Easy Christmas Morning Cinnamon Rolls

FOR THE CINNAMON ROLLS

• 1/3 cup raw pecans
• 1 package frozen puff pastry (17.3 ounces/2 sheets) thawed in the refrigerator overnight (I like Pepperidge Farm)
• 2 tablespoons unsalted butter melted
• 1/3 cup light or dark brown sugar
• 3 tablespoons granulated sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon kosher salt

FOR THE GLAZE:

• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon milk plus 1 to 3 teaspoons as needed

Instructions 

• Preheat the oven to 350 degrees F. Spread the pecans on an ungreased baking sheet. Place in the oven and bake until the pecans are toasted, fragrant, and light tan on the inside when broken in half, about 8 to 12 minutes. Stir the pan once halfway through, set a timer, and don’t walk away during the last few minutes (nuts love to burn at the last moment). Transfer to a cutting board, then finely chop. Set aside.
• Line a baking sheet with parchment paper, set aside.
• In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and salt.
• On a lightly floured work surface, unfold 1 sheet of puff pastry so that the folds open left to right and the seams run vertical. Roll it to a 10-inch square (if it is not already). Lightly brush the sheet all the way to its edges with half of the melted butter. Leaving a 1-inch border on all sides of the puff pastry, sprinkle each sheet with half of the sugar mixture. Starting with the end closest to you (the “bottom” of the square), tightly roll the pastry up and away from you like a sleeping bag around the filling. The roll will expand sideways somewhat and a bit of the sugar will fall out, which is fine. End seam-side down. Trim off about ½ inch from each end of the roll and discard. With a serrated knife, slice the roll in 8 equal pieces. Each will be about 1 1/3 inches wide. Arrange each piece, spiral side facing up, on the parchment-lined baking sheet. Repeat with the second sheet of puff pastry and remaining filling, spacing the rolls evenly and allowing them plenty of room to spread.
• Bake the rolls for 18 to 22 minutes until they are golden brown on top and firm to the touch. Place the pan on a wire rack and let cool.
• While the rolls cool, prepare the glaze. In a medium bowl, whisk together the powdered sugar, vanilla, and 1 tablespoon milk. The glaze should be a little thick, but still pour easily. If you’d like it thicker, add more powdered sugar; for a thinner glaze, add more milk 1 teaspoon at a time. For easy frosting, scoot the rolls on the parchment paper so that they are touching at the edges. Drizzle the glaze over the top of the rolls then immediately sprinkle with pecans. Let the glaze set for a few minutes. Serve warm or at room temperature.

NOTE: can make rolls night before and put in fridge or freeze; icing can also be made the night before and kept in fridge.

from wellplated.com

Sally’s Chocolate Sauce

INGREDIENTS:
4 squares bitter chocolate – Bakers unsweet

1 stick of butter

1/3 c cocoa

1/2 c sugar

1/2 pt whipping cream

2 t vanilla or mint extract

DIRECTIONS:

Melt chocolate & butter in a double boiler. Add cocoa & sugar. Cook 45min, stirring regularly

Add cream & cook 10 minutes; stirring often

Slowly add extract

serves 10 or more.

Moroccan Lentil & Chickpea Soup

INGREDIENTS

• 1 1/2 cups green lentils
• 1 sweet onion, finely chopped
• 1 inch knob of fresh ginger, grated
• 2 cloves garlic, minced or grated
• 3 carrots, chopped
• 1 red bell pepper, chopped
• 1 (14 ounce) can diced tomatoes
• 4 cups low sodium veggie or chicken broth
• 1-2 tablespoons red harissa
• 2 teaspoons smoked paprika
• 3/4 teaspoon cumin
• 3/4 teaspoon cinnamon
• kosher salt and pepper
• 1 tablespoon fresh lemon juice
• 1 (14 ounce) can chickpeas
• 1/2 cup fresh cilantro chopped
• goat cheese and toasted almonds for serving

INSTRUCTIONS

1. In the bowl of a crockpot, combine the lentils, onion, ginger, garlic, carrots, red pepper, tomatoes, veggie broth, 1/2 cup water, the harissa, paprika, cumin, cinnamon and a large pinch of both Kosher salt and pepper. Stir to combine. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
2. Just before serving, stir in the lemon juice, chickpeas, and cilantro, cook until heated through. If the soup is thick, add more water or broth to thin. Taste and adjust the salt to your liking.
3. Ladle the soup into bowls and top with whipped goat cheese, almonds, and fresh cilantro. Eat!

from halfbakedharvest.com

Salsa Verde Chicken Enchiladas

INGREDIENTS:

• 1 pound boneless skinless chicken tenders or small breasts
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• kosher salt and pepper to taste
• 1 poblano pepper
• 2 cups homemade or store bought salsa verde
• 1 cup cooked brown rice
• 1/2 cup fresh cilantro chopped
• 10-12 corn or flour tortillas
• 1 cup shredded cheddar
• 1/2 cup shredded pepper jack

PINEAPPLE AVOCADO SALSA

• 1 avocado diced or sliced
• 1 cup chopped pineapple
• 1 jalapeno seeded + chopped
• juice of 1 lime
• 1/3 cup fresh cilantro chopped

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. Place the chicken on a baking sheet and rub with the olive oil, chili powder, cumin, and paprika. Season with salt and pepper. Add the poblano to the baking sheet. Transfer to the oven and bake for 20 minutes or until the chicken is cooked through. Shred the chicken with two forks. De-seed the poblano and cut into slices. Add the shredded chicken and poblano to a bowl. Add 1/2 cup salsa verde, the rice, half the cheese, and the cilantro, toss to combine.
3. Pour 1/2 cup of the salsa verde onto the bottom of a 9×13 inch baking dish.
4. Wrap the tortillas in a damp paper towel and microwave for one minute. Spoon a little of the chicken mixture down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish. Pour the remaining salsa verde over top of the enchiladas and then top with the remaining the cheese. Transfer to the oven and bake for 15-20 minutes, until the cheese has melted. Remove and top with the Pineapple Avocado Salad.

PINEAPPLE AVOCADO SALAD

1. In a medium bowl, gently toss together all the ingredients. Keep stored in the fridge for up 2 days.

from halfbakedharvest.com