Cinnamon Buns a plenty

Last night I made The Pioneer Woman's cinnamon rolls.. here's the recipe from her site:

 

Ingredients

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon
• _____
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• 1/2 cup Milk
• 1/4 cup Melted Butter
• 1/4 cup Brewed Coffee
• 1/8 teaspoon Salt

Preparation Instructions

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top.

They were perfect. However I didn't realise the recipe was for around 7 or 8 pans worth - so my freezer is now stocked!

birthday cakes for princesses

I'm in the midst of thinking of a design for my just turning 6 year old's Birthday on Friday. For my eldest daughter I chose a Frozen theme - they love that movie so much - who doesn't!? It worked perfectly because I had the Frozen Disney Infinity Elsa and Anna figures to put on top. This time I have Rapunzel - so I've been googling Tangled cakes and so far here's what I have - all amazing!

I was going for a garden cake with the tower and then the figure standing next to it but now I'm thinking the lake cake looks perfect as I can print the other bits to put on top - and have lanterns hanging from the ceiling.. will update with pictures later this week!

Valentine Volcano Cakes

These are what I'll be making my sweethearts on Valentine's Day.. nom nom nom!

 

Chocolate Lava Cakes

Yield:
8 servings

Ingredients

Baking spray, for spraying custard cups
2 stick butter
4 ounces bittersweet chocolate
4 ounces semisweet chocolate
2 1/2 cups powdered sugar
4 whole eggs
6 egg yolks
2 teaspoon vanilla

1 cup all-purpose flour

Directions

Preheat the oven to 425 degrees F. Spray four custard cups with baking spray and place on a baking sheet.

Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.

Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve

Cheese Soup - winter's best friend

I just glanced at next week's temps - 40s - not bad I thought, with the children being home from school I wanted to actually leave the house with them and venture forth.Then it hit me - the big snow warning on Thursday THIS week arghh! Not again. Forecast is for up to 12" by nightfall. And with that I bring you cheese soup.

Cheese Soup

Yield: serves 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:

3 slices thick-cut bacon, chopped
1 sweet onion, finely diced
1/2 red pepper, finely diced
2 garlic cloves, minced
2 tablespoons unsalted butter
2 tablespoons flour
2 cups of stock (your choice)
1 cup half and half
4 ounces sharp white cheddar, freshly grated
4 ounces extra sharp yellow cheddar, freshly grated
4 ounces colby jack, freshly grated
fresh herbs for garnish
salt and pepper to season if needed
bread rolls for serving

Directions:

Heat a large stock pot over medium heat and add chopped bacon. Fry until crispy and fat is rendered, them remove bacon with a slotted spoon and place on a paper towel to drain. Reduce heat to low and add onions, peppers and garlic, stirring to coat. Cook for about 10 minutes, until vegetables are translucent, stirring occasionally. Increase heat to medium-high and add in butter. Once sizzling, which in flour and cook for 3-4 minutes until flour is nutty and golden. Add in stock and stirring constantly, cook for 5 minutes so the mixture somewhat thickens.
Add in half and half, then reduce heat to low and gradually add cheese while stirring. Stir until smooth, then fold in bacon and serve immediately. Garnish fresh chopped herbs over top if desired.

[Because any cheese soup can get "gloppy" after it sits, I suggest making this as close to serving time if possible. If the mixture gets too thick, add a bit more liquid and stir over low heat. ]

Thank me later!

for the love of Le Creuset

My adoration for the heavy French cookware started long ago. My Mother always made her delicious casseroles in a large oval piece, the sight of that on the Aga meant a hearty meal was on the way. The first piece I owned was an aqua blue casserole, which is still the most used piece in my collection. A skillet followed, then a few large vintage casseroles, some enamel stock pots, a few griddles later and my shelves are stacked!

My most recent piece is a large oval skillet - with a family of 7 this is perfect for chicken cutlets and meatballs en masse. I have plenty of star shaped ramekins that have as yet gone unused - I'm waiting for just the right chocolate mousse recipe.. With Valentine's Day just a few weeks away - Le Creuset makes the perfect gift to be enjoyed for a lifetime and more.

 

Go to www.lecreuset.com and as a special Valentine's treat enter the code LOVE at checkout to receive these cherry red nesting cocettes free on all orders over $150!

in search of ancient grains

I certainly feel something rustic and good about preparing ancient grains for my children. I try to buy the ancient grain bread whenever I see it, I even love to say ancient grains - as if that in itself makes it more wholesome, more healthful. They are of course very healthy and good for you as all whole grains are. Tonight I cooked Farro for the first time. They say Farro is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions that expanded throughout the Western World. Ground into a paste and cooked, it was also the primary ingredient in puls, the polenta eaten for centuries by the Roman poor. Important as it was, however, it was difficult to work and produced low yields. In the centuries following the fall of the Empire, higher-yielding grains were developed and farro's cultivation dwindled: By the turn of the century in Italy there were a few hundred acres of fields scattered over the regions of Lazio, Umbria, the Marches and Tuscany. Farro would probably still be an extremely local specialty had the farmers of the French Haute Savoie not begun to supply it to elegant restaurants that used it in hearty vegetable soups and other dishes. Their success sparked renewed interest in farro among gastronomes, and now the grain is enjoying a resurgence in popularity in Italy as well, especially among trendy health-conscious cooks.

I will probably look for a recipe for the next time I cook it, but as for tonight I boiled it in salted water until tender, added some garlic, a little butter, olive oil, and oregano et voila. The children loved it, as did I. It has a nutty taste and it kind of pops in your mouth as you eat it, it holds its shape and is not smooshy at all, I think it would be equally great in a salad, as it would in a risotto dish. Glad to add another grain option to our diets - brown rice gets old after a while!

Review: KitchenAid Immersion Blender

Today I'm going to be reviewing the handiest gadget I own, the KitchenAid Immersion Blender. I bought this tool around 4 years ago and find myself reaching for it more and more these days. I don't think I've every adjusted the speed, in fact I didn't notice it had adjustable speed until my husband pointed it out - maybe I should read manuals more! This hasn't ever made a difference to anything I've used it for, it is always perfect. From mashed potatoes, to soups to baby food, smoothies, milkshakes getting the lumps out of a bad batch of béchamel - this is your new best friend. Here is some blurb from KitchenAid's website:

"The 3-Speed Hand Blender let's you blend, crush, chop, puree and whisk. Simply choose the appropriate speed for your ingredients. The chopper attachment is great for processing harder cheeses, nuts and creating graham cracker crusts. The included whisk attachment whips creams and egg whites to fluffy peaks."

I definitely find myself just using the S-blade for everything - it's a great multipurpose chopper. If you don't already own an immersion blender - this one is hard to beat!  Use code "SHIP13" for free shipping now at www.kitchenaid.com

has it really been this long!?

I can't believe it's been over a year since I wrote anything here. That's what having a baby does I guess! So much has happened in the past year, mainly not on the good side, so I bid a respectful farewell to 2013 and I know 2014 will be a much better year for all of us. I started another blog about cooking, well mainly what I cook - I really wanted to have that be a separate entity from this but it makes more sense to me in these busy days to just go ahead and roll everything together. Being a mother of 5 has its challenges, mentally and physically, and right now I tell you I'm the most tired I've ever been! Our fifth munchkin was born on my birthday, December 27th 2012 and she has brought so much joy and happiness to our family I don't remember life without her. But you know I mentioned tired... well! You can imagine. I have a toddler that has started waking in the night again and insisting on sleeping with us, which in turn wakes the baby, and these past few months my others have started to be early risers, coming into the room at daybreak - exhausting! I'm still plodding on with my business - Bramble Boutique - we are on etsy - and while I find it a little financially rewarding at times, it can be a lot of work and not much return most of the time. I decided to stray away from my graphic design roots and swing into the animation field. SO that's what's next on the agenda. On that note my latest thing is bulk cooking.

Inspired by The Pioneer Woman cooking show, I've started making sure I cook double, sometimes triple every time I prepare something which can be frozen. So far this has included chicken pot pie, lasagne, meatballs, chicken breasts, pie crusts, pasta bakes and so forth! It's a really good feeling on a weeknight when I don't have a lot of time (or brain power!) to just grab something out of the freezer and stick it in the oven. 

A quick note before I get on with "laundry mountain" - is anyone else out there struggling with the nightmare that is Common Core in NY State? I'm not sure of the quality of the work they get to do at school but I can tell you the sheets they bring home for homework are consistently misspelled, miss-written, miscalculated miss everything really! So frustrating. More tomorrow!