Proud mom to six amazing humans, married to my best friend, conservative, pro 2a, pro farmer.
United States
Joined August 2012
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We were introduced to cinnamon rolls with chili when we lived in Iowa. It’s weird but it works. Made an easy steak chili for dinner. It’s packed with tons of flavor thanks to jalapeño, poblano and chipotle peppers, caramelized onions, garlic, cumin, and chili powder (I use a mix of chili powder, New Mexico chili powder and Guajillo chili powder).
Leftover cornbread or cinnamon roll, pick your poison. Recipe for the quick sourdough cinnamon rolls ⬇️
🥣 One Hour Sourdough Cinnamon Rolls
• Active Sourdough Starter (100% hydration): 227 grams
• Milk (1%, 2%, or Whole): 131.5 grams
• All-Purpose Flour: 324 grams
• Unsalted Butter: 56 grams
• Granulated Sugar: 50 grams
• Egg: 1 large l
• Instant/Active Dry Yeast: 7 grams (equivalent to 2.25 teaspoons or 1 packet)
• Vanilla Extract: 4.2 grams (1 teaspoon)
• Salt: 3 grams (½ teaspoon)
🧑🍳 Quick Assembly Steps
1. Warm & Dissolve: Melt your 56g of butter. Warm your 131.5g of milk to roughly 100°F–110°F (38°C–43°C). Combine them in a large bowl, then whisk in the 227g of starter, 50g of sugar, and 7g of yeast. Let it rest for 10 minutes until it begins to foam.
2. Form the Dough: Whisk in the egg, salt, and vanilla. Add your 324g of flour. Mix with a spatula until it forms a cohesive ball, using your hands at the end if needed. Cover and let it rest for 10 minutes while you prep your filling weights.
🥮 The Filling
• Unsalted Butter (softened): 113 grams (1 stick)
• Light Brown Sugar: 100 grams (½ cup)
• Granulated Sugar: 100 grams (½ cup)
• Ground Cinnamon: 15 grams (2 tablespoons)
• Vanilla Extract: 4.2 grams (1 teaspoon)
Optional 1/2c cream
🧁 The Cream Cheese Frosting
• Cream Cheese (softened): 113 grams (4 ounces / half a standard block)
• Unsalted Butter (softened): 56 grams (¼ cup / ½ stick)
• Powdered Sugar: 180 grams (1 ½ cups)
• Vanilla Extract: 4.2 grams (1 teaspoon)
• Salt: A tiny pinch (< 1 gram)
🧑🍳 Quick Prep
Preheat oven to 350°
1. For the Filling: Mix your 113g of softened butter directly with the 100g of brown sugar, 100g of granulated sugar, 15g of cinnamon, and 4.2g of vanilla until it forms a smooth paste. Spreading this paste evenly over your rolled dough rectangle prevents the cinnamon-sugar from seeping out the bottom of the pan and burning.
2. Grease a 9x13 pan with butter. Cut into 6 large rolls or 12 regular rolls. Place evenly spaced in pan.
3. Bake for 24-26 minutes until golden brown (190-195° internal temperature)
4. Let cool 10-15 minutes before frosting.
5. For the Frosting: Whip your 113g of cream cheese and 56g of butter together first until completely smooth, then add the 180g of powdered sugar, 4.2g of vanilla, and salt. Whip for 30–60 seconds until light and fluffy.
If you want to quickly make pizza crusts to stash in the freezer, I can not recommend a pizza steel enough. I want a set top and a bottom that is just starting to brown. 3 minutes on a steel that’s been in a 450° for 45-60 minutes delivers what I’m looking for every single time. I got mine on sale in September. It’s thick, won’t warp, heats evenly, and I can use it to open bake bread. When it’s time to make a pizza, take your frozen crust and top it with sauce and fixings. Bake at 450° for 5-7 minutes. I put a pizza stone on the top rack, keeping 5-6 inches clearance from my pizza. This directs heat down to the top of pizza and makes all the difference imo.
Thursday usual, jalapeño cheddar sourdough and a plain sourdough. Pizza crusts will be baked later after my kitchen cools back down.
The cooler weather is perfect for warm and cozy dinners. Tonight I made cowboy chicken and cornbread. Chicken breasts blackened with a homemade southwest seasoning blend. Homemade garlicky jalapeño black beans, fresh off the cob sweet corn, fresh diced tomatoes, fresh diced jalapeños and diced sweet onions make the base here. Chicken gets a Monterey Jack and Longhorn cheddar topping before baking for a few minutes in the oven. Quick squeeze of lime juice then optional toppings for the boy. Cornbread has fresh jalapeños and some of the cheese folded in. Loads of flavor in this dish.
My son’s Scout troop is doing an outing at a corn maze tonight. So I opted for a simple cast iron seared bone in New York strip steak with a side of bacon & garlic chive Mac n cheese. Used the bacon fat for the béchamel. A mix of Gruyere, Fontina and raw sharp white cheddar for the cheese. Garlic chives from my little kitchen window herb garden. A pinch of fresh nutmeg to round the sauce out. Now I get to hang out in my car for an hour and half, so fun 😂
Yesterday someone replied to Kron with a video from this creator off of TikTok. I went down the rabbit hole and haven’t laughed so hard in ages…..and yeah the KFC song is still stuck in my head. Just saw they made an X account.
It’s me!! Tiny Bee from TikTok and welcome to my official twitter X account!! 😄🐝🐝🐝
Check out tinybeehee's video! #TikTok tiktok.com/t/ZTf6kSnmk/
What’s for dinner friends? I made Greek lemon chicken and potatoes tonight.
Saturday I cut up a whole chicken, not very well but anyway, and made a marinade for it. Let it sit for 48 hours. Roasted it tonight along with baby Yukon gold potatoes. Potatoes were flash cooked in duck fat then tossed in Colima Kosher sea salt and fresh cracked back pepper before finishing off in the oven. Made a pan sauce with the drippings from the chicken and some chicken stock, finished with butter.
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Christmas is in 67 days! We’re excited give away over $1,500 in American Made goods from small businesses across Vermont, Idaho, Virginia, Indiana, and Alabama. We’ve teamed up to give away a handcrafted leather rifle stock cover, set of hand carved Dreamware utensils, a beautiful wool pillow encased with organic American-grown cotton, an elegant Farmhouse Pottery taper candle holder, and a box of pasture-raised chicken or pork (your choice).
To enter for a chance to win something from one of these amazing small businesses:
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The purpose of this giveaway is to spread some cheer (there will be 5 winners!) and also to help each of you give quality, American Made gifts this year! It’s convenient to go shop at big box stores, but we all know how disappointing that usually turns out to be. Shop small and support real families; we know you’ll be thrilled with your purchases.
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Snuck in some cake pops for Robin’s (farm store owner) little ones. They are just the sweetest kiddos. When they had their store open they would always run up to me and ask if I had anything good with me. They would play with playdoh and pretend to be me baking, which of course just melted my heart. So I have to bring them a special treat.
Quick dinner break then it’s back to baking. Needed something quick so I decided to make a pizza. Sourdough crust, brushed with olive oil, leftover mozzarella/fontina/parmesan/Asiago cheese from the other day, caramelized balsamic red onions, sirloin steak hit on high heat just long enough to form a crust then sliced thin, topped with Gorgonzola. After baking I added a little arugula and a balsamic reduction. Super good.
I did some tweaking on the recipe, thought I’d share. If you like lemon cookies, these are good. Nice bright lemon flavor. Not sure how far past 5-7 days in an airtight container they last, because they never last longer than that when I bake them. I bake these weekly for a local customer, they are her kids’ favorite.
Sourdough Discard Lemon Crinkle Cookies
Yield: 24-30
Baking temperature: 350°F/175°C
Bake time: 11-14 minutes
Dry ingredients:
250g all purpose flour
16g (2 tbsp) cornstarch
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
Wet ingredients:
113g butter, room temperature
200g cane sugar
120g thick discard, can be cold
1 large egg yolk
1 tbsp fresh lemon juice
1 tsp lemon bakery emulsion
1-1 1/2 tbsp fresh lemon zest
Coating:
120g powdered sugar, sifted
Instructions:
1. Mix dry ingredients with a whisk on a medium bowl, set aside.
2. Cream butter and sugar on medium high 2-3 minutes. Scrape bowl.
3. Add in discard, egg yolk, lemon zest, lemon juice and lemon bakery emulsion. Mix on low until completely uniform. Scrape bowl.
4. Slowly add dry ingredients to mixer bowl. Mix on low speed until flour disappears. Do not overmix.
5. Cover and chill for 2-4 hours, up to 24 hours.
6. Pre-heat oven.
7. Scoop and roll, coat heavily, in powdered sugar. Place 2 inches apart on a parchment paper lined baking tray.
8. Place baking trays in the freezer. Flash freeze for 15 minutes.
9. Bake 11-14 minutes, rotating trays half way through. You’re looking for tops to crack and cookies to be set. Let cool on baking tray 5 minutes then remove to a wire cooling rack.
Right hand picture shows 12 made using a #50 disher (top) and 12 using a #40 disher (bottom).
Workflow for today has been nailed down. Butter is softening for a test bake using small pans for the sourdough vanilla wedding cake I’m making. Preferment for the chocolate cupcakes for the wedding is done and resting. After the test bake I will make three 10 inch rounds, three 6 inch rounds and 30 cupcakes. Thankfully it’s a semi-naked 2 tier cake and in my wheel house decoration wise 😂
After weeks of trying to get everything balanced on these cookies, I think I’ve got it. While I love my new oven, my biggest complaint is how wildly off its temperature can be sometimes. I made an adjustment to bake temp and they are finally perfect. Domed, golden around the edges, soft in the middle but with a light crunch from the lightly golden edges and bottom. Time to make a delivery run!
