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Tag Archives | Vanilla Icing

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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Raspberry Loaf Cake

Light yogurt loaf cake with milled flaxseed, iced and garnished with fresh raspberries.

The Sauce: Vanilla Icing – Cooked icing with powdered sugar, milk, butter and vanilla extract is poured over the cake while still warm. In ten minutes the icing sets up and holds the berries.

‘Great Sauces Transform Good Food into Gourmet’ 

Loaf pan for a cake

Dense cake-like breads such as Banana, Pumpkin and Zucchini bake in loaf pans. They’re sometimes iced then sliced. Baked loaf-style and iced, this Raspberry Loaf Cake is in the same shape but very light. It’s made with yogurt rather than fat and has milled flaxseed in the batter.

Sliced Raspberry Loaf CakeFresh raspberries are placed on the top right after the icing is poured along the top. I love to set them with the rounded side up like little ruby crowns. Finish it with a little fairy dust (milled flaxseed). It’s a fresh and fruity dessert that’s light enough to enjoy without guilt.

You might also enjoy Orange Coconut Bread, Chocolate Raspberry Torte, Jumbleberry Pie, Financiers, Chocolate Velvet Cupcakes with Fresh Raspberry Buttercream, Strawberry and Cream Pound Cupcakes and Strawberry Chiffon Cake.

4 of 4 part series ”Berry Season Desserts”. Part 1 Blueberry Cheesecake, Part 3 Berries Van Gogh and Part 4 Cherry Slab Pie. Click here and here for more about berries.

2012 AniversaRecipe – Chicken Thighs with Smoky Sweet Dry Rub
2011 AniversaRecipe – Maple Coconut Granola and Slalamagoo

Recipe: Raspberry Loaf Cake

Prep Time: 25 Minutes | Cook Time: 55 Minutes | Yield: 8-10 Servings | Level: Moderate

Raspberry Loaf Cake

  • 1 1/4 cup granulated sugarBatter with raspberries
  • 3 eggs, room temperature
  • 3 egg yolks, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup flour
  • 1/2 tsp instant yeast
  • 3/4 tsp salt
  • 2 Tbsp milled flaxseed, plus more for garnish
  • 2/3 cup plain Greek yogurt, room temperature
  • 2 Tbsp butter, melted
  • 1 cup fresh raspberries, divided

Vanilla Icing

  • 2 Tbsp butter, softened
  • 6 Tbsp whole milk, divided
  • 1/2 tsp vanilla
  • pinch salt
  • 2 1/2 cups powdered sugar, divided

Special Equipment – 9×4 1/2 or 10×4 loaf pan

Raspberry Loaf Cake
1 Preheat the oven to 350 degrees. Coat a 9×4 1/2 or 10×4 loaf pan with cooking spray, line with parchment and lightly spray again.

flour and milled flax2 With a stand mixer beat granulated sugar, eggs, yolks and vanilla until pale and fluffy, about 5 minutes.

3 Meanwhile combine flour, yeast, 3/4 teaspoon salt and flaxseed in a small bowl.

4 In another small bowl combine yogurt and 2 tablespoons melted butter.

baked loaf cake5 Fold flour mixture into egg mixture with spatula. Fold in yogurt mixture. Carefully fold in 1/2 cup raspberries.

6 Pour batter into prepared loaf pan and bake at 375 degrees until toothpick comes out clean, about 47-53 minutes. Cool on a wire rack for 20 minutes then remove from pan and finish cooling.

Vanilla Icing
7 Melt 2 tablespoons softened butter in a small saucepan over medium low heat. Stir in 4 tablespoons milk, vanilla and salt. Whisk in powdered sugar 1/2 cup at a time until icing is thick but pourable. Adjust with additional milk as needed.

Iced Raspberry Loaf Cake8 Pour icing over cooled cake allowing to drip over sides. Garnish with remaining 1/2 cup raspberries and flaxseed. Let icing set for 10 minutes before slicing.

You can bake it in a 9×9 baking pan for a more traditional shape cake. Adjust baking time by removing from oven when top springs back to a light touch. Ice then garnish with fresh raspberries and milled flaxseed.

Serve this for a late night dessert or with afternoon herbal tea.

Dish Designer

  • Exchange Greek yogurt for regular strained yogurt.

Inspiration – Martha Stewart
Cook with Sauces
Raspberry Loaf Cake
Written by
Photographs by Helen Horton
Updated: July 23, 2013

Continue Reading · 0

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