Amazing Cinnamon Rolls

I'm so excited to share with you this amazing cinnamon rolls recipe! I discovered this recipe at "The Pioneer Woman" several months and and I've been making this on special occasions. Everyone loves these cinnamon rolls. I made these for my husband's work party last night and it was a hit! The only change I've made from the original recipe is the amount of butter. I add a lot less than the Pioneer Woman says but the rolls still turn out amazing. Still makes buttery and soft dough. You may choose to add more butter. 

You may be overwhelmed when you see the recipe because it looks complicated and takes a long time make the rolls but let me tell you, it's not that complicated and yes, it does take a little while to make them but it's totally worth it! If you want to impress your boyfriend, girlfriend, or your roommates, or anyone, you have to make these. They will love you! My husband loves me! And my little baby boy.... he's had three rolls already and begging me for more!

My favorite part about these rolls is definitely the dough. The dough is so soft and flaky - almost a texture of nice, warm dinner rolls. Every bite is seriously mouthwatering and heavenly. 

Cinnamon Rolls
Adapted and changed from The Pioneer Woman

Printable Recipe

Ingredients and direction:

1 quart whole milk
1 cup vegetable oil
1 cup sugar

Mix whole milk, oil, and sugar in a saucepan. "Scald" the mixture (heat until just before the boiling point). Remove from heat and let cool for 45 minutes to an hour, or until the mixture is lukewarm (about 120 - 130 degrees F)

2 packages active dry yeast

When the mixture is lukewarm, but NOT hot, sprinkle in both packages of yeast. Let this sit for a minute or two.

8 + 1 cup all purpose flour

Add 8 cups of flour and stir in together. (The mixture will be moist. Don't add more than 8 cups of flour.) Cover and let rise for at least an hour.

1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 heaping tablespoon salt

Add 1 more cup of the flour, the baking powder, the baking soda, and the salt. Stir in the mixture well. (At this point, you could cover the dough and refrigerate it until you need it, up to two days. Just make sure to punch down the dough if the dough rises.)

3-4 cubes melted butter (the original recipe calls for 3-4 cubes per dough (this recipe makes 2 doughs). I just didn't have the heart to use that much butter for each dough so I reduced it to 1 1/2 cubes per dough. It still turned out great and just right for me. But you could use more butter if you want.)
1 cup sugar
generous sprinkling of cinnamon

Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangle shape. Drizzle 1 1/2 cubes of melted butter (or more) over the dough, sprinkle sugar, and cinnamon.

Now starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Pinch the seam to the roll to seal it.

Spread 1 tablespoon butter in 7 round cake or pie pans, or in 2 large baking pans, the choice is yours. If you're using large pans, you might need more butter to coat the bottom. Make sure that the pans are foiled before buttered if they aren't already foiled.

Begin cutting rolls 3/4 to 1 inch thick and laying them in buttered pans. Repeat this process with the other half dough. Let the rolls rise for 30 minutes, then bake at 400 degrees F for 15-18 minutes.

**Frosting**
1 bag powdered sugar (1 lb)
1 teaspoon maple flavoring (The original recipe calls for 2 teaspoons but I thought that was a bit too much. I also replaced it with 1 teaspoon vanilla and it was GOOD.)
1/2 cup milk
1/4 cup melted butter
1/8 teaspoon salt

Mix in all the ingredients in a medium bowl, and pour it over the baked cinnamon rolls.

ENJOY!!

Sook the Cook

Korean Spicy Chicken Stir-fry (닭도리탕)

First of all, guess what happened today! It snowed!! It's much more special to me because I live in Northern California near Sacramento and it is just hard to believe that it got cold enough to snow! I wish today was Christmas... Then we could call it a white Christmas! It's very exciting. It only snowed a little bit and the snow will probably be melted by rain, but still it's so fun. I love snow! I grew up in Korea where it snows quite a bit. So I miss it now and then. I'm glad I got to see a little bit this morning.

Alright, so this recipe that I'm posting today... It is one of my favorite Korean recipes. 닭도리탕 "Spicy Chicken Stir-fry" is a very popular main dish, especially when it's chilly out. It's spicy enough to make you sweat but not too overwhelming. That's why I eat it with white sticky rice. It really tones down the spice a lot.

Traditionally, Koreans use whole chicken but I used chicken breasts. You may choose to use a whole chicken if you desire, no big deal. I have a slight fear of dealing with whole chicken. It just freaks me out. I guess everyone has a fear of something, right?

The potatoes and carrots in the dish were also very soft and flavorful. You may also put sweet potatoes or other vegetables in it according to your liking. That's what Korean cooking is all about. Just put what you like until it tastes good! :)

Korean Spicy Chicken Stir-fry

Printable Recipe

Ingredients:

2 large chicken breasts, cut into bite sizes

2 medium potatoes, diced

2 carrots, diced

1 sweet potato, diced (optional)

1 onion, diced (optional)

1 red pepper (not bell pepper), seeded and diced (optional)

Olive oil

Water

2 green onions, finely chopped

Sauce-

2 tablespoons Korean red pepper paste

1 teaspoon fish sauce

3 cloves garlic, minced

3 teaspoons Korean red pepper flakes

1-2 teaspoons corn syrup

2 teaspoons soy sauce

Salt and pepper to taste

Directions:

Make the sauce by mixing all sauce ingredients. In large bowl, toss in the chicken, the diced potatoes, sweet potatoes and carrots. Pour the sauce into the chicken mixture. Mix the sauce and the chicken and vegetables well with hand or with a spoon.

In large saute pan, heat some olive oil over high heat. Add the sauce and chicken mixture and stir occasionally, about 5-7 minutes or until the chicken starts to cook. Add water to cover the chicken and the vegetables (Do not add too much water!). Bring it to a boil. Once the water boils, reduce the heat to low and let it cook until the potatoes are softened, stirring occasionally. When the potatoes are softened, add the onions and red pepper and cook 5 more minutes.

Sprinkle chopped green onions on top and serve with rice.

Sook the Cook

Best Meatball Sub

These meatballs? I dare say these are the best meatballs I've tasted in my life! It's very flavorful and delicious! I made meatball subs for dinner one night and it was a huge hit! My husband ate it for lunch the next day... and the next day... and asked for it again for today's lunch. I told him we need to eat variety of food, not just one thing everyday. :) We toasted the sandwich bread and melted some provolone cheese, too. I don't normally order meatball subs at any restaurants because most of them aren't very tasty. But these ones.... I say if I ever open a restaurant, it's going on the menu. :)

Meatball Sub

Printable Recipe

Ingredients:

Meatballs:

Adapted from Kirkland recipe

1 cup plain brad crumbs

1/2 pounds hot pork sausage

2 1/2 pounds Kirkland Signature ground beef or regular ground beef

2 eggs

1 cup milk

1 teaspoon garlic salt

1/4 teaspoon pepper

1/4 cup grated Parmesan cheese

Directions:

Preheat broiler to high.

Mix all ingredients together in a large bowl.

For into 1- to 2-inch balls and line up on a broiler pan. Broil until brownd on top. Turn the meatballs over and brown on the other side.

Simmer in your favorite spaghetti sauce. (I usually make the sauce at home. Even just a little bit of tomato sauce with Italian seasoning and Parmesan cheese makes a great sauce for meatball subs!)

To make a sandwich, you'll need sandwich bread cut in half lengthwise. Butter both sides of the bread and sprinkle garlic powder or salt. Bake or broil the bread until it is crispy. Place provolone cheese and meatballs and bake again about 3-5 minutes or until the cheese is melted.

Sook the Cook

Good Bye, Mr. Monk! (Butterscotch Shortbread)

Hello, everyone!

If you've known me for some time, you probably know that I am an obsessive and maybe even compulsive fan of Monk. I love the show. And I am so sad that they're ending it tomorrow night. Although I am sad to see the show come to an end, I'm also excited to find out what happened to Trudy. Mr. Monk will finally have peace in finding justice for Trudy!

This post is dedicated to Mr. Monk and his undying love for Trudy. Like he says in an episode, "Everyone should have a Trudy in their lives" I have a Trudy in my life. My sweet husband who I have been married to for over three years. We just had our anniversary a couple of weeks ago. I can't imagine my life without him. He is my love and I will love him forever, literally!

I think that is one of reasons why I'm so crazy about this show. It is hard to find a show that focuses on true love nowadays. Mr. Monk's dedication to Trudy is what every girl dreams of I think. My husband always tells me that he will never get married again if I died. I laugh not because I don't believe him but because I think it's cute. Guys, if your wife asks you if you would ever remarry if she dies, just answer "never!". :)

So tomorrow is the big day. The show will be over and we will all know what really happened to Trudy. I have a guess but I won't say anything. I'll see if my guess is right though. I am going to miss Mr. Monk so much! I've been watching this show for years! I'll be in tears when it's over. So this is my farewell to you, Mr. Monk. I made heart shaped butterscotch shortbread for you to celebrate your love for Trudy. This shortbread is simply amazing. My husband doesn't usually like shortbread but these ones he begs me to make more! A perfect texture, great butterscotch taste, simply the best!

Butterscotch Shortbread 

Printable Recipe

Ingredients:

1/4 cup butter or margarine, softened
1/4 cup shortening
1/4 cup packed brown sugar
2 tablespoons granulated sugar
1 cup plus 2 tablespoons Gold Medal all-purpose flour 1/4 teaspoon salt

Directions:

Heat oven to 300 degrees F. In large bowl, beat butter, shorteing and sugars with elextric mixre on medium speed until creamy, or mix with spoon. Stir in flour and salt. (Dough will be dry and crumbly; use hands to mix completely.)

On lightly floured surface, roll dough into 9x6-inch rectangle. Cut into 11/2-inch squares or hearts. On ungreased cooie sheet, place squares about 1 inch apart.

Bake about 25 minutes or until set. Remove from cookie sheet to wire rack; cool.

Cocoa Brownies with Caramel Sauce

My husband loves brownies, probably more than anyone I know. Whenever we go over to his sister's house, he begs one of his nephews to make Ghirardelli brownies, you know the ones in the box? To be frank, I'm not a big fan. The texture is too heavy for me. But I guess the gooeyness is what brownies are all about. My husband loves it! He would always ask me if we could buy those boxes at Costco but I am always shaking my head no. My poor husband... Well, that is why you don't see a lot of brownie recipes on my blog. But I have recently discovered that homemade brownies are way better than the ones from the boxes! I tried this recipe one night and just fell in love with it. It's so simple to make. Also, very simple ingredients. You don't have to mess with melting baking chocolate, etc. It's pretty much like following a brownie box instruction. I really liked the flavor of cocoa in this brownie and the texture was just perfect for me. I've made this a couple times already. I try to make different sauces for topping each time and today, I will share my favorite caramel recipe with you, too. The caramel sauce definitely made these brownies divine. You can make lots of different things using this caramel sauce, too. The pictures didn't turn out too fantastic but for the first time, I will beg you not to judge a book by its cover. :)

Cocoa Brownies with Caramel Sauce

Printable Recipe

Ingredients:

1 cup sugar

1/2 cup butter, softened

1 teaspoon vanilla

2 eggs

2/3 cups flour

1/2 cup baking cocoa

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

Caramel Sauce, recipe follows

Directions:

Heat oven to 350 degrees F. Grease square pan, 9x9x2 inches.

Beat sugar, butter, vanilla and eggs with a electrical mixer on medium speed. Stir in remaining ingredients except for walnuts. Stir in walnuts.

Spread the batter evenly in the greased pan. Bake 20-25 minutes or until a toothpick comes out clean when poked in the middle of the brownies. Cool completely. Cut into 4 rows by 4 rows.

Pour caramel sauce on top of the brownies. (I poured the caramel sauce before I cut the brownies and that is why the brownies in the pictures look so messy. I tried it again the other day and I poured the sauce after I cut the brownies and it looked neat and nice.)

Caramel Syrup:

1/2 cup plus 2 tablespoons packed brown sugar

1/3 cup corn syrup

2 tbsps stick margarine or butter

1/3 cup whipping (heavy) cream or 1/3 cup whole milk (if you're using milk, use 1 tbsp cornstarch + 1/4 cup water)

1 teaspoon vanilla extract

Heat brown sugar, corn syrup and butter to boiling in 1 quart saucepan over medium heat, stirring occasionally. Cook 5-7 minutes, stirring constantly, until thickened; remove from heat. Cool slightly, about 30 minutes. Stir in whipping cream (or whole milk and cornstarch mixture) and vanilla extract.

Sook the Cook                                                                            

If you still have left-over turkey....... Rio Grande Turkey Soup

What do you normally do with your leftover turkey?? Like I said before, I'm not a big turkey eater so my husband is the one who has to eat all the leftover turkey. This year, though, we had Thanksgiving dinner with all of his family, so we just got tiny bit of leftover turkey. But when I opened the fridge last night, there was still a little bit of turkey in a freezer bag. And I remembered how much I enjoyed Chicken tortilla soup before and thought I'd find a recipe that is similar to that but with turkey instead of chicken. So of course, I opened one of my favorite "Betty Crocker's" cookbooks and found this delicious "Rio Grande Turkey Soup". But I had to change the recipe a bit because I didn't have some ingredients and I was too lazy to go out to a grocery store. But that is the beauty of this recipe. You can just toss in what you have in your fridge and it will still taste fantastic. You can also change the flavor of this soup just by varying the salsa. Use hot or medium or mild salsa according to your liking. I like to make my own salsa with lots of garlic and cilantro which really bring out a great flavor to the soup.

Rio Grande Turkey Soup

Changed from "Betty Crocker's Quick & Easy"


Printable Recipe

Ingredients:

1 can (14 1/2 oz) chicken broth
1 can (28 oz) whole tomatoes or diced tomatoes, undrained
1 jar (16 oz) thick-and-chunky salsa or homemade salsa
2-3 teaspoons chili powder
1/2 cup frozen corn
1/2 cup frozen peas
(Optional) 1 cup frozen broccoli
1 cup uncooked macaroni or shell pasta
1-2 cups cup-up or shredded turkey (or chicken)
1/4 cup chopped fresh parsley
Mexican cheese to garnish

Directions:

Heat broth, tomatoes, salsa and chili powder to boiling in 4-quart Dutch oven, breaking up tomatoes if using whole tomatoes. Stir in frozen vegetables and pasta. Heat to boiling; reduce heat.

Simmer uncovered about 12 minutes, stirring occasionally, until pasta and vegetables are tender. Stir in turkey and parsley; cook until hot.

Add cheese when serving.

Sook the Cook

Sean's Green Beans and Almonds

I promised you to share my husband's famous green beans and almonds side dish - so here it is. This recipe has been everyone in our extended family's favorite side dish around holidays or anytime we get together for a nice meal. The recipe is quite simple. My husband, Sean came up with this delicious and flavorful recipe. All it is just garlic, Santa Maria Seasoning (or garlic salt), Pappy's (or season all seasoning salt), bacon crumbles and sliced almonds. Quite simple, right?

So Sean made this for Thanksgiving. I'm not really a turkey fan and I didn't really feel like eating meat anyway so all I had was a lot of these and some rolls. This Christmas, we'll be having these for sure.

Sean's Green Beans and Almonds

Printable Recipe

Ingredients:

Olive oil
3 garlic cloves, minced
1-2 lbs french cut green beans
1/2 cup bacon crumbles (We use Kirkland brand)
3/4 cup sliced almonds
Santa Maria Seasoning (or garlic salt) to taste
Pappy's Seasoning (or Season All Seasoning) to taste
freshly ground black pepper to taste
1/3 - 1/2 cup water

Directions:

In a large skillet, drizzle olive oil and heat over medium-high heat. When the oil is hot, add the minced garlic and stir frequently until the garlic starts to brown. Stir in the green beans and add all the seasonings and black pepper. Add the water and reduce the heat to medium and cover. Let the green beans cook, about 10-15 minutes until the green beans are soft enough, but not too soft and until the water has evaporated. Remove from heat and serve.

Sook the Cook