Not Your Average College Food

Whole Wheat Chocolate Cinnamon Rolls

Breads, Breakfast, Desserts, Healthy, Snacks | January 13, 2015 | By

My suitemates and I have a tradition of making each other Pillsbury dough boy cinnamon rolls from the can for our birthdays or other special occasions. They are so easy to make, already pre-cut into perfect circles. All you have to do is pop them in the oven and spread the prepackaged icing over them. So gooey and fluffy.

I’ve always wanted to make them on my own but thought it would be too time-consuming. Well I finally got to it and it does take a bit of time, but it is worth it!!! And these are way healthier so that’s an extra plus. Believe it or not, I didn’t make them healthy on purpose. It happened because our house ran out of all-purpose flour, so I had to use whole wheat flour instead. I was scared the buns would be rock hard when I baked them but they turned out fine. They could definitely have been fluffier, which is why I would recommend using half whole wheat flour and half all-purpose flour.

The best part is that you don’t have to wake up really early to make them. You can just prepare the rolls the day before, leave them in the fridge overnight, and then all you have to do is put them in the oven the following morning. Easy peasy 😀

WHOLE WHEAT CHOCOLATE CINNAMON ROLLS
(makes 18)

Ingredients
Rolls
1 cup milk, warmed
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1 package active dry yeast
1 large egg
1 teaspoon salt
4 cups flour (half all-purpose, half whole wheat mixed together)
Filling and Icing
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 tablespoon cinnamon
6 oz chopped bittersweet chocolate
6 tablespoons unsalted butter, melted
Vanilla Icing
2 cups confectioners’ sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
3 tablespoons milk

Directions
Combine warm milk, butter and sugar in the bowl of an electric mixer. Sprinkle yeast on top and let stand 2 min until yeast softens. With the bread hook attachment stir in the egg, salt and 3 cups of the flour mixture. Mix well, then add remaining flour and mix until dough pulls away from the bowl edges, about 5 minutes.

Form dough into a ball and place in a buttered bowl, turning to coat all sides of ball. Cover bowl with plastic wrap and let dough rise in a very warm place until doubled in size, about 3 hr. (I put the dough in a microwave with a large bowl of hot water).

Make filling by combining the sugars, cinnamon and chocolate. Butter two 8-by-8-inch pans and set aside.

Turn dough onto a lightly floured work surface and roll into a 14-by-24-inch rectangle about 1/8 inch thick. Spread with the melted butter and sprinkle with the cinnamon mixture. Starting with one long end, roll dough tightly to form a long spiral. Pinch the seam together. Cut into 18 slices, about 1¼ inch thick each, and place 9 in each prepared pan. Cover with plastic wrap and refrigerate overnight.

In the morning remove rolls from refrigerator and bring to room temperature in a warm place, 1 hr.

Heat oven to 375 degrees F and bake until rolls are golden and cooked through, 18 to 20 minutes.

Let rolls cool slightly and then frost them with icing.

Vanilla icing: Whisk confectioners’ sugar with 1 melted butter, vanilla extract and milk until smooth. (Makes 1 cup).

NOTE: If you make and bake them on the same day, don’t refrigerate after rolling; just let the rolls rise a second time before baking.

adapted from Bakerella

Nutella-Swirled Banana Bread Muffins

Breakfast, Desserts, Fruit, Nutella | May 18, 2014 | By

I love celebrating my friends’ birthdays not only because I get to be part of their special day of turning one year older, but also because it gives me an excuse to bake a new recipe. I’m always looking forward to experimenting with new types of cookies, cupcakes, brownies and have almost never repeated.

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Except once. My good friend Claire and I had made these delicious muffins for my friend’s birthday. I got the idea from the Nutella Swirled Banana Walnut Bread I made last summer and turned it into muffin form since they’re easier to share. We both tried a piece when the muffins were fresh out of the oven and almost couldn’t help ourselves from eating the rest. All of our friends who had sampled some of the muffin had that coveted “dying of happiness” face, which instantly tells you that you did a good job.

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The following week was another friend’s birthday. She immediately requested the same Nutella-swirled banana muffins from me and Claire. So, we made an even bigger batch this time and again, saw even more happy faces. Now I know what to do whenever I have a bunch of brown, overripe bananas :)

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NUTELLA-SWIRLED BANANA BREAD MUFFINS
(makes 12)

Ingredients
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3 medium over-ripe bananas, mashed
1/4 cup granulated sugar
1/4 cup dark brown sugar
1 large egg
1/4 cup vegetable oil
1 teaspoon vanilla extract
Nutella

Directions

1. Preheat oven to 350 degrees F. Line muffin pan with liners.

2. In a medium bowl, whisk flours, baking soda, and baking powder until well combined. Set aside.

3. In large bowl, whisk together banana, sugar, brown sugar. (Use a blender if you have one.) Beat in egg, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until mixture is smooth.

4. Fill muffin tins 3/4 full. Top each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it into the batter.

5. Bake muffins for 15-17 minutes, or until a toothpick inserted in the center comes out clean.

adapted from The Novice Chef

Oreo Cupcakes

Desserts | March 29, 2014 | By

A new recipe post has been wayyy overdue. I’ve been so busy and haven’t had time to make creative recipes, nonetheless photograph them :( Not a great excuse, but let’s go with that for now.

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This won’t make up for my long absence, but I have delicious oreo cupcakes today. (Sorry for those of you expecting a healthy recipe but at least these have Greek yogurt in them!) I made these for my sorority “little” during our secret week, where we shower the new members with infinite presents and love. The time period of welcoming new members is literally the craziest but thankfully I have my sorority “phamily” to help bake and decorate for my little. I baked these cupcakes in my grand-big’s apartment, who had these pretty, colorful cupcake liners!

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Other exciting news besides sorority littles: I spent spring break Florida with 5 awesome girls (and finally some warm weather). I am officially living in a house with my best friends next year and the year after. The house is really close to campus and has a really nice kitchen with an oven! Which means lots of cooking and baking next year.

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OREO CUPCAKES
(makes 12)

Ingredients
1 and 2/3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 egg whites
1/4 cup  Greek yogurt
3/4 cup milk
2 teaspoons vanilla extract
1 and 1/2 cups chopped Oreo pieces
Whipped vanilla frosting

Directions

1. Preheat oven to 350 degrees F. Line muffin tin with 12 cupcake liners. Set aside.

2. In a medium bowl, mix flour, baking powder, baking soda, and salt. Set aside. In another bowl, melt butter in the microwave. Stir in sugar. Add egg whites, yogurt, milk, and vanilla extract until combined. Slowly mix dry ingredients into the wet ingredients until even. Fold in the crushed Oreos.

3. Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool.

4. After completely cooled, spread frosting of choice on the tops of the cupcakes. (Optional: Decorate with crushed oreo on top)

adapted from Sally’s Baking Addiction