Buttercream Barbie: Fluffy Buttermilk Cinnamon Rolls

Fluffy Buttermilk Cinnamon Rolls

Makes 12

2 cups buttermilk

1/2 cup vegetable oil

1/2 cup sugar

1 tbsp active dry yeast or 1 pkg.

4 1/2 cups all purpose flour (divided)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

Filling (combine first 4 ingredients)

3/4 cup light brown sugar

2 teaspoons cinnamon

Pinch of table salt

1 cup chopped pecans

2 tablespoons butter, softened

  1. Mix the buttermilk, vegetable oil and sugar in a saucepan and heat on the stove until lukewarm (105-110 degrees). Remove from heat then stir in dry yeast. Let this mixture sit for a few minutes to let the yeast bloom.

  2. Add 4 (of the 4 1/2 cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough at this stage will be extremely sticky and more like a thick batter. Cover dough with plastic wrap and let it sit in a warm place for an hour.

  3. In a small, separate bowl, mix the final 1/2 cup of flour, baking powder, baking soda and salt. After the sticky dough has rested/raised for an hour, stir it down and add this final half cup flour mixture. Mix until well incorporated – this just takes a minute.

  4. Turn batter (which will still be quite soft and sticky) out onto WELL-floured counter and roll the dough around a few times, coating the surface with flour so it is not so sticky. Roll (or pat) dough out into a rectangle that is about 1/2″ thick. Spread dough surface with 2 tablespoons butter then evenly spread on the filling ingredients and top with nuts (pat the nuts into the sugar a little). Roll up, jellyroll style, keeping it as tight as you can. Pinch the seam shut tightly. Cut into 1 1/2″ slices and lay them, cut side down, in a greased 9×13 baking dish. Cover with plastic wrap and let rise for 30 minutes.

  5. Bake in pre-heated 375 degree F oven for about 20 minutes or until golden and sound hollow when you tap on them. Drizzle with a simple icing sugar/milk glaze while still warm.

via Buttercream Barbie: Fluffy Buttermilk Cinnamon Rolls.

Buttercream Barbie: Banana Bread Cinnamon Rolls

Banana Bread Cinnamon Rolls

Makes 12 | adapted from Cooking Classy

3 very ripe bananas

1 tsp lemon juice

2/3 cup milk

3 Tbsp butter, diced

2 Tbsp vegetable oil

2 1/4 tsp active dry yeast

1/4 cup granulated sugar

1/2 tsp salt

1 large egg yolk

3 3/4 cups bread flour, divided

1 Tbsp cornstarch

3/4 tsp baking powder

6 Tbsp butter, melted

3/4 cup packed light-brown sugar

1 1/2 tsp cinnamon

1/8 tsp nutmeg

1 cup chopped walnuts (optional)

Cream Cheese Frosting

6 oz. cream cheese, softened

6 Tbsp butter, softened

2 1/4 cups powdered sugar

2 – 3 tsp milk

Rolls

  1. Puree bananas in a food processor with 1 tsp lemon juice until mixture is smooth and no chunks remain, set aside (you should have just over 1 1/3 cups pureed bananas).

  2. Heat milk and 3 Tbsp butter in a small saucepan over medium low heat. Cook stirring occasionally until butter has melted. Remove from heat and pour mixture into the bowl of an electric stand mixer. Whisk in vegetable oil and allow mixture to cool to 110 degrees F. Whisk in yeast, stirring until dissolved and allow to rest 5 minutes. With the paddle attachment, mix in granulated sugar, salt, egg yolk, 2 cups bread flour and pureed bananas. Switch mixer to a hook attachment, add 1 1/2 cups bread flour and sprinkle in cornstarch, then knead mixture on medium low speed until a smooth and elastic dough forms (dough will be sticky). Cover bowl with plastic wrap and let rise until doubled in size, about 1 1/2 hours.

  3. In a small bowl whisk together light-brown sugar, cinnamon, nutmeg and nuts (if using). Set aside. In a separate small bowl, whisk together remaining 1/4 cup bread flour and baking powder. Return bowl with dough to electric stand mixer, pour in flour/baking powder mixture and knead dough with hook attachment until mixture is well blended and smooth. Roll dough out on a floured surface (dough should be slightly sticky so I floured the surface fairly generously) to a 16 x 20 inch rectangle. Using the back of a spoon, spread 6 Tbsp melted butter evenly over the top of the dough. Sprinkle top evenly with brown sugar mixture and spread into an even layer, coming within a 1/2 inch of all edges.

  4. Starting on the 16″ side, snugly roll dough to opposite end. Cut rolled dough into 12 equal pieces. Arrange rolls in a buttered 13 x 9 inch baking dish. Cover baking dish and allow to rise until doubled in size, about 45 minutes. Preheat oven to 350 degrees F (I do this during the last 10 minutes of rising) and bake rolls in preheated oven for 22 – 26 minutes until golden. Cool slightly then frost with Cream Cheese Frosting.

Cream Cheese Frosting

  1. In a large mixing bowl, using an electric and mixer, whip together cream cheese and butter until light and fluffy, about 2 minutes. Add powdered sugar and mix until smooth. Pour in milk and mix until well blended.

via Buttercream Barbie: Banana Bread Cinnamon Rolls.

Red Velvet Cheesecake Cake

red velvet cheesecakeRed Velvet Cheesecake Cake
Yields: 1 3-layer cake
Original recipe here.
 
For the cheesecake:
2 oz. white chocolate, chopped
16 oz. cream cheese, room temperature (2 packages)
1/2 cup + 2 tbsn. sugar
1 tbsn. flour
2 eggs, room temperature
1 tsp. vanilla
1 tbsn. heavy cream
 
For the cake:
2 1/2 cups cake flour
1 1/2 cups sugar
1 tsp. baking soda
1 tbsn. cocoa powder
1 tsp. salt
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
2 tbsn./ 1 oz. red food coloring
1 tsp. vanilla
1 tsp. white distilled vinegar
 
For the cream cheese frosting:
16 oz. cream cheese/ 2 blocks, room temperature
8 tbsn./ 1 stick unsalted butter, room temperature
1 tsp. vanilla
2 1/2 – 3 cups powdered sugar
pinch of salt
 
Preheat the oven to 350 F. To make the cheesecake, melt the white chocolate, set aside to cool slightly. In a large bowl using an electronic mixer, mix the cream cheese on low speed until creamy. Add the sugar and mix slowly until smooth. On low speed, mix in the flour. Turn off the mixer and scrape down the bowl and beater with a rubber spatula. Add one egg at a time, mixing well after each addition, scraping the sides of the bowl. Mix in the vanilla and cream until the mixture is smooth. Using a large spoon, stir in the melted white chocolate until incorporated. Pour the batter into a parchment paper lined 9-inch spring form pan. Bake for about 30 minutes or until the center is set when you slightly shake the pan. Allow to cool before removing from the spring form pan. Allow to cool completely before assembling the cake.
 
For the cake, preheat the oven to 350 F. Sift together the flour, sugar, baking soda, cocoa and salt into a medium bowl. Beat the eggs, oil, buttermilk, food coloring, vanilla and vinegar in a large bowl with an electric mixer until well combined. Add the dry ingredients and beat until smooth, about 2 minutes. Divide the batter evenly between 2 greased and floured 9-inch round cake pans and bake for 25 – 30 minutes, rotating halfway through, until an inserted toothpick in the center of the cake comes out clean. Let cakes cool for 10 minutes, then invert each onto a plate, then invert again onto a cooling rack and let them cool completely, then level.


To make the cream cheese frosting, cream together the cream cheese and butter in a stand mixer until creamy and smooth. Turn the mixer on low and add the vanilla and salt. Then add the powdered sugar slowly. Once mostly incorporated, turn back to medium-high and beat until light and fluffy. To assemble the cake, place your bottom layer of cake on the dish/ plate you will be serving it on with the leveled side facing up. Spread a thin layer of cream cheese frosting on top – it doesn’t matter how messy it looks since it will be covered. Transfer the cheesecake to the top of the cake, then spread another thin layer of cream cheese frosting on top of the cheesecake. Top with the remaining layer of cake – leveled side down so that you have a clean surface. Use the rest of the cream cheese frosting to frost the entire cake. Enjoy!

The Delicious Miss Dahl's Borscht

We make borscht a couple of times each summer usually. I love the beets with the sour cream swirled on top. We don’t put it all through the blender or serve it cold. Will be nice to try a new recipe this summer and see how it comes out as a cold soup. This recipe comes from The Delicious Miss Dahl, a cooking show from the UK with Sophie Dahl. I just happened to catch the show today on the Food Network. Too bad they didn’t make more than one season. It was kind of elegant and glamorous in a simple way.

Sophie’s Borscht
This hot pink borscht looks best served in a glass punch bowl with party fare all around.

Preparation time: 10 minutes
Cooking time: 30 minutes
Yield: 4

Ingredients

6 medium sized beetroots – washed but not peeled
5 spring onions, white part only
olive oil
1 1/2 litres vegetable or chicken stock
Shot of vodka
Juice of 1/2 a lemon
2 tablespoons creme fraiche, plus extra to serve
Sea salt and freshly ground pepper
Handful of chopped fresh dill
Chopped hardboiled free range egg to serve – optional

Directions

Wash and trim the stalky bits of the beetroot.

Sweat the spring onions in a pan with some olive oil on a low heat until they are translucent.

Then add the stock to the spring onions and leave on a low heat to warm.

In another pan, cover the beetroot with water; bring to the boil, then reduce the heat and simmer for about 30 minutes until the beetroot is tender.

Drain, and when cool enough to handle peel off the skins and cut the beetroot into rough chunks.

Put the beetroot into a blender with the spring onion, stock and puree until smooth.

Add the shot of vodka, lemon juice, crème fraiche, season and give the mixture another whizz in the blender.

The soup can be served hot or cold. Either way serve with the chopped dill on top, a swirl of more crème fraiche and some chopped hardboiled egg if you feel like it.

Pumpkin Spice Muffins

I made pumpkin spice muffins today. They are cooking for about another 10 minutes. I even followed the recipe, except I added an extra egg when the batter was dry (I didn’t use pumpkin because I had a winter squash already done and ready to go). I’m not planning to make the icing for them.

Ingredients

1-3/4 cups (425 mL) all-purpose flour
3/4 cup (175 mL) packed brown sugar
1-1/2 tsp (7 mL) baking powder
1 tsp (5 mL) cinnamon
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) nutmeg
1/2 cup (125 mL) chopped walnut halves
2 eggs
3/4 cup (175 mL) canned pumpkin puree
1/4 cup (50 mL) vegetable oil
1 tsp (5 mL) vanilla

Maple Cream Cheese Spread:
1/2 pkg (8oz/250 g pkg) cream cheese or light cream cheese, softened
1 tbsp (15 mL) icing sugar
1 tbsp (15 mL) maple syrup
1/4 tsp (1 mL) vanilla

Preparation:

Line 12 muffin cups with paper liners or grease; set aside.

In large bowl, whisk together flour, sugar, baking powder, cinnamon,
baking soda, salt, ginger, cloves and nutmeg; mix in 1/4 cup (50 mL)
of the walnuts.

In separate bowl, whisk together eggs, pumpkin puree oil and vanilla;
pour over dry ingredients. Stir just until dry ingredients are
moistened.

Spoon into prepared muffin cups. Sprinkle with remaining walnuts. Bake
in centre of 375°F (190°C) oven until golden and tops are firm to the
touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes.
Transfer to rack; let cool. (Make-ahead: Store in airtight container
at room temperature for up to 2 days or wrap each in plastic wrap and
freeze in airtight container for up to 2 weeks.)

Maple Cream Cheese Spread: In bowl, beat cream cheese until light;
beat in icing sugar, maple syrup and vanilla until blended.
(Make-ahead: Cover and refrigerate for up to 2 days.) Serve muffins
with spread.