september 2011

So, I’m 35 now, and have struggled with how to get my dang bread dough to rise.  Plus, I use freshly ground white wheat when we bake, which can make things a little heavier to deal with.  But, thanks to “Our best bites,”  which I love their book and website, they gave excellent tips, and I turned out some of the most amazing cinnamon buns, if I may say so myself.  It’s a great thing when one thing turns out after years and years of hoping!  Now I’ve learned the tricks, and hope that each batch will be as rewarding as this one!  And please, nothing but cream cheese frosting, I will accept no substitutes!

And since I can be very weak with any bread-like substance, we had these for breakfast the next day.  And I didn’t care…or feel guilty!