Sweet quick bread is topped with rich brown sugar cinnamon swirl & drizzled with sweet powdered sugar icing; classic cinnamon roll flavors without the work. It’s no secret that I love an easy take on a classic cinnamon roll. My cinnamon roll bars with cream cheese frosting are one of my favorite treats. They’re dense and chewy and smothered in a decadent amount of fluffy frosting. Sometimes, though, I want something a little lighter, both in calories and in texture. When I do, I make this cinnamon roll bread. It’s a light bread with a touch of cinnamon and a rich brown sugar cinnamon swirl. Instead of traditional cream cheese frosting, it’s topped with a powdered sugar glaze. While I wouldn’t try to classify this bread as healthy, it is much lighter than most alternatives. The bread itself contains no butter or oil; it uses plain Greek yogurt and just a half cup of sugar. The ribbon of rich cinnamon and brown sugar adds just the right level of sweetness without overpowering the subtle flavor of the bread. And then- because, let’s be real, we can’t call it cinnamon roll anything without frosting- the whole thing is drizzled with a powdered sugar glaze. cinnamon roll bread adapted from Center Cut Cook for the bread 2 cups flour 1 tablespoon baking powder (nope, not a typo) 1/2 teaspoon salt 1/2 cup sugar 2 teaspoons cinnamon 1 egg 3/4 cup milk 1 teaspoon vanilla extract 1/2 cup plain Greek yogurt for the swirl 3 tablespoons sugar 3 tablespoons brown sugar 2 teaspoons cinnamon 1 tablespoon water for the glaze 1/3 cup powdered sugar 1 tablespoon milk Preheat oven to 350 degrees. In a large bowl, add all of the dry ingredients for the bread and mix well. Add all of the wet ingredients, and then stir until everything is combined. Pour the bread mixture into a greased bread pan (8×4 or 9×5 work best). For the swirl, combine all ingredients in a bowl and mix until combined. Plop spoonfuls of the swirl on top of the bread and use a knife to work the swirl into the bread. You want the swirl to be sitting on top and mixed just below the surface; you don’t want it to be completely incorporated into the bread. Bake the bread for 37 to to 42 minutes, or until a toothpick inserted in the middle comes of clean (the toothpick might have some of the swirl on it, but it shouldn’t have any bread). Allow the bread to cool slightly in the pan. When it’s cool enough to handle, remove the bread from the pan and allow it to finish cooling. Meanwhile, make the glaze by beating the powdered sugar and milk together (a fork works fine for this). When the bread has cooled completely, drizzle the top with glaze. Or, if you’d rather, just poor the glaze on top of the bread and use the back of a spoon to smooth it around. What decadent treat would you like to see lightened up? (this post contains an affiliate link; to learn more, read my disclosure policy)
Welcome to our April Blog Hop!
This month we are focusing on all things Mother’s Day…it’s only a couple of weeks away! Get ready for some great ideas, inspiration and how -tos as you move along through the blog hop.
You may just be starting, or may have come from Anna International on our Living with Style Blog Hop. If you get off track at any time, the full lineup below will help you move along from blog to blog so you make sure to see and learn from all of the articles featured here today.
I think I went to one of the only high schools in the country that still has an off-campus lunch period.
Every day, my friends and I had 35 glorious minutes of freedom. No cafeteria food for us. Sometimes we’d head to someone’s house, or to McDonald’s (hello, dollar menu), or to DQ.
Or sometimes, if we were feeling particularly gastronomically-courageous, we would walk to the little cinder block convenience store on Main Street. They served everything from chimichangas and burritos to pizza sticks and sausage pockets. Their smorgasbord of fried food was the type only teenagers can eat and live to tell about; remembering the way the smell would cling to my clothes still makes me cringe.
These oven-fried chimichangas are everything you wish you could get from your local hole-in-the-wall, but without the lingering smell and the quadruple-digit calorie count.
They’re baked instead of fried, so they’re much healthier than the version you might be used to. Before baking, the tops are brushed with butter and sprinkled with salt to achieve a delightfully crisp and crunchy outer shell while maintaining a melty inside.
(Notice anything different about these photos? Like maybe that they’re a million times better than any that I’ve ever taken? That’s because they were taken by my oh-so-talented sister-in-law, Ashley.)
oven-fried chicken chimichangas
adapted from Big Oven
2/3 cup salsa (green or red both taste great; sometimes I use a combination of both)
1 tsp cumin
1/2 tsp dried Oregano
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp red pepper flakes (depending on the heat of your salsa, or your personal preference, you might want to omit this)
1/4 cup diced onion
1 1/2 cups cooked chicken, shredded or diced
1 cup shredded cheese (I usually use cheddar because that’s what I have; use your favorite)
6 medium flour tortillas
1 tbs butter, melted
garnish(es) of choice: sour cream, guacamole, salsa, cheese, tomatoes, etc.
The days are longer, the temperature is warmer, and the local Piggly Wiggly has some beautiful produce.
Because it’s Spring, y’all.
What better way to welcome the season than with a batch- or four- of this sweet homemade strawberry sauce?
My favorite way to enjoy this sauce is in a glass of cold lemonade. The strawberry and lemonade combo? Red Robin has nothing on me.
In addition to the lemonade, strawberry sauce adds a sweet freshness to cheesecake, ice cream, or waffles or pancakes.
Or you can just enjoy it right off the spoon.
homemade strawberry sauce
2 cups sliced or diced strawberries
1/4 cup sugar
2 teaspoons vanilla extract
Um, where did March go?
Between the whirlwind of the end of one term and the start of another, a week out of state for spring break, and all of the final decision-making before construction of our house is complete in a couple weeks, I feel like I barely blinked and the month is gone.
I did manage to write some posts in the midst of the craziness, though. Here are the most-viewed posts of March:
This is a recipe I posted a couple months back. The fact that it’s still getting a lot of hits is a testament to how ridiculously tasty it is.
Have a budget? Want to be clothed? Check out this post.
I try my best to create meals for my family that include more whole ingredients and fewer canned and processed foods. A lot of nights, I’m successful.
There are plenty of nights, though, that I’m mostly concerned with just getting something on the table. For the nights when I don’t have anything to pull from the freezer, I try to keep a tube of crescent roll dough in the fridge.
While crescent rolls may not be the most nutritious choice, they’re a super convenient way to pull a meal together quickly. Here’s a roundup of some of my favorite crescent roll recipes.
I don’t pass up an opportunity to eat anything with the name “jalapeño popper”.
I also don’t say no to pizza. Ever.
So you can imagine my glee when, while scanning Pinterest, I saw a recipe for jalapeño popper pizza. I spent days drooling over the thought of this recipe. It took a couple weeks before I had the chance to make it.
And it was so worth the wait.
Jalapeño Popper Pizza
adapted from here
-1 ball of my never-need-delivery-again pizza dough
-4 ounces cream cheese, softened
-2 jalapeños, seeded and thinly sliced
-1/4 to 1/2 onion, finely diced
-4 slices of bacon, cooked and diced (the first time I made the recipe, I didn’t use bacon and it was still unbelievable)
-1 to 1 1/2 cups grated cheese (pepperjack, cheddar, or any blend will work fine)
Preheat oven to 475 degrees with pizza stone inside and rack in second lowest position. Roll out the pizza dough to a 10 to 12 inch circle and transfer it to parchment paper. Use a fork to poke holes across the entire crust, leaving a one inch border. Bake crust on parchment paper for 5-7 minutes or until it loses its shine. Note: for full details on this pizza crust recipe, including baking instructions, see the original post.
Remove from the oven and brush olive oil over the outside rim. Spread with cream cheese. It’ll seem like you have too much cream cheese, but trust me, use it all. Next, add your shredded cheese, jalapeños, bacon, and onion. Return to oven and bake 6-8 minutes, until crust is a deep golden and the cheese is melted and bubbly. Remove from oven again and brush olive oil over the outside crust. Sprinkle the whole thing with kosher salt, paying careful attention to the olive oiled rim.
I want to know: what flavor combinations are you powerless to resist?
Confession: I’ve never had a Taco Bell Mexican Pizza. Now that I make this fresh version at home, I’ll never need to.
The recipe calls for refried beans- I make mine using this recipe– and taco meat, but I often make mine with just beans and my husband’s with meat only.
Just as with regular tacos, this recipe can be adapted to fit the preferences or dietary needs of just about anybody; in fact, it practically begs for it.
adapted from here
(recipe makes 4 pizzas; quantities as needed)
8 6-inch tortillas
1 – 1 1/2 cups (1 can) refried beans (you may want more if you’re omitting the meat)
1/2 pound taco meat (prepare your ground beef or turkey as you normally do for tacos)
1/2 cup taco sauce (salsa works, too)
1 cup shredded cheese
cooking spray or 4 tablespoons of vegetable oil
Additional optional toppings:
Preheat oven to 400 degrees. Brown your tortillas on both sides in a saucepan, either in hot oil or by spraying both sides with cooking spray. Spray a cookie sheet lined with foil.
On the foil, layer beans and meat on top of a browned tortilla. Cover with a second tortilla and spread that one with taco sauce and sprinkle with cheese. Repeat until you’ve built four pizzas.
Bake for 8 to 12 minutes.
What fast food favorite do you make at home?
There are so many mug brownie recipes on Pinterest, so I was hesitant to add my own to the mix.
But here’s the thing about those other recipes. They suck. To be fair, I haven’t tried all the mug recipes. I’ve tried a lot, though. If I had a dollar for every failed mug brownie recipe I’ve tried…well, I could buy a few boxes of brownie mix.
If you, too, have been disappointed by the recipes you’ve tried, I urge you to try just one more. Trust me, it’s the last one you’ll ever need.
adapted from Creating & Co.
2 tablespoons melted butter
2 tablespoons unsweetened cocoa powder
4 tablespoons flour
5 tablespoons sugar
2 tablespoons water (optional: substitute 2 teaspoons of your favorite flavored coffee syrup; I prefer Torani salted caramel)
1/2 teaspoon vanilla extract
dash of salt
This baked spaghetti is my default the-labor-intensive-meal-I-had-planned-is-so-not-happening-tonight meal. It can be thrown together in just a few minutes more than the time it takes to cook the pasta, and it’s made with ingredients we almost always have on hand.
Don’t let the recipe’s simplicity fool you, though. This spaghetti is cheesy and gooey and saucy and just about everything you could want in a pasta dish. Plus, the way it bakes with the cheese and the sauce holding everything together makes it much easier to eat than a traditional spaghetti.
I love that this recipe is completely adaptable. You can use any type of noodles and cheese you have on hand, and you can totally toss in a handful of your favorite fresh or frozen veggies. Even my picky eater husband devours this dish and asks formore can you want?
1 lb. whole grain spaghetti
1 1/2 c. spaghetti sauce
2 c. cheese, divided (I usually use half cheddar and half mozzarella)
1 tsp oregano
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp parsley flakes
1/4 tsp salt
pinch of red pepper flakes (optional)