two, two, two posts in one!

this is what happens when i watch one too many episodes of Paula’s Party. i watch her tossing her butter around, and her sugar, and she makes these fabulous desserts – it all gets my own sweet tooth going. then i start looking at my sweetheart, Tallulah Grape, and thinking about all the delicious things we could be making. so that partly inspired today’s special treat breakfast and yesterday afternoon’s cookie baking session. i used to make horrendous chocolate chip cookies. hard, vaguely cookie shaped things that didn’t taste much better than they looked. then i found a recipe from this wonderful lady , who used to have a really great food blog. i don’t know what happened to it, it just disappeared one day. the blog, i mean. anyway, her appropriately named “Big Fat Chewies,” became my go-to recipe for chocolate chip cookies. they’re all their name promises: big, fat, and chewy. they’re also buttery, sweet, and chocolate chip-y. i had both a bag of chocolate chips and peanut butter chips, so i used one cup of each. the result: delicious. duh. and they bake up so big, you can even make a whole other dessert out of them. i like to soften some vanilla ice cream, spread some on one cookie and top that with another cookie. oh yeah. i went there. you have my blessing to make these and make ice cream cookie sandwiches out of them, but i’m not buying you new (bigger) pants. consider that your warning. 

Big Fat Chewies: 

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
1 cup brown sugar
1/2 cup white sugar 
1 tbls vanilla
1 egg yolk
1 whole egg 
1 cup chocolate chips
1 cup peanut butter chips (or 2 cups chocolate chips)

Preheat the oven to 325. In a bowl, combine the flour, baking soda, and salt. In your own stand mixer with the paddle (or with a hand mixer), cream the butter with the sugars. Add the egg yolk and vanilla. Add the egg. Stir in the flour mixture until well incorporated. Stir in the chips. Heap the dough by 1/4 cupfuls onto ungreased cookie sheets. Bake about 15 minutes for soft cookies, 17 for crispier ones.

makes a lot of big cookies. really big cookies. really really really big cookies…


Recipe #2 (aka “Homely But Delicious Cinnamon Rolls”) … There are many things that my precious Tallulah Grape can do. Speaking of which, I’ve gotta just stop and say I really do completely and totally absolutely 100 % love my KitchenAid mixer. It was love at first sight. I knew I was going to get one, because I’ve been begging Erik for one for two Christmases. But when I opened the box and saw a PURPLE one (that’s my favorite color, if you didn’t know), I almost tongue kissed her. The mixer, I mean. We’ve made a lot of cookies, cake, buttercream icing, and bread/roll dough together. So naturally, I wanted her in on the act of our special for-no-reason Sunday breakfast. I’m also slightly in love with Molly Wizenberg (wicked girl crush, seriously) and have had her recipe for Homemade Cinnamon Rolls clipped from last year’s Bon Appetit magazine in one of my messy recipe binders. Today, I was determined to make them. And today, I did. And they were totally ugly. But delicious. 

You Need: 

1 cup milk
3 Tbls butter
3 1/2 cups flour
1/2 cup sugar
1 egg
2 packages of rapid rise yeast
1 teaspoon salt 

3/4 cup brown sugar
2 Tbls cinnamon
1/4 cup butter, room temp
pinch of salt 

1 cup powdered sugar
2 Tbls maple syrup
1-2 Tbls milk
1/4 cup coarsely chopped pecans 

For the dough: Combine the milk and butter. Microwave until the butter melts and the milk gets between 120-130 degrees. Pour into your stand mixer’s bowl (use the paddle attachment first). Add 1 cup flour, the sugar, egg, yeast and salt. Beat it up, scraping the bowl sides occasionally. You can get around having to scrape the bowl if you have one of these. i don’t have one, but now that i know they exist, i want. bad. ok digression over. Now, add 2 1/2 cups flour. Beat it on low until the flour is all mixed in. Add more flour a little at a time if the dough is still sticky. Here you can turn it out onto a floured countertop and knead it for 8 minutes, or you can fit your dough hook into your mixer and do it that way. i’m lazy so guess which way i chose? right. the dough hook. Shape the dough into a ball. Put it in a greased bowl, turning it over to grease all sides of it. Cover it and let it rise a couple of hours.

For the filling, combine the sugar, cinnamon, and salt in a bowl. After your dough has risen, spread it out on a lightly floured countertop. roll it into  a 15×11 inch rectangle. spread the softened butter over the dough. sprinkle the cinnamon sugar mixture over the dough. Start rolling the dough (at the longer side) and make it go seam side down. Cut the dough crosswise with a sharp knife or dental floss, however you like to do it. Spray your baking dish and set the rolls cut side up next to each other. cover this dish and let it rise, another hour or so.

Heat the oven to 375. Bake the rolls about 20 minutes. Cool them.

For the glaze: mix the sugar, syrup, and milk together until it is a good drizzling consistency. stir in your nuts (haha). drizzle this over your warm rolls. the only thing i would change about this glaze recipe is that i’d use less powdered sugar. like 1/2 cup instead of the full cup the recipe calls for. but i’m picky like that. this recipe makes A LOT of rolls, so you might want to share.

dscf1567see? how ugly they are! but how good!



Filed under Breakfast, so bad for you soooo delicious, Sweet Tooth, Uncategorized

2 responses to “two, two, two posts in one!

  1. Those look great! Everyone in my house was craving cookies last night!

  2. mmmm, those both sound so good!

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