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Quick Twix Stuffed Cinnamon Rolls

28 May

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.

Fresh caught crabs!

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.

Dan, ready to throw in a trap

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.

Best sunsets I’ve ever seen

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!

Layers of the good stuff

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



Caramel Pecan Cinnamon Buns

19 Mar

It is Monday, hailing, and not exactly pretty outside. What happened!? The weekend was so nice here, with no rain and lots (by Vancouver standards) of sunshine. My grandma Judi came out Thursday afternoon to visit me from Calgary, and I swear I have never had a such a good weekend. We packed it full of shopping, good food, spa massages, more good food, great wine, and some fun times at the art deco exhibit at the Vancouver Museum. (Also, why is the Vancouver Museum tucked away in the middle of no where?! I swear that there were maybe three or four other dudes in the whole building whilst we were there. Shouldn’t a museum be kind of a popular place to hang out? Vancouver needs to get its’ act together.) Anywho, I hugged the gran good-bye on Saturday night, and then all of the roomies were off to join in the St. Patty’s Celebrations. Sigh.

Legend. We be poundin' guiness.

In order to make this Monday ten times better, I decided to make cinnamon buns! Is it weird that I call them cinnamon buns and not rolls? Is there really a difference? I think calling them buns is cute. Wittle buns. Anywho, I made these lovely caramel drenched cinnamon buns and I’m in love with them! I usually don’t pour in a layer of caramel before they bake- instead I cover them in a creamy icing after they are cooked. But these are so much better! I love how toasty and flavourful the pecans get.


Warm, fluffy, and buttery

I adapted the recipe from The Catalyst: Cupcakes. I have been missing cinnamon buns and this was such a great recipe. Do you ever get serious cravings for particular foods? I had a huge craving for cabanera a couple days ago, and wanted to eat cheese all weekend (which I did).


Make these because they are very easy and people will love you and tell you that you’d make an excellent wife (true story).


Caramel Pecan Cinnamon Buns


  • 3/4 cup milk
  • 2 tbsp sugar
  • 2 tbsp butter
  • 1 tsp + 1/8 tsp yeast
  • 1 egg
  • 1/2 tsp salt
  • 3 heaping cups all purpose flour

Sugary-Cinnamon Filling

  • 2/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 tsp cinnamon
  • 1/4 cup butter, room temperature


  • 2/3 cup brown sugar
  • 2/3 cup heavy cream
  • 1 cup chopped pecans



Mix together the milk, sugar, and butter and microwave for thirty seconds. Whisk until the butter and sugar is evenly

Toasted, candied pecans are the best

melted. Cool until mixture is slightly warm (not hot) and add yeast. Whisk a few times and then let sit with a cloth over bowl for ten minutes. When yeast smell is apparent and bubbles have formed in the mixture, whisk in egg and salt. Slowly stir in flour in 1/3 cup portions, until all flour is incorporated. Dough should be elastic but not sticky! If it is still sticky, add a tablespoon at a time of flour to the dough, and kneed it till it is desired texture.

Kneed dough on a floured surface until all flour is incorporated. Shape into a ball and place in a different bowl, covered, and let rise in a preheated (but then quickly turned off!) oven for 40 minutes. When dough has risen, punch it back down and let rise for 15 minutes more.

While you wait, make caramel. On high heat, stir like crazy the cream and sugar in a small sauce pan. When mixture comes to boil, whisk for a minutes more until a deep caramel colour forms and mixture thickens. Remove sauce from heat and pour into a greased baking pan- 11x11x4 or similar dimensions will work perfectly. Cover the caramel with all the chopped pecans.

Roll dough out on a floured surface into a long rectangle. Spread butter up to all the edges, and sprinkle on the sugars and cinnamon, evenly. Roll up dough length-wise and cut into 20 inch pieces (you’ll get about 12 little buns or you can make them bigger/smaller and lave less/more). Place buns in baking pan on top of caramel and pecan layer. Cook for 35 minutes at 350 degrees. When golden and bubbling, remove buns and let cool for five minutes. Carefully, using oven mitts, flip buns from dish and onto a large serving dish. Let cool for 20 minutes longer. Then DIVE IN!!


Best served warm and gooey with a honkin’ big glass of cold milk.

Happy baking!


Pumpkin Banana Bread with Cream Cheese Filling

1 Feb

I should be in bed.

Damn, studying for midterms has begun. It’s not too heavy yet, but I’m just waiting for it to hit. And in times like these, it’s good to have comfort food hanging around the kitchen.

This bread filled my kitchen with such a sweet smell…

Baking away

I left the house to study for a couple hours, and came back to 3/4’s of it gone. I guess warm, gooey banana bread truly is irresistible. Especially when it has a spicy pumpkin flavour and creamy sweet cream cheese filling!

Pumpkin Banana Bread with Cream Cheese Filling


  • 1 3/4 cup flour
  • 3/4 cup rolled oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 tbsp cinnamon
  • 2 spotty bananas
  • 1 1/3 cup pumpkin puree
  • 1/3 cup oil
  • 2 eggs
  • 1 tbsp vanilla
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup cream cheese, room temperature
  • 1/3 cup granulated sugar
Preheat oven to 350 degrees F. Grease a loaf pan.

cream cheese, you make my heart melt

In a large bowl, mix together flour, oats, baking soda, baking powder, salt, and cinnamon.

In  a separate medium-size bowl, beat together bananas, pumpkin, oil, eggs, vanilla. Slowly incorporate sugars. When combined, mix in dry ingredients.

Fill half of loaf pan with batter.

Beat together cream cheese and sugar, until smooth. Pour cream cheese mixture on top on pumpkin-banana batter in an even layer. Pour remaining pumpkin-banana batter into loaf pa, and spread evenly over cream cheese.

Bake for 50 minutes, or until a toothpick comes out clean-ish (I like my breads to be as moist as possible).

Left bread cool for half an hour before nibbling. 


I hope everyone’s midterms go stress-free!



Lemon Cream Cheese Glazed Cinnamon Buns

14 Jan

Good evening ladies and gentlemen!

I had the most uneventful Saturday. slept in, made these puppies, attempted to do homework, and fell asleep multiple times while trying to read Hobbes’¬†Leviathan. For the record, that guy was crazy. Angry, pessimistic, and just downright sad. Rough life.

These were so delightful and bright-tasting this morning! The lemon flavour really came through, and the cream cheese kept it just savoury enough to keep flavours balanced. The buns had a soft, chewy texture, and that distinct yeast aroma. Yum.

Lemon glaze for a sunny morning.

There is something about the process of making cinnamon buns that I just love. Or maybe it’s just working with yeast. I want to try making more complicated breads, using starters. If anyone knows of any good recipes let me know! I have been checking out some sourdough recipes….

Lemon Cream Cheese Glazed Cinnamon Buns


  • 1 tbsp yeast
  • 1/4 cup milk
  • 1/3 cup sugar
  • 3/4 cup milk
  • 1/4 cup unsalted butter
  • 3 large eggs
  • 1 tbsp finely grated lemon zest
  • 1 1/4 tsp salt
  • 4 1/2 cups all purpose flour
  • 4 tbsp butter
  • 1-2 tbsp cinnamon
  • 1/2 cup brown sugar
  • 8 oz cream cheese, softened
  • 3 tbsp milk (or as much as you like for consistency)
  • 2 cups confectioners sugar
  • 1 tbsp vanilla extract
  • juice of half a lemon
Mix yeast, 1/4 cup milk, and 1/3 cup sugar together and let rise for 5 minutes until bubbly. Then add in rest of milk, butter, eggs, zest, and salt. Beat until thoroughly combined. Slowly add in flour until a large dough ball forms. Place dough ball in a greased bowl and cover. Let rise in a warm area (preheated then turned off oven) for an hour or until doubled in size.Punch down dough and roll out on a floured surface, in a large rectangle (the dimensions don’t really matter, unless you are specific about the size of your rolls). ¬†Spread 1/4 cup of butter over dough, then sprinkle cinnamon and sugar over top. Rolly up length-wise and cut into 3 inch pieces. Arrange in a greased dish so as all buns are touching. Let rise for 20 minutes.Preheat oven to 375 degrees and bake rolls for 30-35 minutes (watch that they don’t burn!). Removes and let cool in dish.For icing: beat cream cheese, milk, sugar, lemon, and vanilla together until smooth and creamy. Pour over buns.

Serve warm, gooey and oozing.


Feast my friends, Feast!

The snow up at Whistler is ridiculous. If anyone in Vancouver is going up tomorrow, wanna give me a ride?? Please?? I’ll give you one of these!!


Chocolate Peanut Butter-Swirl Banana Bread

12 Jan

I love peanut butter. I have to eat it every day it’s that good. I even go so far as to put it in my oatmeal, smoothies, topped on pancakes, and in almost all my baking if a can. ¬†The other night I met a girl with the exact same birthday as me, and she confessed her love of peanut-butter-oatmeal.¬†Separated at birth or what?

I even order my peanut butter online. Yes. Crazy, I know. My online shopping consists of different flavours of nut butter, which for some reason are only made and sold in the US. Come on Canada, get your ass in gear! I want to buy chocolate, butter toffee, and coconut peanut butters at my grocery store.

The good stuff

I buy most of my nut butters from Naturally Nutty. The company was made by vegan momma Katie who wanted to feed her family a healthier version of the commercially made peanut butter sold almost everywhere. Searching for the same thing online, I came across Katie’s company site and fell in love. Her nut butters have a natural taste to them, and contain hemp and flax seeds for a little extra oomph. You must try some of her varieties! She even has non nut butter spreads.

After ordering a million jars of peanut butter, and panicking at what to do with them all, proceed to make this banana bread.¬†I love this swirly bread. Even before you sink your teeth in to it, it’s just beautiful to look at. Super easy to do, too! I snagged the idea from SugarPlum (what a surprise). That girl knows her stuff. Seriously. If you have never seen her blog, I suggest you take a little trip on over to her site and proceed with gawking at everything she makes.

I’m so happy to have roommates who will just eat anything I make. It ensure that I don’t just sit there and eat the whole thing. I also think eating together is the best way to bond. To LOVE experiencing yummy food together, and to be able to talk about it for hours- that’s when you know your friends are keepers. True story.

Chocolate Peanut Butter-Swirl Banana Bread

  • 2 1/3 cups all-purpose flour
  • 1 teaspoon bakind powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup semisweet chocolate chips
  • 2 medium bananas, mashed (make sure they are nice and spotty!)
  • 3/4 cup Naturally Nutty Butter Toffee Peanut Butter
  • 1/2 cup oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup milk
  • 1/4 cup unsweetened cocoa powder

Preheat oven to 350 degrees F. Butter a 9-inch loaf pan.

In a medium bowl, whisk  flour, baking powder, baking soda and salt. In a large mixing bowl, using a mixer, beat together bananas, peanut butter, granulated sugar, and brown sugar until creamy.  Beat in eggs, vanilla, oil, and milk. Slowly beat in flour mixture and then chocolate chips. Once combined, pour half the batter into another bowl, and beat in cocoa powder.

Spoon portions of each batter into pan. Try not to mix them into one ugly colour! You can swirl with a knife if feeling fancy.

Bake for 60-65 minutes or until bread pulls away from pan, is a deep golden brown, and a toothpick inserted comes out with moist crumbs attached. Cool on a wire rack for 1 hour; run a knife around outer edges and invert onto wire rack to cool completely before slicing.

I then thawed left over peanut butter icing that I had froze. Damn…….

Everything is better with dribbly frosting. Especially peanut butter frosting.

Have a fantabulous day!!!!


New Years Cinnamon Buns

1 Jan

Happy New Years! How was everyones night? Get rowdy? I had a lovely night out and boogied my ass off. Fun times indeed. And, while we were all chatting and drinking, I decided to bake (CAUTION: baking while drinking is not a good idea).

I keep forgetting that my oven here in calgary cooks food much faster, and thus I keep overcooking EVERYTHING. I hate it! I made these gorgeous cinnamon buns, and sadly took them out just minutes too late. They were still delicious and gooey, but I found them to be stiff. Cinnamon buns are better under-cooked than over, so keep your eye on them in the oven!

Just over-done!

Cinnamon Buns


  • 1 1/4 cups warm milk (not hot)
  • 4 teaspoons dry active yeast
  • 1 tablespoon granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs, room temperature
  • 2 tablespoons melted butter, plus an additional 8 tablespoons, divided use
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 1/2 cups all-purpose flour
  • 3/4 cup firmly packed brown sugar
  • 1 tablespoons ground cinnamon
  • 1 2/3 cup confectioners’ sugar
  • 1/2 cup heavy whipping cream
  • 1 1/2 teaspoons vanilla extract

In the bowl, mix together milk, yeast, and 1 tablespoon sugar. Let rise for 10 minutes.

Add 1/2 cup brown sugar, eggs, 2 tablespoons melted butter, baking powder and salt, and mix on medium speed until combined. Mix in flour, gradually, and continue to beat for an additional 3-4 minutes. Grease a large mixing bowl and scrape dough into it. Dough will be sticky! Don’t add more flour. Cover the bowl with a towel or plastic wrap and allow to rise in a warm area for 1 1/2 hours or until doubled in bulk.

Roll dough out onto a floured surface, using a floured rolling pin, into a 1/4-thick rectangle. Roll dough into a 1/4-inch thick rectangle and melt 5 tablespoons butter and brush 3/4 of it over the surface of the dough. Sprinkle evenly with brown sugar and cinnamon. Roll the dough up, using the shorter ends. Slice roll into 1-inch thick slices, and place into 2 greased 13×9-inch baking dishes. Brush the tops of cinnamon buns with remaining 3 tbsp butter. Cover cinnamon buns and allow to rise in a warm area for 30-45 minutes, or until doubled in bulk. Meanwhile, preheat oven to 350 degrees F.

Bake cinnamon rolls for 22-25 minutes, or until light golden brown. Do not overbake! Cool for 10 minutes.

Meanwhile, make the glaze: whisk confectioners sugar, cream, and vanilla extract until well combined. Pour glaze over buns.

Makes 9 monster sized cinnamon rolls

I can’t actually stop eating these (like everything else I guess). They are so perfect for snacking on!
Happy baking!!