Aunt Jill’s Cinnamon Rolls in the CROCK POT!!!

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My aunt Jill has a knack for finding great easy recipes. This cinnamon roll recipe totally won our hearts a few years back and I’ve been super obsessed with them ever since. This year, when researching recipes for Thanksgiving, I came across a cookbook of all sorts of crazy things you can make in a crock pot. It turns out, you can make cinnamon rolls in a crock pot! Who knew! And let me tell you, these things are awesome! They are also going to be the perfect home cooked breakfast over my mini Thanksgiving vacation 🙂

So you can use your favorite cinnamon roll recipe and throw it in your crock pot (lined with parchment paper), or you can join my family and try out my Aunt Jill’s cinnamon rolls 🙂

This recipe includes 2 tips & tricks… 1) I’m making the dry mix before I go and packing it in a ziplock bag, that way when I’m ready to make them, all I have to do is add the wet ingredients and roll them out, which brings me to … 2) Don’t have a rolling pin? Use some parchment paper & a wine bottle to roll it out just as thin as you like!

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And now for the recipe…

Ingredients:

  • 1/2 cups flour
  • 1/2 TBSP baking powder
  • 1/2 tsp salt
  • 1/8 tsp baking soda
  • 1/8 cup vegetable oil
  • 1/2 cup almond milk
  • 4 TBSP earth balance
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/2 cup almond milk (to add at the end if you like your cinnamon rolls gooey)
  • Powdered sugar
  • Drop of almond milk

Directions:

  • Combine the flour, baking powder, salt & baking soda. Add the oil and almond milk and mix until a dough forms.
  • Roll out the dough to make it as long and thin as possible without ripping (about 1/4-1/2 inch).
  • Spread the earth balance evenly across the dough
  • Mix the brown sugar and cinnamon, then sprinkle all over the the dough.
  • Roll the dough up long ways so you end up with a long snake, then slice in 1 1/2 inch slices.
  • Line your crock pot with parchment paper and place the cinnamon rolls on top. Cook on the high setting for about an hour and a half. You will likely see steam cover the inner lid of your crock pot. This happens more as the cinnamon buns are almost done. Just use a paper towel to wipe the lid periodically.
  • When the cinnamon rolls are done, you can either mix powdered sugar with a drop of almond milk to make a frosting to drizzle on top, or you can pour some almond milk on top all the rolls to make them nice and gooey, or you can do both!

*If you’d rather go the traditional cooking route, you can also bake these in your oven at 400*F for 15-20 minutes

Enjoy! And if you need more of a step-by-step here are some pictures to help you out 🙂

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After mixing the dough, roll it out… no rolling pin? No problem as long as you have wine 🙂 When I am not in a kosher kitchen, or when I don’t have kosher counter tops, I roll my dough out on a flexible cutting board and use parchment paper as a barrier between the bottle and the dough. This keeps the bottle mostly clean 🙂

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After rolling out the dough, spread the earth balance and sprinkle the cinnamon & brown sugar.

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Roll the dough up length-wise then…

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Slice the rolls and …

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Place in your crock-pot lined with parchment paper and heat on high for 1 1/2 hours

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If your crock pot gets steamy, wipe the lid and let the cinnamon rolls keep on cooking

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When they are done drizzle with frosting/glaze and enjoy! These are great hot, but they are also great cold so really, there is no going wrong here 🙂 Enjoy!

Coconut Curry Chicken Soup

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There is nothing that makes me happier when the weather gets cool than a good bowl of soup, and truth is, there is really only one kind of soup that I crave and it’s this one.

This soup is savory, sweet, filling, flavorful, yet somewhat light… too many words, but basically it’s fantastic. There are a lot of ingredients, so when I make this soup, I make a lot of it and enjoy the leftovers for days and freeze some for perfect meals whenever the weather gets cool again.

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Ingredients:

  • 1 onion chopped
  • Olive Oil
  • 3 chicken breasts sliced
  • 1 -2 TBSP fresh (or frozen) ground ginger
  • 2 11oz containers of cooking grade coconutmilk- I use So Delicious brand
  • 2 – 3TBSP of your favorite curry powder
  • 2 TBSP date sugar (or brown sugar)
  • 2 delicata squash (or 1 butternut squash peeled) and cut up
  • 1 cauliflower (checked for bugs)
  • 2 carrots peeled and cut
  • 2 pieces of fresh lemon grass cut in half lengthwise
  • 1 bunch of fresh cilantro washed and checked for bugs
  • 2 32oz boxes of vegetable or chicken stock
  • Salt to taste
  • 1 bundle of green onions
  • 3 Limes

 

Directions:

In a big soup pot sautee the onions in your favorite cooking oil (I used olive) and almost immediately add the sliced chicken breast and one carton of coconut milk, curry powder, ginger, and sweetner of your choice. As the chicken cooks, finish preparing the other vegetables and add them to the pot: Wash, cut, and de-seed the delicata squash (the great thing about this squash is you can eat the peel!), check and cut the cauliflower, wash, peel, and cut the carrots, wash, check and rip the cilantro, and cut the two pieces of lemongrass.

Add the 2 boxes of soup stock (Tabachnick is generally easy to find at your local grocery). Heat over medium heat until the squash and carrots are fork tender. To finish the soup off, add some fresh green onions, the juice of 3 limes, and the second carton of coconut milk. Add any additional salt, curry powder, or sweeter to balance out any flavors. Enjoy!

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Salmon with “Honey” Mustard Glaze

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This salmon is easy, can be made whole 30 approved, and can be baked either open or double wrapped. It tastes best fresh, but I’ve been known to make a few days worth in advance…

Ingredients:

  • Fresh salmon (you can use frozen if it’s all you have, but regarding fish, I’m a snob so it’s gotta be fresh!)
  • Your favorite mustard
  • Honey (or date sugar /fresh dates blended into a paste if you are into the whole no processed sugar thing/whole 30)

Directions:

Rinse your salmon and using a knife against the grain, scratch the scales off the skin of the fish and rinse again. Mix equal parts mustard and honey/date sugar/date paste in a ziplock bag and add your salmon. Let the fish marinade for at least an hour, or over night in the fridge. Bake on parchment paper at 400*F for 10-15 minutes (if double wrapping in foil, add an additional 10 minutes and make sure your oven is fully pre-heated)

Enjoy!

One Stop Shabbos from Trader Joe’s

Spending Shabbos at home can have it’s challenges, especially if things are still new for you and or your family. But with this easy menu- all from Trader Joe’s, you can impress your family with great and super easy dishes for shabbos that everyone can enjoy. 🙂

Trader Joe’s Kosher Wine

If your state laws allow grocery stores to sell wine, then TJ’s has a great kosher wine selection! You can select your favorite for Shabbos Kiddush! Click here to learn more about their selection.

Trader Joe’s Challah

Every TJ’s is a little different, so be sure to check that your local Trader Joe’s sells a challah with a kosher certification you are comfortable with, however many locations do sell Challahs that are certified by the CRC and are Pas Yisroel.

Trader Joe’s First Course Sides

There are lots of great parve dips & pickled veggies from Trader Joe’s that will go great with your challah!

Easy Shabbos Fish

For an easy fish course buy some smoked salmon or lox! Have it plain or enjoy with the dips… or you can kick it up a notch… stay tuned for other lox recipes for Shabbos 🙂

Easy Basic Salad

If you are like me, I just need a good fresh salad on shabbos. Here is an easy one to make in a pinch. Buy your favorite salad vegetables- romaine lettuce, tomatoes, carrots, avocado, cucumber etc… and prepare in a bowl. Then mix together 3 parts olive oil and 2 parts fresh lemon juice with a dash of salt & pepper to taste and pour over salad before serving. Enjoy!

Trader Joe’s Kosher Meats

Again, every TJ’s stocks their stores a little differently based on need. However, many do sell kosher meats that you can use to make a basic cholent or soup. Another easy trick for Shabbos is to start a big meat or chicken soup in your crock pot early in the morning on Friday so that everything is fully cooked by Friday night. Then you can separate some of the soup out for friday night before Shabbos. With the remaining soup add some rice or barley and some beans and a bit more liquid. Keep it on the crock pot for your Shabbos day cholent!

Trader Joe’s Dessert

With these two desserts, you really can’t go wrong! And the Babka is Pas Yisroel too!

 

So get ready to relax & enjoy some great food this coming Shabbos!