Monthly Mystery Munchies #29: Cinnamon Buns with Cream Cheese and Buttermilk Glaze

Whoop whoop! Back in the land of the living! (Although I am often zombie-esque, so I’m not really sure how accurate that statement is, but it’s all relative.) To make a long story short, I had an accident which resulted in a few surgeries and bed-rest for six weeks. After two months, I rejoined society. This annoying and frustrating situation threw a spanner in the works of, well, everything. However, I was totally ready to go ahead with Ann’s Monthly Mystery Munchies theme: Cinnamon. Anything with cinnamon. Now, you might say “oh, that’s so easy”, but it was actually quite tricky. The very first idea that popped into my mind was cinnabuns. I mean, yassss.

Google was my trusty friend, but I was daunted by the recipes I found online, until I found Once Upon A Chef’s cinnamon bun recipe. “Let’s just try it and see what happens”, I thought. And so I made it, and it was amazing AF. Jenn Segal, food guru from Once Upon A chef, tried a few recipes before perfecting this one. And perfect it is! I’ve adjusted the frosting by increasing the portions and adding vanilla, which I am permanently ‘sessing over. I am also obsessed with cinnamon. I’ve had a love affair with it for years. I put it in everything. Like, everything. It goes into my smoothies, I sprinkle it over my All Bran and bananas every morning, I put it in curries and chilli dishes… Any opportunity and I’m down.

Baking is something I haven’t done for quite some time. The price of butter has skyrocked in South Africa. FML. No, seriously, it saddens me. Baking is something that’s an instant mood enhancer, and I’m not just talking about the finished product. In fact, I think I enjoy the actual process and preparation more than the reward that comes out of the oven! Okay, maybe not more, but definitely on par.

Cinnabuns. Cinnamon buns. Cinfully delicious. Crisp, not too sweet, and the icing melts, literally melts, in your mouth. It’s like little fairies moonwalking over your tongue. I am so amped to see Ann’s creation. She always pushes the boat out. She’s a serious foodie and her recipes are beyond impressive, inventive, imaginative and delicious. Please visit her site for the most amazing food, adventures, humour and more.

It’s important to note that these portions have to be measured precisely.

Cinnamon buns

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Supplies:

For the buns:
7 tablespoons melted unsalted butter
¾ cup packed brown sugar
5 tablespoons white sugar
2 teaspoons cinnamon
⅛ teaspoon + ½teaspoon salt
3 cups spooned flour
1¼ teaspoons baking powder
½ teaspoon baking soda
1¼ cups buttermilk

For the glaze:
3 tablespoons cream cheese, room temp
4 tablespoons buttermilk
1¼ cups icing sugar
1 teaspoon vanilla essence

Making it Happen:

In a 9-inch cake tin, place a piece of tin foil at the bottom, covering the sides too. Preheat your oven to 220°C (440°F).

In a bowl, combine the brown sugar, 3 tablespoons granulated sugar, cinnamon, ⅛ teaspoon salt salt in a small bowl. Add one tablespoon melted butter and stir with a fork until the mixture resembles wet sand.

In a separate bowl, whisk the remaining dry ingredients together. Add 3 tablespoons melted butter and buttermilk and stir using a wooden spoon until the liquid is absorbed, 30 seconds – 1 minute.

Sprinkle flour over a work surface, transfer the dough and knead until it’s smooth, about 30 seconds – 1 minute.
Sprinkle more flour on your surface, lightly dusting it. Form a rectangle with the dough, then roll it into a 9 inch x 12 inch rectangle with your rolling pin. Dust the rolling pin lightly with flour as needed to prevent the dough from sticking.

Brush the dough with a tablespoon of butter and evenly spoon the brown sugar mixture over it, pressing it down firmly with your hands. Roll the dough into a tight log, pinching to seal it. (You might need to use a tiny bit of water to help seal the seam.)

Turn the log over so that the seam is at the bottom and slice into 9 pieces. Place the buns in the cake tin, flat side down, and brush with the remaining butter. Bake for 23 – 25 minutes, or until golden brown. Using the foil overhang, transfer the buns to a wire rack. Allow to rest for five minutes, then separate the buns (you might need to use a knife.)

Meanwhile, make the glaze. Mix the buttermilk, cream cheese, vanilla and icing sugar, and drizzle over the buns.

Serve warm, or refrigerate and reheat later. (15 – 20 seconds in your microwave.)  

 

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Monthly Mystery Munchies #22: Rugelach

rugelach-cooked-1Oh yeah! Pastry filled with peanut butter and chocolate chips, anyone? My hand bolts up! Rugelach – this month’s recipe, is a popular treat in Israel, and apparently America is enthusiastic about it too. Can’t say I blame them! This traditionally Jewish delight was usually reserved for special occasions such as Hanukkah, but it’s become more popular and now it’s made for any occasion. I’m hosting a dear friend’s birthday shindig this month, for 20 people, and I wanted to find something interesting and plentiful to feed the masses. I found this, and I’m hooked! Speaking of hooked, Ann made Bodhi (Fig) Pudding in celebration of Valentine’s Day. Well, I for one heart this recipe! Ann, like me, doesn’t like OTT V Day vibes, so I think making a fig-based dessert is the perfect break from the traditional chocolate treats. I feel ya, Ann!

rugelach-circle-2

Flaky pastry smothered in peanut butter, topped with chocolate chips, rolled up and baked in the oven, literally melts in your mouth. This is a fitting recipe for this month’s theme – a dish that’s derived from a different culture for special occasions. Ann was, as always, down with this. Aah, I love her enthusiasm! No matter what the theme, she is always up for the challenge. Check out her take on this, and prepare to be wowed!

rugelach-raw-rolls-1

Rugelach

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Supplies:

2 sticks/1 cup/230g cold salted butter*, cubed
230g/8 oz cold cream cheese
¼ sour cream
2 cups flour + 4 tablespoons for sprinkling on surface
* You can use unsalted butter, just add ¼ teaspoon salt

1 egg for brushing

For The Filling:

1 cup melted smooth peanut butter divided into ¼
½ cup dark chocolate chips divided into ¼

Making It Happen:

In a food processor, add the flour, butter, cream cheese and sour cream. Pulse until the dough is crumbly and coming away from the sides. Do not over-process.
Sprinkle 2 tablespoons of flour onto a clean surface and form a rough ball with the dough. Divide it into four pieces, forming a ball for each, cover in cling film and refrigerate for 2 hours or more.

Again, sprinkle flour onto a work surface and sprinkle a bit onto your rolling pin.
Roll the dough from the center out, forming a circle, and until the dough is about 1/8inch thick.
Take a 9 inch cake pan, place it hollow side down onto the dough, and cut the edges off to form a neat circle.

Heat the peanut butter in the microwave until runny, and, starting from the centre, spread it over the dough until it’s about 1 inch from the outer side. Sprinkle choc chips over the peanut butter.
Using a shark knife, halve the circle. Halve it again, and continue until it’s cut into eight triangles. It will look like a pizza. Yum.
Starting from the outer egde, roll each triangle up and refrigerate for 20 minutes. Repeat this process with the rest of the dough balls.
Heat your oven to 190°C (375°F). Remove the chilled rugelach from the fridge. Place parchment paper on a baking tray, lay your rugelach down and brush with egg. Bake for 20-25 minutes until golden brown.

Your can refrigerate this for several days, and freeze it too.

 

Monthly Mystery Munchies #14: Malva Pudding

Malva pudding 6Pour some sugar on meeeee! Ann from Grubbs n Critters has just emigrated to the Netherlands, her husband’s home country, so this month we thought it apt that she do a Dutch recipe and me an Afrikaans one. Afrikaans is a derivative of Dutch, with the early Settlers in South Africa being Dutch. I chose malva pudding, which is a sweet, spongy pudding of Cape Dutch origin. It’s topped (flooded) with an abundance of creamy, sweet sauce. A lot of sweet in this one, which certainly appeases my sugar addiction.

I can’t take credit for this recipe, as much as I’d like to! My stepmom, Michele, is a phenomenal cook, and she gave me her recipe a few years ago. Obsessed. This is my favourite hot pudding, and the fact that it’s served with custard and/or ice cream (why not both?) makes it decadent and indulgent, and one for the recipe books. It’s easy, folks, mission-free, and moreish.

Ann made something quite delicious that appeals to me in every way – kaas uienbrood (cheese onion bread with parmesan, cheddar and gouda. Oh god, I’m dying!). During her second recipe test, she added paprika, thyme and cumin-flavoured cheese. Y’all, I’m obsessed with cheese, bread and spices. Dead. For another authentic Dutch recipe, try her bitterballen. She also posts a weekly recipe called “Fabulous Friday Flavour” and her “Sunday Humour” posts are a must! Here we go…

Malva Pudding

  • Servings: 8
  • Difficulty: easy
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Supplies:

Cake:
2 cups self raising flour
2 large eggs
1 teaspoon bicarb
3 tablespoons apricot jam
1 cup sugar
1 cup milk (I used 2%)
½ teaspoon salt

Sauce:
1 large tin evaporated milk
200g butter
1 cup sugar

Making It Happen:

Malva pudding 2Preheat your oven to 180°C (350°F). Cream the eggs and sugar until fully mixed, about 30 seconds.
Sift the flour in, and add the rest of the ingredients. Beat well until fully combined.
Pour the mixture into a deep corningware or pottery dish and bake for 35 – 45 minutes, until golden brown on top.

Malva pudding 4Meanwhile, make the sauce. Melt the butter in a small pot on medium. Add the evaporated milk and sugar and stir well. Remove from heat when the sugar has melted fully and the ingredients are throughly mixed.
Thoroughly pierce the whole cake with a toothpick and pour the hot sauce over it.

Malva pudding 5Allow to stand for 10 minutes before serving, so that the cake soaks up all of the sinfully delicious sauce! You can also refrigerate this dish and heat it up in the microwave for 30 seconds – 1 minute. Serve with custard and/or ice cream.

Bar-One Sauce

Bar One Sauce 5This sauce is easy and utterly delectable and will have you asking for more and licking the bowl! Bar-One is a milk chocolate bar wrapped around a layer of malted chocolate and caramel. If you don’t have access to Bar-Ones, don’t despair. All you need to do is find a chocolate bar made with nougat and caramel. Depending on where you are in the world, your substitute could be Mars Bars or Milky Ways. Delicious on warm brownies, chilled cheesecake or ice cream, it’s versatile and takes 10 minutes!

Bar-One Sauce

  • Servings: 6-8
  • Difficulty: ridiculously easy
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Supplies:

200g Bar-One chocolate bars (or Milky Way or Mars Bar)
250ml cream
1 teaspoon vanilla essence

Making it happen:

Bar-One Sauce 91. Cut the chocolate bars into small pieces, about 0.5cm each. In a small pot on medium heat, add a third of the cream and all the chocolate pieces and stir frequently. The nougat takes a while longer to melt, and the frequent stirring will prevent the chocolate from sticking and burning. Add another third of the cream, continuing to stir, and then the last third. The entire sauce process will take no more than 10 minutes, so you can time the cream additions accordingly.

Bar One Sauce 32. Once thoroughly melted, pour the chocolate sauce over ice cream, or brownies, or cheesecake. This sauce can be cooled and reheated in the microwave or on the hob.

 

 

Bar One Sauce 4

 

Crêpes Suzette

Many wonderful things have come out of France – Champagne, Chanel and Crêpes Suzette to name but a few. In this recipe, I poured all of the ingredients into a medium-sized pot and simmered for half an hour. The results? A gooey rich caramelised sauce with bursts of citrus. You don’t need to pay constant attention to the sauce, only stirring occasionally as it simmers, so you can get on with other things like pouring yourself a tipple of Cointreau and making the crêpes while the sauce thickens to perfection. Drizzle the orange sauce over the pancakes, serve with ice cream and marvel at how such a simple pancake recipe can turn into a thing of beauty!

Crepes Suzette Ingredients 1 2For the pancakes (makes 4):
1 cup all purpose flour
2 eggs
½ cup milk
½ teaspoon salt
1 teaspoon vanilla essence
Butter for frying

 

 

For the sauce:
Juice of 2 large oranges (± 250ml/1cup)
Zest of 1 orange
1 tablespoon lemon juice
100g butter
50g caster sugar
2 tablespoons Cointreau (or any good orange liqueur)

Making the pancakes:

Crepes Suzette 3 2Sift the flour into a large bowl. Add the eggs and beat until combined. Slowly pour in the milk, beating as you do, then add the salt and vanilla and give it one last beat until thoroughly combined and batter is smooth.

Heat the butter in a pan on medium, pour in a quarter of the pancake batter and fry for two or three minutes until browned underneath. Flip the pancake and fry the other side until golden brown. Remove from the pan, heat some more butter and repeat.

 

For the sauce:

Crepes Suzette 4 2Pour the orange juice and zest into a medium pan. Add the butter, lemon juice and caster sugar. Bring to a boil, turn down the heat and simmer for 10 minutes.

 

 

 

 

Crepes Suzette 6 2Add the Cointreau and simmer on low for 30 minutes,stirring occasionally, until the sauce has thickened to a rich dark orange syrup. Drizzle over the pancakes and serve with ice cream.

 

 

 

 

Crepes Suzette 8 2

I’m getting so hungry typing this! The sauce can be refrigerated for a few days and reheated in the microwave or on the stove top/hob.

 

 

 

Fried Banana Split with Salted Caramel Sauce

It’s Fried-day! Sorry, I couldn’t resist! You know when your guests think something took you hours but it didn’t? Yep. This recipe. There are two parts to it and each took me ten minutes. I made the caramel sauce the day before for convenience but you can make it first and while it’s cooling make the fried bananas. It’s the perfect summer dessert. Sweet, buttery bananas with gooey caramel sauce and creamy ice cream – sign me up! I added mixed seeds and nuts but you can add almonds, pecans, walnuts – whatever calls your name!

Prep time: 5 minutes      Cooking time for bananas and caramel: 20 minutes total      Serves: 4

Make the caramel sauce and set aside to cool.

Fried Banana Split Ingredients

4 bananas, peeled and sliced lengthways, then cut in half
2 tablespoons butter
1 tablespoon brown sugar
Nuts for topping

 

 

Fried Banana Split 1 2

On medium-low heat, add bananas to the melted butter, sliced-way down, and gently fry, turning as needed, until golden brown on both sides. Sprinkle the sugar over the bananas at the five-minute mark and continue to gently fry. The whole frying process takes a total of ten minutes.

 

 

 

 

 

Fried Banana Split 2 2

Scoop some ice cream into a bowl, lay the fried bananas over it, drizzle with salted caramel sauce and sprinkle the seeds and nuts if you’re using them. That’s it! Really. That is it!

 

 

 

 

 

 

 

 

 

 

Salted Caramel Sauce

Chocolate brownies. Fried banana splits. Creamy vanilla ice cream. All delicious on their own but topped with caramel sauce, they are heavenly. This sweet, gooey sauce is made even better by adding a touch of salt and you just can’t get it wrong, it’s that easy and quick too! How quick? Ten minutes. That’s it.

Salted caramel sauce ingredients 11 cup brown sugar
75g (5 tablespoons) salted butter, cut into small pieces
½ cup cream
1 teaspoon salt
½ teaspoon vanilla paste or 1 teaspoon vanilla essence

 

 

 

Salted caramel sauce 1 2In a heavy-based medium pot, melt the sugar over medium-low heat. Stir continuously with a wooden spoon to prevent from sticking. The sugar will form clumps, continue stirring, and it will start to melt.

 

 

 

 

Salted caramel sauce 2 2Continue to stir until the clumps have melted.

 

 

 

 

 

Salted caramel sauce 3 2As soon as the sugar has melted, take the pot off the heat and add the butter, and, you guessed it, stir continuously.

 

 

 

 

 

Salted caramel sauce 4 2Stir in the cream slowly, sprinkle in the salt and add the vanilla. Wait for it to cool thoroughly before tasting!

 

 

 

 

 

Salted caramel sauce 5 2

Yep, that’s right, that’s all there is to it!