Sunday, February 20, 2011

Healthy & Spicy Sweet Potato Soup And Cinnamon Rolls!

All weekend I've had an immense craving for cinnamon rolls. Like the big, fat , oozing Cinnabun kind. Mark and I were going to make them yesterday, but figured it would be better on a Sunday morning. They didn't turn out oozing and doughy and gorgeous like I wanted, but still tasty and satisfying. I also decided to make something soothing and delicious for supper tonight. I have really been loving everything I've made from the Best of Chef at Home cookbook. He had a recipe for a southwestern sweet potato soup that looked so good I knew I would be making it, and I would definitely make it again, that's for sure!

The soup starts very simply; you just need :
splash of olive oil
2 onions, chopped
couple cloves garlic, sliced up. 
2 large sweet potatoes, peeled and grated
4 cups chicken stock
1 chipotle pepper from can
1 tsp cinnamon
1 tsp cumin
little salt to taste
sour cream to garnish (I didn't use any)

 Cook onions in a tbsp of oil until browned.
 Add sliced garlic, cook for a few minutes.
 Add chicken broth.
 I grated my sweet potatoes before hand, just so you can watch the onions so they don't burn.
 Add sweet potatoes to stock, onions and garlic. Bring to simmer.
 Once simmering, add chipotle, cumin and cinnamon. Stir well and simmer until potatoes are soft.
 Once the potatoes are soft, you use a hand blender or pour soup into blender and puree. Add salt if needed.
 Finished soup! I also made this ahead & re-headed for flavors to get richer.
 When I served it, I grilled a chicken breast, took 1/3 of it and cut it up in my bowl, and poured my soup over it. This added extra protein and flavor, but I just didn't know what else to make with it, and it went just fine!
Bon appetit!


I have no idea what yeast doughs have against me, but I always have an issue with them. I watched and read Michael Smith's recipe of sweet dough cinnamon rolls and thought it would be easy enough. My fiancee is a baker, and has been for ten years, so I figured with his supervision nothing could go wrong, but it did. My dough DID NOT rise at all. It was tough to knead and just wasn't cooperating. Maybe it's cause it was cold out, but I'm pretty disappointed. I'll give the recipe and maybe you'll have better luck than I did. And like most of my recipes, this one has been halved!

 You will need-
1/2 cup milk
1/4 cup butter, softened
1/4 cup brown sugar
1 tbsp vanilla
1/2 tsp salt
2 1/2 cups flour
1 1/8 tsp yeast
2 eggs
 Mix half flour and yeast into bowl.
 Warm milk, butter, brown sugar, vanilla and salt until butter is melted. Low heat!
 Pour liquid into dry. Mix with mixer until well blended.
 Add eggs. Mix well. Add rest of flour and use dough hook on mixer to blend.
 Knead dough 5 minutes or so, until no longer sticky. I had to add more warm milk to this before kneading.
Place dough in greased bowl. Let rise about 2 hours or until doubled! Mine did not double.
 This is my dough rolled out after 2 1/2 hours resting.
 For filling, mix 1/4 cup butter with 1/2 cup brown sugar and a few spoonfuls cinnamon. Smooth over dough.

 Roll up dough & cut and place into buttered pans. Bake at 350F for 30 minutes or so.
 Brush with melted butter. Let stand half hour or so, until doubled. And again, mine hardly did anything.
 For glaze, mix icing sugar, with milk and vanilla, until not too thick, not too runny. I just added milk until I got the consistency I wanted.
 Here are my cinnamon rolls! :) 
 YUM YUM!

Hope you like the recipes! I'll be doing a review on a cookbook this week also, so watch out for that. I also borrowed Mastering the Art of French cooking for the library, so be prepared for lots of french cooking!

Until next time, 
Jacqueline

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