Supper-Time Sunday!

I have a wide assortment of different recipes for you this week - all delicious! Definitely a great week of delicious eats.

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MOM'S STOVETOP PORK RIBS

Recipe + Photo Courtesy of Allrecipes.com

Oh man oh man! These were sooooo good! I was extremely skeptical about the cooking technique but these ribs turned out super tender and flavorful. I only had 7 country style pork ribs (meaning that they were boneless) and I used tamari instead of soy sauce to keep it gluten free. 

A lot of the reviews talked about the saltiness of the dish. Truth be told, the more of the sauce that ends up on your actual rib the more salty it will taste. Next time I make this (because there WILL be a next time) I will probably cut back on the tamari. Probably try 1/4 - 1/3 cup instead of 1/2. 

Also, the cooking time is way off. I think my water took at least an hour to boil down and I was conservative about it. Plan ahead and give it the time to boil down - you won't regret it. 

Even with 10 cloves of garlic it didn't taste overly garlicky to us. The whole family loved them. Try this one out! You won't be disappointed!

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OVEN ROASTED SWEET POTATO WEDGES

Recipe + Photo Courtesy of Food.com

I served these on the side with the pork ribs and they were delicious. I would've liked them to be a bit more crispy than they turned out but I think that could be achieved by letting them sit on broil for a few minutes at the end of the cooking time.

Sweet potatoes can be incredibly frustrating to cut. I didn't want to fight with them this time so I peeled my potatoes, pricked them a few times and microwaved them for 3 minutes. It was only a short time and the potatoes were not cooked through but they softened so that they were MUCH easier to cut!

The only thing that I changed about the recipe was that I used date sugar instead of the brown sugar. My boy {N} GOBBLED these down! My girl [A] is still very skeptical of sweet potatoes but at least she tried these. 

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COPYCAT SHAMROCK SHAKE - HEALTHY, PALEO VERSION

Recipe + Photo Courtesy of Primally Inspired

We had these shakes for breakfast this very morning and they were delicious and filling. Very thick and creamy. Cute hubster said they tasted fresh and green. 

I didn't use the honey in the recipe and instead used 1 banana and a little over 1 Tbsp stevia. Since I was sharing it with cute hubster I knew he would want it to be more sweet than I usually make things. I also didn't have peppermint extract - just mint extract. It still worked but I think that it would be even better with peppermint extract. Yes, they are different. 

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LIGHT 100% WHOLE WHEAT ROLLS

Recipe Revisit from here

Obviously, I can't eat these anymore because I have to eat gluten free; however, my extended family loves them so much that I am still asked to make them from time to time. 

My mom and I discovered something amazing about these this past Sunday... you can completely skip the first 2 risings! All you have to do is to make up the dough, form the rolls and let them rise for 40 minutes before you put them in the oven. They turned out perfectly and I think that some of the rolls were even bigger than when I let them rise for the extra 1 1/2 hours! 

So without those risings these take just over an hour to make from start to finish - awesome!

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QUESTION FOR MY DEAR READERS: I still haven't gotten any recipe recommendations! Surely you have tried something lately that you loved? Share the love with me!

Loves...Shayla

Light 100% Whole Wheat Rolls

The term "light" in this recipe title can be taken 2 ways. Firstly, they are pretty respectable on the calorie/fat gram scale as far as that goes. The original recipe lists these as 140 calories and 4.4 grams of fat a piece. You have to consider, however, that that is the original recipe which calls for half of the flour to be all purpose flour. I made these completely with freshly ground whole white wheat.

A lot of roll recipes also call for whole milk and oil in addition to the butter. This recipe has no milk, no oil and only 1/4 cup butter in the rolls and 1 egg. If you want to cut back even further, don't brush the rolls with butter.

Secondly, they can be considered "light" because they are so incredibly soft and delicious. Normally when one thinks of whole wheat breads it is automatically assumed that they are not as soft and delicious as white bread products. A lot of the times this can be the case. BUT definitely not with these rolls! If I didn't know, and if they weren't a darker brown in color, I would never have guessed that they weren't white.

Another thing I love about this recipe was that it was SOOO easy. The dough came together without any trauma and it was incredibly easy to roll out and form. I loved that.

The ONLY reason you should not make these rolls is if you don't have enough time to let them rise. They require over 2 hours to rise. Spend a Sunday afternoon working on them and your entire family will LOVE you for Sunday dinner!

This recipe is courtesy of Allrecipes.com and can be found at this site here: http://allrecipes.com/recipe/light-wheat-rolls/

LIGHT 100% WHOLE WHEAT ROLLS

Adapted from Allrecipes.com

• 2 (.25 ounce) packages active dry yeast (5 tsp equivalent)
• 1 3/4 cups warm water (110 degrees F/45 degrees C)
• 1/2 cup white sugar (or honey or other sweetener of choice)
• 1 teaspoon salt
• 1/4 cup butter, melted and cooled
• 1 egg, beaten
• About 5 cups whole wheat flour

• 1/4 cup butter, melted

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. Mix sugar, salt, 1/4 cup melted butter, egg, and 2 cups whole wheat flour into yeast mixture. Stir in the rest of the flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
4. Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
5. Preheat oven to 400 degrees F (200 degrees C). Bake for 10 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

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Helpful hints for making rolls!

1. Visit Mel's Kitchen Cafe for a FANTASTIC tutorial on working with yeast. http://www.melskitchencafe.com/2009/11/tutorial-working-with-yeast.html My rolls have been SOOO much better since I watched this tutorial.

2. While letting your dough rise - if you don't have an ideal warm place for them to rise, stick your bowl on top of a heating pad set at a low heat setting. As you can see from my picture, my rolls were HUGE after doing this!

Molly's Rolls

This is the recipe for my all-time favorite "quick" rolls. This is my go to recipe for rolls! These are so delicious I have made this recipe probably a dozen times. They are easy and come out fluffy yet chewy at the same time. I have changed up several of the ingredients in the times I have made them to make them as healthy as possible. I wish I had a wheat grinder... but until then these delicious rolls are well worth any amount of calories needed to consume them. Just try to hold yourself back better than I can and eat 1 or 2 instead of 4 or 5....  :-)

This picture and recipe are courtesy of the wonderful Real Mom Kitchen and can be found at this site here: http://realmomkitchen.com/139/mollys-rolls/

Molly’s Rolls

Adapted from Real Mom Kitchen

Printer Friendly Version 

1 cup warm water
1 cup warm milk (I just heat it in the microwave for 30 seconds and let it sit while the yeast bubbled; I recommend using whole milk because it will help your rolls to have a better consistency but if you absolutely need to cut back on fat and calories I have used skim milk before with success)
1/3 cup honey
1 package yeast(2 1/4 teaspoon)
2 Tbsp + 2 tsp olive oil

2 Tbsp + 2 tsp applesauce
1/2 T salt
1 egg, beaten (or 2 egg whites)
flour (I ended up using around 5 cups)

In mixer combine yeast, honey, and warm water; let grow until bubbly (about 5 minutes). Add milk and mix. Mix in oil, applesauce and egg. Slowly add 2 cups flour, mix and then add salt. Add 1/2 cup flour at a time until it comes away from side of bowl. Place in a greased glass or metal bowl, cover with a clean cloth and let rise in a warm place for about 30 minutes. Form rolls as desired and place on a greased cookie sheet. Cover again with a clean cloth and let rise an additional 30 minutes. Bake at 400 degrees for 10-12 minutes. Brush hot rolls with melted butter. I made 2 dozen with this recipe.

Giant Cinnamon Twists

I have been craving cinnamon rolls for a long time and, since I have never made them myself, I wanted to take on the challenge! There are so many different cinnamon roll recipes and I know many people will say they have "the best" one. What really caught my eye with this recipe was how beautiful the rolls look. I love presentation when it comes to my bread products and if I have something sweet and sinful I want it to look as tempting and delicious as possible!

These turned out so great. I was extremely careful abuot the amount of flour I used and I thought it was perfect in texture. My dad said that they were chewy and substantial without being too dense. Since we come from a family of bakers I always regard comments like this with great satisfaction.

This recipe will definitely be a repeat in our household. The original recipe and picture are courtesy of a new favorite blog site of mine, Simply So Good, and can be found at this site here: http://simplysogood.blogspot.com/2011/05/giant-cinnamon-twists.html

Please note that this is HALF of the original recipe. I had no occasion for 30+ rolls and I don't have a mixer that could have handled the full recipe anyways. Although now that all of the rolls that I did make are gone I am wishing I had made more... :-)

Giant Cinnamon Twists

Adapted from Simply So Good

2 eggs

1/3 cup sugar
1 ½ teaspoons salt
6 Tbsp butter
2 cups milk
1 Tbsp + 1 ½ tsp yeast
5 - 6 cups flour

Filling:

1/4 cup butter, melted
1/4 cup sugar
1 tablespoon cinnamon

Clear Glaze (I did NOT half this portion of the recipe):

1/2 cup sugar
1/4 cup water
1 tablespoon light corn syrup

Sugar Glaze:

1 cup confectioners' sugar
2 tablespoons milk

In the large bowl of a mixer, beat eggs. While the mixer is running add in the sugar and salt. In a medium size sauce pan melt butter. Add the milk and heat until the milk is lightly warmed about 110 degrees. (If you don’t have a thermometer, just test it with your finger. The milk should feel warm but NOT hot.) Remove from the heat and pour into the egg mixture. Mix until combined. Sprinkle yeast over milk mixture and let stand for about 2 minutes to soften the yeast. Whisk into the milk mixture. Add 3 cups of flour and beat until dough is smooth. Add remaining flour 1/2 cup at a time until dough is smooth and slightly sticky or until the dough begins to pull away from the sides of the bowl while mixing. Place the dough in a very large bowl that has been lightly oiled. Cover with a clean cloth and allow to rise until doubled in size. About 45-60 minutes.

Punch down the dough or pull it away from the sides so that the dough deflates. Roll dough into a 24 x 13-inch rectangle on a lightly floured surface. Spread the lower half of the dough with butter and sprinkle with the sugar cinnamon mixture. Fold down the upper half of the dough over the cinnamon sugar. Cut into 1- 1 1/2-inch strips. Twist each strip of dough then tie in a knot. Place on a greased baking sheet. Cover with a clean cloth and allow to rise for 45-60 minutes. (The roll should feel fluffy like a marshmallow when you touch it.) Bake in a pre-heated 375 degree oven for 10-12 minutes or until golden brown. Remove from oven and brush with clear glaze. When the rolls have cooled drizzle with sugar glaze using a fork.

To make the clear glaze: Add the sugar, water and corn syrup into a small saucepan. Bring to a rolling boil. Remove from the heat and cool.

To make the sugar glaze: In a small mixing bowl combine confectioners' sugar and milk. Beat until smooth and has no signs of lumps.

Yield: about 18 rolls

*NOTE: The rolls need to cool down so that you can put the sugar glaze on them without making a big mess, but everyone knows that cinnamon rolls are better warm. Stick a roll in the microwave for 20 seconds when you are ready to eat it. They get nice and gooey again and are SOOOO good!

World's Best Dinner Rolls

I have really wanted to improve my bread making skills lately and am an avid dinner roll lover so when I found this recipe for the "World's Best Dinner Rolls" on Ourbestbites.com I knew that I had to try it out. I am posting the recipe here but you really should head on over to this site to follow along with the pictures. (That site is where I got the recipe and picture from originally.) I felt a lot better knowing that my dough looked the way it was supposed to.

These rolls turned out delicious. Yes, they are definitely more work that the 30 minute rolls I am such a fan of but they are delicious. Soft and chewy and they turn out HUGE. If you have the time and desire this is definitely a recipe you should try out. I will be making it again!

WORLD'S BEST ROLLS
From Our Best Bites

2 c. whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts.

 

Remove from heat. Allow to cool to lukewarm. This step is really important because if the mixture is too hot, it will kill the yeast.

 

While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn’t bubbled, you’ll need to repeat this step–moving on with yeast that hasn’t been activated properly will only end in heartache for you.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes–it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.

 

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don’t worry, it will firm up during the rising process. Part of what makes these rolls so good is that they’re so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

 

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.

Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.

Bake for 15-18 minutes or until golden-brown.

When done, remove from oven. Rub a stick of cold butter over the tops of the rolls.

TIP! You can also use this dough to make Overnight Cinnamon Rolls or Orange Rolls.

30-Minute Croissant Rolls

I posted a few days ago about wonderful 30-minute dinner rolls. I was asked to make them again for a family party and decided I wanted a little more presentation this time. So... we have croissant rolls! You make the rolls EXACTLY the same way with all the same ingredients, but when it comes time to shape the rolls you roll the dough out like you are making a pizza and use a pizza cutter to cut it in 12 pieces. Roll the pieces up, starting at the thick end and... TA-DA!

Aren't they beautiful?

P.S. Be careful about your cooking time when making rolls shaped this way. They brown quickly at the top of the croissant but you will want to make sure your insides aren't doughy. 

30 Minute Rolls

There is nothing that I like better than a good dinner roll but who wants to spend the hours making them? Definitely not me! When I saw this recipe on REal Mom Kitchen I knew immediately it was a keeper. We LOVED these rolls and I had to force myself to stop eating them so there was still room for dinner. They were fluffy and tasty and even though the recipe calls for a large amount of yeast they don't taste strongly of yeast. I have included both of the recipes "Real Mom" listed on her website - one recipe for 3 dozen rolls and one recipe for 1 dozen rolls. The picture is also courtesy of this wonderful site and can be found here.


30-MINUTE ROLLS (1 DOZEN VERSION)
From Real Mom Kitchen

1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 T yeast
1/4 cup sugar or honey
½ tsp. Salt
1 eggs
3 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs – gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown.

30-MINUTE ROLLS (3 DOZEN VERSION)
3 ½ cup warm water
1 cup oil
6 T yeast
¾ cup sugar or honey
1 ½ tsp. Salt
3 eggs
10 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs – gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees till golden brown.

*NOTE: The amount of flour called for in this recipe is not enough to make the dough non-sticky. That is okay! It SHOULD be a little sticky. Just spray your hands with some non-stick cooking spray to form the dough. If you add more flour so that the dough is no longer sticky your rolls will end up more crumbly than chewy.