On Sunday we went along to the 2nd birthday party of one of Lily's friends, E. I made a little doll (based on Emily's -
Inside a Black Apple -
pattern) and a batch of cinnamon scrolls (recipe below). I was feeling all proud of myself for bringing along homemade goodies, but totally undid it all by gorging myself on the scrolls. I really have no self-control around cinnamon!
Lily had such a good time. The sun was shining and so we spend the morning outside on the grass. E got a trampoline for her birthday and Lily spent most of the party jumping on it. They also had bubbles, which are always a hit.
It was a lovely way to spend a Sunday morning.
What did you do on the weekend?
(Bread machine) Cinnamon Scrolls*
Ingredients:2 teaspoons yeast
3&1/3 cups flour
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup soymilk
3 tablespoons water
1 egg or 2 tablespoons soy yogurt
1/4 cup margarine
For the filling:1/4 cup walnuts (ground)
1/4 cup margarine (melted)
1/2 cup sugar
2 tsp cinnamon
1/2 tsp nutmeg
(You could also add 1/4 cup raisins/sultanas, or some finely chopped apple)
Icing:1/4 cup icing sugar
2 tablespoons soymilk
1 teaspoon vanilla essence
Instructions:Add of the main ingredients into your bread machine (yeast first) and put it on (pizza) dough mode. When it is done, remove the dough from the machine and knead it for about 5-10 minutes. Let it rest for another 10 minutes and then roll it out into a even rectangle (about 37x25cms). Combine the filling ingredients together in a small bowl, mixing well, and then spread it evenly across the surface of your dough.
Roll the dough starting at one of the long edges and tuck in the edges when you are done. You should have a roll that is about 30 cms long (give or take). Slice your roll into about 12 slices (of about 2.5 cms wide) and place them on a pre-greased oven tray.
Cover the tray with a tea towel and leave in a warm, dry place for about 45 minutes to rise. Then bake in a pre-heated oven at around 175 C (350 F?) for about 18-20 minutes (or longer if you have an older oven). [Remove when starting to brown on top].
Drizzle the buns with the vanilla icing and then eat while still warm and gooey.
(If you have any left over then store in an air tight container in the fridge, but be sure to warm them up a little before eating them. They are nowhere near as yummy when cold.)
*If you don't have a bread machine then you might want to try
Anna's recipe over here.
