Cinnamon Roll Biscuits

When you are craving Cinnamon Rolls but no time to bloom, ferment and proof the yeast variety, this will hit the spot!

cinnamon roll biscuits
Cinnamon Roll Biscuits

4 cups Flour
1/4 cup Sugar
1 1/2 tsp Cinnamon
2 Tbsp + 2 tsp Baking Powder
1 1/2 tsp Salt

2/3 cup (150g) Butter, cold, cut into cubes
2 cups Milk
2 tsp Vanilla

Filling
1/4 cup Butter, softened
1/2 Brown Sugar
1 Tbsp Cinnamon

Cream Cheese Frosting
1/4 Cream Cheese, softened
2 Tbsp Butter, softened
2 cups Powdered Sugar
1 1/2 tsp Vanilla
Milk, to right consistency

Preheat oven to 375F (190C)
Lightly grease a 9X13 (33cmx23cmx5cm)

Filling:
In a small bowl combine brown sugar and cinnamon; set aside.
Softened butter in microwave for 10 seconds; set aside.

Dough:
In large bowl whisk together flour, sugar, baking powder, salt and cinnamon.
Using a pastry blender, two knives or rubbing together with hands, cut in cold, cubed butter into flour mixture until it resembles coarse crumbs.
Using a fork, gently stir in milk and vanilla, to make a soft dough.
Turn out onto floured surface and gently knead 10 – 15 times; let rest for 10 minutes.
On floured surface, gently roll dough out into a 15″x9″ rectangle.
Carefully spread softened butter all over the surface of dough, leaving a 1/4″ border; sprinkle with brown sugar/cinnamon mixture.
Beginning with 15″ side, roll up dough, pinch the long edge to seal.
With a sharp knife cut into 12 equal pieces.
Place rolls into prepared pan and bake in preheated 375F oven for 20 – 25 minutes, rotating pan halfway through baking time.
When golden brown, remove from oven and cool, in pan, on wire rack.

Prepare Cream Cheese Frosting
In medium mixing bowl combine softened cream cheese and butter until no lumps remain.
Stir in 1 cup of powdered sugar, vanilla and 1 tablespoon of milk; stir until smooth.
Add another cup of powdered sugar and stir – adding a splash or two of milk, to right consistency.
Stir until smooth; spread over slightly cooled Cinnamon Roll Biscuits.

Yield: 12

 

Mexican Chicken Manicotti

I came across this delicious recipe over at That Skinny Chick Can Bake.  Please do head over to her site to check out her vast array of recipes!

Mexican Chicken Manicotti

Mexican Chicken Manicotti

Mexican Chicken Manicotti

Prep time: 30 mins Cook time: 1 hour 15 mins Total time: 1 hour 45 mins Serves: 6-8 servings

Ingredients

1 (16-ounce) package manicotti shells

1 onion, chopped

3 cloves garlic, minced

1-2 jalapeño peppers, minced

2 tablespoons butter

2 cups shredded cooked chicken (can use a rotisserie chicken)

1 (8-ounce) package cream cheese, at room temperature

¼ cup sour cream

1-1/3 cups salsa, divided

1 (8-ounce) can enchilada sauce

¾ cup shredded Monterey Jack cheese

¾ cup shredded sharp cheddar cheese

¼ cup shredded Parmesan cheese

See a Quick Sausage Alfredo Recipe

Instructions

Preheat oven to 350 degrees F. Spray a 13″ x 9″ pan with nonstick cooking spray and set aside. Bring a large pot of salted water to a boil.

In large skillet, cook onion, garlic, and jalapeños in butter until softened. Remove from heat and stir in chicken, cream cheese, and sour cream; stir until blended. Let cool 20 minutes, then add ⅓ cup salsa.

Cook the manicotti shells until almost al dente according to package directions; drain. Stuff the shells with the chicken mixture.

In small bowl, combine remaining cup of salsa and enchilada sauce; mix well. Place ½ cup of this mixture into the bottom of prepared pan. Top with stuffed manicotti shells. If there is leftover chicken filling, just put it on top of the stuffed shells. Pour remaining sauce mixture over and sprinkle with both cheeses.

Bake for 35-40 minutes until mixture is bubbly and cheese is browned.

Shepherd’s Pie Soup

Shepherd's Pie Soup
Shepherd’s Pie Soup

 

I had some leftover Roast Beef but didn’t want to make a traditional Shepherd’s Pie; found this recipe over at Canadian Living  for a soup version and went with it.

http://www.canadianliving.com/food/shepherds_pie_soup.php

Bannock on the side was a delicious addition!

http://aysontespli.ca/?p=408 Bannock

 

 

Peach Crisp

peach crips
Simple Peach Crisp…nothing better!

Recipe for this Peach Crisp was adapted from my Apple Crisp Recipe; simply subbed in Peaches for the Apples…okay, truth be told? I doubled the Crisp mixture! What can I say? I love that stuff!

The link to my Apple Crisp:

http://aysontespli.ca/?p=453

Gingerbread Pancakes

During the busy work week I try to squeeze in a breakfast that I can eat out of hand so when the weekend rolls around, if I have the energy, I like to make up a stack of pancakes or waffles.  I usually double pancake/waffle recipes so I can stash some in the freezer allowing me to have Toaster Waffles or Pancakes any day of the week!

We are finally getting some Fall-like weather here so I was craving something pumpkin-y but, bah, all my pumpkin is frozen….Gingerbread invokes all those lovely Fall feelings, too! And it makes the house smell absolutely wonderful!

gingerbread pancake
A beautiful Fall Pancake!

3 cups  (750 ml) Flour
2  teaspoons (10 ml)  Baking Powder
1/2teaspoons (2.5 ml)  Baking Soda
1/2 teaspoon  (2.5 ml)  Salt
2  Tablespoons (30 ml)  Brown Sugar
2 teaspoon (10 ml)  Ground Cinnamon
1  teaspoon (5 ml)  Ground Ginger

2 large Eggs, lightly beaten
2 teaspoons (10 ml)  Vanilla
1/2 cup (125 ml) Molasses
1/3 cup  (75 ml) Butter, melted, cooled slightly (2.5 oz Butter* )
2 1/2 cups  (725 ml) Milk – I use Almond Milk – ** or to desired consistency

Preheat Griddle to 350F (175C)

In large mixing bowl whisk together flour, baking powder, baking soda, salt, brown sugar, cinnamon and ginger.
In small mixing bowl combine beaten eggs, vanilla, molasses, melted butter and milk.
Pour liquid ingredients, all an once, into dry ingredients and stir just until all the flour mixture is moistened; a few small lumps are okay.
Lightly spray griddle with vegetable oil.
Drop 6 ladlefuls of batter, evenly spaced, onto griddle.
Cook until bubbles form and the edges are dry.
Flip and continue cooking until golden brown.
Remove cooked pancakes to serving platter.  ( if I am not serving them straight away I place them on a wire rack in a  low oven  175F {80C] until ready to serve. )
Repeat with remaining batter.
Serve with a dollop of Plain Greek Yogurt,  lightly sweetened with a splash of vanilla,  a pinch of cinnamon and a bit of powdered sugar.

Yield: 15 – 18 medium sized Pancakes

* I hate packing butter into measuring spoons or measuring cups; I prefer to weigh it on my kitchen scale!

** Sometimes I add a little more Almond Milk, sometimes a little less; you want a thickish batter…too runny and you will get flat pancakes…too thick and they won’t be cooked through when they are a lovely golden brown.