Apple Cinnamon Rolls

Since apple season is in full force, I decided to make my cinnamon roll recipe with an apple butter filling (to fully embrace autumnal vibes).

It turned out even better than anticipated (I immediately consumed two rolls), so I thought I’d share.

I used the same base recipe for cinnamon rolls found here but used a different filling.

Apple Cinnamon Rolls

Filling:

1/2 cup apple butter (the kind without added sweeteners or sugar)

2 Tablespoons granulated sugar

2 Tablespoons brown sugar

2 teaspoons ground cinnamon

I made the dough as usual, but spread this instead of the usual filling and it turned out well! These do seem to be a bit more gentle than typical cinnamon rolls when placing them into the dish for their proof, so treat them gently.

If you want to see the process of how to make these Apple Cinnamon Rolls, watch the video to see the steps in action.

https://m.youtube.com/watch?v=FkRzb0ycdwo&feature=youtu.be

A Break

Hi! I didn’t really discuss this because it just sort of happened, but I took a break from blogging for the past few months. It was not necessarily a conscious decision, there were just other things going on that made it difficult to apply myself to hobbies.

I was going through a lot of changes and they were all negative changes, so I was feeling pretty down. Getting through that I’m back on the upswing, with lots of positive changes following that slump (new job that I’m enjoying, classes, and rejuvenation in my goals). It’s a good reminder for me that life is constantly ebbing and flowing.

Anyway, I’m back to (hopefully) posting somewhat regularly.

Peach Crisp

Crisp is a great way to showcase summer fruits, so I truly love both making and eating it. Additionally, it is easy to transport and can be served either warm or room temp (preferably with ice cream), so it’s a great choice for summer cookouts, barbecues, and picnics.

To make things even better, this is a vegan version of the dessert! So if you are vegan or plant-based, this can be a great way to bring something that is both vegan and familiar.

Peach Crisp

Filling:

3 pounds peaches

Juice of 1 lemon

2/3 cup granulated sugar

2 Tablespoons corn starch

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Topping:

3/4 cup flour

3/4 cup old-fashioned oats

3/4 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/4 cup refined coconut oil, melted

1/4 cup canola oil

Directions:

Core and slice peaches into 1/4 inch slices (about 8 slices per peach should be good).

In a large bowl, toss peaches in lemon juice, granulated sugar, corn starch, salt, and vanilla until well coated. Set aside.

For the topping, combine the flour, oats, brown sugar, cinnamon, nutmeg, and salt. Add the melted coconut oil and canola oil, then continue to mix using a fork, wooden spoon, or spatula. This mix should be sort of crumbly, yet moist.

Take the topping and chill in the fridge for about 20 minutes. This will help the oils firm up before baking.

While the topping is chilling, preheat the oven to 350º Fahrenheit.

Prepare an 8″ square baking dish by spraying it with nonstick spray (or lightly oiling the sides). Then fill with the peach mixture, pressing down firmly.

Add the topping, covering the peaches. Bake for about 40 minutes, or until the topping begins to brown and the peach mixture is bubbling.

This recipe is simple, delicious, and great for summer. I made a video to show how to make it, so each step can be seen below.

Rustic French Bread

This recipe is super simple and produces a loaf that is versatile enough to become a regulator bread recipe. Because the starter is really more of a poolish, it does not take a lot of planning.

Letting the starter rest for a few hours does help develop depth of flavor without having to fully feed it for several days.

Rustic French Bread

Yields: 1 loaf

Prep Time: 4 hours (more if you let your starter rest longer)

Bake Time: about 30 minutes

Ingredients

For the poolish/starter:

1/4 cup rye flour

1/2 cup AP or bread flour

1/4 teaspoon yeast

1/2 cup lukewarm water

For the dough:

1/2 teaspoon yeast

1/2 Tablespoon sugar

1 teaspoon salt

2 cups flour (bread is preferable, but AP works)

1/2 cup lukewarm water

All of the starter

Directions:

Combine the ingredients for the starter/poolish. Stir and cover tightly or place in air- tight container (I use a large jar with a screw-on lid). Let sit, covered, for at least 2 hours. This can sit as long as overnight.

Combine the starter/poolish, yeast, sugar, salt, flour, and water. Mix until combined. Place in a lightly-oiled bowl and cover with a clean towel. Let rise for about an hour, until the dough is almost doubled in size.

Once the dough has risen, remove from the bowl. Place on a baking sheet lined with parchment paper. Gently cover with a lightly oiled wrap (such as plastic wrap or a reusable wrap). Let rise another 45 minutes.

Preheat oven to 475º F. After the dough has had its second rise, gently remove the wrap and slash the dough with a sharp knife. Bake at 475º for about 15 minutes, then lower temperature to 425º F and bake for another 15 minutes.

*To get a harder crust on your bread, use a spray bottle filled with water to occasionally spritz during the bake (this mimics a steam oven to get a harder crust).

Hopefully this recipe makes sense!

Cinnamon Rolls

These cinnamon rolls are easy, delicious, and vegan. The nutmeg in the dough can easily be replaced with cardamom for a more Scandinavian flavor, as well. They can be iced or plain and are delicious either way.

Cinnamon Rolls

Yield: around 10 rolls

Prep Time: around 2 hours

Bake Time: 20-25 minutes

Ingredients:

2 1/4 cup AP flour

1/8 cup granulated sugar

Pinch salt

1 teaspoons grated nutmeg

1.75 ounces vegan butter

3/4 cup almond milk

1 teaspoon yeast

For the Filling:

1.75 ounces vegan butter, softened

1/4 cup granulated sugar

2 teaspoons ground cinnamon

Wash:

1/4 cup almond milk

1 Tablespoon maple syrup

Directions:

In large bowl combine flour, sugar, salt, and nutmeg. Set aside.

In medium saucepan heat butter and milk on medium heat, until butter is melted and mixture is warm to the touch. Remove from heat.

In small bowl, combine yeast and a few Tablespoons of the milk mixture. Stir and let sit until bubbling.

Once yeast is activated and bubbling, add to the flour mixture. Then add the remaining milk mixture and stir to combine.

Once it is too difficult to use the spoon or spatula, switch to using your hands to bring the dough together.

Turn out onto a clean surface and knead until smooth. You can test the dough by slicing with a sharp knife and, if it is full of air bubbles, it is ready and you can stop kneading.

Place the dough into a large bowl and cover with a clean towel. Let rise for one hour.

Towards the end of the rise time, begin making the filling by creaming together the butter, sugar, and cinnamon.

Once dough has risen, roll out into 11″ by 17″ rectangle. Spread filling evenly over rectangle.

Using the long end, begin rolling the dough to form a log.

Slice into equal pieces using a sharp knife or plain floss. Depending on how the dough roll is and the size of the pieces, this will yield 10-12 buns. Place the buns into a parchment-lined baking dish.

Cover with a clean towel and let rise again, for about 45 minutes to an hour.

Preheat oven to 425º F. Brush rolls with wash mixture (almond milk and maple syrup).

Bake rolls at 425º F for about 20-25 minutes, until lightly golden all over the outside.

These rolls are super simple to make and taste so, so good. They are great for holiday brunches and cinnamon rolls are just the best.

*Optional Icing: whisk confectioner’s sugar, almond milk, and vanilla until desired consistency. Top cinnamon rolls for even more sugary goodness!

Wild Rice with Asparagus

This is a recipe I came up with recently because I got some asparagus from market. It’s a good time of year for asparagus, which pairs well with lemons (also abundant in the springtime).

Wild rice and lentils round it out as a meal that is high in protein.

Wild Rice with Asparagus

Prep Time: 10 minutes

Cook time: About 45 minutes

Serves: 2

Ingredients:

1 bunch asparagus, chopped into 1 1/2 inch pieces

1/2 red onion, diced

2 cloves garlic, sliced

1/2 cup wild rice (+ 2 cups water)

1/2 cup green lentils (+ 1 1/2 – 2 cups water)

Juice of 1 lemon

2-3 teaspoons olive oil

2-3 teaspoons balsamic vinegar

Handful parsley, chopped

salt and pepper, to taste

Directions:

In a medium lidded saucepan, bring wild rice and 2 cups water to a boil. Reduce to a simmer and let cook, covered, for about 40 minutes (or until water is completely absorbed).

In another pot, combine lentils and 1 1/2-2 cups water (this depends on whether you prefer softer or firmer lentils). I prefer firmer lentils, so I use closer to 1 1/2 cups water. Simmer the lentils and water for 30-40 minutes.

While the rice and lentils are cooking, heat a medium saute pan on high heat. Add the onions and garlic. Continue to cook on high, adding water to prevent sticking, for about 8-10 minutes. Add asparagus with a pinch of salt and continue to cook until asparagus is tender (about 15 minutes).

Once cooked, remove pan with asparagus from heat.

Whisk together the lemon juice, olive oil, and balsamic vinegar.

Once rice and lentils are cooked, combine with the asparagus and chopped parsley. Toss with lemon vinaigrette and season with salt and pepper.

This dish can be served warm or room temperature, so it is a great spring dish. The flavors of lemon, pepper, and asparagus combined with the texture of wild rice is really quite nice.

Almond Cookies

These simple cookies are both vegan and gluten free. They are also quick and easy to make, really only requiring one bowl.

These are basically an almond shortbread cookie, so they are not too sweet at all and pair well with spring and summer fruits such as berries and stone fruits.

Almond Cookies

Prep. Time: 10 minutes

Cook Time: 12-15 minutes

Yield: 8 cookies

Ingredients:

3 Tablespoons confectioner’s sugar

1 cup almond flour

Pinch salt

3 Tablespoons vegan butter

1 1/2 teaspoons vanilla

Directions:

Preheat oven to 350º F.

In medium bowl, soften or lightly melt butter.

Add vanilla. Mix.

Add almond flour, confectioner’s sugar, and salt. Mix until well-combined.

Roll dough into 8 balls, then place on parchment-lined baking sheet. Press down the centers to flatten somewhat.

Chill for 5 minutes, then place in oven. Bake for 12-15 minutes, or until bottoms and edges are browned. Let cool on baking sheet.

Hopefully you enjoy these cookies! I like that they are not too sweet and this small and easy batch is perfect to throw together for a coffee or tea date. Plus, being vegan and gluten free, they are good for most people to eat (aside from those with almond allergies of course).