Homemade Cinnamon Rolls

What You Need: For the dough:
2 pkgs. yeast (approx. 5 tsp.)
1 cup warm water (105-110 degrees)
1 cup evaporated milk
2 eggs (separated)
1/2 cup brown sugar
1/2 cup melted butter (unsalted) or vegetable oil
5 cups all-purpose flour
1 tsp. salt
For the filling:
2-3 Tbsp. ground cinnamon
1 cup brown sugar
1 cup granulated sugar
3/4 cup (1 1/2 sticks) butter, melted
For the icing:
8 oz. (1 block) cream cheese
2-3 cups powdered sugar
2 tsp. vanilla
2-3 Tbsp. milk
Yield: Three 8-9" round pans with 10-12 cinnamon rolls each.

Pour 1/2 cup of the warm water into the bowl of a stand mixer. Add 2 Tbsp. sugar. Sprinkle yeast over top. Let stand for 15 min. or until bubbly.

Add the rest of the water, and the milk.
Add one whole egg, and one yolk.
Mix (with paddle attachment) until smooth.
Add remaining sugar, melted butter (or oil), salt and 2-3 cups of flour. Mix, still with paddle attachment, until smooth.

Switch to the dough hook.
Gradually add remaining 2-3 cups of four until dough is firm.

Knead on a floured board (or counter top) until dough is smooth and springs back.

Place in a greased bowl, cover and let rise until doubled in size.
Punch down and let rise until doubled yet again.

While dough rises, prepare the pans, butter and cinnamon-sugar mixture.
Line the bottom of an 8-9" round cake pan with parchment paper - or grease and flour the pan well.
Combine the sugar and cinnamon in a medium-sized bowl.
Melt the butter. (I prefer to melt one half stick (1/4 cup) at a time so that I know I'm putting the same amount on each batch-- we're dividing the dough by thirds.)

Remove from bowl, and divide the dough into thirds.
On a floured surface, roll the dough into a rectangle approx. 18" x 10".
*Hint: It helps to get the rectangular shape if you start with the dough in a rectangle rather than a round ball or disk. So, shape the dough into a rectangle before you begin rolling.
I also found that I could stretch the dough a little with my hands to help form the 'corners,' by lifting the dough by the corners, and flipping it over, gently.

Brush on entire 1/4 cup of the butter. (It may seem like a lot, but it helps the cinnamon-sugar to stick better.)

Sprinkle one-third of the cinnamon-sugar mixture over the top (about 3/4 cup).

Roll the dough in a long swirl. I started from the top and rolled toward myself. If you roll it from side to side, you'll end up with fewer, very large rolls.

Slice the dough into 1 1/2" thick slices.Arrange in an 8- 9" round cake pan, lined with parchment paper. There should be about a finger-space of room between each roll. They should not yet be touching.
*Note: If you want to wait to bake them until the next morning (or a few mornings from now), cover them with foil or plastic wrap at this step. Place them in the refrigerator. The morning you would like to bake them, remove them from the refrigerator about 1-2 hours before you want to bake them. (This really depends on how warm your house is. I live in Minnesota. It's 2 hours here.)

Cover, and let rise again for about 30 minutes, or until they are nearly touching like you see in the photo above.
During this raise, preheat the oven to 375-degrees (F).

Bake for 20-25 minutes at 375-degrees, or until the tops are golden, and the rolls are puffy and gorgeous.

While the rolls are baking, make the icing.
Combine cream cheese and half of the powdered sugar in a mixer bowl. Add milk and vanilla. Mix well. Add remaining sugar. Mix well.
If you want to pipe the icing over the top, you can scoop it into a ziptop baggie, and cut the corner off.

Immediately spread or pipe icing on the top, and serve warm. Soooo yummy!

I haven't tried freezing these, yet. When I do, I will update with how that works, but they work well from the refrigerator for a few days after making them. 


By Maryam Ali

Double Chocolate Pancakes

Double Chocolate Pancakes Makes 10-12
1⅓ cup all-purpose flour
3 tbsp. unsweetened cocoa powder
2 tsp. baking powder
¼ cup sugar
¼ tsp. salt
3 tbsp. unsalted butter, melted
1 tsp. vanilla
1¼ cup milk
1 egg
½ cup miniature semisweet chocolate morsels
Powdered sugar, for dusting
For chocolate sauce:
¾ cup heavy whipping cream
1 tsp. butter
1 cup miniature semisweet chocolate morsels

 Method
1. In a medium bowl, whisk dry ingredients together. Add wet ingredients and whisk until combined. The batter will be lumpy. Stir in miniature chocolate morsels.
2. Heat griddle over medium heat and lightly grease surface with butter.
3. Use a ¼-cup measuring cup to scoop batter onto griddle to ensure similar size pancakes. Cook until pancakes have bubbles on the top, then flip them over and cook for an additional minute. Repeat with the remaining batter.
4. Serve warm with powdered sugar.
5. To make the chocolate sauce, heat heavy cream and butter in a small saucepan until just on the cusp of boiling, stirring frequently. Remove from heat and pour over miniature morsels in a small bowl. Let rest for a minute, then stir until completely combined. Drizzle over pancakes. (*Note: You can make the chocolate sauce first so it will thicken a bit while you prepare the pancakes.)

By Maryam Ali

Chocolate Cheesecake with Peanut Butter Crust

What You Need:
Peanut Butter Crust:
1 1/2 cup flour
1/4 cup brown sugar
1 stick of butter - cold
3/4 cup peanut butter (creamy or chunky)
1 tsp. vanilla
1 egg

Chocolate Cheesecake Layer:
3- 8 oz. bricks of cream cheese (at room temperature)
1 cup sour cream (at room temperature)
1 cup sugar
1 Tbsp. vanilla
3 eggs (at room temperature)
6 oz. melted chocolate (semisweet recommended)

*Yield: One 9-10" Round Cheesecake- Serves about 16-20 people.
Prepare:
Preheat the oven to 350-degrees (F).
Line the bottom of a 9-10" springform pan with parchment paper.
Find a roasting pan large enough for the cake pan to sit inside straight and comfortably.

Make The Crust:

In the bowl of a mixer, combine the flour and sugar. Add the butter, cut into chunks. Mix on low until the butter becomes pea-sized chunks.
Add the peanut butter. Mix on low until the peanut butter is well-blended. (It will still be crumbly.)
Add the egg, and again mix on low until the entire mixture is pea-sized chunks.

Dump the dough into the lined springform pan.

Press the dough into the pan, about halfway up the sides -- making sure to press the bottom rim tight or you will have a really thick lip on the bottom edge.

Bake in the 350-degree (F) oven for 10-15 minutes. Remove from the oven to a cooling rack while you make the cheesecake filling.

**Note: When you remove the crust from the oven, start a tea kettle on the stove to boil, and turn the oven down to 325-degrees (F).

Make the Cheesecake Filling

In the mixer bowl, combine the room temperature cream cheese and sugar. Mix until smooth and creamy.
Add sour cream and vanilla. Mix well.
Add each egg, one at a time, mixing well with each addition.

Melt 6 oz. of semisweet chocolate. (I usually melt it in the microwave at 30% power. It takes between 3-5 minutes. Check it frequently to keep it from burning.)
Add the melted chocolate, and mix until no white streaks remain.

Bake the Cheesecake:

Wrap the bottom of the pan with heavy duty foil. If you don't have heavy duty, I recommend using two pieces of regular foil. You want to wrap it up as high along the sides as possible. This keeps the water from seeping into the pan and making the crust soggy. (It really does happen. I've done it before. It ruins the cheesecake, so DON'T SKIP THIS STEP!)

Pour the cheesecake batter into the partially-baked crust.
Set the pan in the oven, and pour the boiling water to about halfway up the cake pan.
**NOTE: If your foil doesn't reach halfway up the pan, pour the water only to just below the top of the foil. If the water goes above the foil it is useless!

Bake at 325-degrees (F) for about an hour and a half. You want to remove the cheesecake when most of the "wiggle" is gone. This took my oven 90 minutes. Remove the pan to a cooling rack. (Yes, my top cracked. I'm really quite fine with that.)
Let it sit for about 15 minutes, then slide a sharp knife along the edge to loosen the crust from the pan.
Refrigerate for at least 3 hours to overnight.

Remove from the pan.

Drizzle with melted chocolate, melted peanut butter, or both.

Enjoy! (Serve small slices. It is rich, rich stuff.)


By Maryam Ali

Chocolate Martini Cupcakes

What You Need
For 24-30 Cupcakes:
6 oz. (about ¾ cup) semi-sweet chocolate chips
3/4 cup whole milk
1 1/2 cups brown sugar
1/2 cup unsalted butter (room temperature)
3 eggs
2 cups all-purpose flour
3 1/2 Tbsp. cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 cup milk
1/2 cup vanilla-flavored vodka*
1/4 cup chocolate liqueur (like Godiva)
*Note: If you want a “boozier” flavor, add ¼ cup vanilla vodka and ¼ cup plain vodka.

For the Icing:
4 egg whites (at room temperature)
1 cup sugar (not powdered sugar)
3 sticks (1 1/2 cups) butter
2-3 Tbsp. Cocoa Powder
1/4 cup vanilla vodka
2-3 Tbsp. Chocolate Liqueur



Make the Cupcakes
Preheat the oven to 350-degrees (F). Line cupcake cups with paper liners.

In a small saucepan over medium-low heat, combine the chocolate with the milk and ¾ cup of the brown sugar. Stir constantly to prevent the chocolate from sticking to the bottom of the pan. When chocolate is melted, remove from heat and let cool.

In a medium bowl, whisk flour, salt, cocoa powder, baking powder and baking soda.
In a small bowl, beat eggs with a fork or wire whisk.
In a 1-cup liquid measuring cup, combine the milk, vodka and chocolate liqueur.

In a mixing bowl, cream the butter and remaining ¾ cup brown sugar until light and fluffy, about 3-5 minutes.
Add the egg mixture to the butter mixture. Beat another 1-2 minutes until well-combined.
Add half of the flour mixture to the mixing bowl. Mix at low speed until just combined.

Add the melted chocolate mixture. Mix.
Add the rest of the flour mixture. Mix.
Add the liquor mixture. Mix until no streaks remain.

Scoop or spoon the batter into prepared cupcake liners. I recommend 1/4 cup of batter for each cupcake.
Bake at 350-degrees for 15-18 minutes or until a toothpick inserted near the center of a cupcake comes out clean.

Let cool on a cooling grid.

Make the Icing
Begin by wiping down everything you need to use for the icing with a paper towel dampened with vinegar. (mixing bowl, whisk, beaters, candy thermometer) This helps ensure you will not have grease on anything. Grease will make it difficult for the meringue of your icing to get to a stiff peak.

In a 1-cup liquid measuring cup, combine vodka, cocoa powder and chocolate liqueur. Set aside.

Combine the egg whites and sugar in a heatproof mixing bowl (I use my mixer bowl). Place the bowl over a pot of simmering water, and whisk slowly, but constantly until the mixture gets to 160-degrees.

Let stand for about 5 minutes. Then whip on the highest speed possible until stiff peaks form. Switch to the paddle attachment here - if you use a stand mixer.

Add butter, cut into 2 Tbsp. chunks, and the chocolate liqueur mixture to the mixing bowl. Mix (moving slowly to highest speed) until icing is fluffy and holds its shape.

*Note: The liquor wants to seep out of the icing, so you may need to re-mix the icing a few times while decorating.

Decorate the Cupcakes

Using a pastry bag fitted with a tip 1M, pipe a swirl on top of each cupcake.
*Note: If you want to add a little more boozy flavor, brush the tops of the cupcakes with some vanilla vodka before adding the swirl.

You can then decorate with chocolate shavings, a drizzle of melted chocolate, mini chocolate chips, or any kind of chocolate addition that you would add to your martini.

Enjoy!

By Maryam Ali

Dounts

What You Need
For the Donuts:
1 White or Vanilla Cake Mix
3 eggs
1 cup Plain Yogurt (Greek Yogurt is best)
1/2 cup milk
(below is divided)
1 Tbsp. Vanilla
1/4 cup Peanut Butter
1 Tbsp. Cocoa Powder
2 Tbsp. Melted Chocolate Chips

Optional Glaze:
2 cups powdered sugar
3-4 Tbsp. milk

For the Icing:
4 oz. (half-brick) cream cheese (at room temperature)
1/4 cup (half-stick) butter (at room temperature)
1-2 cups powdered sugar
1-2 Tbsp. milk
Vanilla, Chocolate Syrup, Maple Syrup or other flavor to taste

Beat the eggs in a medium mixing bowl with a mixer until bubbly and fluffy.

Add the cake mix, yogurt and milk. Mix on low until blended (about 1 minute).
*Note: I add the yogurt to make the donuts a little more dense and chewy. I find that if I just use 1 1/2 cups of milk, they're too airy, and fall apart when I try to glaze or frost them. Plus, it makes them a teeny bit better for you, right?!

Divide among three bowls. (This usually ends up being about 1 1/2 - 2 cups per bowl.)
To one bowl, add the vanilla. To another, add the peanut butter. To the other, add the chocolate and cocoa powder. Mix each for an additional minute.
*Note: These bowls are cute, but so illogical for mixing. Be smart, use mixing bowls, or you'll end up with batter everywhere.

Pour each kind of batter into a zip-top baggie. (You may want to label which is peanut butter and which is vanilla. They look a lot alike. But one sniff tells you pretty quickly which is which.)

Squeeze into prepared donut pans or donut maker and bake according to pan/maker instructions. (This large pan takes 5-7 minutes in a 425-degree (F) oven. My mini maker takes just 1-2 minutes each.)
(Click the link to see more information about the donut makers and donut pans I use.)

Glaze the Donuts (optional):
If you want to glaze the donuts with a powdered sugar glaze, you need to be sure you do it when they're warm. If they're cool, they don't glaze, they just get sticky and mushy. (Trust me on this one!)

Combine the powdered sugar and milk in a bowl, and mix until it is soupy and runny. Dip the donut in the glaze, and coat both sides by flipping it with a fork.

Set the glazed donut on a cooling grid (placed over a baking pan or waxed paper to catch drips). It shouldn't take more than 5-10 minutes for the glaze to dry.

I usually skip the glazing step. It's just added sugar, and I don't really miss it when I put icing on top anyway. One of my guys is in love with the glaze, though, so we do it occasionally-- in place of frosting.

Frost/Ice the Donuts:

To frost the donuts, combine the butter, cream cheese, powdered sugar and milk in the bowl of a mixer. Mix on medium-low speed until combined.

I divide my frosting then into bowls and thin them with either vanilla, maple syrup or chocolate syrup. (Like I said, we like options in this house.)

You want the icing to be thick enough so that it's not pouring all over the place, but thin enough that it sticks to a warm donut when you dip the top in the icing.

Like so.

Top with sprinkles, mini chocolate chips, crushed up potato chips... whatever your heart desires.

Other Donut Flavor Options:
(The amounts of additional ingredients below are based on dividing the batter by thirds, so if you are doing an entire cake mix, you will need to multiply the below amount by three!)
Chocolate Chip Donuts: add 1/4 cup mini chocolate chips 
Banana Donuts: add 1 smashed banana (probably only need two for a whole batch)
Cinnamon Donuts: add 1-2 tsp. cinnamon to the batter. Shake the warm donuts in a paper bag with cinnamon sugar.
Coffee Donuts: substitute 1/2 cup brewed coffee for 1/2 cup milk in entire recipe

By Maryam Ali