Hi everyone! Someone emailed me and asked if I had any adult drink recipes for the holidays. Absolutely! Stay tuned, tomorrow’s line up for recipes:
For more tips, tricks, recipes and inspiration follow me at: swirlandsprinkle.wordpress.com / swirlandsprinkle.tumblr.com / swirl and sprinkle (instagram)
Happy Baking/ Drinking
Jane
Hi folks! Due to the holiday I wanted to share with all of you my view on thanksgiving. Being a chef, I LOVE thanksgiving, turkey, pie, mashed potatoes. With so much happiness around it is easy to forget what the reason for the season really is, giving. Community service has always been so important to me and my family. I have dedicated many hours to bettering my local and global community, it is something I do not take lightly. Ever since I was little I have donated a good deal of time to my hometown, local food pantry. This year I challenge everyone to give back to someplace that has given to you. Whether it be a local church, food bank, soup kitchen, etc. please consider donating time or money to places who are many people’s safe haven. Any amount or time is greatly appreciated. Stay tuned for some great holiday recipes!
For more tips, tricks, recipes and inspiration, follow me at: swirlandsprinkle.wordpress.com / swirlandsprinkle.tumblr.com / swirl and sprinkle (Instagram)
Happy Baking,
Jane
Red Velvet Cake is always a crowd pleaser! To add a little extra decoration to cake, cupcakes, sugar cookies, tarts, etc, add a chocolate garnish! This is an abstract design I put together by melting down chocolate and filling a … Continue reading
Throwback from Summer! I taught kids at Camp JYC how to make cupcakes. These are a few themes we ended with, DIRT, CAMPFIRE, SMORES, and LAKE. These were such a big hit! Love those kiddos. For more tips, tricks, advice … Continue reading
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These are my favorite cupcakes to make and many people’s favorite ones to eat as well! They are called Peanut Butter Explosion Cupcakes. Dark chocolate cake covered in fluffy peanut butter frosting and topped with chocolate ganache and peanuts. For … Continue reading
Hello all! Well, I am sitting in my dining room, checking all of my social media sight and I wanted to take a minute to thank everyone who has liked/ viewed/ commented on my posts. My phone has been going off like CRAZY today! You all are wonderful. I can not adequately explain how much it means to me to have support of people I have never met before. I’m so glad I get to share my recipes with such great people.
Happy Baking,
Jane
For all of you who have read my recipe for cinnamon rolls and want to know what I do that makes them OUTSTANDING:
1.) Dough Raising
2.) Appearance
3.) Frosting
Yeast breads. The center of all evil. You try and try and try again to get the perfect rolls that you get at restaurants, never being able to quite put your finger on what makes them so delicious. I know your frustrations, TRUST ME, before I learned about yeast breads I was lost, always ending up with flat, unsightly rolls that only my mom would eat (simply because she is my mom.) Yeast is very tricky, and it takes a while to get comfortable with it, after all, ITS ALIVE! For yeast to flourish there are a few things you MUST get right:
Time: Yeast takes time to set up, not TONS of time, but time enough to work with the other ingredients.
Temperature: Temperature starts by the water you put your yeast in to. If the water is too hot, it will kill the yeast. If the water is too cold, the yeast will not grow. Yeast will react best if the water is about 105 degrees. A small kitchen thermometer is your best tool for this job.
Humidity: Yeast (like hair) grows best in humidity! Restaurants and bakeries have machines that trap humidity specifically for yeast breads, these are called “Proofers”. Proofers ensure that there is a warm, wet, condition for the yeast to grow. For those of us who don’t have a thousand dollar machine, our oven can work just as well. By taking a small pan of water and turning it on low heat, this will produce a proofing environment for your bread. Make sure to always turn the heat off before putting your dough in the oven!
Appearance:
“People eat with their eyes” says every chef, EVER! Its true, people love eating beautiful things. A way to make your cinnamon rolls plump, tall and beautiful you can take a few other steps to make the best product. One way to make your rolls picture perfect is taking a few extra minutes an individually rolling them. By rolling them individually you can make the layers more protonate. After they puff up and bake it will leave perfect ledges for your frosting to flow down.
Frosting:
Everyone’s favorite part! Cream cheese frosting is normally paired with cinnamon rolls but vanilla works just fine too. When frosting your rolls make sure they are warm. Start at the top and let the frosting flow down the rolls.
Follow these few extra steps and your baking could be the center of conversation!
For more tips, tricks and expert advice AND for the original Cinnamon Roll recipe follow me at, swirlandsprinkle.tumblr.com
As always feel free to comment and ask me questions!
Happy Baking,
Jane
7th Heaven Cinnamon Rolls
By: Janey Raimondi
Yield: 15 Perfect Rolls
3 (.25 ounce) packages active dry yeast
2 ½ cups warm water (105° Degrees)
1 boxed white/ yellow cake mix
4 ½ cups all-purpose flour
1/3 cups butter (softened)
¼ cups white sugar
1 Tablespoon cinnamon
Directions
In a medium sized bowl mix yeast and warm water, set aside until bubbly and frothy
In a large bowl combined cake mix and 3 cups of flour. (You will use the remaining flour later.)
Slowly add the yeast mixture to the flour mixture, stir well. (Dough hook attachment is advised.)
The dough should be sticky. Add remanding flour in ½ cup increments, mixing well after each addition.
Once all the flour is incorporated, turn dough on a well-floured table top. Knead for 5 minutes, adding flour as needed.
Place kneaded dough into a bowl with oil spray. Place in a WARM oven (not hot) for 30 minutes. (It will double)
After resting time, turn the dough onto a lightly floured surface, rolling the dough into a rectangle until it is ½ of an inch thick.
Spread softened butter and sprinkle the cinnamon/ sugar mix. Roll the dough, pinching the ends closed. Cut in 1 inch pieces and spread on a sheet tray for baking.
Place rolls back in the warm oven for an additional 30 minutes.
After the rolls have gotten done proofing, bake at 375 degrees for 20 minutes, or until rolls are golden brown.
Cover with your favorite frosting, pull apart and enjoy!
**For expert tips and tricks follow me at swirlandsprinkle.wordpress.com OR swirlandsprinkle.tumblr.com**
As always comment, ask questions, I will be more than happy to answer them!
Happy Baking!
Jane
These 7th Heaven Cinnamon Rolls are THE EASIEST cinnamon rolls you will ever make, simply because they have ONLY 7 ingredients. They far exceed anything you can buy from the freezer section at Walmart. These buns are sure to please any crowd!
Stay tuned for this recipe and MORE.
As always, feel free to comment with any questions AND for more follow my at swirlandsprinkle.wordpress.com OR swirlandsprinkle.tumblr.com
Have a holiday get together? Cookie party? Late night snack? Chocolate Chip Cookies are a perfect addition to any lunch- in or get together.
Anyone who has been in the baking isle at Walmart can tell you that there is no shortage of choices for chocolate chips. After experimenting I have found that no chip beats Hershey’s Semi Sweet Chocolate Chip. This chip is flavorful and has a less waxy appearance than its competitors. Don’t believe me? Try for yourself!
Happy baking!
Perfect Chocolate Chip Cookies
Swirl And Sprinkle 