Monday November 3, 2014
Recipes: Barefoot Contessa’s Chicken Stock & Pioneer Woman’s Pumpkin Cinnamon Rolls
In the last year we have made Chicken Stock 4 times. This was our largest batch yet, yielding 16 quarts of stock which we split. We will use it all before the end of the year making our holiday meals, soups and stews.
While the stock was simmering away on the stove we turned our attention to the cinnamon rolls. Christina started the dough about 2 hrs before Heather arrived. This way it was ready to be rolled out and filled while Little “M” took his nap. The Pioneer Woman gives great step by step instruction on her website for this recipe, she even has a Cinnamon Roll Guide. She makes a few variations of her rolls, last year we made her basic Cinnamon Rolls . They tasted delicious but we had a difficult time with them. The dough came out way to sticky and at one point there was butter and sugar oozing down the front of Christina’s kitchen island.
One year later we have learned a lot cooking/baking together. If you watch the Pioneer Woman’s cooking show you will notice that she does not level off every cup of flour. She is a home cook who has been making recipes all her life and know just how much ingredients to use. For this 2nd attempt at Cinnamon Rolls Christina was less exact with measuring the flour. She simply added a bit more flour after the 1st raise to achieve the right consistency. This time the dough came out perfect.
Christina decided to bake 2 tins of rolls and Heather baked 1 tin. The recipe called to frost the rolls as soon as they came out of the oven, which we did, then we proceeded to eat 1/2 a tray.
The rest of the trays were put into our freezers un-baked. They will be pulled out and baked/frosted as we need them for the holidays.
Next Week: Chili & Spice Cookies
Monday Morning Meals 