 From the moment that I started this recipe - I was rooting against it. I was really hoping that these cinnamon rolls wouldn't turn out buttery and sweet and pillowy soft. I don't think I've ever wanted a recipe to flop so badly in my life. Why was I hoping for a failure?🤷🏻♀️ This simple answer is ... sourdough. I made these cinnamon rolls on a whim because I had an excess of active sourdough starter that I didn't want to waste. And who doesn't love cinnamon rolls? I've made lots of yeast dough cinnamon rolls so I naturally assumed that I would just throw them together the night before I want to pop them in the oven like I was used to and - voila - homemade cinnamon rolls for breakfast. I drastically underestimated the amount of time that it takes for the sourdough to proof. Even though I started with active starter, these cinnamon rolls took more than 2 full days of prep before they were ready to eat. Pure torture.🤣 But I have to admit that despite my best efforts to sabotage my own recipe so I would have an excuse to never make them again - these sourdough cinnamon rolls turned out AMAZING!!!😋😂🤦🏻♀️
I've been told that the more familiar that I get with sourdough, the easier it will be to remember to feed it and to work with it. All I know for sure is that there's a big learning curve to the art of baking with sourdough starter.🤣 It's very different than working with yeast doughs. The sourdough process is slower but it's fascinating and I will admit that these cinnamon rolls were incredible. Darn it! Now I'm hooked and I will only be wanting to make sourdough cinnamon rolls from now on.😂 For those experienced sourdough bakers out there - this recipe will be a breeze. For the novices like me - stick with it and the results will pay off. Even if you're rooting against it.😉🤣  Sourdough Cinnamon Rolls 2/3 cup whole milk 8 Tablespoons butter, melted 1 egg 1/2 cup bubbly, active sourdough starter 2 Tablespoons sugar 3 cups flour 1 teaspoon salt Cinnamon-Sugar Filling 6 Tablespoons butter, room temperature 1/2 cup sugar 3 teaspoons cinnamon 1 Tablespoon flour Glaze 2 Tablespoons butter, softened ⅓ cup cream cheese, room temperature ¼– 1/2 cup powdered sugar 1–2 Tablespoons milk
 Bake rolls 35-40 minutes at 350.
 Spread glaze over cooled rolls.   Ciao!
0 Comments
 Love is in the air.🥰 My daughter is getting married this Spring and we're all buzzing with pre-wedding excitement around here.👰🏻 There are a few last minute details that need to be taken care of and this is when I'm thankful for a super organized bride who has it all under control.😁 It's been so much fun to go through the wedding planning process with this sweet couple. Next month we've got wedding showers and bridal brunches on the calendar and I'm ready to celebrate the happy couple.🥂  As if our calendar wasn't full enough with wedding planning and events we're also going to travel out West for a second wedding this spring.🤠 We're super excited for this wedding too because the son of our very good friends is getting married to the sweetest girl. Last weekend, I co-hosted a Taco 'bout Love themed wedding shower for this sweet couple and it was a blast. 🌮
With all the weddings and showers that are happening around me, this seems like the perfect time to share my Marry Me Chicken Soup recipe. This is the most delicious - warm you from the inside out - stick to your ribs - hearty chicken soup recipe.😅 It's simple to make but really tasty.  Marry Me Chicken Soup 2 Tablespoons oil from a jar of oil-packed sun-dried tomatoes 6 cloves garlic, minced 3/4 cup drained and chopped sun-dried tomatoes with herbs 3 Tablespoons tomato paste 8 cups low-sodium chicken broth 8 ounces small pasta shells (about 2 cups) 1 (5-ounce) package baby spinach, coarsely chopped 2 cups shredded, cooked chicken 1 (8-ounce) package cream cheese, cubed and softened 1/2 cup finely shredded Parmesan cheese, plus more for garnish 1/2 cup chopped fresh basil
 Remove from heat. Stir in chicken, cream cheese, Parmesan and basil.  Serve with additional parmesan cheese.
Ciao! 
Cold temperatures make me crave comfort foods. The minute we light a fire in the fireplace, I want to wrap up in a cozy blanket, hold a glass of red wine in my hand and fill my belly with hearty chicken stew.🍷🍲  I'm not sure if chicken stew is everyones comfort food but it's definitely my go-to meal on cold, winter days.😅 There's just something about great a steaming bowl of stick-to-your-ribs stew that warms me from the inside out. I've made this classic chicken stew recipe for years and years and it never disappoints. Chicken Jardiniere is a new twist on my old favorite. Hearty potatoes and vegetables in an rich, flavorful broth topped with a roasted chicken leg quarter. It's more up an updated chicken stew - so to speak and a super delicious way to stay warm and full this winter. 😉  Chicken Jardiniere 4 chicken leg quarters 1 1/2 teaspoons salt 1/2 teaspoon pepper 4 slices turkey bacon. sliced 1 onion, chopped fine 2 garlic cloves, minced 2 teaspoons fresh thyme 3 Tablespoons flour 2 cups chicken broth 2/3 cup white wine 12 ounces small yellow potatoes, halved 8 ounces mushrooms, sliced 4 carrots, peeled and thickly sliced 1 Tablespoon fresh parsley, chopped
 Let sit uncovered for 5 minutes. Stir in parsley.  Ciao!
 Baking cakes is what I do but making people feel valued and loved by receiving a homemade dessert is why I do what I do.💛 For me, focusing on why I bake has always been more important to me than what I bake. I feel like the same can be said for any job. Keeping in mind a specific goal that you're working towards makes doing any job easier. The tricky part for me is keeping my greater purpose in mind after 12 straight hours of piping royal icing onto sugar cookies.😅  Anytime there are people in my life who are celebrating a special event, recovering from an illness or surgery, grieving or just going through a rough patch - my instinct is to make them something to eat. If I can make someone else feel a little more special and their day even just a little bit better by baking them a special treat - I consider that a successful day. This past Christmas, I made this cake for several different families. More than half of the recipients of my Marble Cake sent me a thank you text with an additional request for a second Marble cake.😂 I took that as a huge compliment and happily baked more marble cake.  Marble Cake Vanilla batter 9 Tablespoons butter, at room temperature 1 1/2 cups sugar 3 large eggs, room temperature 3/4 teaspoon salt 2 1/4 teaspoons vanilla 1 1/2 teaspoons baking powder 3/4 cup milk, room temperature 2 1/4 cups flour Chocolate batter 6 Tablespoons dutch-process cocoa 2 1/3 Tablespoons butter, melted 1/2 teaspoon espresso powder Topping coarse sparkling sugar, optional
 Bake cake 70-75 minutes at 325.  Remove cake from oven and cool 10 minutes in pan. Transfer to a wire rack to cool.  Ciao!
 I recently learned that raisins are an incredibly divisive fruit.🙃 I was fully aware that there's a significant percentage of the population who don't like eating raisins but apparently there's a separate society of people who actually like raisins but don't believe that they belong in baked goods.🤷🏻♀️ A group of people who aren't completely anti-raisin - only when the dried fruit is added to cookies, cakes, breads, tarts, bagels or puddings.🍪 Both of my kids were outspoken members of the no raisins in baked goods camp when they were growing up.😅 There was no misinterpreting the look of disappointment and betrayal on their faces when I served them a raisin studded cookie when they were clearly expecting their dark morsels to be chocolate.🙃 Anyone else have a child who would pick every single raisin out of their oatmeal raisin cookie and leave it on their napkin in silent protest?😅  Over the last 15 years, I've posted over 20 different kinds of cookies with oatmeal. Even I didn't realize how big fan of an oatmeal cookie fan I was before I counted up how many different oatmeal cookies recipes I had made.🤣 If you're curious you should check them out. As for me, I love ALL types of oatmeal cookies. Ones with peanut butter, raisins, cherries, coconut, butterscotch, nuts and of course chocolate. 🍒🥜🥥🍫 Give me all the fruit, nuts, chocolate and fillings that you can cram into an oatmeal cookie. But for those of you who are oatmeal-chocolate cookie purists - this recipe is for YOU!! The perfect delicious, buttery, crispy, chewy cookie with loads of dark chocolate chips.  Bakery Style Oatmeal Chocolate Chip Cookies 1 cup butter, room temperature 1 1/4 cups brown sugar 1/2 cup sugar 2 large eggs 2 teaspoons vanilla 2 1/4 cups flour 1 1/2 cups rolled oats 1 teaspoon cornstarch 3/4 teaspoon baking soda 1/2 teaspoon salt 2 cups chocolate chips
 Bake cookies 8-10 minutes at 350. Gently press extra chocolate chips into tops of cookies when they come out of the oven.
Ciao!
|
