Chewy Crispy Flat Cinnamon Rolls

I know I said I wouldn't bore you some weird post about how this recipe was given to my family centuries ago and we only make it on special occasions or when someone dies. But I lied. Sorta.  

I recall my mom making cinnamon rolls and then rolling them out flat in more sugar and cinnamon and baking them until the edges were crispy but they were also chewy delicious.  They were way better than her carrot cake. Just sayin.

So the other day I decided to make them and let me say this, they did not disappoint. Crispy outer edges that were also chewy and just the right amount of diabetes for my liking.  

Ingredients:

1 cup sugar
1 to 2 tablespoons cinnamon
4 cinnamon rolls

I didn't make my own dough, because time.  So I used the Rhodes frozen cinnamon rolls. I did a quick thaw method (preheat oven to 175°, turn off and place frozen rolls on a baking tray and leave for 15-20 minutes (longer if you're not in a hurry) to thaw.   

You can use homemade dough. I'm lazy and when I want a snack, I want it within 30 minutes. 

DO NOT allow the rolls to raise (frozen or homemade). Once the cinnamon rolls have thawed, remove from oven.

Make your cinnamon sugar mixture and set it aside

Heat your oven to 350° this time,

Spread out about 1/4 cup of the sugar cinnamon mixture and place one cinnamon roll in the center, roll it around and flip it in cinnamon/sugar then using a rolling pin roll it flat, about 1/8 inch thick, think the thickness of two thick tortillas stacked on each other, but flatter than pita bread. Flip and make sure both sides are dusted in the cinnamon sugar. 

Place on a lined baking sheet (I recommend parchment paper, but if you don't have that, use non stick spray). Place the now flat rolls about one inch apart. They're not going to expand much. 

Bake at 350° for 13 to 15 minutes. Until golden brown.

Enjoy!

Candied Yams (or Sweet Potatos)

 Ingredients:

1/2 stick melted butter
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup granulated sugar
1/2 cup dark brown sugar (okay to use light)
1 Tablespoon vanilla extract
1 cup chopped pecans (optional)
3 or 4 medium sized yams (IDK what is medium. To me, medium is long and thick, like two soda cans long and about as wide around)

Instructions:

Preheat the oven to 375 F.

Melt butter in microwave and set aside to cool, but NOT solidify.

Peel the yams then knife em. You can slice or cube or chunk, just be consistent in width so they cook evenly.  Place in large bowl and set aside.

In a small bowl, combine the spices and sugars. Mix well.

Now spray a 9” by 13” pan with non stick spray, OR, line the sides/bottom of your pan with parchment paper.

Pour the butter and vanilla over the yams in the bowl. Dump in the sugar and spices and pecans. Mix until all the yams are coated then pour into the pan and cover with foil.  

You’ll bake these for 35 to 45 minutes, depending on your oven. 

At the 20 minute mark, remove the foil and stir. Recover and put back in oven for 15 minutes. Check your yams at this point. Keep checking every 5 to 7 minutes until they’re done (poked with a fork there is no resistance). 

When the yams are done, remove from the oven, uncover and let sit 5 to 15 minutes (this will thicken the sauce).

PS: when the yams are done, remove foil and cover with mini marshmallows (about ½ bag is what I use). Place under broiler for 5 to 7 minutes. WATCH CAREFULLY so the marshmallows don’t burn.  Remove and let sit 5 to 15 minutes to allow the sauce to thicken.

PPS: you can boil your yams before you coat and bake. I don't know why you'd do this, but if you want to cut down on some of the baking time it makes sense.  My issue with boiling first is the yams get mushy. Baked yams are tender but firm, whereas boiled yams are mushy when you bite into them AND they don't absorb the sugar and spices so you're just eating a boiled yam with syrup.  Don't let me tell you how to like your yams. You do you. It's fine. It's FINE.

PPS: you can make the the day before and reheat but I would not make them any sooner than that. Also, if you freeze them they seem to be mushy upon reheat.  Yams are finicky.

Apology

Okay look. I want to say something. Just before the holiday I was browsing the internets looking for a recipe my mom used to make.  Can I just tell you the amount of minutia I had to wade through just to get an ingredients list? 

I do not want a long, drawn out, boring ass history lesson about the food I'm about to spend hours cooking so my family can snarf it down in less than 10 minutes. 

I just don't.

I apologize to everyone out there for any recipe I posted that contains a college thesis. 

xo 

S

#Humbled #WhyAmILikeThis #GetOffMyLawn

Tater Tot Pie

Ingredients:

1 lb ground beef

1 medium onion 

1 Tbs butter

1 bag tater tots

1 large can 

I chopped the only onion I had, sauteed it in a little butter, then added the now defrosted hamburger, seasoned with some garlic salt and pepper, and browned it up like I was making taco meat.

While the burger was browning, I took to the task of spraying a 9x13 cake pan with non stick spray. Then I stood each of those cute little tater tots on end and lined that pan all sorts of orderly.  And pretty.

When the burger was done, I drained the excess grease and added my large can of cream of mushroom soup and a 1/2 cup of milk.  When the soupy burger mixture was hot and steamy, I poured it across the tots and then added a layer of shredded cheese to the top.

I baked it at 400° for about 40 minutes.  When the dinger went off, I proclaimed dinner was served.

The 16 year old wouldn't eat it.  The 18 year old said it was delicious. The Man and I decided it was good enough to fill us up but it wasn't going on the permanent what sounds good for dinner menu.

Ducle De Leche and Bourbon Sauce and Rum Sauce

I present you three easy sauces or ice cream, or cheesecake, or pineapple upside down cake, or bread pudding, or to dip apples in, or because it's raining outside and you want to eat it on a spoon or because it's Tuesday. 

 

Dulce De Leche: Heat 1 can Dulce De Leche in microwave safe bowl for 30 to 45 seconds.  spread it on the cheesecake, or add a few drops of milk to thin and pour over cake, ice cream, cheesecake, etc.  

 

Authentic Recipe: https://www.piesandtacos.com/how-to-make-dulce-de-leche-without-condensed-milk/

 

Knock off Dulce De Leche:  Remove label from a can of sweetened condensed milk.  place the sealed can in a large pot of water.  Bring the water to a boil, reduce heat and simmer for about 3 hours. CHECK YOUR WATER level every 30 minutes or so and make sure the can is ALWAYS covered with water. I've seen people do this in a slow cooker to but I've never tried it that way. There is also an oven method, but I've never tried that either. At the 3 hour point, turn off the heat and go do something for several hours.  you MUST allow the water AND can cool together. Do NOT remove the can until it's completely cooled.  If you can grab it with your bare hand, and it's not still warm, it's done cooling.  If it's even a little bit warm, go away and come back later.

Rum or Bourbon Sauce:

 

1/2 cup butter

1/2 cup dark brown sugar

2/3 cup heavy whipping cream

3 tablespoons Bourbon or Dark Rum  

Melt butter, sugar and heavy cream over low heat. Stir constantly until sugar is completely dissolved. allow to simmer for 5 to 7 minutes.  Remove from heat and SLOWLY add the bourbon/rum. Stir completely. Serve warm.  (you can make this without the heavy cream it is just a little runnier).

So many things!

I've done so much in the past year.  Got divorced.  Found a new version of the old me.  Tried new recipes.  Explored new places.  Learned how to fix things, like the bathroom sink handle that wouldn't turn, frame and sheetrock a window, mud and tape a bedroom, convert a sprinkler system to a drip system (thank you You-Tube!), tile a backsplash in my kitchen!  Read new books. 

So many things!

And all of these things are just milling around in my brain. 

So I shall share them.  Because if I had to look them up, someone else probably did too. 

You guys are so lucky to have me! 

Kidding.

Sorta. 

3 Hip Hop Moves For Fitness

Exercise is very important to physical and mental fitness. Second only to your diet, getting proper exercise is essential in your quest for a healthy body. However, there are some people who dread the very idea of going to a gym. A stationary bike is going nowhere in their book and an elliptical is out of the question. These people struggle the most with weight loss and acquiring a fit body. The trick is finding a way to work your body and burn calories, while you are having fun. They have conquered the concept of healthy eating and treats are usually reserved for sugar-free candy which is tasty and easy to have on hand.

The Hip Hop Craze!

Just as they tell you to wear the proper attire to the gym, you should wear the proper attire to Hip Hop dance. This tells your brain you are getting serious and it makes you feel great. You can wear a leotard, or if you are more comfortable, a cool pair of dance pants with a matching top. This tells your mind it is time to play and work-out.

Beyonce’s Bounce and Flick

This is a great warm up step. It is incredibly easy to do. It goes to an eight count. You begin turned to the side. You will bend your knees a little and you are going to wave your arms to the front of you curling all your fingers except the index finger and thumb on each hand.

As the music begins, you will bounce by bending your knees and rocking forward and then backward without moving your feet. You will count each bounce (forward) 1. Backward bounce 2. (forward again) three. On the count of four, you will bring your hands around to the front of you with your index finger and thumb extended (like a gun) and point to the ground. Now repeat the next four bounces. This is your eight count. 4 count bounce - point - 4 count bounce -point. You will notice this is a move Beyonce does quite well.

The Squat And Pop

This is a great exercise step for the legs and the rear.

Stand with your legs and feet pointed slightly out and wide apart. Squat until your knees are bent and your legs partially lowered. Place your hands on your hips. As you move your body down, you will turn your elbows in toward the stomach, pushing your stomach in and rounding the back. As you ride (never straighten the legs) move the elbows in the same movement while pushing the stomach forward. Here’s how.

The Body Roll

This is a simple step that is in most routines. This is a simple body roll. With knees slightly bent and arms in a forward semi-circle in the front of the body, on the count of 5 you will move the stomach in and out quickly, and turn your entire body to the left of where you begin. On count 10, you will continue your body roll until you have made a complete circle with the entire body.

With a little practice, you will master these moves and that will improve your life.

(Guest Post)