Saturday, February 14, 2009

“Cinnabon” Cinnamon Rolls (via bread machine)

I make these every year on Valentine's Day. I only make them once a year because they are hard to resist (and yes, a little involved to prepare). But they are so yummy! Totally worth the work. You can substitute white flour for the whole wheat for a somewhat lighter roll, but I prefer the heartier version with some whole wheat. I've made a different, low-fat version of the same roll, but it's just not worth it. Make the buttery version -- and enjoy them, or wrap them up and share them with friends and family (that's what I do).

2 eggs
1 cup warm milk (105-110 degrees)
1/3 cup butter, melted
½ cup sugar
1 tsp salt
3 cups white flour
1 cup whole wheat pastry flour
1 package (1/4 oz) active dry yeast

Put all ingredients except yeast in a bread machine, in the order given. Make a well in the flour mixture, and add the yeast. Set bread machine to “Dough” setting, and turn it on.

After the machine has done its business (mine takes 90 minutes), remove the dough and place it on a lightly floured surface. No need to knead. Roll it out to a rectangle about ½ inch thick.

1/3-2/3 cup butter, softened
1 cup packed brown sugar
2 ½ tsp cinnamon

Spread the butter evenly over every inch of the rolled out dough. Mix the brown sugar & cinnamon together, then sprinkle the mixture over the buttered dough. Start on one of the long edges of the rectangle and roll the dough into a log. Then cut it into approx. 1 inch wide slices. Place the rolls in a greased 9x13” pan, with the “open” sides up, and the outer edges of the rolls touching each other.

Now let the rolls rise. Cover the rolls with a warm, damp, clean dish towel, sprayed with cooking spray on the side that will be over the rolls. Place in cold oven, then turn oven on to 150 degrees or so, just for a minute or two. Let rise until the rolls double in size (about a half hour for me) – or until they reach your desired size.

Remove rolls from oven and uncover them. Heat oven to 375, then bake rolls for 20-25 minutes, until lightly brown on top, crisp on the edges and cooked in the middle.

½ cup butter, softened
¾ cup powdered sugar
2 tbsp cream cheese
¼ tsp vanilla extract

Mix all ingredients together until well blended. Spread over warm rolls.

Thursday, February 5, 2009

Oatmeal Brownie Drops

These cookies are very chocolately, so they definitely fulfill the chocolate urge when it arises. The oats give them fiber, so they're not the most horrible cookie you could eat. Now, how to control oneself in front of them . . . that's a challenge. From the Hershey's Homemade cookbook.

3/4 cup sugar
1 stick butter, softened
2 eggs
1 tsp vanilla
1 cup flour
1/2 cup cocoa powder
1/4 tsp baking soda
1 cup quick-cooking rolled oats
1 cup chocolate chips or mini chocolate chips

Heat oven to 350. In a large bowl, beat together butter and sugar until well blended. Add eggs and vanilla and blend thoroughly. In a small bowl, combine flour, cocoa, and baking soda. Add dry to wet and blend thoroughly. Stir in oatmeal and chips. Drop by tablespoon onto ungreased cookie sheets. Bake 7-8 minutes or until cookies begin to set. Do not overbake. Remove from cookie sheet to wire rack. Cool completely. Makes about 3 1/2 dozen.