So to follow up from yesterday's greasy fatty post, I am going to tell you how to make some out of this world grilled zucchini today.
First off, there is a secret ingredient. Well, it's not secret...but it's something I know of being sold only at a local beekeeper's place. It's awesome he has a little one room store/old house beside his house and on the table there is a jar with money in it...his store is ran on the honor system. You put the money for what you buy in the jar, take out your change from the jar and off you go.
Only once when I have been there have I ever even seen anyone there. Anyyyyywhooo.
The seasoning: Everglades (incredible on steaks and chicken too. My brother even claims it's good on eggs and mashed potatoes, but I haven't ventured there just yet). If you are far away and reading this, they have little sample bottles there for like $2.50, I will send you one if you want contact me via private message on fb. (unless 100 people respond). If you are local, it's the beekeeper man on Mt. Hermon Rd just past the ball field. (AGAIN...it's worth the trip it trust me and he sales local honey which is great for seasonal allergies and homemade pizza crusts recipe below ; )
Ok...
so you take your zucchini and you cut off the stalk end and top then slice them into 3's long ways. So you have 3 long zucchini steaks. (that's what they taste like...OMW! we had them last night just because I was thinking about this post yesterday) but I forgot to take pics before we ate them all! : 0 oops.
--wash & cut zucchini
--Melt butter (or earth balance is better for ya)
spread on top and bottom of zucchini and sprinkle top and bottom with Everglades
--Grill until tender. Most of the online recipes say about 10 minutes...but don't hold me to that. (not too much, not too little or it will be soggy or tough) it's just another one of those things you just have to do and when you get it right you know next time how to do it. Poke it with a fork til it feels done. :)
--after you take off the grill immediately sprinkle with Parmesan cheese or vegan Parmesan while it's still hot.
EAT hot! They do reheat ok but they are incredible hot off the grill and will never be that good again.
ENJOY! next time I make it I will post picks before we devour it all gone.
Edited: they sell it online for about the same price but I am unsure if there are shipping charges added
http://www.evergladesseasoning.com/products.htm (It's the all purpose seasoning)
Tuesday, February 15, 2011
Monday, February 14, 2011
Zucchini Corn Onion & Bacon Yum Yum
I don't know the name of this recipe so I made one up :) my mom shared it with me last summer and it has become a staple in our house. I have made it with earth balance and no bacon before and vegan cheese and it's still really good (of course the hubs didn't think so...he only likes vegan stuff when he doesn't know it's vegan) : p But, yesssss on this one I will concur with him it is BETTER when you make it with the bacon and bacon grease. ( I am seeing a bit of a theme here....maybe I should rename this blog what's in Melissa's high cholesterol Kitchen today) ; ) I will do better! My next grilled zucchini recipe will blow you outta the water!!! And it's good for you!
Well, if you make this once I can about betcha you will make it again. WE made this Saturday night for our Valentine's Date night while Payton was away for the evening. I wore my new apron I got from Tuesday Morning for $9.00 IT IS BEYOND ADORABLE! It's brown with flowers and has a Vneck halter style top, a WIDE light blue ribbon that fits under the breast line and ties there then there is a light blue fringe around the bottom and the pocket that has little blue balls hanging off of it like old country curtains do... I will have to post a pic of it later...it really is the cutest apron I have ever ever seen. New apron, no kids, dancing/playing around the kitchen cooking together....with Joey grilling himself a Tbone, me baking potatoes and us both working on the zucchini yummness ~~~~ then followed by his grandma's homemade coconut cake (that Joey made with her earlier in the day) with coffee and then a movie later made for an amazing date night.
*sigh*
OK back to the food.....
Ingredients:
1/2-1 pack of bacon cooked, drained set aside to cool depending on how much you are making
save pan and bacon grease to saute everything in.
1 large can of shoe peg corn (I bought just plain white corn by accident..it was ok but the shoe peg is better)
1 onion cut in pretty big chunks
1-2 zucchini's sliced in thick silver dollar slices (I am sure there is a real name for this, but ? I don't know it)
Monterrey jack cheese (and no mozzarella isn't just as good we tried that before too)
salt pepper
saute zucchini and onion in bacon grease (yep...that's what makes it yummiest~and deducts eating your veggie points) (and just fyi----I give them a little more heat in the beginning than Joey did to get them just a teeny tiny bit brown on the edge...but hey it was our valentines date and we were cooking together...I wasn't about to tell him how to do anything) ; )
salt and pepper to taste, cook until they start getting good and softened then add corn and bacon, cook on med to med high about 5-10 more minutes to make sure zucchini is tender but not mushy (done that too before by accident and it's not as good) when veggies are cooked and bacon and corn are heated very well, shred Monterrey jack on top until melted well (didn't get a pic of that step) Serve immediately and be prepared to say, "Wow! that's better than I thought it was going to be!!!!" Our kids will even eat this one. Something about those flavor combos are just right!
Well, if you make this once I can about betcha you will make it again. WE made this Saturday night for our Valentine's Date night while Payton was away for the evening. I wore my new apron I got from Tuesday Morning for $9.00 IT IS BEYOND ADORABLE! It's brown with flowers and has a Vneck halter style top, a WIDE light blue ribbon that fits under the breast line and ties there then there is a light blue fringe around the bottom and the pocket that has little blue balls hanging off of it like old country curtains do... I will have to post a pic of it later...it really is the cutest apron I have ever ever seen. New apron, no kids, dancing/playing around the kitchen cooking together....with Joey grilling himself a Tbone, me baking potatoes and us both working on the zucchini yummness ~~~~ then followed by his grandma's homemade coconut cake (that Joey made with her earlier in the day) with coffee and then a movie later made for an amazing date night.
*sigh*
OK back to the food.....
Ingredients:
1/2-1 pack of bacon cooked, drained set aside to cool depending on how much you are making
save pan and bacon grease to saute everything in.
1 large can of shoe peg corn (I bought just plain white corn by accident..it was ok but the shoe peg is better)
1 onion cut in pretty big chunks
1-2 zucchini's sliced in thick silver dollar slices (I am sure there is a real name for this, but ? I don't know it)
Monterrey jack cheese (and no mozzarella isn't just as good we tried that before too)
salt pepper
saute zucchini and onion in bacon grease (yep...that's what makes it yummiest~and deducts eating your veggie points) (and just fyi----I give them a little more heat in the beginning than Joey did to get them just a teeny tiny bit brown on the edge...but hey it was our valentines date and we were cooking together...I wasn't about to tell him how to do anything) ; )
salt and pepper to taste, cook until they start getting good and softened then add corn and bacon, cook on med to med high about 5-10 more minutes to make sure zucchini is tender but not mushy (done that too before by accident and it's not as good) when veggies are cooked and bacon and corn are heated very well, shred Monterrey jack on top until melted well (didn't get a pic of that step) Serve immediately and be prepared to say, "Wow! that's better than I thought it was going to be!!!!" Our kids will even eat this one. Something about those flavor combos are just right!
Yes our candles weren't really levetaing and blowin in gale force winds...I was just so excited about the zucchini corn onion & bacon yum yum I was shaking!!! :) HAPPY VALENTINE'S DAY!!! m
Thursday, February 10, 2011
Cheddar Corn Chowder
This was one of my recent favorite purchases at Barnes and Noble for under 13.00. (which I just looked it up on the website to snag this pic and it's even cheaper there) ;)
I love soups love love love them! This book has tons of different ones I wanna try and this 1st one, the corn chowder...it was was a 3 family, 6 kid hit! I took this one to a soup party last Saturday night and everyone liked it. :)
1 TBS Margarine
1 C chopped onion
1 TBS all purpose flour
2.5 C chicken broth
1 16 oz can cream style corn
1 C frozen corn (i used white frozen corn for taste and color--the recipe has both yellow corn)
1/2 C finely diced bell pepper
1/2 tsp Tabasco sauce
3/4 C shredded sharp cheddar
melt butter, cook onion 5 mins, sprinkle in flour on onion cook & stir 1 min
add chicken broth bring to boil stir often
add corns and bell pepper simmer cover 20 mins or so
stir in cheese til melted remove from heat
serve with black pepper
I probably used more cheese, and a little more Tabasco, just because the corn makes it pretty sweet and I never measure anything except with the palm of my hand ; ) and just in case you have eaten with me before and are now grossed out....sorry! I do wash my hands before they become human measuring cups and spoons though :/
Olive Garden-like Gnocchi Soup. (with vegan chicken and silk) shhhh the hubby doesn't know :)
4TBS butter (or earth balance vegan)
4TBS flour
1 qt half & half (or unsweetened silk in the light green bottle) ;)
1 14 oz can chicken broth (or vegan no-chicken broth)
2 chicken breasts boiled and torn to pieces or chopped if you just like using knives more than your hands (or the recipe online said rotisserie chicken from the deli was awesome in it) (or morning star no chicken-chicken strips)
2 cloves of garlic (go through the extra effort to use real garlic!!! I have been using some jarred in liquid stuff that I bought a hugemongous sized one from Sam's club and last night I used real garlic for this....TRUST ME-----use real garlic, even the smell of it while it's cooking is so much different)
? shredded carrots I question this, because the recipe online said 1 cup I had about a half a cup-a cup and it was WAY WAY WAYYYYY too many! (for me anyway) next time I will put like 2 baby carrots in it and that's it!
(I got to use my new $19.99 mandoline last night also to julienne the too many carrots---if you cook alot while you are investing in real garlic---by a mandoline too! It was AWESOME!) (and i can't wait to make homemade potato chips with it tonight) : )
*I bought premade gnocchi at Lowe's foods (it was on the pasta isle with specialty pastas) cook it according to package directions and sit to the side until end of recipe.
*I bought premade gnocchi at Lowe's foods (it was on the pasta isle with specialty pastas) cook it according to package directions and sit to the side until end of recipe.
1/2 cup diced onions (tiny or your kids will say, "Is that onion? I don't like onion") ; )
1 cup spinach leaves (like salad spinach) coarsely chopped
1 TBSP evoo (olive oil)
1/2 tsp thyme
1/2 tsp parsley
grated Parmesan
Saute onion & garlic & carrots in olive oil about 5-10 mins til tender
Add butter and then flour make roux cook a couple of minutes
add 1/2 and 1/2
add chicken & let thicken
add broth and let thicken
add gnocchi and spinach and seasonings til spinach wilts.
serve with grated Parmesan.
Yum mo!!! Next time, I will have homemade crackers to go with it too! (yep that recipe is coming)
Aside from too many carrots for my liking---it was just like olive gardens but better because I didn't have to pick around the chicken or have real milk!
Wednesday, February 9, 2011
BREAKFAST PIZZA....for dinner.
Yummy. Yummy. Yummy. How could you go wrong putting together 2 of the most wonderful foods ever?
Breakfast food and Pizza!
The inspiration for this dish came from the freezer section. Back in the day, Joey and I use to find these individual pizzas that were made by Red Baron and they had all the ingredients of mine, but they were lacking something. (and they quit making them) My homemade gravy!
People have asked me if they could make it with gravy out of a can or a pack. And really, you can make it how ever you want (just don't invite me to dinner) ;-). I am lucky. I grew up with a mama and a grandma (mema) who were gravy queens. And this was one thing I wasn't willing to let die off with the generations before me and as I type this I realize, I have 18 and 12 year old daugthers that need to be picking this skill up! hmmm. Now making gravy didn't come without many failed attempts first, but when I finally got it, when it finally came together and I realized you can never stop stirring, and how important getting all the flour incorporated with the grease before you EVER put the milk in. When I finally got it, I have it. I have had many a women in my kitchen watching me do it and cursing their failed attempts and giving up of ever making gravy. I'll just tell you, once you get it...it's worth it.
Ingredients:
Sausage and/or bacon cooked and drained.
Saving enough grease to make the gravy in (hey-I never claimed it was good for you, just G.O.O.D!)
Flour and milk for Homemade gravy, I would have to make a video there is no description that will ever make you get it. You just have to practice. Salt and pepper to taste.
Scramble eggs. (again...you just have to do it!)
Thin crust Pizza dough for 2 pizzas
3 cups unbleached bread flour
1 cup water
2TBS honey
2TBS veggie oil
1 tsp salt
1 tsp instant yeast
Mix all dry ingredients WELL. Then add wet ones mix (if you do one spoon of oil, then one spoon of honey in that order the honey slips right off the spoon---another genius contribution from my wonderful man!) then knead approx 10 minutes.
slightly oil bowl, cover with plastic wrap 90 mins to 2 hrs. it should double in size.
transfer dough to counter on flour (we use cornmeal for a textured bottom) roll out to fit pizza pan. (we use the large ones with holes in the bottom, they are the BOMB for pizza crusts) POKE some holes in your crust or they will bubble up like balloons!!!
cook pizza crusts at 350-375 for about 7-8 mins flip flop pans in oven (the one on the lower rack to the higher rack etc) and cook another 5-7 mins or so, some spots on crust should be a little brown looking...it should be about done before adding toppings.
Layer breakfast pizzas with gravy, eggs, meat, top mozzarella cheese and cook another 5-10 minutes until cheese is good and melted and bottom of pizza crust is browned.
Watch out! this will become a kid favorite (and adult) I mean seriously breakfast AND pizza. What's not to like?
Sitting here now contemplating 1) if I have the stuff to make this at home and 2) since I'm not eating meat currently how I else I could make gravy? This food blog may be a bad thing! (for my figure)
Til tomorrow....
OMW! last night I made Olive gardens Gnocchi soup!!!! Ahhhhh it's FABULOUS and if you've never had it...you should totally make your own.
Breakfast food and Pizza!
The inspiration for this dish came from the freezer section. Back in the day, Joey and I use to find these individual pizzas that were made by Red Baron and they had all the ingredients of mine, but they were lacking something. (and they quit making them) My homemade gravy!
People have asked me if they could make it with gravy out of a can or a pack. And really, you can make it how ever you want (just don't invite me to dinner) ;-). I am lucky. I grew up with a mama and a grandma (mema) who were gravy queens. And this was one thing I wasn't willing to let die off with the generations before me and as I type this I realize, I have 18 and 12 year old daugthers that need to be picking this skill up! hmmm. Now making gravy didn't come without many failed attempts first, but when I finally got it, when it finally came together and I realized you can never stop stirring, and how important getting all the flour incorporated with the grease before you EVER put the milk in. When I finally got it, I have it. I have had many a women in my kitchen watching me do it and cursing their failed attempts and giving up of ever making gravy. I'll just tell you, once you get it...it's worth it.
This is one dinner that takes a little time, but if you get the pizza dough rising while you are making every thing else it's not so bad.
Ingredients:
Sausage and/or bacon cooked and drained.
Saving enough grease to make the gravy in (hey-I never claimed it was good for you, just G.O.O.D!)
Flour and milk for Homemade gravy, I would have to make a video there is no description that will ever make you get it. You just have to practice. Salt and pepper to taste.
Scramble eggs. (again...you just have to do it!)
Thin crust Pizza dough for 2 pizzas
3 cups unbleached bread flour
1 cup water
2TBS honey
2TBS veggie oil
1 tsp salt
1 tsp instant yeast
Mix all dry ingredients WELL. Then add wet ones mix (if you do one spoon of oil, then one spoon of honey in that order the honey slips right off the spoon---another genius contribution from my wonderful man!) then knead approx 10 minutes.
slightly oil bowl, cover with plastic wrap 90 mins to 2 hrs. it should double in size.
transfer dough to counter on flour (we use cornmeal for a textured bottom) roll out to fit pizza pan. (we use the large ones with holes in the bottom, they are the BOMB for pizza crusts) POKE some holes in your crust or they will bubble up like balloons!!!
cook pizza crusts at 350-375 for about 7-8 mins flip flop pans in oven (the one on the lower rack to the higher rack etc) and cook another 5-7 mins or so, some spots on crust should be a little brown looking...it should be about done before adding toppings.
Layer breakfast pizzas with gravy, eggs, meat, top mozzarella cheese and cook another 5-10 minutes until cheese is good and melted and bottom of pizza crust is browned.
Watch out! this will become a kid favorite (and adult) I mean seriously breakfast AND pizza. What's not to like?
Sitting here now contemplating 1) if I have the stuff to make this at home and 2) since I'm not eating meat currently how I else I could make gravy? This food blog may be a bad thing! (for my figure)
Til tomorrow....
OMW! last night I made Olive gardens Gnocchi soup!!!! Ahhhhh it's FABULOUS and if you've never had it...you should totally make your own.
Here by popular (well-facebook demand) ;)
So after posting lots of yummy food shots on facebook, I have been requested by several, yes several...(actually a lot) of my friends and relatives to start a food blog. And while I am here trying out blogger.com (I typed booger.com first and giggled and then backed it out, because I am that silly booger on a food blog made me laugh-- booger haha)
So, those of you that are still reading after I typed booger four times now on my first ever food blog...
here goes nothing! Nothing but food that is! (no boogers here in my kitchen for real that would be gross!)
My first post is in honor of my good patience friends, that have been waiting on this recipe. Jackie, my sweet encouraging friend whom I go to church with and my biggest photography business supporter (thank you Jackie!!!) and Liz whom I blog with else where's (hope you don't mind joining me here for the food Liz ;-) Thank you ladies for being in my life!
(disclosure here: if writing-like-you-i-talk-grammar and punctuation gone obviously not much past that of a 2nd grader (if that) bugs you beyond belief this may not be the blog for you! i don't always have time to hit the shift key i am a busy mom with 2 fulltime jobs, 2 other blogs and now this, shifts take time and I get excited often! and often times type dot dot dot like this ... for reasons even i don't understand...? But I don't always have time for the shift key. i also contradict myself on occasion. ;) and love smiles and winkies.
Sorry!!! On to the cooking (again) I promise I will absolutely not babble this much always. I want my first post on a new forum with a new topic to be witty, informational and get-to-know-me, all at the same time. That takes a little effort.
again...
These cinnamon rolls are probably the absolute best thing I have ever eaten. They taste even better than they look. SO here goes my first blog dedicated to the yummiest homemade cinnamon rolls ever!
The recipe for these came out of the Bread Maker's Apprentice Book, you should totally buy it because there are too many wonderful recipes in here for me to post them all: Rosemary Potato Bread, Lavish Crackers (which doubles as an amazing thin crust pizza dough we figured out thanks to an old friend) and because I am unwilling to go to jail for being a kitchen copyright pirate. Prison kitchens can' be nearly as pretty and open and fun to be in as mine. And I doubt I'd have access to post what I was cooking so therefore the end of this blog. ;)
This is by far one of my favorite cook books at the moment because there is just something spectacular about bread!!! I have read online where there is a world wide group cooking though this book, one recipe per week....hmmm. Maybe just maybe. I keep hearing about this Julia and Julie movie, maybe that will inspire me, I am going to try and rent it tomorrow. (Since typing this draft I have watched it and LOVED it!) yes I think I may be trying that, with a couple of different books I have hmmmm)
Below pictured, (as it's proofing):
Pretty amazing looking huh?! It's much more amazing going into your mouth and then later onto the hips though isn't it? (Amazing YES! Amazing how quickly and easily it goes on VS how much work and how hard it is to get off!)
This is one of the most wet and sweetest breads I have ever worked with, so let me warn you upfront, you will want to eat it while it's still raw and rising, it smells so succulently yummy sweet...even before you bake it.
The fact that I now know how to whip up the yummy white stuff (that there never seems to be nearly enough of in pre-packaged packs)....frightens me. If you love it like I do (I suck the pack after I squeeze every ounce possible onto my warm buns...yes i did just type that...and i giggled)....then after I suck all I can out of the flattened pack, sometimes I will even cut it open and lick it. Pathetic I know, but seriously it's like liquid crack to me. It literally takes me about 45 seconds to whip it up now! BE AFRAID!!! BE VERY AFRAID!!!
Ingredients:
6.5 TBS sugar
1tsp salt
5.5 TBS butter room temp
1 lg egg slightly beat
1tsp lemon extract or zest of 1 lemon
3.5 c bread flour (no bleach please...ewww)
2 tsp instant yeast
1.8 or 1.4 c whole milk room temp
1/2 c cinnamon sugar (6.5 TBS sugar+ 1.5 TBS ground cinnamon)
cream sugar salt butter, whip in egg & lemon til smooth. Add Flour, yeast and milk. Mix on low speed 10 mins. dough should be silky supple tacky not sticky.
lightly oil bowl coat ligthly with oil. Cover w/plastic wrap.
for 2 hours go play with kids, do laundry clean up the mess you just made, start a crossword puzzle, read the Word, ummm work out for 2 hours to make sure you can eat 2 of these the first day you make them!!! ;)
spray counter with oil. shape into large rectangle 2/3 in thick 14 inches wide, 12 inches long. (just a big thick rectangle) *don't roll it too thin they are so much better fatter (the 2nd time i made them I tried to make more without adding to the ingredients, keep em thick!)
sprinkle on all of the cinnamon sugar (the 1st time i thought it was too much and didn't use it all----use it all!)
Roll up into a cigar shaped log. With seam side down cut into 8 to 12 pieces depending on how big you want them (8! 8! 8! pick 8!) Use a sharpe knife and it helps to spray it with nonstick cooking spray here too (Joey's tip)
Line pan with baking parchment, sit buns on cooking pan 1/2 inch apart proof at room temp 75-90 minutes. til they double in size and touch.
preheat to 350 middle shelf cook 20-30 mins.
cool your buns ;) for real... about 10 mins then streak with icing or smoother like I did.
glaze take 4 cups of powdered sugar (yes i am totally serious) 1 tsp lemon extract *next time I'm gonna do vanilla I do believe*, 6 TBS to 1/2 c warm milk (just enough to get all the white sugar melted)
WISK it all into a thick white paste then taste it. SERIOUSLY TASTE IT!!! YUMMMMMMMM that's what the inside of our mouths will taste like in heaven :) when you can regain enough self control to stop licking the best easiest secret of the century OMW!!! it's way too easy to make that stuff....put it on your buns and dive into one of the best things you have probably ever eaten in your life!
Then really get on Amazon and buy this book. I have made about 6 recipes out of it and they are all AH MAZE ING!!!
So, those of you that are still reading after I typed booger four times now on my first ever food blog...
here goes nothing! Nothing but food that is! (no boogers here in my kitchen for real that would be gross!)
My first post is in honor of my good patience friends, that have been waiting on this recipe. Jackie, my sweet encouraging friend whom I go to church with and my biggest photography business supporter (thank you Jackie!!!) and Liz whom I blog with else where's (hope you don't mind joining me here for the food Liz ;-) Thank you ladies for being in my life!
(disclosure here: if writing-like-
Sorry!!! On to the cooking (again) I promise I will absolutely not babble this much always. I want my first post on a new forum with a new topic to be witty, informational and get-to-know-me, all at the same time. That takes a little effort.
again...
These cinnamon rolls are probably the absolute best thing I have ever eaten. They taste even better than they look. SO here goes my first blog dedicated to the yummiest homemade cinnamon rolls ever!
The recipe for these came out of the Bread Maker's Apprentice Book, you should totally buy it because there are too many wonderful recipes in here for me to post them all: Rosemary Potato Bread, Lavish Crackers (which doubles as an amazing thin crust pizza dough we figured out thanks to an old friend) and because I am unwilling to go to jail for being a kitchen copyright pirate. Prison kitchens can' be nearly as pretty and open and fun to be in as mine. And I doubt I'd have access to post what I was cooking so therefore the end of this blog. ;)
BUY IT! You will not be sorry!
http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688
And I will not be posting any more recipes from it. :)
http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688
And I will not be posting any more recipes from it. :)
This is by far one of my favorite cook books at the moment because there is just something spectacular about bread!!! I have read online where there is a world wide group cooking though this book, one recipe per week....hmmm. Maybe just maybe. I keep hearing about this Julia and Julie movie, maybe that will inspire me, I am going to try and rent it tomorrow. (Since typing this draft I have watched it and LOVED it!) yes I think I may be trying that, with a couple of different books I have hmmmm)
Below pictured, (as it's proofing):
Pretty amazing looking huh?! It's much more amazing going into your mouth and then later onto the hips though isn't it? (Amazing YES! Amazing how quickly and easily it goes on VS how much work and how hard it is to get off!)
This is one of the most wet and sweetest breads I have ever worked with, so let me warn you upfront, you will want to eat it while it's still raw and rising, it smells so succulently yummy sweet...even before you bake it.
The fact that I now know how to whip up the yummy white stuff (that there never seems to be nearly enough of in pre-packaged packs)....frightens me. If you love it like I do (I suck the pack after I squeeze every ounce possible onto my warm buns...yes i did just type that...and i giggled)....then after I suck all I can out of the flattened pack, sometimes I will even cut it open and lick it. Pathetic I know, but seriously it's like liquid crack to me. It literally takes me about 45 seconds to whip it up now! BE AFRAID!!! BE VERY AFRAID!!!
Ingredients:
6.5 TBS sugar
1tsp salt
5.5 TBS butter room temp
1 lg egg slightly beat
1tsp lemon extract or zest of 1 lemon
3.5 c bread flour (no bleach please...ewww)
2 tsp instant yeast
1.8 or 1.4 c whole milk room temp
1/2 c cinnamon sugar (6.5 TBS sugar+ 1.5 TBS ground cinnamon)
cream sugar salt butter, whip in egg & lemon til smooth. Add Flour, yeast and milk. Mix on low speed 10 mins. dough should be silky supple tacky not sticky.
lightly oil bowl coat ligthly with oil. Cover w/plastic wrap.
for 2 hours go play with kids, do laundry clean up the mess you just made, start a crossword puzzle, read the Word, ummm work out for 2 hours to make sure you can eat 2 of these the first day you make them!!! ;)
spray counter with oil. shape into large rectangle 2/3 in thick 14 inches wide, 12 inches long. (just a big thick rectangle) *don't roll it too thin they are so much better fatter (the 2nd time i made them I tried to make more without adding to the ingredients, keep em thick!)
sprinkle on all of the cinnamon sugar (the 1st time i thought it was too much and didn't use it all----use it all!)
Roll up into a cigar shaped log. With seam side down cut into 8 to 12 pieces depending on how big you want them (8! 8! 8! pick 8!) Use a sharpe knife and it helps to spray it with nonstick cooking spray here too (Joey's tip)
Line pan with baking parchment, sit buns on cooking pan 1/2 inch apart proof at room temp 75-90 minutes. til they double in size and touch.
preheat to 350 middle shelf cook 20-30 mins.
cool your buns ;) for real... about 10 mins then streak with icing or smoother like I did.
glaze take 4 cups of powdered sugar (yes i am totally serious) 1 tsp lemon extract *next time I'm gonna do vanilla I do believe*, 6 TBS to 1/2 c warm milk (just enough to get all the white sugar melted)
WISK it all into a thick white paste then taste it. SERIOUSLY TASTE IT!!! YUMMMMMMMM that's what the inside of our mouths will taste like in heaven :) when you can regain enough self control to stop licking the best easiest secret of the century OMW!!! it's way too easy to make that stuff....put it on your buns and dive into one of the best things you have probably ever eaten in your life!
Then really get on Amazon and buy this book. I have made about 6 recipes out of it and they are all AH MAZE ING!!!
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