£10!). And they are delicious. While it may just be nostalgia for childhood sleepover parties with Cinnabons for breakfast, I think we get lured in because it reminds us of home.
I recently remembered this recipe for cinnamon rolls I had made a few years back and tried it again, inspired by the idea of home made Cinnabons. They may not be quite identical to the original, but they are pretty delicious, and these get devoured very fast, especially fresh out of the oven. The only draw back I've found to them is that they don't leave you feeling as sick as a real Cinnabon does, leading me to over-consume.
One of the great things about this recipe is you can prepare it all in advance, then put it in the fridge overnight, pop it in the oven in the morning, and have amazing hot cinnamon rolls for breakfast!
*This recipe taught me that bread flour(US) = strong white flour (UK).
Monday, July 22, 2013
I tend to think that cookies are a good thing to bring to most occasions. When planning our wedding, I had a grand plan of having a cookie table that people could contribute to and then take home at the end of the night. However I was sad to find out once we picked our venue that due to food safety laws no homemade food could be served there.
After some brainstorming - we came up with the idea of cookies in a jar. I figured this was even better than taking away already made cookies - as our guests could take them home, and have easy delicious cookies whenever they wanted. I set out to find a recipe with ingredients that just fit inside a quart jar, had a variety of colors, and were tasty - and I lucked out to stumble upon this monster cookie recipe.
Not only are these cookies simple to make, but they are delicious! They are sort of a like a chocolate chip, M&M and oatmeal cookie, all mixed in together into one chewy cookie. And they make great gifts either in a jar, or in cookie form :).
Posted by Rachel Lampe at 10:20 PM
Monday, July 15, 2013
With a name like this, I don't think these cookies need much introduction, one could guess that they would be pretty good. My first taste of them fresh from the oven, of course confirmed this suspicion. But once they cooled down and sat for a while, that was when these cookies really shine. All the flavors seem to meld delightfully together into an amazing soft flavorful chewy cookie.
So I recommend you resist finishing them off straight from the oven, the wait will be worth it.
Posted by Rachel Lampe at 2:18 PM
Sunday, June 30, 2013
Carrot cake is a favorite in our household that was previously reserved for special occasions worthy of 3 layer pretty cakes. But I recently stumbled upon a picture of a "carrot cake cookie" and thought it was worth a shot. I was a bit nervous that if I left my recipe as is (to maintain its delicious flavor and texture), and just baked them as cookies, I'd get a very flat cookie. And, I did indeed come out with a flat cookie, no matter how small I made them, but that turned out to be ok.
These cookies may not win any awards for beauty - but they sure make up for that in taste. And the flatness of the cookie means you finally get the perfect ratio of frosting to cake in every bite! Carrot cake is now welcomed into the world of every day finger food recipes in our house.
Posted by Rachel Lampe at 9:31 AM
Sunday, June 16, 2013
I recently had caramel coated pretzels as a topping on ice cream at a great shop in town and fell in love. While the shop did sell small bags of them, they were five pounds each, way too expensive to fulfill my cravings, so I set out to make my own... I was a little worried that these would not be worth the effort, as I envisioned carefully watching a candy thermometer trying to get caramel just to the hard crack stage, then rushing to individually dip pretzels before it cooled to much. Then I realized I could just make them like caramel corn - replacing the popcorn with pretzels and baking them in the oven.
These come out of the oven looking very innocent - you can barely see the caramel coating, you might even make the mistake of thinking it doesn't have enough caramel. But then you put one in your mouth, and then another... and then half the bowl is gone and you feel sort of sick. So here is my warning - do not make these without having someone to share them with! They are delicious, addicting, and way too easy to eat. These are so easy to make and make an amazing party snack. Everyone is impressed by someone who makes their own caramel!
Posted by Rachel Lampe at 8:53 AM
Wednesday, June 5, 2013
I think this cookie recipe is probably my second-most american recipe that I have (#1 will be posted at some point soonish). It is inspired by a recipe from Martha Stewart (here) - called thousand layer cookies - in which they layer chopped chocolate in between sheets of cookie dough. I was intrigued by the idea of layering things into a chocolate chip cookie - but didn't think chocolate was quite exciting enough to warrant the extra effort of rolling the dough, etc. One of my friends who had recently dog sat for us (and thus I owed cookies to), is obsessed with Nutella, so I went with that. I opted for more of a jelly roll cookie than a rolled flat one, making a less homogenous cookie, with bites that burst with Nutella.
These cookies basically follow the American premise that if you take two things that are delicious, and add them together, you get an even better result (ex: the deep fried twinkie?? ). If you are still unsure if you want to bake these, I'll just add that someone told me it was the best cookie I had ever made, and I sort of have a reputation for making decent cookies.
Posted by Rachel Lampe at 8:37 AM
Wednesday, May 1, 2013
I was pleasantly surprised this week to find a couple of brown bananas hiding in a corner of my kitchen that I had forgotten to eat the last few weeks, giving me an excuse to make these muffins. I discovered a few years back that the secret to a moist flavorful banana bread is adding in yogurt! And after that discovery I make these much more frequently.
This recipe makes a delicious moist muffin - that seem to keep well for the whole week. I love whipping up a batch Sunday night, and having an easy breakfast for the whole week.
Posted by Rachel Lampe at 1:20 PM