Caramel Apple Cinnamon Rolls


  • 4 tablespoons salted butter or ghee
  • 3/4 cup milk (I used cow’s milk)
  • 1/4 cup water
  • 3 1/4 – 3 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 envelope ‘rapid rise’ or instant yeast (approx. 2 1/4 teaspoons)
  • 2 tablespoons powdered milk
  • 1 egg room temperature


  • 2/3 cup light brown sugar packed
  • 1 1/2 tablespoons cinnamon
  • 1/4 teaspoon nutmeg
  • 5 tablespoons salted butter softened
  • 1 large granny smith cored and finely chopped
  • 1/4 cup chopped pecans optional
  • 3/4 cup caramel sauce (homemade or store-bought)


  1. DOUGH: In a medium microwave-safe bowl combine the milk water and butter. Heat on high for 1 minute remove and stir. Continue to heat in 30-second intervals stirring after each until the butter melts and the milk is warm. If the milk is hot allow the mixture to sit on the counter for a few minutes. You want it to be warm to the touch before you proceed. In the bowl of an electric mixer fitted with the dough hook attachment add 3 cups of flour sugar salt powdered milk and the yeast. Add the warm milk mixture and the egg. Beat on medium-low speed to combine. If the dough is sticking to the sides of the bowl add the remaining flour 1/4 cup at a time until the dough begins to pull away from the sides and form a ball. I needed the entire 3/4 cup for my dough. Continue running the dough in the machine for another 5 minutes on the medium-low speed setting. Remove dough from hook and cover with dough (just the doughs surface) with plastic wrap. Let dough rest for 10-15 minutes.
  2. CINNAMON BROWN SUGAR: In a small bowl whisk together the brown sugar cinnamon and ground nutmeg until combined.
  3. ROLLS: when the dough is ready turn it out onto a lightly floured work surface. With a floured rolling pin roll out the dough into a 14×10 inch rectangle. (you can trim the edges with a pizza cutter if you want the dough to be a perfect rectangle.) Using a small spatula spread the softened butter out evenly over the entire surface of the dough. Sprinkle evenly with the cinnamon brown sugar mixture. Top with apple and pecan pieces. Drizzle 1/2 cup of caramel sauce on top. Roll up the dough tightly cut into 12 even pieces and place in a lightly greased 9-inch round or 13 x 9 rectangle pan*. I used dental floss to cut my cinnamon rolls it’s easier than using a knife.
  4. REST: Loosely cover the rolls with a towel and allow to rise in a warm dark place for 20-25 minutes. If you have the time allow them to sit for 35 minutes that’s even better. TIP: heat a 200 F degree oven Turn the oven OFF and place the rolls inside the oven and allow them to rise. It’s the perfect little trick to get them to rise in 20 minutes.
  5. BAKE: When the dough has risen uncover the dish. Place a rack near the middle of the oven and preheat the oven to 350 degrees F. Bake the caramel apple cinnamon rolls for 15-18 minutes or until the rolls are golden and cooked through. Remove and let cool on a wire cooling rack for 5 – 10 minutes. Drizzle with the remaining caramel sauce and serve warm. Serve with additional caramel sauce or powdered sugar.


  • If you bake these cinnamon rolls in a 9-inch round pie pan only 11 of the rolls will fit. 12 rolls fit in a 13 x 9 rectangle pan. Also you can bake these in muffin pans to get individual caramel apple cinnamon rolls.

This article and recipe adapted from this site


Parmesan Garlic Noodles Recipes

Reàdy in 10 minutes these gàrlic pàrmesàn noodles àre the perfect side dish !!àuthor: DebiINGREDIENTS

  • 3 teàspoons olive oil
  • 5–6 cloves fresh gàrlic minced
  • 3 Tàblespoons butter
  • 3 cups chicken stock
  • 1/2 box àngel hàir pàstà
  • 1 cup freshly gràted Pàrmesàn cheese
  • 3/4 cup hàlf ànd hàlf (or whole milk)
  • 1/2 teàspoon sàlt
  • 1/4 teàspoon pepper
  • 1–2 Tàblespoons fresh pàrsley chopped fine


  1. In à làrge sàucepàn heàt the olive oil ànd butter over medium heàt. àdd the gàrlic ànd stir for 1 minute. Seàson with some sàlt ànd pepper.
  2. àdd the chicken stock.
  3. Turn the heàt up to high ànd let it come to à boil.
  4. Read More At :

Green Curry Salmon

Green Curry Salmon from The Modern Proper


Juicy Oven Baked Chicken Breast Recipe


  • 4 (7 to 8 oz) boneless skinless chicken breasts
  • 2 tsp olive oil
  • 3 tbsp brown sugar
  • 1 tbsp chili powder
  • 1 tsp parsley flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin


  1. Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray.
  2. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil.
  3. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy!

NOTESIf your chicken breasts are smaller in size reduce the cook time to 18 minutes. If the chicken breasts are larger increase cook time to 22 minutes. Check that internal temperature reaches 165 degrees.This article and recipe adapted from this site


Kulfi Recipe | Kesar Pista Kulfi Recipe | Kulfi Ice Cream Recipe


  • 1.5 litre milk full creám
  • ¼ cup creám optionál
  • ¼ cup sugár ádjust to your sweetness
  • 20 pistáchios chopped
  • 2 tbsp sáffron milk
  • ½ tsp cárdámom powder


  1. firstly in á thick bottomed pán táke 1.5 – 2 litres of full creám milk ánd get to á boil.
  2. once the milk comes to á boil ádd creám ánd give á good stir.
  3. furthermore simmer for 30 minutes ánd keep stirring in between.
  4. next ádd sugár ánd give á good mix.
  5. simmer for 5 minutes or till the milk thickens completely.
  6. ádditionálly ádd chopped pistáchios sáffron milk ánd cárdámom powder.
  7. then give á mix ánd simmer further more for 5 minutes.
  8. állow the thickened milk to cool completely. this máy táke átleást án hour.
  9. áfter the milk is cooled completely tránsfer them to kulfi moulds or to á plástic gláss.
  10. cover the gláss with cling wráp or you cán use áluminium foil.
  11. furthermore freeze the cup for átleást 5 hours or overnight.
  12. áfter 5 hours or more when the kufi is set completely. insert á stick in between the cup.
  13. then slowly wárm up by rubbing in between your hánds. you cán álso dip in wárm wáter.
  14. gently remove the kulfi from the gláss / mould ánd gárnish with few chopped pistáchios.
  15. finálly serve kulfi immediátely.

This article and recipe adapted from this site


Kumpulan Resep Es Campur Segar Dan Nikmat

Es campur tradisional siapa yang juga menggemarinya? Terdiri dari campuran cincau dawet kolang kaling nangka serutan kelapa muda alpukat dan ada juga yang diberi campuran roti tawar.Membuatnya sendiri sebenarnya mudah cukup siapkan bahan-bahan berikut ini:150 gram cincau potong dadu150 gram dawet200 gram kolang kaling100 gram nangka potong dadu200 gram kelapa muda1 buah alpukat potong dadu3 lembar roti tawar potong dadusirup frambozensusu kental manises serutCara Membuat:1. Bagi buah-buahan tersebut pada 4 buah mangkok sama rata.2. Masukkan es serut di atasnya taburi dengan sirup dan susu kental manis.3. Untuk dressing Anda bisa menambahkan meises warna-warniUntuk 4 porsiResep Es Campur Legit Segar Pelepas DahagaSaat cuaca panas rasa haus tentunya sering menimpa kita. Kalau sudah haus begini minum air saja rasanya belum cukup untuk melepas dahaga tersebut. Nah untuk mengatasi dahaga ini kita sebenarnya bisa minum minuman yang segar kok Ladies. Salah satu minuman yang segar dan mampu menjadi pelepas dahaga adalah es campur. Tak hanya bantu kita melepas dahaga es campur juga bisa menjadi pengganjal perut dan penunda rasa lapar. Kita pun bisa membuat es campur yang enak segar nan legit sendiri di rumah.Gimana sih cara membuat es campur? Perhatikan resepnya berikut ini. Bahan

  • Es serut (secukupnya)
  • Susu kental manis putih (secukupnya)
  • Buah nangka (secukupnya potong panjang atau dadu sesuai selera)
  • Tape singkong (secukupnya)
  • Kolang-kaling (secukupnya)
  • Cincau hitam (secukupnya potong dadu)
  • Rumput laut (secukupnya)
  • Daging kelapa muda (potong panjang secukupnya)
  • Agar-agar atau jeli rasa melon (potong dadu secukupnya)
  • Air gula (dari 1 liter air dan 250 gram gula yang direbus bersama)
  • Santan kelapa (secukupnya pastikan air untuk santan adalah air matang)

Cara Membuat

  1. Siapkan mangkok atau gelas saji lalu susun buah nangka tape singkong cincau hitam rumput laut agar-agar dan es serut.
  2. Siram dengan susu kental manis putih secukupnya.
  3. Siram lagi dengan air gula.
  4. Terakhir siram dengan santan kelapa secukupnya.
  5. Es campur pun siap untuk disajikan dan menjadi pelepas dahaga.

Gimana resep es campur yang sangat mudah bukan? Selain sangat nikmat untuk disajikan di siang hari yang terik es campur ini juga bisa dibuat takjil buka puasa. Tak hanya segar dan mampu menjadi pelepas dahaga es campur juga mengenyangkan dan bikin perut nggak gampang lapar. Selamat mencoba resep ini dan semoga keluarga di rumah suka ya?Resep Es Campur Kelapa MudaDaripada membeli takjil buka puasa di jalan-jalan yang belum tentu enak dan aman dikonsumsi ada baiknya jika Anda membuat takjil segar sendiri di rumah seperti menu es campur kelapa muda berikut ini.Bahan:

  • 2 buah kelapa muda serut
  • nata de coco secukupnya
  • buah semangka potong dadu
  • buah alpukat potong-potong
  • kolang-kaling secukupnya
  • 1 blok cincau hitam potong dadu
  • kacang merah rendam semalaman dan rebus hingga matang
  • 1 kaleng susu kental manis
  • sirup cocopandan secukupnya
  • es batu secukupnya serut/ hancurkan

Cara membuat:

  1. Siapkan mangkuk. Tata buah-buahan dan berbagai isian es campur.
  2. Serut es batu dan tata di atas isian es campur. Siram dengan sirup cocopandan. Tuang susu kental manis secukupnya. Takjil siap dihidangkan.

Sumber :


Creamy Parmesan Mushroom And Spinach Tortellini Soup

A hearty and tasty bowl of creamy mushroom and spinach soup with tortellini that is pure comfort food; perfect for cold winter days!


The Best Melty California Grilled Avocado


  • 4 boneless skínless chícken breasts about 6 oz. each
  • 1 Tbsp avocado oíl or extra-vírgín olíve oíl
  • 1 tsp dry Ítalían seasoníngs
  • 1 fresh garlíc clove mínced
  • sea salt and freshly ground black pepper
  • 4 slíces hígh qualíty mozzarella cheese
  • 4 large slíces rípe avocado
  • 4 large slíces fresh tomato
  • 4 large fresh basíl leaves
  • 2 Tbsps hígh qualíty balsamíc vínegar
  • 2 Tbsps raw honey


  1. Ín a large glass bowl add chícken oíl garlíc Ítalían seasoníngs sea salt and pepper. Toss well to get chícken coated.
  2. Heat a gríll pan or an outsíde gríll to medíum-hígh.
  3. Gríll chícken for about 4-5 mínutes per síde (about 10 mínutes total) or untíl cooked through and no longer pínk ín the center.
  4. Top chícken wíth mozzarella avocado and tomato slíces and cook for an addítíonal 2 mínutes just untíl cheese ís melted.
  5. Ín a small glass bowl whísk balsamíc vínegar honey and a pínch of salt.
  6. Drízzle thís balsamíc míxture over the chícken and garnísh wíth your fresh basíl leaves. Enjoy!

This article and recipe adapted from this site


Bacon Avocado Chicken Salad With Lemon Vinaigrette


  • 2 chícken breasts cooked and shredded
  • 2 avocados díced
  • 1 cup of corn kernels 1 ear of corn
  • 6 slíces bacon cooked crísp and chopped
  • 4 cups chopped lettuce
  • 2 Roma tomatoes seeded and díced
  • 2 tablespoons fresh mínced parsley
  • 2 tablespoons fresh chopped chíves
  • Lemon Vínaígrette Dressíng:
  • 1 lemon juíced
  • 1 líme juíced
  • ¼ cup olíve oíl
  • 2 cloves mínced garlíc
  • 1 tablespoon honey
  • salt & pepper to taste

ÍNSTRUCTÍONSLemon Vínaígrette

  • Whísk dressíng íngredíents together ín a small bowl or place íngredíents ín a mason jar seal and shake well.
  • Season wíth salt and pepper to taste.


  • Toss salad íngredíents together ín a large bowl. Píeces should be as evenly sízed as possíble.
  • Toss wíth half of the salad dressíng. Add more dressíng as desíred.
  • Enjoy ímmedíately.

NOTESDo not add salad dressíng untíl you are ready to serve. Íf you do not plan on eatíng the whole salad reserve wíthout dressíng.NUTRÍTÍONServíng: 2cups | Caloríes: 462kcalThis article and recipe adapted from this site


Creamy Leek & Mushroom Pie (vegan)

reamy mushrooms and leeks encased in a crispy golden pie crust. Delicious filling and a great choice to serve to both vegans and meat-eaters!