Spice Cupcakes with Penuche Frosting

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Merry merry merry merry merry merry Christmas!  Yesterday, I spent the entire day making Christmas treats with my mom.  This year we made my grandma’s butter cookies with walnuts, snickerdoodles, nut caramels, sugar cookies, and I also made a new recipe I’ll be posting about soon!  After all the baking commenced, we went to look at a huge Christmas light display held in Reno every year, and then we grabbed beers and burgers  for good measure.  It was the perfect way to celebrate my day off after my last final exam!

Although I will not be active over the next couple of days due to Christmas, I wanted to post one last recipe if you’re looking for yet another thing to bake for neighbors and friends (:  Around the holidays, I get a little cookied out (okay, sugared out in general), but every once in a while, I want to grab a piece of bread or pudding or something instead of another cookie.  This year, I decided to make spice cake with my grandma’s penuche frosting.  If you’ve never had penuche frosting before, 1. Um, why?, and 2. It’s this amazing, brown-sugar, caramely flavored frosting you make in 5 minutes on your stovetop.  It’s a frosting I never remember to make enough, and when I do, I’m transported back into family dinners as a little kid, eating this frosting but not knowing quite what it was.  And now I present it to you as I share some of my family nostalgia!

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As I’ve shared in the past, Reno is higher-altitude, so I made my high-altitude cake recipe, but I also have adjustments to make it at sea-level.  I like to use a different combination of spices each time in my cake, depending on what I have in my pantry at the time, but cinnamon always makes an appearance, because, well cinnamon.  Feel free to add spices if you like reeeally spicy cake, or cut back if spices aren’t your thing.  I love adding ginger, but you could always add a few grinds of black pepper and some cardamom for a chai-spiced cake, or you could add a little cayenne if you’re really feeling really crazy*.  Do what feels right.

*Clearly, my idea of getting crazy is disappointing, but if you add a little whiskey or wine to your holiday-baking spree, I’d be supes proud.

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P.S. This recipe is not exclusive to Christmas – it’s good year-round, especially in the fall!  I just posted it at Christmas, because I’m missing my grandparents (:  One of my favorite memories is making lefse with my grandma around the holidays for our traditional Norwegian dinner on Christmas Eve!  This year, I didn’t get around to making any, so if you’re a fellow Norwegian (Norski?  Norwegianite?) and have some laying around, send it my way!

XO Sara Lynn

*Song of the Day: Must Be Santa by She & Him

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The Best Damn Pie Crust of Your Life

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IT’S FINALLY HERE.  Even after countless pies and months of promising you all the best pie dough recipe in the whole damn world, I had not delivered.  That is, until now.  I really should stop making promises like these considering I’m a full-time student, I have 2 jobs, plus I try to volunteer a few hours a month on top of all the normal things I have to do on a day-to-day basis a.k.a. I’m freaking busy and don’t always have time on the weekends to do a pie dough tutorial.  Honestly, I don’t know how I have free time sometimes, but bless my marketing internship for giving me college credit to work only a couple hours a week from home is all I have to say.  Aside from that major tangent, my point is that I know the wait was worth it, and I would like you to agree with me, because it would make me feel much better about my slacking.

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Let’s have a conversation about pie dough, my friends.  I’ll try to keep an open mind here, but let’s just face it, I’m biased and totally Team Make Your Own Pie Dough.  Most people refuse to even try to make their own dough, settling for either freezer-aisle roll-out pie dough (boo) or worse, store-bought pies from the grocery store (double boo).  We’ll call this side Team Wrong.  No offense if you’re on that team, I understand why you are, but hear me out.  I have a major theory that pie dough is one of the most misunderstood forms of pastry, and I can attest to this, because I was a frozen pie dough fan for many years.  After making pie dough once, I was a forever changed woman.  It’s so. damn. easy.  Surprisingly so, but it makes all the difference in the world.  If you care about pie, make your own dough!  I’m not kidding, you will not be able to go back to the store-bought stuff.  It’s really life-changing, especially this recipe, which yields the flakiest, buttery-est crust I ever did eat.  Thanks to Bon Appetit magazine for inspiring me to give it a try and also for giving me the recipe.  I appreciate for real ♥

So, after a long guilt trip from Team Make Your Own Dough, do you feel inspired to make your own pie dough for (please, at least one of) your Thanksgiving pies?!  Yes you do!

Let’s get started!

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First, you’re going to start off with 2 sticks + 2 Tablespoons of unsalted butter.  Cut the butter into cubes, trying to work quickly to avoid melting the butter with your warm hands.  I like to use a bench scraper for this so I don’t have to touch the butter, but a regular knife works well too!  Put that butter in a bowl and pop it in the fridge while you gather your dry ingredients.

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Now we’re going to prep for the next few steps.  Whisk together 2 1/4 cups of all purpose flour, 2 Tablespoons of sugar (1 Tablespoon for a savory-pie crust), and a scant teaspoon of kosher salt.  Also prepare a glass of ice water and set the glass aside.  Toss the butter in the flour mixture.

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Now, working quickly, use your fingers to rub the butter into the flour, creating shaggy pieces of butter.  Some of the pieces should be thin and long while others are chunkier.  Be careful not to let the butter melt in your hands.

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Mix together 1 Tablespoon of apple cider vinegar with 3 Tablespoons of iced water.  Swirl to combine.

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Drizzle the vinegar-water over the butter mixture, running your fingers through the flour mixture to incorporate all the ingredients.  Quickly knead the dough until it starts to come together.  It will be a little crumbly and dry, but resist adding more water or your crust will turn out tough.

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Turn your dough onto a floured surface and knead it a few more times, incorporating the drier areas.

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Cut the dough in half and press into 1 inch thick discs.

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Wrap your dough in plastic and set it in the fridge for at least an hour and up to 5 days.  You can also freeze the dough for up to 2 months!  I like to make dough in advance and save it in the fridge for big events like holidays.  When you’re ready to use it, roll it on a floured surface and fill with whatever makes you happy.

Here’s a few pie ideas, if you needed any (;

Apple Pie with Sugared Crust
Pumpkin Pie
Beef & Veggie Pot Pie
Deconstructed Chicken Pot Pie
Pear & Ginger Galette
Strawberry and Grapefruit Galette
Mixed Berry Pie

And here’s a handy-dandy recipe card:

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I hope this recipe makes the pie dough of your dreams as it did mine ♥

XO Sara Lynn

*Song of the Day: Where is my Mind? by Pixies

 

 

 

 

Pear & Ginger Galette

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Sometimes I yearn for the kind of life that involves an airy, brightly-lit house on a large, green property surrounded by a variety of fruit bushes, trees, roots, and stalks.  In my little dream, I don’t necessarily have a job per se, unless by “job” we’re talking something along the lines of “fruit-picker who makes artisan pies and breads and fresh salads while experimenting with ingredients all day”.  Then yeah, that’s my job.  Also, I wear a lot of sun dresses and big floppy hats.

Oh!  Lastly, and I don’t want to ask for too much here, but since this is a dream after all, my life would include a flannel-beard partner who plays guitar and makes me pour-overs and we have at least 2 dogs.

It’s precisely at the flannel-beard-dog moment that I realize this dream is not very realistic, mostly because 1. nice flannel-beards who play guitar and make pour-overs are hard to come by these days and 2. I really like my big-city-luxuries, including easy to find specialty coffee shops, great bars and restaurants, and 24/7 access to a grocery store, even if those “big city-luxuries” are in the BLC itself.  However, a dream is a dream is a dream, and I still like to think about it now and again.

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My dream was re-inspired the other day while I was walking my parents’ property, picking fresh apples and pears from their newly acquired fruit trees (from their newly acquired house, go figures).  Stumped over what to do with a million half-ripe pears, I decided to follow my go-to philosophy surrounding fruit and all foods in general:

Turn it into a *pie.

Turn everything into a pie.

If you’re going to cheat on your **healthy-eating pact, you should just really go for it and eat pie, right?  Say it with me: Right!  And on that sentiment, I went to work kneading pie dough, slicing pears, and grating ginger.  What resulted was probably one of the best desserts – no, recipes – I’ve made to date.  Oh pie, I ♥ you.

*If we’re going to get all technical here, it’s actually a galette.  I don’t discriminate against anything with pie dough.

**As far as the healthy eating pact goes, I mean, there’s pears in this, ya know?)

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Before I give you the recipe, I must say one more thing:  Remember when I gave you pie recipes multiple times in the past claiming to have hold on the best pie dough recipe of all time?  Remember how I alwaaaaays give you the recipe but never give you a tutorial?  Yeah, it happened again.  I’m the worst.  But I swear to you all so soon, I will have a step-by-step!  Let me just say that, as an early-twenty-something single woman, it’s hard to find people who 1. like cooking as much as you do (because early-twenty-somethings can’t cook anything but ramen as it turns out), which means your friends can’t demonstrate as you take pics or 2. use your very particular photography techniques or know how to use a nice camera in general.  But no worries, my friends, I already have someone lined up to help a sista out (literally…it’s my brother).  Pie dough dreams will arrive momentarily.

But for now, here’s a written step-by-step and one of my favorite desserts I’ve made to date ♥  Thanks for dealing with the crazy.

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*Note: I forgot to include this in the recipe card, but I highly recommend serving the galette with butter pecan, salted caramel, or classic vanilla bean ice cream.  Butter pecan was my choice, but any of those will go!  If you’re not an ice cream person, in which case, I don’t know if we can be friends (just kidding kind of), but a little whipped cream does the trick.

XO Sara Lynn

*Song of the Day: Flowers in Your Hair by The Lumineers

Chocolate & Butterscotch Chip Cookies

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I’ve spent the last couple of days not even realizing that it’s September.  Mentally, I have been completely checked out, which has been rudely unhelpful considering I just started my senior year of college this past Monday.  The most surprising aspect of this scenario is that a mere 2 1/2ish months ago, I was in complete denial that I was almost done with the college portion of my life.  Where did the time go?!  Wasn’t I supposed to cherish this more?  Get more involved?  How are my 20s going this fast?  SOS.

However, the closer I get to graduation, the more I realize the wonderful things ahead of me.  Traveling around Europe.  Getting a dog.  Interviewing for my first big girl job.  Getting said big girl job.  Buying my first house.  Opening up my coffee shop.  Hopefully eventually getting married, which I’ve heard can sometimes be fun.  Putting things into those perspectives can be really enlightening, especially when they’re looked at from a broad, futuristic viewpoint.  It’s not that I necessarily expect every single one of those things to happen (or at least when I expect them to), but I love having future accomplishments or events to look forward to.  Because, as far as I’m concerned, every Millennials’ goal should be to plan, plan, plan – but also, be flexible.  Plan that trip to Thailand!  Take that class on how to make perfect bread!  Finish writing all those songs you’ve been stumbling over for months!  And yes, while these are things that I would like to do, everyone should have their own goals, and hopefully with time, everything uncontrollable will fall into place.

And if I am totally wrong about all of this, please do not tell me, because I like to be unrealistic idealistic.

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If I have not yet mentioned this a thousand times in the past, baking is one of many outlets I use to help relieve stress when I’m in the midst of school and work busyness.  Along with playing instruments, I’m usually baking if I have a day off on the weekend.  Sometimes, I tackle more difficult or time consuming projects like cinnamon rolls or strawberry galettes with homemade crust, but other times, I like to stick to something that can be made super easily!  Usually in those times, I make my favorite 15 minute brownie recipe or chocolate chip cookies.

Chocolate chip cookies are one of my favorites, which is pretty much a given, because they’re essentially everyones’ favorite.  Since they’re everyones’ favorite, everyone also has their favorite recipe.  If you scour the internet, it’s filled to the brim with a million “Best Chocolate Chip Cookie Ever” recipes.  That market is saturated, folks.  However, this recipe is one that I have adapted from the original Nestle Tollhouse recipe, and I think it’s absolutely perfect.  If you watch Friends, you know what I mean.

As for the butterscotch chips, I’m not sure when I really became obsessed.  I don’t know that I’ve necessarily had anything that was true “butterscotch” flavor, but one time I had some butterscotch chip cookies, and I thought they were amazing.  With that said, I always love classic chocolate chip cookies the best.  Sometimes, I just want a little bit more fun, and that’s when butterscotch gets added to the mix (literally).  As for my recipe, I have made slight adjustments that fit with my taste preferences over the years , but you can use the original Nestle recipe if you prefer.  You can also use all chocolate chips in my adjusted recipe if you like that better than butterscotch!

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*Recipe Notes:  1. I live at a higher altitude, so I use 2 1/2 c. of flour to stabilize the cookie dough a little more.  If you live at sea-level, you can use 2 1/4 c. like the original recipe, or you can use 2 1/2 for a little bit of a thicker, chewier cookie.  The rest of the ingredients will work at both sea-level and high-altitude.  2.  I add the cornstarch, which makes the cookies a little bit softer, but it is not necessary if you do not have it at home.

Have a beautiful weekend ♥

XO Sara Lynn

*Song of the Day: Will I Come by King Krule

Chocolate Fondue for 2 (or 4 or 6 or…)

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For my boyfriend’s birthday, I promised I would make him dinner, because in all reality, I am much better at making food than I am trying to figure out what to buy people.  When I get a good gift idea in my head, I can’t be stopped, but when I cannot think of an amazing gift, dinner and dessert happens instead.  Not that dinner and dessert isn’t a good gift (because it’s one of my personal favorites), but it’s also fun to hand an SO something wrapped in a big bow.  But back to the boyfriend b-day dinner!…Long story short, the guy’s birthday was in late March and I just got around to making the dinner about a week ago.  Aaaaaand the best girlfriend award goes to…not me.  At least not in the timeliness category.  However, I think I made up for it plenty with chicken pot pie and chocolate fondue!  You can’t be sad with chocolate fondue, right?  RIGHT?

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How you choose to fondue is up to you (I’m having too much fun with the rhyming, someone stop me), but the bf and I enjoyed it sitting on the floor at my coffee table while watching Lady and the Tramp (his choice, not mine!  Ugh <3).  I’m not going to tell you that doing it any other way is wrong, but this is probably the right one.  Lady and the Tramp included.

Now a quick story about the chocolate fondue:  The reason you see the fondue itself in a ramekin stuffed in a fondue pot is simple…When you are making chocolate fondue for 2, there is not enough volume for a large fondue pot which leads to the chocolate seizing, burning, and thickening.  Now, if you want to spend your dipping time adjusting temperature, stirring, and adding more cream, I promise you’ll still have fun, because that’s what my boyfriend and I had to do.  However, if you want to make your life easier, I have found that placing the chocolate fondue in a ramekin surrounded by water in the in a hot fondue pot leads to a smoother, less fussy product.  Wah-lah!  If you are making this recipe for 4 or more people, no need to worry about it!  There should be enough volume to cause no problems.  Also, if you do not have a fondue pot, you can easily make this in a heat proof bowl and just heat it back up in the micro as necessary!

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I served my fondue with strawberries and homemade almond pound cake, but you can do marshmallows, pretzels, donuts, oranges, grapes, pineapple, potato chips, or whatever fun thing you have laying around your house.  However, I cannot recommend almond pound cake enough!

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XO Sara Lynn

*Song of the Day: Lust for Life by Girls

Sweet Poppy Bread

Sweet poppy bread flavored with almond and drizzled with a light vanilla glaze.

Poppy Bread with Almond | Serendipity by Sara Lynn
How to make vanilla glaze.

As we speak, I am sitting in one of my favorite coffee shops writing a blog post.  I swore I would never be this person, but considering my absolute love for coffee shops I have expressed countless times in the past, it was bound to happen at some point.  I’m even wearing a cardigan and my Warby Parker Buddy Holly-esque glasses. The National’s older albums are playing in the background.  It’s almost too cliche to handle, yet I didn’t drag in a typewriter, and I have never claimed that I identify with Hemingway on a spiritual level, so I’m still passable.

However, I am knee-deep in caffeine right now, which is making me remarkably honest, so it’s confession time.  This is not my first visit to a coffee shop today…but it might be my second.  Now, before you judge, first let me tell you that my finals today range(d) from 8 a.m. to 9 p.m. And I only got a few hours of sleep last night. In my personal opinion, my multiple coffee shop stops are a little more excusable now.  I’m glad I got that off my chest.

Perfect poppy bread recipe.
How to make a loaf cake!

If I was a good little student (which I am I swear), I would be studying right now, but I have coffee-drank myself into some full blown anxiety, so I’ve decided studying would only create harm.  However, an hour before a final exam, you either know your stuff or you don’t, and I have decided that I know business law.  I understand contracts!  I understand corporate liability!  And the Commerce Clause!  It’s all going to be okay….!!!

And while I have drank enough coffee for the caffeine to suppress my appetite and make me feel full, I still can only think about food.  Specifically, this poppy bread.

Easy loaf cake with poppy seeds, vanilla, and almond. | Serendipity by Sara Lynn

My aunt made this recipe a few years ago, and in that instant, I fell in love with poppy bread.  It was like eating cake without the frosting, which is actually how I prefer my cake, but it was deemed more socially acceptable.  The recipe only has ten basic ingredients. And the batter can be whisked up in literally five minutes if you believe hard enough like I do.  Plus, if you have a mini loaf pan (not kidding, mine weighs like, 8 pounds), it makes the cutest tiny loaves of bread to distribute to friends and family. Which is obviously more fun than muffins.

A few notes: 1. Please use 1 c. + 2 Tbs. of oil in the recipe.  Last time I made it, I accidentally only used 2 Tbs. and it led to a rather disappointing product. 2. I prefer to make a simple syrup (1/4 c. sugar + 1/4 c. water heated until boiling) and brush it on the bread hot out of the oven.  It keeps the bread tasting fresh. However, this is not necessary, especially if you’re drizzling it with vanilla glaze! 3. This needs to be served with plenty of softened butter.  Hot poppy bread + melty butter = <3 <3 <3

(And on a completely different note, a guy at the next table just told his friend that he met a girl that “didn’t have the best face, but he couldn’t get past her midriff”.  PSA: If you’re going to be a caveman, please be one in your head or in private but not in a room full of intelligent, beautiful women shooting you death glares.  Oh the joys of living in coffee shops!  You hear some interesting stuff for sure).

Poppy seed bread that only needs 10 ingredients and 10 minutes!

Sweet Poppy Bread with Almond



XO SaraLynn

*Song of the Day: Baby, We’ll be Fine by The National

Almond poppy seed bread with vanilla glaze.
Almond Poppy Seed Bread | Serendipity by Sara Lynn

Perfect 15-Minute Brownies

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The more I blog about food, the more I realize the virtue in simplicity.  When I first started blogging about food, I tried to be “out there” and “different” with my recipes, which sometimes worked in my favor and sometimes didn’t.  Over the years, I have come to realize that food is better when the natural flavors are vividly present.  Food photography is far more attractive when there’s not 20 props in the shot.  Seeing food in a more natural state is so much more appealing than when it’s edited to oblivion and covered with cutesy clip-art images.

That is not to say that I don’t like to try crazy recipes or eat foods with more complex flavors.  The best part about food is that it is so versatile and that options are limitless.  However, food is also better when it complements each other, not just when a bunch of delicious foods are thrown together.  I like pizza and ice cream, but does that mean I want pizza ice cream?  (The answer is no if you haven’t guessed already).

The whole point of ramble is that food is amazing and can definitely be an outlet for creativity; but that doesn’t mean that it has to be insanely complex.  Sometimes, I just want a regular brownie.  Not a cheesecake brownie.  Not an orange-and-thyme-infused brownie (not a real thing, but it could be).  Just a brownie.

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When you are in the mood for Just a Brownie, this is the go-to recipe.  Please don’t go to the store and buy a boxed mix, because odds are, you already have brownie ingredients in your home, and these are so much better.  They also only take 15 minutes to put together (I timed it).  After the batter is made, all you have to do is wash the 3 dishes the recipe requires and watch an episode of Seinfeld, and the brownies are already done!

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Your mission this weekend, should you choose to accept it, is to make these brownies.  Brownies are the perfect Sunday project without a huge time commitment (did I already mention that they only take 15 minutes to mix together), and they come out tasting pretty much like fudge mixed with cake.  I’d highly recommend serving them with ice cream, but that’s just one girl’s opinion on the matter…

Also, I threw some walnuts and hazelnuts on top of mine, because I’m a professional, but you definitely don’t have to.

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XO SaraLynn

*Song of the Day: Something Good This Way Comes by Jakob Dylan

Vanilla Crème Brûlée

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If you follow my Instagram, then you probably know that I promised a recipe with vanilla beans.  You also probably know that I have an obsession with vanilla beans that can only be compared to Gollum’s relationship with the ring.  *ahem* However, do not fret if you don’t have vanilla beans just laying around the house (most people don’t).  You can substitute with real vanilla extract or paste.

If you need a quick Valentine’s Day dessert that seems kind of fancy (but you don’t want to try too hard) this is it.  Crème brûlée seems daunting, but it’s actually so, so easy.  Take it from me, since this is my first attempt, and it turned out *very successfully*.  Plus, it only takes about 15 minutes to put together and uses 4 ingredients.

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Oops.

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Do you see the vanilla?!

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Bye.

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I hope you end your Valentine’s Day with crème brulee and your special human.

XO SaraLynn

*Song of the Day: Indian Summer by Beat Happening

Cinnamon Rolls

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[Update 1/12/16: I made these rolls last weekend for the first time since I posted this recipe.  I changed the recipe up a little bit for experimentation, and ended up liking the new recipe more.  I added more butter (yikes, I know), tried traditional scalded milk instead of buttermilk, and used a different icing.  The original recipe is in the body of the post, and the new recipe is on a recipe card at the bottom of the post.  The new rolls are more fluffy, but if you prefer the old recipe, it’s still there, no worries!  I also updated some new pictures, since my photography has gotten significantly better (but still left the old ones with instructions and whatnot).  Hope you guys love!  Xo.]

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Guys.

These are so good.

Have you ever had like, a really really really good cinnamon roll?  Not like a Cinnabon one, but a really delicious, homemade cinnamon roll?  It’s a special kind of experience everyone should get to have.

I’m happy to report that you may now make your own if you truly wish to experience the phenomenon of eating an out-of-this-world cinnamon roll.

I have truly done it.  I have created the perfect cinnamon rolls.

They take pretty much all day to make, but they’re super easy.  I promise, you can make these!  Just make sure you have new yeast and everything is going to be okay.  You can do anything.

Sara Lynn: motivator and cinnamon roll goddess.

Maybe that’s a little dramatic.  Maybe it’s not.  Maybe you should make these cinnamon rolls and let me know if you think that I’m a cinnamon roll goddess.

A disclaimer about the following pictures:

1. My nail color randomly changes from red to sparkly pink because I got my nails done while the dough was rising.  I highly recommend you find something time consuming to do while you wait because cinnamon rolls take a long time to rise and a long time to make in general (but still so worth it).

2. The pictures change from good quality to bad quality because, again, they take a while to make and I ran out of daylight.

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Shall we get started?

Cinnamon Rolls:

1/2 c. warm water

1 package instant yeast

1/2 c. + 1 Tbs. sugar

1/4 tsp. salt

1/2 c. buttermilk

1 egg

1/3 c. melted butter

4 1/2 c. flour

Filling:

1/2 stick butter

1/2 c. brown sugar

1/2 c. white sugar

2 1/2 Tbs. cinnamon

Pinch salt

Icing:

4 oz. cream cheese

2 Tbs. butter

1 1/2-2 c. powdered sugar (depending on how sweet you like your icing!)

1/2 tsp. vanilla

2-3 Tbs. milk, to thin

Pinch salt

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First, you’re going to want to mix together your warm water, yeast, and a tablespoon of sugar.  Set it aside to double in size!

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Mix 1/2 c. sugar, flour, and salt in a bowl.

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Nice and doubled!  Yay!

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Mix together buttermilk, egg, and butter.

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Add half of the flour mixture until it’s incorporated.

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Add the yeast mixture and stir together.

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It might not mix very well because it’s going to be very lumpy and thin like pancake batter.

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Mix in the rest of the flour and knead a few times with your hands.

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Knead until smooth and beautiful.

Set aside in a warm place covered with plastic wrap or a towel.  Let rise for 1-2 hours.

*insert random photo and nail color change*

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Once it has risen, punch the dough a few times.DSCN4128

Roll until about 1/8 inch thick.

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Brush with melted butter.

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Mix together cinnamon, sugars, and salt for your filling.

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And spread it all around!

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Roll it up.

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Brush it with more butter (sorry cholesterol).

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Cut into rolls that are about 2 inches wide.  You should have about 8 pretty ones.

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And a few not so pretty ones 🙁  Oops!

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Brush a parchment lined casserole dish with more butter.

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Sprinkle with remaining cinnamon and sugar.

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Line the cinnamon rolls in the casserole dish.  Set them aside, covered, to rise for another hour or two.

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Look how pretty!!!  (That top left one is so sad.  Poor little guy.  Still delicious).

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Bake at 350* F for about 14-16 minutes, or until a light golden brown.

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Meanwhile, mix together the icing!  Whip butter and cream cheese together until incorporated.  Add sifted powdered sugar and vanilla.  Thin with milk.

(Uhm, is this not just the worst picture you’ve ever seen?  Did I even try?  Just trust me, it’s a delicious icing).

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Yay, they’re baked and beautiful!

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Spread frosting over warm cinnamon rolls.

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Hell yeah.

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Do you see that cinnamon filling?  Oh my gosh.  I might go grab one of my extras from the freezer right now.  They’re sooooo good.

Which reminds me, if you have too many because you made 11 cinnamon rolls and you live by yourself, just go ahead, wrap them in some plastic wrap individually and then place them in freezer bags.  They’ll stay good for a few months and you can indulge in cinnamon bun goodness whenever you want!

Go make these.  Right.  Now.

cinnamon roll recipe

cinnamon roll icing

* Notes*:  1. I use my mixer with dough hook, but these can also be made with a mixing bowl and wooden spoon!  I’ve done tries both methods and either works! 2. If your dough won’t rise, try heating oven to 250* F, turning oven off, and placing covered bowl of dough in warm oven (make sure bowl is oven proof!).  Leave alone for 2 hours.  3. If dough still won’t rise, your yeast is probably old.  Buy new yeast and start again.  4. Rolls can be made one night, and baked in the morning!  Just form the rolls and let them do their second rise in the fridge overnight (8-12 hours).  In the morning, remove from fridge, and let warm up for about an hour.  They will take longer to bake (upwards of about 30 or 40 minutes, so don’t worry if they don’t bake quickly!  Cover with foil halfway through if they start to brown too much.)

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*Song of the Day: Won’t You Come Over by Devendra Banhart

My Happy Things 6.28.15

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Bonjour! (I think that’s spelled right).

I have some really fun things to share with you guys this week, because I just got back from a weekend in Paris with my best friend!  (Shout out to my BFF Hannah.  She’s my #1 reader).

Unfortunately, I did not get as much time as I wanted in Paris (there’s so much to do!), but I will be going back in the near-ish (?) future, and I will definitely get everything accomplished on the next trip!

Paris is pretty much exactly what you want it to be, which means that I may have eaten my weight in cheese, bread, and wine.  But it’s fine.

Probably.

Maybe.

(RIP cholesterol.)

I also found chocolate croissants.  I died a little.  Seriously, the hype is justified.

And I don’t just say that about any croissant.

Really I don’t…

Here are my happy things for the week:

rave bathroom

Rave bathroom!  When we got to our hostel in Paris, we immediately noticed that the bathroom was bathed in black light.

(Haha, get it?  Bathed.  Bathroom.  Okay.)

Anyways, it was really fun to take pictures in.

And also made it really hard to put on eyeliner…

macarons

Macarons!  Please note: this is a macaron.  The yummy little coconut balls are macaroons.  And it is an important difference for somebody who loves baking as much as I do.

Anyways, I really wanted to get some macarons in Paris before I left.  This morning, I took two metros, got lost, and walked for half an hour to find Laduree, which I’ve heard so many rave reviews about.

I haven’t tried them yet (I’m trying to wait until after dinner!), but if the price speaks for the quality, then they’re probably pretty damn good.

I’ll update you soon.

fancy drinks

Fancy drinks with glow sticks!  Perfect for our rave bathroom!  We ended up at this fun little bar last night around happy hour.  Happy hour = 5 euro Cosmopolitans that taste like really delicious cranberry lemonade.

They’re dangerous, and also taste much better with a glow stick.

Plus, the bartender let us have 5 euro drinks even after happy hour was over.

He was quite a guy.

basquefood

Basque food!  Somehow, we randomly ended up at this little French/Basque restaurant.  Coming from Reno, where Basque food is suuuuper popular, I was stoked!  It is one of my favorite cuisines, and I actually got to have it in France!  Very exciting day for Sara.

Also, we sat next to legit Basque guys.

They told us all about being Basque.  We pretended that we understood them.

It was a perfect night.

Last but not least…

http://www.nytimes.com/2015/06/27/us/supreme-court-same-sex-marriage.html?_r=0

Gay marriage is legalized in the U.S.!!!  I’m so proud of our country.  I wish I could be there to celebrate but since I’m not, I’m sending my love and support from the U.K.!

Go America and love and equal rights!

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Song of the Day: Can’t Take my Eyes Off You–Frankie Valli and The 4 Seasons

(Which is actually being played live outside of my dorm window right now.  Cool!)