A quick & delicious Cinnamon Roll Swirl Cake

I found this recipe today and it appealed to me because I had all the ingredients in my pantry and refrigerator. I got home from work, made dinner then made this cake. It is delicious! And my house smelled great while baking as the cinnamon and sugary aromas permeated the kitchen.  While it was still hot from the oven I poured the glaze over the top and it seeped into all the nooks and crannies in the top caused by swirling the brown sugar-cinnamon-butter mixture throughout before baking. 

Here it is in the required 9x13 pan.  Doesn't it look tasty?! Believe me, it is!

And here's the piece I served my husband.  He was impressed and thought it was most excellent!  Especially that it was still warm from the oven.  I think that's key, having a warm piece of cake that's soft and just the right temperature to make it "cozy comfort food."  This evening's chilly, damp, windy weather called for a nice hot treat.

If you like cinnamon buns or rolls you will love this cake.  Adding nuts and/or raisins would definitely add another level of tasty goodness! 

Herewith, the Recipe from Just a Pinch:


Cinnamon Roll Swirl Cake Recipe

Good Morning!

I had to have a root canal yesterday and was given two apap/codeine pills by the dentist to use in case of pain. I took one when I got home while I was still a bit numb to take the edge off of the anticipated pain.  There's nothing worse than tooth pain except foot pain.  The teeth and the feet.  When they hurt the entire body is in pain!

Anyway, I had a "reaction" to the apap/codeine pill.  I have NEVER had a reaction to meds before and this was very scary and I thought I was going to have a heart attack! My upper stomach around to my middle back was KILLING ME! Much worse than any tooth pain would have, that's for sure! I was honestly afraid for a while, trying to figure out what was going on! I surmised that I hadn't eaten anything for at least 7 hrs and the pain in my stomach was due to the medication being taken on an empty stomach.

My daughter was a great help, she helped me downstairs as I was a bit groggy from the stupid codeine and she heated up some Trader Joe's tamales for me which were probably the best thing I had ever eaten at that moment! They soothed my stomach and made me feel much less groggy and fuzzy-headed. Then I drank about a gallon of water and was well on my way back to normal health.

Unfortunately, this episode brought to my mind my recent experiences of having reactions to common foods that I LOVE!  Namely, these:

Red Onions are just about my favorite salad/burger topping!  I love red onions!

  

 

Cucumbers are another favorite salad topping. I could eat cukes by themselves, I love their freshness and "green" flavor!

Bananas! My #2 favorite fruit of all time, after apples!  I'm so distressed at not being able to eat anything with bananas, they are so versatile and delicious! 

And now, add apap/codeine. Which I really don't care about, they taste horrible and who wants to have a fuzzy brain? But they do take the edge off pain... Still, there are other painkillers and I rarely ever take any painkilling meds unless I'm having dental work, which is occurring with more frequency now that I'm getting... ahem... older :-\

So, I'm wondering what all of the above have in common that are causing me such horrible, debilitating stomach aches/pains.  My internet research thus far has yielded no useful info. I did learn that many people with banana allergies also have allergies to latex. I don't.

The investigation continues...

Hello, it's me...

It's been years... yes... years, but I'm back.  I no longer live in NJ, I'm in Central PA.  It's been taking some getting used to, but I really like living here. It's so quiet, so peaceful, the people are polite, kind and friendly. 

Yes, life sure does change quickly but sometimes the hell we go through brings us to a pretty good place.  And here am I.

When I have a while, and when you have a while, we'll chat about what's been happening. 

Until then, enjoy your day/evening/night.

Sunday Traffic in Central PA

The Miraculous Journey of Edward Tulane

Such a beautifully written book by Kate DiCamillo, illustrations by Bagram Ibatoulline. She touches the heart with a story about heart. Edward is a vain china rabbit and his journey is a miracle. A miracle in which we who choose to love others must take in this life.  

I highly recommend this book to EVERYONE. Simple, heart-warming and intriguing, I couldn't put it down. I actually read it in one afternoon; it took about two hours with a nice pot of tea to keep me warm on a gloomy rainy day. I definitely believe this book will become a classic, it is such a treasure!

Please, read The Miraculous Journey of Edward Tulane. 

Whoopie for whoopie pies!

I have never had a whoopie pie... until last night. Can you say mmm...mmm...good? Oh boy, they are good. And they are NOT made with shortening. No way. Ick. Instead, I found this recipe from the NY Times and I made them last night. I'd say anyone could make these. They are a bit time consuming as you must plan to take the butter out and make sure you have buttermilk, but then everything is put in the trusty stand mixer and off you go! Oh, and you have to use a double boiler, too. But then it's a breeze! Really. You must try this recipe. Delicious!

After mixing the ingredients here they are on the baking sheets. I used a small (less than a 1/4 cup) ice cream scoop (I have no idea what # it is, I just know I have a large and a small and I used the small one). The recipe says to use a large scoop to make regular sized pies but I decided that we really didn't need to eat such large pies so I made the executive decision to make them smaller. (I'm so bossy!) That little blob on the bottom baking sheet was for me to "taste test" when they were cool :)

And here they are all done! The recipe made 12 small pies. Just the right size, a couple of bites each. Perfect!

And the little blob I baked to taste test? It was good.

Herewith, the recipe link:

Whoopie! Cookie, Pie or Cake, It's Having Its Moment

Ahhh... A Manhattan Special!

I remember as a child walking to the K & K, which was the neighborhood luncheonette on the corner of Monroe & Market Streets, and purchasing an ice cold Manhattan Special. Nothing quenched the thirst on a hot summer day like a Manhattan Special, which was purchased for a quarter. The guy behind the counter would open the bottles for us and we'd take off - back to the park on Cherry St. to continue our games of Chinese jump-rope, Johnny-on-the-Pony, stickball, tops, handball, or just walking around the block a few times while sipping our soda and talking about the boys.

I paid $1.39 for this bottle. One sip takes me back to NYC, any summer between 1965 and 1970. Even when we spent the summers in Long Beach, you could find a bottle of Manhattan Special in any deli in NY. Through the years it was difficult to find but now it's making a comeback in specialty stores and high-end food markets and can even be purchased online.

The espresso flavored soda will always be about NYC and Williamsburg, Brooklyn, where it's still made today.

CHAINS by Laurie Halse Anderson

I've just read the last page and gently closed the back cover on the story of Sal (Isabel) of Rhode Island.  What a gripping story!  Chains is a work of historical fiction by the author of Speak and Fever 1793.  A wonderful author whom I discovered while working as a library assistant in our local elementary school.  The age level is 10 and up.  I would say a very high 4th grade reader would be able to read this book, although it would take quite some time as the story is deep and emotionally complex.  I found myself reflecting on Sal's feelings, her experiences as a child slave in 1776 New York, owned by Loyalists, spying for rebels, carrying messages, mistreatment at the hands of her master's wife.  

This is definitely a book that should be discussed with your child as there are a few disturbing scenes -- such as when Sal gets branded on her face, and when her friend Curzon is imprisoned and the conditions are revolting, as you can imagine. 

The story is brought to life by the descriptions of the author.  You can feel the sweltering heat of the summer and the bitter cold of the winter through Sal's thoughts.  Her pain and sorrow, her fears and courage.  She is a strong, bold character and you will find yourself cheering for her and encouraging her throughout the story.  Many times I found myself exclaiming out loud, "Oh, no!" or "Oh, good!" to the amusement of my family.  

I thoroughly enjoyed Chains and I encourage everyone to read this interesting step into the history of our country and how it affects a courageous young girl.

Taking Stock of "Taking Woodstock"

Last night my daughter and I went to the preview for Taking Woodstock, a "comedy" directed by Ang Lee, starring Dimitri Martin (who?), Eugene Levy, Imelda Staunton, Liev Schreiber, Jeffrey Dean Morgan, etc. The movie was based on the novel of the same name by Elliot Tiber.

I was 13 years old in 1969. I remember the mid 60's to the early 70's as being one of the best times in my life for music. Was ANY of that music of the day in this movie? NO! Except for about 60 seconds of Hendrix's guitar, I didn't recognize or care to remember ANY of the music of the movie. And the acting? Couldn't they find a REAL actor with acting skills to play Elliot? Imelda Staunton's character was so vile, evil, wicked, loathsome, filthy and greedy, I couldn't stand when she was on screen. Eugene Levy played Max Yasgur and he was on screen for about 5 minutes total. There went the so-called "comedy." And he wasn't funny. Not at all. Jeffrey Dean Morgan played a self-loathing homo. Need I say more? Oh, yes, I do! The full-frontal nudity throughout was unnecessary and gross. Do I really want to see tallywhackers and boobies bobbing about while their owners frolic through grass and the lake? I think not. Even the 'psychedelic' scene was LAME.

Across the Universe was so much better and I didn't love that movie.

Don't waste your money or time.

It's a Scone Night...

It's chilly, but not that bad. About 25 degrees. It was a nice day. But I can't WAIT for the snow to be GONE. I am done with the icy snow.

So I thought I'd bake me some scones. The recipe is from Cooks Illustrated, my fave cookbook.

There's a shot of them waiting to go into the oven. Don't they look appetizing? Hmmm... maybe not, they look gummy and pale and fluffy, but not fluffy in a good way.


And here they are just out of the oven! They smell wonderful. Just the treat to have with a mug of Yorkshire Gold tea while I listen to Ethel Waters sing "Cabin In The Sky".

They must be cooled down enough by now. Time to make the tea.

Oh! I almost forgot! Here's the recipe:

(by the way, I used this slightly more labor intensive recipe rather than the Sweet Milk Scones recipe because I had the sour cream in the house. If I hadn't had it, I would have made the quicker recipe. Maybe I will post both? Hmmm... ok, I will.)

from COOKS ILLUSTRATED

Makes 8. Published July 1, 2007.

It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.

Ingredients

16	tablespoons unsalted butter (2 sticks), frozen whole (see note above)
1 1/2	cups fresh blueberries (about 7 1/2 ounces), picked over (see note)
1/2	cup whole milk
1/2	cup sour cream
2	cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2	cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
2	teaspoons baking powder
1/4	teaspoon baking soda
1/2	teaspoon table salt
1	teaspoon grated lemon zest

Instructions

1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Following photo at left, grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.

2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.

4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.

6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

SWEET MILK SCONES

Makes 8-9 scones. Published March 1, 1994.

Work the dough quickly, don't overmix, and put the dough rounds into the heated oven as soon as possible. The process--from mixing to pulling the finished scones out of the oven--shouldn't take more than twenty minutes. Scones are best served warm and fresh, split open and topped with thick homemade strawberry or raspberry jam and clotted cream (or crème fraîche, marscarpone, or whipped cream). This recipe can be doubled.

Ingredients

2	cups unbleached all-purpose flour
1	teaspoon cream of tartar
1/2	teaspoon baking soda
1/2	teaspoon table salt
1 - 2	tablespoons granulated sugar (optional)
4	tablespoons unsalted butter , chilled and cut into 1/2-inch pieces
3/4	cup whole milk

Instructions

1. Adjust oven rack to middle position and heat oven to 450 degrees.

2. Sift first 4 (or 5) ingredients into large bowl, or measure into workbowl of a food processor fitted with steel blade; pulse until blended. With pastry blender, 2 knives, or steel blade of a food processor, cut or process butter into flour mixture until mixture resembles coarse meal with a few slightly larger butter lumps.

3. If making by hand, (preferred method), make a well in the center of mixture and pour in milk. Working quickly, blend ingredients together with a rubber spatula into a soft, slightly wet dough. If using a food processor, pour milk through feed tupe; pulse until dough just starts to gather into a rough ball (do not overprocess or scones will be tough). Turn dough onto a well-floured work surface.

4. Quickly roll dough to 1/2 inch thick. Use a lightly greased and floured 3-inch biscuit cutter to stamp dough with one decisive punch, cutting close together to generate as few scraps as possible. Dip cutter into flour as often as necessary to keep dough from sticking. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1/2 inch thick; continue to cut 3-inch rounds. Place dough rounds 1 1/2 inches apart on a greased baking sheet. Bake until scones are lightly brown, 10 to 12 minutes. Serve immediately.

My Interview by Willow

1.  I see from your blog that you are very much into quilting. How did you get started and what is your favorite quilt pattern?

I started quilting in the summer of 2006 when my aunt came to visit me and taught me how to use a sewing machine. My neighbor had just had a baby and I thought it would be a great idea to make a baby quilt since my aunt is a quilter and a quilt teacher (I actually thought she would say, "Oh, I can whip up a baby quilt in no time...here you go!"). I HAD NO IDEA how difficult and time consuming it can be!  All the measuring and cutting and measuring and cutting and measuring...  But, it is very rewarding to create something that may last for a few lifetimes!  

My favorite quilt pattern is called Falling Blocks and it is gorgeous. I saw it at a Quilt Show in Roanoke, VA and I was amazed at the optical illusion it created and the labor that went into making such a beautiful quilt.

2.  What is your greatest accomplishment?

My thirty-two year marriage to my college sweetheart.  We eloped with $ .37 in our pockets when we were 21 years old and we've had lots of fun and heartache along the way, but he still makes me laugh every day.  It has taken a lot of discipline on my part not to smother him with a pillow while he slept at certain times in our lives, but I'm glad I didn't give in!  He is so funny and has been a wonderful husband and father.  And he says I'm his best audience.

3.  If you could chose anywhere in the world to live where would it be and why?

 

Shelter Island, NY.  I miss Long Island and I miss the quick accessibility to the water.  Where I live now is nice, and I'm grateful I live in such a lovely town in NJ, but I do miss being near the water.

4.  Other than your loved ones, what is your favorite possession?

 

Books.  I have a few favorites and they are like old friends I have spent time with over the years. I couldn't ever give them up or give them away.   

5.  Before blogging, what, if any, was your main mode of personal expression?

 

My big mouth.

~~~~~~~~~~~~~~~~~

OK, folks.  That's my interview.  Thank you Willow!  If you would like to be interviewed by me, please follow the directions below.  Thanks!

1. Leave me a comment saying, "Interview me."

2. I will respond by emailing you five questions. (I get to pick the questions).

3. You will update your blog with the answers to the questions.

4. You will include this explanation and an offer to interview someone else in the same post.

5. When others comment asking to be interviewed, you will ask them five questions.