It is 2016!! What?!
In even more exciting news, we’re celebrating a birthday today. TermiNatetor Kitchen just turned one-years-old *confetti cannon is heard*!
On January 3rd, 2015, the blog was officially launched, with little knowledge of how impactful this site would be on my life. When originally thinking of how I was going to celebrate, I thought I would make a Funfetti cake or a stack of buttermilk pancakes just dripping in sweet maple syrup, though it just didn’t seem to fit. I wanted something festive, warm, and delicious. Around the holiday season, I enjoy dining on two things; cinnamon rolls and eggnog. My decision was finalized. Eggnog cinnamon rolls.
If I’m being honest, I much rather celebrate with a large, warm, buttery, decadent cinnamon roll than a buttercream cake or a tall stack of pancakes. I have a connection with cinnamon rolls (I mean, but don’t we all??) In my family, cinnamon rolls were always a special occasion food, due to both the lengthy amount of time they take to make and the exuberant number of calories they harbor. The amount of butter in these cinnamon rolls are boarder line un-Godly (but its Christmas and also a blog-birthday, so we can splurge). But truthfully, anything with a cup of coffee from my new penguin mug (gift from Jon!) and a copy of Mastering the Art of French Cooking (from the parents) by my side, it would be a pair made in heaven.
As you seen in my last post, I took a look back on the 2015 year and recapped some of my favorite recipe, photography, writing, and blogging moments. Now, since the ball in Time Square has dropped and the champagne bottle run dry, the New Year has officially begun. It is time to think towards the future and what is to come in 2016 for myself and TermiNatetor Kitchen. I have been thinking a lot about what my hopes and goals are for the coming year. I have a lot of cool and exciting stuff coming our way in 2016. I also have some really exciting announcements I can't wait to share with you in the coming weeks and months!
Cheers to a great 2016!
Some highlights from holiday break...
#2015bestnine on Instagram
2015 is a wrap (wrapped in a egg roll that is!)
Made some appetizers and celebrated the New Year with friends.
Eggnog Cinnamon Rolls with Gingerbread Spiced Icing
In truth, cinnamon rolls are my one true breakfast love. Fun fact about me: I rarely eat breakfast. My definition of breakfast is a cup of coffee. But these sweet, buttery cinnamon rolls are utter perfection. The eggnog adds a creaminess and taste that marinades beautifully with the gingerbread spiced icing. Happy Holidays!
1 cup eggnog
One 1/4-ounce packet active dry yeast (2 1/2 teaspoons)
1/4 cup plus 1/4 teaspoon granulated sugar
4 tablespoons unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
10 tablespoons unsalted butter, softened, plus more for the pan
1/2 cup granulated sugar
3 tablespoons + 1 teaspoon ground cinnamon
2 cups confectioners' sugar
1/3 cup eggnog or heavy cream
4 tablespoons unsalted butter, melted
½ teaspoon nutmeg
½ teaspoon ginger
Dash of allspice
Heat the oven to 325 degrees F.
For the cinnamon rolls: In a small sauce pan, add eggnog and heat over medium heat until the liquid reaches 100 degrees F. Take off the heat and add the yeast and ¼ teaspoon sugar. Allow to stand for 5 minutes. After 5 minutes, whisk in the vanilla, egg yolk, and melted butter. Set aside.
In a stand mixer or large mixing bowl, whisk together the flour, salt, and nutmeg. Make a well in the center of the flour mixture. Slowly add the eggnog mixture into the center of the well. Mix until dough begins to pull away from the sides of the bowl. Transfer dough to a lightly floured surface and knead until the dough becomes slightly tacky, about five minutes (add flour in 1-2 tablespoon increments if dough is too sticky).
Transfer dough to a large prepared greased bowl and cover dough with plastic wrap. Cover the bowl with a tea towel and place on the stovetop. Let dough rise for 1 hour and 15 minutes, or until doubled in size.
In one small bowl add the softened butter and in another bowl mix together the sugar and 3 tablespoons cinnamon. Once the dough is finished proofing, transfer to a floured worked surface and roll out dough into a 12-by-14 inch rectangle. Gently spread the butter using a butter knife, leaving a ½ inch border around the edge. Sprinkle the cinnamon-sugar mixture, covering all the butter. Roll the dough away from you into a tight cylinder. Using a knife, cut the dough cylinder in half, then those two halves in half, and so on until you end up with 7-8 rolls. Place cut rolls into a 9-inch cake pan.
For overnight: Cover dough with plastic wrap and place in the refrigerator until needed.
Preheat the oven to 325 degrees F.
Cover the rolls (using a tea towel) and let rise for 45 minutes. Uncover and bake in the oven for 35 minutes, or until golden brown. Allow to cool for 15 minutes before icing. Spread icing over cinnamon rolls and garnish with a pinch of nutmeg.
For the Gingerbread Icing: In a medium size bowl, whisk together the confectioners’ sugar, eggnog or heavy cream, and melted butter. Mix in the 1 teaspoon cinnamon, nutmeg, ginger, allspice until well combined.
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