Flour Tortillas

 From justataste.com

• ▢ 4 cups all-purpose flour
• ▢ 1 1/2 teaspoons salt
• ▢ 1 2/3 cups hot water
• ▢ 1/4 cup vegetable oil

In a large bowl, whisk together the flour and salt.

Add the water and vegetable oil and using your hands, mix together the dough until it is a cohesive ball and all of the liquid has been absorbed. If the dough is too sticky, add more flour 1 tablespoon at a time, as needed. (The dough should be soft and Playdoh-like in texture, but not sticky.)

Transfer the dough onto your work surface and knead it about 10 times until it becomes smooth all over. 

Divide the dough into 12 equal balls then flat each ball slightly into the shape of a hockey puck. Flour each piece of dough on both sides then set them aside and cover them with a towel.

Heat a large nonstick sauté pan over medium-high heat.

Roll out one piece of dough into an 8-inch circle then transfer it to the hot pan. Cook the tortilla for about 1 minute then flip it once and continue cooking it an additional 30 seconds or until golden brown spots appear on both sides. Transfer the tortilla from the pan into a towel and cover it while you roll out and cook the remaining tortillas.

Perfect Classic Cinnamon Rolls

 

Perfect Classic Cinnamon Rolls

These Perfect Classic Cinnamon Rolls were adapted from Kiley Heard

Prep Time: 45 MinCook Time: 30 MinInactive Time: 1 H & 45 MTotal Time: 3 Hour

Ingredients

Dough:

• 3/4 cup (180ml) milk of choice, warmed to 110F (I place in the microwave for ~45 seconds; it should feel like a warm bath, but not too hot)
• 1/2 cup (110g) granulated sugar, divided
• 2 1/2 tsp (9g) active dry yeast (substitution: instant yeast)
• 1/2 cup (120g) Greek yogurt or sour cream, at room temperature
• 1/2 cup (113g) salted butter, very softened (almost melted)
• 2 eggs, at room temperature
• 1 tsp (4g) vanilla bean paste or extract
• 4 1/2 cups (540g) bread flour (substitution: all-purpose flour); see notes section below on how to properly measure
• 1 tsp (6g) salt

Cinnamon Filling:

• 1/2 cup (113g) salted butter, softened (not melted)
• 1/2 cup (120g) light brown sugar
• 2 tbsp (12g) cinnamon
• 1 tsp (4g) vanilla bean paste or extract
• 1/2 cup (120ml) heavy cream, for pouring over the rolls

Cream Cheese Frosting:

• 4oz (125g; 1/2 block) cream cheese, softened
• 1/4 cup (58g) salted butter, softened
• 1 cups 120g) powdered sugar
• 1 tsp (4g) vanilla bean paste or extract
• 1/4 cup whipping cream

Instructions

Activate the yeast for the dough:

1. Start by activating the yeast for the dough. Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated. If using instant yeast, no need to wait for it to bloom; go straight into mixing the dough together!

Continue preparing the dough:

1. In a large bowl, whisk together the flour and salt. Set aside.
2. Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand). Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture.
3. With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids.
4. Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don’t be tempted to add too much, you want the dough to be slightly sticky! I ended up adding about 3 tbsp more flour. If you are mixing and kneading by hand, pour the dough onto a floured surface and knead for 5-7 minutes by hand.
5. Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes. Don’t let the dough rise for too long, or your cinnamon rolls will turn out a little too airy. NOTE: This dough won't double in size in that timeframe, and that's what we want!

Prepare cinnamon filling and baking pan:

1. While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined. Set aside.
2. Grease a 9x13” baking pan with butter.

Shape, assemble, and proof the cinnamon rolls:

1. Once the dough is done rising, turn it out onto a lightly floured work surface.
2. If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
3. Disperse the cinnamon filling all over the surface of the dough, and spread/smooth it out evenly, leaving a very small border around the edges.
4. Starting on the long end, tightly roll the dough up into a log. Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width.
5. Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes while the oven preheats, until puffy.
6. Preheat the oven to 350F.

Bake:

1. Once the cinnamon rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour all over the rolls.
2. For 8 larger rolls, bake at 350F for the first 22-24 minutes. Then, turn the oven temperature up to 375F and bake for another 5-7 minutes, until the tops are golden and the rolls are cooked through.
3. For 12 smaller rolls, bake at 350F for the first 20-22 minutes. Then, turn the oven temperature up to 375F and bake for another 5-7 minutes. The change in temperature allows the rolls to cook fully through without getting too dark on top and drying out in the middle.

Prepare cream cheese frosting and serve:

1. While the rolls are baking, prepare the cream cheese frosting. In a large bowl using a handheld mixer, beat the cream cheese, cream and softened butter until smooth and fluffy. Then, beat in the powdered sugar and vanilla until well combined and smooth.
2. Remove the rolls from the oven and allow to rest for 10-15 minutes.
3. Then, spread the cream cheese frosting all over the rolls.
4. Serve and enjoy!

Notes

• Everyone's ovens can slightly vary in temperature, which will affect the bake time. If you remove the cinnamon rolls from the oven and they still seem doughy in the middle, place them back into the oven at 350F and add 5 minutes at a time as needed.
• I HIGHLY recommend weighing your ingredients always (it's much more accurate). If you are using cups, please make sure to scoop and level your flour properly, this is one of the biggest mistakes that occurs when it comes to baking because it's very common to over-measure flour when using cups. Click here for a tutorial on how to properly scoop and level your flour for cup measurements.
• If you are having trouble getting your yeast to activate, make sure to check that your yeast is not expired. I also HIGHLY recommend using a thermometer to ensure that your milk is at the correct temperature (I always add my sugar and yeast once the milk hits 110F).

Pumpkin Cinnamon Rolls

 

Homemade Pumpkin Cinnamon Rolls

These Homemade Pumpkin Cinnamon Rolls are big, pillowy soft, and irresistibly fluffy. Each roll is swirled with a gooey pumpkin spice cinnamon filling that bakes into sticky, golden perfection. Topped with a lush and tangy cream cheese frosting, they’re the ultimate fall breakfast or brunch treat—especially when served warm.

Yield: 8 larger or 12 smaller rolls

Author: Kiley Heard

Prep Time: 30 MinCook Time: 30 MinInactive Time: 1 H & 45 MTotal Time: 2 H & 45 M

Ingredients

Pumpkin Spice Dough:

• 3/4 cup (180ml) milk of choice, warmed to 110F (I place in the microwave for ~45 seconds; it should feel like a warm bath, but not too hot)
• 1/2 cup (120g) brown sugar, light or dark, divided
• 2 1/2 tsp (11g) active dry yeast (substitution: instant yeast)
• 1/2 cup (120g) pumpkin puree (not pumpkin pie filling), at room temperature
• 1/2 cup (113g) salted butter, very softened (almost melted)
• 1 egg, at room temperature
• 1 tsp (4g) vanilla bean paste or extract
• 4 1/2 cups (540g) bread flour (substitution: all-purpose flour); see notes section below on how to properly measure
• 1 tsp (6g) salt
• 2 tsp (4g) pumpkin pie spice
• 1 1/2 tsp (3g) cinnamon

Note: I ended up adding more pumpkin because my dough was too dry

Pumpkin Spice Cinnamon Filling:

• 1/2 cup (113g) salted butter, softened (not melted)
• 1 cup (240g) light brown sugar
• 1/4 cup (60g) pumpkin puree
• 1 tbsp (6g) cinnamon
• 2 tsp (4g) pumpkin pie spice
• 1 tsp (4g) vanilla bean paste or extract
• 1/2 cup (120ml) heavy cream, for pouring over the rolls

Cream Cheese Frosting:

• 8oz (250g; 1 block) cream cheese, softened
• 1/4 cup (58g) salted butter, softened
• 1 3/4 cups (210g) powdered sugar
• 1 tsp (4g) vanilla bean paste or extract

Instructions

Activate the yeast for the dough:

1. Start by activating the yeast for the dough. Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (15g) of the brown sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated. If using instant yeast, no need to wait for it to bloom; go straight into mixing the dough together!

Continue preparing the dough:

1. In a large bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon. Set aside.
2. Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand). Add the rest of the brown sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), pumpkin puree, butter, egg, vanilla, and the flour mixture.
3. With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids.
4. Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don’t be tempted to add too much, you want the dough to be slightly sticky! I ended up adding about 1-2 tbsp more flour. If you are mixing and kneading by hand, pour the dough onto a floured surface and knead for 7-9 minutes by hand, or until smooth and elastic.
5. Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes. Don’t let the dough rise for too long, or your cinnamon rolls will turn out a little too airy. NOTE: This dough won't double in size in that timeframe, and that's what we want!

Prepare pumpkin spice cinnamon filling and baking pan:

1. While the dough is rising, prepare the pumpkin spice cinnamon filling by mixing together the softened butter, brown sugar, pumpkin puree, cinnamon, pumpkin pie spice and vanilla until well combined. If the butter starts to curdle a little bit, that’s totally okay! It will all melt beautifully while baking. Set aside.
2. Grease a 9x13” baking pan with butter.

Shape, assemble, and proof the cinnamon rolls:

1. Once the dough is done rising, lightly flour your work surface. Turn the dough out onto the surface and lightly sprinkle the top with more flour.
2. If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle.
3. Disperse the pumpkin spice cinnamon filling all over the surface of the dough, and spread/smooth it out evenly, leaving a very small border around the edges.
4. Starting on the long end, tightly roll the dough up into a log. Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width.
5. Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes while the oven preheats, until puffy.
6. Preheat the oven to 350F.

Bake:

1. Once the cinnamon rolls are proofed, warm the heavy cream in the microwave for 15 seconds, and pour all over the rolls.
2. For 8 larger rolls, bake at 350F for the first 22-24 minutes. Then, turn the oven temperature up to 375F and bake for another 5-7 minutes, until the tops are golden and the rolls are cooked through.
3. For 12 smaller rolls, bake at 350F for the first 20-22 minutes. Then, turn the oven temperature up to 375F and bake for another 5-7 minutes. The change in temperature allows the rolls to cook fully through without getting too dark on top and drying out in the middle.

Prepare cream cheese frosting and serve:

1. While the rolls are baking, prepare the cream cheese frosting. In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy. Then, beat in the powdered sugar and vanilla until well combined and smooth.
2. Remove the rolls from the oven and allow to rest for 10-15 minutes.
3. Then, spread the cream cheese frosting all over the rolls.
4. Serve and enjoy!

Notes

• Everyone's ovens can slightly vary in temperature, which will affect the bake time. If you remove the cinnamon rolls from the oven and they still seem doughy in the middle, place them back into the oven at 350F and add 5 minutes at a time as needed.
• I HIGHLY recommend weighing your ingredients always (it's much more accurate). If you are using cups, please make sure to scoop and level your flour properly, this is one of the biggest mistakes that occurs when it comes to baking because it's very common to over-measure flour when using cups. Click here for a tutorial on how to properly scoop and level your flour for cup measurements.

Buttermilk Banana Bread (best recipe ever!)

 

BUTTERMILK BANANA BREAD

yield: 12 SERVINGS (1 LARGE LOAF)

 

prep time: 20MINUTES MINS

cook time: 50MINUTES MINS

total time: 1HOUR HR 10MINUTES MINS

Source: melskitchencafe.com

INGREDIENTS

• ½ cup (113 g) butter, softened
• 1 to 1 ½ cups (318 g) sugar (see note)
• 2 large eggs
• 1 to 1 ½ cups (about 226 g) mashed bananas (about 3 medium bananas) - (see note)
• ¼ cup buttermilk (see note)
• ½ teaspoon vanilla
• 1 ¾ cups (249 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ⅛ teaspoon baking soda

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. Grease a 9X5-inch loaf pan with nonstick cooking spray. Set aside. 
• In a large bowl, with a handheld electric mixer or in the bowl of a stand mixer fitted with the whisk attachment, cream butter and sugar together until light and creamy, 1 to 2 minutes. 
• Add the eggs, bananas, buttermilk and vanilla and mix until well-combined. 
• Add the flour, baking powder, salt and soda. Mix until no dry streaks remain; it's ok if the batter is slightly lumpy. Don't over mix. 
• Spread the batter evenly in the prepared pan and bake bake for 55 to 60 minutes, until the top lightly springs back to the touch and a thin knife or toothpick inserted in the center comes out clean or with a few moist crumbs. Add time as needed until the bread is baked fully. Or for muffins, divide evenly between 12 liners and bake for 20 minutes.
• Turn the bread out onto a cooling rack to cool completely.