snack.
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Banana Oatmeal Muffins

Banana Oatmeal Muffins

posted in: Breakfast, Desserts, Food, Snacks | 4 | This post may contain referral links. See privacy policy for more.

Mmmm, muffins.

Whenever we go on vacation, I eat muffins every single day from the free breakfast at the hotel. They are one of my favorite foods. I am to Muffins as Bubba Gump is to Shrimp (⇠click to see Bubba GIFs on imgur) or as Buddy the Elf is to Candy, Candy Canes, Candy Corn, and Syrup (⇠click to see Buddy the Elf GIFs on imgur).

I like bran muffins, corn muffins, poppy seed, chocolate, blueberry, cranberry orange, cinnamon crumble, pumpkin chocolate chip and… today’s special:  BANANA OATMEAL!

I made 14 muffins with this recipe, but you could make 12 with larger tops.

banana, oats, muffins, breakfast, snack

Ingredients

2 ripe bananas
¾ cup milk
1 t vanilla
1 large egg
1 cup flour
1 cup quick oats
½ t salt
¾ cup packed brown sugar
1 t baking soda
2 t baking powder
1 t cinnamon

Instructions

Preheat oven to 350°F.

Line muffin tins with paper cups.

Mash bananas in medium bowl.

banana oatmeal muffins, banana, oatmeal, muffins

Add milk, egg and vanilla to bananas.

banana oatmeal muffins, banana, oatmeal, muffins

In a large mixing bowl combine flour, oats, salt, brown sugar, baking soda, baking powder, and cinnamon. Mix to combine.

banana oatmeal muffins, banana, oatmeal, muffins

May need to use whisk to break up chunks of brown sugar.

Add liquid ingredients and mix.

banana oatmeal muffins, banana, oatmeal, muffins

 

banana oatmeal muffins, banana, oatmeal, muffins

Use ice cream scooper to put batter into prepared tin.

banana oatmeal muffins, banana, oatmeal, muffins

Bake 15-20 minutes.

banana oatmeal muffins, banana, oatmeal, muffins

Tops will be golden brown and a toothpick should come out dry.

Store leftovers. Here is a link about How to Store Muffins by Food Pyramid. They recommend covering with a towel for overnight storage, in an airtight container at room temp for a few days, and in the freezer for longer periods.

I store them in the fridge in a container (which they tell you not to do, meh) and then zap them in the microwave for a couple of seconds to reheat. I like ’em that way me-self, but just do you.

banana oatmeal muffins, banana, oatmeal, muffins

Thank you for stopping by! I hope you will try out the recipe. Happy Wednesday!

Banana Oatmeal Muffins

Yield: 12-14 Muffins

Banana Oatmeal Muffins

Ingredients

  • 2 ripe bananas
  • ¾ cup milk
  • 1 t vanilla
  • 1 large egg
  • 1 cup flour
  • 1 cup quick oats
  • ½ t salt
  • ¾ cup packed brown sugar
  • 1 t baking soda
  • 2 t baking powder
  • 1 t cinnamon

Instructions

  1. Preheat oven to 350°F.
  2. Line muffin tins with paper cups.
  3. Mash bananas in medium bowl.
  4. Add milk, egg and vanilla to bananas.
  5. In a large mixing bowl combine flour, oats salt, brown sugar, baking soda, baking powder, and cinnamon. Mix to combine.
  6. Add liquid ingredients and mix.
  7. Use ice cream scooper to put batter into prepared tin.
  8. Bake 15-20 minutes.
  9. Tops will be golden brown and a toothpick should come out dry.
  10. Store leftovers.
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