Category Archives: baking

Simple Cinnamon Rolls

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I am usually a “grab a quick breakfast” kind of a girl.  I always have breakfast…you don’t want to be around me if I don’t have breakfast.  But, every once in a while I like to cook breakfast.  My two favorite breakfasts are belgian waffles (on the crispy side) and some good cinnamon rolls.  You can always go for the gooey Pillsbury ones right out of the package OR you can make these.  These are the simplified version of cinnamon rolls…there is no pastry dough here.  Here’s the instructions and recipe….

ROLLS

  • 2 1/2 Cups Bisquick
  • 1/4 Cup Granulated Sugar
  • 2/3 Cup Mill (I use skim milk)
Preheat your oven to 400 degrees.  Mix all the above in a mixing bowl.  The dough is pretty sticky…I like to use the Silpat matts to roll out the dough.  I use about a 1/4 cup more Bisquick to keep the dough from sticking to the matt.  Turn the dough out about 10 times.

Roll the dough out into a rectangle.  The actual recipe says into a 16×9 inch rectangle.  I dont’ know about you, but things don’t ROLL OUT into a RECTANGLE.  Hello!  So, I roll it out the best I can into some sort of a rectangle shape.  Maybe there is a trick to rolling it exactly into the desired shape, but I don’t have a trick for you here!  Anyways, once it is in a sort of rectangle shape, I fold the edges up and over as seen below.  You will see why in a minute.

FILLING

  • 1/4 Cup Unsalted Butter
  • 1/4 Cup Granulated Sugar
  • 1 1/4 Tsp Ground Cinnamon
Spread the melted butter onto the RECTANGLE.  Once spread out evenly, sprinkler the cinnamon sugar mix all over until it is absorbed in the butter.  You need the little dough “dams” to keep the butter from oosing everywhere.  A little trick I learned after the 10th time of having melted butter everywhere.

Once all of the filling is spread out, roll up the dough starting with the longest side.  This is a little tricky because all the sticky goodness in the inside wants to squish out.  Stick with it and roll until it is a little log.  At this point, I pinch the edges closed and then seal the flap on the leading edge of the dough.  This is sometimes tricky as the butter makes it a bit slippery.  Do your best…no one will know if it doesn’t stick.

Once you do that, slice the log into one inch slices and place them on a cookie sheet.  I like to space my rolls apart so that they get a little crispy on the edges.  If you want your rolls more gooey, place the cinnamon rolls close together (touching each other).  Scoop any excess butter/cinnamon sugar mix up and drizzle it on top of your rolls.

Place in the oven and cook for 12 to 15 minutes until a light brown.

I like to glaze my rolls as soon as they get out of the oven so that it melts all over.  It does make a mess in the pan though.  If you want it more neat, I would wait until they cool a bit and then add the glaze.  Mix up the following ingredients for the glaze.  You will be shocked how fast that powdered sugar is absorbed…kind of magic.

GLAZE

READY TO EAT!!!

 

Wishing you a wonderful day….

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Featured….

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A post is in the works on the first “customer” quilt that I finished up this weekend.  For now, just a quick note to say Happy Valentines Day and to let you know that my Valentine’s Day project was featured on another blog.  Click the button below and check it out!!

 

Bubbly NatureTalk to you soon….Wendy

Let Them Eat Cake

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It is no secret that I love to bake.  I could really take or leave cooking.  I like to cook as well, but it would be enjoyable if I had more time.  The reality is that I have limited time to do either.  So, if it comes down to cooking or baking…it is going to be BAKING!  

This time the occasion is my dad’s birthday.  I went back to my favorite location for baking recipes at the moment…MARTHA STEWART.  I can hear my mom and mother in law sigh in disgust; Martha seems to represent someone evil to them.  Despite all the stories (oh and the jail thing), I like her recipes and clear instructions.  Yes,  I know, she probably has an army of people working for her that make her house look so perfect and the kitchen so damn clean when she cooks with everything neatly organized in those little bowls.  But, can’t a girl dream….

I would like to think that would be the reality of my life if I didn’t have a full time job.  I would flit from one creative thing to another throughout the day while making sure that my sheets were pressed, the roses pinched back and dinner roasting in the oven.  Wake UP…you have to go to work tomorrow!!!

So, for the cake….I used the recipe from Martha Stewart for Butter Cake.  In addition, here are the details below.

Ingredients

  • 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
  • 1 1/2 cups all-purpose flour, plus more for pans
  • 1 1/2 cups cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk

Shot from the Martha Stewart Baking Handbook

Directions

  1. Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
  3. Divide batter between the prepared pans, and smooth with an offset spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.

First Cake Turned Over - Used My Patience on This One!

Cake All Wrapped up in Refrigerator Overnight

And, here’s the recipe for the amazing chocolate frosting….also from my friend Martha.

Ingredients

  • 24 ounces best-quality semisweet chocolate, finely chopped
  • 1/2 cup plus 1 tablespoon Dutch-process cocoa powder
  • 1/2 cup plus 1 tablespoon boiling water
  • 3 sticks (1 1/2 cups) unsalted butter, room temperature
  • 1/2 cup confectioners’ sugar
  • Pinch of salt
  • Yellow Butter Cake
  • Colored sprinkles (optional)

Melted Chocolate - Make Sure to Cool to Room Temperature Before Mixing w/ Butter/Sugar

Directions

  1. Place chocolate in a heatproof bowl set over (but not touching) simmering water. Turn off heat; stir occasionally until chocolate has melted completely, about 15 minutes. Set bowl on countertop, and let chocolate cool to room temperature, 25 to 30 minutes. Meanwhile, combine cocoa powder and boiling water in a small bowl; stir until cocoa is dissolved.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, and salt on medium-high speed until light and fluffy, 3 to 4 minutes. Add melted chocolate; beat on low speed until combined, 1 to 2 minutes, scraping down the sides of the bowl as needed. Beat in cocoa mixture.
  3. Using a serrated knife, trim tops of cakes to make level; brush off crumbs. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate, and spread top with 3/4 cup of frosting. Place the second layer on top, bottom side up, and spread top with 3/4 cup of frosting; repeat process with the third layer. Place the remaining layer on top of the third layer, bottom-side up; insert a dowel into the center of cakes if necessary. Spread entire cake with remaining frosting. Decorate with sprinkles, if desired.

See the Disaster on the Side of the Cake - Fixed w/ A Little Construction

And, of course…my TIPS….these are the embarrassing things that no one else will admit to or tell you how to handle.

  1. The recipe is for two 9″ layer cakes.  The recipe in my cookbook is not clear so I doubled the recipe.  So, if you do this and fill up each of the cake pans, you have overflowing goodness on the bottom of your oven.  Lovely.  If this happens, act quick and place a cookie sheet on the rack below so you don’t have burnt goodness wafting through your house.  However, I did have extra cake for my husband which made him happy.
  2. When you are mixing the flour and milk alternately, the texture seems really weird (kind of lumpy).  It turns better as you empty your last batch of flour mixture.
  3. If you have a gas oven like I do, the baking temperature should really be more like 300 degrees and the time for baking is more like one hour.  My oven is calibrated, but it cooks the top and outside too quickly at 350.  For baking, I typically lower it by 25 to 50 degrees and bake longer.
  4. Be patient…HELLO!  You think I would know this by now.  When you take the cakes out of the oven and let them rest for 30 minutes, follow the instructions.  For the first cake, I followed the instructions and turned the cake over onto a wire rack.  It is simplest if you use two wire racks on either side to squeeze the cake together.  It worked great.  I guess I got cocky on my second cake layer and decided to do it by hand.  Ooops…the cake broke in half!
  5. Stick the cake layers in the fridge over night….it will fix everything.  Hopefully.
  6. Put a layer of parchment paper between your cake plate and your cake.  I didn’t and it was a pain to clean out the chocolate frosting out of all the little holes of the cake plate.  Lovely.
  7. Cutting even cake layers is harder than it looks.  Be patient and don’t cut too deep or you will have crooked layers.
  8. Use a cold cake to fix your problems.  I had a large hole in the side due to #3 above.  As a result, I was able to fill this area with some cake cut off the top and do some construction with the frosting.
  9. DO A CRUMB LAYER OF FROSTING AND THEN PUT THE CAKE BACK INTO THE REFRIGERATOR!  Best tip ever…this will make it so much easier to put your second layer of frosting on without crumbs all over the place.
  10. Make extra frosting for your husband to lick.  Otherwise, you will get mad at him!

Cake w/ Crumb Layer of Frosting - Goes Back into Fridge for 30 Minutes

Last, but not least…have fun!

Swirl Textures w/ Frosting & Sprinkles

Valentine’s Day Marshmallows & A “Little” Sewing (Kind of)

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Sunday of last weekend was all about creating; creating with someone who wanted to spend ALL DAY making one thing after another.  “After we finish this, do you think we could make something else.”  So sweet…my 6 year old niece.  What I didn’t expect was to become sick (and I mean really sick) that night with the 48 hour stomach flu.  I haven’t been that sick in over 15 years.  So, this post is a recap of last Sunday’s fun events (minus the sickness!).

First, we set out on making chocolate dipped marshmallows with a Valentine’s Day theme.  Yeah, I know…over 20 days away, but still fun to have a theme.  These are super simple and easy to do.  First, I would prep the work space if you are going to make this a kid project.  I taped wax paper / freezer paper to the counter (shiny side up) and pulled up the stool.  I would also use small bowls to set up the different sprinkles for dipping rather than sprinkling onto the chocolate.  Dipping is easier (and less messy) than shaking the sprinkles out of a container.

 

Supplies you will need:

Steps:

  • Place a Candy Stick in Each Marshmallow and set them out ready to go.
  • Melt the chocolate
  • Start Dipping – Either dip just the end or swirl and get the entire thing.
  • Dip into whatever sprinkles you want.
  • Set the dipped marshmallows onto the wax paper (stick up) to dry.
  • The chocolate will set up and dry within 15 minutes.
  • At the end, I swirled the red and white chocolate together to make an interesting effect.

 

 

 

Packaging

  • My niece had the best idea to use the cone shaped plastic pastry bags in my drawer to make small bouquets out of a few of the marshmallows together.
  • We placed them in the bag and wrapped a bow around them.
  • You could also do singles with a bow tied on them and give them as cute gifts to accompany a Valentine’s Day Card.

 

All ready for delivery….she wanted to stop at every neighbor’s house along the way home to drop off a little gift.  And, last but not least, we sewed her first project.  It was a small little bag that came ready to make with her new sewing machine.  The funny part was that her new sewing machine was a bit difficult to operate and so I had to break out the instructions.  At some point, she instructed to me that this was very boring and can’t we just sew.

Needless to say, we sewed her bag using both machines (hers and mine) and had a great time.  Here’s the final result:

I am now feeling much better and hoping to get a few hours of sewing in before the end of this day is over even though I should really clean the house, knock out the piles of laundry, do some work….

Pizza Pull Apart Bread is a WINNER

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I am using pinterest more and more to collect recipes and ideas that I see and want to try.  Rather than clip something out of a magazine or bookmark it on the computer and never use it, I seem to really use pinterest to keep ideas and actually try them.  I saw this recipe for Pizza Monkey Bread (I call it pull apart) a few weeks ago and pinned it.  Then, when checking yesterday for just the right appetizer recipe for my niece’s 6th birthday party, I decided on this recipe.

I used the idea from the recipe above and headed to the store.  I decided that I didn’t want to make anything from scratch so I set out to get items that were ready to go.

My Shopping List

  • 3 Cans Thick Pillsbury Pizza Dough
  • 1 Bag of Turkey Pepporoni
  • 1 Bag of Mozzarella Cheese Sticks (cut into small chunks)
  • 4 Tbs of Butter
  • 2 Cloves of Garlic
  • 1 Small Container Pizza Sauce

Supplies You Need

  • Pan – I used a bundt pan. You will want a pan that is somewhat deep so that you can stack the rolls.
  • Baking Brush (not required but helpful)

So, when I had all the ingredients on the table and my husband saw the bundt pan, he was a bit confused to say the least.  He thought a dessert with pizza sauce????

Here’s how you pull it all together…really simple, but allow yourself a good 15 to 20 minutes to get it oven ready.

  • Take butter and garlic over medium head and melt until garlic starts to brown.
  • Remove from heat and set aside.
  • Take small chunks of pizza dough (a little under a Tbs) and press flat.
  • Place a piece of pepperoni and cheese piece in the middle.
  • Fold over the dough and roll into a ball.  Make sure everything is completely covered in the middle.
  • Place in the bottom of your pan and brush the garlic butter sauce on the ball.
  • Keep adding to your pan until you have finished all of your dough.
  • Cover and let sit for 30 minutes.
  • Heat the oven to 400 degrees.
  • Cook for 30 to 35 minutes until the top is lightly browned.
  • Remove from oven, let sit for 10 minutes.
  • Turn your pan over onto your serving dish, add pizza sauce for dipping and you are done!

So, I got too excited and forgot to take a photo of the final product!  But, it turned out great and was a hit.  It is also very kid friendly.  It would also be a fun recipe to try with kids that like to cook.  It’s a fun hands on recipe.

Here’s a photo from the website linked above for this recipe…thanks for the assistance in the final photo that I forgot to take.  And, yes, it did look something like this.

Check out my pinterest board with all of my pinned recipes for appetizers and entertaining.  Hope you have a great Sunday.  Hoping for rain here and to get a little sewing in!  Wouldn’t that be great!

Pantry Door and a New Years Resolution?

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So, this could prove to be a pretty boring post about some random New Years Resolution of which I am not particularly fond of advertising.  I tend to believe that if you advertise your new years resolution, it is a pretty good bet you aren’t going to follow through.  Let’s call this an excuse for a craft project.  One of the things that I don’t do well when I am focused (and sometimes consumed) with work is to cook regular dinners.  So, one of the things I spent my break doing is checking out different recipes on line and pinning them to my pinterest board for future use.  I have actually already made a few of them.  And, spent some time at the book store selecting the right combination of cook books for making healthy and quick meals.  The reality is that I like to make much more than I cook, but I have figured out that I can’t survive on the products I bake alone.  Wait…let’s take that back.  I can survive on the results of my baking; not so sure it would look good on me!

Back to the story…one of the things I have learned is that if I don’t plan ahead my meals, then I tend to go for the quick and easy out of the box when I get home rather than something more well balanced.  In order to better plan, I decided I needed some visual menu (reminder) of what is planned for each night.  There in lies the craft part….

I decided to make a menu board out of the door to my pantry.  Still up for debate whether I like it or not or whether I need to add more to the creation (a few cricut vinyl letters might do the trick).

First, I purchased the vinyl sheets from JoAnn‘s that are removable and can be repositioned.  Then, I figured out where I wanted them on the door and after several trials and errors, got the right fit.  I wouldn’t recommend my approach which is the “that looks about right” approach.  Rather, I would create a template and then cut the vinyl from the template before removing the backing.  It would really make it much easier.  But, I am stubborn and was eager to play with the vinyl.  And, I am not that good at reading directions (or so I am told).

It’s a simple list of supplies that you will need:

  • Adhesive Vinyl (photo below of brand that I used from Joann’s)
  • Scissors
  • Credit Card (not for a new purse either)
  • Measuring Tape
  • Template Paper or cardboard (if you desire)

Supplies Needed

 

Adhesive Vinyl That I Purchased

Things you should know:

  • This vinyl is super sticky.  Only remove the backing as you work your way down the surface you are applying to.  Do not remove all the backing and then try to adhere.  I promise you that you will make a mess and say things you don’t want to.  Trust me.
  • Reveal the top portion of the vinyl sticky back and smooth as you go down the surface removing the backing as you go.
  • Continue to smooth as you go…lift up to get out air bubbles if they don’t push out with the credit card.
  • Be patient.

Vinyl w/ Backing ... This is how it comes out of the package.

Sticky Mess - Proof that I didn't follow my own tips.

Vinyl Application Complete

Menu Board Complete

As I noted above, I think I might finish this off by using my new Cricut to cut the perfect vinyl letters to make this more permanent.  And, so far so good….three days and three home cooked meals.  Now, let’s see if we can keep this not so New Years resolution going.  🙂

 

Cream Cheese Sugar Cookies….Because they are the best!!

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So, I found this recipe some years ago and I must make it every year.  It is the best.  Try It.

Ingredients

Instructions

  1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
  2. Preheat oven to 375 degrees F
  3. On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets.
  4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Tips

  • Make sure that you chill the dough.  It will keep for up to a week.  I wrap mine in plastic wrap in a large ball.
  • Do NOT overcook these cookies.  They will not seem done … do not worry!  They should only get a slight tint of color.
  • Use lots of frosting…I used the simple frosting right out of the squeeze bottle (Michael’s) this year for the first time.  It is quick and simple.  But, I really prefer using homemade frosting from scratch and taking my time.  But, time was not on my side so I did what I had to.
  • Eat a lot of these….(and then workout)