Tag: gordon ramsay recipe

Skinny Banana Bread Cinnamon Rolls

It’s the week of mother’s day! What better to give the woman in your life other than a nice prepared pan of banana bread cinnamon rolls? Skinny, and just under 200 calories at that!

Or heck, even treat yourself! These are a great make-ahead treat to have ready when you wake up for mothers day breakfast or brunch!

These are soft and fluffy cinnamon rolls that taste like banana bread and are topped with a drizzling of a light cinnamon vanilla frosting. Indulgent and blissful without the guilt!

I know that ‘boxed’ mixes are not everyone’s favorite (and clearly not the most healthy of things in the world), but I’ve got to be honest… making cinnamon rolls with cake mix creates the softest, fluffiest, cinnamon rolls that you will ever eat!

Plus, I’ve tried to ‘healthify’ these a bit by adding in some whole wheat flour and of course bananas! The sugar is also reduced greatly by swapping out granulated sugar with Stevia in the Raw. But really, any sweetener that measures like sugar would work – if you have another preference.

Skinny Banana Bread Cinnamon Rolls
TheSkinnyFork.com

The Skinny:
Servings: 16 • Size: 1 Cinnamon Roll • Calories: 199.6 • Fat: 2.7 g • Carb: 41.7 g • Fiber: 2.2 g • Protein: 3.8 g • Sugar: 12 g • Sodium: 187.6 mg

Ingredients:
Cinnamon Rolls:
1 1/4 C. Hot Water
2 Medium Bananas, Over-Ripe
1/2 Tsp. Vanilla
1 1/4 C. Yellow Cake Mix, Dry
1 1/4 C. Whole Wheat White Flour
1 1/4 C. Bread Flour
1/2 Tsp. Salt
2 1/4 Tsp. Active Dry Yeast

Filling:
1/4 C. Light Butter, Softened
1/4 C. Brown Sugar, Packed
1/4 C. Stevia in the Raw (Or other sweetener that measures like sugar.)
1/4 C. Yellow Cake Mix, Dry
1 1/2 Tsp. Cinnamon
Walnuts or Pecans (Optional)

Frosting Drizzle:
1 Tbsp. Plain Fat Free Greek Yogurt
3/4 C. Powdered Sugar
2 Tbsp. Yellow Cake Mix, Dry
1/4 Tsp. Vanilla
1 Tbsp. Fat Free Milk
1/2 Tsp. Cinnamon
Walnuts or Pecans (Optional)

Directions:
Bread Machine:
Place the ingredients for the cinnamon rolls into a bread machine in the order listed and set it to the ‘dough cycle’ setting.

No Bread Machine:
If you do not have a bread machine, you can combine the hot water and yeast into a bowl and allow the yeast to activate and foam up. Once the yeast is active you can combine the remaining ingredients in the bowl of a stand mixer with the hook attachment or knead by hand. Spray a large bowl with non-stick cooking spray and place dough inside. Cover with plastic wrap and allow it to sit for an hour until doubled in size.

Once the dough cycle has ended or the dough has risen for it’s first time. Punch it down and allow to rise for another hour or until doubled in size once more.

While your waiting, lightly spray the insides of two rounded 8 inch cake pans or a 13×9 with non-stick cooking or baking spray.

Set butter out to soften and go ahead and mix up the dry ingredients for the filling. Set aside.

After the second rise, remove the dough to a floured surface and roll out into a large rectangle.

Yes, the dough is very soft.

Add butter. Spread the butter over the rectangle of dough.

Sprinkle the filling mixture atop the dough. Roll it up into a tight, long, skinny log. Lengthwise.

Cut into 16 equal pieces. I use floss to do this! Yes. Floss. Place the floss around and under the dough and cross over the top (as seen in the picture), and pull opposite directions to cut. Wa-la!

Only have mint floss? That’s fine too! The flavor doesn’t transfer.

Place the cinnamon rolls into the prepared pan(s). Cover with plastic wrap and allow to rise for another 30 minutes.

If you’re making these ahead for the next day, you can toss them into the fridge rather than letting them rise for the remaining 30 minutes. In the morning, set them out for the final 30 minute rise prior to baking.

Preheat oven to 350 degrees F. Once ready, remove the plastic wrap and bake the cinnamon rolls for 15-20 minutes. In the mean time, combine the frosting ingredients in a bowl and whisk together until smooth and creamy.

Remove the cinnamon rolls from the oven and allow to cool slightly before drizzling the frosting over the top.

Top with a some nuts if desired and indulge!

Incoming search terms:

gordon ramsay banana bread

Ham Bone Vegetable Soup – Crock Pot Edition

Smoky ham flavor in a slow cooker simple vegetable soup. We occasionally have a ham bone, not a real common occurrence when you’re cooking for two but it does happen. So what to do with a ham bone from that holiday spiral cut ham? You can toss it or make soup.

Inspired by an allrecipes.com recipe called Ham Bone Soup I read all 200 plus comment for helpful hints. There are frequently useful things in the comments and should be read if you’re doing a recipe.

Rating

I’m at a low 4 or high 3 but my wife, the ham person really liked it.

Notes: Like many hams, ours had a sugary coat. This needs to be reduced as much as reasonably possible. Just a really good rinse should do usually. The sugery taste is not needed in the soup and I think would be “weird” .
The salt could easily get out of hand here. Do not add any, use low sodium broth and rinse the beans.
Lastly, there is a lot of fat in a ham. If this is a concern (and it should be) refrigerate overnight and scrap the disgusting stuff off. I still had a bowl the first day right out of the pot and it was very good.

This is more than enough ham on this bone.

Rinse the ham under running water to remove as much of any sugary coating as possible. Also this is a good time to remove any fat the is easily removed.

Chop two pealed potatoes, two pealed carrots, a medium onion and two stalks of celery. Fell free to vary the veggies.

Rinse one can of beans. I used light kidney but did not have low sodium that would be preferred.

In a large crock pot combine 48 oz of low sodium chicken broth, 1 t pepper, 1/2 t garlic powder, and optional 1/4 t red pepper flakes. Add the rinsed beans and the veggies.

Add the ham bone and cook for 8 hours on low.

With about one hour left in the cooking, remove the bone and strip of meat.

Return the meat to the slow cooker.

Finish the 8 hour total cooking. You may now serve or refrigerate overnight and scrap off any solidified fat.

Ham Bone Vegetable Soup – Crock Pot Edition

by DrDan at 101 Cooking for Two April-13-2013

Ingredients

1 ham bone with meat
2 carrots diced
2 celery chopped
1 medium onion chopped
2 medium russet potatoes cubed
1 – 14oz can diced tomatoes
48 oz low sodium chicken broth
1 – 14oz can light kidney beans drained and rinsed
1 t black pepper
1/2 t garlic powder
1/4 t crushed red pepper optional

Instructions

1) Rinse the ham under running water to remove as much of any sugary coating as possible. Also this is a good time to remove any fat the is easily removed.2) Chop two pealed potatoes, two pealed carrots, a medium onion and two stalks of celery. Fell free to vary the veggies.3) Rinse one can of beans. I used light kidney but did not have low sodium that would be preferred.4) In a large crock pot combine 48 oz of low sodium chicken broth, 1 t pepper, 1/2 t garlic powder, and optional 1/4 t red pepper flakes. Add the rinsed beans and the veggies.5) Add the ham bone and cook for 8 hours on low. With one hour left in the cooking, remove the bone and strip of meat. Return the meat to the slow cooker. Finish the 8 hour total cooking. You may now serve or refrigerate overnight and scrap off any solidified fat.

Details

Prep time: 10 mins Cook time: 8 hour Total time: 8 hour 10 mins Yield: 8 serving

Updated

April 13 2013

Dan Mikesell

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https://www gordon-ramsay-recipes com/tag/gordon-ramsay-pea-and-ham-soup

Soft Baked Funfetti Sugar Cookies

I feel like there are certain foods people expect you to grow out of at some point. In this category I’d place things like Iced Animal Crackers, Fruity Pebbles, Pop Tarts, Totino’s Pizza Rolls, all things Little Debbie…you get the picture. What’s so wrong with preferring your frozen chicken nuggets be shaped into something somewhat resembling a stegosaurus? (If you’re sitting there thinking to yourself that the initial issue is that I’m 23 eating frozen chicken nuggets, that’s beside the point.) I don’t buy into that logic.

I’d also say anything with an excessive amount of sprinkles somehow gets placed in that category. Thankfully I have no plans to ever outgrow sprinkles. They remind me of birthday parties.

So, it’s no surprise that when it comes to funfetti I always turn to the funfetti queen, Sally, over at Sally’s Baking Addiction. She does funfetti Friday’s. That’s a girl after my own heart right there. These cookies are a breeze to make. I made mine a bit smaller so I could do my usual ‘justify eating four cookies because they’re not quite as big’ thing. I also like mini desserts. These are perfect. They’re slightly crisp around the edges (crisp, not crunch), but chewy and soft in the middles. I’m sure if you make them in regular sized portions you can get even more of the gooey sugar cookie type thing going on. Amazing.

Funfetti away!

Soft Baked Funfetti Sugar Cookies

Recipe from Sally’s Baking Addiction

Ingredients

1/2 cup (1 stick) unsalted butter, softened to room temperature*

3/4 cup sugar

1 large egg, at room temperature*

1 teaspoon vanilla extract

1 and 1/2 cups spoon & leveled all-purpose flour*

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cream of tartar (can not be omitted)

1/2 cup sprinkles, plus more for sprinkle on top before baking

Instructions

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.

In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand. Once combined, fold in 1/2 cup sprinkles.

Scoop a large sections of dough (about 2 Tablespoons of dough each) and roll into balls. Make sure the balls are taller, rather than wide. Add a few more sprinkles on top of each ball dough.

Chill the balls of dough on the cookie sheet for at least 30 minutes and up to 3 hours in the refrigerator. This step will prevent spreading in the oven.

Preheat oven to 350F. Line two large baking sheets with parchment paper or a silicone baking mat.

Bake chilled cookie dough for 8 minutes, no more. The cookies will appear undone and very soft. Allow the cookies to cool on the cookie sheets for 3 minutes and move to wire rack to cool completely.

Notes from Sally:

If you’re in a pinch and need to soften your butter quickly, cut 1 stick of butter into 5 different sections. Microwave for 10 seconds.

*Room temperature egg is required. To bring the egg to room temperature quickly, place in a warm glass of water for about 10 minutes as you get the other ingredients ready.

*Recipe retested on 4/29/13 to add 1/4 cup more flour to resolve spreading issues. Use 1 and 1/2 cups total flour, which will aid in the spreading issues.