I love making bundt cakes.

When I think back to when I joined the fabulous #BundtAMonth group, I thought it would be a good way to add some baking fun here on the blog.  I had truly forgotten how much fun it is to bake. it may not be your first thought, but baking a bundt cake is exciting! That little small thrill of whether it comes out of the pan in one piece.  The dense, flavorful combinations you can try.  My mouth is watering just thinking about it, and now I am about to get you drooling too!

This month’s #BundtAMonth theme is berrilicious!  We all used some type of berry in the baking of our bundt cakes. I went with one of my favorite combinations for this deliciously sweet and tangy Lemon Blueberry Yogurt Bundt Cake.

I’ve been using the same recipe lately for all my bundts, and just switching up the blended greek yogurt in the base of ingredients.  The greek yogurt gives the cake a moisture and density that is divine.  My office can attest to that, since they have now tried this cake, and last month’s White Chocolate Black Cherry Yogurt Bundt, and now this version.  Neither were on the community food table in my area very long. That makes me happy.

This bundt was inspired by My Baking Addiction’ss recipe here.  I just switched up a few details here and there, and of course used my own go to glaze.  It is by far the easiest glaze to make and change up the flavor profile to match your specific cake.  Berry season is coming up fast, if it hasn’t already started in your area.  It’s a perfect time to get out there and pick some fresh berries and make a super berrilicious themed bundt cake for yourself.  There are plenty of options to use for inspiration below from the #BundtAMonth crew!   

• Blueberry Banana Bundt by Veronica at My Catholic Kitchen
• Blueberry Buttermilk Cake by Lora at Cake Duchess
• Blueberry Coconut Bundt by Jennie at The Messy Baker Blog
• Blueberry Cream Cheese Bundt Cake by Anuradha at Baker Street
• Blueberry Orange Baby Bundts by Anne at From My Sweet Heart
• Lemon Berry Bundt Cake by Heather at Hezzi D’s Books and Cooks
• Lemon Berry Bundt by Holly at A Baker’s House
• Lemon Raspberry Bundlets by Kate at Food Babbles
• Lemon Rhubarb Bundt Cake with Blueberries by Laura at The Spiced Life
• Lemon Blueberry Yogurt Bundt Cake by Karen at In the Kitchen With KP
• Orange Blueberry Yogurt Bundt Cake by Renee at Magnolia Days
• Raspberry Wine Chocolate Bundt Cake by Paula at Vintage Kitchen
• Strawberry and Orange Bundt Cake by Alice at Hip Foodie Mom
• Strawberry Sweetheart by Kim at Ninja Baking
• Very Berry Streusel Bundt by Anita at Hungry Couple

Here’s how you can be a part of Bundt-a-Month too!

• Simple rule: Use your favorite berries or a combination of two and bake us a Bundt for May
• Post it before May 31, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read  #BundtaMonth: Cherry Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts

Even more bundt fun! 

Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

Lemon Blueberry Yogurt Bundt Cake #BundtAMonth

 

Print

Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

 

Author: KP

Recipe type: Dessert

Cuisine: American

Ingredients

• For the Cake
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups granulated sugar
• zest of 2 medium lemons
• 1 cup (2 sticks) unsalted butter, softened
• 3 large eggs
• 1 (8 ounce) container Chobani Blueberry Blended Greek Yogurt
• 1 small container fresh blueberries
• 1 Tablespoon of flour for lightly coating dampened blueberries
• For the Glaze
• 2 Tablespoons of butter
• ½ to ¾ Cup powdered sugar
• 1-2 Tablespoons of milk
• ¼ teaspoon pure vanilla extract

Instructions

1. For the Cake
2. Preheat oven to 350° F.
3. Spray 10” bundt pan with Baking Pam and coat with plain fine bread crumbs
4. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
5. In another large bowl combine the sugar and lemon zest. Mix with your fingertips until the sugar is moistened and fragrant.
6. Rinse blueberries and dry leaving slightly damp, toss in flour to coat lightly
7. Add the butter and mix until light and fluffy; about three minutes.
8. Add and beat in the eggs one at a time
9. Alternately mix in the flour mixture and yogurt, mixing until combined
10. Pour half of the batter into a prepared pan.
11. Gently add blueberries on top of the batter already in bundt pan
12. Pour remaining batter and full cover blueberries
13. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
14. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
15. Once the cake is cool, prepare the glaze.
16. To make the glaze
17. Melt 1 Tablespoon of butter in microwave safe dish
18. Stir in powdered sugar until texture is almost crumbly in texture
19. Add milk a little at a time to butter/sugar mixture.
20. Stir to desired consistency for drizzling.
21. Mixture should be smooth and opaque.
22. Drizzle over cake and serve

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3.2.1753

Happy Cinco de Mayo everyone!

I’m pretty much the easiest person to talk into having a party, and thanks to my friend Jen, from Juanita’s Cocina, this week’s hostess for our #SundaySupper bash, I also know that “Cinco de Mayo is a celebration which commemorates the victory of the Mexicans over the French in the Battle of Puebla”.

This week the #SundaySupper crew is going all out out to share their best drinks, appetizers, entrees, and sweet desserts to celebrate Cinco de Mayo in style! Our whole family loves Mexican flavors, so I am kicking off the list this week with my
Oven Baked Beef, Bean, and Cheese Chimichangas!

Last year, Baby and I were one of the first in line for our free #CincodeMoes tshirts.  Not sure what we will be doing this year to celebrate, but you can be sure there will be Mexican food.

I found this recipe in my weekly eMeals email update, and knew I had to try it.  The dish is super easy, and I liked that I could modify to original recipe, and tailor it to my family’s flavor preferences.  The original recipe calls for frying the chimichangas, but I decided to bake them to save on the mess, as well as calories.  I would rather use the calories for more cheese.  

I also tend to modify the ratio of beef to refried beans, basically sneaking them in the dish.  Combined with the melted cheese, the beans add a creamy texture to the inside that everyone thinks is delicious, but can’t pinpoint why.  Mexican is so great to top with fresh ingredients.  Anything goes in my opinion.  If you like it in a taco, throw it on top of these chimichangas, or eat them plain, both ways are simply delicioso!

So get ready to get your party on and check out all the amazing recipes being shared this week!

Cinco de Mayo Appetizers & Sides {Aperitivos}:

• Chipotle Roasted Chickpeas from Home Cooking Memories
• Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
• Elote (Mexican Grilled Corn) from Magnolia Days
• Esquites or Mexican Corn Salad from Kimchi Mom
• Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
• Guacamole Rice from Foxes Love Lemons
• Healthy Mexican Ceviche from Mama’s Blissful Bites
• Loaded Cheesy Nachos from Gotta Get Baked
• Lobster Guacamole from I Run For Wine
• Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
• Slow Cooker Chicken Con Queso from Daily Dish Recipes

Cinco de Mayo Main Dishes {Platos Principales}:

• Barbacoa Beef from The Urban Mrs.
• Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
• Chicken Fajita Feta-ccine from Chocolate Moosey
• Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
• Chicken Mole Potato Skins from Noshing with the Nolands
• Corona Beer-Battered Fish Tacos from Pescetarian Journal
• Duck Carnitas from The Girl in the Little Red Kitchen
• Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
• Fish Tacos with Lime Salsa from Curious Cuisiniere
• Japanese Mexican Tacos from Ninja Baking
• Lightened Up Taco Salad from Kudos Kitchen
• Mexican Pizza with Chipotle Orange Sauce from Family Foodie
• Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
• Pork Carnitas from From the Bookshelf
• Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
• Roasted Poblano and Corn Lasagna from Juanita’s Cocina
• Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
• Slow Cooked Carne Asadas from Peanut Butter and Peppers
• Soft Shell Tacos from That Skinny Chick Can Bake
• Spicy Shredded Beef Chimichangas from Supper for a Steal
• Spicy Steak Fajitas from Cravings of a Lunatic
• Stuffed Poblano Peppers from Country Girl in the Village
• Tequila Lime Chicken from No One Likes Crumbley Cookies
• Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
• Tofu Tacos from Hip Foodie Mom
• Yucatan Pollo Pibil and Corn Tortillas from MarocMama

Cinco de Mayo Desserts {Postres}:

• Dairy-free Flan from The Not So Cheesy Kitchen
• Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
• Fried Ice Cream for a Crowd from Growing Up Gabel
• Luxuriously Healthy Chocolate Frosting from What Smells So Good?
• Mexican Brownies from Cindy’s Recipes and Writings
• Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
• Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:

• Fresh & Fruity Sangria from Webicurean
• Fruity Aguas Frescas from The Foodie Patootie
• Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
• Margarona from The Messy Baker
• Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious

Join the #SundaySupper conversation on Twitter this week Sunday, May 5th to talk about our favorite Cinco de Mayo recipes and how we are celebrating.  Everyone is welcome!

We’ll tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm ET, and you do not want to miss out on the fun.  Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.  Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!

5.0 from 1 reviews

Oven Baked Beef, Bean, and Cheese Chimichangas #CincoDeMayo #SundaySupper

 

Print

Prep time

25 mins

Cook time

35 mins

Total time

1 hour

 

Author: KP

Recipe type: Entree

Cuisine: Mexican

Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• 1 packet of your favorite taco seasoning
• 15 oz can refried beans
• ½ Cup of sour cream
• 8 oz shredded Monterey Jack cheese
• 8-10 ten inch flour tortillas
• 1 small can of enchilada sauce
• Favorite fresh taco ingredients for topping

Instructions

1. Preheat oven to 350 degrees F
2. In large skillet brown beef with onion, drain if necessary
3. Add taco seasoning and combine
4. Add refried beans to meat mixture and combine.
5. Remove from heat, stir in sour cream and half of shredded cheese into meat mixture
6. Place about ⅓ to ½ cup of mixture in center of flour tortilla
7. Roll tortilla to secure ingredients inside and place in prepared 9×13 baking dish
8. Repeat with tortillas until filling is gone
9. Pour enchilada sauce over filled tortillas, coating tortillas lightly
10. Bake in oven for 25-30 minutes until filling is heated through and edges of tortillas as crisp
11. Remove from oven, top with remaining cheese and return to oven for 5 minutes
12. Remove from oven, allow to set for 5 minutes, then serve
13. Top with dollop of sour cream and any additional fresh topping preferred

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3.2.1753

This is a sponsored post. I am a Sears blogger, though all opinions are my own.

What would you buy with a $100 Sears Gift Card?

We all know it’s more fun to shop with FREE money!  You could win 100,000 points (that’s equal to $100) when you enter the Sears LocalAd Sweeps on ShopYourWay SWEEPS Points. Prizes. Play!

It’s not as hard as you think. You simply have to ‘follow’ the Sears LocalAd brand page on ShopYourWay, then pick 5 must-haves from your local Sears store and add them to your ‘Wish List’ on ShopYourWay.

For example, if you are kitchen gadget obsessed like I am, you can search small appliances on ShopYourWay, hover over the ones you like with your mouse and click ‘want.’  I want all of these…and more.  Hope my husband isn’t reading this.

When you click ‘want’, the products will automatically be added to your Wish List.  It’s so easy, but if you forget a step along the way, don’t worry, the SWEEPS app will walk you through it.  In 5 minutes or less you’ll be entered to win $100 from Sears.

You can also gain two additional entries by sharing the Sweeps with your friends on Facebook & Twitter.  Three chances to win is definitely better than one.

So do you have any ideas on how will you spend your gift card?

This is a sponsored post. I am a Sears blogger, though all opinions are my own.

Fun Facts…

• April is National Grilled Cheese Month.
• April 12 was officially Grilled Cheese Day.
• April 30 was the first day a recipe of mine was shared on AimingLow.com.

I am so excited to be added to the amazing group of writers at Aiming Low.  If you aren’t familiar with the site, and like to laugh, I recommend you check it out.  There are incredible humour writers, as well as “women/men/moms/dads that believe that there’s no shame in serving mac and cheese for dinner three nights in a row, Febreeze was created to make a questionably clean shirt smell ready-to-walk-out-the-door-fresh and that slack isn’t a way of life…it’s an art.”

I just hope I can live up to the standards of the “Perfectly mediocre”, because the awesome of it, is a little overwhelming.

Anyhooo…back to the amazing Double Cheese and Pepperoni Grilled Cheese!  You thought I forgot didn’t you!  For the full listing of ingredients and directions go on over and check out the post over HERE!

I’ve got some awesome plans this weekend!
I am baking some super special treats to sell at the Merchant’s Walk Blogger Bake Sale to benefit No Kid Hungry!

What:  Blogger Bake Sale to benefit No Kid Hungry!
When: Saturday May 4th 9:00AM-1:00PM
Where: Merchant’s Walk

Funds raised by nationwide Bake Sales for No Kid Hungry support Share Our Strength’s No Kid Hungry campaign.  This amazing campaign is striving to end childhood hunger in this nation, by ensuring all children get the healthy food they need, every day.  By connecting kids in need with nutritious food and teaching their families how to cook healthy, affordable meals, the No Kid Hungry campaign surrounds children with healthy food where they live, learn and play.

In conjunction with the bake sale this Saturday, retailers, Merchant’s Walk team, and bloggers will also be sharing some sassy “Mom Knows Best” wisdom.  We’ll be sharing everything from recipes, time saving tips, and maybe even some seasoned mom wisdom.

We hope to see you for some sweet treats so spread the word to all your friends!  You may even get to buy a piece of one of my favorite #BundtAMonth cakes!  And if you are interested in learning more or finding out How You Can Help check out some more information HERE.

This is a sponsored post. I am a Kmart blogger, though all opinions are my own.

What if you have the chance to win a $100 Kmart Gift Card for less than 5 minutes of your time?
Sound Good? It sure does to me, and if it does to you too, then enter the Kmart LocalAd Sweeps on ShopYourWay SWEEPS Points. Prizes. Play!!

All you have to do is ‘follow’ the Kmart LocalAd brand page on ShopYourWay, then pick 5 must-haves from your local Kmart store and add them to your ‘Wish List’ on ShopYourWay.

For example, if I won the $100 gift card, I would be all over buying this gorgeous, red, Kenmore gas grill.  Did I mention it’s painted red?  I love the pop of color it would add to my deck.  Anyway…back to the Sweeps!  So, now I would search Gas Grills on ShopYourWay, hover over the one I like with my mouse, and click ‘want.’   Oh, heck yes, I want this grill!  Did I mention it’s red and awesome?

When I click ‘want’, the product will automatically be added to my Wish List.  But don’t worry about writing all these details down, the SWEEPS app will walk you through it.  Once you have completed all the steps, you will be entered to win 100,000 points, which equals to $100!  SWEET!  You can then score TWO additional entries by sharing the Sweeps with your Facebook & Twitter friends.  Very cool, and super simple!

If you won, what would you ‘want’ to use your $100 gift card to buy at Kmart

This is a sponsored post. I am a Kmart blogger, though all opinions are my own.

I often refer to myself as a throw together chef.  I love to grab a bunch of ingredients from the pantry, and just throwing together a good casserole. So many of our busy evenings have been saved by this simple method of cooking, and most recently being last week, when I made this delicious Beef Enchilada Pasta Casserole.

Our whole family loves Mexican food, and a meal time favorite is my Ground Turkey Deconstructed Enchiladas.  Last week I read a recipe on the Table For Two blog HERE, and decided to see what version I could create.  I substituted a few ingredients based on what my husband forgot to pick up at the store I had on hand in the pantry, and adjusted a few others based on my own family’s flavor preference.

When I make a casserole, I don’t like it to fall flat in the texture category.  If all the ingredients are one texture, to me, it always tastes like it’s missing something.  If there are veggies, I like them to remain firm, not over cooked.  For most Mexican themed dishes I make, my daughter and I love the addition of fresh toppings.  For this dish, we chose a little sour cream, chilled sliced grape tomatoes, and black olives.  The cool contrast of the toppings complement the warm casserole nicely.  Plus since the main ingredient is pasta, to add a little crunch, I made a quick mixture of bread crumbs, crushed tortilla chips, and melted Country Crock to bake on the top.  Not only did the crumb topping succeed in adding variety to the texture, the tortilla chips put the layers of flavor over the top.

Is there a casserole you make that your family just loves?  If so then you should enter the Country Crock Stars Contest!  You don’t want to miss out on winning some incredible prizes, plus it’s so easy to enter!  You just share a photo of your favorite casserole, and describe in 100 words, how you demonstrate creativity and resourcefulness in the kitchen.  See.  I told you it was easy!  So get to making your favorite casserole and snapping some pics!  I can’t wait to see what you share!

I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

Beef Enchilada Pasta Casserole #CountryCrockStars

 

Print

Prep time

30 mins

Cook time

25 mins

Total time

55 mins

 

Easy Pasta Casserole with a Mexican flair

Author: KP

Recipe type: Entree

Cuisine: Mexican

Ingredients

• Casserole
• 1 pound ground beef
• 1 package Taco Seasoning
• 4 ounces cream cheese
• ½ cup sour cream
• 1 can (10 oz.) enchilada sauce
• 1 cup shredded cheddar jack cheese
• 1 can creamed sweet corn
• 12 ounces egg noodles
• Sour cream
• Crumb Topping
• 2 Tablespoons plain dry bread crumbs
• ½ C crushed tortilla chips
• 2 Tablespoon Country Crock® Spread, melted
• Optional toppings for serving
• Sliced grape tomatoes
• Sliced black olives

Instructions

1. Preheat oven to 350 degrees
2. In a large pot, bring water to boil and cook egg noodles according to package instructions.
3. When noodles are done, drain and set aside
4. Use same large pot to brown ground beef
5. Add the taco seasoning to browned ground beef and thoroughly combine
6. Add the cream cheese to taco meat mixture, stir until melted and combined.
7. Add in sour cream, creamed corn, and enchilada sauce, stir to combine
8. Add thoroughly drained noodles back into pot with ground beef mixture, stir to coat
9. Add shredded cheese and gently fold to combine.
10. Cheese will melt quickly as you stir, transfer entire mixture to lightly greased 9X13 baking dish
11. Combine bread crumbs, crushed tortilla chips and melted Country Crock Spread in small bowl
12. Sprinkle crumb topping over top of casserole
13. Bake in oven until crumbs are toasted, about for 20-25 minutes
14. Remove from oven and serve topped with sour cream, sliced tomatoes and olives if desired

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3.2.1753

Happy Sunday, everyone! What a great weekend this has been so far. I am celebrating my birthday happily with my family and I still have all day Sunday to have even more fun. I think I will spend today in the kitchen, but before that I want to share my #SundaySupper post, which is something that never fails to put a smile on my face.

This week the #SundaySupper crew is all about adventure! We are all exploring new foods, recipes, and kitchen techniques that we have seen as a challenge. This week’s theme arrived at the perfect time. I received my new Food Network magazine and inside was a recipe for sweet dough, and using it in six different recipes. I thought about making it, and my inner type A said no way, not enough patience in the word. My husband, on the other hand, stepped up to the challenge with bells on and made amazing Homemade Cinnamon Rolls.

These rolls were delicious!  I am so proud of my husband for tackling this recipe.  I am leaving the recipe as the original from Food Network magazine, however, I of course have my own edits and suggestions.  I wouldn’t be me if I didn’t.

First, we have a side by side refrigerator, and not much space.  I am totally not buttering a bowl, covering with plastic wrap and putting it in my fridge.  That would involve a magnitude of rearranging condiments, and not going to happen.  DH simply put the dough in a gallon size resealable bag.  Easy.

Next the recipe said to spread the butter on the dough, then top with the cinnamon sugar.  This was kind of a disaster, because when you cut the roll into slices a ton of the cinnamon sugar fell right out of the rolls.  Next time I would mix the cinnamon sugar into the butter, and then spread onto the dough.  This way, nothing will leak out as you slice the dough and place the rolls into the baking dish.

I think I would also leave some of the cinnamon,  sugar, and butter mixture for spreading on the top of the rolls just before baking.  I think it would help brown the tops brown a little nicer.  Last note, the magazines recipe for the glaze will make a ton, which is fine if you like your cinnamon rolls that way.  We prefer just a little glaze, so I mixed up a much smaller amount using my go to bundt glaze recipe, just substituting vanilla creamer for the creme brulee flavored creamer.

These fresh and doughy rolls were such a hit via pictures alone, that my family has already requested DH make these when we visit them in Florida next month.  That’s pretty darn awesome!  Speaking of awesome…you know where I am heading already don’t you?  Check out these other incredible recipe challenges my foodie friends faced head on this week.  It’s an EPIC collection for sure!

New Expeditions (Sides, Starters & Staples)

• Homemade Corn Tortillas from Pescetarian Journal
• Easy Oven Polenta from Shockingly Delicious
• Homemade Spiced Flour Tortillas from Chocolate Moosey
• Naan from Hezzi-D’s Books and Cooks
• Homemade Tofu from Kimchi MOM
• Savory Mushroom & Herb Steel-Cut Oat Risotto from Foxes Love Lemons
• Indian Moong Beans from Magnolia Days
• Baked Lemon Coconut Risotto from Soni’s Food
• Homemade Peanut Butter from Home Cooking Memories
• Homemade Ricotta Cheese from Webicurean
• Portuguese Chorizo Bread from Family Foodie

Grand Quests (Main Dishes)

• Traditional Pork Tamales from Gourmet Drizzles
• Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
• Rice Burger from The Urban Mrs.
• Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
• Miso-Glazed Salmon from The Foodie Patootie
• Penne with Mustard and Chives from My Other City By The Bay
• Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
• Spanish Baked Scallops from Momma’s Meals
• Black Beans and Cheese Empanadas from Basic N Delicious
• Pork Dim Sum from Small Wallet, Big Appetite
• Venison Steak Gyros from Curious Cuisiniere
• Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
• Vegetarian Hortobagyi Pancakes from Happy Baking Days
• Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)

• Vegan Chocolate Mousse from The Not So Cheesy Kitchen
• Zebra Cake from That Skinny Chick Can Bake
• Multilayer Bars from What Smells So Good?
• Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
• Homemade Vanilla Marshmallows from Vintage Kitchen
• Strawberry Raspberry Fruit Leather from Juanita’s Cocina
• Making Macarons – FAIL! from girlichef
• Macaroons from Noshing With The Nolands
• Fresh Strawberry Frozen Yogurt from The Messy Baker
• Bircher Muesli from Peanut Butter and Peppers
• Hello Kitty Rice Krispies from The Ninja Baker
• Homemade Cinnamon Rolls from In The Kitchen With KP
• Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
• Ombre Mini Cakes from Daily Dish Recipes
• Chocolate Dipped Madeleines from Big Bear’s Wife

Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk about the kitchen challenges we tackled this week.  Everyone is welcome!

We’ll tweet throughout the day and share recipes from all over the world.  Our weekly chat starts at 7:00 pm ET, and you do not want to miss out on the fun.  Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.  Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!

Homemade Cinnamon Rolls #SundaySupper #CookingAdventure

 

Print

Prep time

6 hours

Cook time

30 mins

Total time

6 hours 30 mins

 

Sweet dough cinnamon rolls from Food Network Magazine

Author: KP

Recipe type: Brunch

Cuisine: American

Ingredients

• sweet roll dough
• ½ cup whole milk
• 1¼ oz packet active dry yeast (2¼ teaspoons)
• ¼ cup sugar
• 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
• 1 large egg yolk
• 1½ teaspoons vanilla extract
• 2¾ cups all purpose flour, plus more for dusting
• ¾ teaspoon salt
• ½ teaspoon freshly ground nutmeg (optional)
• Classic cinnamon rolls
• Batch of sweet dough above
• 1½ sticks of unsalted softened butter, plus more for the pan
• ⅓ cup granulated sugar
• 2 tablespoons ground cinnamon
• For the Glaze
• 1¼ cups confectioners sugar
• 4 tablespoons unsalted butter, melted
• 3 tablespoons milk
• ½ teaspoon vanilla extract
• pinch salt

Instructions

1. To make the sweet dough
2. Warm ½ cup water and the milk in a saucepan over low heat until a thermometer registers 100 to 110. Remove from heat and sprinkle the yeast on top then sprinkle with a pinch of the sugar; set aside, undisturbed until foamy about 5 minutes.
3. Whisk the melted butter, egg yolk, and vanilla into the yeast
4. mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
5. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size. About 1 hour, 15 minutes.
6. Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
7. To make the rolls- butter a 9 x 13 inch baking dish. Whisk the sugar and cinnamon in a bowl. On a floured surface, roll out the dough into a 10 by 18 rectangle. Spread the butter over the dough, leaving a 1 inch border on one side. Top with the cinnamon sugar. Brush the clean border with water. Tightly roll the dough into an 18 inch log, rolling toward the clean border.
8. Pinch the seam to seal.
9. Slip a long taut piece of thread or unflavored floss under the roll, about 1½ inches from the end. Lift the ends of the thread and cross over the roll, pulling tightly to cut off a piece. Repeat cutting every 1½ to make rolls. Place the rolls in the prepared baking dish.
10. Cover the rolls loosely with plastic wrap and let rise in a warm place until doubled in size, about 1 hour , 10 minutes.
11. Preheat oven to 350 . Uncover the rolls and bake until they spring back when pressed, 25 to 30 minutes. let cool 10 minutes in pan.
12. Make the glaze- Whisk confectioners sugar , melted butter, milk, vanilla, and salt in a bowl until smooth. Drizzle over warm rolls.
13. Recipe courtesy of Food Network Magazine

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I received a tweet today from @DoleFoods with a link, and this is where it led me.

To a beautiful picture of this green awesomeness with my Twitter handle hanging on it!

Dole partnered with the Fruit Tree Planting Foundation and friends at BlogHer ’12 that helped donate to the organization for the trees.  They planted a new orchard for the United Indian Health Services Community.  To thank each of the bloggers who helped us donate, they have planted a tree in our honor.  I have never been so excited!

Seriously!  I have a tree.  I feel like the Lorax, but a little less orange and a lot less furry.

Go check out the fruits of their labor and see more blogger trees that were planted in the new Crescent City, California orchard.