Monday, November 11, 2013

Gooey Cinnamon Rolls!

O-M-G! I have found the cinnamon roll recipe for me! This recipe has all of the components of a perfect cinnamon roll. It is gooey, cinnamon-y, full of deliciousness, (and shall I say it?) tastes pretty darn close to Cinnabon! I found the recipe on Pinterest, and the lady that posted this recipe actually took the Cinnabon ingredient list and deconstructed it to make this perfect cinnamon roll. She did it for the frosting as well, I must tell you this is probably as close to the real thing as you are going to get.

Not to be delayed from making an awesome cinnamon roll. Here is the recipe!

Gooey Cinnamon Roll:
Adapted from Laurens Latest

3/4 Cup    Warm Water
2 1/4 Tsp    Active Dry Yeast
1/2 Cup    Sugar
1 Tsp    Salt
1/4 Cup    Buttermilk, Room Temp
1    Egg
1/3 Cup    Vegetable Oil
4 1/2 -5 Cups    AP Flour

1/2 Cup    Soft Butter (or margarine)
1 1/4 Cups    Packed Brown Sugar
2 1/2 Tbsp    Cinnamon
2 Tbsp    Cornstarch

2 Oz.    Cream Cheese, Room Temp
1/4 Cup    Soft Butter (or Margarine)
1 Tsp    Vanilla Extract (or Paste)
1/2 Tbsp    Light Corn Syrup
1 Tsp    Fresh Lemon Juice (optional)
1 1/4 Cups    Powdered Sugar

Not shown: mix water, yeast, and 1 Tbsp sugar in a stand mixer. Proof until nice and bubbly about 5 Min.

In a separate bowl mix buttermilk, oil, and egg until uniform.

Pour buttermilk mix into yeast mix, add the remaining sugar, stir with dough hook just to incorporate.

Add 2 cups of flour into mixer along with the salt. Mix on low just until wet.

Keep adding flour in 1/4 Cup, until dough comes off the sides and bottom of bowl.

Once it reaches this stage, knead for about 5 min.

Grease bowl, cover, and let rise for 1-2 hours until double in size.

for the filling: Mix everything (except for butter) together (i just used a fork)

When dough is done rising, punch dough down, flour the table. 

Roll dough to about 20"x30" (it will be thin) make sure it does not stick to table.

Spread with butter (I did not measure the butter out) and spread all of the filling mix over dough. Leave about an inch of the dough on the longer side untouched.

Use a rolling pin to lightly pack the filling into the dough.

Roll and cut about every 2 in. You can score them and use thread or unflavored dental floss to cut, for perfect circles. Or a knife if you don't mind them being a little smushed.

Grease a 9x13 Pan and place parchment paper on bottom. I put 9 in one and 6 in the other. 

You could easily fit 12 in one pan.

Cover with plastic wrap and proof until double in size, they will touch but not squish each other.

Bake 350F for about 17 min, until tops begin to brown. Make sure you watch them!

For the frosting: Mix cream cheese and butter together, stir in vanilla, corn syrup, and lemon juice (if used).

Scrape sides, and mix in powdered sugar, mix on low until incorporated.

Then on high until frosting starts to lighten in color.

When you remove the rolls from oven, immediately frost with half of the frosting. Cool for a few minutes longer, then frost with the rest of the frosting.

Serve Warm!


Tuesday, October 15, 2013

Chewy Chocolate Chip Cookies

Now we get to my favorite type of cookie. The chewy kind! I think there is nothing better than biting into a soft, gooey chocolate chip cookie, no crunching involved. Well, I meant for these to be spider chocolate chip cookies but the spidering of the melted chocolate chips didn't work out as well as i thought it would. I'm not sure if you have seen the post on pinterest but they look super creepy! I love it. I am going to practice a little and hopefully I can post the finished product for you!

So, I whipped up a batch of these yesterday and I think I ate about 6 of them! I had to tear myself away from these bad boys before I ate all of them! Definitely try these out, let me know what you think of them.

Chewy Chocolate Chip Cookies
Adapted From: The Girl Who Ate Everything

Yield: 4.5 Dozen (with a 1" cookie scoop)

2 Cups    A.P. Flour
1/2 Tsp.    Baking Soda
1/2 Tsp.    Salt (omit salt if using salted butter)
3/4 Cup    Butter, Melted
1 Cup    Brown Sugar, packed
1/2 Cup    Sugar
1 Tbsp.    Vanilla
1    Egg
1    Egg Yolk
2 Cups    Chocolate Chips

Sift together the flour, baking soda, and salt (if used)

In a separate bowl mix together the brown sugar, melted butter, and regular sugar.

Mix well. It will look like this.

Add in the egg, egg yolk, and vanilla.

Mix until light in color. (it won't take long).

Add the dry ingredients, I mixed it in with a spatula.

Add in the chocolate chips, mixed in with a spatula.

Parchment line your baking sheets, and place 1" cookie dough balls. I put 12 on each pan. Make sure to space them because they will spread.

*Because this made a ton of cookies, I ended up having to do 3 different batches of cookies*

Bake at 325F for 11-14 min (mine took 12). Rotate halfway through.

Take out when the edges look done. The middle will still be soft and puffy, they will finish up in the pan while cooling down.

Cool cookies until you can transfer them without breaking, cool the rest of the way on a cooling rack.


Wednesday, September 18, 2013

Blueberry Buttermilk Breakfast Muffins

I have been pretty busy for this last week, I am in the process of making my husbands halloween costume and it is coming along great! I know, I am starting really early but I am just really excited! I love halloween! It is my favorite holiday, I love dressing up, I love all the sweets (thus my baking blog), I love all of the scary stuff!

I am going to start doing some halloween baking tutorials soon, so stay tuned!

But for now, here is a delicious blueberry buttermilk breakfast muffin!

Blueberry Buttermilk Breakfast Muffin
Adapted from Alexandra Cooks
Yield about 8 Muffins or 1 (9") Square Pan

1/2 Cup    Butter, room temp
Zest from 1 Large Lemon
3/4 Cup + 2 Tbsp    Sugar
1    Egg
1 Tsp    Vanilla
2 Cups    Flour (keep 1/4 cup out to mix with the blueberries)
2 Tsp    Baking Powder
1 Tsp    Salt (omit if using salted butter)
2 Cups    Blueberries
1/2 Cup    Buttermilk

Mix together the butter, lemon zest, and sugar.

(doesn't this look yummy?!)

Add the vanilla and egg, mix until combined.

Toss the blueberries with 1/4 cup of flour.

With just a spatula, mix in the flour, baking powder, and salt (if using), and the buttermilk.

*I messed up at this point, the original recipe says to mix in the dry mix (flour, salt, baking powder) and the buttermilk alternating, I did not do this and mine came out perfectly fine, just a little bit small, because I under filled my liners. You can try either way.

Mix gently, so you don't crush the blueberries.

Fill the liners with the batter, the batter is not runny, it is a thicker batter. Sprinkle a little bit of sugar on each one.

Now I filled 12, but as you can see below they turned out small, I think that if you do 8, they will be nice and big.

Bake at 350F for about 15-20 min, toothpick inserted into center should come out clean. 


Monday, September 9, 2013

No Yeast Buttermilk Cinnamon Rolls

Ok, I think I have said this before, but I think this needs repeating. I love love love cinnamon rolls!!! I could probably eat them all day everyday, but I don't. Sadly. Ha Ha. Needless to say I will probably be doing more than a few tutorials for different types of cinnamon rolls on P.S. Pastries.

Here is the latest one that I found (on Pinterest) (P.S. if you want to follow me on Pinterest click this link to my profile!) This recipe is an easy no yeast, buttermilk cinnamon roll. Yummy!

No Yeast Buttermilk Cinnamon Rolls
(Adapted from Bakingdom)

Yield 8 Rolls

For the dough:
2 1/2 Cups    AP Flour
3 Tbsp.    Sugar
1 Tsp.    Baking Powder
1/2 Tsp.    Baking Soda
1/2 Tsp.    Salt (omit if using salted butter)
1 1/4 Cups    Buttermilk
4 Tbsp.    Butter (melted and divided into 2)

For the Filling:
Brown Sugar
Melted Butter

Place the flour, sugar, baking powder, baking soda, and salt (if used) into a medium bowl.

Add 2 Tbsp. melted butter, and the buttermilk. 

Mix just until combined.

Place onto a floured surface and knead until pretty smooth. The dough will be soft and a little bit sticky still.

Roll out to about 12"x8". Use flour if it is too sticky, but do not over flour dough. Spread melted butter over the dough. I did not measure this amount, you just need to coat the dough.

Place brown sugar and cinnamon on the dough. This I did not measure either, but you can start at 1/2 cup packed brown sugar, if you like a lot of filling just use more brown sugar. I just use enough cinnamon to make a thin coat over the brown sugar.

Roll into a log. Be careful the dough will stick. Just roll gently and take your time. Cut into 8 rolls. Place into a 8" cake pan that has been brushed with melted butter.

Use the remaining 2 Tbsp. of melted butter (from the dough) and brush over the tops of the rolls.

Place into an oven at 425F. Bake for about 20 mins. Until golden brown, they will look like the picture above. 

Top with a glaze or frosting of your choice. I usually use a powdered sugar and water glaze 2 1/2 cups powdered sugar and 3-4 Tbsp water, mix together until smooth. You can replace the water with pretty much any type of juice or extract. (I have used maple extract, lemon juice, and orange juice (fresh from the orange))


Wednesday, September 4, 2013

Crispy Chocolate Chip Cookies

I hope everyone had a great weekend! I made a tres leches cake for my mom's birthday and had a huge BBQ for labor day, it was great!

So, onwards! When I am making cookies I like for them to be gooey, soft, and buttery! Mmm...Delicious. But, there are others...(like my husband)...that like crunchy cookies! So I went hunting for a crispy cookie recipe that would do the trick.

Crispy Chocolate Chip Cookies
adapted from The Curvy Carrot

Yield:About 30 Cookies

1 1/2 Cups    AP Flour
3/4 Tsp.    Baking Soda
1/4 Tsp.    Salt (Omit if using salted butter)
1 Stick    Melted Butter
1/2 Cup    Sugar
1/3 Cup    Brown Sugar
2 Tbsp.    Light Corn Syrup
1 Large    Egg Yolk
2 Tbsp.    Milk
1 Tbsp.    Vanilla
Chocolate Chips (any kind will work)/ Peanut butter chips/ Mint chips/ Cinnamon chips

In a mixer bowl, mix together the melted butter, sugar, brown sugar, and corn syrup on medium speed until combined with the paddle attachment.

Add the egg yolk, milk, and the vanilla (I use vanilla paste for everything so that is why it looks really thick) mix until combined.

Add the flour, baking soda, and the salt (if used), mix just until combined.

Now, I split mine into two batches, I mixed this one with mint chips.

And this one with regular chocolate chips.

Scoop them out in whatever size you want. If you want consistent cookies I would use a cookie scoop. Place about 2 inches apart on cookie sheet.

Bake at 375F For 12 mins. Rotate halfway through. Cool on wire rack.