Brown Sugar Cream Cheese Frosting

INGREDIENTS

1/3 cup butter3/4 cup brown sugar1 cup cream cheese1/2 tsp. vanilla

DIRECTIONS

Cream butter and sugar. Add cream cheese and vanilla and mix until smooth.

THE BEST CINNAMON ROLLS

YIELD: 12 LARGE CINNAMON ROLLS(from melskitchencafe.com)

THE BEST CINNAMON ROLLS {CHERYL'S FAMOUS RECIPE}

PREP TIME 25 MINUTES

 

COOK TIME 20 MINUTES

 

ADDITIONAL TIME 3 HOURS

 

TOTAL TIME 3 HOURS 45 MINUTES

INGREDIENTS

SPONGE:

•  1/2 cup (3.75 ounces) granulated sugar
•  1/2 cup neutral-flavored oil
•  2 cups milk, scalded (heat to just below a boil), I use 2% milk
•  4 cups (20 ounces) all-purpose flour (I use unbleached)
•  1 tablespoon instant yeast (see note for active dry yeast)

DOUGH:

•  3/4 cup (3.75 ounces) all-purpose flour
•  1/2 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1 1/2 teaspoons salt

FILLING:

•  8-12 tablespoons butter, softened
•  3/4 cup (5.5 ounces) packed light brown sugar
•  1 tablespoon cinnamon
•  1/4 teaspoon cardamom (optional but delicious)

ICING:

•  2 ounces cream cheese, softened
•  8 tablespoons (1 stick, 4 ounces) butter, softened
•  Pinch salt
•  2 tablespoons milk or heavy cream
•  1/2 teaspoon vanilla extract
•  1 3/4 cups (7 ounces) powdered sugar

INSTRUCTIONS

1. In the bowl of a stand mixer (or in a bowl to mix by hand), add the sugar and oil. Pour in the scalded milk and mix. Let the mixture sit for 15 minutes or so until it is warm but not blazing hot.
2. Add the 4 cups flour and sprinkle the yeast on top of the flour. Mix until no dry streaks remain and scrape down the sides of the bowl if needed. The dough will be loose and wet-looking. Cover the bowl and let the sponge rest until puffy and doubled, 45 minutes to 1 hour, depending on the warmth of your kitchen.
3. Add the remaining 3/4 cup flour, baking powder, baking soda and salt. Mix until the flour is completely incorporated and the dough looks smooth instead of rough and shaggy. It may not necessarily clean the sides of the bowl but it should for a pretty cohesive mass. Add additional flour only if it is too sticky to handle or a small piece of dough won't form a ball in your hands (it's ok if it leaves some doughy residue on your fingers).
4. Scrape the dough into a lightly greased bowl or container, cover, and let rise until doubled, about an hour.
5. On a lightly floured counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle. Spread the softened butter evenly across the top. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.
6. Starting with one long end, start rolling the rectangle into a log without pulling and stretching on the dough (but still rolling as tightly as possible). Roll the seam to the bottom and pat the log into an even thickness - it should be about 20 inches long or so at this point.
7. Cut the log into 12 even pieces. Place the rolls on a parchment-lined half sheet pan, tucking the loose end of the roll underneath, if you want. The rolls should be about an inch apart so they have room to rise. Cover with lightly greased plastic wrap and let rise until noticeably puffy and almost doubled, about an hour.
8. Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through. Let cool until warm before frosting.
9. For the frosting, add the cream cheese and butter to a medium bowl. Whip with a handheld (or stand) mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and creamy.
10. Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).

NOTES

If you only have active dry yeast, proof the same amount of yeast in a couple tablespoons of warm water and a pinch of sugar until the mixture bubbles and foams, 3-4 minutes. Add it to the recipe per the instructions (when the instant yeast is added).

This recipe doubles great (I've only doubled it in my Bosch mixer, not the KitchenAid).

Usually with a yeast dough recipe, I give a big ol' lecture about going by the texture and feel of the dough vs the exact flour amount. With this recipe, the flour amount is important - the dough will probably be softer and slightly stickier than you may be used to - try not to add additional flour. Use the pictures and details in the post to get an idea of how the dough should look and feel. Add additional flour a little at a time only if the dough is too sticky to work with.

Just like Gloria's recipe, these baked cinnamon rolls freeze amazingly well. After they've been frosted and cooled, I'll scoop the rolls one by one into a quart-size ziploc bag, seal and freeze. It gets a little messy with the frosting, but once they are lightly warmed, no one notices - they taste as fresh as the day they were made! It helps to take them out of the bag still frozen and then microwave for a minute or so on 50% power until warm and gooey.

Make-Ahead: this post details how to make sweet rolls ahead of time.

HTTPS://WWW.MELSKITCHENCAFE.COM/THE-BEST-CINNAMON-ROLLS/

Buttermilk Banana Bread (My favorite Recipe)

YIELD: 1 LARGE LOAF PAN(From melskitchencafe.com)

BUTTERMILK BANANA BREAD

PREP TIME 20 MINUTES

 

COOK TIME 50 MINUTES

 

TOTAL TIME 1 HOUR 10 MINUTES

INGREDIENTS

•  1/2 cup butter, softened
•  1 1/2 cups sugar
•  2 eggs
•  1 cup mashed bananas (I use about 3 average sized bananas)
•  4 tablespoons buttermilk (here is a guide for making your own buttermilk)
•  1/2 teaspoon vanilla
•  1 3/4 cups flour
•  1 teaspoon baking powder
•  1/4 teaspoon salt
•  1/8 teaspoon baking soda

INSTRUCTIONS

1. Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you'd like (several commenters have said this recipe works great made into muffins or smaller loaf pans).
2. In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Pour batter into prepared pan and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

NOTES

Often times, I'll decrease the sugar to 1 cup, increase the bananas to 1 1/2 cups and the bread still turns out extremely moist and delicious!

HTTPS://WWW.MELSKITCHENCAFE.COM/BUTTERMILK-BANANA-BREAD/

Ham Fried Rice

YIELD: 6 SERVINGS(FROM MELSKITCHENCAFE.COM)

MY GO-TO FRIED RICE RECIPE {EASY HAM FRIED RICE}

PREP TIME 15 MINUTES

 

COOK TIME 15 MINUTES

 

TOTAL TIME 30 MINUTES

INGREDIENTS

•  3 large eggs
•  1 teaspoon sesame oil
•  1 teaspoon olive oil
•  Salt and pepper
•  2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
•  2 to 3 green onions, finely chopped
•  3 cups cooked, cold rice (see note)
•  1 to 2 cups diced leftover ham (or deli ham)
•  1/2 to 1 cup frozen peas
•  2 to 3 tablespoons soy sauce (see note)

INSTRUCTIONS

1. Whisk together the eggs with a pinch of salt and pepper. Heat the sesame and olive oil in a 12-inch nonstick skillet over medium heat. Add the eggs and let the mixture cook until set on the bottom, just a few seconds. With a rubber spatula turn the eggs slowly until mostly cooked. Scoot them to the side of the skillet.
2. If the skillet is dry, add another sploosh of oil (sesame or olive oil) to the center of the skillet. Add the garlic and the white parts of the green onions to the skillet and cook for 20-30 seconds, until sizzling (but not burning!) and the mixture smells fragrant.
3. Add the cold rice on top of the onions and garlic (keep the eggs mostly over to the side still), breaking the rice into clumps. Cook until the rice is sizzling and the clumps start to separate into smaller pieces, 3-4 minutes. Incorporate the eggs back into the rice mixture.
4. Add the chopped ham and peas and stir to combine. Add the soy sauce stir until evenly incorporated. Cook the fried rice until all the ingredients are heated through, 4-5 minutes.
5. Serve immediately with additional soy sauce, if desired, and the green parts of the onion. (If not serving with additional soy sauce, season to taste with additional salt and pepper, as needed.)

NOTES

Cooking Rice: the key to really good fried rice is using cooked rice that is really cold. This keeps the fried rice from turning mushy. However, if you don't have precooked rice on hand, you can use hot rice that's just been cooked (as long as you are ok with a slightly different texture to the finished fried rice). When cooking the rice on the stove, use 1 1/2 cups water or broth for every cup of rice. In the Instant Pot, I use 1 cup rice to 1 1/4 cups liquid (4 minutes high pressure for white rice/22 minutes high pressure for brown rice).

Types of Rice: white or brown rice can be used. I usually use jasmine or basmati varieties.

Soy Sauce Substitute: a gluten-free alternative can easily be subbed. Liquid or coconut aminos or tamari would work great here. I've also subbed in or added oyster or hoisin sauce.

Other Substitutions: this recipe is easily customizable. It can be made meatless or any variety of cooked meat can be subbed in for the ham. Other vegetables can easily be added as well.

HTTPS://WWW.MELSKITCHENCAFE.COM/EASY-HAM-FRIED-RICE/

Guacamole Chicken Burgers

Guacamole Chicken Burgers

1 lb ground chicken

1/2 cup guacamole

1/3 cup Panko bread crumbs

1/2 tsp salt

1 tsp cumin

1/2 tsp pepper

1 Tbsp olive oil

1/4 cup chipotle mayonnaise (optional)

4 hamburger buns

Lettuce

Tomato

Directions

Heat grill to medium high heat. In a bowl, combine ground chicken, guacamole, panko, salt, cumin and pepper. Mix well and form into 4 patties. Brush patties with oil and place on grill. Grill for 4 minutes or until well browned on the bottom. Turn and grill 4 minutes longer or until patty is fully cooked. Place on hamburger buns and top with chipotle mayo and other toppings.