Moist Chocolate Cake

For all of you chocolate fans, here is a recipe for a moist cake that holds well  weeks (if somebody can resist it for that long).

Ingredients:
Cake:
2 cups all purpose flour
3/4 cup baking cocoa
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
2 cups sugar
1 cup oil
1 cup brewed coffee
1 cup milk
2 eggs
1 teaspoon vanilla extract

Icing:
1 cup milk
5 tablespoon all purpose flour
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract

Directions:

Preheat oven to 325F. Grease two 9'' round pans and keep them aside.

Stiff all dry ingredients together - flour, salt, baking powder, baking soda and cocoa.

In a bowl beat both eggs and sugar for about 5-6 mins. Add oil, milk, coffee and vanilla extract. Give this a quick stir and add the dry ingredients a cup at a time. The batter will be thin!

Pour into the baking pans and bake for 30 mins.

Coll down for 10-15 mins before taking the cakes out of the pan. 

To make the icing:

Combine warm milk and flour and cook until thickens. make sure you beat the milk often to avoid burning and lumps.

Cool it down and refrigerate for 30 mins.

Ina bowl beat together butter, shortening, sugar and vanilla extract until creamy.

Add the cold milk and flour mixture and beat for 7-8 more minutes or until all ingredients are well combined.

To assemble the cake:

If you want to avoid the curvy cake top, cut out the top portion of the cake to make it flat. 

Spread the icing on top of the first layer. Place the second cake on the top of the first frosted cake.

Spread more icing to cover the top and the sides. The cake can be refrigerated. 

Enjoy!

Sponge cake with condensed milk

Another version of  Sponge Cake.
It can be made in cupcakes,  24 servings cupcakes.
In case you smaller, one layer cake just use half of the ingredients and bake in only one baking pan.

Ingredients:

1 cup all purpose flour
16 oz can condensed milk
2 eggs
1 teaspoon vanilla
12 Tablespoons butter, softened
3 Teaspoons baking powder

Directions:

Preheat the oven to 350F.
Oil two 9 inch round pans.
Beat the egg, butter and condense milk until all ingredients are well incorporated.
Mix flour and baking powder. Add vanilla and flour to the eggs and continue beating for 4-5 more mins.

Bake for 25 mins or until a toothpick inserted in the middle of the cake comes out clean.
Cool down the cakes for 15 mins and then take them out from the baking pan. Let it cool completely.
At this point you can spread strawberry jam or frosting on top of one of the layers and place the second on top of it. Cover with frosting or leave it as it is and enjoy!

You can use almond, rum or coconut flavors, chocolate frosting, cream cheese frosting or any other flavor you prefer. Fresh berries go well with this cake and can be combined with cream cheese frosting to compliment the sweet and moist texture of the  cake.
Very easy recipe and open for modification in terms of flavor and presentation,

Enjoy!!!

Grilled veggies salad with chicken

Its warm here already and it's grill season :). Love how fast everything gets cooked on the grill and  not to mention the mess free kitchen !
This salad was made in the "what is in the fridge" style, so be free to modify the ingredients in the same manner :)

Ingredients:

4-5 leaves from Roman, iceberg  salad or spinach( use one or the other )
3 radishes

1 cup broccoli
1  cup cauliflower
2 big carrots
4-5 mushrooms
1 onion
3-4 small potatoes

2-3 chicken breasts

Dressing:

1/3 cup olive oil
1/4 cup vinaigrette (balsamic, red or any other you have) or lemon juice
salt and black pepper on taste


Directions:

Wash all veggies. Cut the onion in half and peel the top layer of the skin. Cut the broccoli and cauliflower in big pieces. The mushroom, potatoes (if using big you will need to cut them in 4 big chunks) and carrots can be grilled as they are and will cut them afterwards.

Wash and season the chicken with 2 tablespoons oil and some salt.

Once the grill is ready place the chicken, veggies and grill them until ready. The mushroom, broccoli and cauliflower will be done first, then check the onions and carrots. Potatoes will need some longer time, make sure you turn them and grill on both sides, same with the chicken.

Whisk together the oil, vinegar, salt and black pepper.

Meanwhile wash, dry and cut the romaine or iceberg salad and mix them with cut radishes. Season with some of the dressing.

Once all is ready, cut the whole vegetables in big pieces and combine well. Season with remaining dressing.

Slice the chicken breast.

To combine the salad, place some of the salad leaves on a plate, top that with some of the grilled veggies and  then arrange the chicken pieces. Add some fresh herbs and enjoy a healthy meal !

Chick peas with samosas (Samosa Chat MY WAY)

I don't like to eat much fried food, but some Indian snack make exception any time, like a good samosas or kachori! Samosas are best for me with chic peas and lots of chopped onion, tomatoes, and top that with tamarind chutney, oh i'm getting hungry already....
Over the years I've tried following many recipes to make the chick peas, but never found one that I really like :(. Still in search for the best one for my taste!
Yes, when I'm in a restaurant I get to eat a good one, but somehow I can't make it same way home..So if you are reading this and have a recipe for this dish, please send it to me!!!! I will get back to you with the result :)

 Ingredients:

2 cups boiled chick peas
1 big onion (or 2-3 small) it should come to a cup of chopped onions
2 Tomatoes ( aprox a cup)
1 Table spoons ginger-garlic paste ( I love ginger-garlic and add 2 tablespoons, but most people like it with just one or one and half, so I would suggest start with one spoon and try later with more)
1/2 teaspoon turmeric
1 teaspoon garam masala ( I use just 1 as of the kids, they wont eat if its too spicy, but later I add chopped chilies to mine)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
salt to taste
oil

Ingredient for the chat: 
This is really very personal, less of this, more of that...as per your taste:
samosas
chopped red onions
chopped tomatoes
chopped cilantro
tamarind chutney
yogurt
chat masala
sev -optional

Method:

Pour 2 tablespoons oil in a pan and heat on med heat, add cumin and mustard seeds.
Wait until few mins and add ginger-garlic paste. Mix and let cook for 4-5 mins, be careful not to burn. Add chopped onions and mix well again.
Let the onions cook for around 10 mins and add masala and turmeric.

Cook for additional 3-4 mins and  chopped tomatoes. Cook again for 5-6 more mins and add chick peas, salt and some water to cover the chick peas.
 Increase the heat and let it come to boil, then reduce the heat and simmer for some time until the water is reduced half way. Check salt and add more if needed.

Assembly:

Place some of the dish in a bowl, place the crushed samosa on top, add tamarind, yogurt if using, chopped onions, tomatoes, cilantro, chat masala and my personal favorite thick sev or any type farsan!

Sometimes I am out of one or two of the ingredients, but still taste yummy!

I know I will get some mixed reviews from all of you custom with Indian food, but this is how I like mine chat, so tell me about your way :) and please share your recipe, Im still looking for the best one!
And yes, I've made samosas from scratch, will add to the recipes sometimes in the future :)
Enjoy!

Cottage Cheese and Pesto Dipping

There are times I go the store and try to get something you wont find very often in my fridge and hope kids will get to eat it :). Well, few weeks back I picked up cottage cheese. Offered kids and hoped they will like it.. but no, they didn't even wanted to look at it. The name didn't sound like something yummy, not to mention they are not big fans of eating anything from a plastic container...this is another story to tell...
After a while, I was determine to finish the cheese before it gets bad and came up with an idea that changed even my kids minds :) I made a dip with the cottage cheese and all time favorite pesto! The dip finished in seconds and all agreed we should get more of that cheese!!

Ingredients:

4oz cottage cheese
3 table spoon pesto
1 Table spoon olive oil
salt

Directions:

Combine all ingredients in a blender and blend well - mine was ready in less than a minute.

Optional:
 You can try adding black olives or roasted red pepper. I did experiment on this little and loved the result with the roasted pepper.

Garnish with fresh herbs you have on hand and get some fresh veggies to tip in :)
Enjoy!

Basic Sponge Cake

Sponge cake can be made ahead of time and once cooled and firm we can cut it or mold to a desired shape. Decorate with favorite frosting or eat with warm jam and  a touch of whipped cream.

You may notice,  the cake on this pictures is little greenish :), well this is my little princess touch. She just have to experiment with the food colors... she was mixing a lot of blue and little bit red....we expected more of a purple color, but this is what we got :)..The cake on the pictures is made with half doze of the ingredients, as I was short on eggs, it was baked in 9'' round cake form. It was perfect portion for two days for the kids only!
I let kids choose their frosting, sprinkles and fruits every time they want to eat a slice. Believe me, the chances of finishing everything on the plate it higher when they do it "in their own way";).

Ingredients:

6 eggs
1 cup white sugar
1/4 cup water
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon salt
1/2 teaspoon cream of tartar

Directions:

Separate the yolks and egg whites.
Beat the yolks in a big mixing bowls until light yellow in color and thick in texture.

Add the sugar gradually and keep beating until the color turn even lighter yellow.

Add water and vanilla extract.

Mix in the flour as well.

In a second bowl beat the egg whites until frothy and add salt and cream of tartar. Beat the mixture until stiff.

Fold the whites in the egg yolk mixture slowly.

Bake in a preheated oven to 350 Degrees F. for 30 mins or until done.

 I helped little bit here to make the frosting in a way kids wanted it to be :)

TIPS:

You can use any flavor other than vanilla as per your taste. Serve with whipped cream or a topping of your choice.

Basic Sponge Cake - version 2

This is another basic recipe for sponge cake using milk and salted butter.
This cake can be sandwiched with jam and cream cheese frosting in between both parts, melted chocolate and/or and fresh strawberries :). Very easy to adjust to your favorite flavor :)

The secret to any good sponge cake is to beat the eggs well until they are pale yellow in color and have thick consistency. Take your time to do this and you will have moist and rich sponge cake.


Ingredients:

4 eggs
2 cups white sugar
1 teaspoon vanilla
1 cup milk
1/4 cup lightly salted butter
2 cups all purpose flour
2 teaspoon baking powder
1/4 teaspoon salt

Directions:

Preheat the oven to 325F.( 165 degrees)

Heat the milk and butter ,on a low heat, just until the butter is melted ( you can also warm it in the microwave, as I did to save time ;) ). Cool it down, if you use hot milk and butter it may curdle the eggs and the cake wont come out good at all.

I had it  in the microwave for 1 min and then let the butter melt completely and cool down until I work on the eggs.




n a large bowl beat all 4 eggs for about 5 mins:

Then add the sugar and continue beating for 6-7 more minutes or  until light yellow and thicker.

Add the vanilla and stir just to combine it with the egg-sugar mixture.
In a separate bowl, stiff together the dry ingredients - flour, baking powder, salt.
Add this to the eggs and beat on a low speed until well combined.

Now add the milk and butter to the rest of the batter and beat well.
Pour in two greased and floured 8 inch round cake pans, or one big like in the picture below.
Bake for around 35-40 mins or until golden brown on top and a toothpick inserted in the center of the cake come out clean, not sticky with the batter.

Cool down for around 10 -15 mins  and take the cakes out of  the pan to cool down completely.

At this point you can spread any of your favorite jam on top of the first and place the second one on top.
You can spread store bought frosting or make your own one and use it. Add sliced  fresh fruits on top of it and enjoy a fresh homemade sponge cake.
Chocolate frosting goes well with this cake as well and all time favorite with kids. :).
Enjoy!!!
TIPS:
To make lemony cake add the zest from 1 lemon along the vanilla.
For orange flavored - 1/2 teaspoon orange essence with the vanilla, or omit the  vanilla for it completely.
I've tried also using almond flavor and using cream cheese frosting with sliced roasted almonds to decorate.
Fresh strawberries or raspberries goes very good with it as well. We are big fans of fresh fruits :)

Quick Croissant with chocolate filling

I love making everything from scratch, but I need to confess I have store bought dough  hidden in the fridge for those days I'm out of time and kids are starving.... Not that it happens often, but I have days like this and when it happens I am so  thankful for Pillsbury crescent roll packages I have!

They are so good for a quick fix snack.

I use them the most in this way:

1 pkg Pillsbury crescent roll

1/2 cup chocolate chips 

oil for the baking shit

Directions:

Preheat oven to 375F.

Open the package and unroll the dough.

Pull apart the pre cut triangles and place some of the chocolate chips on the wider side.

Roll the dough towards the smaller part of the triangle while pressing the sides to avoid the melted chocolate to come out during baking.

Fold the ready roll from both side slightly to form a crescent shape. 

Arrange in the oiled baking sheet or dish and bake for 12 to 15 mins ( kids and I like them well baked and light brown on top, so I bake them for 15 mins :) )

Cool them down for about 5 mins and Enjoy!

Whole Wheat Pancakes

For the past 6-7 years we have been making our own pancakes from scratch, not the boxed mix store version. They surely taste better and healthier.
Kids reached to a point where they would taste a restaurant pancakes and ask,"What is this?".
You can add fresh fruits to it, top them with honey and nuts or maple syrup and enjoy a healthy breakfast :)

Ingredients:

1 cup whole wheat flour
2 teaspoon baking powder
1 cup milk
1 egg

Optional:
blueberries, sliced strawberries or bananas.

Directions:

In a bowl beat the egg, add milk, whisk together and combine with flour and baking powder. Add fruits here if using some ( around 1/2 to 2/3 cup)
Preheat the pan  you will use for the pancakes and pour some of the batter to a round shape. Cook the pancakes on a low to medium heat to a point you see small holes forming on it.. Flip the pancake and cook for a few mins on the other side as well. Be careful not to burn them. They should be light brown in color.
Transfer to a dish and top with fresh sliced fruits and/or syrup, honey, jam.
We all like ours with honey, second options is strawberry jam and last maple syrup... this is just us and our taste :). You choose yours!
Enjoy!

Roasted Eggplant and Yogurth Dip

 I made this dip a handful of times and I could say I am surprised every time when I see the bowl liked to perfection from my kids. If they eat it the food it's good!
I combined a few recipes I remember from my childhood to create this recipe and I think it's worth trying with your families and friends.
So here is the recipes:

Ingredients:

1 big eggplant
1 teaspoon ginger-garlic paste
1 Tablespoon tahini
1/2 cup yogurt
1 teaspoon oil
1/2 teaspoon paprika
salt
parsley or cilantro to decorate

Direction:

Roast  the eggplant. Peel the skin off and chop it finely.
Combine the yogurt, salt, paprika, tahini, oil, ginger-garlic paste and chopped eggplant. Mix well. and adjust salt.
If you like parsley or cilantro you can chop and add some to the dip. You can just use the herbs to decorate the dip only.

Enjoy!

Home made buiscits

Once you try this recipe you wont go back to the prepacked biscuits any more! It takes minutes to make this ones and they are so soft and yummy out of the oven....
Made a dozen last night at 6PM, my little princes just had to have them, and ate 3 of them after diner ;). think about tummy capacity of a 4 year old...
They can be topped with garlic, cheese, herbs - use your imagination here!
I love them with sesame seeds or garlic and mozzarella cheese ;), Kids like them plain. How about you?

Ingredients:

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
7 Tablespoons butter
3/4 cup buttermilk

Directions:
Preheat oven to 435F.
Grease baking pan.
Combine flour, baking soda, baking powder and salt. Add the cold and sliced butter to the flour mix and place them in a food processor for 3-4  mins, In case you don't have food processor get a fork and start pressing the butter and mixing it with the flour and the same time. It will take some time to combine them both, but you will get there, You can also use the spiral whiskers from your mixer, just be careful the flour will be spread all over your kitchen.

Once this is done add the buttermilk and make a soft dough.  Knit it for about 5 mins.

form a roll around 3 '' thick that you will cut into 12 pieces.

Place each piece in the baking pan and brush with some oil. Here you can top the biscuits with cheese, seeds, garlic if you want.
Bake in a preheated oven for 15 min or until golden on top.
TIPS:
If you prefer you can mix in some cheese or herbs in the dough right before forming a roll and cutting it.

Enjoy!

Dry chicken with whole spices

This is a recipe I made few times based on what whole spices I found in my cabinet and it turned out great. I am not sure if there is a original recipe like this and what its called, but here it is with my own name and ingredients:

Ingredients:

3 chicken breast, cut into cubes
1 big onion, sliced
1 Table spoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon cardamom seeds
3 cloves
3-4 black peppers
2 teaspoon garam masala
salt to taste
oil to cook
chopped cilantro to garnish - optional

Method:

Heat 2-3 table spoons oil. Add cumin, cardamom , cloves, peppers and let them cook for 2-3 mins.
Add ginger-garlic paste. Fry for a few more mins and add the onions. Cook until onions softened and change color to yellow.

Here add garam masala and chicken. Cook on a low heat until chicken is ready. Adjust the salt according to your taste.

The dish should be without any gravy and dry.
Garnish with cilantro and serve with rice or rotis.

I do have some panir salad  on the picture, but that recipe will be in a different post coming soon :)
Enjoy!

Chicken Handi

This recipe was modified by me according to a few variations I heard or saw somewhere on the net years ago.... It' easy to put together and with adjustment to the chilies you use is kid and adults favorite!! My "no spicy food eating" son liked his plate last time I made this :), this is proof to me this dish is delicious!!!

Ingredients:

1 big whole chicken or 4 big chicken breasts.
2 Tablespoon ginger-garlic paste
4 tomatoes
2 onions
10 small green chilies or 4-5 if they are longer or thicker
2 tablespoons red chili powder
2 tablespoon cumin seeds
1 teaspoon Chinese salt ( optional)
6 Tablespoon yogurt
3 Tablespoons dry methi (fenugreek leaves)
1/2 cup cream
1  Tablespoon ground black paper
1 table spoon Garam masala
oil for cooking


Directions:

Wash and cut the whole chicken or chicken pieces ( from a chicken breast)
Heat 4-5 table spoons oil and add the ginger-garlic paste, fry for about 2-3 mins and add the chicken to it. Cook together on a low heat for additional 10 mins. (he bigger the pan the easier is to cook evenly all chicken pieces.)
Meanwhile wash and grind together onions, tomatoes and green chilies to a paste, use around 1/2 cup water to make it easier to blend all ingredients.
Transfer the chicken with its juice to a dish/container or anything you have handy and keep aside.
In the same pot add 4-5 spoons oil and cumin seeds. Wait for a few mins until the cumin seeds release a smell and add carefully the onions -tomatoes- chill paste. Mix well and let it cook until the oil is separating from the paste ( 15-20 mins or so). Now add the chicken with its stock, red chili powder and Chinese salt if you are using. Cook on a low heat for a while (aprox 15 mins) and keep the grave thin. Beat the yogurt before adding to the gravy to prevent curdling and mix in the fenugreek leaves (methi). Pour this to the chicken and mix well. Cook on a low heat until the chicken is ready. Add salt, black pepper  cream, garam masala. Give it a boil and its ready to serve.
Serve with rice or any Indian roti.
**************************************************************************
TIPS: if you are using chicken breast pieces the chicken will cook faster than the bone chicken. In that case cook the chicken in the beginning for 6-7 mins just until it changes its color.
This dish will come spicy with the mentioned ingredients!!! If you want it mild reduce the green chilies to a half or just use 2 of them :).
Top the dish with chopped coriander leaves before serving.
Enjoy!

Strawberry Bundt Cake

The good thing about this cake is you can use any type of fruits you have handy or you like ( peaches, apricots, plums, raspberries, pears etc.)

I serve it dusted with confectioner sugar, but if you like and have the time can use cream cheese frosting to top it with.
The options are endless here and that's why i like recipes like this :).

Ingredients:

3/4 cup unsalted butter, softened
3/4 cup sugar
3 eggs
1 1/2 cup all purpose flour
1 Tablespoon baking powder
1 teaspoon almond extract
2/3 cup ground almonds
1 fresh strawberries

1/4 cup confectioners sugar to decorate the cake

Directions:

Preheat oven to 325F/160C. Grease  a bundt cake pan.

Sift together the flour and baking powder. Set aside. Washed and slice the strawberries.
Beat well the softened butter and sugar until well combined and cream like. Add the eggs, one at a time. Beat well and add the flour with baking powder and the almond extract. Stir in the ground almonds and the strawberries.
Spoon the batter into the prepared pan and smooth the surface with a spatula.
Bake in the preheated oven for 40-45 mins, or until risen and golden brown,
Let cool in the pan for 10 mins, then turn out carefully onto a wire rack to complete the cooling.
Take a confectioner sugar and dust over the cake.

Enjoy!

Snickerdoodles

Now, this is a long name for cookies, isn't it?
When my kids were trying to tell me what cookies they ate in school and how yummy they were I couldn't understand it and thought this is not a cookie name! I sat down and searched in the net for names my kids were telling me: sickeroodles, snikernoodle and so many other combinations they could think about to come up with the right name....Well, thanks to Google we figured it out:  Snikerdoodles!
After trying  many recipes I combined the ingredients of 3 recipes I wrote down on a paper and managed to make The Cookies they had tried and liked.
So, here is my version of the Snickerdoodels ( In case you have no idea what they are , they are like sugar cookies rolled in cinnamon and baked to perfection)

Ingredients:

Dough:
1 cup butter
1 1/2 cup sugar
2 small eggs
2 teaspoon vanilla extract
2 teaspoons cream of tartar
1 teaspoon baking soda
a pinch of salt
2 3/4 flour

Cinnamon sugar:
1 tablespoon cinnamon
2 tablespoon sugar

Directions:

Preheat oven to 400F (200C).
Butter a baking sheet or foil to bake the cookies on it.
Cream together butter and sugar. Add eggs one at a time and vanilla extract.
Combine the flour, baking soda, salt and cream of tartar.
Add the eggs to the flour mix and make soft dough.
Make even size balls using a spoon and roll them in the cinnamon sugar. Place them 2 inch apart on the baking sheet.
Bake for 8 -10 mins and remove immediately from the baking sheet. Let them cool down before storing in an air tight container.
Enjoy!

TIPS:
If you are using bigger size eggs your cookies may flatten after baking.

Chocolate Fudge

Plain or with nuts this fudge is so way too easy to make and hold well for weeks, if remains for that long....
Make sure you check the size of the evaporated milk can ;), if you get bigger size can the fudge wont thicken!

Ingredients:

1/2 cup butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 cups white sugar
1 (5 ounce) can evaporated milk
10 large marshmallows
1 cup chopped walnuts, almonds or any other nuts you like

Directions:

Butter a pan (I used one 8x8). You can use bigger for a thinner layer of fudge or smaller for thicker.
Place the butter, chocolate chips and vanilla in a mixing bowl and set aside.
Combine sugar, milk and marshmallow in a pan. Bring to boil on a medium heat while stirring from time to time. Reduce the heat to low and cook for about 5-6 mins more stirring continuously.

Remove from heat. Pour it over the chocolate chips and butter mixture. Mix well until thickens.

Fold in the nuts if using any and pour into buttered pan.

Refrigerate for several hours until firm.

Cut into squares and ENJOY!

Cinnamon Rolls

Ingredients:

Dough:
1/4 cup warm water
1/4 cup butter, melted
1/2 package instant vanilla pudding mix
1 cup warm milk
1 egg
1 tablespoon white sugar
1/2 teaspoon salt
4 cups flour
1 (.25 ounce) package active dry yeast

Filing:
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans - optional

Frosting:
1/2 (8 ounce) package cream cheese , softened
1/4 cup butter, softened
1 cup confectioners sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoon milk

Directions:

First, combine 1/2 tablespoon sugar, salt and yest the 1/4 cup warm water. Let it rise in a warm and dark place for about 10 mins.
Meanwhile, beat the egg and butter until smooth. Add the remaining half tablespoon sugar. Combine the flour and pudding mix. Now add to it the yeast, warm milk and make a smooth dough. Turn the dough onto a lightly floured surface and roll into a 17/10 inch rectangle.
Mix the brown sugar, cinnamon and pecans if using them.
Spread the softened butter from the filling and sprinkle the brown sugar mixture over it.
Roll up the dough from the long side. Slice into 16 one inch slices and place in a buttered pan. Let it rise in a warm and dark place until doubled.
Preheat the oven to 350 F (175 C). Bake for 15-20 mins.
To prepare the frosting, stir together cream cheese, butter, confectioners sugar, vanilla and milk.
Once the rolls are ready top them with the frosting.
Enjoy!

TIPS:
You can use white sugar if don't have the brown on hand.
The ready rolls will be good for up to 2-3 days.
You can freeze the unbaked cinnamon rolls for a few weeks. Defrost and bake once you need them.