Archive for the ‘homemade’ Category
Most store bought taco seasonings have extra ingredients and preservatives (such as Ethoxyquin) that seem silly once you realize how quick and easy it is to whip up your own in a matter of minutes.
This recipe is good for about 2 pounds of meat. A package you buy at the store contains about 2 tablespoons so use those equivalents when you’re using your homemade seasoning (1 lb. = 2 tablespoons seasoning). || Read more
…unless you have no oven. This year, I thought I would share a friend’s recipe for no bake peanut butter balls that she made for a Christmas dinner she hosted over the weekend.
Definitely looking forward to making these just as soon as I get a real kitchen back in my life. **I do not have the fridge/freezer/counter space to make these but I wanted to share anyway!** || Read more
I am so excited to have another post from one of my favorite people! Diana is back with her recipe for Chile Verde.
I hunted this down from my friend Lily on Instagram and she was kind enough to share with us. Check out her guest post + recipe for these no bake goodies. I know I can’t wait to try this recipe! || Read more
Orange sweet rolls. Do I need to say anything else? I didn’t think so! The dough is the same exact recipe from my homemade cinnamon rolls in 90 minutes or less post so you won’t be spending time waiting for these puppies to rise and bake!
I prefer to prep them the night before and let them rise overnight for baking in the morning, but the recipe is built so you only have to let them rise until double in size and then bake them right away. Whatever fits your fancy!
Here’s what you’ll need:
For the dough –>
- ¾ cups milk (any kind)
- ¼ cups butter
- 3¼ cups flour
- 1 (0.25 oz.) dry active yeast
- ¼ water
- ¼ cup sugar
- 1 egg
- ½ tsp. salt
For the orange filling —>
- ½ cup sugar
- 6 tablespoons butter
- grated orange rind
For the orange glaze —>
- the juice of one orange (fresh squeezed is best!)
- 2 cups powdered sugar (more or less depending on how much juice you have)
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter and stir until melted. Let cool until lukewarm.
- In a large mixing bowl mix 2¼ cups flour, yeast, sugar & salt. Mix well with whisk.
- Add the water, egg and milk mixture and beat well. You should have a very stick dough as shown in the photo.
- Add the remaining flour, ½ cup at time, stirring well after each addition. (I only use about a cup of the remaining dough. More will be used to roll the dough out and you don’t want it to be too dry.)
- When the dough has just pulled together, turn it out onto a floured surface and knead until smooth, about 5 minutes.
- Cover the dough with a damp cloth or paper towel and let rest for 10 minutes (I leave it on the counter – don’t worry about transferring it to a bowl).
- While the dough is resting, prepare the filling. In a small saucepan melt your butter. Once melted add the sugar and orange rind. Mix well and once it starts boiling, remove it from the heat. Set aside to let it cool a bit.
- Roll out the dough into a rectangle about ¼-½ inch thick.
- Spread the dough with your orange sauce, leaving about ½ inch margin.
- Roll up the dough lengthwise and pinch the seam to seal. Turn over so it’s seam-side down on the counter.
- Using a piece of string, mark out 12 pieces and cut.
- Place rolls into a greased pan. Cover and let rise until doubled (about 30 minutes- could take less depending on how warm your kitchen is). I use two pieces of saran wrap that have been sprayed with olive oil so the dough doesn’t stick when it’s finished rising.
- Bake in 375 degree oven for about 20 minutes, just until the tops are golden brown. Remove from heat and let cool.
- Pour glaze (recipe below) over the top and continue to let the rolls cool all the way through.
Prepare the glaze:
- Mix the orange juice and powdered sugar with a whisk until a slightly runny consistency.