Just a Girl Trying to Find Her Place in This World

Oh I'm just a girl on a mission…

Tag Archives: Baking

“Pour Some Sugar on [Your Painter’s Pallet]…”

So, as promised, let’s rewind about two weeks now…

Once upon a time, in a cozy little downtown Hamilton art gallery called “Sketch” (let’s laugh at the irony fellow Hamiltonians), a select few McMaster University 3rd and 4th year students presented the art show, “Asterix.” Now, I just happen to be a lucky enough person to have two friends in this particular art show, one of which is one of my best friends. (The same best friend who made me the beautiful Taylor Swift picture you can find here) Now, being the person that I am, who’s currently hooked on an extreme baking spree, I decided that my baking adventure for the week would be cookies for the art show. Now, I’m not a huge fan of making cookies, they seem like simple, time consuming work and  just aren’t as gratifying to me when they’re done as a good cupcake is.

But that’s just me.

So to make my cupcake adventure more appealing to myself, I decided I’m gonna try some grand design that will look pretty and make me feel better…

SPAINTERS PALLET COOKIES

Of course, I made this decision, NOT thinking that I’d then be taking said “masterpieces” to an art show, full of art students, who take art critique as a class…. That didn’t set in until AFTER I finished the cookies.

Now, the sugar cookie recipe itself is quite simple really;

1 cup softened butter
1 cup sugar
2 eggs (IF you want, you can seperate the eggs and save the egg whites for the icing, but you don’t have to)
1 tsp vanilla
2 1/2 cups flour
1/2 tsp baking powder

Directions:

1. Heat oven to 350

2.  Combine butter, sugar, and vanilla in large bowl

3. Add eggs, one at a time, blending until smooth.

4. In a seperate bowl, combing flour and baking powder and blend together. Slowly add this mixture to the butter mixture, mixing well. Form dough into a ball and place in fridge to chill slightly.

5. Sprinkle your working surface with flour so the dough doesn’t stick, as well as the rolling pin. When dough has a slight chill to it, roll it out to about 1/8 inch. Use a circle cookie cutter (or just a glass) to cut circles out of dough.

6. Next, get two small circles (you could use a thimble, or a lid off a small container (I personally used the lid off the new bottle of nail polish remover I bought – after washing it thouroughly of course!) any small circle will work, I also used two at once as I found it easier, but that isn’t necessary) Use the thimble to cut out a 2/3 circle from the side of your cookie, DON’T life the thimble to remove the dough, drag it sideways, this helps shape the cookie.

7. Use the thimble again to cut out a circle beside the newly shaped indent.

8. Bake in oven (on a lined cookie sheet) for about 8-10 minutes. Watch them closely as sugar cookies burn easily. Remove from oven and allow them to cook completely.

Icing/Decorations:

2 eggs
2 cups of icing sugar
1 tsp vanilla
Food colouring of choice
Pretzel sticks

1. Seprate the egg whites from the yolk (you don’t need the yolk)

2. Mix in 1 cup of icing sugar per egg, if the icing is not at a consistency you want, feel free to add a bit more icing sugar to thicken it)

3. Bland the vanilla into the mixture.

4. With your white icing, cover each cookie (It will seem thin, don’t worry) WORK FAST before the icing starts to harden, and place a pretzel stick across the ‘finger hole’ of each cookie to represent the ‘paint brush’.

5. Divide your remaining icing (you made need to make a second batch depending on how many cookies you have) into 3-4 parts. Add food colouring to each part until you get the colour you want (in this case, dark colours work well)

6. Put your coloured icing into piping bags (or ziploc baggies – put about 3 or 4 layers of scotch tape on one corner and snip a small hole off the corner) and drop one drop of each colour on each of your cookies. Get creative, remember, it’s a painters palet, they don’t all look exactly the same, and painters aren’t too specific about where they put the paint.

I left the cookies out overnight (because I always bake at like 8 or 9 at night) on cookie trays and plates to make sure the icing hardened completely before stacking them. Then just store them in an airtight container until ready to use them.

Turns out, all my panic over the artists criticizing my work (because let’s face it, I know nothing about art) actually was just simple worry… people loved them! And I really did enjoy making them.

Just for any interested, here’s a few pictures from the art show as well:

Some of the best people you will ever meet...

Shona makes pretty art...

More pretty art, with Shona

Emily makes pretty art too...

Shona's art...

More art

 

Advertisements

“[The Internet] is back ALRIGHT!”

Ok

I know I have this tendency to disapear for chuncks of time, and I truly do appologize for that, it hasn’t been super long this time, so we’re good still right? This time it legitimately was not my fault. My internet was not working for some odd reason (lots of phone calls and service calls later) and its back up, then this past week I’ve been insanely busy with finishing up on school assignments (some of which are late because I refused to stay extra long at school when my internet was out). So, now that I finally have a bit of downtime today (I get to watch my TV shows tonight too that I’m behind on) I figured I better get these posts up and running again!

On a very positive and uplifting note however, I now have almost two full weeks of daily posts planned out for y’all! Yay! I have some fitness things to discuss, some monthly goals to go over, some to create…And the baking!

OH the baking! My oh my! I’ve made THREE things this week already, cookies and strawberry cheesecake bites, I plan on baking again Friday, I have a tea party to go to on Tuesday I’ll need to bake for, and then the following weekend is my work Christmas party (haha I know… don’t ask) and I plan on baking TWO things for that… so… yea. Prepare yourselves!

So I’m going to TRY and go in order of how things happened, how my posts would have turned out had I been able to get on the internet from home, or enough time to focus on my blog instead of the copius amounts of homework… But alas, it catches up. I will do my best. And I promise it will be epic though. Especially the baking.

Gotta love the baking.

I promise I will post again tonight, my first recipe for the week, but unfortunately, I do not have the recipe on me at the moment as I’m in class and supposed to be paying attention to my professor.

I love y’all for hanging around while I went on a temporary hiatus, and I promise it won’t happen again (at least not until finals come around in April :P)

Hearts all around! ❤

 

“This Little Piggy Went to the Market, This Little Piggy Stayed Home…”


And this little piggy became lunch!

So surprise!

Did I ever have a blast today! Not only did it (finally) snow here.

Not only did I get a GREAT TurboJam workout in.

Not only did someone tell me that they can see I’ve lost weight!

Not only did the Toronto Maple Leafs break their recent losing streak and win 4-1 tonight!

But I made these BEAUTIFUL cupcakes, that even my mom said were really good…. and she’s my worst critic. Tells it as it is.

The recipe was relatively easy too… All from scratch… and made with fresh strawberries… none of that geletin stuff.

So just for all you amazing people… Strawberry Piggy Cupcakes (which you can of course, just make strawberry cupcakes with buttercream frosting, and not decorate it… you know… if you’re boring and have no inner child)

Strawberry Cupcake Recipe:

3 cups Self-Rising Flour (Or make your own by adding baking soda and baking powder to all purpose flour, like this)
2 cups Sugar
3/4 cup Vegetable Oil
1 1/2 cups Pureed Strawberries Strained (That’s about 3 cups chopped strawberries before you puree them)
1 teaspoon Vanilla
1 teaspoon Lemon Zest
4 Large Eggs, Beaten
Red F00d Colouring

Directions:

1. Preheat oven to 325F and line cupcake tray with cupcake papers.

2. In a large bowl, mix flour, sugar, oil, vanilla, lemon zest and eggs (beat first).

3. Puree strawberries in blender, strain them, then add to the mix. Add 2-4 drops of red food colouring (if you’d like) to darken the red tone.

4. Divide evenly into cupcake papers and bake for 15-24 minutes (I’ll admit… I suck at timing things) or until a toothpick can be inserted into the tallest cupcake and come out clean.

5. Allow cupcakes to cool completely before frosting them at all.

Butter Cream Frosting

1/2 cup Solid Vegetable Shortening
1/2 cup (1 stick) Butter, Softened
1 teaspoon vanilla
4 cups Powdered Sugar (Confectioners sugar, icing sugar)
2 tablespoons of milk
Food Colouring

Directions:

1. In a large bowl,  cream shortening and butter with an electric mixer. Add vanilla.

2. Gradually add powdered sugar, one cup at a time, beating on medium speed. The icing will appear dry at this point.

3. Add milk and continue beating on medium speed. If more milk is needed, continue to add it… I put in about 5 tablespoons I think.

4. Add food colouring and mix until well blended.

5. Spread icing on cupcakes

Again, if you have managed to suffocate your inner child, feel free to stop here… OR you can be creative and go on.

Piggy Faces

1. Cut a large marshmallow in half and place on frosted cupcake

2. Add two mini chocolate chips as eyes.

3. Cut a pink wafer cookie (you know, the ones with icing layered in them) into a triangle… you’ll get about 8 or 10 triangles out of each cookie, depending on how big you make them. (This is supposed to be the hardest part, but I found if you use a sharp knife, and leave the cookies at room temperature, it works really well) stick them in the icing as ears.

4. Put a tablespoon of icing in a piping bag (or in a sandwich baggie – put scotch tape on the corner to make it stronger, then snip off the end) and make two nostril dots on the marshmallow.

5. Enjoy!

 

“You’re my Cuppy-Cake, Gum Drop, Snoogums, Boogums, You’re… the Apple of my Eye…”

Oh my Gosh guys!

I have officially made it a full week without buying any Tim Horton’s! I am beyond impressed with myself…. I didn’t even really need to think twice today when I walked past the Tim Horton’s on campus! One week! I feel like I deserve a badge or something to commemorate the moment or something… I haven’t even been drinking that much homemade tea to make up for it…

I’ve also decided to add something else to my bucket list. “Take a Cake Decorating Class”. I’ve been thinking a lot lately about how much I actually enjoy baking… and then when I was watching Two Broke Girls today (love the show) they took a decorating class for their cupcake business. Now, I was joking around with my 12 year old cousin last week when she showed me the 40 cupcakes she decorated in 15 minutes, these are them…

Anywho, I was joking around with her that I should drop out of school, open a bakery, and hire her on to do the decorating…. but then I remembered she’s 12 and I should probably encourage her to stay in school so her mom and dad don’t get mad at me.

But the point is,  it did get me thinking. I could never do something that cool, unless maybe if I took a class. Maybe I’ll see if she wants to go with me. I’m looking into classes though around the city and hopefully I’ll find a good decorating class (for a good student affordable price) that I can go to. It’d be nice to have someone go with me though, so I’ll have to look into that too. Scheduling multiple people is so frustrating though.

Anywho, I hope you enjoy the mouth watering picture of cupcakes, and I’d like to thank everyone who liked yesterdays blog. I had a record breaking number of views yesterday, and my friend was ecstatic that so many people ‘liked’ the post her drawing was featured in. I don’t see why, it’s an amazing sketch.

Ta-ta for now!

“My Game is Really Slick, I’m Unstoppable, Unstoppable…”

So I have great news!

Everyone loved the leftover chocolate tarts from yesterday. They were a great hit… and I was talked into having half. Half a tart I think is acceptable… I skipped my pre workout snack because of it though… so that was a little tiring tonight, but the chicken I had for dinner was still kicking around come 9pm. Yes, that’s right, I did my TurboJam at 9:00 at night… I did it. That’s what counts. I make sure I get it in, even if it’s a little late. I also need to wait for my mom to go to bed so I can use the kitchen space. Haha.

Anywho, back to the chocolate tarts. I have I think four left (I saved them at home) so I’ll take those to work tomorrow and continue seeing everyone’s reactions. They’re officially really good though. Just saying.

So I’m not to sure what else I can talk about today, I found a new website that may help me stick to my fitness goal, but I’m still feeling my way around the site to see if I like it, so we shall see if it makes an appearance in a future blog.

On a side note however, while killing time at school today with my friend on ‘Pinterest’, I discovered about five new recipes I want to try… so we shall see how those turn out over the next couple weeks. I’m telling you, y’all will love them. Sneak peak, one of them involves marshmallows and chocolate! But I’m going to save that one for February so I can enjoy it too without breaking my ‘no junk food’ rule.

In the meantime, I hope you enjoy these motivation posters/phrases I found (mostly) on pinterest…

.

“And We’re the (Four) Best Friends That Anyone Could Have…”

Woohoo what a day!

I got an awesome workout in with TurboJam this morning, got all  my laundry done, did some baking, and then enjoyed a fabulous dinner with my best friends in the world! The four of us have been friends now for almost 15 years… and they are literally like sisters to me. It’s been too long since we’ve all gotten together, what with life, school, and work getting in the way… but when we’re together it’s awesome. I love them all dearly and miss them already… especially since I know two of them leave this weekend for school and I won’t see them until the end of February. 😦 BUT we had a blast tonight, and we did our secret santa gift swap, shared some stories, gave advice, made resolutions (Actually my one friend made our resolutions for us… her word is law though. Always has been.), serenaded some waiters… Barrel of laughs like always.

My sisters and I this past summer

Anywho, along with that awesome day, I did a little bit of baking. I figured, tomorrow will be my first time hanging out with people at school… so why not get some baking in for them while I can. 🙂

Today I made left over chocolate tarts…. they taste a lot better than they sound. Truth is I don’t actually know the name, I saw the recipe at Halloween time on Rachel Ray – featuring Buddy the Cake Boss. It’s not so much a recipe as a way to rid the house of all the left over chocolate and candy.

Basically, whatever chocolate/candy you have left over, you put into a pie crust (obviously try a little bit to pay some attention to flavours) and then you bake it and serve it. I did a mini version…. Tart size.

First I baked my tart shells slightly, just enough to get them a real light golden colour… then I took them out and while they were still warm, I put a reese peanut butter cup in the bottom of each (the warmth started softening the chocolate right away so I could push it down a bit) after that I added a piece of a mini Aero bar into each tart…

Then I added a piece of Hershey Milk Chocolate with Almonds… and a piece of a crunch bar… and to top it off and add some colour, a sprinkle of reeses pieces candy. Then I stuck it back in the oven enough to melt the chocolate.

I cooked it for a little bit, maybe 10 minutes, honestly I just watched for the shells to darken more, I didn’t want to overcook it (though a few of the chocolate pieces that stuck up burnt a little bit… my bad)

I think they look good… unfortunately I’m watching what I eat (I researched all my options tonight for dinner before we went and I got a lovely 8oz steak (no sauce) and a side salad (dressing on the side) for only 400 calories… love it!) so I have yet to actually taste these… however, I will let you know tomorrow how the verdict turns out. 🙂

“We Will Still Be, Friends Forever…”

Ooh do I have a treat for you today!

So while I’m still refining my list of new year resolutions, and sulking about going back to school in less then two days, I decided to try my hand at a new recipe. I was reading Cosmopolitan the other day and came across a recipe for ‘Superlight Chocolate Chip Cookies” and saved the recipe for later. Not only are they low calorie (which is great for my new health kick that I’m going on) but they’re also flour/gluton free. As some of you may remember from my post on the flourless chocolate torte I made, one of my best friends of almost 15 years just discovered this summer that she was allergic to white flour, so when I find these gluton free recipes, I get a little extra excited now. It’s because I’m such a great amazing friend!

Before I give you the recipe, I have to tell you. These things are amazing. They’re so light and fluffy, and they actually taste really good! I won’t lie, I was iffy at first about the recipe, but I really enjoyed them. The recipe is really easy to follow as well… one of the easiest ones I’ve made so far on my baking discovery journey. Enjoy!

Superlight Chocolate Chip Cookies

Ingredients:

4 Large Egg Whites
¼ Teaspoon Cream of Tartar
¾ Cup Sugar
½ Teaspoon Vanilla Extract
¾ Cup Mini Chocolate Chips (I used regular sized ones)

Directions:

1. Preheat oven to 300 degrees and line baking sheet with parchment paper.

2. Using an electric mixer, beat egg whites and cream of tartar until soft peaks begin to form.

3. Pour in sugar ¼ cup at a time until incorporated.

4. Add vanilla and beat until glossy, stiff peaks form – be careful not to overbeat.

5. Gently fold in chocolate chips.

6. Drop by spoonful onto baking sheet and bake in the oven for 40 minutes (This is where I found the problem. I have little to no patience… So after about 25 minutes, they were golden brown, so I took them out. Tasted them. They tasted great. The second tray I let cook longer… didn’t like it as much. Still good, not great.)

After 25 minutes

After 40 minutes

7. Let cool before storing – you can store them for up to 2 weeks in an airtight container.

I know, I have no patience, but honestly, they tasted better after 25 minutes… But if you prefer to cook them the whole 40 minutes, they taste good that way too. I’m just a rebel like that.

“We Gonna Party Like, Like it’s 2012…”

Happy 2012 everyone!

This is officially going to be my New Years Eve post, as I was in no state to write a blog last night… and I plan on writing another one tonight. So… Happy New Year!

I hope all you lovely people have a fantastic year ahead of you, full of health and happiness and good reading! 🙂

Today I’m going to go over my December Self Challenges (*cringe*) and see what I did with my first official challenge month… I think I need to focus more on the challenge aspects daily… or even just bring them up once a week so I can remember them and keep them in focus.

December Challenges, Recap!

Cook Healthier: Yea, the beginning of the month ruined me. I was in exam mode for the first week and had the largest sweet tooth I have ever had. And the more sugar I ate, the more I wanted. The more chips I inhaled, the more I bought. It was horrible. Then the Christmas rush came at the end of the month, and… well… This was a nice epic failure this month, but I don’t want to give up. I’m more determined now to get back on track, I didn’t really realize how bad I had actually gotten until I look back at this month. The amount of  junk I ate was ridiculous.

Tone up for Christmas: Alright, again, the not eating right kind of threw this one off. But I still managed a little to keep it up. Just not as well as I had hoped. The problem with this challenge I think was that it was too generic. I’m going to have to get more specific.

Save Tim Horton’s Money: Hahahaha…. Fail. Enough said.

Write Some Stories: I haven’t failed this one!! I got some of my rewriting done! Yay! I still have more writing I want to do though…

Try at Least Three New Recipes: Check, check, check! Hot Chocolate Truffle Balls, White Chocolate Truffle Balls, Shortbread, Cinnamon Rolls, Funnel Cakes… CHECKMATE!

Read Some Good Books: Umm….

Try Some New Hair Styles: I did this too! Another check! I did pigtail half braids, fancy little updo for Christmas… CHECK!

 Take Some Winter Photography: So, I did attempt this. I got some nice shots of the Christmas trees… but we haven’t gotten any snow, so outside winter pictures just aren’t happening yet. But I did get a few seasonal shots… so Check?

Well, I guess it was a sort of win-lose month. Not a complete failure, but I could do better.

 

“I Wanna be a Billionaire, So Freakin’ Bad…”

I think my post was magic yesterday… I said “let it snow” and it snowed today! So I’m going to try a magic post again…  fingers crossed this one comes true too! 😛

But completely unrelated to my title, today’s post includes a special treat…. another recipe! Yay!!! Honestly, I wasn’t sure what I would write about today, all I really did was work…. There weren’t even a bunch of crazy customers in today that made a funny story… nothing! But while stocking the canola oil on the shelf, an idea hit me! It’s been AGES since I made my own funnel cakes! Then of course, once I get an idea in my head… well… guess what I made? Hahaha

So for those of you who might not be familiar with funnel cakes,they’re mainly a carnival/fair type treat, also known as Elephant Ears or (mainly here in Canada) Beaver Tails! The Wikipedia definition states that ” Funnel cakes are made by pouring batter into hot cooking oil in a circular pattern and deep frying the overlapping mass until golden-brown.” They’re delicious! Most typcially, they are topped with icing sugar, strawberries, and whipped cream or ice cream…. or just icing sugar. But they can be topped with any fruit really. Or anything I guess… the ones I always see are topped with strawberries though…. and not just because strawberries are my favourite…. really. I think strawberry topping is the most common… 🙂

Anywho, I’ve made them before, but I couldn’t find the recipe… but guess what!? I found an even BETTER recipe! They’re fluffier and yummy… it’s so good!

When I make them homemade however, they don’t look exactly like that… and I’m too lazy to get extra toppings for them…. maybe next time.

Without further ado though,

Funnel Cakes:

1 egg
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it’s perfect.

2. Beat egg and milk together.

3. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

4. Using a funnel (or my personal favourite, a ziploc baggie with the corner cut off – which also allows you to decide how thick you want the dough to be) drop into hot oil working from center outwards in a web pattern. (Or just make a crazy pattern…)

4. Cook for about 2-3 minutes, (About a minute per side) remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve

Just for the record as well, those are two different funnel cakes…. hence why the pattern is different. I made some, ran them to work for a friend, and then made more. I’m also sorry for the picture quality… I was using my phone.

Honestly, this is one of the easiest recipes I’ve tried, and they were so good and fluffy! Give it a shot! Trust me, they’re awesome!

“Let it Snow, Let it Snow, Let it Snow…”

I’m ba-a-a-ack!

Hey y’all!

Before I start, I just want to let y’all know, I say Merry Christmas, not Happy Holidays, and I respect that you might not celebrate Christmas, and in that case I hope you had a great holiday, whatever it was…. but I celebrated Christmas, so I’m not going to call it ‘the holiday’ throughout my post. It was Christmas for me. And Christmas it shall stay. I really have no intention of offending anyone – there’s just been so much hoopla on facebook lately though about Happy Holidays VS Merry Christmas, I wanted to make that clear that I don’t mean to offend anyone by saying it…. and on that note:

Merry (Belated) Christmas everyone!

So I know it’s been a while since my last post, but Christmas this year got a lot more hectic than I thought it would, and well, these things happen. I honestly thought I’d have time to update more often, and planned out titles and everything for the days leading up to Christmas… but alas, I was overruled. (I even stopped watching Christmas movies in full – I fell asleep watching the claymation ‘Santa Clause is Coming to Town’ on Christmas Eve!)  Hopefully I can make it up to you with this delicious cinnamon bun recipe I tried out today. Y’all are gonna love it. I’ll get to that in a little bit though.

First off! How was everyone’s Christmas/Holiday season?? Like I said ours was hectic and busy, I worked, I had three dinners to go to (bless my family with all the food we enjoy – there are too many of us to all show up at once, but being right around the corner from my grandma, my mom and I are always there for all three) I think I’m still pretty stuffed from the dinners… deep fried turkey, baked ham, cabbage rolls, perogies, stuffing, mashed potatoes, kielbasa, vegetables, meatballs, lasagna…. and let’s not even start on the desserts! I did get a nice recipe however I’ll need to try. 😉 Then there was the pancake breakfast I had with my ‘sisters’ on the Friday…. So much food, such a short week.

Also, guess what!? On December 27, 2011, we got our first snowfall of the season! And it was gone by this morning. But it was beautiful yesterday – even while I helped bring in the shopping carts from the parking lot at work… I wanted to have a snowball fight with someone, but nobody was around…. Maybe I’ll get to put out a new Ice Wreath soon though! It’s definitely getting cold enough 🙂 I’m excited to get more…. though not too much. Humans are so picky aren’t we? In winter, it’s too cold, we can’t wait for summer, then summer comes, and it’s too hot, then we want snow, but when it comes, we don’t want to shovel it so we hate it…. Mother Nature really is just in a lose-lose-lose situation….

Anywho, New Year’s is coming up (I promise I won’t leave my blog unattended that long again) so I’m starting to think about some good new year goals and resolutions, any ideas? I’m going to go over my December goal list again this week and see what I accomplished, but not tonight, I’m still way too tired (does anyone else get this tired after Christmas? Like, no matter how much I sleep, I can’t seem to catch up, this is worst than exams – granted I didn’t work during exams either) I’ll get my New Years list up shortly though… first I want to plan out some schedules to maybe help me stick to it better.

Now however, as promised, here is the recipe I found for:

Homemade Cinnamon Rolls:

Dough

  • 2 cups flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 3/4 cup milk

Filling

  • 4 tablespoons butter
  • 1 cup brown sugar
  • 3 teaspoons cinnamon

Directions:

1. Preheat oven to 400F

2. For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture

 

 

 

 

 

 

 

 

3. Sprinkle 1/2 of the mixture over the bottom of a 9×9 pan (I only did a bit at first, then after I put the filling on the dough, I sprinkled what I had left into the pan)

4. In a large bowl mix together flour, sugar, baking powder, and salt.

5. Cut in softened butter (sometimes your hands are the best tools – sometimes 15 seconds in the microwave works too).

6. Stir in milk to form a soft dough. (Your hands can come in handy here… I found it easier to kneed the dough as I added the milk…)

7. Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.

8. Spread the remaining filling on the rolled out dough.

9. Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger) (I found that my dough was a little soft to cut nicely, (or my knife was a little dull maybe) but it was easier if I wrapped the rolled up dough in seran wrap and stuck it in the freezer for a few minutes – just until I did the dishes and tidied up the rest of the mess)

10. Bake for 20-25 min.

11. For glaze, combine powdered sugar and milk in a small bowl and stir until smooth. (I do this by eye, but typically it’s two parts icing sugar/powdered sugar per every one part milk… but you can add more or less of each as needed)

Once rolls are finished, drizzle on glaze and serve warm.

And there ya have it! It was quite easy, and no waiting for yeast to rise or anything! The only thing I might try differently next time is the icing… this icing is good, but it’s more of a sugar cookie base icing, I feel like cinnamon rolls need a different type of icing… maybe one with cream cheese in it next time. 🙂 Until then though, I’m quite proud how these turned out… I guess my dog kicking me out of my bed at 8:30 in the morning so that she could take it over payed off afterall!

Enjoy!