Cinnamon Rolls With My New Stand Mixer

December 16, 2010 - Written by Diana

First thing I made with my new Kenmore Elite stand mixer is Cinnamon Rolls.  It’s something I’ve made in a bread machine, but not with my hand mixer, because I knew it would require more power than my handmixer could provide. So when I was offered the Kenmore Elite for a review, I knew right away what my first recipe would be Cinnamon Rolls.  I found a recipe on King Arthur Flour website that I decided to try out. It’s one of my favorite places to look for baking recipes.  Now here’s the problem – my baking powder was old, but I didn’t realize it.  They didn’ t rise very much, but they tasted good anyway.  I threw the baking powder into the composter so that I won’t use it again.  My kids were thrilled with the cinnamon rolls, and my husband left his Steelers game to come up and grab some and walk back down with a plate of cinnamon rolls.  It was pretty fast and easy.

King Arthur’s Instant Gratification Cinnamon Rolls

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons (1 1/4 ounces) granulated sugar
6 tablespoons (3 ounces) butter
1 large egg + enough milk to total 1/2 cup

4 tablespoons (2 ounces) butter, melted
2/3 cup (5 ounces) brown sugar
5 teaspoons ground cinnamon

1 cup (4 ounces) confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoons (1 ounce) butter, melted
pinch of salt
1 1/2 to 2 tablespoons (3/4 to 1 ounce) milk or cream, enough to make a spreadable frosting

Preheat the oven to 400°F. Lightly grease a 9″ round cake pan. If desired, melt 2 tablespoons butter, and drizzle it into the bottom of the prepared pan. This adds to the buns’ buttery flavor.

To make the dough: In a medium-sized mixing bowl, whisk together the flour, leavener(s), salt, and sugar. Cut the butter into pieces, and work it into the dry ingredients until the mixture is unevenly crumbly.

Break an egg into a measuring cup, and add milk to the 1/2-cup line. Whisk them together, and add to the dry ingredients, stirring to make a soft dough. Transfer the dough to a heavily floured work surface, and roll it into a rope about 14″ long. Flatten it gently, then use a rolling pin to gently roll it into a 16″ x 6″ rectangle. Use a dough scraper or giant spatula to lift the dough as you roll, adding more flour underneath if it begins to stick to the work surface.

To prepare the filling: Combine all of the filling ingredients, mixing until smooth and spreadable. Spread the filling on the rolled-out dough, leaving a 1″ margin free along one long edge. Starting with the long edge that DOES have filling on it, roll the log up. Turn it so the seam is on the bottom, and gently shape it till it’s about 16″ long.

To form and bake the buns: Cut the log into 16 slices, and place them in the prepared pan. Cover the pan, and refrigerate overnight, if desired. Or you can bake the buns immediately. Whether they’ve been refrigerated or not, bake the buns for 20 to 25 minutes (the longer amount of time if they’ve been chilled), until they’re just beginning to turn a light golden brown. Remove them from the oven, and place them on a rack to cool, as you prepare the frosting.

To prepare the frosting: Stir together the sugar, vanilla, butter, and salt. Add 1 1/2 tablespoons milk or cream, and beat until smooth and creamy, adding additional liquid if the frosting seems too thick to spread easily. Spread the frosting on the warm buns. Serve warm, or at room temperature. Buns will stay soft for several days, so long as you keep them covered. Yield: 16 buns.


Galette Crust

April 18, 2009 - Written by Diana

This is the recipe for the Galette Crust.  I have used the refrigerated rolled up stuff from the store before, but since my mother in law was standing by with her great crust making talent, just waiting for my request, I asked her to help me out.  We made it with half white and half wheat flour because I like the flavor that wheat flour adds to a crust. 

Leek and Goat Cheese Galette Ingredients:


Mix the flour, salt and sugar together in a bowl.  Cut into the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized chunks.  Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball.  Press it into a disk and refrigerate for 15 minutes if the butte feels soft.

To form a galette, roll it out on a lightly floured counter into a 14-inch irregular circle about 1/8 inch thick. Fold into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides.  Unfold it.  It will be larger than the pan.

Add the filling(fruit, or leeks, whatever) according to the recipe, leaving a border 2 to 4 inches wide.  Fold the edges of the dough over the filling, overlapping them as you go.  Depending on how much of an edge you have left, the galette will be partially or completely covered, almost like a two crust pie.  Brush the top with melted butter – it will take about a tablespoon – or an egg beaten with a little milk or cream.

Making pizza at home

April 7, 2008 - Written by Robin

homemade pizza illustration

When I was in college, a small investment saved me hundreds of dollars in my take-out budget. I figured out how I could stiff the pizza parlor by making delicious pizza at home. I had stumbled upon the baker’s secret weapon: the baking stone. (more…)