High Heels & Grills

Monday, September 29, 2014

Pumpkin Cinnamon Rolls with Cream Cheese Frosting

I'm a sucker for cinnamon rolls. A complete sucker. Very rarely would I be able to walk by a plate of them and not steal a bite. And these pumpkin cinnamon rolls? They're no exception. I'll confess right now and say that I ate 5 out of the 10 of them. No judging. But then again, I say that about almost all of my recipes, right? Well, I gave some away to my boss and his family and he said that the vote was unanimous - that these babies are amazing. How's that for an unbiased opinion? They're perfect for this new, fall season and would make for an amazing breakfast!

Pumpkin Cinnamon Rolls with Cream Cheese Frosting
Print Recipe
Recipe adapted from Sally's Baking Addiction
Makes 10-13 rolls
Ingredients:

Rolls:
  • 1/3 cup milk {I use 1%}
  • 2 Tbsp. butter {I use salted}, sliced up
  • 1/2 cup 100% pure pumpkin
  • 2 Tbsp. dark brown sugar {light can be used as well}
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1 large egg, beaten
  • 2 & 1/4 tsp. instant dry active yeast
  • 2 & 1/4 cups all-purpose flour

Filling:
  • 1/2 cup dark brown sugar {or light can be used}
  • 1 Tbsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/8 ground allspice
  • 3 Tbsp. salted butter, softened

Frosting:
  • 4 oz. full-fat cream cheese
  • 2 Tbsp. salted butter
  • 1 Tbsp milk {I use 1%}
  • 2 & 1/2 - 3 cups powdered sugar

Directions:
  1. THE DOUGH: Warm the milk and butter in the microwave until butter is melted. Let mixture cool to 105-115 degrees Fahrenheit.
  2. Meanwhile, in a large bowl {I use the paddle attachment on my stand mixer}, combine the pumpkin, brown sugar, nutmeg, and salt together. Once fully combined, add your warmed milk mixture and beat well.
  3. Add the egg and yeast and beat everything together for 30 seconds. Turn the mixer down to low and add 1 cup of flour. Mix for 5 full minutes, scraping down the side periodically, and then add the remaining flour. Beat for 1 more minute.
  4. Spray a medium bowl with nonstick spray. At this point, the dough will be very soft. Butter your hands {Yep. Butter them. I've found it's the best way to keep the dough from sticking to them.} Place the dough in the bowl and cover tightly with plastic wrap. Let rise until doubled in size, about 60-75 minutes.
  5. After rising, punch down the dough and knead it onto a lightly floured surface until a smooth dough is formed. Add more flour to keep from sticking to your hands or the counter too much. {No more than 1/4 cup.}
  6. Roll out the dough into a 16x10 inch rectangle.
  7. FILLING: Combine the sugar and spices in a small bowl and set aside.
  8. Spread the butter evenly over the dough and then sprinkle the spice mixture evenly on top of the butter.
  9. Starting on the 16 inch side, roll the dough up, nice and tight. Using a very sharp knife {or unflavored dental floss} cut into 10-13 pieces, about 1 & 1/2 inches each.
  10. Arrange rolls into a 9 inch round pan or an 11x7 inch rectangle pan that has been sprayed with nonstick spray. Allow them to rise again in a warm place, until doubled in size. {About an hour.}
  11. Preheat oven to 350°F. Bake rolls for 23-26 minutes {Mine took 24 mins.}, covering with aluminum foil at the 15 minute mark to prevent excessive browning.
  12. FROSTING: Cream together the cream cheese and butter until light and fluffy. Add the milk and powdered sugar and mix until fully combined and smooth. Spread on the warm cinnamon rolls. {The messier, the better.}
Note: for make ahead/overnight options, be sure to visit Miss Sally's blog!
Go get your fall on, friends! 

-Sarah

Wednesday, September 24, 2014

Homemade Chocolate Pudding

My best friend, Kaitlyn, and I met when we were in 7th grade. We weren't friends right away though. I actually couldn't stand her! I thought she was loud and obnoxious and was too much of an attention hog. Jokes were on me though, because we got our class schedules and happened to have the exact. same. schedule. Yay.

Not two weeks into school, I broke my leg playing softball. The thing about 7th grade it that everyone is obsessed with how the look and what people think of them. Which, in turn, means that nobody really cares to wait around for the gimp on crutches. Except for Kaitlyn. Here I was with a broken leg and the one girl I couldn't stand, happened to be the only person that offered to carry my backpack, or get the door after class, or wait for me as I hobbled down the hall. This was the start of a beautiful friendship. {Especially since my now husband happens to be her cousin. ;)}

Fast forward a few years when we started our senior year in high school. Neither of us had the luxury of getting lunches packed from home for us. I don't know why her family didn't do it, but as for mine? With six kids, we couldn't make it very long without all of the lunch box items being eaten at home. So, we were doomed to school lunches for most of our childhood. Kaitlyn and I took matters into our own hands for our last year of grade school though and decided that we were going to team up to bring our own lunches from home. Each week, one of us would pack a lunch {in a cute Princess lunch box, mind you} for the both of us for that entire week and then we would switch. I think that Kaitlyn would agree with me that our favorite part about doing this, were the pudding packs! If it weren't for the fact that we were using our hard earned money to buy our lunches, we probably would have eaten at least three pudding packs a day. Those were some good times and we laugh every time we think about it!

Now that I have a child of my own, I've obsessed over making sure she's getting the right nutrients from the foods that she eats. Let me tell you - pudding packs definitely won't be on the menu for her. Ever. Most of the ingredients in them are legit, but when you look at the amount of preservatives in them as well? No, thank you. Which is why I'm sharing this Homemade Chocolate Pudding with you. It is such an easy recipe and would be great to make a big batch, put it in individual Tupperware, and throw it in your child's lunch box. I also love the idea of knowing exactly what's going into the things my baby is eating. Even if it is a dessert. ;)

Using the REAL® Seal system has made knowing what is in my foods even easier. The main base of this pudding is milk and the best milk you can buy is one with the REAL® Seal on it. Accoring to their website

"The REAL® Seal makes it easy tell the difference between real dairy products and an ever-increasing list of imitators. 


Products bearing the REAL® Seal must meet specific guidelines and are certified as having been made in America without imported, imitation, or substitute ingredients. Companies register these products and provide product ingredient labels.

In an increasingly globalized world, the made-in-America requirement is especially important. The REAL® Seal means not only that the product is a real dairy food, but that it was made with milk from cows on U.S. dairy farms."

Not only do I love that I am supporting the U.S. by buying products that contain the REAL® Seal, but i know that they are real dairy products and not just imitators. That knowledge is priceless to me.

Try this recipe and feel good knowing that you're taking a step closer to being informed about what is going into your body!

Homemade Chocolate Pudding
Print Recipe
Makes about 6 servings
Ingredients:
  • 1 cup white sugar
  • 1/2 cup baking cocoa
  • 1/4 cup cornstarch
  • 4 cups milk {I use 1%}
  • 1 Tbsp. salted butter, melted
  • {Optional} Mini candy coated chocolate pieces

Directions:
  1. In a large pot, combine the sugar, cocoa and corn starch.
  2. Add the milk and bring to a boil over medium heat, stirring constantly to keep the milk from burning. Let boil for two full minutes and then remove from heat.
  3. Add the butter and mix well.
  4. Place in a medium-sized bowl and place in the refrigerator for about an hour until the pudding has firmed up and cooled.
  5. Top with chocolate pieces if you desire. 
There's nothing like some good old-fashioned chocolate pudding. Enjoy, friends!

-Sarah

Tuesday, September 16, 2014

Pumpkin Dreamboat Dessert

OMG, guys. I have officially found my favorite pumpkin recipe! Which is saying something because I've made quite a few. {Including these pumpkin snickerdoodles, which are amazing, by the way.} I'm going to a pumpkin party at the end of the month and we are all suppose to bring a pumpkin food and this is going to be my pick. It's a spin off from my Vanilla Dreamboat Dessert and my Pistachio Dreamboat Dessert and this one is my favorite out of the three. It's creamy, delicious, and most of all, pumpkiny!

Pumpkin Dreamboat Dessert
Print Recipe
Makes 15-18 servings
Ingredients:
  • 1 pkg regular Oreos, finely crushed {NOT doublestuff}
  • 6 Tbsp. salted butter, melted
  • 1 pkg {8 oz.} Philadelphia cream cheese, softened {I say Philadelphia because I haven't been able to use an off-brand that doesn't lump.}
  • 1/4 cup granulated sugar
  • 2 Tbsp. cold milk
  • 1 tub {16 oz.} Cool Whip, divided
  • 2 pkgs {3.4 oz.} instant pumpkin spice pudding mix
  • 3&1/4 cups whole milk, cold
  • 1/3 cup chopped pecans

Directions:
  1. In a large bowl, combine the Oreos and butter and mix until crumbs are fully coated.
  2. Press the crumbs into a 9x13 inch baking dish and place in the refrigerator while you work on the other layers.
  3. In a medium bowl, whip the cream cheese until light and fluffy. Add the sugar and 2 Tbsp. milk and mix well.
  4. Fold in 1 & 1/2 cups Cool Whip. Spread this mixture over the refrigerated crust.
  5. In another bowl, combine the pumpkin pudding with the 3 & 1/4 cups milk and which until pudding thickens up. Spread this over the previous cream cheese layer.
  6. Let the dessert rest for about five minutes, so the pudding can firm up completely and then spread the remaining Cool Whip over the top.
  7. Sprinkle the pecans evenly over the top and then place in the refrigerator for 4 hour or the freezer for 1 hour before serving.
Happy fall, my friends. I'm loving the cooler weather!

-Sarah

Monday, September 8, 2014

Sweet and Spicy Sweet Potato Wedges

Welcome to Man Monday.

Yes, folks, I live. After a walkabout in Australia, a trek through Middle Earth, and a sabbatical 20-thousand leagues under the sea, I have returned. My muscles are stronger, my beard is longer, and my smell is wrong...er. Okay, none of that is true. Especially the beard part... #cantwaitforpuberty

I wish I could say I've been off saving the world. Instead, I've been fulfilling a purpose that is just-as-manly in my eyes. That is, I've simply been working a lot, spending good quality time with family, and growing my garden. Occasionally I get to spend 20 minutes reading a book. Forgive me for neglecting blogland, but frankly, unless time is magically conceived between 9:00 pm and 9:01 pm, on most days I won't give blogland a second-glance. Sorry if that hurts anyone's feelings. It sure as heck doesn't hurt mine.

Yet, I do ENJOY blogging and sharing manly foods with peeps such as yourself. So, I will continue this endeavor as long as it remains entertaining. You know what makes it entertaining? Making foods that are so good you MUST share them with the masses. This recipe is no exception to the enjoyment rule.

With Labor Day already gone, many of you may have put up your grilling tongs for the season. i challenge you! I challenge you to dust off those tongs one more time, fire up that grill to a smoking hot temperature, and grill yourselves some truly addicting sweet potato wedges. I made this so long ago, I honestly don't remember how I stumbled upon this recipe. Nevertheless, behold!

Sweet and Spicy Sweet Potato Wedges
Print Recipe
Recipe from Food Network
Makes about 16 wedges
Ingredients:
  • 3 teaspoons salt
  • 2 large sweet potatoes
  • 2 Tablespoons olive oil
  • 3 Tablespoons brown sugar
  • 1 teaspoon cayenne pepper (or as desired)
  • 1 & 1/2 teaspoons black pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

Directions:
  1. Preheat your gill to medium high heat. While it's heating up, make sure to oil the grates. If you wait too long, the temperature of the grill would shame a nuclear explosion, and oiling the grates will become especially irritating. *Zach inspects the hairs on his hands to see if they've grown back yet.*
  2. Add the sweet potatoes to a pot of cold water. Add half your salt, stir, and bring to a boil. Lower the heat and let simmer approximately 25-30 minutes, or until they are nice and soft, but not obliterated enough to make mashed potatoes. Yes, those are scientific terms.
  3. Meanwhile, combine the sugar, cayenne pepper, black pepper cinnamon, and cloves together in a small bowl; set aside.
  4. Transfer the sweet potatoes to a bowl of cold water. Once cool, drain and peel.
  5. Cut the potatoes lengthwise into wedges, about 8 per potato. 
  6. Coat the potatoes with your olive oil by turning them over in a large bowl with the oil added. Add the sugar, spice, and everything nice (the bowl of ingredients), and coat evenly.
  7. Cook the wedges on your preheated grill for 3 to 4 minutes per side.

That's it! Enjoy them while they are piping hot! Just don't come crying to me when your tongue is blistered... at least that first (and only) bite will be delicious.

Well, we'll see you guys next year. *Zach laughs maniacally as he walks away from the computer... then he runs back and types:* I got you guys wondering if I'm joking, didn't I? *yep, more maniacal laughing.*

-Zach

Friday, August 22, 2014

Back to School Kindle Fire Giveaway!

Hey friends! It's Back to School time, so I thought it might be fun to have a giveaway for none other, than a Kindle Fire! Reading is good right? And reading electronically is even better.


Enter using the Rafflecopter below and be sure to visit all of these lovely blogs that have made this giveaway possible!


Good luck!

-Sarah


Thursday, July 31, 2014

Salted Caramel Twix Ice Cream

Last week was Adelaide's first birthday and with it came lots of family to visit! As we were all sitting around the table for breakfast, I noticed that the cream I had used for some cinnamon rolls I made had the Real Seal on it. Wha-what! I was half surprised because I was having a hard time finding Real Seal products {or so I thought - turns out, they're just good at blending in.} and the other half of me was excited because I knew that I had to use it in this recipe right away!

My dad and father-in-law raved about Real Seal products and how great it is to them to know where exactly their dairy products are coming from. My dad has always been big into growing his own garden, having his own egg-laying chickens, and when I was little, we even had a few of our own dairy cows! So, for me, to hear him say how much he trusts products with the Real Seal on them, it really means something.

Anyway. I am so freaking excited to share this recipe with you, that I can hardly contain myself! It's no secret that I don't care much for chocolate, but caramel? I can't get enough of it. And then when I jump on the bandwagon with the whole salted caramel thing, it's just too much. Considering this ice cream doesn't require a machine, only has 4 ingredients, and is also loaded with Twix candy bars, it's pretty much one of the best desserts I've ever posted on this blog.

Salted Caramel Twix Ice Cream
Print Recipe
Makes about 3 cups
Ingredients:
  • 2 cups heavy whipping cream
  • 13.4 oz. can dulce de leche {found in the Hispanic foods section}
  • 12 fun size Twix bar, cut into bite size pieces
  • 1 tsp. sea salt

Directions:
  1. Using a stand mixer, a hand mixer, or the huge muscles on your arm, whip your whipping cream until soft peaks form.
  2. Add the dulce de leche and mix until smooth and uniform.
  3. Add the Twix pieces and salt and combine well.
  4. Pour the mixture into a medium-sized container {we use Tupperware} with a tight seal. Place in freezer and let freeze for 12 hours or overnight.
This stuff is dangerous, so I suggest sharing it with a few friends. Or just one. Who am I kidding? Don't share. Live it up, my friends.

-Sarah

Monday, July 14, 2014

$300 Amazon GC or Grill Giveaway!

We haven't had a giveaway around these parts in a while, so what better day for one than today? This is one that I wish I could enter myself. We already have a grill {which has been my favorite cooking item this summer}, but we shop on Amazon so much that I would kill for 300 bucks there!


I love every one of these bloggers listed above, so be sure to visit their sites if you have a minute! To enter this giveaway, fill out the Promo below.

Eligible to one (1) winner residing in one of the 48 contiguous states. Must be 18 years of age to enter giveaway. Starts 12 am 7/14/2014 (EST time) and ends 12 am 7/21/2014 (EST time). To enter the giveaway, you must participate in at minimum, one of the listed entries in the widget and an email address must be provided. Winner will be announced via email and must respond within 24 hours of deliverance. Failure to respond will forfeit your chance in winning and a new winner will be chosen. Please be advised items may appear different from the photo shown. The persons participating in this giveaway are not held responsible for missing/broken items received by the winner. Good luck and thank you for your entries.

Good luck!

-Sarah

Tuesday, July 8, 2014

Fruttare Fruit Bars Review

This shop is part of a social shopper marketing insight campaign with Pollinate Media Group® and Fruttare, but all my opinions are my own. #pmedia  http://my-disclosur.es/OBsstV

When we moved into our house last August, we were pleasantly surprised to find that the keys to the house also came with a key to the neighborhood pool...right across the street! Sadly, it closed for the winter, just two weeks later. We waited patiently all winter long for it to open and the day that it did, you can bet your bottom dollar that we were first in line for cannon balls. It felt good to soak up some rays and play in the water to kick off our summer just right. 

What can be better than a pool to cool you off on a hot day though? Hint: a couple boxes of Fruttare Fruit & Juice Bars, while swimming in said pool.


Especially on days like today. This was a really bad day. I'm talking want-to-lock-yourself-in-the-bathroom-and-cry kind of bad day. I was driving Zachary's car and didn't realize it was overheating {bring on the 'girls are terrible drivers' jokes.} and I ended up blowing a head gasket and completely ruining the radiator. In other words, we have an $1800 bill written up just for us. Yay.


So, you can't really blame me that I wanted to spend my night at our pool and just enjoy some time, not having to think about a thing with some Fruttare bars and my two favorite people.


Adelaide especially loved the Fruttare bars. In fact, I think they were her favorite part of our outing tonight.



Right now, Fruttare is offering a promotion to you and me, that gives us a $4 music credit. I'm excited to redeem mine because I've been in dire need of some new workout music! The offer is available until July 31 while supplies last, so be sure to get your coupon here, ASAP! Also, follow Fruttare on Facebook to keep up on the latest and greatest flavors that are available to you.

I absolutely love the Coconut and Milk flavor, but I really like the idea that the Mango flavor only has 60 calories. That's like a drop in the bucket when it comes to treats! I bought my Fruttare bars at Kroger and there were so many different flavors to choose from. I can't wait to try them all. Try them for yourself and let me know what you think!

-Sarah

Monday, June 30, 2014

Almond Milk Recipes: Coconut Bread Pudding with Coconut Cream Sauce

I am a member of the Collective Bias®  Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser. #SilkAlmondBlends #shop

Zach here.

Welcome to another Man Monday!

So, Sarah and I got to thinking. Rarely do we do recipes where we cater to particular food aversions/preferences/allergies/intolerances/whatever-reason-it-is-you-don't-eat-_____-ies. We have been totally neglecting you guys! Sorry about that. I mean, after-all, you are people too. We thought we would try our hand at some almond milk recipes. After all, some people have issues with dairy.

Take my aunt for example. Side-note, I have more than a dozen aunts, so don't go trying to figure out who I'm talking about... This aunt gets all gassy and smelly after she consumes dairy of any kind. It's disgusting. Yet, if she never consumes lactose, she walks around like a normal person everyday (for the record, I'm purposefully being a little insensitive here... because it's funny). Nobody knows that she is a stink bomb waiting to happen.

On the flip-side, if I couldn't have dairy, it would totally be the end of the world for me. So, with this empathy in mind, I thought to myself, Self, we should make a dairy free recipe, to help all those walking stink-bombs-waiting-to-happen, you know, enjoy normally dairy-ridden dishes, without clearing a room with their flatus, effectively killing all animals smaller than a Chihuahua, and deeply offending their in-laws after they enjoy it. Self, you are so thoughtful! So I jaunted over to Safeway and picked up a few things, including Silk Coconut Almond Milk to throw this stuff together:


This tastes like a dairy recipe should: divine. Spoiler alert - There's no dairy! Not to mention, Sarah came up with an awesome Coconut Cream Sauce that pairs perfectly with it.



Coconut Bread Pudding with Coconut Cream Sauce
Print Recipe
Makes 12 servings
Ingredients:
  • 3 cups bread, roughly chopped into large-ish cubes
  • 5 eggs
  • 1 1/2 cups coconut-almond blend milk (we used the Silk brand) #SilkAlmondBlends
  • 1/2 cup coconut milk (from a can)
  • 1/2 cup granulated sugar
  • 1/2 cup coconut flakes
  • non-stick spray
  • Coconut sauce
    • 1/2 cup white sugar
    • 1 Tbsp. flour
    • Pinch of cinnamon
    • Pinch of salt
    • 1/2 cup coconut milk {not lite}
    • 3/4 cup Silk Almond Coconut Milk

Directions:
  1. Preheat oven to 375ยบ.
  2. Apply non-stick spray liberally to a 9x13 pan. Place your bread cubes evenly in the pan.
  3. Whisk your eggs, coconut-almond milk, coconut milk, and sugar together until well blended.
  4. Pour your liquid carefully into the pan with the bread.
  5. Top the bread-pudding evenly with your coconut flakes.
  6. Cover with aluminum foil.
  7. Bake for 30 minutes. After 30 minutes, remove the foil and continue to bake for an additional 10ish minutes. Keep an eye on it to make sure you don't burn the top, just get it nice and golden brown.
  8. While the pudding is baking, make your sauce by combining all of the sauce ingredients in a small saucepan and heating on medium heat.
  9. Stir continuously until sauce begins to thicken, but don't let it come to a boil or you will cook the egg.
  10. Pour over the bread pudding while warm and enjoy.
So anyway, I hope you guys enjoy this lovely dish. It tastes great, it's dairy free, and you get all sorts of extra protein and calcium found in milk-alternatives like almond milk. Or, in this case coconut-almond milk. Also, if you're not a coconut fan, but still want to make a dairy free bread pudding, try this recipe and substitute the butter with a good coating of non-stick spray, and substitute the milk with almond milk. Perfect. Be sure to follow Silk on Facebook to keep up with the latest and greatest products! #CollectiveBias

And in case you were wondering, Silk Almond Milk can be found in the dairy section of your local grocery store. Check it out!


-Zach

Saturday, June 28, 2014

4th of July Rice Krispy Balls

I was talking to Zachary last night and I determined that behind Christmas, the 4th of July is my very favorite holiday. Even more than Halloween. I've always had a sense of pride in my country, as I would hope that every person does, but when I married Zach, that pride definitely grew. He is in the Air Force and I feel like so much of what he does and what we are as a family, revolves around this country. I love it and I am so proud to live here!

With that being said, I couldn't pass up an opportunity to make some cute, festive treats using my all-time favorite method - rice krispy treats. We have a few different versions of these babies, like our Christmas ones and our Valentine's Day ones, but I think this version is my favorite.

These rice krispy treats are the best recipe that I've found. A lot of recipes end up making them too hard and so to compensate, people add more marshmallows. What they don't know, is it's all about the butter! These have a perfect balance of both. Candiquik is my favorite dipping chocolate for things like this as well, because it's smooth after it's melted and it doesn't harden up as quick as regular chocolate chips do. It tastes awesome, too!

4th of July Rice Krispy Balls
Print Recipe
Makes 4-5 dozen
Ingredients:
  • 6 cups rice krispy cereal
  • 3 Tbsp. salted butter
  • 40 regular-sized marshmallows
  • 16 oz. Candiquik white melting chocolate
  • Red, white, and blue sprinkles

Directions:
  1. In a medium saucepan, combine butter and marshmallows and heat over medium heat. Stir until there are only a few lumps of marshmallows left and butter is completely melted.
  2. Add the rice krispies and stir until the krispies are completely coated.
  3. Roll rice krispies into 1 inch balls and place on wax paper.
  4. When all the krispies are rolled, melt chocolate according to package directions.
  5. Dip the krispy treats in the chocolate and place back on the wax paper.
  6. Before the chocolate hardens all the way, shake some sprinkles on top and then let sit until chocolate is hard.
Enjoy and have a very happy Independence Day!

-Sarah