It has been done. My year long ambition of making fantastic cinnamon rolls has been achieved. Finally. I shouldn’t have waited this long, but maybe it was a good thing because I got to make them with my dad who has a lot more patience and therefore used an overnight recipe. Maybe it was the slow rise in the fridge, or maybe the anticipation in the morning when I ran downstairs to enjoy this sweet breakfast.
Overnight rises and resting periods on recipes seems to be the new industry secret for creating fantastic baked goods. From cookies to rolls to full on breads and pizza dough, the secret in their perfect texture is apparently the slowed rise and rest in the fridge.
While making these, my dad and I ran into the classic senario of “too many cooks in the kitchen.” We would try to do the same thing at once like read the recipe off his phone screen or start combing ingredients. It was only a mild catastrophe. Our foot difference in height and the whole parent vs. child situation led to some easy decisions over who was there “first.” But we learned to share in the end.
The recipe we used is from Food Network’s Alton Brown. Anyone who knows my dad would immediately see why he chose this recipe – he worships Alton Brown. I once thought I saw him downtown, texted my dad with this information and got a response of “touch him for me.” It turned out to be my old physics teacher with an uncanny resemblance, but that’s not the point. The point is, in high school, the biggest arguments of the night were over if we watched “Good Eats” or “Will & Grace.” This all being said, Mr. Brown knows his stuff. And these cinnamon buns are fantastic. I may have eaten 2 1/2 today.
I am taking full advantage of raspberries being currently in season. When I saw a post for my favorite breakfast baked good (scones) with my favorite berry and flavoring (raspberry) on Smitten Kitchen, I had to try it!
So the verdict… these were a little too bland for my taste. I usually prefer a sweeter scone. But they are soft and delicious otherwise. So I’m going to hold off on the recipe posting until I figure out how to get these just the way I want them. They’re presently being consumed warmed with honey drizzled, so maybe something like that.
Blueberry muffins have a very special place in my heart. They’re my go to breakfast almost constantly, they’re what started my “Food Photography” album on Facebook, and they are made in the cupcake pan.
Peanut Butter and Jelly Pop Tarts
So I got super bored today and impatient waiting for my order of yeast to come from Amazon and decided to work with what I have and make peanut butter and jelly pop tarts. The recipe is from Smitten Kitchen and worked like a charm. I used all white flour instead of opening my new wheat flour. Everything went really smoothly until it was time to roll out the dough. Obviously, being in college doesn’t mean you have common sense so I have no rolling pin. Instead, I hand molded it and rolled with a jar of peanut butter and roll of duct tape. The thickness of the dough seemed to turn out fine. I didn’t have a ruler so the edges are a little rough but they turned out well. I think the mounds of peanut butter jelly mix are a little high for the normal pop tart filling, but that’s what repetition is for, to improve. The tarts were so filling! I’ve just been giving them away to people on my floor. But once I make it to Wegmans again, I’ll make cinnamon sugar pop tarts!
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk
1 additional large egg (to brush on pastry)
Peanut Butter and Jelly Filling
5 tablespoons jelly (I used grape)
4 tablespoons creamy peanutbutter