sweet

Chocolate Pastry Bliss

Posted on by Ang Anderson

Lately, I have been reminiscing about France which gave me a serious craving for chocolate pastries.  I assure you there will be future posts of French memories.  For now, I must focus on the chocolate and the pastry.  The daydreaming begins…

A dark-haired woman sits at an outdoor cafe in Paris, sipping a cup of espresso.

A handsome French waiter approaches:  “Pain au chocolat, Mademoiselle?” 

Skinny, beautiful American woman replies:  “Oui, Monsieur!  Merci beaucoup!” in her best French accent (which is actually quite terrible in real life but in the fantasy it is perfect!)

(And yes, this is my daydream and I get to be beautiful and skinny in it!)

Woman experiences BLISS. True, unabashed BLISS.  She hears an orchestra playing music.  She considers running off with handsome French waiter.  But first, she must consume pastry. 

Where was I?  *wipes drool off chin* Oh yes!  Pain au chocolat is a pastry of delectable measure.  Similar to the croissant in its genetic makeup and filled with chocolate, there is nothing painful about it.  The ‘pain’ is simply French for bread.

In honor of the chocolate pastry and to satisfy my ever-growing desires, I made Nutella Turnovers this past weekend.  Which, mind you, are not exactly the same as what I enjoyed in Paris.  But they are certainly excellent imposters.  They were irresistible!  I cannot possibly tell you the number of pastries I consumed.  I cannot tell you because (a) I truly do not know how many and because (b) I don’t want you to think I am total loser with no self control.

I do know this.  It was more than one.  And less than eight.  (I know!!  Terrible.)  I had some help with the devouring process in the form of my husband and some dinner guests.  (Thank goodness!)

I might not be able to make these again.  They pulled me to them like a high powered magnet.  I cut one turnover in half, willing myself to be good.  It melted in my mouth.  Bliss.  Twenty minutes later, I had to go back for the other half.  And so the dance began with the Nutella Turnover leading the ENTIRE time.  Yes, my jeans are a little tight this week. I’m blaming it on PMS.

The creation of these turnovers was so simple.  They require six ingredients and I can guarantee you already have at least four in your kitchen.  You could easily substitute one tablespoon of a fruit pie filling in for the Nutella.  (Hmmm… Fruit or Chocolate?  Although the fruit would make it healthy…Right?)  I might do cherry or apple turnovers next time.  That is IF I let myself make them again.  There will have to be guests.  And self-control.

Like any good recipe, I stumbled upon this one purely by accident.  I happened to notice that The Pioneer Woman (I have mentioned her before and if you have not yet had a chance to check out her site, I highly encourage you to do so!) had a list of sites she likes and the first one was bell’alimento.  I’ll be going back to try more of Paula’s recipes.  Her photographs alone are divine.

bell’alimento’s Nutella Turnover Recipe with Divine Photographs

These turnovers would make a great addition to a brunch or breakfast event!   I hope you have a chance to try them and experience the bliss for yourself.  I’m going to get on my treadmill now.  Bon Appétit!

Printable Nutella Turnover Recipe

The Attempt

Posted on by Ang Anderson

Do you have that thing that you will not even attempt to make or bake because someone else holds the honorable “best ever” title?  Perhaps your husband informed you that his mom’s cinnamon rolls are “The Best”.  Perhaps he said this while devouring one of said cinnamon rolls.  Perhaps there was moaning and groaning involved.  Perhaps you made a mental note NEVER to make cinnamon rolls.  EVER.  (Um, hello?  The BEST, people.  Who are you to top the best?  More importantly, who are you to top, ahem, his mother?)  In our world, Grandma T is the reigning Queen of the Cinnamon Roll.  Great Grandma JoAnn is the reigning Queen of the Caramel Roll.  That’s just how it is.  So, I have not ever tried to make either one.  Ever.

Well, up until two Sundays ago when I finally gathered up the courage to make The Attempt.

I was puttering around the kitchen feeling the need to bake something and thought I’d see just what these famous little rolls entail.  My Google search quickly led me to a recipe by Molly Wizenburg.  I became acquainted with Molly and her Orangette website through my friend Beth.  But the fact that I found her through Google and on the Bon Appétit website no less…well, I just KNEW that I had to make Molly’s Cinnamon Rolls.  At least to TRY.  So, I printed the recipe off and decided to give it a go.  Then, I made the shocking discovery that I did not have enough cinnamon.  I think the whole house let out a sigh of disappointment.  The shingles and gutters even heaved a bit.  I was forced to wait a few days until the cinnamon stars aligned.  At which time, I (somewhat nervously) gave it a go.

My husband entered the kitchen a few times during the process and expertly offered his input.  When he discovered that I was not using his mom’s recipe, he nearly fainted.  He told me to call her.  Call the Queen?Are you crazy?  My very sensible woman logic reasoned that if I did not use her recipe, there would be that much less to compare.  Yes, I know.  Silly.  I ordered him out of my kitchen and pressed on with Molly.

I am proud to say that The Attempt was successful.  I know this because I received compliments from the Cinnamon Roll Expert.  I actually received multiple compliments throughout the annihilation of the rolls.

If you have a few hours on a Saturday morning, you may want to give it a go.  Just keep in mind the rise times.  You could always make them up the night before and put them in the refrigerator (they will still rise), then bake in the morning.  I found that we liked ours better with a bake time of 18 minutes.  It may depend on your oven, the pan (metal, glass), the stars, the altitude, your luck, and personal preference.

I figure I can try for princess or duchess at the very least, keeping current royalty intact.

Praise and adoration await you.  Did I mention the cream cheese glaze?  Mmmmm…

Here is Molly’s recipe:  click here for printable version

Ingredients

DOUGH

  • 1 cup whole milk
  • 3 tablespoons unsalted butter
  • 3 1/2 cups (or more) unbleached all purpose flour, divided
  • 1/2 cup sugar
  • 1 large egg
  • 2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
  • 1 teaspoon salt
  • Nonstick vegetable oil spray

FILLING

  • 3/4 cup (packed) golden brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, room temperature

GLAZE

  • 4 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract

Preparation

CRUST

  • Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
  • Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.

FILLING

  • Mix brown sugar and cinnamon in medium bowl.
  • Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
  • Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
  • Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.

GLAZE

  • Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

Bribe to Mother Nature

Posted on by Ang Anderson

I attempted to lure Spring into our house today through pastel colored frosting.  Lame, you say?  Maybe.  But these cookies are just too cute not to make. I found them in Parents magazine and have to confess that anything with seven ingredients or less tends to catch my eye.  Four ingredients for the actual cookie.  Four!

I used my cookie dough scoop on the first two dozen, not rolling into balls, and they turned out fine.  My last batch I did roll into balls and would recommend for uniformity.  It just depends how fussy you’d like to be.  I also did not have buttermilk and just used plain whole milk. However, you could use a buttermilk substitute if you feel inclined.  I baked the cookies for 8 minutes because I like mine on the chewy side. I used whipped frosting and would not recommend it. The plain old regular kind is best. The whipped was just too wet and and did not provide a strong sandwich middle.

The cookie by itself is delightful. If you don’t feel like doing the whole frosting bit or have tiny wee ones and don’t care for the mess, the cookie alone is a quick and easy treat. These are great for Easter or for a baby shower, with all pink or all blue frosting if the baby’s gender is known. To my fellow yellow-cake-with-chocolate- frosting lovers, you could substitute chocolate frosting for the vanilla and even omit the sprinkles.

We just might put a few of these cookies out on the deck as a bribe to Mother Nature…

Cake Mix Cookies

  • 1 box (18.25 oz) yellow cake mix
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup buttermilk
  • Colored sprinkles
  • 1 can (16 oz) vanilla frosting (use plain, not whipped version!)
  • Yellow, red, blue food coloring

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper; set aside

Combine the cake mix, egg, oil and buttermilk in a large bowl.  Beat with an electric mixer on medium speed until smooth.  Shape 1-inch mounds of batter into balls and flatten slightly.  Place about 2 inches apart on the prepared cookie sheets.  Top with sprinkles.

Bake until cookies are golden and firm, 8-10 minutes.  Cool on a wire rack.

Divide the frosting among three bowls.  Use a few drops of food coloring to tint frosting the desired shades of pink, blue, and yellow.  Sandwich the cookies together with frosting.  Makes about 30 cookies or 15 cookie sandwiches.