Cinnamon Buns

So today after getting back from a very tiring day at the gym, I got to baking. As always I was in the mood to make something with cinnamon.

I have only made legit cinnamon buns with yeast and all once. That is due to the one hour rising time, and because the first time I made these they didn’t rise. Whenever I wanted cinnamon buns I would make the non-yeast version, although still tasty, they aren’t those soft flavorful buns, that you associate with cinnamon buns of the yeast variety.

So I decided to have another go. This time they worked beautify, they are positively amazing. I was scared that they were all going to be gone in the morning, knowing my family. So I hid them and wrote a don’t touch sign, we’ll see how well that does at fending them off.

Song of the Day – Ram Jam – Black Betty

Cinnabon-Style Gourmet Cinnamon Buns

Yield: 12 large buns

Ingredients:

Dough

1 (1/4 ounce) package dry yeast

1 cup warm whole milk

1/2 cup granulated sugar

1/3 cup margarine (or 80% margarine 20% butter spread)

1 teaspoon salt

2 large eggs

4 1/2  cups all-purpose flour

Filling

1 cup light brown sugar

3 tablespoons ground cinnamon

1/3 cup margarine (or 80% margarine 20% butter spread)

Method:

• For the rolls, dissolve the yeast in the warm milk in a large bowl.

• Add sugar, margarine salt, eggs, and flour, mix well.

• Knead the dough into a large ball, using your hands dusted lightly with flour.

• Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

• Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.

• It should be approx 1/4 thick.

• To make filling, combine the brown sugar and cinnamon in a bowl.

• Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface, leaving about 1″ untouched around edges.

• Gently roll into a fairly tight roll, trying to keep the filling inside.

• With a sharp knife, slice into 12 pieces.

• Place on parchment lined cookie sheet about 2″ apart, cover with lint-free cloth, and let rise for another hour.

• Bake in 400 degree on rack just above centre, for about 10 minutes, or until light golden brown.

• Cool on cooling rack and gently place into airtight container when cool.

 
All the Best,

Mish

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Funffeti Cupcakes

PD day today! Thank God, I really needed this extra day off to sit and do absolutely nothing; I haven’t been able to do that for a little while. 

I have been spending many hours looking for new and interesting things to bake. During this recipe quest I have come to the realization that I don’t like chocolate. I mean I used to love it when I was little, I would have at times 3 chocolate bars a day (Yes I was a chubby child, I mean sometimes I would just eat icing sugar…from a cup. How I wasn’t obese I have no idea). But I haven’t had a chocolate bar in years, it has no appeal to me, I can walk by it at the check out no problem. So what was the point to this little rant you ask? Well there isn’t really any except that you won’t really see many chocolate recipes here, like chocolate chip cookies is pushing it.

Irrelevant-no purpose rant aside, I woke up this morning, like every morning and was in the mood to bake, cupcakes in particular, and as rant above mentioned I don’t like chocolate, and therefore made vanilla cupcakes. I was perusing SprinkleBakes for some recipes, and came across a yummy looking vanilla cake. I was in a happy mood, so I added sprinkles to make funfetti cupcakes.

Song of the Day – Hoodie Allen – Swimming With Sharks

Lucky Vanilla Cupcakes
Yield: 15 Cupcakes
 Cake:
1 1/2 cups all purpose flour
3/4 tsp baking powder
1/4 tsp. salt
6 Tbsp butter, softened
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
1 vanilla bean, seeded and hull discarded
1/2 cup plus 2 tbsp milk
 
Heat oven to 350 and line cupcake pan with papers.
 
Sift together flour, baking powder and salt. In a mixing bowl, cream the butter and sugar until lightened in color and fluffy. Add eggs one at a time, mixing well between additions. Beat in vanilla bean seeds and vanilla extract.
 
Add flour mixture and milk alternately, beginning and ending with flour. When completely incorporated, divide batter evenly amongst liners, filling them 2/3 full. Bake for 15-20 minutes (check at 15). Cool completely before frosting.
 
All the best,
Mish
 
 

Brown Sugar Cookies

Hello readers,

Have no fear, I did indeed bake yesterday, keeping up my something like 3 week streak. I made banana bread. My reason for not posting was two-fold. One I was exhausted, which also extends into today. And two I didn’t really want to post my banana bread recipe. It’s not because I’m one of those annoying people that say that no one can know their recipe. No. It’s just that I have been making this recipe for so long that I don’t really measure anything, so if I were to approximate the amounts there is a large possibility that it wouldn’t turn out for those of you at home.

But it’s largely because I’m lazy and love sleep. I got home at like 8 from the gym, then showered procrastinated, then baked, did a little work I had, then passed out; then I woke up and went to the gym…. I can not wait for this long weekend coming up, my brain just isn’t working anymore, I need some rest.

So anyway.. After getting home I procrastinated by going on a couple blogs and found a really good recipe for brown sugar cookies.

These are the perfect combo of sugar cookie and gingerbread man. I hate spicy gingerbread men, and tend to only put a little ginger and a helluva lot of cinnamon. So these cookies taste pretty similar. While they do have that flavor it is very subtle, and you can still really taste the sugar cookie aspect.

Song of the Day – Left Boy – Jack Sparrow

Brown Sugar Cookies
makes 2 1/2 dozen cookies
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/4 cups dark brown sugar
1 teaspoon pure vanilla extract
1 large egg
 
In a medium bowl whisk together flour, baking soda, salt, cinnamon, and ginger. Set aside.
Place butter and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla extract, and beat on medium speed for one minute more.
Add the dry ingredients, all at once, to the butter and sugar mixture. Beat on low speed until the dough begins to come together and the flour disappears. Stop the mixer and finish incorporating the ingredients with a spatula. Once all the flour is thoroughly mixed in, cover the bowl with plastic wrap and refrigerate for 30 minutes.
Place a rack in the center and upper third of the over and preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Dollop tablespoons size balls of dough onto the baking sheet. Bake cookies for 10 to 12 minutes, or until lightly browned around the edges. Cool on the pan for 5 minutes, before transferring to a wire rack to cool completely. Cookies will last, in an airtight container at room temperature, for up to 5 days.
 
 

All the best,

Mish

Sprinkle Cookies

I have no idea how I had time to make these. I got home at 9:30 from being out all day – school, then I went furniture shopping with my friend – then I came home and was like, I want to bake.

There was no post yesterday because I the cookies I made were the biggest debacle ever. I made swirl sugar cookies. In the words of my mom they tasted like salt-less play-dough. Not good. So then I knew I had to bake something for fear of being attacked when I arrived at school, therefore I needed to make something. So of course I decided to make yet another new recipe. This on turned out, thank the good lord. The second thing I baked yesterday was cinnamon struesel muffins. I didn’t know a human being could bake as fast as I did last night.

I was pressed for time because I had to wake up at 6 and didn’t feel like being dead in the morning. Twice, and sometimes three times a week I wake up at 6 so that I can go to the gym before school starts, and then twice a week I go after school. The gym I go to is attached to my school which is extremely convenient.

So anyway back to the muffins, these apparently tasted pretty good – they passed my dad’s taste test – so I breathed a sigh of relief, then went to sleep, and didn’t take a picture. So no blog post for last nights baking.

Today I decided to make something quick that I have done before. These taste really good, and they look so pretty with the sprinkles on top.

Song of the Day – Aer – Floats My Boat

I love this song, every time I listen to it, it reminds me of summer. It’s one of those songs that i can never skip on my iPod no matter how many times I hear it.

Sprinkles Cookies
Yield: about 3 dozen cookies
1 1/2 cups flour, plus more as needed
1 1/2 tsp. baking powder
1⁄2 tsp. kosher salt
3/4 cup unsalted butter, softened
3⁄4 cup sugar
1 large egg
2 tsp. vanilla extract
1⁄2 cup multi-colored sprinkles
  1. Whisk together flour, baking powder, and salt in a bowl; set aside.
  2. In a large bowl, beat butter and sugar on medium-high speed of a mixer until pale and fluffy, about 2 minutes.
  3. Add egg, vanilla extract and lemon extract, and beat until smooth; add dry ingredients, and beat until just combined.
  4. Using a 1-oz. ice scream scoop or 2 tablespoons, portion and shape dough into 1″ balls; place balls 2″ apart on parchment paper-lined baking sheet. Lightly flour the bottom of a 1⁄4 measuring cup, and press each ball into a flat disk; chill disks for 30 minutes.
  5. Heat oven to 375°.
  6. Place sprinkles in a bowl. Press dough into sprinkles to adhere completely.
  7. Return cookies to baking sheets, and bake, rotating baking sheets top to bottom and front to back halfway through cooking, until set and set and lightly browned on the bottom, about 10 minutes.

All the best,

Mish

Cinnamon Roll Cake

Well today was kinda hectic. I woke up kinda early, which would have been a good thing if I had utilized that time, which I didn’t. Obviously. Typical me. So I procrastinated until 12:30 on baking blogs searching for new recipes (that’s where I get 98% of my recipes, I’ll be posting sources whenever possible.) Then I decided I couldn’t put it off any longer, and started working on an english assignment I had, which took me all of 10 minutes. Then I worked on the english essay I also have due tomorrow, but of course I didn’t finish that. I went to the mall, I got the fourth book in the Eragon series and am really looking forward to reading it. I have read the other 3 books many times before, and currently in the middle of the second one, they’re are truly amazing and I think everyone should read them.

Anyway so back to the rest of my day. After the mall I went to my boyfriends house to study for my math test that obviously is happening tomorrow. And me being me, while studying I decide to make cookies, and I go back and forth between studying and baking.

Then I leave, get home, procrastinate some more, bake, then finally finish my essay.

So about the last thing I baked today. I have made this recipe alot because it is truly amazing. You could literaly finish the whole pan.Song of the Day – Hometown – Calvin Coolidge

Cinnamon Roll Cake

Cake:

3 cups flour

¼ teaspoon salt

1 cup sugar

4 teaspoons baking powder

1 ½ cups milk

2 eggs

2 teaspoons vanilla

1/2 cup (1 stick) real butter, melted

Topping:

1 cup (2 sticks) real butter, softened

1/2 cup brown sugar

1/2 cup dark brown sugar

2 tablespoons flour

1 tablespoon cinnamon

 

 

Preparation:

Preheat oven to 350 degrees.

In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla.

Once combined well, slowly stir in the 1/2 cup melted butter.

Pour batter into a greased 9 x 13 inch baking pan.

In a large bowl, mix the 2 sticks of softened butter, sugars, flour, cinnamon and pecans (if using) until well combined. Drop evenly over cake batter by the tablespoonsful and use a knife to marble/swirl through the cake.

Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it’s done.

Serve warm or at room temperature.

 

All the best,

Mish

Chocolate chip cookies stuffed with oreo’s

This is getting insane. My entire grade is going crazy for my baking, so much so that I am going to my guidance counselor about making a business out of it, and start selling them. More details on that later as I know more.

So I have been wanted to make these forever. The idea of a cookie wrapped in another cookie is extremely enticing.I actually haven’t tried them yet, but I have had the cookies before and oreo’s and must say they would pair really well together.

My mom has been making this cookie recipe from since I can remember. I think it’s from my great grandmother or something like that.

 

Song of the Day- Ex Games – Timeflies

Oreo Stuffed Chocolate Chip Cookies
 
1 cup margarine
1 cup brown sugar
1 cup sugar
1 package vanilla instant pudding mix
1 tablespoon milk
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
 
  1. Preheat oven to 350
  2. Mix margarine with sugars
  3. Add pudding mix and milk
  4. Stir in eggs and vanilla
  5. Add remaining
  6. Coat oreo’s in dough
  7. Bake for 12 minutes

All the best,

Mish

 

Cake Batter Blondies

So my baking has actually become pretty popular throughout my school. The cookie dough cupcakes went so fast, it was insane. I actually have a list of people that I am bringing these blondies for.

These blondies are AMAZING, while I don’t normally use box cakes these definitely need it. It is on the sweet side so I would suggest only having a little bit at a time, even though you will want more.

For song of the day I picked a song that one of my good friends showed me. It’s a really fast upbeat song, that I listen to often.

Anarbor – Going to Jail

 Cake Batter Blondies
 
1 yellow box cake mix
1/4 cups canola oil
1 egg
1/4 – 1/2 cup milk
1/2 cup sprinkles
1/2 cup white chocolate chips
  1. Preheat oven to 350 degrees
  2. Combine cake mix, oil, egg
  3. Add the milk slowly, starting with 1/4 cup add up to 1/2 cup, the cake batter should be as dense as possible
  4. Mix in sprinkles and chocolate chips
  5. Pour in a pan, sprinkle extra sprinkles on top.
  6. Bake for 30 minutes

All the best,

Mish

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