Death by Chocolate Cookies

Hi!  It’s been just about forever since I’ve made a blog post, and what better way to get things rolling again with these fantastic Death by Chocolate cookies.

Now, this is an adapted recipe: Triple Dark Chocolate Pudding Cookies from this awesome website I love called Crazy for Crust.  They have another recipe on there for a bakery-style chocolate chip cookie which I’m going to be trying out to day.  My awesome contest winners will be getting a sample pack of all my current baking experiments, and hopefully they’ll feel like winners lol.  We shall see.

Either way, these cookies didn’t come out exactly like the adapted recipe.  I think my first problem was making them too large.  The cookies had to be refrigerated to avoid spreading, but I think due to the size I made the dough-balls, they didn’t get a chance to properly spread and they stayed super fat.  It most certainly didn’t take away from the amazing, fudgy deliciousness that are these Death by Chocolate cookies (aptly renamed imo).  But I was a little bummed they didn’t come out looking like the original recipe.

Oh well, it’s just more incentive to try and try again, right?

Also I scoured the shops for the dark chocolate pudding the original recipe required, and couldn’t find it so I had to make do with the fudge pudding mix.  I figured it was a happy medium between milk chocolate and dark.  Also I used plain dutch processed cocoa so that lends itself to the lighter color.

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Next time it’ll be all dark chocolate.

But I still call these a success.  They’re like a freaking brownie in cookie form.  Easier to eat, just as amazing, super rich.  I could only eat one.  And I wish I’d snapped a picture of Josh’s face after he tried his first bite.  I swear I’ve never seen him run to the cookie cooling rack so fast.  It was pretty epic.

So without further ado, here’s the recipe.

recipe5Ingredients:

1/2- Cup butter (room temperature)

3/4- cup dark brown sugar

1/4- cup granulated sugar

1- large egg (room temperature)

2- tsp vanilla extract

1- tbsp room temperature coffee (or water)

1 package instant pudding mix (any sort of chocolate)

2- heaping tbsp cocoa powder (dark or dutch processed)

1- cup baking flour (I use King Arthur)

1- tsp baking soda

1 1/2- cups dark chocolate chips (or any chocolate)

Start by fitting your mixer with the paddle attachment.  Feel free to gasp in awe of my new shiny Hamilton Beach stand mixer.  (Please note the bottom of the blog for the Mixer Drama).

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In the mixer, combine the butter (it needs to be at room temp.  If your butter is cold, pop it in the microwave for about 20-30 seconds and give a good stir before adding to the mixer) and sugars.  Mix until the butter and sugars are fully combined and creamy.

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With the mixer on medium speed, add in egg and mix until fluffy.  Next add in vanilla and coffee (or other liquid) and beat for 2-3 minutes, until batter is fluffy and light.

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Next you’re going to add in the pudding mix and let that stir for a good minute, or until it’s fully combined, then add in the two heaping tablespoons of cocoa powder.  While that’s mixing, in a separate bowl you’re going to add your flour and baking soda, and give a quick whisk to combine.  Remember (and I don’t know that I’ve mentioned this on other posts) when you’re measuring out your flour, you always want to spoon and level.  Never pack your flour, otherwise you’ll end up with too much.  Ideally, you want to weigh your flour.  A cup should be around 125 grams, and that prevents your baked goods from being too floury which we all know is a travesty in baking.

Anyhow, once that’s done, spoon the flour into the mixture while it’s still on, and combine on medium until it creates this lovely, fluffy, chocolatey goodness.

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OM NOM NOM NOM NOM NOM NOM!

Sorry– where was I?

Oh right!  Okay so then lastly add in the chocolate chips, turn off your mixer, remove the paddle, scrape off the excess– but not too much so you can save some for stuffing your face *cough*– and then use a rubber spatula to scrape down the sides and give a last fold to make sure no pockets of stuff remain.  (also a good idea to scrape the sides down during mixing every so often).

Once that’s done, take your cookie scoop and scoop out table-spoon sized balls.  See, in this recipe I used double scoops, and that’s where I think I kind of went wrong.  I also rolled them into balls which the recipe says to do, but I’m thinking maybe leaving them scooped and a little jagged on the pan is probably the right way to go.

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FYI my kids were convinced these were truffle balls and were SUPER OFFENDED when I didn’t let them eat them all right then.  They thought I was being sneaky and going to just eat them all myself after they went to bed.  Which, I’ll give them credit for that, it’s a totally legitimate concern.

Anyway, after the dough balls are scooped and either left jagged or rolled smooth, pop those babies in the fridge.  I know I know, as I listen to your collective groan– the butter in the dough needs to solidify or the cookies WILL spread and be thin and icky.  Okay probably not icky because who am I kidding here– but regardless, they DO need to chill about 2 hours.

I found playing Farm Friends (or whatever it’s called) on my husband’s phone since he has like unlimited lives right now, was a great distraction.  In spite of all the editing work I have sitting in my inbox *cough*.  I also watched Ghostbusters.

So as soon as Bill Murray is carrying a marshmallow covered not-dog Dana Barrett through the streets of New York, head back into the kitchen and preheat your oven to 350F and take the pan out of the fridge.  Let the pan sit at room temp while the oven is preheating (and you’re welcome to transfer the balls to a room temp pan, too.

Then when heated, pop those babies in the oven and bake them for about 11-14 minutes.  You want them to be a little “under-done”.  You know, that fudgy, brownie consistency where it’s like omg is this real?  Or is this chocolate heaven?

Spoiler alert– it’s real AND it’s chocolate heaven!

Then you just transfer to cooling rack for like you know, as long as you can stand it, then stuff your face.  I am yet again regretting not getting a shot of my husband going chocolate-rabid on those babies.  It was kind of the best thing ever.

Either way, there you have it.  They are available in my etsy shop if you’d like to just have tasty treats delivered to your door, otherwise if you bake them and have any new tips, feel free to pass them along.  Also don’t forget to visit Crazy for Crust and check out their awesome recipes too!

puddingcookies2EDIT!!  I forgot my mixer story:

So we all know I had the world’s crappiest stand/hand mixer, and it was becoming necessary that I get something worth baking, right?  I tried to make this thick dough and almost burned the thing out.  Literally my kitchen smelled like burnt rubber for hours.

So giving in, I scoured amazon, found an amazing Hamilton Beach Mixer which was recommended for amateur kitchens, and I bought it.  Not overly expensive, but NOT cheap.  I ensured it was through amazon prime because I’ll be damned if I don’t get more than my money’s worth for that annual fee.

So I’m watching tracking like a hawk.  Side-note, I bought a cookie press and will be making dipped Pumpkin Butter Cookies for Halloween soon.  That arrived like the very next day.  God bless you, Amazon.

Anyhow I get home one afternoon from picking the kids up, check my tracking only to find the package labeled as delivered.  Cue my surprise, because I figured a box that big I might have noticed at the door.  And lo and behold, it’s not there.  I rush to the computer and see a note, “Please check surrounding areas as the FedEx delivery driver may have hidden the package if no one was home.”  Good thinking, I said to myself.  Only it was nowhere to be found.

So spending half-a-frigging-hour looking for Amazon customer service, I find the number, call, and talk to an agent who contacts FexEx.  Who promptly tell me the only thing they can do is contact the driver which can take up to 24 hours.  Not good enough, I exclaim!  I have orders waiting!  People whose happiness is depending on my baked goods!  Lives are at stake!  Okay no, I didn’t say that.

I did express my frustration that the package was dropped and left, being that it was so expensive.  And that I was counting on my package because I did have orders to get out.  The customer service agent at FedEx was less than helpful telling me it could take six weeks to resolve.

The Amazon agent was far more helpful and drop-shipped another mixer out immediately to be overnighted.  To my delight, it arrived precisely as planned.

However the next day when the driver called, she informed me the package was taken to the wrong address.  “It was my fault,” she said.  “I wasn’t paying attention.”

I tried not to be too indignant and use phrases like, “How hard is it to read an address!” because honestly I’ve worked crappy customer service jobs before and mistakes are made.  However she proceeded to call me back THREE times, telling me she was going to lose her job, that she had to pay me back, that she knew the neighbor had the package and was lying about it not being there.

Etc etc etc.

I expressed my displeasure with having to deal with this issue further.  I repeated multiple times there was insurance on the package, amazon was filing a claim, I already got a new mixer, no harm no foul.

And then she showed up at my door.  At.  My.  Door.  Again begging me to help save her job.  Telling me her boss was going to cut me a check from FedEx and deduct it from her pay for the cost of the mixer.  I explained, as politely as I could, that amazon had replaced the mixer, and if I accepted any money, it would be getting the mixer for free.  Which sounds nice in theory but frankly any money due back was due to amazon, not to me.  Eventually she left.  Begrudgingly.  Everyone said this was weird and shady, so I called her supervisor.  Left a message.  Never got a response.  Ooooof course.

But at least they stopped calling and showing up at my door.

Moral of the story is– FedEx sucks and make sure you tape a note to your door if you need to leave the day a package is due saying, Do not leave packages at door.

Sugar-Rolled Peanut Butter Cookies

Okay I decided to make this blog post long after I actually made these cookies (and by long after I mean like two days) so I didn’t get the in-process photos.  So you’ll have to bear with me on the lack of visual aids.  However you have to trust me on this, these cookies are SO worth making.

They’re soft and moist and perfect.  Like total perfection.

My husband is an avid peanut butter hater.  He tolerates my PB fudge, and every now and again he’ll dip an apple slice into some homemade peanut butter, but that’s where it ends.  However I told him I was going to create a peanut butter cookie that he would love.  One that would make him declare he is a peanut butter cookie lover.  Even if that love is for one cookie alone.

Thus was born my invention.  The ingredients are simple, and with the cookies rolled in white sugar before baking they have this amazing crunch on the outside which compliments the soft, crumbly inside.

Now, these aren’t chewy cookies.  They’re soft and crumbly.  They’re similar to the Lofthouse sugar cookies you see at the store in texture, only they’re sweet enough you don’t need a frosting on the top.  They also keep for days.  Covered, uncovered, they don’t dry out and get stale super fast.  And anyone who knows me knows I’m horrible at remembering to wrap up cookies unless I’m sending them off to a customer.

So let’s begin.

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Ingredients:

1/2- cup room temperature butter

2/3- cup granulated sugar

1/2- cup dark brown sugar

1- large egg room temperature

1 tbsp vanilla

1- cup peanut butter

1- tbsp milk (any type of milk, dairy or non, will do)

2- tbsp sour cream (or plain yoghurt)

1 2/3- cup flour

3/4- tsp baking soda

1/2- tsp baking powder

Pinch- salt

Pinch- cream of tartar

Plate of granulated sugar for rolling

 

Begin by preheating your oven to 375F.  These cookies do not need to chill first.

In a separate bowl, combine dry ingredients, whisk together and set aside.

Set your stand mixer with egg beaters or paddle attachment.  Cream together the butter and sugars until fluffy.  This takes a good 2 minutes.  You want it very light and fluffy.  Add in the egg and beat another minute.  With the mixer set to medium, add in the milk and vanilla.  Finally add in the sour cream and mix until all ingredients are fully combined.

Setting the mixer aside, add in the peanut butter and stir with a rubber spatula until the batter is thick and creamy and the peanut butter is fully mixed in.  Slowly stir in the dry ingredients.  The cookie dough should be tacky but not enough to stick to your finger.  If the dough is too tacky, add in 1 tbsp flour at a time until you can roll the dough into a small ball without it sticking to your hands.

Line your baking pan with non-stick foil or parchment paper.  Scoop out dough one tablespoon at a time, roll into a ball, then roll ball through the plate of granulated sugar until it’s fully coated.  Place the dough ball on the cookie sheet and press down into a disc shape until about 1/4 inch thick.  You can also do this with a fork if you like the grid pattern.

Do this in rows of three with the cookies about 1/2 inch apart.  They shouldn’t spread much during baking, if at all.

Place cookie sheet in the oven and bake for 10 minutes, or until cookies are golden brown on the bottom.  These cookies should remain a very light color on the top, any browning on the tops or sides and the cookies are over done.  If 10 minutes is too much, reduce time by one minute, no more than that.  Transfer immediately to your cooling rack and let set for a few minutes.

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Or you know, shovel them into your mouth.

Warning, these cookies are extremely addictive.  My world’s most picky child (a nearly-14 year old boy) literally hugged me when he saw me making these the other night.  And that’s huge!  I don’t think I’ve gotten a hug from this kid in the last 12 months.

If you don’t want to make the cookies yourself but want to enjoy them all the same, visit my etsy listing and order a half dozen or baker’s dozen right to your door.  Luckily for you these cookies travel VERY well.  With my priority shipping, you can have them at your door within 2 days of order shipment! 

If you try out this recipe, please let me know what you think!

World’s Best PB Marshmallow Stuffed Chocolate Cookies

The title is a mouthful, let alone something your state of being will become once you try these amazing cookies.  No joke, hands down, best cookie recipe I’ve ever made.  Ever.  I just finished my second and I’m so stuffed I could burst, and I’m still thinking about having another.  Or maybe just half.  Or maybe…

Of course I hear my children in the kitchen now sniffing around the cooling rack so there may not be time!

This is a recipe adapted from Brown-Eyed Baker’s Buckeye Peanut Butter Cup Cookies.  The original recipe is delightful, one of the best.  The assembly, depending on how athletic you like to get in the kitchen, can be a little bit of a pain.  I’m more of a stir, scoop, bake, and walk away kind of girl.  However these cookies are worth it (and of course there’s always the option of buying them from my etsy store *wink wink nudge nudge*)

Anyhow, the only real adjustments I made to this recipe are the way the batter is put together, and the filling.  I had to make a double order of my Chocolate Topped PB Fudge today, so I was kind of over the whole confectioner’s sugar thing.  I realized I had a huge tub of marshmallow fluff in the pantry, so I decided to go with the filling I used for my whoopie pies and ooooh boy I was not disappointed.

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Without further ado, one of the best cookie recipes you’ll ever eat.

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Ingredients for the Cookies:

1/2- cup butter (room temperature)

1/2- cup granulated sugar

1/2 cup dark brown sugar (you can use light, too, but I prefer the more caramelly taste of the dark brown)

1- egg

1- tsp vanilla

1/4- cup peanut butter

1 1/2- cups cake flour

1/2- tsp baking soda

1/2 cup dutch processed unsweetened cocoa powder

 

For the Filling:

1- container marshmallow fluff

1/2- cup creamy (or crunchy) peanut butter

1- tsp vanilla

 

Start by preheating your oven to 375F.

In your mixer, set your paddle attachment or egg beaters.  Combine the sugars and butter and whip until fully combined and fluffy.  With mixer set to medium, add in the egg and vanilla, and beat until very light and airy, about 2-3 minutes.  Add in peanut butter and continue to beat for another minute or so, or until peanut butter is fully combined.

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In a separate bowl, combine the flour, cocoa, and baking soda and whisk until fully incorporated.

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With a rubber spatula, gently fold the flour mixture into the wet mixture until the dough forms.  The dough will be slightly crumbly and tacky, but you should be able to form them into dough balls without it sticking to your hands.

With a cookie scoop or tea spoon, scoop out dough and flatten with your hand.  With the spoon or the back of your cookie scoop, depress down into the middle for the filling.

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In a separate bowl, combine the marshmallow fluff, peanut butter, and vanilla.  Stir until incorporated.  This will take a few minutes and the filling will be extremely sticky.

With a teaspoon, carefully spoon a small amount into the center of the cookies.  Use a few drops of water on your fingertips to keep the marshmallow from sticking if you’re having trouble.

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With your scoop or spoon, take a small amount, flatten, and press over the tops of the marshmallow, careful not to press down too hard.  Seal with your fingers around the edges.  Place into the oven and bake for 9 minutes.

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Remove immediately and set onto your cooling rack.  Finish off by a small sprinkle of confectioner’s sugar and serve.  They’re tasty when room temp, but do not deny yourself a hot, gooey, delicious cookie fresh from the oven.  So worth it!

Remember, if you’d like me to do the baking for you, visit my etsy shop and place your order!

 

Three Cheese Bacon Mac’n’Cheese

There are few things I love more than cheese and bacon.  Maybe a fresh grilled buffalo burger or steaming bowl of Pho, but I rarely crave anything more than I do a creamy, savory plate of mac’n’cheese.  It’s hard to get right, too.  I can’t even begin to describe how many times I’ve come home from a restaurant after having a serving of a dish with an impossibly creamy, tangy sauce, tried to replicate it, and wept alone on my sofa with bitter failure.  I scoured the interwebz for the best recipe.  You need to find that balance between the stringy cheese and the creamy one (god could I possibly use the word creamy more right now?  Wow, Angella.)

My first experiment was with a roux.  Cook flour in butter, mix in milk and then the cheese and viola.  Except with a roux you always risk that sort of gritty floury texture and it’s never that flavor of just cheese.  It always has that gluten-y undertone which takes away from it.  It’s great for the casseroles but for a side dish well… it’s just not for me.

Several recipes I undertook went with velveeta.  And I tried it.  And yeah it wasn’t bad.  It definitely had the cream-factor.  But it also well… tasted like velveeta, and that wasn’t exactly what I was going for.  Then it hit me, and I realized why be complicated?  You want a creamy, cheesy mac’n’cheese?  So mix cream and cheese.

BOOM!  Yeah.  I did it.  And it was amazing.

Then what?  Bacon?  Yeah, eff yeah bacon.  Bacon makes things better.  All things better.  Even chocolate, okay?  It just does.

Now, the trick to this recipe is three things.  1- a stringy cheese like cheddar or colby jack or swiss if you want a bolder flavor, or even mozz if you want something super mild.  2- a soft cheese.  I went with goat’s cheese because I just have this special love affair with goat’s cheese that I cannot describe into words.  But you could use pretty much any soft, crumbles.  Bleu, feta, gorgonzola (which yeah I know it’s a bleu but it’s like different than the standard bleu).  I’d avoid ricotta because it’s really gritty and won’t mix into the cream well.  3- something salty and savory to sautee like bacon.  But if you want to make this dish vegetarian, I’d recommend frying up some fresh garlic or maybe even some red peppers.  You just need that edge.

So without further ado, here’s the recipe.

Oh and a little note before we begin- my pictures are total crap this time.  It was storming like crazy yesterday (which is what prompted the craving for the dish) and my stove light burnt out and just… it was a mess.  So yeah.  Sorry.

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Yeah you love me now, don’t you?

Ingredients

2 1/2 cups dry elbow macaroni (though any small noodle will do, including rice noodles)

3- strips bacon

1- tsp chopped garlic

1 1/2 cups heavy cream

1/2 cup goat’s cheese (or any softer cheese that crumbles)

1/2 cup cheddar (or any stringy, hard cheese)

1/4 cup feta

1 chopped tomato (roma works best, but you can also go with sundried)

1 tsp salt

Start by heating up your frying pan on medium.  On a cutting board, dice your bacon into small pieces (remember the pieces will shrink when you cook, so go slightly larger than you want them to be when you eat it).  Next chop up what will equal to about 1 tsp fresh garlic (or if you’re like me, spoon out from your pre-chopped garlic jar) and add both garlic and bacon to the pan.  Give a good stir.

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Begin to boil water for your macaroni.  Remember, don’t add the macaroni noodles until the water is at a rolling boil.  As that cooks, continue to stir the bacon until crispy.  Once finished, remove from heat and drain about half to 2/3rds the bacon grease, reserving the rest in the pan to coat the noodles (you want no more than a tablespoon of grease in the pan).

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In a sauce pan, began to heat up 1 1/2 cups heavy cream in between low and medium heat.  Keep an eye on it and just before the cream begins to bubble, add in the cheddar and goat cheese, and tsp of salt.  Whisk on medium heat until the cheese and cream are fully combined into the sauce.

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Okay I know it looks super yellow and I blame that on my kitchen’s worst lighting EVER.

When the noodles are finished, drain and rinse under cold water to prevent them from overcooking.  Shake dry, then add the noodles to the frying pan and with a wooden spoon or spatula, give the noodles, bacon, and garlic a toss together.  When the noodles are coated, pour on the cheese mixture and stir until fully combined.

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In a separate bowl, combine the chopped tomato and quarter cup of feta.  Serve out individual portions of the mac’n’cheese and top with the feta tomato and serve.

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I know, I posted this one already but it’s worth looking at twice.  Mmm.

That’s it.  That’s the whole thing!  It’s too easy and too delicious.  The only warning I have is beware the cheese belly, because it is a cruel summbitch.  But so worth it. 

Note: another add in which I did a few nights ago are black or green olives and roasted red peppers.  Mix them in with the tomato-feta topping.  So delish.  So worth it.

Buttermilk Cinnamon Rolls

Sit down kiddies and let me tell you a story.  Once upon a time this morning I made this post and hit the backspace key by accident and suddenly my post was gone.  And along with it, there was no saved draft category in my dashboard.  Cue throwing of things, swearing, stomping of feet, and there was much wailing and gnashing of teeth.

Pretty much this was me

 

Then suddenly, like a miracle, as I sat down at my computer to redo all my work (and those who know me personally know how much I HATE REWRITING THINGS), I hit the new post button and what do I find?  The post has appeared!  So without further ado, the cinnamon rolls!

 

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So let’s face it, there’s nothing better than a hot, sweet, sticky cinnamon roll.  You know the moment you step into any mall, the first thing you smell, (and crave to the point of actual pain) is a Cinnabon.  That frosty, squishy, tasty–sometimes crunchy if you’re like me and get the sticks– treat that permeates every shop within a 5 mile mall radius.  And yeah, the task of making a huge, delicious, squashy cinnamon roll is, well, intense.

These are not cinnabon cinnamon rolls.  I know, I led you on for a minute there.  I apologize from the bottom of my heart.  Honestly what I have here is a decent sized, flaky, buttery roll with just enough filling and frosting to get you through the morning.  Not something that will leave you with cinnamon-belly (trust me, it’s a thing) all day long.  Something you can prop up next to your coffee and nosh down with relish and not want to die a little inside after.  Save the cinnabon for the mall, and serve these up at your next breakfast.

Now, these buns I made are overnighters.  Mostly because I didn’t want to get up at the butt-crack of dawn to prep, mix, and knead dough.  I wanted to be able to pull out a pan, let them rise, bake, frost, and serve.  As breakfasts should be.  No kneading before 8 AM, dang it!

However, if you’re more ambitious and awesome than I am and you want to prepare this the morning-of, you can.  Instead of the overnight step, just let the rolls rise in the baking pan for about an hour, then bake as instructed.

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Ingredients for the dough:

4- cups flour (plus 2 tbsp reserved)

1/4- cups white sugar

1/2- tsp salt

1- packet yeast (1/4oz)

6- tbsp butter (melted)

1- tsp vanilla

3- large eggs room temperature

3/4- cup buttermilk

 

Ingredients for filling:

1 stick butter

5 tbsp cinnamon

1/4 cup dark brown sugar

 

Ingredients for the frosting

1 stick melted butter

1 1/2- tsp vanilla

Confectioner’s sugar

 

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Start by attaching your beater or paddle attachment to the stand mixer.  In the bowl, combine the four cups flour, sugar, and salt, and give a good mix until ingredients are fully combined.  You can also do this with a whisk.

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Next you want to start activating the yeast.  If you’re using an already active yeast, you can add it right to the dry mixture as the wet ingredients you’ll be adding later will be warm.  If not, add the yeast packet into the warm buttermilk.  I use powdered buttermilk because it keeps longer, and it allows me to add the powder to already warmed water.  If you’re using already prepared buttermilk, microwave it about 45 seconds to a minute, then add the yeast.  Stir until dissolved and let activate.  You’ll know it’s ready when bubbles form at the top and it has that oh-so-awesome yeasty smell.  (FYI, if you’re using powdered buttermilk, just remember it’s one tbsp per quarter cup, so for this recipe it’s three tbsp)

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Microwave the six tablespoons of butter until completely melted, but not boiling.  This usually takes about thirty seconds depending on your microwave.  Set aside, and in a separate bowl, whisk together the room temp eggs.  The temp is important because you need to temper the eggs with the melted butter to keep them from cooking.  The closer the egg temp is to the butter, the easier it is to temper.

Add the vanilla to the butter and mix thoroughly.  Once combined, slowly drizzle the melted butter mixture into the eggs while whisking.  It should thicken but the eggs shouldn’t cook.  If you notice any scrambling (and trust me, it happens) it means you’ve poured too fast and you’ll have to start over.  Once combined, whisk in the buttermilk and stir another few seconds.

With your mixer on low, begin to pour in the liquid.  It should combine and thicken right away.  The dough will become tacky and sticky and might not combine all the way.  This is where you might need to get your hands a little dirty and use your fingers to combine it all.  When the dough is fully combined, turn the mixer off and switch to the dough hooks.  Knead for ten minutes.

Now, if you have the world’s crappiest mixer with the world’s crappiest dough hooks (here’s looking at you, Hamilton Beach thirty dollar stand mixer on amazon), you’ll need to do this part by hand on a smooth, floured surface.  If you’re lazy or like me, you get the joy of employing someone else for this momentous task of kneading for ten straight minutes.  Props and shout-out to my husband for undertaking what I find to be the biggest pain in the butt part of any recipe that requires kneading and rising.

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Look at this handsome fellow with his fancy smile and alien shirt!

 

So, back to the recipe.

As your kneading, pay attention to the texture.  You want it sticky but pliant, and won’t stick to your finger if you pinch it.  If it does, add in the reserved two tbsp flour one tbsp at a time.  When I did these last night, I needed about one tbsp extra.  Once the dough forms a tight, smooth ball (heh heh, smooth ball) place the dough in a bowl and cover with plastic wrap.  At room temp, let the dough rise 1-2 hours or until doubled in size.

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Use this time to play games, write a book, or maybe dig into that fanfic you’ve been eyeing.  Play a game of bubble blast (curse you level 53!!!), watch some Buffy.  You know, just go about your business.

When the dough has risen (IT HAS RISENNNNN!) remove from the bowl and lay down on a floured surface or rolling board.  Punch down and knead an additional two minutes by hand.  With your rolling pin, roll your dough out as rectangular as possible (which as you can see by the below picture was about zero much rectangular), and a little under a quarter inch thick.  (My dough was extremely springy last night so I had to go pizza-dough on it and sort of stretch it by hand to get it to a quarter inch).

The butter by this point should be room temp.  Now, this is the fun part.  With clean hands, squash the butter up in your fingers and spread around the dough like you’re giving it a kobe-beef style massage.  You want there to be chunks of it, not melted, but definitely spread around to every edge.  After de-greasing, sprinkle the cinnamon over the top, then the brown sugar, and dig right back in and massage that ooey-gooey concoction until every corner of the dough is covered.

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Stretching out the edge of the dough, begin to roll up tightly, pulling the edges out to the sides as you go to keep them uniform.  Once rolled tightly, cut into one and a half (or one if you want smaller– or two if you want huge) sections.  This dough should make approx. 12 rolls.

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In a glass, greased and floured pan, lay the rolls out with about half an inch between them.  Cover with plastic wrap and place in the fridge.  (or leave out to rise and bake if this is morning time)

The next morning, drag yourself out of bed and before you start guzzling your coffee, pull the rolls from the fridge and with your oven on warm (meaning like almost no temp, just a gentle, soft, comfortable heat) place the pan in and let the rolls rise in there for about an hour, or until double in size.  You can do this on the counter but if you’re like us and have your AC down to like 70F and you used a glass pan, the warming and rising part will take for-flipping-ever if you don’t use the oven.

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They actually can get bigger than this, but I was impatient.

 

Once the rolls are sized, remove from oven and begin the preheat to 350F

Once the oven is heated, place rolls in the center rack and bake for about 10-12 minutes, or until rolls are to your desired brownness.  I like mine a little more doughy than most.

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When the rolls are done and resting, melt 1 stick of butter in the microwave.  Add in the vanilla, and then tablespoon by tablespoon, add in the confectioner’s sugar until the mixture becomes almost dough-like.  I probably used close to half a cup, maybe more.

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While the rolls are still warm-to-hot, spoon large globs of icing on top of each roll and let melt and ooze down the sides.  Then you can either wait until they’re cooled, or you can risk the searing mouth-burns and shovel them down immediately.  Guess which option I chose.

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OMNOMNOMNOMNOM

 

Garnish if you like with another sprinkle of cinnamon and confectioner’s sugar, or enjoy as is.

Remember to follow me on facebook, or on instagram @muchadoughaboutbaking (where you can see updates of my food, kids, dogs, and random pictures of things around town that amuse me.  I’m not very thematic)

 

Note- If you like a sweeter bun, feel free to increase the sugar up to 1/2 cup.  I like my rolls more bread-y because the glaze is so incredibly sweet, but if you want to go full sugar, by all means, go full sugar!