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And Another Baking Monday!

So today I finished the Brioches and I have 20 small ones already chilled and in the freezer, ready for brother’s arrival. The Danishes are in their final proofing stage and will be filled with cream cheese, lemon marmelade cream cheese and coconut jam that I made this morning. I also found the time to make a small batch of Panna Cottas and some biscuits for dinner…oh and in the middle of that I went and got wine, looked for a sleeper sofa and taught Pilates…needless to say my feet are a little tired.

Here are some of the recipes without pictures because I ran out of batteries and I am too pooped to get me to the store…sorry!

Soft, Moist and Gooey Cinnamon Buns (adapted from

Makes 2 dozen buns Prep Time: 15 MinutesCook Time: 20 MinutesReady in: 3 Hours 35 Minutes
1 cup milk
1 egg, beaten
4 tablespoons melted butter
4 tablespoons water
1 small package instant vanilla pudding mix
4 cups bread flour
1 tablespoon white sugar
1/2 teaspoon salt
2 1/4 teaspoons bread machine yeast
1/2 cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon
1/4 cup chopped walnuts (optional)
1/4 cup raisins (optional)
1 teaspoon milk
1 1/2 cups confectioners' sugar
4 tablespoons butter, softened
1 teaspoon vanilla extract

1 In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.

2 When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.

3 Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9×13 inch pan. Place in a draft-free space, and allow to rise until doubled. 4 Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes.

To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls. Makes 24 servings

I know! Not only do you use a bread machine but on top of that vanilla pudding?! Well, the combinations work great and they make the fluffliest buns we’ve had. THey are big, bold and tasty. I make them just about every week!

The Panna Cottas are courtessy of Tuna Toast at and they are now chilling in the fridge…I will probably topped these with some caramelizd pears since I have to use some up anyway. Here is the recipe:

Vanila Bean Yogurt Panna Cotta(makes 6 servings)
2 TBS water
1 1/2 teaspoons unfavored gelatin
2 cups fat free half & half
1 1/4 cups low-carb or sugar free lite vanilla yogurt (I used Dannon’s Lite & Fit)
1 teaspoon vanilla extract
1/2 vanilla bean
4 packets of Splenda

Pour the water over the gelatin to dissolve (about 12 minutes). In a large bowl mix one cup of the half & half, all of the yogurt and vanilla extract. Scrape the vanilla beans out of the pod and add them to the remaining half & half along with the Splenda and heat mixture in a small saucepan. Pour mixture over the yogurt mixture and stir to combine.
Pour into 6, 4 ounce ramekins and refrigirate until set (overnight is best).
To unmold, set each ramekin in a shallow bowl of warm water for a few seconds, place plate over the ramekin and flip over.
Top with any fruit compote or preserves you like.

I divided the recipe in half and pour them into nice whiskey glasses so they could served without the unmolding process.
Hers is a Weight Watchers recipe so you know it’s good for you too!

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