Tuesday, November 25, 2014

Thanksgiving Day Menu

Thanksgiving is right around the corner and I am busy packing for our trip up to Maine.  I am not looking forward to the snow storm that is on its way. However I am looking forward to wearing sweat pants all day long and eating lots and lots of goodies.  



We pretty much eat the same things every year. I like it like that but in case you like to switch it up a bit each year here are some suggestions.




Sides
Brussels Sprouts with Honey Vinaigrette 
Brussels Sprouts au Gratin
Fancy Green Bean Almond Saute
Cranberry Chutney
Apple Cranberry Sauce
Honey Roasted Carrots
Potato Gratin
Caramelized Brussels Sprouts
Stuffing with Sausage
Sweet Potato Cobbler




Desserts
Cranberry Cobbler
Pumpkin Pie
Apple Pie
Cranberry Orange Sweet Buns




Bread
Pretzel Rolls
Anadama Bread
Texas Roadhouse Rolls


Monday, November 24, 2014

Dairy Free Banana Almond Butter Milkshake #SecretRecipeClub

This month for the Secret Recipe Club, I had the joy of looking at Without Adornment. Bean's recipes are gluten free and it was interesting to see all of the baked goodies she is still able to create. 





After looking at all of the recipes I chose the Dairy Free Banana Almond Milkshake.  This one was the one for one reason. The coconut ice cream. I have been wanting to try coconut milk ice cream for forever. I love coconut milk so I figured the ice cream would be fantastic. The only thing that has stopped me is the price. The little containers are well over $5.  Since I look the Secret Recipe Post as a little blog assignment each month I granted myself a little leniency with the food budget. 



I haven't had too many cravings with this pregnancy. In fact 26 weeks in and I still don't have much of an appetite.  The one thing that does hit me every once in a while is ice cream. Sure enough not long after I saw this recipe I had a hankering one night for some ice cream. I whipped up this little shake and it was so good. 

I have made it several other times since. I figure it is pretty nutritious given the almond butter and banana.  Almost like a smoothie right?  The only problem is not that I have tried the coconut milk ice cream I know it is good.  I have to find a way not to make that pricey purchase a common occurrence. 





Dairy Free Banana Almond Butter Milkshake

by Emily Morris
Prep Time: 5 minutes
Keywords: blender almond butter coconut
Ingredients (serves 1)
  • 1 banana
  • 1 Tbsp almond butter
  • 1 large scoop of vanilla coconut ice cream
  • 2 large ice cubes
  • Almond Milk, enough to make the consistency you want
Instructions
Add all ingredients to blender.

Blend until smooth, about 3 minutes.

Add more or less ice cream, ice or almond milk to get the desired consistency.
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Sunday, November 23, 2014

Cranberry Orange Sweet Buns

I think Sundays are my most favorite days. They just seem lazy to me. And right now I am all about lazy.  




I wanted to make homemade sweet buns for a while now. At least I have wanted to eat homemade sweet buns for a while. Each time it came down to making them though I wimped out. Homemade buns does equal lazy and I just did not have the energy.  




These are not the easiest or quickest recipe. In fact you have to spend the most time on this recipe the night before you actually want to eat the buns.  But...BUT they are well worst it.




This weekend I was bound and determined to have sweet buns Sunday morning. And look, we did!




I made the dough Saturday night. This morning it was actually super easy to pop the buns in the oven and whip up the frosting. These are some rich buns. The dough is rich with all of the egg. 




The cranberries made them much more festive looking and added a bit of pucker to all of the sweetness of the buns. 



At first 12 seemed a bit much for just the two of us.  And then we each had two for breakfast. I am sure we will manage. 


Cranberry Orange Sweet Buns

by Emily Morris
Prep Time: 30 minutes, plus rise time
Cook Time: 30 minutes
Ingredients (12 buns)
    For the Dough:
    • 4 large egg yolks
    • 1 large whole egg
    • 1/4 cup granulated sugar
    • 6 tablespoons butter, melted, plus additional to grease pan
    • 3/4 cup buttermilk
    • Zest of 1 orange, finely grated (to be used in dough and filling, below)
    • 3 3/4 cups all-purpose flour, plus more for dusting counter
    • 1 packet (2 1/4 teaspoons) instant dry yeast
    • 1 1/4 teaspoons coarse or kosher salt, or more to taste
    • 1 teaspoon oil for bowl
    For the Filling:
    • 1 1/2 tablespoons butter
    • 1 cup packed light brown sugar
    • 1 cup fresh cranberries
    • Orange zest leftover from above
    For the Icing:
    • 1 tablespoons orange juice
    • 1 cups powdered sugar
    • 2 oz cream cheese, softened
    Instructions
    +Make the dough:+ In the bottom of the bowl of a stand mixer, whisk the yolks, whole egg, sugar, butter, buttermilk and 3/4 of the orange zest together (saving the rest for the filling). Add 2 cups of the flour along with the yeast and salt; stir until evenly moistened. 

    Switch to the dough hook and add the remaining 1 3/4 cups flour and let the dough hook knead the mixture on low speed for 5 to 7 minutes. The dough should be soft and moist, but not overly sticky. 

    Scrape the dough into a large, lightly oiled bowl and cover it with plastic wrap. Let dough rise at room temperature until doubled, which will take between 2 and 2 1/2 hours.

    Prepare the filling:
    Melt the butter and set it aside. In a food processor, pulse the whole cranberries until they’re ground to a coarse rubble, but not fully pureed. You’ll need to scrape the machine down once or twice. Set them aside.

    Assemble the buns: Butter a 9×13-inch baking dish, a heavier ceramic or glass dish is ideal here. Turn the risen dough out onto a floured work surface and roll it into a rectangle that is 18 inches wide and 12 inches long. 

    Brush the dough with the melted butter. Sprinkle it with the brown sugar. Scatter the ground cranberries over it, then the remaining orange zest.

    Roll the dough into a tight, 18-inch long spiral. Using a sharp serrated knife, very, very gently saw the log into 1 1/2-inch sections; you should get 12. Arrange the buns evenly spread out in your baking dish. Cover with plastic wrap and refrigerate overnight.

    The next morning, bake the buns:
    Take your buns out of the fridge 30 minutes before you’d like to bake them, to allow them to warm up slightly. Heat your oven to 350 degrees F. Bake your buns until they’re puffed and golden, approximately 30 minutes.

    Transfer pan to a cooling rack and let cool slightly. Make the icing by whisking the orange juice cream cheese, and powdered sugar together. Spread a little on each bun, or drizzle it over the whole pan. Serve immediately.
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