Hello Friends,

Some of you might have noticed that I had a briefly posted recipe for Carrot Cupcakes with Maple Cream Cheese Frosting on the blog earlier today. Yes they are delicious, and yes I can’t wait to share them with you… but I didn’t intend to publish the post today!

Here’s what happened: I accidentally clicked the “publish” button instead of the “preview” button while in the midst of writing the post. Oops!

If the post shows up in your Google reader or email inbox, please know that the post is not yet complete, and will officially be up on the blog in early September.

I’ll leave you with a photo to whet your appetite…

and the promise of another delicious baked good recipe tomorrow morning.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups semisweet and/or milk chocolate chips

Instructions

Embrace the Error

When something goes awry in the kitchen, take a deep breath and embrace the mishap. It’s an opportunity to create something unique.

Get Creative

Start by assessing the situation. Did you add too much spice? Did you forget an ingredient? Channel your inner chef and brainstorm ways to salvage the dish.

Adjust and Experiment

Don’t be afraid to adjust the flavors or textures. Add complementary ingredients or spices to balance the taste. Experimentation is key!

Learn from Your Mistakes

Every Oops! recipe is a learning experience. Take note of what worked and what didn’t, so you can recreate your culinary triumph in the future.

Share the Joy

Once you’ve turned your kitchen mishap into a masterpiece, share it with friends and family. They’ll appreciate your resourcefulness and creativity.

Estimated Nutrition Servings

Try as I might, I’m hard pressed to think of a more intoxicating aroma than freshly made baked goods with loads of cinnamon, piping hot from the oven. You know, that close-your-eyes-and-breathe-as-deeply-as-you-can scent. Well, I was rewarded with that exact olfactory experience after making these Blueberry Cinnamon Rolls. As you can imagine, it was borderline painful to wait for the rolls to cool enough to dive into one; but yes, it was worth the wait!

With a soft and lightly sweetened dough, tons of cinnamon, fresh blueberry flavor literally bursting in every bite, and a touch of glaze drizzled on top, it’s easy to forget that these cinnamon rolls are much healthier than most. The tender dough is comprised of half whole wheat pastry flour instead of 100% all-purpose, unsweetened applesauce in lieu of butter, and a mere 2 Tbsp of evaporated cane juice in place of sugar. These cinnamon rolls are sweet, what with the brown sugar in the filling, but I used only a modest amount of glaze cut back on the overall amount of sugar.

For those of you who are interested, I plugged the ingredients into an online calorie calculator, and was pleasantly surprised that each roll came out to a reasonable 286 calories, 4.1 grams of fat, and 24 grams of sugar (admittedly high in sugar for a regular breakfast, but okay as an occasional treat). Compare that to the astonishing 813 calories, 32 grams of fat, and 55 grams of sugar in a Cinnabon roll (the linked website notes that this nutritional information came directly from the USDA or manufacturer), and it’s perfectly clear which is the better choice.

Using my slight adaptation of Sarah’s recipe for vegan cinnamon rolls (linked below) as a starting point, I couldn’t help but add in fresh blueberries to the cinnamon filling a la Kevin and Annie (also linked below). The juicy berries were such a fantastic addition to an already delicious cinnamon roll.

I couldn’t help but snap a photo of everyone’s favorite part of a cinnamon roll… the super soft & gooey center!

Seeing as I’m posting this on a Saturday, I highly recommend that you gather together the necessary ingredients and surprise someone you love with these Blueberry Cinnamon Rolls as a special Sunday breakfast.

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 cup warm almond milk (or any plant-based milk)
• 1/4 cup granulated sugar
• 1/4 cup melted coconut oil
• 3 cups all-purpose flour (plus extra for dusting)
• 1/2 teaspoon salt

Instructions

1. Activate the Yeast

In a small bowl, combine warm almond milk and sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until it becomes frothy.

2. Prepare the Dough

In a large mixing bowl, combine the yeast mixture, melted coconut oil, and salt. Gradually add the flour, one cup at a time, stirring until a dough forms.

Knead the dough on a lightly floured surface for about 5 minutes until it’s smooth and elastic.

3. First Rise

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

4. Roll Out the Dough

Once the dough has risen, punch it down, and roll it out into a rectangle on a floured surface, roughly 16×12 inches.

5. Add the Filling

In a small bowl, mix the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the rolled-out dough. Then, sprinkle the fresh blueberries over the cinnamon-sugar mixture.

6. Roll and Cut

Carefully roll the dough into a log starting from the long edge. Slice the log into 12 equal-sized rolls.

7. Second Rise

Place the rolls in a greased baking dish, cover them with a kitchen towel, and let them rise for another 30-45 minutes.

8. Bake

Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 25-30 minutes or until they turn golden brown.

9. Make the Glaze

While the rolls are baking, prepare the glaze by whisking together the powdered sugar, almond milk, and vanilla extract until smooth.

10. Glaze and Serve

Once the rolls are done, let them cool for a few minutes, then drizzle the glaze over the top.

Estimated Nutrition Serving

These estimated nutrition values are based on typical ingredients used in vegan cinnamon roll recipes and may vary depending on the specific brands and quantities of ingredients you use. Be sure to check the labels on your ingredients for more accurate nutritional information if needed. Enjoy your vegan Blueberry Cinnamon Rolls!

I did not grow up eating bread pudding… in fact, I was well into my 20s when I experienced my first taste of this comforting, melt-in-your-mouth dessert.

It was love at first bite.

My previously conceived notion that bread pudding would be dense and chewy was immediately replaced with the fortunate realization that it is in fact light and tender.

Another aspect of this sweet treat that appealed to me was the versatility it offered to the baker. The ingredient add-in options are plentiful: Chocolate chips. Dried fruit. Fresh fruit. Nuts. Pumpkin. If you have been following Food For Living (previously www.foodforliving.wordpress.com) for any length of time, you are well aware of my fiendish preoccupation with all things pumpkin – especially during this time of year. I searched through various recipes for pumpkin bread pudding, and was slightly put off by the traditional use of heavy cream and refined sugar. Surely I could come up with a healthier version of this typically decadent dessert.

I subbed in reduced fat milk for the heavy cream, and a modest amount of pure maple syrup for the granulated sugar. A handful of raisins added a bit more natural sweetness, as well as visual appeal and textural contrast, to the bread pudding. The final result was exactly what I had envisioned: a fluffy texture, slight sweetness, increased fiber from the whole wheat bread, decreased fat content without sacrificing flavor or consistency, and a lovely pumpkin essence.  This version of pumpkin bread pudding is healthy enough to eat for breakfast, but certainly “dessert-y” enough to enjoy after dinner.

Ingredients

• 6 slices cinnamon raisin bread, cut into 1 inch cubes (about 2 1/2 cups)
• 4 slices whole wheat bread, cut into 1 inch cubes (about 2 1/2 cups)
• 1 1/4 cup 2% milk
• 1/4 cup pure maple syrup
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• a pinch of salt
• 3 eggs, lightly beaten
• 1 (15 oz) can pumpkin puree
• 1/3 cup raisins

Instructions

1. Prepare the Bread

Start by preheating your oven to 350°F (175°C). Cut the day-old bread into cubes, ensuring they are bite-sized and roughly uniform in size. Spread the bread cubes evenly in a greased 9×13-inch baking dish.

2. Mix the Pumpkin Mixture

In a medium-sized bowl, whisk together the canned pumpkin, eggs, milk, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and salt until the mixture is well combined.

3. Combine with Bread and Raisins

Pour the pumpkin mixture over the bread cubes in the baking dish. Use a spoon to gently press the bread cubes down to ensure they absorb the liquid. Sprinkle the raisins evenly over the top.

4. Bake to Perfection

Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the pudding is set and the top is golden brown. You can test for doneness by inserting a knife into the center; it should come out clean.

5. Optional Caramel Sauce

While the bread pudding is baking, you can prepare a decadent caramel sauce. In a saucepan over medium heat, melt the granulated sugar until it turns a deep amber color. Add the unsalted butter and heavy cream, stirring until the sauce is smooth. Remove from heat and set aside.

6. Serve and Enjoy

Once the bread pudding is done, remove it from the oven and let it cool for a few minutes. Drizzle the warm caramel sauce over the top if desired. Serve the Pumpkin Raisin Bread Pudding warm, and savor the wonderful flavors and comforting textures of this autumn delight.

Estimated Nutrition Serving

The nutritional values are approximate and may vary depending on the specific brands and ingredients you use. Additionally, the caramel sauce is optional and not included in these nutrition facts. If you choose to add caramel sauce, be sure to account for its nutritional content separately.

Following in the footsteps of my Pumpkin Raisin Bread Pudding and Pear-Cranberry Crisp, here is yet another dessert that can easily pass for breakfast.

This healthier version of traditional rice pudding features fiber-rich brown rice, low-fat 1% milk, and a mere 4 tablespoons of unrefined sweetener.

Warm cinnamon, fragrant vanilla, and plumped dried cherries accent the creamy rice pudding, which is sure to fulfill your craving for a comforting dessert or hearty breakfast.

This rice pudding is delicious at room temperature, chilled, or reheated with an extra splash of milk.  It requires a bit of “babysitting” during the cooking process, but the end result is well worth the time spent hovering near the stove. Do as I did and bring some reading material into the kitchen with you, so you can easily keep an eye on the bubbling milk & rice mixture. Stirring the mixture not only ensures that the milk won’t burn, but it also helps to release the starch in the brown rice – which yields an extra creamy consistency (think of risotto).

When it comes to sweeteners, this recipe is very flexible. I initially intended to use two tablespoons each of brown rice syrup and honey, but discovered a nearly-empty brown rice syrup jar in the cupboard. You could sub in pure maple syrup, molasses, Sucanat, evaporated cane juice, or granulated sugar of your choice. Some of these sweeteners obviously have bolder flavors than others, but all would nicely compliment the nutty brown rice.

Ingredients

• 4 cups water
• 1 cup short-grain brown rice
• 1/2 tsp salt
• 4 cups 1% milk
• 1 Tbsp brown rice syrup
• 3 Tbsp honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• generous 1/2 cup dried fruit of choice

Instructions

Rinse and Cook the Brown Rice

Start by rinsing the brown rice under cold water until the water runs clear. This helps remove excess starch. In a medium saucepan, combine the rinsed rice and 2 cups of milk. Bring to a boil, then reduce the heat to low and cover. Simmer for 45 minutes to 1 hour, or until the rice is tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.

Add sugar and space

Once the rice is tender, add the granulated sugar, vanilla extract, ground cinnamon, and salt. Stir well to combine. If you like a sweeter pudding, you can adjust the sugar to your taste.

Simmer and Thicken

Continue to cook the mixture over low heat, stirring frequently, for another 10-15 minutes until it thickens. If you’re using raisins, add them now. They will plump up beautifully in the pudding.

Final Touch

Remove the saucepan from heat and let it cool slightly. The pudding will continue to thicken as it cools. If it seems too thick, you can add a little more milk to achieve your desired consistency.

Serve

Spoon the warm brown rice pudding into individual serving bowls. If you like, sprinkle a pinch of ground nutmeg on top for a classic touch.

Estimated Nutrition Per Serving

Please note that the provided nutrition information is approximate and can vary based on specific ingredients and serving sizes.