Archive | July, 2010

Random Random Random

25 Jul

I used to have a friend named Random..We called him Rand for short.  He hopped trains from California to Bellingham and then just stayed. I wonder where he is now?

Speaking of hopping trains, have you ever watched the Journey of Natty Gann?  It was one of my favorites as a child and we watched it last night.  After ten mintues, N walked out of the room.  At the end of the movie, S proclaimed it “the worst movie he had ever seen in his life”

I reluctantly saw Toy Story Part III this weekend during which I realized that I watched the orignial Toy Story with an old boyfriend, his mother, and little brother —close to 15 years ago. Is that possible?

I found the baby doll particularly creepy and realized we have an identical one in the closet.  I would donate it but now I am worried about what its fate may be.  I wish I had an attic.

Did I tell you about our new puppy?  I will…but in the meantime–here are some photos:

Right now, her name is Sushi.  Although, I am wishing we could name her Dora.  No one else likes that name.  Sushi and Maggie are best friends forever.

I heart Vietnamese food.  I wonder if I could make Pho?  Or summer rolls?  My sister-in-law wrote a Vietnamese Cookbook.  I wonder if she could help?

This is my dream kitchen!  Someone please tell me what I need to do to get this kitchen!  I’m getting desperate……my countertops are killing me.  My cupboards are falling apart.  I have no room for a wire whisk—please send help!  No, seriously, I need to figure out how to upgrade my kitchen as soon as possible.  Any ideas?

Florida may not have the beautiful mountains of Washington State or the culture and spirit of the Aloha State—but, the weather is incredible.  This storm (the remnants of Tropical Storm Bonnie) interrupted our beach day but provided great entertainment for the drive home.  Amazing!

N poses as Rapunzel—-she fashioned a nice long braid out of a scarf and wants to wear it everywhere.  Last night, she even wanted to cuddle her braid as she slept.

S trying to cross his eyes at dinner.  Yay! for iphone cameras in restaurants!  How else do these kids keep themselves occupied while waiting for their food?  Good times.

I am off to San Fransisco tomorrow and am excited to eat some good food (Chez Panisse, I hope), run in the cool air, and be in a real city.  Will keep you posted and in the meantime, let me know what I need to do for that kitchen.



25 Jul

Thanks to our friend Heather, my kids want to eat Brioche all the time.  Before we met her, they didn’t even know about it and we weren’t regularly stopping off at Whole Foods and dropping $6 per loaf—only to break off chunks and finish it in the car.  Once, instead of stopping at Whole Foods to buy candy to sneak into the movie theater—we bought a loaf of their Brioche and ate that. That’s how much they like it.  They are willing to give up dark chocolate covered raisins and fruity jelly beans for a hunk of bread.

I had thought about trying to make it at home but the buttery, flaky bread didn’t seem like something I was capable of.  The recipes seemed simple enough but I just knew it would be the kind of recipe that requires a secret ingredient or one special little step that no one tells you about.  Secrets passed down through generations… know?   I thought I would try it out, as an experiment, figure out what went wrong, and then modify the recipe to perfect it.

That wasn’t necessary though.  The folks at Baker’s Illustrated had already done that and by closely following their recipe–this bread was a success.

Wanna try it?  You will impress your kids, your husband and even yourself!  You will save lots of money!

Here is what you need to do:

Note:  Give yourself lots of time.  This recipe (from Baker’s Illustrated) works best if the dough can sit overnight in the fridge.  Also, you will be spending a lot of time mixing the butter in….more than you think. This is not something you can throw together while the kids watch Phineas and Ferb—you will need some time.

1) Gather your ingredients.  You will need:  3 1/4- 3 3/4 cups of flour, 1 T yeast, 4 T sugar (I added one more T than Baker’s Illustrated suggested), 1 tsp salt, 3 large eggs (plus one for the egg wash), 1/2 cup ice cold water, 16 T butter.   The butter should be softened but not warm and cut into 16 pieces.

2) Put your stand-mixer bowl into the freezer for 15 minutes.  You want it nice and cold so that the butter doesn’t get too warm during mixing.  Warm butter=bad bricohe.

3) While your bowl is getting cold, mix together 3 1/4 cup of flour with the yeast and set aside.

4) In the cold bowl, whisk together the eggs, sugar, and ice water.

5) Switch to the dough hook and slowly begin adding the flour to the egg mixture.  Once a dough ball forms, you can turn up the mixer speed to medium and let it work for about 8 minutes.

6) At this point, you begin adding the butter chunks.  One by one.  Allowing for about 15 seconds in-between each one.  I had a spatula on hand to keep the sides of the bowl clear and to ensure that everything was getting included.  You can also add the remaining flour—1 T at a time, as needed.

7)  Place your nice buttery dough ball into a lightly oiled large bowl and cover lightly with plastic wrap.  Place in fridge for 10-24 hours.  Mine sat overnight.

8 ) The next day, flatten your dough into an 8 inch quare about 1 inch thick.  Roll into a log and place into a parchement lined loaf pan.  I wanted a round loaf (to mimic the Brioche at Whole Foods) so I flattened mine a bit more and rolled it into a  longer log.  I placed it-in a sort of doughnut shape into the pie dish.

9) Lightly cover with plastic wrap and let sit on the counter-top for 2-2 1/2 hours.

10)  When you are ready to bake, preheat the oven to 450 degrees.   (Egg wash:  At this point, you should beat another egg with 1 T of water and brush the loaf with this mixture.  I forgot to do this and I am not quite sure if it would have really made much of a difference.)

11)  Bake until browned or until inserted thermometer reads 190 degrees.  It took about 50 minutes in my oven.

12) Let Brioche cool in the pan for about 15 minutes.  After that, remove the brioche from the pan using your parchment paper as a sling.

13) Let cool before slicing……if you can wait. ( I know, my loaf looks a little odd…but the slices were pretty.)

14) Serve plain or toasted with butter and honey or Nutella.  Or wait a couple of days and make french toast. ( What is the little brown piece on N’s bread?  Chocolate frosting, of course.)

Cranberry Lime Scones

23 Jul

I have a problem with Starbucks.  Almost every morning, before I leave for my day job, I stop and buy a cup of coffee.  Nothing fancy.  Grande, bold, black.  $2.09.

Doesn’t seem like much of a problem but I started to think about how much money that amounts to.  $10 a week, $40 a month, $480 a year.  (That could be a plane ticket to London! Or a massage every month! Or a plethora of new kitchen supplies!) Not to mention, the waste from all the cups, sleeves, and plastic lids.  I have all of the coffee making supplies at home, a fancy new French press, plenty of coffee, and a nice new coffee mug (Thanks Anastasia!)—I just can’t seem to break myself of the coffee stop.

It is rubbing off on my kids.  Last week, they woke up and jumped on me—begging to go to Starbucks to get scones and muffins.

“But, mommy, you need some coffee and we want scones.  Let’s go to Starbucks!”

Uh oh.  My addiction is rubbing off.  Time to put a stop to this.

“I have an idea, let’s MAKE coffee and scones!”, I said as we all filed into the kitchen.  I groggily made my coffee and searched for a scone recipe and some ingredients to throw in to attmept to make them more interesting.  Of course, Smitten Kitchen delivered as usual, and soon our kitchen was filled with screaming scone scarfers (is this even a word?)

Here is what you need to do:

1)  You will need:  2 cups of flour, 3 T sugar,  1 cop heavy cream, 1 T baking powder, 5 T butter cut into little chunks, and 1/2 tsp salt.  I  used 1/2 cup dried cranberries and a about 1 T of lime zest.  I also made a batch using 1/2 cup of dark chocolate chips (those were good!)

2) You may also need a pastry cutter and a biscuit cutter.  Seeing as my kitchen supplies are limited, I used what I had.  These are both circa 1950 and are from Aaron’s grandma. Aren’t they cool?  I love the 50’s.   I am not so sure that the contraption on the left is a pastry cutter.  But, I used it and it worked. If you don’t have a pastry cutter, you can use your fingers to mix the flour and butter into that crumbly texture.

3) Chop up your dried cranberries and add about 1T of lime zest.  (Yes, those little flakes of green are supposed to be there.)

4) Mix up the dry ingredients.

5) Using your pastry cutter, cut in the butter.  It should be crumbly.  Add the cranberry concoction.

6)  Add the cream to the crumbly mixture.  Mix it up until you have a mass that you can handle.

7) Now, you will want to throw it on the counter and do some folding.  This is my favorite part!

8)  Fold the dough over on itself a couple of times and then flatten until a little over 1 inch thick.

9)  Using your biscuit cutter, make nice little circles.  (If you want more authentic Starbucks like scones, you know, triangles–you will have to do some extra work.)

10) Place each little circle on a baking sheet.  Bake at 425 degrees for about 20 minutes or until they start to brown up on the top.

11) Serve warm with butter or serve cold without.  Either way they are delicious!

Easy Dinner Tonight, Part II: Fancy Cheese Straws

19 Jul

These are almost too easy to warrant a post but since I wasn’t aware of them before I checked out ” Baker’s Illustrated” from the library,  I thought maybe others would benefit from this recipe.

I am beginning to realize that I grew up in a different kind of family.  I mean, I didn’t even have know what a bagel was until I was in high school.  And, my first experience with Thai food  wasn’t until college.  So, everyone in the world may have been eating fancy cheese straws everyday–while we were eating Dakota breads and lentils.

This post is for those of you that grew up in a world without fancy cheese straws.   Go forth and make these puff pastry delights, feed them to your mother, your children–they will think that you are the best cook ever!

1) You will need:  puff pastry, 1 egg whipped, and some Parmesan cheese. Heat oven to 400 degrees and line a baking sheet with parchment paper.

2) Layout the puff pastry and cut into one-inch wide strips.  Brush the egg onto the strip, and sprinkle with the Parmesan.

3) Holding one end of the strip, twist until there are a few nice curls in your strip.  Place on baking sheet.  Don’t worry too much about the appearance of the twists.  They are going to puff up and will look and taste good no matter how well you do on this step.  As you can see, mine were deformed.

4) Bake for about 15 minutes.

5) Serve to happy kids with a  HUGE salad.

Easy Dinner Tonight: Asparagus Frittata

19 Jul

I was talking to a friend the other day and she said something like, “Maybe you should post some more healthy food on your blog.”

I totally agree.  I have decided to not only post more healthy foods but more of our regular whipped up kind of meals—rather than only sharing the cooking adventures that require  7 hours, I’ll also share the weeknight dinners I throw together in 15 minutes.  Usually, my family eats pretty healthy and simple throughout the week–and on the weekends, I kind of go crazy.  I start to plan on Friday night what delicious things I should bake.  This poses a problem though—me and the baked goods are home together throughout the weekend–and no amount of running can make up for me left alone with chocolate cake.  (I blame my mother—more on that later.)

Speaking of my mother—she is here!  She called me Saturday morning while I was out for a run and said, “Can you pick me up in Tampa tonight?”  It is always great when my mom is here…..she does ALL of our laundry, she helps clean the house,  she never gets tired of playing board game after board game with the kids, and if I ask, she will give me a massage.  Isn’t my mom great?   Everything just seems a little easier when she is around…….

So, like I said, my mom is here.  We are trying to stay out of restaurants and eat a bit healthy.  Yesterday evening, we all had something to do at the gym and time was very limited–but I wanted to make something special for my mom.  She had folded piles upon piles of laundry so nicely!  I had asparagus and eggs.  I decided to make a frittata.  It is simple and fast–yet fancy enough to impress my mommy.

Here is what you need to do:

1) You will need:  7 eggs (Oh, how I wish we could have chickens!),  a bunch of asparagus (snapped in half), about 1/2 cup of freshly grated Parmesan, 1/2 tsp Kosher salt, 1/2 tsp ground pepper, and 1 tsp of smoked paprika. Heat the oven to 400 degrees and get out your trusty old cast iron pan.

2)  On the stove top, heat your cast iron pan (medium heat) and add a bit of olive oil.  Toss in the asparagus to warm’ em up a little. You don’t really want them to cook at this point…just a little warming.  This should take about as much time as it will take you to get your eggs crackin’ and frothin’.

3) Crack eggs and whip them up good. I used my immersion blender—but you could use your arms, if you wanted to get a workout.

4) Add Parmesan, salt and pepper.  Whip up a little bit more.

5) Pour frothy egg mixture over the asparagus in the cast iron pan and sprinkle with the smoked paprika.  (Aaron thought there was too much paprika so you might want to reduce that down a little.)

6) Bake for about 5 minutes.  Really, it doesn’t take much longer than that. See how pretty and puffed up it is!

Serve it up with a big salad of mixed greens and cheese straws (cheese straws post coming soon).  Easy, Peasy!

Schezuan Spare Ribs

13 Jul

I’m so nice.

Really, I am.

I mean, who would spend hours slaving in a hot kitchen to prepare a complex meal that I wouldn’t even be able to eat?

Well, I did and I do quite often….but this particular meal received such praise and oohs and aahs—that I started to feel like I was missing out.

You see, Aaron loves meat and he married someone who doesn’t (didn’t) eat the stuff.  I became a vegetarian when I was 16.  I added fish to my diet about 6 years ago and I only recently started to eat  chicken and turkey—but, only in certain situations and I can’t even really explain what my criteria are.  Sometimes I will eat it–sometimes it grosses me out.  Beef and pork are still too much for me but the family loves the stuff, so I attempt to cook it.  And, in my attempts to learn to cook everything—meat is something I need to learn.
Like I said, Aaron loves meat and and he loves ribs.  He also goes for anything that reminds him of his homeland, Hawaii.

I guess I was feeling especially giving and sweet —maybe because he spent hours and hours working on a project for  my day job, or  that he agreed to not go to Los Angeles for a convention so that he could watch the kids while I go to San Fransisco, or that he is doing such a great job keeping the pool clean and sparkly.  I don’t know what it was–but I felt like making him happy.

So, I cooked.


Ribs to be exact—Schezuan Spareribs–better than those at Kakkakko Kitchen.  Better than those at Diamond Head Grill.

These ribs were so good (according to him)—that we need to move back to Hawaii ASAP and open a Rib Shack.  Preferably on the North Shore, across the street from the beach.  Hmmmm….Cakes and Ribs!  I could do that!

As I work toward opening day of  “Karla’s Cakes and Ribs”, I wanted to share this recipe with my loyal readers.  This is a restaurant secret–just for you!

And, for a limited time only, my loyal readers will be treated to a free cupcake after a full rib meal.  (Offer valid if and when “Karla’s Cakes and Ribs” actually comes into being.)

( I should mention here–that I found this recipe on Tasty Kitchen and modified it slightly–like cooking time and a couple of other things.)

Here is the step-by-step:

You will need:

It may look like a lot of ingredients—but that shouldn’t scare you.

1) For the marinade, gather the following: 4 cloves of garlic (minced), 4 tsp of fresh ginger (grated), 2 cups of soy sauce,
2 cups of rice vinegar, 1 tsp. Sriracha (chili paste), small bunch of green onions (about 4-5), 2/3 cup honey, 2/3 orange juice. 3 T sesame oil, 1 cup of brown sugar, salt and pepper to taste.  Also,  I mixed up a slurry of 3 T of cornstarch and 3 T of water–this will thicken up the marinade.

2)  Make sure the ribs don’t have that membrane thing attached to it.  I got Aaron to work on that while the dog (who is not allowed in the kitchen) inched closer and closer.

(I’m sorry this picture is so blurry—but I had to use it. Maggie wants those ribs.  In the next picture, you can see the top of Maggie’s head–after she was forced to lie down.  She won’t take her eye off that meat.)

3) Mix up the marinade.    Dump the ingredients in a saucepan in the following order:  shoyu (soy sauce, for you mainlander’s), rice vinegar, orange juice, honey, brown sugar, garlic, ginger, hot sauce, green onions, and salt.

4) Heat the concoction over medium heat, stirring occasionally, until it comes to a boil.  Add the cornstarch slurry.  It will really start to thicken up.  It is now done. Turn off the heat and let it cool a bit.

5) You can separate this into three bowls–one for marinade, one for basking, and one for dipping.  (Although, we didn’t use the dipping sauce.  We used the last bowl of marinade to grill up some chicken breasts.)

6)  Add the marinade to the ribs in a shallow plastic or glass dish.  Cover and let sit (in the fridge) for as long as you can.  We waited about 4 hours.

7) Set your grill to 275 degrees, indirect heat.

8 ) Put the ribs on the grill and wait for a long time.  About 7 hours. (During this time, we baked a cake, lit off fireworks, watched a movie, walked the dog, cleaned the house and read bedtime stories.  Only Aaron was awake for the unveiling of the ribs.  Aaron and Maggie, waiting patiently for their meat. How sweet…a man and his dog.)  I should mention that you will want to brush the ribs with marinade and flip them every hour.

9)  Serve with white rice and mac salad, if you really want to recreate the Hawaiian plate lunch experience.

And, stay tuned for the Grand Opening of “Karla’s Cakes and Ribs!”

Sour Cream Raspberry Blueberry Pancakes

11 Jul

I have some rules about pancakes.

I can only eat them if 1) I have run at least ten miles that day, 2) my dad makes them (his secret brown rice recipe) or 3) I am camping.

However, today after pleading from the monsters,  I made an exception.  I had just run 6 miles…so I justified that I could make healthy pancakes–like these Oatmeal Pancakes–you know whole grains, lots of fiber.  But just reading the recipe made me tired-I just didn’t have the energy to grind oats and make a separate pot of oatmeal.  Maybe next time.

Then I came across this recipe for Edna Mae’s Sour Cream Pancakes…..I had heard of it before and knew that it was one of the most praised recipe from Pioneer Woman’s cookbook.  That got me intrigued.

Even more intriguing was the recipe….so little flour, so much sour cream.

How in the world could this combination turn into pancakes?

I had sour cream (thanks to the two for one sale) and I had raspberries-one of my favorite pancake ingredients—I was sold.

We were gonna have Raspberry Sour Cream Pancakes for Sunday morning breakfast!

You should too….they were very easy to make and very easy to eat too.

Here’s how:

1) Heat a nice big pan (like a cast iron griddle) over medium high heat.  You want it to get nice and hot and it worked well to get it hot as I was mixing up the ingredients.

2) In a big bowl, add 7 T. flour, 1 T sugar, 1 tsp baking soda, and 1/2 tsp of salt.

3)   Add 1 cup of sour cream.  Mix the dry ingredients with the sour cream until combined but do not overmix.

4) In a separate bowl, whisk together 2 eggs and 1/2 tsp vanilla.

5) Add the egg mixture to the sour cream mixture and mix well (using a wooden spoon).

6)  Add about 1/2 cup of raspberries (or a raspberry blueberry combination).  Lightly fold them in to the batter—you want to be careful to not crush the berries.

7) Melt 1 T of butter in the hot pan and add 1/4 cup of pancake batter to the pan.

8)  Once the cakes have some bubbles on them, flip ’em.

9) Cover them with maple syrup (only the real stuff will do)…. and devour!

Website Advice?

9 Jul

Anyone have any advice on starting up a website? I am ready to take this thing to the next level but don’t quite know all the intricacies. If anyone has had experience with web site building, web hosting…..please help! All the options are a bit daunting.

Vegan Banana Chocolate Muffins

9 Jul

I was vegan once…long ago, for about four years.  At that time, it really worked for me; I had vegan friends; I lived in a vegan friendly community (Olympia and Bellingham, WA); and I had the time to put together complex vegan meals on a regular basis.  My veganism was tempted many times by various things such as fish and chips, or doughnuts but it was eventually broken by a Hostess Ho-Ho.

Can you even believe it?

Possibly the most anti-vegan baked good led to the demise of my dairy free years.  Over the years, I have toyed around with the idea of going vegan again but this time it seems so much more difficult.  I have realized how much I love yogurt and boiled eggs, and cheese is a main ingredient in most of our meals.  However, I recently acquired the very comprehensive, amazing cookbook, Veganomicon, and have been on a quest to try out as many of the recipes as I can.  This book is very simple in its design and only consists of a few color photos in the center of the book.  No full color glossies needed for these recipes.  The names and descriptions alone are enough to make any aspiring healthy cook want to try them out, like Potato Kale Enchiladas with Roasted Chili Sauce…..(these were amazing, by the way.  The recipe is here.)  My only complaint is that a lot of the recipes require so many steps and end up taking more time than I usually have.  However, these Vegan Banana Chocolate Muffins are quick, easy and good for you!

Of course, like all good banana breads/muffins, we need to start with some blackened bananas.  (I actually would continue to eat these bananas since my tolerance for smushy bananas seems to be higher than that of the rest of my family.)  If you have some kitchen helpers, let them mash the bananas with their (clean) hands to a somewhat chunky consistency.  The post-banana smush will be the most complicated part of this recipe…just try to get their hands clean before they wipe them on the wall, or in their hair.  Add the rest of the ingredients…..and put them in the oven to bake.  It couldn’t get any easier than that!

Vegan Banana Chocolate Muffins

Adapted from Veganomicon

350 degrees

You will need:

2 1/2 very ripe bananas

1/4 c. applesauce

1/2 c. oil (canola would be best but I only had olive oil on hand, so that is what I used)

1 1/3 c. flour

2/3 c. rolled oats

3/4 tsp. baking powder

1 tsp cinnamon

1/2 tsp. salt

1/2-3/4 c. chocolate chips (make sure they are a vegan brand, like Ghiradelli)

Like I mentioned above, mash the banana into a mushy but still chunky mass.  Add the applesauce and oil.  Dump in the dry ingredients, and mix with a wooden spoon.  Don’t use a mixer on these—-I am not sure exactly what would happen but the lumpy texture would likely be lost and then these muffins would lose their charm.  Have your kids throw in the chocolate chips and then let them fill up the muffin tins.  Bake for about 25-30 min.

Cinnamon Rolls—The Best Ever!

5 Jul

When we were kids, my mom was very into health food.  She would bake homemade whole wheat bread every week and lentils were a very popular dinner choice.  As a result,   treats were hard to come by in our house.   Sometimes, my aunt would send us packages containing hand-me-down clothes and boxes  of cereal (not sure why, but we remember these packages well—Fruit Loops, Apple Jacks, Captain Crunch.  We (the kids plus my dad) would sit down and eat an entire box in one sitting.  We were starved for sugar.)

Occasionally, my mom  would make peanut butter balls (fresh ground peanut butter, sunflower seeds, honey) or we could eat small bites of our carob Easter bunnies–which we made last a long time.  Less rarely, my mom would end up with leftover bread dough—and decide to make cinnamon rolls with it.  She flatten the dough, add some butter, honey, cinnamon and raisens, roll it up, and bake it up nice.  These whole grain, not so sweet, dense and dry cinnamon rolls were heaven to us.  We LOVED them.

This all changed as we grew up and realized that what we considered cinnamon rolls were quite different from those out in the ‘real world’.  In the ‘real world’ cinnamon rolls came from the mall for $3 a pop, were covered with white gooey frosting, and gave you a horrible stomach ache after eating one alone.  ‘Real World Cinnamon Rolls’ could not be made at home.  They required industrial supply sugar and some special kind of magic that my mom just did not have.

Well, I think I got that little bit of magic (it must have skipped generations) beacause I have just made the best cinnamon rolls ever!  Even better than those at the mall (and smaller, so you don’t need to feel guilty.)

And, I am going to tell you how—-I will impart some of my cinnamon roll making magic on you–for free!  Today must be your lucky day.

First, I should admit, that I went to the all-mighty Pioneer Woman for cinnamon roll advice.  I also conferred with Baking Illustrated and our old family recipe.  The Pioneer Woman won (again) because of her very nice photos and step by step directions.  I did modify her recipe slightly, to both reduce the butter content (slightly) and make less rolls.  So, if you feel like doing something good today–make these.

Step-by-Step Directions:

1. Mix two cups of milk, 1/2 cup vegetable oil, and 1/2 cup sugar in a pan on the stovetop.  Make sure your pan is big enough to add a bunch of stuff to it.  Heat the mixture until it is scalding—-not yet a boil, but close.  Let it sit for an hour.

2. An hour later: Check your mixture and add 2 1/4 tsp. of yeast.  Throw it on top and swish it around a little bit–let it sit for about a minute.  Add four cups of flour.  Mix it up.  (I used a wooden spoon—acutally, I didn’t use modern kitchen technology at all in this recipe–unless you count the stove and oven.)  Cover and let sit for an hour.

3. An hour later:  Check your dough.  Add 1/2 cup of flour, 1/2 tsp of baking powder, 1/2 tsp baking soda, 1 tsp salt. Mix it up.  Either make rolls or let it sit in the fridge (we went for a walk so my dough sat).

4.    If you wanna make rolls, sprinkle some flour on a nice flat surface ( a clean counter top would be good–if you can find one).  Take half of your dough and roll it out into a long flat rectangle.  Make sure it is nice and wide.

5.  Slather with 1/4 cup of melted butter, 1/4 cup of sugar and a whole bunch of cinnamon (I didn’t measure–I just added a lot until the dough was covered with a layer of it.)

6.  Grab the edge of dough fartherest from you and begin to roll.  Roll it slowly until you get to the edge closest to you.  Bring the edge closest to you to meet the rest of the roll.

7.  Take the log and cut into slices about an inch wide–maybe a little bit more.  Place each roll into the pan with some space for them to grow.  They will grow.  Let them sit for about 20 minutes before baking.  I let mine sit overnight in the fridge before baking so that we could wake up to the yummy smells of fresh baked cinnamon rolls.  It worked just fine–except the rolls grew a lot and got a little crowded.


8.  While the rolls are baking, mix up some frosting.  I used 3 cups of powdered sugar, 1/4 cup of milk, 2 T of melted butter, and 1 1/2 tsp of vanilla.  Mix it up with a wooden spoon and drizzle (or dump) the frosting over the fresh-out-of-the over rolls.

9.  Let sit for a few minutes and then dig in. You will be glad you did.