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The Ultimate Cinnamon Rolls

The Ultimate Cinnamon Rolls
ul⋅ti⋅mate [uhl-tuh-mit]–adjective 1. last; furthest or farthest; ending a process or series: the ultimate point in a journey 2. maximum; decisive; conclusive: the ultimate authority; the ultimate weapon. 3. basic; fundamental; representing a limit beyond which further progress, as in investigation or analysis is impossible 4. not to be improved upon or surpassed; greatest; unsurpassed: the ultimate recipe; the ultimate cinnamon roll. In every aspect of the word, ultimate is the right descriptor for this recipe. It was the first recipe I have tried for cinnamon rolls and it will likely be the last. I could not imagine wanting anything more out of a cinnamon roll. I found this recipe here and was drawn in by its flexibility. Harvest Cinnamon Rolls CINNAMON FILLING: 1/2 cup butter, melted or softened 1 cup firmly-packed brown sugar 4 to 5 tablespoons ground cinnamon 3/4 to 1 cup chopped nuts (optional) Butter a 9x13x2-inch baking pan; set aside. To freeze: Wrap in plastic wrap. Related:  Breakfast

Sour Cream Corn Pancakes I am not a lover of pancakes, except for The Pioneer Woman’s Sour Cream Pancakes. I don’t hate them, I just don’t love them. I don’t know what it is, I find that most pancakes are too heavy in the morning and if given the choice between pancakes and french toast, french toast will win every time in my book. However earlier this week Smitten Kitchen’s Sweet Corn Pancakes popped into my feed subscription and I was intrigued. I am not usually an experimenter of anything that contains the ingredients baking soda, baking power and/ or flour, but I though I would put my big girl panties on and give it a go. Strip the kernels from an ear of corn. Melt butter in a skillet and cook the kernels until they just begin to brown, sprinkle with salt and set aside to cool. In a small bowl combine your dry ingredients of flour, cornmeal, sugar, baking powder, baking, soda and salt. Stir in the cooled kernels of corn. Add the dry ingredients to the wet and stir until just combined. Peace out! -Hmmmmmm

In Praise of Leftovers | Easiest, Most Tender Cinnamon Pull-Aparts You're in charge of the carbs for Christmas breakfast. Scones? You're not inspired. Muffins? Muffins are so...the other 364 days of the year. Tammy, loyal reader and hard-core promoter of In Praise of Leftovers, asked if I had a good cinnamon roll recipe. So my Mom did it the old-fashioned way--she read the recipe to me over the phone, skipping parts according to the shorthand we have, and working up her own appetite along the way. I brought them to my sister's house this morning and we attacked them. Easiest, Most Tender Cinnamon Pull-ApartsI like these much better than any traditional yeasted cinnamon roll I've ever had. For filling:3 Tb. melted butter2/3 c. dark brown sugar1 1/2 ts. cinnamon1/2 ts. allspice1/4 ts. cloves1/4 ts. cardamom1 c. pecans For dough:2 c. flour1 Tb. baking powder1/2 ts. salt1/4 ts. soda3/4 c. 4% milkfat cottage cheese1/3 c. buttermilk1/4 c. sugar4 Tb. melted butter1 ts. vanilla Preheat oven to 400 and butter a 10" springform pan.

Warm, Hearty Breakfast: Big Ol' Texas Baked Eggs | The Family Kitchen There’s breakfast, and then there’s BREAKFAST. This recipe, right here, is the latter. A big, flaky biscuit topped with peppered bacon, and filled with a soft-cooked egg. With the weather coming in cool and drizzly, with a day full of school and work and housecleaning, with that pit in your tummy gnawing fiercely before your 10 a.m. snacktime, isn’t it time you baked up a warm, hearty breakfast? Sure, but who has the time, right? Big O’l Texas Biscuit Baked Eggs 1 tube Texas-style refrigerated biscuit dough (the big ‘uns) 8 eggs 1/2 cup real bacon bits 1/2 cup sharp cheddar cheese, grated diced scallions salt & pepper to taste Lightly spray a standard-sized muffin tin with nonstick cooking spray. MORE ON BABBLEThe 25 healthiest foods for under $124 sinfully sweet dessert recipes in a jarPurple ketchup, vegetable Jell-o, and more food marketing fails41 copycat recipes from your favorite restaurants24 ooey, gooey mac ‘n’ cheese recipes

Chocolate Éclairs with Vanilla Bean Crème Pâtissière Recipe Posted by Grace Massa Langlois on Thursday, 21st October 2010 These sinfully delicious Chocolate Éclairs with Vanilla Bean Crème Patissière and Chocolate Ganache Glaze are sure to win the heart of any chocolate lover. An éclair is an oblong shaped pastry made with pâte à choux (choux pastry or pasta choux) and is sometimes filled with cream. Crème pâtissière (crema pasticcera) is my all-time favourite. I could eat a whole bowl in one sitting! If you’ve never had the pleasure of indulging in a chocolate éclair you are missing out! I personally cannot imagine life without chocolate, but if you’re not a big chocolate lover, Patricia from Technicolor Kitchen posted an amazing quick and easy recipe for Lemon Cream Éclairs (can’t wait to try this). Sure you can buy these at the local pastry shop or a version of them at the donut shop, but surprisingly Éclairs are very easy to make at home. Pâte à Choux PuffsFrançois Payard’s Vanilla Bean Crème PâtissièreChocolate Ganache Glaze Comments (45)

Sticky Lemon Rolls with Lemon Cream Cheese Glaze | Apart They are modeled after the classic cinnamon roll, and partially inspired by this bread, with a buttery yeast dough flecked with nutmeg and lemon. But inside each roll is a rich filling of sugar and lemon that bakes into gooey, oozey sweet-tart deliciousness. The cream cheese glaze puts it over the top, with more lemon tartness and not too much sweetness. The final word on them comes from my mother, who looked at me, wide-eyed, over the brunch table, and said, solemnly, "This is the best thing I ever put in my mouth." Sticky Lemon Rolls with Lemon Cream Cheese Glaze Makes 12 large breakfast rolls Lemons, for dough, filling, glaze, and garnish3 large lemons, at room temperature For the sticky lemon filling:1 cup sugar1/4 teaspoon freshly-ground nutmeg1/2 teaspoon powdered ginger For the lemon cream cheese glaze:4 ounces cream cheese, softened1 cup powdered sugar Prepare the lemons:Zest and juice the lemons. Divide the juice into two equal parts, and set aside. Make the dough: Make the filling:

idaho sunrise (baked eggs and bacon in potato bowls) I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.

Billowy Sourdough Cinnamon Rolls with Cream Cheese Icing I was inspired from Teresa at her Northwest Sourdough website to try her sourdough cinnamon rolls pictured there, but the closest actual written recipe I could find to that was her Festive Hawaiian Roll recipe. After studying a lot of other sweet dough recipes and brioche recipes, I decided to make a hybrid dough with what I thought were the best aspects of each, that would also use only sourdough starter as the leavening agent. The main differences from NWSD's recipe is my addition of eggs and buttermilk, plus I added 4 times the amount of butter, bringing the butter content up to 11%, which is still not as high as many sweet doughs and not nearly as high as brioche. This recipe will make about 16-24 large and airy, but rich and tender Cinnamon Rolls. The total preparation time is about 36 hours to allow for the long cool ferments. Approx. 12 hours before making the final dough, build the levain as follows: Levain Build: Final Dough: Once levain is ripe, make the final dough. Filling:

lemon poppy seed pancakes one of my favorite childhood memories was when my mom would make breakfast for dinner. i know that may not sound like a big deal, but i loved the idea of breakfast for dinner. it was out of the ordinary. even now, when i have a hard day or just need a pick-me-up i make breakfast for dinner. it is comforting. one of my favorite cookbooks is by Heidi Swanson - Cook 1.0: A Fresh Approach to the Vegetarian Kitchen. she delivers some truly wonderful recipes and the pancake section is amazing. if you have read picky cook for any amount of time, you will already know my love of lemon. i know it may seem like a lot of zest in this recipe but trust me - it is perfect! i served these lemon poppy seed pancakes with macerated berries (any mix of berries would work). just add a bit of sugar to the berries and let them sit at room temp while you make the pancakes. another serving option would be raspberry syrup. i hope you enjoy them as much as i do. butter, to serve (and for pan) lemon curd desserts

Our Red Velvet Cake Obsession - A Recipe Red Velvet CakePrintable recipeAdapted from recipe taken from the Hummingbird bakery website. By Pig Pig's CornerPrep time: 15 mins Cook time: 65 mins Yield: Makes a 6" cake, 2 tiers. I halved the recipe and made a 3rd tier. The original recipe yields 12 cupcakes. Ingredients: For the cake:60g unsalted butter, at room temperature150g caster sugar1 egg10g cocoa powder20ml red food colouring (preferably Dr. Liege "Sugar" Waffles Buttery, hot, doughy, soft, crunchy and sweet. The only problem I have with these waffles is that I will never enjoy any other waffle again. My husband doesn’t have ongoing hobbies that he follows with extreme intensity but rather he seems to have spurts of acute interest that burst forth like an itch that must be scratched. Lucky for me, his most recent “obsession” was a quest to recreate the hot sugar waffles (Luikse Wafels) you find for sale on the streets of Belgium. Not to be confused with Belgian waffles, the Liege waffle is made with a yeast dough instead of batter and is spotted with large bits of sugar. Though he read that you can break up sugar cubes as a substitute, I would suggest you purchase Lars Belgian Pearl Sugar here. You should use a Belgian waffle iron. Regarding the recipe, we must give full credit here. The dough will be a bit sticky and unlike other waffle batters. Liege Sugar Waffles Prep time: about 1 1/2-2 hours with rising time Recipe makes 8 – 10 waffles.

Orange rolls cooked in oranges over a fire | Truly Simple First, a big giant welcome to all the new users from Pinterest and Pillsbury. I hope you enjoy TrulySimple and let me know what you think. We Went camping with our friends to Pismo Beach state park over the weekend and had a great time. I love camping and I love eating while camping. For breakfast on the last day, we tried out something fun with the kids and created some great orange rolls that we cooked inside of oranges over the fire. You will need: OrangesPillsbury Grands! Madison was my little helper for this and she did a great job. Cut the oranges in half. DISCLAIMER #1: No children were harmed in the making of these orange rolls. scoop out the insides DISCLAIMER #2: All of the orange bits we scooped out were eaten and not wasted. Grab the Pillsbury Grands! Put the oranges onto a baking sheet or something you can throw on top a fire Looking good cover the oranges with tinfoil throw the cooking tray on the fire The rolls will rise as they bake Add the icing to the rolls

Big Red Kitchen: Cinnamon Roll Pancakes The original and unique Cinnamon Roll Pancake recipe created by Robin Sue! My little Deven loves pancakes and wants me to make them all the time, but I don’t often enough. Late last night my friend had spotted this Cinnamon Bun Pancake Recipe from the blogisphere and posted it on her Facebook status suggesting for her daughter to make them. Wow, Cinnamon Bun Pancakes, that would be a winner in my house too. I created a typical cinnamon roll filling and placed it in a pastry bag to be swirled over the pancakes as they cooked. After pouring 1/4 cup pancake batter in a hot skillet, I swirled the cinnamon filling mixture over top. Cinnamon Roll PancakesFor the Cinnamon Filling… In a large bowl, using a hand mixer, mix until smooth: 1 stick softened butter, almost melty 1 cup packed brown sugar 2 T. cinnamon Using a rubber spatula to scrape the sides, pour this mixture into a large pastry bag that had been opened and stood up in a tall tumbler. Using the hand mixer, blend until smooth.

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