Simple Sesame Noodles

These noodles are so quick and easy. They almost make me want to learn to use chopsticks.

Almost.

Ryan can't get enough of these. If left unattended I believe he would eat the entire bowl.

True story.

12 ounces, fluid thin noodles, cooked and drained (I used Japanese Soba noodles)
¼ cups Soy Sauce
2 Tablespoons Sugar
4 cloves Garlic, Minced
2 Tablespoons Rice Vinegar
3 Tablespoons Pure Sesame Oil
½ teaspoons Hot Chili Oil
4 Tablespoons Canola Oil
2 Tablespoons Hot Water
4 whole Green Onions, Sliced Thin

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.

Recipe from Pioneer Woman.

White Chocolate Coconut Brownies

Rich. Decadent. Addicting. Yes, yes, yes.

These little beauties are quite a treat. If you are looking for a change from regular old brownies (not that there's anything wrong with those) then give these a whirl.

I consider these a fancy dessert (pinkies in the air!). Meaning you could take them somewhere where you want to impress people with your fancy baking skills.

1 1/3 cups flour
1 teaspoon salt
11 ounces white chocolate, coarsely chopped (I used Ghirardelli white chocolate chips)
1 1/2 sticks (12 tablespoons) unsalted butter, cut into 1-inch pieces
1½ cups sugar
½ cup packed brown sugar
5 eggs, at room temperature
2 teaspoons vanilla
1 cup shredded coconut

Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13 pan. Line the pan with parchment paper.

In a medium bowl, whisk the flour and salt together.

Put the white chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

Add 3 eggs to the white chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture and the coconut over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour and coconut mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 35-40 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it and the top is dark golden brown. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

Recipe adapted from Brown Eyed Baker

Flaky Dinner Rolls

These rolls were so amazing. The recipe only makes 12 rolls, definitely not enough! It would be wise to double it.

These rolls seem special. Like the type of rolls that only come out on holidays. That's really not fair.

I hereby grant permission for these rolls to be served anytime of year, regardless of the festivity level. Serve them on Arbor Day. Serve them for Daylight Savings Time. Serve them on Tuesday.

Just do it.

3 tablespoons sugar
1 package dry yeast (2 1/4 teaspoons)
1 cup warm fat-free milk (100° to 110°)
3 cups flour, divided
3/4 teaspoon salt
3 tablespoons butter, softened
Cooking spray

Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface (or use the dough hook in your Kitchen-Aid). Knead until smooth (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands, or the sides of the bowl (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.

Roll dough into a 12 x 10-inch rectangle on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a 12 x 3-inch rectangle. Cover with plastic wrap; place in freezer for 10 minutes.

Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.

Preheat oven to 375°.

Bake dough at 375° for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.

Recipe from Cooking Light