Tag Archives: treats

Start Your Morning on a Sweet Note With These Gooey Cinnamon Buns

Craving the perfect morning breakfast treat? These fluffy, chewy, golden brown Baking Therapy cinnamon buns, smothered in the most addictive brown butter cream cheese icing will surely do the trick. This is an overnight dough, which means you can make these tonight to enjoy tomorrow. What are you waiting for?

Overnight Cinnamon Rolls With Brown Butter Cream Cheese Icing

Prep Time: 40 minutes
Resting Time: 12 hours
Bake Time: 38 minutes
Total Time: 13 hours, 18 minutes
Servings: 8 cinnamon rolls

Ingredients:

Dough
1 Tbsp active dry yeast
1 cup warm milk
¼ cup white sugar, divided
3 ½ cup bread flour
¾ tsp kosher salt
6 Tbsp unsalted butter, melted
2 large eggs, beaten

Filling
¾ cup brown sugar
1 ½ Tbsp ground cinnamon
6 Tbsp unsalted butter, melted

Icing
6 Tbsp unsalted butter
4 ounces cream cheese, room temperature
1 ¼ cup icing sugar
Pinch kosher salt
1 Tbsp heavy cream
½ tsp vanilla extract

Related: No Fresh Fruit? Bake These Tasty Sweet Treats With Jam and Jelly

Directions:

Dough
1. In a medium bowl, whisk together the yeast, milk and 1 Tbsp of white sugar. Cover with a kitchen towel and let proof for 5-10 minutes until foamy.

2. In a large bowl, whisk together the bread flour, remaining white sugar and salt.

3. In the bowl of a stand mixer with the paddle attachment, add the milk mixture and dry ingredients. On low, slowly stream in the butter and eggs. Once the dough starts to come together, switch to the dough attachment and knead on low for 10 minutes until soft and smooth. Form the dough into a round ball, cover tightly with plastic wrap and let proof overnight.

Filling
1. In a medium bowl, mix together the brown sugar and ground cinnamon. In another bowl, melt the butter and set aside to cool.

Assembly
1. Butter a 10-inch round pan or any pan of your choice and set aside.

2. Place the dough on a lightly floured surface, lightly flour your rolling pin and roll out into a rectangle (about 17 x 14 inches).

3. Brush the dough with the melted butter and sprinkle generously with the brown sugar cinnamon mixture. Leave about a 1 cm border to allow the dough to adhere to each other when rolled.

4. Start with the longest edge nearest to you, tightly roll the dough away from you into a firm log. Pinch the seams together and set the log seam side down.

5. With a serrated knife or unflavoured dental floss, trim off the ends and cut the dough into 2-inch rolls — you should get about 7-8 rolls. Transfer the rolls to the greased pan, cover with a kitchen towel and let rise for another 15-20 minutes, until they’ve doubled in size.

6. Preheat the oven to 350°F. Bake for 35-38 minute until golden brown and bubbly.

Related: Overnight French Toast, Plus More Easy Breakfast Casserole Recipes

Icing
1. In a small saucepan, melt the butter and cook over medium-high heat, swirling the pan occasionally, until it gets foamy and turns a beautiful golden brown, about 4-5 minutes. Transfer to a bowl and set in the fridge to cool and slightly solidify.

2. In the bowl of a stand mixer with the paddle attachment, mix together the cream cheese and brown butter. Add the icing sugar, salt, heavy cream and vanilla and whip for 30 seconds until light and fluffy.

3. Spread the brown butter icing on the cinnamon buns as soon as it comes out of the oven. Serve warm.

Like Sabrina’s baking? Check out her easy recipe for soft rolls.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.


 

Anna Olson’s Best Recipes for a Successful Bake Sale

Making treats for a school bake sale (or an office bake sale, for that matter) can end up feeling like dreaded homework. But with a little planning and some good ideas, you’ll be all set for an A+ when it comes to Bake Sale 101.

First rule of thumb: make sure you’re mindful of food allergies. If you can, try to display the ingredient list of each of your goodies — it will definitely be appreciated! Here are some tips and recipes to ensure your treats will be a hit!

Try Anna Olson’s School-Safe Granola Bars

 1. Steer clear of all nuts, not just peanuts, with school-safe recipes

Anna’s Granola bar recipe uses seeds to add that expected crunch. You can always personalize your granola bars by swapping out the dried fruits or seeds, depending on your preference, and adding little extras like chocolate chips or mini marshmallows.

Get the recipe for Raspberry Peach Fruit Leather.

2. Make homemade versions of sugary snacks

Turn addictive snacks like fruit leather into a healthy treat by making them at home. Then package up your homemade fruit roll-ups in little bags with ribbons and tags for an office bake sale. Bonus: they’re super easy to make! And make sure to save some for yourself — I like to keep some in a jar at my desk for that mid-afternoon craving.

3. Try quick alternatives to bake sale favourite recipes

Want to make a cupcake, but not actually bother with a cupcake? These Pumpkin Spice Cake Cookies are portioned on to a regular cookie tray using an ice cream scoop. Then they are topped with a slather of cream cheese frosting taking them over the top. Take it to the next level á la pumpkin spice latte, and stir in a teaspoon of espresso powder into the frosting.

4. Make sure there are alternatives for those on special diets

There are also those occasions when a cupcake is exactly what is needed (no matter your dietary restrictions). These pretty cupcakes are gluten-free, substituting in coconut flour. And they are absolutely delightful! While I decorate each with a buttercream rosette, you can top your cupcakes however you choose. Get the recipe for Flourless Mini Cupcakes.

Looking for more baked goods from the Queen of Baking? Find a little inspiration with Anna Olson’s Very Best Cupcake Recipes and Anna Olson’s Best New Dessert Recipes.

Anna Olson Halloween Hacks

Anna Olson’s Spooktacular Halloween Hacks

If you ask us, the best food-based Halloween offerings combine a little trick and a whole lot of treat. In fact, one of the best parts about the ghoulish holiday is invoking some kitchen creativity and concocting amazing offerings that look as though they belong at a feast table in the great hall at Hogwarts.

Anna Olson may not have the magic spell that brings chocolate frogs to life, but she certainly has oodles of creativity up her flour-dusted sleeves. Check out these four spooktacular Halloween hacks that not only elevate party-friendly treats but are guaranteed to impress kids and adults alike.

Spiderweb Donuts

Scare up some of these elevated jelly donuts for your next Halloween party or office get-together. All you need is a standard sugar glaze, some jelly donuts, a makeshift piping bag and a toothpick. Easy, peasy. (Spiders not included.)

 

Witch’s Cauldron Instant Ice Cream

Source some dry ice and watch guests’ faces positively light up when you whip up some instant, smoky ice cream in a matter of seconds. Extra points for a colourful spread of gummy worms, crushed Oreo cookie “dirt” crumbs and other sugary toppings to pour over top.

 

Slimiest Green Slime

It only takes three simple ingredients to simmer up some kid-friendly slime that’s not only chemical-free but edible, too. Decorate cakes, cupcakes or other concoctions with “green slime,” or just give it to the kiddies to play with as they see fit for some real Halloween fun.

 

Spooky Kitchen Fun: Halloween Treats

Get the kiddies involved in some good old-fashioned Halloween fun with these simple hacks that won’t just transform snacks into adorable creations, but you’ll craft some life-long memories while you’re at it. From witches hats and pretzel ghosties to blondie Frankensteins and fanged pumpkins, these treats are surprisingly easy to assemble.

 

Looking for more spooktacular inspiration? Try our 18 Orange and Black Halloween Treats.

Nanaimo bars

The History of Nanaimo Bars: A Beloved Treat

Located on the eastern shore of Vancouver Island, Nanaimo, B.C. is a verdant, broody kind of place; a typical Pacific coast town, washed out in foggy greys and steel ocean blues. But this misty city is also the namesake for what might just be the sunniest dessert square the world has ever produced: the Nanaimo bar, a soft layer of yellow custard sandwiched between rich chocolate ganache and a coconut-graham crust.

Nanaimo bar

Nanaimo bars’ history likely predates the first printed recipes.

The first known recipe for Nanaimo bars appeared in the 1952 Women’s Auxiliary of the Nanaimo Hospital Cookbook and was labelled “chocolate square.” One year later, a similar recipe was published in Vancouver’s Edith Adams’ Cookbook, this time going by the name “Nanaimo Bar.” These are the bar’s earliest known publications, but Nanaimo Museum interpretation curator Aimee Greenaway figures they’ve been around much longer.

Nanaimo bars in the 1953 Edith Adams cookbook

This display from the Nanaimo Museum features the Edith Adams’ Cookbook, the first to print the well-loved recipe under the name Nanaimo bar.
Nanaimo Museum

“What’s always interesting with Nanaimo bars is the folklore,” she says. “You could get any number of different answers from people in Nanaimo if you ask them about the history of the Nanaimo bar.”
Greenaway particularly likes the stories from Nanaimo’s coal mining era. “Nanaimo was founded on coal — that’s really what developed it into a settlement,” she says. “The story was that families were sending Nanaimo bars on sailing ships from England to Nanaimo. That was kind of interesting, but we haven’t been able to find anything to back that up.”

Chelsea Barr, destination marketing officer with Tourism Nanaimo has heard similar tales. “You get stories all the time from grandmothers saying, ‘That was something my mom used to make me and it was in the lunchboxes of all the miners going into the mines,’” she says.

It’s certainly easy to imagine miners carrying Nanaimo bars to work, transporting sparks of custardy sunshine in the darkness of the mines. But neither Nanaimo’s historical miners nor current residents have an exclusive relationship with the dessert; over the last century, similar sweets have popped up across North America, going by names like “New York slice,” “London fog bar” and “prayer bar.” Still, when it comes to branding, Nanaimo is the winner, bar none. “Of course, we know that Nanaimo Bars originated in Nanaimo, or they would be called New York Bars, or New Brunswick Bars,” boasts the City of Nanaimo website.

The city has been instrumental in promoting the dessert. In 1986, then-mayor Graeme Roberts launched a contest to find the ultimate Nanaimo bar recipe. In the years since, winner Joyce Hardcastle has enjoyed promoting the B.C. treat, appearing in numerous newspaper stories and even starring in a segment of Pitchin’ In with Lynn Crawford. “It’s kind of like being a celebrity, but for one item,” she says. The secret to her prize-winning recipe? “I wouldn’t say secret, because I say it all the time, but the trick is to use unsalted butter,” says Hardcastle. “It makes the bars a bit more mellow.”

Joyce Hardcastle and Nanaimo bars

Joyce Hardcastle pictured with her prize-winning Nanaimo bars,plus souvenir tea towels and mugs featuring her recipe, and a sampling from her collection of newspaper clippings.

Nanaimo bars are easy to make at home, but travellers with a sense of adventure (and a high-tolerance for sugar) can check out the Nanaimo Bar Trail, where sweet adaptations and variations abound. Tasting options include deep-fried Nanaimo bars and Nanaimo bar cupcakes, lattes, fudge and martinis.

For tired feet, sore from pounding the trail all day, Kiyo salon offers a Nanaimo-bar themed pedicure. “It is amazing,” says Barr. “Your feet will smell like chocolate for the entire day.”

Want to try Joyce Hardcastle’s ultimate Nanaimo bar? Get the winning recipe here!