Cinnamon Rolls

The dough can also be used as a dinner roll if you don't Cinnamon Roll it! It's a mildly altered version of this recipe.

About the room temp liquids: I think warm water at 110 hurts the yeast. Room temp water is going to be between 70-80 degrees, which is more than ample to wake up those little yeasty buggers. If you're doing this in a colder environment and your water is cold, use a slightly warm water. Or just be patient- the bread will still rise, just slower. It will even deepen the flavor if that happens, so don't worry.

Makes two pans of rolls when baked in 8-inch cake pans.

I will save the 2nd tray to make a bread pudding that's so good it might be banned in New York City.

There is an obscene amount of butter here and I'm not one bit sorry.

Maple Cinnamon Overnight Oats

I hate breakfast. Well, not really; I hate the effort to make breakfast on workday mornings. It's bad enough I have to get dressed and shower- I'm supposed to COOK too??

I used to get sick if I ate too soon, but I actually have a morning appetite since cutting out most meat in favor of meat-free protiens and adding back in more complex carbs. So, what's a hungry, unmotivated-to-cook girl to do?

Overnight oats. Instead of boiling the oats and eating them hot, you let them soak in liquid and your seasonings overnight. They're light, tender and you exert no more effort in the morning other than cutting a bit of fruit if you want. I've experimented for a few days on this, and here's my favorite version. I use real Maple Syrup (I like Grade B- it's richer in taste and cheaper. Score.) good Cinnamon and fresh Nutmeg here. Good ingredients make a difference!

You'll need:

1/2 cup rolled oats
1/2 cup milk (3/4 cup if using Greek Yogurt)
1/2 plain, unsweetend yogurt
1 Tablespoon maple syrup
1 teaspoon cinnamon
1/8 teaspoon fresh nutmeg
1/4 teaspoon vanilla extract
Dash salt

1. In a regular soup or cereal bowl, combine all the ingredients.
2. Cover and chill overnight. 
3. Serve with fruit or whatever you'd like!

Stupidly easy. It takes me all of 3 minutes to get this whipped up after dinner. It's fast and very customizable. Basically, the 1/2 cup each formula of milk, yogurt and oats works the best for me. You can season and sweeten however you'd like! Just please use the dash of salt. Bland oats will destroy us all.

"Risotto" Hash Browns

I use "risotto" because I use stock while cooking. Not only does it add an element of creaminess, but it deglazes the pan and adds flavor. With prep time, this takes about 45 minutes. I use chicken stock, but you can make this vegetarian by using veggie broth or full-on vegan by using a non-animal fat (like all veggie oil, for example) for cooking. Just make sure SOME kind of fat is used so the taters can brown properly.

"Risotto" Hash Browns

note: The measurements for the seasonings are approximate. I usually do this by eye.

Ingredients:

• 2-3 Small Russet Potatoes, peeled and cut into 1/2-inch cubes


• 1 Small onion, chopped into 1/4-inch peices


• 2 cloves garlic, finely minced


• 1/4 teaspoon smoked paprika


• 1/4 teaspoon chili powder


• pinch each dry mustard, whole coriandar seeds, whole cumin, whole fennel, ground in a mortar and pestle (should equate to 1/4-1/2 teaspoon, all together)


• salt and fresh ground pepper to taste


• a cup or more of chicken stock (fresh is great if you're up to it. I rock a good boxed most of the time.)


• 1 teaspoon each veggie oil and butter for cooking

Method:

1. Peel and cut potatoes and leave to soak in water. This will remove some of the starch and keep the taters from getting too sticky.


2. While preheating a 12" skillet over medium heat, prepare the onions and garlic.


3. Add the oil and butter to preheated pan. Add onions and cook covered for 5-7 minutes. Lighly salt and pepper if desired.


4. When the onions are clear and slightly brown, add the garlic and cook uncovered for one more minute.


5. Add the potatoes and all of the seaonings. Add just enough stock to cover the potatoes halfway up. Stir to make sure all the potatoes are covered evenly in seasonings.


6. Cover and cook for 10-15 minutes (or when the stock has reduced almost all the way) at a simmer.


7. Add more stock (same amount) and stir. Cook for another 10-15 minutes.


8. Check for tenderness. If taters need more time (you should be able to cut them easily with your spatula or spoon.), add just enough stock to cover the bottom and cook for another 5-10 minutes.


9. They will be ready to eat at this stage, but feel free to crank the heat and brown more if desired.

You shoud have a pile of brown taters that have a slighly saucy look. If they ever last long enough to do so, I'll post a picture of them.