Saturday, December 26, 2009
Following Christmas tradition, we had cinnamon rolls for breakfast! I tried a new recipe this year. Not that there was anything wrong with the recipe I used last year, but I just like trying new recipes.
I thought the rolls were going to have a problem rising as I was making them because the yeast didn't seem to do much in the milk. Maybe the milk was too hot? But by the time they were finished, you can see they did rise just fine. I think they may have been a little less light and chewy than last year, but then again - that was a whole year ago. Do I really remember enough to compare? I was going to cheat and use canned cream cheese frosting, but changed my mind at the last minute and mixed up the frosting myself. Good choice. Hope you all had a Merry Christmas!
Source: Sweet Cakes
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Dissolve yeast in warm milk and then add eggs, butter, salt, and sugar. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine butter, brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Friday, December 4, 2009
Another pumpkin treat for you here. I don't really care for snickerdoodles, so this isn't something I would usually choose to make. But, the photo on Beantown Baker's blog of these bars looked so good, I made an exception. They turned out to be one of the best pumpkin recipes I have tried this year. Just nevermind how much butter is in them!
The cookie layer is a bit thick and Jen mentioned pre-baking that layer by itself first. I was rushed for time, so I followed the recipe as listed. They are still great, but I agree with Jen and will try pre-baking the cookie layer next time.
I'll definitely make these again next year! It's a nice change from the regular pumpkin recipes.
And...totally unrelated, but as these were baking, I caught this sleepy smile on camera. Maybe it was from the sweet smell coming from the kitchen.
Source: Beantown Baker
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
Pumpkin Pie Layer
1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups canned pumpkin
2 tablespoons white sugar
2 teaspoons cinnamon
1 oz white chocolate, chopped
1/4 teaspoon pumpkin pie spice
Preheat oven to 350F. Lightly grease a 9x13 inch pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly. The parchment paper is an optional step, but it will make it easier to get the bars out later.
To make snickerdoodle layer:
Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir in the flour mixture until well blended. Spread evenly in prepared pan.
To make pumpkin pie filling:
In a mixer bowl (you can use the same one you used to make the snickerdoodle batter) with a paddle attachment, mix together butter and sugar. A dd the rest of the ingredients and mix until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.
Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake for 33-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely. They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm.
After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.
Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Store in a covered container.
Wednesday, December 2, 2009
I've seen a recipe for Chicken Brunswick Stew a few times and have been wanting to try it. I've never eaten this before, so I can't say how it compares to other recipes, but we liked it! It has a very different flavor than most soups or stews I've made. It's really tangy and has a BBQ taste - maybe too much. We'll definitely be making this again, but I think I'll try a different recipe, or modify this one to use less chili sauce and Worcestershire sauce. I also thought it was too soupy to serve over rice, so I transferred it to the stove top and let it simmer a bit to thicken up. I also chopped up 2 small potatoes and let those cook as it simmered to soak up some of the liquid.
Source: Southern Living
2 large onions, chopped
6 skinned and boned chicken breast halves
2 (15-ounce) cans cream-style corn
1 (28-ounce) can crushed tomatoes
1 (12-ounce) bottle chili sauce
1 (14 1/2-ounce) can chicken broth
1/4 cup Worcestershire sauce
1/4 cup butter or margarine, cut up
2 tablespoons cider vinegar
2 teaspoons dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon pepper sauce
Place onion in a 4-quart slow cooker; place chicken over onion. Add corn and remaining ingredients.
Cook, covered, at HIGH 4 hours or until chicken is tender. Remove chicken; shred and return to stew.