Sourdough Cinnamon Rolls

I know what you’re thinking! The first reaction to sourdough cinnamon rolls is “Ugh! I don’t think that goes well together!”. I thought the exact same thing, but the more I thought about it, the more I came around. I mean, I’ve used my sourdough starter in cakes before. Why couldn’t it work for cinnamon rolls?

This recipe was also very easy. I started these rolls at about 4pm on a Saturday. I followed all instructions, and let the second rise happen overnight. When I woke up Sunday morning, the dough had risen beautifully and was ready and waiting to be rolled out and filled with gooey cinnamon filling.

Like I said, this recipe was very easy. I also found the recipe off of Pinterest, and they have wonderful options, so I was excited! The original recipe is found here. It wasn’t that time consuming, and the results were beautiful! I’d say that’s a win-win situation!

Holy man these were good! The sourdough becomes very subtle, but definitely adds something to the dough. The slight tang of the sourdough with the sweetness of the cinnamon and the the sugar? Oh yes. These are AWESOME!

Considering I’m always on the lookout for new ways to use my sourdough starter, I’d say this is a solid choice. I’ve been making tons of sourdough crackers lately (link here), and I wanted to change it up a bit. I mean, I love to snack on those freakin’ addictive crackers, but I wanted to satisfy my sweet tooth, and did I ever!

Ingredients

Yield: 16-24 cinnamon rolls, depending on how big you cut them

For the dough:

1 c. sourdough starter
1 tsp. salt
½ c. sugar
1/3 c. butter, melted and cooled
2 eggs
¼ c. warm milk
1 tsp. yeast
3-4 c. flour

For the filling:

5 tbsp. butter, softened
1 tsp. vanilla
½ c. brown sugar
1 tbsp. cinnamon

For the frosting:

1 c. icing sugar
1 tsp. vanilla
2 tbsp. milk

To make the dough, add the sourdough starter, salt, butter, sugar and eggs to the bowl of a stand mixer fitted with a dough hook. Combine.

Add yeast to the warm milk, mix in and allow to sit for 5 minutes, or until foamy. Once foamy, add the milk and yeast mixture to the starter mix. Combine again.

With the mixer on low, gradually add the flour, 1 cup at a time (when you get to 3 cups, add a small amount at a time. Mine only took about 3 1/3 cups of flour). Dough should be in a soft ball, that is not sticky.

Turn out onto a lightly floured surface and knead until smooth and elastic. Place dough in an oiled bowl and allow to rise until doubled (2-3 hours).

Punch down, and allow to rise again (I let the second rise happen overnight).

Punch down again, turn out onto your work surface and with a rolling pin roll out into a large rectangle.

Preheat the oven to 400°F. In a small bowl, mix the filling ingredients until smooth and cohesive. Spread over the dough evenly.

Roll the long side of the rectangle tightly, and keep rolling until the dough is a log. Using plain, unflavoured dental floss, cut the dough into 1-inch sections. Place in pie plates, and bake in the preheated oven for 10-15 minutes, or until slightly golden brown.

In a small bowl, whisk together the frosting ingredients until smooth. Drizzle the frosting over the cinnamon rolls. Serve warm.

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Cinnamon Pie


Happy belated Pi(e) Day!!

I know, I know, I’m a few days late, but this pie was worth the wait. It is definitely reminiscent of Christmas time and the holidays, but cinnamon is such a wonderful flavour. I found this recipe, and couldn’t resist. The pictures on the original recipe made this pie look so fluffy that I had to make it.

Honestly, it was so simple to make as well! It does need cream cheese and heavy cream (which I don’t personally keep on hand at all times, but some people do!), but other than that, it took about 10 minutes to whip up the filling. Please, please make your own pie crust, because homemade pie crust is about a thousand times better than the stuff you can buy from the store.

Take the time to celebrate Pi Day in your own way. This pie is a good start!

Ingredients

Yield: 1 9-inch pie

1 8-oz. pkg. cream cheese, softened
1 c. packed brown sugar
2 eggs plus 1 egg yolk
1¼ c. heavy cream
¼ c. flour
3½ tbsp. cinnamon
2 tsp. vanilla
1 tsp. salt
½ tsp. nutmeg
1 recipe pie crust

Preheat oven to 350°F. Roll out pie crust and line pie plate. Trim crust and crimp edges. Refrigerate until needed.

In the bowl of a mixer, combine the cream cheese and brown sugar until combined and fluffy. Add in the eggs and beat well.

Scrape down the sides of the bowl, and add the cream, flour, cinnamon, vanilla, salt and nutmeg. Whisk until combined and smooth.

Pour the filling into the pie crust, and bake in the preheated oven for 35 minutes, or until the center of the pie seems set when jiggled, but not completely firm. Bake for another 5 minutes or so if needed.

Cool completely, and chill. Dust with powdered sugar before serving, and serve with whipped cream if desired.

Gingerbread Cream Pie with Cinnamon Meringue


I told you this was coming! I’m a crazy woman. I came up with the idea of a gingerbread cream pie a few weeks back. I searched high and low on Pinterest, to no avail. See, I’m picky when it comes to recipes. There were recipes for Gingerbread Cream Pie, but they all started with pre-made pie crusts and whipped topping. (I’m weird, but I can taste the fake of pre-made oil based whipped topping. Phhhhfffffflllllcckkk. It’s gross.)

Also, these pictures are terrible. I apologize, but there was no way to get a clean slice. I did the best I could. As is life. Oh well.

Anyways, because I didn’t love the recipes I found, I decided to make one myself!! How exciting. Paul was over the moon when I told him what I was going to make. Excited might be an understatement.

I didn’t want to start from scratch, so I actually took some inspiration from this recipe, of Kitchen Magpie fame. I pretty much used her recipe and made my own changes to make it Gingerbread pie.

Cream pies are usually custard based, so flapper pie was the perfect base for this Gingerbread Cream Pie. I just changed a few things. First, I asked Paul’s opinion for a crumb crust or pastry crust. He voted hands down for crumb crust, so I made a decision – gingersnaps, or something else? I ended up going with the something else – speculaas, a Dutch spice cookie. (If you’ve ever had Cookie Butter from anywhere, that’s what speculaas is but in actual cookie form.)

I crushed up the speculaas and mixed it with butter to form a crumb crust. I baked the crust, then added my Gingerbread inspiration to the rest of the pie, and BAM. Gingerbread Cream Pie with Cinnamon Meringue. You. Are. Welcome. 🙂 (But seriously, go try this pie!)

Ingredients:

Yield: 1 9-inch pie

For the crust:

1¼ c. speculaas cookies, crushed (you can use gingersnaps)
¼ c. butter, melted

For the filling:

2½ c. milk
½ c. sugar
¼ c. cornstarch
3 egg yolks
1 tsp. vanilla
pinch of salt
3 tbsp. Fancy molasses
½ tsp. ginger
½ tsp. cloves
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cardamom

For the meringue:

3 egg whites
¼ c. sugar
¼ tsp. cream of tartar
1/8 tsp. cinnamon

Preheat oven to 350°F.

In a small mixing bowl, combine the melted butter and crushed cookies. Press into the bottom and up the sides of a pie plate. Bake for 10-15 minutes. Set aside to cool.

In a medium saucepan, combine all of the filling ingredients. Whisk together until cohesive. Cook over medium heat until mixture boils and thickens, stirring constantly. Mixture should become thick enough to coat the back of a spoon, and when a finger is run down the spoon, the mixture does not fill in the gap.

Set aside to cool while making the meringue. In the bowl of a mixer fitted with the whisk attachment, add egg whites, sugar, and cream of tartar. Beat until stiff peaks form. Add in the cinnamon, and beat again to evenly distribute the cinnamon.

Pour the filling into the pre-baked pie crust. Top with dollops of meringue, using a knife to gently push the meringue in an even layer across the pie. Swipe up through the meringue with small strokes to make small peaks across the top of the pie.

Bake for about 10 minutes, or until meringue peaks are turning golden. Leave to cool on a wire rack until room temperature, then chill in the refrigerator.

Gingerbread Cake


Well, it’s midway through November, and temperatures are still really high! It doesn’t feel like November, that’s for sure, but the holidays inevitably rush closer.

Paul and I recently went on a Date Night, which we try to do once a week. We hadn’t had one in about a month (thank you, wedding planning!) so we felt it was high time we did so. We did a bit of research (so very indecisive) about where we wanted to go, and settled on one spot for dinner, and going to a different restaurant later for dessert.

What a dessert it was! A Chocolate Sticky Toffee Pudding Cake and a Gingerbread Cake with roasted apples were the items we chose, and not going to lie, I had to tap out. I got so full on those decadent desserts, I was impressed!

The gingerbread cake, however, left me with a craving to try and replicate it. I took to the internet, and found this recipe. It’s a breeze to whip up, and can be done with pantry staples (if your pantry staples include Fancy Molasses, because mine does!) and some excellent spices. That was the only thing I changed in the recipe. It only calls for ginger, cloves, and cinnamon. I love those spices, but I feel that the ginger-spice flavour is elevated that much more when I also add a tiny bit of nutmeg and cardamom. These changes are reflected in the recipe below.

Keep an eye out though – I’m in the mood to experiment with gingerbread flavours, and this week, I’m planning on trying to execute a Gingerbread Pie as per Paul’s request… we’ll see how it goes!!

Ingredients

Yield: 1 9 inch square cake

½ c. sugar
½ c. butter
1 c. Fancy molasses (not blackstrap)
1 egg
2½ c. flour
1½ tsp. baking soda
½ tsp. salt
1 tsp. ground ginger
½ tsp. cinnamon
½ tsp. ground cloves
¼ tsp. nutmeg
¼ tsp. cardamom
1 c. hot water

Preheat oven to 350°F. Line an 8 or 9 inch square pan with parchment paper or aluminum foil. Grease and flour. (I used my miracle cake release.)

In the bowl of a mixer fitted with the paddle attachment, cream together the sugar and butter until smooth. Add in the egg, and beat well. Add the molasses, and beat again to combine.

In a medium mixing bowl, combine the flour, baking soda, salt, and all the spices. Whisk together or toss with a fork to combine. Add the dry ingredients to the wet and begin to combine on low speed.

Add in the hot water, and mix until a smooth batter forms. Pour into the prepared pan. Bake for 50 – 60 minutes, until a toothpick comes out clean.Start checking the cake around 45 minutes for doneness.

Allow to cool in pan. Slice, and serve alone or with whipped cream sprinkled with cinnamon.

Pumpkin Creme Brulee

Well, the end of September means that pumpkin season is officially upon us!! I love pumpkin as much as the next person, and I find myself sharing at least one pumpkin recipe before the season is done.

This recipe, though, I didn’t even find myself. My fabulous friend Jericka (oh yeah – shoutout!) sent me this recipe on Pinterest and said that we had to try it. Well, I was all game to try a pumpkin recipe, and try creme brulee for the first time. (It also helps that we have a brulee torch now, so I don’t need to try and burn sugar under the broiler!)

Well, Jericka, the sweetheart she is, showed up at our dinner/creme brulee date with flowers to celebrate my birthday (yeah, she’s awesome), and a can of pumpkin for these beauties.

The longest time that this recipe takes is for the cooling and final setting of the creme brulees. We couldn’t wait longer than about an hour and a half, we were so excited to try this recipe, and it still turned out beautifully!

Make these fabulous desserts! They are totally worth the wait, and SO GOOD!

Ingredients

Yield: 4-6 creme brulees, depending on the size of the ramekins

½ c. brown sugar, packed
3 egg yolks
1 c. heavy cream
1 c. pumpkin puree
½ tsp. pumpkin pie spice (if you don’t have pumpkin pie spice, use ¼ tsp. ginger and ¼ tsp. cardamom)
¼ tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. salt
½ c. sugar (more or less depending)

Preheat oven to 325°F. Arrange 4-6 ramekins in a deep baking dish or two, depending on the size of the ramekins. Boil a kettle of water.

In the bowl of a mixer, whisk together the brown sugar and egg yolks until combined. Slowly add in the cream, whisking continuously, until incorporated. Add in the pumpkin puree, pumpkin pie spice (or substitutions), cinnamon, nutmeg, and salt. Combine well, until you have a smooth custard.

Pour mixture into the ramekins evenly, filling about ½ to ¾ full. Pour the boiling water into the baking dish, so that the water comes up about halfway around the sides of the ramekins.

Bake in the preheated ovens until just set – the middle might jiggle slightly. Take out of the oven and cool on a wire rack for about 10 minutes, then transfer to the refrigerator to cool completely, about 4 hours or overnight.

When ready to serve, sprinkle sugar over the brulee mixture until it is evenly covered. Torch with a kitchen torch until the sugar melts and hardens.If you do not have a kitchen torch, place under the broiler of your oven and watch constantly.

Serve immediately, or refrigerate and serve cold.