Gooey Cinnamon Rolls

Nothing is more comforting in cold weather than a fresh, warm and gooey cinnamon roll, am I right or am I right? Yeah. I’m right. Cinnamon rolls have always been there for me, through the good and the bad. If you’re having a tough day there’s nothing that 2 (or 3 or 4 or 6) warm cinnamon rolls won’t fix.

What happens in my home lately goes like this: I write and test recipes, photograph them, and then I’m left with copious amounts of pastries and snacks. It sounds like a dream, doesn’t it? I’ll admit that it’s very dreamlike until there’s a

Bûche de Noël taking up an entire shelf of your tiny French refrigerator. Your conscience says no, but your body and your heart say yes and before you know it, you’ve blacked out and eaten enough for six people. Just kidding, what? Of course I would never do that. That’s just ridiculous…

This recipe will make 6 cinnamon rolls. You can make it by hand, or with the help of a mixer. I recommend using the mixer for this because it can be tough to incorporate the second half of the flour, but it can be done!

I like to bake mine in a muffin pan. This constricts the area they grow in, and pushes them up to be taller, which I like. The sugary filling also caramelizes around the bottom of the muffin pan, giving you a truly sticky and gooey roll. This is my favorite part. But! Never fear, they don’t have to go into a muffin pan! For larger, fluffier rolls, just pop them on a baking pan. They will spread more, and they will still taste amazing.They will also get a little more crispy, so if that’s something you prefer you should just nix the muffin pan idea.

Ingredients:

¼ cup (50g) of white sugar

½ stick (56g) of butter, cut into cubes

1 pkg (7g) instant yeast

2.75 cups (350g) of all-purpose flour

2 eggs, beaten

½ cup (120g) whole milk, warm

1 teaspoon salt

For Filling:

Room temperature butter, or melted

¼ cup (55g) brown sugar

½ cup (50g) white sugar

1 tablespoon of cinnamon

1. Combine warm milk with yeast and set aside.

2. In bowl of mixer, combine sugar, flour, salt, and butter (not warm but not cold). Run on low speed with paddle attachment until you see no more butter chunks, about 5 minutes.

3. Add beaten egg to milk and yeast mixture.

4. With machine running on low to medium speed, pour in the liquid. Let combine fully, then turn up the speed for 1 minute. Turn off mixer. Cover with a kitchen towel and proof for about an hour or until doubled.

*At this point you can refrigerate overnight and shape the next day, then proof for 1 hour if you prefer.*

5. Empty the dough out onto a floured work surface and roll it into a rectangle (my measurements are about 7″ x 9″). Don’t roll it too thin or your rolls won’t hold up well. Butter the entire surface and sprinkle with the cinnamon sugar mixture and a bit of salt. Roll up the rectangle and cut it into six rolls. Proof for one hour.

6. Egg wash and bake in an oven on 375 degrees for about 14 minutes or until a lovely brown color is reached. Drizzle with a mixture of 1 cup powdered sugar and about 2 tablespoons of milk… Or enjoy it without the glaze!

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The Chocolate Chip Cookie

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A person’s favorite chocolate chip cookie recipe says a lot about them. It’s taken me a while to perfect my recipe, but I think I’m finally in a position to share my favorite. It’s finally getting cold outside, so naturally I jump at any excuse to turn on my oven. 

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Ingredients:

1.25c all purpose flour
1 teaspoon baking soda
1 tablespoon salt
1 stick of butter
½ cup of brown sugar
¼ cup white sugar
1 egg
1 teaspoon vanilla extract
¼ teaspoon grated nutmeg

1.5-2 cups chopped chocolate 

1. Combine melted butter with both sugars, salt, and vanilla. Whisk it.
2. Add egg, whisk until fully incorporated.
3. Switch to a spatula or wooden spoon and fold in chocolate, flour, and nutmeg. Cut into the dough with the spatula and fold just until all the flour is absorbed and you see no more streaks.
4. Portion cookies and bake on 350 degrees until golden brown but still a little raw in the center. Approx. 10-14 minutes depending on the size of your cookies and your oven.

I tend to portion my cookies a bit smaller since I have a small oven. Keep in mind that the size of your cookie is directly proportionate to it’s texture and baking time. For more tips, here’s a really helpful article about the chemistry of a perfect cookie: http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html

Sweet Potato Hummus

Holy crap, it’s been too long since I’ve written a blog post… But! I have an excuse. I just moved to Paris last month! It’s beautiful here. I’m getting more adjusted (and learning more French) each day. I can’t believe I live here.

So, as far as what I cook in France, I’ve had to keep it very simple. My kitchen is very simple – I don’t have a mixer, or a big oven yet. But that’s ok! I used my little food processor and made Sweet Potato Hummus. Yes, it’s as good as it sounds.

This recipe was originally written for All She Cooks (http://allshecooks.com

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I roasted my sweet potato with rosemary, paprika, olive oil & sea salt. 

Sweet Potato Hummus 

Makes enough to snack on for a week, and share with friends.

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You’ll need:
400g chickpeas, soaked overnight or canned
400g sweet potato, roasted until tender
1 garlic clove
½ cup olive oil
Salt

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This recipe is extremely easy and rewarding. Just combine all your ingredients except the olive oil in your food processor. Let it run until it’s as smooth as it will get before the help of he olive oil comes in. When it’s processed, slowly drizzle in your olive oil to a consistency of your choice. I like my hummus very smooth and creamy. Some like it chunky. Add a splash of lemon juice if you like. I also added 1/4tsp of turmeric! 

Spread it on bread or pita. Add it to a sandwich. Dip cucumbers or peppers in it. Bon appétit!

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