Quick Cinnamon Biscuits

If you are craving cinnamon rolls and want a quick easy no yeast recipe here you go.   They are quite tasty.  Enjoy!

Quick Cinnamon Biscuits

Adapted from Ezra Pound Cake

Yield: 9 biscuits

Cinnamon Sugar Filling

• 1/4 cup brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg

Biscuit Dough

• 2 1/2 cups unbleached white flour
• 2 tablespoons brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups plus 1 tablespoon heavy cream

Icing

• 6 tablespoons confectioners’ sugar
• 4 to 6 teaspoons milk or heavy cream

1. Preheat the oven to 400 degrees F.

2. For the Filling: In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside.

3. For the Dough: In a large bowl, stir together the flour, brown sugar, baking powder and salt. Add 1 1/2 cups cream, and stir until the dough forms a ball, about 1 minute. With your hands, fold the dough over a few times in the bowl, until the dough is smooth.

4. Turn the dough out onto a lightly floured surface. Lightly flour your hands, and pat the dough into a 1/2-inch-thick rectangle, about 9 X 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar topping.

5. Starting from the long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the rounds, cut side down, into an ungreased 8-inch square baking dish or a pie plate. Bake for about 30 minutes, until the biscuits are lightly browned.

6. For the Icing: While the biscuits bake, mix together the confectioners’ sugar and milk or cream until smooth. When you remove the biscuits from the oven, immediately drizzle them with icing. Serve warm.

Just a Bubble

Peach Cobbler

We had quite a few peaches from our local Cider Mill visit the other day, so what better to do than make Peach Cobbler.  It was very easy and tasted delicious.  I doubled the recipe, next time more peaches though.

Fresh Peach Cobbler
Source: adapted from Cook's Illustrated
Ingredients:
For the filling:
2 1/2 lbs. ripe but firm peaches
1/4 cup sugar
1 tsp. cornstarch
1 tbsp. lemon juice-I omitted the lemon juice as I did not have any on hand
Pinch of salt

For the biscuit topping:
1 cup all-purpose flour
3 tbsp. plus 1 tsp. sugar, divided
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
5 tbsp. cold unsalted butter, cut into 1/4-inch cubes
1/2 cup plain whole milk yogurt

Directions:
Adjust an oven rack to the lower-middle position. Preheat the oven to 425° F.  For the filling, peel the peaches and then cut each into 8 wedges, removing the pits as you go.  Gently toss the peaches and sugar together in a large bowl and let stand for 30 minutes, tossing several times.  Drain the peaches in a colander set over a bowl.  Whisk together 1/4 cup of the drained juice with the cornstarch, lemon juice, and salt in a small bowl.  Toss the peaches with the juice mixture and transfer to a 8-inch square glass baking dish.  Bake until peaches begin to bubble around the edges, about 10 minutes. 

Meanwhile, prepare the biscuit topping.  In the food processor, combine the flour, 3 tablespoons sugar, baking powder, baking soda and salt.  Pulse to combine.  Scatter the butter over the flour mixture and pulse until the mixture resembles coarse meal, about ten 1-second pulses.  (I did not use a food processor, just a large bowl and a pastry cutter.) Transfer to a medium bowl; add the yogurt and toss with a spatula until cohesive dough is formed.  (Be careful not to over mix.)  Break the dough into 6 evenly sized but roughly shaped mounds and set aside.

After the peaches have baked 10 minutes, remove the peaches from the oven and place the dough mounds on top, spacing them at least 1/2-inch apart (they should not touch).  Sprinkle each mound with the remaining sugar.  Bake until the topping is golden brown and fruit is bubbling, 16-18 minutes.  Cool on a wire rack until warm, about 20 minutes; serve.

Flowers - Narragansett Bay

The flowers in Rhode Island are amazingly beautiful, here are a couple of photos I took of them in Narragansett Bay.

Pure Sugary Sweetness!

I ♥ Faces "Just for Fun"

This week over at I ♥ Faces the theme is "Just for Fun".

My kids love, love, love to blow bubbles! It is the simple things in life that make us happy!

Make sure to go over and check out all of the cool photos I ♥ Faces.

I ♥ Faces “Let's Hear It For The Boys!”

This week over at I ♥ Faces the theme is "Let's Hear It For The Boys".

This photo was taken in March on one of the first days of nicer weather we had, so we took advantage of it and spent the day at the park.

Here is my little man, he has such a thoughful look on his face in this photo! I also love his reflection in the pole next to him.

Make sure to go over to I ♥ Faces and check out all of the sweet photos of our Boys!

You Capture - Emotion

Over at I Should Be Folding Laundry this weeks theme is Emotion.

How is this for emotion for you? Pure joy, that's my boy!! He is such a goof!!!

Go over and check out all of the awesome photos!!!

I ♥ Faces Sepia Toned

I Heart Faces theme this week is sepia toned.  Here is my entry, it is my daughter being a monkey on the monkey bars. 

Make sure to go over and see all of the cool sepia toned photos!

Tilapia Piccata with Asparagus

My kids love fish, I found this recipe on TasteSpotting. This is delicious. I served it over Roasted Garlic Mashed Potatoes.

Give it a shot it is easy and really yummy!

Tilapia Piccata with Asparagus, adapted from Christie's Corner

· 4 skinless tilapia fillets (about 1 pound)

· 2 Tbsp all-purpose flour

· 2 Tbsp olive oil

· 2 Tbsp cold butter

· 1/2 lb asparagus, trimmed and cut in 2-inch pieces

· 3 Tbsp fresh lemon juice

· 3 Tbsp dry white wine or chicken stock or water

· 4 slices lemon, for garnish

Season tilapia on both sides with salt and freshly ground pepper and lightly dust with flour.

Heat olive oil in a large frying pan on medium-high heat. Arrange fish in a single layer and pan-fry for 3 minutes. (If the frying pan is not big enough to hold all of the tilapia, cook the fillets in batches, adding more oil as necessary to stop the fish from sticking.)

Turn fillets over and cook for 3 minutes more, or until fish just flakes at the thickest part when lightly separated with the back of a spoon. Transfer to a serving dish and cover with a lid to keep warm.

Wipe out the pan then return it to the heat. Add 1 Tbsp of the butter. When butter is melted and foamy, add asparagus and sprinkle with pinches of salt and pepper. Stir-fry until bright green 3 to 5 minutes. Add a few spoonfuls of water if necessary to stop any burning. Spoon asparagus over fish.

Return the pan to the heat once more and add lemon juice and white wine (or chicken stock or water). Boil, stirring constantly, until reduced by half, 1 to 2 minutes. Stir in the remaining butter.

To serve: Spoon the sauce over the tilapia and asparagus, and garnish with lemon slices.

Faces

I ♥ Faces Happy Birthday

This week at I Heart Faces the theme is Happy Birthday. This is my entry, it was my daughters first birthday with a family!

My daughter spent her first birthday in an orphanage.

When we got home from China with our Angel the first thing that I did was plan her Birthday party.

She loved the cake!

I love the look on her face it this photo, it was about a month after we got home.

It is amazing to see the transformation she has made!

More Fun Pool Photos

You Capture -Family-

Family is...

Spending the weekend with your family that lives far far away!!!!

Well, it's not really that far, but we certainly don't see them often enough!

I know they aren't the best quality photos I could have taken, but they capture how wonderful my sister and her husband are and how much our children love them!

The Princess with her Aunt

The Little Emperor with his Uncle

Make sure to go on over to I Should Be Folding Laundry and check out all of the awesome photos!

The Princess and The Pool

The Princess did not miss out on the water fun, this was yesterday at the pool.

What Being A Kid Is All About

This is the first time my son has ever played in the hose in the yard. Needless to say he loved it!!

I love watching him have new experiences, his world is expanding every minute!

That smile about sums it up, grass on face and all!

What's Your Play? -no. 46

I found this on a fellow Mom's blog and thought I would give it a shot, I am new to editing. Let me know what you think. Original

My edited version

I upped the hue and saturation
Converted to BW
Then reversed the color on two leaves

Go check out all the other cool fixes in the comments section of

Dolce Pics What's Your Play? no. 46

You Capture -Sweet-

This weeks theme at I Should Be Folding Laundry is sweet.

We spent this past weekend at my sisters deep in the woods. She has 5 beautiful daughters and they have now multiplied.

My oldest niece lives in Texas her husband who is in the Army and is now on tour overseas. This was the first time I have seen my niece in years. She has a beautiful two year old daughter that I just fell in love with. So my entry this week is my gorgeous great niece who is the sweetest thing ever, look at those eyes!

Make sure to go on over to I Should Be Folding Laundry and check out all of the awesome photos!

I ♥ Faces -Blurb Book Contest Week-

This week over at I Heart Faces the theme is your best photo.

Here is my submission.

My kids love to eat lunch outside. During one of our front porch picnics last week I grabbed the camera and shot some photos of my daughter eating Gold Fish with her lunch.

This is one of my favorite photos of her.

Make sure to stop by and see all of the cool photos.

I am submitting this photo into the I Heart Faces Blurb Book photo contest. I am granting I ♥ Faces permission to use my photo in a printed version of a book for commercial use and possibly advertising of a photo book on both the Blurb and I ♥ Faces web sites.
If this wording is not in your post, your photo will not be considered for the purposes of this contest.

I Heart Faces -Laughter-

Laughter is the theme this week at I Heart Faces.

I love this theme, one of the most beautiful things in the world is hearing your children laugh.

I took this photo of my son in March. He was laughing and having fun at the park.

This photo is very special to me since we had just started working with his speech therapist to get his lip muscles really loosened up. His improvement is so noticeable to me in this photo.

His grin just gets wider and brighter each day.

Please take a few moments and visit I Heart Faces you won't regret it.

There are some very talented people taking photos out in our world!

We Picture This -Hats-

We Picture This contest this week is 'Hats'.

Our Little man hates and I mean hates having hats on.

He takes them off as fast as I put them on him.

I had to shoot fast to catch these shots and I

had a hard time choosing which photo I like better.

As you can see in the first photo, he is "Mr. Serious" and really enjoying

wearing this lovely hat and getting his photos taken.

You can just imagine what he is thinking.

Camera: Canon EOS Digital Rebel XT
Mode: Manual
Shutter Speed: 1/60
Aperture: F6.3
ISO: 200

Please go over to We Picture This and check out all of the cool and awesome photos!

Smoked Pork Roast

Here it is.

It was on the smoker for over 8 hours. It was fabulous!!

I served it with Baked Beans with Bacon, Steak Fries, of course Dill Pickle slices and sliced bread.

The leftovers tasted great today chopped up on bread with BBQ sauce.

Sorry, there is really no recipe for this.

I just made the rub with brown sugar, paprika, chili powder, onion powder and garlic salt. I slathered it all over the meat and then let it smoke. I used Mesquite wood during smoking.