you can see the dough in there! How cute!!!
Seriously, why has no one notified me of this phenomenal product before??!
I have just made cinnamon rolls.
In my new bread maker.
I didn’t have to mess with yeast, just put the ingredients in the order it says and..
Then roll it out, add filling, cut & bake.
For those of you who don’t know.. I have a major issue with getting water to the right temperature and getting yeast to work properly. So bread machine is … God send.
So the recipe I used is only for Bread Makers– if you want it, email me.
I attached pics of the process though.
I’m going in reverse, since I never get to do that:
Here’s the (almost) finished product. I’m out of powdered sugar to make the glaze, so update later.
I just think Cinnamon Rolls are pretty.
filling on dough! The dough was perfect. good elasticity, perfect!
This is what it looked like when I shut the lid.
So I got another recipe from Eat Better America which you all know from last time is a website, for which a couple of nutritionists change ingredients in recipes to make them healthified.
I LOVE SCONES.
I have quite a bit of guilt associated with eating them however. So when I found this, I thought why not give it a try?!
Preheat oven to 400º. Combine dry ingredients, Then drizzle with 1 TB of oil and mix in so it’s evenly distributed.
Step 2: add in lemon yogurt * I USED 6 oz*, egg whites (all except 1 TB), and Lemon peel. (use a grater, not a knife like me!).
Step 3: mix that in, until almagamated.. (I had to use my hands a little)
Step 4: move dough to lightly floured surface and knead a time or two, then shape into an 8 in round.
Step 5: cut into 8 even pieces, brush with remaining 1 TB of egg white and sprinkle with 1 TB of sugar.
Step 6: Oven at 400º for 15 minutes or until golden brown.
Suggestions for the future: underbake 1-2 minutes
add a lemon flavored icing drizzle
use a grater for lemon peel.
=) woo hoo.
Beginning this weekend, I am bound to find a good Mexican restaurant.
Although I am slowly becoming accustomed to the ..icky Mexican food that is NYC ‘Mexican’…
I still miss the Indiana Staples “Little Mexico II”, “La Hacienda” and “El Rodeo”.
Please god, find me some Queso Blanco in NYC. Tear*
On my list:
Los Dos Molinos (i heard that they have a secret queso that isn’t on their menu)
Rocking Horse (I read on a Texan’s blog that they are… good)
I think I’ll keep adding more as I go.
I’m pretty sure I’ve been to about— 10 mexican places in the city, only to be disappointed.
Really? I have to wait for delicious mexican until I go to Indiana? What gives!?