Sweet Little Details: Homemade Cinnamon Rolls

Cinnamon Rolls

image via Jen Campbell 

With the cold weather still hanging around, cinnamon rolls sound amazing to make for a brunch on the weekend. Our good friend Jen, from Sweet Little Details, posted about these delicious, winter treats and we couldn’t resist from sharing. Homemade might seem a little daunting, but they are well worth it when your guests are gushing over them! This quick and easy recipe can guide you to make some amazing breakfast treats.

Quick and Easy Cinnamon Rolls

Dough:

1 C milk (whole would be awesome)
1/4 C butter
3 1/2 C all-purpose flour, divided
1/4 C sugar
1/2 tsp salt
1 envelope instant yeast, or 2 1/4 tsp
1 egg

Filling:

1/2 C sugar
1/2 C brown sugar
3 Tbsp cinnamon
1/2 C butter complete softened (not melted)

Cream Cheese Icing:

1/2 butter, softened
1/4 cream cheese
1 1/2 C powdered sugar
1-2 Tbsp milk (if needed)

Combine milk and butter in a small sauce pan. Heat over medium low heat,  stirring until the butter is melted and the milk is warm to the touch but not hot.

In the bowl of a stand mixer fitted with the dough hook attachment, add 3 cups flour, yeast, sugar and salt. Stir by hand to combine. Add the egg and milk mixture, and beat on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour (I used all 3 1/2 cups). Continue beating for 5 minutes on medium-low speed (speed 2 on the KitchenAid). Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.

Meanwhile, make your filling by mixing together sugars and cinnamon in a bowl until combined.

When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. Use a knife or pastry spatula to spread the softened 1/2 cup of butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture.

Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a serrated knife to cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.

Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 1 hour (dough always takes longer to rise in my house, so I let the rolls rise for two hours, they were perfect).

While the dough is rising, make the icing (instructions below).
When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.

Icing Directions:

Either in the bowl of an electric stand mixer, or a mixing bowl, beat softened butter and cream cheese together until combined. Then beat in powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin.

Social Graces Recap:2013

Is it already January 23rd?

I realize we are probably the last blog out there to do a 2013 recap but here it goes anyways…

We had a great year filled with fun happenings and for the past few weeks we have been working hard for our 2014 brides.  However, we are back on track and ready to bring you our latest events and inspiration.

But first, 2013 was full of various events so here is a little recap of what we did!

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Tiny Prints: Twinkle, Twinkle, Little, Star– We threw a baby shower themed after Twinkle, Twinkle, Little, Star and it was absolutely adorable!

Sweet Little Details– The winter weather makes us reminisce about the S’mores Cupcakes our wonderful friend, Jen made last year! Her blog is full of delicious recipes to try out!

#Hastag Your Wedding– Since anyone and everyone has an Instagram, why not use a #hashtag during your wedding to look at the pictures your guests took? This was a fun trend we found last year and it can still work in 2014.

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Sweet, Sweet Baby Shower– We threw our good friend, Melissa, a sweet baby shower and had the honor to be featured in 417 Home. This super girly baby shower was absolutely stunning!

DIY- Chunky and colored necklaces are super stylish and fun coming into 2014. This DIY project would be super creative and a great addition to your closet!

Cheers!– Valentine’s Day is coming up soon, so why not check out last years post about some amazing heart-shaped doughnuts. Keep an eye out for what we come up with for this years Valentine’s Day!

Here’s to another event filled year!  Look for our 2013 birthday party and wedding recap, coming soon!

Social Graces Team

Sweet Little Details: S’more Cupcakes

Image by Jen Campbell

It’s been awhile since we’ve posted from our dear friend, Jen’s Sweet Little Details blog.   So, what better way to get back into the grove then with some S’more cupcakes, right? 🙂

My husband and I spent the weekend in the woods and the s’mores we made over the camp fire were pitiful compared to the ones above.   Granted, I couldn’t have made cupcakes in those conditions; but I’ll be smart enough next time to make these puppies before hand and enjoy them in my hammock next to the fire.  Oh fall, how I love thee.

S’mores Cupcakes 

Adapted from Teacher by Day, Chef By Night.

Makes 24 cupcakes

1 cup PLUS 2 Tbsp graham cracker crumbs

3 Tbsp sugar

5 Tbsp unsalted butter, melted

1/4 cup mini chocolate chips

1 cup PLUS 1 Tbsp sugar

3/4 cup PLUS 2 Tbsp flour

7 Tbsp cocoa powder

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 large egg, room temperature

1/2 cup milk

1/4 cup vegetable oil

1 tsp pure vanilla extract

1/2 cup boiling water

Preheat oven to 350 degrees F. Line standard muffin pans with 24 cupcake liners; set aside. Place the graham cracker crumbs, 2 tablespoons sugar, and melted butter in a large bowl; stir until well combined. Place 1 tablespoon of the graham cracker mixture prepared earlier into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping. Place the pans in the oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes.

Sift the sugar, flour, cocoa powder, baking powder, baking soda, and salt together into a large bowl. Mix these together until evenly combined. In a separate large bowl, mix together the egg, milk, oil, and vanilla. Add the liquid mixture into the flour mixture and beat on medium speed for 30 seconds. Scrape down the sides of the bowl and continue mixing on medium speed for 1 to 2 minutes. Add boiling water and stir to combine; set cake batter aside.

Sprinkle a few mini chocolate chips on top of the prepared graham cracker crust. Then fill liner 3/4 full with cake batter.  Return to oven and bake until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes.

Transfer muffin pans to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

Marshmallow Fluff Buttercream

1 cup (2 sticks) butter

1/4 cup shortening (You do not have to use shortening, but it makes it a bit more stiff)

7-10 ounces jar marshmallow creme (I made my own….water + mini marshmallows+microwave= deliciousness.)

4 cups confectioner’s sugar

1 tsp vanilla extract

1 tbsp. milk

Hershey’s Chocolate & Graham cracker crumbs

Beat butter until fluffy. Beat in marshmallow creme until incorporated.
Add sugar and beat until fluffy (3-5 min). Add the vanilla extract and beat another 30 seconds, taste & decide if you want/need more marshmallow or if needed, add milk to get desired consistency.

If you want to really step these cupcakes up a notch, you can pipe the cream into the center of the cupcake. Frost cupcakes and top with Hershey’s chocolate piece and graham cracker mixture.

 

Sweet Little Details: Homemade Granola Bars

Image by Jen Campbell

I’m trying to eat a little healthier, but being a party planner with a major sweet tooth…well, you can see my dilemma.   We have some major events coming up with lavish desserts and I cannot wait, which means I have to be extra disciplined at home.  It’s not an options for the planner to NOT try the desserts.  We have to know who has the best in town and to be able to answer questions like, “What does a macaroon taste like?” Right? Right.

However, it’s always nice as a host to offer something on the light or low calorie side.  If you have a woman’s brunch or a baby shower coming up, these are perfect.  They come from our favorite Sweet Little Details friend, but she received the recipe from one of our other friends, Courtney.  Enjoy!

Granola Bars

2 cups quick oats
1/2 cup packed brown sugar
1/2 cup wheat germ
1 cup whole wheat flour
3/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup applesauce
1/2 cup canola oil
1/2 cup honey
1 egg, beaten
2 teaspoons vanilla extract
1 cup total (or more!) of any extra goodness you want! -Chocolate Chips, cranberries, nuts, coconut, etc.

For these I added 3/4 cup mini chocolate chips and 3/4 cup coconut.

Preheat the oven to 350 degrees F. Generously spray a 9×13 inch baking pan.

In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, (extra ingredients) and salt.

Make a well in the center, and pour in the oil, honey, egg, applesauce and vanilla. Combine with a large spoon. Pat down the mixture evenly into the prepared pan. Use a section of plastic wrap over the pan to press down and make it nice and smooth!

Bake for 15-20 minutes in the preheated oven, until the bars begin to turn golden at the edges, but are still a little shiny. DO NOT OVER BAKE!

Cool for 5 minutes, and then cut into bars while still warm. Serve when completey cool & enjoy!

 

 

Sweet Little Details: Coconut Macaroon Nests

In preparation for Easter, tonight my family put lots of candy in eggs for the neighborhood egg hunt.  I’m getting excited about Easter and for the fact that my little guy turns one on Good Friday.  I think I will make these cute nests from Jen at Sweet Little Details for his family birthday dinner.

Coconut Macaroon Nests

makes 12-14 nests

1 (14 ounce) can sweetened condensed milk
1 large egg white
1 1/2 teaspoons vanilla
1/8 teaspoon salt
4 1/4 cups sweetened coconut

6 ounces, semi-sweet chocolate, melted
Candbury Mini Eggs (or other Easter candy eggs)

Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.

In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.

With a spoon, scoop up about 2 Tablespoons of the dough and place the dough onto the prepared baking sheet. Form the cookies into the shape of a bird nest. Press down the center with your fingers.

Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press down in the center of the nests again. Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely.

Once nests have cooled, melt chocolate over low heat. Pipe a teaspoon of melted chocolate into the center of each nest. Top with mini eggs.

Sweet Little Details: Mocha Punch and Nutella Truffles

IMG_0009Social Graces had an amazing time at the Bridal Expo this past weekend.  It was nice meeting so many brides, please give us a shout if you have any questions about who we are or what we can offer you.

On Tuesday, Megan talked about her idea of a Winter Wedding and today, I’d like to talk about some desserts I would incorporate into a Winter Wedding from our favorite baker, Sweet Little Details.

First, a Mocha Punch

Image by Jen Campbell

Mocha Punch

3 cups strongly brewed coffee

2 cups sugar

2 cups heaving cream

7 cups milk

1 tablespoon vanilla

1 bottle Hershey’s Syrup

Dissolve sugar in hot coffee and let cool. In a large (very large) bowl, add cream, milk, vanilla and syrup. Mix until combined. Place in freezer safe container and freeze overnight. Remove from freezer 2 to 2 1/2 hours before serving. It will be slushy and delicious.

Accompanied by Nutella Truffles

Image by Jen Campbell

Nutella Truffles 

Makes 18-20 truffles

12 ounces semi sweet chocolate

2 Tablespoons butter

3/4 cup Nutella

3/4 cup Rice Krispies, slightly chopped

1 cup toasted hazelnuts (I’m going to be honest, the first batch I used cashews because it was what I had on hand and they were still delicious…so if you don’t have hazelnuts…those are an option.)

In a double boiler melt chocolate and butter until smooth. Remove from heat and add Nutella. Add rice krispies and 3/4 cup hazelnuts. Let cool until chocolate mixture is soft but can hold shape, 1-2 hours depending on temperature. Once chocolate has reached this state, take about 2 teaspoons and shape into balls. Roll in toasted hazelnuts. refrigerate until set.

Hope you all have a fabulous weekend!