Cooking
Fresh popped popcorn, barbecue, cinnamon buns. You know what I'm getting at, right? Some foods smell so good you just have to have them. Scientists tell us that our sense of smell is the strongest memory trigger, though I think in this case it just triggers the memory of how good these things taste.
I have never made cinnamon buns before because making a dough with yeast seemed like too much bother. But in the January 2005 issue of Bon Appetit magazine there was a recipe for cinnamon buns using buttermilk, baking soda and baking powder for leavening. Perfect!
I love the R.S.V.P. section of Bon Appetit. It's where readers request their favorite recipes, it's my turn-to-first section. Too often the pound of butter, the pint of cream or the 8 egg yolks are why the cookies, chowder or cake tasted so good in the first place. But not this recipe. As usual I have significantly changed it to make it "better". Here is my version:
Orange Pecan Cinnamon Buns
Makes 4 large buns
Ingredients
Filling
1/2 cup dark brown sugar, packed
1/2 cup toasted chopped pecans
1 teaspoon grated orange peel
1 teaspoon cinnamon
pinch salt
1 Tablespoon melted unsalted butter
Dough
1 1/4 cup flour
1 Tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch salt
1/2 cup buttermilk
5 Tablespoon melted butter (reserve 2 Tablespoon separate)
Icing
3/4 cup powdered sugar
1 Tablespoon buttermilk
1 Tablespoon orange juice
Instructions
Filling:
Combine all the ingredients
Icing:
Whisk sugar and liquids thoroughly to combine
Dough:
Preheat oven to 425 degrees. Butter an 8-inch baking pan with cooking spray. Combine all the dry ingredients and mix in the buttermilk and 3 tablespoons of the melted butter. Mix the dough and knead on a floured surface, adding more flour if necessary if the dough is too sticky.
Roll out to about 8x5. Brush dough with one tablespoon of butter and sprinkle with the filling leaving a 1-inch border on one long side. Press the filling firmly into the dough. Roll up tightly jelly-roll style starting with the end opposite the plain border. Seal pinching with the plain border edge. Cut into four or five big slices. Place each piece in the buttered pan, spacing slightly apart from each other. Brush tops with remaining butter. Bake 22 minutes or until golden brown. Cool, then drizzle with icing. For heaven's sake don't wait for them to cool completely! Eat them warm.
Enjoy!
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Cooking
Orange Pecan Cinnamon Buns Recipe
I have never made cinnamon buns before because making a dough with yeast seemed like too much bother. But in the January 2005 issue of Bon Appetit magazine there was a recipe for cinnamon buns using buttermilk, baking soda and baking powder for leavening. Perfect!
I love the R.S.V.P. section of Bon Appetit. It's where readers request their favorite recipes, it's my turn-to-first section. Too often the pound of butter, the pint of cream or the 8 egg yolks are why the cookies, chowder or cake tasted so good in the first place. But not this recipe. As usual I have significantly changed it to make it "better". Here is my version:
Orange Pecan Cinnamon Buns
Makes 4 large buns
Ingredients
Filling
1/2 cup dark brown sugar, packed
1/2 cup toasted chopped pecans
1 teaspoon grated orange peel
1 teaspoon cinnamon
pinch salt
1 Tablespoon melted unsalted butter
Dough
1 1/4 cup flour
1 Tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch salt
1/2 cup buttermilk
5 Tablespoon melted butter (reserve 2 Tablespoon separate)
Icing
3/4 cup powdered sugar
1 Tablespoon buttermilk
1 Tablespoon orange juice
Instructions
Filling:
Combine all the ingredients
Icing:
Whisk sugar and liquids thoroughly to combine
Dough:
Preheat oven to 425 degrees. Butter an 8-inch baking pan with cooking spray. Combine all the dry ingredients and mix in the buttermilk and 3 tablespoons of the melted butter. Mix the dough and knead on a floured surface, adding more flour if necessary if the dough is too sticky.
Roll out to about 8x5. Brush dough with one tablespoon of butter and sprinkle with the filling leaving a 1-inch border on one long side. Press the filling firmly into the dough. Roll up tightly jelly-roll style starting with the end opposite the plain border. Seal pinching with the plain border edge. Cut into four or five big slices. Place each piece in the buttered pan, spacing slightly apart from each other. Brush tops with remaining butter. Bake 22 minutes or until golden brown. Cool, then drizzle with icing. For heaven's sake don't wait for them to cool completely! Eat them warm.
Enjoy!
- Peach Blackberry Cobbler Recipe
Is there a more old-fashioned word than cobbler or cobbled? It brings to mind a shoemaker in a Hans Christian Andersen fairy tale or those stone streets in Europe (the ones that are so treacherous if you're wearing high heels). Just the word alone...
- Cranberry Zinger Muffins Recipe
Today is the 13th edition of Is My Blog Burning hosted by Maki of I Was Just Really Very Hungry. Check out her site for a complete listing of participants. Baking muffins is a great way to start the day. The smell and warmth fills the house and the muffins...
- Melted Ice Cream Rugelach Recipe
Ah the joys of a fresh carton of ice cream! Alas it is only a matter of time before little ice crystals form and the ice cream loses it's perfect texture. One way to prevent oxidization is to put a layer of plastic wrap or scrunched up tin foil on...
- Plum Good Cake Recipe
The great thing about becoming an experienced cook is that you can be more creative with recipes. By that I mean you can experiment. Once you know a recipe well you can make changes as you like; but even if you don't know a recipe well, with experience...
- Cinnamon-bon-buns
Well, that's not what they're really called, it just came to me now. Again, the recipe is from Baking by Flavor (just let me know when I'm pushing this book a little to much at you, m'kay?;-)) and I'm pretty sure the results will...