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Clone of a Cinnabon Recipe

Clone of a Cinnabon Recipe
Related:  Summer 2014

Taking The Risk Out Of Risotto Honey Buns Place all ingredients together into the pan of your bread maker. Set on the dough cycle. You can substitute part or all honey for the 1/3 cup sugar. When dough cycle is finished, divide dough into 30 to 32 pieces, cover so they don’t dry out. Roll one at a time into snakes and coil them, moistening the “tail” and pressing it down on the edge to make a coiled bun. Place on foil lined and greased baking sheets (I get 15 to a sheet) . Remove pans and then preheat oven to 400F. Ice with frosting. To make the frosting: Mix together all ingredients and drizzle on Honey Buns after cooling.

Green Beans and Carrots in Charmoula Sauce Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature. Chop the garlic in a food processor. Add the cilantro and parsley and pulse until coarsely chopped. In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Toss the vegetables with about three-quarters of the charmoula sauce. Make Ahead Tips The charmoula sauce can be made one day ahead and refrigerated in an airtight container; let it sit out at room temperature for at least an hour before tossing it with the hot vegetables. Photo: Scott Phillips

Cinnamon Rolls Recipe : Paula Deen Directions Heat oven to 350 degrees F. In a small bowl, dissolve yeast in warm water and set aside. When doubled in size, punch down dough. Coat the bottom of baking pan with butter and sprinkle with sugar. Meanwhile, mix butter, powdered sugar, and vanilla. Recipe courtesy of Paula Deen Coq au Vin (Chicken in Red Wine) Recipe : Anne Burrell Directions Coat a large 7-quart Dutch oven or rondeau with olive oil and bring to a medium-high heat. Pat the capon dry and sprinkle generously with salt. Working in batches if necessary, coat the capon gently with flour and put immediately in the hot oil. Only flour the capon that you are working with in that batch-no premature flouring! Reduce the heat to medium and add the bacon lardons to the pan with a tiny splash of new olive oil. Meanwhile, bring a pot of well-salted water to a boil over medium heat. Return the legs and thighs of the capon to the pan, reserving the breasts. After the capon has simmered for 20 minutes, turn the legs and thighs over and add the breasts. Remove the capon from the pan and skim the sauce if necessary. Chicken, bacon and mushrooms oh my! From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

Rosemary and Garlic Butter Rolls My sister stopped by this weekend to drop off the Electrolux Assistant mixer she had hidden in her basement for the past 5 years. Can you believe someone owning a machine like this and not using it? Craziness. It wasn’t until she caught me talking to one of our other sisters (I have 5 of ‘em!) about the KitchenAid she had bought that it dawned on her she too had a stand mixer lying around doing nothing particularly useful. In the short time I’ve had this mixer now, I found out that really bad things happen when I get cravings and have a powerful machine like this at my disposal. Ingredients: 2 tsp instant yeast (or 2 1/4 tsp active dry yeast) 1 stick butter (soft) 1/4 cup warm water 1 cup milk 2 tbsp sugar 1 large egg 1 tsp salt 3 cups flour 1 rosemary sprig 2 garlic cloves coarse sea salt Directions: The yeast. First, mix 2/3 stick of butter with 1 cup of milk. Lightly beat a large room-temperature egg. Keep 3 cups of flour nearby. Technically I wouldn’t have to add instant yeast to water.

Pizza Week 2014 : Eater Austin Austin boasts a wealth of great pizza options that are getting better every day, but what's a food theme week without some arbitrary competition? Eater will be running polls every day this week in order to determine who has the best pizza in Austin, period. The four remaining competitors have made it all the way to the finals, and the winner of this poll will be crowned the best pizza in Austin. The showdown between Conan's, Stanley's Farmhouse Pizza, Little Deli and, since there was no clear choice for the dark horse, number four vote-getter Via 313 starts right now. Voting ends at 5:00 p.m CT., when the Best Pizza in Austin (as chosen by internet poll) will be crowned. Update! Competitors in the semifinals have all won their heats, except for the run-off between Home Slice and East Side Pies, which was too close to call. Voting starts now and ends at 1:30 p.m CT. [Photo: Home Slice/Facebook] Little Deli and Pizzeria owner Tony Villani grew up in New Jersey, and he knows from calzones.

How To Make Croissants [Chocolate Croissants, Pumpkin Spice Croissants, and Cinnamon Sugar Croissants] I hope you’re ready to see a billion underexposed photos of the same exact dough over and over and over again. Please say yes, because you will be rewarded with this. This was a… project. To say the least. I have been dying to try homemade croissants for ages, but after mention of them when I made almond joy scones, I could hardly wait. I have a very nostalgic reason for loving croissants: since I was young, each summer my grandma would always pick up a croissant from the Bread Box Bakery in Boyne City. But I also have a superficial reason for loving croissants: It’s Complicated. Too bad they don’t mention that it takes like 14 hours to really make croissants. I’m not about to tell you “oh! Oh… and I made four flavors of croissants: traditional, chocolate, cinnamon sugar and pumpkin spice. Easy enough… it all starts with some yeast and flour. I know you have all of the ingredients in your kitchen, which means you should probably start right now. No. Then you fold it up like a letter. 1. 2.

sewing grosgrain ribbon to a straw hat..{to keep it upon thy head} - The Sewing Room - Pyracy Pub 'Jas. Hook', on 08 Oct 2010 - 3:01 PM, said: Lady's low crown straw hat questions - Standard grosgrain or a df silk??? I've on hand some 1.5 red silk, 1.25 black silk and 2" black.Are the tie ends finished, folded and stitched, or just left raw?Is the over the crown enough or should a band around the crown be included?Thanks.Jas. Depends on what you mean by standard grosgrain. Research done by a friend showed the ends for 18th century snipped into a swallowtail — an inverted V. A band around the crown is great, especially ruching the ribbon for a decorative effect. As far as the ribbon over the brim, check artwork for the era you're doing. Hat styles changed through the years, and even a poor or "unfashionable" person could reshape or retrim her hat easily enough.

No Knead Bread Monday, September 10, 2007 No Knead Bread: so easy a 4-yr old can make it! It’s been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread. And while fads come and go, this certainly is a recipe that has transcended the fickleness of foodies. It’s time to revisit the bread…. as many of us have been brainwashed by this summer’s ice cream! We’ve made close to 60 loaves since last November and I’ve got to tell you, it is still one of our family’s favorite things to eat. I firmly believe that every person should bake a loaf of bread at least once in their lifetime. No Knead Bread recipe so insanely brilliant – no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. So, without further blabbering, I’ve pimped out my son to demonstrate that baking No Knead Bread is so simple a 4-year old can do it. Of course I had to bribe him with 2 temporary tattoos. So, let’s start. 3 cups of bread flour in a big bowl. 1/4 teaspoon of instant yeast: