this is the tenth installment of kitchen notes. post-it wisdom from my kitchen. a way to remind myself of the important things.
i’m doing a presentation tomorrow for student leaders about marketing their programs. the last thing i’m leaving them with is that it’s all about attitude (and planning). enthusiasm breeds enthusiasm. if you are excited about what you’re doing, others will be excited about what you are doing.
if you’re excited about what you’re creating in the kitchen, others will get excited.
(and, m was pretty excited, if you can’t tell.)
negativity won’t get you very far. i believe it. i’ve seen it in real life.
make sure what you’re giving out is what you want to get in return. truth.
as for the muffins, you’ve got to try these. they’re an easy dessert. they’re also easy to reheat in the mornings for when you’ve got that sweet craving. don’t worry, i’ve got plans to eat these for breakfast too.
it also helps that they taste just like cinnamon buns but baked in much, much less time. always a plus.
yield 1 dozen muffins
1 1/2 cups all purpose flour
1/3 cup vanilla sugar
1/4 teaspoon salt
4 teaspoons active dry or rapid rise yeast
2/3 cup warm soy milk (regular is fine too)
3 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 orange, zested
2 tablespoon unsalted butter
2/3 cup brown sugar
3/4 teaspoon ground cinnamon (break out the fancy saigon cinnamon for this one)
pinch ground nutmeg
1 cup powdered sugar
1-2 tablespoons juice from orange
1-2 tablepoons milk or cream
in a medium bowl, combine flour, sugar, and salt. in a small bowl, add the yeast to the warm milk. mix milk mixture, vegetable oil, vanilla extract, orange zest, and egg into the flour mixture. incorporate until smooth. let rest for 15 minutes.
while the dough is resting, use a fork to blend together butter, brown sugar, cinnamon and nutmeg in a small bowl. mixture should end up crumbly divide the batter between 12 greased muffin cups. sprinkle the brown sugar and cinnamon mixture on top of and swirl it in with a chopstick or knife.
put pan into a cold oven, then set the oven temperature to 350. bake for 20 minutes or until bread is light brown at the edges. cool for at least a half hour before whisking the powdered sugar, juice, and milk together for icing. drizzle onto the muffins and nosh.
if you have leftovers, you can reheat them in the microwave.