A spider, ladybug and butterfly. I love the masks. Okay, so I don't have a mask, but I channelled my inner Kate Middleton to produce the antenae hat, which I think is just as fun.
Wednesday, October 31, 2012
Trick or Treat!
Or, rather, trunk or treat. We trick-or-treated at the trunks of cars in our church parking lot. Also, the Trick-or-treating for the kids at Will's work was cancelled due to Hurricane Sandy. It appears that a bad storm in New York will ruin the systems for the company's branch in Salt Lake. We were super bummed out about it. On the up side, our costumes turned out pretty cute! Will didn't dress up, but he carried around a bug net so it would look like he made an effort. I thought it was pretty clever, actually.
Happy Halloween!
Monday, October 29, 2012
Autumn Photo Dump!
Last warm days, va-va-voom style.
Pumpkin carving Reese
Pumpkin carving Liam
Princess and scary face
Reading while taking a break from Saturday cleaning
Reading after breakfast in bed on Mama's birthday.
Cleaning the yard
Caramel Nougat
Caramel nougat chocolates
sneak peak of Halloween!
Tuesday, October 23, 2012
School Pictures!
We got school pictures back!
Yeah, like that.
Also, Reese went to a birthday party at her friend Shayne's house. Shayne's mom was kind enough to send out some pictures:
 |
| Freeze Dance! |
Thursday, October 18, 2012
Birthday Party
I had a great time with my family for my birthday. I chose pizza for dinner, but I had been having a hankering for some good cinnamon rolls, so I made those, too. My mom had a crumb cake and cheesecake and my sister made some pumpkin cookies so there was a lot of dessert! My sister wanted my cinnamon roll recipe, so I thought I would give it a post: (Please read the entire recipe before starting. There is a lot of wait time and you don't want to start this right before going out or something.)
** You can replace buttermilk with 3/4 cup unflavored yogurt, or you can add 3/4 lemon juice OR vinegar to 3/4 cup milk, stir and let sit for at least 5 minutes before adding to the recipe.
*** If you don't like or don't have cream cheese, you can sub equal parts butter. But cream cheese doesn't melt as easily as butter does, so if you have cream cheese in your frosting it will be more likely to stay nice and fluffy on your hot rolls.
****Hand mixing is doable, but requires work. You'll have to stir the ingredients with a strong spoon and then knead by hand for about 10 minutes. There’s also another method: stretch and fold. For that 2 to 2½-hour first rise, you’d fold the dough every 30 minutes or so. It’d give the same results with not so much elbow grease.
You can find some rolling tips here, except they recommend cutting the rolls with a knife. Don't. Find some floss (I use unflavored) and slide it under the roll to the place you want to cut. Cross the ends and pull to cut through. You can also use thread, but the dough sticks to it so you may have to cut a few and get a new string.
Recipe adapted from America's Test Kitchen, but I think you have to register (free) to see the recipe at this link.
Also, two side notes about the party:
Dad made fun of me because I was freaking out about the cranberry juice. I love Kirkland Signature, Costco's brand of juice, and I really don't like Ocean Spray. So when a new product, Kirkland Signature Ocean Spray Juice showed up, I about died. I would miss my unadulterated juice. My Dad insisted that I was upset that "it says Ocean Spray on it", implying it tastes the same.
Well, friends. I would like you to know that, not having ever compared the two side by side, Will gave me a blind taste test and I knew IMMEDIATELY which one was the imposter. Take that, Dad.
Also, I would like to apologize to those who don't share the opinion that if it takes inappropriate words to win a word game, dammit, you use inappropriate words to win!" So, sorry about that. I hope you trust my sincerity.
After all,
Makes 12 rolls
These soft rolls bake into each other, but can be pulled apart easily before serving or at the table.
DOUGH
¾ cup buttermilk, warm (110 degrees)** see bottom of recipe for substitute options
6 tablespoons (¾ stick) unsalted butter, melted and cooled
3 large eggs
4¼ cups (21¼ ounces) all-purpose flour
¼ cup (1¾ ounces) sugar
1 envelope (2¼ teaspoons) instant or rapid-rise yeast
1¼ teaspoons salt
ROLLS
¾ cup packed (5¼ ounces) light brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
Pinch salt
1 tablespoon unsalted butter, melted and cooled
Frosting
2-3 cups (8 ounces) confectioners’ sugar
3 tablespoons cream cheese, softened***
3 tablespoons butter
2-4 tablespoons milk,
½ teaspoon vanilla extract
1. For the Dough: Whisk the buttermilk, melted butter, and eggs together in a large liquid measuring cup. Combine 4 cups of the flour, sugar, yeast, and salt together in a standing mixer**** fitted with the dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 2 minutes.
2. Increase the mixer speed to medium and knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes more flour is needed, add the remaining ¼ cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.
3. Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 2 to 2½ hours.
4. For the Rolls: Grease a 13 by 9-inch baking pan. Mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. Turn the risen dough out onto a lightly floured counter and press it into a 16 by 12-inch rectangle. Brush the dough with the melted butter, then sprinkle the brown sugar mixture over it, leaving a ¾-inch border along the top edge. Press on the filling to adhere it to the dough.
5. Loosen the dough from the counter using a bench scraper (or metal spatula), and roll the dough into a tight log. Pinch the seam closed and roll the log seam side down. Gently stretch the log to be 18 inches in length with an even diameter and pat the ends to even them.
6. Slice the cylinder into 12 evenly sized rolls (about 1½ inches wide) using a serrated knife. Arrange the rolls cut side down in the prepared baking pan and wrap tightly with greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1½ hours.
7. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden and puffed, 25 to 30 minutes.
8. For the Frosting: Let rolls cool for 5 minutes. Mix 2 cups confectioners’ sugar, softened cream cheese, butter, and vanilla together in a medium bowl until combined. Add milk a little at a time until desired consistency. You can add more sugar and milk to increase the amount (and I like my rolls swimming in frosting). Spread over rolls and serve.
To Make Ahead: In step 6, do not let the rolls rise, but refrigerate them overnight or up to 16 hours. Let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour, then bake as directed.
These soft rolls bake into each other, but can be pulled apart easily before serving or at the table.
DOUGH
¾ cup buttermilk, warm (110 degrees)** see bottom of recipe for substitute options
6 tablespoons (¾ stick) unsalted butter, melted and cooled
3 large eggs
4¼ cups (21¼ ounces) all-purpose flour
¼ cup (1¾ ounces) sugar
1 envelope (2¼ teaspoons) instant or rapid-rise yeast
1¼ teaspoons salt
ROLLS
¾ cup packed (5¼ ounces) light brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
Pinch salt
1 tablespoon unsalted butter, melted and cooled
Frosting
2-3 cups (8 ounces) confectioners’ sugar
3 tablespoons cream cheese, softened***
3 tablespoons butter
2-4 tablespoons milk,
½ teaspoon vanilla extract
1. For the Dough: Whisk the buttermilk, melted butter, and eggs together in a large liquid measuring cup. Combine 4 cups of the flour, sugar, yeast, and salt together in a standing mixer**** fitted with the dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 2 minutes.
2. Increase the mixer speed to medium and knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes more flour is needed, add the remaining ¼ cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.
3. Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 2 to 2½ hours.
4. For the Rolls: Grease a 13 by 9-inch baking pan. Mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. Turn the risen dough out onto a lightly floured counter and press it into a 16 by 12-inch rectangle. Brush the dough with the melted butter, then sprinkle the brown sugar mixture over it, leaving a ¾-inch border along the top edge. Press on the filling to adhere it to the dough.
5. Loosen the dough from the counter using a bench scraper (or metal spatula), and roll the dough into a tight log. Pinch the seam closed and roll the log seam side down. Gently stretch the log to be 18 inches in length with an even diameter and pat the ends to even them.
6. Slice the cylinder into 12 evenly sized rolls (about 1½ inches wide) using a serrated knife. Arrange the rolls cut side down in the prepared baking pan and wrap tightly with greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1½ hours.
7. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden and puffed, 25 to 30 minutes.
8. For the Frosting: Let rolls cool for 5 minutes. Mix 2 cups confectioners’ sugar, softened cream cheese, butter, and vanilla together in a medium bowl until combined. Add milk a little at a time until desired consistency. You can add more sugar and milk to increase the amount (and I like my rolls swimming in frosting). Spread over rolls and serve.
To Make Ahead: In step 6, do not let the rolls rise, but refrigerate them overnight or up to 16 hours. Let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour, then bake as directed.
** You can replace buttermilk with 3/4 cup unflavored yogurt, or you can add 3/4 lemon juice OR vinegar to 3/4 cup milk, stir and let sit for at least 5 minutes before adding to the recipe.
*** If you don't like or don't have cream cheese, you can sub equal parts butter. But cream cheese doesn't melt as easily as butter does, so if you have cream cheese in your frosting it will be more likely to stay nice and fluffy on your hot rolls.
****Hand mixing is doable, but requires work. You'll have to stir the ingredients with a strong spoon and then knead by hand for about 10 minutes. There’s also another method: stretch and fold. For that 2 to 2½-hour first rise, you’d fold the dough every 30 minutes or so. It’d give the same results with not so much elbow grease.
You can find some rolling tips here, except they recommend cutting the rolls with a knife. Don't. Find some floss (I use unflavored) and slide it under the roll to the place you want to cut. Cross the ends and pull to cut through. You can also use thread, but the dough sticks to it so you may have to cut a few and get a new string.
Recipe adapted from America's Test Kitchen, but I think you have to register (free) to see the recipe at this link.
Also, two side notes about the party:
Dad made fun of me because I was freaking out about the cranberry juice. I love Kirkland Signature, Costco's brand of juice, and I really don't like Ocean Spray. So when a new product, Kirkland Signature Ocean Spray Juice showed up, I about died. I would miss my unadulterated juice. My Dad insisted that I was upset that "it says Ocean Spray on it", implying it tastes the same.
Well, friends. I would like you to know that, not having ever compared the two side by side, Will gave me a blind taste test and I knew IMMEDIATELY which one was the imposter. Take that, Dad.
Also, I would like to apologize to those who don't share the opinion that if it takes inappropriate words to win a word game, dammit, you use inappropriate words to win!" So, sorry about that. I hope you trust my sincerity.
After all,
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