I may have a problem….

Posted on October 3, 2014. Filed under: Breads, Main Course | Tags: , , , , , |

Do you ever have an idea to make one thing and somehow end up making 5? No? That’s just me? Oh well. I’ve had this problem for a while, I’ll start with one thing and end up with way more food than people to feed it to. This time it started out simple enough, I had some bananas that HAD to be made into something before they liquified. My first thought, of course, was banana bread. But, then I thought, “Oh hey, I saw this recipe for apple cinnamon rolls, let’s make those too”. Then I decided I just HAD to do something pumpkin (because, thanks to Jeremiah, all I can think of are fall things, because, you know, it’s white people season) so I decided to do cinnamon rolls with pumpkin filling. BUT the only cans the store had were the big ones, so I just HAD to make something else, so that ended up being cheesecake filled pumpkin bread. On top of all that, Shawn had said something about black bean soup sometime last week and I just HAD to make that to. So, if you were trying to keep count today (just today) I made: banana bread, apple pie cinnamon rolls, pumpkin pie cinnamon rolls, pumpkin cheesecake bread and black bean soup. All in about 7 hours, I’m pretty proud of that. Clearly, I can’t eat all of that, because I would turn into a human diabetic beach ball, so I gave a lot of it away to people at work, along with Shawn and Calli. Well, the soup is mine, for now, and I still have about 4 cinnamon rolls and parts of the breads, so I’m set.

The banana bread recipe is my mom’s, she’s been making that bread for as long as I can remember. I used the same dough for both cinnamon rolls so they’re both kind of a Frankenstein recipe, but the soup is all me (so I apologize for the recipe in advance).

Apple Pie Cinnanom Rolls

Here’s what to get from the store:
Lemon Juice
Bread Flour
Pumpkin Puree
Cream Cheese
Black Beans
Yellow Peppers

Banana Bread

 2 cups flour
2 eggs
1 tsp baking soda
1 cup mashed, very ripe bananas
1/2 tsp salt
1/3 cup buttermilk
1/2 cup butter
1 tsp lemon juice
1 cup sugar
1/2 cup chopped nuts

  1. Sift flour, soda and salt.
  2. Cream butter gradually adding sugar.
  3. Add eggs and banana, blending thoroughly.
  4. Combine buttermilk and lemon juice.
  5. Add flour mixture and buttermilk mixture gradually, beginning and ending with the dry ingredients
  6. Pour into greased 9 x 5 loaf pan
  7. Bake at 350 degrees for 60 – 70 minutes.

Cinnamon Roll Dough
(From The Hopeless Housewife)

1 package yeast (2 1/4 teaspoons)
1/2 cup lukewarm water
1/2 cup sugar
1/2 cup scalded milk, cooled to warm
1/3 cup melted butter
1 egg, room temperature
2 teaspoons salt
4 cups bread flour (or all-purpose flour)
  1. In a small bowl, add yeast and 2 teaspoons of the sugar to the lukewarm water and let it sit until it dissolves, about 10 minutes. In the mixing bowl of a stand mixer using the dough hook attachment, (or a large mixing bowl with an electric mixer) add scalded milk, melted butter, egg, remaining sugar, and salt and mix on low speed until combined. Add half of the flour and mix until smooth. Add yeast mixture and continue to mix on low. Slowly add the remaining flour (if using an electric mixer you will have to stop when it’s getting hard to mix and use a wooden spoon to incorporate the rest of the four as best you can- the motor of the electric mixer will burn out- then turn dough to a floured surface and knead for 5 minutes, folding the dough over onto itself and pushing down repeatedly). For a stand mixer, increase the speed to medium and knead for 5 minutes. Remove dough, place in a greased bowl, cover, and set aside on countertop or warm place. Let it rise until it is double in size, about 2 hours.
  2. While dough is rising, make the filling. (Recipes below)
  3. When dough has risen, remove cover and, using your fist, punch the dough down and remove from the bowl. Roll out on a well-floured surface into a 16×24 inch rectangle and spread the remaining 2 tablespoons butter almost out to the edges, but not quite. Mix the brown sugar with the cinnamon and sprinkle evenly across the butter. Spread the  mixture over the brown sugar as evenly as you can. Roll into a log, starting from one end to the other, lengthwise, so the log is 24 inches. Cut 2 inch slices, this will give you 12 cinnamon rolls.
  4. Line a 9×13 baking pan with parchment paper and butter the parchment. The cinnamon roll slices close together, but not touching, in the pan. Cover with plastic wrap and let rise until the dough is doubled, 1 1/2-2 hours.
  5. While the rolls are rising, preheat the oven to 375°F. Bake for about 20-22 minutes, being careful not to over-bake them.
  6. While the cinnamon rolls are baking, mix cream cheese, butter, powdered sugar, vanilla, and salt together with an electric or stand mixer on medium speed and set aside. When cinnamon rolls come out of the oven, spread the glaze over the top and serve.

Apple Pie filling for Cinnamon Rolls
(From The Hopeless Housewife)


6 tablespoons melted butter, divided
5 granny smith apples, peeled, cored, and diced
1/2 cup sugar
1 cup brown sugar
2 tablespoons ground cinnamon
  1. Heat 4 tablespoons of the butter and sugar in a large skillet, then add the apples. Sauté until apples are slightly caramelized. Remove from heat and set aside.

Pumpkin Pie filling for Cinnamon Rolls
(From Diethood)

4 tablespoons butter, melted
1/2 cup pumpkin puree (not pie filling)
1 tablespoon milk
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

  1. In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
  2. Evenly divide pumpkin filling and spread over each piece of rolled-out dough.

Pumpkin Cheesecake Bread
(From Just Another Day in Paradise)

1-8 oz cream cheese, softened
3/4 cup sugar
1 Tablespoon flour
1 egg
1 teaspoon vanilla

1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 1/4 cups pumpkin puree
1/2 cup canola oil
2 eggs
1 1/2 cup sugar

  1. Preheat oven to 325. Grease and flour two 8″ loaf pans. In one bowl, combine the filling ingredients. Beat until smooth and creamy. Set aside. In another bigger bowl, blend the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg and set aside. In another bowl (yes another one), combine the pumpkin, oil, eggs, and sugar. Mix well. Then stir the pumpkin mixture into the flour mixture until combined. Fold in the nuts.
  2. Pour half of the pumpkin bread batter equally into two pans. Then spoon the cream cheese mixture evenly over both. Now spoon over the rest of the pumpkin batter over each loaf. With a knife stuck just in the top layer of pumpkin and the cheesecake layer, swirl the layers around to marble the top part of the bread.
  3. Bake for 55-60 minutes, when a toothpick comes out clean. Cool the bread in the pans for 10 minutes. Then remove to a rack.

Black Bean Soup

5 cloves of garlic, smashed and diced
1/2 yellow onion, diced
1/2 white onion, diced
1 jalapeno, diced (and deseeded, do it)
32 oz of broth
1 large can black beans
A1 Steak Sauce
1/5 cup buttermilk
Salt, white and black pepper, paprika

  1. Saute the garlic and onions in olive oil with salt and pepper until translucent. Add the jalapeno, steak sauce and seasonings and saute a few moments more.
  2. Add the broth and beans (don’t drain them!) and simmer for about an hour.
  3. Taste the soup, burn your mouth because you didn’t de-seed the jalapenos, and add the buttermilk. Add some of that fresh basil and oregano you have sitting in your windows and simmer while you go save your best friend from a gas-less car and buy yourself some sour cream to save from more burning.
  4. Serve with sour cream and crunchy tortilla chips.

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