After buying yeast in order to make pizza, I realised that this meant I could once again tackle one of my favourite breakfast items- Cinnamon Rolls. However if I was actually going to make them for breakfast I required a quick recipe, one without the usual long resting periods for the dough to rise. If I am going to wake up and make Cinnamon Rolls I want them done within an hour and a half or less!
For this I turned to joythebaker, and a recipe that I had been eyeing up since January! The recipe is for Quick and Dirty Chocolate Espresso Cinnamon Rolls. I figured that if there was anything that could make cinnamon rolls better, it would be chocolate and coffee! Joythebaker is one of my favourite blogs to check for american baking recipes.
According to the recipe it takes under an hour, and I would say that with practise I could make it that quick. Currently it probably takes me about an hour and a half, including time for measuring etc.
The recipe makes six cinnamon rolls, and they are still fairly delicious the next day (if there are any left.) I used a brownie tin to bake them in which was the absolute perfect size.
My boyfriend found the dark chocolate chips too intense for his liking, so the next time that I make these I will try using milk chocolate instead. I found that I had too much glaze as I don’t like too much glaze on my cinnamon rolls, therefore next time I make them I will halve it or make ¾ of the amount.
- ½ Cup Whole Milk
- 2 tbsp. Butter
- 2 tbsp. Granulated sugar
- 1 ½ tsp dry yeast
- 1 ½ to 2 cups plain flour
- ¼ tsp salt
- 1 large egg yolk
- 6 tbsp butter melted
- ½ cup granulated sugar
- ¾ tsp ground cinnamon
- ¾ tsp instant espresso powder
- ¾ tsp cocoa powder
- pinch of salt
- 1/3 cup dark chocolate chips
- ¾ cup icing sugar
- ½ tsp instant espresso powder
- 3 tbsp double cream (or enough for pourable glaze)
In a saucepan combine milk, butter and sugar. Stir until the sugar dissolves and the butter has melted. Remove from heat and leave to cool until just warm.
Place milk mixture in a mixing bowl and sprinkle over the yeast. Stir. Leave for 5 mins to allow yeast to activate.
Add 1 ½ cups flour, salt and the egg yolk to the milk mixture then stir with a wooden spoon until mixed together. Add more flour, a tbsp at a time if the dough feels too wet. Bring the dough into a ball and knead with hands briefly.
Cover bowl with clingfilm and leave for 10 minutes, preferably in a warmish place.
Roll out dough on a floured work surface into a roughly 9 x 12 inch rectangle.
Spread with ¾ of the melted butter (roughly) Stir together the filling ingredients, minus the chocolate chips and butter. Sprinkle it over the melted butter on the rectangle of dough. Sprinle with chocolate chips. Roll starting at the longer edge into a tight coil.
Slice into 6 pieces using a sharp knife or dough cutter.
Use the remaining butter to grease the bottom and sides of the baking pan. Place rolls in leaving a little room between them. Cover with clingfilm and leave to rise in a warmish place for 30 mins.
Preheat the over to 180°C. Remove clingfilm and bake for 18-20 mins (or until golden brown.)
Remove from oven and allow to slightly cool. Whisk together glaze ingredients and drizzle over the warm rolls.
I love pizza, although it was something that I haven’t always liked- I distinctly remember not wanting to eat it when I was little. Making pizza is something that I have a fairly long-standing interest in- in fact I did a whole project based around making pizza for Food Technology during my GCSES! This included lots of tests about what was the best sauces or flours for making your pizza, including one notably horrific test involving testing flours (hint, never use potato flour for pizza!)
I particularly feel for my parents who served as taste testers (and then cruelly missed out on this pizza!)
This project rather put me off making pizzas- clearly I had my fill! In fact I had only made pizza once in the years since.
The other day however I had a sudden urge to make pizza, so I turned to one of my favourite and most trusted cookbooks- The Smitten Kitchen Cookbook – as I was sure that Deb would not steer me wrong.
I used her quick pizza dough recipe as we wanted to eat pizza as quickly as possible and it worked great. The pictures are actually of the second time I made this recipe- the first time I topped it with chunks of ham and pineapple (dried with paper towels so as not to make the pizza soggy) to make the boyfriends favourite pizza. The second time it was a simple margherita, one of my personal favourite types!
What I really love about making pizza dough is that you take a simple selection of ingredients and can make something delicious and worthwhile from it- which is one of the best reasons for baking in general.
The ingredients list is for the second pizza I made but choose your own toppings if you want- just don’t weigh the pizza down too much, or use too moist toppings as they may make the pizza sloppy.
I make this pizza by hand, athough it can also be made using a mixer with dough hook attachments, simply because I don’t want to deal with extra washing up I can avoid!
- Olive Oil for coating bowl
- 1 tsp table salt
- 200g Strong White Flour
- 1 ¼ tsp dried yeast
- 100ml warm water
- Polenta for sprinkling
- 85g Passata
- Chilli Flakes
- 1 garlic clove minced (I grate mine on a microplane)
- Pinch of sugar
- 115g to 140g mozzarella- torn and well dried on paper towels
- Basil leaves
- Parmesan to grate on top.
- Turn oven to warm (120°/110°C Fan Oven) for five minutes, then turn off.
- Pour the warm water into a mixing bowl, then sprinkle over the yeast- leaving to stand for five minutes.
Add the flour, then salt and mix with a wooden spoon until a rough mix is formed. Turn dough and any lose bits onto a floured counter, kneading until a smooth elastic dough forms.
Coat the inside of the mixing bowl with olive oil. Place dough back into bowl and cover with clingfilm. Place in the warmed oven and leave for 30 mins or until doubled.
Remove dough from oven and preheat oven to its highest temperature.
Sprinkle a rimmed baking tray (about 23×32 cm) with polenta. In a bowl mix together the passata, a pinch of salt, chilli flakes to taste and the garlic. Adjust to taste, adding sugar if necessary.
Stretch dough to fill tray. Spread with the sauce leaving a margin at the edges. Place mozzarella on top. Bake for 7-11 minutes (Mine was slightly over done on top at 8 mins so keep an eye on it!) Sprinkle with basil and grate parmesan on top. Slice into squares on the baking tin.
I’d love to hear about your favourite pizza toppings.
I am a big fan of cinnamon; particularly as it gets towards the Christmas period- it’s a spice that always reminds me of Christmas! There is one cookie that always makes me think of cinnamon, and that is Snickerdoodles! I have been wanting to make snickerdoodles for a while- in fact it was a couple of months ago that I picked up some cream of tartar just to make them. (I can’t really think of many other uses for cream of tartar of the top of my head!)
I did however wait to make snickerdoodles until it was November- which really feels like the perfect time to make them, they feel quite seasonal and I like having recipes that I only make at certain times of the year. However after trying this recipe I can see a lot more snickerdoodles in my future! I have tried making snickerdoodles before, but found that although I loved the flavour the texture was a little lacking- they often went fairly flat and crunchy. I like my cookies soft and thick!
It therefore seemed like fate to stumble across a recipe for soft and thick snickerdoodles at Sally’s Baking Addiction. They sounded like everything I had been wanting in a snickerdoodle. And luckily they lived up to my hopes! They are soft with a really good texture. They also taste strongly like cinnamon and are delicious.
What is handy about this recipe is that the cookies last. They last for about 7 days, if stored at room temperature in an airtight container. I think they would be a perfect cookie to give as a gift, I can’t imagine anyone being disappointed with a gift of these!
Ingredients (makes about 24)
230g Butter at room temperature
267g Granulated sugar (I used caster and it worked fine but granulated may give a little more crunch.)
1 large egg
2 tsp vanilla extract (or 1tsp vanilla paste)
375g plain flour
2 tsp cream of tartar
1 tsp bicarbonate of soda
2 ½ tsp cinnamon
½ tsp table salt
For the Topping
50g granulated sugar (I used caster, granulated may give a little more crunch.)
1 tsp cinnamon
Preheat oven to 190°C. Line two large baking sheets with baking paper or silicone baking mats.
Make the topping by mixing together the 50g sugar and 1tsp sugar, put to the side.
In a stand mixer with a paddle attachment, cream the softened butter until smooth. Add the sugar on a medium speed and continue beating until it is light and fluffy. Mix in the egg and vanilla.
In a different bowl, whisk (by hand) together the flour, cream of tartar, bicarbonate of soda, cinnamon and salt. With the mixer on a low speed, slowly add the dry ingredients to the wet in three different parts. I did this by adding a few tablespoons of the dry mixture at a time.
Take 1.5- 2 tbsp. of the cookie dough and roll it into a ball. Roll the ball in the cinnamon sugar topping. Repeat for all remaining dough.
Bake the cookies for 11-12 minutes; you can lightly press them with a fork whilst they are still hot to help flatten them out if required.
Allow to cool on the baking sheet for ten mins, and then transfer to a wire rack to cool fully.
I’d love to hear any recommendations for great baking recipes with cinnamon!
I bought the Baby Silky Foot One Shot Peeling by Holika Holika because based on the reviews online it looked amazing! It sounded like the perfect occasional treatment for when my feet got really bad, as I liked the idea of a mask that would make the dead skin on your feet just peel off within 4-7 days.
We picked up two so that both my boyfriend and I could try it out. The contents of the package are two joined sachets of the foot peel solution, and two plastic socks that you place your feet into. In order to use the mask you put the socks on, pour one of the solutions into each sock and then tie the socks on and leave them for 1 ½ hours.
Sadly my expectations and hopes for this product were not met at all. I kept waiting past the four day mark in the hopes that I would wake up one day to a foot transformation worthy of Ariel but nothing happened. Perhaps the barest minimum peel that you couldn’t really notice- nothing like the snake skin shedding I was expecting!
I gave the product time to work- this is day 11 or so and nothing has happened, so I don’t think anything will happen. It also didn’t work for my boyfriend. There are no before and after pictures because they would just look the same!
It isn’t an exceptionally expensive treatment- costing around the £4 mark. But for £4 for a single use I definitely expected to be able to see some type of result from using it- especially based on other people’s reviews online.
I really wanted this to work- as it sounded like a great idea for when your feet get really bad, like in winter or for when you want them to look exceptionally nice- like when you are wearing sandals! But it was clearly not meant to be, which is a shame as I enjoyed the previous Holika Holika face mask I tried.
I don’t think that I will give this product another go. I’d rather buy a new product to try out then repeat using a product that was unnoticeable in its results.
I’m not sure why this product didn’t work for us, so I can’t recommend it. If you try it and it works well let me know!
Have you tried any peeling treatments that have worked? I’d love to hear about them.