Last week I posted about a not so successful endeavor with sweet rolls. They were good, but they were not as fantastic as I had hoped they’d be. I took a few more attempts at it, and it turned out that with a few tweaks, and some delicious apples, they became what I had hoped they’d be. They were so yummy, that there is no picture for this week because they were devoured so quickly. (Don’t worry though, because when I make them again, I will post a picture. ;))
As a little bit of a disclaimer, I would just like to say that I absolutely love the taste of vanilla. It is probably one of my most favourite flavors of them all. In turn, these rolls have a very obvious taste and smell of vanilla. The aroma of these rolls is so amazing while they are rising is to die for.
This was not a success. But then again, I would not consider it a failure though. The taste was very nice. Sweet and light, and they tasted fabulous with some honey butter spread on them. My mom loved them; said they were the best thing I have made. But, when I went looking for this recipe, I wanted sweeter. Something different. I have a plan to make these again, but with a few changes. I want to see how it will taste with a thin apple slice inside, and a bit more sugar and cinnamon. I will post about that foray once I have new results.
I deviated from the original recipe a little bit, in that I added a brown sugar, cinnamon mixture on the inside. I also did not make these with a bread machine, as the original recipe states, as I do not have one. These can be made as crescents, like I made them, or they can be made as rolls. Either one works fine, and should cook for the same amount of time. Also, the original recipe says to only let your dough rise for about 2 hours. When I make any kind of bread, I like to let mine rise a lot. I love the high breads that come out of it, and the light textures. If you are short on time, you can have them only rise on hour for each rise, but in an ideal scenario, let them rise for about 6-12 hours each!
Original recipe here.
Picture this: I am sitting on my kitchen floor, fresh brownies are in the oven, I am listening to some Daft Punk, and a thought comes to mind. My poor, neglected blog.
I am so sorry for not posting in a while. Things have been very crazy in my life lately. I am planning for a trip to Anaheim for a choir competition, and the sir’s homecoming date is inching ever closer, so I have also been anxiously awaiting that. Though, I have to confess that my motivation has been waning. I haven’t been baking as much as I was, and I spend less and less time in my kitchen as the time moves on. I’ve become discouraged, dear reader. What makes me think that I would ever be able to not only own, but to run my own bakery?
That is, until I went to church this past Sunday.
“Most dreams die a slow death. They’re conceived in a moment of passion, with the prospect of endless possibility, but often languish and are not pursued with the same heartfelt intensity as when first born.” -Dean Karnazes
These words spoke volumes to me. If I don’t pursue my dreams with the same heartfelt intensity as when I first thought them, then how can I expect them to come true? Your dreams are only as real as you make them. So, on that note, I will try my hardest to be better about posting, and about not doubting myself.
Because, as a wise old man in my life keeps telling me, “If you argue your limitations, they are yours to keep.”
As always, happy baking.
Going along with my denial about it not being fall, and the fact that I had half a can of pumpkin left over from my Chocolate Swirl Pumpkin Bread, I decided to make more pumpkin things! These muffins provided by Sally at Sally’s Baking Addiction were so delicious. Although the original recipe says to only put about one spoonful of the cheesecake filling in-between the two scoops of pumpkin batter, I decided to put quite a bit more.. I am a little bit on a cream cheese kick since my recent cheesecake failures. The muffins turned out to be amazingly moist, and the streusel added the perfect amount of sweetness.
Also, in spite of the fact that most of the time you are supposed to cook things with cream cheese until a toothpick comes out clean, I am not a fan of the taste of overcooked cream cheese. I cooked my muffins just under the time listed, so that a knife inserted came out with no batter on it, but a small amount of cream cheese remained. This made it so when they completely set, the inside is not stiff, but still creamy and yummy.
I am a little bit in denial about the fact that it is not Fall. But who can blame me? Here in the valley of California, we don’t really get seasons. Its just hot with some cold mixed in around December to mid February, maybe three rainy days, and then hot again. I live in a perpetual state of Summer. But I want Fall.
So today I took matters into my own hands and created Fall in my kitchen with a little help from my very best friend.
This pumpkin bread is absolutely heavenly. The warm spices mixed with the rich flavour of the pumpkin is to die for. On top of that, the chocolate swirl gives this bread a whole new dimension of flavours to entice your taste buds. Oh, and did I mention that it will make your kitchen smell amazing? Even better, it tastes wonderful spread with salted butter and eaten for breakfast. If that doesn’t make you want to create this bread yourself, then I’m not sure what will.
Special thanks to the talented Nicole for this recipe.