Tag Archives: Icing

I don’t know why the baking bug has hit me so hard, but it’s what I’ve been wanting to do a lot of lately.  Maybe it’s partly because The Redhead really enjoys helping out with baking (and enjoying the treats after they’re done!).  So when we wanted something warm and gooey and delicious for breakfast, the first thing that came to mind was Cinnamon Rolls….and not just any cinnamon rolls – potato ones!

It might sound odd, but using potato in a dough makes some of the most moist and soft baked goods ever!  The first time I’d ever experienced this kind of dough was when I tried my mom-in-law’s kolaches and I was really impressed with their unique texture.  I just knew that these Cinnamon Rolls would work out well!

This recipe requires the full yeast-bread experience and takes a little bit of elbow grease and patience, since it requires kneading and needs to rise twice.  The Redhead LOVED getting to help knead the dough, though…

 …she also got a kick out of making a mess!

 The end result was a lovely, smooth, soft bread dough.  

We made the filling of butter, sugar and cinnamon the way that the recipe directed – mixing it with a fork – and this made the filling very clumpy.  If I were to remake this recipe, I would choose to melt all of the butter and brush it on the rolled-out dough and then sprinkle the cinnamon-sugar mixture evenly on top of that, just to make the filling a lot more evenly distributed throughout the roll.

Either way, the rolls looked delicious, even pre-baking!  The recipe made twelve giant cinnamon rolls.

FINALLY, we baked and frosted and tasted!  I will say that this unique recipe with potato in the dough was definitely superior in texture to a typical recipe and I’ll use it again.  We experimented very successfully with an orange frosting, too, by adding 1/2 cup of freshly squeezed orange juice and a couple of tablespoons of orange zest to the frosting recipe and those won hands down – a new family favorite!

– tcfoodie

Here’s the Recipe!


  • 1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
  • 1 tablespoon coarse kosher salt
  • 1/2 cup (1 stick) unsalted butter
  • 3 large eggs
  • 4 1/2 cups (or more) unbleached all purpose flour
  • 1/2 cup warm water (105°F to 115°F)
  • 3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)
  • 2 tablespoons sugar
  • 1 1/3 cups (packed) golden brown sugar
  • 2 1/2 tablespoons ground cinnamon
  • 3 tablespoons unbleached
  • all purpose flour
  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 tablespoons (or more) whole milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon coarse kosher salt
For dough:
Combine potatoes, 2 cups water, and 1 tablespoon coarse salt in large saucepan. Boil until potatoes are very tender, 15 to 18 minutes. Mash potatoes with water in pan (do not drain water). Add butter and mash until butter is melted. Whisk in eggs, then 1 cup flour; mash until very smooth. Let potatoes stand until barely lukewarm, about 10 minutes.

Meanwhile, pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add potato mixture to yeast mixture; mix on low speed until well blended, 2 minutes. Mix in 3 cups flour, 1 cup at a time, beating well. Beat until sticky dough forms.

Spread 1/2 cup flour on work surface. Scrape dough out onto floured work surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls if dough is very sticky, about 8 minutes.

Coat large bowl with butter. Transfer dough to bowl and turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.

Meanwhile, make filling:
Mix brown sugar, cinnamon, and flour in medium bowl. Using fork, mix in butter.

Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with parchment. Turn dough out onto well-floured work surface. Roll out dough to 24×16-inch rectangle. Sprinkle filling evenly over dough. Starting at 1 long side, roll up dough jelly-roll style, enclosing filling. Using large knife dipped in flour, cut roll crosswise into 12 pieces. Transfer rolls to baking sheet, spacing rolls about 3/4 inch apart. Cover baking sheet loosely with plastic wrap. Let rise in warm draft-free area until almost doubled in volume, about 20 minutes (rolls will be very puffy).

Bake cinnamon rolls until golden, about 20 minutes. Cool rolls 10 minutes on baking sheet.

Meanwhile, make glaze:
Whisk powdered sugar, melted butter, 2 tablespoons milk, vanilla, and coarse salt in small bowl. If glaze is too thick to spread, add more milk by 1/2 teaspoonfuls as needed. Spread glaze over warm rolls.

My very, very favorite cookie is, by far, the classic Oreo cookie.  I’ve tried lots of really yummy cookies in my day, but it all comes back to that amazing, fun, simply deee-licious chocolate sandwich cookie!

And if they’re good in a plastic package, how much better would they be right out of the oven?  I almost found out with this recipe!  Almost, because this recipe isn’t quite as good as the Nabisco option, but it comes darn close.

The cookie itself was so crispy and crunchy and had such a deep chocolate flavor, it was irresistable all by itself!  In fact, we thought of a lot of other uses for just the chocolate cookies – crumbled on ice cream, baked super thin and stacked in a fruit and whipped cream Napoleon, topped with crushed peppermint before baking…man, I’m craving one right now!

I figured out an easy trick to flattening out the scoops of cookie dough on the pan before baking – I wrapped the flat bottom of a wine glass with a piece of plastic wrap, making sure to keep the plastic wrap wrinkle free, and then just pressed each cookie to roughly the same size.  It worked great – no sticking!

Then comes the icing on the cake cookie!

I used Martha Stewart’s caramel sauce recipe and added some ingredients to make it into an icing for a delicious, filling that tasted like homemade, buttery caramel instead of the vanilla icing in my original recipe, which wound up tasting really sugary and lardy (not great!).

The caramel icing was far easier to make than I had anticipated and made double the amount of caramel than was called for in the icing recipe, so I have some extra tasty caramel in the refrigerator to use in/on something else!

After all of the cookies had been baked, I sorted them according to size, iced one and topped it with another – then promptly helped The Redhead host a tea party with her best pal, Elephant (I love a good tea party!).  Oh, and notice how she’s snazzed up her “furniture” with original artwork…

These cookies keep well in the refrigerator – it keeps the cookies crunchy.

Here’s the Recipe:

Chocolate Sandwich Cookies


  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa (recommended: Dutch-processed)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar
  • 10 tablespoons (1 1/4 sticks) unsalted butter at room temperature
  • 1 large egg
  • Directions

    Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees.

    In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt and sugar.

    While pulsing or on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together.

    Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little.

    Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.

    Caramel Icing


  • 1 cup sugar
  • 6 tablespoons (3/4 stick) cold unsalted butter, cubed
  • 10 tablespoons (1 1/4 sticks of unsalted butter, room temperature)…I know, I know, it’s a lot of butter – you can work out after you make these cookies if you want, but it’s totally worth it!
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1 1/2 cups confectioner’s sugar
  • Directions

    In a medium saucepan, heat sugar over medium-high until melted and brown at edges, 3 minutes. With a heat-resistant spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, 3 minutes more

    Immediately whisk in butter, coarse salt, and pure vanilla extract (take care as mixture is extremely hot and will bubble).

    Whisk in heavy cream

    Pour into a heatproof container and let cool. Make frosting: In a bowl, beat together caramel and butter with a wooden spoon until smooth; gradually beat in confectioners sugar until smooth. Spread frosting on flat sides of half the cookies and top with remaining cookies.

    To store, refrigerate, up to 3 weeks.


    – tcfoodie