Saturday, March 24, 2012

Easy Saturday Morning Cinnamon Rolls

“I like cinnamon rolls, but I don't always have time to make a pan. That's why I wish they would sell cinnamon roll incense. After all I'd rather light a stick and have my roommate wake up with false hopes.”


After sleeping in late this Saturday morning, I awoke to dear family in the kitchen asking "What's for breakfast" as soon as I descended the stairs.  A daunting task at times, to come up with something besides cereal from pantry staples and have it special and easy enough for Saturday morning repast.  

Cinnamon rolls, yum.....  It seemed like a delicious comfort food after the week I've had with children, home renovations, dear hubby out on business, and St Patty's celebration recuperation.  I pulled out of my pantry and fridge the staples needed to make these delicious, delectable, comforting cinnamon rolls.  My family seemed to agree.  These delicious little gems of a roll were given a unanimous two thumbs up!
“C'mon, Amy, cinnamon rolls are calling us." Dan put a hand to his ear. "Do you hear? 'Amy? Dan?'" he squeaked. "'Come and get my sugary, sticky goodness!” 
― Jude Watson 

Ingredients:
Rolls:
2 packages Pillsbury's French Loaf dough
4 Tablespoons butter, melted
1/3 cup granulated sugar
1 Tablespoon cinnamon
1 Tablespoon maple sugar ( Find here:  http://www.amazon.com/Coombs-Family-Farms-25-Ounce-Container/dp/B000JJHDVG/ref=sr_1_1?ie=UTF8&qid=1332611244&sr=8-1)

Icing:
1 Tablespoon cream cheese
1 Tablespoon Half and Half
3/4 cup confectioners' sugar
1 Tablespoon maple sugar

Instructions:
Rolls:
1.  Preheat oven to 375 degrees Fahrenheit.

2.  In a small bowl, combine sugar and cinnamon and maple sugar.  Set aside.

3.  On a lightly floured surface, knead the two packages of dough together about five times.  Then roll the dough out into a roughly 9x9 inch square.



4.  Brush the top of the dough with 3 tablespoons of the melted butter.  Then sprinkle the cinnamon, sugar, maple sugar mixture over the melted butter.  Please leave a 1/2 inch border around the edge of the dough plain.



5. With a teaspoon of water, brush the 1/2 inch border.  Then roll the dough into a tight log.  Pinch to seal the long seam shut.   Most importantly, do not allow dear dog to eat the roll as she helps you to clean up the flour at this point.


6.  With the seam side down, cut into six even pieces with a large, serrated knife.  Place in a buttered pan or on parchment paper on a cookie sheet.  Brush tops with the remaining 1 Tablespoon butter and sprinkle with cinnamon and granulated sugar.  At this point, be ready for dear son to tell you to stop taking pictures for blog and "more to the baking!".

7.  Bake in oven until golden brown for approximately 20-25 minutes.  They should be a lovely golden brown.  There will be some delicious carmelized sugar on the parchment paper once baked.  Not to worry, this is a wonderful little perk to serve on the plate with the roll.


Icing:

Whisk the cream cheese and half n' half in a small bowl until smooth and thick.  Add confectioners sugar and maple sugar.  Whisk until you have a smooth glaze.

Drizzle glaze over slightly cooled buns.  Serve.




I guarantee, rather than leftovers, you will have lots of empty plates.


Serves: 6
Cost:  $1.30 per cinnamon roll

Tuesday, March 20, 2012

Gigi's Hearty Blueberry Muffins

"Live long and eat muffins."
I made these delicious blueberry muffins for my family recently.  They are without a doubt the most delicious muffins I have ever created!  No kidding!  Hearty, moist, and healthy... I hardly know what more you could ask for from the likes of this humble, little muffin.


Not as fancy as a cake with its buttercream icing filling each crack and cranny.  The muffin may be plain in comparison, but it is a delight to the taste buds with just a pat of fresh butter and a dab of home canned preserves.

My family was in muffin heaven from the patriarch, my dad, who polished off three muffins over the course of breakfast to the youngest, my 21 year old son, who kept right up with Boppa in the muffin eating extravaganza!  Not for the faint of heart, this muffin is a belly filler after one and packs a whallop of whole food goodness from its flaxseed to its whole wheat pastry flour and everything that follows to create these little mouthfuls of deliciousness.  If you are looking for a delicious, inexpensive breakfast food, try blueberry muffins!

Scrumptious......


Gigi's Hearty Blueberry Muffins
Ingredients:
1/4 cup flaxseed meal
3/4 cup whole wheat pastry flour
1 cup white flour
1/2 cup raw sugar
1 and 1/2 cups blueberries
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup half and half
1/2 cup milk
2 and 1/2 tablespoons applesauce
1 and 1/2 tablespoons canola oil
1 egg, slightly beaten
extra sugar to top muffins

Instructions:
*Preheat oven to 400 F.

*In a large bowl, mix the flaxseed meal, whole wheat pastry flour, white flour, sugar, baking powder, and salt.  Gently stir in blueberries to coat with flour mixture.

*In a small bowl, combine the milk, half and half, oil, applesauce, and egg.  Mix well.

*Make a small indentation in the center of the flour mixture.  Pour the milk mixture into the indentation all at once.  Gently fold with a large spoon until all the dry ingredients are moistened.  Be sure to not overmix the mixtures to prevent lumpiness.

*Spoon the batter into a large muffin tin that has been spayed with Pam and sprinkle tops with a little sugar.

*Bake 20-25 minutes, until golden brown.