Cinnamon Buns

Yesterday we invited my parents over and cooked the most incredible Father’s Day brunch (there aren’t any pictures because I was too busy eating).  Boris and I made an incredible spread of food; turkey bacon, scrambled eggs with asparagus, homemade hash browns with onion, garlic and parsley and pancakes with real maple syrup.  For dessert, we had fruit salad and Boris’ homemade cinnamon buns.  It was truly decadent.  I’m still thinking about all of the wonderful food.  I’m usually an advocate of healthy eating, I try to cook and bake with natural ingredients, whole grains and as little sugar as possible.  But sometimes it’s important to indulge in something as wonderful as these cinnamon buns...Father’s Day was the perfect excuse!  

Cinnamon Buns (Makes 12 Cinnamon Buns)

1 cup warm milk (110F)

2 eggs, room temperature

1/3 cup margarine, melted

4 1/2 cups bread flour

1 tsp. salt

1/2 cup white sugar

2 1/2 tsp. yeast

1 cup brown sugar, firmly packed

2 1/2 Tbsp. ground cinnamon

1/3 cup margarine

1/2 cup cream cheese, softened

1/4 cup margarine

1 1/2 cups icing sugar

1/2 tsp. vanilla extract

1/8 tsp. salt

Place first seven ingredients in the pan of the bread machine.  Select dough cycle and press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.  In a small bowl, combine brown sugar and cinnamon.  

Roll dough into a 16X21 inch rectangle.  Spread dough with 1/3 cup margarine and sprinkle evenly with brown sugar/cinnamon mixture.  Roll up dough and cut into 12 rolls.

Place rolls in a lightly greased 9X13 inch baking pan.  Cover and let rise until nearly doubled, about 30 minutes.  

Preheat oven to 400F.  Bake rolls until golden brown, about 15 minutes.

While rolls are baking, beat together cream cheese, 1/4 cup margarine, icing sugar, vanilla and salt.  Spread icing on warm rolls before serving. 

Recipe adapted from allrecipes.com (Clone of a Cinnabon)

Yogurt Popsicles (for Lunch)

This afternoon Ben and I had a “snack lunch” of croissants, pickles, cheese, oranges and popsicles.  Yup, that’s right, I gave Ben a popsicle for lunch.  A homemade, yogurt popsicle inspired by this blog post.  Last night I threw all the ingredients into my magic bullet, poured them into a popsicle mould and popped them in the freezer.  They took maybe 2 minutes to throw together.  Ben devoured his and, I’ll admit, I did too.  I’m already dreaming of my next batch...maybe next time I’ll try peach or strawberry banana.

Yogurt Popsicles (Makes 6 Small Popsicles) 

1 cup French vanilla yogurt

1 cup fruit (I used blackberries, blueberries and raspberries)

1 Tbsp. hemp seeds

1 Tbsp. honey

Orange Oatmeal Raisin Cookies

Before having Ben, I worked downtown in close proximity to a Cookies by George.  I had a healthy obsession with their Chewy Oatmeal Cookie.  Over the years, their cookie prices kept rising so I decided to make my own version of their oatmeal cookie.  They had a hint of orange that made them irresistible.  I took a recipe for Oatmeal Power Cookies (which I’ll share someday as well) and modified it to create these delicious cookies.   

Orange Oatmeal Raisin Cookies (Makes 24 Cookies) 

1/2 cup butter

1/2 cup unbleached sugar

1/4 cup ground flaxseed

1 egg

1 tsp. vanilla extract

1 medium naval orange

2/3 cup whole wheat flour

1/2 tsp. salt

1/2 tsp. baking soda

2 cups rolled oats

1/4 cup unsweetened coconut

1/2 cup raisins 

Preheat oven to 350F.  Line two baking sheets with parchment paper.   

Cream butter, sugar and flaxseed until fluffy.  Add egg and beat thoroughly.  Mix in vanilla. 

Wash orange thoroughly under hot water using a mild soap or vegetable wash.  Dry and zest orange.  Squeeze 2 Tbsp. orange juice (about half of the medium orange).  Mix in orange zest and orange juice.

Add flour, salt and baking soda. Mix well.   Add oats, coconut and raisins.  Mix until blended.  

Using a tablespoon, spoon mixture on baking sheets (I find the dough easier to manage if it sits in the fridge for at least an hour).  Using the bottom of a drinking glass, lightly press the cookie dough to slightly flatten.  Dip the glass in a bit of water to prevent sticking.

Bake for 15 – 20 minutes until edges are done but centers are soft.  Remove to a rack and cool.