Cinnamon Roll Cookies

   For some reason, whenever I smell cinnamon, I think of Christmas time. My mother would, on occasion, make cinnamon rolls for breakfast on holidays, but I just can't seem to place it. Anyways, with my weird olfactory senses making me think about cinnamon, and my wife begging for a new sugary confection, I found and adapted these cinnamon roll cookies.

   I'm not huge on eating sugar, though I find they taste a LOT like Cinnabon's rolls. Give them a try with the recipe below, or watch me make them here!

Ingredients

Cookies

• ¾ cup (1½ sticks) butter, softened
• ¾ cup granulated sugar
• ¼ cup powdered sugar
• 2 large eggs
• ½ teaspoon vanilla
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Filling

• 4 tablespoons butter, softened
• 1 cup brown sugar
• 2 teaspoon cinnamon

Glaze

• 2 tablespoons cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla
• 1-2 tablespoons milk

Instructions

1. For the cookies, in a large bowl cream together the ¾ cup butter and granulated sugar and powdered sugar for 3-4 minutes until light and fluffy. Add eggs and vanilla and mix well. Add one cup flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. Flatten the dough into a thick disk, wrap in plastic wrap, and chill for at least 1 hour.
2. For the filling, combine the brown sugar and cinnamon in a small bowl. Separate the dough into two pieces working with one half at a time, roll it out to about ¼-inch thick and about 15-inches by 4-inches (doesn't have to be exact). Gently spread 2 tablespoons of butter on top of the dough. Sprinkle with ½ of the cinnamon sugar mixture and lightly press the sugar mixture into the dough. Starting with one long edge, roll the dough into a tight log.
3. Using a sharp knife slice the dough into 1-inch pieces. Place the cookies 2 inches apart on very lightly greased baking sheets or parchment paper. Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.
4. Preheat the oven to 350 degrees. Bake the cookies for 9-11 minutes until set but not overbaked (they should still be pale in color). Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
5. Prepare the glaze by mixing together the cream cheese and powdered sugar until thick and smooth. Add the vanilla and 1 tablespoon milk. Continue adding milk, ½ tablespoon at a time, until the glaze is thick but pourable. Drizzle or pipe   over cooled cookies. Store chilled in airtight container.

Red Beans and Rice

   To add rice to the beans, or beans to the rice.... That is my question. Cajun food leaves a lot of room for experimentation with heat levels, seafood, sausages and meats. Alligator or chicken? Boudin or Andouille? Shrimp or crawfish? It's a mad scientists playground!

   Now my playing field is slightly lessened, due to my wife being allergic to anything that swims and has scales, a carapace, or even resembles a tree nut. I'm talking trips to the ER while popping Benadryl little Skittles allergic. This mean gator or sausage, which is ok as either one is delish. Below I have the recipe for the sausage version of my red beans and rice. Enjoy, and be sure to watch me make it here!

Hungry's Red Beans and Rice

• 16oz red beans, sorted for rocks and soaked overnight
• 1 lb sausage (I use andouille )
• 1/3 cup diced bacon
• 1 large yellow onion, diced
• 3 celery stalks, chopped
• 1 green or red bell pepper, deseeded and diced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• pinch cayenne or a few dashes of Slap ya Mama or Tony Chachere's Seasoning
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, coarsely chopped
• 2 teaspoons fresh thyme, roughly chopped
• about 10 cups chicken stock
• 2 bay leaves
• 6 cups 1/2 to 3/4 cooked white rice

Instructions

1. Place clean dried beans in a medium pot and cover with room temperature water. Allow to soak overnight before making the beans.
2. In a large soup pot over medium heat, cook pancetta until very well crisp, about 6 minutes.
3. Add the onions, celery, and bell pepper and cook until vegetables are very well done, about 8 minutes.
4. Add salt, pepper, Slap Ya Mama or Tony Chachere Seasoning, and stir to combine.
5. Stir in the garlic, parsley, thyme, and sliced sausage. Increase heat to medium-high and cook until the sausage is well browned, about 5 minutes. Stir frequently.
6. Add the softened beans to the pot, the stock, and bay leaves. Reduce heat to low and allow to simmer for about 2 hours, uncovered, until the beans are well softened.
7. Taste and season with more salt or pepper. Also for heat, add some cayenne if you wish, though remember a little goes a long way!
8. Mix in rice and let simmer another 10 to 20 minutes until rice is done completely. 
9. Enjoy!