Have Your Cake and Cinnamon Roll, Too!

I’m one of those people who loves when I can do two things at once.

Wait at a traffic light and make out the grocery list.

Test a recipe and consider that dinner.

Have my cake and a cinnamon roll, too, but all in one bite.

With a whole wheat dough and a carrot and raisin filling—plus pineapple cream cheese frosting—these Carrot Cake Cinnamon Rolls with Pineapple Cream Cheese Frosting  have all the flavor and goodness of carrot cake. 

Carrot Cake Cinnamon Rolls with Pineapple Cream Cheese Frosting 

If you like, you can bake and freeze unfrosted rolls for up to 3 months, then let them come to room temperature and frost them before serving.  But who can wait that long????

For more great cinnamon roll recipes, check out I Love Cinnamon Rolls
at bookstores, gourmet shops, and amazon.

Whole Wheat Cinnamon Roll Dough

The addition of whole wheat flour gives these rolls a slight more textured, nutty flavor. Let the dough sit for 30 minutes after mixing, as the whole wheat flour takes longer to absorb liquids. Vital wheat gluten or whole grain dough improver can be found in the baking section of better grocery stores (Bob’s Red Mill) or King Arthur Flour online .

Makes 6 jumbo, 12 large, 16 to 20 medium, or 46 mini-cinnamon rolls

3/4 cup whole milk

¼ cup honey or agave nectar

¼ cup vegetable oil

1 teaspoon salt

2 large eggs, beaten

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour, plus more for kneading

2 teaspoons vital wheat gluten or whole grain dough improver

2 1/2 teaspoons instant or bread machine yeast

1. In a 4-cup measuring cup, combine the water, honey, vegetable oil, and salt. 

Microwave on High  for 1 minute or until warm. Whisk in the eggs.

2. In the bowl of a stand mixer fitted with the paddle attachment , place the flours and yeast. 

Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft ball and starts pulling away from the sides of the bowl, about 5 to 6 minutes. (Let the dough rest for 30 minutes at this point, if you like.)

3. Remove the paddle attachment and switch to the dough hook. 

With the mixer on low, start kneading the dough with the dough hook.  Sprinkle with a tablespoon of flour, every  minute or so, to keep the dough from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded enough (about 3 to 5 minutes). You might need to scoop it out from the bowl and add a little flour to sticky places. Form the dough into a ball.

Place the dough in a large, oiled mixing bowl, 

cover with plastic wrap, and let rise in a warm place at room temperature (about 70 to 75 °F) for 45 to 60 minutes or until it has almost doubled.

4.  Then, proceed with the  Carrot Cake Cinnamon Rolls with Pineapple Cream Cheese Frosting recipe, below.

Variation:  For Vegan Whole Wheat Dough, use almond, rice, or soy milk in place of whole milk. Use 1 tablespoon powdered egg replacer mixed with ¼ cup water in place of the eggs.

Variation: For Whole Wheat Dough in the Bread Machine, place the liquid ingredients in the pan of the bread machine after Step 1. Add the flours, vital wheat gluten, then the yeast. Select the Dough cycle, and press start.

Carrot Cake Cinnamon Rolls with Pineapple Cream Cheese Frosting

If you love carrot cake and you love cinnamon rolls, this recipe could become your favorite. For an oooey-gooey result, frost the rolls while they’re still warm and eat them right away.

Makes 12 large rolls

Pan Sauce:

2 tablespoons unsalted butter, softened

Carrot Cinnamon Filling:

1 cup grated carrots

¼ cup light brown sugar

1 tablespoon cinnamon

1/3 cup raisins (I used dried cherries this time)

2 tablespoons water

1 recipe Whole Wheat Cinnamon Roll Dough (above)

2 tablespoons unsalted butter, softened

Pineapple Cream Cheese Frosting:

1 (8-ounce) package cream cheese, softened

1 (8 to 8-1/2-ounce) can crushed pineapple with juice

½ cup confectioners’ sugar or more as necessary

1. For the pan sauce, butter a 9 x 13-inch pan and set aside. For the filling, combine the carrots, brown sugar, cinnamon, raisins, and water in a saucepan.  

Bring to a boil over medium-high heat. Remove from the heat and stir again. Cover and let come to room temperature, about 15 minutes.

2. Transfer the dough to a floured surface and sprinkle lightly with flour. Roll out the dough to a 12 by 16-inch rectangle. Spread the butter over the dough, then the cooled filling. 

Starting with a short end, roll up the dough and form into a tight 12-inch cylinder. Cut the cylinder into 12 slices. 

Place each slice, spiral side up, in the prepared pan. Cover with a tea towel and leave to rise in a warm place until almost doubled, about 45 to 60 minutes. Preheat the oven to 350°F.

3. Bake for 18 to 20 minutes or until the rolls have risen and are just starting to brown.  Let cool for 15 minutes.

4. For the frosting, mix the cream cheese, crushed pineapple, and confectioners’ sugar together in a food processor or in a bowl with a hand mixer until smooth. Spread over the rolls. 

  

Pears, Pears, Everywhere!

So many pears.  And two great ways to enjoy them!

Despite the drought, but perhaps because of the mild winter, I have a bumper crop of Seckel pears.

Seckel pears are smaller and sweeter than Anjous or Bartletts, and taste better grilled or sauteed or baked than eaten fresh.

You pick them when they will easily come off the tree, but then you need to let them ripen in a cool place for a week or so.

I now have bags and bags and bags of pears. Everywhere I go, pears are there.

They sneak in through the mail slot.

And they hang out in my living room.

But, not for long!

I've got the grill fired up.  And a batch of cinnamon roll dough on the rise.

So, we're going to have. . . .

Plank-Roasted Pear Salad with Blue Cheese and Walnuts

Plank-roasting over high heat really gives this mild fruit a richer flavor.

Adapted from The Gardener and the Grill by Karen Adler and Judith Fertig. 

Serves 8

4 large, ripe Anjou or Bartlett pears or 8 Seckel pears

2 tablespoons unsalted butter, melted

2 tablespoons wildflower or other amber honey

1  cup crumbled blue cheese, such as Maytag or Point Reyes

8 cups mixed salad greens

1/2 cup vinaigrette of your choice

Prepare a hot fire in your grill. Cut the pears in half lengthwise, leaving the stem intact. Using a sturdy teaspoon or a melon baller, remove the core from each half. In a bowl, mix the melted butter and honey. Brush the honey mixture over the cut surface of the pears. Sprinkle the pears with the crumbled blue cheese. Grill the pears, cut side down, for 2 to 3 minutes or until they have good grill marks. Toss the greens with the vinaigrette, portion onto plates, and top with a pear half. 

And now for the cinnamon rolls and my new book!

To read more about I Love Cinnamon Rolls, click here. 

Cinnamon-Spiced Pear Rolls with Warm Pear Caramel

For a cold weather brunch—or breakfast for dinner—these rolls get a final drizzle of warm pear caramel. You can find bottled pear nectar in the health food section of better grocery stores.

1 recipe Traditional Cinnamon Roll Dough (below)

Cinnamon Pear Filling:

1/2 cup all-purpose flour

½ cup packed light or dark brown sugar

¼ cup granulated sugar

2 teaspoons ground cinnamon

¼ teaspoon salt

4 tablespoons unsalted butter, softened

1 large, ripe pear, peeled, cored, and finely chopped

Warm Pear Caramel

2/3 cup packed light or dark brown sugar

3 tablespoons cornstarch

2 cups pear nectar or apple cider

6 tablespoons heavy cream

3 tablespoons unsalted butter

¼ teaspoon coarse kosher or sea salt or to taste

1. For the pan sauce, butter a 10-inch springform pan and set aside. For the filling, combine the flour, sugars, cinnamon and salt in a medium bowl. Work in the butter with a fork or your fingers until the mixture forms crumbs. Set aside.

2. Transfer the dough to a floured surface. Roll the dough out to a 10 by 12-inch rectangle. Dot with the spice mixture and the pears. Pat the filling into the dough. Roll up the dough and form into a tight 12-inch cylinder. Cut the dough into 12 slices and place in the prepared pan. Preheat the oven to 350°F. 

3. Bake for 25 to 27 minutes, or until the rolls have risen and browned.

4. For the Warm Pear Caramel, whisk the brown sugar and cornstarch together in a large saucepan. Press out any lumps with your fingers. Stir in the pear nectar and cook over medium-high heat, whisking constantly, until large bubbles form around the perimeter of the pan and the sauce thickens, about 10 to 12 minutes. Remove from the heat and whisk in the cream, butter, and salt until the butter melts. Serve drizzled over the rolls.

Traditional Cinnamon Roll Dough

This classic dough makes a cinnamon roll with a sweet flavor and a feathery crumb. Instead of using a stand mixer, you can also make this dough by hand or in a 2-pound capacity or larger bread machine (see variation below).

Makes 6 jumbo, 12 large, 16 to 20 medium, or 48 mini cinnamon rolls

1 cup whole milk

4 tablespoons unsalted butter, softened
1/3 cup granulated sugar
1 teaspoon salt
2 large eggs

3 1/3 cups all-purpose flour, plus more for kneading

2 1/2 teaspoons instant or bread machine yeast

1. In a 4-cup measuring cup, combine the milk, butter, sugar, and salt.  Microwave on High for 1 minute or until warm.  Whisk in the eggs.

2. In the bowl of a stand mixer fitted with the paddle attachment, place the flour and yeast. Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft mass and starts to pull away from the sides of the bowl, about 5 to 6 minutes.

3. Remove the paddle attachment and switch to the dough hook. With the mixer on low, start kneading the dough with the dough hook.  Sprinkle with a tablespoon of flour, if necessary, to keep the dough from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, you’ve kneaded enough (about 4 to 6 minutes). Place the dough in a large, oiled mixing bowl, cover with a tea towel, and let rise in a warm place at room temperature until almost doubled, about for 45 to 60 minutes.

4.  Then, proceed with a cinnamon roll recipe.

Variation: For Traditional Cinnamon Roll Dough in the Bread Machine, place the liquid ingredients in the pan of the bread machine after Step 1. Add the flour, then the yeast. Select Dough cycle, and press start. 

Top Ten Fruits for Grilling

Fresh-picked fruit from your garden and the heat of the grill can be a fabulous combination. Grilling fruit intensifies its flavor and sweetness. The look of grilled fruit is appealing, too, with deep brown grill marks that denote caramelization and provide a rustic appearance.

Top Ten Garden-Grown Fruits for the Grill

Gardeners can grow many types of fruits, from berries to orchard fruits, and most of them work well on the grill.  

Even small, homegrown berries can be scattered fresh over grilled fruit, then served with ice cream or frozen yogurt. Here are ten fruits that you can grow in your garden and that translate well to the grill.

Apples. lGolden Delicious apples, cut into slices and then cored, are naturally sweet and stand up well to the heat of the grill, softening quickly without drying out. Other types of apples such as Jonathan Granny Smith can be stuffed, then roasted over indirect heat.

Berries. S  Strawberries do well on skewers and only need a minute or two. Smaller fruits such as  blueberries and blackberries can be  stir-grilled with other fruits or scattered over a planked cheese on the grill.

Cherries.  Pitted first, sweet cherries also do well on skewers over the grill grates. Turn once.

Citrus. Oranges, lemons and limes can be cut in half, then grilled cut-side down until the natural sugars caramelize.

Figs. Grilled whole or cut in half, sweet figs do well as appetizers or desserts.

Grapes. Grill a whole cluster of grapes, until the grapes have good grill marks, then turn with tongs to grill the other side.
Melon. There’s more to melon that just eating it raw. Try grilling slices of cantaloupe or honeydew to bring out their sweetness.

Pears.  Juicy ripe-but-still-firm pears take to grilling and planking for salads and desserts.

Persimmons. Japanese persimmons, especially the Fuyu variety, can be cut in half and grilled so their sweet, bland flavor gets a little boost.
Stone fruits. Apricots, peaches, plums, and nectarines—fruits that have a stone or pit in the center—do well cut in half, pitted, and grilled.

Honeyed Blackberries with Grilled Pound Cake

Though the berries aren’t grilled, the sauce is cooked on the grill along with the grilled slices of pound cake. The butter content in the pound cake is enough to keep it from sticking to the grill grates, so you do not need to brush the slices with oil or butter. Adapted from The Gardener and the Grill. 

Serves 4

1 cup heavy whipping cream

4 cups blackberries

6 tablespoons honey, divided

Juice of 1/2 lemon

1 teaspoon ground cinnamon

4 (1-inch) slices of pound cake

Prepare a hot fire in your grill. Whip the cream with an electric mixer or a whisk until it holds medium peaks, about 5 to 7 minutes. Set aside.

In a heavy saucepan that can be used on the grill or on a grill side burner, combine the blackberries, 4 tablespoons honey, lemon juice, and cinnamon.

Set the saucepan over the heat and stir to blend, cooking until the mixture begins to bubble.

At the same time, grill the pound cake slices for about 3 to 4 minutes per side until they get good grill marks.

Stir 2 tablespoons of the remaining honey into the whipped cream with a light touch.

To serve, set a slice of grilled pound cake on each plate. Spoon the warmed berries over the cake and top with the honeyed whipped cream.

Summer Dishes from India

After a weeks of 100-degree days and no rain, the Kansas City area feels like the Kalahari desert must--hot, dry, and foreign.  The shimmering heat also reminds me of photos you see of India during the dry season. Oh, for a monsoon!


So, the Les Dames d'Escoffier Kansas City cooking class I attended on Summer Foods of India was extremely timely.   People who live in India face extremes in climate as a regular occurrence (like people who live in the Midwest!), and their food helps them cope.  Our cooking class instructor Jyoti Mukharji, trained as a physician, gave us a taste of Indian home cooking we rarely get in restaurants, plus a peek into another culture. 


According to Jyoti, dishes meant for hot weather have the ancient ayurvedic properties 
of cooling the body.

Sprinkling Salt on Curried Watermelon 

In India, "vegetarian" doesn't only mean no-meat. It also means no onion or garlic, as these ingredients are said to increase body heat much the way that meat does.  In a very traditional family, a widow can never remarry, no matter how young she was when her  husband died.  She also must eat a vegetarian diet for the rest of her life, so no dishes with onion or garlic ever again.


Along the way, Jyoti also gave us 


Shopping tips: Indian herbs, spices, rice, and dried beans and chickpeas are much less expensive at an Indian market. Buy in bulk, then share with friends.


Spice tips: Use a special coffee grinder to freshly grind whole spices for a much more fragrant and flavorful recipe. Try smoky-flavored black cardamom or tiny black nigella seeds in curries, flatbreads, and vegetable dishes.


Curry tips: With onion/ginger/garlic for the flavor base, tomato for body and color, and yogurt to finish, you have the blueprint for just about any curry. You customize with herbs, spices, and other vegetables. Serve the curry with basmati rice.


My favorite dish of the evening is also the easiest to prepare and one of Jyoti's signature recipes.


Curried Watermelon


This recipe by Jyoti Mukharji balances the sweetness and crunchiness of watermelon with more pungent spice. Tiny black nigella seeds, often used to flavor naan, add a slight onion-like flavor and pleasing texture.  The classic combination of citrus-like coriander (the seed head of the cilantro plant) and hot and earthy cumin round out the flavors.  If you want to make this ahead, wait to sprinkle on the salt and toss to blend right before serving.    


Serves 4 to 6


1 small, seedless watermelon, cut into bite-sized pieces
2 tablespoons canola oil
1/2 teaspoon nigella seeds (tiny black seeds in the onion family)
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
Salt to taste


Place the watermelon in a large serving bowl.
In a small pan, heat the oil over medium heat. Add the nigella seeds until they begin to sizzle and turn fragrant. Quickly add the coriander and cumin, gently shake the pan, then take off the heat. Stir the oil and spice mixture several times, then pour over the watermelon. (Can be covered with plastic wrap and refrigerated at this point.)


Right before serving, sprinkle with salt to taste and toss the watermelon. Serve chilled. 

Grilling "Au Pif"

Sometimes recipes and meals just come together from what you have on hand. The French call that cooking "au pif." 


I was out to prove that you can also grill that way.  So, I looked in my garden, and the heirloom Pencil Pod yellow wax beans

(grown from seed from Seed Savers Exchange in Decorah, Iowa) were ready to harvest.


I foraged in my backyard, and picked up lots of seasoned pin oak twigs (any hardwood like oak, fruit woods, hickory, maple, or even dried domestic or wild grapevines would also work).


I peeked in my garage, and there was plenty of charcoal.


And when I checked my refrigerator, I had chopped pancetta, a bunch of green onions, and--whoa!--a wild-caught salmon fillet with the skin still on one side.


So, the entree came together as


Oak-Roasted Salmon with Stir-Grilled Pencil Pod Beans, Pancetta, and Scallions


And it was delicious! A glass of crisp white wine or a mellow pinot noir, and life is good. No heavy sauces, just the honest flavors of wood smoke and caramelization.

Here is what I did.  


Oak Roasted Salmon


Salmon grilled this way is no muss, no fuss, all-delicious. You don't have to turn the salmon and it holds together beautifully because the skin is still on, but crispy after grilling. You can also do this, however, with a skinless fillet--just make sure you brush the underside well with olive oil, too.  The salmon takes on a smoky flavor but is crispy in parts as well. 


1 wild-caught salmon fillet, skin on one side, trimmed to fit on your grill
Olive oil for brushing
Salt and pepper


1. Prepare an indirect fire in your grill, with the heat on one side and no heat on the other. I used a small Weber kettle grill, but you could do the same on a gas grill. The salmon needs to cook next to but not over the heat.

I started the charcoal in a charcoal chimney

2. When the coals have ashed over, add hardwood twigs, pieces, or chunks to the coals.

3. When you see the first wisp of smoke, place the salmon on the indirect or no-heat side, the skin side of the salmon on the grill grates. 

Close the lid of the grill and roast for 35 to 45 minutes or until the salmon turns opaque, is milky on the top, and begins to flake when tested with a fork in the thickest part.

While you're waiting for the salmon to finish, you can prep the beans.


Stir-Grilled Pencil Pod Beans, Pancetta, and Scallions


The traditional recipe for yellow wax beans usually involves the sweet/sour German method of cooking bacon and onion together, then adding vinegar, then tossing with teh cooked beans.  This updated recipe just mixes that up a little bit. You can double this recipe, if you like.  The beans will take about 5 minutes longer to cook.

2 cups yellow wax or green beans, tops trimmed
1 bunch scallions  cut into 1-inch pieces
1/4 cup chopped pancetta
Salt and pepper
Balsamic vinegar


1.  When the salmon is done, remove it to a platter and tent with foil to keep warm. Add more wood and charcoal to the fire, if necessary.


2. Place the beans, scallions, and pancetta in a grill wok, which is a metal grill gadget that has holes punched in the surface to the good grill flavors come through without ingredients spilling out. You can find grill woks at hardware and big box stores.

3. When you see the first wisp of smoke, place the grill wok on the direct heat side. Close the lid of the grill and grill for 3 minutes. Toss the ingredients with two long-handled wooden spoons or two long-handled grill paddles. Close the lid and keep grilling and tossing the ingredients 

until the beans are crisp-tender and a little charry, about 15 to 20 minutes total.  Transfer the beans to a serving dish, season with salt and pepper, and pass the balsamic vinegar at the table so guests can sprinkle a little on their stir-grilled beans.


For more stir-grilling recipes and ideas, check out

Too Hot to Cook Day

It's 105 sizzling degrees in Kansas City and we're having a "grill advisory" because of drought conditions.


That means it's too hot to cook and too dry to grill without tempting fate.  So what's a foodie to do?


Chop.


Puree.


Chill.


Assemble.


Eat.


This easy dip, adapted from a recipe by the Barefoot Contessa, is delicious with raw veggies from the garden, crackers, or spread on grilled flatbread (see June's blog posts)  topped with crumbled bacon and chopped tomatoes.  


I've even slathered it on my morning toast, but then I'm a blue cheese person devoted to Maytag.

Clockwise, from the 12 o'clock position on the photo, you see fresh chives, Greek yogurt (I use 0% fat Fage), chopped shallots, mayonnaise (I used Trader Joe's), Maytag blue cheese, fresh lemon juice, and minced garlic in the middle of it all.  


A few seconds in the food processor or blender, and you've got the perfectly delicious entree for Too Hot to Cook Day. Surround the bowl with green and purple endive leaves, rounds of yellow summer squash, fresh zucchini spears, cherry tomatoes, bell pepper strips, raw mushrooms, or whatever fresh veggies you like.

Maytag Blue Cheese Dip with Fresh Chives and Shallots

adapted from Barefoot Contessa: How Easy Is That? by Ina Garten

Makes 2 cups  

1/4 cup chopped shallots

1 teaspoon minced garlic

2 tablespoons fresh lemon juice

1 (7-ounce) container Greek yogurt (such as Fage Total)

1/2 cup good mayonnaise

4 ounces Maytag blue cheese, crumbled

4 to 5 dashes bottled hot sauce

1 teaspoon kosher or sea salt

1/2 teaspoon ground black pepper

3 tablespoons minced chives plus more for garnish

Place the shallot, garlic, lemon juice, Greek yogurt, mayonnaise, blue cheese, hot sauce, salt and pepper in the bowl of a food processor fitted with the steel blade. Pulse the food processor until the mixture is smooth and just slightly chunky, about 11 to 12 times.

Add the chives and pulse 2 to 3 times more. Transfer the dip to a bowl, cover, and chill for 2 hours.  You can eat this right away and it's delicious, but it tastes even better if you let the flavors develop. 

Serve in the center of a tray of vegetables. Cover and refrigerate any leftover dip (as if!).