Oatmeal Cinnamon Rolls: Breakfast Is Served

Oatmeal Cinnamon Rolls: Breakfast Is Served

Hi everybody :)

I've been missing from posting these past few days because I have been sick with this sinus/allergy thing. I had a very bad sinus headache, but I'm feeling much better now. The weather changes brought it on, we're still having weird weather here, first it sunny and bright then it's cloudy, rainy, and cold... go figure. 

On to the post...

"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. The last Breakfast Is Served post was Pancake from a Homemade Bisquick Mix.

Today recipe is from an Oatmeal Yeast Dough, that can be used for plain or savory dinner rolls or sweet cinnamon rolls. I chose to make the latter for the Breakfast Is Served post. The other one I will share with you at a later time. 

The dough is prepared basically the same as all yeast doughs, the only difference is that the oatmeal is cooked and cooled down to 110° first, as with the Herbed Oatmeal Pan Bread. Here's how it's done...

Oatmeal Cinnamon Rolls

Oatmeal Yeast Dough
Prep; 15 minutes
Rise: 1 hour: 30 minutes
Bake: 15 minutes

2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 tablespoon sugar
4 cups all-purpose flour
1 1/2 teaspoons salt
1/3 cup firmly packed brown sugar
 
Bring 2 cups water to a boil; stir in oats and butter.  Boil, stirring constantly, 1 minute. Remove from heat; cool to 110°. (This took about 25 minutes for me)
Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 2-cup measuring cup, let stand 5 minutes. (Mixture should have risen and bubbles and foam would appear at the top)
Beat oat mixture, yeast mixture, flour, salt, and brown sugar at medium speed with an electric mixer until smooth. (The dough will still be very sticky after mixing in flour, add a little more if needed )
Turn dough out onto a lightly floured surface: knead until smooth and elastic (about 5 minutes). Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts. 1 hour or until dough is doubled in bulk.

Punch dough down, and divide in half; reserve 1 portion of dough for dinner rolls. (I will be sharing the details later)

Oatmeal Cinnamon Rolls

Prep: 20 minutes
Rise: 30 minutes
Bake: 25 minutes

Oatmeal Yeast Dough (recipe above)
3 tablespoons butter or margarine, melted
1/3 cup firmly packed brown sugar
1 to 2 teaspoons ground cinnamon
1/4 cup chopped pecans
1/2 cup powdered sugar
2 teaspoons milk
1/2 teaspoon vanilla
 
Roll dough on a lightly floured surface into a 14- x 12-inch rectangle; brush with butter.Combine brown sugar and cinnamon; sprinkle over butter. 

Top with pecans. (I added the pecans to some of the rolls after cutting) Roll up. jellyroll fashion, starting at a long edge: cut into 1-inch-thick slices. Arrange in a lightly greased 13- x 9-inch pan. (They can be refrigerated and bake the next day at this point)

Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Bake at 375° for 25 minutes or until golden brown.

 Whisk together powdered sugar and milk; drizzle over warm rolls. Yield: 14 rolls. (I made 11 Big rolls)

Source: Southern Living 2001: Annual Recipes

What I Did and/or Think:
The changes I made are in Bold, Italic and Purple were adding the pecans to the top of some of the rolls after  slicing and adding 1/2 teaspoon vanilla to the glaze. 

The Taste: I love the soft fluffy texture the oatmeal provided in these rolls. They were absolutely DELICIOUS! A definitely REPEAT!

To Make-ahead: Prepare the rolls up to the 2nd rise, refrigerate overnight, the next day bake as directed. 

Stay tune! I'm using the second half of the oatmeal dough to make dinner rolls, which would be great served alongside a bowl of hot steamy soup :)

Oatmeal Dinner Rolls

ENJOY! Come again...

Linked to 
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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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 33 Shades of Green-Tasty Tuesday
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Wednesdays Adorned From Above

Yum-Yum Brussels Sprouts

Yum-Yum Brussels Sprouts

 
Hi everybody :)

Sorry about not posting a Breakfast Is Served, yesterday. I had a very hectic day and nothing went as scheduled. I was out running errands most of the day. Being outside most of the day, I noticed the weather. We're having some very odd weather here, in the middle of Winter and it's feels like it's Summer outside. Oh well, enjoy it, while I can, I guess. 

Now, on to the post...

As I mentioned here, I didn't developed a love for brussels sprouts until I was much older. Now, I can't seems to get enough of the stuff :) So I don't know if I would have liked them as a child. But Dusti of Want to get Crafty? claims this is a brussels sprouts dish that everyone, even kids will eat.  I don't have little kids, but I do have 2 very picky adults eaters. One is off at college, my daughter, she's slowly coming around.... and  Mr. I-don't-eat-no-brussels-sprouts hubby. He's a stubborn one. Whenever I cooked brussels sprouts, he looks at me with a frown and refuse to even taste them. To get him to come around, I had to give this recipe a try. So, let's get it started

Yum-Yum Brussels Sprouts

2 pounds Brussels sprouts, trimmed and halved (They have it in 2lbs bags at Sam's Club)

2 tablespoons olive oil

2 tablespoons maple syrup (I used 3 tbsp.)

3 slices of bacon, cut into1/2-inch pieces

1 medium sweet onion, sliced (Peru Sweet Onion)

Salt and pepper, to taste.

Set oven at 400 degrees. Have on hand a large rimmed baking sheet.
In a bowl, toss the Brussels sprouts with olive oil, maple syrup, bacon, salt, and pepper. 

Spread the mixture in a single layer on the baking sheet

 Roast for 25 to 30 minutes, turning several times, or until the Brussels sprouts are tender and caramelized and the bacon is crisp and golden

SOURCE: Want to Get Crafty

What I Did and/or Think:
 I add 1 medium sweet Peru Onion to the mix and an extra tablespoon of syrup.
 The Taste: It was delicious! The maple syrup along with the sweet onion gave the brussels sprouts a mild sweet taste. IT WAS AMAZING. I have to say it was the BEST brussels sprouts I ever tasted! REPEAT AS OFTEN AS POSSIBLE!  My son and I LOVE them!

In case you're wondering.... no, I could not get hubby to give it a try. But I'm not giving up, I think the next time I do cabbage, I'll add some brussels sprouts to it....but shhhh, it's our little secret.

ENJOY! Come again... 

Linked to:
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Flour Me With Love: Mix it up Monday!
Jaime @ Mom's Test Kitchen
Watch Out Martha
Recipe Sharing Monday @ Jam Hands
Mop Up Mondays - I Should be Mopping the Floor
Marvelous Mondays @ This Gal Cooks
Wednesdays Adorned From Above