recipe

YouTube Video: Maple Bacon Cinnabon-Style Buns

 

https://youtu.be/593reJyW8Dg

Perhaps you may think there is no earthly way to improve upon a Cinnabon.

But I’m hear to tell you it’s possible and I’ve done it, too!

How could I improve on what could be the most decadent food on the planet–the Cinnabon?  By adding bacon, of course!

Tell me who doesn’t like bacon? Or maple flavoring? By combining bacon and maple with my already over-the-top Cinnabon-style Buns I have managed to create the perfect mashup!

And the cool thing is this recipe doesn’t require that much extra work!  Just sprinkle crumbled bacon on the filling before rolling and substitute maple for the vanilla.

The results are simply divine!

ICYMI (In case you missed it) I posted my original Cinnabon-style recipe on my blog before.  You can find it here: Cinnabon-Style Cinnamon Buns

The recipe below includes the additions that make them Bacon-y and Maple-y.  But, hey, if you don’t like bacon…just leave it out!

iced buns
Spread the icing on while the buns are still warm, so that every bun gets about the same amount of frosting!

 

Ingredients:

For the dough:

  • 1 packet (or 2 1/4 tsp.) active dry yeast
  • 1 cup whole milk, at room temperature
  • 4 cups of flour (I like King Arthur the best!)
  • 1/2 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1 tsp salt
  • 2 eggs

For the filling:

  • 1 cup packed light brown sugar
  • 3 tablespoons cinnamon
  • 6 tablespoons unsalted butter, softened
  • Six slices of cooked bacon, crumbled

For the cream cheese icing:

  • 6 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened (half of a regular sized brick)
  • 1 1/2 cups confectioner’s sugar
  • 1 teaspoon maple flavoring or maple syrup (the flavoring gives a more intense maple flavor, but the syrup does fine, too!)
  • 1/8 teaspoon of salt

Instructions:

  1. Dissolve the yeast in the room temperature milk.  Allow it to proof about 5 minutes; proofing occurs when you see some little bubbles in the milk.
  2. In a large bowl, combine 1/3 cup of softened butter and 1/2 cup granulated sugar and mix with your hand mixer until incorporated.  Add the two eggs and mix.  Then add the salt plus the yeast milk.  Once your wet ingredients are well mixed, begin adding in the flour one cup at a time, mixing after every cup until all four cups are incorporated.
  3. Remove the dough from the bowl and kneed lightly to make sure all the ingredients are well incorporated.  Place dough in an oiled bowl and cover it with a moist cloth.  Allow it to rise to double the size, which will take about an hour.
  4. Make the filling by combining the brown sugar, cinnamon and softened butter together.  The filling will be grainy, which is fine.
  5. Once the dough has doubled in size, remove it to your work area and roll it out to about 12 by 16 inches.  The dough should be somewhat stiff, not doughy like bread and about 1/2 inch thick.
  6. Spread the filling on top of the dough, leaving a one inch end of just dough and about 1/2 inch edge on the other sides.
  7. Sprinkle the bacon crumbles all over the cinnamon filling.
  8. Begin rolling the dough from the short end and rolling somewhat tightly until you reach the dough only end.  Expect some of the filling to spill out on either side, but it might be good to keep the ends even when rolling.  Do this with your hands. (You can roll them lengthwise, but when I did that my buns didn’t have room to rise and they practically jumped out of the pan.
  9. Cut the rolled dough in half and line both halves up side by side as a guide.  With a sharp knife, cut the dough into 1 1/2 inch slices.  I ended up with 8 Cinnabon-sized slices when rolled from the short side, which was perfect.  Make sure they are not crammed into the pan!
  10. Place the slices–cut side up–into a well greased 9 x 13 baking dish.  Cover with a towel and allow to rise for about 30 minutes.
  11. Put your risen buns in a 350 degree preheated oven and cook for about 25 minutes.  Check them after 20 minutes to make sure they do not over bake.  You want them to be golden brown and you want to be able to smell the baking cinnamon.  They will be a bit puffed up, but they will deflate a bit when cooled.
  12. While the buns are in the oven (haha!), assemble the icing by first mixing the butter with the cream cheese and maple syrup or flavoring.  Then add the confectioner’s sugar slowly, mixing and then beating until light and fluffy.  Do make sure you use a hand mixer for this…I made my icing both ways and the mixer icing was much creamier!
  13. Allow the buns to cool for about five minutes then spoon a heaping portion of icing on each of the buns and use a butter knife or cake spatula to spread it out across each of the buns.  This is an easier way to ensure all the buns get the same amount of icing.
  14. Enjoy with lots of hot coffee!  Yum!

Cinnabon-Style Cinnamon Rolls

Cricut

Cricut Access Challenge: Versatile Greeting Cards

I am SOOOO jazzed to share this Mix & Match All Occasion Cards design file, because it’s amazingly versatile.

With this one file, you are able to make dozens of different cards, because you can swap out the greeting, change the pattern of the card base or even offset the lace doily for added visual interest. Oh! And did I mention the cherry blossom? You could use white, blush or any pink shade.

Of all my hundreds (yes, hundreds!) of Design Space files, this is probably the one I turn to the most for making Instagram worthy greeting cards.

And it’s not because this project is difficult.

When you look at the DS file you will notice it’s quite simple. It’s a basic building block file.

All you do is add your imagination and just like that you could have a boxful of Greetings ready to send on a moments notice.

A few comments about this project, which is–of course–a Cricut Access Challenge project:

-I prefer cutting the card bases in multiples of two, because then you can use one sheet of 12″ x 12″ patterned paper and get two cards

-I used Cricut gel pens on my tags and they work swell!

-Because I don’t like to waste paper, I tend to isolate each element of this file so I can cut an entire page full. For example, I cut out all the bases first, then I do several pages of the tags in different colors and so forth.  I use Michael’s brand Recollections solid color paper in 8 1/2″ x 11″ paper for the tags and cherry blossom pieces and I am able to fit 8 or so of each piece on one sheet of paper.

-I use Cricut Card stock for the doilies, because they are so lace-y and I want them to be as sturdy as possible.  Cricut card stock is *very* sturdy and a 12″ x 12″ sheet will fit 9 doilies of this size. Don’t forget to use the Custom Setting “Cardstock For Intricate Cuts” to ensure the doilies cut perfectly.

-When removing cuts from your mat, always try to remove the mat from the material rather than removing the material from the mat. Cricut mats are made to *bend* just for this purpose! By bending the mat, your cuts won’t rip when you are trying to remove them and you won’t get frustrated either!

-These Cards are A2 size, which is a standard size and fits A2 sized envelopes, which you can buy in bulk at your local craft store.  I often don’t bother making my own envelopes if my cards are sized in a standard size, which these ones are.

-Give yourself permission to experiment with patterns, colors and placement of your elements. You’ll be happy you did!

Here’s the Pinterest pin for this project:  https://www.pinterest.com/pin/273030796146076129/

And here is the Design Space file in Cricut Community:  https://design.cricut.com/#/design/126421934

I do hope you will try this amazing file so you will see what I mean about it being simple but so completely versatile!

Now. “Go Forth and Cricut, my friends!”

Best always,

Miss Rita

Please note: This post may contain affiliate links, which means if you click on one of my links and buy something I will receive a small commission from your purchase. Thank you for using my links as this is how I support myself and keep MO in pickles and Ted E. Bear in chew toys–they both are insatiable!

But seriously….I do so appreciate your continued support!

Here is my affiliate link:  https://www.shareasale.com/u.cfm?d=327204&m=51766&u=1089398

Remember if your order exceeds $50 and you use my code MISSRITA1 and link, you will receive an extra 10% off and free shipping on most items!  My code will *not* work for Access Subscriptions or machines (anything that plugs in).

 

Cricut

Cricut Access Challenge: Quick Cut Valentines

When I first started Cricut-ing many years ago, I immediately stopped buying greeting cards.

Back then I was a *big* greeting card buyer and easily spent hundreds of dollars every year in cards.

Suddenly having a Cricut was my reason to abandon that practice and make the cards myself.

Only…I didn’t.

I became so paralyzed with fear that my cards weren’t going to be “good enough” or “pretty enough” or “insert whatever reason here” that I just stopped sending cards.

It wasn’t until I realized that a homemade card is 100 times better than any store bought card that I began sending my greetings out again, which has rekindled my love of sending greetings.

Are you like me? Are you afraid that your work won’t be good enough? Or worse yet, have you left your Cricut in the Box because your afraid you won’t be able to create something?

If so, you aren’t alone. Every day I hear from Cricut owners that are afraid to show off their work. Or users that won’t even try.

Listen! Everyone has to start at the beginning. Don’t let anyone tell you otherwise. We are all “newbies” at one time. Don’t be afraid to try, but also don’t pile on huge expectations at first. Start small and slow. Cherish your first attempts. You will soon be making amazing things and you can look back on your beginning projects with appreciation.

But the bottom line is you have to take that first step!

So, please, take that machine out of the box and make something simple–like these quick cut cards.

screen shot 2019-01-11 at 8.31.51 am

Today’s Cricut Access Challenge is a bunch of very easy, quick cut cards suitable for Valentine’s Day or everyday.

Each card in the file is perfectly sized, so no fuss for you. Just pick out a few sheets of paper—any color will do!–and hit “Make”!

Within a few minutes you’ll have a half dozen cards in your little arsenal.

And, more importantly, you will have accomplished something.

Build on that!!

Remember this: “Every journey begins with the first step!” Here’s your first step.

screen shot 2019-01-10 at 3.30.32 pm

Now, go forth and Cricut!

Here’s the pin to the project:
https://www.pinterest.com/pin/273030796146030429/

Here’s the link to Cricut Community:
https://design.cricut.com/#/landing/user-project/124557212

Best always,

Miss Rita

Please note: This post may contain affiliate links, which means if you click on one of my links and buy something I will receive a small commission from your purchase. Thank you for using my links as this is how I support myself and keep MO in pickles and Ted E. Bear in chew toys–they both are insatiable!

But seriously….I do so appreciate your continued support!

Here is my affiliate link:  https://www.shareasale.com/u.cfm?d=327204&m=51766&u=1089398

Remember if your order exceeds $50 and you use my code MISSRITA1 and link, you will receive an extra 10% off and free shipping on most items!  My code will *not* work for Access Subscriptions or machines (anything that plugs in).

 

recipe

Maple Bacon Cinnabon-Style Buns

img_7709

Perhaps you may think there is no earthy way to improve upon a Cinnabon.

But I’m hear to tell you it’s possible and I’ve done it, too!

How could I improve on what could be the most decadent food on the planet–the Cinnabon?  By adding bacon, of course!

Tell me who doesn’t like bacon? Or real maple syrup? By combining bacon and maple syrup with my already over-the-top Cinnabon-style Buns I have managed to create the perfect mashup!

And the cool thing is this recipe doesn’t require that much extra work!  Just sprinkle crumbled bacon on the filling before rolling and substitute maple for the vanilla.

The results are simply divine!

ICYMI (In case you missed it) I posted my original Cinnabon-style recipe on my blog before.  You can find it here: Cinnabon-Style Cinnamon Buns

The recipe below includes the additions that make them Bacon-y and Maple-y.  But, hey, if you don’t like bacon…just leave it out!

Maple Bacon Cinnabon-style Buns

Ingredients:

For the dough:

  • 1 packet (or 2 1/4 tsp.) active dry yeast
  • 1 cup whole milk, at room temperature
  • 4 cups of flour (I like King Arthur the best!)
  • 1/2 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1 tsp salt
  • 2 eggs

For the filling:

  • 1 cup packed light brown sugar
  • 3 tablespoons cinnamon
  • 6 tablespoons unsalted butter, softened
  • Six slices of cooked bacon, crumbled

For the cream cheese icing:

  • 6 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened (half of a regular sized brick)
  • 1 1/2 cups confectioner’s sugar
  • 1 teaspoon maple flavoring or maple syrup (the flavoring gives a more intense maple flavor, but the syrup does fine, too!)
  • 1/8 teaspoon of salt

Instructions:

  1. Dissolve the yeast in the room temperature milk.  Allow it to proof about 5 minutes; proofing occurs when you see some little bubbles in the milk.
  2. In a large bowl, combine 1/3 cup of softened butter and 1/2 cup granulated sugar and mix with your hand mixer until incorporated.  Add the two eggs and mix.  Then add the salt plus the yeast milk.  Once your wet ingredients are well mixed, begin adding in the flour one cup at a time, mixing after every cup until all four cups are incorporated.
  3. Remove the dough from the bowl and kneed lightly to make sure all the ingredients are well incorporated.  Place dough in an oiled bowl and cover it with a moist cloth.  Allow it to rise to double the size, which will take about an hour.
  4. Make the filling by combining the brown sugar, cinnamon and softened butter together.  The filling will be grainy, which is fine.
  5. Once the dough has doubled in size, remove it to your work area and roll it out to about 12 by 16 inches.  The dough should be somewhat stiff, not doughy like bread and about 1/2 inch thick.
  6. Spread the filling on top of the dough, leaving a one inch end of just dough and about 1/2 inch edge on the other sides.
  7. Sprinkle the bacon crumbles all over the cinnamon filling.
  8. Begin rolling the dough from the short end and rolling somewhat tightly until you reach the dough only end.  Expect some of the filling to spill out on either side, but it might be good to keep the ends even when rolling.  Do this with your hands. (You can roll them lengthwise, but when I did that my buns didn’t have room to rise and they practically jumped out of the pan.
  9. Cut the rolled dough in half and line both halves up side by side as a guide.  With a sharp knife, cut the dough into 1 1/2 inch slices.  I ended up with 8 Cinnabon-sized slices when rolled from the short side, which was perfect.  Make sure they are not crammed into the pan!
  10. Place the slices–cut side up–into a well greased 9 x 13 baking dish.  Cover with a towel and allow to rise for about 30 minutes.
  11. Put your risen buns in a 350 degree preheated oven and cook for about 25 minutes.  Check them after 20 minutes to make sure they do not over bake.  You want them to be golden brown and you want to be able to smell the baking cinnamon.  They will be a bit puffed up, but they will deflate a bit when cooled.
  12. While the buns are in the oven (haha!), assemble the icing by first mixing the butter with the cream cheese and maple syrup or flavoring.  Then add the confectioner’s sugar slowly, mixing and then beating until light and fluffy.  Do make sure you use a hand mixer for this…I made my icing both ways and the mixer icing was much creamier!
  13. Allow the buns to cool for about five minutes then spoon a heaping portion of icing on each of the buns and use a butter knife or cake spatula to spread it out across each of the buns.  This is an easier way to ensure all the buns get the same amount of icing.
  14. Enjoy with lots of hot coffee!  Yum!

Autism · Cricut

It’s a beautiful day for Cricut-ing

bcf3ae7f-5de0-4f54-9812-cba1c588b993
Get 10% off your Cricut order using code CRAZY10 and this link

These days, I often stumble when someone asks me the standard question: “So, what do you do?”

Not that it was always easy.

Before I dropped out of the rat race to raise Master Owen, I worked in e-commerce…as in “buying stuff on the internet”.  In those days, e-commerce was scary and new and many people firmly believed it “wouldn’t catch on”.

Remember this is back in the day when the only ones making money online were XXX rated and old fashioned marketers were trying to figure out how to make it work for them.

I’m not trying to sound OLD, but this was back when Amazon only sold books.  It was when Netflix sent DVDs in the mail. My fellow colleagues and I had graduated from AOL and we thought we were all that because we understood what all the acronyms (url, http, ftp) and new terminology (streaming, buffering) meant.

Nobody “tweeted” because neither Twitter nor Instagram existed. Facebook was the catalog your college gave out to help you meet people. No one was pinning, except to their at-home cork boards and we didn’t text all that much because you had to use a phone keypad to do it.  Oh!  And blogs were called by their full name, weblogs, and they were mostly reserved for computer geeks.

I wouldn’t be lying telling you I completely enjoyed being a pioneer in the Internet Revolution and that I missed it sometimes…okay I missed it a lot!.  I thrived on the action. But, as most everyone knows, some things are worth changing direction for, and raising MO was definitely one of them.

Still….well, let me be blunt, the life of a Stay At Home Mom can be tediously, brain-numbingly boring.  Couple that with the stress of raising an autistic child alone and, well, to be truthful I could hardly believe how much my life had changed…as in “tanked”.  It’s difficult to be creative about doing dishes or laundry, and I longed for a creative outlet.

And then–as if by Divine intervention or some magical force of the universe–I happen upon a Cricut.  I am NOT exaggerating here.  I was in a craft store and looked up and saw this machine and thought to myself: “Hey! That’s kinda cool looking! I think I’ll try it!”

That was in October 2012.

Three and a half years and several machine upgrades later, I realize that a machine–in particular, a machine that can be somewhat difficult to describe to folks–gave me back that feeling of being a pioneer again!  Suddenly I could be creative again.  I was productive. I became somewhat obsessed with my Cricut.

I suppose you could call me a Cricut Fanatic, but I think it’s a little more than that.  I have been creatively “reborn” and I’m on a quest to tell everyone about it.  I am a Cricut Evangelist and I’m proud to say: “Today is a BEAUTIFUL day for Cricut-ing!”

Can I hear an “Amen”?  That’s a little attempt at humor…but, I’m curious, have I got your attention yet?  Do you want to find out what Cricut-ing is all about?  Or perhaps you’d like to renew your interest your interest in cutting edge crafting.  Well, here’s your sign!

Cricut is currently offering free Fed-Ex shipping and 10% off orders (using code CRAZY10) for a limited time.  Why not click this link and use code CRAZY10 to save 10% off your order!

I think Cricut will make a believer out of you, too!

 

Please note: As a Cricut affiliate, I may be compensated if purchases are made through links from this post.