Cinnamon Buns with Caramel Glaze (Sticky Buns)

Cinnamon buns are reminiscent of my younger years when I lived in Austin, when the only choice I have to make in the morning is whether to have the cinnamon buns with white fondant glaze or the sticky gooey caramel with nuts and raisins, straight from the vending machine.  Cinnamon buns seem to be a mainstay in bakeries in Texas.  One can even get a 3-pounder at Lulu’s in San Antonio.  Not in Atlanta apparently.

On our way to the ROOTS office a couple of months ago, Carlton told me that he was craving Cinnamon Buns, “the yeast kind”. We stopped at a couple of bakeries in the Highlands to no avail.  After dropping me off at the office, he drove to K-rogers to check if they have it.  I never asked if he ever did satisfy his craving that day, but mine wasn’t.

I woke up last Saturday with cinnamon buns in mind, and I know I have to make it myself  if I have to satisfy this nagging craving.  We have not had bread or any wheat product at home for the past 6 weeks as part of our live healthier regimen for spring, so that pose a problem.  But then, I remember it's mother's day weekend, and I deserve a treat, so I did, and so did everyone else who came to celebrate with me that day.

Orange-Anise Marmalade, Strawberry-Lavender and Blueberry-Cinnamon Preserve

Banana Nut Bread and Currant-Orange Scones (recipes below) served with
Orange-Anise Marmalade, Strawberry-Lavender and Blueberry-Cinnamon Preserve

When canning, there is no sound more beautiful than the “pop!” of the lid as it seals into place.  For a couple of days after canning preserves, I leave them lined up in the counter;  jar after jar of fruity-sugary-yummy-sticky goop.  I pretend that they are my personal army assembled for battle, the battle cry, “For the love of toast!”.

There are times when I ask myself why I go through all the trouble-- spend half of my weekend in the kitchen, when I can go to the store and buy the preserves for a fraction of the price, not even counting the lost opportunity cost.  Then I spread it in my toast and “Ahhh.. it is so freaking worth it!”.

Repost: Thanksgiving 2009

Thanksgiving is my favorite holiday. It's festive yet not as hectic as Christmas; it's predictable, since it always on a Thursday, thus I know I can actually rest after two days of cooking and baking; and it comes during my favorite time of year, autumn.

Every year, I have 6 people over for Thanksgiving, to complete a group of 8, including me and Bill. These are friends who, like myself, have no family in Atlanta and we have each other for family.

Thanksgiving preparation starts on Sunday before. I shop for the ingredients and order in my meat and turkey for pickup Wednesday. Wednesday night is when I make the pies, soak the cornmeal for the cornbread and brine the turkey & crown roast. Some of the Thanksgiving guests spends the night to help make the pies. I usually prepare a light dinner, but this year, Nikita took care of dinner and she prepared an authentic "Chinese Hot Pot" for us, yummy!!

Chinese Style Pulled Pork Turnover

Chinese Style Pulled Pork Turnover 

I went to bed last night thinking of the happenings in Atlanta this week -- Meat Week and Chinese New Year. No surprise that I woke up craving for pulled pork and Chinese food. Thus I decided to act on my East meets West craving-- bringing in the best of both worlds - PORK.

BBA Challenge: Bagels

When I think of bagels, I think of breakfast, and breakfast is my favorite meal of the day. In this generation when everybody is always rushing in the morning to get their day started, we tend to limit ourselves to a bowl of cereal or a slice of toast. As I mature, I get to appreciate breakfast more and more, not only is it my way of making sure that I start my day right by getting proper sustenance, but it's the time of day where I have the whole world to myself, before the hustle and bustle sets in, I can contemplate my day in peace and quite.

I am not a bacon, eggs and pancakes person. I prefer lox and bagel anytime; there is something very comforting about lox and bagel -- chewy water bagel, creamy cream cheese, silky smoked salmon, succulent tomatoes and piquant capers... hold the onions -- I have an aversion to fresh onions. This is my ultimate comfort food, and I bet if I was pregnant, this is what I will crave for in the most unholy hours. Not to mention that it has all the components of a complete meal -- carbs, protein and fruit, plus it's filling minus the guilt.

These water bagels are perfect. It's a two day process, yet so worth it. I used honey instead of malt powder, but I will try to get a hold of malt powder the next time I make them. I would love to share the recipe in here, but I do not think I'm allowed that. I, however, recommend that if you want to get serious with breakmaking, The Bread Baker's Apprentice by Peter Reinhart is a very good book to own and I think is a must have in one's cookbook collection. It is on my Top 3 favorite!

TWD: Flaky Apple Turnover, a humbling experience

I’m so ready for fall! Like the Apple Bars from last month, this week’s TWD, Flaky Apple Turnover, chosen by Jules of Someone’s in the Kitchen, is a teaser for fall. For me, an apple is to fall, like a lemon is to summer.

Technically it is still summer, and since I have peaches sitting in my counter, I decided to play around and instead make the turnovers with peaches.  For the peach filling, I used cardamom, just because I love cardamom, and I always find success substituting cardamom in recipes that asked for cinnamon. I added a little ginger too, since it goes well with peaches. Cardamom by the way is part of the ginger family. It turned out better than I expected. To me, the fusion of the sweet peaches and the peppery sweet taste of cardamom is phenomenal. This recipe earns its right to go in my recipe box.

BBA Challenge: Artos - Greek Celebration Bread

Since I moved to Atlanta/Marietta almost 6 years ago, I never missed going to the Marietta Greek Festival. When they opened the Holy Transfiguration Greek Orthodox Church about 4 years ago, I finally bought a copy of their cookbook and a bottle of mastic gum, so I could make the Tsoureki that I love so much. Well, life got busy and I never got around to making it. But everything always has a way of falling into place, and so I am happy that the second Bread Bakers Apprentice Challenge is the Artos.

BBA Challenge: Anadama Bread

I have a list for myself of things I want to learn and be good at, and one of them is to learn how to bake Artisanal breads at home. So I did my research on what book to get to teach myself, and The Bread Baker's Apprentice by Peter Reinhart was my best choice. I bought the book about a couple of years ago when I decided that I had enough of clay/pottery, but two years after, the only recipe I ever made from the book is the Corn Bread, which by the way, is now the official Thanksgiving Cornbread in my house. I stumbled upon the BBA Challenge Group while browsing groups to join on Facebook, and I am so glad that they just started - I will have time to catch up. Thus, the BBA challenge commenced.

I can confidently say that I am a pretty darn good cook and baker, but for some reason, bread baking intimidates me, and yet, at the same time, I always had the hunger to be good at it.

As I am writing this blog, half of the bread is gone. This is the best bread I have had in a long time! But then again, I haven't been to France or Italy to really enjoy good bread, not even to Acme in Northern California. So for now, just indulge me and let me say that this is the best bread I ever had yet for a while!