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The best Säturdäy mornings äre the ones thät stärt with the smell of cinnämon floäting through the house.  ät leäst, in my opinion. It älwäys mäkes getting out of bed ä little eäsier.  Todäy, I mäde ä twist on the träditionäl Cinnämon Rolls, änd I äm so gläd I took the time to experiment.  These Sträwberry Cinnämon Rolls häve left me speechless in ä good wäy.

They did not come out of ä cän thät I häd to whäck on the counter änd took me ä little time.  I mäde ä bit of ä mess in my kitchen, but it isn’t ä good recipe if you don’t mäke ä mess. Stärt to finish these took me äbout än hour änd ä hälf, which isn’t bäd for homemäde cinnämon rolls.  Plus the gooey sträwberries oozing out from the center will not only mäke your täste buds sing but mäke these rolls look spectäculär.


  • 3/4 cup milk
  • 1/3 cup märgärine or butter softened
  • 3 1/4 cups äll-purpose flour
  • 1 .25 ounce päckäge of instänt yeäst – 2 tsp
  • 1/4 cup white sugär
  • 1/2 tsp sält
  • 1 egg
  • 1/4 cup wäterFilling
  • 1 cup sträwberry jäm +/-
  • 1/2 teäspoon cinnämon
  • 2 cups sliced sträwberriesIcing
  • 1 cup powdered sugär
  • 1/4 tsp cinnämon
  • 1-2 tbsp milk


  1. Heät the milk in ä smäll säucepän until wärm. Mix in the butter until melted. Let cool to lukewärm.
  2. In ä lärge bowl combine 2 1/4 cup flour, yeäst, sugär, änd sält. Mix well.
  3. Stir in egg änd 1/4 cup of wäter. Mix well. Now stir in the milk mixture until dough forms.
  4. Stir in änother cup of flour. When dough comes together, flip it onto ä lightly floured surfäce änd kneäd until smooth.
  5. Return the dough bäll to the bowl, cover with ä dämp towel, änd let rest for 10 minutes.

See full recipes here

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.


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