Cinnamon Rolls and Tupperware Finds

I made cinnamon rolls for my work meeting this morning. I also brought in a nice plate of Tuscan Cantaloupe and grapes. It was quite a challenge carrying it all inside and setting it down on the table. I ended up tipping my fruit platter and dumping half of that deliciously sweet cantaloupe on the floor. Darn! Well, at least it wasn't the cinnamon rolls.



This is my second time making cinnamon rolls from scratch. I found a gorgeous and oh so scrumptious recipe for Finnish Cinnamon Rolls over at Rosa's blog. I really wish mine would have turned out as beautifully as hers. They still tasted fantastic but I don't quite have the hang of the technique for these...yet. I'll be trying again very soon. Despite the shape not coming out quite right, I found these yummy rolls disappeared at record speed. ;0) Hop on over to Rosa's place to see how they should look.



I also wanted to show you part of my recent Tupperware order. When I spotted these cute salt and peppers shakers I just knew I couldn't live without them. I remember seeing these when I was a young girl, only back in the 70's they didn't come in pretty pink. Who can resist pink Tupperware salt and pepper shakers?? Not me!

Hope the sun is shining over your way this week!






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vegan ginger spice berry medley muffins

These yummy muffins are actually gluten and dairy free. I've decided to steer clear of dairy for a while as well to see if my tummy troubles will improve even further. Boy, let me tell you, it's tough cutting out dairy. I love cheese. I love sour cream. I love butter. Luckily there are some pretty good dairy alternatives out there. Coconut milk is a nice replacement for milk in baked goods and Earth Balance is a fine butter substitute. Cheese is where it gets a bit more tricky. I'm not fond of soy cheese or rice cheese. Almond cheese isn't too terrible. Do you have a favorite non dairy cheese?

On to the muffins...

My daughter told me these were the most moist, lightest muffins she's ever tasted. :) I had to agree! I found a really fun dried berry medley at Trader Joe's. It's a mix of cherries, blueberries, cranberries and golden raisins. It was a wonderful addition. I used my new scale again for measuring ingredients. I'm having so much fun with that little gadget!

Vegan Ginger Spice Berry Medley Muffins
by theUngourmet

Makes about 15 muffins

Print recipe

350 grams gluten-free flour mix (I used a mix of brown rice, oats, quinoa flour and buckwheat)
50 grams almond flour
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
100 grams brown sugar
100 grams Earth Balance
*2 tbsp ground golden flax mixed with 6 tbsp water (replaces eggs)
50 grams mesquite honey
1 tsp vanilla extract
1 tsp ground fresh ginger
350 grams light coconut milk
2 handfuls dried berry medley

Preheat oven to 350. Line muffin pans with liners and spray lightly with spray oil.

In a large bowl, combine the flour mix, almond flour, baking powder, baking soda, cinnamon, salt and brown sugar. Whisk thoroughly.

In a separate bowl, mix the margarine until fluffy. Add the flax and water mixture, honey, vanilla, ginger and coconut milk.

Add the dry ingredients to the wet ingredients just until combined. Fold in the berries. Fill muffin liners 3/4 full. Bake for about 20-22 minutes or until toothpick inserted into center of muffins comes out clean.

You will love these!

Hope your week is unfolding nicely. :)






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gluten free whole grain muffins with pecans and cranberries

Today I went out and bought myself a digital kitchen scale. I found a really fun and informative blog recently called Gluten Free Girl and the Chef. They only use grams as measurement for their recipes. No cups, 1/2 cups, 1/4 cups... I've done this at work but never in my home kitchen. I've been craving a new and fun challenge so I decided to give some of the ideas and recipes on this blog a go. They stick with a ratio of 700 grams of flour to 300 grams of starch....for this recipe. This makes about 9-10 cups of flour mixture, plenty for several batches. There are so many wonderful gluten free flours to choose from.

Here are a few options:

Brown Rice
Buckwheat
Oats
Quinoa
Sorghum
Teff
Millet
Corn
Almond

Here are a few starch options:

Cornstarch
Potato Starch
Tapioca flour
White rice flour
Arrowroot

Each combination brings a different complexity of flavors and textures. I'm so excited to explore all of the possibilities!

Using the scale is so darn easy, I don't know just why I haven't invested in one sooner. I used a combination of brown rice flour, quinoa flour, buckwheat flour and gluten-free quick cooking oats. For the starch I combined potato starch, corn starch and tapioca flour. I have to tell you, I felt a bit Alton Brown-ish while putting this all together. :)

I also found a great mix of pecans and cranberries with rosemary at Trader Joe's. I roughly chopped a couple handfuls and threw it into the muffin mix.

I love the way these muffins came out. They were moist inside and had a nice bit of crispness on the outside. My kids didn't care for the buckwheat, but I really enjoyed it.

Gluten Free Whole Grain Muffins
recipe adapted from glutenfreegirl.com

makes about 15 muffins

Print recipe

350 grams whole-grain flour mix
1/2 tsp baking soda
1/4 tsp baking powder
3/4 tsp kosher salt
180 grams brown sugar
2 large eggs
300 grams buttermilk
1 tsp vanilla extract
100 grams canola oil
2 large handfuls of pecan cranberry mix

Preheat oven to 350. Spray oil muffin pan.

In a large bowl, combine the flour mix, baking soda, baking powder, salt and brown sugar. Whisk well to combine. In a separate bowl, combine the eggs, buttermilk, vanilla and oil. Add the wet ingredients to the dry ingredients. Stir just until combined. Fold in the nuts and fruit. Fill muffins cups 3/4 full and bake for 20-25 minutes or until toothpick inserted comes out clean.

Even if you aren't watching your gluten intake I encourage you to give this recipe a try. Experimenting with alternative flours can be both fun and delicious!






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Breakfast Salad

So just what is a girl...or boy to do with leftover arugula, feta, diced tomato and turkey bacon you ask. Why toss it all together, throw a scrambled egg on top and call it a breakfast salad! ;D


I'm officially in love! This salad is light and nutritious and most of all, it's darn delicious! Change is in the air my friends. The birds are singing. The trees are blooming. Spring is on the way! All of this springy-ness puts me in the mood for lighter meals. This salad would be terrific anytime of day. I'm thinking next time I'll toss a poached egg on top. Yum!

When you think breakfast, think salad! :)
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I also wanted to take a minute to share something. I hope you won't mind. For as long as I can remember I have had stomach issues. Pain, bloating, cramping, indigestion... I have suspected for years now that I may have issues with gluten. It really bums me out to think of cutting out wheat. I love eating a nice thick slice of warm homemade bread. I love muffins, biscuits, scones, biscotti, cupcakes, pie... I've been doing quite a bit of research and it seems that gluten free baking has come a long way. It looks like I won't have to completely give up eating the things I love after all. I'm really hoping going gluten free will make a difference for me.

Here are a couple of great gluten free blogs to check out.

Gluten Free Goddess
Gluten Free Girl

Are any of you sensitive to gluten? Do you have any favorite gluten free recipes? I'd love to hear about your experiences and share any recipes and/or tips. Thanks!

Have a wonderful week!






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orange poppyseed scones

I have trouble keeping the edges of my scones pretty. I'm thinking my dough get too warm. Any thoughts? Well, despite the less than perfect edges, these tasted fantastic! I'm always thrilled when citrus season comes around. Oranges are terrific in so many recipes!


I found the recipe for these scones over at whatscookingamerica.net. The texture was wonderful and I loved the combination of orange and poppyseed. I added a little orange zest to my icing just for fun. These are perfect along side a nice cup of tea.

Speaking of tea, this website also has a lot of fun history and information on English High Tea and many other scone and bread recipes. Check it out if you have a few extra minutes. :)

Happy Friday, my friends!






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cranberry orange marmalade sweet rolls

My daughter and I are at it again, using pizza dough for sweet rolls. We figured since the pumpkin spice cinnamon rolls came together so nicely, we would try it again with a bit of fresh cranberries and orange marmalade.


I have to admit, these were quite the ooey gooey mess to prepare. The orange marmalade was oozing out all over the board as we began to roll up the dough. We decided to cut each roll about 2 inches thick. We thought they would hold together better when we transferred them to the pan. We baked the rolls up in a cast iron pan. I was concerned about them sticking but it worked out really well and they fit in the pan perfectly.


We only let them rise for about 10 minutes before placing them in the oven. We didn't want to lose all of that yummy filling! They rose really well while baking. I just love the flecks of color the cranberry adds!


We topped the rolls off with a sweet orange icing. The flavor was just amazing! We did lose a little filling but we just dipped our rolls into the pan and soaked up all of that cranberry orange goodness! Yum! We would love to make these again but would like to figure out a way to make the filling less runny. Any suggestions?

cranberry orange marmalade sweet rolls
by theUngourmet (and daughter)

18 oz package of refrigerated pizza dough (This time we used Winco dough. It rises really well!)
2 tbsp softened butter
3/4 cup orange marmalade
1 cup fresh cranberries, chopped
1/2 cup brown sugar

Icing
2 tbsp butter, softened
1 tbsp frozen orange juice concentrate
3/4 cup confectioner's sugar
2 tsp milk

Preheat oven to 375 degrees. Spray oil a 10 inch cast iron or 9x9 baking pan.

On a well floured board, roll out the pizza dough into a 10x12 inch rectangle. Spread the softened butter evenly over dough. Spread the orange marmalade evenly over dough. Evenly sprinkle the chopped cranberry over the marmalade. Roll the long side of the rectangle up jelly-roll style and pinch to seal. Using a sharp serrated knife, cut into 2 inch slices. Carefully place the slices into the pan. Bake for 25-30 minutes until golden brown.

In a medium bowl, whisk the icing ingredients until smooth. Spread over rolls while still hot.

Print recipe

I think these would be another great one for a Thanksgiving or Christmas breakfast/brunch.

May you have a week filled with thanksgiving!





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easy pumpkin spice cinnamon rolls

My daughter and I made these scrumptious pumpkin spice cinnamon rolls the other day. We have never attempted cinnamon rolls before. We decided we'd better ease into it slowly...a little at a time. What I'm really saying is that we cheated just a little and used a refrigerated pizza dough from Trader Joe's instead of baking our own dough from scratch. This dough is sold in a bag, not a tube. It made the job quick and painless.


I don't typically care for overly sweet treats. I love to bake them but I don't usually enjoy eating more than I bite or two. I'm happy to report that these rolls aren't too sweet. The rolls themselves get their touch of sweetness from maple syrup. I think they are terrific with or without the icing. The icing has both maple syrup and confectioner's sugar.


These rolls will make your kitchen come alive with the scent of pumpkin and spice and everything nice! They would be lovely for a holiday breakfast or brunch. Best of all, they are a snap to put together.

pumpkin spice cinnamon rolls
by theUngourmet

1 16-18 oz package of refrigerated pizza dough
1/2 cup pumpkin puree
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1/3 cup maple syrup
2 tbsp room temperature butter

Icing
2 tbsp room temperature butter
1/2 cup room temperature cream cheese
1/4 cup maple syrup
1 tbsp orange juice
1 tbsp grated orange zest (I didn't think to add this at the time but I will next time.)
3/4 cup sifted powdered sugar

On a well floured board, roll dough into a 12x10 inch rectangle. Combine the pumpkin, spices, syrup and butter. Spread filling onto the rolled dough, leaving 1 inch on each side. Carefully roll dough jelly roll style, starting at the long end (this will be a bit messy). Pinch seam to seal. Use a sharp serrated knife to cut 12 1 inch slices. Place rolls into a greased 9 inch baking pan. Cover and place in a draft free area and allow to rise until doubled in size, about 45 minutes.

Preheat oven to 350 degrees. Bake for 30-40 minutes or until golden brown.

Combine icing ingredients and beat until smooth. Spread over rolls while they are still warm. Enjoy!

Print recipe






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pumpkin and maple baked oatmeal

Each year when autumn rolls around it puts me in a mood for warm comforting spices like ginger, nutmeg and cinnamon. It also puts me in a mood for pumpkin recipes. Pumpkin pie, pumpkin bars, pumpkin curry, pumpkin soup...pumpkin everything!


My sister-in-law let me borrow a cookbook called Deceptively Delicious. It's written by Jessica Seinfield (Jerry Seinfield's wife). She uses vegetable purees in her recipes to make sure that their kids are getting enough veggies in their diet. I think this is a brilliant idea! So instead of baking up a pumpkin pie, I decided to mix my pumpkin into some yummy baked oatmeal.


Another great thing about this baked oatmeal is the fact that it calls for maple syrup instead of sugar. It also has a bit of apple and cranberry. If autumn had a flavor, I think this would be it!

Pumpkin Maple Baked Oatmeal
by theUngourmet

Makes 4 servings

1 1/2 cups rolled oats
1/2 cup maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 tsp baking powder
2 tbsp dried cranberries
1/2 cup diced apple
1 cup milk
1/2 cup pumpkin puree
2 tbsp melted butter
1 large egg

Preheat oven to 350. Spray oil four 1/2 cup ramekins.

Combine the dry ingredients, including cranberry and apple in a large bowl. Combine milk, pumpkin, butter and egg. Whisk until smooth. Add the wet ingredients to the dry ingredients. Stir well.

Pour the mixture into the prepared ramekins. Place ramekins on a baking sheet. Bake for 25-30 minutes until toothpick inserted into center comes out clean.

Serve warm. Add a little milk if you like.

Print recipe

Try these baked oatmeal recipes too!
Cranberry and Apple Baked Oatmeal
Mixed Fruit Baked Oatmeal






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jumbo maple banana muffins

I know, I know. There is a bit of muffin madness going on over here lately. I can't help myself. Muffins are so warm and comforting. They are perfect for cooler autumn mornings along side a nice cup of coffee or tea. These muffins get their splendid sweetness from ripe bananas and pure organic maple syrup. They also have just the slightest sprinkling of raw sugar over the top for texture.


I find that school mornings run much more smoothly if I have lunches put together the night before and a healthy grab-and-go breakfast ready ahead of time. My kids are not big cold cereal eaters like I was as a kid so I have to be a bit more creative with my breakfast ideas. Muffins usually go over really well. When they are made with whole grains, whole wheat flour, little or no sugar, fruits, nuts... I feel confident that I am sending them out with a great start to their day. Breakfast is such an important meal! It gives our metabolism a jump start and helps with concentration. I'm sure it helps with a whole mess of other things as well. Bottom line- Don't forget to eat your breakfast!



Jumbo Maple Banana Muffins
by theUngourmet

Makes 6 jumbo muffins

1/3 cup melted butter
1/2 cup maple syrup
2 eggs
2 ripe bananas, mashed
3 tbsp low fat milk
1 3/4 cups whole wheat pastry flour
1/2 cup almond flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chopped pecans (optional)
Raw sugar

Preheat oven to 375 degrees. Line a jumbo muffin pan with 6 liners or grease muffins tins.

In a large bowl, mix the melted butter, maple syrup, eggs, banana and milk. In a separate bowl, whisk together the flours, baking soda, baking powder and salt. Add the flour mixture to the wet ingredients and stir just until combined. Fold in the pecans.

Fill muffin liners to top. Sprinkle with more pecans and raw sugar. Bake for 22-25 minutes.

Print recipe

Happy weekend!






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super hero porridge

Here is the perfect breakfast for an aspiring super hero...or for someone who ate a little too much junk at the state fair. I'm not going to name any names here but SOMEONE gobbled down 1/2 a helping of curly fries with fry sauce, a falafel sandwich and 1/2 of an elephant ear. Oh yes...and an RC Cola. What?! Of course it wasn't me. Remember, I'm on a new sugar free diet. Only Xylitol, Agave and Stevia for me. ;D


I spotted this fantastic porridge over at Stir Crazy and I just had to try it! With the steel cut oats and quinoa it's just packed with super goodness!

Did you know that quinoa isn't really a grain? It is actually the seed of a leafy plant distantly related to spinach. Quinoa contains loads of iron as well as high levels of potassium and riboflavin, B6, niacin, and thiamin. It is also a good source of magnesium, zinc, copper, and manganese, and folic acid. The rolled oats bring a nice nutty flavor to this porridge as well as fiber, protein, a bit of calcium and I'm sure a whole lot of vitamins and minerals as well.

The recipe over at Stir Crazy also calls for dates. Oh, how I love dates! Unfortunately, I only had raisins so they had to stand in for those yummy dates.

This is such a rustic, hearty, wholesome, delicious way to start the day!

Sweet Inca Porridge
Adapted from Stir Crazy

Serves about 4

1 cup quinoa, rinsed
1 cup steel cut oats
1/4 tsp salt
3 cups water
1/2 raisins (or preferably dates!)
1 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla extract
sliced almonds

Place water, quinoa, oats and salt in a medium saucepan and cover. Bring to a boil, reduce heat to low. Simmer for 30 minutes. Add remaining ingredients, except the almonds. Mix well. Turn off heat and let sit, covered for 5 minutes. Sprinkle with almonds. Serve warm.

I added a little milk to my porridge...just because.

Hope you enjoy this too. Happy Monday!




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darn good granola!

Recently, I had the opportunity to help make a large batch of out of this world good granola. 680 pounds of it, to be exact. Ira, the chef and owner of White Pine Products asked if I was interested in helping with the process. I always love trying new things so I just had to say yes! What a fun experience! I've never seen so much granola in my life!



Ira gave me a box full of White Pine goodies to try including several varieties of granola.



They are all fantastic! The flavor and texture is so fresh and delicious. Sometimes when I purchase other brands of granola they seem chewy and a bit stale but this White Pine Granola has a wonderful crunch and all of the ingredients taste so fresh. Each flavor is so terrific, it's difficult to choose a favorite!



Here is a shot of me pouring honey into a pot. This part was a good workout!



After the honey mixture has simmered on the stove for a bit, Chef Ira pours it over the other ingredients and then bakes it in the oven.



The granola cools on racks before the raisins are added.



Making granola is hard work! Just look at all of that granola goodness!



White Pine also makes a wonderful Muesli cereal.



I had an opportunity to try some of the baking mixes as well. My kids and I love the Oatmeal Chocolate Chip Pancake Mix.



I love that there are whole oats in the mix. Ira suggests putting some sliced bananas over the top. I happened to have some lovely strawberries from Saturday market so I sliced them up as well. Delicious!



There are several varieties of nuts including, Candied Pecans, Maple Spice Hazelnuts (organic) and Amaretto Vanilla Almonds. We couldn't keep our paws out of these!



Now, here are a couple of products I really love! Vanilla Sugar and Pure Vanilla extract. Both are made from organic vanilla beans and completely delicious. These are so aromatic, they just about make me swoon! ;)



White Pine Products are produced locally and distributed in various retail stores throughout Portland, Eugene, Ashland, Seattle and Klamath Falls. You can also order online through the website. Hop on over and check it out!


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