With the holidays just around the bend, many people have started their baking. Many cookies, breads, loafs, and cakes are to be had at this time of year. Most of them are guilty pleasures or family favourites.
We're starting our holidays off with cookies and coffee. (Elizabeth in particular could eat nothing but coffee + gingerbread cookies aaaaaall day and be quite content.) Not that this is shocking, but we wanted to share some of that spirit with all of you. A lot of holiday treats are rich, sweet and hit that spot that you've been craving all year.
This isn't going to be a full lesson in pairings, just a quick intro into the concept and a recipe for you to try at home!
Today, we're going to pick a Guatemalan coffee, which is rich chocolately coffee, while still being medium to dark and quite lively when just freshly ground. I'm not going to suggest an exact blend or brand, the region is far more important. What I am going to suggest though, is that you get high quality beans (not from a big box super market that is!), and if at all possible grind them at home. We can go on and on about the importance of equipment but we'll keep it to this : burr grinders are where it's at. (If you want to know more - please ask!)
Blade grinder : Baaaaaaad.
Burr grinder : Gooooood.
Knowing how busy everyone is during these next few weeks, and how complex and intimidating cinnamon rolls can be; here is a quick and easy one to ensure success and enjoyment with your rich, flavourful Guatemalan coffee that I know you're going to go out to the market, or your local roaster and buy!
Quick and Easy Cinnamon Rolls!
5 1/4 cup white unbleached bread flour
1/4 cup sugar
1/2 Tbsp salt
1 1/2 Tbsp instant yeast
2 cups hot water
Mix dry ingredients together.
Add egg and water.
Mix for 1 minute and check consistency. If dough is too dry, add a tiny amount of water. If too moist, add a little flour.
Mix for 5 minutes.
Roll out dough on a floured surface until it is about 16 by 21 inches.
2 1/2 Tbsp cinnamon
1/3 cup butter, softened
Roll the dough up from the long side and cut into 16 slices.
Place into two 9x13 pans sprayed with Pam.
Cover and let rise for 20 minutes. Bake at 400 for 13 minutes.
1/2 cup butter, softened
1 1/2 cup powdered sugar
1/4 cup cream cheese
1/2 tsp vanilla
1/8 tsp salt
While the rolls are baking, beat cream cheese and butter until combined, add vanilla, salt, and sugar slowly and beat until fluffy.
When rolls are done, immediately spread with icing.
Enjoy - and do tell, what do you like to pair with your coffe / tea / hot cocoa?