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Cinnamon Rolls 101

Cinnamon Rolls 101
Hey! I have a great idea. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts? Growing up, my mom always made them for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. A warning. Let’s start by making the dough. Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan. When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 8 cups of all-purpose flour. Stir mixture together. After an hour, the dough will look like this. Now add 1 more cup of flour… 1 heaping teaspoon baking powder… And 1 "scant" (less than a full) teaspoon baking soda and 1 heaping tablespoon of salt. Stir mixture together. Let’s do that, shall we? Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Oh, by the way?

Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies Little bit of a mouthful there. But it’s like a cookie on top of another cookie! Yeah. Like total dirty cookie on cookie action. Except these ones down below wanted to try a few different positions. I dunno… they’re all mixed up. In order to solve a common I-want-a-chocolate-CHOCOLATE-cookie-but-he-wants-a-plain-chocolate chip-cookie dilemma that happens like, every single weekend here… I made both. Some of them smashed up against each other while others sat on top of each other but in the end, they all tasted… fantabulous. And then they tasted extra delicious after I spent two hours cleaning out the contents of our bar (take that as you will), after he spent three hours organizing the pantry (that was weird) and after we both needed to severely eat our emotions immediately post-Boardwalk Empire finale. WHAT was that. ??????? Why??? Then I tried to dunk a cookie in milk and failed. I need cookie dunking lessons, a redo on season 2 (thanks HBO), and a salad. [from giant rainbow cookies]

Monkey Bread Muffins This Northeastern blizzard might have ruined some of our holiday travel plans, but I’ve enjoyed the time stuck inside in our apartment, winding down from the holidays and getting my life organized again. Of course that also means facing the work I’ll have to do during my 2 weeks off from school, but we’re going to continue to ignore that for now. Nothing beats being snuggled up inside while it snows, watching movies, and munching on warm homemade muffins. Granted I have a hard time calling these muffins, they’re really more like buttery baked donuts piled inside a muffin liner, but tis the season to be indulgent. This would also be a great project to do with kids — plus you could use a few extra hands rolling all the little balls of dough. Recipe yields 12 muffins

peppermint marshmallow recipe I'm not a huge marshmallow fan, but I find it hard not to stuff my face with this homemade peppermint variety. Seriously, so yummy. And really, not hard to make! You don't even need a candy thermometer (any recipe that requires a candy thermometer does not get made in my house). As promised, here's our favorite peppermint marshmallow recipe, a perfect companion to the hot chocolate mix for your friends, neighbors, and co-workers. Peppermint Marshmallow Recipe 1/2 c. powdered sugar 1/3 c. cornstarch2 envelopes unflavored gelatin1 1/3 c. sugar2/3 c. light corn syrup1/2 c. crushed peppermint candy canes (about 6)1/8 tsp. salt *Tip: to crush your candy canes, break them up in large pieces, then seal them in a Zip Loc bag. 1. 2. 3. 4. 5. 6. 7. 8. Put three in a cello bag, tie with a ribbon, and gift them along with a jar of hot chocolate mix. P.S.

Gingerbread Man Cookies Recipe Method 1 In a large bowl, vigorously whisk together the flour, baking soda, and spices. Set aside. 2 In an electric mixer fitted with the paddle attachment, cream the butter. 3 Heat oven to 350°. 4 Transfer to ungreased baking sheets. Royal Icing The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. If the icing is too runny, add more powdered sugar until you get the desired consistency. Peanut Butter and Julie: A Duo of Pumpkin-Apple Delights So, my previous post might have been a bit premature. I truly, truly, intended to get back to a consistent blogging schedule after my summer hiatus. If you could see the stack of torn out recipes, notes, and cookbooks with dog-eared pages that I have on my nightstand, then you would know that my lack of blogging is not due to lack of materials or's due to lack of time. I've asked for this before, and now I'm going to ask, very nicely, once again: Could somebody out there please, please, figure out how to increase my day to 36 hours? 9216. Let me put this into perspective for you: Up until this order, my largest order ever had been for 20 cases. challenge, because a challenge is what I had. The first thing that I did after finishing this order was take the world's longest nap. For those of us who love to bake, the autumn months are THE best time to go wal-nuts in the kitchen. Referencing the line above, "pomme" is French for "apple." Serves 8-10 Ingredients:

Halloween Bones Happy Halloween! Our friend Marcos gave us an adorable little Halloween book, Goulish Goodies. If I got the story correctly, Marcos’ wife is a teacher and one of her students’ mother is the author, Sharon Bowers. It’s full of great ideas for Halloween treats, many that you can do with kids, and there’s enough in there to last you for years. Lon liked the idea of bones, made with pretzels, marshmallows, and white chocolate. While there is a recipe, you really don’t need one. You stick a marshmallow at the end of each pretzel stick/rod. Melt the white chocolate in a double boiler, removing from the heat just before all the chocolate is melted. They are pretty convincing bones. Ice: hmm…what’s that? Ice: Maybe they won’t see me creep closer. Lon: Ice! Ice: huh? Ice was scared because Lon looks like wolverine. Happy Halloween! posted by jessica at 01:20 PM Filed under Holidays, Humor, Un-Recipes.

S'mores Cookies I LOVE pot-luck dinner parties — especially when the instructions from the hostess ask that each attendee bring their own bottle of wine. This was the case last weekend when I was in NYC with a group of my best friends from college. Three out of the five of us at the party have food blogs (T and M), so you can imagine how excited we all were to get together to cook and above all, eat! Since I was traveling from CT, I prepared the dry mix ahead of time to bring with me, and was able to whip up the dough while Tyla and Marissa were making dinner. To say these cookies were delicious does not do them justice – they were AMAZING. S’mores CookiesAdapted from Lovin’ From the Oven 1-3/4 cups all purpose flour 1 cup graham cracker crumbs 1 tsp baking soda 1 tsp salt 1 cup (2 sticks) butter, softened 3/4 cup sugar 3/4 cup brown sugar 2 tsp vanilla extract 2 eggs 2 cups mini chocolate chips 1-1/2 cups mini marshmallows, or large ones cut up 2 Hershey bars, chopped

Cocoa Drop Cookie Recipe I keep this dough in the freezer and bake a few off whenever I feel like a treat. This dough can also be pressed into a baking sheet, cooked and then cut into bars. 1 cup salted butter, room temperature2/3 cup light brown sugar1½ cups granulated sugar2 eggs2/3 cup unsweetened cocoa powder2½ cups all-purpose flour1 teaspoon baking soda¾ cup dark chocolate chips¾ cup walnuts, finely chopped 1. Check out The Cooking Loft, Alex Guarnaschelli's show on the Food Network. Tall, Dark, and Handsome Chocolate Hazelnut Cupcakes Recipe : Directions Hazelnut Butter Filling: For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners. Sift together the flour, baking powder, baking soda, and salt in a medium bowl. Whisk the hazelnut liquor and cocoa powder together until combined. In the bowl of a stand mixer with a paddle attachment, cream the butter and sugars together on medium-high speed until light and fluffy, 2 to 3 minutes. For the filling: In the bowl of a food processor, grind the hazelnuts until they reach a very fine sand consistency. With your hands, form the paste into balls about the size of a very large cherry. To assemble: Fill the cupcake liners about 1/4 of the way full with the cupcake batter. Bake until a toothpick inserted into the center comes out clean, 20 minutes. Dip each cupcake top into the Chocolate Ganache, forming an even layer, and allow to cool. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

Perrys' Plate: Shrimp and Cucumber Lettuce Wraps with Fresh Dill Yep, more seafood. I guess I should explain the sudden influx of fish and seafood recipes I’ve posted lately (with another one on its way). For the past month or so I’ve been on a little diet. Cutting sugars and starches and whatnot. Oh, and I lost 17 lbs that I’ve been carrying around for the past five years. Yippee! So back to seafood. Whether you’re on a diet or not, these lettuce wraps are a nice, fresh, healthy lunch (or light dinner) with a lot of flavor. I should add here how much I love fresh dill. The end.

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