Sunday, 23 January 2011

Skinny Cinnamon scrolls and Cheesymite scrolls


I love the smell of fresh baked bread in the morning. This morning the weather was so yucky that we all just wanted to stay home. And as usual, whenever I got free times..I love spending it in the kitchen.
I've been craving for cinnamon scrolls for a while..and this morning was a perfect time to make them! The recipe was adapted from my-tartelette blog and I have altered it to healthier and diabetic friendly version. You also probably notice that there was no icing in my photo, and yes... I had to skip the best part..the yummy cream cheese icing :(

You can find the original recipe here: Cinnabon

Here is my version of Skinny Cinnamon Scrolls:

Makes 12 rolls

For the basic dough:
1 pkg. active dry yeast (1/4 oz. size or 2 1/4 tsp.)
1 cup warm skim milk (105º to 110º F.)
1/4 cup granulated sugar
1/3 cup /75gr canola spread or low fat margarine, melted and slightly cooled
1 tsp salt
2 eggs
4 cups all-purpose flour (for a even healthier version, 3 cups all-purpose flour + 1 cup wholemeal flour)

For the filling:
1/2 cup packed brown sugar or Chelsea low GI cane sugar.
1/2 cup Splenda
2 1/2 tablespoons ground cinnamon
1/4 cup low fat margarine at room temperature

For the icing (optional):
1/4 cup unsalted butter at room temperature
1/4 cup (2 oz.) cream cheese at room temperature
1 1/2 cups powdered sugar
1 tablespoon whole milk
1/4 teaspoon vanilla extract

Prepare the dough:
  • Dissolve the yeast in the warm milk in a large bowl.
  • Mix together the sugar, butter, salt & eggs. Add flour and milk and mix well
  • Knead the dough into a large ball, using your hands lightly dusted with flour. Put in a bowl, cover, and let rise in a warm place about an hour or until the dough has doubled in size.
  • Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about ¼ inch thick.
  • Preheat oven to 400º F/200 C and position a rack in the middle.

Prepare the filling:
  • combine the sugars and cinnamon in a bowl. 
  • Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon-sugar evenly over the surface.


Form the rolls:
  • Working carefully from the top (a 21 inch side), roll the dough down to the bottom edge.
  • Cut the rolled dough into 1 ¾ inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. 
  • Let the rolls rise again until doubled in size (about 30 min.). 
  • Bake for 10 minutes, or until golden on top.

     

    You can also make cheesymite scrolls from this basic bread dough. My oldest son is a very fussy eater, but he loves cheese and marmite scrolls. I used to buy them from Baker's Delight, but they are so pricey. Now that we make our own, we can save a lot of money.


    To make this scroll, use the above basic bread dough recipe and change the filling to:
    1/4 cup unsalted butter at room temperature
    1/4 cup of marmite or Vegemite
    1/2 cup of grated chesse

    To prepare the filling:
    • Mix butter with marmite/vegemite. 
    • Spread mixture evenly over the surface of the dough, and then sprinkle grated cheese evenly over the surface.
    Follow the rest of instructions as directed above.
    I like to sprinkle more grated cheese on top of the rolls. Let the rolls rise again until doubled in size (about 30 min.). Bake for 10 minutes, or until golden on top.

    They also freeze well so you don't have to use them up at once.

    Sunday, 16 January 2011

    Cakes I made for Christmas



    I have been doing a lot of baking during Christmas..but I have not posted any of the pictures here. So here they are! The above cake is a simple chocolate cake dusted with icing sugar.
    I used bought gingerbread baby cookies for the topper and I made the Christmas trees from fondant icing. It's a winter wonderland in my chocolate cake world! :)




    Brownies is a must have dessert on Christmas. To me a good brownie should have a shiny crust top..soft and chewy in the middle. I do have a confession, I am obsessed with brownies! This little dessert is very simple to make but yet very tricky to get it right.
    I can talk on and on and on about brownies..so I wont write too much about brownies in this post, I will save it for another post :)





    I love Tiramisu! It's definitely one of my weakness..once I start eating this, I can not stop! I have to finish the whole plate and lick it if i have to! There something about it that is just so deliciously inviting and addictive. Maybe it's the mascarpone..or the cream..or the beautiful taste of coffee..that makes you want more and more of this dessert. All the combination just perfectly complimenting together. Whoever invented this dessert..thank God for you :)

    I have made a lot of Tiramisu in the past but I have only taken pictures of these two Tiramisu.
    The top picture is what I made for 2009 Christmas and below it, is the one I made for last Christmas.


    Chocolate Vanilla Cake with Chocolate Custard

    I was invited to a friend's New Year's Eve family dinner and of course I didn't want to come empty-handed. So I made this Chocolate Vanilla Cake with Chocolate Custard filling and glaze. I hope they like it because I didn't get a chance to taste it as I left early before they started on the dessert. I wished that I could stay till midnight but my boys were tired and looking very sleepy...maybe next year we could stay a bit later and watch the fireworks with my boys :)

    Oh holiday season is over...but baking season is still on!
    Happy baking everyone!

    Sunday, 9 January 2011

    Johnny and Willow's I Do I Do I Do Wedding Cake





    First of all I want to wish you all a very Happy New Year! I can't believe that a year has passed and it is now 2011! wow time sure flies when you are having fun :)

    New Year for me is a time for reflection and thanksgiving. I feel so thankful for everything (good and bad) that has happened in the last years and hoping for better year ahead.

    This new year for me feels a little quieter..maybe because my brother and his family went overseas so now it is just us and my parents.
    However I did get the best present for New Year, I got a new nephew! he was born on 31st Dec..same birthday as my late grandfather. I wish to be able to go and see him but unfortunately when you have 2 little monkeys under 5..traveling long distance would not be such a good idea :)

    The first week of 2011, I also have the opportunity to make Johnny and Willow's Wedding Cake.
    They wanted to match the cake design with their invitation and I love the idea. They also wanted to put a vintage record disc of Abba, I Do I Do I Do, on top of the cake. Interesting..I thought..and different! love that idea too!

    The wedding was on 6th Jan and I supposed to deliver the cake on the 5th. So I did finish the cake and asked my husband help me delivering the cake.
    Half way to the venue, something unbelievably horrible happened! a nightmare of all bakers! I accidentally knocked over the cake!! ...it didn't fall on the floor (thank God!) but it made a huge crack on the bottom tier and yes I had to remake the cake :(
    Oh boy how I wanted to cry when that happened but I decided to smile about it and looked for the bright side. Firstly, thank God the wedding was on the next day! that means I got time to remake the cake. Secondly, the top tier was not injured. That means I could save it and just need to remake the bottom tier...yay..!

    I can also say that I think I have the best husband in the world! he's been looking after the boys for 2 days without any complain and let me do my work.
    Thank you so much darling..you're the best!
    Anyways I managed to finish the cake and with my husband's help (again)..we delivered the cake safely on the wedding venue in one piece!
     
    The I Do I Do I Do Cake completed with cake toppers, Johnny, Willow and Abbey the Dog.


    Congratulations Johnny and Willow! With warmest wishes for the best in life as you both look forward to a shared future of love, friendship, and the wonderful closeness that is marriage.

    Here is a Special Wedding Cake Recipe:

    1/2 lb good looks
    1lb sweet temper
    1lb butter of youth
    1lb blindness of faults
    1lb of wit
    1lb good humour
    2lb of sweet argument
    1 pint of rippling laughter
    1 wine glass of common sense
    a dash of modesty

    Put the love good looks and a sweet temper into a well furnished house.
    Beat the butter of youth into a cream,
    and mix well together with the blindness of faults.
    Stir the wit and good humour into the sweet argument
    then add the rippling laughter and common sense.
    Work the whole thing together until everything is well mixed,
    and bake gently forever.