I Promise Myself…

by beth on December 30, 2010

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I will…

take the time to enjoy the lit­tle things

live in the moment

laugh more

worry less

and love even more fiercely

I will not wait

not a minute more

not until the ball drops at midnight

not for tomorrow

but start­ing today

start­ing right now

How about you?  What will you do more or less of as you look to the New Year?

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Overnight Cinnamon Rolls Recipe

by beth on December 29, 2010

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Time to share the Cin­na­mon Roll Recipe that was used for our Christ­mas brunch.  The amaz­ing rolls that made their appear­ance ear­lier this week dur­ing the BIG announce­ment

(Also, I’d like to THANK YOU for all the warm wishes!!  We’re all so excited and happy here in our fam­ily. And it is great to share that with oth­ers! You are all so won­der­ful in your con­grat­u­la­tions it means a lot to me!!)

Any­way, it was the first time Mike tried work­ing with this recipe & it was a great one. He felt Christ­mas brunch wouldn’t be the same with­out some warm gooey rolls.  He also wanted to treat our guests to some­thing spe­cial.  And I think all agreed these were a great success.

I highly rec­om­mend try­ing these, they are so worth it.  Best part is you do the work the night or day before & then kick back the next day & enjoy.

What you need:

1 cup milk

1/3 cup butter

1 (.25 ounce) pack­age active dry yeast

1/2 cup white sugar

4 1/2 cups all-purpose flour

1 tea­spoon salt

3 eggs

FILLING:

3/4 cup brown sugar

1 table­spoon ground cinnamon

1/2 cup of walnuts

GLAZE:

1 tea­spoon light corn syrup

1/2 tea­spoon vanilla extract

1 1/4 cups sifted con­fec­tion­ers’ sugar

2–3 table­spoons whole milk (Add more if needed until thick glaze consistency)

How To Put It Together

First you will need to heat the milk in a small saucepan until it bub­bles, then remove from heat. After this add in your but­ter and stir until melted.

Set it aside and let cool down until it is luke­warm. In a sep­a­rate large mix­ing bowl, dis­solve the yeast in the milk mixture.

Now add in sugar, 3 cups of flour, salt and eggs. Incor­po­rate all ingre­di­ents until they are one.

Add in the rest of your flour slowly!!

Once this is all together turn it out onto a lightly floured sur­face and knead until it is smooth, don’t over­work the dough, it will take about about 6–9 minutes.

Trans­fer the dough into a lightly oiled large mix­ing bowl. When you place your dough in the bowl and turn to coat with oil. Then cover with a damp cloth.  Let the cov­ered dough rise in the bowl in a warm place until dou­bled in vol­ume. It takes about 1 hour.

Once dough has risen you will punch the dough down to deflate it.  Put it on a lightly floured sur­face and roll into a 10x 14 inch rec­tan­gle.  Lightly brush the far edge with water.

In a small bowl com­bine your fill­ing.  Then sprin­kle the fill­ing onto the opened dough rec­tan­gle.  After your fill­ing is placed roll up the dough into a log and seal the seam

Then cut the dough into 12 equal pieces.

Place the pieces in a greased 9x13 inch bak­ing pan. Cover with plas­tic wrap and place in the refrig­er­a­tor to rise overnight.

When you wake up in the morn­ing, all you need to do is pre­heat oven to 375 degrees F (190 degrees C). While it’s pre­heat­ing take your rolls out of the refrig­er­a­tor and them come to room temperature.

Pop them, uncov­ered, into the oven for 25 to 30 min­utes. You want them to be golden brown.

While the rolls are bak­ing make your glaze. First by whisk­ing together corn syrup with the vanilla in a small bowl, then add the pow­dered sugar and enough milk to make your glaze.  You don’t want your glaze SO thick it can­not pour. I rec­om­mend start­ing with 2 table­spoons then going from there adding another table­spoon (or more) to get a nice thick but pourable glaze.  My hus­band said this really requires more of a “you’ll know it when you see it” approach so start­ing slow & adding from there will keep you from going too crazy.

Once your rolls are done pour that glaze on over the rolls & serve!  Fresh, warm & deli­cious cin­na­mon rolls!

Source: All Recipes

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A Bun In My Oven

by beth on December 27, 2010

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Guess whose got a lit­tle bun cook­ing away in her oven?

If you guessed me, you’d be right.

Baby #5 is on the way, due this summer.

We’re over the moon.  And I must admit that I love that this baby is into also Cin­na­mon Rolls, these were divine, thanks to Hubby who dove in for the first time to Cin­na­mon Rolls for Christmas.

{ 40 comments }

The Nativity

by beth on December 25, 2010

And Joseph too went up from Galilee from the town of Nazareth to Judea, to the city of David that is called Beth­le­hem, because he was of the house and fam­ily of David, to be enrolled with Mary, his betrothed, who was with child. While they were there, the time came for her to have her child, and she gave birth to her first­born son. She wrapped him in swad­dling clothes and laid him in a manger, because there was no room for them in the inn.–Luke 2: 4–7

And the Word became flesh  and made his dwelling among us, and we saw his glory, the glory as of the Father’s only Son, full of grace and truth. –John 1:14

Merry Christ­mas!


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