Buns

Salted Caramel Pumpkin Buns

Cinnamon, pumpkin, caramel…my favorite flavors condensed in this soft and gooey bun. My husband graciously - with little persuasion on my part - re-did this Saturday breakfast for my blog.

Still in the morning darkness, he start prepping for the buns. He has plenty of time to check his emails and game time on tablet while the aroma of cinnamon is working its way into my sleep..

 

The sweet and salty recipe came from the newspaper clipping. Whoever that author is I think it’s an excellent recipe. Short rising time is great for agenda filled Saturdays.

Ingredients and Instruction for 12 servings (Print Recipe Here)

 

For the dough

• 3 Tablespoons granulated sugar
• 1 teaspoon kosher salt
• 1 and 1/2 cups milk, warmed slightly
• 4 Tablespoons unsalted butter, at room temperature
• 4 cups all-purpose flour
• 1 Tablespoon instant yeast
• 1/2 teaspoon ground cardamom

1. In the bowl of a stand mixer fitted with a dough hook, combine all ingredients and mix on low until the dough is soft and elastic about 8 minutes.
2. Turn the dough out onto a floured work surface and and knead several times. Cover with plastic wrap and let rest for 15 minutes – use the resting time to make the filling.
   
3. Use rolling pin to to roll it out into 12 by 18 inch rectangle. If the dough shrinks back, allow it to rest a little longer before continuing.
4. Coat a 9 by 13 inch baking pan with cooking spray. Note; My husband just lines a rimmed baking sheet with non-stick parchment paper.

For the filling – make this while the dough is resting

• 2 ounces cream cheese at room temperature
• 1/3 cup canned pumpkin He used left over kabocha puree 
• 1 egg white
• 1/2 teaspoon ground dry ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cinnamon

1. In a medium bowl, use an electric mixer to beat together all ingredients. Spread the pumpkin mixture evenly over the rolled-out dough, going all the way to the edge except leave 1 inch of one long side bare.
2. Starting with bare side, roll up the dough into a log like a jelly roll, pinching the sides to seal.
3. Using a sharp knife (my husband uses dental floss, go under the log,cross the floss and pull), cut the log into 12 rounds. Arrange them on prepared pan cut side up. Cover with plastic wrap and allow to rise until slightly puffy about 20 minutes.(start heating oven up to 350F after 10 minutes)
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4. Bake for 25 minutes to 30 minutes or until golden brown.

For the caramel glaze – make this while the buns are baking

• 3 Tablespoons butter
• 1 and 1/4 cups packed dark brown sugar
• 1/2 cup light cream
• 1 teaspoon cinnamon
• 1 teaspoon vanilla bean paste - My husband used vanilla extract
• 1/2 teaspoon flake sea salt

In a medium saucepan over medium- high heat, combine the butter, brown sugar, cream and cinnamon. Cook, stirring frequently for 5 minutes or until slightly thickened. Stir in vanilla bean paste.and salt.

Final touch – Drizzle some glaze all over the buns that just came out of the oven. Sprinkle with more salt flakes if you like. Serve with left over glaze on the side for extra gooiness.If the buns get stale, warm up in microwave for 20 seconds.

I hope you had a fun Halloween. Our church had a Halloween party just two days before. That’s a lot of sugar for one week.
He wore same out fit for Halloween night. I am not left handed! He thinks it inconceivable that I chose geek costume over dread pirate Roberts for him…Have fun storming castle!Night is long…calls for a great read with fine sandwich – sautéed matsutake mushroom, sliced apple, baby kale and feta cheese.

Have a pleasant Autumn!

Cinnamon Ears

Finnish Cinnamon Rolls

In Japan, I was introduced to “mimi pan” (the ears of the bread). They cut the heels (now that I think of it, ears makes more sense than heels) of the loaf off before selling it and, at least at the time I was a missionary there, in many cases they threw it away. So as money-strapped missionaries we could get a whole bag of it either for free or for very little dough. When I read about these “little ear buns” on Rosa’s site I decided I had to give them a try.

Bread has always been a comfort food for me. When I was growing up my mom always made bread. I remember the smell of fresh-baked bread and spreading fresh-churned butter and home-made jam on it. Then washing it down with a tall glass of milk. And dough boys where you cut a nice willow branch, stripped the bark up 8 or so inches then wrapped bread dough around the stick and cooked them over the coals of a fire. My mom always made whole-wheat dough for these and hers were always the most popular in the neighborhood. Once they were done you’d pop them off the stick and fill the hole left in the middle with butter and chokecherry jam. Hmmm. I’ll be right back, I think one of the last of these ears is calling my name…

Ingredients and Recipe for 8 ears (Print recipe here)

Dough

1 Package (7g) Active dry yeast
1/2 Cup (120ml) Lukewarm water
1/4 Cup (60g) Unsalted butter, melted
1/4 Cup (50g) Bakers sugar
1 Egg, slightly beaten
1 Egg yolk
1/2 Tsp Fine sea salt
3/4 Tsp ground cardamom
2 1/4 -2 1/2 Cups (~ 300g) All-purpose flour

Filling

1/4 Cup (60g) Unsalted butter, softened
1/4 Cup (50g) Bakers sugar
1 Tbs Ground cinnamon

Glaze

1 Egg, slightly beaten
1 Tbs Milk

1. In a large bowl, dissolve the yeast in the warm water and let stand 5 minutes.
2. Stir in the butter, sugar, egg, yolk, salt, cardamom and flour, then knead until dough is smooth.

3. Cover and refrigerate for 2 to 24 hours.
4. Turn out the dough onto a lightly floured surface and roll out to a 12 inches by 24 inches rectangle.
5. Spread with the butter, then sprinkle with sugar and cinnamon.

6. Roll up tightly, starting from one of the 24-inch sides.

7. Cut the roll diagonally into 8-12 pieces (each piece will be about ½ inch on one side and 3 inches wide on the other side).

8. With two thumbs or the handle of a big wooden spoon, press down the middle of the side of each roll (by doing that the two cut edges will be forced upward so that the rolls will look like two “ears”).

9. Cover a baking sheet with parchment paper or lightly grease it.
10. Place the cinnamon ears on prepared baking sheets. Cover them with plastic wrap and a damp towel.
11. Let rise for about 40 minutes, until the rolls are puffy and have doubled in size.
12. Preheat the oven to 400° F after 20 minutes of rising.
13. Once the rolls have risen, mix the egg and milk together.
14. Brush each roll with the egg-milk mixture.

15. Bake for 8 to 10 minutes or until lightly golden.

These turned out to be delicious. The hint of cardamom gave it a different taste and I really liked it. Next time I will roll them more tightly as mine flattened out more and did not turn out nearly as nice looking as Rosa’s. Be sure to check out her blog if you want to see what they should look like.
 

I am looking forward to having Nipponnin back home and really want to see what great things she has planned for her next blog. Thanks for reading. 

Apple bliss

Flaky crust baked apple

With ice cream and caramel sauce

A friend of mine handed me some apples collected from her acres of gorgeous property. They were small but the pink, red hue is awfully sweet looking. “Take as many as you want” she offered but I only took three. One for each of my three family members - smart, logical thinking? Upon my return, I try to think of something to make with them,,, like apple pie? She told me her family eats as-is but is it food blogger ‘s occupational hazard? I try adding sugar and fat to perfectly healthy, beautiful creation of earth. Anyway, I realize three apples are way short of even a half pie. Duh!  Undaunted I went to plan B. Something like an apple pie, but cuter… I know - an Individual apple pie!

I start making the pie crust first (which recipe I was taught from a gentleman who was well known for being a great pie maker in our church). I have kept a copy of his hand written recipe since 1997. It’s all stained with many usages, yet I can’t part with it because it brings back fun memories of the class and he was a good teacher. Next I prepare the apples. This apple compote recipe is all ‘about’. I didn’t measure anything and I’m grateful that it turned out OK. As I wrap a apple with dough then made some design, I thought I was a genius then comes yikes. Some dough broke away from the apple in the baking process and turned into Picasso art.

Ingridients for two pie crusts

• 2 cups of all-purpose flour plus more for rolling
• 3 tablespoons granulated sugar- You can omit sugar if you so desire.
• 1 1/2 teaspoons Kosher salt
• 1 cup unsalted butter butter – keep frozen until ready to use
• 6-8 tablespoons ice water

1. Put flour, sugar and salt in a large bowl and combine well.
2. Grate the frozen butter over the bowl and dust with flour mixture once a while.
3. Drizzle ice water one tablespoon at a time and  mix with your hands till the dough starts getting moist but still is crumbly. If the dough holds together when squeezed in your hand then it is not necessary to add more water.
4. Make a ball and wrap the dough in plastic wrap and chill for at least 1 hour.

Ingredients for Apple compote

• 3 apples
• Water 1000 ml or enough to cover apples
• Sugar 180g
• Slice of 1 lemon (I used more)

1. Dig a small hole with a melon baller in the top of an apple and remove seeds and core- do not go all the way through. Peel and set aside.
2. In a pan large enough to hold the apples, pour water, sugar and lemon slices. Start boiling.
3. Gently drop apples into the pan and turn the heat to low.
4. Simmer for 30 minutes (tinier apple may take less - you don’t want too mushy of an apple). If you lid smaller than the pan, use it to help keep the apples submerged.

Ingredients for stuffing

• 1/2 cup raisin-soaked in warm water and 1 tablespoon of rum flavoring (if you have it) for 30 minutes.
• About 100g of graham crackers – broken in small pieces.
• Unsalted butter 50g melted.
• 1 teaspoon of cinnamon

1. Combine drained raisins, graham crackers, butter and  cinnamon.
2. Gently put stuffing into the hole you made in the apples, do not over stuff. Set it aside. Keep the left over stuffing.

Assembly

Heat oven to 360 F.

Take out dough from refrigerator and let sit for a while to room temperature about 20 minutes. Dust your surface and rolling pin with flour. Roll out dough from center to edges. Too many passes makes it tough so don’t overwork the dough. Roll out dough large enough to cover the apple. Put about two tablespoons of the left over stuffing in center of the dough then put the stuffed apple on top of it. Gather the dough and wrap apple. Make designs as you wish. Brush with egg yolk and 1 tablespoon of water mixture for shine. Line a rimmed baking sheet with foil. Put apples in and bake for 25minutes or till golden color.

Enjoy while it’s warm with vanilla ice cream!

I discovered new variety of apple called ‘Sweet Tango”  the other day. Loved the name and looks. The taste is similar to Honey Crisp but costs twice as much. $2.75 per pound, I bought only 2.

As you could see in the picture, that friend also give me pears. I made poached pear salad and that was mighty fine. I wish I could live on only eating healthy stuff but I will come back to that subject after Halloween.

Peachy

Two peachy breakfasts

My husband passionately tells me the best peaches in the US is  Drrrrr, Drum roll please.  It’s from Hurricane, Utah!  Located about 20 miles east of St.George, on the way to Zion National Park. There is an LDS church owned peach farm in this small community that produces big, mouth watering peaches. Since I’m not familiar with famous Georgia peaches, I have doubts but I can not dismiss his statement. HIs peach standard is high, it is really hard to please my husband with Costco peaches. I know you love Hurricane holy peaches, but look! It came in special individual compartmentalize package. Isn’t it neat?

Peaches pair well with many dishes. My favorite peach chutney is good with either pork or chicken. The last two Saturdays he made great breakfasts with peaches, finally sensing my aura signal of Honey, peaches are going baaad! Do something. Wait, did I just say that to him out loud?  Peach in muffins sound not so appealing to me but the recipe he got from allrecipe.com was surprisingly delicious. His crepe is also good and it’s our family’s frequently requested breakfast menu.

Ingredients for peach muffin  makes 16 muffins

• 3 cups all –purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups vegetable oil
• 3 eggs, lightly beaten
• 2 cups granulated sugar-he used less than that
• 2 cups peeled, pitted, and chopped peaches*

1. Preheat oven to 400 degrees Lightly grease 16 muffin cups.
2. In a large bowl, mix the flour, cinnamon, baking soda and salt.
3. In a separate bowl, mix the the oil, eggs and sugar.
4. Stir the oil mixture into the flour mixture just until moist.
5. Fold in the peaches. then spoon into the prepared muffin cups.
6. Bake 25 minutes in the oven, until a tooth pick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

* Make an X on the bottom of each peach with knife then plunge into boiling water for 30 seconds then immediately plunge into ice cold water for 30 seconds for easy removal of skin.

Ingredients for crepe- He eyeballs it and does not  measure. Please add or subtract to your taste. Make about 20 crepes.

• 1 and 1/2 cup milk
• 3 eggs
• 1 cube salted butter, melted. If using unsalted butter add 1/2 teaspoon salt.
• 1 and 1/2 cup flour

Put everything in a blender. Blend at high speed until well combined. Heat non-stick 10 inch skillet over medium high. Pour about 1/4 cup of batter then tilt pan to thinly coat entire bottom of skillet. Bake until the edges dry out and bottom change color to light brown. Turn over and cook another 30 seconds or so.  Turn out on a plate until ready to eat. Serve with your favorite fruits, chocolate sauce and whipped cream. Wow! that was easy, only 19 more to go.

Below are more pictures they took in Japan. A few samples of ‘Lost in Translation’

 

 
Do toilets really need this many buttons and instructions?

Hmmm. The corn in our garden looks nothing like this…

Radio controlled tissue box

Not sure I want to do this

Really? It takes that many Japanese symbols to say “Up”?

Careful. Those are absolutely not to be eaten.

Now that we know where the ground is maybe we can find us as well.

At least this shop admits it…

Some things are the same in any language.

Not sure what a commutation ticket is but you can get it here if you need your sentence reduced…

And, finally, 2 different ways your shower cap can help you…