Cinnamon Buns

Cinnamon BunsSoft, Moist, and Gooey
There is nothing better than putting in hard work to get out a nice warm cinnamon bun. Lets not forget lathering in icing!

The Dough

1/2 cup milk

2 egg, beaten

4 tablespoons melted butter

4 tablespoons water

4 cups pastry flour

1 tablespoon sugar

1/2 teaspoon salt

.25 grams yeast

The Filling

1/2 cup butter, softened

1 cup  brown sugar

4 teaspoons ground cinnamon

 

1. In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
2. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

 

1. Divide dough into two pieces. Roll each piece into a 12x9 inch rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.
2. Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two 9x13 inch greased baking pans. Cover and let rise until almost doubled, about 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
3. Bake in preheated oven for 20 to 25 minutes until golden brown.

Banana Muffins

This are absolutely delicious and are prefect on so many levels.

I have a friend who is terrified of bananas:everything about them scare her. Even the sight of bananas makes her cringe. Me being me, I snuck one of these in front of her without her knowing the flavor. She absolutely loved them!! I have cured her insane phobia and got a free complement out of it!

Ingredients

2 2/3 cups All Purpose Flour

1 1/4 tsp Baking Soda

1/2 tsp salt

1-1/2 sticks butter

1 cup light brown sugar

3/4 cup sugar

2 eggs

1 1/2 tsp vanilla extract

2 ripe bananas, mashed

1/2 cup buttermilk (milk or coconut milk can be used here as well)

1 cup shredded coconut (I skipped them since I didn’t have any in hand)

Directions
1. Pre-heat oven to 350 degrees F. Whisk the flour, baking soda, and salt in a medium bowl. Set aside.

2. In a large mixing bowl, beat butter with a kitchen mixer using paddle attachment. Add sugar and beat for a few minutes. Add the eggs, one at a time while continue to beat at low speed and vanilla. The mixture will be silky smooth – add banana and lower speed.

Mix in the flour and buttermilk alternatively, beginning and ending with the flour.

3.Fill into cupcake pans (fill up about 2/3-full, you should get approximately 18 cupcakes), bake them for about 18-minutes or until a tooth pick inserted in the middle comes out clean.

Blueberry Blast Tart

Ingredients

For the Crust

1 1/4 cups all-purpose flour

1/3 cup sugar

1/4 teaspoon salt

1/2 cup cold unsalted butter, cut into small pieces

 

 

 

 

For the Filling

6 cups fresh blueberries, rinsed and dried

2 tablespoons cornstarch

2 teaspoons finely grated lemon zest

3 tablespoon fresh lemon juice

2/3 cup sugar

Pinch of salt

Directions

1.Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).

1. Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.
2. Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.
3. In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.
4. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.