Almond Cinnamon Rolls

I was making cinnamon rolls the other day and thought I’d switch them up a bit. So I made Almond Cinnamon Rolls. I used sour dough bread for the rolls but they didn’t turn out as light as I like them, so I’m just going to cover the filling and you can choose your own dough recipe.

• 4TBS of butter
• 2 tsp almond extract
• 1/2 cup brown sugar
• 3 tsp ground cinnamon
• 2 tsp ground nutmeg

 

1. Roll dough out to 1/4 inch thick rectangle.
2. Melt butter and add almond extract to it.
3. Drizzle butter mixture onto rolled out dough
4. Mix brown sugar, cinnamon and nutmeg together and sprinkle on top of the dough
5. Roll dough into a long log and cut into pieces as big as you’d like.
6.  
7. Place in greased baking dish, cover and let it rise for an hour or two
8. Bake in a pre-heated oven set at 350 for 25 minutes or until lightly golden brown on top (more or less depending on your choice of dough)
9. Let cool for about 5 minutes then flip the rolls onto a plate.

For the icing you will need

• Icing sugar
• Milk
• Almond extract

I don’t remember how much I used of any of those. But just keep adding until the taste and consistency are how you like them, then drizzle the icing on the rolls. Yum!
 

I have a feeling these would taste great with Almond pieces in them, but I didn't have any when I was baking...

Cheesecake

I did something on Friday that I have never done before. I made cheesecake *applause*. There are were about 100 1oz containers of cream cheese in the fridge so my sister, Jessica, suggested I make a cheesecake. So I found the top rated recipe on allrecipes.com and got to work.

•    15 graham crackers, crushed (I used 1 cup)
•    2 tablespoons butter, melted

•    4 (8 ounce) packages cream cheese
•    1 1/2 cups white sugar
•    3/4 cup milk
•    4 eggs
•    1 cup sour cream
•    1 tablespoon vanilla extract
•    1/4 cup all-purpose flour
Directions
1.    Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

2.    In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

3.    In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then stir in the eggs one at a time, mixing just enough to incorporate (I slightly beat the eggs before mixing them in). Stir in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4.    Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for
5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Pretty straight-forward directions. I don’t know what I did wrong but my cheesecake cracked. Which I would be ok with had I not spent the evening before looking at pictures of cheesecakes and silently laughing at the cracked ones was ok with because my sister described it this way “Incredible cheesecake. Good enough to break my diet for cheesecake.” You need to understand, my sister is pretty much a cheesecake connoisseur so that says a lot! I love success stories from my kitchen!

I also made a raspberry sauce to go on it. I will post that recipe soon.