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The sweet truth about my sweet tooth

January 26, 2010
By Wendy Monro

I am not a big fan of sweets. At least that is what I have been telling myself for several years. I don't drink pop or eat Snickers bars or ice cream. I never order dessert. I usually eat a thin piece of birthday cake because I feel like it is bad luck for the birthday if I don't. I am not sure where that superstition comes from. It's like toasting with an empty glass. You should not toast with an empty glassbut, I am not exactly sure why. So, I steer clear of sweets and prefer to get my high calorie cravings from savory cheesy or buttery foods. Every Sunday my family makes crepes filled with Nutella. I cook them and serve them; but then, when everyone is finished, I usually heat up leftovers from the night before for my breakfast. I love eating dinner leftovers for breakfast. Maybe that is too much information. Sorry.

Now, I say I don't like sweets and then every once in a while something catches me off guard like hot fudge melting out of a warm moist chocolate cake. Put one of those in front of me and I am knocking forks with my kids trying to get as many bites in as possible. I say, "I know I said you two can split it; but, mom just wants one more bite." I do enjoy a really tasty chocolate bar on occasion. I also love hot fudge on ice cream. I don't like ice cream but put some hot fudge on it and I am in spoon or no spoon. Another dessert I cannot resist is Crme Brule. There is a French restaurant in California where Claud and I would go on special occasions called Caf Provencal. They serve lavender Crme Brule. That is a little bite of heaven, if heaven were a meal. I love cracking through the sugar layer with the back of my spoon. I am giddy over the combination of the creamy and crunchy textures colliding on my tongue.

So, maybe I do love sweets. Yes, I do. I love sweets. There, I said it. One day this past week the trees were covered in powdered sugar. It was snow but it looked like powdered sugar to me and it was so incredibly beautiful. I was in awe and took several pictures. I thought to myself, what can I make with powdered sugar? I have a problem with relating most things in life to food. I don't bake much (thinking I wasn't a big fan of sweets). So, I didn't have many ideas of what would taste good with powdered sugar. Then, I remembered a recipe which I made a couple of weeks ago for the kids (alright, I made it for me too) when we were snowed in. It was a recipe for cinnamon rolls and the icing is made with powdered sugar. Did I mention, I love cinnamon rolls too? How do they make them so perfectly at Cinnabon? I love the inner layer the best where it's hot and moist and most of the icing has settled. At Cinnabon, the whole bun tastes like it's the center. I'll have to look into their secret. For now, I am using a recipe I found by Angela Pritchett at Examiner.com. She is the Overland Park Baking Examiner. Have a look at her page because she has many great baking ideas. I was amazed at how simple making cinnamon rolls can be.

Article Photos

Jack rolling out the dough.

I suggest giving these cinnamon rolls a try. Eat them while they are hot and look out the window visualizing how the world is coated in powdered sugar. How lucky are we? I couldn't just stop there. I decided to look into some unique hot cocoa ideas as well. You know, now that I love sweets. I am including a hot cocoa recipe here that you might think is strange but I know it is so very delicious. It's spicy and chocolaty like the Aztecs used to make; however, the Aztecs probably didn't use hot cocoa mix. I would caution against eating the cinnamon rolls and hot cocoa together. I'd hate to throw you into a sugar shock. Enjoy! Please visit my blog to see me making these cinnamon rolls with my kids.

Fact Box

Angela Pritchett's cinnamon rolls

Time: less than an hour

Makes: 6 large cinnamon rolls

Dough:

2 pkgs. yeast

1 tsp sugar

1/2 C. warm water

1-1/4 C. buttermilk

2 eggs

1/2 C. sugar

2 tsp. baking powder

2 tsp. salt

5-1/2 to 6 C. flour

Filling:

1/2 C. butter, softened

3/4 C. brown sugar

1 Tbsp. cinnamon

Glaze:

1-1/2 C. powdered sugar

1 tsp. vanilla extract

2 Tbsp. milk

Preheat oven to 350 degrees and grease two 9" round pans. Stir yeast and 1 tsp. sugar into warm water and let stand for five minutes until foam forms. Combine buttermilk, eggs, 1/2 C. sugar, baking powder and salt in large mixing bowl. Add yeast mixture and blend for two minutes at medium speed. Stir in enough flour until dough forms a ball and pulls away from the sides of the bowl. Keep 1/2 C. flour to use for kneading. Turn out dough onto a floured surface and knead for five minutes until it is smooth and elastic. Roll out dough into a rectangle approximately 12"x20" and 1/2 inch thick. Mix together the filling ingredients and spread evenly over the dough. Starting along the long edge, roll into a long roll. Cut the log into slices (use dental floss). Place into greased pan and bake for 25-30 minutes. Combine the glaze ingredients and drizzle on top.

Wendy's spicy hot

cocoa

Time: 10 minutes

Serves: one delicious cup of hot chocolate

3 Tbsp hot chocolate mix

1 Tbsp chocolate syrup

1/2 tsp ground cinnamon

1/4 tsp chili powder

1/4 C. milk

3/4 C. boiling water

In a coffee mug, combine all of the ingredients. Stir in the boiling water and mix.

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