Jumbo Sour Cream Cinnamon Buns: Breakfast Is Served

Jumbo Sour Cream Cinnamon Buns: Breakfast Is Served

Hi everybody :) 
"Welcome to another Breakfast Is Served Sunday!" If you're just tuning  in to my post, every Sunday I try to post a Breakfast Is Served. Cheesy Ham & Tots Casserole was last week post. 

Today I'm doing cinnamon buns. These buns have a soft, velvety texture of the Sour Cream Pocketbook Rolls, because they too, are made using sour cream. They're rolled up jellyroll-styled and place in muffin tins after cutting. I decided to make them jumbo because I like big buns :) no pun intended. Let's get it started... 

 Sour Cream Cinnamon Buns
1 8-ounce carton sour cream
2 tablespoons butter or margarine
3 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon baking soda
1 large egg, lightly beaten
1 package active dry yeast
3 cups all-purpose flour, divided
2 tablespoons butter or margarine, softened
1/2 cup firmly parked brown sugar
2 teaspoons ground cinnamon
1 1/2 cups sifted powdered sugar
2 tablespoons milk

Heat sour cream in a small saucepan over medium-low heat to 105° to 115°. 
In a large mixing bowl, combine warm sour cream, 2 tablespoons butter, and next 3 ingredients. 

 Add egg and yeast; blend well. 

Add 1 1/2 cups flour; beat at medium speed of an electric mixer until well blended. 

Gradually stir in enough remaining 1 1/2 cups flour to make a soft dough.
Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.

Cover and let rest 5 minutes.
Roll dough into an 18- x 6-inch rectangle; (I roll out to about 14-x 8-inch) 

spread 2 tablespoons softened butter over dough. Sprinkle brown sugar and cinnamon over dough. 
Roll up dough, starting at long side, pressing  firmly to eliminate air pockets; pinch seam to seal.


Slice roll into 12 (1 1/2-inch) slices. (I did 7 slices {about 2-inch})  Place slices, cut side down, in greased muffin pans. 

Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. 
Bake at 375° for 12 to 15 minutes or until lightly golden. Remove buns from pan immediately; let cool on a wire rack. 

Combine powdered sugar and milk: drizzle over buns. Yield: 1 dozen.
Source: Christmas with Southern Living Cookbook: Volume 3

 What I did  and/or Think: 
    The changes I made was making these jumbo size and using a sour cream glaze, recipe below.
    The taste: If you loved the Sour Cream Pocketbook Rolls, then you're going to really love these buns. They have the same texture; fluffy, soft, velvety deliciousness swirled with cinnamon and brown sugar. 
    I wanted a thick glaze with a tangy sweet flavor so I made one this for the topping:
Sour Cream-Cheese Glaze:
1 tablespoon cream cheese, softened
1 tablespoon sour cream 
1/2 cup powdered sugar, sifted
1 - 2 tablespoons milk or cream, enough to make it drizzle Whisk together cream cheese, sour cream and powdered sugar. Add enough milk or cream to make it drizzle. Drizzle over buns. Sprinkle with sliced almonds, if desired.

ENJOY! Come again... 
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Texas Sheet Cake: A Trip to Chocolate Land

Texas Sheet Cake

 Hi everybody :)

It been awhile since I been on a chocolate high, I got that caving again and it led me to this recipe. Want to join me on my trip to Chocolate Land? Where everything as far as your eyes can see, is made of chocolate of all variety, from the deep dark to the creamy white. I take this ride at least 2 -3 times a month, so hurry up and book your reservations. Tickets are free, all that is required is a blog subscription.  So, come along, buckle-up, and enjoy the view. Here's a chocolate treat for all of you :) 
Texas Sheet Cake

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 45 minutes

Ingredients:

For the Cake:
1 cup vegetable shortening
1 cup water
4 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 teaspoon baking soda
For the Icing:
1/4 cup vegetable shortening
6 tablespoons whole milk
4 tablespoons unsweetened cocoa powder (I used Hershey's Special Dark Cocoa) 
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans

Directions:

Preheat the oven to 350 degrees F. Grease an 11x15-inch jelly roll pan.

Place the shortening, water, and cocoa powder in a large pot (at least 4 quarts) and bring to a boil over medium-high heat. 

Remove from the heat and whisk in the flour, sugar, and salt. Whisk well until thoroughly combined. 

Add the sour cream, eggs, and baking soda, and again whisk until thoroughly combined and batter is smooth.

Pour batter into the prepared pan and smooth the top with a spatula. Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.

Meanwhile, make the icing. In a 2-quart saucepan over medium-high heat, bring the shortening, milk, and cocoa powder to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract, mixing until smooth. Stir in the chopped nuts.

When you remove the cake from the oven, immediately pour the hot icing over the cake, gently spreading it into an even layer over the cake. Let the icing set for about 30 minutes. The cake can be served warm or at room temperature.
Source: Brown Eyed Baker

What I Did and/or Think:
The only thing I did differently was add the nuts on top per-serving for the non-nut-lover in the group (hubby).The recipe for the cake is easily put together in one pot, so is the icing.

The taste: The cake was moist and chocolatey, which is always a good thing for a chocolate cake. I used Hershey's Special Dark Cocoa for an extra chocolate flavor. It was CHOCOLATEY DELICIOUS and a sure REPEAT!

P.S. Don't miss my next trip to Chocolate Land! Subscribe Now!

ENJOY! Come again... 
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Warm & Creamy Bacon Dip

Warm & Creamy Bacon Dip

   
Hi everybody :)

Do you all love sour cream and onions baked cheesy potatoes with bacon? Well, have I got a dip for you! This dip is loaded with all my favorite potato toppings, plus it's ready to serve in 30 minutes or less. So if you're hosting a party or just having a family movie night, this might just be the recipe for you. Step into my kitchen, and let's get this party started...

Warm & Creamy Bacon Dip adapted Daisy
Ingredients
8 ounces cream cheese, softened
2 cups Daisy Brand Sour Cream
3 ounces bacon bits
2 cups shredded cheddar cheese
1 cup chopped green onion


Directions
Preheat the oven to 400 degrees. In a bowl, combine all ingredients. 

Place the mixture in a 1-quart baking dish. Cover. Heat the dip for 25-30 minutes or until hot. Serve with assorted fresh vegetables, crackers and/or chips. *Serving option: Dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes.

What I Did and/or Think:
No changes was made to the recipe.
The Taste: Sour Cream, Cream Cheese, Cheddar Cheese, Onions, and Bacon; enough said :)
In my opinion, heating up the dip should be optional, it taste great not heated too. If you choose not heating it,  just make it up in advance to give the flavors a chance to blend. As I  mention earlier, I think this would be great when making loaded potatoes too.

 Throwing a party this weekend, make the dip! If you invite me, I'll bring the chips :)

BTW, if I wasn't clear enough; it's a REPEAT, y'all :)

ENJOY! Come again...

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Sour Cream Pocketbook Rolls: Downsizing Recipes

Sour Cream Pocketbook Rolls

Hi everybody :)

The Holidays Are Over...letting that sank in...Everybody's back to their day to day routine here; my daughter back at college, my son spending more time with his girlfriend, and hubby back at work. Once again, I'm surrounded by the quietness of an empty house. It's okay... I suppose; like I've mentioned before I enjoy being in the company of one, sometimes. The only downside, as I mentioned, is I love cooking for a crowd. So, at times I have to downsides recipes to fix my small family of four or many times, a serving of one. 

These rolls, for example, makes about 4 dozen, can be downsized to produce 2 dozen. The online recipe is the 4 dozen recipe and the book recipe is the 2 dozen recipe.  

Sour Cream Yeast Rolls adapted Christmas with Southern Living Cookbook Volume2 or here

Yield: Makes about 4 1/2 dozen

Total: 9 Hours, 32 Minutes

Ingredients: 

4 dozen                                                                     2 dozen

1 (8-oz.) container sour cream ---------------  1/2 cup (4-oz)

1/2 cup butter ------------------------------   1/4 cup

1/2 cup sugar -------------------------------   1/4 cup

1 1/4 teaspoons salt  -------------------------  1/2 tsp.

2 (1/4-oz.) envelopes active dry yeast-------    1 pkg. or 2 1/4 tsp.

1/2 cup warm water (105°- 110°)  ----------    1/4 cup

2 large eggs, lightly beaten  -----------------     1 egg

4 cups all-purpose flour  --------------------     2 cup

1/4 cup butter, melted and divided  --------      2 tbsp.

Directions: 
Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally, 3 to 4 minutes or until butter melts. Let cool to 115°.

Combine yeast and warm water in a liquid measuring cup; let stand 5 minutes. Stir together eggs, flour, yeast mixture, and sour cream mixture in a large bowl until well blended. Cover and chill 8 to 24 hours. 

Divide dough into fourths, and shape each portion into a ball. Roll each ball to 1/4-inch thickness on a floured surface; cut dough into rounds with a 2 1/2-inch round cutter.Brush rounds with 2 Tbsp. melted butter. Make a crease across each round with a knife, and fold in half; gently press edges to seal. Place rolls, with sides touching, in a lightly greased 15- x 10-inch jelly-roll pan. Place any remaining rolls on a lightly greased baking sheet. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Preheat oven to 375°, and bake rolls 12 to 15 minutes or until golden brown. Brush rolls with remaining 2 Tbsp. melted butter.

What I Did and/or Think:

I made 9 Big rolls because I like my rolls big :) and follow remaining instruction as directed.

This is a great make-ahead recipe because of the 8 to 24 hours chill time. The dough can be prepared ahead and chill overnight in the refrigerator. 

The Taste: The fluffy softness of these buttery, tangy, with a hint of sweetness rolls just melts in your mouth. They are MMMMMmmmmmmm GOOD! REPEAT! REPEAT! REPEAT!

For variation these can be shaped into Cloverleaf Rolls. 
Grease 2 muffin pans. Shape dough into 1" balls; place 3 balls in each muffin cup. Cover and let rise until double, about 40 minutes. Bake as directed. Brush with butter.  

For more useful information on measurement or converting recipes check out my newest chart adapted from my cookbook collection.

ENJOY! Come again...

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Biscoff Sock-It-To-Me Pound Cake: Biscoff with a Southern Flair

Biscoff Sock-It-To-Me Pound Cake:  Biscoff with a Southern Flair

Biscoff Sock-It-To-Me Pound Cake

Hi everybody :)

It's a new year with new outlooks and new beginnings. I hope everyone had a safe and joyous holiday. Kicking the year off to a sweet start, have I got a recipe for you...

Have you heard of biscoff yet? Do worry, you're not alone, I just found out about it about a year ago. I won a jar from  The Spiffy Cookie , another great blog. IT. IS. AWESOME! The caramel cinnamon taste had me, craving for more. I became a desperate woman, because at first, biscoff was NOT sold where I lived! : (  If you can't find it in your area it sold here and here.) I found I better way of getting it, my daughter. When she's away at college I get her to sent it to me, or bring it whenever she comes home. : ) I STACK UP!!
   
I wanted to make a pound cake that SSCREAMMMM southern, and nothing more southern than a Sock-It-To-Cake. This cinnamon-bundt-cake-creation is usually made using a cake mix. But I wanted a made from-scratch cake, that's when a stumble across this one. It has the basic ingredients of a sour cream pound cake with a Biscoff flair. So I wanted to expand on the cinnamony taste by adding the filling of the Sock-It-To-Cake. Genius, right? Yeah, I know :) Well here's what I did...

Biscoff Pound Cake with Glaze  adapted from Ryan Bakes

Ingredients:

2 sticks unsalted butter, softened
2 3/4 cups sugar
3 cups cake flour
1/4 tsp. baking soda
1/2 tsp. salt
6 eggs
1/2 cup sour cream
1/2 cup + 2 Tbs. Biscoff spread
2 tsp. vanilla

Instructions:
Preheat oven to 325 degrees.  Grease and flour a large 12 cup bundt pan. Cream butter and sugar until light and fluffy in the bowl of a stand mixer.  Add eggs, one at a time, beating after each addition.
In a separate large bowl, sift cake flour, baking soda, and salt.  Add a third of the flour mixture to the batter, alternating with the sour cream and the biscoff and ending with the flour mixture.  Blend ingredients until combined but do not over mix.  Add vanilla extract. 

Pour half batter into prepared bundt pan and distribute evenly. Spread filling all over the batter in the bundt cake pan . Pour the rest of the batter on top of that and swirl with a spatula, if desired.  

Bake at 325 until cake leaves the sides of the pan, about 1 hour and 10 minutes.  Test the cake to see if it's done by inserting a knife or toothpick into the middle to see if it comes out clean. Let set in pan for 10 minutes, flip out. Cool completely before glazing.

Biscoff Glaze:
Ingredients:
2 cups powdered sugar, sifted
1/2 cup Biscoff spread
7 Tbs. milk (or more if needed to thin icing)(I used about 1/3 cup cream)
1/2 tsp. vanilla extract

Combine powdered sugar, Biscoff, and vanilla extract in the bowl of an electric mixer.  One tablespoon at a time, slowly add the milk until the icing is still think but is able to be drizzled on the cake.  Be careful not to make the icing too thin, use just enough to give it the right consistency of the pooling effect .

Cinnamon Filling :
1/2 tablespoon (1 1/2teaspoons) cinnamon
1/4 cup brown sugar
Mix the cinnamon and brown sugar together

BTW,  for those of you who don't know what Biscoff spread is;  go here for detail information.




What I Think:
I think all the Biscoff & Sock-It-To-Me fans will love this cake! The cinnamon taste is not overpowering, just right. The cake has a creamy moist tender texture of a sour cream pound cake. I LOVE IT! DEFINITELY A REPEAT!

Thank you Ryan, for sharing this delicious recipe, it will be a new go-to for family get-together.

I might try this later with the Nutty Biscoff and 1/4 cup chopped pecans in the Sock-It-To-Me Filling for a Nutty option. :)

*** UPDATE: BISCOFF IS NOW BEING SOLD AT WINN DIXIE!! 















ENJOY! Come again....
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Loaded Potatoes: Pink Ribbon Recipe

Loaded Potatoes: Pink Ribbon Recipe

Hi everybody :)

The name alone grab my attention to this recipe. I LOVE loaded potatoes. Comfort food at it best. These loaded potatoes are made using red potatoes topped with mushrooms, ham, green onions, sour cream, and cheddar cheese so they are fully-loaded, for a main dish in minutes :)

This recipe may be a good choice for cancer patients because it is great for nausea, constipation, and for mouth sores without the onions and ham; three of the side effects of cancer treatments.

Loaded Potatoes adapted Betty Crocker Living with Cancer Cookbook

Prep Time: 15 Minutes      Start to Finish: 20 Minutes      4 servings
4 medium unpeeled red potatoes
1 package (8 oz) sliced fresh mushrooms (3 cups)
3/4 cup chopped fully cooked ham (not shown) (I used packaged diced  ham)
8 medium green onions, sliced (1/2 cup)
1/8 teaspoon ground red pepper (cayenne)(I use Mrs. Dash Onion & Herb Seasoning)
1/2 cup reduced-fat sour cream
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz.) ricotta or mozzarella. (I used mild cheddar cheese)

1. Pierce potatoes with fork. On paper towel in microwave oven, arrange potatoes about 1 inch apart in circle. Microwave uncover on High 8 to to 10 minutes or until tender. (Or bake potatoes in 375 F oven 1 hour to 1 hour 30 minutes.) Let potatoes stand until cool enough to handle.

2. Meanwhile, spray 4 Quart Dutch oven with cooking spray; heat over medium high heat. Add mushrooms, cook 1 minute, stirring frequently. Reduce heat to medium; cover and cook 3 minutes. Remove from heat. Stir in ham, green onions and red pepper. Cover, let stand 4 minutes. 

 














3. Split baked potatoes in half lengthwise; fluff with fork. Spread  1 tablespoon sour cream over each potato half. Top each with ham mixture and cheese.

High in potassium} excellent source of fiber

1 Serving Calories 300 (Calories from Fat 70); Total Fat 7% (Saturated Fat 4g, Trans Fat 0g): Cholesterol 30mg Sodium 550mg Potassium 130mg; Total Carbohydrate 41g (Dietary Fiber 5g); Protein 16g % Daily Value Vitamin A 6%: Vitamin C 15%; Calcium 15%; Iron 15%; Folic Acid 20%; Magnesium 15%  Exchanges: 2 Starch, 2 Vegetable, 1/2 Lean Meat, 1/2 High-fat Meat Carbohydrate Choices 3

 



















What I Did and/or Think:
The only change I did to the recipe was used Mrs. Dash Onion & Herb Seasoning instead of cayenne pepper and mild cheddar cheese instead of sharp.

This Taste: Like I so before I LOVE loaded potatoes! Fully-Loaded, with diced ham too, makes this dish a GREAT REPEAT!

ENJOY! Come again...

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