It's been a while

It's been a while since I've posted anything tasty..  Hell, it's been a while since I've really MADE anything tasty.

I'm going on week 3 of working out and week 7 of watching what I eat.

I've seriously never been so frustrated in my entire life.  I'm frustrated with myself, I'm frustrated how hard all of this is..  I'm just really disappointed and I find myself getting really emotional over all of it.

I hate it.  I love to eat and I love to cook..  I don't remember the last time I felt this miserable.  Let's hope it all pays off!

Red Curry Peanut Noodles

***UPDATE - AMAAAAZING AS LEFTOVERS!***

Let me start off by telling you a little story about making peanut dishes...

About four years ago now I moved in with Brent and his roommate, Chris, for a month while Brent and I were waiting for our apartment.  I decided I was going to try to impress these guys again with my cooking and I found a Thai peanut chicken recipe and decided I was going to make it.

I followed the directions to the T (and if you ask Brent, sometimes I have issues doing that).  The peanut butter I used was an all natural kind and I had no idea that "melting" natural pb is not possible.  I found that out the hard way.  That pb burned to the bottom of my pan and stunk up the entire house. It was horrible.. And embarrassing.

We went out to eat that night.

THAT BEING SAID.....

I found a curry peanut recipe on Pinterest.  *big grin*

I (kinda) followed the directions on this one.

1/2 pkg spaghetti noodles
1/3 cup peanut butter
3 tbsp Thai red curry paste
3 tbsp soy sauce
2 tbsp honey
1 tbsp vegetable oil
1 red onion, thinly sliced
2 skinless, boneless chicken breasts, cut into thin strips
1 head broccoli, cut into bite-size pieces

Here's the curry paste I use.  This stuff is awesome

Right off the bat, here's what I changed:  I used 1tbsp of the red curry paste.  This kind I bought the last time is HOT HOT HOT.
I didn't use onion as we don't eat onion.
I added 1/4 tsp of minced garlic (I buy the pre-minced stuff in the jar, I get fewer complaints about food smell from my better half that way)

-Cook the pasta, following the package directions, 8 - 10 minutes.  Meanwhile, in a small bowl, whisk pb with 1/4 cup water, curry paste, soy, and honey (don't worry if it's lumpy, it'll melt when cooked).

-Heat a large, non-stick frying pan over medium-high.  Add oil, then onion and chicken.  Stir-fry until chicken is no longer pink, about 4 minutes.  Add pb mixture and reduce heat to medium, stir frequently until chicken is cooked, about 2 minutes or so.  (To cut down on food smell in our apartment I start the and oil in a cool pan and cook from there.)

-Ladle out 1/2 cup pasta water and add to sauce.  Add broccoli to pasta water for last minute of cooking.  Drain pasta and broccoli, then return to pasta pot.  Stir in chicken mixture until combined.  Serve with chopped peanuts if desired.

Crunchy Cheddar Chicken

It's amazing to me the amount of cheese I eat considering I have such an issue with dairy.  Thank goodness for Lactaid!!

Today's recipe is brought to you by Pinterest!  When you're bored at work, you know where to go!

Here's the link that I got the recipe from on Pinterest.  She has PHENOMENAL pictures guiding you through the steps, I totally recommend checking out her page and her recipes.

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers

1/4 teaspoon salt (optional, I didn't add it, the crackers are salty enough)

1/8 teaspoon pepper

1/2 cup milk

3 cups cheddar cheese, grated

1-1/2 teaspoon dried parsley

Sauce:

1   10 ounce can cream of chicken soup

2 tablespoons sour cream

2 tablespoons butter

Splash of milk (if sauce is too thick)

- Cut each chicken breast into three large chunks.

- In a small food processor grind up crackers (I just put them in a ziplock bag and rolled over 'em with a rolling pin)

- Pour the milk, cheese and crackers in three separate pans or bowls.  Mix the salt, pepper and parsley up in together.

- Dip each piece of chicken into the milk.

....  Then the cheese - press the cheese into the chicken with your fingers.

....  Then dip in cracker crumbs - you'll lose some of the cheese in the bread crumbs, don't worry about it. Press the cracker crumbs into the chicken.

-  Place chicken into sprayed 9x13 pan (I took the left over crumbs (there wasn't much left) and poured it over the chicken in the pan.. I couldn't waste the precious cheese)  ;)

-  Cover pan with foil (I had a glass cover for mine) and bake at 415˚F for 35 minutes or until chicken is cooked through.

-  While the chicken is cooking combine the ingredients for the sauce and cook it up so it's nice and hot..Serve over the chicken.

ENJOY!

Super easy, super yummy.  ;)

It's the tiiiiime of the seeeaason for...

PIE!

Apple, even!

It's been a while... Cheesy Stuffed Shells

So, pretty sure I've had these pictures on my desktop for forever...  I have been cooking at home, I swear, I've just been busy and have had no time to blog...

• 16 oz cottage cheese (I use a half ricotta and half cottage cheese mixture)
• 1 pkg (10 oz) spinach (frozen, thaw and squeeze excess liquid out of.. or chop fresh spinach)
• 1 cup Mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp italian seasoning
• 20 jumbo pasta shells, cooked and drained and rinsed in cold water
• 1 jar spaghetti sauce
• 1 large tomato, chopped (optional, but highly recommended)
• ******* I usually make extra of the cheese/spinach mixture because I severely overstuff my shells.

1. Preheat oven to 400˚F - mix cheese and half of mozzarella cheese, spinach and seasoning until well blended. Spoon one heaping tbsp evenly into each pasta shell***(I put the mixture into a ziplock bag and snip a corner off and "pipe" the cheese into each shell...)
2. Combine sauce and tomatoes - pour half mixture into 9x13 baking dish - place shells, filled size up in baking dish - spoon remaining sauce over shells
3. Cover with foil - bake 25 minutes, or until heated through. Uncover, top with remaining 1/2 cup Mozzarella cheese. Bake uncovered for an additional 2 minutes or until Mozzarella is melted.

Raspberry Ricotta Pancakes

Seriously the BEST from-scratch pancakes I've ever had.  They melt in your mouth!
The only thing that I was a little worried about was the fact that this recipe makes a TON of batter.  It does keep for a couple days covered in the fridge  :)

Here's what you'll need:

1 lemon
1 pint fresh or frozen (thawed) raspberries
1/3 cup plus 1 tablespoon sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder (That is not a typo, it really is 1 Tbsp)
1 cup part-skim ricotta cheese
1-1/4 cups milk
4 large eggs
Maple syrup, for serving

1.  Working over a medium bowl, using a box grater or a microplane, grate the zest from the lemon, being careful not to remove any of the white pith.  Cut the zested lemon into wedges and set them aside.

2.  Add the raspberries to the bowl with the lemon zest and stir in 1/3 cup sugar, gently crushing the raspberries with a wooden spoon.  Set aside to macerate while making the batter.

3.  In a medium bowl, combine the flour, salt, 1 tablespoon sugar, and baking powder.  In another bowl, beat the ricotta with the milk and eggs*.  Add the ricotta mixture to the flour mixture and stir until just combined.  Let the batter rest for 10 minutes.  Gently fold in the raspberries with their juices.

*For fluffier pancakes, separate the white and the yolks of the eggs and add just the yolks when the recipe calls for the eggs.  Then beat the whites until stiff peaks form.  Gently fold the into the batter at the very end, once all the other ingredients are combined.

4.  Heat a large, nonstick skillet or lightly oiled cast-iron skillet over moderately low heat.  Melt 1/2 tbsp of butter at the center of the skillet where you will spoon the batter (optional).  I, personally, have always cooked them on a dry, nonstick skillet.

5.  Spoon about 1/4 - 1/3 cup of batter onto the hot skillet on top of the melted butter;  your pancake should be about the size of a hockey puck.

6.  Cook the pancake until the bottom is a golden brown and the bubbles on the surface begin to break and the edges look a little dry, about 2 minutes.  Using your favorite spatula flip the pancake quickly.

"Have the courage of your convictions!" - Julia Child

Cook until golden brown, about 1 minute longer.

7.  Transfer the finished pancake to a plate, cover with foil and keep warm on the stove while you cook the rest of the batter.  I've always just the oven at about 175˚F and placed a cookie cooling rack on the top rack of the oven.  I put them on the cooling rack in the oven so they stay warm and they don't get sticky.

8.  Serve the pancakes with maple syrup and lemon wedges.

Yum.

"... the chicken is WAY better." The Chicken and Dumplings Excursion

Project "Woo Brent with Chicken and Dumplings" was a SUCCESS!  If you read the post prior to this you'll see that he said if I could make chicken and dumplings as good as his mom and grandma's he'd have to marry me.  He said it was pretty darn close to what his mom and grandma made, but "the chicken is way better."  

I win! *happy dance*

for the soup

• 1 large chicken, cut up (I don't recommend doing this - I won't next time)
• 2 celery ribs, sliced
• 4 carrots, peeled, sliced
• 1 medium onion, diced
• 1 (14.5 oz) can chicken broth
• 2 tbsp dried parsley
• 2 tsp chicken bouillon granules
• 1 1/2 tsp salt
• 1/2 to 1 tsp pepper
• water

• for the dumplings

  • 2 cups flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 3/4 cup milk
  • 4 tbsp oil

• for southern style dumplings (heavier and chewier)

  • 2 cups flour
  • 1 cup chicken broth
  • 2 tsp baking powder
  • 2 beaten eggs



just hangin' out in the sink, poor guy has no idea what's coming for him


• 
  

I never imagined it'd be so difficult to chop a damn chicken apart.. Frickin' bones.

Combine chicken, celery, carrots, onion, broth, parsley, bullion, salt and pepper into a large pot or dutch oven. Add enough water to cover chicken.

Bring to a boil; reduce heat, cover and simmer 2 hours, or until chicken is done.

In the meantime, eat a cake flavored rice krispie bar that you made the day earlier after you'd found the recipe on Pinterest.

Remove chicken and let stand until cool enough to handle.  I actually didn't even have to wait, it basically fell off the bone when I pulled it out of the soup

Remove skin from chicken and tear meat away from bones.  Like I said, it practically fell off the bone.  Take care in searching for those pesky little bones that may be hiding in that big meaty pile.

Return meat to soup; discard skin and bones.

Careful... There may be some sneaky, little bones hiding out in there.

Add more salt and pepper if desired.  Return soup to simmer.

In mixing bowl combine ingredients and mix well into stiff dough.  I mixed it with a hand mixer and once it was pretty well combined I finished mixing the smaller bits and left overs by hand, kneading it a little bit.

Drop by tablespoons into simmering soup, cover and simmer for 15-20 minutes.  I took my tablespoon measuring spoon and rolled the dumplings into balls before I dropped them into the soup.

Yummm!  Big, poofy dumplings!!

Brent really liked it - I'm excited it turned out so well and I really didn't expect it to be so easy.  I'm definitely going to be making this during the fall/winter again...  Not on the hottest day of the year ;)

Chicken and Dumplings

YIELD

 4-6 servings

CATEGORIES

 dinner

• for the soup

  • 1 large chicken, cut up (I don't recommend cutting the chicken up, it leaves bits of bone in the mix)
  • 2 celery ribs, sliced
  • 4 carrots, peeled, sliced
  • 1 medium onion, diced
  • 1 (14.5 oz) can chicken broth
  • 2 tbsp dried parsley
  • 2 tsp chicken bouillon granules
  • 1 1/2 tsp salt
  • 1/2 to 1 tsp pepper
  • water

• for the dumplings

  • 2 cups flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 3/4 cup milk
  • 4 tbsp oil

• for southern style dumplings (heavier and chewier)

  • 2 cups flour
  • 1 cup chicken broth
  • 2 tsp baking powder
  • 2 beaten eggs

• 1. Combine chicken, celery, carrots, onion, broth, parsley, bullion, salt and pepper into a large pot or dutch oven. Add enough water to cover chicken.
  2. Bring to a boil; reduce heat, cover and simmer 2 hours, or until chicken is done.
  3. Remove chicken and let stand until cool enough to handle.
  4. Remove skin from chicken and tear meat away from bones.
  5. Return meat to soup; discard skin and bones.
  6. Add more salt and pepper if desired.
  7. Return soup to simmer.
  8. In mixing bowl combine ingredients and mix well into stiff dough.
  9. Drop by tablespoons into simmering soup, cover and simmer for 15-20 minutes.

Recipe for "Cake Batter" Rice Krispie Bars

Make bars according to typical recipe, but while melting your butter and marshmallows together mix in 1/3 cup of yellow cake mix (dry) into the mixture.  Mix cereal and mixture together well, making sure everything is coated.  I then put some colorful sprinkles in them, stirring it well and then topping with more sprinkles after pressing into the pan.  :)

This just in....

"I will have to marry you if you can make it..."


Those are the exact quotes from Mr. Brent Sanden after I told him I was going to make chicken and dumplings and I could make it as good as Mom and Gramma.


Game.  On.  


Chicken and dumplings recipe to follow here within the next week!

Peach Curry Chicken

• I had this recipe for quite some time and I never got around to making it until a few days ago!  I realized after I made it that it was delis and I should have taken pictures throughout the process.  Oh well.

I actually quartered this recipe because it's just Brent and I and we've taken to watching what we eat and our portion sizes so we don't need much at all.

• 
  
• 8 skinless, boneless chicken breasts
• 1 cup brown sugar
• 1 tsp curry powder, or to taste
• 4 peaches, peeled and sliced
• 2 tbsp lemon juice
• 1 to 2 tbsp corn starch

**I also added some red chili powder to give it a little kick - add to your liking.

I sliced the peaches really thin and I didn't peel them (I'm lazy like that, besides, do you really notice the skin?)  I used two peaches and sliced them into eighths.  I laid some of them down at the bottom of the pan. 

We actually got two really large chicken breasts and I halved them (like filleted it). I then laid the four pieces on top of those peaches.  I sprinkled half of the sugar/curry mixture over the chicken and then I laid the rest of the peach slices of the peaches on top and then sprinkled the rest of the curry on it.

Feel free to experiment, it was amazing!  Plus, with the chicken cut thinner like that it cooked faster ;)

I steamed up some jasmine rice and poured some of the juices over top of the chicken, peaches and rice.  MMMMM - MMMMMMMMMMM!

1. Pre-heat oven to 350˚F.
2. Coat 9x13 pan with spray and put chicken in single layer on pan.
3. Mix brown sugar and curry powder with a fork and sprinkle about half of the mixture on top of the chicken.
4. Place peaches on top and sprinkle with remaining sugar/curry mixture.
5. Bake for 30 minutes, or until cooked through.
6. Just after removing from the oven squirt the lemon juice all over the chicken and peaches.
7. Pour off pan drippings and mix with cornstarch to desired thickness.

Cinnabon Cinnamon Rolls

I was on a 'Top Secret Recipe' kick when it was on CMT.  I never watched the channel usually, but I loved that show.  One episode he tried to crack Cinnabon's secret recipe for their crack-laced cinnamon rolls.  He always posts his recipes on the website when he is done, too.


I decided I wanted to make these.  Well, Brent decided it would be a great idea to make homemade cinnamon rolls.  At first I was really nervous because I had never made anything like that before, but I figured, what the heck.


Let me start off by saying:  Read the directions first.. Then act.  That's one of my biggest short comings.  I NEVER fully read and then I end up messing some things up, but it always works out in the end.




Ingredients for the dough:

• 24 ounces all-purpose flour
• 2.5 ounces sugar
• 3/4 teaspoon salt
• 3/4 teaspoon rapid rise yeast
• 1/8 teaspoon baking soda
• 2 eggs
• 1 cup water
• 1 tablespoon buttermilk
• 2.5 ounces butter
• 
  
• ---Combine flour, sugar, salt, yeast and baking soda in a large bowl. Mix until combined.
• 
  
• ---Beat the eggs in a separate bowl. Whisk in water and buttermilk. Combine this wet mixture with the flour mixture, then add the butter and beat with a paddle until all dry ingredients are moist. Use a kneading hook to knead the dough for 15 minutes. Wrap dough in plastic and place in your refrigerator for 5 to 6 hours or until dough doubles in size.

---Remove the plastic and press dough out onto a lightly floured surface. Flatten dough with your hands for a bit, then use a rolling pin to shape the dough into a 20-inch-high by 17-inch-wide rectangle. Use your hands to stretch the dough as necessary to the proper dimensions.

I found that it's REALLY important to get the correct amount of flour.  One would think, oh, 24 oz of flour.. 3 cups!  Wrong...  You need to be careful with how you scoop your flour.  Too heavy of a hand = too much flour; too light of a hand = not enough flour.  It would probably be best if you had a kitchen scale, however, I don't have one.. I don't have room for one.. And on top of it all... I am too cheap to buy one.

I ran into the not enough flour issue.  After letting the dough rise over night in the fridge it was SO sticky.  Brent and I started preparing to go out for breakfast since this is what we had planned on having for breakfast.  I floured the counter top and put the dough on top.  It was SERIOUSLY such a mess I was getting nervous (and frustrated).  I worked more flour into the dough and it ended up turning out perfectly (thank goodness... I did NOT want to figure out something else).  I think it was a fluke and I got lucky.

I put a bit more flour down on the counter top and rolled out the dough as directed.

Ingredients for filling (schmear)

• 4 ounces (1 stick) butter, softened
• 14 ounces dark brown sugar
• 2 tablespoons Makara (Indonesian Korintje) cinnamon
• 1 tablespoon xantham gum or guar gum

---Spread 1 stick of softened butter over the top of the dough, but leave the bottom 1 inch of dough uncoated with butter.

---Combine the brown sugar, cinnamon and xantham gum (or guar gum) in a medium bowl. Pour the cinnamon/sugar on the butter and use your hands to spread it to the edges, except leave the bottom 1 inch uncovered with cinnamon. Run a rolling pin over the filling to flatten it in the butter.

It is VERY important that you get the xantham gum.  The one packet is enough for the recipe.  If you do not get the xantham gum and mix it in, the cinnamon, sugar and butter will just run out of your rolls.  Brent and I scoured the baking isle trying to find this stuff and we were about to give up and just not make the cinnamon rolls when I found it in the 'gluten free' section.

I didn't follow the instructions and flatten down the cinnamon and sugar with the rolling pin.  Whoops.  But I made it work.

I'd also like to throw out there:  I take all of my pictures from my cellphone.  As I was sending a group of five pictures to my email I accidentally deleted them.  I'm beyond pissed that I did that and I apologize.  

Basically you will spread the butter evenly to the sides of the dough (except for the lower 1 - 1-1/2 inch on the bottom)  -  Spread the schmear mixture all the way to the edges over the butter.

---Roll the dough tightly starting at the top. Stretch the dough a little as you roll it down, so that you have 5 1/2 to 6 rotations by the time you get to the bottom. Brush a little water over the bottom 1 inch uncoated strip of dough and complete the rolling. Mark the approximate middle of the dough roll, then use a ruler to make 3 marks every 2 1/2 inches to the left of the middle mark and 3 marks every 2 1/2 inches to the right of the middle mark. Use a serrated knife to cut at each mark to make 6 rolls (the ends can be tossed).

I didn't use a ruler to mark off measurements.  I just cut it in half and then cut those halves into threes.  It worked.  I also didn't toss the ends...  I just put those as the "bottom" part when I baked those rolls.

Also, I'm sorry, I don't have pictures of the rolled dough and the cut products... As I said, I'm a ding dong and I deleted them on accident.

---Place rolls evenly spaced out on parchment paper in a 9 x 13-inch baking pan. Place the pan in your oven along with a large bowl or pan full of boiling water. Rolls should proof for about 1 hour or until nearly full size in the pan.

Placing the parchment paper in the pan will keep you from having to spray it with cooking spray.  They turned out perfectly like this.

Since this was taking so long, and I'm not sure if I am supposed to do this with dough or not (but I do it when I make my pull apart caramel monkey bread), I put my oven at the lowest temperature it'll go to (which is 170˚F) and put the pan in there to proof.  It seems like it makes it go faster :)

---When rolls have proofed to almost full size, preheat a convection oven to 325° (350° if not convection). Bake for 16 to 20 minutes or until light brown and rolls register around 170° to 175° in the middle. Spin the pan around 180° approximately halfway through the baking.

I baked mine at 350˚F and baked them for about 18 minutes.  I didn't put a thermometer in them to figure out what the temp inside was...  :)

Frosting

• 6 ounces unsalted butter
• 4 ounces cream cheese
• 6 ounces powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon plus 1/8 teaspoon salt
• 2 drops lemon extract

---While dough bakes, whip butter, cream cheese, salt, vanilla extract and lemon extract for 10 minutes on high speed with an electric mixer until fluffy. Add powdered sugar, then mix again (slowly at first, then on high speed), for 30 seconds.

I put the icing in a small sandwich bag and snipped the corner to put it on.

They're not the prettiest things ever, but...

---When the rolls come out of the oven, immediately cover each with the frosting.

Brent:  chewing
Me:  How are they
Brent:  still chewing, face expressionless
Me:  Would you rather have these or the ones from the can?
Brent:  Oh. My. God.  THESE.


He was right.  These are by far THE BEST cinnamon rolls I've ever eaten in my entire life.  F'reals, yo.

I don't know if you guys counted, but there are three (yes, THREE) sticks of butter in this recipe.  I don't care what you say or think:  You NEED to make these at least once. 

I'm definitely not going to make a habit of making these, but my goodness I'm glad I did!!

Complete Recipe:

Cinnabon STYLE cinnamon rolls

INGREDIENTS

• Rolls

  • 24 ounces all-purpose flour
  • 2.5 ounces sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon rapid rise yeast
  • 1/8 teaspoon baking soda
  • 2 eggs
  • 1 cup water
  • 1 tablespoon buttermilk
  • 2.5 ounces margarine

• Filling (Schmear)

  • 4 ounces (1 stick) margarine, softened
  • 14 ounces dark brown sugar
  • 2 tablespoons Makara (Indonesian Korintje) cinnamon
  • 1 tablespoon xantham gum or guar gum

• Frosting

  • 6 ounces unsalted butter
  • 4 ounces cream cheese
  • 6 ounces powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon plus 1/8 teaspoon salt
  • 2 drops lemon extract

---

INSTRUCTIONS

• 1. Combine flour, sugar, salt, yeast and baking soda in a large bowl. Mix until combined.
  2. Beat the eggs in a separate bowl. Whisk in water and buttermilk. Combine this wet mixture with the flour mixture, then add the margarine and beat with a paddle until all dry ingredients are moist. Use a kneading hook to knead the dough for 15 minutes. Wrap dough in plastic and place in your refrigerator for 5 to 6 hours or until dough doubles in size.
  3. Remove the plastic and press dough out onto a lightly floured surface. Flatten dough with your hands for a bit, then use a rolling pin to shape the dough into a 20-inch-high by 17-inch-wide rectangle. Use your hands to stretch the dough as necessary to the proper dimensions.
  4. Spread 1 stick of softened margarine over the top of the dough, but leave the bottom 1 inch of dough uncoated with margarine.
  5. Combine the brown sugar, cinnamon and xantham gum (or guar gum) in a medium bowl. Pour the cinnamon/sugar on the margarine and use your hands to spread it to the edges, except leave the bottom 1 inch uncovered with cinnamon. Run a rolling pin over the filling to flatten it in the margarine.
  6. Roll the dough tightly starting at the top. Stretch the dough a little as you roll it down, so that you have 5 1/2 to 6 rotations by the time you get to the bottom. Brush a little water over the bottom 1 inch uncoated strip of dough and complete the rolling. Mark the approximate middle of the dough roll, then use a ruler to make 3 marks every 2 1/2 inches to the left of the middle mark and 3 marks every 2 1/2 inches to the right of the middle mark. Use a serrated knife to cut at each mark to make 6 rolls (the ends can be tossed).
  7. Place rolls evenly spaced out on parchment paper in a 9 x 13-inch baking pan. Place the pan in your oven along with a large bowl or pan full of boiling water. Rolls should proof for about 1 hour or until nearly full size in the pan.
  8. When rolls have proofed to almost full size, preheat a convection oven to 325° (350° if not convection). Bake for 16 to 20 minutes or until light brown and rolls register around 170° to 175° in the middle. Spin the pan around 180° approximately halfway through the baking.
  9. While dough bakes, whip butter, cream cheese, salt, vanilla extract and lemon extract for 10 minutes on high speed with an electric mixer until fluffy. Add powdered sugar, then mix again (slowly at first, then on high speed), for 30 seconds.
  10. When the rolls come out of the oven, immediately cover each with the frosting.
  11. Makes 6 cinnamon rolls.