Cinnabon Rolls

I have an inherited disease. It’s a love of Cinnabon Cinnamon Rolls. Once upon a time, before Google and Pinterest were things, before restaurants released “secret recipes,” and my mother was a stay at home mom, she made many batches in an attempt to replicate the Cinnabon Roll. They used to be much more popular than they are today. It is once in a blue moon to come across a store/stand. I am lucky enough to have a mall that has a Cinnabon kiosk. *Yes, be jealous.* Thankfully we are beyond the Pintrest-less years, and most recipes can be found online. Even though I’d just had Cinnabon Center of the Rolls on Wednesday, I needed some more. So I made them. Prepare yourself for butter, cinnamon, brown sugar, and frosting, to take over your weekend breakfast.

Depending on how tall you cut your rolls, this batch makes 8-12 cinnamon rolls. I suggest cutting them at least 2 inches though.

Ingredients:

Dough
1 package active dry yeast
1 cup warm milk
½ cup granulated sugar
⅓ cup softened butter (not melted)
1/2 tsp salt
2 eggs
4 cups all purpose flour
Filling
1 cup lightly packed brown sugar
2-3 tablespoons cinnamon
⅓ cup softened butter
Frosting
2 cups powdered sugar
Half the juice of 1 lemon
1 teaspoon vanilla
Milk until desired consistency
  1. Dissolve the yeast in the warm milk in a stand mixer with a sprinkle of sugar. Let sit a minute or two.
  2. Add sugar, eggs, and half of the flour flour to the bowl of a mixer and mix well using the dough attachment.
  3. Cut and add in the soft butter along with the rest of the flour. Continue to knead until well combined.
  4. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. 12736031_10208509233113451_1755304200_n.jpg
  5. Roll the dough out on a lightly floured surface until it’s about 1/4 inch thick. My dough patch was HUGE!
  6. To make filling, brown sugar and cinnamon in a bowl.12736046_10208509232873445_184962519_n.jpg
  7. Spread the filling butter on the surface of the dough. I literally squished it in my hands to soften and spread it. Dump and spread the mixture evenly over the surface of the dough. 12746440_10208510359821618_423696633_n.jpg 12769407_10208510359661614_741690829_n.jpg
  8. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut I used a cerated knife. 12736431_10208510227058299_249941488_n.jpg
  9. Place the cut rolls in a lightly greased pan. Cover them with a . Let them rise again for another 30 minutes until they double in size. 12736337_10208510226618288_1088431460_n.jpg
  10. Preheat oven to 350 F degrees. Grease a 9×13 inch baking pan.
  11. Bake for about 20 minutes or until light golden brown. I baked mine for 18 and they were perfect!  12767385_10208510226298280_1408391615_n.jpg
  12. While the rolls are baking make the icing by mixing all ingredients and whisk until combined. Using a whisk attachment on your stand mixer would add additional fluff if you like that sort of thing.
  13. When the rolls are done, spread generously with icing.12721777_10208510225178252_1344450237_n.jpg

EAT WARM! If you can’t eat them right out of the oven, warming them in the microwave for 10-15 seconds is PERFECT! Drink with a nice hot cup of coffee or tall glass of milk!

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Flannel Blanket Scarf

Hi. My name is Anna and I have an addiction. I am addicted to scarves.

Last fall, the phenomenon of the “blanket scarf” occurred. The American Eagle blanket scarves were selling for upwards of $30. From my research, $20 seems to be about the average cost of a blanket scarf. Funny enough, you can make one yourself, for less than $10 if you use your coupons right.

What you’ll need:

1 1/2- 2 yards flannel (preferably plaid) fabric

Scissors

Seam Ripper

  1. Go to a fabric store, like JoAnn’s and get your fabric. I used a flannel from JoAnn’s Plaiditude line. The fabric was on sale for $5.99/yd and I had a coupon for 25% off my entire purchase. For 1 1/2 yes of fabric I spent less than $7.
  2. Trim your fabric so that it is even- AKA follow the plaid lines
  3. On the raw edges, the edges that aren’t “finished” and will fray, pull the horizontal threads to create the frays. I used the point of a seam ripper to help pick out the threads. I only went in about 1/4 of an inch or so, I didn’t want long dramatic frays. Totally up to you though.
  4. WEAR!

Literally took me 45 minutes INCLUDING travel time to my local JoAnn’s and back. So, really, it took me about 15 minutes to trim and pull the frays. The colors of the plaid I used will make mixing and matching a breeze this winter. I can not wait for the weather to cool off enough for me to actually wear/use it. It’s so easy to wear and is comfy and professional.

This would make an AWESOME, inexpensive, and greatly appreciated Christmas gift.

Quick Christmas Gift-Checkbook Cover

Sometimes, when Christmas rolls around, friends and family have very specific wishes. Sometimes, that makes everyone’s life VERY easy. You know EXACTLY what to get. Other times, it makes life very hard because that item is no longer around.

Grandma asked for a Vera Bradley checkbook cover. I thought that this would be an easy no brainer. My own mother has one. When I worked there, we had bins of them. JUST KIDDING. I went to the outlet, retail store, and a few independent retailers- NOTHING. I refuse to support the bulk buyers on eBay. So what was my alternative- MAKE ONE! I mean, look at who we’re talking about here. In less than an hour I was able to make my own version of the checkbook cover!

Supplies:

Thread/bobbin that match your fabric

1 fabric fat quarter- pattern of your choice

Ruler

Good Scissors

Pencil

  1. Using the Vera Bradley checkbook cover that I had, I used that as a template and made 2,  7 1/2 x 7 5/8 rectangles. This gave me about 1/4 inch seam allowance all of the way around. I then made 2, 7 5/8 x 3 1/4 rectangles. These would be the flaps that hold the checkbook covers. Again, this allowed for a seam allowance. I cut them all out.
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One flap sewn, back side, unsown flap, Vera template

  1. I first did a seam across the top of what would be, the 2 inner flaps. It would be near impossible to do once you sew everything else together, so do NOT skip this step.
  2. With one of the larger rectangles, I sewed the flaps along 3 sides. BOTH were PATTERN side up, this is important.
  3. Now that both of my inner flaps were attached, I place the outer, second large rectangle on top so that the pattern side was facing the pattern side of the inside. I sewed around 3 3/4s of the whole thing. This left me with a hole to turn it right-side out.
  4. I very carefully hand-sewed the last 2 inches to seal it.

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    Outside

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    Inside with both flaps, turned right-side out

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    Compared to the Vera Checkbook Cover

    What I would do next time: I would get some interfacing to give it a little more heft. It’s fine as it is, and adding cardboard would definitely be way too much, but a little interfacing to give it some more structure would be great! Due to the size of the project, I can’t imagine needing anymore than 1/4 of a yard.

2 Ingredient 5 Minute Fudge

One day I will read a book again and post another book review…I’m still working on that since finishing the semester. So for now, it is recipes and planner things. This happens to fall under the latter of the two.

My mom makes awesome fudge. Melt in your mouth best stuff ever. But I was watching The Pioneer Woman on Food Network the other day and she made this two ingredient stuff. I don’t know how Ree Drummond came up with this recipe, and I don’t care. It is AWESOME! You can find the original recipe HERE.

Ingredients:

1 bag of chocolate chips- I used dark chocolate, the recipe says semi-sweet, I’m sure you could use peanut butter or combinations of them

1 14 oz can sweetened condense milk

Pre-line a container with foil, suran wrap or wax paper so that the fudge pops out once it has cooled. I would not use a dish any smaller than 9×9.

1. Set a pot on the stove with a metal bowl or use a double boiler and get it going

2. Dump in the bag of chips and can of sweetened condense milk- whisk or stir until all of the chips have melted and the chocolate and milk are combined

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3. Once the mixture is fully melted, mixed and smooth, dump the goodness into the lined dish.

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4. Pop in the fridge for at least 2 hours

5. Pull the lining with the fudge out of the dish and put on a cutting board. Cut the fudge using a serrated knife. You can replace the fudge back in the dish in the lining to reduce clean up.

Oh yeah. EAT IT! 🙂

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Possible additions- peanuts, walnuts, peppermints, orange zest, or anything else you like with chocolate!!!

Throw Together Hash

Obviously school has started again. My posting has once again become sporadic. I’m hoping to change that now that I am in more of a routine. The other day I had no classes and spent the day running errands with dad. I had promised mom I would make dinner, and I couldn’t take that back. I had pulled out ground beef that morning with no idea what I was going to do with it. We had finally had some green peppers come in, so I plucked one of them. We had an onion in the fridge, some left over breakfast sausage and potatoes. So, in true Anna fashion, I threw it all together.

Ingredients:

1lb lean ground beef- you can substitute turkey, pork or any combination of ground meat really

Breakfast sausage links- optional, we had some left over from our big Sunday breakfast

1 tablespoon Worcestershire sauce

1/2 rough chopped onion

1 small green pepper- I would have used a red and yellow as well if we had had them!

3-4 medium sized red potatoes

Herbs/Seasonings of your choice

Sour Cream/Cheese as optional toppings

1. In a large pan, brown the ground beef with Worcestershire sauce, salt and pepper, basil, garlic powder, parsley on medium-high heat.

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2. While the beef is browning, chop your vegetables.

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3. Boil the potatoes until cooked through. They just won’t cook in the pan.

4. Throw in your chopped onion, pepper, and cut up breakfast sausage with the beef. Turn the stove down to medium-low, stir and cover. Check and stir every few minutes to keep from burning on the bottom.

5. After the potatoes are done cooking, strain and add to the pan. Mix in, and let them hang out with the rest of the hash for a few minutes to pick up the flavor.

Serve in a bowl with toppings like sour cream and cheese. This is obviously a super flexible dish. You could add lots of different veggies, eat it in a tortilla- what ever floats your boat. My dad was afraid of it, and then had 3 helpings. haha.

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