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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.

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.

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:

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!

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.

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

Cinnamon Bun Pancakes When two people tell you that these are the best pancakes they have ever eaten, then you know that they are good. These pancakes are exactly what you want when you are craving a cinnamon bun but do not have the time to make them. These are sweet, cinnamony and fluffy. To make something delicious over the top, instead of maple syrup (which is also delicious), top them with cinnamon bun icing. This recipe is indeed a treat, but it is also a great recipe to try experimenting with whole wheat flours. *adapted from this recipe from Tasty Kitchen* 1 1/2 cups flour 3 Tablespoons sugar 1/2 teaspoon salt 4 teaspoons baking powder 1 Tablespoon cinnamon 2 eggs, beaten 1 cup milk 2 Tablespoons maple syrup 1/4 cup melted butter 1 Tablespoon vanilla Put all of the dry ingredients in a bowl. Whisk the dry ingredients together. Add the wet ingredients and whisk together until well combined. Preheat a griddle or large saute pan over medium heat. They are delicious just like this but even better with this.

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.

Stuffed French Toast Since Ree is somewhere in D.C. right now with her gushing armpits (sorry for that visual on a cooking blog), we’ve invited a very special guest to host the Tasty Recipe post this week. Quite coincidentally, this lovely lady was also our very first member featured here in the Tasty Kitchen blog. She’s fabulous in so many ways, and we’re so glad to have her here. And boy, has she picked a great recipe to share with us today. Take it away, Alice! French toast is one of my most favorite foods to eat any time of the day. Here’s a list of everything you need: a loaf of French or Italian bread, eggs, milk, butter, cream cheese, cinnamon, and jam or fresh fruit (if you’re like me, you’ll use both). Before you can invite me over for breakfast, you’ll need to know how to make this. I decided to go with strawberries for the filling. Wash the strawberries, remove the stems, and cut slices in each one. Next, macerate the strawberries, which is fancy way of saying add a little sugar and mix it in.

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