The Quintessential Cinnamon Rolls from King Arthur Flour

For most of my childhood, I admit that I loved baking those cinnamon rolls that come in a cardboard tube.  You know...the one with pudgy dough boy on the label.  As a young and aspiring baker, I'd unroll that tube, searching for that prized frosting.  Of course, I had to dip my fingers to grab a sneak preview of that sugary goodness.  Heaven! As a skinny kid, I could eat almost eat a whole pan of these. Only, I have two brothers who are older and bigger than their one and only sister--so I never got a chance to test that theory. 

Fast forward to the new Debby-- the revamped "new and improved home cook and baker", who is on a mission to make all things from scratch.  Only, I'd never made a yeast version of cinnamon rolls from scratch!   I did some recipe researched and I decided to try  King Arthur Flour's Cinnamon Rolls recipe.  I'm a huge fan of King Arthur Flour products, and my pantry has an impressive array of products I've ordered from their internet site. 

Behold-- Baker's Cinnamon Filling and Easy Roll Dough Improver, which you can order from their website. I've used the dough improver with all of my recent yeast roll recipes, and I do think it helps to make dough a lot easier to work with.  I had never used the cinnamon filling, so come along and I'll share with you some tips and tricks to make this surprisingly user-friendly recipe:

(The printable recipe is at the very bottom of this post.)  I use instant yeast so that I don't have to mix it with water and sugar and wait for 15 minutes. You can use regular yeast, and my recipe card will give you  both options. My Kitchen Aid Stand mixer does all the hard work, combining flour, sugar, dry milk, butter and mashed potato flakes, for about 7 minutes. TIP: I preheat my oven on WARM for a few minutes, then turn it off. 
Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, till it’s nearly doubled in bulk, about 1 to 2 hours. Rising may take longer, especially if you’ve kneaded by hand. Give it enough time to become quite puffy.

My pre-warmed oven doubles the dough in one hour!  

 

I mixed water with the cinnamon filling, per the package instructions. I'm loving the consistency. Otherwise, mix cinnamon and sugar; brush the dough with milk and sprinkle your cinnamon/sugar mixture. The milk helps it to stick. 

I'm smiling as this lovely filling "schmears" right onto the dough, that I've rolled out to measure 16 x 12". I like it!  I then roll the dough into a log the long way; stretching it to about 20” long asI roll.. Here's a tip from King Arthur that worked great.... use unflavored dental floss (unused, of course...like I need to say that??)

The floss cuts through the dough, without smashing each piece. Brilliant! Otherwise, in order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Floss is way easier, believe me.

I am using a cake pan, that I've lined with parchment paper. King Arthur Flour sells pre-cut parchment paper for both 8" and 9" pans. I love them and use them often, because they make my life easier. Otherwise, grease the pans well, if you don't use parchment paper.

I yielded two pans of rolls. Back into the cozy oven (heat turned off) they go for less than an hour...

Pretty!

These are ready for a 375F oven, for about 20 minutes. 

So, now, it's time to make the frosting.  I'm using confectioner's sugar, clear vanilla (regular is fine) and heavy cream. 

Mix until smooth.

I'm sure you can imagine the wonderful aroma of cinnamon that is wafting from the oven....

I'm in-love with the cinnamon filling. Regular sugar and cinnamon wouldn't be this silky smooth.... here's my technique for removing baked products from a cake pan:

First, loosen the edges with a smooth knife (I have a silicone one that won't scratch my pans).  This giant spatula is made by Wilton. I found mine at a Michael's Craft Store, but KAF also sells them.  I really like this spatula for moving cakes, with less risk of breaking them. I place the spatula on top, and safely invert the cinnamon rolls. The parchment paper is easily removed and then I gently flip the rolls back and onto a cooling rack.  Easy!  WARNING:  Food porn is about to be shown...

We add the frosting...

Oh my... it's melting...

Pure evil...pure food lust... we're going in!

Help me...

Wait... I must take a bite!

Those Cinnamon Bun mall stores have competition. Seriously, these are a-m-a-z-i-n-g.  The are tender. They are sweet. The cinnamon filling is better than any sugar/cinnamon combo I've made before.  King Arthur flour has delivered another great recipe.

NOTE:  I am not paid by King Arthur Flour to promote their products. I wish. In fact, I have paid for every one of these products, myself.  I am sharing my tips and ingredients from KAF, simply because I think they are terrific!  If you are interesting in trying those which I have mentioned, simply click on the name of the product and you will be linked to where to buy it.  

I only baked one pan of these cinnamon rolls. The second pan, I kept refrigerated. The next day, I brought them to room temperature and then baked them until golden brown. 

 

...and they were good!

I will try the Pioneer Woman's Signature Cinnamon Rolls, one of these days.  Because I've just seen her version on so many blogs,  I wanted to try different recipe source.  I'm glad that I did. I'll be making these again, and won't eat the whole pan. I'm no longer that young skinny girl. My son is young, thin and can eat. He polished off the pan, and didn't gain an ounce.  How unfair is that?!

Baked with love,

Ina Garten's Braised 4-Hour Lamb & Provencal French Beans

I have stubbornly held on to Summer, even though Labor Day has come and gone. I still have summer tomatoes to pick, and I'm still wearing shorts and flip-flops on the weekends!  Just last weekend, we grilled Rib-Eye steaks and were sipping cold beer, while watching the Salinas Air Show from the top of our neighborhood hill. Finally, I surrendered my grocery budget to a beautiful display of pears, apples, squash and root vegetables at Whole Foods.  With that said, today we are waiting for our first rain shower and I have a log in the fireplace, waiting to be lit for a cozy night at home.  Yes, I'm beginning to let go of  summer melons and iced teas-- slowly, but surely.

Hello, Fall!  Welcome.  I really mean it. My pressure cooker and slow cooker are ready for soups and stews.  Bring on the root vegetables, squash and bread baking! So with that said, I present to you my first offering of a delicious way to prepare lamb.   I know, I know.... some of you don't like lamb.  Neither does my husband.  Stick with me, and I will show you how my husband changed his mind.

I caught this episode on the Ina Garten's Barefoot Contessa show.   This recipe was adapted by Ina Garten from a traditional French 7-Hour Lamb.   However, Ina says that she tested the recipe a few times and found that 4-hours was the perfect time to braise a leg of lamb in white wine, lots of garlic and herbs-- the end result being tender meat that can literally be removed with a spoon.  I was drooling while watching Ina spooning mounds of Provencal French Beans around the finished lamb.   That was it!  I was inspired to make this. The very next day, I bought a leg of lamb at Whole Foods--

 

The  butcher was kind enough to cut a leg of lamb to 3 pounds.  This is New Zealand Lamb... grass fed.  $21.00 might seem pricey, but this will feed at least 8 people. Here we go:

Season the lamb with coarse salt & fresh cracked pepper.  Now for lots of fresh garlic, thyme and rosemary...

After reading the reviews from folks who made this, some said that "it lacked flavor".  I used a LOT of garlic, and then I decided to add one onion to flavor the braising liquid. Think that will work?

Sear the lamb, on really high heat with olive oil. Set the lamb aside.

Add white wine to deglaze all that tasty brown stuff.  Ina adds water, but I added homemade chicken stock,  into the Dutch oven.. Now, add the herbs, garlic and onion...add the lamb and cover. Place into a 300F oven and let it cook for 3 hours.  Next, make the beans (which I soaked the night before):

Rinse Northern White Beans and prepare a mire poix (chopped carrots, onion and celery).  Next, I add fresh parsley, thyme, garlic and rosemary.  I added more chicken stock and simmered the beans for more than Ina says she did-- like over an hour.  How's the lamb doing?

Oooh... falling off the bone!

Remove the lamb, the herbs and drain the liquid...

Push the garlic through a sieve, for more flavor. Discard everything else. Reduce the liquid until thick-- about 15 minutes. Time to serve! Add the sauce over the lamb, and serve with the beans.

Did four hours do the trick?

You bet!  Tender!  No, that's not a spoon.  But that would have worked, too.

VERDICT:  The lamb was tender and flavorful.  The braising liquid had plenty of flavor, just the right notes of garlic, without being overpowering.  I'm glad that I added an onion, because the broth had plenty of flavor. The beans..oh, the beans!  This is French comfort food that served 8 people.  Um, only we are only three in the family.  Suffice it to say that this was delicious the next day. I had to fight over it with my boys, who loved it.

The printable recipe is at the bottom of this post.  Thanks Ina Garten!

Oktoberfest & Fall Recipe Roundup

I have been MIA from uploading and sharing recipes for over a week and I'm still trying to recover from working full-time, selling football tickets on Friday nights for the school district where I work.  Last weekend I attended a lovely food festival all day Saturday and Sunday and then I attended the Relish Magazine Cooking Show & Expo the following Thursday night.  Chef Jon Ashton was featured, and I had a wonderful time and am working on editing photos from that fun event.

Debby and Chef Jon Ashton.

Some food tidbits at the VIP reception at the Monterey Fairgrounds...

Last night, was another late night at the football ticket booth and I'm worn out! This is my first weekend to relax and to think about what to cook for a quiet evening at home with my wonderful husband.  I received an autographed cookbook, Seasons & Celebrations, at the VIP reception, and it's gorgeous!  I've bookmarked quite a few recipes.

Today, I'm taking a much needed break from editing photos and recipes to recharge my batteries and to spend time with my family.  Today I'd like to share with you my own favorite recipes from last year.  I am already planning my annual Oktoberfest with my family and close friends.  I've been seeing lots of Oktoberfest recipes in food magazines.  Sometimes I cringe, because I lived in Bavaria as a kid-- and my mother owned a German Delicatessen.  I know what's authentic, so some recipes I have seen simply aren't what you'll really find in Bavaria. I invite you to take a look at my own recipes, as taught to me by my mom when I was very young. 

 I called this Austrian Goulash, (but it's also a Bavarian Goulash) because I j don't want readers to confuse the word "goulash" as being a stew with vegetables and meat.  Austrian food is very similar to Bavarian food, because they share borders. This recipe was taught to me by my Bavarian "Mutti", who learned it from her Mutti, who learned it from... well, this tureen dish dates back to my Great-Grandmother from Bad Reichenhall, Bavaria.  It's a simple stew, made with beef, a tomato broth and has the perfect balance of hot and sweet paprika.  The only vegetable in this dish are lots of thinly sliced onion, and a small handful of caraway seeds.

My favorite way to enjoy this goulash is with Bavarian Semmelknoedel (Bread Dumplings) and I show you how to make it here.

I also make homemade Spaetzle, which is very easy to do. 

After years of trying, I finally mastered my mother's German Potato Salad.  My family devours it everytime I make it.

I love Bavarian Red Cabbage, and I have created a recipe that has the perfect balance of sweet and tart.

 Of course, I always buy quality brand Wiener Wurstl (Veal sausages), because Oktoberfest wouldn't be authentic without out it.  What about "bratwurst"?  Of course, I serve those, too! There is plenty of German beer to complete the array of my heirloom German recipes.

Dessert can only be one thing, in our family...

Can you say "Zwetschgendatschi"?  This is an authentic Bavarian Plum Cake, made with a buttery dough, sprinkled with cinnamon sugar and a dollop of fresh whipped cream.  These plums are just ending their season, so I'm off to buy more for our party. This is the one recipe I haven't written down, because it's in my head and I don't measure. I'll work on that to share with you as soon as I figure out measurements.

Just click on the name of a recipe, if one grabs your attention, and you will be transported to the posting that shows you how to make these.  You'll find a printable recipe card at the bottom. I hope to find some time to catch up on visiting my food blogger peeps to see what you've been cooking and baking.  Next weekend, Craig and I are off to Palm Springs for a much needed vacation with two of my best friends.  Yes!!!!

I'm submitted these heirloom recipes to Joanne from Eats Well With Others. She's hosting a Regional Recipe Roundup and for the month of October she's featuring... well, what else? Oktoberfest!  

I'm off to shop for the party this weekend.

Happy October!

Canola Oil for Optimal Health or Ultimate Hoax?

There has been a lot of controversy surrounding the once called healthy canola oil recently. Canola oil was always believed to contain a healthy amount of monounsaturated fat and large amounts of omega 3s. There has been talk on the internet about canola oil not living up to it's healthy background and that the whole notion that canola oil is really good for you is coming from money hungry manufacturers. Has the public been duped into believing that canola oil is one of the best and healthiest oils? Let's explore the possibilities to see if canola oil is in fact essential for optimal health or if it's just an ultimate hoax by the oil manufacturers.

Here is a little history about what and where canola oil came from. Canola oil is derived from the rapeseed which is a member of the mustard family. Asian countries have been using rapeseed for centuries without any health problem backlash. The main reason for this is because of the rape seed being less processed compared to the United States where everything is highly processed for mass consumption. Canola oil was created by a Canadian scientist in the 1960s, 1970s(hence "Canola" oil). The problem with canola oil is it is used as a high temperature cooking oil here is the United States and since canola oil has omega 3s, at a high temperate (120 degrees) those omega 3s turn into trans fatty acids. The large amounts of omega 3s actually deodorize and transform into trans fat. The amount of trans fat is very high at 4.5%, which is even more than margarine! In some forms of canola oil, the temperature can comfortably reach a smoke point of 520 degrees, now that's trans fat city! (http://www.diabetesincontrol.com)

After the refining process of the canola oil, the next step in the process is called hydrogenation. That word might sound familiar to partially hydrogenated oils and "having a longer shelf life" might come to mind. This process of hydrogenation actually increases even more trans fats to occur within the food being cooked. The reason why supermarkets and food manufacturers are using canola oil within their products isn't because of the high amounts of omega 3s or monounsaturated (good) fats, it's because canola oil actually hydrogenates better than corn or soy oil. It is also cheap and good for shelf life, but not good for your health or mine. (http://www.diabetesincontrol.com)

According to Jonny Bowden, Ph. D, C.N.S. and author of the fantastic and informative book The 150 Healthiest Foods on Earth, canola oil wasn't even close to making his list of healthy foods. This came as a surprise to me and probably to many others because for years we've been told that canola oil was filled with monounsaturated fats and large amounts of omega 3s. The more research and history behind the story of how canola oil originated and how it's being processed within the United States shows the ugly (and deodorized) truth behind canola oil. The fact that food manuafacturers are placing a cloak over the ugly truth behind canola oil is a disgrace. Telling people that your products contain canola oil and suggesting that it's a healthier product because of it is down right wrong. It's simply cheaper and hydrogenates really well, but when there is hydrogenation (like partially hydrogenated oils), there is a huge increase in trans fats.