Cinnamon Rolls (As Good As Chicago's Ann Sather's)

Everyone compares their cinnamon roll recipe to Cinnabon.  In Chicago we have a restaurant called Ann Sather's which makes, by far, the best cinnamon roll I have ever had.  Since I love to bake and I find making something with yeast to be extremely satisfying, I decided to make these recently.  They turned out perfect!

Roll Dough

1/4 cup warm water (110-120 degrees)
1 Tablespoon active dry yeast
3/4 cup buttermilk, at room temperature
2 large eggs, at room temperature
1/2 cup + 1/2 teaspoon granulated sugar, divided
1 teaspoon salt
1/2 teaspoon pure vanilla extract
6 Tablespoons unsalted butter, diced into 1 Tablespoon pieces and melted
3 1/2 - 4 cups bread flour (I used King Arthur)

Cinnamon Filling

6 Tablespoons unsalted butter, well softened
1 cup packed light brown sugar
2 Tablespoons Saigon Cinnamon (I buy mine at The Spice House)

Cream Cheese Icing

1/4 cup unsalted butter, softened
3 ounces cream cheese, softened
1/2 teaspoon pure vanilla extract
1 1/2 cups powdered sugar

Instructions:

Pour water in a owl of an electric stand mixer, pour in yeast and 1/2 teaspoon sugar and whisk well.  Let rest 5 - 10 minutes to proof (if it doesn't puff up your water was either too hot or the yeast is bad and the rolls won't rise).

Add in buttermilk, eggs, 1/2 cup granulated sugar, salt, vanilla and 6 Tablespoons melted butter.  Fit mixture with whisk attachment and blend mixture until combined.

Pour in 2 1/2 cups of the flour and mix until well combined.  Switch to a hook attachment then add another 1 cup flour.  Knead mixture until combined.

Continue to knead on moderately low speed about 5-6 minutes while adding a little more flour as needed to reach a soft and moist dough.  (Dough shouldn't stick to the sides of the bowl but does stick to the bottom).  I used 3 3/4 cups flour.  

Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hours.

Butter a rimmed 15 x 10 jelly roll pan then line with parchment paper.  Butter parchment, then set aside.

Punch dough down.  Dust a working surface lightly with flour and turn dough out onto surface.  Sprinkle top of dough with a little flour then roll dough out into a 20 x 18 rectangle.

Spread 6 Tablespoons butter evenly over entire surface (just use your hands).  In a small mixing bowl whisk together brown sugar and cinnamon.  Sprinkle and spread brown sugar mixture evenly over butter layer (try to leave about 1/2 inch border uncovered along all edges).

Beginning on the 18 inch side, tightly roll dough into a cylinder.  Pinch the seam to seal (brushing a little lightly beaten egg white helps, if needed.

Cut into 12 equal portions using a large sharp knife (they should be 1 1/2 inch each).  Arrange rolls, spacing evenly apart on prepared baking sheet.

Cover with plastic wrap (leave plastic a little loose but be sure it fully encloses to keep air out.  

Let rise in a warm place until doubled in volume, about 1 1/2 hours.  

Preheat oven to 375 degrees.  Bake rolls about 18-22 minutes.

While rolls are baking, in a medium bowl using an electric mixer, whip together butter and cream cheese until smooth.  Add in powdered sugar and whip until light and fluffy.  

Spread icing over hot cinnamon rolls and serve.  

adapted from cookingclassy.com 

Candied Pecans

I stored these in a container to munch on all during the holiday season.  So easy and delicious.  I bought this container and use it for various holiday snacks as the label is a chalk marker surface. 

1 pound pecan halves
1 large egg white
1 tablespoon water
1/2 teaspoon pure vanilla extract
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt

Preheat oven to 250 degrees.  

Line a rimed 18 x 13 sheet pan with parchment paper.

In a large mixing bowl, vigorously whisk the egg white with water and vanilla until very frothy.

In a separate small mixing bowl, whisk together sugar, cinnamon, and salt.

Add pecans to egg white mixture and toss until evenly coated.

Pour sugar mixture over pecans and toss until evenly coated.

Pour coated pecans onto the prepared baking sheet and spread into an even layer.

Bake in preheated oven for 1 hour, stirring every 15 minutes.  Allow cooling then store in an airtight container. 

adapted from cookingclassy.com 

Reindeer Chow

I love having a bowl of reindeer chow on the table whenever the grands come over during the holiday season.  

6 cups Rice Chex cereal
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter
1 cup powdered sugar mixed with 1 1/2 tablespoons cocoa powder
1 bag Christmas M&M's (12-ounce bag)
2 cups mini peanut butter cups
2 cups pretzel twists

Place the cereal in a large bowl.  In a medium bowl, combine the chocolate chips and peanut butter.  Microwave the chocolate mixture for 30-second intervals until melted; stir until smooth.  

Pour the chocolate mixture over the cereal and use a spatula to gently toss the cereal in the chocolate until completely coated.

Place the mix of powdered sugar mixed with cocoa powder in a resealable 
gallon-sized plastic bag.  Add the chocolate-coated cereal.  Seal, then shake until cereal is coated in the sugar/cocoa powder mix.  

Spread the cereal out in a single layer on a sheet of parchment paper; cool completely until dry.

Combine the cereal, M&M's, mini peanut butter cups and pretzel twists; then serve.

adapted from www.dinneratthezoo.com

Christmas Eve Cocktail Meatballs

I started making these several years ago for an easy, make-ahead Christmas Eve appetizer found on the blog Once Upon A Chef with Jenn Segal.   
These are Madison and Quinn's favorite, they requested that I make them once again this past Christmas Eve.  So now it has become a new tradition.   I keep them warm in the slow cooker.  This recipe makes 25 mini meatballs, I doubled the recipe. 
  

Ingredients:

1 large egg
1/4 cup heavy cream
3/4 cup cubed white sandwich bread, crusts removed (I used a firmer bread, such as Pepperidge Farm white bread)
1/2 pound ground pork
1 garlic clove, minced
1/8 teaspoon allspice
1/8 teaspoon ground black pepper
3/4 teaspoon salt
1 teaspoon baking powder
1/2 pound ground beef (85% lean)

Sauce:

1/2 cup ketchup
1/2 cup packed dark brown sugar
2 tablespoons water
1 1/2 tablespoons cider vinegar 
2 teaspoons Worcestershire sauce
1 tablespoon finely grated shallot, from one shallot
1 small clove garlic, minced
1/8 teaspoon ground black pepper
1/2 teaspoon salt

Instructions:

Preheat the oven to 325.  Line a baking sheet with aluminum foil and place a baking rack over the foil.  Spray rack generously with nonstick cooking spray.

Whisk the egg and cream together in a medium bowl.  Stir in the bread and mash until no large bread chunks remain.  Set aside.

In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder at high speed until smooth and pale, about 2 minutes, scraping bowl as necessary.  Add the bread mixture to the mixing bowl and beat on high speed until smooth about 1 minute, scraping the bowl as necessary.  Add the beef and mix on medium-low speed until just incorporated about 20 seconds, scraping the bowl as necessary.

Using moistened hands (meat mixture is sticky and wet hands help; keep wetting them as you go, form the meat mixture into tablespoon-sized round meatballs and place on the prepared rack.  

Bake for about 20 minutes, until just done.

Meanwhile, in a large saute pan, mix together all of the ingredients for the sauce.  Bring to a simmer and cook gently until thickened, about 10 minutes.

Add the baked meatballs to the sauce and stir to coat evenly.  Transfer them to a serving platter and spear with toothpicks and spoon the sauce over the top.
Or, have guests serve themselves right from the slow cooker with appetizer plates and toothpicks in a small dish to the side.  

adapted from onceuponachef.com

Very Merry Ornamentini

Each year, Madison selects the signature Christmas Cocktail.  This one was a beautiful presentation and fun to make using thick glass ornaments that I purchased from Amazon.  We doubled the recipe for 6 Ornamentini's.  
Here is Madison with the presentation.  

Makes 4 martinis

1 cup vodka (Tito's preferred)
1/2 cup orange liqueur (Cointreau preferred)
1/2 cup cherry juice*
1/4 cup cranberry juice*
1/4 cup orange juice, freshly squeezed with no pulp

Sugared cranberries (recipe below) and fresh rosemary sprigs to garnish.

*Use 100% juice.  

Pour all ingredients into a cocktail shaker with ice.  Shake vigorously.

Using a funnel, pour the mixture into the clear glass ornaments that have been rinsed.

Carefully, replace the topper on each ornament.

Add sugared cranberries and a rosemary sprig to four martini glasses. (I used stemless glasses).   Set the ornament in the glass to serve.  Before drinking, slowly pour the contents onto the cranberries.  



Sugared Cranberries:
2 cups sugar, divided
1/2 cup water
1 bag (12 ounces) fresh cranberries

In a medium saucepan over medium heat, combine 1/2 cup sugar with 1/2 cup water.  Stir until sugar is dissolved (2-3 minutes).  Remove from heat and stir in the cranberries.  Transfer the cranberries to a wire rack and let dry for at least an hour.  

Working in small batches, roll the cranberries in the remaining sugar until they are well coated.  Let them dry for at least one hour on a wire rack.  

Store the cranberries in a bowl without a lid.  They are edible however super bitter so we weren't fans.  

Use as decor for up to two weeks.  

Twice Baked Potatoes

A traditional side for our family for Christmas Eve dinner for many years.  
I decided to try a new recipe and was so happy I did.  This one from Ree Drummond of the Food Network was so delicious.  We all loved the bacon bits a (real bacon) mixed in before baking and sour cream.  Pictured here after we plated Christmas Eve dinner.  

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
Freshly ground black pepper

Preheat the oven to 400 degrees.

Place the potatoes on a baking sheet.  Rub them with canola oil and bake for 1 hour, making sure they are sufficiently cooked through.

Slice the butter into pats.  Place in a large mixing bowl and add the bacon bits and sour cream.  Remove the potatoes from the oven.  Lower the heat to 350 degrees.

With a sharp knife, cut each potato into half lengthwise.  Scrape out the insides into the mixing bowl, being careful not to tear the shell.  Leave a small rim of potato intact for support.  (I use a melon baller, it works great).  Lay the hollowed potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream.  Add the cheese, milk, seasoned salt and black pepper to taste and mix together well.

Fill the potato shells with the filling, so they look abundant and heaping.  Top each potato with a little more grated cheese and bake them in the 350 oven for 15 to 20 minutes.  

adapted from Ree Drummond, The Pioneer Woman

Creme Brulee

Christmas Eve 2019 Dessert from Ina Garten.  Quinn did the torching!

1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract
1 tablespoon Grand Marnier

Preheat the oven to 300 degrees.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks and 1/2 cup of the sugar together on low speed until just combined.  

Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiling.  With the mixer on low speed, slowly add the cream to the eggs.  Add the vanilla and Grand Marnier and pour into 6 - 8-ounce creme brulee ramekins until almost full.

Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins.  Bake for 35-40 minutes, until the custards are set when gently shaken.  Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly.  

Allow to sit at room temperature for a minute until the sugar hardens.

Christmas Eve Beef Tenderloin

A Christmas Eve tradition and the only way to prepare Beef Tenderloin.  Follow this Ina Garten recipe exactly and you will have the perfect beef tenderloin every time.  

1 whole filet of beef (4-5 pounds) trimmed and tied
2 tablespoons unsalted butter, at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper

Preheat the oven to 500 degrees.

Place the beef on a baking sheet and pat the outside dry with a paper towel.

Spread the butter on with your hands.

Sprinkle evenly with the salt and pepper.

Roast in the oven for exactly 22 minutes for rate and 25 minutes for medium-rare.

*I roast ours for exactly 24 minutes.

Remove the beef from the oven, cover it tightly with aluminum foil and allow it to rest at room temperature (on the kitchen counter) for 20 minutes.  

Remove the strings and slice the filet thickly.  

**Serve with Blue Cheese Butter (Recipe Below):

1 stick unsalted butter, slightly softened
1/4 cup crumbled good blue cheese
2 teaspoons finely chopped fresh thyme
Salt and freshly cracked black pepper

Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste.
Cover the bowl and refrigerate for 30 minutes. 

Here is our plated dinner, Christmas Eve 2019.  

Broiled Lobster Tails

Along with beef tenderloin, this is a tradition to have every Christmas Eve.  

I order the lobster tails (6 ounces each) at Whole Foods and have them butterfly them and prepare them with the lobster meat already pulled out and on top of the shell.  Last Christmas, they forgot so I did them myself.  They turned out great! I would order larger lobster tails if I weren't having Beef Tenderloin along with them.  

Ingredients:

6 lobster tails about 6 ounces each, shells split and butterflied
1/4 cup salted butter, melted (1/2 stick)
2 cloves garlic, crushed
2 teaspoons fresh lemon juice

Melted salted butter, for serving
Lemon wedges for serving

Preheat oven to Broil on High with rack in the center of the oven.  Place the rack so that the top meaty portion of the lobster tails is about 4 to 5 inches away from the top heating element.

Butterfly the lobster tails (if not done already at the fish store).  

Arrange lobster tails in a rimmed oven-safe casserole or baking pan.  (I used a 13 x 9 metal pan with a baking rack placed in it).  

In a small bowl, whisk together the melted butter, garlic and lemon juice.  Brush the butter mixture over the lobster meat.

Place under the oven broiler to broil for 6-10* minutes or until meat is opaque. 
Watch them carefully to not overcook.

*The general rule for broiling lobster tails is 1 minute per ounce of individual tail.  

Serve with melted butter and an individual wedge of lemon.

Here are Quinn, Madison and George enjoying their Christmas Eve feast.  

Parmesan Roasted Zucchini

I made these for Christmas Eve and they were a big hit.  I would make all year round.  An Ina Garten recipe.

6 medium zucchini (2 1/2 - 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley leaves
2 tablespoons julienned fresh basil leaves
1/2 cup freshly grated Italian Parmesan cheese
3/4 cup Panko crumbs

Preheat oven to 425 degrees.

Trim the end end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds. (I use a melon baller for this).  

Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil and turn the zucchini cut side down.  Sprinkle with 1 teaspoon salt and roast for 12 - 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.

Meanwhile, make the bread crumbs.  In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.  Add the panko and 3 1/2 tablespoons of oil and mix well.

Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini.  Bake for another 8 - 10 minutes, until the panko is crispy. 

Serve hot, warm, or at room temperature.  

6-8 servings.

Easy Chicken and Rice Soup

Quick and simple.  Perfect soup on a cold winter night.  Serve immediately or the rice soaks up a lot of the liquid. I had to add more chicken broth when served several days later.  I served it wish a fresh Sea Salt and Olive Oil loaf from Whole Foods, that I sliced in the store.  

1/2 onion finely chopped (about 1/2 cup)

2 - 3 medium sized carrots, peeled and diced

2 cloves garlic, minced

1 1/2 tablespoons olive oil

Homemade seasoned salt (recipe follows)**

2 chicken breasts, cut into bite sized pieces

64 ounces (8 cups) good quality chicken broth

1 cup long grain rice

Heat olive oil in a large soup pot over medium heat.  Add onion and carrots, season with seasoned salt and pepper, then stir to combine.

Cover the pot with a lid then sauté until vegetables are very tender, 5-7 minutes, stirring occasionally.  Add garlic then sauce without the lid on for 30 seconds.

Turn heat up to high then add chicken broth and bring to a boil.  Add rice then stir to combine.  Season chicken with the seasoned salt, then pepper, then add to the broth and stir to combine. Turn heat down to medium then simmer uncovered until rice is tender 15-20 minutes.  Remove the pot from the heat then place the lid on top and let sit for 5 minutes.

Taste, add more seasoned salt and/or pepper, to taste.  

Ladle into bowls and serve.

** Seasoned Salt:

5 tablespoons salt

1 tablespoon paprika

2 teaspoons onion powder

2 teaspoons garlic powder

Combine all in small bowl or shaker.  Since this is mostly salt, use sparingly.

adapted from iowagirleats.com

New England Clam Chowder

Perfect Clam Chowder with the perfect consistency!  Buy this brand of clam juice and clams.  The clams were so tender.  I bought them at Whole Foods.  Serve with a fresh crusty baguette.

4 slices of thick cut bacon, diced into small pieces
3 cups clam juice, SEE NOTE BELOW** 

4  6.5 ounce cans of chopped clams, reserve liquid (check to make sure there aren't any shells in the clams)   
1 small onion, finely chopped
3 stalks celery, diced
2 cloves garlic, minced
1/3 cup all purpose flour
1 1/2 pounds red potatoes, about 4 medium size, unpeeled and diced into 1/2"      pieces
8 ounces heavy cream
1/4 teaspoon dried thyme
2 bay leaves
2 tablespoons well minced parsley (I used 1 teaspoon dried parsley)
Salt and pepper, to taste

In a large soup pot, cook the bacon over medium heat until crisp, stirring often.  
Drain the fat from the pot leaving only 1 1/2 - 2 tablespoons of bacon fat in the soup pot. 

While the bacon is cooking, drain the clam juice from the canned clams into a measuring cup.  **You will need approximately 3 cups more of clam juice to get a total of 4 1/2 cups of liquid.  (I bought 3 - 8 oz. bottles of clam juice and only had to use 2 bottles to get the correct amount of clam juice). 

Add the diced celery and onions, cooking until they are translucent and very soft.

Add the minced garlic and cook, about 30 seconds, being careful that the garlic doesn't burn.  Turn stovetop off.  

Stir in the flour, coating all of the vegetables and the bacon.  

Over very low heat, gradually pour in the clam juice, whisking it while pouring.  Add the potatoes, thyme and bay leaves and increase the heat to medium high and bring to a boil.  Reduce the heat to a simmer and boil, covered, for about 20 minutes or until the potatoes are soft.  Remove the bay leaves.  

Stir in the heavy cream and chopped clams and let soup heat through for several minutes on low heat.  Stir in the parsley and season with salt and pepper.  (I used only 1/2 teaspoon salt and 1/4 teaspoon white pepper).

adapted from www.wineandglue.com

Gingersnap Cookies

Christine loves gingersnap cookies so I made these close to the holidays when she came over.  She loved them.  Yes, they are made with shortening (solid white Crisco).  

2 cups sifted all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup shortening
1 cup white sugar
1 egg
1/4 cup dark molasses
1/3 cup cinnamon sugar

Preheat oven to 350 degrees.

Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl.  Stir the mixture to blend evenly, and sift a second time into another bowl.

Place the shortening into a mixing bowl and beat until creamy.  Gradually beat in the white sugar.
Beat in the egg and dark molasses.  Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend.  Sift in the remaining flour mixture and mix together until a soft dough forms.  

Pinch off small amounts of dough and roll into 1-inch diameter balls between your hands.  Roll each ball in cinnamon sugar and place 2 inches apart on a baking sheet lined with parchment paper.

Bake for approximately 10 minutes.  Cool cookies on a wire rack.  Store in an airtight container.

adapted from allrecipes.com

Cranberry Harvest Muffins

These muffins are so good and have such good ingredients.  I made them over the holidays.  This is an Ina Garten recipe.  

3 cups flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

2 teaspoons ground ginger

1 1/4 cups whole milk

2 extra-large eggs

1/2 pound unsalted butter, melted and cooled

1 1/2 cups coarsely chopped cranberries

1/2 cup medium diced Calimyrna figs

3/4 cups coarsely chopped hazelnuts

3/4 cup brown sugar, packed

3/4 cup granulated sugar

Preheat the oven to 375 degrees.

Line 18 muffin cups with paper liners.  

Sift together the flour, baking powder, baking soda, salt, cinnamon,, and ginger in a large bowl.  

Make a well in the center of the mixture and add the milk, eggs, and melted butter.  Stir quickly just to combine.  Add the cranberries, figs, hazelnuts and both sugars and stir just to distribute the fruit, nuts, and sugar evenly throughout the batter.  

Spoon the batter into the paper liners (I use a large ice cream scoop) filling each one to the top.  Bake for 20-25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.  

Bakery Size Chewy Chocolate Chip Cookies

These are a delicious cookie, giant-sized just like you get at the bakery!  Yes, melted butter and one tablespoon of pure vanilla extract!   I used mini chips as you get more chocolate throughout the dough that way! 

Makes 14 large cookies. 

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat oven to 325 degrees.

Prepare cookie sheets with lined parchment paper.

Sift together the flour, baking soda, and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.  Beat in vanilla, egg and egg yolk until light and creamy.  Mix in the sifted ingredients until just blended.  Stir in the chocolate chips by hand using a wooden spoon.  

Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets.  (I use the largest OXO ice cream scoop for this - it measures 1/4 cup).  Cookies should be about 3 inches apart.  

Bake for 15-17 minutes (I baked mine for exactly 16 minutes).  Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Adapted from allrecipes.com