Trial got dismissed. It's good for the client, but I was getting excited. Oh well, I'm sure another one will come up again, tis the nature of the business, afterall.
It was nice to get to regroup at home this weekend. This was my first week working nearly full time and it wiped me out, I will definitely need my weekends in the future. Today Austin and I went out to Roseville (the 'burbs) and went to the behemoth mall they have out there just to look around. We didn't buy anything, but it was nice to get out of the city for a bit. After we got our fill of the holiday-mall craziness we meandered home and I continued to make these cinnamon rolls I'd started this morning.
A few years ago on Christmas I made these cinnamon rolls, and we loved them. They're pretty cardamom-y, and after round two my inclination is to 1/2 the amount she used in the dough, and then omit it from the filling (which I will tell you about down yonder). Still, I love the unique, almost anise flavor cardamom has.
For the filling, I wanted to use up a mostly whole butternut squash I had sitting on the fridge. I thought fall flavored cinnamon rolls would be awesome on Christmas morning, and since the recipe makes two batches we'll have some to bring over to our friends' house tomorrow morning.
I diced, then roasted, a nearly whole butternut squash in the oven after coating it with brown sugar (maybe 2 tbs), cinnamon (1 tbsp), nutmeg (1 tsp), cardamom (1 tsp) and a small pinch of cloves.
When it was soft (20-30 minutes), I pureed the squash with a little soymilk (2 tbsp), maple syrup (1 tsp), and honey (1 tsp). I added extra cinnamon and one or two drops of almond extract.
The mixture made enough to spread on both batches of dough. Before we head over in the morning I'm going to make a simple glaze to pour over the top after I bake them. The one above is a lone-roll I baked just to make sure they were good (they are).
The butternut squash is a pretty subtle flavor and I think the cardamom flavored dough from the recipe kind of overwhelms it, so while I would highly recommend the recipe, I will certainly half the cardamom the next time I bake these. Also, it is not a typical super-sweet cinnamon roll recipe. It would be good with a nice glaze, since the rolls themselves are moderately sweetened.
Alright, now that I've made breakfast, I better run and whip up dinner!
UPDATE: I set the cinnamon rolls in a well buttered baking dish in the refrigerator overnight. Then I baked them at 400° for 15-20 Min. They were great. The cardamom had settled down a bit anf he filling tasted like pumpkin pie. YUM. <3 <3 <3
It was nice to get to regroup at home this weekend. This was my first week working nearly full time and it wiped me out, I will definitely need my weekends in the future. Today Austin and I went out to Roseville (the 'burbs) and went to the behemoth mall they have out there just to look around. We didn't buy anything, but it was nice to get out of the city for a bit. After we got our fill of the holiday-mall craziness we meandered home and I continued to make these cinnamon rolls I'd started this morning.
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| Sure, it's not the prettiest roll on the block... |
A few years ago on Christmas I made these cinnamon rolls, and we loved them. They're pretty cardamom-y, and after round two my inclination is to 1/2 the amount she used in the dough, and then omit it from the filling (which I will tell you about down yonder). Still, I love the unique, almost anise flavor cardamom has.
For the filling, I wanted to use up a mostly whole butternut squash I had sitting on the fridge. I thought fall flavored cinnamon rolls would be awesome on Christmas morning, and since the recipe makes two batches we'll have some to bring over to our friends' house tomorrow morning.
 |
| le process |
When it was soft (20-30 minutes), I pureed the squash with a little soymilk (2 tbsp), maple syrup (1 tsp), and honey (1 tsp). I added extra cinnamon and one or two drops of almond extract.
The mixture made enough to spread on both batches of dough. Before we head over in the morning I'm going to make a simple glaze to pour over the top after I bake them. The one above is a lone-roll I baked just to make sure they were good (they are).
The butternut squash is a pretty subtle flavor and I think the cardamom flavored dough from the recipe kind of overwhelms it, so while I would highly recommend the recipe, I will certainly half the cardamom the next time I bake these. Also, it is not a typical super-sweet cinnamon roll recipe. It would be good with a nice glaze, since the rolls themselves are moderately sweetened.
Alright, now that I've made breakfast, I better run and whip up dinner!
UPDATE: I set the cinnamon rolls in a well buttered baking dish in the refrigerator overnight. Then I baked them at 400° for 15-20 Min. They were great. The cardamom had settled down a bit anf he filling tasted like pumpkin pie. YUM. <3 <3 <3
Wasn't too sure about these at first.. but right now they sound tasty and I think I'll have to give them a try.
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