Nutella and Coconut Pinwheels

I'm not going to say that these were amazing, but I am going to say these are soooo good.  And sweet.  And chocolate-y and coconut-y, almost like a German chocolate cake but not really.  Does that make sense?    I wish I could have you over for coffee and one of these, because I know you'd be wowed.

The bread part is not as fine textured as I would have wished for; it was "raggedly" and "sturdy" to work with, I thought, but I am more than happy with the flavor and its ability  to stand up and complement the filling.


The original recipe called this a "no knead", and perhaps it is, but I still found I needed to knead it a couple of minutes.  I'll give you the recipe as it's written (my changes in procedure will be parenthetical).

Nutella and Coconut Pinwheels

4 cups all-purpose flour, divided
1 package active dry yeast (2 1/4 teaspoons)

1 cup milk
1/3 cup sugar
1/4 cup butter
1/2 teaspoon salt

2 eggs

1 13-ounce jar chocolate-hazelnut spread (like Nutella), divided
1 cup shredded coconut

2-3 tablespoons milk

In a large bowl combine 2 cups of flour and the yeast. 

In a small saucepan, heat the milk, sugar, salt  and butter to 120*-130* Fahrenheit.  Add the milk mixture, along with the eggs, to the 2 cups of flour.  Beat with an electric mixer on low to medium  speed for 30 seconds, then beat on medium speed for 3 minutes.  Stir in remaining flour. (Knead for three or four minutes, if desired.)  Cover and allow to rise in a warm place, until doubled, about 45 to 60 minutes.

Turn the dough out onto a floured surface. Cover and allow to rest for 10 minutes.  In the meantime, grease a large baking sheet, set aside.

Roll dough into a 12-inch by 9-inch rectangle.  Spread 2/3 cup hazelnut spread on the dough, leaving a 1-inch edge along one side of the dough. Sprinkle coconut on top of spread.   Roll up the rectangle, starting from the long side where the filling is spread to the edge.  Pinch dough to seal.  (I moistened the edge with a tiny bit of water to add some stickiness back to the dough to make it easier to seal.)

Slice in nine pieces.  (I sliced into 12 rolls.  Also I cleaned the knife in between cutting slices to keep the slices neat.)  Arrange on cookie sheet, leaving ample space in between.  Cover and let rise in warm place until doubled in size (about 45 minutes.)

In the meantime, preheat the oven to 350* Fahrenheit.  Bake 15 to 20 minutes or until golden.  Cool 5 minutes and transfer to wire rack.  Drizzle with icing.

Nutella Icing

In a small bowl stir together remaining hazelnut spread and 2 to 3 tablespoons milk or until desired drizzling consistence is achieved.

Mahogany Beef Stew and Never Fail Biscuits

Doggone it's been cold here.  We probably don't have as much snow on the ground as some of our southern and western cousins do, but we sure have plenty of the low double and single digit temperatures.  Once we get chilled, the cold goes to the bone, and it seems to take forever to thaw out.  (Have you ever noticed that in some places folks use the colloquialism  unthawed, such as unthaw the meat, when they really mean thaw? I digress but felt a need to point it out, grins.)

It's a good day to turn the oven to bake something hot...

and set a pot on the stove to simmer something long and slow and comforting...

It was just one of those days when no one minded the kitchen being heated up.

For a short while during the Depression years, my grandfather cut wood for a living and, in conjunction,  my grandmother ran a small boardinghouse of sorts where the workmen could stay and she'd feed them. She provided very simple fare she told me, but her baking powder biscuits were a staple, and her biscuits were her pride and joy.  To this day I don' t know of anyone who can make them higher or fluffier or more golden.  I can still see her knobby knuckles, splayed fingertips, the heavily veined hands, working the flour and lard together until "it felt just right."  Brows furrowed, no measuring, just working quickly.

I did not inherit the baking powder biscuit gene.  I have to give my beloved, sainted grandmother credit; she did try to teach me.  I made rocks, hockey pucks, door stops, cannon ballast, but not biscuits.  I gave up. years passed.  And then I saw this recipe on Allrecipes.  And you know what?  They're just as advertised.  They are no fail!  I've made them a dozen times at least since discovering them and every time they have risen beautifully, are tender and flaky, and taste (not quite like Gram's, must be the lard!) good.

Cold weather inspires heartier meals.  I like cooking with wine; it makes the recipe seem so much more elegant, but I mostly cook with white wine, sherry, the occasional Merlot, and of course champagne in my mimosas.   As I'm not a huge beef eater and as Ole Sweetie-Pi isn't much for gussied up food, red wine stays on the shelf until it becomes vinegar.  So, when I found this recipe for Mahogany Beef Stew with Red Wine and Hoisin Sauce on Epicurious I didn't have the recommended Cabernet Sauvignon  and had to substitute Merlot.  I think the Cabernet might have been a better choice, as this stew was a bit too sweet for my tastes, but Ole Sweetie-Pi gave it a big thumbs up.  This stew has a decidedly different, but delicious, flavor because of the hoisin sauce ~ sweet, rich, hearty, winy.  It's not the beef stew I grew up with, but one that I would make again.

Mall-Style Cinnamon Buns

This past weekend I learned a new-to-me Yankee idiom. Apparently, we are having what is described as a "dividing rain." It's a term used to describe the rain that comes between the seasons of summer and fall and heralds the commencement of autumn's rainy season (as if our summer hasn't been rainy enough!). It's generally a week of steady downpours that brings down the autumn leaves before we've had an opportunity to enjoy the full flush and peak of their vibrant colors and beauty.


So what do I do to cheer myself up? I bake! I went to our local library and borrowed several cookbooks, one of them entitled 150 Best American Recipes by Fran McCullough and Molly Stevens. I think I want to try virtually every recipe in the book and it's one I'm going to look to buy when I'm next at Border's.

Is it possible to have too much of a good thing? I leave that for you to answer. This recipe will make either 12 or 18 buns. Because I was craving something sweet for breakfast and because I was feeling extravagant and because I don't have two 9 inch by 13 inch pans, I went with twelve buns. As you can see, four buns almost spill over a cake plate, and one bun generously fills a dessert plate. These buns are huge!

You will need a good sized space to roll out this dough (it's rolled into an 15 inch x 20 inch rectangle). The dough is absolutely gorgeous to work with. For those who are familiar with working with yeast breads, you'll know what I mean when I say the dough was soft and silken after kneading.

A frosted cinnamon bun used to be my all time favorite and these buns really are very good. Would I make these again? It's quite likely. This recipe calls for a ton of butter and cinnamon sugar, which I found I did not completely use. I ended up saving nearly a cup of the cinnamon-sugar mixture in a jar to use on cinnamon toast. If you like deadly sweet and gooey then by all means go for it, grins, and use the entire amount. I never thought I'd hear myself say it, but yes, for me, there can be too much of a good thing.

For flavor, I much prefer my Lion House Orange Rolls; they're more work, but are still the best breakfast roll I've ever made.

The directions look long and tiresome, but it's not really not so bad once you get into it. Read through them first, get your ingredients ready, and it all goes pretty quickly, with a little down time in between while the dough is rising to do other morning activities. You'll win smiles and Wows! with these.

Cinnamon Buns From Heaven
(The 150 Best American Recipes by Frank McCullough & Molly Stevens
They credit "The Oregonian" as their source)

Dough
1 cup warm water (105-115 degrees Fahrenheit)
2 envelopes active dry yeast (4 1/2 teaspoons)
1 teaspoon plus 2/3 cup sugar
1 cup milk, heated to lukewarm
10 1/2 tablespoons (1 1/2 sticks) butter, softened
2 large eggs, lightly beaten
2 teaspoons salt
7-8 cups all purpose flour, more or less as needed, sifted

Filling
16 tablespoons (2 sticks) butter, melted and cooled
1 3/4 cups sugar
3 tablespoons cinnamon
1 1/2 cups chopped walnuts (optional)
1 1/2 cups raisins (optional)

Glaze
10 1/2 tablespoons (1 1/3 sticks) butter, melted and cooled
4 cups confectioners' sugar
2 teaspoons vanilla extract
1/4 - 1/2 cup hot water (using only enough to make a desirable spreading consistency)

Making the Dough
In a small bowl or large cup, combine the warm water, yeast, and one teaspoon of the sugar; stir and set aside.

In a large bowl, combine the milk, 2/3 cup sugar, melted butter, beaten eggs, and salt. Stir well; add in the yeast mixture.

Add 3 1/2 cups of flour and beat until smooth (it will be like a thick pancake batter). Stir in enough remaining flour until the dough is slightly stiff ~ it will be sticky. More flour will be added for kneading so don't despair.

Turn the dough onto a well-floured surface and knead for 5 to 10 minutes, adding small amounts of flour by sifting flour over the dough as needed to keep the dough from sticking. Once a small, elastic ball has been attained, place the dough in a well-buttered bowl, flipping the dough over in the bowl to lightly coat the dough with the butter (helps with rising). Cover and let rise in a warm place (or place in the oven with a pot of warm water beneath the dough and close the oven door) for 60-90 minutes or until the dough has doubled in size. Punch down the dough and allow the dough to rest for five minutes (this will help to relax the dough to make it easier to roll out). Lightly flour a clean surface and your rolling pin and roll the dough into a 15 x 20 inch rectangle.

Making the Filling
Spread half the melted butter on the dough. In a small bowl combine the 1 1/2 cups of sugar and cinnamon and sprinkle over the buttered dough. Sprinkle the walnuts and raisins if you're going to use them. Roll the dough up, as for a jelly roll, and pinch the edges together to seal.

To cut into twelve near even sizes (grins) I take out my ruler and cut the roll in half. I line up the two halves in front of me, one behind the other, measure, cut the two halves in half (there should now be four rolls of equal size). After that I just eyeball it and cut each quarter into thirds, making 12 rolls. I cup the rolls in my hands to bring them back to a nice circular shape as cutting the rolls can slightly flatten them.

If you're making 12 buns, use the remaining butter to generously grease a 9 x 13 inch pan and an 8-inch pan. If you're making 18 buns, use two 9 x 13 inch pans. Sprinkle the pans with the remaining 1/4 cup sugar. Place the cinnamon buns, cut side down, close together in the pans. Cover and let rise in a warm place until doubled in size, about 45 minutes.

Preheat the oven to 350 degrees Fahrenheit. Bake for 25-30 minutes or until the rolls are a delicious golden brown. Allow to cool slightly before glazing.

Making the Glaze
In a medium bowl, combine the first three ingredients, and then add the hot water, one tablespoon at a time, stirring in between, until you have a spreadable glaze. Spread the glaze over the buns and serve.

An Afterthought: I know that this is already a long post, but I have to share this with you. I'm not going to share the recipe but I wanted to share the picture. Some folks are a little shy about making yeast products. Want to know what I have problems with? No Bake Cookies!!


The picture on the post that I saw showed these as beautiful glossy morsels of delight. **Sigh** I think the question that was raised by Ole Sweetie-Pi was "Have we been visited by a giant rabbit?"

Cream of Chicken Soup and 30-Minute Rolls

Autumn is my favorite time of year. I love the earthy smells and aromas seeing and the abundance of harvests dot our countryside with stands and farmers' markets. It seems everywhere we go we see signs for bags of apples, freshly picked corn and pumpkins. Farmers markets are selling jams and pies and homemade fudge, and bundled cornstalks and grapevines to decorate our doorways.

I even saw one local enterprising farmer selling hay and bagged manure for $3.00 a bag.

The green meadow across the road from me is golden and the uncut hay sways in the breezes. In my own yard, my lavender phlox perfumes the air, and the last of my rose buds their valiant final flush before the killing frost.

As the night air and harvest moon usher in the waxing summer sun, there is a new coolness, welcomed but nonetheless foreboding of more frigid weather in the short months ahead. (The cats do not want to even stick their little noses outside; they are content open up one eye, give one long lazy stretch in acknowledgment of our presence, and then curl up again into the late morning.) My attention is on soups and breads to warm our stomachs and our hearts. The heat from the oven warms the kitchen, and its warmth draws us in, inviting us to linger.

The cream of chicken soup was very good. I think the chicken, as cooked according to the recipe, was too dry. It definitely needs less cooking than specified in the directions. The good news is, I absolutely loved the foundation of this soup; this is the soup base I've been looking for to make other chowders such as corn and clam. The onions and potatoes were perfectly flavored by the bacon, the flavors intermingling and blending and fully complimenting each other.

We have certain "go withs" when I make soup; one of them is a nice hot roll. I saw these 30-minute dinner rolls on The Sisters' Cafe, and I could not resist the temptation to have hot dinner rolls without all the rising times. Melanie states in her post that she thought they weren't fluffy enough; I thought the fluff factor was quite satisfactory, grins. (I made two pans of eight rolls, so perhaps mine were a little larger?) Also, even though her recipe didn't specify, I lightly kneaded the dough for several minutes to make a smoother looking dough and added additional flour to roll into balls. I used active yeast for these, and I'm wondering if these might not have been a little better with instant or rapid rise yeast. (They require less rising time than active yeast.) What I did find to be a drawback is the lack of the signature yeasty flavor that is imparted with long risings. I thought these were a tad on the bland side. That would not stop me from making these again, as I think they're terrific in a pinch, though I do have other hot roll recipes that I much greatly prefer when time allows.


Cream of Chicken Soup

3 slices bacon, chopped
12 ounces boneless, skinless chicken breast (about one breast)
2 tablespoons butter
3 large potatoes, chopped
3 large onions, chopped
2 1/2 cups milk
2 1/2 cups chicken broth
salt and pepper to taste
3/4 cup heavy cream
fresh parsley for decoration and color

In a good sized stock pot or Dutch oven over medium heat, combine the bacon and chicken, and without any added fat, fry for about ten minutes. Stir frequently to ensure that these do not burn or stick to the pan.

Add the butter, potatoes, and onions, and cook for about 15 minutes, stirring all the time.

Add the broth and milk; bring to a boil, reduce heat, and simmer 30-45 minutes. Taste for seasoning, adding salt and pepper. Just before serving add the cream and simmer (do not boil) for another 5 minutes. Garnish with parsley.

I was thinking that this needed another spice to really round out the flavor. Thyme maybe?

Frosted Orange Rolls from the Lion House

The first time I made these orange rolls was this past Easter. Unfortunately, their presentation wasn't the best, and no amount of turning them to get their best side improved their appearance or my temperament and I decided not to post. So, this is my second attempt, and alas, my skill at rolling them them for a beautiful presentation hasn't improved, but I'm posting away.

I selected the four prettiest rolls for you; the other 14 rolls seemed to have a mind of their own, more so than these four, rising in all manner of disrespectful direction and size. Grins. Oh, well.

Regardless of their appearance, these rolls are light and fluffy and without question the single best breakfast roll I have ever made. I used two mineolas which probably yielded more orange zest than two regular sized oranges, as well as the mineola juice. The fresh citrusy flavor and aroma just filled my senses. As the rolls were baking, Ole Sweetie-Pi couldn't find enough reasons to walk through the kitchen to catch a whiff. I barely had spooned on the frosting and he was there waiting for me to offer him the first hot, gooey roll. I gladly obliged him, but I had beaten him to the first bite though. I ate one while I was frosting the rest!

These rolls take some time to put together; I spent about four hours this morning beginning with pulling out the first bowl to taking the first warm, drippy frosting, orange-filled, fragrant bite. It was totally worth the effort, and no question, this recipe is a a keeper.

Wheat Germ Zucchini Bread

Many of my fellow bloggers are posting about healthy food choices and healthier cooking. I won't say I've succumbed to peer pressure, but let's say this is a nod to a healthier quick bread recipe.

My grandmother was really big on healthy cooking. She used to subscribe to magazines about organic gardening and bought any number of cookbooks for heart healthy recipes, saving your eyesight, healthy brain, and just about every other organ, I think.

One of the things I remember about her is that she always had wheat germ in her refrigerator. What I don't remember is how she used it. I bought it, then discovered I didn't know what to do with it except sprinkle it on yogurt (and I'm almost positive my grandmother never ate yogurt in her entire life; it would've been considered "foreigner" food and that would have been the end of that).

Anyway, so I've had this jar of wheat germ in my fridge for longer than I want to admit. I was reading my Best Recipes from the Backs of Boxes, Bottles, Cans and Jars cookbook when this recipe leaped out at me. Ah ha!

This bread is interesting. Nice mild flavor (unlike my other zucchini bread recipe which has an assertive cinnamon flavor). This bread also has texture, kind of crumbly, but not so much that you can't spread softened butter on it. I like it. I feel righteous. I like that, too! I'm pretty sure that I can now run faster and jump higher than I could before. I'm not sure why I want to do that.

Wheat Germ Zucchini Bread

Preheat oven to 350F for metal baking pans; 325F for glass pans.
Grease and flour two 8 1/2" x 4 1/2" x 2 1/2" loaf pans.

1 1/4 cups wheat germ, regular (I presume they mean not the honey flavored)
3 cups flour
3 teaspoons baking powder
2 teaspoon salt
2 teaspoons cinnamon
1 cup chopped nuts
2 eggs
1 3/4 cups sugar
2 teaspoons vanilla
2/3 cup cooking oil
3 cups (about 3 medium-sized) zucchini, grated

In a medium bowl, combine the wheat germ, flour, baking powder, salt, cinnamon and nuts.

In a large bowl, beat the eggs until light colored and fluffy. Add the sugar, vanilla and oil; beat well.

Stir in the zucchini.

Gradually stir in the dry ingredients to the wet ingredients, until just combined. Divide the batter between the two pans. Place in preheated oven.

Bake for about 1 hour or until a pick inserted in the center comes out clean. Cool for 5 to 10 minutes before turning out onto a rack to finish cooling.

Apple Raisin Twist

I have been inspired by the wonderful breads I've seen on other blogs.
And every time I see such splendid pictures and recipes, I immediately begin coveting my neighbor's bread. But coveting is an empty pursuit. So, when I awoke at 5 a.m. this morning, I knew what I must do.

I have been eyeing a recipe in a little cookbook by Marilyn Barbe entitled Great Bread Everytime. SweetiPi bought this book on Ebay for me a year or so ago, and I've read it many times, but I have this ridiculous fear of trying anything that looks too fancy. I read and reread the directions a dozen times, and with trepidation, brought out my mixing bowl and my ingredients.

All I can say now, is Silly Me. As with all yeast breads, this takes time and some additional prep work because of the filling, but it's very doable. This bread is almost fluffy in texture (because of the eggs, I presume) and not too sweet. The best part is that the twist makes an eye-opening presentation!

Apple Raisin Twist

In a one cup measuring cup, heat 1/2 cup of warm water (110-115 F). Add 1 teaspoon of sugar, but do not stir. Slowly sprinkle 1 tablespoon of yeast into the water, making sure that each particle gets wet, but do not stir. (I just dipped my knife in and out of the water several times.) Wait 10 minutes until the yeast is thick and foamy.

While you are waiting, in a separate, large bowl add 1/2 cup warm milk (previously scalded and then cooled), 4 eggs, 3 tablespoons sugar, 1 teaspoon salt, the yeast, 1 cup flour, 1/2 cup cooled melted butter. Stir well.

Add an additional 3 1/2 cups flour, one cup at a time to make a soft, but not sticky dough. (You make need more or less flour depending on humidity or moisture in the flour.) Turn the dough out onto a clean, lightly floured work surface and knead until smooth and elastic, about 8 to 10 minutes.

Place the dough into a grassed bowl, turn to grease the top, and set the bowl in a warm, draft-free area until double in size, about 90 minutes. (You can speed rising time by putting over a pan of warm water and covering the top with plastic wrap.)

After the dough has risen, punch it down and turn out again onto a clean, lightly floured work surface.

Now here you're going to have to make a decision. You can make one or two loaves (I made two.) If you want to make two, divide the dough equally in half, and one at a time, roll into an 8" x 12" rectangle. For one loaf, roll the dough in a 12" x 20" rectangle.

Generously brush the dough with melted butter. Sprinkle with filling comprised of 1/2 cup peeled, finely diced apple; 2 teaspoons of lemon juice, 1 cup of raisins, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon. (If making two loaves, divide the filling.)

Roll the dough up jelly roll style, tucking in the ends, and pinching the seam together. Place on a greased baking sheet, (I use parchment paper) seam side down. For two loaves, use two pans.

Cut the roll in half, lengthwise. Slightly twist the halves so the filling is facing you, and twist the two halves together, alternating one side over the other, ensuring sure that the filling is always face up. Let rise until double, about 30 minutes.

Pinch bottom ends together. Bake at 350F. For one loaf, bake 40-45 minutes. For two loaves, bake for 30 minutes.

After the first twenty minutes of baking, remove from oven and cover with aluminum foil to prevent the raisins from burning. When baked, remove immediately to a wire rack to cool. Glaze with icing while twists are still hot.

For a simple glaze, combine 1 cup of confectioners' sugar, 2-3 tablespoons of milk, and 1/2 teaspoon of vanilla. Stir until well combined and drizzle using a fork or whisk to get the nice thin ribbons of glaze.

Pinwheel Biscuits

A little timid about working with yeast but still want something cinnamony good for breakfast? Maybe you're just a little pressed for time? These pinwheel biscuits will turn sleep-filled eyes into shiny bright eyes! This is an easy, no yeast cinnamon biscuit recipe that helps make any breakfast special.

From one of my favorite cookbooks, The Fanny Farmer Cookbook.

First the biscuit recipe.

Baking Powder Biscuits

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 cup milk

melted butter

Cinnamon Filling

Combine and set aside
1/4 cup sugar
1 teaspoon cinnamon

Sift the flour, baking powder and salt into a medium sized bowl. Add the shortening, and "cut" into the dry ingredients, either using your fingertips, a pastry blender, or two knives. Add the milk, and using a fork, quickly stir it into the dry ingredients. You may need to add a little more milk, but add it drop by drop, until the dough is soft, but not sticky. (Liquid added will depend upon the humidity of your home as well as the moisture of your flour.)

Onto a clean, floured surface, turn out the biscuit mixture. Roll the dough into an oblong about 1/4 inch thick. Brush with melted butter. Sprinkle a generous amount of the cinnamon-sugar mixture onto the rolled dough, leaving a 1/2 margin or so.

With the long edge facing you, roll the dough up, into a log shape, jelly roll fashion. Cut slices 3/4 inch thick and set on a cookie sheet, cut side down. (The recipe says an ungreased cookie sheet, but with this sugar mixture, I would be inclined to lightly grease it so that the sugar doesn't caramelize to the sheet; I use parchment paper.)

Bake at 450F for about 15 minutes or until golden brown.

When slightly cooled, top with a simple glaze, such as the one I use on my Italian anise cookie recipe.



This is a versatile recipe; any number of flavorings and fillings can be used. Butterscotch, orange butter, jams, jellies, cheese, onions, you name it. It's not just for breakfast.

Beautiful Burger Buns

For our little family gathering, I made pulled pork and naturally the needed sandwich rolls. These Beautiful Burger Buns have received a lot of acclaim with the nice folks who frequent the King Arthur Flour site.

They certainly are beautiful; just look at those golden globes! Plus they're easy enough for a beginner bread maker to tackle and have great success. The first time I made these, I followed the directions and made eight huge rolls. Since then, I make ten, which is a much better size for us.

Alas, they just aren't my favorite for either burgers or pulled pork. I think they are a little too fluffy and tender as the rolls just didn't hold up that well. They would, however, be perfect for chicken salad, tuna salad, sliced roast beef or turkey, etc. If I were going to make a tray of chicken salad sandwiches, for example, though, I think I'd make the rolls even smaller.

These rolls are easy, delicious, beautiful. I'll make them again.