Mmmm Cinnabon...

...Well not actually.

Hands up if you love Cinnabon. It was love of at first bite for me. I fell in love with the delicate bun, the sweet spicy cinnamon filling and the decadent cream cheese that enrobes every delicious cinnabon.

After having tasted every single variant I asked the sales lady at our local (the one and only) Cinnabon store if she could add chocolate sauce to the Caramel Pecanbon which I had just purchased. She politely replied, "sorry we don't do that".

Either way I was determined to have my cinnamon roll with chocolate sauce, caramel sauce and roasted pecans...just the way I normally like my desserts. The next day I searched for cinnamon roll recipes and found a cinnabon clone recipe. I gave it a try and was quite impressed with the results. I wouldn't call it a cinnabon but the roll had all the sweet cinnamon goodness that I love about Cinnabon cinnamon rolls.

For those of you who haven't been to cinnabon. You need to go, you won't be disappointed...and they keep their promises too. You will always find them fresh out of the oven.

Pure Cinnabon decadence...

Classic Cinnabon and Caramel Pecanbon

The recipe is easy and the results are great. If you're intimidated by working with yeasted doughs, don't be. I found the dough easy to work with and quite forgiving. I made a few mistakes with it (that's what happens when you trying to fit baking into a busy schedule) and it still turned out good.

Here goes....

First I poured added the warm milk and yeast into a large bowl and gave it a quick stir.

Next I added the sugar, margarine, salt and eggs and gave that a quick stir to combine.


I then added the flour one cup at a time and mixed with my hand mixer using the dough attachment until all the ingredients were well combined.

The dough turned out a bit too sticky so I added about half a cup flour to the dough. It was still slightly sticky and elastic but I didn't want to add anymore flour.


I left the dough in the oven, which I had warmed slightly, to rise until double. The dough was still too soft and a tad bit sticky for me to roll so I kneaded it gently on a well floured surface until it formed a soft dough.

I rolled the dough into a large rectangle - I didn't measure and spread the soft butter evenly over the dough leaving...... I left about 1 inch from the bottom edge (this should be the longer side of your rectangle) clean so that the rolls can seal nicely.

Next I sprinkled the sugar/cinnamon mixture evenly over the surface of the dough leaving a 1 inch space at the bottom edge of the dough clean.

Starting at the far edge of the dough, I began to roll it up tightly towards me. I then trimmed the left and right edges of the dough and cut it into 1 1/2 inches (3.8 cm) pieces.

I placed the rolls in a rectangular pan. I didn't use parchment/greaseproof paper. Instead I used my silicon baking mat.

I baked the rolls for about 17 minutes until golden brown and then spread a generous amount of cream cheese icing over the rolls while they were still warm. I also drizzled caramel and sprinkled them with roughly chopped roasted pecans.

Cinnabon Clone Recipe

• Don't be afraid to use margarine in this recipe. I made these twice, first using butter (I tend to snub margarine in recipes like this) and a second time using margarine. Both turned out great. Cinnabon actually uses margarine in their rolls.
  
• In South Africa our instant dry yeast comes in 10g packages. I used all of it in my rolls.
  
• Add a teaspoon of vanilla when adding the wet ingredient for the dough. It tastes better for me.
  
• For those of you who have ever been confused about "packed brown sugar", it's not a type of sugar. The "packed" refers to the way in which you measure the sugar - you need to pack it tightly into the cup when measuring. Use soft brown sugar.
  
• Line and grease the pans with parchment/greaseproof paper. Use an 8'' (20cm) square baking pan or 9"x13" (23cm x 33cm) rectangular baking pan. I try to steer clear from dark pans since they tend to burn or brown whatever's been baked in them too quickly. Leave a 1 inch space between each roll.
  
• Leave the rolls to stand for about 30 minutes in a warm place before baking. I warmed the oven slightly, turned it off and placed the rolls in there for about 30 to 40 minutes. I removed the rolls, pre-heated the oven and then put them back in to back.
  
• I baked the rolls at 350 degrees F / 180 degrees C until light golden brown. They took a little more than 15 minutes to bake. I actually didn't time then, I just gauged.

Ingredients:

Rolls:
1 (1/4 ounce / 7 g) package dry yeast
1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour

Filling:
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened

Icing:
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

Directions:

First step - Rolls:

1. Dissolve the yeast in the warm milk in a large bowl.


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


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


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


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


6. It should be approx 1/4 thick.
   
7. Preheat oven to 400 degrees F.
   

Second step - Filling:

1. Combine the brown sugar and cinnamon in a bowl.


2. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.


3. Working carefully, from the long edge, roll the dough down to the bottom edge.


4. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.


5. Bake for 10 minutes or until light golden brown.
   

Third step Icing:
Make the icing while the rolls are baking.

1. Mix the margarine and cream cheese with an electric mixer until fluffy
   
2. Add vanilla and mix to combine.
   
3. Add the icing sugar and continue beating for about 5 minutes
   
4. Spread the rolls generously with icing whilst still warm from the oven.

Croissants - My First Attempt

I've been wanting to try croissants for a long time now but have always been afraid to try. I searched and found a recipe on La Cerise. I was even more excited try these when I noticed that it was a recipe by Pierre Herme. I decided to give it a try and they didn't quite turn out the way I expected I was happy with the outcome.


Mixing the dough was easier than I expected. My dough was a tad bit sticky. I wasn't sure whether to add more flour or not but decided to leave it.


The first problem I encountered was with the butter which was too cold to work with. The recipe called for cold butter so I was afraid that if I worked it too much it would become too warm and soft. The butter was difficult to spread and it was pulling the dough as I tried to get it to cover all two thirds of the dough. I wished then that I had worked the butter some more to make spreading it easy.

Because the butter was a bit chunky I had problems with it when rolling the dough. It kept falling out. I wanted to give up at this point but considered the costs of the butter that would be wasted.

I enjoyed rolling these up cause they made me feel like I'd accomplished something huge even though the dough didn't turn out as great as I expected. You can see how the chunks of butter were falling out of the dough.

My idea of a perfect croissant is light, flaky, crisp on the outside. Mines didn't turn out that way. They were crisp but not flaky and a bit dense on the inside.

I will not give up though. I wasn't too disappointed since I didn't think that they they turned out all that bad for a first try. I will try these again and include more details and pictures. I will have to wait a while though otherwise my hips won't forgive me.

A Tart for Tiana

Ever since my niece's mom bought her the first set in the strawberry shortcake collection I have been promising to bake with her but never got the time. Finally I decided to make time with her this past weekend.

Her set included a plate, mini tart pan and a mini rolling pin all of which she wanted to use. It was tough deciding what tart to make since I didn't want to choose one that would be too difficult or one that she wouldn't eat.

The only tart that they've ever enjoyed is the peppermint fridge tart that is a dessert staple with my family. At first I didn't consider this tart since it's made with a biscuit base which meant that she wouldn't get to use her rolling pin. After much deliberation I decided to make the tart but with a crust that would allow her to use her rolling pin.

I wasn't sure how it would turn out since I've never done it before. I decided to use the caramel/mint chocolate cream topping from the peppermint fridge tart and add a ganache layer at the bottom of the tart.

Because I was baking with Tiana I had to really go slowly doing one thing at a time. For the crust we used a sweet tart dough. I forgot to pack my kitchen scale so I had to do a lot of estimations. I decided to make the dough myself while the kids were out so that I wouldn't be left with a great mess to clean up afterwards.

The dough turned out really soft but I decided to leave it that way so that it could be more crumbly once baked.

We rolled the dough between two sheets of greaseproof paper but because the dough was so soft we had to just break off pieces and line the mini tart pans using our fingers. Surprisingly the crust turned out quite well.

Dontae, her older brother wanted a piece of the action too...

...Meanwhile on the other side of the house little brother Ezekiel was ransacking their rooms and playing dress up. Here he is wearing Tiana's boots.

Tiana was so excited to use her little tart pan.

After we had baked all the crusts we went on to make the ganache. Since it was a peppermint tart I decided to use a combination of dark and mint chocolate for the ganache.

We then whipped the fresh cream. Because it was quite warm in the kitchen I decided to whip the cream in an ice water bath to keep the cream cool. We whipped the cream until it was just a little stiff. I was too afraid to mix it any further - I've had bad experiences with fresh cream.

Once the cream was whipped we grated about 140 grams of mint chocolate over the cream. We used a little garlic/zest grater but Tiana thought that it was part of her baking set so I let her have it.

Next we added a can of caramel treat which is basically caramalised condensed milk. If you can't get your hands on caramel treat then just follow the instructions in my previous peppermint fridge tart post to make your own.

We gently folded the chocolate and caramel into the whipped cream until it was well combined.

By the time we were done with the cream the tart shells were already cool so we assembled the tarts immediately after that. Tiana enjoyed this part but I had to watch her otherwise she would have filled the entire tart with just the ganache since she loves chocolate so much.

We made some for the adult folk as well.

After filling the base with ganache I topped the tart with lots of the caramel/peppermint whipped cream. By the time the tarts were completed I was so tired that i forgot to take pictures of the finished tarts.

Go here for the recipe.

Glorious Apple Cake

I've been wanting to try an apple cake for a very long time. I like the taste of apple pie but always find myself picking out the chunks of apple since I'm not a fan of cooked apples. Because you can't make apple pie without apples I thought that making an apple cake would be the next best thing for me to try.

With hundreds of recipes to choose from I settled on the Double Apple Cake from the book Baking: From My Home to Yours by Dorie Greenspan. I chose this recipe because Dorie Greenspan has a good reputation and also because it calls for grated apples instead of apple chunks. I have never come across apple butter here in South Africa so I made my own using a recipe that I found on the myrecipes website.

Although I found the cake rather pleasant I don't think that apple cake is something I would reach for very often - I'm a chocoholic can you blame me.

Double Apple Bundt Cake
Adapted from Baking: From My Home to Yours

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

1 ¼ sticks (10 tablespoons) unsalted butter, at room temperature

1 ½ cup granulated sugar

2 large eggs1 cup store-bought apple butter – spiced or plain

2 medium apples, peeled, cored and grated

1 cup pecans chopped or walnuts

½ cup plump, moist golden or dark raisins

Confectioners’ sugar for dusting (optional)

Center a rack in the oven and preheat oven to 350º F. Butter and flour a 9-10 inch bundt pan. Don’t place pan on a baking sheet; you want the oven’s heat to circulate through the bundt’s inner tube.

Whisk together the dry ingredients, flour through salt.

Working with stand mixer fitted with paddle attachment, or hand mixer in a large bowl, beat the butter and sugar on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick, and pale.

Add the eggs one at a time, beating for about 1 minute after each addition; you’ll have a light, fluffy batter.

Reduce the mixer speed to low and beat in the apple butter – don’t worry if it curdles the batter.

Still on low, add the grated apples and mix to completely blend.

Add the dry ingredients, mixing only until they disappear into the batter. Using a rubber spatula, fold in the nuts and raisins.

Turn the batter into the bundt pan and smooth the top of the batter with the spatula.

Bake for 50-55 minutes or until a thin knife inserted deep into the center of the cake comes out clean.

Transfer the cake to a rack to cool for 5 minutes. Unmould and cool to room temperature.

Allow the cake to stand overnight to improve the flavour of the cake. Wrap well in cling wrap and leave to stand at room temperature.

Dust with confectioners sugar or drizzle with glaze.

To make glaze:

½ confectioners sugar

Enough freshly squeezed lemon juice to make a smooth glaze.

Mix the confectioners sugar and lemon juice together in a small bowl. Add the juice a little at a time until the desired consistency is reached. Mix until smooth and satiny.

Apple Butter

The first time I heard of apple butter was a few days ago when looking through some recipes. I remember wondering if it was an apple flavoured butter sought of like garlic butter. I was about to put the recipe away when I decided to google apple butter and discovered that I could in fact make it myself.

I was surprised to see that it look more like jam (jelly) rather than butter. Once I found a suitable recipe I decided to go ahead and give it a try but was later put off when I realised just how time consuming it is. A friend of mine helped me search through recipes until we discovered one that didn't require much time.

The recipe we found was from the myrecipes website. It was easy to understand and didn't require me to use any special pots.

I used starking apples because they are my favourite. I found the apple butter very pleasant but a taste that I would need to get used to especially since I'm not a fan of cooked apples. From what I've read apple butter can also be enjoyed on toast but I decided to make an apple cake. I halved the recipe since I only needed a cup. I also used apple juice instead of the apple cider called for in the recipe and ground cinnamon instead of cinnamon sticks.

Apple Butter
from myrecipes.com

Yield: 4 cups (serving size: 1/4 cup)

Ingredients

4 pounds (1.8kg) Granny Smith apples, peeled, cored, and quartered
1 cup apple cider
1/4 cup packed dark brown sugar
1 tablespoon fresh lemon juice
1/4 teaspoon salt
Dash of ground cloves
2 (3-inch) cinnamon sticks
1 star anise

Preparation:

Combine apples and cider in a large stockpot; bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes or until apples are tender.

Place apple mixture in a food processor; pulse 6 times or until chunky. Return to pan.
Stir in sugar and remaining ingredients. Cook over low heat 1 hour or until thick, stirring occasionally. Discard cinnamon and star anise. Cover and chill.

Note: Store in an airtight container in refrigerator for up to 1 month.