Oct 18, 2011

recipe time

The fact that I haven't been talking much about baking doesn't automatically mean I haven't been doing a lot of baking. In fact, you could very safely state that the less I talk about baking, the more I am doing it, leaving me less time to talk about doing it. But I have been doing it, oh yes, I certainly have. And I have come across some absolutely fabulous recipes that I simply can't keep to myself.

1. Peanut Butter, Oatmeal & Chocolate Chip Cookies

I'm a major fan of both peanut butter cookies, chocolate chip cookies, and oatmeal cookies. I don't understand why I've never come across a recipe that combines the three before, it makes perfect sense! These cookies are everything I could ever possibly need in a cookie. I may have accidentally eaten the entire batch (it was half a batch, and the kids helped!) before I remembered to take pictures...

- Combine:
2 cups flour
2 tsp baking soda
1/2 tsp salt
- In your stand mixer cream together (medium/high setting):
1 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
2/3 cup brown sugar
1 tsp vanilla extract
2 eggs
- Add the flour mixture until just combined (slow setting) and then stir in:
1 cup rolled oats
2 cups semisweet chocolate chips

Bake at 175 C or 350 F for 10 mins, and presto: cookie heaven awaits.

2. Cinnamon Rolls with Vanilla Glaze
I made these for a babyshower recently and they were gone in a minute flat. It helped that I put them in the oven at the shower and they were served warm. If you're not a glaze girl (like I never used to be) then don't worry: these are so moist, so full of flavour that you absolutely do not need the glaze. HOWEVER. The glaze is soooo good with it - not too sweet and just sticky enough. This coming from the girl who never wanted glazes or frosting on ANYthing.

- Combine and set aside:
1/4-ounce/7gr package yeast
1/2 cup warm water
- In stand mixer with paddle attachment mix:
1/2 cup hot milk
1/4 cup sugar
1/3 cup butter
1 teaspoon salt
1 egg
2 cups flour (plus up to 2 cups more)
- Add yeast mixture and (switching to dough hook attachment if you have it - if not, knead by hand when it becomes too much to handle for your mixer) knead in 1 1/2 - 2 cups more flour until dough is easy to handle.
Knead for 5-10 minutes and place dough in a well greased bowl, cover, and let rise until doubled in size.
- Punch dough down, and roll out on a clean, floured surface into a large rectangle (about 15x9 inches, or 38 x 22 cms).

1/2 cup melted butter, plus more for pan
- Mix:
3/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon
- cover rolled out dough royally in melted butter and sprinkle sugar mixture evenly on top.
- roll up the dough, starting at the longer side (tip: roll toward you!), pinch edge, and cut your roll of dough into equal slices (about 14).
- grease a pan with melted butter and sprinkle sugar on top. Place slices close together in the pan and let rise for another 30-45 minutes.
- Bake for 30-40 minutes at 170 C or 325 F, or until golden brown.

- Mix:
4 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract
- Add water 1 tbsp at a time until glaze is your desired consistancy (should be somewhat runny). Spread/drizzle over warm cinnamon rolls and devour.

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