Braided Cinnamon Wreath

Photo Credit:Ana Maria Ciolacu from Just Love Cooking
I’ve never seen a better looking and tasting braid! Try this fantastic recipe from Just Love Cookin’ and not only your house will smell good but you will love the taste of this cinnamon braid. Ana did a fantastic creation here!!! Get that cup of coffee or hot chocolate and enjoy! This is the best cinnamon roll you will ever taste.

Author: Ana Maria Ciolacu from Just Love Cookin’
Yield: 1 Wreath 

Dough

•  2 cups flour
• 1/2 tsp salt
• 1/2 cup lukewarm milk
• 1 envelope active dry yeast or 0.6 Oz
• 1/8 cup melted butter
• 1 egg yolk
• 1 tbsp sugar

Filling:

•  1/4 cup softened butter
• 4-5 tbsp sugar
• 3 tsp cinnamon

Method:

1. Mix the yeast and sugar with the lukewarm milk and let it sit a few minutes while the yeast bubbles and foams up.
2. Add the egg yolk, the melted butter, the flour and the salt, then knead the dough and shape into a ball.
3. Place the dough in a large, greased bowl, then cover and place in a warm space and let rise until doubled in size (about 1 hour).
4. Preheat oven to about 400 degrees Fahrenheit. Dust your work surface with flour, and roll the dough out to a thickness of 1cm.
5. Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture.
6. Roll up the dough, and using a knife, cut the log in half length-wise.
7. Twist the two halves together, keeping the open layers exposed as described in the photo tutorial. Give a round shape, then transfer to a baking tray (buttered or covered with cookie sheet).
8. Top the remaining butter and sprinkle some sugar and cinnamon mixture. Bake for 30 to 35 minutes, until the top is golden brown.
9. Reduce the oven temperature to 350 degrees Fahrenheit after 5-10 minutes to stop it burning. Top with icing sugar mixed with water if you want, just sprinkle some sugar, or eat it like this.

Photo Credit: Ana Maria Ciolacu

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Butternut Squash Mini-Pizzas

Author: Edible Harmony

Cuisine: Paleo

Recipe type: Appetizer

Serves: 4-8

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

Ingredients

• 1 medium butternut squash, choose one with a wide and long neck, as the round and bulging side is hollow and cannot be sliced into rounds
• 6-8 ounces of dairy-free pesto ( See recipe below)
• 2 sliced Roma tomatoes
• 4-6 ounces of cooked nitrate free sausage or grilled veggies

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. Peel the squash ( I use a potato peeler) and slice the top part into ¼ inch thick rounds.
3. Arrange rounds on a greased or parchment paper-lined cookie sheet.
4. Bake for 15 minutes.
5. Spread the pesto sauce over each round.
6. Add toppings and bake until squash is soft.

Food is fuel.....