Clone of a Cinnabon

With nearly 5,000 reviews and a perfect 5 star rating, the Clone of a Cinnabon recipe is one of the most popular recipes on Allrecipes.com.After a taste test, I understood why it was so popular and determined these were too good to keep all to myself.

Last year, I gave the gift of  Chocolate Chip Cookies to friends and co-workers. This year will be these cinnamon rolls in cute individual serving cups. I managed to get 20 nice sized rolls that filled 3 1/2 inch diameter baking cups. I adapted this recipe by cooking the rolls at a lower temperature and increased the baking time. I also doubled the frosting recipe because it was the right thing to do :)

Perfectly Moist Cornbread

  

Do you hear that? Those are the football heads' cheers echoing from their man caves, for the football season is upon us...

Pre-season football counts right? Right.

This gave me an excuse to test out some yummy football eats. Last night, I tested a copycat Wendy's chili recipe that was scrumptious (recipe and post to follow). But, what good is a bowl of chili without a chunk of cornbread to go with it?

I needed a cornbread that could withstand the amount of butter that would be slathered on it and the amount of honey it would be drowned in. This moist cornbread sopped up every last bit of the honey and butter I threw at it. Perfect!

King's Hawaiian Bread

I've come across numerous copy cat recipes for King's Hawaiian Bread. Some had the additions of potato flakes and flaked coconut. While these versions sound interesting and delicious, I settled for the recipe that was the simplest and which I had all the ingredients in my pantry. The original recipe is written below, however I did substitute half of the all purpose flour with whole wheat flour. The rolls turned out light, buttery and sweet...just how they should be :)

Cherry "Boy Bait" Cake

If you're looking for a basic cake recipe to use with fruits of the season, this is it. The original "Boy Bait" cake is moist, flavorful and works well with any fruit you chose to incorporate. Today, I had some fresh sweet cherries on hand. I made some changes to the original recipe and used all brown sugar and topped the cake with a crumb topping made of oats, nuts and cinnamon. I was pleased with how the cherry variation turned out and have been fantasizing about trying it with chunks of peaches the next time around.

 

Raspberry and Cream Cheese Rolls

These rolls are time consuming no doubt about it. So bake them for those who are worth the time and effort. You will be rewarded with their appreciation and admiration ...or that's the way it plays in my head anyway. 

Don't let the amount of time needed deter you from trying the recipe.  Most of it is spent waiting for the rolls to rise. And you know what I always say, you can't rush the rise, baby. The 3or 4 hours of waiting time could be spent tackling all those projects you've pinned. Or if you're like me, looking for blog posts to pin and not doing any actual crafting. I have every intention on tackling them one day. Really? Really.

Sorry for the lack of step by step photos. An enormous amount of coffee was consumed this morning which resulted in the jitters. I was unable to steady myself sufficiently for decent shots. It happens.

Let's get baking!

Olive and Basil Focaccia

Normally when I surprise Mr. Incredible with baked goods they are of the sweet variety.  This time, I decided to go savory and, judging by his reaction, it was a huge success.  As he was gleefully stuffing his face with piece after piece I asked him what he thought of the recipe.

"Ehs derishious!" he said as his eyes lit up with joy.  I was glad he liked it, but I think I will wait until he is done chewing before I ask him for blog quotes again.

French Bread

Last week, a stray pup started hanging around the rail yard Mr. Incredible works at. It had been raining and the poor thing was cold, tired and hungry. She took shelter underneath one of the workman's trucks. The men gave her food and a bowl of clean water each day, but she still wouldn't go near them. Mr. Incredible bought her doggie treats to try to coax her out from under the truck, but she would run away frightened. He kept trying and after a while, the dog started following him around the rail yard. Mr. I, would send me updates via text message saying, "She let me get 5 feet from her without running" and "she runs after my truck when I leave."

Long story short, I had to meet her. So I went down to the railroad, befriended the furry little thing, took her home, gave her a good bath, scheduled a vet appointment to get her shots and spayed and am hoping to find her a good home. I have to admit, in the short amount of time I've known her, I've become attached. Maybe Mr. I. will let me keep her :) I've already named her Sadie.


In other news, spring break is finally here! I get a full week to do whatever I want when I want, so I plan on tackling the list of recipes I've been wanting to make. First up, French bread. This was my first attempt. I found it fairly easy to prepare, although I do recommend starting early in the day, because it will take quite a few hours to rise properly.You can't rush the rise, baby.

Baked Egg Boats

       
Making these egg boats brought back repressed memories of my short, 2 week career as a Sandwich Artist at Subway. It was around the time they used to cut a v-shaped wedge out of the middle of their sandwich bread. We were told cutting it this way turned the roll into a mess free container for the meat. It was a technique I rarely did correctly. Too shallow of a channel and you wouldn't be able to fit in the all of the exorbitant amount of toppings the customer demanded. I found myself apologizing over my inept carving skills. "I'm so sorry. I could only fit a slice of turkey and a few pickles in there." Didn't always appease the customer. It's OK. I realize now they were speaking out in hunger (I read that once on Pinterest).

Too deep and you risk cutting all the way to the bottom of the roll. By the time you've carved out the perfect groove, you realize you've gone through half a dozen rolls and there's a long line of impatient customers. Ah, yes. 2 long weeks as a Sandwich Artist. Anywhoo...

Remember that time we made brioche and eggs for breakfast? The folks over at Spoon Fork Bacon have taken the egg bake to the next level with the addition of the killer trio: bacon, cheese and heavy cream. I highly recommend practicing the v-shaped wedge cut before proceeding. Let's get to cooking shall we?

English Muffins

For those who enjoy a warm, toasted English muffin every morning for breakfast, may I suggest making your own? It's not as complicated as you think and if you set an afternoon aside to make them, you can have fresh muffins for the entire week or a few weeks if you double the recipe.

While some English muffin recipes make a spongy batter, this recipe forms a soft dough, so you will not need muffin rings to make these. If you have a round cookie cutter and a griddle or pan, then you're set. Happy griddling!

Glazed Apple Fritters

 

I am not a morning person.

I need a warning label that says, "Do not attempt interaction between the hours of 5 a.m. to 10 a.m. OR until thoroughly caffeinated."

Which is why in this household, breakfast pastries are made and served at a decent hour...as dessert.

But these apple studded fritters were so quick and easy to make it had me channeling my inner, peppy, happy morning person to wake up early the next day and make again! 

We should totally make these together at the ungodly hour of dawn. Are you with me? 

Here's what you'll need...

Sweet Potato Challah

Challah, a traditional Jewish egg bread, is one of my favorite breads to make. Not only does it make the most amazing French toast for the next day, the loaves can be formed in various shapes and braids which look impressive and beautiful.

The following recipe is anything but traditional. The addition of mashed sweet potatoes resulted in a super tender loaf and a slightly orange hue. Butter instead of oil added a richer flavor that complemented the sweet potatoes.

Cherry Pockets

I was thinking about you. Yes, you specifically. I just wanted to say thanks. Thank you for helping me see the bright side of things when all I wanted to see were the shadows. For helping me find my voice when I wanted to sink in the silence. For knowing me when I felt like a stranger to myself. For helping me realize that I am enough. Your encouraging words have helped me get through the past few weeks. From the roots of my soul...thank you <3

Homemade Pita Bread

Today's blog post is inspired by leftovers. Yes. Leftovers. Mr. Incredible is not a picky eater, but he does have this thing about leftovers. He doesn't eat them unless they've been "reincarnated" as another dish. This forces me to be more creative in the kitchen. You should have seen some of the leftovers I totally went Iron Chef on (the majority of them are not worth mentioning). In the end, they usually end up served with jasmine rice, a fried egg on top with a good dousing of Sriracha sauce.

I have been wanting to make pita bread and saw this as the perfect opportunity to try a carbohydrate, besides rice, with a meal ;) Last night's leftover steak has been reinvented as ...I wasn't sure what to call this... Steak stuffed pita bread.

Orange Glazed Strawberry Scones

Infomercials are the devil. I'm convinced of it. They target those who are weak willed like myself. Sure, I could have blamed the impulsiveness of my purchase on the Nyquil (It impaired my judgment I swear), but I have no discipline when it comes to getting things I must have and can't live without. That being said, I received the Brazilian Butt Lift Workout DVDs in the mail a few days ago. If soreness is any indication of product effectiveness, consider it highly effective! 3 workouts in and I'm unable to walk or climb stairs without whimpering. It's definitely a booty kicker.

In other news, I made scones that Mr. Incredible proclaimed as "...the best thing you have ever baked." That's quite a statement. After the first bite, I agreed. After scarfing down the 2nd scone I totally believed it. These were the best things ever. EVER.

I modified the recipe from Ina Garten's Cranberry Orange Scones recipe. The resulting scones are tender, moist and sweet. The strawberries cooked down giving it a sweet jam like taste. Feel free to substitute your favorite fruit in place of strawberries (blueberries, cherries, cranberries, peaches would be yummy).

Orange Glazed Strawberry Scones

Adapted from Ina Garten's recipe

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 tablespoon grated orange zest
• 1 stick cold unsalted butter, grated
• 1 large egg, lightly beaten
• 1/2 cup cold heavy cream
• 1 cup diced strawberries
• 1 egg beaten with 2 tablespoons water or milk, for egg wash
• 1/2 cup confectioners' sugar
• 4 teaspoons freshly squeezed orange juice

Directions

Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy.  Add the strawberries to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.

Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Buttermilk Biscuits

A strange thing happens to me when the weather dips below freezing. I crave carbs. The delicious fattening kind. You know...the kind that fills you with warm fuzzies on the inside. These buttermilk biscuits do just that. Serve them sweet with even more butter and a generous dousing of honey or savory by drowning them in country gravy.

Buttermilk Biscuits

Cook's Illustrated
Ingredients
2 1/2 cups unbleached all-purpose flour 
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons shortening 
8 tablespoons unsalted butter (1 stick), sliced
2 tablespoons unsalted melted butter 
1 cup cold buttermilk

Directions
Heat oven to 450 degrees. Whisk flour, baking powder, baking soda, and salt in large bowl.

 Add shortening to flour mixture; break up chunks with fingertips until only small, pea-sized pieces remain. 

 
Working in batches, drop butter slices into flour mixture and toss to coat

Pick up each slice of butter and press between floured fingertips into flat, nickel-sized pieces. 

Repeat until all butter is incorporated; toss to combine. Freeze mixture (in bowl) until chilled, about 15 minutes.

 

Add all but 2 tablespoons of buttermilk to flour mixture; stir with fork until ball forms and no dry bits of flour are visible, adding remaining buttermilk as needed. Transfer dough onto center of prepared work surface, dust surface lightly with flour.

Bring dough together into cohesive ball.

 Roll dough into 10-inch square about 1/2 inch thick

Cut out 3-inch rounds with floured biscuit cutter, dipping cutter back into flour after each cut.

Carefully transfer rounds to ungreased baking sheet, spaced 1 inch apart. 

Brush biscuit tops with melted butter. Bake until tops are golden brown, 15 to 17 minutes. 

Let cool on baking sheet 5 minutes before serving.

Buttery Soft Pretzels

When I was 20 years old, I was addicted to Auntie Anne's Soft Pretzels. So addicted that I wouldn't go to the mall to shop. I would go to get a pretzel. Finally frustrated by not being able to have one ANY time I wanted I bought an Auntie Anne's soft pretzel mix and dissected it in hopes of replicating my favorite treat at home.

After a few failed batches, I came up with a recipe that tasted (so says me) as good as Auntie Anne's. I shared this recipe on Allrecipe.com (recipe here). Within a year it became a top rated recipe and was included in the Allrecipes.com Dinner Tonight cookbook. It was exciting!

It has been almost 10 years and I still make these soft pretzels a few times each month. The pretzels are a bit on the sweeter side, which lends itself well to a cinnamon sugar coating. But it holds up well with more savory ingredients like pepperoni and cheese.

A few tips before you begin:
-Start with 4.5 cups of flour and increase the amount as needed. You want a soft, pliable dough.
-Line your baking sheet with parchment paper or foil and spray with a non stick spray. The baking soda solution makes the pretzels difficult to remove from the pan.
-Brush or dip the pretzels while they're hot.
-These are best when eaten immediately. Cold soft pretzels are not that tasty.