Good afternoon, ladies and gents! What fantastic weather we have been having! I have honestly been spending every evening at the Jericho docks drinking beers, soaking in the sun, and crab fishing. That’s right, I have bought a crab fishing license. They are so cheep if you are Canadian! You can go online to the Canada Gov’t Fishing website, download the “license”, pay 20 bucks with your credit card, and print it off. You can only catch 4 crabs a day, and each crab has to be 6.5 inches are larger, so as to help keep the crab populations up.
We go to the butcher and buy the bait, which is usually left over scraps of meet like duck necks or even a chicken breast here and there. It only costs a couple bucks, and then we are off on our way to the docks with our traps and backpacks full of sweaters, water, snacks, books, and beer. We tie in the bait, attach the traps to the dock, and throw them in to the ocean. We wait for about 15 minutes after each toss, before reeling in the traps to see if we have caught anything. It is always exciting to see if we have caught any big ones! Once we have caught a big one, we wrap him up in newspaper, and keep him in the shade. You don’t want to keep the females, for reproduction purposes.
So it is safe to say that summer 2012 will be the official summer of crab fishing. I can’t believe I get to eat such a delicious dinner mot nights of the week, for free! Crabs usually cost a lot at the market and are ridiculously expensive at restaurants. We have to be careful not to eat too much, just because seafood contains so many toxins nowadays.
But don’t worry about this blog turning into a fishing blog, I have some yummy baked goodies for you today! Behold, the quickest, yummiest cinnamon rolls ever!
Usually cinnamon buns take a good couple of hours in order to let them rise the right amount and to create the fluffiest buns ever. But these guys are still super good, and require minimal waiting time. Plus they are full of chopped up pieces of candy bars. And smothered in cream cheese icing. Ya, I know.
The recipe was adapted from Easy Peasy Lemon Squeezy.
Quick Twix Stuffed Cinnamon Rolls
- 1/2 cup warm water
- 1/4 cup milk
- 3 tbsp sugar
- 1 1/2 tbsp yeast
- 1/4 cup oil
- 1 tsp salt
- 1 egg
- 2 3/4 cup flour
- 1-2 tbsp butter, melted
- 1/4 cup brown sugar
- 1-2 tbsp cinnamon
- 6-7 fun-sized twix bars (or any favourite candy bar)
- 3 oz room temperature cream cheese
- 1/4 cup butter, softened
- 1 1/2 cups confectioners sugar
- 3 tbsp milk
- 2 tsp vanilla
Mix together the milk, water, sugar, oil, and yeast and let rise for 10 minutes. Meanwhile, mix together salt and flour in a medium sized bowl. Preheat oven to 250 degrees and let heat for 5 minutes then turn off.
When yeast mixture is ready, mix into flour mixture, and beat in the egg. Mix the ingredients together with your hand until a soft, thoroughly mixed doughball forms. Place dough ball in a small bowl, cover loosely with saran wrap, and place in the oven to let rise for 15 minutes.
While dough rises in the warmed oven, chopped up candy bars. Flour a cleaned table surface, and grease a 9×11 baking tin. When doughball has risen, remove from oven and punch it down a couple times. If the oven is cool, reheat at 225 degrees for 5 more minutes while you work with the dough. Roll out dough ball on floured surface into an even rectangle. Spread melted butter evenly over dough, then layer cinnamon and brown sugar over. Sprinkle candy bar chunks over sugar. Roll up the dough length-wise, and cut in 8 even pieces (or less or more pieces depending on how big you want your rolls). Place rolls in dish. It is ok if they aren’t all touching, as they will expand in size once in the oven. Place in the once again warmed oven, and let rise for 15 minutes.
While you wait, make icing. Beat the butter and cream cheese together until fluffy. Beat in sugar, vanilla, and then milk. If icing is too thick for your icing, slowly beat in more and more milk. Set icing aside.
Heat oven to 400 degrees, while buns are still inside, and cook for 15-20 minutes, depending on how gooey you want your rolls. When done, remove golden buns from oven and let cool for a couple minutes. Cover buns with icing.
Dish out rolls and eat with a fork cuz these things are messy!
Happy Baking! xxx