Homemade Raisin Cinnamon Rolls with Vanilla-Cinnamon Glaze
… and a cup of strong coffee, please!
I am calling this "The Couple Who Finally Got A Room"
Making Baking Happy and Sunny
Last Christmas, my husband gave me this kitchenAid Artisan Buttercup Yellow Stand Mixer. I just mentioned I want a kitchenAid mixer in this particular color once last year and then I dropped and forgot about it for sometime and so when I got this from him as a Christmas present, I was over the moon and couldn’t stop goofily grinning, until now seeing this mixer on our kitchen counter everyday makes me happy. My husband by now knows that cooking and baking appliances and gadgets make me super happy, and a super happy home cook makes super tasty meals.
Why I chose a buttercup yellow mixer amongst the more girly color options (watermelon, beautiful cranberry, boysenberry, empire red, gloss cinnamon)? Well, baking for me always puts me in a cheerful mood, makes me calm and even patient (which I lack so much of and will never ever be a strong virtue). Yellow is the color of happiness, I just know I can never be in gloomy mode using this bright yellow mixer to whip up cream, mix cake batter and knead bread dough, and plus this mixer goes so well with our light blue kitchen walls and cabinets… Well, these are the reasons I told my husband for wanting this mixer, I guess I won my case big time in flying colors!
fruit lemon tart
chocolate fruit cup
chocolate covered strawberry
I know that nori from Korea are exactly like these nori chips I have here, fried and salted with a hint of toasted sesame oil and you can always buy nori like this from any Asian food isle in most stores these days. But these nori chips are made from Japanese nori sheets (10”x10” sheets usually for making sushi rolls or cut into smaller sheets for garnishing ramen) which are dry (not fried) and unseasoned.
I do love store-bought Korean nori a lot (because then I wouldn’t have to fry my own), but most of the time the ones I find in stores are either rancid or soft and very greasy, sometimes a tad salty, but these nori chips are crunchy and stands and stacks in bowls beautifully enough to serve at parties. And since I do have Japanese nori sheets in the cupboard and freshly made is always better, I stood in front of the stove with kitchen sheers in my hand and got crafty with the sheets (this kinda sounds foul… but you know what I mean).
What you need:
1 pack (10 pieces, 10”x10”) Japanese nori sheets
1/3 cup canola oil
1 teaspoon toasted sesame oil
table salt for seasoning, better if it is in a salt shaker
(this is the only time I am recommending
the use of this kind of salt because this salt easily sticks on the
hot nori and you need just a small pinch of this stuff to season a batch)
8 inch fry pan/skillet
pair of kitchen tongs
plate lined with paper towels
cookie sheet lined with paper towels
1. Cut nori sheets in 2”x3” inch pieces, or better yet, cut each sheet in half
then cut each half sheet into 1/3’s.
2. Put canola oil in a skillet over medium heat, wait for the oil to get hot
then turn down heat to low, add a teaspoon of sesame oil into the pan.
3. Fry 2-3 pieces of nori at a time, the minute the nori sheets scrunch-up,
2 seconds after they hit the hot oil, immediately turn the sheets over
and fry the other side for 2-3 seconds.
4. Fish-out the nori chips from the oil, and put on a plate lined with paper
towels. Immediately season with salt.
5. Transfer the fried and seasoned nori on a cookie sheet lined with paper towels.
- Repeat Steps 3-5.
- Pile fried nori in a bowl and serve as is or with Wasabi Mayo dip.
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon wasabi paste
- mix all ingredients until mixture is smooth.
Buttermilk and Honey Biscuits
I have to admit, I am a bit shy about posting the recipe for these sweet biscuits, but because these biscuits came out so darn flaky, tender, buttery and scrumptious… I guess I have to be shameless.
Ingredients: Pre-heat oven at 375’F
4 cups Bisquick mix (yes, the pre-mixed pancake/waffle boxed mix)
2 teaspoons baking powder
3/4 cup cold unsalted butter, cut into small cubes
1/3 cup buttermilk
1 medium-size whole egg
1 Tablespoon honey
extra Bisquick mix or plain all-purpose flour (for dusting)
2 Tablespoons milk + 1 Tablespoon honey
(mix to brush the top of the biscuits before baking)
- Combine bisquick mix and baking powder in a mixing bowl, add cold cubed butter.
Work the butter into the flour mixture using a pastry cutter or
by rubbing your fingers against the flour and butter until mixture
resembles coarse medium crumbs.
- Mix buttermilk, egg and honey and beat with a fork until well combined.
Gradually add the buttermilk mixture into the flour mixture in
the center of the mixing bowl, use a fork to gently incorporate the wet
and dry ingredients until mixture gathers into a soft (but not sticky and wet) dough.
If mixture is sticky, add 1-2 Tablespoons more of Bisquick or plain flour… just feel the dough :D
- Turn out the dough onto a floured surface, flatten the dough with the palm
of your hands (do not knead, overworking/kneading the dough will make the biscuits tough)
into a 1-inch disk.
- Using a 2-inch diameter round biscuit cutter, cut the dough into rounds.
- Place cut dough (2 inches apart) onto a parchment lined cookie sheet.
- Combine the milk and honey. Using a pastry brush, paint the biscuit tops with the mixture.
- Bake biscuits for 15-18 minutes, or until tops are light golden brown.
- Serve fresh and hot out of the oven as is or spread with jam,
whipped or clotted cream or a drizzle of honey.
Makes 1 dozen