Overnight Cinnamon Rolls:

Source:  http://allrecipes.com/recipe/overnight-cinnamon-rolls-i/detail.aspx

I've made this recipe 3 times, and every time the dough NEVER rises one ounce.  Don't worry about it--just make them as instructed and they will rise perfectly in the oven.  

I use the cream cheese recipe (for the frosting) found here:  

http://allrecipes.com/recipe/clone-of-a-cinnabon/detail.aspx

Ingredients Edit and Save

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Original recipe makes 12 rollsChange Servings

• 1 cup milk
• 1/3 cup butter
• 1 (.25 ounce) package active dry yeast
• 1/2 cup white sugar
• 4 1/2 cups all-purpose flour
• 1 teaspoon salt
• 3 eggs
• 
  

• FILLING:
• 3/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/2 cup raisins
• 
  
• GLAZE:
• 1 teaspoon light corn syrup
• 1/2 teaspoon vanilla extract
• 1 1/4 cups sifted confectioners' sugar
• 2 tablespoons half-and-half cream

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Directions

1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
2. In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
5. Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
6. The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
7. Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.

15 minute creamy avocado pasta:

Source: http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/

15 Minute Creamy Avocado Pasta

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Creamy, thick, and rich with lots of garlic flavour and a hint of lemon. This is my newest favourite pasta dish. The avocado works wonderfully in this recipe to create a sauce so creamy and thick, you will think there is cream hiding in there.

Inspired by My Recipe.org.

Yield: Serves 2

Ingredients:

• 1 medium sized ripe Avocado, pitted
• 1/2 lemon, juiced + lemon zest to garnish
• 1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove)
• 1/2 tsp kosher salt, or to taste
• ~1/4 cup Fresh Basil, (probably optional)
• 2 tbsp extra virgin olive oil
• 2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
• Freshly ground black pepper, to taste

Directions:

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately.

What I'm making for LG tomorrow:

http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/

Deep-Dish Cookie Pie

(gluten-free!)

One of my Special Diet Recipes.

• 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
• 1 cup quick oats (or certified-gf quick oats)
• 1/4 cup unsweetened applesauce
• 3 tbsp oil (canola, veg, or coconut)
• 2 tsp pure vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 and 1/2 cups brown sugar (EDIT: click for a Sugar-Free Version.)
• 1 cup chocolate chips

Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan. (Some commenters have had success with a blender, but I did not. Try that at your own risk, and know the results will be better in a high-quality food processor such as a Cuisinart.)

AND, black bean and peanut butter swirl brownies...found here...

Orange Turmeric Juice:

In the Reboot Kitchen: Orange Turmeric Juice

Posted by Claire Georgiou, Reboot Naturopath, B.HSc ND on March 22nd, 2013

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Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 1

Serving Size: 16-18 oz. (500 mls)

In the most recent episode of The Joe Show you see how Joe makes exceptional juices by adding spices, exotic produce and more. Well turmeric is a wonderful addition to add to your juices! It offers a long list of health benefits such as helping infections of the digestive tract, improves liver detoxification, prevention of cancer, Alzheimer’s disease and cardiovascular disease and may help reduce cholesterol levels. All these benefits are due to its high anti-oxidant and anti-inflammatory effects. This spice is also used for pain in osteoarthritis and rheumatoid arthritis.

This wonderful healthy spice can be added to meals easily such as curries, casseroles, rice based dishes and it can be grated on salads and juiced! I often recommend this in juice for its wonderful health properties.

For more ideas to bring your juices to life, download our Exceptional Juicing e-Magazine.

Ingredients:3 large carrots3 oranges2 sticks of celerySmall piece of fresh turmeric

Directions:
1.)    Peel orange and cut ingredients to fit through juice.
2.)    Juice & ENJOY!


Substitutions:Carrots – sweet potato, butternut squash (butternut pumpkin)Oranges – apple, pear, mandarin, lime, grapefruit, lemonCelery – celery root, zucchiniTurmeric – ginger

Source:  http://www.rebootwithjoe.com/orange-turmeric-juice/

Red Lentil and Sweet Potato Stew

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Whole Living, January/February January/February 2013

• YieldServes 4

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Ingredients

• 2 Tbsp coconut or extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 Tbsp curry powder
• 1 diced large onion
• Coarse salt and freshly ground black pepper
• 4 minced cloves garlic
• 2 Tbsp minced fresh ginger
• 2 peeled and diced sweet potatoes
• 1 diced (stemmed, seeded) red bell pepper
• 1 1/2 cups rinsed red lentils
• 6 cups Cleansing Broth
• Chopped fresh cilantro

Directions

1. Heat oil in a large pot over medium heat. Cook cumin, turmeric and curry powder until fragrant, about 1 to 2 minutes. Add onion with a few pinches salt, and cook, stirring, until tender, about 6 minutes. Add garlic and ginger and cook, stirring, until tender, about 2 minutes. Add sweet potatoes and bell pepper and cook 1 minute.
2. Add lentils and Cleansing Broth. Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Season with salt and pepper. Top with cilantro before serving.

Cook's Note

Refrigerate stew in an airtight container up to 3 days.

Source:  http://www.wholeliving.com/216569/red-lentil-and-sweet-potato-stew