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Tag Archives | Cinnamon

Cinnamon Rolls

Tender Cinnamon Rolls made with swirls of cinnamon sugar and drizzled with vanilla icing.

The Sauce: Vanilla Icing – A glaz-ey smooth vanilla icing with thin consistency. Use a fork to drizzle lines or concentric circles.

‘Great Sauces Transform Good Food into Gourmet’ 

Cracked the code

Cracking the code for baking tender, sweet homemade cinnamon rolls wasn’t easy. I’ve been reading recipes, researching, baking, testing cinnamon rolls, sticky buns, orange twists, and maple Cinnamon Rolls Round Panknots for months. I’m sharing the recipe and the code for great sweet rolls. Last weekend I served a large tray of these cinnamon rolls and orange twists at a Memorial Day Celebration and one guest said, “These are the best homemade cinnamon rolls I’ve ever tasted.”

Here are the ‘ins’ and ‘outs’:

Butter is in. It takes lots of butter in the dough, way more than dinner rolls. You can reduce the butter but the rolls will be bread-ey.

Thin is in. Roll the dough 1/4-inch thin so the cinnamon, sugar and butter are twisting around double the revolutions otherwise you don’t have enough cinnamon running through each roll.

Golden is out. Don’t brown. Extract them from the oven when the dough is cooked through but before they start to brown on the top. Unlike dinner rolls that are beautiful with a golden brown crust, tender creamy-colored cinnamon rolls are tastier when the outside is soft as the inside. They have a circular cinnamon pattern that creates contrasting and characteristic swirls.

Cinnamon Rolls BlueA final word about the hours it takes to make cinnamon rolls. I love to plan creative projects while I let the dough rise like writing, painting, designing, playing an instrument, or whatever I’d love to do that day. Take a walk, shop or call a friend. Get lost in a good read. Fill your time with your favorite projects or activities. You’ve got the 2 hour first rise, then around an hour while the cinnamon rolls rise before baking. Set a timer so if you get lost in your creativity the rolls will get the attention they deserve. Then let your imagination flow like a river. Treat yourself and those you love to fresh home-baked Cinnamon Rolls.

You may also enjoy Audrey’s Dinner Rolls, Orange Coconut Bread, Maple Oatmeal Scones, Parmesan Gougeres and Italian Braided Bread.

2013 AniversaRecipe – Polentina
2012 AniversaRecipe – Chocolate Syrup
2011 AniversaRecipe – Chewy Chocolate Chip Cookies

Recipe: Cinnamon Rolls

Active Time: 2 Hours 15 minutes | Total Time: 5 Hours | Yield: 16 Rolls

Cinnamon Rolls Round Pan3/4 cup whole milk, lukewarm
1/2 cup butter, melted
2/3 cup granulated sugar, divided
2 1/4 tsp active dry yeast
1 egg
3/4 tsp salt
3 cups flour, plus more as needed
1 Tbsp cinnamon
2 Tbsp softened butter
1 cup powdered sugar
1/4 tsp vanilla extract
2-3 Tbsp milk

Special Equipment – large mixing bowl or stand mixer, large oiled bowl, 2 small bowls, 2 8-inch round cake pans or 1 9×13 pan

1 Combine lukewarm milk, 1/2 cup melted butter and 1/3 cup granulated sugar in a stand mixer fitted with dough hook or large mixing bowl . Sprinkle yeast and allow to proof for 5-10 minutes until foamy.

2 Meanwhile generously oil a large bowl and set aside. Beat egg in the same bowl used for warming the milk or melting the butter. Add egg and salt to yeast mixture.

3 Stir in flour 1 cup at a time until dough feels slightly sticky adding as much flour as needed. Knead dough in the mixer for about 6 minutes or turn out on a floured surface and knead by hand for 10 minutes.

4 Shape into a ball and place in the large oiled bowl turning once to oil the top. Cover with plastic or damp towel and let rise in a warm place until double, about 2 hours.

Rolled Dough with Cinnamon5 Combine remaining 1/3 cup granulated sugar and cinnamon in a small bowl or shaker. Set aside.

6 Oil 2 8-inch cake pans or 1 9×13 baking dish.

7 After dough has risen, divide dough in two even balls and leave one in the covered bowl. Roll the other piece into a rectangle 1/4-inch thick on a floured surface. Leaving 1/2 inch bare on the long side, spread dough with softened butter, about 2-3 teaspoons. Sprinkle evenly with enough cinnamon sugar to cover the dough, about half the mixture. Roll the dough lengthwise into a tight log with the 1/2-inch bare dough on the outside. Slice with a Cut the Doughsharp knife or cut with dental floss into eight, 1-inch pieces. Arrange in a buttered pan with room between rolls for rising. Repeat with second dough ball.

8 Cover and let rise in a warm place until double, about 45-60 minutes.

9 About 20 minutes before the second rise is complete, preheat the oven to 350 degrees.

Cinnamon Rolls10 Bake rolls until no longer dough-ey but still blond, about 25 minutes. Let cool until warm.

11 Meanwhile whisk powdered sugar, vanilla extract, 2-3 tablespoons milk and stir until smooth. Drizzle over rolls in circles, criss-crosses or lines.

The 1/2-inch bare dough helps the spiral stick together.

To make Orange Rolls, combine 1/3 granulated sugar with zest from 1 orange in exchange for cinnamon sugar. For the icing, combine 1 cup powdered sugar with 2-3 tablespoons of fresh squeezed orange juice.

Serve Cinnamon Rolls and Orange Rolls garnished with fresh strawberries.

Dish Designer

  • Exchange active dry for instant active dry yeast.

Inspiration – Helen Horton
Cook with Sauces
Cinnamon Rolls
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: May 27, 2014

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Cinnamon Mini Breakfast Cupcakes

Simple cinnamon and sugar mini breakfast muffins.

Cinnamon in every bite

Pop these two-bite cupcakes for a quick snack. Made from simple ingredients you have on hand, they’re easy to make and topped with cinnamon and sugar. They remind me of Cinnamon-Mini-Breakfast-Cupcakes-for-SnackingSnickerdoodles, cookies online pharmacy pak with a simple dough and dusted with cinnamon. I love them baked in the mini muffin size because then I taste the spice in every bite. They freeze well so you can bake them off and store part of the batch for later.

2011 AniversaRecipe – Orange Coconut Bread

Recipe: Cinnamon Mini Breakfast Cupcakes

Prep Time: 15 Minutes | pharmacy products online canada Cook Time: 11-15 Minutes | Yield: 30 Mini Cupcakes | Level: Easy


  • 1½ cups flour
  • 3/4 cup sugar plus 1/2 cup, divided
  • 2 tsp baking powder
  • 1 tsp cinnamon plus 1 tsp, divided
  • 1/8 tsp generic cialis online freshly ground nutmeg
  • 1/4 tsp salt
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  • 3/4 cup milk
  • 1/4 cup canola oil
  • 1 egg
  • 1 tsp vanilla

Special Equipment – mini muffins tins

1 Preheat oven to 350 degrees.

Scoop-Batter-Dust-with-Cinnamon-Sugar2 In a medium bowl combine flour, 3/4 cup sugar, baking powder, 1 tsp cinnamon, nutmeg and salt.

3 In a small bowl lightly beat the milk, oil, egg and vanilla.

4 In another small bowl combine 1/2 cup sugar and 1 tsp cinnamon.

5 Make a well in the center of the flour mixture. Pour in the wet ingredients and stir just until moistened. Don’t over mix. May have some lumps.

6 Spoon batter into mini muffin pan lined with cupcake papers. Sprinkle with cinnamon/sugar mixture. Bake at 350 degrees for 12-15 minutes. Cool in pan for 5 minutes then on a wire rack.

To measure the milk and androgel vs viagra oil, use a 1 cup liquid measuring cup. Pour in ¾ cup of milk and then add enough oil to make 1 cup. Also try using a 2 cup liquid measuring cup as the bowl. Measure the milk then add the oil to make one cup. Add the egg and vanilla and lightly beat.

These small bite muffins are great for on-the-go breakfast. Also great for a brunch buffet or tadalafil citrate late night snack.

Bake this batter in standard muffin tins lined with cupcake papers at 350 degrees for 15-18 minutes. Makes 12.

Dish Designer

  • Omit the nutmeg.

Cinnamon-Mini-Breakfast-Cupcakes-Store-In-ContainerInspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: July 17, 2012

Continue Reading · 4

Beef and Cinnamon with Noodles

Hearty chunks of beef seasoned with cinnamon and loads of noodles.

Recipe collector

I have a lot of cookbooks but my favorite resources are my 15 recipe binders arranged by categories. I am a recipe collector. When I was about 9 or 10 years old I started a recipe card file. It continued to grow as I gathered great recipes from every corner; friends, relatives, strangers, colleagues, cookbooks, newspapers, magazines, church socials and bake offs. When I started watching the Food Network in the mid Nineties, I began printing off recipes I wanted to try on my home printer. Organizing the 8 x 11 format with my 4 x 6 card size recipes was becoming cumbersome so I made the move to binders. I could use all sizes by attaching clippings, cards or hand written notes to an 8 x 11 paper. Binders were the perfect solution, allowing them to grow unevenly in any category.  I love these binders but my favorite feature is the ability to make lots of notes in the recipe margins. Notes include tips and tricks, changes and adaptations, plus the date and event I made the recipe if it was for a special event. It has become my recipe journal. Are you keeping track of food events? If so, how?

Beef-and-Cinnamon-with-Noodles-ScallionsCinnamon Beef is a recipe from one of my binders that I have wanted to cook for a long time. This recipe was clipped out of a Cooking Light magazine many years ago. It looked exotic, very delicious and tender. The broth is similar to the flavor of hot and sour soup but rather than a little heat, it is cinnamon spicy. Served over noodles, it is a one dish meaty meal that is a diversion from your fat filled comfort food but comforting none the less.

Recipe: Beef and Cinnamon with Noodles

Prep Time: 10 Minutes | Cook Time: 2 Hours 15 Minutes | Yield: 8 servings | Level: Easy


  • 1 Tbsp vegetable oil
  • 2 pounds beef stew meat, cut in 1-inch cubes
  • 8 green onions, cut in 1-inch pieces
  • 6 cloves garlic, crushed
  • 1 1-inch piece peeled fresh ginger, cut in thin slices
  • 5 cups water
  • 3/4 cup rice vinegar
  • 3/4 cup soy sauce
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 1 10 oz box frozen spinach, thawed
  • 4 cups hot cooked noodles, about 8-ounces uncooked

1 Heat oil in a large Dutch oven over medium-high heat. Adding in half the meat, brown on all sides then remove from pan and repeat.

2 Return all the meat to the pan and add the onions, garlic, ginger, cinnamon, water, vinegar, soy sauce and sugar. Bring to a boil then simmer for 2 hours.

3 Stir in spinach and cook for 3 minutes. Serve over noodles.
This dish has a flavor relationship to hot and sour soup.  It is an exotic and hearty dish.

Dish Designer

  • Exchange frozen spinach for fresh from your garden or farmers market.  Use a large bundle torn in small pieces.
  • Exchange noodles for pasta such as fettuccine.

InspirationCooking Light
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 30, 2012

Continue Reading · 2

Apple Pudding with Sweet Cream Sauce

Moist dense apple cake with sweet cream sauce.

Not your American type pudding

This is not your American milk-based pudding but a British style baked dessert. It is a dense and moist cake-like pudding loaded with fruit and served under a luscious sweet cream sauce. When I was a teen and living in Van Nuys, California mom used to get persimmons from my friend Colleen Lewis’ mom. They had a persimmon tree in their yard and were always sharing. Mom used to make Persimmon Pudding much the same as this recipe, creating a dense, moist dessert. Good pudding memories.
Apple-Pudding-with-Sweet-Cream-SauceThis version with apples, cinnamon and nutmeg has familiar flavors and is comfort food. It isn’t layered and fancy or decorative but it is surprisingly good. You just don’t think something that looks this unassuming is going to be gourmet. Since it is easy to make, you can throw it into the oven the night before you have guests and serve it the next day with fresh warm sauce that takes a mere 5 minutes to prepare.

Recipe: Apple Pudding with Sweet Cream Sauce

Prep Time: 10 Minutes | Cook Time: 50 Minutes | Yield: 12 Servings | Level: Easy


Sweet Cream Sauce

  • 1 stick butter
  • 1 cup sugar
  • ½ cup heavy cream
  • ½ tsp vanilla

1 Preheat oven to 350 degrees.

2 In a small bowl combine flour, baking powder, cinnamon, nutmeg, salt. Set aside.

3 With a stand or hand mixer, cream shortening, 1 cup sugar and brown sugar. Add eggs one at a time stirring to combine after each. Stir in vanilla and apples.

4 Add flour mixture and combine. Mix in nuts.

5 Bake in greased 9 x 13 pan at 350 degrees for 45 minutes.

Sweet Cream Sauce
6 In the meantime, melt the butter in a small saucepan. Add the 1 cup sugar and cream. Simmer until sugar is dissolved. Let stand for 5 minutes then mix in vanilla. Pour over the whole apple pudding while the sauce is still warm or cut into servings, plate and generously drizzle over each.

Apple Quantity – Takes about 6 small or 4-5 medium apples for 4 cups grated apple.

Apple Prep – Process in a food processor (don’t puree) or grind in a blender. A faster option is to grate the apples on the large side of a box grater. In the same time it takes to cut, core and chunk the apples, grate the apple away from the core using the core as a handle. Washing the grater is faster than a processor.

Apple Variety – This recipe is made with Jazz apples which are a very crispy, sweetly tart variety. A new (2004) cultivation cross between Gala and Braeburn, it was developed in New Zealand but now grown in Washington State. You can also use Gala, Braeburn, Fuji or Macintosh. Even a sweeter variety would work like Red or Yellow Delicious but steer away from Granny Smith or other tart apples.

Dish DesignerApple-Pudding-with-Sweet-Cream-Sauce-Grating

  • Exchange cream for Half & Half or canned milk.
  • Exchange brown sugar for 1 cup of white sugar and 2-3 tablespoons of molasses.
  • Exchange walnuts for pecans.

Inspiration – Jo Ann Seely
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 16, 2012

Continue Reading · 3

Zucchini Nut Sandwich Rounds

Soft zucchini cookies with a sweet cream cheese sandwich filling

Spelling Bee

First let’s just talk about how to spell zucchini.  I can never remember.  Does it have two C’s?   So I dreamed up this mnemonic.  Stay with me.  It’s spelled like broccoli which has two C’s.  Of course, broccoli actually has vitamin C in it so it is easy to remember it has two C’s.  Zucchini is spelled the same way, two C’s.  Actually it’s loaded with potassium and vitamin A.  But don’t let all this chat about ‘good for you’ and ‘spelling bee’ get in the way of trying these amazing soft cake-like cookies with cream cheese filling.  They have just enough nuts for a little crunch against the creamy luxury of the sauce.  It a delicious way to eat your veggies with a hint of cinnamon.  OK, it is a little rich but worth it.

Recipe: Zucchini Nut Sandwich Rounds

Prep Time: 30 Minutes | Cook Time: 48 Minutes | Yield: 1  dozen sandwiches | Level: Easy


  • 1 stick butter, divided and at room temp
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup flour
  • 1 ¼ tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup zucchini, finely grated
  • 1 cup rolled oats
  • 1/2 cup chopped walnuts

Cream Cheese Filling

  • 4 Tbsp butter
  • 1 8 oz pkg cream cheese
  • 1 cup powered sugar
    1 Preheat oven to 350 degrees.

    2 In a medium bowl or mixer beat 1 stick butter with the sugars.  Add the egg and vanilla and blend.

    3 Add the flour, cinnamon, baking soda, baking powder and salt.  Beat to combine.

    Zucchini-Nut-Sandwich-Rounds-Baking4 Stir in the zucchini, oats and nuts.  Chill for 1 hour.

    5 Drop two tablespoons of dough on a greased cookie sheet with a little room to spare around each.  With the back of the spoon, flatten out a bit in a round circle.

    6 Bake at 350 degrees for about 12 minutes.  Remove to a rack until completely cool.

    7 In the meantime, combine the butter, cream cheese and powdered sugar for the filling.

    8 Frost the bottom side of a cookie with a heaping tablespoon of the sauce and create a sandwich by topping it with the back side of another cookie.

    Brown Sugar – Substitute 1 cup of granulated sugar plus 1 Tbsp of molasses to the mix. It’s not necessary to combine them first.

    Dish Designer

    • Exchange walnuts for pecans.
    • Exchange rolled oats for quick oats.

    Inspiration – Martha Stewart
    Cook with Sauces
    Written by
    Photographs by Helen Horton
    Updated: April 28, 2012

    Continue Reading · 1

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