Butter, with a side of Bread // Easy family recipes and reviews.

Friday, November 21, 2014

GLAZED PUMPKIN CINNAMON ROLLS

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

I'm not much of a pie person, so I'm always looking for alternative dessert ideas for my Thanksgiving dinner!  Fleischmann's Yeast recently sent me some product to try, so I thought it would be the perfect time to try the Pumpkin Cinnamon Roll recipe that I've had on file for quite some time.  These rolls have just the right amount of pumpkin flavor, and they are absolutely fabulous!  I love using Fleischmann's Yeast because the dough always rises so fast, and it always works perfectly every time!  I know that some people are intimidated by the idea of using yeast, but it is really not any more difficult-all you do is throw the yeast in with all of the other ingredients and mix it up!

GLAZED PUMPKIN CINNAMON ROLLS

DOUGH
1 pkg Fleischmann's Rapid Rise Highly Active Yeast
3 1/4 cups all-purpose flour
1/4 cup brown sugar
1/4 cup sugar
1 tsp. salt
1/2 tsp cinnamon
1 tsp Pumpkin Pie Spice
3 Tbsp unsalted butter (melted)
1/2 cup milk, warmed to 110-120 degrees Fahrenheit (I microwaved it for about a minute)
2/3 cup pumpkin puree
1 large egg

In a large bowl, combine the yeast, flour, sugars, salt, cinnamon and Pumpkin Pie Spice.  Add the milk and melted butter and mix for one minute and then add the pumpkin and egg.  Mix for about 2 minutes.  Move the dough to a well-oiled bowl and cover with a tea towel or plastic wrap.  Let the dough rise for about an hour.  (If your house isn't very warm or the dough doesn't seem to be rising quickly enough, you can preheat your oven to about 170 degrees and then turn it off. After a few minutes, place the covered bowl in the oven so that the dough can rise.)

FILLING

1 Tbsp butter, melted
1/2 cup brown sugar
1/2 cup sugar
1 Tbsp cinnamon

On a well-floured surface, roll out the dough into a 12X16 inch rectangle.  Using a pastry brush, spread the melted butter across the entire surface of the dough.  Mix the sugars and cinnamon in a small bowl and then spread over the melted butter.

You can roll up the dough and slice it to make traditionally shaped cinnamon rolls, or you can make the fan-shaped design shown in the pictures.  To make this fan shape, use a pizza cutter to slice the dough into 2 inch strips.  (If your dough rectangle is 16 inches wide, you should end up with 8 strips.) Cut each strip into 4 three-inch segments.  Place two strips directly on top of each other, both with the butter side facing up.  Pick up the strips and fold the dough in half, and then place into a well-greased muffin tin.  You should be able to make 16 rolls.

Cover muffin pans with a tea towel and let rise again for about an hour.  Bake at 350 for about 20 minutes, or until the rolls just barely begin to brown on top.  While the rolls are baking, you can make the glaze.

GLAZE

2 oz cream cheese, softened to room temperature
4 Tbsp butter, softened to room temperature
1 tsp vanilla
1 tsp lemon juice
1 1/4 cups powdered sugar

Combine the cream cheese and butter until smooth.  Stir in the vanilla and lemon juice and then add the powdered sugar and mix until smooth.  After removing the rolls from the oven, let them cool for a couple of minutes before transferring them to a cooling rack.  At this point, drizzle the rolls with the glaze and serve immediately.  There is nothing better than a warm, freshly baked cinnamon roll!  I can tell you that based on my personal experience, they still taste good when they are completely cooled or re-heated later!  


Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

Butter With a Side of Bread: Glazed Pumpkin Cinnamon Rolls

 *This post is sponsored by Fleischmann's Yeast.  They provided me with the product in exchange for this post.  All opinions are 100% mine.



Wednesday, November 19, 2014

SAVORY CREPES with THANKSGIVING TURKEY & STUFFING

This is a Sponsored post for Albertsons. All opinions are 120% mine. 
SAVORY CREPES with THANKSGIVING TURKEY & STUFFING: Butter With A Side of Bread

Here is a new take on Thanksgiving leftovers- savory crepes made with mashed potatoes, then filled with turkey & stuffing and topped with gravy and cranberry sauce. These crepes are easy to make and are absolutely delicious! They’re perfect for a relaxing holiday weekend.

Savory Crepes with Turkey & Stuffing
Yields 12 crepes, 6 servings

Ingredients

For the crepe filling:
  • 10 slices of turkey, sliced into thin strips
  • 2 cups stuffing
  • ½ cup whole berry cranberry sauce

For the crepes:
  • 1 cup mashed potatoes
  • ½ cup all purpose flour
  • 1 ¼ cups milk
  • 2 eggs
  • ¼ tsp salt
  • 2 TBSP melted butter, for coating the pan


For the turkey gravy drizzle:
  • 1 cup turkey gravy
  • 2 TBSP butter
  • 1 TBSP cooking sherry
  • ¼ tsp ground sage
  • ½ cup chicken broth


First, start by heating up all your Thanksgiving leftovers- your turkey, stuffing, and mashed potatoes. While these dishes are taking turns in the microwave, begin heating a small 8” frying pan on medium. Crepes cook best when the pan is hot.

Combine the ingredients for the crepes and whisk until smooth. When the pan is hot, use a silicon basting brush to coat the bottom and lower sides of the pan with melted butter. Add in ¼ cup of crepe batter, holding the frying pan and tilting the sides so that the batter coats the bottom of the pan. Cook for 1-2 minutes, until the outsides of the crepe look dry and the inside looks set. Use a non-stick spatula to carefully flip the crepe and cook for another minute on the other side.  

Continue cooking crepes until all the batter is gone. Cooking crepes take some practice- if you’re finding your crepes are falling apart when flipped, increase the heat slightly and let it cook for an additional 15-20 seconds on the first side.

Set cooked crepes in a stack while you prepare the gravy. Now, you can use the gravy just as you used it for Thanksgiving, however I like to thin it a bit for drizzling on top of crepes.

Melt butter in a small saucepan over medium heat. Add in the sherry and sage and increase the heat to medium high, just until the mixture begins to boil. Turn heat down to medium and let the mixture boil for about a minute, then add in the chicken broth and 1 cup of leftover gravy. Cook until heated through, whisking to make sure it’s smooth. Remove from heat.


Assemble your crepes by putting one crepe on a plate, then spooning a bit of stuffing down the middle. Layer a few strips of turkey on top, and fold over each side of the crepe. Drizzle gravy and a small spoonful of cranberry sauce on top of the crepe. Serve warm and enjoy! 

SAVORY CREPES with THANKSGIVING TURKEY & STUFFING: Butter With A Side of Bread

SAVORY CREPES with THANKSGIVING TURKEY & STUFFING: Butter With A Side of Bread

SAVORY CREPES with THANKSGIVING TURKEY & STUFFING: Butter With A Side of Bread

SAVORY CREPES with THANKSGIVING TURKEY & STUFFING: Butter With A Side of Bread

SAVORY CREPES with THANKSGIVING TURKEY & STUFFING: Butter With A Side of Bread

SAVORY CREPES with THANKSGIVING TURKEY & STUFFING: Butter With A Side of Bread

SAVORY CREPES with THANKSGIVING TURKEY & STUFFING: Butter With A Side of Bread

SAVORY CREPES with THANKSGIVING TURKEY & STUFFING: Butter With A Side of Bread
 

Tuesday, November 18, 2014

KITCHEN STEALS: BUY 3, SAVE 10% on THANKSGIVING ESSENTIALS

Post may contain affiliate links. We make a small amount off items purchased through these links.


Less than 10 days until Thanksgiving! There's still time to grab a few cooking essentials that you need- and even better, Amazon is offering 10% off when you purchase 3 items! Take a look~ they've got some great gadgets for less... {seriously- I'm getting that potato masher. It looks like it will WORK.}


Monday, November 17, 2014

CHERRY PIE COOKIES

CHERRY PIE COOKIES: Butter With A Side of Bread


I was craving cherry pie today but didn't really feel like whipping up a pie crust, so instead, a made Nellie's Super Soft Sugar Cookies and translated them into Cherry Pie Cookies! My kids were drooling on the floor while I was making them. {Talk about testing a 3-year old's patience. "No, we can't have one yet, Mommy needs to take a billion pictures of the pretty cookies first." Poor kid!} They're so easy and taste delicious- I think they'd be gorgeous on a holiday table. Enjoy.

Cherry Pie Cookies
Yields 30 cookies

  • 1 cup sugar
  • 1/2 cup softened butter
  • 1 egg
  • 1 tsp. vanilla
  • 1/3 cup sour cream
  • 1/2 tsp. salt
  • 1/2 tsp. soda
  • 2 cups flour
  • 1 can cherry pie filling
  • white chocolate, for drizzling on top


Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray. 

Cream together sugar and butter.  Add egg and vanilla.  In separate bowl, combine sour cream, salt and soda.  Add flour and sour cream to butter mixture, beat until smooth.  Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth- it will all bake the same. 

Bake cookies for 15-18 minutes, making sure they're not getting too brown at the end. {If they are, pull them out.}

Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the cherries to go. You don't want to push through the cookie completely- but make sure you create a big enough space. {See picture} 

Let cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out. If you greased the pan well, you shouldn't have any problems here! 

Open the can of cherry pie filling and transfer to a bowl. Use a fork to fill each cookie cup with cherries. I found my cups generally took 2-4 cherries each. I liked using a fork because I was able to tap away some of the cherry gel and just get the cherries. 

Drizzle tops with melted white chocolate, if desired. 

Enjoy! 


CHERRY PIE COOKIES: Butter With A Side of Bread

CHERRY PIE COOKIES: Butter With A Side of Bread

CHERRY PIE COOKIES: Butter With A Side of Bread

CHERRY PIE COOKIES: Butter With A Side of Bread

CHERRY PIE COOKIES: Butter With A Side of Bread

CHERRY PIE COOKIES: Butter With A Side of Bread

CHERRY PIE COOKIES: Butter With A Side of Bread

CHERRY PIE COOKIES: Butter With A Side of Bread

CHERRY PIE COOKIES: Butter With A Side of Bread
 

Saturday, November 15, 2014

BLENDTEC CERTIFIED REFURBISHED BLENDERS: EXTRA $30 OFF + FREE SHIPPING


Blendtec is having their annual Factory Refurbished sale on their high end blenders- right now you can save an additional $30 plus get free shipping! 

Prices now are even quite a bit less than Costco- be sure to check it out! Both Nellie and I have had Blendtec Blenders for years- we use them for all sorts of recipes and LOVE them. Fair warning though- once you use a Blendtec, you'll never want to use another blender again. 

Certified Refurbished means these blenders have passed inspection and meet the stringent standards we hold for all our machines. With a full 7-year warranty, you can buy a discounted reconditioned Designer Series Blender with confidence!


The Total Blender Classic® is the all-in-one appliance that makes smoothies, fresh juice, ice cream, milk shakes, cappuccinos, margaritas, soups, sauces, bread dough, dressings, salsas and more! It replaces up to 9 other appliances with 1 fast, easy-to-use machine. This package includes the tried and true FourSide jar. The large blade and square jar combination powers through tougher blending tasks with ease—and in less time.

Commercial Quality
You've seen the unique square jar before. For years, blending professionals have used Blendtec machines in the best coffee shops, juice bars, gyms and restaurants around the world. Blendtec machines are known for producing the best, most-consistent results in taste and texture. With the Total Blender Classic, you'll enjoy the same great results in your home!


The World's Most Intuitive Blending Machine

Blendtec is pleased to introduce the Designer Series blender. It has been engineered to bring a whole new level of beauty and functionality to the high-end blender category, without compromising the famous power and efficiency of our Total Blender Classic.


Features include:
  • Complete speed control
  • Vivid icons
  • New sleek design
  • Easy, fast cleanup
  • Versatile functionality

Friday, November 14, 2014

CLASSIC THANKSGIVING DINNER & DESSERT RECIPES~ THE COMPLETE MEAL!

We've had Thanksgiving recipes all week here at Butter With A Side of Bread. As the grand finale, I have a full meal's worth of recipes here for you, all cooked with love from top food bloggers. 

Classic Thanksgiving Dinner & Dessert Recipes
from popular food bloggers:



Now...on to a complete Thanksgiving meal's worth of recipes...














We hope you have a wonderful holiday!






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