simple weekend recap: edition 18

This weekend was full of activities! Friday started with some old friends at Zaftigs with an Essex sandwich and plenty of brunch cocktails.

 

After a late Friday night, a late Saturday morning brunch at Tremont 647 really was perfect (review later this week)...

 

 

...before heading home to quickly smell the blooming paper whites.

 

 

Saturday evening started with one of my favorite punches: orange gelato, ginger ale & vodka...a science experiment with a punch of sweet flavor obviously served in goblets.

 

 

 

 

As an appetizer we made smoked salmon dip in sourdough breadbowls...

 

 

...before lasagna soup (recipe later this week).

 

 

Next, we (naturally) moved on to measuring the lankiness of T's wingspan before putting it to good use at the bowling alley.

 

 

We ended the night with some group baking.

 

 

After a relaxing (lazy) Sunday, I made a green smoothie to detox...

 

...before wrapping up the weekend with some extra greens of kale, spinach & basil in a twist of pesto for some bonus nutrients to prep for the week!

 

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perfect cinnamon buns

My family is big on cinnamon buns, and I have found the perrrfect cinnamon bun recipe. Moist, warm, and fluffy, these cinnamon buns are difficult to mess up, and perfect for left overs. Easily made the day before, pop them in the oven before guests arrive to look like an amazing host/ess and welcome them to a cinnamon-y castle of goodness.

Ingredients (for 12-15 rolls):
1 cup warm milk
2 1/2 tsp active dry yeast
2 eggs
1 cup butter, divided
1 tsp salt
1/2 cup white sugar
4 1/1 cups bread flour
1 cup brown sugar
2 1/2 tbs ground cinnamon
3 oz cream cheese, softened
1 1/2 cups confectioners' sugar
1/2 tsp vanilla extract

Directions:
1. Dissolve yeast in warm milk. 

2. Add 1/3 cup melted butter to the milk along with eggs, salt, and white sugar. Stir to mix.

3. Add bread flour and stir.

4. Turn onto a floured surface and knead into a ball. 

5. Return to bowl, cover with a warm damp washcloth, and let sit in a warm area to rise for at least 1 hour, or until doubled in size.

6. Once the hour has passed, roll out ball onto the floured surface again. Roll dough into a thin rectangle of about 1/3" thickness.

7. Soften or melt another 1/3 cup of butter. Spread over dough to cover as much as possible (use your hands, get in there!).

8. In a small bow, mix 1 cup brown sugar with 2 1/2 tbs ground cinnamon for the filling. Sprinkle this mixture on the melted butter and use your hands to even out the topping.

9. Slowly & delicately roll up the dough. Cut with a warm wet knife into small chunks. 

10. Arrange on a lightly greased baking pan, discarding end bits that are not cinnamon-y enough. Cover again and let rise another 30 minutes. Preheat the oven to 400F.

11. Once rolls have again doubled in size, uncover, and pop into preheated oven for 15 minutes, or until crispy, browned, but still spongey to the touch.

12. While the buns are still in the oven, you could make the cream cheese frosting: beat together cream cheese, 1/3 cup butter, confectioners' sugar, vanilla extract, and a pinch of salt. Spread frosting on warm cinnamon buns and serve warm!

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