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Tag: flour

  • First Look: Flour Restaurant at Valor Acres, Opening Nov. 25 in Brecksville – Cleveland Scene

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    After nearly 15 years in Moreland Hills (34205 Chagrin Blvd., 216-464-3700), chef-owner Matt Mytro is one day from opening a second location of Flour. This one is located 20 miles to the southeast in Brecksville, specifically at Valor Acres, the mixed-use development currently taking shape on Route 21.

    “I’ve always wanted to do a second location,” Mytro says. “We’ve been looking for a long time but never found the right opportunity.”

    While approximately 30 seats larger – including a much larger patio – the new restaurant retains the look and feel of the original restaurant. Guests enter into the bar and lounge area, which features a large horseshoe bar.

    “We wanted the bar to be a main focus when you walk in,” Mytro explains.

    Beyond the bar, the open kitchen is also immediately visible, including the massive wood-burning pizza oven. One of the largest of its kind in the state, the Italian oven can cook 28 pies at a time. Unlike the “chef’s counter” in Moreland Hills, which is tucked away on the far side of the kitchen, Mytro wanted to move that action closer to the front door. Now called the “pizza bar,” the counter is a family-friendly place to watch the culinary action.

    Second bites at the apple often result in improved logistics, and that’s definitely the case here, adds Mytro.

    “In terms of the openness of it, the kitchen is very similar to the other kitchen, but from a flow standpoint I think it’s going to be way better,” he states.

    When Flour opens tomorrow, November 25, it will do so with essentially the same menu as the original in Moreland Hills. That will change down the road.

    “To start, the menu will be the same [as Moreland Hills], but eventually we will modify the food menu and the wine list to the clientele once we get an idea of what they want. Maybe we’ll have a few items that you can only get here.

    Flour will be dinner-only to start, with lunch service coming online after the new year.

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    Douglas Trattner

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  • My Homemade Pumpkin Bread Recipe Is Way Better than Starbucks’

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    Place 2 cups granulated sugar, 1 (15-ounce) can pumpkin purée, 1/2 cup vegetable or canola oil, and 3 large eggs in a large bowl and whisk until smooth and combined. Add 1 tablespoon pumpkin pie spice, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon kosher salt, and whisk to combine. Add 2 1/4 cups all-purpose flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with 1/4 cup roasted pumpkin seeds, then gently press them into the batter to ensure they stick.

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    Grace Elkus

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  • Fall’s Coziest Breakfast Starts with This Spiced Swirl

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    These pumpkin cinnamon rolls are baked with a sweetened pumpkin puree and topped with a decadent cream cheese frosting to make a light, fluffy, and fragrant treat that is guaranteed to bring all the cozy fall vibes.

    close up of Pumpkin Cinnamon Rolls on a plate with a fork
    • Flavor: Soft and fluffy with warm fall spices, sweet pumpkin filling, and a rich cream cheese frosting on top. 
    • Skill Level: This is an easy, fun recipe for teaching baking basics to little chefs!
    • Time-Saving Tip: Canned cinnamon rolls can be used if you’re short on time; simply unroll them, spread the filling, and roll them back up!
    • Freezing: Pumpkin cinnamon rolls freeze beautifully and are perfect for a lazy day brunch or last-minute guests.
    pumpkin puree , salt , water , cream cheese , powdered sugar , egg , butter , sugar , whipping cream , flour , vanilla , yeast , brown sugar , pumpkin pie spice and milk with labels to make Pumpkin Cinnamon Rolls

    Simple Ingredients, Cozy Flavors

    • Pumpkin: Use pumpkin puree and not pumpkin pie filling (which is pre-seasoned). It’s easy to make pumpkin puree from scratch. Even the seeds can be roasted for a healthy snack.
    • Dough: This easy recipe yields tender and fluffy cinnamon rolls using basic pantry ingredients. Be sure to check the expiration date of the yeast for freshness.
    • Frosting: This cream cheese frosting is so easy, you’ll want to make extra for topping muffins and waffles. Add a little maple syrup or extra pumpkin puree to the frosting for a flavor bump if desired.
    • Variations: Buy or DIY? Make pumpkin pie spice with basics from the spice cabinet and have it on hand for festive recipes like pumpkin pie or a homemade pumpkin spice latte. Mini chocolate chips, chopped nuts, dried cranberries, or raisins can be rolled up in the rolls or sprinkled over the top after they’re frosted.

    How to Make Pumpkin Cinnamon Rolls

    1. Prepare the cinnamon roll dough (full recipe below).
    2. Mix filling ingredients and spread over the dough.
    3. Roll the dough up from the longer end and cut into pieces.
    4. Arrange rolls in a prepared casserole dish, and pour heavy cream over the top.
    5. Bake. Combine frosting ingredients and spread over the cooled rolls.
    dish full of Pumpkin Cinnamon Rolls with one on a spatula

    Storing Cinnamon Rolls

    Keep leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 3 days or in the refrigerator up to 4 days.

    Freeze them on a baking sheet before transferring them to zippered bags so they don’t stick together. Warm pumpkin cinnamon rolls in the microwave if desired.

    More Perfect Pumpkin Recipes

    Did you enjoy these Pumpkin Cinnamon Rolls? Leave a rating and comment below.

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    5 from 5 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Pumpkin Cinnamon Rolls

    These soft pumpkin cinnamon rolls, swirled with spiced brown sugar filling and topped with creamy pumpkin spice frosting, are a cozy fall treat perfect for breakfast or dessert.

    Prep Time 45 minutes

    Cook Time 15 minutes

    Total Time 1 hour

    • Grease a 9×13-inch pan or baking dish and set aside.

    • Add the milk and 6 tablespoons of butter to a wide, shallow saucepan over medium heat, stirring frequently, just until small bubbles appear around the edges of the saucepan. Do not allow the milk to come to a full boil.

    • Remove from the heat and allow the milk to cool for 15 minutes, or until the temperature goes below 115℉.

    • In the bowl of a stand mixer combine the warm water and yeast. Let stand for 5-10 minutes until the yeast starts to bubble.

    • Add the cooled milk, egg, pumpkin puree, sugar, and salt to the bowl, mixing until combined.

    • Add 3 cups of flour. With a dough hook, mix on medium-low speed until combined. Add the remaining flour ¼ cup at a time until the dough forms a soft ball that pulls away from the sides of the bowl. You may not need all of the flour.

    • Let the stand mixer knead the dough on low speed for 5 minutes (or knead it on a lightly floured surface until it is smooth and elastic, about 8 minutes).

    • Transfer the dough to a large oiled bowl. Lightly cover it with a kitchen towel and let it rest in a warm place for 1 hour or until it has doubled in size.

    • Turn the dough onto a lightly floured surface, and roll it into a 15 x 12-inch rectangle.

    • In a small bowl, mix pumpkin puree, brown sugar, and pumpkin spice for the filling. Spread the mixture evenly over the dough, leaving a 1-inch gap on one of the long sides to seal the roll.

    • Gently roll into a log starting on the long end (the filling is very soft and may ooze out a little). Using a sharp knife or unflavored dental floss, cut the log into 12 even pieces and place them in the prepared pan.

    • Cover rolls with a kitchen towel and let them rise for 45-60 minutes. Preheat oven to 375°F.

    • Pour heavy cream over the rolls.

    • Bake 20-25 minutes, until tops are golden brown.

    • Remove from oven, and let cool.

    • Meanwhile, In a medium bowl combine softened cream cheese and butter with a hand mixer until fluffy, about 2-3 minutes. Mix in vanilla, pumpkin pie spice, and salt. Sift in powdered sugar and mix until smooth. Spread icing over rolls once cooled.

    Double-check the date on your yeast to ensure it has not expired. If the yeast does not foam, it should be replaced with new fresh yeast.
    Use a digital thermometer to check if the rolls are done. They should be between 190°F and 200°F.
    Keep leftovers in an airtight container in the refrigerator for 4 days or at room temperature for 3 days. 

    Serving: 1cinnamon roll | Calories: 449 | Carbohydrates: 68g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 174mg | Potassium: 157mg | Fiber: 2g | Sugar: 39g | Vitamin A: 3266IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert
    Cuisine American
    plated Pumpkin Cinnamon Rolls with a title
    rich and warm Pumpkin Cinnamon Rolls with writing
    Pumpkin Cinnamon Rolls in a dish and a plated piece with a title
    top view of Pumpkin Cinnamon Rolls on a plate with a title

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    Rachael

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  • Ground Beef Stroganoff

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    About the author

    Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
    See more posts by Holly

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    Holly Nilsson

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  • Peach Cobbler Recipe

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    Frozen peaches are baked in a cake-like topping with cinnamon sugar in this easy old fashioned peach cobbler recipe. It’s warm and bubbly with the perfect crust-to-fruit balance.

    Peach Cobbler in a bowl with a spoon
    • Flavor: Sweet, juicy peaches baked in a tender cinnamon-brown sugar crust make for the perfect summer dessert. 
    • Skill Level: Free-formed cobblers, crisps, and crumbles are so easy to make!
    • Time-Saving Tip: Use a spice, vanilla, or yellow cake mix.
    • Serving Suggestions: Bake single-serve portions in ramekins with a dollop of homemade whipped cream. Serve in a bowl with a scoop of vanilla ice cream.

    Peach Cobbler Ingredients

    • Peaches: I love using frozen peaches for this recipe, but fresh or canned peaches work well. If using canned peaches, choose peaches in juice and not syrup for the best flavor.
    • Batter: Whip up the simple batter in this recipe, or if you’re short on time, try a vanilla or yellow boxed cake mix. Or try your favorite gluten-free flour blend.
    • Variations: Toss in some blueberries for a pop of sweet color or garnish the top with powdered sugar, sliced almonds, or a drizzle of caramel sauce.

    How to Make Peach Cobbler

    1. Combine thawed peaches with sugar and set aside.
    2. Pour melted butter into the bottom of a baking dish.
    3. Whisk the batter ingredients and spread over the butter.
    4. Top with peaches and bake (full recipe below).
    • If using canned peaches, freeze the juice in ice cube trays to add to iced tea, cocktails, or smoothies.
    • If using fresh peaches, use peeled peaches or leave the peels on for a more rustic look.
    • Avoid overmixing the batter so it stays light and airy.
    • For a little crunch, sprinkle the cobbler with coarse sugar before baking. You won’t regret it!
    baked Peach Cobbler in a dishbaked Peach Cobbler in a dish

    Savor the Flavor!

    Store leftover peach cobbler covered in the refrigerator for up to 4 days.

    To freeze a baked and cooled peach cobbler, first bake it in a dish lined with aluminum foil so that once it’s frozen, it can be lifted out easily. Fold the foil over the frozen cobbler, then wrap it in plastic and freeze for up to 6 months. Thaw overnight in the refrigerator and enjoy it cold or reheat portions in the microwave.

    Favorite Fruit Desserts

    Did you love this Easy Peach Cobbler? Be sure to leave a rating and comment below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
    Peach Cobbler in a bowl with a spoonPeach Cobbler in a bowl with a spoon

    5 from 56 votes↑ Click stars to rate now!
    Or to leave a comment, click here!

    Peach Cobbler Recipe

    This peach cobbler recipe makes a dessert with tender juicy peaches surrounded by a buttery cake layer.

    Prep Time 10 minutes

    Cook Time 45 minutes

    Total Time 55 minutes

    • Preheat oven to 375°F.

    • Combine peaches with ½ cup sugar. Set aside.

    • Pour butter into the bottom of a 2 qt baking dish. 

    • Combine flour, baking powder, salt, brown sugar, remaining ¼ cup white sugar and cinnamon, mix well. Add milk and stir just until combined. Spread over butter mixture.

    • Top with peaches (and any juices).

    • Bake for 45-55 minutes or until set.

    To Freeze: Once cooled, seal in an airtight container and freeze up to 6 months.
    To Reheat:  Defrost in the fridge overnight and heat in the oven (or microwave) until warmed.
    Keep leftovers in an airtight container in the refrigerator for up to 4 days. 

    Calories: 278 | Carbohydrates: 44g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 166mg | Potassium: 314mg | Fiber: 2g | Sugar: 32g | Vitamin A: 690IU | Vitamin C: 6.8mg | Calcium: 72mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Cake, Dessert
    Cuisine American

    Adapted From My Recipes

    Peach Cobbler in a bowl with an ice cream scoop on top and a titlePeach Cobbler in a bowl with an ice cream scoop on top and a title
    sweet and juicy Peach Cobbler with writingsweet and juicy Peach Cobbler with writing
    close up of a bowl of Peach Cobbler with ice cream with a titleclose up of a bowl of Peach Cobbler with ice cream with a title
    Peach Cobbler in the casserole dish and plated with a titlePeach Cobbler in the casserole dish and plated with a title

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    Holly Nilsson

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  • Almond Flour Pancakes

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    Almond Flour Pancakes  |  Kitchen Nostalgia














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