Cinnamon Rolls

IMG_4589You might’ve seen these on my Instagram a while ago. The first time I made these, I had a food blogger fail and forgot to write the recipe down. Oops! I made them again a few weeks later and remembered to write the recipe down. I forgot to take pictures of them with the icing both times. Oops again!

This recipe makes a lot of cinnamon rolls. Freeze what you won’t eat within a couple of days. According to one of my coworkers, these freeze and reheat very well.

Ingredients

2 cups milk
½ cup vegetable oil
½ cup sugar
4 ½ flour
½ tsp salt
1 tsp baking soda
1 tsp baking powder
1 package yeast

1 stick butter
1 ½ cups packed brown sugar
1 tbsp cinnamon

1 cup powdered sugar
½ tsp vanilla
2+ tbsp heavy cream or milk

Instructions

Pour milk into a microwave safe contained. Microwave in 30 second increments until a candy thermometer reads between 105-110°. If you don’t have a candy thermometer, make sure your milk is very warm, but not boiling.

Pour the milk into a mixer bowl and sprinkle the yeast over it. Whisk after letting it sit for about a minute. Let it sit for about 10 minutes until the yeast looks frothy.

Add the oil, sugar, flour, baking soda, baking powder, and salt. Mix. Cover and let rise for an hour. Toward the end of the hour, start the filling.

Melt the stick of butter. Stir in the brown sugar and cinnamon. The filling should be a little pasty, not runny. If it’s too runny, add more brown sugar. You want to be able to spread it over the dough and roll the rolls without the filling running out.

Roll the dough out into a rectangle. Spread the filling over the top and roll into a long log. Cut into individual cinnamon rolls and pack them into a greased pie dish or other baking dish. Use a baking dish that isn’t any taller than the rolls.

Cover and ler rise for about another 20-30 minutes. Bake at 350° for about 20 minutes, or until they’re golden brown.

Make the icing toward the end of the baking time. Combine the powdered sugar, vanilla, and heavy cream or milk. The icing should be thick, but a little runny. Pour the icing over the cinnamon rolls. Troubleshooting: Too thin/runny? Add more powdered sugar. Too thick? Add heavy cream or milk 1-2 tsp at a time until the consistency is right.

1972 Sugar Cookies

photo-feb-16-7-56-42-pmI have a boatload of cookbooks, but I have to admit, my 1972 Betty Crocker is my go-to for cookie recipes. I made these one night last week after dinner to take to work the next day. So yeah, I didn’t chill the dough for 2-3 hours like I was supposed to. I took a shortcut, and they turned out fine.

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He knows just where to hang out. Notice mixer above him and flour on his back leg.

It’s best to chill them in the fridge for the recommended time, but sometimes I just don’t have time for that! The primary purpose of chilling is so the cookies won’t spread too much when you bake them. Chilling the dough helps prevent spreading because it makes the fats in the dough solidify (so they won’t melt when they hit the oven). Anyway, I stuck the dough in the freezer while I was making the frosting and the oven was preheating. After rolling out and cutting a batch of the cookies, I wrapped the leftover portion of the dough and stick it in the fridge. I basically had a rotation of dough portions in and out of the fridge until I was finished.

If you don’t have a Betty Crocker cookbook, this recipe from their website is almost identical to the one in the book I have. The icing is the meringue buttercream from Karen’s Cookies. I used ½ tsp of almond extract instead of ¼.

I also made the powdered sugar in my Vitamix. I actually haven’t purchased powdered sugar since I bought my Vitamix. Test it to make sure it isn’t grainy. Sometimes I have to blend a bit longer.

I frosted them in different patterns. I filled some in completely, did some in a zig-zag (like the photo), and some just had an outline. People have varying degrees of like or dislike of frosting, so I wanted to have a variety since I was taking them to work.

Once the cookies were finished and the icing was solid enough not to get on stuff when it touches, I put the cookies in layers separated by wax paper in my Snapware Snap N’ Stack container with the egg trays removed. I always email my coworkers when I have baked goods available. I had a lot of repeat visitors!

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Strawberries & Cream Filled Cupcakes

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Pretty sure these are the best cupcakes I’ve ever made. The filling and buttercream were amazing. I can’t take any credit for a recipe for the actual cake part, so this post focuses on the filling, frosting, and putting it all together at the end. If you need a good vanilla cupcake recipe, try this one from Natasha’s Kitchen.

Ingredients – Filling

2 cups quartered strawberries
⅔ cup sugar
3 tbsp water
1 cup heavy cream
1 package instant vanilla pudding mix (have a second package on hand just in case)

You will likely have some left over. This is definitely enough for 3 dozen, maybe even 4 (I’ll report back on this when I make the next batch.) I did 2 dozen and froze the rest of the filing for next time.

Ingredients – Vanilla Buttercream

3 cups powdered sugar
3 tsp heavy cream
2 tsp vanilla
1 cup butter at room temperature
Colored sugar sprinkles or food coloring (optional)

Double the buttercream recipe if you like your icing super high (higher than the photo). This was just enough for 24 cupcakes frosted as shown in the photo.

Instructions

Star baking the cupcakes before you start making the filling. This will allow the cupcakes enough time to cool before you fill and frost them.

Filling

fullsizeoutput_c1bPuree the strawberries. I used the Vitamix, but you could use any blender or food processor.

Combine the water and sugar in a small saucepan and bring to a boil over medium-high heat. Turn the heat to low and continue to cook while stirring until the sugar is fully dissolved. Add the strawberry puree, combine, cook over low for a few minutes, and put it in the fridge to cool.

Whip heavy cream until soft peaks form. Fold in the strawberry mixture. It’s OK if the strawberry mixture is not super cold at this point, but you don’t want it to be hot. Put the mixture in the fridge to chill. Once mixed, it will need to be cold for the next step. You can move on to the buttercream while it’s chilling.

Once the strawberry-cream mixture is cold (it’s very important for it to be cold!), add the package of vanilla pudding mix and beat for 2 minutes. Give it a few minutes to set. It shouldn’t be runny. It’s OK if it’s looser than a normal pudding or custard, but if it’s flowing right out of your piping bag before you even squeeze, it’s too runny. It’s OK if a small amount drips out.

  • Troubleshooting – Too runny? Make sure you’ve left it in the fridge for several minutes to set. Still too runny? Whisk in another package of pudding mix. Start with half of a package, whisk in for at least a minute, let it sit for a few minutes to see how it sets. Add the rest if needed. Too firm? Whisk in some milk, a little at a time, until it loosens up enough.

Buttercream

photo-feb-11-4-33-01-pmUse the paddle attachment to your stand mixer – bonus if you have one with the flex edge.

Beat butter until it’s fluffy, then beat in the vanilla. Beat in powdered sugar and heavy cream by alternating ½ cup of powdered sugar and ½ tsp of heavy cream. Wait until the powdered sugar is fully incorporated before adding the next ½ cup. (This is a good time to use the pouring shield for your stand mixer. The powdered sugar tends to fly.)

Add sugar sprinkles or food coloring at the end. I just shook the sprinkles in until the buttercream turned pink and the sprinkles were incorporated throughout.

Finish the Cupcakes! 

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Put the piping bag in a mason jar and fold the sides over to make filling it easier

When the cupcakes and filling are fully cooled, use an apple corer to make a hole for the filling in the center of each cupcake.

Add filling to a piping bag. You can also use a plastic zip-top bag with a corner cut off if you don’t have a piping bag. I highly recommend using a piping bag with a tip for this, though, because it really gets the filling distributed throughout the center.

Pipe buttercream on top of each cupcake. I used Wilton tip #32.