Well, I promised an announcement on Monday, and I’m here to deliver. Care to see what I’ve got baking in the oven?
Yes, the Humble home is gaining another mouth to feed. Shawn and I are expecting our first child in May 2014! We are over the moon, couldn’t be more excited. We had started trying to get pregnant at the start of the year, and then with all of my health complications, we had to put the whole baby train on hold. But, in June, my doctor gave us the go-ahead to start trying again, and now here we are!
I know the picture above is a literal cinnamon bun baking in the oven, but I thought what better way to announce a pregnancy on a cooking blog? Besides, this cinnamon bun is scrumptious (adapted from The Farm Girl recipe) and you will want to bake it for yourself, with or without baby.
For those of you who are curious (because a lot of people are), I’ve been feeling pretty good. Some nausea, some morning sickness, but very little. I’ve had some pretty crazy reactions to food though. Early on, I grabbed a handful of kettle corn for a snack (normally a favorite), and nearly spit it right back out. It tasted like pennies. SO disappointing. Since then, my normally over-active sweet tooth has been seriously depleted, and all I want is cheese, pickles, and all things salty. I had about 3 weeks where all I wanted to eat was Shawn’s spaghetti (he makes the BEST spaghetti sauce; I will post a recipe sometime for you!) cold, with cornichons. Weird combo, I know, but it tasted amazing. I always thought the pregnancy cravings thing wasn’t totally real, but you really do get turned off of foods and combinations you normally love and develop obsessions with other foods. Very bizarre.
So, that’s my news. We’re chugging along just fine with our little HB (baby’s in utero nickname: stands for “healthy baby”), and now that we’ve passed the first real milestones, we’re giddy to start sharing the news with all of our family and friends (and you of course!). I’ll post updates as they happen, and definitely once our little bundle is here, but this will remain a food blog. I may delve into kid and baby friendly recipes as time goes on (especially if there seems to be a lot of interest), but I’m still here, posting recipes with tons of chocolate, butter and cheese for us all to drool over. I’m also happy to answer any questions you may have about our lil’ announcement (leave them in the comments).
Thank you for sharing in this exciting news with us. Now, let’s eat some cinnamon buns! THG
Giant Cinnamon Bun
- 3/4 cup warm buttermilk
- 6 Tbsp. butter, melted and cooled
- 3 large eggs
- 4 1/4 cups (21 ¼ ounces) flour
- 1/4 cup sugar
- 2 1/4 tsp. instant yeast
- 1 1/4 tsp. salt
- 8 Tbsp. melted butter
- 1 cup brown sugar
- 2 tsp. cinnamon
- Zest of 1 large orange
- 1 cup powdered sugar
- 1 tsp. orange zest
- 1 Tbsp. orange juice
- 1 Tbsp. milk
- Whisk the warmed buttermilk and butter together in a large measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook. With the mixer on low speed, add the buttermilk mixture and eggs. Mix until the dough comes together, about 2 minutes. Increase to medium speed and knead the dough until it is smooth and elastic, about 10 minutes. If after 5 minutes of kneading, the dough is still overly sticky, add a tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips.
- Place the dough in a large, lightly oiled bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 hours.
- Meanwhile, combine the brown sugar, cinnamon and orange zest in a small bowl until well mixed and set aside. Grease 1 9-inch baking pan and set aside.
- When the dough has risen, gently punch down and roll into a roughly 24X6-inch rectangle. Brush the melted butter evenly over the entire surface. Top with the cinnamon sugar mixture, evenly pressing the sugar mixture gently into the butter. Starting with a shorter side, roll the dough tightly into classic cinnamon roll form, pinching the edge to seal. Gently take the rolled dough and coil it around in one of the prepared baking pans. The layers will want to fall apart a bit, but they will come back together during the baking process. Lightly cover the cinnamon roll with greased plastic wrap and let it rise until doubled.
- Preheat the oven to 350 F.
- Bake the roll for 45-50 minutes, until lightly golden on top and cooked through. While the roll is baking, whisk together the glaze ingredients until smooth. Remove the cinnamon roll from the oven and using a spatula, nudge it out of the pan onto a cooling rack set over waxed or parchment paper. Drizzle the glaze over the cinnamon roll. Slice the cinnamon roll into pie-shaped wedges and serve warm.
Adapted from The Farm Girl
Adapted from The Farm Girl
The Humble Gourmet http://www.thehumblegourmet.com/