Sweet Buns For The Holidays

Overnight Eggnog Brioche Rolls from Half Baked Harvest

At some point the rushing around stops, your inbox can’t take anymore gift suggestions, and the lengthy to do list is complete.  May the rest of your time be filled with friends and family.  I came across this eye-catching picture along with the tag line “easiest overnight” in my insta feed from Half Baked Harvest.  There is nothing more special than sitting around casually with the people you love sharing meals and conversation.  Indulge a bit and find time to just be this season.  Simplify and be efficient with your time so you too can enjoy this special time.  May this recipe do just that.  If not, Half Baked Harvest is also sharing some dangerously inviting holly jolly cocktails that just may catch your fancy!  Thank you Half Baked Harvest for your sweet inspiration! 

Happiest of Holidays!  Love, isostilo

INGREDIENTS

  • 3/4 cup high quality eggnog, warmed (you can also use whole milk)
  • 1 tablespoon instant yeast
  • 2 tablespoons honey
  • 3 large eggs
  • 1/2 cup (1 stick) salted butter, melted
  • 3 1/2 – 4 cups all-purpose flour, plus more for dusting
  • ½ tsp kosher salt

FILLING

  • ½ cup dark brown sugar, packed
  • 2 tablespoons ground cinnamon
  • ½ cup (1 stick) salted butter, at room temperature, plus more for greasing

FROSTING

  • 6 tablespoons salted butter
  • 4 ounces cream cheese, at room temperature
  •  cups confectioners’ sugar
  • 2 teaspoons pure vanilla extract

INSTRUCTIONS

  1. 1. To make the dough. In the bowl of a stand mixer, combine the eggnog, yeast, honey, eggs, butter, 3 ½ cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour. It’s better to have a sticker dough rather than a dry do, so add flour 1 tablespoon at a time.

    2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until the dough has doubled in size.

    3. Meanwhile, make the filling. In a small bowl, combine the brown sugar, and cinnamon. Line a 9×13 inch baking dish with parchment. 

    4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread the softened butter evenly over the dough. Sprinkle the cinnamon sugar evenly over the butter and lightly push into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls in the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes or transfer to the fridge to rise overnight (this is ideal if you have time).

    5. Remove the rolls from the fridge. Preheat the oven to 350 degrees F. Bake the rolls for 25 to 30 minutes, or until golden brown.

    6. Meanwhile, make the frosting. In a small saucepan, melt the butter over medium heat. Cook for about 5 minutes, until the butter is lightly browned and smells toasted. Immediately remove from the heat. Let cool.

    7. In a medium bowl, beat together the cooled browned butter, cream cheese, confectioners’ sugar, and vanilla until smooth. If the frosting is too thick for your liking, add a tablespoon of eggnog or milk.

    8. Spread the frosting over the warm rolls. Sprinkle with flaky sea salt (if desired) and serve.

Make Time For Granola

Homemade GranolaHomemade Granola

For your Sunday!  Granola sampling for the perfect mix of grains, nuts, minimal fruit, and not too sweet that everyone likes has been an expensive challenge of mine.  A small bag can cost a small fortune and be gobbled up in an instant.  The grocery store has shelves filled with every type of granola imaginable. Every yummy bakery in town is offering their speciality.  Granola is a funny one because it can be totally healthy but with no flavor or it can be like a bag of candy.  You have to pay attention to the ingredients.  Sugar is super sneaky.  You can get distracted by the healthiness of the whole grain oats.

Finally after all this time and yet to find that perfect combination of ingredients, homemade granola it is.  I worked with two recipes and found my sweet spot.  First of all granola (now that I have made it) is ridiculously easy.  I mean embarrassingly easy.  The easiest breakfast cereal to whip up and customize to your liking.  Be fussy, be basic, be elaborate with your ingredients.  It is up to you.  Load up at the market with your granola basics for a well stocked pantry.

This is the recipe I am using.  Do more or less with spices.  Nuts are personal preference as well as fruit.  If adding fruit, be sure to add the dried fruit after the granola has cooked!!

Ingredients:

4 cups of old fashion Rolled Oats ( I used Bob’s Red Mill)

1 cup of maple syrup (you can play with this if you would like it less sweet but I thought it was right amount)

1/2 cup virgin olive oil

1 tsp salt (optional)

2 tablespoons of cinnamon (I love cinnamon but others in my house prefer less)

sprinkle of cardamom (again optional)

1 1/2 cups coarsely chopped pecans

1 cup flaked coconut

1 cup raw organic sunflower seeds

Heat oven to 325. Toss all ingredients together in a bowl.  Mix till everything is coated.  Line a baking sheet with parchment paper and spread out granola evenly on to the tray.  Pop into oven and bake for about 40 minutes till golden brown.  Stir it every 10 minutes or so.  When done, let it sit out till cool.  Add your dried fruits at this stage if you so wish.

isostilo is about all good things.  It is not always about fashion.  Sometimes it is the small things that can put a smile on your face.  I really enjoy being in the kitchen.  With the transition into fall, I find it to be a welcoming time to explore new recipes.  Granola is one of those!  After you make it you will feel like a baking goddess and your home will smell lovely:)

Fruit Lovers Only

The season for fresh juicy peaches and vibrant berries is here. Last weekend, the peaches and berries were on full display at the farmers market.  I am already regretting not buying more of them.   The season is short and you must take advantage of your local farmer’s bounty.  Pick them yourself if you have the time.  Such a wonderful summer activity.  I have found two different ways to enjoy these summer delights from epicurious that if times allows, I will give a go.  Otherwise, I will add them to my greek yogurt or enjoy them one bite at a time while lounging on deck.

Peach Salad, Blueberry and Corn Crisp from epicurious.  And if you are really up for enjoying some peaches long after the season then this jam looks damn tasty (maybe it is the bourbon that caught my attention).