Cinnamon Rolls

      I managed to get a few pictures of these really, really, really yummy cinnamon rolls before we ate all of them - for dinner.

 

I may or may not have devoured two of these in three minutes flat...

 

 

...the icing is really good too. (Look at the cinnamon bun juice!)

 

 

 Recipe:

 

Makes 18-20 cinnamon rolls

 

Dough:

6-7c. flour

1 1/2 tsp. salt

1/4c. sugar

4 Tbsp. canola oil

 2 Tbsp. yeast

2c. warm water 

 

Filling:

6 Tbsp. melted butter

3/4c. brown sugar

2 Tbsp. cinnamon

 

Icing:

2 Tbsp. melted butter

2c. powdered sugar

1 tsp. vanilla

pinch of salt

 

1. In a large mixer bowl, combine 6c. of flour, the salt, and the sugar.

2. Stir the yeast and warm water together in a small bowl and let it sit until foamy, about 5 minutes.

3. When the yeast/water is foamy, add it to the mixer bowl and knead for 1-2 minutes - if the dough sticks to the mixing bowl add a 1/4c. of flour until it no longer sticks. (You should not have to add more than 1c. of flour.)

4. Lightly oil a bowl (you can even use the same mixing bowl!) and set the dough into a slightly warm spot - the oven works great here - to rise until doubled in size.

5. Roll the dough into a rectangle on a clean, floured surface, about an 1/4in. thick, and spread the melted butter over it. Sprinkle the brown sugar and cinnamon over the melted butter and, if needed, spread it out so that the butter, brown sugar, and cinnamon are evenly distributed.

6. Beginning lengthwise, roll the dough into a long cinnamon bun log. Cut the log into 1in. slices and place in a greased pan. Let the cinnamon buns rise until doubled in size and then bake at 350F for 30-40 minutes or until golden brown.

*Optional* When you pull them out of the oven, rub them with a little melted butter for a yummy soft crust.

7. Let the cinnamon rolls cool for a few minutes and then combine the melted butter, powdered sugar, vanilla, and salt in a measuring cup. Pour the icing over the top and enjoy!

 

Apple Turnovers

    We had these for breakfast this morning and even the pickiest of our (many) very picky eaters liked them. 

 

They had a nice flaky crust...

 

 

...and a nice cinnamony filling.

 

 

You could have them for dessert or you could have them for breakfast.

 

 

 

We will probably have them for breakfast again. And maybe for dessert sometime too. :)

 

Recipe:

Makes about 20 turnovers.

 

5-6 granny smith apples, diced, quite small

3 Tbsp. butter

3/4 c. brown sugar

1 tsp. vanilla

1 Tbsp. cornstarch

1 Tbsp. cinnamon

pinch of salt

 

1/2 pack phyllo sheets

5 Tbsp. butter, melted

 

1. In a large pot, combine apples, butter, sugar, vanilla, cornstarch, cinnamon, and salt over medium heat. Stir often for 5 minutes or until slightly thickened.

2. Remove the dough from the package and cover it with a damp towel because it will dry out very quickly.

3. Lay one phyllo sheet on a clean dry surface and brush lightly with butter. Fold it in half lengthwise and brush lightly with melted butter. Place 2-3 Tbsp. of the apple mixture onto the corner edge and fold it over to make a triangle. (Pictorial below.) Once it is completely folded, brush with melted butter and bake at 375F for 10-15 minutes or until golden brown.

 

 

~ Originally from Home Cooking In Montana

Brownie + Cookie

A few weeks ago, I saw these. Imagine a cookie and a brownie together?!

 

 

 

I prefer the chocolate chip cookie side the most...

 

 

...but the chocolate brownie side is good too. Two little boys (my cute baby brothers [I have three other brothers, but they're not as cute]) wandered over and had to be restrained so I could finish photographing the brownies + cookies.

 

 

 

Recipe:

This recipe makes 3-4 dozen brownies + cookies.

Brownie Cookie Batter:

10 tablespoons butter, softened

2/3 cup lightly packed brown sugar 

2/3 cup granulated sugar

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1 1/4 cups plus 3 tablespoons flour

1/2 cup unsweetened natural cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

Chocolate Chip Cookie Batter:

10 tablespoons butter, softened

2/3 cup granulated sugar 

2/3 cup light brown sugar

1 teaspoon vanilla

1 large egg

1 large egg yolk

2 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cup chocolate chips (mini size preferred)

 

Directions

1. Preheat the oven to 350 degrees F. Line baking sheets with silpat liners or parchment paper. Set aside.

2. For the brownie cookie batter, in a medium bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat the butter, granulated sugar and brown sugar together until smooth and creamy, 1-2 minutes. Add the egg, yolk and vanilla and beat the mixture for 2-3 minutes until light in color.

3. In a separate small bowl, whisk together the flour, cocoa, soda and salt. Add the dry ingredients to the batter and mix until combined. Cover and refrigerate while making the chocolate chip cookie batter.

4. For the chocolate chip cookie batter, in the bowl of an electric stand mixer or with a handheld electric mixer, cream together the butter, granulated sugar, and brown sugar until smooth, 1-2 minutes.

5. Blend in the egg, egg yolk and vanilla, mixing for 2-3 minutes until the batter is very light in color. In a separate small bowl (you can use the same one as the brownie batter dry ingredients), whisk together the flour, baking soda, and salt. Add the dry ingredients to the batter with the chocolate chips and mix until no dry streaks remain and the chocolate chips are evenly distributed.

6. Portion both sets of dough into about 4 dozen equal pieces; they will be small teaspoon or so sized balls.

7. Grabbing one chocolate chip cookie ball and one brownie batter ball, press them together and use your hands to gently form into a cookie shape, flattening and turning to smooth the edges and form a flattish but still thick cookie shape; they'll spread out while baking.

8. Bake the cookies on the prepared baking sheets for 8-10 minutes. Don't overbake or they will be dry and crunchy - underbake just slightly for a soft, chewy texture. It's ok if the chocolate side crackles just a bit. Remove from the oven and let the cookies cool on the pan for 1-2 minutes before scooping onto a cooling rack to cool completely.

 

 

~From Mel's Kitchen Cafe