Tag Archives: breakfast recipe

Good Morning, New Year 2010! I’ve got Cinnamon Rolls :)

2 Jan

I am not sure how familiar you are with the Filipino tradition – is it really Filipino? I’m not too sure – in which you have to wear anything round and circles on New Year’s Eve, but my mom and I actually follow it. According to the wives’ tale, if you wear circles and surround yourself with your money and anything round especially grapes and eat noodles, then you’ll have luck and wealth the following year. So, us being the slightly superstitious people – not believers of witchcraft or the such, but rather humorous believers – we decided to wear crazy clothes with circles and polka dots, put random money bills in our pockets, ate Taiwanese noodles, and put out a big bowl of grapes on our dinning table.  We were such a sight.

Anyway, I decided last night (New Years Day) to spend sometime with my newest best friends: my beautiful, brand new red KitchenAid Pro 600 and Peter Reinhart’s book Artisan Breads Every Day. (I’ll be writing about the KitchenAid mixer and Peter Reinhart in my next post). Together with my oven being all clean and spic-n-span, I was able to prepare the dough and shape it into cinnamon rolls. Beautiful, ROUND, cinnamon-y, cinnamon rolls! I decided to half the recipe in Reinhart’s book because 24 rolls for my mom and I would have been too much; as it is 12 was too much.

So this morning I baked the cinnamon rolls, and boy did the house smell good. Long gone was the awful cleaning smell from the oven. Nope, what wafted in tickling our noses were the twelve round cinnamon beauties.

They turned out fluffy and perfect tasting, not too much cinnamon with slight (oh, so slight) zing of lemon. I have to admit that I found the lemon extract ingredient to be strange, but it actually made the cinnamon rolls taste better and smell zingier.

Here’s the recipe because I know you’ll want to try it especially for your luck in 2010. :)

Peter Reinhart’s Cinnamon Rolls

Reinhart’s recipe is perfect for people working at home because it calls that you prep the dough the night before, then shape it the next morning, let it rise again, and then bake it. However, I decided to make the dough, let it rise 1 hr in a warm oven, shape it into rolls, and then place them in the fridge to rise again. The next morning I just baked them.

Makes 24 cinnamon rolls




  • 6 1/4 cups unbleached all-purpose flour
  • 2 teaspoons (tsp) salt, or 1 tsp coarse kosher salt
  • 6 tablespoons (tbl) sugar
  • 5 tbl instant yeast, or 6 1/4 tbl active dry yeast
  • 2 cups plus 2 tbl lukewarm milk, whole or low-fat (about 95 degrees F)
  • 1/2 cup vegetable oil or melted unsalted butter
  • zest of 1 lemon, or 1 tbl lemon extract, or 1/2 tsp lemon oil (optional, but highly suggested)

Cinnamon Sugar Inside

  • 3 tbl ground cinnamon
  • 3/4 cup sugar
  • melted butter or vegetable oil for brushing on dough
  • 1 cup raisins to taste (optional)
  • 1cup chopped walnuts or pecans to taste (optional)

Cream Cheese Topping

  • 4 ounces cream cheese
  • 1/4 cup melted, unsalted butter
  • 1 cup confectioner’s sugar. sifted
  • 1 tsp vanilla extract
  • 1/4 tsp lemon or orange extract, or 1 tbl lemon juice or orange juice
  • pinch of salt

White Fondant Glaze

  • 4 cups confectioners’ sugar, sifted
  • 2 tbl light corn syrup (optional)
  • 1 tsp vanilla, lemon, or orange extract, or 1 tbl orange juice concentrate (optional)
  • 1/2 to 3/4 cup milk or water


Dough (Make the night before)

  1. Combine the flour, sugar, and salt in a bowl. Whisk the yeast into the milk until dissolved, about 5 minutes. Then pour yeast and milk mixture into the dry ingredients along with the oil and lemon zest. If using a mixer, use the paddle attachment and mix on lowest speed for 30 seconds to 1 minute. If mixing by hand, use a large spoon and stir for about 1 minute. The dough should form a soft, coarse ball.
  2. Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for  minutes, adding flour or milk as needed to create a smooth, soft, slightly sticky ball or dough. (Sticky dough is dough that sticks to a dry finger).
  3. Increase the speed to medium and mix for 2 minutes more or continue stirring for about 2 minutes more, until the dough is very soft, supple, and tacky but no longer sticky. (Taacky dough is dough that clings to a dry finger but will not stick to the finger when the finger is pulled away from the dough).
  4. Transfer the dough to a lightly floured work surface and knead for 1 minute, then form it into a ball.
  5. Place the dough in a clean, lightly oiled bowl large enough to hold the dough hen it doubles in size. Cover the bowl tightly with plastic wrap, and refrigerate overnight or for up to 4 days.

On Baking Day

  1. Remove the dough from the refrigerate about 3 hours before you plan to bake. Divide the dough in half and form each piece into a ball. Cover each ball with a bowl or plastic wrap and let rest for 20 minutes.
  2. On a floured work surface, roll each ball of dough into a 12 by 15-inch rectangle, rolling from the center to the corners and then rolling out to the sides. If the dough starts to resis or shrink back, let it rest for 1 minute, then continue rolling. The dough should be between 1/4 and 1/2 inch thick.
  3. Make cinnamon sugar by whisking the cinnamon into the sugar. Brush the surface of the dough with melted butter, ten sprinkle the cinnamon sugar over the surface, leaving a 1/4-inch border. Sprinkle the raisins or chopped nuts over the surface if you like, to taste. Roll up the dough like a rug, rolling from the bottom to the top, to form a tight log.
  4. Cut the log into 1-inch-thick slices and place them on a sheet pan or two round cake pans lined with parchment paper or a silicone mat, placing the rolls about 1 1/2 inches apart; they should touch each other once they rise. Mist the tops with spray oil and cover loosely with plastic wrap, then let rise at room temperature for about 2 hours, until the dough swells noticeably and the buns begin to expand into each other.
  5. About 15 minutes before baking, preheat the oven to 250 degrees F (177 degrees C).
  6. Bake for 10 minutes, then rotate the pan and bake for another 5 to 15 minutes, until the buns are a rich golden brown. Meanwhile, make whichever topping you prefer.
  7. Once the buns are glazed, enjoy!

Cream Cheese Frosting

  1. Combine the cream cheese, butter, and sugar in a mizing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed fr 2 minutes. If mixing by hand, stir vigorously for 2 – 4 minutes. The ingredients should be evenly incorporated and smooth.
  2. Add the vanilla, lemon extract, and salt and mix on medium speed, or continue mixing by hand, for about 1 minute, until the ingredients form a smooth paste. Increase the speed to medium-high speed or stir more vigorously for about 20 seconds to fluff up the glaze. Once the buns have cooled for 5 minutes, use an offset spatula or table knige to spread on however much glaze you’d like. Stored in an airtight container in the refrigerator; any unused glaze will keep for up to 2 weeks.

White Fondant Glaze

  1. Stir the sugar, corn syrup, and vanilla together. Gradually whisk in the mill, adding just enough to make a thick but creamy glaze about the same thickness as pancake batter, adjusting with more liquid or sugar as needed. The thickness of the glaze is really up to you: the stiffer it is, the better it will hold its design; the thinner it is, the more easily it will spread. Ideally, you hould be able to drizzle a slow steady stream off the end of a spoon or other utensil to create designs that will firm up when the buns cool. Glaze the buns after they’ve cooled for about 5 minutes.


Me? I just like it with a bit of dusted sugar, strawberries, and butter. :) Enjoy!



The Reason for the Lack of Baking:Fried Rice (Original Recipe)

18 Aug

If you’ve been keeping up with me or looked at my previous archive, you’ll have realized that for a couple of weeks, I wrote about new recipes every few days. Why the sudden lack of recipes? What could possibly be keeping me from my one true love: food? Or the kitchen?

Well, it’s because I have quenched my need to bake by cooking a bowl of (lean) turkey fried rice every morning.

Ground Turkey Fried Rice

The Story Behind My Fried Rice
(recipe wayyyy below)

At first, my mom suggested that I make myself fried rice in the morning since I was looking for new breakfast ideas. Immediately, I thought, “Fried rice? Fried rice? Who makes fried rice for breakfast? It’s heavy and bulky. It’s so big. I like my usual breakfast of a piece of wheat toast, 1 egg, a yogurt, and a bowl of fruit. Who wants fried rice?” I didn’t tell her that because she wouldn’t understand so instead I said, “Okay, thanks, Mom. I’ll think about it”. She insisted that I try making myself fried rice so I told her that I would try it even though I detested the very thought of it.

The very next morning as I held my usual piece of bread ready to toast it, I saw the bowl of long grain rice that I had sitting in my refrigerator. Guilt starting creeping upon me. I knew that she would ask me how fried rice for breakfast was and I knew that I couldn’t lie to her. For one, it was my mom, I’d feel too bad. Second, she’s know I was lying. Third, I’m a terrible liar. Put those all together and it spells disaster. So I placed the bread back into the breadbox and proceeded to get the rice bowl.

I wasn’t quite sure how to start off making fried rice espeically since I hadn’t researched any recipes or watched any videos. The only experience I had was watching the chefs at Benihanna make their fried rice and how fried rice at Chinese and Thai restaurants tasted.

I remembered watching the Benihanna chef cook  the egg first so that’s what I did. I heated a small nonstick pan with less than a teaspoon of vegetable oil.  I scrambled the egg in a separate bowl while the pan was heating. Then once the pan was hot, I poured the egg mixture in the pan and watched the egg sizzle. While the egg was cooking, I defrosted the 25 ounce packet of lean ground turkey in the microwave. I heated the entire package for about 3 minutes since it came straight from the freezer.

To make scrambled eggs – rather egg – I followed a technique that I saw online. Let the egg cook a little bit so that the bottom is firm but the top is still liquid egg. Using a spatula, move the edges of the egg to the center so that the liquid egg spills over and starts to cook. Once the scramble eggs are made, I placed them on a paper towel to keep warm while I was going to cook the ground turkey.

I used about 1/5 of the package of turkey (5 ounces). By now, it was soft and ready to cook. I put the turkey into the same small nonstick pan that I cooked the egg without any extra oil. The turkey looked like it had it’s own juices so I figured that I could skip out on the oil. If I ended up needed it, I’d add in some. But to my relief, I didn’t need the oil. :)

Once the turkey was in the pan, I started to smoosh the meat so it wasn’t in one big clump. When it was all smooshed, I kept moving the meat around in the pan so it didn’t burn. I took a break and risked my chances of burning the meat, I went into the spices cabinet took out ground pepper, garlic powder, and parsley. I sprinkled out some black pepper on the cooking meat to flavor it. When the meat was cooked thoroughly cooked and well browned, I added in enough rice to fill the pan. (Later, I measured that amount to fill the pan to be about 1 cup of rice).

Now, I was really confused on how to know if the rice was cooked or not, but then after about five minutes of cooking with the meat, it started making popping noises like popcorn, only it wasn’t popping around. Thank goodness because it would have made a big mess. I quickly sprinkled some parsley and some garlic powder. I must have used about 1.5 teaspoons of garlic powder. I love garlic. :)

I added in the egg and of chopped it in the pan with the spatula. You should have seen it: I was just going by sheer instinct. I added in a bit more pepper to give the fried rice some more flavor.

After cooking it the turkey, rice, and egg concoction for about two minutes, I turned off the stove and tasted a spoonful. It tasted so delicious and flavorful and nothing that I’ve ever tasted before. Let’s just say that I’ve had my bowl of turkey fried rice every morning for 3 weeks excluding the weekends since I like to go out for breakfast. But man, that fried rice was so good. :) My mom was right (as usual).

Just in case, you’d like to try my original homemade recipe, here it is.

Ground Turkey Fried Rice

Nell’s Original Healthy Turkey Fried Rice

Makes about 1.5 cups of fried rice; good for 1


  • 5 ounces of lean ground turkey
  • 1 cup of rice (white, long grain, or brown); personally I use brown now
  • 1.5 teaspoons of ground black pepper; mostly for taste
  • 1.5 teaspoons of garlic powder; mostly for taste
  • 1 tablespoon of parsley
  • 1 teaspoon of vegetable oil
  • 1 egg


  1. Defrost the ground turkey. If you bought a package of 25 ounces, then take the package and warm it up in the microwave for about 3 minutes, give or take depending on the power of your microwave.  Or you could always set out the package and let it defrost by itself. It’d take a while and I’m not too sure about the exact time.
  2. Heat the small nonstick pan with the oil on low to medium heat. Scramble the egg in a bowl and pour into the pan. Follow the video for exact instructions to make scrambled eggs.
  3. Once your egg is done, place the egg on a paper towel to keep it warm.
  4. Place the 5 ounces of ground turkey into the same pan with medium heat. Kind of mush it and break it up into small pieces. Add in about 1/2 teaspoon of the ground pepper and continue to brown the ground turkey into its well cooked with no more pink.
  5. Add in about 1 cup of pre-cooked rice into the pan with the meat. Add in the the rest of the spices. Feel free to add more if need be.
  6. Cook for about 5 minutes on medium heat before adding in the scrambled egg so the egg doesn’t burn. After the 5 minutes, add in egg. Break up the scrambled egg with your spatula or whatever utensil you are using.
  7. Cook for another 2 minutes on low medium heat. Taste the rice and more spices if you need too. Then you’re done! Serve warm.

I love this fried rice because it makes a great breakfast, lunch, or dinner. Double the recipe if making for two people; this is originally for 1 person. What I like about it is that it’s low in oil, but tastes so great.

Breakfast Highlight

7 Jun

I am so full. Amazingly stuffed. No more food could possibly enter me right now. I am most proud though because I just cooked the most delicious comfort breakfast food and it turned out wonderful!

Since I love to cook, I usually come up with something for breakfast during the weekends when I have the most time so last night I tried to think of what to make. (I had to think ahead of time because if I had desired to make some kind of yeast bread like cinnamon rolls, then I needed to know what time to wake up).

After surfing the web for breakfast ideas, I came upon a great site: http://www.foodwishes.blogspot.com/ Go there for any of your cooking wishes, needs, and whims. :) Props to Chef John.

At this website, I found out how to make good crepes, french toast, pancakes, and corned beef hash! Yes, I know that I just caught you off guard on the last one; most people don’t think of corned beef hash as a great breakfast food, but trust me, it’s really good. (By the way, if you want to know how to correctly “fold” things into batter, check out the pancake link).

Follow his directions for the any of these great breakfast items and you’ll have a superb breakfast, full stomach, and satisfied guests. :)


1 tbsp butter
1 1/2 pounds cooked corned beef, diced
1 1/2 pounds white potatoes, peeled quartered
1/4 cup prepared roasted tomato salsa
2 clove garlic, crushed
1 bunch green onions, white parts chopped, green parts reserved for garnish
salt and fresh ground black pepper to taste

*For my corned beef hash, I used corned beef from the can, about two small potatoes, half an onion diced, and salt and pepper to taste. I omitted the salsa, butter, and garlic because I’m not too fond of salsa in my corned beef hash, but if you don’t mind, then of course, add it in! Otherwise, I basically followed his directions exactly.

Corned Beef Hash from Foodwishes on Vimeo.

*All photos are from Chef John’s website*

I wish I remembered to take photos before I ate my version, but it was just too good looking. :)