Cinnamon Rolls

Well, I am officially going to start blogging on a regular basis. After having my third little peanut and having him on a great sleeping schedule! I finally have the energy! I finally have "Me" time. I am now able to do what enjoy on my down time! I have been taking loads of pictures and I cannot wait to share with you some of my greatest dishes. Let the fun BEGIN!

The other day I made a cinnamon roll but I cooked them like they were cupcakes. It was much easier to eat and serve. NOT TO MENTION, they were very yummy! I made 36! Do not worry I shared! I gave a dozen to a newbie mother! I personally know how hard it is the first couple of weeks after bringing a new baby home. Everyone deserves a something sweet to enjoy while holding there new bundle of joy! I also gave half of a dozen to my "BUG GUY". (He has been our Pest Control guy for the last five years with a three year old questioning everything he does....He deserves some sweets!)  


Recipe: (Peter Reinhart, artisan bread everyday) <--------My All Time Favorite Cook Book (10 for 10)

61/2 cps of UNBLEACHED All Purpose Flour
2 tsp Salt 6 TB Sugar (I use Organic Cane Sugar)
5 tsp Yeast
2 cps + 2 TB of WARM MILK
1/2 cp. Vegetable Oil
Lemon or Orange Zest


2 sticks butter
1 cups cane sugar
1/4 cp. cinnamon


1. Add All the dry ingredients to a stand mixer. Whisk the yeast into the warm milk and let sit. Add the warm milk to the dry ingredients. Mix with the paddle attachment for 1 minuted. Remove the dough and put onto a floured surface. Knead for 4 minutes and put into a greased bowl. Let the dough double in size. It usually takes 1-2 hours.
2. Cut the dough in half , roll it out into a rectangle and brush with 1 stick of melted butter then top with 1/2 cp of sugar (or more) and a few tablespoons of cinnamon. Next step is to roll the dough towards you. After you roll the dough then you begin to cut the dough from 1 1/2 - 2 inches in width and put into cupcake tin. Let the rolls rise for another hour. When they double put them into the oven on 350 for about 20-25 minutes. (until brown)
3. Remove and Cool. If you would like top it with icing! (Powdered sugar with a few TB of Maple Syrup or Milk)
4. Enjoy and share :)

Guest Post: Peach & Cherry Yogurt Popsicles Recipe

First of all, I'd like to introduce myself.  I am Dara from Cookin' Canuck and would love to see you over at my blog.  I was honored when Miranda asked me to guest post while she is on vacation.  Even though I have never met Miranda face-to-face, I am pretty certain she is a wonderful mother who is dedicated to making her children feel loved.  How better to make your kids feel special than a homemade popsicle?  My kids had a great time helping me make these popsicles, though waiting for them to freeze was excruciating for them.  Ah yes, delayed gratification is tough to take.

This recipe was adapted from one that I found on The Thrifty Gourmet.  You could easily substitute any fresh or frozen fruits you have on hand.

First things first. Peeling a peach may seem like a tricky endeavor. Don't be fooled! It's a simple matter of blanching. Boil water in a medium saucepan. With a slotted spoon, lower two peaches into the water and leave them in there for 1 minute (no longer!)

Using a slotted spoon, lift the peaches out of the boiling water and immediately plunge them into a bowl of ice water to stop the cooking.

Once the peaches are cool enough to handle, peel off the skins.  They should just slip right off. Cool, huh?

Finely chop the peaches. You'll also need 1/2 cup of pitted and chopped fresh cherries.


In a medium saucepan, melt 2 tablespoons of butter and then add 2 tablespoons of brown sugar.


Once the brown sugar is melted, add the peaches, cherries, and 1/2 teaspoon of vanilla extract. Bring the mixture to a boil, then reduce the heat and simmer the mixture for 5 minutes, or until the fruit is soft. Cool to room temperature.

Add 1 cup whole milk plain yogurt to the fruit mixture and stir well.


Spoon the yogurt mixture into popsicle molds and put the tops on/sticks in. Freeze for about 4 hours.



Serve! I think Mickey Mouse would feel rather fancy if he knew that his popsicles were being served in a crystal bowl.

Peach & Cherry Yogurt Popsicles

2 peaches, peeled, pitted & finely chopped

1/2 cup pitted and chopped fresh cherries

2 tbsp butter

2 tbsp brown sugar

1/2 tsp vanilla extract

1 cup plain whole milk yogurt

In a medium saucepan, melt the butter and then the brown sugar.  Once the brown sugar is melted, add the peaches, cherries, and vanilla extract. Bring the mixture to a boil, then reduce the heat and simmer the mixture for 5 minutes, or until the fruit is soft. Cool to room temperature.

Add the plain yogurt to the fruit mixture and stir well.  Spoon the yogurt mixture into popsicle molds and put the tops on/sticks in. Freeze for about 4 hours.

Makes 6 popsicles.

Printable recipe