Good food feeds the soul
Simple. Delicious. Clean Eating.
‘Oh, that’s good.’ Lovely words to hear from my friend who tried my latest recipe, a beautiful Roasted Winter Squash Soup with Coconut Milk and Asian Flavors. The cooler weather is here in Portugal and my mind has switched to soup mode. So, much so, …
It’s that time of year again. Flu season! Everywhere the hubby and I go, people are hacking and coughing. We just look at each other and cringe, figuring that it’s just a matter of time before we both are sick as well. But we do …
So, what would you suggest cooking up when you’re staring at 22-pounds of fire-roasted tomatoes, a half a bag of carrots, and a couple of roasted red peppers? For me, it screams time for Fire-Roasted Tomato and Red Pepper Soup. Soup is one of my …
I adore a good veggie burger. The problem is – so many don’t taste all that great and I’m a HUGE burger of any kind fan. So, while my hubby was back in the US visiting his parents, I started creating and testing black bean …
Strawberries are in peak season here in Portugal. So, I couldn’t resist popping some in the oven to make Balsamic Roasted Strawberries with Pink Peppercorns. I served it over a no-bake lemon cheesecake for dessert over the Easter holidays. This recipe is so freaking easy. …
Growing up in the Southern US, fried green tomatoes are often on the menu. So, when a gentleman in the local community garden shared some tomatoes from his vines, I couldn’t resist making a batch. Although this recipe is nothing like the fried green tomatoes …
Back in Denver, one of the hubby’s and my favorite places was an Italian restaurant, called Panzano, where they made a lovely fried eggplant resting in marinara sauce that was to die for. So, this week, I’m bringing you my version of the dish – …
Sooooo, what do you make when you buy the biggest head of cauliflower you’ve ever seen? For starters, Moroccan Spiced Roasted Cauliflower and Chickpea Wraps with a Sriracha Aioli. This recipe is 100% addicted and keeps you coming back for more. Plus, it’s so freaking …
Have you ever made your own crackers? I hadn’t until recently. It’s always been one of those things on my list to do but I couldn’t be bothered because you can always buy such wonderful flavors in the store with no effort. BUT making homemade …
My lovely friend Jacky got me HOOKED on Roasted Cherry Tomatoes. After eating these SWEET babies at her place a few times, I HAD to start making them at home. And share them with you because you don’t need to miss a treat like this. …
‘Oh, that’s good.’ Lovely words to hear from my friend who tried my latest recipe, a beautiful Roasted Winter Squash Soup with Coconut Milk and Asian Flavors. The cooler weather is here in Portugal and my mind has switched to soup mode. So, much so, …
Okay, I’m just going to say it! Massaging kale to make it tender for kale salad is 100% silly. Instead, save the massage for yourself and make my Kale Salad with Apple and Persimmon tossed with a Lemon Dressing. I created this salad for a …
One of favorite things to eat at the Indian restaurant is the hot, fresh naan bread straight out of the tandoor. Pillowy, soft, fluffy, perfect for scooping up spicy warm curry right into my mouth. YES, PLEASE. And just when you think it can’t get …
Cinnamon rolls hold an incredibly special place in my heart because my mom always made them for Christmas morning. We’d wake up and open presents and then eat fluffy warm cinnamon rolls for breakfast. But she never made cinnamon rolls like these – Apple and Pear Cinnamon Rolls with Candied Pecans and Brown Sugar Bourbon Glaze.
These bad boys are pure fall flavors. This seasons apples with pear rolled into a fluffy yeasty dough and baked until they are crispy tender, and the rolls are golden brown. Then topped with a gooey Brown Sugar and Bourbon glaze and crunchy candied pecans and fennel seeds. YES, PLEASE!
So, why bourbon? Because nothing speaks of fall like bourbon. And bourbon in baked goods combined with fall fruits and nuts, even better, which is why you also don’t want to miss my recipe for Bourbon Pumpkin Gingerbread Bundt Cake with Goat Cheese Frosting.
You MUST go with a sweet tart, firm apple for these rolls. Sweet ones just won’t do. It’s the same with the pear on that it MUST be ripe but still firm. Otherwise, it overcooks.
Personally, my favorite apple is the Honeycrisp or Winesap (hard to find but amazing heirloom apple variety). It’s sweet, tart, firm, and crunchy. But in the photos, I used Gala because they just came into season. And fresh Galas are hard to beat with their flavor and texture. They haven’t had the chance to go mealy – yet – which they will do a bit later in the season.
You can of course go with the Granny Smith, but it’s a bit tart and acidic, without enough sweet to balance the flavors. Regardless, go with your favorite firm apple. Avoid any that are soft and mealy.
Pecans are the way to go for the best flavor combination on these cinnamon rolls. But if you’re not a fan of pecans, walnuts or pistachios will work. The bitter of the walnuts will pair nicely with the bourbon and brown sugar, but at the end of the day, pecans are the best. Then again that could be my Southern US roots saying that because we LOVE that combo. Plus, pecans go with the fennel seeds!
If you’re using Bob’s Red Mill All-Purpose Gluten-Free Flour, you can substitute equal amounts for the all-purpose flour in this recipe. As far, as other gluten-free flours, I’m not sure. You’ll have to evaluate and trial it out to see. But Bob’s version works beautifully in this recipe for all my gluten-free friends to bring a similar texture and taste.
Two additions I want to try for this recipe are to add red pepper chili flakes and crispy BACON (can you ever go wrong with bacon, bourbon and brown sugar together?) to the Candied Pecans and Fennel Seeds. Both would add lovely taste and variety with the Brown Sugar Bourbon Glaze.
What’s your favorite topping for cinnamon rolls? Are you a traditional fan for a powdered sugar or cream cheese topping with just cinnamon on the inside? Or do you like something else?
Let me know in the comments. And if you have questions, please let me know.
