Tag Archives: breakfasts

Paula Deen Controversy, and her Cinnamon Rolls

29 Jan

Paula Deen has certainly been getting a lot of negatively publicity lately for the whole diabetes fiasco. Anthony Bourdain went so far as to call her, “the worst, most dangerous person to America…[who] revels in her unholy connections with evil corporation…[and is] proud of the fact that her food is f—ing bad for you.” Whew, harsh! Anthony Bourdain apparently has no reservations about calling people out 😛

In my humble opinion, Paula seems like a sweet lady, but it is a little shady to have diabetes for three years and to continue to cook the same unhealthy food on her show until she begins endorsing a new diabetes drug. What were her PR people thinking? As Mario Batali pointed out on Real Time with Bill Maher, it probably would have been better if she at least tried to demonstrate a healthy lifestyle before going public about her disease. But, she does not plan to change the kinds of food she cooks on her show, because she has always been one for “eating in moderation.” I do have my doubts about that.

On the other hand, consumers certainly have a responsibility to evaluate the ingredients in the food they cook and make healthy choices for themselves. We can’t simply cook or buy everything that looks good on TV…that is definitely a recipe for bad health. So there is plenty of blame to share. I just hope that cooking shows featuring healthy options become more of a rule than an exception. Can’t hurt, right?

But I digress. Whatever your thoughts about Paula Deen and the diabetes epidemic, you have to give her this: She does make wonderful desserts. My husband and I hadn’t had any sweet treats  in quite a long time and I really felt like baking the other day. My conversation with my husband went as follows:

Me: Should I make a dessert?
Him: Ehh, I don’t know. What would you make?
Me: Cinnamon rolls
Him: YES!

Lol, needless to say, he loves cinnamon rolls. And as usual, Paula Deen did not disappoint, despite all the controversy. I did cut down on the butter a bit, though.

What’s your opinion on Paula Deen?

Cinnamon Rolls

(adapted from recipe by Paula Deen)

Ingredients:

For the dough-

  • 1/4-ounce package yeast
  • 1/2 cup warm water
  • 1/2 cup scalded milk
  • 1/4 cup sugar
  • 1/3 cup butter
  • 1 teaspoon salt
  • 1 egg
  • 3 1/2 to 4 cups all-purpose flour

For the filling-

  • 2 tablespoons melted butter, plus more for pan
  • 1/2 cup granulated sugar, plus more for pan
  • 1/4 cup light brown sugar
  • 2 tablespoons ground cinnamon

For the glaze-

  • 4 tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 6 tablespoons hot water

Preparation:

  • Heat oven to 350 degrees F.
  • In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover,  place on top of warm oven, and let rise until doubled in size, usually 1 to 1 1/2 hours.
  • When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Brush melted butter all over dough. Mix sugar, brown sugar, and cinnamon and sprinkle over buttered dough. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
  • Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise on top of the oven until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.
  • Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
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Top of the Muffin to You: Pumpkin Spice Muffin Tops

10 Apr

Everyone knows that the top of the muffin is the best part. There was even a Seinfeld  episode about it:

Elaine so eloquently stated that the muffin top is the best part because “it’s crunchy, it’s explosive, it’s where the muffin breaks free from the pan and sort of does its own thing.” So true, so true.

Her love for muffin tops inspired a colleague to start a bakery selling these treats, called “Top of the Muffin to You.” But there was only one problem: there was nothing to do with the stumps! The dump wouldn’t take them, and the shelter they tried donating them to received complaints from the homeless, enraged as they asked, “Where are the tops of these muffins??”

Now there’s a solution: baking just the muffin tops! I was so excited to try Bakerlady’s Pumpkin Spice Muffin Tops, and still more excited that they are guilt-free because they are made from applesauce and pumpkin. This prevents against the muffin tops actually giving you a muffin top 🙂

The muffin tops turned out great. They are moist and flavorful, with a delicious sweet glaze drizzled on top.

Technically Elaine wouldn’t approve, as she believes the whole muffin should be baked and the top should be popped off. I guess we’ll have to agree to disagree 🙂

Pumpkin Spice Muffin Tops (adapted from recipe by Bakerlady)

Ingredients:

Muffin Tops-

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice (or use combination of cinnamon, nutmeg, and cloves)
  • 1/2 teaspoon salt
  • 1/2 cup cinnamon applesauce
  • 1 1/2 cups white sugar (or use 3/4 cup each brown/white sugar)
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract

Glaze-

  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pumpkin pie spice

Preparation:

  • Preheat oven to 350 degrees F. Lightly spray a cookie sheet with non-stick spray.
  • Combine flour, baking powder, baking soda, pumpkin pie spice, and salt; set aside.
  • In a medium bowl, cream together the 1/2 cup of applesauce and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls. The size of each should be somewhere between what you would get from a medium sized cookie scoop (halfway between a melon baller and an ice cream scoop).
  • Bake for 12 to 15 minutes in the preheated oven. Cool muffin tops.
  • For the glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, 1 teaspoon vanilla, and 1/4 teaspoon pumpkin pie spice. Add milk as needed, to achieve drizzling consistency. Drizzle muffin tops with a fork.

Makes approximately 30 muffin tops.