Warning ~ dreamy, oh so good, lick the beaters clean, oh my goodness, creamy chocolate frosting ahead! Is there anything better than a decadent chocolate cake topped with a creamy chocolate frosting?! Oh yeah!! This recipe is for chocolate lovers. Creamy chocolate frosting Now some of you may be thinking…that’s too much chocolate. But, for us chocolate lovers…this combination is just perfect. By the way…what do you call it? Icing? Frosting ? I actually grew up calling it “ icing. ” But it’s not like I didn’t know what the word “frosting” meant either. To me, they were sort of interchangeable. However, if you google “icing vs frosting” you’ll find an explanation that states that the term “icing” is used to describe a more thin, sugary glaze that hardens on pastries and buns. “Frosting” is thick and fluffy. It is meant to coat the outside of a cake. This recipe is definitely for frosting. Everyone needs a great chocolate icing ( I mean frosting ) recipe. This chocolate frosting is deliciously chocolaty and creamy, but not overly sweet. It’s much better than store bought and very easy to make. This recipe for creamy chocolate frosting , is from my childhood. My mom used to make this delicious frosting for our cakes and we loved licking the beaters clean (and making our faces a chocolaty mess.) The recipe is really quite easy. The best tip I can give you for a nice smooth consistency is to sift the cocoa and powdered sugar really well . This removes any little bits and chunks. This post contains affiliate links. See policy for full disclosure. Sifting the cocoa and powdered sugar is especially if you plan to use cake decorating tips and a piping bag for gorgeous swirly cupcakes. You don’t want frosting chunks to get stuck in the tip, clogging up the whole thing, making you cry and want to just eat the whole darn pastry bag of chocolate. (And yes, unfortunately I’m speaking from experience.) Also make sure the butter is soft and at room temperature (not melted). So are you ready to frost your cake or cupcakes? I hope you enjoy this recipe. Please leave me a comment below about what you think. Happy cooking and baking! Michelle Essentials for this recipe: Kitchen Aid Artisan Tilt-Head Stand Mixer Wilton 46-Piece Deluxe Cake Decorating Set Wilton Disposable 12-inch Decorating Bags, 24/ Pack Creamy chocolate frosting Creamy, chocolaty, decadent, smooth and delicious. You won’t need another chocolate frosting recipe. 5 tbsp cocoa 2 cups sifted powdered sugar 2 tbsp hot water 1 large egg 2/3 cup soft butter 1 tsp vanilla Sift together the cocoa and powdered sugar. Add the hot water, blend with and electric hand mixer (or stand mixer). Beat in the egg, butter and vanilla. If the frosting seems thin at this point,place the bowl in the fridge for a few minutes to cool, then beat again to desired consistency. Decorate! This recipe should give you enough chocolate frosting to frost a 9 x 13 cake, 12 cupcakes, or 24 mini cupcakes. Source: northwestspoon.wordpress.com #Chocolate #frosting

The saltiness of prosciutto and the natural sweetness of melon are a delicious combination. These prosciutto and melon skewers are easy to prepare, low-carb and gluten-free. They are a great passed appetizer at a holiday party or make a simple starter for dinner and drinks with friends. Prosciutto and melon skewers In this appetizer, little stacks of fresh cantaloupe, prosciutto di parma, fresh mozzarella and basil are skewered with a toothpick and then drizzled with balsamic glaze . Each prosciutto and melon skewer provides a satisfying burst of fresh flavors and delightful textures. Quality ingredients make these appetizers taste great I love all the components of these prosciutto and melon skewers. I’d be quite happy just snacking away at each of these items. What makes these simple appetizers so delicious are the amazing quality ingredients. And I love that they are easy and quick to prepare. These little bites bring back fond memories for me from living in Southern Italy. I was first introduced to the wonderful pairing of “prosciutto di parma e melone” (prosciutto and melon) as an appetizer while living there. The natural sweetness of ripe cantaloupe balances the saltiness of the prosciutto. Appetizers that stack up: I found it easiest to simply cut the cantaloupe into bite-sized wedges. This provides a nice base. The next layer is a piece of prosciutto. I found it best to lightly roll up each strip of prosciutto and cut them into thirds. Be careful not to roll the prosciutto up too tightly. The next layer is a soft fresh mozzarella cheese called “ciliegine” from Bel Gioioso . This means “cherries” in Italian. The mozzarella is like small “cherry-sized” pieces. I decided to cut these in half so that my ingredients would go further and the skewers wouldn’t be too large of a mouthful. Finally, a little sprig of fragrant basil sits on top and each one is held together with a toothpick. If you are bringing these tasty bites to a party, I recommend adding the drizzle of balsamic glaze just before serving for a cleaner and fresher presentation. I think you’ll enjoy these delicious prosciutto and melon skewers. You can’t go wrong with the fine ingredients and classic flavor combinations in this wonderful little appetizer. Give them a try and let me know what you think in the comments below. Happy cooking! Michelle Where to buy these ingredients: I have found all of these fresh ingredients at finer NW grocery stores such as QFC, Whole Foods, Trader Joe’s and Safeway. A great place to buy prosciutto di parma and cilegne mozzarella in larger quantities if you need to create a large platter of passed appetizers is Costco. This post contains affiliate links. Affiliate links are similar to a referral. I may receive a small commission, at no cost to you, when you use the links provided. See policy for full disclosure. Colavita Balsamic Glace 100% Natural Bamboo Toothpicks – Kitchen Essential Prosciutto and melon skewers The saltiness of prosciutto and the natural sweetness of melon are a delicious combination. These prosciutto and melon skewers are easy to prepare, low-carb and gluten-free. They make a great passed appetizer at a holiday party or work as a simple starter for dinner and drinks with friends. 1 medium sized canteloupe 6 oz prosciutto di parma slices (1 package) 1 container Bel Gioioso Fresh Mozzarella “ciliegine” (cherry size) 1 handful fresh basil balsamic glaze toothpicks Cut the cantaloupe into slices. Remove seeds and outer skin. Cut the slices into bite-sized wedges or triangles. You’ll need one cantaloupe wedge per appetizer. You’ll usually have plenty of cantaloupe left over. Lightly roll up the prosciutto slices. Do not roll too tight. Cut the rolls into thirds. Use one small piece of prosciutto per appetizer. Cut the cherry sized fresh mozzarella pieces in half. Use one half per appetizer. Gently cut ribbons (chiffonade) of basil. Use one small basil piece per appetizer. Stack the appetizers beginning with cantaloupe on the bottom, prosciutto, mozzarella and basil. Skewer the stack with a toothpick down the center. Continue this process until you have 24-25 appetizers. Arrange the skewers on a platter or plate. Just before serving, drizzle balsamic glaze over the appetizers and along edges of the plate. Serve. The quantities suggested in this recipe will make about 24 skewers. Source: northwestspoon.wordpress.com #melon #mozzarella #prosciutto

Overnight apple cinnamon coffee cake combines the classic flavors of sweet apples, brown sugar and cinnamon. This coffee cake is way easier to make than cinnamon rolls and tastes just as great. Overnight apple cinnamon coffee cake Hosting family or friends this holiday season? Make your morning easier with this delicious overnight apple cinnamon coffee cake. It’s perfect with a cup of tea or coffee. And the kids will love it too! Top it with fresh whipped cream for a lovely, indulgent treat. Just imagine…it’s early in the morning, the amazing smell of apples and cinnamon begin wafting through the crisp morning air. Your guests stumble into the kitchen expecting to find you all ruffled, flour in your hair and the kitchen a mess. But nope! All they find is this amazing overnight apple cinnamon apple cake waiting for them. And you happily enjoying your morning coffee or tea. Make your morning easier by preparing this coffee cake the night before I stumbled on this overnight coffee cake idea when I was browsing through an old dog-eared church recipe book called “ Great Temptations .” In addition to changing the recipe to make it gluten free, I also adapted the recipe by adding fresh pieces of apples, walnuts and spices. You can make this recipe with gluten-free all purpose flour or regular all-purpose flour ~ your choice. You can use any kind of apples for this overnight cinnamon apple coffee cake recipe. I used these delicious Washington honey crisp apples. Yum! Honeycrisp apples What I really love about this overnight apple cinnamon coffee cake recipe is how perfect it is for holidays. It makes a great accompaniment to a holiday breakfast buffet. Or bring it to a potluck function. You do most of the work the night before, then finish it off the next morning before you leave. I used to really enjoy waking up to cinnamon rolls Christmas morning (as many people do.) But now that I’m gluten-free, I need an easy substitute. This overnight apple cinnamon coffee cake fits the bill! It’s just as delicious and way easier. This post contains affiliate links. See policy for full disclosure. Recommended products: Wilton Recipe Right 9×13 Oblong Pan with Cover KitchenAid 5-Speed Ultra Power Hand Mixer, Empire Red So tasty, so easy. Tell me your thoughts on this recipe in the comments. Happy cooking ! Michelle Overnight apple cinnamon coffee cake Way easier than cinnamon rolls, but just as tasty! Wake up to this delicious overnight apple cinnamon coffee cake. Perfect for the holidays. 2 medium apples 1 tbsp lemon juice 3/4 cup unsalted butter (softened) 1 cup sugar 2 large eggs 1 cup sour cream 2 cups all-purpose flour (or all purpose gluten-free flour) 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1 tsp nutmeg Topping 3/4 cup brown sugar 3/4 cup chopped walnuts 1 tsp cinnamon Peel and core the apples. Cut the apple into small bite-sized pieces. Squeeze lemon juice over the apple pieces, toss to coat and set aside. In a medium bowl, mix together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon and nutmeg) and set aside. Use a stand mixer or electric hand mixer. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, then the sour cream. Mix together well. Incorporate the dry ingredients into the wet and mix until blended. Do not overwork the batter. It will be thick. Fold in the apples. Pour the batter into a well-greased 9 x 13 inch baking pan and gently spread it out. In a separate bowl, combine the topping ingredients (brown sugar, nuts and cinnamon). Sprinkle the topping mixture over the cake batter. Cover with plastic wrap and chill overnight in the fridge. When ready to bake, preheat the oven to 350 F. Bake the cake for 35-40 minutes or until a cake tester comes out clean in the middle. You can use any kind of apples you like. For added tartness, use a green apple. I like honey crisp apples. You can also use pears. For gluten-free adaptation, I recommend the following: Namaste Foods – Gluten Free Perfect Flour Blend Source: northwestspoon.wordpress.com #cinnamon #coffeecake

Just like the ones sold at Starbucks, this sweet yet tart bar is a festive, holiday favorite. Cranberry bliss bars feature the flavors of orange, cranberries, white chocolate and ginger. Festive cranberry bliss bars Cranberry bliss bars are a delicious dessert. But I absolutely love them with a hot cup of tea or coffee for a sweet afternoon treat. It is the holidays after all, so why not splurge and treat yourself. Cranberry bliss bars are a Northwest favorite. They have been sold for many years famously in just about every coffee shop in Seattle. Cranberry bliss bars are great for a party Cranberry bliss bars start out with a “blondie-like” base. It is a cake layer seasoned with all the good things like orange liqueur, Craisins (dried cranberries), white chocolate chips, sugar and ginger. The next layer is a cream cheese frosting flavored with orange. The decoration or topping is more Craisins, white chocolate and orange zest. In each flavorful bite, you’ll experience tart, sweet, tart, sweet. Notes of orange and ginger bring it all together. Bake cranberry bliss bars in a 9 x 13 pan This recipe for cranberry bliss bars is quite large. Use a 9 x 13 baking pan. Once you cut out the bars, they can be wrapped and frozen if necessary to make your holiday treats stretch out over the season. Cranberry bliss bars are traditionally cut in triangles, however, you can cut them in rectangles as well if it’s easier. They are homemade, so whichever you prefer. Trim the edges of the bars for nice straight clean lines. Save those trimmings! They are sweet little treats just for the chef. Dig in to cranberry bliss bars For the orange liqueur, I recommend using Cointreau or Grand Marnier. Don’t skimp on the flavor by using an artificial extract. They simply won’t taste as good. What you’ll need For the base cake: 1 cup butter, melted 1 cup light brown sugar 2 eggs 2 tsp orange liqueur (or orange extract) 2 cups all-purpose flour 1/2 tsp salt 1 tsp baking powder 1 tsp ground ginger 3/4 cup Craisins (dried cranberries) 3/4 cup white chocolate chips Frosting: 4 oz cream cheese 1 tbsp soft butter 3 cups sifted confectioner’s sugar 1 tsp orange liqueur (or orange extract) Topping: 1/3 cup Craisins, chopped 1-2 tbsp minced orange zest (optional) 1/3 cup white chocolate chips 1 tbsp neutral oil (like sunflower oil or melted coconut oil) Instructions Cake: Line a 9×13 baking pan with parchment paper. Preheat the oven to 350 F. Using a stand mixer or hand mixer, beat the butter and sugar (about 5 minutes). Add the eggs one at a time, then the orange flavoring. Combine the flour, baking powder and ground ginger together. Slowly add the flour mixture to the wet ingredients until combined. Blend in the Craisins and white chocolate chips. Gently spread the batter in the pan and bake for 24 – 29 minutes or until a toothpick comes out clean. Cool completely before frosting. Frosting: Blend the cream cheese and butter. Add the confectioner’s sugar and orange flavoring. Beat well until combined. Spread the frosting evenly over the cake base. Topping: Sprinkle the Craisins and orange zest over the frosting. Combine the remaining chocolate chips with the oil in a small bowl. Melt the chocolate chips in the microwave until they are 90% melted (about 30-40 seconds). Stir the chocolate and the remaining chips will melt through. Drizzle the melted chocolate all over the frosted cake. Cool in the fridge for about 15 minutes. Trim the edges. They are pictured here cut into small rectangles. If you’d like to cut them in triangles like Starbucks does, cut the cake in half lengthwise. Then cut each half into equal rectangles (about 8). Cut each rectangle in half diagonally to make triangles. Notes: *Cointreau or Grand Marnier. This is a large recipe. The bars freeze well in an air-tight container. I hope you enjoy this recipe for cranberry bliss bars. I’d love to hear your experience making them. Leave me a comment below. Scroll down for the recipe card if you’d like to print out the recipe. Happy baking, Michelle Cranberry bliss bars Just like the ones sold at Starbucks, this sweet yet tart bar is a festive, holiday favorite. Cranberry bliss bars feature the flavors of orange, cranberries, white chocolate and ginger. Prep Time 30 mins Cook Time 25 mins Total Time 55 mins Course: Dessert Cuisine: American Keyword: cranberry Servings: 12 people Author: Michelle Ingredients For the cake 1 cup butter melted 1 cup light brown sugar 2 eggs 2 tsp *orange liqueur (or orange extract) 2 cups all-purpose flour 1/2 tsp salt 1 tsp baking powder 1 tsp ground ginger 3/4 cup Craisins (dried cranberries) 3/4 cup white chocolate chips Frosting 4 oz cream cheese 1 tbsp soft butter 3 cups sifted confectioner’s sugar 1 tsp *orange liqueur (or orange extract) Topping 1/3 cup Craisins chopped 1-2 tbsp minced orange zest (optional) 1/3 cup white chocolate chips 1 tbsp neutral oil (like sunflower oil or melted coconut oil) Instructions Cake Line a 9×13 baking pan with parchment paper. Preheat the oven to 350 F. Using a stand mixer or hand mixer, beat the butter and sugar (about 5 minutes). Add the eggs one at a time, then the orange flavoring. Combine the flour, baking powder and ground ginger together. Slowly add the flour mixture to the wet ingredients until combined. Blend in the Craisins and white chocolate chips. Gently spread the batter in the pan and bake for 24 – 29 minutes or until a toothpick comes out clean. Cool completely before frosting. Frosting Blend the cream cheese and butter. Add the confectioner’s sugar and orange flavoring. Beat well until combined. Spread the frosting evenly over the cake base. Topping Sprinkle the Craisins and orange zest over the frosting. Combine the remaining chocolate chips with the oil in a small bowl. Melt the chocolate chips in the microwave until they are 90% melted (about 30-40 seconds). Stir the chocolate and the remaining chips will melt through. Drizzle the melted chocolate all over the frosted cake. Cool in the fridge for about 15 minutes. Trim the edges. They are pictured here cut into small rectangles. If you’d like to cut them in triangles like Starbucks does, cut the cake in half lengthwise. Then cut each half into equal rectangles (about 8). Cut each rectangle in half diagonally to make triangles. Notes *Cointreau or Grand Marnier. This is a large recipe. The bars freeze well in an air-tight container. #cranberry

Easy cinnamon rolls topped with a delicious cream cheese frosting are a heavenly family favorite. We like to make cinnamon rolls around the holidays or for a special weekend treat. My kids LOVE this cream cheese frosting. “It’s just like Cinnabon!” They eagerly claimed. And that made my day. Easy cinnamon rolls with cream cheese frosting In this recipe, I show you how to make cinnamon rolls with a bread machine to prepare the dough. It’s been a while since I made cinnamon rolls. I don’t consider this a difficult recipe, but they do take time and a little patience to make. I use my bread machine to prepare the dough because I think it makes the overall process much easier. If you don’t have a bread machine, don’t worry. You can still make these easy cinnamon rolls. It will just require you to do the kneading instead of the machine. The dough will be left to rise in a bowl in a warm spot in the kitchen. It should be covered and away from drafts. See the section below about how to make cinnamon roll dough without a bread machine. Use a bread machine to make the dough Cinnamon rolls are made from a sweetened enriched dough, which means it contains sugar and an egg. I like the combination of sugar and a little liquid honey for flavor. If you don’t like honey, increase the sugar quantity to 1/3 cup. I recommend using bread flour for cinnamon rolls. It is the best kind of flour for the best result. However, I have made them with regular all-purpose flour and they turned out just fine. An important step that I think makes a big difference in the quality of the cinnamon rolls and particularly the sweet gooey cream cheese frosting is to make sure your ingredients are at room temperature before you begin. The cream cheese in particular will lump up if it is not at room temperature before mixing it up with the frosting ingredients. What you’ll need Cinnamon roll dough 1 large egg 1 1/4 cup luke warm water 3 1/2 tablespoons neutral vegetable oil 1 tablespoon honey 1 tablespoon lemon juice 1 teaspoon fine sea salt 1/2 cup sugar 3 1/2 cups bread flour 1 package active dry yeast Filling 6 tablespoons melted butter 1 1/2 tablespoons cinnamon 1/2 cup brown sugar Cream cheese frosting 4 oz cream cheese (half a block) 1 tablespoon unsalted butter 1 1/2 cups powdered sugar 1 tablespoon milk 1 teaspoon lemon juice Great baking results in a cast iron frying pan I had really good results baking the cinnamon rolls in a cast iron skillet. Make sure you spray the pan with vegetable spray (like PAM) before setting the rolls in to rise. There was a nice even bake with the cast iron pan. And it is such a pretty rustic presentation when they are out of the oven. If you don’t have a cast iron pan, that’s ok. You can bake these in a 9 x 13 non-stick baking pan or casserole dish. Making the cinnamon roll dough As I mentioned, I love using my bread machine to prepare the dough. Follow your bread machine’s manufacturer’s guidelines regarding the order in which to place the water (liquid ingredients), flour, yeast, sugar and salt. My bread machine requires I start with the liquid ingredients first as follows: water egg oil lemon juice honey Followed by the dry ingredients Sprinkle the flour all over the pan on top of the water Add sugar on one side Salt in the opposite corner Make a small well in the center of the flour (keep the water covered by flour) and pour the yeast packet in the well Select the “dough” cycle on the bread machine and press start. Let the bread machine do it’s job while you go make yourself a nice cup of tea or coffee. Troubleshooting the dough Once the dough has started to form in the bread machine, take a look. If it appears too wet, sprinkle another 1 tablespoon of flour on top. That being said, I’ve still had success even with a somewhat “wetter” dough. So, you can leave it alone if you prefer. Baking is tricky science. Precise measurements, humidity and elevation play a factor in how your recipe will turn out. Breads in particular are susceptible to humidity levels and elevation. This recipe calls for 1 1/4 cups water. But I have found 1 cup, plus 2 tablespoons of water is plenty for our coastal humidity levels. I also find it’s easier to “save” a wet dough by dusting it with more flour when rolling it out, rather than trying to save a “dry” dough. This is why I say, leave it alone if you prefer. Roll out to 9 x 14 inch rectangle. Add cinnamon and brown sugar Tips for making cinnamon roll dough Use bread flour Make sure the yeast is fresh and not past its expiry date Use luke warm water Make sure ingredients are at room temperature before you start When rolls are rising, keep them covered with a kitchen towel and away from drafts Rolling out the cinnamon roll dough After the dough has risen and has doubled in size it is ready to roll out. Transfer the dough to a floured surface. Use a rolling pin to roll the dough out to a 9 x 14 inch rectangle. Spread melted butter all over the surface of the dough. Sprinkle the cinnamon and the brown sugar all over the dough surface. Next roll up the dough tightly starting on the shorter side of the rectangle (9 inch side). You sometimes have to seal up the ends of the dough roll to avoid having sugar spill out. Slice the roll in half, then each half in quarters Slicing the cinnamon rolls and baking At this point you will have a long roll of dough. Spray the pan with vegetable spray. If using a cast iron pan, I find they fit best if you cut out eight rolls. Slice the roll in half. Then cut eat half into even quarters (generally about 2 inches wide). If you are using a rectangular non-stick baking pan or casserole dish, you can cut the long roll into 12 even slices. I use a sharp carving knife to cut the rolls. Floss also works well. Evenly space out the rolls in the pan. Cover with a kitchen towel and set them aside to rise in a warm spot in the kitchen for 45 minutes. Then bake in a 350 F degree oven for 25 minutes. Eight cinnamon rolls in the pan for the second rise Frosting the cinnamon rolls This cream cheese frosting is so delicious. It is tangy with a slight hint of acidity from the lemon. The most important tip for making the frosting is to make sure everything is at room temperature before you begin. So, make sure you pull everything out of the fridge, measure and set it aside early enough in the process. Place all the ingredients in a mixing bowl and stir it up. I often use a fork or whisk for this. Once the cinnamon rolls come out of the oven, allow them to cool slightly. Then spread the frosting all over the tops of the warm rolls. It’s amazing! Cinnamon rolls with cream cheese frosting is a classic How to make cinnamon roll dough without a bread machine Follow these steps if you do not have a bread machine to prepare the dough. Measure out the water for the recipe. Make sure the water is luke warm, not hot. Dissolve the yeast in the water. It will bloom. In a large bowl add the remaining liquid ingredients and the bloomed yeast. In a medium sized bowl combine all the salt, flour and sugar and stir until combined. Add the dry ingredients to the wet and mix well until it the dough comes together. Turn the dough out onto a surface dusted with flour. Knead the dough into a large ball. Dust your hands with flour as necessary. Place the dough into a large bowl. Cover with a clean kitchen towel and allow it to rise in a warm place on your counter top for about 1 hour or until it has doubled in size. Can cinnamon rolls be refrigerated overnight? Yes. This is smart planning to cut down on the work in the morning. You can prepare the cinnamon rolls the night before, cover them with plastic wrap and refrigerate them overnight. Early the next morning, remove the plastic wrap and cover them with a kitchen towel. Leave the rolls to rise in a warm spot on the counter. Because they are cold, it will take more time for the second rise. Then bake. I hope you enjoy this easy cinnamon roll recipe. Please let me know how they turned out for you in the comments below. Happy baking, Michelle Easy Cinnamon Rolls Serves 4 Prep 90 mins Cook 25 mins Easy cinnamon rolls topped with a delicious cream cheese frosting are a heavenly family favorite. Just like Cinnabon! Easy peasy when you use a bread machine to make the dough. **Cinnamon roll dough** 1 large egg 1 1/4 cup luke warm water 3 1/2 tablespoons neutral vegetable oil 1 tablespoon honey 1 tablespoon lemon juice 1 teaspoon fine sea salt 1/2 cup sugar 3 1/2 cups bread flour 1 package active dry yeast **Filling** 6 tablespoons melted butter 1 1/2 tablespoons cinnamon 1/2 cup brown sugar **Cream cheese frosting** 4 oz cream cheese (half a block) 1 tablespoon unsalted butter 1 1/2 cups powdered sugar 1 tablespoon milk 1 teaspoon lemon juice **Other** Additional flour for dusting as needed Vegetable spray 10 inch cast iron skillet or 9 x 13 baking pan Measure all ingredients and bring them to room temperature. Follow your bread machine’s manufacturer’s guidelines regarding the order in which to place the water (liquid ingredients), flour, yeast, sugar and salt. Place water, egg, oil, lemon juice and honey into the bread machine bowl. Sprinkle the flour all over the pan on top of the water. Add sugar on one side and salt in the opposite corner. Make a small well in the center of the flour (keep the water covered by flour) and pour the yeast packet in the well. Select the “dough” cycle on the bread machine and press start. Let the bread machine do it’s job. Once the bread machine signals the dough cycle is complete, transfer the dough to a floured surface. Use a rolling pin to roll the dough out to a 9 x 14 inch rectangle. Spread melted butter all over the surface of the dough. Sprinkle the cinnamon and the brown sugar all over the dough surface. Next roll up the dough tightly starting on the shorter side of the rectangle (9 inch side). You sometimes have to seal up the ends of the dough roll to avoid having sugar spill out. Spray a 10 inch round cast iron pan with vegetable spray. (See notes below if using a 9 x 13 rectangle baking pan.) Slice the long dough roll in half. Then cut eat half into even quarters (generally about 2 inches wide). Place the 8 rolls into the pan. One in the center, the others evenly spaced out around it. Use a sharp knife or floss for this. Cover the rolls with a clean kitchen towel. Set them aside to rise in a warm, draft free spot in the kitchen for 45 minutes. During this time, preheat the oven to 350 F. Bake in the oven for 25 minutes. **Cream cheese frosting** Take all the frosting ingredients out of the fridge early enough in the process to bring them up to room temperature. Place all the frosting ingredients in a mixing bowl and stir. Use a hand held mixer or a whisk for this. Allow the cinnamon rolls to cool slightly. Then spread the frosting all over the tops of the warm rolls. Notes · If you don’t like honey, increase the sugar quantity to 1/3 cup. · I recommend you read the full post for tips and tricks for making cinnamon rolls. If you do not have a bread machine, read the instructions for preparing the dough in the post. · Use a 10 inch cast iron skillet (8 rolls) or 9 x 13 baking pan (12 smaller rolls) for baking. ·  If using a 9 x 13 baking pan, cut the long dough roll into 12 even slices (approximately 1.5 inches wide). Spray the pan with vegetable spray. Evenly space the rolls out along the pan. #bread #cinnamon

Ready for something tasty and healthy? Start your day off right with this antioxidant and vitamin-rich apple grape super green smoothie . It makes a great after school snack too. This super smoothie is high in vitamins A, B, C as well as many minerals. This apple grape super green smoothie tastes sweet, yet tart and is bright and refreshing . My kids love it too. But don’t tell them about the secret ingredient ~ spinach ! An apple a day will keep the doctor away We all know it. But did you know green apples (also known as granny smith apples) in particular are truly packed full of fiber and vitamins? Some studies suggest even more so than red apples. I’ve always loved their sweet-tart taste as well. They are crisp, flavorful and especially good for baking. The green apple takes center stage in this smoothie and the sweet-tart flavor is balanced out with the natural sweetness of green grapes and organic apple juice. Fruit + veg + banana + yogurt + juice = yummy smoothie In addition to plain Greek yogurt, I usually pop a frozen banana into my smoothies. This is primarily for texture, but they’re good for you too. Bananas are high in minerals such as potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin and B6 (phew…that’s allot a power for one little fruit). This post contains affiliate links. See policy for full disclosure. Spinach as a super food I’ve always thought of spinach as a super food. I’d like to say its because of science and facts, but it probably has more to do with childhood memories watching the cartoon character Popeye chase away the bad guy with his mighty bulging muscles after eating a can of spinach. Regardless, spinach is definitely high in iron as well as many other vitamins and minerals which is why it’s a secret ingredient in this smoothie. My kids would definitely not eat spinach raw. But, blended in with all these other tasty ingredients, you can’t really taste it. Spinach also gives this smoothie a pretty light green color. Do you own a blender or a food processor? I actually don’t own a blender. I do just about all my blending in my food processor. Between my food processor and my vintage handheld Braun immersion blender, I find I really don’t need a blender too. (One less appliance on my kitchen counter is a good thing.) So, if you like sweet-tart flavors and want to give your immunity a boost, give this delicious apple grape super green smoothie a try today. Let me know what you think in the comments below. Happy cooking! Michelle Apple grape super green smoothie Serves 2 Prep 2 mins Start your day off right with this antioxidant and vitamin-rich green smoothie. It tastes sweet, yet tart and is bright and refreshing. 1 green apple (peeled and cut into pieces) 1 cup green grapes (frozen) 1 handful fresh spinach leaves 1/2 cup plain Greek yogurt 1 cup organic apple juice 2 tbsp lime juice Use a blender or food processor. Blend all ingredients up to the lime juice until it is a smooth consistency. Stir in the lime juice just before serving for added freshness. Source: northwestspoon.com #apple #smoothie

This creamy avocado dressing is a new favorite of mine. In fact, I may be just a wee bit avocado obsessed! Salads certainly don’t have to be boring. And this dressing helps take a salad with grilled chicken from ordinary to avocado-may-zing! Creamy avocado dressing is simple, fresh and healthy. It also makes a delicious and simple dip for vegetables or a wonderful topping for fish tacos. Creamy avocado dressing It’s super easy to make this creamy avocado dressing. I use a large ripe Haas avocado. Simply combine all the dressing ingredients into a food processor or blender. Blend until it is smooth. If it’s too thick add a little water (one tablespoon at a time) until it is thinned to the consistency you prefer. ) I prefer the dressing rather on the thick side. You can also swap out the lemon and use limes if you prefer. Creamy avocado dressing pairs great with grilled chicken or shrimp According to Medical News Today, “avocados are a naturally nutrient-dense food and contain nearly 20 vitamins and minerals.” That’s allot of nutrient power in one little fruit. Most of the calories in an avocado come from fat rather than sugars. But, don’t despair. It is a healthy fat that not only helps you feel full, but is essential for developing healthy cells in the body. A healthy and easy homemade dressing I start this salad by marinating chicken breasts in a little olive oil, cilantro, garlic, lemon and salt and pepper. Let the chicken marinate for at least an hour in the fridge while you prepare the dressing. Next, prepare your salad greens. You can use any type of salad greens and veggies you prefer in the salad. This particular salad pictured had mixed baby greens, cucumbers, grated carrots, sliced mushrooms, radishes, scallions, cilantro and broken corn tortilla chips on top for additional crunch. It’s what I had in the fridge and it worked out great. Finally, grill the chicken, slice and serve along with the salad. It’s a healthy meal loaded with vitamins and protein. I am absolutely in love with this creamy avocado dressing. It’s homemade flavor is so much better than any bottled store bought dressing. Plus there are no artificial preservatives or additives to upset sensitive tummies. The avocados pair perfectly with the cilantro, citrus, cumin and garlic. Are you an avocado lover too? Leave me a comment below and let me know. Happy cooking! Michelle Creamy avocado dressing brightens up a salad Resources: 12 Health benefits of avocados, Medical News Today, September 2017. If you make any of my recipes, use #northwestspoon and share your photo. Creamy avocado dressing Creamy avocado dressing is simple, fresh and healthy. It also makes a delicious and simple dip for vegetables or a wonderful topping for fish tacos. Dressing: 1 large Haas avocado 1 juice of a lemon (or lime) 1/2 cup water 1/4 cup cilantro leaves (chopped) 1 pinch sea salt 1/4 tsp ground cumin 1 tbsp sour cream 1 small to medium sized garlic clove Grilled chicken: 2 large chicken breasts 2 tbsp extra virgin olive oil 2 cloves garlic (crushed) 1/4 cup cilantro (chopped) 2 tbsp lemon (or lime) 1 pinch sea salt 1 pinch freshly ground black pepper Salad greens: mixed baby greens (amount to taste) 1 cucumber (sliced to taste) 1 grated carrot 5 mushrooms (sliced to taste) 3 radishes (sliced to taste) 2 scallions (chopped) 2 tbsp cilantro (chopped) corn tortilla chips (broken to taste) Dressing: Combine all the ingredients into a blender or food processor. Blend until smooth. Scrape down the sides of the blender or food processor. Pulse a couple more times. Add additional water one tablespoon at a time as necessary until you achieve your desired consistency. Salad greens: Wash and prepare your salad greens. You can use any type of salad greens and veggies you prefer in the salad. Adjust amounts and quantities suggested above to your taste. Grilled chicken: Use a zip lock bag or glass bowl. Combine the marinade ingredients, add the chicken and marinate it for at least an hour in the fridge while you prepare the dressing. Grill the chicken. Once cooked through, let it rest a few minutes before slicing. Serve along with the salad. For vegan alternative, simply leave out the sour cream for the dressing. Use alternative source of protein to taste in the salad. Source: northwestspoon.com #avocado #dressing

Perfect for those busy weeknights, this homemade 10 minute tomato soup is healthy and contains no additives, preservatives or wheat thickeners unlike many canned soups. Warming up with a delicious bowl of fresh tomato soup on a cold day really hits the spot. 10 minute tomato soup The fresh ingredients and San Marzano tomatoes are what make it so delicious. San Marzano tomatoes are a sweet and less acidic tomato grown at the foot of Mount Vesuvius. I love to top this 10 minute tomato soup with white cheddar cheese and a sprig of fresh basil. All these little extras add dimension, texture and a pop of flavor to the smooth, creamy and tangy tomato soup Is it worth it to buy San Marzano tomatoes? Yes, when the tomato is the star of the show such as in this 10 minute tomato soup, it is definitely worth it. They do go on sale quite frequently at the grocery store, so that’s when I stock up. San Marzano tomatoes are a tasty plum tomato that tends to have fewer seeds inside, which is why they are particularly good in sauces. They grow in the rich volcanic soil in the valley near Mount Vesuvius and the city of Naples. I had the pleasure of visiting this area when I lived nearby along the Amalfi Coast for a couple of years. Visiting this volcano and the nearby ancient city of Pompeii, is very impressive. It is easy to see why the tomatoes grown here are also impressive. They have all of the elements that tomatoes love during their growing season ~ long, hot and humid summers, volcanic soil and being near the Mediterranean sea for a little extra salt in the air. I prefer to make this tomato soup with chicken broth and heavy cream or half and half cream. But if you’re vegetarian or vegan you can substitute a high-quality vegetable broth and vegan heavy cream replacement (such as pureed tofu). I use shallots in this recipe because I like their slightly sweet and mild flavor. It complements the San Marzano tomato very well. However, you can substitute yellow onions or a Walla Walla sweet onion (similar to a Vidalia, but grown in Washington) instead if that’s what you have on hand. Top it with croutons and cheese This post contains affiliate links. See policy for full disclosure. Recommended kitchen tools: (affiliates) Breville Sous Chef 12 Food Processor Braun Multiquick Hand Blender Give this 10 minute tomato soup a try. I think you’ll find it’s fast, easy and flavorful. Let me know your thoughts in the comments below. Happy cooking! Michelle 10 minute tomato soup A delicious homemade tomato soup with no additives, preservatives or wheat thickeners. Dinner in 10 minutes! 1 28 oz can Cento San Marzano whole peeled tomatoes 1 tbsp extra virgin olive oil 2-3 tbsp shallots (or onion) (chopped) 1 large garlic clove (minced) 1 tsp Italian seasoning blend 1 cup chicken broth (or vegetable) 1/4 cup half and half cream (or heavy cream) 1 pinch sea salt 1 pinch freshly ground white pepper fresh basil sprigs for garnish Suggested toppings: shredded white cheddar cheese or Parmesan cheese croutons fresh basil sprigs In a six quart sauce pan, heat the olive oil over medium (to medium-low) heat. Saute the shallots and season with a little salt and pepper until they soften and become translucent. Midway through cooking the shallots, add the garlic. Next add the tomatoes, Italian seasoning and broth. Increase the heat to simmer for several minutes to incorporate the flavors. Using a wooden spoon, gently break up the tomatoes. Carefully transfer the mixture to a food processor or blender and blend until it is a smooth consistency. (Transfer in batches). Return the soup to the pot and stir in the half and half cream. Simmer on low for a minute more. Taste and adjust the salt and pepper to taste. Serving suggestions: Serve with croutons, Parmesan cheese or shredded cheddar cheese and a sprig of fresh basil. This is a smaller recipe to serve about 4 people. Double the recipe if you’d like to have left-overs or serve 6-8 people. Source: northwestspoon.com #Cento #tomato

Tender, juicy and flavorful buttermilk marinated roast chicken is so delicious. This tender roast chicken makes the perfect family dinner when paired with simple potatoes and steamed vegetables. If you’re lucky enough to have left overs, you’ll love the roast chicken meat in a chicken salad wrap. How to brine or marinate a chicken Marinating chicken is always a great way to infuse flavor and keep chicken moist and delicious as it cooks. Particularly if you plan to use the oven or a BBQ. I discovered the magic of marinating chicken in buttermilk through chef Samin Nosrat (author of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking ( affiliate ) and the star of Netflix cooking series Salt, Fat, Acid, Heat. If you haven’t watched this series yet, I highly recommend it.) I never used to brine or marinate chicken before roasting it. Now I rarely ever make it any other way. I usually brine chicken in a mixture of water, Mediterranean sea salt and fresh herbs from my garden. Brine formula The brine formula I follow is: 1 tbsp Mediterranean fine sea salt to every cup of water. I usually need about four cups of water to submerse a chicken completely. Stuff some of your favorite herbs in there with the chicken. I’ll prepare the brine and marinate it overnight in gallon zip lock bags in the fridge. (Always double up on the zip lock bags to avoid leakage). My favorite seasoning combinations include: 1) garlic, rosemary and black pepper corns or 2) garlic, thyme and lemon. The buttermilk marinade or brine formula I was pretty excited to try out the buttermilk marinade. This marinade calls for 4 tsp fine sea salt to 2 cups of buttermilk. That’s it. Simple and effective. It definitely had a tenderizing effect and added a great tangy flavor. A beautiful thing When I first made this buttermilk marinated roast chicken I followed Nasim’s instructions to the letter. It turned out perfectly. The skin turned a deep beautiful color and was really delicious. The meat was tender, juicy and flavorful. Not dry or burnt. If roast chicken can be a beautiful thing, then this is the recipe for that. There was a fair amount of moving the chicken around in various parts of a very hot oven. Doing this helps get the chicken skin crispy and browned evenly all around the whole bird. It also helps cook the leg/thigh meat without drying out the breast meat. One of the things that I whole heartily believe is having the right kind of roasting pan makes a huge difference in how your roast chicken will turn out. In this case, the recipe calls for using a 10 inch cast iron skillet. The skillet provides even heating and is light enough to move around easily. My cast iron skillet is treasure. It was given to me by my mom decades ago. If you take care of these pans, they last forever. If you don’t already own a cast iron skillet, a brand to consider is this Lodge Cast Iron Skillet ( affiliate ). If you are lucky, you might be able to find one at the Goodwill. I’m fairly confident my family of four would eat up an entire chicken in one sitting. If you are able to, it’s worth it to make more than one roast chicken at the same time. Cook once, eat twice. You can always shred or chop up the other chicken for additional meals throughout the week. I’m not sure what else to say about this marinated buttermilk chicken recipe other than it’s damn delicious! You must give it a try. Let me know how it turns out in the comments below for you. Happy cooking, Michelle Buttermilk marinated roast chicken Ingredients 3 1/2 to 4 lb whole chicken 5 tsp fine Mediterranean sea salt 2 cups buttermilk ground pepper (optional) Instructions Prepare the chicken for the marinade. Remove the wing tips with a sharp knife. Clean and pat it down with paper towel. Season it with 1 tsp sea salt all over and set aside. Stir 4 teaspoons sea salt into the buttermilk to let it dissolve (see note below). Put the chicken into a gallon sized resealable plastic zip lock bag. Pour the buttermilk in. Place that zip lock bag inside of another one. This helps prevent spills. Squish it all around the chicken. Place the chicken inside the fridge for 24 hours. During this time, turn the bag a couple times. Remove the chicken from the fridge about 30 minutes to an hour before you plan to cook it. Drain off the buttermilk. Place the oven rack in the center position. Preheat the oven to 425 F. Tie the legs together with butcher’s twine. Place the chicken in a 10 inch cast iron skillet and season with a little ground pepper if desired. Place the skillet all the way to the back of the oven. Position the legs so that they are pointing to the rear left corner of the oven. The breast should be pointing to the center. At about 20 minutes, the chicken will begin browning. Reduce the heat to 400 F. Continue roasting for another 10 minutes. Then move the pan so that the legs are pointing in the back right corner of the oven. Cook another 30 minutes or until the chicken is nicely browned all over. The juice should run clear. Using a digital thermometer, the internal temperature at the thickest part of the chicken should read 160 F. Remove the chicken to a platter and allow it to rest for a minimum 10 minutes. This is an essential step to keeping the chicken juicy. Notes: · You can also use Kosher salt. Use 2 tablespoons of Kosher salt in place of the sea salt in the buttermilk. ·  Prep time does not include 24 hrs marinating time. #buttermilk #chicken

Gluten free buttermilk biscuits are ready! When these words are called out in my home ~ the kids come running!! These gluten free buttermilk biscuits are especially delicious when served warm and fresh out of the oven. We love these gluten free buttermilk biscuits served simply with a little strawberry jam. These are also heavenly for breakfast with a little sausage and egg on the side or for lunch with soups and stews. We never have left overs, but if you do, they toast up nicely the next day. I love that my picky little eaters snap them up in a flash and that they never complain about them being gluten free. These gluten free buttermilk biscuits are soft, savory and quick and easy to make. The gluten free flour I recommend using for this recipe is Namaste perfect flour blend . I have great results every time. This post contains affiliate links. See policy for full disclosure. You can buy this flour online ( affiliate , click the picture) or at Costco . Save time and money with your own biscuit mix: To save time, I measure out all the dry ingredients ahead of time for a batch. Then I save the dry ingredients in an air-tight zip-lock bag or container in the pantry. It’s your own “pre-made” biscuit mix. Baking tips: You’ll have the best results if you bring your “wet” ingredients to room temperature prior to baking. This can be as easy as measuring it all out in a large mixing bowl and letting it sit for about 10 minutes. Use an ice cream scoop to scoop the biscuits into round balls. If you don’t have an ice-cream scoop, try your 1/4 cup measuring cup. Use a parchment paper lined baking sheet. I’ve found they brown too fast on the bottoms without it. Using a different all-purpose gluten-free flour? You will need to check to see if your flour blend contains xanthan gum. If it does not, add 1/4 a tsp of xanthan gum to the dry ingredients. This acts as a thickening agent. I hope you enjoy this gluten free buttermilk biscuit recipe as much as my family does. I’d love to hear how they work out for you. Leave me a comment below. Happy cooking, Michelle Gluten free buttermilk biscuits You don’t have to miss out on biscuits if you’re gluten free! Savory, soft and delicious. These gluten free buttermilk biscuits are quick and easy to make. 1 1/2 cups Namaste perfect flour blend (all-purpose gluten free flour blend) 2 tsp sugar 2 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt ((a generous pinch)) 1 cup buttermilk 1 large egg 1/4 cup unsalted butter (melted) 1 tbsp unsalted butter (melted (for brushing on tops)) Preheat the oven to 425 F and line a baking sheet with parchment paper. In a large bowl, combine the dry ingredients. Use a whisk to incorporate everything really well. Set aside. In a medium-sized bowl, combine and lightly beat together the buttermilk, egg and 1/4 cup melted butter. Pour the wet ingredients into the dry. Using a spatula, combine to create a wet dough. Using an ice-cream scoop, scoop the biscuits into round balls and place them onto the parchment lined baking sheet. Brush the tops with the remaining tablespoon of melted butter. This will add more flavor and brown them a little. Bake for 10 minutes or until they are baked through. This recipe should yield about 6-8 biscuits. Source: northwestspoon.wordpress.com #biscuits #buttermilk #glutenfreebiscuits

Get your weekend off to a great start with these easy Greek yogurt pancakes. My kids love these easy Greek yogurt mini pancakes made with Zoi honey flavored Greek yogurt. Zoi honey Greek yogurt is so tasty because it is not too sweet. If you don’t have Zoi honey Greek yogurt, you can certainly make your own by stirring in a little liquid honey to plain Greek yogurt. These easy Greek yogurt pancakes will reheat really well. So, go ahead and make a double batch. Save them for a quick breakfast or snack throughout the week. There’s something really fun and special about mini pancakes. Don’t you think? Some people call them silver dollar pancakes or where I grew up in Canada “loonie” pancakes (which also refers to the dollar coin.) I use a special cast iron mini pancake pan to achieve the perfect round shape. Read more about the pan further down in this post Confessions of a weak pancake maker: I’m not usually the chief pancake maker in our household. My husband is the best pancake maker. He has that special touch. He makes perfect pancakes every time. I seem to always struggle or burn them. This post contains affiliate links. See policy for full disclosure. They come out irregular shaped, under cooked and not so pretty. Making perfect pancakes takes practice. One of the things that helped my pancake making skills was getting this Norpro cast iron mini pancake pan. It takes practice using it to manage the temperature, but I now can make perfect mini pancakes. Tips for using the Norpro cast iron mini pancake pan: apply oil or non-stick cooking spray all over the surface with a silicone basting brush . Don’t apply just in the depressions. use a narrow off-set spatula to flip the pancakes. flip the pancake once. If it doesn’t fall back perfectly into the mini pancake depression, let it be. Don’t try to move it. turn down the heat as necessary to avoid burning. Cast iron retains and distributes heat very well. follow general rules for cleaning cast iron pans. Make sure to season the pan like you would any other cast iron pan. You can buy the Norpro cast iron pan online ( affiliate ): How to make easy Greek yogurt pancakes gluten free: Making these Greek yogurt pancakes gluten-free is pretty easy. I use King Arthur multi-purpose gluten free flour and have perfect results every time. For cooking, frying, thickening, or making pancakes this is my go to all-purpose gluten free flour. Not all gluten free flours are created equal. I find some are better for baking cakes, muffins or cookies and others are better for cooking, frying, thickening soups etc. I buy King Arthur brand online ( affiliate ) (click on the picture below) or at Safeway stores. I hope you enjoy these easy Greek yogurt pancakes as much as my family does.  You’ll also find that these pancakes pair nicely with my easy peasy blueberry sauce recipe.  Do you have a favorite pancake recipe?  Tell me about it.  Leave me a comment below. Happy cooking. Michelle Easy Greek yogurt pancakes Homemade Greek yogurt pancakes are the best! Use Zoi honey Greek yogurt for a delicious slightly sweet taste. 1 cup all-purpose flour or King Arthur all-purpose gluten free flour 2 tbsp sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2/3 cup milk 1 four ounce container plain or Zoi honey Greek yogurt ((= heaping 1/3 cup)) 2 tbsp unsalted butter (melted) or vegetable oil 1 large egg vegetable oil or Pam baking spray as needed for cooking In a small mixing bowl, combine all the dry ingredients, whisk and set aside. In a medium-sized mixing bowl, combine and whisk together all the wet ingredients. Next, add the dry ingredients to the wet and combine until moistened. Do not over mix. Heat a large non-stick skillet over medium heat. Lightly oil the skillet with a small amount of vegetable oil or Pam baking spray. Spoon approximately 2 to 3 tablespoons of batter onto the skillet for each pancake. Cook for 1 to 2 minutes or until the pancakes begin to bubble. Then, using a spatula, flip each pancake once. Continue to cook for another 1 to 2 minutes more. Transfer the pancakes to a platter. Continue this until all the batter is used. Keep pancakes warm in a low 200 F oven until they are all ready. If using a cast iron mini pancake pan like mentioned in this blog post, follow the heating and cooking instructions as above. Lightly oil the whole pan including areas outside of the mini pancake depressions. Use a small off-set spatula to flip the pancakes. After first flip, leave the pancakes where they fall. Do not move them. Reapply oil or baking spray as necessary. Source: northwestspoon.wordpress.com #Greekyogurt #pancakes

This orange glaze for ham with a hint of bourbon is the perfect flavor combination for a sweet and tangy roast ham. This sweet and tangy orange glaze contains just four flavor-packed ingredients (marmalade, honey, Dijon mustard and Bourbon). Making the glaze is super easy. You simply combine all the ingredients into a small sauce pan and cook it for about 5 minutes until it begins to bubble and everything is well incorporated. Then it’s ready to brush all over your ham before roasting. I think roasting a ham is one of the easier cuts of meat to serve for a family gathering. It’s a great main course choice for Easter or Christmas. And I find its quite easy to use up any left overs. Left over ham is great in sandwiches, omelettes, fritattas or left over ham and potato soup . How to apply orange glaze for ham Before applying the glaze, score the ham all over in a diamond pattern. This helps the glaze sink into the ham. Secure whole pineapple rings and whole cloves in the scored areas of the ham for additional flavor. Push them in like pins. The cloves are a great complement to the citrusy glaze. This part is optional. Don’t be skimpy. Brush the glaze all over the ham. How long do I roast a ham for? If the ham is uncooked, it should cook in the oven until it reaches an internal temperature of 160 F. If the ham is already cooked an internal temperature of 140 F is recommended. I generally cook ham on a lower oven temperature of about 350 F and always add some water in the bottom of the roasting pan. This helps it from burning and drying out. For best results, use a digital thermometer inserted at the thickest part of the ham. The amount of time this takes will depend on the size of the ham. Obviously the larger the ham, the longer it will take. A general rule of thumb is about 15 minutes per pound of ham. However, I always defer to the thermometer to be safe. Cover the ham with foil and allow it to rest a few minutes on the cutting board prior to slicing it. Great side dishes for ham Ham easily pairs with many different side dishes. Scalloped potatoes are a family favorite or a simple healthy garden salad with a bright vinaigrette dressing. You may like these dishes as accompaniments: Potato and green bean salad Champagne vinaigrette dressing Classic red wine vinaigrette Root vegetable saute Thanks for visiting today. I hope you enjoy this recipe for sweet and tangy orange glaze for ham. Happy cooking! Michelle Orange glaze for ham This orange glaze for ham with a hint of bourbon is the perfect flavor combination for a sweet and tangy roast ham. 1/2 cup marmalade 1/4 cup honey 1 tbsp Dijon mustard 3 tbsp Bourbon ((optional)) Combine all the ingredients into a small sauce pan over medium-high heat. Cook for about 5 minutes stirring frequently, just until the glaze is well incorporated. Generously brush the glaze over a ham that has been scored all over in a diamond pattern prior to roasting. Roasting times will vary depending on the size of your ham. A general rule of thumb is 15 minutes per pound of ham. Roast in a 350 F oven in a roasting pan with a little water in the bottom of it. If the ham is uncooked, it should cook in the oven until it reaches an internal temperature of 160 F. If the ham is already cooked an internal temperature of 140 F is recommended. The orange glaze can be made ahead of time and stored in a jar in the fridge for several days. Source: northwestspoon.wordpress.com #glaze #ham #orangeglaze