Wednesday, March 10, 2010

Quick and Dirty (but guilt-free) Cinnamon Buns


I call these quick and dirty because the first time I tried to make this recipe I made a hurricane of a disaster in the kitchen. The mess was legendary and took weeks to fully recover from (hardened sugar everywhere, pieces of dough, etc.) I've perfected the recipe and it's much more delicious and less dirty now, but the name lives on.

Cinnamon Buns


Makes 9 buns

Filling
1/3 cup packed brown sugar
1/3 cup granulated sugar
2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt

Dough
1 1/4 cup all purpose flour
1 1/4 cup whole wheat pastry flour
2 tbsp granulated sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup buttermilk
3 tbsp melted butter (divided into 2 and 1 tbsp)

Preheat oven to 425 degrees.

Mix all the filling ingredients together and set aside.

Mix the dry ingredients in the dough together (flour, sugar, baking powder, baking soda, salt) and set aside. In a medium bowl whisk the butter milk and 2 tablespoons of the melted butter together. Gently mix the flour mixture into the liquid until just combined.

Using a floured work surface, roll the dough out to be 9 by 12 inches (about an inch longer and wider than a sheet of computer paper.) Brush the dough with the remaining tablespoon of butter and then sprinkle and pat down the filling onto the dough. Roll the dough up like a jelly roll by its long side. Cut the dough into thirds and then thirds again (nine rolls total.)

Spray an 8 inch square pan with cooking spray and place the rolls inside, it should be a tight squeeze (a bigger pan would make the edges too crispy.) Flatten the rolls a bit with your hand so that they take up the full pan. Pinch the open flap on each bun to close the roll.

Cover the pan snugly with aluminum foil and bake for twenty minutes. Uncover and cook for 5 more minutes. I like mine still doughy in the middle, but check the middle and cook for more or less time depending on your preference. To easily transfer them flip over onto a large plate, and the flip the plate onto a wire rack.

I personally like to top then with just a dab of cream cheese, but you can eat them plain or even put frosting on them for a luxury.

Tuesday, March 9, 2010

Simple Orange Chicken

There's only a few ingredients here but the final dish is quite flavourful and yummy. Each flavour is distinctive but melds well with the others. Kind of like a good dinner party guest list.

Simple Orange Chicken

Serves 4

4 boneless, skinless chicken breast halves
1 can (10 ounces) mandarin oranges in light syrup
1 1/2 tbsp brown sugar
1 1/2 tbsp cornstarch
2 tbsp grated ginger root
1 tsp Chinese five spice powder

Spray large skillet with cooking spray and add chicken, cooking over medium heat until no longer pink (flip at least once.) Remove from skillet and set aside.

Give mandarin oranges one pulse in the food processor or with an immersion blender (they should still be chunky. Whisk in brown sugar, cornstarch, Chinese five powder spice and ginger root. Heat in skillet until thickened (1-2 minutes) and then return chicken to skillet. Simmer chicken covered until tender and no longer pink inside, 5-7 minutes. Serve with sauce spooned on top.