Cinnamon Roll Bread

Finally! It appears that Spring has popped into central Ohio to say hello. I am sure it's stay wont be long, for it must tease us with its presence. For the first time this Spring I ran outside in the park. I think I went a little overboard in taking advantage of the sunshine and the delicate breeze because I am now sore all over...

This is the good kind of sore though...the kind that tricks your mind into thinking it's okay to have a second helping of cake..."I've worked hard today, I so deserve this!" We'll see how long I can ignore that little voice in my head that is always lying to me and telling me "it's okay, go ahead, you worked hard today." It's becoming difficult because that voice that has been saying "bathing suit season is around the corner and you could not be farther from ready" seems to be slowly fading away as I am remembering the dark chocolate truffles I have hidden away in my desk drawer...

Oh the agony!

Thankfully, I no longer have this gem of a baked good stashed away anymore. Then I would be in real trouble. I made this "bread" (slash cake) when I was going through that cinnamon roll craze. It appears that  have satisfied that burst of cravings because now all I can think about is cookie dough.

I obsess...I really do. When I am craving something I have to submit myself to a complete overload of whatever it is I am craving. It's sad really. Why can't I drool and obsess over something more healthy...like spinach or brussel sprouts...Why does it always have to be chocolate or cream cheese or peanut butter? Mmm...peanut butter....

Hmm...that's odd...I no longer hear the "bathing suit" voice. Interesting.

Cinnamon Roll Bread
Adapted from beantownbaker.com

Ingredients:

Dough:
1 1/2 cups flour
1/3 cup sugar
1/4 teaspoon salt
4 teaspoons active dry yeast
2/3 cup warm skim milk
3 tablespoons canola oil
1/2 teaspoon vanilla
1 egg
1/2 teaspoon cinnamon

Filling:
3 tablespoons margarine, softened
3/4 cup brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
(Shawn and I decided pecans or raisins would also be good here so if you have any hiding in your pantry, feel free to use them)

Icing:
1 cup powdered sugar
2  tablespoons neaufchatel cheese, softened
1-3 tablespoons skim milk (enough to reach right consistency)
1/4 teaspoon vanilla

Directions:

Grease an 8x8-in square baking pan.

In a large bowl combine flour, sugar, salt and cinnamon. Dissolve the yeast in a small bowl filled with warmed milk. Once the yeast becomes foamy, add the canola oil, vanilla and egg into the milk mixture. Add the milk mixture into the flour mixture and combine until smooth. Pour the dough into the baking pan and let rest for about 15 minutes to let the yeast get to work.

While the dough is resting, make your filling by mixing together the butter, brown sugar, cinnamon and cardamom. Mix using a whisk or fork until mixture is combined. Sprinkle evenly on top of the rested dough and slightly press the mixture into the dough.

Place pan in the oven and then set the temperature to 350F.

Bake for 30 minutes or until the bread if lightly browned and the center springs back when touched. Cool for 20-30 minutes. While the bread is cooling, make the icing and mix together the powdered sugar, cream cheese, vanilla and milk until very smooth. If the mixture seems thin add more sugar, if it seems thick add more milk. Drizzle the icing onto the cooled bread. Serve warm and enjoy!

Cookie Dough Truffles

A few posts back I was talking about what I wanted to be when I grew up as a kid...it got me thinking about how thse aspirations progressed throughout my life...

My dreams and aspirations after the multiple face plants were a bit more realistic. For a while I wanted to be a writer. I loved to write. I used to enter poetry contests and even made it to the finals in a "Power of the Pen" writing competition. I was set on writing a book one day but I could never get past the first paragraph. Patience...crap...should probably have some of that huh?

Well I still love writing but I am sad that I had somewhat lost that drive I had. This blog definitely brings me back to that place and helps me to find that drive again.

In High School I did theater. I fell in love. I loved everything about it. I loved the adrenaline rush that surged through my body everytime I hit the stage, the stage makeup, and the cast parties...oh the cast parties. This is where I met many of my best friends who I still consider my besties today. I'm too much of a homebody to be an actress. Nor am I one to sell my body and constantly be in the eye of public scrutiny...give up all the food I love? I don't think so.

In college I majored in Psychology and Communications quite sure I wanted to be a marriage and family counselor. Then I volunteered at the suicide hotline for a year. It was a very rewarding experience though it was tough...really tough. I soon realized it wasn't for me. For about a whole minute I thought I wanted to do PR...again, nope!

Then one magical day I took a sign language class and from then on I knew I found something I was actually passionate about (aside from cooking and eating). Being born hard of hearing I had always had an interest in deaf culture but it had never occured to me that I could be a part of it...

As a kid I would pretend I knew sign language to impress the other kids...whoops. Well a year from now I hope to be an ASL interpreter. I still have quite a ways to go and really need about 37929387 more hours worth of practice...but at least I know that I will love...absolutely love what I will be doing.

Wanna know something else I am absolutely in love with? Cookie dough...I have proclaimed this devotion to cookie dough at least 6 times but thats just how crazy in love I am. I stumbled across these cookie dough truffles and had drooled over them ever since until I finally had an excuse to make them. Thank God people have birthdays...or I would have a serious heart condition about now...

Cookie Dough Truffles
Adapted from Tasteofhome.com


Ingredients:

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) fat-free sweetened condensed milk
1/2 cup miniature semisweet chocolate chips
1-1/2 pounds dark chocolate candy coating, coarsely chopped

Directions:

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave bowl, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off; Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Peanut Butter Banana Oatmeal

I have an obsession.

This isn't any old obsession. Like the kind where you have Justin Bieber posters plastered all over your walls or the kind that forces to to stay up till 4:00 AM still trying to focus your dry heavy eyes on the television because you can't go to bed without knowing whether or not Big shows up in Paris to whisk away Carrie from the stupid Russian...

Those obsessions may not be healthy but at least they don't break the seams of your jeans. The same jeans that you have convinced yourself still fit, because buttoning the top button is only an option...totally not necessary. Why do they even make that button anyway when you're going to unbutton them halfway through each meal anyway? I mean seriously?

So there's a glimpse of the thought process I go through when trying to convince myself that my new obsession is totally okay...that driving 20 minutes through downtown Columbus in a downpour, on a whim, in my fuzzy slippers and having not brushed my hair in 36 hours is socially acceptable.

Obsessions make me do crazy things...I am actually afraid of what I would do if Coldstone couldn't give me my "All Lovin No Oven" ice cream...oh how the thought makes me shudder. Nightmare, absolute nightmare.

If you're a chronic bowl licker such as myself, then you two would enjoy this ice cream more than any person should enjoy consuming anything...except maybe a margarita...maybe.

Check it, this is cake batter ice cream (I got the sinless, because that made me feel a little better about plowing through a gallon of it) with cookie dough, fudge and whipped cream. Shawn said he could only eat a scoop of it...

I think he needs a straight jacket...but that's just me.

I will forever love the "Birthday Cake Remix" but I have a new favorite. But I am still mourning over all of the tragically lost years that I was without "All Lovin No Oven" *sigh*

This here oatmeal is one of my staple breakfast options. I eat this on days I know I will be at work for a long time or will be needing energy for an intense exam or something. It keeps me full for hours and tastes way more sinful than it really is. It is actually a pretty well-balanced and healthy choice for breakfast.

Peanut Butter Banana Oatmeal
Dame Good

This is 1 serving

Ingredients:

1/2 cup quick cooking oats
1/2 cup water
1/2 cup skim milk
1 small ripe banana, sliced
1-2 tablespoons all-natural peanut butter
1/2 tablespoon wheat germ
1 teaspoon honey
1/4 cup walnuts, chopped

Directions:

Combine all of the ingredients in a small microwavable bowl. Microwave for about a minute. Stir then microwave again for about 30 seconds. Cooking time varies depending on microwave so just keep your eye on it. You don't want it runny but you don't want it too thick either.

Yep, It's that easy.

Baked Chicken Eggrolls

Does anybody else have an endless list of all the things you wanted to be growing up? I was thinking about my list the other day. I have gone through life changing my mind about what I thought I wanted to be.

Of course it all started with wanting to be a princess. Not that I knew what that meant...to me it was big pretty sparkly dresses, endless amounts of ice cream and unicorns to ride. Then I learned that you become a princess by marrying a prince and ew...boys had cooties, so that went out the window.

With the longing of sparkly attire still fresh in my heart there was a short period of time when I wanted to be a figure skater. In fact, I was certain I could make it to the olympics...I mean I could almost skate backwards on roller skates, how hard could ice skating be? This is also the point in life where I learned gravity is no friend of mine...

We still haven't become acquainted...

From the falling I realized being a singer/dancer was out of the question.My ego forced me to try it anyway but I bruised my pride one day when my brother and I were putting on a "concert" for my mom and her video camera....

Yes, this has been documented.

I was twirling around on top of the dresser whipping around my mic like I was "Miss Thang" when my foot slipped and I plummeted to the crack between the dresser and the wall. I brushed myself off and pretended I did it on purpose...I mean performers look cool when they fall right?

My dreams and aspirations after the multiple face plants were a bit more realistic. Thank God for that because otherwise I would be that girl on American Idol singing off key and trying to bust out moves that only cause me to break my ankles. Either that or I would be like that "Friday" girl and be the most hated "performer" on YouTube.

I'm not interested in being hated. Though now that I think about it...I could so be the next William Hung...or even the "pants on the ground" guy...hmm...perhaps realism is overrated?


Baked Chicken Eggrolls
Adapted from Tasteofhome.com

Ingredients

12 ounces (around 2 cups)  rainbow blend cabbage
1 can (14 ounces) bean sprouts, drained
1/4 cup red onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon canola oil
1 teaspoon brown sugar
Pinch cayenne pepper
salt, pepper to taste
16 egg roll wrappers

Directions:

Coat a large skillet with cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through.

In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar salt, pepper and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat.

Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat.

Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned.

Buffet-Style Chinese Donuts

I don't know about anybody else but when I go to a Chinese buffet I load up on 3 things...crab rangoons, egg rolls and chinese donuts. Clearly, I go for the healthiest of all options.

Now this is somewhat strange and slightly reminiscent of "A Christmas Story" but every year when I visit my family in Minnesota for Christmas we go to a Chinese buffet Christmas Eve and cook a huge dinner Christmas day. Where did this little tradition come from? I'm not quite sure but you would all probably be rather surprised to hear that the buffet is busy that day every year!

Who woulda thought?

But little did I know that, as I am discreetly unbuttoning the top button on my jeans to shovel the eighth chinese donut in my mouth as if I would never see one again, I can make these at home...easily.

Now bear with me, I don't fry things ever really. This was one of the first times I had played around with frying. As Shawn took his first bite of his donut after I made them, we discovered that the inside wasn't done...it was raw in fact. Oops! So what I did was throw them on a baking sheet after I pulled them out of the oil and baked them at 350 for 10 minutes and they came out just fine. So if you are like me and frying-dumb then try that out.

Buffet-Style Chinese Donuts
From food.com

Ingredients:

1 (10 count) can refrigerated biscuits
1/3 cup sugar
oil, to deep fry in

Directions:

Use either a deep fryer, or a large deep skillet. Be sure to add enough of oil to line the bottom of the pan a couple of inches deep. Heat oil to 350 degrees.

Remove biscuits from can and fry a few at a time in the fryer. When browned on one side, turn over.
When golden brown on both sides remove from oil, and drain on paper towels.

Pour sugar into a small container, and once the doughnuts have cooled slightly toss the doughnut into the sugar, and coat on both sides.

Be sure to fry only a couple at a time.