I have been crafting up a storm for our little baby girl on the way. So it is a perfect time to make lots of posts about all of my knitting, baking, crafting, and crazy creations!
Last Saturday was my first baby shower! My girlfriends threw it and it was picture perfect....here are the pics!
The lovely shower guests!
Adorable shoes from Amanda!! I even got to bring home the umbrellas behind me for a little flair in Ruth's nursery.
Shailey's wonderful table-scape.... beat that Sandra Lee
And of course... cinnamon rolls for breakfast before the shower. They are so easy to make - here is the recipe:Ingredients:
2 Envelopes Active Dry Yeast
1/4 c. warm water (100-110 degrees)
1 1/2 C. warm buttermilk
1/2 c. vegetable oil
3 TBSP granulated sugar
1 tsp salt
1/2 tsp baking soda
4 3/4 c. flour
1/4 c. butter softened
3/4 c. firmly packed brown sugar
1 1/2 tsp ground cinnamon (I use WAYYY more)
raisins and nuts are optional
1 1/2 c. powdered sugar and 2 tbsp milk for frosting
Directions:
1. combine yeast and warm water in a 1 c liquid measuring cup; let stand for 5 min. Combine buttermilk and next 4 ingredients in a large mixing bowl. Add yeast mixture; mix well. Add 2 cups flour, beating at med speed with an electric mixer until well blended. Gradually stir in enough flour that remains to make a soft dough
2. Turn dough on a lightly floured surface and knead lightly for 5 min (I don't do this, I just knead it in the bowl with my hands). cover and let rest 5 min.
3. Roll dough into an 18 x 9 inch rectangle; spread butter over dough ( I double the amount of butter). sprinkle brown sugar and cinnamon over butter. Roll up dough starting at long side pressing firmly to eliminate air pockets and pinch seam to seal
4. cut roll into 12 slices. place slices in a greased 13 x 9 inch pan. cover and let rise until doubled in bulk (about 30 min)
5. preheat oven to 350
6. bake for 20 min, cool 10 min and drizzle icing over rolls
2 Envelopes Active Dry Yeast
1/4 c. warm water (100-110 degrees)
1 1/2 C. warm buttermilk
1/2 c. vegetable oil
3 TBSP granulated sugar
1 tsp salt
1/2 tsp baking soda
4 3/4 c. flour
1/4 c. butter softened
3/4 c. firmly packed brown sugar
1 1/2 tsp ground cinnamon (I use WAYYY more)
raisins and nuts are optional
1 1/2 c. powdered sugar and 2 tbsp milk for frosting
Directions:
1. combine yeast and warm water in a 1 c liquid measuring cup; let stand for 5 min. Combine buttermilk and next 4 ingredients in a large mixing bowl. Add yeast mixture; mix well. Add 2 cups flour, beating at med speed with an electric mixer until well blended. Gradually stir in enough flour that remains to make a soft dough
2. Turn dough on a lightly floured surface and knead lightly for 5 min (I don't do this, I just knead it in the bowl with my hands). cover and let rest 5 min.
3. Roll dough into an 18 x 9 inch rectangle; spread butter over dough ( I double the amount of butter). sprinkle brown sugar and cinnamon over butter. Roll up dough starting at long side pressing firmly to eliminate air pockets and pinch seam to seal
4. cut roll into 12 slices. place slices in a greased 13 x 9 inch pan. cover and let rise until doubled in bulk (about 30 min)
5. preheat oven to 350
6. bake for 20 min, cool 10 min and drizzle icing over rolls
No comments:
Post a Comment