What Heaven Smells and Tastes Like

Cinnamon Rolls V. 2.0

So, while I was happy with my first batch of cinnamon rolls, there was definitely a lot to be desired.

I wasn’t completely thrilled with the texture of the dough,

And I needed to experiment before my work’s Christmas party (I’ve signed myself up to bake about 5 batches…. Yeah, I’m crazy like that)

So here we are!

I have some yummy smelling rolls in the oven, and I’m going to share my secrets with you.

Now, let me be clear,

These are not regular cinnamon rolls…

Technically, these are Chai cinnamon rolls,

But you can’t really tell,

And I think this will be my normal way of making them,

So for the sake of this argument,

Let’s just call these the normal way of making cinnamon rolls.

I also added 1 cup of plain mashed potatoes to the dough, along with 1/2 of a cup of cornstarch,

Both of which have been said to make the end product very moist and tender.

I also used whole wheat flour and whole wheat pastry flour instead of just strict all purpose flour, because I wanted these to be somewhat nutritious.

I started the process just like I did last time (here’s the link to the original blog post) http://yummyyummyvegan.blogspot.com/search/label/Breakfast?updated-max=2010-09-12T12%3A53%3A00-07%3A00&max-results=20

And I added just about 2 tbs. of brewed black tea to the milk and butter mixture when I heated it on the stove.

I then added the mashed potatoes and cornstarch to the batter after I had combined the dry ingredients with the wet

Additionally, the recipe calls for 6 c. of flour. I did 2 c. whole wheat pastry flour, 1 c. whole wheat flour and then the remaining all purpose (including the flour used during the kneading)

I also kneaded my dough in a kitchen-aid and it worked wonderfully.

I also think that next time, I will use a greater ratio of wheat flour to all-purpose; I just wasn’t sure how it would turn out.

So for the filling I made a Chai spice mixture, that was:

1 c. sugar

2/3 tsp. ground cardamom

1 1/2 tsp. cinnamon

1/3 tsp. ground cloves

1/2 tsp. nutmeg

2 tsp. ground black pepper

About 3 tbs. of brewed black tea

Aprox. 1 1/2 tsp. Anise extract

And I creamed that with 1/2 c. Earth Balance

I then spread that on nice and thick,

Rolled it all up,

Sprinkled some additional cinnamon/sugar/cloves on top

Baked

Mixed the frosting (added in a swig of the black tea and about another teaspoon of the Anise)

Spooned it on

Sprinkled more C/S/N

And ate

Mhmm, mhhm, mhmm

Darn were these good

Should have made a double of the frosting though,

Ah well, always next time :)

The rolls were unbelievably soft and moist and delicious,

Who knew mashed potatoes and cornstarch could be so magical!

These weren’t really gooey, which could be attributed to how little butter I used, and that can easily be fixed.

All in all,

I am pleased with the end result of this experiment 

Magic Muffins

In Need of Some Magic

It’s a dreary November day

Kitties are being lazy

And it’s still the early morning, but already I just want to crawl back into bed,

Thus, we are in need of some magic to put a little pip in our step!

It’s time for magic muffins, woot!

These are so simple and super duper fast to make,

If you find yourself needing a boost,

Make them!

Your family deserves a warm, magical breakfast, don’t you think?

Here we gooooooo!

Mix all this together

You don’t even need to worry about keeping the dry stuff and the wet stuff separate,

Just throw it all into a bowl and mix-mix-mix like you’ve never mixed before!

(I’m using a lot of exclamation points today, hmmm)

1 1/4 cups. Whole wheat pastry flour

3/4 cups Malt-O Meal, dry (the original, unflavored stuff)

1/2 cup sugar

3/4 cup milk alternative

1/4 vegetable oil

1 tbs. baking powder

1/2 tsp. salt

1 tsp. vanilla

Divvy out into your muffin cups,

Then on top sprinkle a mixture of

Cinnamon (about 2 tbs.)

Sugar (4 tbs.)

Ground cloves (about 1 tbs.)

Yum!

Since there’s nothing dangerously raw in them… it wouldn’t be improper to eat them right now… right?

Haha, just joshin’

Anywho,

Put in an oven at 400 degrees and bake for 18-20 minutes, until the middle is firm to the touch

Now it's time to watch cheesy movies while eating muffins :)

Toodles 

It's Autumn Ya'll

It is November 1

Which means it’s almost Thanksgiving,

Almost Christmas

And almost 2011

And fall is in full swing!

So what could be more perfect for the chilly fall mornings than a hearty bread that is comforting and so flavorful you’ll feel like you’re eating autumn itself.

There’s no time to loose, so let’s get to it

Mix together

1  3/4 cups whole wheat flour

1/2 tsp. cinnamon

Dash of nutmeg

1/4 tsp. ground cloves

1/2 tsp. salt

And set aside

Then, beat together

1/3 cup Earth Balance

1/4 cup molasses

1/2 cup brown sugar

Once nice and creamy, beat in 2 flaxseed eggs (2 tbs. ground flaxseeds whisked with 6 tbs. of water)

Then add in

1 whole can of pureed pumpkin (NOT pumpkin pie gunk in a can!)

1 tsp. vanilla extract

Beat well, then gradually add in the flour mixture

Next, dilute 1 tsp. baking soda in 1/4 cup of hot water (not boiling) and then beat into the batter

In separate bowl, mix together

1/2  cup chopped pecans

1/2 cup chopped walnuts

1/2 raisins

1 cup chocolate chips (Ghirardelli, duh!)

Stir the trail-mix (nuts/chocolate/raisins= trail mix) into the batter by hand

Pour into a greased bread pan

And if you want, you can mix some granola with about 1 tbs. of brown sugar and then scatter on top the batter before baking, but don’t feel obligated.

Place in a 325 preheated oven and bake for 55-60 minutes testing with toothpicks and such

Cool on a wire rack, and enjoy!

Welcome to autumn my friends

P.S. This goes great with a hot cup of Chai Tea :)