Tuesday, July 29, 2014

Overnight Cinnamon Buns

These cinnamon buns are amazing. Letting the dough rest overnight produces the softest, fluffiest buns.

Adapted from Alton Brown, makes 12 large buns


4 large egg yolks
1 large egg
1/4 cup sugar
6 tablespoon butter, softened
4 cups flour, plus additional for dusting
1 package yeast (2 1/4 teaspoon)
1 1/4 teaspoon salt

1 cup brown sugar, packed
1 tablespoon cinnamon
1 1/2 tablespoons butter, softened

1 8 ounce package cream cheese
2 tablespoons milk
1 1/2 cups icing sugar


In the bowl of a stand mixer with the paddle attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk.

Add approximately 2 cups of the flour, along with the yeast and salt. Stir until moistened and combined. Remove the paddle attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes.

Check the consistency of the dough, add more flour if necessary. The dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.

Turn the dough out onto a lightly floured work surface and knead by hand for approximately 30 seconds.

Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough. Cover and let rise until double in volume, approximately 2 to 2 1/2 hours.

Once the dough has risen, combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated.

Butter a 9"x13" baking dish.

Turn the dough out onto a lightly floured surface. Gently shape the dough into a rectangle. Roll into a roughly18"x12" rectangle. Brush the dough with the melted butter, leaving 1/2" border along the top edge. Sprinkle the sugar mixture over the dough, leaving a 3/4" border along the top edge. Gently press into the dough.

Beginning with the long edge, roll the dough into a tight log. Using a serrated knife, slice the log into 1 1/2" rolls. Arrange the rolls cut side down in the prepared baking dish. Cover with plastic wrap and store in the refrigerator overnight.

The next morning...

Remove the rolls from the refrigerator and place in a cold oven. Fill a shallow pan with boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy, approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 F. When the oven is heated, bake the rolls until golden brown, approximately 30 minutes. Remove from oven and allow to cool slightly.

In the meantime, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar and whisk until smooth.

Spread over the rolls and serve immediately. These rolls are best while still warm.


Sunday, July 20, 2014

Peanut Butter Ice Cream

Makes approximately 1 litre


2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/4 teaspoon salt
4 egg yolks
1 cup peanut butter


Pour 1 cup of the cream into a large bowl. Set a fine mesh sieve over top.

In a saucepan over medium heat, combine the remaining cream, milk, salt and sugar. Warm over medium heat, stirring occasionally.

In a separate bowl, whisk together the egg yolks. Pour some of the warm milk mixture into the eggs, whisking constantly. Transfer the yolks into the sauce pan and stir to combine. Add the peanut butter and stir until combined. 

Cook over medium heat until the mixture thickens to form a custard that will coat the back of a spatula. Stir constantly, making sure to scrap the bottom of the saucepan.

Add the custard to the reserved cream, straining it through the sieve. Stir to combine.

Refrigerate until chilled thoroughly or overnight. Transfer the custard to the ice cream maker. Freeze mixture according to ice cream maker instructions.


Tuesday, January 7, 2014

Sugar Cookie Bars

Adapted from Authentic Suburban Gourmet, makes 24 large squares


1 cup butter, at room temperature
2 cups sugar
4 large eggs
3 teaspoons vanilla extract
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda

1/2 cup butter, at room temperature
½ cup cream cheese
, at room temperature
1 teaspoon vanilla extract
Pinch of salt
4 cups powdered sugar
5 tablespoons milk
Food coloring, if desired

Sprinkles, if desired


Preheat the oven to 375 F. Grease a large rimmed baking sheet. 

In the bowl of a stand mixer, cream the butter and sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in the vanilla.

In a separate bowl sift together flour, salt, and baking soda. Slowly add to the butter mixture and mix just until combined. Gently and evenly spread out batter on to the prepared sheet.

Bake at 375 F for 10 to 15 minutes, until light golden brown and a toothpick comes out clean. Allow to cool completely before frosting.

To prepare the frosting, in a large bowl, beat butter and cream cheese until fluffy. Mix in vanilla and salt. Add powdered sugar, 1 cup at a time, until combined. Then add the milk and mix until smooth. The frosting should have a spreadable consistency. Add a few drops of color, if desired. 

Spread frosting over cooled cookies. Decorate with sprinkles and then cut into bars.


Friday, January 3, 2014

Pomegranate Kale Salad

Similar to the  kale salad with warm bacon vinaigrette, this salad has become a staple in our house. The original recipe calls for wild rice but I find it just as yummy without.

Adapted from Pinch of Yum, serves four


Seeds from half a pomegranate
3 cups kale, stems removed, chopped
1/2 cup walnuts, toasted, chopped
1/2 cup feta cheese

1/2 onion
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1 tablespoon lemon juice


Combine the first four ingredients in a large bowl.

Combine the remaining ingredients in a blender. Blend until smooth.

Transfer the dressing to the bowl. Toss to combine.

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