No Grilled Onion

Cinnamon Rolls

Christmas morning I wanted to make homemade Cinnamon Buns for my mom and sister. Cook and I had made some amazing rolls a few months ago, but they had to rise overnight and I didn’t have the time to make them the night before.  So, when I came across a recipe in the holiday baking issue of Fine Cooking magazine that was easy and manageable, I was sold!

This delicious recipe was a real find. The dough did NOT have to rise.  I made it in the morning at the very last minute.  All the ingredients are probably already in your pantry so you can whip it up any time you wake up with a craving for something warm and cinnamon-y and fresh from the oven!

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I saw Julie & Julia with the “Chef” last night and in the movie they had to attempt to poach an egg at few times. This was a challenge I wanted to try, and it turns out to be easier then I ever thought! I promise you that poaching an egg is super simple if you follow these quick and easy steps.

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Growing up in North Carolina grits was a staple food in my home, and most homes around me. I used to love waking up early on Saturday morning and going to Flo’s or Little Abram’s to get a warm fluffy cheese biscuit and a bowl of grits.  The problem was that with a working mom at home, we got more and more familiar with something called  ‘instant grits.’ Most of them with artificial bacon or cheese flavoring. The older I got the more butter, salt and pepper was required to keep them appealing to my pallet. When I moved up north the option for grits was quickly replaced by home fries. Although I have grown very fond of home fries, they will never replace my affection for grits. Grits are a soul food. Full of flavor and love. When prepared properly they leave you with a warm sensation deep in your belly. Today I decided to take a spin at my own grits adaptation. The result was creamy, crispy, and had me coming back for seconds, thirds, fourths, and if we had had any left in the pan, fifths.

Come on, grab the grits and lets get cooking!

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