thanksGIVING

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

 

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7th Heaven Cinnamon Roll Recipe

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