The Queen of Hearts. . . Cookies

I was inspired to make this cookie after I stumbled onto Baking with Landa and saw her Red Queen cookie (it’s so cute!).  They were so much fun to make, and who doesn’t love Alice in Wonderland??

I “painted” her makeup on with edible food markers, but you could also gently brush on edible powdered food coloring instead.

*I try to stay away from luster dust when I’m making edible decorations since a lot of the dusts I have say “not for consumption.”

I’m linking to Thirty Handmade Days, Tidy Mom, Whipperberry, Lady Behind the Curtain, Funky Polka Dot Giraffe, A Well-Seasoned Life, Sugar Bananas, Sugar and Dots,

Something Swanky, and I Heart Nap Time.

Overnight Sticky Cinnamon Rolls

My family loves these cinnamon rolls, and I love that they can be prepared the night before.  They have a gooey caramel bottom (like a sticky bun), a soft, warm cinnamon interior, and luscious, thick frosting on top.  Store any leftover rolls in the refrigerator to warm up later!

Overnight Sticky Cinnamon Rolls

Dough Adapted from Better Homes and Gardens Magazine

1 package active dry yeast

¼ cup warm water

1 8-ounce carton dairy sour cream

3 Tablespoons granulated sugar

2 Tablespoons shortening

1 teaspoon salt

1/8 teaspoon baking soda

1 egg

3 – 3 ¼ cups all-purpose flour

In a medium-size bowl, dissolve the yeast in warm water.  In a small saucepan whisk the sour cream, sugar, shortening, and salt.  Heat until warmed through (the shortening should be melted) and whisk in the baking soda.  Add the sour cream mix and the egg to the yeast mixture and stir well.  Add the flour – the dough will be soft.  Knead the dough gently on a lightly floured surface until smooth; cover the dough with a bowl turned upside down for 5 minutes.  While the dough is resting, preheat your oven to 400 degrees and make the caramel spread (recipe below).

After 5 minutes, roll your dough out on a lightly floured surface, in an 18 by 12 inch rectangle.  Spread the cinnamon paste on the dough.  Then roll the dough starting from the long side into a spiral and cut 9 rolls – 2 inches thick each.  Place each section (cut-side down) in the pan (on top of the caramel spread).

Cover the rolls tightly with plastic wrap and place in the refrigerator overnight.  The next morning set the pan out for about an hour to allow the stoneware (if using) to warm up so it won’t crack in the oven.

Place the rolls in the oven at 400 degrees for 15 – 20 minutes.  Take them out of the oven and spread cream cheese frosting (see recipe below) on them while they’re warm.

Caramel Pan Spread

2 sticks of slightly softened butter

1 ½ cups light brown sugar (packed)

Corn syrup –as needed (to make it spreadable)

Beat together with hand-held mixer until combined, and spreadable.  Set aside ½ of the spread to make the cinnamon paste (recipe below).  Spread the remaining caramel in your pan – I use a 10 by 10 inch stoneware pan (purchased from King Arthur Flour).

Cinnamon Paste

Use ½ of the caramel pan spread and add. . .

¼ cup granulated sugar

3 Tablespoons of cinnamon

Corn syrup – as needed

Beat altogether until combined.  Set aside until you’re ready to spread it on your dough.

Cream Cheese Frosting Adapted from The Ultimate Southern Living Cookbook

1 – 8-ounce package cream cheese

¾ cup butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Beat the butter and cream cheese together.  Add the sugar and vanilla extract and beat until smooth.  Set aside until the rolls are done.*

*This frosting can sit out for 30 minutes.  If you make it the night before, store it in the refrigerator.

Linking to Tidy Mom

Sugar Crusted Brownies

I’ve been making these brownies since I was a kid – they’re super easy.  I love the sugary crust on top, and they’re made in one bowl – hooray!  This is my go-to recipe for school events.

Sugar Crusted Brownies Adapted from 365 Great Cookies You Can Bake by Lois Hill

4 ounces of unsweetened baking chocolate

1/2 cup unsalted butter

4 eggs

2 cups sugar

2 teaspoons real vanilla extract

1 cup of flour

chopped nuts (pecans or walnuts), if desired

Preheat the oven to 350.  Spray a 13 by 9 inch pan with nonstick spray. 

Melt the butter and chocolate in a medium size microwave-safe bowl for about 1 – 2 minutes.  Stirring every 30 seconds to make sure it doesn’t burn.  Then add the 2 cups of sugar to the chocolate mixture, and whisk.  Add the eggs one at a time, mixing completely after each egg.  Then stir in the vanilla extract, follow with the flour, and nuts (if using) and pour into the prepared pan.

Bake in the oven for about 30 – 45 minutes.

Gooey Butter Cake

I saw this recipe on the blog The Art of Being Perfect and I had to try it!  But instead of making cupcakes I wanted to make a large cake – I ended up making it in a half-sheet cake pan and it was perfect.  After all, the best part of any dessert is the middle!

Follow the link to get the recipe!  Happy Baking!

Rustic Artisan Bread

Rustic Artisan Bread Adapted from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois 

This recipe will yield about 4 one pound loaves of bread.

Master Recipe Ingredients:

-          3 cups warm water (approx. 100⁰ F)

-          2 ½ teaspoons of yeast (active dry)

-          2 ½ teaspoons of kosher salt

-          6 ½ cups of flour (all-purpose, unbleached)

-          Optional: 2 Tablespoons (or to taste) herbs (e.g. basil, oregano, rosemary, thyme, etc.)

When Ready to Bake:

-          ¼ cup cornmeal

-          3-4 cups of boiling water

Mix all dry ingredients in a bowl (4 quarts).  There is no need to “proof” the yeast as long as it is still before the listed expiration date.  You can also use the bowl you plan to let the dough rise in.  This saves you a little cleanup at the end.

To get the right temperature for the water, fill a 4 cup or larger measuring cup with 1 ½ cups of hot water from the faucet and another 1 ½ cups of cold water from the faucet.  Gently stirring these two together will produce the desired temperature.

While stirring the dry ingredients, pour in the 3 cups of water and continue stirring until everything has been incorporated into the dough.  This dough will be “wetter” than your typical bread dough.  The higher moisture content will produce a “spring” or spontaneous rising in the oven.  This is pretty fun to experience.  J

Let dough rise for a couple of hours in a plastic container.  Cover with a lid, but do not seal the container.  This dough can also be kept in the refrigerator for about a week.  Just let the dough rest for about 40 minutes prior to baking when cold.

When ready to bake, generously sprinkle cornmeal on a baking pan.  Gently flour hands and remove a ball of dough, about the size of a softball, or grapefruit.  While holding the dough in one hand, use the other hand to stretch/pull the dough from the top of the ball to the bottom.  Rotate ¼ turn and repeat.  Repeat this 4 times to complete the gluten shell.

Place dough on the baking sheet sprinkled with cornmeal and let rise for 20 to 40 minutes.

Preheat oven to 450⁰ F.  Be sure to have whatever pan or baking surface you plan to cook the bread on in the oven while heating.  We prefer to bake ours on a pizza stone.  There is no need to put corn meal on the pizza stone since the dough will have already coated its base while rising. Also, on the lower rack of the oven place a broiling pan.  This is needed for the boiling water.

Just prior to baking, wet the blade of a serrated knife and score the bread (about ¼” in depth) with desired design.  Today, we did a scallop design.

Once oven is heated, quickly slide the dough onto the baking surface.  Next, pour the boiling water into the broiling pan and close the oven door trying to prevent steam from escaping.  This steam is what will give the outside of your bread that crunchy outer layer, while keeping the inside of your loaf soft and springy.  The high moisture content of this dough will also cause the bread to puff up while baking as the moisture is evaporated.

Bake for 25-30 minutes until outside is a rustic brown in color.  This bread is great to eat with just about anything.  My husband and kids like dipping it in olive oil and balsamic vinegar for an in-between meal snack.  Enjoy!

Sweet Vinegar Barbecue Sauce

Okay, so this is my favorite barbecue sauce so far.  I found this recipe years ago in an Everyday Food magazine, and just tweaked it a little.  It’s fantastic on pork, chicken, or beef!

Sweet Vinegar Barbecue Sauce

Adapted from Martha Stewart Everyday Food Magazine

1 cup ketchup

1 cup packed light-brown sugar

1 cup apple cider vinegar

2 Tablespoons plain mustard

1/4 teaspoon cayenne pepper

2 teaspoons salt

1/2 teaspoon pepper

2 Tablespoons dried minced onions

4 Tablespoons unsalted butter, divided

In a medium saucepan whisk all of the ingredients together, and heat until the butter is melted and the sauce is warm.

If you’d like to make the country-style ribs from the Everyday Food Magazine, the directions are below.

You’ll need. . .

4 pounds of country-style pork ribs (frozen).

In your slow cooker, place the ribs with the fat side up next to each other.

Pour half of the sauce over the ribs and place the lid on top of the slow cooker, then set the timer on the cooker for 8 hours.

Put the remaining sauce in a covered container and place it in the refrigerator until the meat is finished cooking.

When the ribs are finished cooking, heat the sauce until warm.  Pour over individual servings of the meat and enjoy!

Hi Everyone!

This is my first blog posting, and I’m super excited!  I can’t wait to share some of my favorite recipes with you!  Here is a photo of a holiday party I had fun baking for.  I can’t wait to post my first recipe next Sunday.  Thanks for looking! 

Christmas Tea Birthday Party