Overnight Cinnamon Rolls. New Music From Luke De-Sciscio.



These are some of the best cinnamon rolls out there.

The dough rises in the refrigerator overnight and is super easy to work with the next morning. Roll it up tightly with its buttery cinnamon-sugar filling then slice into rolls. Let rise another hour before baking.

Then the magic happens. Your house is filled with the bakery-fresh, intoxicating scent of cinnamon and baked bread.

Fluffy, rich, buttery, soft, ooey, gooey…Dig in and be happy.


Overnight Cinnamon Rolls

Ingredients:

2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110°F)
2 large eggs
1/2 cup butter, softened
1/2 cup sugar
2 teaspoons salt
5-3/4 to 6-1/4 cups flour
Cinnamon Filling (recipe follows)
Glaze (recipe follows)

Directions:

1. In a small bowl, dissolve yeast in warm water.

2. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap and refrigerate overnight.

3. Turn dough onto a floured surface then divide dough in half. Roll one portion into an 18 x 12-inch rectangle.
Spread with 1/4 cup butter (called for in the Cinnamon Filling) to within 1/2 inch of edges. Sprinkle evenly with half of the brown sugar mixture that you made in the Cinnamon Filling.

4. Roll up jelly-roll style, starting with a long side. Pinch the seam to seal. Cut into 12 slices.

5. Place in a greased 13 x 9-inch baking pan, cut side down. Repeat with remaining dough and filling.

6. Cover with a kitchen towel and let rise in a warm place until doubled, about 1 hour.

7. Preheat oven to 375°F.

8. Bake 20-25 minutes or until lightly browned.

9. Spread glaze over warm rolls.

Makes 2 dozen

Cinnamon Filling

Ingredients:

1 cup packed brown sugar
4 teaspoons ground cinnamon
1/2 cup softened butter, divided

Directions:

1. In a small bowl, mix brown sugar and cinnamon.

Glaze

Ingredients:

2 cups confectioners’ sugar
1/4 cup half-and-half cream
2 teaspoons vanilla extract

Directions:

In a small bowl, mix confectioners’ sugar, cream and vanilla.

Recipes from Taste of Home



Anyone who signs off their email note with:

all the best
all my love Love
Luke

is going to to get my attention.

I recognized the name, too, as I had featured a song here a few years ago. The track, alas, is no longer available to embed, but you can listen here.

Luke De-Sciscio has a new album out, ‘Good Bye Folk Boy’, and it is flat out gorgeous. He recommended that I start with track 3, “R.O.B.Y.N., so that is what I am sharing with you. You’re going to want to listen to the rest. This is just a tease.

I love this song. What a voice. It’s such a marvel as it glides over the gentle guitar.

Check out Luke De-Sciscio on Facebook. You can buy his music here.

Cheers!

Posted in Bread, Breakfast | Tagged | 1 Comment

Cold Brew White Russian. New Music From Signs & Symbols.



Cold brew coffee is smooth and a little less acidic than coffee prepared with hot water. I tried it only because this White Russian cocktail recipe sounded so good.

I’m not sure a beverage that mixes cold brew with vodka, Kahlùa, and chocolate milk is the best way to taste test its merits (try a glass of the coffee iced, all by itself, to judge its nuanced flavor), but I can tell you that this is a mighty fine drink. I love the look of the fudge-drizzled glass.


Cold Brew White Russian

Ingredients:

Warm fudge sauce, to drizzle
2oz cold brew coffee (recipe follows)
2oz vodka
2oz chocolate milk
2oz coffee liqueur
Ice

Directions:

1. Drizzle the fudge sauce down the inside of a glass. Freeze until set.

2. Combine the remaining ingredients in a shaker.

3. Shake to chill then pour into the prepared glass.

Makes 1 drink

Cold Brew Coffee

Ingredients:

1 cup coffee beans, coarsely ground
5 cups room temperature water

Directions:

1. Put coffee in a non-reactive container (a large mason jar works well) and add the water.

2. Cover and let sit for 20 hours at room temperature.

3. Strain through a cheesecloth-lined sieve.

Recipes from Food Network Magazine

‘Coffee For Friends’ is the perfect song to pair with our drinks. It’s a lively rocker that will put all the caffeine to good use as you bang your head in time and dance around the room.

Check out Signs & Symbols on Facebook. You can buy their music on Bandcamp.

Cheers!

Posted in Beverages | Tagged | Leave a comment

Caramelized Pork Tenderloin With Tuscan-Style Roasted Asparagus. New Music From Dead Horse Beats.


That vine makes me laugh every single time. So good.

And also very good….today’s recipes.

This is a quick dinner that is super easy to throw together. It stars sweet and spiced up pork alongside asparagus roasted with tomatoes and pine nuts.


Caramelized Pork Tenderloin

Ingredients:

1 pork tenderloin, (about 1 pound)
1/4 cup packed brown sugar
4 garlic cloves, minced
1 tablespoon Montreal steak seasoning
2 tablespoons butter

Directions:

1. Cut pork into four pieces and pound to 1/4-inch thickness.

2. In a shallow bowl, mix together the brown sugar, garlic, and steak seasoning.

3. Coat pork with the brown sugar mixture, patting to help it adhere.

4. In a large skillet, heat butter over medium-high heat. Add pork and cook 3 minutes on each side or until tender.

Serves 4

Recipe from Simple & Delicious Magazine

Tuscan-Style Roasted Asparagus

Ingredients:

1 1/2 pounds asparagus, trimmed
1 1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon zest

Directions:

1. Preheat oven to 400°F.

2. Place asparagus, tomatoes and pine nuts on a foil-lined 15 x 10 x 1-inch baking pan. Mix together 2 tablespoons oil, garlic, salt and pepper. Pour over the asparagus mixture and toss to coat.

3. Bake 15-20 minutes until asparagus is tender.

4. Drizzle with remaining oil and the lemon juice. Sprinkle with cheese and lemon zest. Toss to combine and serve.

Serves 8

Recipe from Taste Of Home Magazine

When I saw Dead Horse Beats in my inbox I couldn’t resist playing their song in a post with my favorite horse vine.

Get grooving to the very funky, totally cool ‘Home Days’.

Check out Dead Horse Beats on Facebook and the band’s Website where you can buy their music.

Cheers!

Posted in Main Courses, Pork, Side Dish, Vegetable | Tagged | 1 Comment

No Bake Samoa Eclair Cake. New Music From Quiet Kids.



Ever since I made Salted Caramel Cream Filled Eclairs back in February, I have had éclairs on the brain. Then I saw this recipe for No Bake Samoa Eclair Cake. My favorite Girl Scout cookie flavor and éclairs in one easy to make recipe. YESSSSSSS! Worlds collide.❤️

No Bake Samoa Eclair Cake

Ingredients:

2 (3.4 oz) packages vanilla instant pudding mix
3 cups whole milk
¼ cup caramel ice cream topping
12 oz Cool Whip
2 (14.4 oz) packages graham crackers (you won’t need them all)
Chocolate Icing (recipe follows)
Toppings: 1 cup toasted coconut, caramel Sauce

Directions:

1. Blend milk and pudding mix for 2 minutes. Stir in caramel ice cream topping then fold in Cool Whip.

2. In a 9 x 13-inch pan, place a single layer of graham crackers. Cut the crackers to fit as necessary.

3. Spoon half of pudding mixture on top of graham cracker layer.

4. Put another layer of graham crackers over the pudding mixture. Cut crackers to fit as necessary.

5. Spoon the remaining pudding mixture on top of crackers.

6. Put a final layer of graham crackers on top with bumpy side down. This helps to make the top look smoother when it is frosted.

7. Pour chocolate icing over top of graham crackers and smooth with a spatula.

8. Top with toasted coconut and drizzle with caramel sauce. Refrigerate overnight before serving.

Serves 12 to 16

Chocolate Icing

Ingredients:

6 tablespoons butter
6 tablespoons milk
6 tablespoons unsweetened cocoa powder
2 cups confectioners’ sugar

Directions:

1. Microwave butter and milk together until butter is melted.

2. Add cocoa and confectioners’ sugar. Stir to combine. The icing will be runny.

Recipes from Chef In Training



You’re gonna want to play this one kind of loud.

Quiet Kids, an indie quartet out of Texas, released their debut, self-titled EP today. “My Moon” is a love song penned by songwriter Andy Peña for his wife. It’s oh so romantic…and it’s out of this world.

“You’re the only one”

Check out Quiet Kids on Facebook. You can buy their music on Bandcamp.

Cheers!

Posted in Dessert | Tagged | 1 Comment

Cheesy Wild Rice Soup With Grilled Cheese Sticks. New Music From Gaffa Tape Sandy.


There’s a bunch of things that don’t seem right with these recipes.

A can of soup in the soup’s ingredients. Velveeta. Cheese sticks to dip into cheesy soup.

For whatever reason, it all works.

The Wild Rice Soup certainly is cheesy with a terrific contrast in texture from the creamy base and the rice. The bacon garnish gives it extra credit.

And those Grilled Cheese Sticks?

Total yum. Pumpernickel bread lends the perfect hint of rye to the mango chutney/cheddar cheese filling.

I will dip cheese into cheese any day.


Cheesy Wild Rice Soup

Ingredients:

1 package (6.2 ounces) long grain and wild rice mix
4 cups 2% milk
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
8 ounces process cheese (Velveeta), cubed
1/2 pound bacon strips, cooked and crumbled

Directions:

1. In a large saucepan, prepare rice mix according to package directions.

2. Add the milk, soup and cheese. Cook and stir until cheese is melted.

3. Garnish with bacon and serve with the grilled cheese sticks for dunking.

Serves 8

Recipe from Quick Cooking Magazine


Grilled Cheese Sticks

Ingredients:

Butter, softened, for lightly spreading on bread
8 slices pumpernickel bread
1/2 cup mango chutney
16 slices sharp cheddar

Directions:

1. Place a griddle pan or large skillet over medium heat.

2. Lightly butter one side of each slice of bread. Spread the unbuttered side of 4 bread slices with the mango chutney. Make sandwiches with the bread, buttered sides out, filled with the chutney and 4 slices of cheese each.

3. Cook sandwiches until the bread is crispy and golden and the cheese melts, about 2 minutes per side. Cut each sandwich into 1-inch wide sticks.

Serves 4 to 8

Recipe from Rachael Ray

It’s a tough world out there.

‘Headlights’, new from Brighton-based Gaffa Tape Sandy, reminds us “to check up on your loved ones in this busy stupid world”.

Did I mention that they get their message across in full out catchiness?

Oh yes. There are ♬ La Da Da Da Das…♬

“I think you’re a little bit sadder
than you let on”

Check out Gaffa Tape Sandy on the band’s Website where you can learn of upcoming shows in the UK and Germany and buy their music.

Cheers!

Posted in Bread, Sandwiches, Soup | Tagged | Leave a comment

Short And Sweet. Lemon Posset.


Lemon Posset is magical.

Not because it is silky smooth with a tantalizing bright tart flavor. The magic is that only 3 ingredients come together and transform what looks like lemon soup into a creamy, rich pudding-like confection. Crazy chemistry at its best…and you make it ahead so it’s all ready when dessert time rolls around.

Serve small portions of the lemon posset with a crisp cookie such as shortbread.


Lemon Posset

Ingredients:

600ml heavy cream
200g golden caster sugar (a little less than 1 cup)
zest 3 lemons, plus 75ml juice

Directions:

1. Combine the cream and sugar in a large saucepan. Gently heat, stirring, until the sugar has melted. Bring to a simmer and boil for 1 minute. Remove from heat and stir in the lemon zest and juice.

2. Divide mixture between small ramekins or parfait glasses. Cool slightly then cover and chill for at least 3 hours or up to 24 hours.

Serves 6 (or more depending on size of dessert dish)

Recipe from Delicious Magazine

Here’s a short song. It’s a corker.

And a sweet song.

“Truth is I cannot see,
All the things she does to me
Cut me down and set me free,
She is where I wanna be”

Check out The Legal Immigrants on Bandcamp where you can buy their music.

Learn more about Lennox C.B. on Bandcamp where you can buy his music.

Cheers!

Posted in Dessert, Short And Sweet | Tagged , | Leave a comment

Cast Iron Skillet Calzone. New Music From Francie Moon.


I’m sure Ben would enjoy this cozy take on a calzone. Beef, cheese and veggies are sandwiched between pizza dough and baked to golden, gooey perfection.

Cast Iron Skillet Calzone

Ingredients:

1 pound ground beef
¼ cup chopped onion
1 pound fresh pizza dough
½ cup marinara sauce
2 cups shredded mozzarella cheese
1 cup sliced fresh mushrooms
1 cup chopped red, green, and/or yellow sweet peppers (2 small)
½ teaspoon dried oregano
¼ teaspoon crushed red pepper. or more to taste
Marinara sauce, warmed, to serve
Grated Parmesan cheese, optional, to serve

Directions:

1. Preheat oven to 400°F.

2. In a 9 or 10-inch cast iron or ovenproof skillet (I only have an 8-inch skillet. The crust was a little thicker, but I liked it just fine.) cook ground beef and onion over medium heat about 5 minutes or until the meat is browned and onion is tender. Drain and set meat mixture aside. Wipe skillet out with a paper towel.

3. On a lightly floured surface, divide pizza dough in half. Roll out one dough portion to make a 12-inch circle. Press dough circle into the bottom and up the sides of the skillet. Spread the 1/2 cup marinara sauce evenly over the dough. Top with meat mixture, mozzarella cheese, mushrooms, sweet peppers, oregano, and the crushed red pepper.

4. Roll the remaining dough portion into an 11-inch circle. Place this circle of dough over filling. Pinch edges of bottom crust and top crust together to seal. Using the tip of a sharp knife, cut slits in the top crust.

5. Bake for 25 minutes or until crust is golden brown and filling is bubbly. Let stand for 5 minutes before cutting.

6. Cut into wedges to serve. Serve with additional warmed marinara sauce and Parmesan cheese.

Serves 6

Recipe from Better Homes & Gardens

“New Morning Light”, the energetic title track of the new EP from NJ-based garage psych rock trio Francie Moon, goes old school surf grunge. Go on and dance off that calzone.

“I said baby,
every day is a day
to live for
To live for”

Check out Francie Moon on the band’s Website where you can buy their music.

Cheers!

Posted in Beef, Main Courses | Tagged | 1 Comment