Saturday, October 5, 2013
I know, it's feast or famine with me, right? I don't post anything for almost a year, and then boom, three posts in one day. And before we dive into this I have to say the sweet roll picture above? It looks a little anatomically gross. Sorry if I just scared you away from this recipe but I felt like it had to be said.
Not to get too bogged down with it but I've been gone a while and I wasn't sure if I was ever going to come back to this blog. This past year has been tough to handle. My grandmother died, and I don't know if I'm ever going to recover. I suffer from depression that I thought I finally had a handle on, and her death showed me that I was so very wrong about that assumption. Stress and other personal issues just reinforced my lack of desire to say anything out loud, much less in a blog. And that's why I've been gone. Now that we have that out of the way, let's move on to sweeter topics.
I culled this recipe from a blog called Lemon Sugar, and the full recipe can be found here.....http://lemon-sugar.com/2013/09/cherry-sweet-rolls.html/ If you make your way over to Lemon Sugar you should look around a bit, there's plenty to pique a sugar freak's interest.
I haven't had a sweet roll since I was a kid. My mom would often purchase the Hostess sweet rolls, and I liked those quite a bit. With that in mind, I thought that a homemade version would turn that sweet roll love up to 11. I was wrong.
Perhaps a different sweet roll recipe could capture my heart, but this one certainly did not. I think it all boils down to the yeast. Specifically the vast amount of it. It's a yeast dough, which was no surprise, and I usually enjoy a yeast dough in things like donuts, and cinnamon rolls. I am guessing that the unusually large amount of in this recipe is to make the dough rise much more quickly than it would with a normal amount of yeast and therefore makes the entire process less time consuming. But the yeast flavor is so intense in these rolls as to overpower everything else about them. Smell= yeast, taste= yeast. I prefer not to have my dessert smell like beer (and vice-versa).
If the yeast-fest appeals to you, this recipe will be your dessert Nirvana. For all other, don't bother.
There is something that most of you don't know about me. I am.......a comic book geek. Yep, say it loud, say it proud. It's not that I necessarily keep it a secret, it's just something that rarely comes up in everyday conversation, and therefore, not common knowledge to most. The mythos of comic lovers would lead you to believe that we are all hermits, living in our parents' basements, hiding behind the anonymity of our computer screens, having myopic interests (those interests being comics, talking about comics, complaining about comic books that have been turned into movies and, of course, watching lots of porn), and that all of them are male. I assure you that most of those stereotypes are true, but they're slowly changing. I'm still often the only female browsing my local comic book shop, and still get stares from the male shoppers. Not sure if these stares come from....
- A woman being in their midst.
- I often browse after work, in office attire, so maybe their wariness stems from worry that I'm some kind of narc.
- Seeing someone at the Batman rack that does not have severely inflamed acne.
- A strong distrust of anyone that actually has a paying job, and is therefore an interloper.
This is not a tutorial on geeks in their natural habitats. It really does involve food, it just takes me a while to get to the point, but just stay with me, and you will be rewarded.
My love of comics at times leads me to comic book conventions. I am fortunate to have a husband who indulges this sick love of superheroes and their multiple universes, and so he escorts me to these conventions. We made our way to Mid-Ohio Con a couple of weeks ago, and he only had one request and that was to eat a Smashburger location.
I may have mentioned at some other point in this blog that the hubs and I are always on the hunt for the perfect burger. Some consider pizza the perfect food, for others of us, it's hamburgers that take that honor. So, part of this red meat journey led us to Smashburger. The burgers there are good, far above your average fast food burger. The patty is thin, seared to a nice crust, and you can get a wide variety of fresh toppings. They are extremely juicy and greasy (in the best possible way). I went through five napkins in a blink.
Though the burger was above average it could not compare to the greatness of their Smash Fries.
They differ from their regular fries in that they are fried in olive oil and then sprinkled with sea salt and rosemary. They are the height of decadence in a fast food basket. Yum.
I had forgotten to take a picture until the last, very small, piece of it was left. Hence, the poor picture. The reason the pic was all but forgotten is because this cake is made to be eaten. That's not to say that you couldn't just leave it sit around so that you can drink in the beauty of its simplicity. But I'm more of an eater than a looker (take that second part of the sentence any way you choose to). This cake is moist, delicious perfection on a plate....or in your hand....or on your fork.
Ack! I can't say enough about how well this dish turned out, but I can say I cheated by straying from the original recipe, something I usually don't allow myself to do when making a dessert for the first time. This original recipe can be found on the Bake or Break site (one of the best baking sites out there), and here's the link.....http://www.bakeorbreak.com/2012/03/cinnamon-cream-cheese-coffee-cake/
I'll be posting my slightly modified version at the end of the post.
The picture, and the recipe says "I'm just an unassuming coffee cake. Move along, nothing to see here". But one bite and you'll know that it's so much more. The cake is dense, but not dry. The streusel topping is sweet without being overly so, with a slight crunch and yet almost....creamy. If you take at the "true" recipe, it includes a cream cheese swirl layer between the cake and the streusel, but I didn't have any cream cheese, so I simply eliminated it from the recipe. It still made for great cake, but when I make it again, and there is no doubt that I will make it again, I'll include the cream cheese swirl. The batter was just too stiff to work with and I added a 1/2 c. of buttermilk that isn't originally called for, but it worked out perfectly.
This cake is so versatile. Great for birthdays, pot lucks, and dare I say it, even for breakfast.