Tender bread dough is swirled with a layer of cinnamon and brown sugar to create these mouthwatering muffin tin cinnamon rolls.  The soft and slightly sweet dough melts together with the cinnamon filling for the perfect balance of flavors.  Vanilla icing completes the roll, making these adorable individual serving size treats the perfect item for breakfast or brunch. 

This recipe calls for 2 1/2 – 3 cups of flour, I measure the full amount of three cups into a bowl and use only as much as I need to form a nice ball.  I used just slightly more than 2 1/2 cups for this batch.  Depending on the temperature and the humidity in your kitchen you may not need all the flour.  I also use the remainder of the measured flour to dust the board, this way I am sure not to add more than the total amount listed in the recipe.  Remember sweet dough tends to be a little sticky.  Knead the dough only enough to form a smooth dough.  Overworking the dough and adding more flour will produce a tough bread.

Rising times are really just an estimate for any yeast dough.  Temperature will dramatically affect the rising time, so watch the dough more than the clock, when it is doubled in size it is ready to work.  Be gentle with your dough, using the palms of your hands to de-gas.  Do not poke with your fingers, no piano playing here, your fingers will tear the glutens in the dough.  The dough will roll easily if it is relaxed.  If the dough springs back when you attempt to roll, cover it with some plastic wrap for 10 minutes and try again.

Stretch the dough as you roll it to form a tight log.  Normally when making cinnamon rolls you do not do this, however in the case break the rules.  By stretching the dough it will force the centers to pop up during baking.  Once you have your roll formed, cut the dough into 1 1/2 inch slices.  Pushing up slightly on the bottom center of each slice as you place it in the muffin tin will help start the centers to pop up.

Remove the rolls from your muffin tin while they are still warm.  Run a knife around the edge of the roll if needed.  As the rolls cool the sugar will tend to stick to your pan even if it is non-stick.  Cool on a wire rack.  Ice the rolls while still slightly warm.

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Muffin Tin Cinnamon Rolls

Tender sweet dough forms these individual rolls that spring to life. Brown sugar and cinnamon swirl though these spirals of joy.

Course Breakfast, Brunch

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Rising time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 12

Author Christoph

Ingredients

Rolls

• 2 ½ - 3 cups unbleached all-purpose flour
• ¼ cup sugar
• 2 Tablespoons dry milk
• 2 teaspoons instant yeast
• 1 teaspoon salt
• ¾ cup warm water
• 2 Tablespoons unsalted butter, softened
• 1 egg
• 1 teaspoon vanilla extract

Filling

• ½ cup brown sugar
• 1 teaspoon cinnamon

Icing

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1-2 teaspoon milk, enough for proper consistency

Instructions

Rolls

• In a large bowl combine 2 cups of the flour with the sugar, dried milk, yeast, and salt. Mix well.
• Add the warm water, butter, egg, and vanilla, stirring to combine.
• Slowly add four until the dough comes cleanly away from the sides of the bowl.
• Turn the dough out onto a lightly floured surface.
• Knead the dough, using only enough four to keep the dough from sticking to your hands and the board. The dough should be soft and pliable, but not sticky.
• Return the dough to the bowl, cover with plastic wrap, and allow to rise until nearly doubled, about 45 minutes.

Filling

• In a small bout mix the brown sugar and cinnamon to combine.

Assemble

• Position rack in the cent third of the oven and heat to 350 degrees.
• Turn the dough out onto a lightly floured surface. Gently de-gas the dough with the palm of your hand, do not poke the dough with your fingers, that can tear the dough.
• Roll the (risen and ready to shape) dough out on a floured board into a rectangle about 12 x 14 inches (30 x 35 cm). Brush with water and sprinkle the brown sugar and cinnamon evenly over the dough, leaving a small border free of filling
• Roll up the dough from one of the rectangle's shorter sides, stretching the dough out slightly as you roll. Pinch the seam together well to close. Stretching the dough as you roll is opposite of how you would normally make cinnamon rolls, however in this case it will help the centers to spring up.
• Divide dough into 12 equal pieces, about 1 inch (2.5 cm) wide. Push the center of the roll slightly up from the bottom before and place in muffin tin. This will also help start the centers to pop up.
• Let the rolls rise until they doubled in size filling the muffin tin, about 20-30 minutes.
• Cover lightly with a damp tea towel or plastic wrap to prevent the rolls from forming a skin.
• Bake at 350F for 20 – 25 minutes or until the tops are golden brown.
• Allow the rolls to stand in the pan for about 5 minutes before removing from muffin tin. Place on a wire rack to cool slightly before icing.

Icing

• Mix powdered sugar with vanilla and a small amount of milk to start. Add more milk a few drops at a time until the icing is smooth and able to drizzle.
• Using a spoon or a piping bag, drizzle the icing over the still slightly warm rolls.
• Allow icing to dry before storing.

Notes

Work the least amount of flour you can into this dough, you don't have to use the entire amount. Put the total amount of flour in a separate bowl using flour from the bowl to dust the board. This makes sure you don't add too much flour. 

The less you work this dough the more tender it will be.

Rising times will vary by the temperature.  Watch for size more than time.

 

Dough recipe courtesy King Arthur Flour

Anytime of day, morning, noon, or night, breakfast is always a favorite meal. September is National Better Breakfast month and what a great thing to celebrate. So branch out, try something besides a slice of toast with your coffee this month and live large.

A sumptuous bacon and egg cup perched high on top puff pastry and fresh tomato, served with steamed asparagus and hollandaise sauce, “Eggs Vivian” is the brunch dish dreams are made of.It is possible that you have never heard of a dish called eggs Vivian. You might have heard of fabergé eggs created by designer Vivian Alexander that are also works of art, but that is not where I got the name for my masterpiece. The inspiration for this delight was my mothers’, mothers’, sister, my great Aunt Vivian.

Born in 1897, Vivian spent her working years as a teacher, and by the time I was five years of age, was already an old woman. Upon her retirement, Vivian who had never married, moved to be close to her sister and our family. As a treat, from time to time she would invite us children, usually one at a time, to spend the weekend with her. We would have a wonderful time playing educational games like Authors, the 50 states, reading books, helping solve crossword puzzles, and making mobius strips. Things that would send a child of today run away screaming. As an extra treat, sometimes for breakfast, she would make me her special bacon and egg cups. I had never seen them anywhere else and remember thinking how fancy they were.

Several years ago, my partner Kelly and I hosted Christmas in our home, and invited the entire family to come and stay. It was rather exciting, since our family had not all been together for a holiday for more than twenty years. I decked the halls and planned the menus. One morning for breakfast we served bacon and egg cups, and me being me, and somewhat silly, called the dish “eggs Vivian”. As we sat enjoying the marvelous meal, my youngest sister Rosemary asked why the name. I related my story of how our great Auntie would make them for me on my stay overs. With a saddened look on her face, she announced that Vivian had never made them for her. With an equally disappointed look on her face, my other sister Jennifer followed suit and mentioned she had never had them either. My mother, who was know to be Vivian’s favorite niece put down her fork, and in a disgusted tone blurted out that she never made them for her either. Thus the birth of eggs Vivian. Oh the joys of sharing at the holidays.

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Eggs Vivian

A sumptuous bacon and egg cup perched high on top puff pastry and fresh tomato, served with steamed asparagus and Hollandaise sauce, “Eggs Vivian” is the brunch dish dreams are made of.

Course Breakfast, Brunch

Cuisine American, French

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Ingredients

• 6 eggs
• 6 strips bacon precooked halfway
• 1 sheet puff pastry dough
• 1 tomato sliced
• ½ pound asparagus steamed
• 2 cups hollandaise sauce

Instructions

• Heat oven to 400° F.
• Roll out puff pastry dough on a lightly floured surface. Cut shapes out of the dough and bake on a parchment covered baking sheet for 12 minutes, according to the directions.
• In a large skillet over medium heat, cook the bacon for 4-5 minutes or until about half way cooked.
• Lightly spray a muffin pan with non stick spray. Curl a strip of bacon into each cup, followed by an egg.
• Bake egg cups at 400° F for about 12 minutes. Remove from oven and allow to stand for a few minutes before removing them from the pan. (The eggs will appear slightly under cooked but will set up quickly as they rest).

Serve

• Place a slice of tomato on the puff pastry and top with an egg cup. Serve with asparagus with Hollandaise sauce.

Notes

This is one dish I promise, that is certain to become a favorite in your house.

The post Egg & Bacon Cups ~ Eggs Vivian first appeared on James & Everett.]]> https://jamesandeverett.com/2012/08/26/egg-bacon-cups-eggs-vivian/feed/ 0 1281 https://jamesandeverett.com/2012/07/11/nutella-filled-french-toast/?utm_source=rss&utm_medium=rss&utm_campaign=nutella-filled-french-toast https://jamesandeverett.com/2012/07/11/nutella-filled-french-toast/#respond Wed, 11 Jul 2012 14:30:32 +0000 https://jamesandeverett.com/?p=1152 Here is one the Nutella lover in you family is sure to enjoy, french toast filled with chocolate and hazelnut goodness. This sinfully delicious treat is the perfect way to satisfy your sweet tooth for breakfast or brunch. Classic french toast filled with chocolate and …

Here is one the Nutella lover in you family is sure to enjoy, french toast filled with chocolate and hazelnut goodness. This sinfully delicious treat is the perfect way to satisfy your sweet tooth for breakfast or brunch.

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Nutella Filled French Toast

Classic french toast filled with chocolate and hazelnut goodness.

Course Breakfast, Brunch

Cuisine American, French

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Ingredients

• 8 slices french bread
• 4 Tablespoons Nutella
• 2 eggs
• maple syrup

Instructions

• Slice french bread into 3/4" slices.
• Spread with Nutella to make "sandwiches.
• Roll sandwiches in beaten egg.
• Heat a non-stick pan over medium heat. Lightly spray with non-stick oil.
• When hot add stuffed french toast to pan.
• Cook until golden on both sides turning only once.
• Serve hot with maple syrup.

 

The post Nutella Filled French Toast first appeared on James & Everett.]]>

Boxty on the griddle, boxty in the pan. If you don’t get boxty, you’ll never get a man, or so the saying goes. Boxty, or bacstaí, is the quintessentially Irish potato cake. There are many different way to make these soft and delicious pancakes, with recipes being handed down from generation to generation, from mother to son.

This pancake is made by combining leftover mashed potatoes with shredded raw ones. Many recipes are based primarily on the mashed potatoes, while others use more of the shredded raw potatoes instead. But for the best results, and the smoothest of textures, for a dish that does not fall apart in the pan, the recommendation is to use an equal mixture of raw and cooked potato.

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Boxty

A traditional Irish dish using mashed and shredded raw potatoes to create a tender pancake.

Course Side Dish

Cuisine Irish

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Christoph

Ingredients

• 1 cup mashed potato, leftovers work great
• 1 cup shredded raw potato
• ½ cup slice scallion
• 1 cup flour
• 1 egg
• 1 tablespoon milk
• 1 teaspoon baking powder
• salt and pepper to taste

Instructions

• Toss the flour and baking powder with the shredded raw potatoes and scallion. Mix in the mashed potatoes.
• In a separate bowl whisk together the egg and milk. Add to the potato mixture and combine.
• Season with salt and pepper.
• Heat ¼ cup of vegetable in a large skillet over medium high heat.
• Drop in enough of the potatoes to form a 2″ - 3″ pancake when flattened with the back of the spoon.
• Fry on both sides for 3 to 4 minutes or until slightly golden brown.
• Drain on a paper towel-lined plate. And serve warm.

Notes

Leftover boxty is also used sometimes instead of bread for a sandwich or burger. Now just how good with that be?

What’s Cooking is proud to participate in the Meatless Monday Campaign.

Nothing sticks to your ribs better than a plate of biscuits and gravy. This southern dish has become a mainstay for many diners across the country. Prepared in a wide variety of ways this menu item is extremely popular for breakfast or dinner. In its most simple form B&G is simply a white sauce made with the drippings of sausage or bacon, milk, and usually spiced with some black pepper. Other versions include sausage or bacon bits, onions, or peppers. When ordering this dish in a restaurant, remember to check the menu to see how it is listed, whether it is biscuits and gravy, or biscuits and sausage gravy, cause there is a big difference.

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Biscuits and Sausage Gravy

A delicious white sauce made with the drippings of sausage or bacon, milk, and spiced with some roasted red pepper.

Course Breakfast, Brunch

Cuisine American, Home Cooking

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Ingredients

• 1 can Pillsbury Grands biscuits
• 1 lb hot Italian sausage
• ½ cup onion diced
• ½ cup roasted red pepper diced
• ¼ cup flour
• 2 - 3 cups milk
• salt and pepper to taste
• fresh parsley or green onions chopped

Instructions

• Prepare the biscuits according to the instructions on the label.
• Place the sausage in a large skillet over medium high heat. When the meat is about halfway cooked add the onion and roasted red pepper. Cook until the sausage is browned and the onions are caramelized.
• Sprinkle the flour across the top of the skillet. Mix until all of the four is absorbed. Cook the mixture for 4 – 5 minutes. This will remove the “floury taste” from the gravy.
• Add enough milk to the pan to cover the sausage mixture about 2 cups.
• Bring the gravy to a slow boil to thicken. If the gravy is too thick, add more milk a little at a time allowing the mixture to return to a boil before adding more (gravy is easier to thin than thicken, so take it easy on the milk).
• Reduce the heat and simmer for 15 – 20 minutes. Gravy become thicker the longer it cooks, add more milk if need for desired thickness.

Serve

• Break biscuits in half and spoon a generous amount of gravy over top. Add some fresh chopped parsley or green onion for some delicious color.

Blue plate’s featured diner: Tom’s Diner

Tom’s diner located at 601 East Colfax in Denver, Colorado is a throwback to the golden age of diners. Open 24 hours a day, this location is the absolute best spot for watching the Denver insomniacs and the late night bar flies.

Vegetables create the perfect forms for this simple yet impressive way to serve eggs. Use a variety of colors to add some fun to your next breakfast or brunch.

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Vegetable Egg Rings

Vegetables create the perfect forms for this simple yet impressive way to serve eggs. Use a variety of colors to add some fun to your next breakfast or brunch.

Course Breakfast, Brunch

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Ingredients

• 2 large onions green or red pepper, or any combo
• 4 eggs
• salt and pepper to taste
• Cut ½″ slices of onion or pepper.

Instructions

• Place the rings in a large skillet over medium heat. Sauté the rings until some browning appears. Turn the rings.
• Gently drop an egg into each ring (break the eggs into individual ramekins, then gently pour into rings). Sprinkle a few drops of water into pan and cover.
• Cook until the egg is as done as you like.
• Season with cracked pepper and sea salt.

Short stack up!  Served any time of day, it’s hard to beat the flavor of pancakes with maple syrup, bacon, and eggs. This classic dish usually associated with breakfast, is also a popular menu item with late night diners.  I came across this pancake recipe a few years ago and have adopted it for my house cakes.

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Old fashioned Pancakes

Great recipe for good old fashioned pancakes like Grandma used to make.

Course Breakfast, Brunch

Cuisine American

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 6

Ingredients

• 1½ cups flour
• 3½ teaspoons baking powder
• 1 teaspoon salt
• 1 Tablespoon white sugar
• 1¼ cups milk
• 1 egg
• 3 Tablespoons of melted butter

Instructions

• In a large bowl sift together flour, baking powder, salt, and sugar.
• Add milk, egg, and butter, mixing well.
• Allow batter to stand for 15 minutes before cooking.
• Heat griddle or frying pan over medium heat.
• Scoop or pour desired amount on to griddle. Brown lightly on both sides.

Notes

You can easily freeze leftover pancakes. Place pancakes on a sheet pan and place in freezer for about 2 hours. Stack with wax paper in-between and place in freezer bag. Use your Microwave or toaster to reheat.

Pete’s Kitchen is a locals’ favorite located on East Colfax Avenue here in Denver, Colorado.  Established back in 1942, it is another fine example of a classic American diner.