Recently a sit down coffee shop opened up in our town. I immediately contacted them and brought them some of my homemade gluten free muffins to see if they’d be interested in selling them. I had never heard back and then out of the blue (2 months later) I just heard from them this week and they asked me to bake for them! Yay!

Now I need to figure out the main things I will bake for them. I’ve made these Cinnabon Cinnamon rolls with regular flour and they were amazing so I was hoping I could transform them for a gluten free audience.

Being gluten free can really limit the options available to you, especially when going out to eat or wanting to grab a cinnamon roll at the local coffee shop. These are one of the treats I miss the most. Thankfully, today I made perfectly delicious delicious gluten free Cinnabon cinnamon rolls! This picture does not do them justice! My family said they were some of the best cinnamon rolls they’d ever had!

This evening I tried out a new recipe I found in a Taste of Home magazine, Roasted Potatoes with Garlic Butter (250 calories). They were amazing! I also made some spicy collard greens (60 calories) with the remaining ham leftover from Tuesday night’s dinner. I knew I was making a dessert so I didn’t bother adding a strong protein to our meal. I was more worried about saving calories for the gluten free cinnamon rolls I was taking out of the oven. Total dinner = 310.

Pickled Beets with Parsley

Fingerling Sweet Potatoes with Duck Egg

Braised Beans with Mushrooms and Woodland Sorrel

Greens with Carrots and Radishes

Jasmine Rice

__

Cinnamon Rolls

__

Horchata

Raspberry Lemonade

Mint Tea

Pinolillo

]]> http://wiskt.wordpress.com/2013/04/10/no-yeast-cinnamon-rolls/ Wed, 10 Apr 2013 18:45:03 +0000 wiskt http://wiskt.wordpress.com/2013/04/10/no-yeast-cinnamon-rolls/ I had a serious craving the other day for cinnamon rolls.  I don’t know why I was craving them.  I can’t remember the last time I had them.  I think it was the combination of the cinnamon and sugar that I was craving.  There isn’t a better way to represent them then in a warm gooey sweet cinnamon roll, right?

I’ve never made them from scratch and I knew I probably didn’t even have all the ingredients to make it.  I tried to convince myself not to make them.  But the craving just wouldn’t go away.  So I went online to find easy-to-make cinnamon rolls made without yeast.

Luckily I found a recipe that seemed simple and used ingredients (most of them) I had on hand in the pantry.  I was a little wary of making these without the yeast.  I was afraid that they wouldn’t rise or fluff up the way cinnamon rolls do.  I needn’t have worried because, they came out great!  For my first time making these from scratch and without yeast, I was pleasantly surprised at how they came out, both in how they looked and how they tasted.

My only complaint was I thought they may have been a little dry.  I didn’t frost them, partly because they tasted amazing without any frosting and partly because I didn’t have ingredients on hand to make it.  I think it had to do with all the substitutions I made.  The biggest one being the buttermilk.  I didn’t have any on hand.  I used the milk plus lemon juice substitution, which I’ve used before and successfully.  I think that had to with it.  I think I messed up my calculations somewhere and used less than I was supposed to.

The other major substitution I made was with the cinnamon sugar filling.  As I was measuring out the ground cinnamon, I realized that I didn’t have enough.  So I used 1 teaspoon cinnamon and 3/4 teaspoon ground all-spice instead.  For the sugar, I ran out of dark brown sugar, so I used 1/2 cup dark brown sugar and 1/4 cup light brown sugar.  Both of these substitutions wouldn’t have had to do with the slight dryness I felt the rolls had.  That’s why I think it had to do with the buttermilk substitution.

Not that anyone complained about that or noticed.  They were devoured within seconds!  Next time I make these, I’ll definitely be sure to have buttermilk on hand.  Also, I’m curious as to compare how they’d hold up to cinnamon rolls made with yeast.  But I’m getting ahead of myself.  That’s a story for another day .  In the recipe below, I included both the original ingredients and my substitutions.

That’s all for now!  Happy Baking!!

Here’s the recipe:

No-Yeast Cinnamon Rolls (adapted from Cooking Classy)
Yield:  8 cinnamon rolls

Ingredients:
2 1/2 cups all-purpose flour, plus more for dusting
6 Tbsp sugar, divided
1 1/4 tsp baking powder
1/2 tsp baking soda
8 Tbsp unsalted butter, melted
3/4 cup packed light-brown sugar (substitute:  1/2 cup dark brown sugar, 1/4 cup light brown sugar)
2 1/2 tsp ground cinnamon (substitute:  1 tsp ground cinnamon, 3/4 tsp ground all spice)
1/8 tsp ground nutmeg
1 1/4 cups buttermilk (substitute:  1 cup+3 Tbsp milk mixed with 1 Tbsp fresh lemon juice, mix and set aside for about 5-10 minutes)

Directions:
1.  Preheat oven to 425 F.  Grease a 9-inch cake pan with 1 Tbsp melted butter.  Set aside.
2.  In a medium bowl, whisk brown sugars, sugar, cinnamon, and nutmeg.  Add 1 Tbsp melted butter and combine.  Set aside.
3.  In another medium bowl, mix flour, 2 Tbsp sugar, baking powder, and baking soda.
4.  Mix buttermilk and 2 Tbsp melted butter.  Add that mixture to the flour and mix with a wooden spoon until a shaggy dough forms.  The dough will be sticky
5.  Sprinkle a clean surface with some flour.
6.  Place the dough on the floured work surface and pat lightly with your hands into a 12×9-inch rectangle.
7.  Brush 2 Tbsp melted butter onto dough and then add the brown sugar mixture to the dough.  Spread evenly, coming within about 1/2-inch of the border all around.
8.  Roll the dough into a log.  Pinch the end to seal the seam.
9.  Place the seam side down and cut the dough into equal portions.
10. Put the rolls into the cake pan and then brush the tops with remaining 2 Tbsp melted butter.
11.  Bake 22-25 minutes, until edges are golden brown.
12.  Cool for a few minutes in the pan and then serve warm.  Enjoy!

2565 Alma St Vancouver, BC V6R 3R8. Kitsilano/Point Grey.

Website: http://www.groundsforcoffee.ca/

When you wait for bus #99, 14 or 9 going to UBC or get off at Alma Street, it´s hard not to become aware of this cafe – it simply smells DELICIOUS!

In here they make their own yummy cinnamon rolls freshly every day and the smell is spreading nicely out on the street and towards the bus stop.. (These guys must know about Sensory Marketing!).

Well, how I found this place myself was by the smell. It was back in September 2012 and I have been back a couple of times since then. Mainly for coffee though!

The cafe is very cozy and you kinda feel like at home. Great atmosphere in here. There are tables with chairs on the one side of them and a long bench at the other. Next to the windows right in front, there are three soft armchairs where you can sit back and enjoy your coffee.

While you are chewing your yummy cinnamon roll and sipping coffee, you can enjoy art (paintings) on the walls and listen to nice background music.

Many go here to socialize with friends or family but quite a few also come here to study. Great Internet connection and reasonably well-equipped with power plugs.

I always order a 12 Oz Americano when I come here. After tax it´s approx 2.60 CAD. It has a nice layer of “film” on top and the coffee itself I would rate an 8.

On a ranking 1-10, I give Grounds for Coffee a 7.

- It gets quite busy in here at times

- Average staff

- You have to ask for key to go to washroom

- It can get really hot in here on a sunny day

- Great coffee

- Don´t ask staff for recommendations; it´s your own choice what you want.

Worth going here? I would definitely say yes! Avoid coming here on a busy Sunday though. Any day during the week should be fine.

What´s to see in this area? Walk up to 10th Avenue for a great view over Vancouver city. Or catch bus #99, 14 or 9 out to UBC (University of British Columbia). It´s an extraordinary HUGE university with lots to see! You´ll find museums etc. for a fair price as well. Museum of Anthropology is popular. For more info, check out: http://moa.ubc.ca/about/.

So, now onto today. I am about to hit the gym and work on my upper body. I love bench days! After that it’s off to school then work. So what’s left? Insanity Pure Cardio! Just about the worst time for me to do it is late after work, but the gym won’t be open that late so I get to do that now. Hopefully the pure cardio kicks my ass to make up for the crap I ate last night!

Anyways, I’m off to the gym, maybe I’ll post my workout and how I have improved and what not before my class.

- Jake Wishau, Independent Team Beachbody Coach

http://beachbodycoach.com/JakeWish

http://myshakeology.com/JakeWish

http://astore.amazon.com/beacoajakwis-20

ingredients:

1-8oz tube crescent roll dough
2 Tablespoons butter
cinnamon
brown sugar

Maple icing:
1 teaspoon maple syrup
1 Tablespoon skim milk
3/4 cup powdered sugar

directions:

Preheat oven to 375 degrees. Layout the dough and pinch all the seams together. Flip over and pinch the seams on the same way. Delicately using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick.

Brush with melted butter, and sprinkle with as much cinnamon and brown sugar as desired. Carefully and tightly roll the dough into a log and cut into 16 pieces. I began by cutting the log in half, then quarters, eights and finally sixteenths.

Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Bake for 12 1/2 minutes until rolls are golden brown and fragrant.

While rolls are baking, whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls.

Recipe from Iowa Girl Eats.

We went to bed early Friday night because I’m an adult (not). I’ve been getting up at 4:45 on Monday, Wednesday, and Friday for early morning CrossFit sessions. We made a quick grocery list and went shopping before it got dark. By 8pm Friday night, I was pooped. We even had my simple Vegetarian Three Way recipe for dinner. Quick, tasty, simple, filling.

Pudge is always pooped. Cat life is so hard…

Saturday breakfast was a treat! We had eggs, fruit, and cinnamon rolls. Yum! ADT was at our house bright and early Saturday morning to install a security system (don’t rob us, please), and then we headed out for a day of soccer. We had a game together at 12, and then I had a game at 3:30. We won the first game, and then Sean headed to the second game with me to talk, hang out, and watch other games before my second game started. He left right before I warmed up so he could clean his part of the house (I cleaned my part when the ADT guy was there). My team won the second game by a landslide (7-0, I believe; I lost count after a while), and I made the long trek home from Mercer fields back to Woodstock.

Still need new soccer socks and cleats, but those are my fave!

I changed clothes but didn’t bother to shower, and then Sean and I headed out to try a new-to-us restaurant in Woodstock: Canyon’s Burger Company. Sean got a turkey burger with crinkle fries, and I got the spicy black bean burger with cole slaw. Though it was a little greasier than most black bean burgers I’ve had before, it was still quite delicious. I’m not super keen on cole slaw, but the Canyon recipe had a little bit of pepper in it, which I thought really upped the flavor and gave it a little kick. We even sat out on the patio and enjoyed the weather and the people watching! I’d be happy to make that place a regular eatery for us. Yum to the max!

(source)

Sunday started with a trip to Lowe’s (seriously, we go to Lowe’s like 2 times a day on the weekends) for a bucket and car wash stuff. Since we have a drive way now, we washed both our cars inside and out while doing laundry. I feel so efficient. After a lunch of leftovers, we went to see about getting a new mattress. I haven’t been sleeping well lately, and I always seem to wake up sore. Sean could sleep on a rock in the desert. But our mattress was over 13 years old, so we thought we could go see if there were any good sales. Fortunately for us, there was a big sale on the mattress we both liked, and we ended up buying a new (very tall) mattress on Sunday.

After that, we headed to our Sunday soccer league to play Black Magic, one of our biggest rivals in the league. They seem to have lost some key players, and, after a really good game with awesome passing and amazing shots, we won 2-1. Victories all around this weekend!

After another trip to Lowe’s, we came home with new faucets for our bathrooms. Sean and I felt pretty handy after replacing the master bathroom faucets all by ourselves, so I’ll make sure to add a Home or DIY section to the site and add a tutorial with the resources we used.

Dontcha just love a handyman in a soccer jersey? Bow chicka bow bow.

Our mattress was supposed to be delivered from 8-11pm Sunday night. Sean wanted to get it right away (read: the same day we bought it), and he figured even if they were late, they’d be there by 11:30pm at the latest. I tried to sleep in the office room from 9:30 to 12:30, but Sean stayed up until they got there at –get this– 1am! It was the weirdest delivery of my life having people in the house while I was half asleep, in my pajamas at 1am. Sean was not happy, of course, but we quickly made the bed and headed to sleep around  1:30. We’re going to have our delivery fee refunded, so at least we’re getting $50 back.

What a weekend!

How was your weekend? Have you ever had a really late delivery on something?

Evie has been requesting that we make cinnamon rolls for about three weeks now, but since they take hours of rising time we haven’t been able.  Finally today we found the time, somewhat unexpectedly and made the rolls. 

Here are the ingredients for the dough.

3 eggs; ¾ cup buttermilk, warmed; 6 tbsp melted butter, cooled to just warm; 4 cups flour; ¼ cup sugar; 1 envelope yeast; 1¼ tsp salt

This is for the cinnamon mixture for the rolls.

¾ cup brown sugar; 2 tsp cinnamon; ¼ tsp cloves; 1 tbsp melted butter

Evie is my whisker, and she loves to whisk the eggs and wet ingredients in recipes. Whisk the eggs, buttermilk and butter.

In a large bowl, of stand mixer, mix flour, sugar, yeast and salt.  Then add the wet mixture and mix for about a minute until the dough comes together, Then mix on medium for 8-10 minutes until dough is elastic and leaves the side of the bowl, but is still a little sticky.

Knead the dough on the counter a few times to get a smooth ball, then turn it into a lightly greased bowl and cover with a tea towel and small blanket.  Let rise in a warm place for about 2 hours, should double in size. 

While the dough is rising, in a small bowl mix brown sugar, cinnamon and cloves.  Set aside.

When 2 hours is up put dough on counter and press out into a 12×16 inch rectangle. 

Brush with 1 tbsp of melted butter. 

Sprinkle the rectangle with the sugar mixture.

Roll the dough along the long end and even out to about an 18 inch log.  Slice the dough into 12 even pieces.  Place cut side down in a well greased 9×13 inch metal pan.

Cover again and let rise to double in size another 1 to 1 ½ hours. 

Bake in 350F oven for 20-25 minutes, until well risen, puffy and light brown. 

Turn out onto a wire rack and let cool for about 5 minutes.

While the rolls are cooling mix 3 tbsp each of soft cream cheese, milk and 1 and ¼ cups of icing sugar.  Place this in a zip top bag and snip a small piece off the corner and squeeze over warm rolls.  They were very good! 

Very proud moment, can’t wait to eat it!

In the meantime, while the dough was rising Evie wanted to go weaving on her loom and has been asking to learn to crochet.  She just weaved by herself all afternoon, off and on between playing with other things. 

When she finished her square, she got to learn how to crochet!

All done, a little “potholder”! 

That is going to be a pad for Mell’s orange teapot that we gave her.  That was her plan and she chose those colours to match it.  She has already started her next one and can’t wait to crochet again.

Something exciting has happened behind the scenes of Sweet Precision that I’ve been remiss in sharing with you. There has been a very important addition to my kitchen within the past month. I finally bit the bullet and bought myself… a Kitchen Aid mixer! And to answer the next most obvious question, the color was candy apple red.

The list of things that I’d been planning to do with my new mixer was endless. One of the first things I decided to tackle was making bread. After suffering through gooey fingers and sticky counter tops when trying to make bread by hand, I was more than ecstatic to put my new mixer and dough hook to the test. My plan was simple—I wanted to make cinnamon rolls for breakfast. When I think about cinnamon rolls my mind imagines soft rolls that have just been taken out of the oven and are fragrant and warm. The finishing touch is the frosting drizzled over the top… simply delicious.

The recipe that I’m sharing with you today promises to deliver all this, and more. The added bonus to these rolls is the delicious cream cheese frosting that gets added after the rolls come out of the oven. It’s a truly decadent breakfast dessert that you will want to make when you have company. Be forewarned though, this is a recipe that takes a bit of time, so make sure you set aside a couple of hours in advance.

Cinnamon Roll Recipe
Adapted from Epicurious

Dough Ingredients
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable oil spray

Filling Ingredients
3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, room temperature

Glaze Ingredients
4 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract

Directions
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball. Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

Mix brown sugar and cinnamon in medium bowl.

Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide). Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.

Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Heather’s Helpful Hints
When you go to the grocery store to buy your yeast, make sure you pay particular attention to what type you are buying. There are two types of dry yeast: Active Dry Yeast and Rapid-Rise Yeast. While there are some minor differences in shape and nutrients between the two, they can for the most part be used interchangeably in a recipe. Active Dry Yeast requires you to activate it in a little bit of warm water before being added to the rest of the ingredients. Rapid-Rise Yeast is a little more potent and can be mixed in with your dry ingredients directly.

Imagine you wake up each morning with $86,000 in your bank account. You can spend it on anything you like, and each day you earn another $86,000. But here’s the catch: whatever amount leftover that you don’t use disappears. What would you do? I don’t know about you, but I’d do my best to spend every dollar wisely everyday. I’d make sure that I had used the most of that $86,000 each day.

But think about this: We are given 86,400 seconds everyday. Whatever second you don’t use…disappears and never comes back. Whatever time we waste, we don’t get it back.

Same concept, right? But unlike that $86,000, I don’t use my 86,400 seconds wisely. I waste my time on meaningless things, like TV, facebook, tumblr, foodgawker, etc. Think about how much time I’m wasting that I could be using to glorify God! Think about how I could be using that time to meditate on Scripture, to invest in others, to build up relationships, and to grow in my walk with Christ!

It’s the start of a new quarter! It’s week two right now, and classes are alright. I’m taking fewer classes this quarter, so that means more time in the office, at my desk, in the kitchen, and hopefully outside meeting up with other people. I’ve realized that I’ve been a bit of a hermit, only wanting to go out of my way to meet up with people when I felt like it. This quarter, I’m hoping I can spend more time with people intentionally, to actually get to know how they’re doing and how I can pray for them. I’m hoping to manage my time more wisely to be able to do all the things I want to and have to do. Fingers crossed! That’s my prayer request–to use the time God has graced me with more wisely, and to be more motivated to study and to be intentional with others.

From J: “You have 86,400 seconds in a day. Use it wisely, because you’ll never get those seconds back.”

With that said…let’s talk cinnamon. There’s something deliciously “cinn-ful” (you see what I did there? har har har) about cinnamon rolls. Soft, warm bread swirled with cinnamon and brown sugar, topped with a rich, creamy cream cheese (hehe you see what I did there again? Okay, I’m done) frosting. It’s a little rich, but a little piece here and there is alright. J has a sweet tooth for cinnamon rolls, and we were watching Diners, Drive-ins, and Dives this one day, and Guy Fieri went to this restaurant where they made these HUGEEEE cinnamon rolls, seriously easily the size an individual pizza. He turned to me and said, “Can you make that?” I say yes, but it was months before I actually got around to it (after he asked me numerous times). This was my second try at cinnamon rolls–the first one was a little off, like something was missing. This one..blew me away. The rolls came out super moist and soft, and I have to say, bread flour really does make a difference. Anyways, I hope you all try this treat. So good, and so easy. You can even let the rolls rise overnight and bake them off in the morning! They’ll be gone before you know it; trust me!!

Cinnamon Rolls
Makes about 12 rolls
Adapted from All Recipes

Ingredients:

For the Dough:
2 1/2 teaspoons rapid rise/bread machine yeast
1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar

For the Filling:
1 cup brown sugar
2 1/2 tablespoons ground cinnamon
2 tablespoons butter, softened

For the Frosting:
3 tablespoons cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract

Dissolve the yeast in the warm milk in a large bowl. Stir in the sugar, melted butter, salt, and eggs. Add the bread flour; mix well. Knead the dough into a large ball (dusting your hands with flour if needed), put it into a bowl, cover, and let rise in a warm place until doubled in size (about an hour). Meanwhile, mix together the brown sugar and cinnamon in a small bowl and set aside.

After the dough has risen, turn it out onto a lightly floured surface, and roll the dough into a 16×21 inch rectangle. Spread the softened butter onto the rolled out dough, and sprinkle it evenly with the sugar and cinnamon mixture. I like patting the mixture down into the dough. If you have extra, you can save it to sprinkle on top of the rolls before baking. Roll up the dough, and cut into 12 rolls. Place the rolls in a lightly greased 9×13 inch baking pan  (or two cake pans will work as well). Cover it with plastic wrap, and let it rise until doubled, about 30 minutes. Alternatively, you could let it rise overnight in the fridge, and let it come to room temperature before baking the next morning.

Remove the plastic warp, and bake the rolls in a preheated 400˚F oven until golden brown, about 13-17 minutes. While the rolls are baking, beat together the cream cheese, 1/4 cup butter, powdered sugar, and vanilla extract.

When the rolls are finished, spread the frosting onto the rolls. Be generous! The rolls are best enjoyed while warm. If it has gone cold, pop it into the microwave for 30 seconds to warm it up, and it’ll be just as delicious!

Before the cream cheese goodness:

After:

I’m done. Happy Monday!

Until next time,

Soli Deo Gloria, and happy reading, eating, and baking!

The next day the recipe was waiting in my message box, hooray!  The day after that I was boiling potatoes and waiting for dough to rise.

Here’s the recipe with a few minor changes by me:

Great Grandma’s Potato Bread

1 pound thick-skinned potatoes (3-4 med. sized potatoes)
1-1/2 cups milk
1/3 cup butter or margarine
¼ cup sugar
2 teaspoons salt
2 packages active dry yeast
½ cup warm water – about 110 degrees
2 eggs
about 8 cups flour, unsifted

Cook potatoes in boiling water until tender when pierced with a fork. Drain, peel, and mash with a potato masher or press through a potato ricer. There should be 2 cups mashed potatoes.

Place potatoes in a pan and gradually stir in milk. Add butter, sugar, and salt. Heat to warm (110 degrees); set aside.

In a large bowl, mix yeast with water; let stand for 5 minutes. Beat in potato mixture, eggs, and 3 cups of the flour. Gradually mix in 3-1/2 cups more flour. Turn out on a floured board and knead until smooth and elastic, about 10 minutes, adding remaining flour as needed.

Place dough in a greased bowl; turn dough over so the top is greased. Cover and let rise in a warm place til doubled, 45min.-1 hours.

Punch dough down, then divide in to thirds. Shape each third into a smooth loaf and place in a greased 5X9 inch loaf pan. Cover and let rise in a warm place til almost doubled, 30 minutes.

Bake at 350 degrees for 35 minutes, or til loaves are browned and sound hollow when tapped; turn out of pans and cool on racks.

Note:  This dough rises FAST, due to the dough being warm at the beginning, so keep an eye on it.  The recipe said it made two loaves originally, it makes way more than that.  Don’t believe me?  Check this out!

Yep, that was my first run through with the bread dough.  BIG, HUGE loaves of bread.

I really liked the the way the bread turned out nice and light loaves of bread.  I decided to try the dough by making cinnamon rolls.  Make the dough as above, but after the first rise divide it in half.  Roll out half to 16×18″ on a floured surface.  Spread with 1/3 cup of very soft butter (you don’t want the dough to tear) and sprinkle with 1 Tblsp. of cinnamon and 1/2- 2/3 sugar.  Roll up starting with the longest edge, seal edge by pinching dough together.  Slice in to 10 equal slices and place in a greased 15×10 pan.  Repeat with the remaining dough and place in the same pan.  Let rise 30 minutes and then bake at 375 for 25-30 min.

Mix 8oz. softened, cream cheese, 1/2 cup of softened, butter, 1 tsp. vanilla, 4 cups of powdered sugar and 1 Tblsp. of milk until smooth.  Add more milk if too thick to spread.  Spread over hot rolls and enjoy!

I made a batch up for my family and then made up a second batch for my dad to take to session.  They’re fairly quick due to the quick rise time of the bread, and yummy!

I wanted to make the dough up one more time as loaves before posting the recipe, just to make sure everything worked smoothly.  This time I made two loaves of bread and used the last third for rolls.  I was able to get a dozen nice sized rolls out of the last third of dough.

The first two loaves of bread both had a large air hole near the surface.  I have looked over some bread troubleshooting pages and none of the things they have listed are a problem.  I have not sliced in to these last two loaves yet so maybe it was just a case of the first batch over rising?  It seriously rises fast, so keep an eye on it.  I’m anxious to see what the these last two loaves look like inside.  If I discover the problem I will post an update here.

So there you go!  Enjoy!  This stuff is yummy and oh so bad for you.  Consider yourself forewarned.

Easter morning, after a delicious ham, egg, and cheese sandwich, also known as a Super Duper in this household, we had pumpkin cinnamon rolls for breakfast-dessert.

Dinner was fabulous—filet mignon with au gratin potatoes and veggies. I made the green beans with mushrooms and bacon. As I’ve said before, bacon is so damn good and should be involved in every meal. Accomplished.

Dessert was certainly a feast. The family was allowed to request one item I’ve made before and, unanimously, they went with the whiskey tart. Two of those, banana caramel pudding, and chocolate coffee truffles.

The truffles I attempted to make were falling apart so I improvised—added a few things here and there to make the mixture hold together better, added vanilla extract because that’s another ingredient that should be in every recipe, and decided they needed to be dipped in chocolate.

Ingredients:

1 loaf of pound cake

3 tablespoons heavy cream

3 ounces semisweet chocolate, plus extra for dipping

½ cup vanilla frosting

1 to 2 (0.7oz) single serve ready-brew instant coffee

1 teaspoon vanilla extract

1. Break up the pound cake into crumbs and put them in a medium bowl.
2. Melt the chocolate and heavy cream in the microwave, mixing it at 30-second intervals. Stir the instant coffee into the chocolate.
3. Mix the chocolate mixture, vanilla frosting, and vanilla extract into the pound cake.
4. Chill mixture in fridge, covered, for 1 hour.
5. Melt chocolate for dipping. Roll the cake mixture into balls, dip them in the chocolate, and place on a baking sheet lined with wax paper.
6. Chill for 1 hour or until the chocolate hardens.

And that was Easter. All that baking and cooking wore me out so I took the weekend off. Next weekend though, I will be back on track, up and at ‘em! Promise. Until then, enjoy the beautiful weather and make sure to eat lots of chocolate.

To make an extra special breakfast treat, without much effort, I tried these heart-shaped cinnamon rolls. You can do the same with canned rolls or homemade. My family was delighted.

Recipe makes 12.

WHAT YOU NEED
12 tablespoons butter (that’s approx 1 1/2 sticks US or 3/4 pack UK butter)
1/3 cup soft brown sugar
1 package frozen, ready rolled, puff pastry (2 sheets in pack), defrosted as per pack instructions

For the filling:
3 tablespoons butter
3 teaspoons ground cinnamon
2/3 cup soft brown sugar
1 cup chocolate chips or raisins

WHAT YOU DO
1) Combine the 12 tbsp butter with the 1/3 cup light brown sugar until well blended. Spoon it into muffin tins (12 cup), it’s approx one rounded tablespoon in each one.

2) Lightly flour work surface and open out one sheet of the pastry.

3) Melt the 3 tablespoons of butter, stir the cinnamon into it and brush half of it all over the pastry sheet.

4) Sprinkle 1/3 cup brown sugar and 1/2 cup chocolate chips or raisins over the pastry, leaving a 1 inch border.

5) Starting from one of the short ends, roll the pastry up. Cut a small amount from each end of the roll to straighten up, then cut the roll into six pieces.

6) Place each one, swirl side upwards, on top of the butter/sugar mixture in the muffin tins.

7) Repeat with the second pastry sheet.

8) Bake in a pre-heated oven 400F/200C for half an hour.

9) Allow to cool in the pans for just a couple of minutes until the toffee has stopped bubbling. Then remove them carefully with a large spoon and turn them upside down onto a sheet of parchment paper, spooning any extra toffee left in the bottom of the pans over the top. Take care not to leave them too long in the pans or the toffee will weld them in there! Allow them to cool completely on the parchment paper, then store them in an airtight container.

Fruit Bowl
Easter Egg Surprise
Blueberry Blintz Souffle
Juice and Coffee

The fruit bowl was no ordinary fruit bowl.  It was a Chocolate Flower Bowl filled with fresh fruit including the first big juicy strawberries that I have seen this spring. You can find tutorials for making the chocolate bowls all over the internet and probably Pinterest. However, they leave one very important step out. This step is crucial to having a chocolate that shines and snaps rather than being dull and chewy. The secret is “tempered” chocolate. This is a slow process and one must take care to keep an eye on the temperature of the melting chocolate. Although it is more tedious and time consuming, it is well worth the results.

The Easter Egg Surprise had nothing to do with hard boiled eggs.  It was simply mini cinnamon rolls that I made in my little tart pans. Then they were placed inside plastic eggs for serving in Hubby’s childhood Easter basket. Oh, don’t worry; I DID wash the plastic eggs before using!

I was searching on a favorite website for my main dish. Taste of Home has tried and true no-fail recipes, and that is where I found the perfect recipe: Blueberry Blintz Souffle (http://www.tasteofhome.com/Recipes/Blueberry-Blintz-Souffle) The blintz cheese filling is what made this souffle so much more than a souffle.I would highly recommend this recipe. I was concerned about the leftovers, whether the souffle would weep, and would reheating affect the texture. I observed no weeping, and it was just as delicious as the first serving. I did alter the blueberry syrup. I substituted frozen blueberries, sugar & water in place of corn syrup, and clear jel instead of cornstarch. We all liked this dish, in fact seconds were passed around.

So often the words food and fellowship go together. Sunday morning was no exception with food and fellowship shared around the table for Easter Brunch.

]]> http://readytosalivate.com/2013/04/05/double-batch-cinnamon-rolls/ Fri, 05 Apr 2013 16:46:16 +0000 Kelsey Taylor http://readytosalivate.com/2013/04/05/double-batch-cinnamon-rolls/

swirly and cinnamony

Rejoice, for Lent is OVER!! I can now eat all the sweets I want! Chocolate and ice cream and the box of Samoas I stashed in the garage freezer 40 days ago, oh my!

And now I have a MASSIVE sugar hangover.

To be fair, I wasn’t quite as strict this year as I have been in previous years and slipped up occasionally. Sometimes a girl just needs a milkshake on a Friday afternoon when she was traipsing around New York City with out-of-town coworkers until 4:30am the previous night. Can you blame her?

Usually, I want to break Lent with chocolate — I made an Almond Joy cake for Easter last year and chocolate tiramisu the year before. This year, I made good on my word and ate an entire bag of Reece’s Peanut Butter Eggs before 9am on Easter morning and then proceeded to tackle these cinnamon rolls. Molls is right, these rolls dessert AND breakfast wrapped up in a sweet ball of dough — it’s the best of both worlds!

Cinnamon Rolls (adapted from Joy the Baker)

These rolls take a certain amount of patience to see all the way through because they’re a bit time consuming, but they’re definitely worth it!

for the dough

1 – 1/4-oz package active dry yeast

1/4 cup warm water (approximately 115 degrees F)

1/2 teaspoon + 1/4 cup sugar

1/2 cup milk, room temperature

2 tablespoons brown sugar

1/2 teaspoon vanilla extract

1 egg + 1 egg yolk

2 3/4 cups all-purpose flour, plus more for kneading and rolling

3/4 teaspoon salt

1 stick unsalted butter, plus more to grease the pan

for the filling

1/2 cup sugar

1/4 cup brown sugar

1/2 teaspoon salt

1 tablespoon cinnamon

1/8 teaspoon nutmeg

2 tablespoons maple syrup

3/4 cup pecans, finely chopped

3 tablespoons unsalted butter, melted

for the icing

2 cups powdered sugar

1/4 cup milk

In a large bowl, combine yeast, 1/2 teaspoon sugar, and 1/4 cup warm water. Stir to incorporate and let stand until foamy, about 5 minutes.

Add the rest of the sugar to the bowl, along with the milk, brown sugar, vanilla, egg, and egg yolk. Mix with a whisk until ingredients are combined, then add flour and salt. Using your hands, knead the dough until all ingredients just come together to form a dough.

Add the butter and proceed to knead the dough — it will be come wet and sticky. Transfer dough to a well-floured work surface and knead about 1/3 cup flour into the dough. When dough is mostly smooth (a bit sticky is alright), transfer to a large, greased bowl. Place a damp towel over the bowl and put in a warm place to rise until doubled in size, about 2 hours.

While you wait ever so patiently for the dough to rise, make the filling! Combine sugar, brown sugar, pecans, cinnamon, salt, nutmeg, and maple syrup in a large bowl. Set aside.

Grease a 13-inch baking dish and set aside.

When dough has risen, plop dough onto a heavily floured work surface. Add flour one tablespoon at a time until dough is no longer sticky. Place a damp towel over the dough and let rest for 5 minutes.

Using a floured rolling pin, roll dough into a 10 x 10-inch square. Brush the top of the dough with melted butter and pour filling on top of the dough, leaving a 1-inch border on the sides. Lightly press filling into the dough. Lift the edge of the dough closest to you and roll into a tight cylinder. Place roll seam side down and slice into 8 or 10 equal rounds. Place rounds in the greased baking dish, cut side up. Cover with a damp towel and refrigerate overnight.

The next morning, preheat the oven to 375 degrees F. Take rolls out of the fridge, uncover, and let them sit at room temperature for 15 minutes. Bake until golden brown and sugar is bubbling, about 30 minutes.

While rolls are baking, whisk together powdered sugar and buttermilk until mixture is smooth.

Take cinnamon rolls out of the oven and transfer entire pan to a cooling rack. Brush with melted butter and drizzle with icing. Allow rolls to cool long enough so they won’d burn the insides of your mouth, then devour as quickly as possible.

No. These are not good for you. Nooo redeemable nutritional value whatsoever. A warm from the oven, caramelized brown sugary, buttery, cinnamon-y tasting, ooey-gooey frosted treat like this is not for a weekday morning if you’re on a stick-to-my-clean eating-all-days-but-take-a-break-on-Sunday plan. So… let’s go with Sunday! I originally got this recipe off of a food message board that began for followers of Ina Garten (Barefoot Contessa) shows and cookbooks, etc. The recipe is not one of Ina’s, but was submitted from a fellow poster, Janine ‘Nenz’, and has been wildly popular and my  ”go to” cinnamon roll recipe ever since. I don’t think you can improve on these. They’re a snap to make and even cured me of my bread machine snobbery – the days when I used to turn up my nose at the thought that someone would use a machine and not their own hands to make a dough. (Humph! ) …Yes, times have changed for this baker… I’m all in with the bread machine for this one. Nothing could be easier. Trust me when I tell you that as your friends or family take their first bite, they aren’t going to care if a bread machine was used or not…all they’re gonna be thinking is… These. Are. Killer.

At this point, rolls can be refrigerated overnight and taken out to rise in the morning before baking, or…if your house is fairly cool, you could make late and leave out on your kitchen counter, covered, to rise overnight. (I usually throw them in the fridge overnight.)

You can use a frosting as shown in the pictures (which kids seem to love), or make a lighter glaze which is noted in the recipe.

Cinnamon Comfort Rolls aka ‘Clone of a Cinnabon’

(Adapted from Janine ‘Nenz’ on Contessa’s Kitchen message board)

Ingredients:

1 cup warm milk (110 degrees F, 45 degrees C)

2 eggs, room temperature

1/3 cup butter, melted

4 1/4 cups bread flour

1 teaspoon salt

1/2 cup sugar

2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened

Frosting (Option 1)

1 (3 ounce) package cream cheese, softened

1/4 cup butter

1 1/2 cups confectioners sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Glaze (Option 2)

2 cups powdered sugar

1/2 teaspoon vanilla

Water (enough to make a thin frosting/glaze when combined)

Directions:

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16 X 21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a well-greased (Crisco) 9 X 13-inch baking pan. Cover and let rise until nearly doubled, about 30 minutes, Meanwhile, preheat oven to 375 degrees F (200 degrees C).

Bake rolls in preheated oven for 20 minutes. (Watch them and cover with foil after they become golden so they won’t get too brown.)

After removing from the oven, IMMEDIATELY lift the rolls out of the pan gently with a metal spatula. If you wait too long, they won’t come out easily. While rolls are baking, beat together either the frosting or the glaze and spread onto warm rolls before serving.

Today they surprised me, even though they were uncooperative when we Skyped my parents in SA & my brother in Holland, they were happy little bunnies for the rest of the morning. They thought they were hilarious turning the switch on & off while I attempted to hoover but their giggling was so infectious I couldn’t get mad. 

I managed to distract them for awhile with a homemade marble run. Easier said than done to make with 2 little helpers ready to run off with the craft glue at every lapse in my concentration. It did take me longer to construct than the time it kept them busy but it was fun. I can currently hear the marbles dropping on the path outside so they are at least playing with it again.

crude but effective

no fighting…for a change!

They wanted to make cookies just before nap time (yes, we’ve gone back to napping for 45min in the afternoons, thankfully!) so naturally there was a little whinging before I managed to get them down, with promises they could decorate cookies when they woke up. I whipped up a batch of drop cookies, which I’ve not made this particular recipe before, and was disappointed. I won’t even link to it as I wasn’t impressed, they were far too cake like. But the boys were impressed that they were waiting for them when they woke, almost like magic. Master 2 grabbed 2 while we were putting them away, little monkey was too fast for me! At least I won’t be pigging out on them this weekend, the boys are welcome to them!

Next up, I wanted to try a cinnamon roll recipe I saw on Pinterest yesterday. Not something I would normally try as it’s not really my type of thing, but the photo just spoke to me *grin*. Hubby was very keen on the idea when I asked him if he would eat it. Coupled with the fact I had all the ingredients in the pantry it was a sure sign I had to make them.

I made the dough just before the boys woke up so it could rise for the 45min it needed, something I didn’t hold out much hope for to be honest. Not once has any dough I’ve made ever risen for me! Imagine my delight when I found that it did, in fact, do as it was supposed to do!!!! *insert happy little dance* (which the boys thought was hilarious I might add)

Of course, I couldn’t find my rolling pin anywhere so had to make do with a floured glass to roll it out to the desired size. Roughly 40cm x 52cm. Turns out that’s practically the size of my work area…my kitchen space is tiny!

using my little helper to demonstrate the size

Both boys were up on kitchen chairs against the counter/sink to “help”. Master 2 was intent on grabbing any part of the rolled out dough he could reach & pulling, a tad annoying, but he got a little cocky & managed to fall down between the 2 chairs. He was more shocked than hurt but it did stop him being silly! Master 3 was after the flour…strange child

yes, this went in his mouth

Next up, melted butter all over & sprinkle with brown sugar & cinnamon combo…

not pretty to look at but YUM

Master 3 discovered that this combo was delish!!! Needless to say he got all the filling that leaked out onto the counter. Rolling was a little messy, although Master 3 didn’t complain, and cutting with thread was quick & easy. Made 16 just as the recipe said *insert another happy dance here*

this is yummy mum

you’re my favourite, mum

My new favourite recipe…do yourself a favour & try it!

The Recipe as it appears on Like Mother Like Daughter
Cinnamon Rolls

Dough
2 1/2 tsp yeast (1 package)
1 cup milk (warmed)
1/3 cup sugar
1/2 cup butter (1 stick)
1 tsp salt
2 eggs
4 cups flour

Filling
1/3 cup butter
1 cup brown sugar
2 TBS cinnamon

Cream Cheese Frosting
3 oz cream cheese
1 3/4 cup powdered sugar
3/4 tsp vanilla
1 TBS milk

Vanilla Powdered Sugar Frosting
2 cups powdered sugar
1 tsp vanilla
3 TBS half and half
1/4 tsp salt

1. Dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, butter, salt, eggs and flour to the bowl and mix well.
3. Once the dough startes to come away from the edges, knead for about 5 minutes (if you are using your hands, dust them lightly with flour to avoid sticking) until a large ball is formed.
4. Cover the bowl with a towel and allow to rise for 45 minutes to 1 hour, until dough has doubled in size.
5. Lightly flour your counter top and roll the dough out until it is approximately 16×21 inches, and 1/4 inch thick.
6. Preheat your oven to 400 degrees.
7. Combine brown sugar and cinnamon in a small bowl.
8. Melt butter for filling.
9. Spread butter over the surface of your dough.
10. Sprinkle the cinnamon sugar mixture generously over the surface of the dough (using the butter to make it stick).
11. Carefully roll the dough from the long top edge to the bottom edge.
12. Using thread (wrap the thread around the bottom of the roll, bring up and cross over each other and pull tight), or a knife, cut dough into 1 inch slices.
13. Lightly grease a baking pan (or 2)
14. Place rolls in baking pan and bake for about 12-14 minutes until they turn a lighten golden color.
15. While they are baking combine frosting ingredients (both recipes are delicious). Add more powdered sugar to the frosting if it is too runny, add more milk or half and half if it is too thick.
16. Remove rolls from oven and allow them to cool for about 5 minutes before frosting.
17. Apply frosting generously to rolls.

Enjoy.

This makes about 16 cinnamon rolls.

This rich and creamy cheesecake has bits of cinnamon roll baked inside.  Little pockets of cinnamon and sweet brown sugar make it into nearly every bite.  You will have a hard time stopping at just one piece!!!

When a craving hits I generally create a brand new recipe to satisfy my curiosity.  A craving hit me right in the middle of church last Sunday.  Right in the middle of a great sermon on Romans I suddenly thought~ “I wonder what cinnamon roll and cheesecake would taste like all together”.  I wondered if you could use refrigerated cinnamon rolls as a crust…I wondered if you could swirl a brown sugar/ cinnamon mixture into a cheesecake without getting tons of cracks…I wondered if the cinnamon cream cheese tubs would work…I also listened to the sermon.  I’m fairly good at multi-tasking

When I got home I decided two things:

1. I am taking a vacation to Peru in a few weeks and I cannot spend any extra money- so the ingredients needed to be already in my house.

2. I would google “cinnamon roll cheesecake” to see what others had done.

The googling resulted in a surprise.  Several blogs featured recipes and they were all the same recipe from the same source!  Every one of the blogs just ranted and raved about the amazing-ness of this recipe.

I looked the recipe up in Culinary Concoctions by Peabody and realized I already had all of the ingredients.

It was meant to be.

It is, as all the other blogs out there have said, AMAZING.  Unbelievably good.  Exactly what I was hoping for in a combination of cheesecake and cinnamon roll.

It is also a labor of love.  Regular cheesecakes take some time.  This is a regular cheesecake and a batch of cinnamon rolls…all together.  Set aside some time and several clean mixing bowls!!

Here’s how to make it:

INGREDIENTS:

Cinnamon Roll Batter:

• 2/3 cup sugar
• ¼ cup butter, at room temperature
• 1 egg
• ½  cup  milk
• 1 tbsp vanilla extract
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt

Cheesecake filling:

• 2 pkg. (8 oz. each) cream cheese, at room temperature
• 1 cup sugar
• 1 tbsp vanilla extract
• 2 tbsp flour
• 3 eggs

Cinnamon Filling:

• 1/3 cup butter, melted
• 1 cup brown sugar
• 3 tbsp cinnamon

Cream Cheese Frosting:

• 2 ounces cream cheese, at room temperature
• 3 tbsp butter, at room temperature
• 2 tsp vanilla
• 1 cup powdered sugar
• milk (if needed to thin frosting)

DIRECTIONS:

• Preheat oven to 350 degrees F.
• Grease a 9-inch Springform pan.

Cinnamon Roll Batter:

• Using a mixer,  cream together the butter and sugar.
• Add egg, milk, and vanilla. Beat for about one minute, scraping down bowl.
• Add flour, baking powder, and salt to the creamed ingredients. Mix on low speed until throughly combined.

Cheesecake Filling:

• In a separate bowl, use a mixer to beat cream cheese and sugar for about 2 minutes on medium-high speed.
• Add the eggs one at a time, beating together scraping down the bowl after each addition.
• Add the vanilla and flour and beat for another minute.

Cinnamon Filling:

• In a small bowl, combine the melted butter, cinnamon, and brown sugar. Mix until thoroughly combined.

You have three individual parts to this cheesecake now.  The batter, the cheesecake and the filling.
Here is how to put them together:

• Spread half of the batter onto the bottom of the Springform pan. It will be sticky and thick so spray your hands with baking spray and press down. It will be a thin layer, but trust me it will rise up during baking.
• Pour all of the cheesecake batter on top of the cinnamon roll batter that is in the prepared pan.
• Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.
• Take the rest of the base batter and drop spoonfuls over the entire top of cheesecake. Once finished, take a knife to swirl the ingredients together.  I say swirl, but its really just a big yummy chunky mess– just kind of gently mix all the toppings together without digging into the bottom crust.

• Bake for about 50-55 minutes, cake will be puffy and lightly browned.
• Let it cool for 20 minutes at room temperature and then cover and move to fridge for at least 4 hours (or overnight).  
• Remove cake and let it warm up to room temperature just a bit. While you are waiting, make your cream cheese frosting.

Cream Cheese Frosting:

• In a clean bowl, beat the cream cheese and butter together for about 2 minutes.
• Add remaining ingredients and beat until desired consistency is reached. If too thick, thin out with milk.
• Pipe over the top of chilled cheesecake and serve….so yummy!

My thoughts:  If you don’t mind a little extra prep time in the kitchen, this recipe is truly worth every bit of effort.  The best part?  Since it has cinnamon rolls in it you really CAN eat cheesecake for breakfast with no guilty conscience… and I can tell you that a piece of this with a cup of coffee really is a perfect way to start the day!!!!  Enjoy!!!  ~r

Is it cheesecake? Is it cinnamon roll?
It’s BOTH!!!!!

Other cinnamon inspired treats from Easybaked:  Just click on an image to get the recipe!

Ik zat te watertanden tijdens het kijken van deze video. Cinnamon rolls zijn toch écht wel een van mijn favoriete lekkernijen. Toen ik twee jaar geleden drie maanden in de VS heb gewoond, ben ik in aanraking gekomen met Cinnabon. Hun cinnamon rolls met icing zijn werkelijk H-E-M-E-L-S!

Helaas, helaas kan ik die caloriebommen nu niet eten, maar ik vraag me af of er een manier is om zelf cinnamon rolls te maken zonder suiker en zonder lactose en het liefst ook nog zonder gist. Dat is een behoorlijke lijst met eisen en ik weet eerlijk gezegd niet of dit überhaupt kan. Maar, I like a challenge dus ik ga het gewoon proberen! Mocht je tips of recepten hebben, laat het me vooral weten!