It can be tough to find enough time during the week to pursue your passion of cooking. Between work, taking care of kids, and balancing everyone’s schedules, sometimes cooking is relegated to the weekends. And that’s totally fine. I get it.
Let’s say you have one blissful Saturday to spend in the kitchen. What would you make? Does your mind spin with ideas? I’ve got your perfect Saturday planned out, meal by meal. So, tie on that apron, grab your wooden spoon, and get ready to cook your butt off, one happy Saturday.
Let’s start the morning with these utterly delicious and sinful sweet potato cinnamon rolls. I say sinful because of the candied bacon topping. I don’t think there’s anything I’d rather eat!
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Sweet Potato Cinnamon Rolls Recipe
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Ingredients
For the Rolls:
1/4 cup unsalted butter
2/3 cup milk
4 1/2 teaspoons active dry yeast, 2 packages
1/2 cup sweet potato, baked and mashed
1/4 cup granulated sugar
2 eggs
4 cups all-purpose flour, plus and additional 1/2 cup if needed and more for workspace prep
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon allspice
For the Filling:
2 tablespoons light brown sugar, packed
2 tablespoons granulated sugar
2 teaspoons cinnamon
For the Frosting:
8 ounces cream cheese, softened
1 cup powdered sugar, sifted
3 tablespoons milk, or cream
1 teaspoon pure vanilla extract
1 teaspoon light corn syrup
For the Candied Bacon:
4 slices bacon, lean
1 1/2 tablespoons brown sugar
1/4 teaspoon cinnamon
Directions
For the Dough:
In a small saucepan melt the butter. Pour in the milk and remove from the heat. You want the liquid to be warm to the touch but not hot (too hot will kill the yeast). You may need to let it cool for a few minutes. I always test mine with my fingers, but if you have a thermometer around 100°F is right. Your yeast package should have a recommended temperature if you don’t trust your fingertips. Add the yeast and stir. Then let it sit for 3-5 minutes and bloom.
Meanwhile, in a large bowl mix together the mashed sweet potato, granulated sugar, and eggs until smooth. Add the liquid and stir.
In a medium bowl whisk together the 4 cups of flour, cinnamon, nutmeg, salt, and allspice. Gradually add this flour mixture to the sweet potato blend in the larger bowl.
Turn the dough out onto a floured surface (you can begin adding the remaining 1/2 cup flour as needed; you want the dough to end up smooth and pliable, not too wet and sticky) and knead for about 8 minutes (less if you are using a stand mixer and not kneading by hand).
Place the dough in an oiled bowl and cover with a dish cloth. Let it rise for about 40 minutes.
Mix up the filling ingredients.
Butter 2 (9-inch cake) pans. Punch down the dough and press or roll it out on a lightly floured surface. You’ll want a large rectangle (about 13 X 9) with the longer sides closest to you. Scatter the filling across the dough leaving about an inch on each of the longer sides.
Start to roll with the long side nearest you and then sort of pinch the dough to seal it. I like to place the seam side down.
Cut the log in half and then cut each half in half, THEN cut each quarter into thirds. You’ll end up with 12 equal pieces. Place 6 pieces in each pan (5 around and one in the center). You may lose some of the filling when you transfer from workspace to pan. just scoop it up and sprinkle it over the top.
Place the pans on the stove top and cover with a dish cloth. Preheat the oven to 350°F. Let the rolls rise for 30 minutes.
For the Bacon:
While the rolls rise, prep the bacon. Cover a baking sheet with aluminum foil. Lay the bacon on the foil flat (if you have a rack to place over the foil that works, too). Mix up the brown sugar and cinnamon and rub both sides of the bacon with it.
For the Rolls:
Bake the rolls for 25 minutes. During the last 10 minutes of baking put the bacon in the oven. Depending on the thickness it will take 7-12 minutes. Watch it closely.
For the Frosting:
While everything is in the oven, make the frosting. Beat the cream cheese with the powdered sugar. Add the milk a tablespoon at a time. Then beat in the vanilla and light corn syrup.
Frost the warm rolls. You may want to let the bacon drain on paper towels before crumbling and sprinkling over the top.
These are best served warm or the same day but will keep for several days if covered tightly.
Notes
I usually bake my sweet potato the night before (bake a few for dinner and save one!). 1/2 cup is equal to about 1 medium mashed sweet potato.
The ingredient list looks crazy long, but it’s really just a few pantry staples broken down into steps.
If yeast scares you in the morning, try these Pumpkin Protein Bars. Definitely healthier than cinnamon rolls, but just as delicious!
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Pumpkin Protein Bars Recipe
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Ingredients
1 1/2 cups pumpkin, not pumpkin pie filling
3/4 cup egg whites, about 6 egg whites
3 tablespoons pure maple syrup, plus more for drizzling
1 teaspoon pure vanilla extract
1/4 cup vanilla protein powder
1/2 cup truvia
1 tablespoon pumpkin pie spice, plus 2 teaspoons
1 cup quick oats
1/3 cup pecans, chopped
Directions
Preheat your oven to 350°F and line an 8x8 pan with parchment paper, spraying with cooking spray.
In a large bowl, stir together the pumpkin, egg whites, maple syrup and vanilla extract
In a medium bowl, stir together the protein powder, and pumpkin pie spice.
Add the protein powder into the mixture, along with the quick oats and stir until well combined.
Pour the batter into the prepared pan and smooth out evenly. Sprinkle with chopped pecans and drizzle with maple syrup.
Bake until the center feels set and pulls away from the side, about 35-40 minutes.
Let cool completely at room temperature and slice into bars and serve!
Notes
Bars can be stored at room temperature for 2-3 days and then refrigerated.
I hope you ate a light breakfast and saved the leftovers to re-heat on busy weekday mornings, because the lunch menu is grand. These shredded chicken nachos for two are perfect. Customize the nachos anyway you like them—kick up the heat with extra jalapeños, or cool it down with double cheese and sour cream. You’ll be crunching away the afternoon in no time.
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Shredded Chicken Nachos for Two Recipe
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Ingredients
4 cups tortilla chips, any kind
1 cup shredded cheddar cheese
1 1/4 cups slow cooker salsa chicken
3 tablespoons sour cream
1 jalapeño pepper, small, thinly sliced
Directions
Line a large baking sheet with foil, and preheat the oven to 350°F.
Make two large piles with the chips on opposite sides of the sheet pan. Top the chips with the cheese and salsa chicken.
Bake for 15 minutes or so, until the cheese is melted and the meat is warm.
Top with sour cream, jalapeño and serve.
Notes
You're welcome to add any other toppings you like - black olives or guacamole would be good!
I think you should spend part of your afternoon making a fantastic dessert that will keep for a few days. These white chocolate brownies with cinnamon chips sound perfect—just as easy to make as regular brownies, but with the unexpected twist of white chocolate and super fun cinnamon chips!
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White Chocolate Brownies with Cinnamon Chips Recipe
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Ingredients
2/3 cup white chocolate chips, melted
1 stick unsalted butter, melted
2 eggs
3/4 cup sugar
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 cup cinnamon chips
Directions
Preheat the oven to 350°F. Line an 8-by-8-inch square pan with parchment that overlaps on each side of the pan. Spray the pan with non-stick baking spray.
In a large bowl, whisk together the sugar and the eggs until slightly pale in color, about 1 minute. Whisk in the melted butter and vanilla extract until combined. Whisk in the melted chocolate until thoroughly combined. Stir in flour and kosher salt. Gently fold in the cinnamon chips.
Transfer the batter to your prepared pan. Bake for 25 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are okay).
Allow the brownies to cool in the pan for 30 minutes before transferring to a wire rack to cool completely. When the brownies are completely cool, cut into squares with a serrated knife.
How does pasta sound for dinner? This creamy pumpkin pasta is packed with veggies, and couldn’t be easier. The leftovers will keep great.
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Easy Pumpkin Pasta Recipe
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Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1/4 cup onion, minced
1 tablespoon garlic, minced
2 teaspoons ground sage
1/8 teaspoon black pepper
1/2 teaspoon salt
1 15 ounce can pumpkin
32 ounces chicken broth
1 pound penne
10 spears asparagus, large, cut into 2 inch pieces
1 cup frozen green peas
1/2 cup heavy cream
pinch of ground cinnamon
pinch of nutmeg
1 tablespoon fresh parsley
1/4 cup grated parmesan cheese, plus more for serving
Directions
In a large skillet, add the olive oil and unsalted butter. Cook on high heat for one minute until butter is melted. Then add in the onion and garlic. Sautee on medium heat for 2 minutes until soft and golden in color.
Add pumpkin puree and chicken broth to the skillet, mix well until smooth and bring to a boil. Add in the pasta, and reduce heat to medium-low. Cook for 12 minutes with lid slightly on pot. Mix occasionally to prevent sticking. At the seven-minute mark, add in the asparagus spears and frozen green peas. Mix and place cover back on the pot.
Once the pasta is cooked add in the heavy cream, cinnamon, nutmeg, and fresh parsley. Stir in ¼ cup Parmesan cheese. Serve and top with more Parmesan.
Since you have the time, I recommend making these Parmesan Pesto Swirl Rolls. Kate says ‘they’re worth the wait’ and I can just taste each buttery bite.
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Parmesan Pesto Swirl Rolls Recipe
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Ingredients
3 cups all-purpose flour
2 1/4 teaspoons instant yeast
1 1/2 teaspoons salt
2 eggs, divided
3 tablespoons unsalted butter, unsalted
1 cup milk, very warm but not hot
1/2 cup pesto
1/4 cup sundried tomatoes, finely chopped
1/2 cup grated parmesan cheese, divided
Directions
In the bowl of a stand mixer fitted with a dough hook, whisk together flour, yeast and salt.
With mixer running on low speed, add 1 egg and butter then slowly pour in milk.
Once incorporated, increase speed to medium and continue kneading dough for 10 minutes until dough is smooth and elastic.
Transfer dough to a lightly oiled bowl and cover with plastic wrap. Rise at warm room temperature until doubled in size, 1 1/2 - 2 hours.
Remove dough from bowl to a lightly oiled work surface.
Deflate the dough then roll it to a 12x18-inch rectangle.
Spread dough with pesto up to 1-inch all around. Sprinkle sun dried tomatoes over pesto then sprinkle on 1/4 cup parmesan cheese.
Starting from the one long edge, tightly roll into a log. Pinch seam together to seal.
Cut log into 12 even pieces and place on a parchment lined baking sheet.
Cover lightly with plastic wrap and rest at warm room temperature for 1 hour or until puffed.
Preheat oven to 350°F.
Whisk remaining egg with a teaspoon water. Gently brush rolls with egg wash and sprinkle tops evenly with remaining parmesan cheese.
Bake in preheated oven 22-25 minutes, until golden brown and baked through. Serve immediately.
Enjoy your happy Saturday of cooking!