Apple Pie Cinnamon Rolls

Ingredients

• For the dough:
• 1 package Active Dry Yeast (2¼ tsp)
• ½ cup water, lukewarm
• ½ cup + 2 tsp sugar
• ½ cup milk, lukewarm
• ⅓ cup butter, melted
• 1 egg, room temperature
• 2 tsp salt
• 4 cups all-purpose flour
• For the Apple Pie Cinnamon Rolls Recipe filling
• 5-6 Medium Apples, peeled and chopped
• 2 Ttbsp Lemon Juice
• ½ cup Brown Sugar
• ½ cup Sugar
• ¼ cup Cornstarch
• 1 tsp Cinnamon
• ½ tsp Nutmeg
• 2 cups Water
• 4 tbsp Butter, softened
• 1 cup brown sugar
• 2 tbsp ground cinnamon

Instructions

1. Now, this is kind of a long...looong process, what with waiting for yeast to rise and all. But it is totally worth it! If you love store-bought cinnamon rolls, you are going to flip over how incredible this Apple Pie Cinnamon Rolls Recipe tastes!
2. In a small bowl, stir together the yeast, water and 2 tsp sugar and let it sit until it foams up, about 10 minutes.
3. In a large mixing bowl add the milk, melted butter, egg, sugar, and salt and mix until well combined. Add about half of the flour and mix until smooth then mix in the yeast mixture. Slowly add the remaining flour until combined, if using a mixer you will have to switch to using your hands or a wooden spoon.
4. Remove the dough to a lightly floured surface and knead for about 5 minutes. Put dough into a greased bowl, cover with a tea towel, and set aside to allow the dough to rise, about 2 hours.
5. Meanwhile toss the apples in a large bowl with lemon juice to keep them from browning and set aside. This will ensure that your Apple Pie Cinnamon Rolls recipe are perky and fresh-looking! Pour cornstarch into a large saucepan and slowly whisk in water to prevent the cornstarch from getting lumpy. Mix in the sugars, cinnamon, nutmeg, and a pinch of salt and bring mixture to a boil over medium-high heat. Allow to come to a hard boil, stirring constantly for 2 minutes. Add the apples and bring back to a boil then reduce the heat to medium low and simmer for 15 minutes or until apples soften to the desired texture. Remove from heat and set aside.
6. When dough has risen punch the dough down and remove from the bowl. Roll the dough out on a well-floured surface into roughly a 16x24 inch rectangle Spread the softened butter over the dough.
7. Mix the brown sugar with the cinnamon and sprinkle evenly across the butter. Spread the apple mixture over top of the the brown sugar. Roll into a log, starting lengthwise; the log should end up approximately 24 inches long. Slice evenly to create the seperate rolls.
8. Line a 9x13 baking pan with parchment paper and place the cinnamon rolls in the pan, making sure they are not touching. Cover with a clean dish towel and allow the dough to double again, about 2 hours.
9. Preheat the oven to 375. Bake the rolls for about 22-25 minutes....and voila! Your Apple Pie Cinnamon Rolls are ready, ooey and gooey, just in time for brunch!

Thai Curry Vegetable and Tofu Noodle Soup

From Real Simple

Hands-On Time 30minutes

Total Time 30 minutes

Serves 4

Ingredients

1 tablespoon Thai red curry paste

1 teaspoon grated fresh ginger

2 cups low-sodium vegetable broth

1 14-ounce can coconut milk

kosher salt

1/2 pound shiitake mushrooms, stems removed and caps thinly sliced

4 ounces green beans, halved

2 carrots, halved lengthwise and sliced crosswise

14 ounces extra-firm tofu, drained and cut into cubes

4 ounces snow peas

1 package of rice noodles

2 tablespoons fresh lime juice

1/4 cup torn fresh basil leaves

Asian chili garlic sauce, for serving

Directions

1. Place the curry paste and ginger in a medium pot. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.
2. Add the mushrooms, green beans, and carrots and simmer until just tender, 3 to 5 minutes.
3. Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.
4. Add noodles and cook until soft.
5. Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.

Abigail Chipley and Charlyne Mattox

March 2011

Nutritional Information

• Per Serving
• Calories 348

• Fat 26 g
• Sat Fat 19 g
• Cholesterol 0 mg
• Sodium 729 mg
• Protein 14 g
• Carbohydrate 17 g
• Sugar 4 g
• Fiber 5 g
• Iron 7 mg
• Calcium 258 mg

Cinnamon Apple Muffins

Prep Time 5 min 
Cook Time 25 min
Total Time 30 min

Serves: 12

INGREDIENTS

• 2 cups all-purpose flour (+ 2 teaspoons for coating apples)
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon (+ ½ teaspoon for coating apples)
• 2 cups diced apples
• ½ cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• ½ cup milk
• For the Topping:
• ½ cup butter, melted
• ½ cup granulated sugar
• ½ cup ground cinnamon

INSTRUCTIONS

1. Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
2. Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
3. Toss together diced apples and 2 teaspoons of flour to coat apples in a separate bowl. Set aside.
4. Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
5. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
6. Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.
7. Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.

Apple Spice Muffins

From http://www.onceuponachef.com/2013/10/apple-spice-muffins.html

Apple Spice Muffins

By Jennifer Segal, adapted from King Arthur Flour

Servings: 12 muffins

Cook Time: 25 Minutes

Total Time: 45 Minutes

Ingredients

• 1/2 cup (8 tablespoons) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/4 cup dark brown sugar, packed
• 1 large egg
• 1 cup plain low-fat yogurt (not Greek-style)
• 1 cup whole wheat flour, spooned into measuring cup and leveled-off with back edge of knife
• 1 cup all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Heaping 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 cups peeled, cored and finely chopped baking apples (you'll need 2 large apples)

For Topping

• 6 tablespoons dark brown sugar, packed

Instructions

1. Preheat the oven to 375°F. Grease a 12-cup muffin pan with butter or spray with non-stick cooking spray.
2. In the bowl of an electric mixer, beat together the butter, granulated sugar and brown sugar until fluffy, 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula.
3. Add the egg and mix well, stopping to scrape the bowl if necessary.
4. Beat in the yogurt. The batter will look grainy.
5. Add the flours, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Beat on low speed until just combined. The batter will be very thick.
6. Add the chopped apples and mix until just combined. Do not over-mix.
7. Use an ice-cream scooper or large spoon to divide the batter evenly among the prepared muffin cups. The cups should be full. Sprinkle the 6 tablespoons of brown sugar evenly over top.
8. Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Remove the muffins from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely.

Nutrition Information

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• Serving size:1 muffin
• Calories:221
• Fat:9g
• Saturated fat:5g
• Carbohydrates:33g
• Sugar:16g
• Fiber:2g
• Protein:4g
• Sodium:207mg
• Cholesterol:37mg

Vegetarian Chili with Sweet Potato

Hands-On Time 

 

20 

minutes 

 

Total Time 

 

500 

minutes 

Serves 4

Ingredients

1 

medium red onion, chopped

1 

green bell pepper, chopped

4 

garlic cloves, chopped

1 

tablespoon 

chili powder

1 

tablespoon 

ground cumin

2 

teaspoons 

unsweetened cocoa powder

1/4 

teaspoon 

ground cinnamon

kosher salt and black pepper

1 

28-ounce 

can fire-roasted diced tomatoes

1 

15.5-ounce 

can black beans, rinsed

1 

15.5-ounce 

can kidney beans, rinsed

1 

medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces

sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

Directions

1. In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
2. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours  or on high for 4 to 5 hours (this will shorten total recipe time).
3. Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

Vegetarian Chili

Prep Time: 30 Minutes Cook Time: 6 Hours 10 Minutes

Ready In: 6 Hours 40 Minutes Servings: 8

INGREDIENTS:

1/2 cup olive oil 4 onions, chopped 2 green bell peppers, seeded and chopped 2 red bell peppers, seeded and chopped 4 cloves garlic, minced 1 (14 ounce) package firm tofu, drained and cubed 4 (15.5 ounce) cans black beans, drained

2 (15 ounce) cans crushed tomatoes 2 teaspoons salt 1/2 teaspoon ground black pepper 2 teaspoons ground cumin 6 tablespoons chili powder 2 tablespoons dried oregano 2 tablespoons distilled white vinegar 1 tablespoon liquid hot pepper sauce, such as Tabasco™

DIRECTIONS:

1.	Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
2.	Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.

Vegetarian Mushroom Wellington

Prep time 10 mins

Cook time 50 mins

Total time 1 hour

Ingredients

• 6 medium or 4 large portabello mushrooms, stalks trimmed and cleaned
• 3 onions, peeled and chopped
• 2 tbs olive oil
• 2 tbs butter
• 300g baby spinach
• 4 sprigs of thyme, leaves picked
• 1 sheet frozen puff pastry, partially thawed
• 1 egg, beaten
• 1 tbs dijon mustard
• salt and pepper, to taste

Instructions

1. Place a large frying pan over a medium heat. Add the olive oil followed by onion and reduce heat to low. Season with salt and pepper and cook for 15 to 20 minutes, until the onions are golden brown.
2. Remove the onions from the pan and return it to the heat. Add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and leave to cool.
3. Increase the heat to medium and return the pan to the heat. Add the butter and when the butter has melted and started to froth place the mushrooms, top side down. Cook until lightly golden before turning over and cooking for a further 5 minutes or until golden. Remove from the heat, season with salt and pepper. Leave the mushrooms to drain on paper towel to absorb any excess moisture.
4. Preheat the oven to 200 degrees Celsius (390 Fahrenheit). When the mushrooms, spinach and onions are cooled (you can pop them in the fridge to speed up the process) place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread the caramelised onions over the middle third of the pastry, making sure to leave a 2cm (3/4 inch) border at the edge of the pastry. Top with half of the cooled baby spinach. Spread the dijon mustard over the mushrooms and place the mushrooms on top of the spinach. Top the mushrooms with thyme and the remaining baby spinach.
5. Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Press down to seal the edges. Roll over the log so that the seam is facing the bottom.
6. Cut 2 holes in the middle of the pastry to allow steam to escape and very lightly coat with the egg wash. Place the pastry in the freezer for 10 minutes before repeating with another layer of egg wash and freezing the pastry for a further 10 minutes.
7. Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden and flakey.