This week’s recipe was a request from Madison, and I am so glad she thought of it. Though I was a little late to the pumpkin game this year, Madison is a HUGE pumpkin fan, and thought that there must be a way to make cinnamon rolls pumpkin. She was right, and these are them, and you need them next Sunday morning when you’re looking for something a little sweet and very Fall for breakfast. Start by heating the butter and milk over low heat just until the butter melts. Set aside. In a stand mixer fitted with the paddle …
This has been a pretty amazing weekend. Yesterday, I got up bright and early and rode 100 miles on my bike from Boston to Cape Cod for the Best Buddies Challenge Ride. I rode with some pretty cool people from work, and we could not have had better weather – a little sunny but mostly overcast, not too hot, and no rain. Then, when we got to the finish, we got to eat lobster, drink beer, and listen to a Flo Rida concert, which is great by itself, but after a huge bike ride is especially awesome. And if that …
This was quite the weekend. Yesterday, I baked sourdough bread from scratch for the first time (more on that later). More exciting, I finished knitting my first sock! One more and I’ll have a set! AND my family made an impromptu visit in to have dinner with me (but really for Father’s Day – love you Daddy-o!). This morning I ran a Spartan race. And all afternoon I got to hang out with my best friend from college (hi, Cate!).
I have been on a big yeasted bread kick this year, which is really quite a step forward in my baking life. I used to be terrified of recipes that included yeast. You invest so much time up front in making the dough, that the fear of it not rising often scared me off from starting at all.
Get ready for a marathon: croissants may be the most time-intensive (and exciting) thing I have made in a very long time. It’s not often I have a weekend where I can pull this off, but I am so glad that I did.
This is a cop out post. I know if I don’t say it up front, Jonathan Topaz is going to call me out in the comments. I freely admit I made this pita bread weeks ago and have been sitting on the recipe until I was too busy to bake some week – this week was that week.
My original plan was to make croissants this weekend, but time, as it often does, got away from me. However, I was stuck on the idea of making a recipe with yeast. I wanted something a little complicated, but not two-day complicated.