I don't know about you all, but I enjoy licking off egg-beaters after baking - particularly when it's frosting that I just mixed.
Last night I made my classic cinnamon rolls and caramel frosting, mostly as a trial run to get to know the new kitchen. Electric stoves can be tricky things to work with. Anyway, they turned out ok - I'd only give them a solid B for two main reaons; I should have let them rise another 10 minutes before putting them in the oven and I should have removed the oven pan from the lower oven shelf because I think that hindered the heat transfer to the bottom of the pans (centers and lower portion of the rolls not baked as well as I would have like).
If it's not obvious for that last paragraph I take my cinnamon rolls fairly seriously.
Hopefully next time they'll be good enough to share with my neighbors.
Posted by Jeremy Showalter at August 31, 2004 01:10 PMB, C, D, whatever -- you can always share them with me and there will be no complaints. And if you ever need help with licking the beaters, well, I'm there for you on that one, too.
So, are you moving away from the maple frosting now? 'Cause if memory serves me correctly, that used to be your frosting of choice, and those were scrum-diddily-umptious, too.
Posted by: Jacob at August 31, 2004 01:45 PMNo, no, it's the same frosting. It's made from brown sugar so I call it caramel, but could have called it maple. I guess maple is probably a better description.
Posted by: Jeremy at August 31, 2004 03:20 PM
haha. You used the phrase "heat transfer" in a blog entry.
Thanks. :)
What really freaked me out was my Dad talking about R factors as he insulated his garage!
Posted by: Jeremy at September 1, 2004 11:42 AMSpeaking of beaters, do you ever grill out in a wife-beater anymore?
Posted by: Jacob at September 3, 2004 12:05 PMGrilling has been impossible for the last year or so due to tower living...and no, I don't wear the wife-beater anymore.
Posted by: Jeremy at September 3, 2004 12:38 PM