I have always loved cinnamon rolls since I can remember. Growing up we would have the canned version on the weekends and we sure did love it and when I would go to the mall I would calorie splurge at Cinnabun. Making cinnamon buns at home can sure sound tedious and well it has been in the past but I came across this recipe and it was so much easier and better. There is no need to change anything with this recipe it was absolutely perfect.
After dinner I made the dough up and it was a beautiful dough that a baker always wants. I went about my business while I left it to rise and then I rolled it out and I found that mixing the cinnamon and brown sugar together and using a hand sifter to sprinkle it evenly all over the dough worked really well. Before I popped them in the oven I brushed the remaining butter over them (do not skip this). I served mine with homemade gingerbread lattes and it was delicious and well worth the time. You can also make these at night and place them in the fridge then get up and pop them in the oven for an easy homemade breakfast.
2-1/2 teaspoons yeast (1 package)
1 cup milk (warmed)
1/3 cup sugar
1/2 cup butter (1 stick)
1 teaspoon salt
4 cups flour
1/3 cup butter
1 cup brown sugar
2 tablespoons cinnamon
Vanilla Powdered Sugar Frosting
1-1/2 cups powdered sugar
1/2 teaspoon vanilla
3 tablespoons milk
1. Dissolve the yeast in the warm milk in a large bowl, add 2 tablespoons of sugar and allow to sit for 5 minutes.
2. Add sugar, butter, salt, eggs and flour to the bowl and mix well.
3. Once the dough starts to come away from the edges, knead for about 5 minutes (if you are using your hands, dust them lightly with flour to avoid sticking) until a large ball is formed.
4. Cover the bowl with a towel and allow to rise for 1 hour, until dough has doubled in size.
5. Lightly flour your countertop and roll the dough out until it is approximately 16×21 inches, and 1/4 inch thick.
6. Preheat your oven to 400 degrees.
7. Combine brown sugar and cinnamon in a small bowl.
8. Melt butter for filling.
9. Spread butter over the surface of your dough.
10. Sprinkle the cinnamon sugar mixture generously over the surface of the dough (using the butter to make it stick).
11. Carefully roll the dough from the long top edge to the bottom edge.
12. Using thread (wrap the thread around the bottom of the roll, bring up and cross over each other and pull tight), or a knife, cut dough into 1 inch slices.
13. Lightly grease a baking pan. Place rolls in baking pan and bake for about 14 minutes until they turn a lighten golden color.
15. While they are baking combine frosting ingredients . Add more powdered sugar to the frosting if it is too runny, add more milk if it is too thick.
16. Remove rolls from oven and allow them to cool for about 5 minutes before frosting. Apply frosting generously to rolls.
Adapted from Like Mother Like Daughter
I have heard about carrot soup quite a bit and although I love carrots I was not sure how an actual carrot soup would taste. I have had the flu this past week and wanting a nice warm soup and with an abundance of carrots I thought I would give a new recipe a try. Wow, was I impressed what a great soup this is and I am only sad that I am just figuring out what most of you all probably already know.
6 large carrots, sliced
1/4 cup olive oil
6 cups vegetable stock (or chicken)
1 piece ginger, an inch long, peeled
1/4 teaspoon dried thyme
2 large garlic cloves, chopped
Salt and pepper, to taste
1. Add sliced carrots onto a baking sheet and drizzle 1 tablespoon of the olive oil on top. Place under the broiler in the oven for about 10 minutes making sure to flip every few minutes. Carrots should start to brown.
2. Meanwhile in a saucepan on medium heat add stock, remaining olive oil, ginger, thyme, garlic, salt and pepper. Add carrots into stock.
3. Bring to a full boil them reduce to simmer and cook for a remaining 10 minutes. Remove ginger from soup.
4. Place a stick blender in the pan and puree. Serve.
Yields: 4 servings
I have been wanting to try Maya for a while now I mean its a chocolate cafe for crying out loud. My son was over at my in laws for a few hours so my husband and I were able to finally drop by the hayat mall branch. The place is always filled with women and kids and I always tell my husband that we women have a special love affair with chocolate, so true right? We ordered the chocolate fondue and I got a latte as well.
I was kind of disappointed though but maybe it’s because I am a big fondue person and The Melting Pot has always been one of my favorite places to dine. Of course the fruit was great but the rest was just dried out cakes, my latte was so sweet that I could not even drink it and we had a waiter that was kind of rude. It was not all that and I doubt I would ever go back again but at least I was able to finally try it.
What about you do you like fondue?
Awhile back I had read about how amazing the Bialetti Moka express was and I finally decided to try it. I can vouch that it’s a keeper and since receiving it all my other coffee gadgets have been collecting dust. I drop by Starbucks every other week and have them grind me a bag of House medium and its truly good. You get the same espresso as you would if you were visiting the cafe yourself. I have since even said so long to American style coffee. How can one go back after good espresso?
Espresso is the base of any good coffee drink so I have been playing around a bit making little creations and being able to indulge daily in my own house. I have even been making my non-coffee loving husband drink at least once iced coffee drink daily. This honey latte is so fun and charming. It’s not too sweet although if that is your thing you can sure make it be. The only thing I wish I had was my late pappaws homemade honey to drizzle inside the drink. Yes, we had a little bee area in our yard growing up and was lucky enough to have an abundance of big golden jars of honey year around. I will always dream about those days.
1 shot of espresso
1 cup warm milk
Froth ( I used mu aero latte but I sometimes just shake it like crazy in a jar)
1 tablespoon honey
1. Add honey into a cup. Pour hot espresso over the honey then carefully add milk and froth.
Yields: 1 cup