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  • June 2018
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Cinnamon Rolls

PW’s Cinnamon Rolls

January 1, The Winter Classic, Pittsburgh Penquins (best hockey team in the world!!!) vs. a red team (I forget). We had plans to meet another couple for dinner so I decided to nap a bit later in the afternoon. WHAT?!? Gestating is tiring business, naps are required. Anyway, after I woke up and got ready our plans changed.

CRAP! Now I’m wide awake during a hockey game, something I try never to be. Now I’m cranky because I need to find something to do and quickly. Then I realized that after Monday I might have to give up carbs and sugar and everything else amazingly good so I figure I’ll go out with a bang and make the Pioneer Womans (PW) Cinnamon Rolls with Maple Coffee Icing. Best. Decision. Ever.

Of course I didn’t start them until 8pm and they required 2 hrs of rise time and the recipe makes 6 pans so I didn’t finish until after midnight. Still the best decision ever.

PW always has the most AMAZING pictures of her rolls and everyone who tries them raves about them but I held off on making them because it makes 6 trays! WTF would I do with all those rolls! Then I learned they FREEEZE! At any point in the process, which was all I needed to hear!

Oh and clearly, loosing weight was not one of my New Years Resolutions, it never is so just smile over the amount of butter used. Butter makes the world go ’round.



  • 1 Quart Milk
  • 1 Cup Vegetable Oil
  • 1 Cup Sugar
  • 2 Packages Active Dry Yeast
  • 8 Cups (Plus 1 Cup separated for a total of 9) All Purpose Flour
  • 1 Teaspoon Baking Powder
  • 1 Tablespoon Salt
  • 1 Teaspoon Baking Soda
  • Plenty of Melted Butter (like 5 sticks, for real, it’s 6 pans of rolls, shush and just do it)
  • 2 Cups Sugar
  • Tons of Cinnamon


  • 1 Bag Powdered Sugar
  • 2 Teaspoons Maple Flavoring (I couldn’t find so I used 3 tablespoons maple syrup)
  • 1/2 Cup Milk
  • 1/4 Cup Melted Butter
  • 1/4 Cup Brewed Coffee
  • 1/8 tsp Salt


  • Mix the milk, oil and sugar in a pan, heat until just before boiling
  • Cool for an hour, until warm, not hot. I needed to speed this process up so I lidded up the pan and moved it outside for 20 minutes.
  • Once warm, sprinkle in both packages yeast, let sit for one minute
  • Mix in 8 cups flour, it’s really gooey. I gave my wooden spoon a spritz of PAM to help with sticking
  • Cover and let rise for 1 hour
  • After rising, add additional cup of flour, baking powder, baking soda and salt, mix well. It will still be really gooey and sticky.
  • GENEROUSLY, seriously GENEROUSLY flour your rolling surface and take half the dough and roll into a rectangle.
  • Drizzle with 1/2-1 cup melted butter (just go for the cup at this point)
  • Sprinkle with 1 cup sugar and cinnamon to taste
  • Beginning with the long edge furthest from you begin to roll tightly. Pinch to seal
  • Slice into 1 inch pieces
  • Drizzle a tablespoon of melted butter in the bottom of 6 foil pans and arrange rolls in each tin
  • Repeat w/ second half of dough
  • Allow to rise for 20-30 minutes
  • Bake at 375 for 18 minutes


  • Mix all ingredients until smooth.
  • Pour over warm rolls, don’t be stingy

Cover iced rolls with plastic & foil and freeze until needed.

I have two big meanie head dogs and an alarm system don’t come near my freezer!

Stop by The Growing Gibsons


Best Ceasar Dressing Ever!

I have to thank my husbands mother for this one!

It’s super easy and you can make double and triple the amount and store it in your fridge for future use or for lunch salads. If you double or triple use equal parts oil and cheese and you can leave all other ingredient amounts the same as the single.


  • 2 Head Romaine Lettuce
  • 1 cup Extra Virgin Olive Oil
  • 1 cup Parmesan Cheese
  • 4-5 Anchovies Fillets, smashed
  • 5 Garlic Cloves, peeled and pressed
  • 1 Lemon
  • 1 Raw Egg
  • Salt
  • Pepper
  • Cut off ends of Romaine and remove outer leaves. Rinse lettuce
  • Use Salad Shears to cut lettuce. Salad shears can be found HERE.
  • Put lettuce in a large bowl and cover w/ paper towels to soak up extra water.
  • In a jar with a tight lid or Tupperware container whisk all the remaining ingredients together.
  • Separate lettuce into salad bowels and drizzle with dressing

If making more than one batch of dressing at a time you do not need to increase the amount of ingredients in anything but the oil and cheese. Although I will usually use 1 extra lemon when I double the batch.

Do not shy away from the anchovies. I think they are nasty and foul in every way for every bodily sense, you can’t taste them. If a bit of them get clumped together in your salad bowl and eat around it. When you don’t use them there really is something missing in the dressing. If I don’t have enough anchovies or I have everything but anchovies and don’t feel like running out I will use a couple dashes of Worcestershire Sauce.

Dressing keeps well in the fridge but know that the oil will solidify. Do NOT microwave!!! When you start dinner take the dressing out of the fridge and leave on the counter until you need to use it. There should be enough time for the oil to come to room temperature again.

Yes the egg is raw. Your chances of becoming ill are like 1/1,000,000. Eggs are pasteurized. This does not mean you can let it sit out on your deck in the middle of July for 5 hrs and it won’t spoil but 30 min out of the fridge won’t harm anything.