Cinnamon Rolls, Balsamic Chicken, and Graduate School

So graduate school is pretty much kicking my butt, mostly because I'm also working full-time, and because I took too many (4) classes this semester. Good news is I love my classes and my professors. 3 out of 4 of them are from Ohio, and one is a fellow Kent State alumni! Our wedding is also only two months away now and I'm getting super stressed about everything I have left to do. And because I'm anxious and I worry about things that don't need to be worried about. Anyway, I've been asked for a few more recipes so here they are!

Whole Wheat Cinnamon Rolls

This recipe is derived from a traditional cinnamon roll recipe to make it just a little healthier, but still taste delicious! I lowered the sugar, and made mine about 3/4 whole wheat and 1/4 white flour. You can definitely use all whole wheat flour if you would like. (makes 24 rolls)

Ingredients:

For dough:

- 4 cups flour (I used 3 cups wheat, 1 cup white)
- 1 package active dry yeast
- 1 cup milk (use slightly more if you're in a high altitude climate like me, I used 1&1/4 cup)
- 1/3 cup granulated sugar
- 1/3 cup butter
- 1/2 teaspoon salt
- 2 eggs

For Filling:
- 3/4 cup packed brown sugar
- 1/4 cup wheat flour
- 1.5 tablespoons cinnamon
- 1/3 cup butter
- 1/2 cup raisins or pecans if desired (I didn't use either)

For Icing:
- 3 oz of cream cheese
- 2 tablespoons softened butter
- 1 teaspoon vanilla
- 4 cups powered sugar
- 1/2 cup milk

Directions:

1. Combine 2 cups flour and yeast in large mixing bowl, set aside. In small saucepan heat milk, granulated sugar, 1/3 cup butter and salt until just warm, stirring constantly. Add to flour mixture along with eggs. Beat with an electric mixture on low to medium for 30 seconds then on high for 3 minutes. Stir in as much of the remaining flour as possible with a wooden spoon.

2. Knead dough onto a floured surface and knead until smooth and elastic (about 5 minutes). Shape dough into a ball and place is a lightly greased bowl. Cover and let rise for 1.5 hours.

3. Punch dough down and turn onto a lightly floured surface. Divide in half and let rest for 10 minutes. Roll each out into a 12 x 8 inch rectangle.

4. For filling combine dry ingredients and then cut in 1/3 cup butter. Should look like coarse crumbs. Spread evenly over dough. Roll up each rectangle starting on long side. Cut into twelve pieces.

5. Place in two greased 8x8x2 or 9x9x2 inch baking pans. Cover and let rise until the rolls double in size, about 30 minutes.

6. To make icing beat cream cheese, butter, and vanilla together in small mixing bowl. Gradually beat in powdered sugar until smooth, add milk to desired conspiracy.

7.  Preheat oven to 375. Bake for 20-25 minutes. (20 minutes is perfect if you're in a high altitude climate). Spread with cream cheese icing after removing from oven. Enjoy!

Balsamic Chicken with Spinach, Mushrooms, and Tomatoes

Super easy recipe thats delicious and healthy!! I served it over wild rice, we buy ours in bulk at Whole Foods and add herbs when cooking but you can definitely use a box mix. 

Ingredients: 

- 5 oz. package fresh prewashed spinach 

- 3-4 boneless, skinless chicken breasts, uncooked (about 1.5lbs)

- pinch of salt and pepper (to taste)

- 1 can diced tomatoes

- 6 oz. sliced fresh mushrooms

- 1/2 cup Balsamic Vinaigrette Salad Dressing - (I made my own)

- 1/2 cup shredded Parmesan cheese

Directions: 

1. Preheat oven to 350 degrees.

2. Layer a 9x13 baking dish starting with spinach, then chicken, then tomatoes and mushrooms, sprinkle with salt and pepper. Drizzle balsamic dressing over entire dish and sprinkle parmesan cheese over top. Bake for 45 minutes or until chicken is done in middle.