the way you hold your knife
I made cinnamon rolls today! These cinnamon rolls, to be exact. They were easy to make and also didn't require yeast or rising time, and they taste fantastic.
Pictures under the cut:
The dry ingredients and the cubes of butter:
Next time, I will use one of my Pyrex bowls, because while this bowl was large enough, it was also a little taller than I found comfortable to work with. (It's the second largest of this bowl set, which was a purchase-on-a-whim when I got the cast iron roasting pans, but I'm glad I got them - they've proved useful in a number of ways.)
The recipe calls for half whole wheat and half all-purpose, but I only used AP flour, as I didn't have any wheat flour on hand.
I started with the pastry blender, but ended up using my hands to get to the "coarse crumbs" stage (which were really more like "fine crumbs with some bigger crumbs," but whatever).
Then I added the yogurt - I used 2% fat Greek yogurt:
Once that was mostly mixed in, I used my hands again, to get all the stray bits of flour/butter into a ball:
It was definitely a very sticky dough, and I didn't flour my hands - or the rolling pin - quite enough at first, but it all worked out. I also learned definitively that I don't really have enough space to roll stuff out, as you can see by how this sheet of dough is not quite as big as it should be:
I had suspected as much, but it's nice to know I was right.
I brushed it with butter, and then the cinnamon-brown sugar mixture:
It took a little longer to get that part done because, uh, I forgot to take the brown sugar out of the freezer when I started, so I had a hard time getting half a cup measured out. Oops. I keep it in the freezer because otherwise it turns into an unusable rock. I forget why keeping it in the freezer helps avoid that, but it does. Something about keeping moisture in? Out? *hands*
Here it is being rolled for its lunch money:
I am not including the picture of it all rolled up because it is kind of obscene-looking. *hands* But here it is cut into slices that will become tasty delicious cinnamon rolls:
See my nifty serrated knife in the background there? That was a Christmas gift last Christmas (along with the chef's knife I showed off in another of these picspams). vic/knives=OTP! Ahem.
I did not do the slicing as well as I could have, but now I know better.
Here they are stuffed into the muffin tins:
And here they are just out of the oven:
That mutantly huge one in the bottom right is what I mean when I said I didn't do the slicing as well as I could have. *snerk* They weren't quite evenly sized in spots. But they smelled heavenly and tasted amazing, so I'm not complaining.
Then after a few hours of catching up on TV, I made mac and cheese for dinner. I have this cooling on my counter AS WE SPEAK:
And that's one of those roasting pans. The color isn't as bright as I expected, but I like it.
And now I'm going to eat my super-delicious mac and cheese. I suppose my next post will be about all the TV I watched today.
***
This entry at DW: http://musesfool.dreamwidth.org/232279.html.
people have commented there.
Pictures under the cut:
The dry ingredients and the cubes of butter:
Next time, I will use one of my Pyrex bowls, because while this bowl was large enough, it was also a little taller than I found comfortable to work with. (It's the second largest of this bowl set, which was a purchase-on-a-whim when I got the cast iron roasting pans, but I'm glad I got them - they've proved useful in a number of ways.)
The recipe calls for half whole wheat and half all-purpose, but I only used AP flour, as I didn't have any wheat flour on hand.
I started with the pastry blender, but ended up using my hands to get to the "coarse crumbs" stage (which were really more like "fine crumbs with some bigger crumbs," but whatever).
Then I added the yogurt - I used 2% fat Greek yogurt:
Once that was mostly mixed in, I used my hands again, to get all the stray bits of flour/butter into a ball:
It was definitely a very sticky dough, and I didn't flour my hands - or the rolling pin - quite enough at first, but it all worked out. I also learned definitively that I don't really have enough space to roll stuff out, as you can see by how this sheet of dough is not quite as big as it should be:
I had suspected as much, but it's nice to know I was right.
I brushed it with butter, and then the cinnamon-brown sugar mixture:
It took a little longer to get that part done because, uh, I forgot to take the brown sugar out of the freezer when I started, so I had a hard time getting half a cup measured out. Oops. I keep it in the freezer because otherwise it turns into an unusable rock. I forget why keeping it in the freezer helps avoid that, but it does. Something about keeping moisture in? Out? *hands*
Here it is being rolled for its lunch money:
I am not including the picture of it all rolled up because it is kind of obscene-looking. *hands* But here it is cut into slices that will become tasty delicious cinnamon rolls:
See my nifty serrated knife in the background there? That was a Christmas gift last Christmas (along with the chef's knife I showed off in another of these picspams). vic/knives=OTP! Ahem.
I did not do the slicing as well as I could have, but now I know better.
Here they are stuffed into the muffin tins:
And here they are just out of the oven:
That mutantly huge one in the bottom right is what I mean when I said I didn't do the slicing as well as I could have. *snerk* They weren't quite evenly sized in spots. But they smelled heavenly and tasted amazing, so I'm not complaining.
Then after a few hours of catching up on TV, I made mac and cheese for dinner. I have this cooling on my counter AS WE SPEAK:
And that's one of those roasting pans. The color isn't as bright as I expected, but I like it.
And now I'm going to eat my super-delicious mac and cheese. I suppose my next post will be about all the TV I watched today.
***
This entry at DW: http://musesfool.dreamwidth.org/232279.html.
people have commented there.