It’s September. Where did the summer go? It seems that sometime in mid-May, I must have been abducted and taken to a world where time stopped. I don’t remember going there, and I don’t remember the trip home. I just remember it was hot–endlessly, restlessly hot, and very close to the sun. Also, I think there were bees, but I can’t be sure.
A week or so ago, I found myself back here, slightly stunned from the trip and completely overwhelmed by my loss of time. I have so much to catch up on! So, I started by baking, because there’s nothing more centering than a house that smells like homemade sweetness. I baked oodles of these amazing Browned Butter Cinnamon Buns (I’ll include the recipe at the end of this post), and we ate them for days. Of course, now my pants are a little bit angry that I could be so foolish, but do I regret it? Not even for a second. I needed to come home, to center myself, and figure out where to pick things up.
Technically, this was the last weekend of summer, which should mean cool days and chilly nights, lots of Pumpkin Spice everything, and plans for Thanksgiving and Christmas running around in my wee, confused little brain. But summer didn’t get the memo this year, apparently, and we’re in for at least another few weeks of the hotness. Which also means a few more weeks of frizzy hair, sweaters in the morning and t-shirts in the afternoon, and ice cream in the freezer. I can’t wait for fall to really arrive.
In the meantime, I’ll be revisioning up a storm on a new project, plotting out something new, writing a pitch and synopsis, and digging back in to all of those words just waiting to be spilled out on the page. Until then, catch me on Instagram. It’s my favourite hangout lately.
What have you been up to?? Any good book suggestions?
BROWNED BUTTER CINNAMON BUNS WITH CREAM CHEESE ICING
3/4 cup milk
1/4 cup butter
3 1/4 cups flour
1 pkg yeast
1/4 cup white sugar
1/2 tsp salt
1/4 cup water
1 cup brown sugar
1 tbsp cinnamon
1/4 cup + 1tbsp butter
- Heat milk until it bubbles in a small saucepan, then remove from heat. Mix in butter and stir until melted. Let cool to lukewarm.
- In a large mixing bowl, combine 2 1/4 cups flour, yeast, sugar & salt. Whisk together. Add water, egg, and milk mixture from above. Beat well with an electric or stand mixer. Add remaining flour 1/2 cup at a time, using a wooden spoon. Dough will be really thick. (If you are using a stand mixer, use the paddle attachment. Do not use the electric mixer on this step.)
- When dough has just pulled together, turn out onto lightly floured surface and knead for 5 minutes until smooth. It should spring back when pressed.
- Cover with a damp cloth and rest for 10 minutes.
- Brown butter. (Put butter in a saucepan on medium, and stir until it turns a deep golden brown.) When it cools, mix together brown sugar and cinnamon.
- Roll dough back onto floured surface until it is as large as your 9 x 13 baking pan, or larger. Slather the dough with the browned butter, sprinkle it with cinnamon sugar mix, and press down into the dough. Roll up and pinch the seams on the ends and across the center. Cut into 12 equal rolls and put in a greased 9 x 13 baking pan. Cover, and let rise in a WARM place for about 30 minutes, or until rolls have doubled in size.
- Preheat oven to 375 degrees. Bake rolls 17-20 minutes or until golden. Cool for 10 minutes.
2 tbsp softened butter
4 oz softened cream cheese
1 tsp vanilla extract
2 -3 cups icing sugar
Whip together butter and cream cheese until fluffy. Add in vanilla, then SLOWLY add icing sugar until you have a creamy frosting. Spread over warm cinnamon buns and eat immediately! (You can store leftovers in the fridge for a few days if you need to, and then reheat in the microwave for about 20 – 30 seconds before eating….but you probably won’t have any leftovers……..)