Perspectives of a Lady, Gentleman & Dane

baking Archive

Hannah Sheflyand

This gross cold weather has gotten me into the mood for a lot of fall baking so I think this weekend will be filled with a lot of powdered sugar and sweet cookie scents. A few weeks ago Brian and I tried a new recipe and I would love to share it, I am hoping to repeat it this weekend.

Giant Skillet Cinnamon Roll

Dough:

1 cup milk

1/2 cup sugar

1 1/2 tsp salt

4 1/2 tsp active yeast

1 tsp sugar

1 cup warm water

2 eggs

6 cups bread flour

4 tbsp unsalted butter melted

Filling:

1/2 cup butter melted

1 cup sugar & 1/2 cup brown sugar

3 tsp cinnamon

Glaze:

4 oz cream cheese

4 tbsp butter

2 cups powdered sugar

3 tbsp hot milk

2 tsp vanilla extract

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Hannah Sheflyand

About 2 years ago I went on a very strict regiment due to arising health issues from some food allergies. I eliminated over 20 every day food items from my diet, including gluten, egg and dairy products. It was tough at first but with advice from different friends and blogs I learned to be creative with my chocolate and pastry cravings. Most of the time I would make my own desserts at home, but it was nice to once in a while find some products at the store when I wanted something to fulfill a craving.

Just a few weeks ago something amazing popped up in the refrigerated section of my whole foods- EatPastry Gluten Free Chocolate Chip Cookie Dough (& it’s Vegan). I went home and popped that right into my mouth and then after enjoying a few spoonfuls, I threw some onto a cookie tray to bake. It is one of the BESTĀ gluten free vegan cookies I have ever had.

 

It all starts with this super cute packaging

It all starts with this super cute packaging.


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