Showing posts with label cinnamon. Show all posts
Showing posts with label cinnamon. Show all posts
Saturday, April 19, 2014
SANDRA’S OOEY GOOEY AUTUMN CINNAMON ROLLS with CARAMEL ICING
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Decadent cinnamon rolls packed with ooey-gooey deliciousness that you’re bound to end up craving as we do... |
Yields: 12 Rolls
Prep/Rise: 2.5 Hrs.
Bake: 20 Mins.
INGREDIENTS
Dough:
1-1/8 cup milk
2 tablespoons unsalted butter
1/2 cup canned candied sweet potatoes, drained and mashed
1/4 teaspoon freshly grated nutmeg
3 teaspoons pumpkin pie spice
1 teaspoon ground cardamom
1/2 teaspoon salt
1 egg, slightly beaten
2 tablespoons honey
3 teaspoons fresh, dry yeast (be sure to check expiration date)
3 cups unbleached bread flour,
--approximately to reach desired consistency (bread flour provides for lighter rolls vs all-purpose)
--approximately to reach desired consistency (bread flour provides for lighter rolls vs all-purpose)
Filling:
6 tablespoons unsalted butter, melted
3/4 cup dark brown sugar, packed
1 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup raisins
Icing:
1/4 cup unsalted butter
1/2 cup dark brown sugar, packed
2 tablespoons milk
1/4 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
Pinch of salt
3/4 cup sifted confectioners sugar (important)
METHOD
Turn on light in oven (no heat though).
Lightly spray a large bowl, and set aside. Line a baking sheet with parchment paper, including lining a wire rack with parchment paper and set them aside (or reuse the same piece of parchment paper).
In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly (do not boil); remove from heat and add vanilla extract.
In stand mixer bowl using the paddle attachment, combine sweet potatoes, nutmeg, pumpkin pie spice, cardamom, and salt. Add cooled milk mixture and beat on low until incorporated. Beat in egg, honey, and yeast.
Add half of the flour to pumpkin mixture. Switch to the dough hook attachment, and beat for 5 minutes, while frequently scraping sides. Add remaining flour and mix thoroughly, dough will be very soft but should form a small ball around hook.
Turn into lightly greased bowl, then lightly spray surface of dough. Cover and let rise in a (no-heat) oven with only the light on until doubled, about 1 hour.
Punch dough down, and turn onto floured surface. Knead a few turns to form a smooth and soft dough.
In small bowl, combine brown sugar, cinnamon, and cardamom.
Roll dough into an 18”x16” rectangle. Brush surface of dough with melted butter, sprinkle with brown sugar mixture, then raisins while retaining 1” of long edge away from you with no filling. Use a rolling pin to gently roll over filling mixture to press into dough (this ensures that the filling won’t pool to bottom of pan when baking).
Beginning with long side of dough, roll up jellyroll style away from you, then pinch end seam to seal. Using kitchen scissors, cut roll into twelve equal 1-1/4” slices.
Place rolls cut-side-up in greased 11”x16” baking pan. Cover and let rise again in (no-heat) oven with only the light on, until nearly doubled, about 1 hr.
Remove rolls from rising in oven to counter 50 minutes into final rising.
Preheat oven to 350 degrees.
After an hour of rising and oven has preheated, bake rolls for 20 minutes until golden brown; turning half way though to ensure even baking.
Meanwhile, prepare icing. In small saucepan, heat butter until melted. Whisk in brown sugar and milk. Cook over medium-low heat for 1 minute while whisking. Remove from heat, and add vanilla extract. Transfer to small mixer bowl and cool mixture. Once cooled, add sifted confectioners’ sugar, pumpkin pie spice, and salt. Beat with a hand electric mixer on high until well blended, about 3 mins.
Remove hot rolls by flipping them over upside down from baking pan to parchment-lined baking sheet.
Re-flip the rolls over right side up onto parchment-lined wire rack.
Use the back of a spoon to spread half of the icing on top of the piping hot rolls (this makes them ooey-gooey delicious).
Cool 15 to 20 minutes, re-stir and spread remaining icing over warm rolls just before serving.
Enjoy!
Sunday, March 30, 2014
SANDRA’S ULTIMATE APPLE ZUCCHINI CINNAMON SWIRL CAKE
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| One of my favorite creations... |
Prep: 15 Mins. |
Bake: 50 to 55 Mins.
Posted by Sandra
INGREDIENTS
***Bundt Cake:
--Granulated sugar, for dusting sprayed bundt pan
1 (12 oz.) zucchini, shredded (1 large, or 2 medium)
1/2 cup raisins
1/3 cup walnuts, finely chopped
2 teaspoons ground cinnamon
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| Sinfully moist and spicy |
1-1/2 cups dark brown sugar, packed, and divided
3 cups all-purpose flour, sifted
2 teaspoons baking soda
1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon salt
1 medium red apple (I used Fuji), cored, unpeeled, and shredded
1 cup sour cream
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| Wet, dry, and swirl ingredients |
1/4 cup safflower oil
2 large whole vanilla beans, split, and seeds removed (save scraped beans in an airtight jar to flavor sugar to be used later on in baking recipes, tea, and so on, if desired.)
***Icing:
2 cups confectioners sugar, sifted
1-1/2 tablespoons unsalted butter, at room temp
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk
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| Cooling in bundt pan for 10 minutes |
METHOD
Shred zucchini into colander, and set aside. In small bowl, combine walnuts, cinnamon, and ¼-cup packed dark brown sugar; mix, and set aside. Spray a 10” bundt pan with nonstick butter cooking spray, and lightly dust with white sugar, including around inner tube, and set aside.
Preheat oven to 350 degrees.
In large bowl, sifted flour, baking soda, baking powder, and salt, and set aside.
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| Removed from bundt pan to fully cool |
Shred unpeeled apple, and set aside.
In medium bowl, with a hand mixer, beat sour cream, beaten eggs, safflower oil, vanilla bean seeds, and 1-1/4 cup packed brown sugar, until smooth. Stir in with a wooden spoon the shredded zucchini, apple, and raisins until blended, and then add to the large bowl of flour mixture; blending just until moistened.
Pour half of batter into prepared bundt pan; sprinkle evenly with all the walnut mixture, and top with remaining batter; tap pan on counter to release air bubbles. Bake for 50 to 55 minutes, until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 10 minutes. Release edges of cake with a paring knife, including around edge of inner tube, and remove cake from pan to completely cool on wire rack.
While cake is cooling, sift confectioners’ sugar, and add remaining icing ingredients in medium mixing bowl, and beat with a hand mixer until smooth. Adjust for spreading consistency, if necessary, by adding more milk, or more sifted confectioners sugar. Drizzle and gently spread icing on cake. – Enjoy!
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Tip: I provided links to the whole green cardamom pods and vanilla beans where I purchased them via mail order from the locally owned Red Onion Organic Spice and Tea Company.
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