Monday, July 20, 2009

Candy Dreams

I just can't stay away from chocolate - I will admit it openly... "Hello, my name is Rebecca & I am a choc-o-holic." Even my play food business cant escape my chocolate addiction. So here is the newest item cooked up in the Bug Bites sweet shop: Chocolate Candy Bars! Just please don't lick it, the fuzz doesn't melt in your mouth...

This life-sized bar fits into its felt wrapper perfectly & is held inside by a velcro tab - so much fun for Little Chef's, my daughter loves to carry her bar around, wrapping & unwrapping it. A future Willy Wonka someday?

Now, if you want to try the real thing - I highly recommend Green & Blacks Organic Ginger, Organic Mint & any of their Organic Dark Bars. For a real twist, & for the adventurous chocoholic like myself, try Chuao Spicy Maya Chocolate - spicy, tingly & ooooh so delicious! Now, off to my chocolate stash to indulge!

Wednesday, July 15, 2009

Breakfast Buffet

With a busy summer season of Farmer's Markets, craft shows & kids fairs, I have been creating new items like mad & am excited to add 2 of my favorite breakfast items to the Bug Bites kitchens - Cinnamon Rolls & French Toast. Just seeing these makes me want to bust out my flour, eggs & cinnamon & get baking! I have always been a breakfast-person & love making my own culinary loves come to life in felt.

I have a spectacular recipe for Cinnamon Rolls that I thought I would share so you can make your own real versions of these breakfast favorites!

Quick Cinnamon Buns
3/4 C. packed Brown Sugar
1/4 C. Granulated Sugar
2 tsp. Cinnamon
1/8 tsp. Cloves
1/8 tsp. Salt
1 Tb. Unsalted Butter, melted

2 1/2 C. all-purpose Flour, plus extra for the counter
2 Tb. Sugar
1 1/4 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 1 /4 C. Buttermilk
6 Tb. Unsalted Butter, melted

3 Tb. Cream Cheese, softened
2 Tb. Buttermilk
1 1/2 C. Confectioner's Sugar

1. Heat oven to 425 degrees. Coat both a 9" nonstick round cake pan & a wire cooling rack with vegetable oil spray.
2. For the Filling: Combine filling ingredients in a bowl until mixture resembles wet sand.
3. For the Dough: Whisk dry ingredients together in a large bowl. Whisk buttermilk & 2 Tb. of melted butter together. Stir buttermilk mixture into the flour mixture with a wooden spoon until absorbed (dough looks shaggy), about 30 seconds. Turn dough out onto a lightly floured counter & knead until smooth, 1 minute.
4. Press dough into a 9x12 inch rectangle using your hands. Brush dough with 2 Tb. of remaining melted butter. Sprinkle dough evenly with filling, leaving a 1/2 inch border, then press firmly into the dough.
5. Loosen dough from counter with a scraper & starting at a long side, roll the dough, pressing lightly to form a tight log. Pinch the seam to seal. Slice the dough into 8 pieces & place in the pan. Brush with the remaining 2 Tb. melted butter. Bake until edges are golden brown, 20-25 minutes.
6. Use a knife to loosen buns, flip onto wire rack then turn upright & cool for 5 min before glazing.

Courtesy of America's Test Kitchens