No Yeast Cinnamon Rolls

Saturday, June 2, 2012

I've been making this recipe for cinnamon rolls without yeast for almost a year now, and it's pretty much fool proof. No yeast required! None whatsoever! That means no getting everything the perfect temperature and fretting whether or not things will rise properly. The flavor is unbelievable and it's a great way to use up buttermilk you might have on hand.

My hubby even said he'd never eat Cinnabon again - I guess he likes these!

You can get the recipe over at In Jennie's Kitchen here.

Best recipe for No Yeast Cinnamon rolls: From
In Jennie's Kitchen.

Ingredients (makes 16 rolls)
For the Filling:
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 Tablespoon cinnamon
  • 1/2 teaspoon salt
  • 2 Tablespoons butter, melted
For the Dough:
  • 2 1/2 cups all purpose flour, plus more for rolling out dough
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 5 Tablespoons butter, melted and divided
For the Icing:
  • 3oz cream cheese, softened
  • 4 Tablespoons buttermilk
  • 1 cup powdered sugar
  • Preheat oven to 425. Combine filling ingredients in a small bowl, then mix with a fork until well blended.
  • In a another, larger bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk together buttermilk and 4 Tablespoons melted butter in a separate bowl, then pour into the middle of the dry ingredients. Stir together until dough just comes together (do not overmix.) Kneed slightly with your hands until the dough forms into a ball, then slice it in half.
  • On a lightly floured surface, roll each half into a 12×8″ rectangle (think slightly longer than a sheet of paper.) Press half the filling mixture into the dough, leaving 1/4″ of the dough clear on all 4 sides, then roll like a sausage. Pinch together seam, trim ends and cut into 8 slices.
  • Repeat with the other dough half, then place rolls in a non-stick sprayed 11×8″ pan, or an 8×8" and 6×4″ pan. Brush cinnamon rolls with remaining Tablespoon of melted butter and bake for 15 minutes, or until tops are golden brown.
  • Meanwhile, to make the icing, mash together softened cream cheese and powdered sugar with a fork until smooth. Whisk in buttermilk, 1 Tablespoon at a time, until creamy. Drizzle onto hot cinnamon rolls and spread evenly.


Mulligatawny Heaven

Sunday, March 11, 2012

A few weeks ago, I stumbled upon a recipe on for Mulligatawny Soup. I made a mental note to make it, especially after I found out the hubby had never had it. The reviews were quite amazing, so I broke one of my biggest rules: never double a recipe you've never made. I am so glad I did!

Several of the reviews said to leave out the cream. I'm going out on a limb here and say - PUT THE CREAM IN! Changed the entire texture and consistency of the soup, for the better.

Mulligatawny Soup


1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half -
cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated

1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

3. When serving, add hot cream.

Prepping the veggies:


Once the veggies have been sauteed, you mix the curry powder and flour and cook for a few more minutes. It's at this point, your kitchen will start really smelling amazing:


Simmering all the ingredients. I was ready to dive in at this point:


The finished product!


Cleaning Your Oven Glass

Tuesday, February 21, 2012

So, we've been in our new house about four months now, and last weekend I decided it was time to give the self-cleaning oven a whirl...meaning, it was time for it to clean itself!    After about 5 hours of bad smell and heat, I opened the oven door to a clean oven.  I noticed the oven glass (or window) was still horribly messy.  I resigned myself to probably buying some oven cleaner.

Then tonight, through the miracle that is Pinterest, I came upon a post from DIY Home Sweet Home that detailed how to clean your oven glass with just baking soda and water. Incredulous, I knew I had to give it a try.

Basically, you take 1/4 cup of baking soda and mix in enough water to make a paste.  This took me a few tries, but I finally got it.  It was either a matter of adding some more water and then adding more baking soda until I had the consistency described.

The directions didn't say exactly how to smear the paste on the oven glass, so I poured the paste onto my oven window and then tried to smear it around with a paper towel.  Big mistake.  The paper towel absorbed the water and left the baking soda to be a sticky mess.  I finally just smeared it all around with my fingers and hands (something you could NOT do with Easy Off).

I let it sit for 20 minutes...and then I took warm water and a sponge to rinse it off.  It's not perfect, but we definitely made progress and I LOVE the fact I didn't have to use stinky, dangerous chemicals to do it.

My oven before:

Oven _Before

Here's the baking soda mixture doing its job:


And the final result:


Tiny Kitchen Decorating Tips

Tuesday, February 14, 2012

While it might be more challenging to decorate a small kitchen, there are certain ways to transform even the tiniest space into an appealing and comfortable room. Creating a cozy space that does not seem crowded is all about illusion. Colors, storage, appliances, furniture and lighting should be selected with care to make the most of the space available.


Decorating a small kitchen that is both attractive and a pleasure to use when preparing meals or entertaining must be planned. Adequate storage space will ensure that the kitchen is both usable and uncluttered. For homeowners who are lucky enough to start designing a kitchen from scratch, it will be easier to set up the perfect small kitchen. To maximize storage areas, install taller and deeper cabinetry to gain extra space. Incorporating an island in the center of the kitchen also provides extra storage space and can be used for food preparation, or as a surface for eating.

Smaller appliances can be purchased to free up kitchen space too. For a family that eats out regularly or grocery shops more often, a smaller refrigerator may work out just fine. With many couples that eat out a lot due to different schedules, the refrigerator is often used mainly for beverages.

Selecting a table suitable for a tiny kitchen should be given great thought. Consider a small round table or a drop leaf table that fits easily into the space. When the table isn't being used, chairs can be pushed up against the wall or under the table to free up needed floor space.

Design Options

Color choices are particularly important for creating a spacious feel to a kitchen. Bright colors are the best choice. Bright paint or wallpaper will open up the space visually.

In addition to color considerations, creating a light and airy room can be accomplished by adding a large and decorative window. Granted, it is not always feasible to add a window into a kitchen structurally, light can be captured in the room in other ways. Choosing light fabrics or airy colors for window treatments allows sunshine to filter into the kitchen.

Light flooring and cabinetry is a safe bet for contributing to a larger feeling space. Installing lighting under the cabinets is another technique for creating the illusion of a larger space. For dark flooring, some people opt for painting it a lighter color.

Another technique for opening up a room is to take doors off hinges between rooms. By doing this, the eye will automatically flow into the next room. This gives the kitchen a much bigger feel, extending it to the adjoining room visually.

Hanging a mirror is a time-tested decorator's trick for creating the illusion of more space. A mirror adds depth to a small space. The challenge becomes finding a wall for the mirror in kitchen spaces dense with cabinetry.

There is no reason to fret about a small kitchen as long as you are willing to make needed adjustments. Smaller kitchens can be just as nice as large ones with the right lighting and decor. Homeowners are forced to adjust to a variety of living spaces during different stages of life, but that does not mean that a small kitchen is not as visually appealing and cozy as a larger one.

Damian is part time blogger and online enthusiast. He contributes to many blogs, including cake decorating training Sydney, which is considered as one of the sweetest Australian websites.

How To Make Cream Cheese

Sunday, January 29, 2012

As a spread, as a topping, or as an ingredient in many recipes cream cheese has many uses. Its ability to add that edge to any meal is one of its greatest qualities. Cream cheese is not only highly delightful in taste and texture, it is also easy to make. Cream cheese, however, must be given enough time to ripen and cure before serving.

Many people are starting to realize the ease of how to make cream cheese in their own kitchen with a little research and good discipline.


  • 3 cups of heavy cream
  • 2 to 3 cups of goat's milk, or whole milk
  • Mesophilic culture
  • Calcium chloride Liquid

Equipment Needed

  • Large Pot
  • Thermometer
  • Colander

Materials Needed

  • Cheesecloth


  1. Let us begin with taking the large pot and mixing two to three cups of whole milk, or goat's milk with three cups of heavy cream.
  2. Place the pot with the mixed ingredients on a stove and apply heat. Use the thermometer to measure the temperature of the mixture.
  3. When the milk and cream mixture is heated to 72 degrees and 80 degrees Fahrenheit, or 22 degrees and 26 degrees Celsius, turn off the heat and remove the pot from the stove.
  4. Measure ¼ teaspoon of Mesophilic culture and stir it into the milk and cream mixture.
  5. Measure ¼ teaspoon of calcium chloride liquid with two teaspoons of rennet (tablets or liquid).
  6. Stir the mixture and add salt, to taste.
  7. Cover the pot and leave it to cure for 24 hours
  8. By this time, the mixture should have similar consistency to yogurt.
  9. Pour the, now, cream cheese onto the cheesecloth, inside a colander. Tie the ends of the cheesecloth to prevent any of the cheese mixture from leaking from any larger openings.
  10. With the cream cheese in the cheesecloth, suspended over the colander, drain the cream cheese through the cheesecloth until the mixture solidifies.
  11. Put the solid cream cheese into a container and stir until it becomes creamy.
  12. Cover the container and refrigerate the newly made cream cheese for about one to two weeks before serving it on your favorite foods.

Tips, Recommendations and Warnings

  • Mesophilic culture is a rare ingredient. It can be found in specialty food stores, cheese shops and online cheese stores and is usually packaged wrapped within foil.
  • Mesophilic culture is used in the making of cream cheese as it creates lactic acid which helps to preserve the cream cheese.
  • Before making cream cheese, ensure all utensils, containers and cloths are clean to prevent any contamination from bacteria.
  • Do not prematurely serve cream cheese as the bacteria from the culture are necessary for curing the cheese.
  • Goat's milk may be difficult to purchase, and is also more expensive than whole milk.
  • A pillowcase or cloth of similar thread count and material may be used instead of cheesecloth. When using another type of cloth, be sure to clean and disinfect it by soaking with hot soapy water. Rinse the material then soak it in bleach. Rinse thoroughly and then cut the material to fit the colander.

For more information on cheese, read The Best Baked Macaroni Cheese Recipe and Homemade Cheese.

Balsamic Chicken and Mushrooms

Tuesday, January 24, 2012

My day started out with an hour long commute to work (normally 20 minutes). Apparently, there are many people who don't know how to drive in fog.

During the day, my husband texted me that he would cook dinner tonight, acknowledging my long, bad day. Silly husband. He should know by now that I'm a "stress cooker." It relaxes me and takes my mind off of things.

Rummaging through the fridge, I realized: I had chicken breasts, an ample supply of balsamic vinegar, and canned mushrooms. I perused several different recipes for Balsamic Chicken and just kind of threw this one together.


Balsamic Chicken Breasts & Mushrooms

4 Chicken Breasts
1/4 cup olive oil
1/2 cup balsamic vinegar
1 teaspoon (or more) garlic powder
1/4 teaspoon black pepper (I used fresh ground)
1 - 8 oz can of mushrooms (I used the grocery store's brand of stems and pieces)
1/3 cup chicken broth
Salt to taste
1-2 tablespoons peanut oil (or vegetable oil)

Combine the balsamic vinegar, olive oil, garlic powder and black pepper in a large zip-lock bag and mix together. Add the chicken breasts and let them marinade for up to 1 hour.

Heat peanut oil in a large fry pan and add chicken breasts and a splash of the marinade. Cook for 10 minutes on each side (or adjust the time depending on the size of the breasts). Once they're done, put them on a plate and set aside.

Add the can of mushrooms and the chicken broth to the pan with all the marinade and yummy bits the chicken left behind. Cook a few minutes until done - you can even reduce it just a bit.

Serve the mushrooms over the chicken breasts and enjoy!

(PS: Don't tell the people you are serving this is "healthy" until they taste it. Then drop the bombshell. My husband was floored.)

Balsamic Chicken

The Value of Hand Raised Eggs

Monday, January 23, 2012

The "One Butt Kitchen" is proud to have our first guest blogger with us today. Jillian is the author of "That's Life". She's a crafter, a photographer, a raiser of chickens and, best yet, soon to be a mommy of two! She's also one of my husband's favorite people whenever we have breakfast, because we get to relish eggs from her chickens. There is just no comparison to eggs from the grocery store. We love them so much, I asked her to write for us so we can all learn a little more about them.

One year ago, my addiction to chickens started. Well before our little chicks were due in the mail, I spent hours looking at coop plans, studying breed characteristics, and checking out the wares at our local feed store. That shipment of day-old chicks created a rough start to our adventure in chicken keeping. Unfortunately, the chicks were on a cold mail truck, and only three Silver Spangled Hamburg chicks survived. Luckily, our feed store had gotten in a shipment of chicks. Five little Barred Rocks joined our flock. We spoiled those little chicks with fresh grass and veggies, freeze-dried crickets and mealworms, and even salmon once or twice. We have since traded the Hamburgs for a Light Sussex and a Barnevelder, and hatched a couple Silkies to add to the flock.

020411_0598(Barred Rock at a few days old.)

Raising chickens in our backyard as naturally as possible means that we spend more on our eggs than eggs from the grocery store. Healthy chickens make healthy eggs, though. Our chickens feast on organic layer feed, oyster shells (for calcium), grass and leaves, kitchen scraps, extra veggies from the garden, bugs, black oil sunflower seeds, hot oatmeal on cold days, and sometimes expired yogurt or milk.

Why did we choose to raise our own spoiled hens instead of buying eggs?

-Our eggs are cruelty free. The girls wander our yard during the day to forage for greens, bugs, and tiny rocks to help their digestion. We do not remove beaks or nails, and we do not force molting. Commercial farms starve hens for around one month to force molting, which will increase egg production and size. The cages at commercial farms are so small that the hen cannot turn around or walk, causing severe foot injuries. I do not consider myself an activist for the prevention of animal cruelty, but I could go on and on about this.

-Our eggs are honest. Labeling on store-bought eggs is anything but honest. Free-range eggs from stores are not the free-range eggs you were expecting. Producers are only required to provide a one small door to what is often a small pen. Because chickens are flock animals, they will not leave the group of 100 or so chickens they recognize to wander outdoors. Cage free eggs come from hens that are packed into barns, with no more space than they would have in cages. “Certified Humane” eggs come from hens given comforts such as perches and next boxes, but hens are debeaked. Forced molting and debeaking is still allowed for “Certified Organic” eggs, and access to the outdoors is limited as with “Free range” eggs. (Read more about egg labeling here.)

-Our chickens are healthy. By providing healthy foods and plenty of exercise, we prevent many of the problems that commercial hens face. For example, Salmonella outbreaks are caused by poor conditions at egg farms. Chickens do somehow manage to get into trouble, and any injuries are treated right away. Their coops are clean, and do not smell like many imagine. Cleaning up the poop (and chickens make a LOT of poop) prevents the spread of disease, as well. More about that poop later.


-Healthy chickens make healthy eggs. Just as healthy moms make healthier babies, healthy chickens make healthy eggs. Providing healthy foods and plenty of sunshine helps the hens to make eggs with a higher nutritional value. According to Mother Earth News, chickens allowed to forage produce eggs with 33% less cholesterol, 25% less saturated fat, 66% more vitamin A, 200% more omega-3 fatty acids, 300% more vitamin E, and 700% more beta carotene than conventional eggs. The taste of eggs from pastured chickens cannot be beat. Yolks are firm, and the whites stand up instead of running in the frying pan. You can actually see the difference in the nutritional content of eggs by looking at the color of the yolk, as well. Healthy chickens make eggs with deep orange yolks, not unlike the golden-orange of marigolds.


-No genetic freaks allowed. Commercial egg and broiler chickens are bred to produce. For laying hens, this means that they reach sexual maturity early, they lay most days if not every day, and they lay large eggs. For broilers, this means that extreme weight gain is encourage to allow for butchering at 4 weeks for game hens, and 6-8 weeks for fryers and broilers. Unfortunately, this type of genetic engineering causes extremely short life spans, necessitates artificial insemination, encourages disease and organ failure, causes behavioral issues, and makes for meat with less texture and flavor. In fact, commercial broiler breeds often suffer from organ failure if allowed to live longer than 6-8 weeks. It is also common for birds to die because they are too heavy to walk to the feed and water dishes. Instead of encouraging breeding to such an extreme, we favor older breeds that do not have these issues. Delicious eggs are worth the wait.

-Remember that poop? Chickens poop a LOT. No really – it is a LOT. We clean our coops two to three times per week. The poop and wood shavings goes into our compost pile. Composted chicken manure makes a great fertilizer that nourishes and improves the soil. Healthy soil makes for a healthy garden and yard. Healthy soil brings beneficial bugs that prevent pest issues, and our chickens love to eat tasty bugs and worms. That healthy garden not only feeds our family, but it also feeds our chickens. See where this is going? Sustainable living is easy.

-Chickens are cheap entertainment. No, really. Chickens are great entertainment. Give the hens a few scraps of meat, and they will play keep-away for a half hour or so. Each chicken has a personality, and they are not afraid to show that personality. Our hens follow us around the yard, talking as they go. Many chickens love to be held and pet.

-Chickens teach responsibility. Our children will be able to learn the lessons that animal ownership brings. Chickens need to be fed, given clean water, and cared for like any pet. Chickens also do not require walks, stinky litter boxes, tooth brushing, or the various other things that mammals require. That means less work for Mom and Dad.


One Butt Kitchen Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino