Apple Cinnamon Roll Rose Tarts

If you live in a city like Boston, brunching is basically a sport.  Finding a solid go-to place w excellent selections, reasonable prices, hangover-curing coffee, AND being able to get a seat in under an hour for you and your pals is not for the weary.  It’s not just for the #basics anymore:  try to get a table at any 4-star or higher Yelp-rated eatery on a weekend, and you will see a good sampling of the city’s men and women feasting away.

I have found a few places in the Boston/Cambridge area that are my go-tos, such as The Friendly Toast, The Trophy Room, Back Bay Social Club, and Masa, but there’s is never a guarantee that we can get a table before we whither away.  So, as much as I love love love going out to eat, has it ever occurred to us to host a brunch?

With my studio apartment, I can only host my cat, and she’s a jerk.  Currently we aren’t speaking, so I don’t think I’ll be asking her how she takes her coffee or mimosa.  But when I do move to a bigger apartment (which is currently in the works, more to come!), I fully plan to rangle the weekend crew over and relax over food at my table.  No wait, no worries.  No cats.

To start preparing for these home-brunches, I have begun experimenting with some munchies.  my favorite so far is this Apple Cinnamon Roll Rose Tart.  It’s beautiful, delicious, and your guests will go ga-ga over the smell of cinnamon rolls.  Enjoy!


 

Materials:

  • medium pot
  • measuring cup
  • cutting board and knife
  • muffin tin
  • cooking spray

Ingredients:

  • 1 package of cinnamon rolls
  • 1 apple
  • 1 c water

Directions:

  1. Preheat oven to 350 degrees.
  2. Core and cut the apple in half, then thinly slice.  Aim for uniform sizes (you can discard ends).
  3. Add water to pot and bring to a boil.
  4. Cook apple slices in the water until soft, about 5-7 minutes.
  5. Remove from water and drain.  Allow to cool enough to handle.
  6. Remove cinnamon rolls from packaging.FullSizeRender_1
  7. Open one of the rolls into a long strip.
  8. Line dough with apple slices horizontally.FullSizeRender_2
  9. Carefully roll the dough and apple slices back, creating a rose-shape.  FullSizeRender_3FullSizeRender_4FullSizeRender_5
  10. Place rose into a lightly-greased muffin tin.
  11. Repeat with the rest of the dough.FullSizeRender_6
  12. Bake for about 10 minutes, or until rolls are golden-brown.FullSizeRender_7
  13. Enjoy with powdered sugar, or packaged icing.

 

Apple Cinnamon Roll Rose Tarts

  • Servings: 4-6
  • Time: 30 min
  • Difficulty: medium
  • Print

Materials:

  • medium pot
  • measuring cup
  • cutting board and knife
  • muffin tin
  • cooking spray

Ingredients:

  • 1 package of cinnamon rolls
  • 1 apple
  • 1 c water

Directions:

  1. Preheat oven to 350 degrees.
  2. Core and cut the apple in half, then thinly slice.  Aim for uniform sizes (you can discard ends).
  3. Add water to pot and bring to a boil.
  4. Cook apple slices in the water until soft, about 5-7 minutes.
  5. Remove from water and drain.  Allow to cool enough to handle.
  6. Remove cinnamon rolls from packaging.
  7. Open one of the rolls into a long strip.
  8. Line dough with apple slices horizontally.
  9. Carefully roll the dough and apple slices back, creating a rose-shape.
  10. Place rose into a lightly-greased muffin tin.
  11. Repeat with the rest of the dough.
  12. Bake for about 10 minutes, or until rolls are golden-brown.
  13. Enjoy with powdered sugar, or packaged icing.

Marbled Easter Eggs!

FullSizeRender (29)

Back up your back-up.

You know what’s really awesome?  LOSING YOUR DIGITAL PICTURES.  FOREVER.  BUH-BYE.

But Jenni, why didn’t you back up your pictures?  Why didn’t I think of that?  Oh, wait!  I did!  I really nice (at the time) external hard drive made just for my Mac, that I took precious time to move ALL of my files (documents, music, and pictures) from the last 7 years.  And after I get rid of the old computer and plug my external hard drive, what do I discover?  Why, all of my pictures from 2010 to 2014, mysteriously gone.

Did I say awesome?  I meant AHDJ#&$*&%*&$!!!!!!! Continue reading

“Indian Corn” Cupcakes

Autumn is a great time for OCD baking.  There are so many ideas out there for shaped breads like the sheath of wheat bread, and insanely awesome baked treats.  I haven’t dabbled too much with shaped cookies, mainly because mine have always turned out to be ugly (but delicious) disasters.  I did create a couple of shaped cakes, though:  one for Easter, that I will write more about in the spring, and a pumpkin-shaped cake, which I stupidly did not take pictures of.  So frustrating when I forget to snap a pic, especially when it’s something that takes me forever to make.  That monstrosity took all afternoon.

Speaking of taking up an entire afternoon with obnoxious baked goods…. I have been looking through lots of old photos lately, and came across this memory: Continue reading

Sheath of Wheat Bread, OCD-style

IMG_0692

Having OCD and loving to cook is a bit of a blessing and a curse.  It’s a pain because everything takes me much longer than it should to cook because I have to constantly stop to clean all of the countertops and wash my hands while I’m trying to finish making something, which is annoying; however, it also allows me to make tedious, obnoxious shaped breads like this sheath of wheat here.  My love of cooking, creating themed-based “pretty” foods, and with my obsessiveness lends itself to a lot of bread and cake baking.  

harvest

I have made this twice now, but only somehow managed to take these pics.  Probably because after hand-kneading the dough and 4 hours of manipulating that dough into 200 pieces, my hands were temporarily claw-shaped.  Both times, I made this for harvest-themed parties, and served it with some sort of dip.  Insane?  Maybe.  But it was a hit both times, and I loved every second of making it.  

Source:  I got the design and general instructions from my favorite bread cookbook, The Bread Bible.  

Pest-OMG

Why is pesto so good?  Because it’s greens that your body needs, plus nuts, and a ton of oil and cheese.  Basically, a ton of (mostly healthy) fats and incredible flavors bombarding your taste buds.  It’s easy on the tummy, too, which is a huge plus.  I make batches of pesto every time I get fresh greens from my mom’s garden, so stay tuned for a recipe!

Anyway, I usually make crazy food creations around winter holidays, because (1) it’s cold so I’m always hibernating inside, and (2) the season is full of gatherings.  A perfect time to be over the top with some insane sculpture out of fruit or bread (don’t worry, when the time comes, you’ll see them!).  

I wanted to share my pesto pull-apart bread that I made a while back for a friend’s dinner.  I couldn’t tell you what inspired this, except that I had nothing to do that day other than make pesto and bread.  It was simple yet mouth-watering.  My mouth is actually watering thinking back on this. 

Enjoy. 

pesto bread