Sourdough Cinnamon Rolls w/ Maple Cream Cheese Frosting

I LOVE CINNAMON ROLLS!

There is nothing in the world like a cinnamon roll. I don’t know what it is, but bagels and cinnamon rolls have a special place in my heart. I guess they both involve lots of fluffy bread with some sort of cream cheese goodness on top… Wow, I never really put two and two together before.

My love for cinnamon rolls is rooted in family holiday traditions. My mom makes her famous Christmas bread (a secret recipe) and large, gooey cinnamon rolls every year around Christmas. I’ve taken on this cinnamon roll tradition for myself, but the sourdough version. I’m currently listening to Bing Crosby sing “Happy Holiday” and dreaming of making these on Christmas morning.

I was going to keep this recipe to my sourdough cinnamon roll class, but life happens and I unfortunately had to cancel the class. However, I just can’t keep these delicious rolls from you all! So, I decided to share it anyways :)

You will need a sourdough starter for this recipe, but I’m almost positive someone you know has one. During the pandemic, it seems like making sourdough became a big thing. Just post on your Instagram or Facebook asking for a starter, and I bet you someone will answer your plea for wild yeast!

Schedule for the cinnamon rolls:

I would suggest starting the process in the evening, the day before you want to bake the cinnamon rolls.

Alternatively, you could start the process in the morning, and let the cinnamon rolls rest in the fridge overnight. The next morning, put them directly in the oven once it’s preheated without the additional rise.

Cinnamon Roll Dough:

• 340 g. All purpose flour

• 25 g. Honey

• 190 g. Whole milk

• 1 egg

• 100 g. Active starter

• 2 Tbs. Butter

Filling:

• 2 Tbs. butter

• 3/4 c. Brown sugar

• 1 Tbs. cinnamon 

Maple Cream Cheese Frosting:

• 2 Tbs. room temperature butter

• 1/3 c. room temperature cream cheese

• 1/4 c. maple syrup

• 1-2 Tbs. milk

Directions:

1. Heat the butter in a small sauce pan over low heat. Once the butter is melted, remove from the heat. Add the milk and honey, and whisk until combined.

2. Pour 100 g. active starter into a large mixing bowl. Add the milk/honey/butter mixture, the salt, and the egg. Whisk until well combined. 

3. Add the flour, and mix everything together with a spatula until there are no more dry bits. Transfer the dough into a lightly floured surface, and gently knead for 2-3 minutes, or until the dough is smooth and elastic. 

4. Transfer the dough to a bowl, cover with plastic wrap, and let sit overnight (8-12 hours). The dough should be doubled in size when it’s finished rising.

5. To make the cinnamon rolls, roll out the dough into a large rectangle about 1/4 inch thick. Spread 2-3 Tbs. butter over the sheet of dough. Sprinkle 1 Tbs cinnamon and 3/4 c. Brown sugar over the butter. Roll up the dough starting on the longer side of the rectangle, then slice into 8 cinnamon rolls.

6. Place the individual cinnamon rolls in a parchment-lined square baking dish or a spring form pan. Let rise again for 1-2 hours, or until the dough puffs up a little bit.

7. Bake the cinnamon rolls at 350 for 35 minutes. Check after 30 minutes to see if they’re beginning to brown on top.

8. To make the frosting, use a hand mixer to beat together the ingredients until smooth and fluffy. Add additional sweetener if needed.

Simple Green Smoothie

It’s HOT this week. My daily lunch routine has become a cold and creamy smoothie, and I’m not mad about it. Today I sat on the back deck, the sun almost too warm, slowly sipping this nourishing goodness . It was dreamy.

Even if you’re not somewhere warm, this is still a wonderful, nutrient-dense breakfast or lunch option. It’s simple, just the way I like it :)

Have you ever tried to make a green smoothie and it just comes out a weird brown color? Yeah, me too. The color of a smoothie makes a big difference for me. If my smoothie is the color of poop, I simply just won’t enjoy it as much. Sorry if that was a little too honest right before you follow a recipe… BUT this is a green smoothie that actually comes out green! You will feel so much more refreshed drinking something that is this beautiful color.

Ingredients:

• 1 frozen banana

• 1 date

• 2 large handfuls spinach

• 1 c. nut milk

• 1 handful of ice

• 1 scoop collagen peptides

• 1/4 c. greek yogurt or coconut yogurt

Instructions:

Just put all the ingredients in a blender and BLEND! Top with a little granola if you’d like!

Butternut Squash, Leek, & Kale Frittata

Butternut Squash, Leek, & Kale Frittata

Ingredients:

- 8 eggs

- 1/3 c. Full fat coconut milk

- 1 1/2 tsp. Salt

- 1 tsp. Onion powder

- 1/2 tsp. Pepper

- 1/4 c. Nutritional yeast

- 1 c. Roasted butternut squash

- 1 c. Packed chopped kale

- 1 leek, chopped

- 1 clove minced garlic

- 1 Tbs. oil/ghee

Instructions:

1. Preheat the oven to 450. Chop the butternut squash into 1/2 inch cubes, and transfer to a baking sheet. Drizzle with oil, and roast for 25 minutes.

2. In the meantime, cut off the green portion of the leek, and slice the remainder lengthwise. Chop each half into small pieces. Chop the kale into bite-size pieces.

3. Saute the leek in a cast iron pan in 1 Tbs. oil or ghee over medium heat. Once the leek is soft and begins to caramelize, add the kale and the minced garlic. Saute for another 5 minutes, or until the kale is wilted. Turn off the stove until ready to add the squash and egg mixture.

4. Mix the eggs, coconut milk, salt, onion powder, pepper, and nutritional yeast in a bowl and whisk until well combined.

5. Once the butternut squash is soft, remove from the oven and turn the oven down to 350.

6. Bring the cast iron pan to medium-low heat, and add 1 c. of the butternut squash to the leek and kale mixture. Add the egg mixture to the vegetables, and let it cook on the stove for 2-3 minutes. Transfer the cast iron pan to the oven and cook for another 20 minutes, or until the center has set*

*If you don't have a cast iron, simply combine the sauted veggie mixture and the eggs in a greased circular or square baking dish and place in the oven.

Delicata Squash & Brussel Sprout Hash

When I was a little girl, I hated squash. I would cringe whenever my mom put that pile of yellow or orange mush on my plate. I can remember staring down at my dinner plate, empty of everything except for that dreadful squash, trying to think of a way to get out of eating it so that I could leave the table. Oh, how things have changed since then! I had no idea that there was such a beautiful food group I was missing out on.

Now, I could eat squash three meals a day and never get tired of it. I love all the different shapes, colors, and flavors that squash brings in the fall. It’s such a satisfying and heart-warming food, and the possibilities are endless. Whether it’s in a salad, a soup, a muffin, a bowl of oats, or a breakfast hash, it never ceases to compliment dishes with its texture and flavor.

Personally, I have a few favorites when it comes to squash:

• Kabocha: Perfect for curries or yum bowls

• Acorn: Perfect for roasting and stuffing with all sorts of yummy herbs, veggies, and protein

• Butternut: Delicious in salads, soups, and just about anything

• Pumpkin: Put it in pumpkin bread, pancakes, French toast, or baked goods of all kinds

• Delicata: The easiest to prepare, and delightful in salads, hashes, bowls, and more

The biggest complaint I hear about squash is how hard it is to chop and prepare. Yes, slicing a massive vegetable with a tough skin can feel more like chopping wood. Don’t even get me going on how annoying it is when my massive knife gets stuck mid-squash. It’s borderline dangerous. I feel like squash is a good metaphor for life, though. Most good things come with a little work, right? Also, let’s be real… It only takes a few minutes, and if you’re really short on time count is as an arm workout :)

Thankfully, delicata squash is super easy to slice. I always keep the skin on, because its’ pretty thin, so it’s more like chopping a large potato. This hash is a great way to use delicata! It doesn’t use the entire squash, so you can save the leftover pieces in the fridge to roast or sauté later in the week.

This meal would be perfect for a weekend brunch, or even breakfast for dinner :)

Delicata Squash & Brussel Sprout Hash

Ali Beck | October 16, 2019

• prep time: 5 min.
• cook time: 15 min.
• total time: 25 min.

Servings: 2

Ingredients:

• 1 c. delicata squash, thinly sliced
• 1 c. thinly sliced brussel sprouts
• 2 c. chopped kale
• 1 organic chicken sausage
• 2 eggs
• 1 Tbs. ghee or avocado oil
• salt & pepper
• chopped fresh basil
• goat cheese

Instructions:

1. Slice the ends off the delicata squash, then cut lengthwise. Remove the seeds, then thinly slice the squash into half-circles. Wash, remove the ends, and thinly slice the brussel sprouts. Wash and chop the kale. Slice the pre-cooked sausage.
2. Heat 1/2 Tbs. ghee or avocado oil in a cast iron skillet over medium heat. Add 1 c. of the sliced delicata squash and cook for 5 minutes. I like to lay them out flat on the pan so that they cook evenly.
3. after the delicata squash begins to brown and carmelize slightly, add in the brussel sprouts and a little more oil. Continue to cook for 5 minutes, stirring every couple minutes. Once the brussel sprouts start to grow limp and soft, add the kale and the sausage. Cover the mixture with a lid for a couple minutes so that the kale begins to wilt.
4. Once the vegetables are soft and the kale is wilted, divide the mixture between two plates.
5. Use the same pan to fry two eggs. Top the hash with a fried egg, goat cheese, chopped basil, salt, and pepper.

Please comment below with any thoughts or questions about this recipe :)

5 Minute Blender Pancakes

5 Minute Blender Pancakes (gf)

Serves: 2

Time: 5 minutes

Ingredients:

• 2 eggs

• 1 c. oats

• 1/2 c. almond milk

• 1 banana

• 1 tsp. baking powder

• 1/4 tsp. salt

• 1 tsp. cinnamon

Instructions:

1. Combine all of the ingredients in a blender. Blend until the mixture is smooth. Preheat a cast iron skillet with some coconut oil over medium-low heat. Pour pools of batter into the pan, and flip when bubbles appear on the top of each pancake.

2. Enjoy with nut butter, greek yogurt, jam, berries, or maple syrup! You can’t go wrong with the toppings :)

Chocolate Peanut Butter Smoothie

I’ve been drinking this smoothie every other day for about a week now. I can’t get over how good it is! It’s smooth, creamy, and PERFECTLY sweet. It feels like I’m eating dessert, but there’s so much goodness in it. I’ve switched it up by using different types of milk and nut butters. It tastes great with cashew or almond butter as well. You can also add frozen cauliflower or frozen avocado for even more creaminess! I hope you enjoy modifying this smoothie to fit your taste :)

Chocolate Peanut Butter Smoothie

Serves: 1

Time: 3 min.

Ingredients:

• 1/2 frozen banana

• 2 dates

• 2 Tbs. peanut butter

• 1 Tbs. cocoa powder

• 3/4 c. almond milk (or other milk)

• 2 c. ice

• 2 scoops collagen peptides (optional)

Instructions:

1. Put all the ingredients in a blender, and blend until smooth and creamy. Add granola, chia seeds, hemp seeds, or shredded coconut to the top. Yum!

GF Apple Carrot Pecan Muffins

I'm currently working at a coffee shop. It's not necessarily what I expected I would be doing post-graduation. There have been many days where I've questioned the purpose of my life while wiping coffee-stained hands onto my blue jeans, picking up yet another pitcher of milk, and watching the bubbles rise and then disappear into the white whirlpool. Michael wants his daily medium latte, and I get to be the one that pours foamy milk into caramel-colored espresso, forms a decent rosetta, and hands it over with a smile.

I know that I won't be here forever. I'm finishing school and a new wedding photography season is coming up. Even though it's short-lived, I don't want to look back on this time as a waste. How can I make these countless interactions and mindless tasks mean more? I'm so much more than what I do, and I want that to be apparent in the way that I live. 

Career, vocation, purpose... It's a lifelong journey. I will admit that I used to think it was an educational one. You get your degree, figure out who you want to be, and the rest just sort of... well... happens? Fortunately, I'm learning that's most definitely not the way it is. If it was, we wouldn't be nearly as strong or our stories nearly as interesting. 

I'm trying to take what I have and where I am, and let it teach me something. Something that is not merely wasted time. Something that will be valuable to who I am now and where I am going. How will we get anywhere if we don't learn from the seemingly insignificant spaces in between the big moments?

I guess the reason I started talking about all of this is because of apple carrot pecan muffins. The chef at the coffeeshop makes them, and this recipe was inspired slightly by her brilliance. I don't know what she puts in hers besides apples, carrots, and pecans, but I wanted to make my own healthy version.

I used gluten free flours, and they are only sweetened with a banana and a small amount of maple syrup. These muffins are guilt-free and full of good things for you. The absolute best part is that they actually. taste. amazing. They're not dry, bland healthy muffins. They are moist, sweet, and flavorful healthy muffins. You have got to try them.

Ingredients:

• 1 1/4 c. oats, blended or food processed into flour
• 3/4 c. coconut flour (you can sub any regular or gluten free flour for the coconut flour and almond meal)
• 1/4 c. almond meal
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1/2 c. chopped pecans
• 1 apple
• 2-3 large carrots
• 1 egg
• 1 banana, mashed
• 1/4 c. maple syrup
• 1/2 c. oil (I used 1/2 coconut and 1/2 avocado oil)
• 1 tsp. vanilla
• 1 c. almond milk (or any other milk/milk alternative)

Instructions:

1. Preheat the oven to 350 F.
2. In a food processor, pulse the apple and then carrots until finely chopped. Place in a large bowl. Add the mashed banana, egg, maple syrup, oil, vanilla, and almond milk. Stir until well combined
3. In a separate bowl (or the same bowl), add the flours, cinnamon, salt, baking powder, and pecans. Stir until well combined.
4. Scoop into a greased muffin tin. Bake for 25-30 minutes.
5. Enjoy plain, with butter, or with a smear of almond butter :)

Muesli

Recipe:

• 1 cup rolled oats
• 1 cup mixed nuts (almonds, cashews, pecans, pumpkin seeds)
• 1 Tbs. chia seeds
• 1 tsp. cinnamon

INstructions:

Mix all of the ingredients in a bowl. Spread out on a baking sheet, and toast in the oven at 350 for 10-15 minutes.

Great with plain yogurt, honey, and berries, or with your favorite milk :)

Stewed Apple Oatmeal

Recipe:

• steel cut oats
• apple
• 1 tsp. cinnamon
• 1/2 tsp. cardamon
• 1/2 tsp. cloves
• greek yogurt and peanut or almond butter to put on top

Directions:

1. Chop the apple into small chunks. Heat in a saucepan over medium heat with spices and about 1/2 cup water. Cook until the apples are soft (you may need to add more water). The juices from the apple, water, and spices will eventually create a thick glaze. It only takes about 10-15 minutes. 
2. While the apples are cooking, cook the steel cut oats. 
3. Once the oats are done and the apples are soft, spoon some apples, greek yogurt, and nut butter onto the oats. Drizzle with a small amount of honey (if needed) and enjoy!

Whole Grain Pumpkin Waffles

These waffles are the definition of what a cozy fall morning should be. 

Wafts of pumpkin and cinnamon, warm, delicious, and perfect with a cup of coffee. It's basically all I want to eat for breakfast for the next week, but I'll try to resist :)

This recipe is not hard, and hopefully contains ingredients that most people would already have in their home. I made them with half whole wheat flour/half oat flour, but if you are gluten free they could easily be made with just oat flour.

If you don't have oat flour on hand, simply just put oats in the blender for a few seconds and you have oat flour!

I sincerely hope that you get the chance to make these. They are totally worth it.

Recipe:

• 1 c. whole wheat flour
• 1 c. oat flour
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 2 eggs
• 3/4 c. pumpkin puree (canned pumpkin)
• 1/2 c. milk of choice
• 1/4. greek yogurt
• 1/3 c. coconut oil
• 2 Tbs. maple syrup
• 2 tsp. vanilla

 

directions:

1. Combine the whole wheat flour, oat flour, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl.
2. In a separate bowl, beat the eggs. Add the pumpkin puree, milk, greek yogurt, melted coconut oil, maple syrup, and vanilla. Stir until well combined.
3. Add the wet ingredients to the dry ingredients, and stir.
4. Let the batter sit for a few minutes before making the waffles.
5. We enjoyed them with butter and maple syrup, OR if you want a little more substance, try peanut butter, plain greek yogurt, and maple syrup. It might sound a little strange, but it's actually the best.

Super Nutty Granola

Recipe:

• 1 cup almonds
• 1 cup walnuts
• 1 cup pecans
• 1/2 cup sunflower seeds
• 1/4 cup hemp seeds
• 2 cups oats
• 1/4 cup maple syrup
• 3 Tbs. coconut oil
• 3 tsp. cinnamon
• 1 tsp. vanilla
• 1 tsp. pumpkin pie spice

Directions:

1. Preheat the oven to 350.
2. Chop the various nuts into smaller pieces, if desired. Add to a large bowl with the 2 cups of oats.
3. Melt the coconut oil in a small glass dish, and add the coconut oil, maple syrup, cinnamon, vanilla, and pumpkin pie spice to the mixture. Stir until well combined.
4. Spread the granola out on a large baking sheet. Place in the oven for 10 minutes.
5. After 10 minutes, take the granola out of the oven and stir. Place in the oven for another 5-10 minutes, or until golden brown.

*The amount and variety of nuts/seeds you use is totally up to you. The point is to just fill the granola with more healthy fats than normal :)

Carrot Apple Zucchini Loaf

Apples are just starting to ripen on some trees and there's still plenty of fresh summer squash and carrots to be found. This bread is the perfect combination of late summer and fall. It's flavorful, moist, and slightly sweet. My family enjoyed eating it with a slather of butter on top, but it tastes just as good plain. I hope you enjoy!

Ingredients:

• 1/3 cup melted coconut oil

• 2 eggs

• 1/2 cup maple syrup

• ¼ cup greek yogurt

• ¼ cup almond milk or whole milk

• 1 tsp. baking soda

• 1 tsp. cinnamon

• ½ tsp. nutmeg

• ¼ tsp. allspice

• ½ tsp. salt

• 2 tsp. vanilla

• ½ cup grated apple

• ½ cup grated carrot

• ½ cup grated zucchini

• ½ cup chopped walnuts

• ¼ cup pumpkin seeds

• 1 ¾ cup whole wheat flour

directions:

1. Preheat the oven to 325° F.

2. In a food processor, grate the apple, carrot, and zucchini so that there is about a 1/2 cup of each.

3. With a knife or food processor, chop the walnuts into smaller pieces.

4. Beat the eggs, melted coconut oil, and maple syrup until well combined.

5. In a large, separate bowl, combine the milk, greek yogurt, baking soda, cinnamon, nutmeg, allspice, salt, and chopped walnuts.

6. Add the egg mixture, and beat until it's well mixed in.

7. Add the flour and stir to combine.

8. Grease a large loaf pan, fill with batter, and sprinkle pumpkin seeds on top.

9. Bake for 55-60 minutes.