I had it in my plans to make a different coffee cake recipe, and then I saw this one and had to make it the next day. The Chiplet helped me because he has been wanting to make a cake again with me, so it worked out well. It was easy to make, and the quality of the cake…wow. The texture is so soft, not dry, and just really plush. It also has good flavor, and might be our new favorite “cake”. Am I trying it as a regular cake? You bet! I will have to report back to you since it is in the oven now.
I wasn’t sure how this would turn out. It looked weird, but I wanted to try it since I had the perfect amount of cream cheese leftover that needed to get used soon. So, here I am. The bread was so so so soft. The Chiplet loved this and called it cinnamon roll bread.
It depends on who you ask, but these were mostly a smashing hit. I was quite pleased with them, and then the kids couldn’t stop eating them each day. I sent a few to my dad who was also a fan. The kids even asked for me to make them again while eating the last one (they had to share it because there was just the one left).
Here is another way to have cinnamon with your scones if you don’t want to make or buy cinnamon chips. You can simply make cinnamon butter that is mixed into the dough. I have made these for my dad multiple times. They get quite flaky and are more of a biscuit texture on the outside than some other scone recipes.
Here I am with another buttermilk waffles recipe. Basically, I promised the kids we would have waffles again soon, and I also had some buttermilk that needed to be used, so I looked and found this recipe that I had not made yet (at least, not that I remembered making). So, here we are.
Also, am I sharing this today because tomorrow is Pi Day? Why yes, yes I am. It is a circular food, and so it counts in the grand scheme of celebrating Pi and all things circular.
Continue readingThis is the first of a few recipes that will be coming up on here that I made for my dad. I hadn’t made this coffee cake before, and it might be a new favorite. Once I started making it, I was groaning about America’s Test Kitchen’s propensity for overcomplicating recipes….but stay with me.
Yes, I have made many cinnamon rolls, and I am always after bettering them. These rolls were able to be split up overnight (although the next day rise took awhile), and I really enjoyed the soft texture of them. I was following the recipe to turn these into black sesame rolls that I shared on Monday, but then I decided to split the recipe in half and make half just a regular cinnamon roll recipe. I forgot as I made them to use butter inside, but they still turned out fine. It just meant that the filling spilled out a bit as I put the rolls into their baking pan to rise.
fudgingahead 