Ready, Set, Weekend with Simply Beautiful Eating

Photo 2016-01-09, 11 03 58 AM
Photo 2016-01-09, 11 03 58 AM

I don’t usually have to much time to experiment with recipes, but clearly this challenge was begging to be made in my “test” kitchen this weekend.

Waffled v.s. Skilleted

Are those even words? I think so.

So this is what I did.

Threw together a cinnamon roll recipe and divided up the pieces. Some went into the waffle maker and the rest into an iron skillet.

Photo 2016-01-09, 10 12 34 AM
Photo 2016-01-09, 10 12 34 AM

Here are the results and my conclusions on the positives and negatives of doing each:

Photo 2016-01-09, 10 52 47 AM
Photo 2016-01-09, 10 52 47 AM

Waffle maker:

POSITIVES

1. Quick 2. Easy 3. Really pretty – I mean….look at these?

Photo 2016-01-09, 11 25 58 AM
Photo 2016-01-09, 11 25 58 AM

NEGATIVES

1. They burnt on the bottom (this was my fault because I was too busy snapchatting and wasn’t paying attention to the clock 2. They seemed to dry out quickly when I took them off the waffle maker.

Skillet:

POSITIVES

1. I love making stuff in iron skillets 2. They came out nice a fluffy 3. Didn’t dry out 4. Also really pretty

Photo 2016-01-09, 11 44 59 AM
Photo 2016-01-09, 11 44 59 AM

Try them both ways and  you be the judge. Let me know what you prefer because frankly, any way you look at it as long as there is a cinnamon roll involved you can’t go wrong.

Photo 2016-01-09, 11 20 34 AM
Photo 2016-01-09, 11 20 34 AM

Oh and one more thing….

Photo 2016-01-09, 11 04 58 AM
Photo 2016-01-09, 11 04 58 AM

AND I wanted to let you in a little secret, let’s just keep this between you and I okay? The majority of my recipes are based on science and theory. Sound complicated? It’s not.

My theory is simple:

WHATEVER I have on hand becomes the ingredients for the recipe. Let me give you an example of what I mean.

Photo 2016-01-09, 11 22 06 AM
Photo 2016-01-09, 11 22 06 AM

I made this yummy glaze with 3 things: An old tangerine, powdered sugar and vanilla extract.

Basically it’s like this…..I open the fridge and cupboards and whatever happens to fall out (that’s the scientific part) I use in my recipe.

Orange ya glad I told you this? I’m sure  you are.

Cinammon Rolls Two Ways with Tangerine Glaze

INGRDIENTS -Basic Cinnamon Roll Recipe -Click Here -Tangerine Glaze -2 tablespoons tangerine juice (and zest from one tangerine) -1 - 2 cups powdered sugar -1 teaspoon pure vanilla extract -Optional garnish - nuts, dried fruit or tangerine slices - I used pistachios

Photo 2016-01-09, 11 40 15 AM
Photo 2016-01-09, 11 40 15 AM

1) Prepare dough for cinnamon rolls and slice into 1 inch pieces. Preheat both a waffle iron and the oven to 400F. 2) Place half of the rolls (or as many as you can fit into the iron skillet) Bake for 15 minutes. 3) Place the other half (you will probably be able to make 4 at a time) onto the waffle maker for 3 - 4 minutes. 4) Once everything is nicely browned serve immediately with tangerine glaze and garnish with nuts or dried fruit if desired. Makes approx. 14-16 rolls.

Photo 2016-01-09, 11 05 33 AM
Photo 2016-01-09, 11 05 33 AM
Photo 2016-01-09, 11 50 04 AM
Photo 2016-01-09, 11 50 04 AM