Lemon Poppyseed Scones

Quick post...I am back into the full force of things with school and I haven't had a chance to do much baking.   School is going well....actually, school is fantastic!!!  I love my mentor, I love all of my teachers, I love lab time where we work on projects and learn hands-on!  I can't even describe how wonderful this program is and how lucky I am to experience it.  My classmates are all wonderful and like a second family to me....I love my peacocks!  (Yes, that is what we are...we are peacocks!  Each class picks a mascot and ours is the peacock!)  These lovely scones were baked for my peacock classmates and they were all gone, so I assume that means they were good.  I used a recipe from Bon Appetit but increased the lemon zest and juice....you can never have too much lemon!  :)

Lemon Poppyseed Scones (mini) adapted from Bon Appetit

3 cups all-purpose flour

1 cup sugar

3 tablespoons poppy seeds

1 tablespoon baking powder

1 tablespoon lemon zest

1 teaspoon salt

10 tablespoons butter, chilled and cut into small pieces

1 large egg

1/4 cup fresh lemon juice

1/3 cup cream or half and half

Glaze:

1/4 cup powdered sugar

1 tablespoon fresh lemon juice

1/2 teaspoon lemon zest

Directions:

Preheat oven to 375°F.  Line a baking sheet with parchment paper.

In the large bowl of a food processor, mix together the dry ingredients (flour, sugar, poppy seeds, baking powder, lemon zest, and salt), pulsing a few times until combined.  Add butter and pulse until mixture resembles coarse crumbs.  Whisk egg and lemon juice together in a small bowl, then add to the food processor.  Pulse until moist clumps form.  Add the cream, and pulse just until the dough comes together.

Using floured hands, gather the dough into a ball and flatten into a 4x4-inch square on the parchment paper-lined baking sheet.  Cut the square into three even rows and three even columns, forming 9 smaller squares.

Cut each square in half diagonally to form two triangles, making a total of 18 triangles. 

Spread the triangles evenly across the baking sheet, and bake in the preheated oven until scones are golden brown, about 20 minutes.  Transfer to a wire rack to cool.

To make the lemon glaze, whisk together the powdered sugar, zest, and lemon juice until a pourable glaze forms.  Once scones have cooled, use a spoon to drizzle icing over the scones (or transfer the icing to a ziplock bag, snip off the corner, and squeeze out).  

Enjoy!

Cinnamon Twist Wreath

I know!  It's been a long time since I've written on the blog.  For those of you who don't know....I am back in school.  Last spring I was accepted to a two year Interpreter Preparation Program for American Sign Language.  They accept up to 10 students each year and we learn together in a co-hort for the next two years.  I knew the days would be long and that it would be difficult work but I had NO idea that it would be this much work.  There was no time for baking, not even for clients.  Luckily I am on winter break and I have time to catch up on my baking (and sleeping, housework, excercise, etc)! 

This yummy treat was my first venture back into the kitchen.  The boys were begging for cinnamon rolls and I wanted to do something a little different.  So I took a cinnamon roll recipe and rolled it up but instead of cutting it into individual rolls, I cut it lengthwise and twisted it up to make this beautiful wreath.  The recipe is actually makes two wreaths.

This is no more difficult than making any other yeast dough.  You can use my recipe or use your 

own if you have one that you absolutely love.

I filled mine with cinnamon sugar but you could add nuts, dried fruit or anything else that you could add to the filling of a cinnamon roll.  I was tempted to try chocolate chips but was worried it might be a little too messy.

As you can see above, you roll it up just like you do with cinnamon rolls.

Next just cut it lengthwise down the center and fold the two halves open next to each other.  Procede to braid the two halves and then  pinch the ends together and form a wreath.

Let it rise again for another 30 to 60 minutes and then bake!

Honestly, this would be delish with or without the glaze, but my boys wouldn't dream of eating a cinnamon roll without the glaze.  I myself would have prefered a cream cheese glaze but once again....

I am not the boss in the house when it comes to baked goods!

Slice it into wedges to serve.  We had ours on Christmas morning 

(I only got a small slice before the boys gobbled it all up)!

CINNAMON TWIST WREATH Adapted from Salad In a Jar
¾ cup milk (warmed for 1 minute in microwave)
1 package yeast (or 2 1/4 teastpoons)
3 tablespoons sugar
1 teaspoon salt
1/4 cup butter (melted)
2 eggs (lightly beaten)
3 (1/4) cups all-purpose unbleached flour

Filling:
3 tablespoons butter, softened
1/4 cup packed light brown sugar
1/4 cup sugar
2 teaspoons cinnamon

Icing:
2 cups sifted powdered sugar
½ teaspoon vanilla
2 + tablespoons milk 

Instructions:
Disolve yeast in milk in the bowl of an electric mixer.  Let stand for 5 to 10 minutes until it starts to bloom.  Using a dough hook begin to add your ingredients with the mixer on low. Slowly add the flour until completely combined.  Add flour 1 tablespoon at a time if too wet or water 1 teaspoon at a time if too dry.  Turn the mixer up to medium and mix until the dough is smooth, about 5 more minutes.  Place dough into a large buttered bowl and cover (I cover mine with a dish towel) and place in a warm space to rise until doubled, about 1 hour.  When dough has risen to double, remove from bowl and divide in half. Cover each portion with plastic wrap and let rest 10 minutes.

Roll first half into a 9 x 14 inch rectangle. Spread with half the butter. Sprinkle with half of filling mixture and press it gently into the dough. Starting at long side, roll up jellyroll style, making sure to keep the roll tight.  Pinch seam to seal.

Slice roll in half lengthwise. Place halves side by side, with cut surfaces facing up. Moisten one end of each portion with wet fingers. Push the ends together to join the two pieces of dough. Twist pieces together; shape into a ring and fit into a greased 8 or 9-inch pan. Moisten ends and press to seal.

Repeat process with other half of dough and filling. Cover and let rise in warm place until almost doubled in size, another 30 to 60 minutes.

Preheat oven to 350 degrees F.

Bake for about 20 minutes, or until golden brown. Let stand 3 minutes and transfer to serving platter with spatula.

Mix icing and drizzle over both of the wreaths.  Slice into wedges and serve!

Recipe shared on:
My Turn For Us - Freedom Fridays

Pumpkin Streusel Muffins

See....I'm still alive!  I have missed all of my blogging friends, all of my readers and I've really missed my oven!  It's not over yet, I am only a month into my two year program at school.  You probably won't see too much of me except for my weekly bloggy party with Christine at Esskunst.org.  I will still be baking for work and my kids, of course, but I won't always have time to blog about it.  I am in school full time at the most fabulous school, in the most fabulous program, with the most fabulous people!!  I am attending a small school called Ohlone College and I am part of an Interpreter Preparation Program to become an interpreter for the Deaf Community.  I LOVE my teachers and my classmates and it is worth every minute, but it pretty much means I don't have a life for two years.

Here is a picture of the 10 of us!  As you can see, we are pretty fabulous!  This program is worth every minute of stress, it is even worth missing my oven! I spend my days with these fabulous people in one classroom, pretty much straining my brain and eyes more than I knew I was capable of!

Occasionally I will try to bring you some yummy goodness!  Yesterday I made these fabulous Pumpkin Streusel Muffins.  I actually made them for school.  Occasionally we need a treat and I love using the kids as my guinnea pigs for new recipes.  I used an old Gourmet Magazine recipe for the muffin but I felt it needed a little something more so I added a streusel topping.  Delish!  Very moist and great flavor!  Next time I make them I may even add a little bit of cinnamon to the streusel topping, just for a little extra kick.

I was so distracted that I forgot to take pictures for the blog so my good friend, and classmate, Steev was kind enough to take some pictures at school.  I'm pretty sure his impromptu pictures turned out better than my staged, labored photo shoots!  He is awesome!

Hope you enjoy these muffins!  I will try to keep you all posted on how school is going!

xoxo

Pumpkin Streusel Muffins adapted from Gourmet Magazine via Muffin Top
Makes 1 dozen muffins

Muffin:
1.5 cups all-purpose flour
1 tsp baking powder
1 1/4 cup canned solid-pack pumpking
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice
1.25 cups sugar
1/2 tsp baking soda
1/2 tsp salt
Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.

Whisk together flour and baking powder in a small bowl.

Whisk together pumpkin, oil, eggs, pumpkin-pie spice, sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Divide batter among muffin cups.  Sprinkle with streusel topping.  Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 20 to 25 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Streusel:
1 cup chopped walnuts or pecans
1/2 cup flour
1/3 cup brown sugar
3 tablespoon granulated sugar
4 tablespoon butter, melted
Place nuts in a large bowl with flour, brown sugar, granulated sugar and whisk to combine. Drizzle melted butter while tossing with a fork or spoon until large chunks form with small pea size pieces.

Cinnamon Toffee Scones

Have you ever heard people say "no thanks, I don't like scones"?  This is what I heard from about a dozen people last week when I made these scones.  To which I would answer "ok, but they have toffee in them".  Of course, this was also followed by them taking a scone and then practically yelling "OH.MY.GOD"....."BEST SCONE EVER"!  Nobody took just one either...they were fighting over them and eating 2 or 3 each.  No joke...BEST SCONE EVER!

Seriously people.  I know that scones have a reputation for being dry, hard, hockey pucks that resemble biscuits; but, would I really do that to you?  NO!  I only make scones that are full of flavor and moisture and yummy goodness (yes...and butter, but that's beside the point)!

These scones are so easy to make (unless you don't have a food processor, then you have to do it by hand) and they are full of the best stuff....cinnamon and toffee bits!  Really, you can't go wrong with toffee!  I added the toffee bars with chocolate, chopped into little bits but you can use the packaged pre-chopped up toffee bits.

I will admit they are just as easily dessert as they are a breakfast food.  So I have made these scones three times now and every time I get the same reaction from people...."BEST SCONE EVER" and "CAN I HAVE ANOTHER ONE....PLEEEEAAASE"!  I guess this means you will have to try to make them. I dare you to try them and not LOVE them....not gonna happen!

Cinnamon Toffee Scones recipe adapted from Once Upon A Cutting Board

Ingredients:

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
2/3 cup toffee bits

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly sprinkle flour over surface.

Add the flour, sugar, baking powder, baking soda, salt, and cinnamon to the large bowl of a food processor and pulse a few times to combine. Add the butter and pulse several times until coarse crumbs form.
Add the sour cream, egg, and vanilla extract and pulse a few times until mixed in. Add toffee bits and continue to pulse until dough starts to come together to form a ball.

Transfer dough to the floured parchment paper lined baking sheet. Pat dough into a square that’s roughly 7 by 7 inches. Cut into 9 squares, then cut each square diagonally in half to make 18 triangles.

Spread scones out about 1 inch apart and place baking sheet in oven. Bake for 10-12 minutes until scones are golden. Remove from oven and let cool 5 minutes before eating. Serve warm or at room temperature.

Recipe shared on:
Chocolate, Chocolate, and More - Thursday's Treasures
21st Century Housewife - Hearth and Soul Blog Hop
Food Frenzy
Adorned From Above Blog Hop

Lemon Meringue Muffins - Guest Post From On Sugar Mountain

I can't begin to tell you how excited I am today!  Today is a day of firsts and I have my very first guest blogger on Baker Becky today!!!!  :)  Jess, from On Sugar Mountain, will be sharing one of her fabulous recipes for muffins (I have such muffin envy when I read her blog, she makes the BEST muffins ever).

I met Jess and started following her blog a little over a year ago. She was one of the first blogs I followed after I started my blog and we have become great blogger friends (with me drooling over all of her delicous recipes)!  She is super creative and adds all of these fun ingredients to a plain baked good to make something spectacular and delicious! I know you will love her and her blog as much as I do!
HERE'S JESS:

Hello friends!

My name is Jess and I am the blogger behind On Sugar Mountain. Baking is my stress-reliever, and for as long as I have been blogging, I remember having Becky as a supporter, fan, and most importantly, a friend in the blogging world. Through all my ups and downs, she has been rooting for me, and trust me...

There were a lot of downs to accompany the ups. I may only be 22 but I'm quite the pro at spiraling when it comes to the age old question:

WHAT AM I DOING WITH MY LIFE?

Ahem. We won't go there in this post heehee. Becky encounters these mini-spirals often on my blog and continues to be the best of friends and keeps me going. Plus, how can anyone stay bummed when looking (and dreaming about) those cupcakes of hers? Did you these heavenly strawberry surprise cupcakes?? She was even sweet enough to guest post those beauties for me last week during the last spring break of my life (WHAT?!) and so I am so so SO excited to be posting here with what I consider my specialty: muffins.

But not just any muffins.

I've said it before and I'll say it here: cupcakes can hate. They've got nothin' on my muffins.

Teehee. We won't get into how long it took me to come up with that little slogan. Let's just pretend it came to me right this second in a burst of creativity and passionate love for muffiny goodness.

Also: to be clear I do love cupcakes. I love Becky's cupcakes especially. But muffins are just so simple, and have the potential to be decadent, delicious, and downright ahmazing.

Case and Point: Lemon Meringue Muffins

A little homemade lemon curd goes a lonnnnnnng way in taking these muffins from good to oh-my-god-where-have-muffins-been-all-my-life?!

Please don't fear the homemade lemon curd. I promise you, this recipe is absolutely out-of-this-world and super simple. I still have an extra jar in my fridge for...umm...

eating with a spoon?

Yes. Let's go with that. This stuff is Spring in delicious edible form.

Oh and are you looking for an exciting Easter dessert that will be sure to shock and awe?

These Lemon Meringue Muffins aim to please: a light and fluffy vanilla muffin, with a hint of fresh lemon zest, cored out and stuffed with homemade lemon curd, then topped with a creamy drizzle. The fluffiness stems from egg whites beaten to stiff peaks, then folded into the muffin batter right before sending them on their merry way into the oven.

So there you have it friends: muffins are no longer ugly cupcakes. Instead, I think they may be giving cupcakes a run for their money. Does Muffin Wars sound awesome to you too? Or just me?

Don't answer that heehee. Just eat these muffins!

Happy Baking!

~Jess

Lemon Meringue Muffins

Ingredients:

•   2 cups flour
•   1/2 cup sugar
•   1 tbsp lemon zest
•   1 tbsp baking powder
•  1 tsp salt
•   1/4 cup vegetable oil
•   1 cup milk
•   2 egg whites
•    Homemade Lemon Curd (here's the recipe I used)

1.      Preheat oven to 350 degrees and grease one 12-cup muffin pan with butter/cooking spray.

2.      In a large bowl, whisk together flour, sugar, lemon zest, baking powder, and salt. In a separate small bowl, whisk together vegetable oil and milk.

3.      In a medium bowl, beat egg whites to stiff peaks, about 5-7 minutes.

4.      Pour milk mixture over dry ingredient mixture and stir with a wooden spoon until just combined. If a few streak of flour show, that's okay.

5.      Gently fold egg whites into muffin mixture until just combined. Do not overmix.

6.      Fill muffin cups 2/3 way full with the muffin batter. Bake at 350 for 15-17 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool completely.

7.      Make small cavity in muffin by cutting a circle out of the center of the muffin. Make the hole big enough to fill with lemon curd. Spoon lemon curd into each of the cavities.

8.      Drizzle with cream glaze, then refrigerate until ready to serve.

For the Drizzle:

•   1 to 2 tbsp heavy cream
•   1 cup powdered sugar

1.      Whisk together cream and powdered sugar until thick glaze forms. Add more heavy cream if mixture is too thick, or more powdered sugar if mixture is too thin.

Pour into ziploc bag and snip off small corner to drizzle over muffins.

Brown Sugar Cinnamon Pop Tarts

Remember when I made homemade S'mores pop tarts?  I may have mentioned that I don't like them from the box.  I may have also mentioned that I'm insane and a push-over and I make almost anything my kids ask me to make.  Proof I am a push-over...these brown sugar cinnamon pop tarts.  Proof I am insane...made these the same day as my Angelic Brownies and Pizza Spaghetti.  The boys both got it into their heads that they should start looking for recipes on the internet for me to make and then they both begged...and offered to help cook...and offered to help clean up....and basically....I'm a pushover....so.....I said yes. 

I did get some help with the pizza spaghetti, the pepperoni didn't make it on that casserole itself....and those oreos....they didn't climb into my angelic brownies on their own.  Yes, the kids did help that much....then they disappeared.  No where to be found....until it was time to eat.  Then they were both there and very excited about what "they" had created for dinner. Still...totally worth all of the work, they were so proud to have me make AND blog their recipes!

This one I did all by myself.  Kind of involved and a lot of steps to get the dough ready, but totally worth it!  They were gone before they even finished cooling (thus the lack of many photos) and I even got to eat one.  No pop tart has ever tasted so good!  Seriously, I liked them even more than my s'mores pop tarts (and those were super yummy).

Moral of the story?  Having your kids search for and choose recipes....great, having your kids help you cook...so much fun, having your kids help you clean up after all that cooking.....I wouldn't know, they keep disappearing, but I imagine it would be great!  (Just kidding!  Seriously, my kids are awesome and great helps in the kitchen.  Especially when I threaten to never bake for them again!)  

Brown Sugar Cinnamon Poptarts via Chow.com

Dough:

2 cups all-purpose flour

1 tablespoon granulated sugar

1 teaspoon ground cinnamon

1 teaspoon fine salt

2 sticks (8 ounces) cold butter, cut into 1/2-inch cubes

2 large egg yolks

1/4 cup milk 

Filling:

5 tablespoons packed dark brown sugar

5 teaspoons granulated sugar

1 tablespoon all-purpose flour

3/4 teaspoon ground cinnamon

Glaze:

3/4 cup powdered sugar, sifted

4 teaspoons milk, plus more as needed

1/2 teaspoon ground cinnamon

1/4 teaspoon vanilla extract

INSTRUCTIONS:

Combine the ingredients for the filling and set aside.

Make the dough: Whisk the flour, sugar, cinnamon, and salt in a large bowl until combined. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut the butter into the dry ingredients until reduced to pea-size pieces.  Whisk the egg yolks and milk in a small bowl until combined and add to the flour mixture, mixing with your hands until large clumps form. 

Turn the mixture out onto a work surface and knead briefly, smearing the butter into the dough with the heel of your palm until the dough completely comes together, about 1 minute.

Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour. 

Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside.

Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and re-flouring the surface and rolling pin often to prevent the dough from sticking.

Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle.

Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall).

Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each.

Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles. Using a fork, prick the dough all over.  

Divide the brown sugar–cinnamon filling among the rectangles on baking sheet. Spread the filling into an even layer, leaving a 3/4-inch border.  Place the pricked rectangles on top of the brown sugar–cinnamon-covered rectangles.  Press on the edges to adhere, and push down gently on the filling to slightly flatten. Using a fork dipped in flour, crimp the edges of the tarts. 

Bake until golden brown, about 23 to 25 minutes. Transfer to a wire rack and let cool completely before glazing.

For the glaze:

Place all the ingredients in a small bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.)

Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1 tablespoon of the glaze over each tart. Let set before eating, about 15 minutes.

Recipe shared on:
Adorned From Above - Wednesday Blog Hop
21st Century Housewife - Hearth and Soul Blog Hop
Chocolate, Chocolate and More - Thursday's Treasures
Weekend Kitchen Creations
Foodie Friends Friday
Food Frenzy

Lemon Cornmeal Scones with Dried Cherries

The boys and I decided to make the second week of winter break a week of gift card adventures.  We had gift cards for movie theaters, starbucks, restaurants, etc.  Believe it or not, you can plan entire days around your gift cards.  Soooo much fun!  On one of these days we went into San Francisco for the day and walked the park, visited an art museum, and drove around site seeing.  In the afternoon the boys were craving a treat from a bakery so I took them to a bakery I love, Arizmendi Bakery.  Arizmendi Bakery is a worker-owned cooperative specializing in morning pastries, artisan breads and gourmet pizza.  Lots of cool stuff!  I tried their Cornmeal Cherry Scone.....YUM!

Had to recreate!  One of my favorite bakers is the author of a cookbook called "Bake!", Nick Malgieri.  His books are awesome but you can also visit his website.  On his site I found a recipe for Lemon Cornmeal Scones with Dried Cherries.  

Very easy recipe, went together quickly and no need for any special tools, just your hands, a fork and a mixing spoon!

The cornmeal may sound a little strange but it is really good, adds a little texture that is different from a regular scone.  Not a very sweet scone, so I added a little glaze of lemon juice, zest and powdered sugar.  It is not in the original recipe but I like the added lemon flavor and the little flecks of zest on top of the scones.

These are perfect for breakfast, tea time, or brunch!  Pop open the champagne, make some mimosas and ENJOY!!!

Lemon Cornmeal Scones with Dried Cherries adapted from Nick Malgieri

Makes 12 Scones

2 cups all-purpose bleached flour

1 cup stone-ground yellow cornmeal

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon salt

5 tablespoons unsalted butter

1 cup dried sour cherries, about 5 ounces

1 egg

1/2 cup milk

1 teaspoon finely grated lemon zest

2 teaspoons vanilla extract

1 cookie sheet or jelly-roll pan covered with parchment or foil

Preheat oven to 450 degrees and set a rack in the middle level.

Combine flour, cornmeal, sugar, baking powder and salt in a bowl.

Cut butter into 12 pieces and rub evenly into dry ingredients, until mixture has the appearance of fine cornmeal. Add cherries.

Whisk egg, milk, zest and vanilla together and stir into flour and butter mixture with a fork, to form a smooth dough.

Divide the dough into 3 pieces and form each piece into a 5-inch disk. Using a sharp, floured knife, divide each disk into four wedges. Place on pan, leaving 2 inches between scones on all sides.

Bake scones at 450 degrees until they are firm, but not dry, about 10 to 15 minutes. Watch closely to be sure they do not color too deeply.

Recipe shared on:

Foodie Friends Friday

Chocolate, Chocolate and More - Thursday's Treasures

My Turn For Us - Freedom Fridays

A Harry Potter Marathon and Homemade Cinnamon Rolls!

Yesterday my boys and I had a Harry Potter movie marathon!  We stayed in our pajamas all day long, covered the family room with pillows and blankets and got through as many movies as we possibly could.  I am a HUGE Harry Potter fan.  I love, love, love the books and have read each of them multiple times.  I saw every movie in the movie theater and have since re-watched each of them.  The only thing I haven't done is watch them all in order in one day.  I can honestly say....I still haven't.  I forgot how long all of the movies are.  They are not 1 1/2 to 2 hours long.....they are all 2 to 3 hours long!  We only got through the first 4 movies and still need to continue  throughout the week to complete that last 4 disks. 

Since we didn't want too many interuptions during the day, I planned our meals ahead of time.  Don't laugh but I actually went through the Harry Potter Cookbook looking for ideas for our themed day.  In the end I didn't make any Harry Potter recipes, instead we opted for homemade cinnamon rolls for breakfast!

My Mom has subscribed to Bon Appetit magazine for as long as I can remember and occasionally one or two of them end up in my house ;).  I'm sure she knows I take them.....well, she probably knows I take them.....ok, ok, ok....I take them without her knowledge but only if there is a REALLY good recipe!  In March of 2008 there was a fabulous looking recipe for Cinnamon Rolls, had to give them a try and they were yummy. 

I am always on the quest for the perfect cinnamon roll recipe. I will admit, I haven't found it yet.  I stress the YET....because, I WILL FIND IT!!!  I have a copycat Cinnabon recipe that I love (but can't find), and I have tried most every cinnamon roll recipe out there.  My kids tell me they are all the best ones I've ever made, so I have come to the conclusion that I make good cinnamon rolls, no matter what the recipe!  I always tweak the recipes a bit.  For instance, I prefer brown sugar in my filling, I like lots of cinnamon in my filling, and I prefer to cut my rolls bigger than many recipes call for because I like a bigger, taller, cinnamon roll.  

This recipe makes for a tender roll and the dough is extremely easy to work with.  Even those of you who are nervous about yeast doughs will find it super easy.

Spread all of that butter over the dough, this will help turn your cinnamon/sugar into a gooey, yummy filling!

 The recipe makes quite a lot of filling so use it according to your tastes, if you prefer a sweet cinnamon roll, use all of it.  Rolling and sprinkling the dough is a fun task for your kids and gets them involved and helping in the kitchen.  I had Max as my helper yesterday !

Bon Appetit called for a cream cheese frosting which I didn't use.  It is my favorite way to frost a cinnamon roll but I am outnumbered in my home and we use a simple powdered sugar glaze.  Please make sure to add the vanilla to your glaze, I think it gives it an extra depth of flavor.

Well, it is Monday, my blog is finished for the day and there are leftover cinnamon rolls to be eaten....I'm thinking it's time to start the 5th movie!!

Enjoy and wish me luck getting through all of these movies!

This recipe is featured on:

Foodie Friends Friday

Cinnamon Rolls 

Dough:

1 cup whole milk

3 tablespoons unsalted butter

3 1/2 cups (or more) all purpose flour

1/2 cup sugar

1 large egg

2 1/4 teaspoons rapid-rise yeast 

1 teaspoon salt

Nonstick vegetable oil spray

Filling:

3/4 cup (packed) golden brown sugar

2 tablespoons ground cinnamon

1/4 cup (1/2 stick) unsalted butter, room temperature

Glaze:

1 cup powdered sugar

2 tablespoons unsalted butter, melted

1 tablespoon milk

1/2 teaspoon vanilla extract

Dough:

Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2  cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Switch paddle to dough hook and knead on medium speed until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball. Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

Filling:

Mix brown sugar and cinnamon in medium bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 12 equal slices.

Spray 9 x13" glass baking dishes with nonstick spray. Arrange rolls cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

Glaze:

Combine powdered sugar, butter, milk, and vanilla in medium bowl.  Mix until smooth and drizzle over rolls. Serve warm or at room temperature.

Adapted from Bon Appetit magazine 3/2008

More Donuts!

Yep...donut time again!  

This weekend was my son's 13th Birthday Party.  Every year I get excited wondering what my kids will want for dessert on their birthdays.  I start thinking about unique cakes I can make, or even cupcakes.  I can pull the fondant out or get out my piping bags and tips and make some cool characters.  But alas, it is never to be so.  My youngest does NOT like cake.  I have to beg him to try the cupcakes I make for my blog.  No, he is not a lover of cake and so, he requested donuts for his dessert! 

I guess they were on his mind since we just made them two weeks ago for the blog,  "Baked Donuts with Chocolate Glaze".  He requested vanilla donuts with chocolate glaze, vanilla donuts rolled in cinnamon sugar, and, chocolate donuts with vanilla glaze and toffee bits!

I'm all for making life easy, so I used the same recipe base for all three donuts.  

I got up at 6am on a Saturday morning for that silly boy, the things we do for our kids!  My vanilla with chocolate glaze turned our perfect, probably even better than the first time.  We added sprinkles to make them look more like "Birthday" donuts!

To make the cinnamon sugar donuts, I used the same vanilla donut recipe.  When the donuts are done baking and are still warm, I dipped them in melted butter and then tossed them into a cinnamon sugar mixture.  So easy, you don't even need a recipe!  Just melt a half a stick of butter for a batch of donuts and mix 1/2 cup of sugar with 1 teaspoon of cinnamon for the topping.  Then place on your rack to cool!

The chocolate donuts were also the same recipe but with 1/4 cup of cocoa mixed into the dry flour mixture.  I then glazed the donuts with vanilla glaze made from 1 cup of powdered sugar, 3 tablespoons of milk and 1 teaspoon of vanilla.  You can sprinkle anything you like on top, I chose toffee bits (because I'm an addict)!

All of the donuts were yummy!  The favorite for everyone was the cinnamon sugar donut.  I mean....the kids were fighting over them!  Next time, I make an extra batch of these!!!  The butter kept the donuts super moist and the cinnamon sugar made them taste FABULOUS!!  The chocolate donut was yummy but denser and less moist.  Next time I will try taking out some of the flour and adding more buttermilk.  

The house smelled and looked like a bakery!  There was flour everywhere but the end result was beautiful donuts and a VERY happy Birthday Boy!

For my baked donut recipe, click HERE