Cinnamon Rolls

I tried making gluten free cinnamon rolls two years ago. I essentially used gluten free flour in place of regular wheat flour in one of my pre-gluten-free-days-recipes. It failed miserably. I accepted the loss - and since cinnamon rolls are WORK to make, I didn't intend to try making them again. Wellllll, my husband LOVES cinnamon rolls and with all of this cold weather, I thought I would attempt them again - so away to Pinterest I went and I found this recipe! Voila! And now I'm sharing it with you. Enjoy!

Cinnamon Rolls

DOUGH

1/4 cup water, lukewarm

2 1/4 tsp active dry yeast, 1 package

1 3/4 cups whole milk, room temperature

2 large eggs, well beaten, at room temperature

1/2 cup unsalted butter, melted

1/2 cup granulated sugar

1 tsp kosher salt

4 1/2 - 5 cups gluten-free flour (I used this recipe)

FILLING

1/2 cup brown sugar, packed

1/2 cup granulated sugar

2 1/2 tsp ground cinnamon

6 Tbsp unsalted butter, softened

ICING

2 ½ cups powdered sugar

½ cup whipping cream

1/3 cup milk

½ tsp maple extract

1 tsp vanilla extract

HOW TO PREPARE:

Fill a small bowl with ¼ cup lukewarm water then sprinkle in the yeast. Add a small pinch of sugar then stir until water and yeast are well combined. Set the mixture aside for about 5 minutes—the yeast should start to bubble and become foamy.

In the bowl of a stand mixer, combine the room temperature milk, eggs, melted butter, sugar and salt then mix until well incorporated. Stir in the bubbling yeast mixture then begin adding the flour, starting with about 4½ cups. Mix until well combined then add additional flour by ¼ cup until the dough is firm enough to handle. The dough will be much softer than regular bread dough—but you must be able to roll it out and handle it gently without the dough being too sticky or loose. Once the dough achieves the correct consistency, cover the bowl with plastic wrap then place it in a warm spot to rise for about 1 hour.

After an hour, the dough should have nearly doubled in size. Generously dust a work surface with gluten-free flour then turn the dough out onto the floured surface. Sprinkle the surface with a little bit more of the gluten-free flour then roll the dough into a rectangle about 18" wide and 18" deep. In a small bowl, stir together the brown sugar, granulated sugar and cinnamon until well combined then set aside.

Spread the 6 Tbsp of butter evenly across the entire surface of the dough then cover the butter with the cinnamon sugar mixture. Roll the dough up jellyroll style until you have an 18"-long cylinder. Cut the dough every 1½" to yield about 16 rolls.

Spray a 9" x 13" baking dish with non-stick spray then space the rolls evenly inside the dish. Cover with plastic wrap then place in a warm spot to rise for about 1 more hour.

Meanwhile, preheat the oven to 350 degrees and set out the ingredients for the icing so they can achieve room temperature.

When the rolls have once again doubled in size, bake them for about 25−30 minutes. Mix up frosting and then frost when the rolls have cooled a few minutes. Enjoy!

Gingerbread Pancakes

My  kids wanted pancakes for dinner tonight and asked if there were any Christmas-themed pancakes, and I immediately thought of gingerbread pancakes! I found this recipe and we were off and running! I substituted some GF flour for this recipe and it needed zero adjustments! I have found that most pancake recipes require added milk to get the correct consistency. Enjoy!

Gingerbread Pancakes

INGREDIENTS:

6 cups flour

2 tablespoons baking powder

1 1/2 teaspoons baking soda

2 teaspoons coarse salt

4 teaspoons ground ginger

4 teaspoons cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

6 large beaten eggs

2/3 cup molasses

6 cups buttermilk

HOW TO PREPARE:

For the batter, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Add eggs, molasses, and buttermilk and stir until just combined. Cook pancakes on a hot griddle.

Poached Eggs Cocotte with Cream

To be honest, I don't know what "cocotte" means and perhaps saying "poached" undoes it's meaning, but we'll just go with it for now. I saw this recipe and thought it sounded interesting. The only catch - it called for ramekins to prepare it in...which I don't have...and I didn't want to just go out and buy them, so I adapted this for a poached egg pan, which I DO own. The result was creamy and delicious!

Yeah, I forgot to take a picture and when I remembered, this was all that was left after making 8 eggs. Oh well. You get the idea, right?

Poached Eggs Cocotte with Cream
INGREDIENTS:
Butter
Kosher Salt
Ground pepper
1/4 cup parsley, chopped
6 tbsp heavy cream
6 eggs

HOW TO PREPARE:
Use small ramekins* or souffle molds holding no more than 1/2 cup. Butter the molds and sprinkle salt, pepper and parsley in the bottom of each. Add 1 tbsp of heavy cream to each ramekin and break an egg on top.

Place the ramekins side by side in a large skillet and surround them with enough tepid water to come partway up the sides. Cover, bring the water to a boil and let cook for approximately 4 minutes, until the eggs are barely set and still sock in the center.

Remove the ramekins from the skillet. Sprinkle with a little salt, pepper, and parsley, if desired. Serve.

*Or try with a poached egg pan!

Crepes

Crepes have been a family birthday tradition since I was a child. When my son, Keith, requested crepes for his birthday this past week, I wasn't surprised, but I was a bit worried how my old recipe would fare with a switch to gluten free. The results were delicious! They actually taste more like Blini - the Russian version of crepes. They are a bit thicker and have a more egg-flavor. I loved eating them plain. But they are also delicious with blended strawberries and whip cream. Yum!

These are more difficult to make large, so I made them smaller. So good.

Crepes

INGREDIENTS:

1/2 cup GF Manini's flour (contains xanthan gum)

1/2 cup GF rice-based flour, such as Cup 4 Cup (contains xanthan gum)
½ tsp salt
Powdered sugar
3 eggs
1 cup milk
5 tbsp melted butter
Strawberries, blended with water and a little sugar
Whip cream, sweetened

HOW TO PREPARE:
Sift flour, salt & 2 tbsp powdered sugar together. Beat eggs until light. Add milk, mixing well. Add butter. If batter is too thick, add more milk until it is pourable. 

Pour in enough batter to cover bottom of 8 inch hot greased frying pan or a griddle. Brown crepes to color desired. Repeat until all batter is used. Let cool. Spoon blended strawberries in middle of crepes and roll up. Top with whip cream or powdered sugar.

Baked French Toast

This is one of my pre-GF recipes that I have adapted with my delicious breadmaker bread. So good you don't even know it's GF. I promise.

My photo

Baked French Toast
INGREDIENTS:

1 loaf GF breadmaker bread, recipe found here
8 whole Eggs
2 cups Whole Milk
1/2 cup Heavy Cream
1/2 cup Sugar
1/2 cup Brown Sugar
2 Tablespoons Vanilla Extract
Topping
1/2 cup Flour
1/2 cup Firmly Packed Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Salt
1 stick Cold Butter, Cut Into Pieces
Powdered Sugar
Maple Flavoring
Vanilla Flavoring
Milk

HOW TO PREPARE:
For the French toast: Grease the 13x9 inch baking pan. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away---delicious no matter what!

For the topping: Mix the flour, brown sugar, cinnamon, and salt in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge. *Sometimes I alter this step and just spread it out over the casserole before putting in the fridge. It has worked well both ways.

When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.

In a small bowl, add some powdered sugar, 1/2 tsp vanilla extract, and 1/4 tsp maple flavoring. Stir in a little milk until you reach a glaze consistency. Pour over Baked French Toast once it comes out of the oven.

Pumpkin Pancakes

I found this recipe here. I modified it somewhat. Whenever I make pancakes now, my husband asks me if they are "those pumpkin pancakes," so I think he likes them. :)

Pumpkin Pancakes 

Picture found here. 

My photo.

GF Pumpkin Pancakes
INGREDIENTS:
1 cup buttermilk
1/2 cup pumpkin puree
2 eggs
1 Tbs canola oil
1 Tbs apple cider vinegar
1 cup multipurpose gluten free flour
½ tsp xanthan gum
2 Tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp salt

HOW TO PREPARE:

In a separate bowl, combine the flour, xanthan gum, brown sugar, baking powder, baking soda, allspice, cinnamon and salt.

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.

Mix the dry ingredients into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Chocolate Chip Banana Pancakes

Chocolate Chip Banana Pancakes

INGREDIENTS:
1 cup milk
4 eggs
1 tsp vanilla extract
3 TBSP butter, melted
2 TBSP baking powder
1 tsp xanthan gum
2 bananas
1/4 cup sugar
2 cups rice flour
1/4 cup chocolate chips

HOW TO PREPARE:
In a large bowl, combine milk, eggs, vanilla, and butter. Slowly add baking powder, xanthan gum, bananas, sugar, and flour. Mix until smooth. Stir in chocolate chips. Cook on griddle. Serve with butter and maple syrup. Delicious!

Spiced Oatmeal Mix

This is a great spin on making oatmeal and cheaper than the ready-made packets. My hubby loves this mix.

Spiced Oatmeal Mix
INGREDIENTS:
8 cups GF* quick-cooking oatmeal
1 1/2 cups chopped mixed dry fruit
1/2 cup sugar
1/2 cup brown sugar
2 1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp nutmeg

HOW TO PREPARE:
In a large bowl, combine all of the ingredients. Store in an airtight container for up to a month. Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a deep microwave-safe bowl, combine 1/2 cup oatmeal mix and 1 cup water. Microwave, uncovered, on high for 1-2 minutes or until bubbly, stirring every 30 seconds. Let stand for 1-2 minutes before serving. Yield: 18 servings.

GF* = Gluten Free

Amish Breakfast Casserole

I've begun a tradition on Saturdays of trying out a new breakfast recipe. I made this last week and it was a big hit. For a family of 5, I halved the recipe and it was perfect. I found the recipe here, but I have made modifications that you will see below.

Amish Breakfast Casserole
12 Servings
Prep: 15 min. Bake: 35 min. + standing
INGREDIENTS:
1 pound sliced bacon, diced
1 medium sweet onion, chopped (I used 1 tbsp dehydrated onions, yum)
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1-1/4 cups shredded cheese (I used colby jack, my favorite)

HOW TO PREPARE:
In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. baking dish.

Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 273 calories, 18 g fat (10 g saturated fat), 153 mg cholesterol, 477 mg sodium, 8 g carbohydrate, 1 g fiber, 18 g protein.