For many years in high school and early college, I was obsessed with watching the Food Network. Almost any time the TV was on when I was watching, it was more than likely a show about designing cakes, making meals, or food competitions. One year a new show came on called The Pioneer Woman. I immediately fell in love with the show and ended up buying one of her cookbooks. This one to be exact.
After spending time perusing the cookbook, I finally came across a cinnamon roll recipe I wanted to try. However, the recipe would make 40-50 rolls, which is wayyyyy too much for me to eat by myself. I spent time halving the recipe then worked through it a couple of times to tweak it some more to my personal tastes. It’s sweet but not overbearing and has just the right amount of spice and flavor to it. Unfortunately with this batch I left out a few ingredients (so that step won’t be pictured). The good news is that the cinnamon rolls proofed and baked just fine and don’t taste too bad!
There are many wonderful things about Spring arriving – flowers and trees blooming, warmer weather, rainy days that are perfect for getting cozy on the couch with a book and a cup of coffee – but what I really love is having more fresh fruits and vegetables available. Sometimes I don’t want to eat fruit by itself and would prefer a dip. That’s where this recipe comes in handy! Four ingredients and a few minutes later, you have a healthy and tasty dip for all of your fruit dipping needs.
Home economics was easily my favorite class in high school. There were three levels of class to choose from starting with the basics of cooking, then moving to international cooking, and finally more complicated activities like cake decorating. This recipe comes from my first year of home ec. and it was one that I was super excited to try out! I remember nearly everyone else in the class being leery to try vegetarian food. The great thing about this recipe is that there aren’t a lot of ingredients involved and the burgers are quick to make!