Food, Fun, recipe, Sweets

Homemade Cinnamon Rolls

I had all the ingredients needed to make cinnamon rolls on a day off.  I turned to Allrecipes 90 minute cinnamon rolls (although they take longer than that).  I spent a lot of time studying up on a perfect yeast roll and read through many of the 1666 reviews on the site.  Some of the tips I got were to watch the oozing filling, add extra cinnamon, bake longer if choosing to bake in a tray as opposed to a muffin tin, and let them rise an hour (not the recommended 30 minutes).  I was not interested in cream cheese frosting so the powdered sugar, vanilla, whole milk, and butter method made the cut. Although the recipe calls to use a muffin tin, I opted for the baking pan for all the rolls to remain gooey.  The filling oozed out of the pan, but it was worth any of the cleanup trouble. The only other alteration I made was to use butter flavored crisco in the dough.  I made sure to use butter in the filling for the flavor, but the crisco makes for the best dough in my opinion.

INGREDIENTS

  • 3/4 cup milk
  • 1/4 cup butter flavored crisco, softened
  • 3 1/4 cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • 1/4 cup white sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 egg
  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon (I used nearly 2)
  • 1/2 cup butter, softened

DIRECTIONS

  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in crisco; stir until melted. Let cool until lukewarm.
  2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
  4. Roll out dough into a 12×9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

These were so good I made sure to take a lot of pictures

wet dough

wet dough

ready for rising

ready for rising

cinnamon sugar filling

cinnamon sugar filling

ready for rest

ready for rest

pre baked

pre baked

post baked

post baked

frosted goodies

frosted goodies

devouring the tray

devouring the tray

the money shot

the money shot

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Food, Fun, NYC, recipe, Sweets

Pumpkin Post 1- Pumpkin Cake Roll unrolled

I need to dedicate just a bit more attention to pumpkin season before it slips away.  One of my favorite blogs skinnytaste recently posted 50 different pumpkin treats.  Gina adapted this roll from the Joy of Baking and I adapted the icing a bit from both based on the ingredients I had on hand.  Although I have not posted 50 pumpkin recipes, I picked one that I thought was fun and different.  This pumpkin roll is super decadent and still uses butter, fat, and sugar, just not as much as the traditional recipe.  I thought this would be the perfect treat to bring over to a friend and fellow blogger’s apartment as it looks more impressive than it is.

I followed the recipe pretty close to what is suggested as I needed to ensure the ratios were correct in the cake to ensure a roll without cracking.  As mentioned above I did change the icing and added pumpkin to that because there was still some leftover from the cake so why not amp up the flavor.  As per usual I doubled the cinnamon and vanilla in the cake to ensure the extra punch of flavor and I did not have any allspice!

The roll unrolled before and after baking.  Te cake was easily removed thanks to the help of parchment paper.IMG_2861 IMG_2862

 

In this recipe patience is key.  You must cool the cake completely before adding the frosting.  It should be rolled then chilled then filled and rerolled.

okay so one end of mine cracked but no big deal.  The bigger problem is you must cool or freeze the cake before slicing to let the filling set.IMG_2864 IMG_2865

 

 

This recipe is a great one to have over the holidays as it can and should be prepared well in advance.IMG_2880 IMG_2881

I sprinkled it in cinnamon sugar and served it up!  Here it is in action. * Note: I used a smaller jelly roll pan and loved my results.

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Cake

http://www.skinnytaste.com/2011/11/pumpkin-roll-lightened-up.html

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2/3 cup canned pumpkin
  • non-stick spray
  • 1/4 cup powdered sugar (to sprinkle on towel)

Filling

http://www.skinnytaste.com/2009/08/low-fat-cream-cheese-frosting.html

 

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Food, Fun, NYC, Ohio, savory, Sweets

Happy Halloween Candy Corn Eats

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Well as my first halloween with a blog, I had to dedicate my first holiday to food.  I pride myself in homemade costumes, and this year was no exception.  I dressed as spaghetti and meatballs and even served spaghetti at a party. We also made mummy dogs, perfect snack for kids because they are so simple.  This recipe seems to have been around forever, but they are pretty cute.  Just wrapped crescent roll strips around a hot dog and cheese if you wish and baked.

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Other halloween treats I tried were pumpkin popcorn balls with pumpkin marshmallows, candy corn, and toasted pecans, as well as chocolate chip candy corn cookies.

The popcorn balls need some work as when they cooled, they were too stiff but still tasted good.  Most recipes call for corn syrup which is probably why mine turned out so stiff because i wanted to make use of the pumpkin marshmallows and found one recipe that called for marshmallows… well now I know why!

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I decided to place each treat in a cupcake liner which kept them all separate, but maybe a ziplock would have kept them more fresh? IMG_2924

As far as the cookies are concerned, I just added a few pieces of candy corn before baking and they turned out great.  I also hid two inside one of the dough balls for a little surprise inside which I recommend.

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IMG_2926The cookie in the front has two candy corn pieces hidden inside!

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Food, Fun, recipe, Sweets

Dad + Birthday = Chocolate & PB explosion

Well I had to post today because it is my dad’s birthday and although he hates gifts, he loves a good meal.  My job every year is to give him the gift of grub.  Last year I conquered the art of an amateur ice cream cake.  The only mistake was the frosting, but I will talk about that in a later post about birthdays I am sure.  This year I decided to grill some fresh italian sausages and other meats and fish from the famous Westside Market in Cleveland.  Of course we arrived on a busy Saturday morning where Food network was filming “No Reservations.”  We were able to buy fresh veggies, halibut, kielbasa, italian brats, sweet potato gnocchi, and so many other things I have yet to cook.  In honor of dad I will show you all of the great peanut butter chocolate creations I made and then the “healthy” goods like beet chips and cucumber salad later in the week.  

I have made four different homemade ice cream in the four days I have been in Ohio because I want to make the most of the fact that I have access to an ice cream maker! Photos from left to right top to bottom (no picture of #2 as it was not a winner)

 

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  • 1. peanut Butter Ice Cream with Oreos
  • 2. Vanilla Ice Cream with Reeses and Heath Bits (epic fail as I tried to use 1% milk and I did not allow the base to sit in the fridge) 
  • 3. Vanilla Bean Custard (meaning you have to cook egg yolks) with butterfingers and a whipped chocolate peanut butter swirl
  • 4. Peanut Butter Ice Cream with Reeses and a swirl of whipped chocolate peanut butter.

 

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I simply followed the recipes that came with the ice cream maker.  They really do have to be followed to a tee like a good baked treat.  Now I am sure they are online, so I just put a collage together of the three bases I made.  Then I simply mixed in all the add ins before freezing to harden.  Now I know most people are not about to make homemade ice cream as the ice cream makers are not a common kitchen gadget, but we sure get our monies worth in the Klinger household, and the ice cream is always a special treat at gatherings.

 

 

Oh My! I almost forgot to post about the last treat I made for dad with the leftover peanut butter since I usually only like all natural.  Simple yet delicious peanut butter blossoms!  I made the classic blossoms baking for 7 minuted in a 375 degree oven.  I also decided to roll a few in the leftover Heath bar bits I had instead of sugar.  I should have done it to all of them as I think they were the winners.

IMG_2364Peanut Butter Blossoms

  • 48 HERSHEY’S KISSES Milk Chocolates
  • 1/2 cup butter
  • 3/4 cup Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Additional granulated sugar

I am not listing the instructions as it is such a simple recipe that can either be figured out by your own brain or Googles search.

HAPPY BIRTHDAY DAD

 

 

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Food, Fun, NYC, Sullivan, Sweets

Peanut Butter Banana Chocolate Cream Pie

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I finally had the day off on Monday, so I went to a local garden and picked up some fresh Kale with my “adopted” theater parents.  They also gave me some homemade pie crust to use up.  Now I will never go back to the store bought crap because this crust is killer.  It is pretty much all crisco and flour, but so flaky and tasty in comparison to the premade frozen stuff I usually buy out of convenience.

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After having some fun in the sun it was time to bake in the kitchen.

The ingredients in this dessert is best described in the title.  My first thoughts were a berry pie, which are my favorite, but I wanted to do something more creative.  Mandy and I did a lot of searching and thinking about this one so we were able to create a pie off of no recipe.  Some may call it cheating as it is “semi”homemade, but we just wanted it to turn out well so we figured the more premade ingredients we bought, the better.  We came up with four layers starting with the thickest on the bottom.  

  1. Pie crust
  2. Peanut butter
  3. banana
  4. Chocolate mousse

I did not have a proper pie pan so I used a simple round dish and found a recipe online to bake the crust.  In order for it not to puff up, I poked the raw dough with a fork and covered it in foil and weighed it with dried beans.  

Peanut Butter Banana Chocolate Cream Pie

Pie crust

1 cup peanut butter

1/2 cup powdered sugar

1/4 cup vanilla almond milk 

2-3 ripe bananas

chocolate pudding

whipped cream (light or regular)

 

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I want to say 425 degrees for 10 minutes before lowering the temperature and removing the weight to cook another 10 minutes at 350 degrees or until the edges were just golden.

While that was cooking we combined the peanut butter, almond milk, and powdered sugar and a splash of extra vanilla until it tasted sweet.  We layered it on the pie crust while hot because it was easier to spread.

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Then lined the whole thing with bananas.

Finally this is my cheat.  I thought I should make homemade chocolate pudding, but that would have been a lot of ingredients to buy and if it turned out too runny, the whole pie would be ruined.  To avoid any problems, we combined two “snack packs” of chocolate pudding with about a cup of whipped cream to lighten it up and covered over the bananas.

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Then we wanted to top it off to make it pretty because we figured it would be very messy to plate…

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Lucky us, after refrigerating about an hour, the slices came out perfectly!

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Look at that layering! Mmmm it was gone very quickly so it is time to think of a new recipe to share with those who missed out.

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Dining, Food, Fun, NYC, Sullivan, Sweets

Cookie Week- Botched Strawberry Thumbprints

Since I have a place where I have been able to bake for others, I have decided this will be the start of sweets week.

I wanted to make thumbprints using the strawberry jam I made last week.  I looked up so many recipes and I thought I would be able to make the perfect cookie, but I was wrong.  Cookie week posts will continue with redemption cookies showing my best works, but I don’t think it should be about always getting things right.

Why it should have gone right 

My thoughts for the perfect cookie.  Start with a basic shortbread cookie and let sit in fridge before baking.  Then bake halfway before adding the jam and top with melted Reeses peanut butter chips for a PB&J effect.

Why things may have gone wrong

The cookie dough tasted great but I do not think it had enough flour as it was way to sticky.  See all the cookies that should be rolled into balls, yeah this is no award winning recipe.   It also only made one tray of cookies, which I guess is a good thing because they did not come out great.  

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I will show you the final product but not a recipe as I will have to keep working on this one.  Well there they are everyone was nice about it and ate them all but they were redeemed the very next day with a batch of the perfect snickerdoodles.

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Dining, Food, Fun, Sweets

Dunkfetti Diperoo Skinny Style

Although national Animal Cracker Day was in April I have two HUGE bags leftover from the dip competition and now I need a new recipe for the leftovers.  That is beside the point more importantly I had a phenomenal dip that although did not win, I cannot stop eating.  I looked up several recipes and there is really no way to jazz this one up, it is made for a dipfest.  

 

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“Dunkfetti Dip” (Dunkaroos + Funfetti)

  • 2C Greek Yogurt 0%
  • 1 Container of light whipped cream
  • 1 Box of funfetti cake mix
  • I added a splash of vanilla to make it my own

That is it folks… one of the most addicting sweet dips I have ever eaten.  Doesn’t look or sound great, but I am telling you it is so simple and no bake meaning almost a no fail recipe.

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There’s Mallory stirring up the white clouds of heaven.  She’s all about it.  Not many cooking techniques used in this one anyone even my cooking challenged friend Sarah mac could conquer this.

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The glorious final product!

Tomorrow I am heading strawberry picking! Hopefully I cn come up with a good recipe otherwise I may be stuck with a lot of extra strawberries!

 

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