King Arthur Small-Batch Cinnamon Rolls
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King Arthur Small-Batch Cinnamon Rolls

Soft, tender, and brimming with cinnamon flavor, these small-batch cinnamon rolls are ideal for small households. With a yield of just two cinnamon rolls, there’s lots of flexibility to use whatever pan you have: a quarter-sized baking sheet, a loaf pan, a round cake pan, or a square pan. These cinnamon rolls also fit perfectly in a countertop oven, providing another easy way to bake no matter the size of your kitchen.

Hands-on 20 mins

Bake 15 to 18 mins

Total Time 2 hrs 30 mins

Yield 2 cinnamon rolls

Ingredients

Dough

Filling

*Use the lesser amount for stronger cinnamons, like Vietnamese (Saigon); the larger amount for milder cinnamons, like Indonesian/Ceylon.

Icing

  • 1/2 cup (57g) confectioners’ sugar, sifted if lumpy
  • 2 to 3 teaspoons milk

Instructions

  1. To make the dough: For best results, weigh your ingredients; in small-batch recipes, it’s important that ingredient quantities are precise. However, if you prefer to work with volume measurements, please be sure to measure your flour the King Arthur way: gently spoon the flour into a cup, then sweep off any excess.
  2. In a small bowl, mix together all of the dough ingredients then transfer it to a floured surface and knead by hand to form a smooth, soft dough.  

  3. Shape the dough into a ball, place it in a bowl, cover, and let it rise until puffy but not necessarily doubled in bulk, 45 to 60 minutes (depending on the warmth of your kitchen).
  4. To make the filling: While the dough is rising, use a fork to whisk together the brown sugar, flour, cinnamon, and salt. Set aside.
  5. Prepare the pan of your choice: Line a quarter- or half-sheet pan with parchment, or lightly grease a loaf pan, 8″ or 9″ square pan, or round pan.
  6. To assemble the small-batch cinnamon rolls: Transfer the dough to a lightly floured work surface and press it into a 4″ x 10″ rectangle.
  7. Brush the surface of the dough generously with milk and then sprinkle the filling on top, covering all but a 1/2″ strip along one short side. Press the filling gently to adhere.
  8. Cut the dough in half lengthwise using a bench knife. You will now have two rectangles, approximately 2″ x 10″.
  9. Starting with the filling-covered short end, roll one piece of dough into a log. To prevent the cinnamon roll from unraveling while it rises and bakes, tuck the end of the spiral underneath the bottom so that it’s held in place. Stand the log up, exposing the swirl, and press down to create a shorter cinnamon roll. Transfer it to the prepared pan and repeat with the remaining piece of dough.
  10. Cover the pan and let the rolls rise for 45 to 60 minutes. The dough will be puffy and shouldn’t bounce back immediately when gently pressed. While the small-batch cinnamon rolls are rising, preheat the oven to 375°F.
  11. Bake the rolls for 15 to 18 minutes, until a digital thermometer inserted into the center of one roll reads 190°F. Rolls baked on a baking sheet will be golden brown in color, while rolls baked in a pan with higher sides will remain pale. Allow the small-batch cinnamon rolls to cool while you make the icing.
  12. To make the icing: In a small bowl, combine the confectioners’ sugar and milk until you reach your desired consistency.
  13. Spread the icing evenly over the cinnamon rolls. Serve warm or at room temperature.
  14. Storage information: Store any leftovers, covered, at room temperature for several days.

Tips from our Bakers

  • Want fresh-baked, oven-warm buns in the morning? Prepare the buns up until the rise in the pan (through step 9). Cover the pan and refrigerate overnight. Next day, allow the buns to rest at room temperature for 15 minutes before uncovering and baking; you may need to increase the baking time by a few minutes.

King Arthur Cinnamon Rolls
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King Arthur Cinnamon Rolls

Warm cinnamon rolls are available at every airport, every mall, and many fast-food outlets. So why make your own? Because YOU control what’s in them, using your own butter, sugar, flour, cinnamon, and other natural (not chemical-laden) ingredients. And besides, there’s nothing like pulling warm rolls right out of your own oven!

Ingredients

Dough

*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Filling

Glaze

  • 1 1/4 cups (142g) confectioners’ sugar
  • 1/2 teaspoon King Arthur Pure Vanilla Extract
  • 4 to 5 tablespoons (57g to 71g) heavy cream or 2 to 3 tablespoons (28g to 43g) milk, enough to make a soft, spreadable icing

Instructions

  1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the flour, dry milk, potato flour, sugar, salt, and yeast in a large mixing bowl. Add the butter and lesser amount of water then mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—to form a smooth, elastic dough, adding more water if necessary. If you’re kneading in a stand mixer, it should take 7 to 10 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
  2. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it’s nearly doubled in bulk, about 1 to 2 hours. Rising may take longer, especially if you’ve kneaded by hand or if your kitchen is cool. Give it enough time to become quite puffy.
  3. While the dough is rising, lightly grease two 9″ round cake pans.
  4. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16″x12″ rectangle. It’s a nice, soft dough, and pats out easily.
  5. To make the filling: Combine the sugar, cinnamon, and flour.
  6. To assemble the rolls: Brush the dough lightly with milk. Sprinkle the filling evenly over the dough, covering the entire surface
  7. Roll the dough into a log the long way; it’ll stretch to about 20″ long as you roll. Using a bench knife or a serrated knife, cut the log into 16 slices.
  8. Space eight rolls in each of the prepared pans. Cover the pans and let the rolls rise until they’re noticeably puffy, about 1 to 2 hours; they should spread out and start to crowd one another.
  9. While the rolls are rising, preheat the oven to 375°F.
  10. Bake the rolls until they’re brown around the edges and beginning to turn golden brown across the center, about 20 minutes.
  11. Remove the rolls from the oven and place the pans on a rack. Wait 5 minutes, then transfer the rolls from the pans to a rack.
  12. To make the glaze: When you’re ready to serve the rolls, combine the sugar, vanilla, and enough cream or milk to make a spreadable glaze.
  13. Spread the glaze on top of the warm rolls and serve immediately.
  14. Store rolls, well wrapped, at room temperature for a couple of days; freeze for longer storage.

Tips from our Bakers

  • When making anything with yeast, including these rolls, let the dough rise to the point the recipe says it should, e.g., “Let the dough rise until it’s doubled in bulk.” Rising times are only a guide; there are so many variables in yeast baking (how you knead the dough; what kind of yeast you use) that it’s impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.
  • You can also bake these rolls in a 9″ x 13″ pan. Prepare the recipe as instructed through step 7. Divide the log into 12 equal slices, and arrange them in the lightly greased pan. Let the rolls rise as instructed, then bake in a preheated 375°F oven for about 20 minutes. Finish the rolls as instructed.
  • Want to prepare these rolls ahead of time, freeze or refrigerate them (unbaked), then bake fresh? To freeze, see our blog post, Freeze! Time-savers for the holidays. To prepare the night before, place the shaped buns in the pan, cover the pan, and refrigerate overnight. Next morning, let the buns warm at room temperature for about an hour, covered. Uncover and bake as directed.
  • Want to bake the rolls, but serve them later in the day (or within a few days)? Allow the unglazed rolls to cool completely, then wrap in plastic wrap and store at room temperature for up to three days. Fifteen minutes before you’re ready to serve the rolls, preheat the oven to 350°F. Unwrap the rolls, place them on an ungreased baking sheet, and tent lightly with aluminum foil. Bake the rolls for 10 to 15 minutes, until they’re nicely warmed; make the glaze while the rolls are warming. Spread the glaze on the rolls when they come out of the oven.
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Parmesan-Black Pepper Arborio Rice Pilaf

A creamy rice pilaf made with arborio rice, Parmesan cheese, and plenty of freshly ground black pepper is a perfect accompaniment for a spring meal. So good!!! So easy!!!

Lyn made this recipe tonight for dinner I topped with my BBQ steak tips and veggies.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cups arborio rice, rinsed in a colander until water runs clear
  • 1 quart low-sodium chicken broth
  • ¾ cup grated Parmesan cheese
  • 1 teaspoon coarsely ground pepper
  • Salt, to taste

Directions

  1. Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.)
  2. Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little “chew” at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.

Pictures from allrecipes

Lemon Maple Vinaigrette
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Lemon Maple Vinaigrette

1 lemon peeled

1/4 cup maple syrup

1/4 cup apple cider vinegar

1 TSP Kosher Salt

3/4 cup EVOO

Directions

  1. Place lemon, maple syrup, apple cider vinegar, and salt into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 15 seconds.
  3. Decrease speed to Variable 3. Remove the lid plug add olive oil through the lid plug opening. Secure the lid plug and increase the blender to its highest speed, blending for an additional 10 seconds.
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Mustard Sauce

  • Mustard Sauce
    • 1/2 cup mayonnaise
    • 1 Tbsp. Dijon-style mustard
    • 1 Tbsp. yellow mustard
    • 2 tsp. honey
Malibu Chicken
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Malibu Chicken

This was a nice Lyn find I cut these directions in half because it was just the two of us.

Ingredients for 4

  • 2 (6- to 8-oz.) boneless chicken breast halves, each halved horizontally
  • spice rub
    • 1/2 tsp. ground black pepper
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
  • For coating
    • 1/3 cup all-purpose flour
  • For coating
    • 1 large egg
    • 1 Tbsp. water
  • For coasting
    • 1 cup Italian-seasoned panko bread crumbs
    • 1/4 cup grated Parmesan cheese
  • For greasing
    • Nonstick cooking spray
  • For topping
    • 6 oz. deli ham (8 thin slices)
    • 4 oz. Swiss cheese (4 slices)
  • Mustard Sauce
    • 1/2 cup mayonnaise
    • 1 Tbsp. Dijon-style mustard
    • 1 Tbsp. yellow mustard
    • 2 tsp. honey

Directions

  1. Prep Pan

Preheat oven to 425°F. Grease a 3-qt. rectangular baking dish.

  • Pound Chicken

Place a chicken breast piece between two sheets of plastic wrap. On a cutting board, lightly pound with a meat mallet to even thickness. Repeat with remaining chicken breast pieces.

Make Seasoning Mix

Combine pepper, garlic powder, and onion powder in a small bowl. Sprinkle chicken pieces with seasoning.

  • Make Coating

Place flour in a shallow dish. In another shallow dish, whisk together egg and water. Combine panko and Parmesan in another shallow dish.

  • Bread Chicken

Dip chicken pieces in flour, then the egg mixture, then in the panko mixture to coat, turning and pressing to stick panko mixture to chicken. Place in prepared baking dish. Coat generously with nonstick spray.

  • Bake

Bake 25 minutes or until golden brown and an instant-read thermometer inserted in the center registers 165°F, turning once.

  • Add Ham and Cheese

Top each chicken piece with two slices of ham and a slice of Swiss cheese. Bake 5 minutes more or until cheese melts.

  • Make Sauce

For sauce, in a small bowl, whisk together mayonnaise, Dijon and yellow mustard, and honey. Serve chicken with sauce for dipping.

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Chicken Sausage Sheet Pan Supper

Wholefood had mild chicken sausage so we decided to try some since can’t find Davio’s in the stores but we’ll keep looking. I usually just make roasted vegetables but Lyn saw this in the globe so we gave it a try. We only did 1/2 recipe since there are only two of us. Will try again it’s great for what ever you have in the frig for veggies.

A sheet pan is a kit­chen work­horse and your ticket to an easy weeknight. Use it to make a one-dish meal with min­imal prep, lay­ers of fla­vor, and stream­lined cleanup. A typ­ical sheet pan is a sturdy 13-by18-inch rimmed bak­ing sheet, big enough to accom­mod­ate a vari­ety of ingredi­ents. Veget­ables cooked on it at a rel­at­ively high tem­per­at­ure turn crispy on the out­side with con­cen­trated fla­vors. Chicken or tur­key saus­ages are ideal com­pan­ions to the veget­ables, since they cook at about the same time. Give small golden pota­toes a head start in the oven because they take a little longer than everything else. While they roast, prep broc­colini, cherry toma­toes, yel­low bell pep­per, onion, and saus­ages. Make a few shal­low slashes in the saus­age cas­ings so they don’t burst in the oven when they release steam. It’s a col­or­ful meal that hands off most of the work to the oven.

1 pound baby golden pota­toes, halved

¾ tea­spoon Span­ish smoked paprika (pimenton)

Salt and black pep­per, to taste

4 table­spoons olive oil

1 bunch broc­colini, ends trimmed

1 pint cherry toma­toes

1 yel­low bell pep­per, cored, seeded and cut into

1-inch­wide strips

3 spring onions (golf ball-size bulbs), ends trimmed and bulbs quartered, or

1 medium yel­low onion, halved and cut into thick slices

4 chicken or tur­key saus­ages (about 1 pound), such as sweet or hot Italian saus­age

1. Set the oven at 425 degrees. Have on hand a rimmed bak­ing sheet.

2. On the bak­ing sheet, spread the pota­toes in one layer and sprinkle with smoked paprika, a few pinches of salt and black pep­per, and 2 table­spoons of the oil. Toss to coat the pota­toes. Roast them for 15 minutes.

3. Mean­while, in a large bowl, toss the broc­colini, cherry toma­toes, bell pep­per, onions, a pinch each of salt and black pep­per, and the remain­ing 2 table­spoons olive oil.

4. Make shal­low cuts in the saus­ages on both sides in a few places.

5. Remove the pota­toes from the oven. Arrange the saus­ages, broc­colini, cherry toma­toes, bell pep­per, and onions between and around the pota­toes, keep­ing everything in one layer.

6. Return to the oven for 20 minutes, or until the saus­ages are cooked through and a meat ther­mo­meter inser­ted into the thick­est part of a saus­age registers 165 degrees. If the saus­ages have not browned enough, turn on the broiler and let the saus­ages and veget­ables brown for 3 to 4 minutes. (Total roast­ing time is 35 minutes.)

7. Divide the saus­ages and veget­ables among 4 plates.

Quick and Easy Pasta Salad
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Quick and Easy Pasta Salad

This easy pasta salad recipe is flexible based on the ingredients you have in your kitchen or the season. Use a hearty pasta shape with nooks and crannies to hold onto the dressing, like rotini or penne. We love the fresh mozzarella balls and parmesan cheese, which melts into the dressing, and pepperoncini peppers add a tangy kick if you have them on hand.

Pasta Salad

  • 1 pound dried pasta like fusilli, penne, rotini or farfalle
  • 1 cup sliced bell pepper, 1 medium
  • 1 cup thinly sliced zucchini , 1/2 medium
  • 1 cup halved cherry tomatoes
  • 1/3 cup thinly sliced green onions, 5 to 6 green onions
  • 1/4 cup sliced pepperoncini or banana peppers, optional
  • 1 cup (4 ounces) halved mixed olives
  • 1 cup (2 ounces) grated parmesan cheese or other hard cheese
  • 1 cup (6 ounces) fresh mozzarella balls, chopped
  • 1/3 cup fresh parsley or basil, optional

Homemade Dressing

  • 1/3 cup red wine vinegar, white wine vinegar, or champagne vinegar
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon dried oregano
  • 2 to 3 tablespoons juice from pepperoncini jar, optional
  • 1/2 cup extra-virgin olive oil

Directions

1Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.

2While the pasta cooks, make the dressing in the bottom of a large bowl. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.

3Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve, or for the best results, cover and refrigerate for at least 30 minutes and up to 5 days.

Adam and Joanne’s Tips

  • Storing: You can make pasta salad and keep it in the fridge for 3 to 5 days.
  • Make ahead: The extra time allows the flavors of the pasta, veggies, and dressing to meld together. I like making this salad the day before serving. I save a bit of the dressing separately in the fridge. Then, just before serving, I toss in the reserved dressing to refresh the salad.
  • The nutrition facts provided below are estimates.

NUTRITION PER SERVING: Serving Size 1/10 of the salad / Calories 363 / Total Fat 19.1g / Saturated Fat 5.1g / Cholesterol 18.3mg / Sodium 507.1mg / Carbohydrate 36.6g / Dietary Fiber 2.3g / Total Sugars 2g / Protein 11.7g

AUTHOR: Adam GallagherThe full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/38019/easy-pasta-salad-recipe/

Sanoma Salmon Burger
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Sanoma Salmon Burger

We have made this a lot and me not a big fish lover think these are great everytime Lyn makes them.

Air Fryer Pork Tenderloin
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Air Fryer Pork Tenderloin

It’s the juiciest pork tenderloin you’ll ever make!

I’ve wanted to try cooking in air fryer, and this popped up.  I decided to try something different, so I did a search and Pioneer Women recipe. I was kind of BBQ tasting next time I might use smoked paprika.

Ingredients

  • 1 1/2 lb. pork tenderloin Note: mine was a smaller piece so I did not have to cut in half
  • 2 tsp. kosher salt
  • 2 tsp. light brown sugar
  • 1 tsp. ground black pepper
  • 1 tsp. dried thyme
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1 Tbsp. olive oil

Directions

Remove the pork tenderloin from the refrigerator and pat very dry. Cut in half so that it will fit into the basket of a 6-quart air fryer.

In a small bowl, combine the salt, brown sugar, pepper, thyme, paprika, and garlic powder. Brush or rub the olive all over the pork tenderloin. Sprinkle the spice mixture all over, pressing it in to the pork tenderloin to adhere.

Place the two pieces in the basket of the air fryer with space between. Cook at 400°F for 10 minutes. Flip the pork tenderloin and continue cooking at 350°F for 10 to 15 minutes more, or until the internal temperature in each piece reaches at least 145°F.

Transfer the pork to a cutting board and let rest for 5 minutes before slicing and serving.