Monday, July 24, 2017

Mango Mussolini Cocktail Recipe

Today I'm sharing the recipe for a cocktail I created - the Mango Mussolini, named after a certain short-fingered, badly-coiffed international pariah. You either laugh or you cry about politics and I prefer to laugh, with a cocktail in hand.

  • 2 oz gin
  • 2 oz mango puree
  • 2 oz lemon juice
  • 3/4 oz lime juice
  • 1 cup crushed ice

Combine the ingredients in a cocktail shaker and shake vigorously.

Serve in a tiki mug or glass of your choice, and turn on CNN to check out the latest in Russian collusion and alternative facts.

Sunday, July 23, 2017

Cinnamon Rolls

Hi everyone! I've been so bad about posting, but I'm trying to get back into it. Today I'm sharing the recipe for cinnamon rolls - I made these for Father's Day and they are so good!  

I used the recipe from  the KitchenAid Stand Mixer manual. These take a while to make, so if you're planning on having them for breakfast, I recommend making them the night before.

  • Sweet dough
    • 3/4 cup milk
    • 1/2 cup sugar
    • 1 1/4 tsp. salt
    • 1/2 cup butter
    • 2 packages active dry yeast
    • 1/3 cup warm water
    • 3 eggs
    • 5 1/2 - 6 1/2 cups flour
  • 1 cup firmly packed brown sugar
  • 1 cup sugar
  • 1/2 cup butter 
  • 1/4 cup flour
  • 1 1/2 tbsp. cinnamon
  • 1/2 cup chopped pecans
Yield: 24 rolls

To begin, you need to make the sweet dough. Place the milk, sugar, salt, and butter in a small saucepan and heat over low heat until the butter melts and the sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in a mixer bowl.

Add lukewarm milk mixture, eggs, and 5 cups flour. Attach the dough hook to your mixer and mix for about 2 minutes on low speed.

Continuing on low speed, add the remaining flour, 1/2 cup at a time and mix about 2 minutes, or until the dough clings to the hook and cleans the sides of the bowl. Continue to mix on low speed for 2 minutes longer.

Place dough in a greased bowl and cover. Let dough rise for about 1 hour, or until it doubles in bulk.

Now you're ready to move on to the filling.

Place brown sugar,, sugar, butter, flour, cinnamon and pecans in a mixer bowl.  Mix with a flat beater on low speed for about 1 minute.

Punch down the dough and roll it into a 10x24 inch rectangle on a lightly floured surface.

Spread sugar-cinnamon mixture evenly on dough.

Roll dough tightly from the long side to form a 24-inch roll, pinching the seams together.

Cut into 24 slices, 1-inch each.

Place rolls in an 11x15x2 baking pan and cover. Let rise for 45-60 minutes, or until doubled in bulk.

Bake at 350ºF for 20 minutes.

 Remove from pans immediately and serve. Enjoy!