Cin-filled Buns

Delicious homemade cinnamon rolls

Directions

Filling

1. Mix all ingredients together.

Glaze

1. Stir together the glaze ingredients and drizzle all over the cinnamon rolls after they have cooled.

Assembly

1. In a small pot gently warm the milk along with 1/2 cup butter, 1/2 cup of brown sugar, the vanilla and the salt. Don’t bring to a simmer, warm just enough to melt the butter. Meanwhile measure half the flour into the bowl of a stand mixer along with the yeast. Add the warm melted milk butter mixture to the flour, beat with a paddle attachment until smooth. Add the eggs one at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour. Knead until a soft dough forms that is no longer sticky to the touch, about five minutes. Rest the dough in a warm place, covered in a lightly oiled bowl until it doubles in size, about one to two hours.
2. Knock the dough down and let rest for a few minutes. Meanwhile thoroughly mix together the room temperature butter with 1 cup of brown sugar and the cinnamon. Flour your work surface, the dough, your hands and a rolling pin. Roll out the dough into a long rectangle shape, about 18x12-inches. Evenly spread the cinnamon butter over the top of the dough leaving an inch or two uncovered along one long edge. This will help a seal form. Roll tightly into a long cigar shape from the covered long edge to the uncovered long edge. Brush the outside of the log with oil or melted butter.
3. Slice the dough log into 12 or 16 sections. Turn each on its side and position evenly in an appropriately sized lightly oiled baking pan. Rest, uncovered, until the dough doubles in size again and the rolls swell into each other.
4. Meanwhile preheat your oven to 350 F. When the dough is ready, bake for 30 to 35 minutes.
5. When the cinnamon rolls have cooled enough to handle stir together the glaze ingredients and drizzle all over them. Serve immediately!

Beast note:

To be completely honest we fucked this one up pretty bad. We used another recipe the first time through and we warmed the yeast up and KILLED it so the dough didn't rise. Our second attempt turned out great. I would recommend, if you are adding raisins, kneading them into the dough!!

Tuna Pasta for Two

Ingredients:


6 oz spaghettini or angel hair pasta
1 tbsp olive or vegetable oil
1/2 cup chopped yellow, orange or red bell pepper
1/4 cup finely chopped onion 
2 cloves garlic, minced
3 cups roughly chopped ripe tomatoes (about 3 large)
1 can water-packed chunk tuna, drained and flaked
3 cups packed baby spinach
1 tbsp
finely grated zest and juice of 1/2 lemon
freshly ground black pepper
salt
1/3 freshly grated parmesan cheese


Directions: 


In a large pot of boiling salted water, cook pasta according to package directions. Drain, reserving 1/3 cup of cooking water. 


Meanwhile, in a large nonstick skillet, heat oil over a medium heat. Saute yellow pepper and onion for about 5 minutes or until softened. Add garlic and saute for about 15 seconds or until fragrant. Add tomatoes and cook, stirring occasionally for about 4 minutes or until they start to soften and release their juices. Stir in tuna, spinach, capers, lemon zest, lemon juice and pepper to taste. Cook stirring for 1 minute or until spinach starts to wilt and sauce is heated through. Remove from heat. Taste and season with salt, if desired. Add pasta and reserved cooking water, tossing to coat. Serve with TONS of parm on top. 

Serves about 2 people and is an awesome way to get rid of those over ripe tomatoes. 


Beast notes:


This was super light and fresh tasting. I would definitely not make enough for left overs. I loved it the first night, hated it the next day for lunch.

Valentine's Day Potluck Cuppies

• Banana Cupcakes with Honey-Cinnamon Frosting

Cupcake Ingredients
1 1/2 cups all-purpose flour, (spooned and leveled)

• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• Honey-Cinnamon Frosting

Directions

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops withHoney-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Frosting Ingredients: 

• 1 1/4 cup confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon honey
• 1/8 teaspoon ground cinnamon

Directions

1. In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

BEAST NOTES:

I am working on this guy tonight. I will post some pics of how it goes!

MY CUPPIES:

I dont know why there is the MAJOR difference in icing colour. I did however, add a shit ton more cinnamon and I doubled the honey. The batter was SUPER thick mainly because I didnt read the recipie and didnt melt the butter in the batter...lol!! These are super good - not too sweet at all. More muffiny then cuppy.

Brianne's Birthday Cheese Cake

Creamy Baked Cheesecake

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter or margarine, melted
• 2 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 3 eggs
• 1/4 cup lemon juice
• 1 (8 ounce) container sour cream, at room temperature
• 1 (21 ounce) can cherry pie filling (optional)

Directions

1.  Preheat oven to 300 degrees F. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan. 
2. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan.
3. Bake 50 to 55 minutes or until center is set. Remove from oven; top with sour cream. Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. Garnish with pie filling. Store leftovers covered in refrigerator

.

*Be careful mixing this stuff it can be a pretty big mess.When it's all combined it should be similar to pancake mix but a bit thicker.

Footnotes

• For New York Style Cheesecake
• Omit sour cream. Increase cream cheese to 4 (8-ounce) packages and eggs to 4. Add 2 tablespoons flour after eggs. Proceed as above. Bake 1 hour and 10 minutes or until center is set. Cool. Chill. Serve as above.
  
  
  
  BEAST NOTES:
  We didnt't have any lemon kicking around so we hucked some vanilla in there as well as some sugar because we used non-sweatened condensed milk...it happens.
  
  SO we read a little bit too late that there is this thing called...a water bath? Apparently cheese cakes like that. The main thing we found when we did this is that we suffered from cracking when it came to the final product. Make sure you cook it and slowly lower the temp. The longer it bakes the less cracking we had. When you sort of wiggle the cake it should wiggle about 2 or so inches down - that's when we new it was done. MAKE SURE you let this sucker cool before considering sticking it in your mouth.