Caramel Rolls Galore

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Caramel Apple Caramel Rolls

My regular roll base with cinnamon apple filling spread liberally on the dough before rolling, then topped with gooey, made-from-scratch caramel.

Banana Wheat Caramel Rolls

My dough base was changed a bit for this yummy roll, which features banana, honey, and whole wheat flour made into a caramel-topped cinnamon roll. Mmmm...








Chocolate Chip Caramel Rolls

This gooey roll was made with chocolate chips added to the dough, which was then spread with a Nutella filling. I wanted to add hazelnuts to the caramel sauce, since Nutella is a hazelnut spread, but not having any, I settled on toasted almonds instead.



The Nutella melted down right into the caramel and made a rich, fudgy goo. Very tasty!


More to come . . .

Yummy Homemade Cinna-Buns

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Made these cinnamon rolls this morning. Actually, they are more like cinnamon biscuits, as they are made with baking powder. I still like yeast rolls better, but these made for a quick and yummy breakfast, especially good right out of the oven.

A Kale Salad

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Kale is a powerfully beneficial food nutrient - full of vitamins A and C, with plenty of calcium and iron as well. But most people don't care to just eat a bunch of kale - I know I don't! I often add kale to fresh vegetable juices or salads.





I make this salad from napa cabbage, baby kale, red and yellow peppers, a little onion, a little garlic, and some apricot kernels. Just run the veggies through the food processor until choppy, and the garlic until fine. Normally, I would top with some dried cherries or cranberries (they're not raw, but add a nice sweetness), but I didn't have any on hand when I made this.

I used to put a little oil and vinegar on my chopped up salads, but I have found that if I just toss them with enough sea salt to give a good flavor and stick the covered bowl in the fridge, the natural juices of the veggies will permeate the salad and give it just the right amount of moisture.

Next, believe it or not, I used some of my kale salad to top a pizza! I made a little sauce of blended young coconut, sea salt, and garlic, spread it all over my crust and just threw on some of the kale salad. (Had I thought this out in advance, I would have topped the pizza before adding the apricot kernels, but it was all okay.) Added some grated parmesan and shredded mozarella, and it was really good! I think it would have been even better with a little Swiss cheese, but, anyway, it really hit the spot.