Pokémon Birthday Cake

While Dave, Rob, Toosh, and I were in Florida for a conference (Society for Biomaterials) Rob had a birthday. I think everyone has a soft spot for Pokémon birthday cake. Since we were in Florida I just made a cake from a box mix because it was easiest. I used store bought white cream cheese icing and food coloring for the pokeball, pikachu, and the word pokémon. I've never iced anything like this before so I thought it turned out well. The happy birthday boy is below.

Pumpkin Cinnamon Rolls

They sound very delicious and I had fun making them. They turned out ok overall but I'm still not sure if I would every make them again. They didn't have enough of a pumpkin flavor for me. I made them the day before and put them in the fridge. I had trouble with the original recipe and I've tried to reflect the changes below. The changes were made because the dough just never turned out like I wanted it to.

Ingredients

1 package dry yeast
1/4 cup warm water
4 cups flour, divided
3/4 cup pumpkin puree
1/2 cup 1% milk
1/4 cup butter, melted
1 tbsp. granulated sugar
1 1/4 tsp. salt
1/4 tsp. nutmeg


Streusel
5 tbsp. granulated sugar
5 tbsp. brown sugar
3 tbsp. flour
2 1/2 tsp. cinnamon
3 tbsp. chilled butter, cut into small pieces


Glaze
3/4 cup powdered sugar
2 tbsp. milk
1/2 tsp. vanilla

Directions
Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. In the bowl, add 3 cups flour, pumpkin, milk, butter, sugar, salt and nutmeg. Beat with a mixer at medium speed until smooth.

I switched the mixer to the dough hook. It’s hard to tell if the dough is still too sticky in a mixer, so I added about 1 cup flour a little at a time and mixed with the hook on medium speed. Then I turned it onto a floured surface and kneaded for 3-4 more minutes incorporating a little bit more flour as necessary. Knead until the dough is smooth and elastic, adding flour, a little at a time, until it is tacky but not sticky.

Place the dough inside a large bowl that has been sprayed lightly with cooking spray or oil. Roll the dough around to lightly coat it in oil. Cover the bowl with plastic wrap and let rise in a warm, draft free, place* (85 degrees) for 45 minutes or until doubled in size. You’ll know it’s risen enough if you press two fingers into the dough and an indentation remains.

*Note: I don’t have a place that warm in my house, so I turn on the oven for 30 seconds to a minute and immediately turn it off. Then I place the bowl in the warm oven and close the door.

Punch dough down; cover and let rest for 5 minutes. Meanwhile, in a small bowl combine granulated sugar, brown sugar, flour, and cinnamon. Cut in butter with a pastry cutter.

On a floured surface, roll the dough into a 12×10 inch rectangle. Sprinkle with brown sugar mixture. Starting with a long edge, roll up tightly, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut the roll into 12 (1 inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

*Note: After the second rise you could put the rolls in your fridge overnight. In the morning, take them out and let sit an hour to come back to room temperature.

Preheat oven to 375 degrees (F). Bake for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

In a small bowl, stir the powdered sugar, milk, and vanilla until smooth. Drizzle glaze over buns.

Serve warm. Store in an air tight container.

Original idea and recipe came from http://backtothecuttingboard.com/breakfast/pumpkin-cinnamon-streusal-buns/

Stuffed Shells

Me to Dave "what do you want for dinner" Dave "Stuffed Shells". These are a little time consuming but easy. It also makes a lot so I froze a pan for later. I've also used the filling for ravioli when making this with Daves roommate Rob.


Ingredients
12oz package jumbo pasta shells
olive oil
1lb Italian sausage
yellow onion, chopped
3 cloves garlic minced
1 egg, lightly beaten
15oz ricotta cheese
8oz package of cream cheese, softened
10 -12oz frozen spinach, thawed and drained
1 cup Parmesan cheese
salt
pepper
italian seasoning
dried parsley
dried basil
1 26oz of spaghetti sauce
1 can of diced tomatoes
mozzarella cheese

Directions
Cook pasta shells according to package directions.  Drain and drizzle with a little olive oil.
While shells are cooking, heat a little olive oil in a large skillet over medium-high heat.  Add the onions and cook until softened.  Add the sausage to the pan, breaking it into smaller pieces as it cooks.  Cook until the sausage is completely cooked through and no pink remains. Add the garlic and cook until fragrant, about 30 seconds.  Remove from the heat.
In a large mixing bowl, combine the egg and ricotta. Then mix in the cream cheese making sure it is mixed well. Then mix in spinach, parmesan cheese, and seasonings. Add the cooked sausage mixture to the bowl and stir until evenly mixed.
Preheat the oven to 375 degrees F. Lightly oil the pan.  Spread the spaghetti sauce evenly between the 2 baking dishes (either three 8×8″ pans, or one 9×13″ and one 8×8″).  Stuff each shell with some of the sausage and cheese mixture, and arrange in the baking dishes, open side up. Spread the diced tomatoes over the top of the pasta shells. Cover the top with mozzarella cheese. Baked uncovered for 35 mins.

Pizza Bites

I've been wanting to make pizza bites for quite some time. Recently I've been venturing out and using yeast A) because I have the time and B) I have a kitchen aid mixer. I found this recipe that appeared to be easy so I went for it. I only used about half the of the dough at a time. It makes about 2 pie plates. I only use one at a time and place the rest of the dough in the fridge.


Ingredients
For the dough:
1 pkg active dry yeast (or 2 1/4 tsp loose yeast)
1 cup warm water
1 tbsp olive oil
1 tsp salt
2 3/4 cup flour

For everything else:
4 oz block mozzarella cheese
2 oz thin sliced pepperoni
1 tsp Italian seasoning (combine oregano, basil, parsley, and garlic)
2 tbsp olive oil
3 tbsp grated Parmesan cheese
pizza or marinara sauce

Directions
Dough
Combine yeast and warm water, stir to dissolve.
Add oil, salt, and flour. Stir to combine.
Once dough starts to come together, turn out onto a floured counter and knead to thoroughly combine-until dough is smooth and elastic. If it is uncooperative let it rest for a few minutes and come back to it.
Place dough ball in a greased bowl and cover loosely. Allow dough to rise until doubled, approximately an hour.

Assemble the bites
If you are going to bake some (or all!) right away preheat oven to 400°F. Grease pie pan(s).
Pinch off walnut sized pieces.
In each dough piece place a couple pieces of chopped pepperoni and a cube of cheese. Seal dough around meat and cheese and place seam side up in pie pan.
Repeat, placing approximately 16 dough balls in each pie plate.
Once assembled, combine oil and spices and brush over the dough.
Now you can cover with plastic wrap and refrigerate or freeze or you can bake right away.
When ready to bake: bake at 400°F for 16 min. Sprinkle with parmesan and turn the oven to boil for 2 min. Serve with warm pizza or marinara sauce.

Original idea and recipe came from http://chaosinthekitchen.com/2008/10/party-food-pizza-in-a-bite/

Bacon Dip

Dave loves bacon more than anyone I know. So when I tasted this dip I knew that I would have to make this for him. I served it with taco chips or pretzels. Dave hates tomatoes but you can't even taste them over the bacon. :D

Ingredients
8 ounces of sour cream
8 ounces of mayo
15 ounces of petite diced tomatoes, well drained.
One package of bacon bits

Directions
Mix everything until well blended. Place in fridge until ready to serve.