Homemade Cinnamon Rolls with Sourdough Starter

| mrscheryllacy

A couple of months ago, a friend gave me a sourdough starter (Thanks, Liz.). I’ve been trying out some new recipes with it and experimenting with those ever since. This is one I started last night (and let ferment overnight) and my daughter and I baked this morning. They weren’t quite what we wanted so we made some tweaks and had the new batch in the oven in about 1 hour 20 minutes. Hope you enjoy. Our neighbors are eating some of each one this morning/afternoon.

Dough

  • 2-1/4 tsp active dry yeast and 1/4 cup warm water (100-110 degrees F)
  • 1/2 cup cold butter, cut into small chunks
  • 3-1/4 cups all-purpose flour
  • 1/2 cup sourdough starter
  • 1 T sugar
  • 1 cup milk
  • 3/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Filling

  • 1/2 cup brown sugar
  • 1-1/2 tsp cinnamon
  • 6 T melted butter

Icing

  • 2 c powdered sugar
  • 2 T melted butter
  • 2 tsp vanilla
  • 4 T milk

Making the dough

In a small container, add 1/4 cup warm water (100-110 degrees F) and then the yeast. Stir until combined and set aside.

In a large bowl, add the flour and the cut up chunks of butter. With clean hands, mix together so that butter is nicely incorporated into the flour. You’ll basically have a bunch of chunky sections of flour. But don’t worry if some of the flour isn’t fully incorporated into those chunks.

Then add the yeast, sourdough starter, sugar and milk and mix with a spatula until a soft dough comes together. Cover and let sit about an hour in a warm area.

Prepping and baking

Preheat over to 360 degrees (usually 350, but with my oven, a little warmer worked better).

Put salt, baking powder and baking soda together and mix. Then sprinkle over the dough and knead until it comes together in a soft and cohesive dough. NOTE: If it’s still super sticky, add some extra flour. That’s how I got to 3-1/4 cups at the beginning, but I eyeballed that slightly so it might be a tiny bit off.

Lightly flour a surface and prepare to roll out the dough.

In a small dough, melt the butter, then add the brown sugar and cinnamon. Mix together fully.

Place dough on the prepared surface. Add a little bit of flour to the top of the dough is your rolling pin sticks to it. Do not use much as you don’t want to over flour your dough. Roll dough out so it’s a 1/4 to 1/2 inch thick rectangle – or close enough. Making a true rectangle is tricky. If you don’t mind having some smaller sized rolls from the ends, then don’t worry about it.

Spread the filling evenly over the dough. Then roll dough tightly into a jelly roll like form. With a knife, cut 1/2 inch thick pieces.

Using a metal pan (cast iron skillets work great, but I don’t have one with a flat bottom surface), add the 1.2 inch pieces to the pan. NOTE: We used a round cake pan and a disposable pie pan for giving some to friends.

Bake in pre-heated oven for ~25 minutes or until golden brown on top and bottom.

Adding the icing

NOTE: The icing recipe is for those who like a LOT of icing on their cinnamon rolls. I prefer them with more of a drizzle so didn’t even use half of it.

If you are like me, use 1 cup of powdered sugar, 1-1/2 tsp vanilla (because I like a little more vanilla flavor), 2 T milk and 1 T melted butter. Mix together and drizzle over the top of the rolls as soon as they come out of the oven.

Personal notes

The yeast won’t make the dough rise during the hour it rested. Don’t be concerned about that. What it will do is give more of a rise in the oven. Your cinnamon rolls will be lighter in texture and taller. We taste tested side-by-side and will only make our new version of this recipe going forward. Although if you want the original we modified from, let me know and I’ll point you that way.

For your visual pleasure, here’s a side by side of the rolls with and without yeast. Notice the flatness, and the doughy look to those without yeast.

with yeast, cooked at 360 degrees for 25 minutes
without yeast, cooked at 350 degrees for 28 minutes
with yeast, cooked at 360 degrees for 25 minutes
without yeast, cooked at 350 degrees for 28 minutes

New recipes coming soon

| mrscheryllacy

It’s been a long time since my last post. All I can say is that work and my personal life have both been super busy and I haven’t been cooking as much outside of some of my tried and true favorites. I hope you’ve been enjoying them.

I am currently working on a few new recipes: turkey chili, french bread, and some fruit cobblers. And can I say “sour dough starter”? I’ve been experimenting with that as well.

More recipes coming your way soon. I promise.

Thank you.

Orange Cranberry Relish – version 2

| mrscheryllacy

I posted a cranberry relish recipe here on Not So Scientific Gourmet last year, just before Thanksgiving and forgot I had done so. Silly me, I know. But if you are looking for a great cranberry relish that is a little different than traditional and you have kids, try this one. I raided my daughter’s stash of fruit cups to make an even quicker version of cranberry relish. You can use whichever fruit you like best. I used mandarin oranges, but this would be delicious with pears, pineapple or peaches too. I also used ground cloves this year, but if the flavor is too strong or you don’t have any, substitute with cinnamon or nutmeg. Enjoy!

Ingredients

  • 1 – 12 oz. bag of fresh cranberries20161123_133011
  • 3/4 cup of light brown sugar
  • 1/2 cup of orange juice
  • 1 tsp ground cloves
  • 1/4 tsp salt
  • 11-12 oz of mandarin oranges
  • 1/2 cup walnuts/pecans/hazelnuts (optional)

 

 

Instructions

In a medium saucepan over medium heat, cook cranberries, brown sugar, orange juice, cloves, salt and a tiny bit of ground pepper (optional, but I do like to put a small amount in).

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Cook time is approximately 10-15 minutes. Stir occasionally. Do not let it over boil as it gets too “frothy”. Once the mix is boiling, turn the burner down a little. This is done when most of the cranberries have popped and the mix is thick.

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While this is cooking, dice the oranges.

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Remove from heat. Transfer to a bowl that you can put in the refrigerator. Add the diced oranges making sure to discard most of the extra juice.  Mix well. Refrigerate overnight or at least 4 hours.

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Ideas

  • Exchange the spices, nuts and/or fruit you add to the cranberry sauce to keep this relish fresh and new. I used to make this with pineapple and cinnamon all the time, but unfortunately developed an allergy to pineapple. If you do like pineapple, that’s a favorite. Give it a try.
  • You’ll notice there are no nuts in my relish. My husband is allergic, but nuts do add a lot to the relish. Don’t be afraid to add them.

Roasted Lemon Chicken

| mrscheryllacy

This recipe is a result of one of those “what do you mean I don’t have XX” in my freezer moments. So, as you know, I’m a huge fan of Costco. They sell roasting chickens in a two-pack. We are only three people in my family, so cooking one at a time is perfect. I freeze the second one. In any case, I went to my freezer and pulled out a bag of chicken and placed it in my refrigerator overnight to start the defrost process. The next evening, I got home from work and took the chicken out and placed it in a bowl of cool water in my sink to finish the defrost process. I started preparing everything else I needed for dinner, put on my kitchen gloves and opened up the bag. Voila! Surprise, surprise, this was chicken parts and not a whole bird. Not sure how that happened, but my mistake becomes your gain. I apologize for not having my standard “ingredients” image as I was so surprised by my chicken parts, I forgot to take the picture. Dinner actually cooked faster and was delicious. So, without further ado, happy cooking (and eating).

Ingredients

  • 3-4 lbs of chicken part, bone-in
  • 2 T unsalted butter, melted
  • Salt
  • Pepper
  • Mixed fresh herbs (parsley, thyme)
  • 2 tsp crushed garlic
  • 1-1/2 cups chicken broth
  • 2 lemons

Instructions

  • Preheat oven to 450 degrees.
  • Rinse chicken and pat dry with a paper towel.
  • Pat ground pepper and salt onto all of the pieces.
  • Add 2 tsp of crushed garlic and thin slices of one whole lemon to the bottom of the roasting pan.
  • Place chicken into a large baking dish.
  • Brush all exposed parts with butter.
  • Add additional salt and pepper if needed
  • Pat mixed fresh herbs onto the chicken.

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  • Place into oven on the lower rack.
  • Cook approximately 30 minutes. Check to see if meat temperature registers 160 degrees. If it does, remove from oven. If not, cook longer, but watch closely so you do not overcook.

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  • Once removed from the oven, transfer chicken to a cutting board and let rest before serving

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  • While chicken is resting, prepare lemon and herb sauce.
  • Pour any accumulated juices and the cooked sliced lemons into a large sauce pan. Add 1-1/4 cups of chicken broth and 2T of fresh lemon juice.
  • Bring to a boil and simmer for 5-10 minutes.

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  • Spoon sauce over chicken.

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Ideas

  • You can, of course, use a whole chicken for this recipe. It’ll be just as good, but will require a bit more manipulation to ensure that the skin is crisp all over.
  • For mixed herbs, use fresh if you have them. If not, small amounts of dried herbs go a long way. And use, the herbs you like best.
  • Serve with a vegetable and starch like potatoes, sweet potatoes or rice.

Chicken Brine

| mrscheryllacy

Yesterday, I baked a chicken and it was full of flavor and juicy. The key to getting this right every time and not having your bird dry out in the oven is to brine it. Most brine recipes are super simple, combining water, sugar and salt. There’s nothing wrong with these recipes and I use that as the basis for my brine, but… why not kick it up a little? Below is a super quick and easy brine recipe that you allow you to have a tasty and moist bird any time you cook.

Ingredients20160521_150557

  • 1 small baking chicken (3-5 lbs)
  • 2 quarts of cool water
  • 1/2 cup sugar
  • 1/2 cup salt
  • 1 T peppercorns
  • 1 T fresh rosemary
  • 1 T fresh thyme

Instructions

  • In a large bowl or pot, add all ingredients except the chicken and stir until sugar and salt have dissolved.
  • Add chicken (rinsed and cleaned out) to the brine.
  • Cover with aluminum foil and put in the refrigerator for at least 30 minutes. I like to brine my chicken between 1 and 1.5 hours. Don’t leave it too long though.
  • When finished brining, pour out all the liquid from the bird. Recipes will always tell you to rinse the bird off and pat it dry with paper towels. I skip the rinse step and just pat dry. Patting dry is important if you want to have a crispier skin after baking. I like to have the extra flavors from the rub, but if you have issues with salt, make sure you do rinse the chicken when removing from the brine.

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Ideas

  • Play around with the spices you add. If you like a spicier bird, add some red pepper to the brine. If you like a little more tang, add 1/2-3/4 cup of red wine vinegar.
  • This is hard to mess up, so go ahead and experiment.

Quick and Easy Meatball Subs

| mrscheryllacy

I was recently in a car accident (the guy behind me used my car to help him stop at a red light) and didn’t feel much like cooking over the next couple of days. Then I remembered some items I already had in my pantry, freezer and frig; voila, quick and easy meatball subs were born. All I needed was some hot dog buns from the store. What I love most about meatball subs is a flavorful meatball, good sauce and a limited amount of cheese. What I dislike the most is getting a sub that is ridiculously huge that you cannot pick it up and one that has so much cheese you can never be sure if or where the meatballs are. This recipe solves those issues and makes them friendly for kids as well. Enjoy.

Ingredients20160320_191833

  • Frozen meatballs (brand of your choice)
  • Spaghetti sauce (again, use your favorite)
  • Mozzarella cheese
  • Parmesan cheese
  • Hot dog buns

Instructions

  • Heat over to 375 degrees.
  • Heat the meatballs. If you are using the ones I did from Trader Joe’s, place them in a microwave safe dish and heat on high for 4 minutes.
  • While meatballs are cooking, warm up some spaghetti sauce on the oven/stove top.
  • Take the meatballs out of the microwave and cut each one in half.
  • Place foil on a cookie sheet.
  • Put hot dog buns on cookie sheet (I used 4, one for me, one for my 5-year old, and two for my husband, but please make however many you need).
  • With small spoon, put a small amount (drizzle) of sauce in the bottom of the bun.
  • Then place 4 halves of the meatballs down the center. Alternate sides (the cut side against the bread) for a better fit and to keep them from sliding.
  • Add sauce to the top and sides, coating well.
  • Add chunks of mozzarella cheese and some grated parmesan.

  • Place in heated oven for 5 minutes.
  • Change over to broil and watch closely until cheese is nicely melted and buns are browned.

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Ideas

  • Some frozen meatballs are very well flavored, the ones I show from Trader Joe’s are particularly tasty. I highly recommend them.
  • Note: this is a “quick and easy” recipe. If you have the time, feel free to make your meatballs from scratch.
  • You can skip the broil part, but it adds a nice touch. Also, browning the roll keeps it from getting soggy.
  • You’ll note that some of the ingredients in the image above are empty – I forgot to take the picture first. Sorry about that.

Easy Wonton Soup

| mrscheryllacy

It’s usually a struggle for me to decide whether to order wonton or hot & sour soup from a Chinese restaurant. Or better said, it used to be a struggle. Since I’ve found my own simple and quick recipe for wonton soup made at home, I order hot & sour soup at restaurants now. This is one of those recipes that can easily be made after getting home from work and while helping kids with homework. And there’s not much cleanup, which makes it even better. Many of you know, that I have an allergy to shellfish, so this is not “warwonton” soup. You can modify and use shellfish is you desire. Happy eating!

Ingredients20160213_185137

  • Wontons, fully cooked, mini
  • 3-4 Baby bok choy
  • 10-12 Fresh mushrooms
  • 1 medium onion
  • 9-12 cups Chicken stock
  • 1 tsp Chinese 7 spices
  • 2 tsp Garlic
  • Pepper

Instructions

  • Dice the medium onion.
  • Wash, pat dry with paper towel, and cut mushrooms into quarters. For larger mushrooms, you may want to cut into 1/6.

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  • In large stock pot, add 1 T of olive oil and heat over medium high heat.
  • After about 2 minutes, add 2 tsp of minced garlic and cook until lightly browned.
  • Add the onions, mix well and cook for another 3-4 minutes.
  • Add mushrooms, cook for 2-3 minutes.

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  • Add baby bok choy.
  • Add 4-8 cups of chicken stock.

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  • Add chinese 7 spices and ground pepper.
  • Mix well.
  • Add additional chicken stock until desired amount of soup is in pot. Around 9-12 cups total.

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  • Bring to a boil.
  • Add wontons to boiling soup mix.
  • Cook until soft and fluffy, about 5-7 minutes.

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  • Taste and add additional pepper or Chinese 7 spices as desired.

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Ideas

  • Mushrooms – I prefer crimini, but any button mushroom would be fine. Do not use canned mushrooms unless you absolutely have to.
  • Wontons – We found these chicken cilantro mini mushrooms at Costco and hope they never stop selling them.
  • Make this your meal and not an appetizer. That’s what we do.

Brussels Sprouts with Balsamic Glaze

| mrscheryllacy

Growing up in New England, we had a large garden. My parents used to plant, among many other vegetables, brussels sprouts. We’d pick them in the fall and eat them, but the most delicious sprouts were those we picked after the first frost. That frost was magic in helping the sprouts to be sweet and delicious. I no longer live there and don’t have the luxury of frost. I can only buy my sprouts from the grocery store. No matter, I still know the tricks of getting the most flavor and enjoyment out of eating brussels sprouts and am sharing those with you.

Ingredients20160206_185901

  • 1 lb of brussels sprouts
  • 4 oz of pancetta
  • 1/2 a medium onion, diced
  • olive oil
  • salt and pepper
  • balsamic glaze

Instructions

  • Add water to a medium stock pot and bring to a boil.20160206_185710
  • Rinse brussels sprouts and with a small knife, cut an “X” on the top.
  • Add to boiling water and cook for 5 minutes.
  • Remove from pot and rinse with cold water.
  • While brussels sprouts are boiling, in a large saute pan, add pancetta and cook until lightly brown.
  • Drain the pancetta as it’s quite greasy, but leave a little extra oil in the pan.
  • Add onions and cook for 2-3 minutes.
  • While onions are cooking, cut the brussels sprouts in half or quarters (for larger sprouts).
  • Add brussels sprouts to frying pan, try to have cut side down.

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  • Add some salt and pepper and cook until sprouts start to brown.20160206_190240
  • Mix sprouts and drizzle with balsamic glaze.
  • Cook another 2 minutes and remove from heat.
  • Put sprouts in a serving dish and drizzle a little more balsamic glaze on them.
  • Serve.

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Ideas

  • If you are a vegetarian or do not eat pork, I have found this just as delicious with diced mushrooms and a little extra salt.