Brunch Challenge – Banana Bread Cinnamon Rolls

So with the holiday season coming up I decided to focus on brunch ideas this month. The holiday time is full of big family and friend gatherings and eating big meals. So we like to keep things simple and stick to only two meals a brunch and then the larger meal. Small snacks can be served during the rest of the time but by limiting the meals to only two it helps relieve a lot of stress if you are catering for a large group plus since so many calories are consumed during the large meals it seems wise to limit the amount of meals we consume.

Before I share this amazing recipe I think it should be noted that I am not a baker. It is not my area of strength and very rarely does anything I bake turn out beautiful, tasty but not beautiful. I could probably get a lot better if I practiced more but baking is not a healthy thing so I try and limit the amount I do it. I say this because it is a common issue with people. I know so many people that say they aren’t good at baking so they don’t even try any more. They instead stick to store bought pastries, cakes and cookies, or buy only box mixes. But I want to encourage people to give it a try. Yes your results might be like mine, not perfect looking but trust me when I say these were so tasty they didn’t last long enough for us to look at them for long. Not only do home made baked goods taste better and are cheaper buteven more importantly they are better for you then store bought since they have less preservatives and other additives. And since baking isn’t great for the waist line I say any small thing you can do to make it better for you is worth trying.

Trust me when I say if this non-baker can make these then you can. This recipe can easily be made the day before and stored in the fridge until the morning.
Banana-Bread-Cinnamon-Rolls

Banana Bread Cinnamon Rolls

Filling:
150g (3/4 c.) soft brown sugar
50g (1/4 c.) granulated sugar
2 tsp cinnamon
1/4 tsp nutmeg
(1/4 c.) finely chopped nuts (I prefer pecans but only had chopped mixed nuts on hand)
14g (1 Tbsp) butter, melted
Rolls:
438g (3 3/4 c.) plain flour
12g (2 Tbsp) sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 ripe bananas
100g (7 Tbsp) butter, melted and divided
175mL (3/4 c.) milk
Icing:
2 cup icing sugar
2 Tbsp milk
Adapted from Inside Bru Crew Life

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NY Hot Dog with Sabrett-style Onion Sauce #SundaySupper

So I couldn’t decide at first if I would participate in this weeks Sunday Supper event, even though the theme was Holiday Music/Movie/TV Inspired dishes, which is such a fun theme. Why did I hesitate? Well today is a special day, it is my 5 year anniversary. But our recent trip to New York inspired me so I decided to honour my husband’s favourite Christmas movie, Die Hard, with this post. Every time we go to New York my husband says we need to try a authentic NY hot dog from one of the hundreds of hot dog stalls around the city. But every time we go I chicken out. I am not a hot dog fan, I don’t eat meat that isn’t at least 80% meat and even then the other 20% needs to be whole ingredients so hot dogs aren’t something I would normally eat. But I do know that for things like this a sausage doesn’t quite provide the same taste and texture. So I did some research and was happy to find there is a company here in the UK that makes a hot dog with 82% pork and the rest of the ingredients aren’t too horrific as I know what they are, when you can’t pronounce an ingredient and you have no idea it is that is when I run. So I decided to finally eat a hot dog for the first time in 10 years and I have to say it was pretty good. What made it was this incredible onion sauce that from what I understand is a staple condiment on most of the NY hot dog cards. I picture it being just the thing a tough guy like John McClane would eat.

NY Hot Dog with Sabrett-style Onion Sauce

125mL (1/2 c.) water
1 tsp cornstarch
1 Tbsp tomato paste
1 Tbsp inexpensive balsamic vinegar
1 tsp Dijon-style mustard
1 tsp brown sugar
1/4 tsp hot pepper sauce (I used Franks RedHot sauce)
1 pinch of cinnamon
1 Tbsp olive oil
2 large red onions, sliced thin (The recipe called for red onions but I didn’t have any on hand)
1/4 tsp salt
2 cloves garlic, minced
4 frankfurters
4 buns
Recipe from Amazing Ribs

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Nutella Stuffed Snickerdoodle Muffins

Something just happened in this house that really shouldn’t have since I have been trying so hard to stick to a diet. But when these incredible muffins caught my eye I just couldn’t resist stopping what I was doing and make them. And let me just say they do not disappoint. I had to rely on Google translate to try and follow the recipe so at times I wasn’t really sure about the instructions but let me say each bit was so incredible that if there was a small error somewhere we didn’t notice it at all.

Nutella Stuffed Snickerdoodle Muffins

290g (2 1/4 c.) plain flour
2 tsp baking powder
3/4 tsp cinnamon
1/3 tsp nutmeg
1/4 tsp salt
120g (1/2 c.) sugar
1 egg
1 egg yoke
100mL (a little less then 1/2 c.) olive oil
1 1/2 tsp vanilla extract
180mL (3/4 c.) milk
Nutella
Topping
70g. sugar
3 tsp cinnamon
65g (4 Tbsp) butter
Recipe from Winnish

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Jammie Dodgers

For my readers outside of the UK you might not know what a Jammie Dodger is, but it is a shortbread biscuit with a raspberry flavoured jam filling. It is a very popular biscuit here but I find the jam is too tough in store bought ones so we tend to avoid buying them. But I love the idea of biscuits and jam so the other day I decided to test out a home made version. I have made it twice now, once with the typical raspberry jam and then one with some home made plum jam. Both versions are wonderful biscuits, definitely will be a staple in our house.

Warning, these are highly addictive.

Jammie Dodgers

150 grams (1 c.) ground almonds
260 grams (2 c.) plain flour
1/2 tsp ground cinnamon
1/2 tsp salt
Zest (outer yellow skin) of one small lemon
226 grams (1 c.) unsalted butter, room temperature
150 grams (3/4 c.) granulated white sugar, divided
1 tsp vanilla extract
2 large egg yolks
raspberry jam (or any flavour)
Recipe from Joy of Baking

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Spiced Nuts for a New Year’s Potluck with Emeril #SundaySupper

I am so excited about this #SundaySupper. This week we are celebrating New Year’s with Potluck and Sandwich Recipes by Emeril Lagasse. Emeril is one of those chefs that’s so fun to follow because his passion for food is so expressive and contagious. His belief that food should be full of flavour makes him a chef after my own heart. Some of us at #SundaySupper were given the fanatic opportunity to review one of two books, Emeril’s Potluck and Emeril’s Kicked-up Sandwiches. I would have been happy to review either but I was so excited to see that I was sent the potluck book. What I love about his style of cooking is that he knows how to “Kick it up a notch” as he likes to say. In my opinion the key to good cooking is all in the seasoning. If someone ever has to add salt or any seasoning to my food then I failed. And with Emeril’s recipes I am never disappointed. We have already tried two different recipes from Emeril’s Potluck and I am excited to continue to make my way through it. Hubby was especially interested when he came across a recipe for a Creole Bread Pudding.

And if you want to win your own copy of one of Emeril’s cookbooks then come and join us for our Twitter chat at 7pm EST. The publisher is giving us the opportunity to give away one of the cook books to one of our followers. All you have to do is start following me on twitter, @wallet_appetite and join us tonight, December 30, 2012 on Twitter at 7pm EST for our #SundaySupper chat. Then at sometime during the hour, post: “Enter Me @wallet_appetite #SundaySupper” and one of the participants that posts that, will win a copy of one of these cookbooks!

Emeril Kicked Up Sandwiches
Emeril Potluck

Emeril’s recipe that I am sharing with you is one that is going to making its way to my New Years Eve Party this year. A simple nut dish that is so addictive it is perfect for any party.

Spiced Nuts

1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp cinnamon
4 cups unsalted mixed nuts, such as walnuts, pecans, hazelnuts and almonds
4 Tbps unsalted butter
6 Tbsp brown sugar
1 tsp salt

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