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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.

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

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)

Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven.

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.

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. Candy Sushi - how to make | mommyknows Lizzy turned 10 yesterday! I know it’s cliche, but time flies. Where is my baby? happy birthday lizzy We had a home party on Friday with some Rockband, hot dogs, cake pops and candy sushi. candy sushi by mommyknows The sushi was inexpensive and easy, more importantly the kids had fun. Here’s how it’s done: rice krispie treats I used this recipe to make up a batch of Rice Krispie squares. trimmed Once they had cooled, I trimmed up the slabs of Rice Krispie treats into nice neat rectangles and stacked them on wax paper for the party. ready for the party In the end, I made 3 full batches of Rice Krispie Squares one after the other, to get 8 thin slabs for the party and a couple of practice slabs for Georgia and I. I’ve never made candy sushi before, so I thought I’d better practice before I tried it out on the kids. twizzlers and gummy worms work well Add candy. roll tightly Roll the Rice Krispie treats around the candy. looking good Don’t roll it more than one full roll. trim excess my mom rocks!

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

Caramel Tart-Caramel Tarts-Chocolate Tart-Chocolate Tarts-Pasta Frolla | La... - StumbleUpon Posted by Grace Massa Langlois on Friday, 8th July 2011 When I finally decided on Lemon Meringue Tarts for the holiday weekend I knew I would have to offer another choice because not everyone in my family is a fan of citrus desserts. It didn’t take me too long to decide on the other option because everyone in my family loves chocolate. I decided immediately to pair the chocolate with luscious caramel. I also wanted to add a few different textures and flavours. I present to you pure indulgence, Chocolate-Caramel Tart – crispy, hazelnut sweet short pastry with four layers of goodness – caramel, toasted hazelnuts, dark and milk chocolate ganache, and milk chocolate glaze. I could have stopped with the dark and milk chocolate ganache layer but the chocolate lover in me took over. Wow! The classical pairing of chocolate and caramel is one of my favourites but adding toasted nuts brings any dessert to another level for me. I wish the kids enjoyed the pairing as much as I do. Comments (57)

Cinnamon Toast Rolls The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe

Sticky Lemon Rolls with Lemon Cream Cheese Glaze | Apartment Therapy The Kitchn Have you ever wondered what cinnamon rolls would taste like, sans cinnamon? Why aren't there more recipes for sticky, gooey, and sweet breakfast rolls without cinnamon or caramel? There are so many other wonderful options! I was craving a buttery, flaky breakfast bun with the sweet, tangy, taste of lemon — so I made one up. These rolls are amazing, if I do say so myself! The first time I made them they were a smash hit, and they've continued to be so every time since. They are modeled after the classic cinnamon roll, and partially inspired by this bread, with a buttery yeast dough flecked with nutmeg and lemon. These rolls are not difficult, and like other breakfast roll recipes, they can be made at night and put in the refrigerator overnight for easy and quick baking in the morning. 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." Tester's Notes - Faith, April 2014

Japanese Strawberry Shortcake, Recipe Japanese Strawberry Shortcake The Japanese do some amazing things with cake and pastry. They have embraced many Western desserts and made them uniquely their own in many ways. I love a good Japanese sponge cake—moist, light and airy, and not overly sweet. First you make the cake, which is a simple process of beating egg whites and sugar together until stiff and glossy, and then gently folding in the rest of the ingredients. After the cake is made you make your whipped cream. After your whipped cream is ready, all you have to do is cut up some fresh strawberries and slice your sponge cake into slices (2 or 3), build your strawberry shortcake, and then frost it! The end result is a beautiful layered cake that is light and delicious. Note: There is a print link embedded within this post, please visit this post to print it. Japanese Strawberry Shortcake Makes one 7 or 8-inch layered cake For Noriko’s sponge cake: 4 large eggs, white and yolks separated 4.2 ounces (120 grams, 9.5 tablespoons) granulated sugar, sifted once 1. 2.

Cookbook:French Toast Cookbook | Ingredients | Recipes | Vegetarian | Breakfast French toast is a common breakfast item made by frying a piece of bread soaked in an egg batter. French toast was developed as a way to use day-old stale bread. French toast is usually served with toppings similar to those used for pancakes, waffles, and toast. It can also be served as part of a fried breakfast with savory foods like sausages (or vegetarian equivalent), tomato (or ketchup), baked beans, fried mushrooms etc. This recipe is easily scalable. Ingredients[edit] 1 egg for every 2 slices of breadapproximately 1/4 cup (60ml) milk (more for softer, less egg-like French toast; less for firmer, more egg-like toast)2 slices bread, preferably 1 in. slices of French breadbutter (best), margarine, or cooking oil Optional: 1/2 teaspoon vanilla extract or similar1/4 - 1 teaspoon nutmeg, cinnamon or other powdered spices suitable for sweet foods1/2 teaspoon sugar1/4 teaspoon salt1/4 teaspoon pepper Makes 2 slices of French toast. 1.

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