Saturday, December 24, 2016

Merry Christmas Wishes & A Sweet Recipe

This year's family Christmas photo features the wonderful addition of TWO new grandbabies!
 Duke is now 4 1/2 months and Violet just 10 days old the day we took this.
Sweet Darsy is now 20 months.  
She knows how to fake smile already - it just kills me.  She says "cheese" when she does it.
So now we have three under three!  
So nice that Rich and I don't have to fight anymore over who gets the grandbaby - there are plenty to share :-)
They should make for a very merry Christmas indeed and we feel blessed beyond measure. 

At the photo session we got one of Pop and Grammie hugging our sweet little grand-blessings.   This photo is such a treasure.

And this Christmas as usual, we will be having these for breakfast:


BUT -I happened on a new recipe this year... 
and people - it's the best EVER.
These are the cinnamon rolls of my DREAMS.

Browned butter just may be my new favorite thing!
I also made some browned butter cookies that were To.Die.For. 

You're welcome for the recipes. :-) 
It's my little Christmas present to you, my blog readers.
Blessings to you all this Christmas, 
may the joy of Jesus and what His birth means be yours.


  • ¾ cup milk
  • ¼ cup butter
  • 3¼ cups all-purpose flour
  • 1 (.25 ounce) package instant yeast (or 2¼ teaspoons)
  • ¼ cup white sugar
  • ½ teaspoon salt
  • ¼ cup water
  • 1 egg
  • ¾ cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • ¼ cup plus 1 tablespoon of butter
  • 2 tablespoons softened butter
  • 4 oz cream cheese
  • 1 tsp vanilla extract or paste
  • 2-3 cups of powdered sugar (depending on how sweet you like it.)

  1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
  2. In Kitchenaid bowl, combine 2¼ cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with paddle attachment. Add the remaining flour, ½ cup at a time, using a wooden spoon to stir well after each addition. Add a little extra flour if you need to, the dough needs to form a ball and clear the sides of the mixer.
  3. When the dough has just pulled together, switch to the dough hook and knead until smooth, about 5 minutes. When ready, the dough will spring back when lightly pressed.
  4. Place dough in a medium bowl, cover with a cloth and let rest on the counter for 10 minutes.
  5. Meanwhile, brown your butter by placing it in a small microwave safe glass bowl or container. Cover it with a saucer or other well-fitted cover and microwave for 4-6 minutes. Butter will melt, pop and then turn brown. (you can also do this over the stove-top, but I find the microwave method pretty easy.) While butter cools slightly, mix together brown sugar and cinnamon in a small bowl.
  6. On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Using a pastry brush- slather the dough with the brown butter. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it, getting all the way to the edges.
  7. Roll up dough and pinch seam to seal. Using a serrated knife, cut into 12 equal size rolls and place in a 9x13 baking dish. Cover and let the rolls rise in a warm place* until doubled, about 30 minutes. Preheat oven to 375 degrees .
  8. Bake in the preheated oven for 14-19 minutes, or until golden. Let cool for about 10 minutes and then spread them with frosting. (directions below) Serve warm.
To make the frosting:
  1. Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, ½ cup at a time. Beat until creamy and spreadable.
Note: I'm not a huge fan of cream cheese frosting, so I just made a simple glaze of powdered sugar, softened butter, milk & vanilla.

(copycat of the The Brown Butter Cookie Company)

1 cup salted butter
2/3 cup brown sugar
1 Tbsp granulated sugar
2 tsp vanilla
2 ¼ cups flour
1 tsp. baking soda
Flake sea salt

In a small saucepan, melt butter on medium low heat, stirring occasionally, until browned.  Add to KitchenAid mixer bowl, add both sugars and vanilla and mix.  Cool to room temperature.
In a small mixing bowl combine flour and baking soda.  Stir it into sugar mixture and mix just till combined. 
(At this point it is recommended that you  let the mixture rest for 1 hour, but it is not necessary)
Preheat the oven to 325 degrees F.  
Roll dough into 1” balls and dip lightly in salt.   Bake just until set -about 13-15 minutes.  Do not overcook!

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1 comment:

Carol B. said...

Those grandblessings are THE Cutest! It's such a beautiful picture of all of you.

I'm so gonna need to try these!

XO from WA