This was my present to my sisters Christmas morning.From me, you really can't ask for a better present. Into those little cinnamonny, cream cheesy, rolls of love, went my heart and soul.
I touched on this topic not long ago. If my present to you is food, I care, if you get a Border's gift card, you're chopped liver.
Which can, in fact, be pretty tasty.
13 comments:
I just found your blog through the food blog finalist list (congrats, by the way) and I have to tell you, those cinnamon buns look so freakin' fantastic, it made me hungry for Cinnabon (although the closest one to me is the turnpike!), but yours look SOOOO much better! You seriously have a talent, I hope you open up a bakery in Pa, because I will so be there (just without the duck fat, lol!). Good luck to you, if you create like this at your age, you will go far ;^)
Mmmm, those cinnamon rolls remind me of the ones that my mom used to make on Thursday afternoons for when I'd get home from school. Why did she make them on Thursdays? I have no idea, but some of my friends quickly learned to follow me home on Thursdays after school. Keep cookin' with love! It's the best ingredient. :-)
So theoretically, you could care about chopped liver, and would show it by preparing chopped onions and hard-boiled eggs in schmaltz.
Just getting cinnamon buns with no regard for shelf-life is a treasure beyond calculation.
I voted for you :) And this is also my first time on your blog! Your rolls look great! I'd like to invite you to take some time to drop by at Foodista and share your delicious recipe with us. We have launched an online food and cooking encyclopedia ala wikipedia. Add a recipe and you can win a $100 gift card to Sur la table. Don't forget to register first so we know who to thank the recipe for. Thanks!
Ooh Cinnamon buns! I love them even though they have cause me more than a few popped blood vessels while trying to make them. But when I finally made ones that did not suck, it was totally worth it =)!
Yum! Lucky sisters!
Nick, those cinnamon rolls look amazing!!! Glad to see you're getting more readers as a result of the Weblog awards! I've been voting!
Great site, and congrats on the nomination!!
I was just curious as to why you bake your cinnamon buns on the side like I saw in the pic...
My mom has been making cinnamon buns since forever, and hers are always placed cut side up in the pan. Does placing them sideways like you did enhance their baking or flavour? I am just curious, so any info would be great! Thanks!
robyn, I'm very sorry, but if I opened a bakery, everything would be made with duck fat. its for the best :)
xoconostle, that's a tradition I'd love to adopt
deanna, thats a good question that i knew someone would ask. I baked them sideways simply because when I rolled them out and cut them, they seemed a little too long to prepare them regularly.
Recipe please?
Lucky sisters!!!
hey, I saw your blog on The Weblog Awards (like a bunch of other people, I guess—I feel so unoriginal), and yours was the only one that seemed interesting—well, except for Cake Wrecks, but I've always read that, so it doesn't really count. . .
Anyway, this post reminded me of my Christmas present to my sister--I made challah the day before and we made French toast out of it on Christmas. Your blog reminded me of myself, as well. . .I'm fifteen (almost 16) and I used to be really into cooking until I realized how much more I enjoyed baking. I've always fiddled with the idea of starting a blog, and yours has inspired me to go do it.
I'll stop boring you with my rambling. Happy cooking
Mary
can you pleaseee post the recipe of this yummy buns?! :)
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