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Cinnamon Buns

Cinnamon Buns

There is nothing quite as satisfying as mastering dough. The possibilities of what you can create are endless when you have a solid recipe and a little bit of knowledge.

A few notes on the following recipe: the flour total in the recipe also accounts for the flour you use to flour the surface on which you will be rolling the dough out on.  Do not add all the flour to the mixing bowl, save a bit for the counter.

If you have a thermometer do use it the get the temperature of the milk, butter and sugar mixture. If it gets too hot it will kill the yeast.


Cinnamon Buns


4 – 4 1/2 cups of flour

1 package of yeast –  I use quick rise

1 cup of milk

1/3 cup of sugar

1/3 cup of butter

1 teaspoon of salt

2 eggs

In a mixer bowl combine 2 cups of flour and the yeast.

Over medium low heat, heat the milk, sugar, butter and salt to 115 degrees.

Add the liquid to the flour mixture. Add the eggs.

Using the dough hook beat at low speed for 30 seconds. Turn the mixer to high and beat for 3 minutes.  Turn the mixer to medium and add 2 cups of flour. Knead the dough for 4 minutes. If it is sticky you can add a few tablespoons of flour.  Knead for 2 more minutes. You should have a moderately stiff dough that is smooth and elastic.

Form into a ball and place in an oil rubbed bowl. Be sure to roll the ball to ensure the entire surface is covered in oil. Cover with plastic wrap and a tea towel. Place it somewhere warm to rise for an hour.

After an hour punch down and divide in half. Allow to ret for 10 minutes.


3 tablespoons of butter – melted

1 cup of brown sugar

3 teaspoons of cinnamon

1 cup of whipping cream

Making cinnamon buns on Nutmeg Disrupted

 On a lightly floured surface roll half the dough to a 12 x 8 inch rectangle.

Brush the surface with melted butter. Combine the cinnamon and sugar. Sprinkle the surface with the sugar cinnamon mixture. Starting with the longest side roll the dough, pinch the seam to seal. Set aside with the first roll. Lightly cover with plastic wrap and allow to rest for 10 minutes.

Preheat oven to 375 degrees.

Spray pans well with non stick spray.

Making cinnamon buns on Nutmeg Disrupted

Using a serrated knife slice the dough into 2 inch rolls. Place in prepared pans leaving space between each roll.

Making cinnamon buns on Nutmeg Disrupted

Pour 1 cup of whipping cream over the rolls, split between the number of pans used.

Bake for 20 – 25 minutes.

Remove from oven and invert on a plate. Allow to sit for 5 minutes before removing pan.

Fresh cinnamon buns on Nutmeg Disrupted

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Yorkshire Pudding

Yorkshire Pudding

Yorkshire Pudding. Those crisp little cups of love made just for filling with rich flavorful gravy! They are not hard to make at all,  they just take a little bit of time and planning!

Traditionally they are served with roast beef but go well with any meat or poultry dish.

Yorkshire Pudding from Nutmeg Disrupted

Yorkshire Pudding

2 cups of all purpose flour

2 cups of milk

6 eggs

1 teaspoon of salt

canola oil


Break the eggs into a large bowl.

Using a wisk, beat well to break up the yolks. Add the milk. Now add the flour and salt. Wisk well to combine thoroughly. Place the batter into the fridge for a couple of hours.

Heat oven to 400F.

You have choices as to what kind of cooking vessel to use to cook the puddings off. Muffin tins, bread pans or even cake pans work well.

Spray the pans well with non stick spray. I never skip this step, even when using non stick bakeware.

Pour a tiny amount of canola oil to cover the bottom surface of the pans.

I always place the pans onto cookie sheets before going into the oven. It helps catch any spills or overflows which can make one heck of a mess at the bottom of the oven. Place the pans into the oven to heat for 10 minutes.

I like to pour the batter into a large measuring cup for the next step. It makes quick work of a hot job.

Leaving the pans in the oven fill them half full with batter. Bake for 25 minutes.

Enjoy immediately!

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Cookbook Review. The Messy Baker

Cookbook Review. The Messy Baker

When the call went out on Twitter for bloggers to possibly receive and review Charmian Christie’s new cookbook from Harper Collins I immediately sent off an email in the hopes I would be lucky enough to be picked.

The Messy Baker on Nutmeg Disrupted

From the first page I was in love with The Messy Baker.

It starts off with a little girls view of her mother in the kitchen, you can see why she is in love with cooking! Then it moves into gadgets and ingredients which is super handy not only if you are a first time baker but I also learnt a few things and I have been baking for over 20 years! There is a nice measurement table and even an emergency substitution section in case you run out of or are short an ingredient.

Some recipes allow you to use cheaters ingredients if you so choose or go completely from scratch!

From flaky to sloppy, smudgy to drippy and everything in between you will be sure to find many fantastic recipes to try.

The first recipe I tried was the Vanilla – Scented Palmiers. It was a great choice as I had everything on hand that I needed. That jar of vanilla sugar I made 100 years ago as waiting for the perfect recipe.  Plus I have always wanted to try Palmiers. I am a huge fan of anything flaky and these do not disappoint.

Vanilla sugar in the Nutmeg Disrupted kitchen

They are a simple yet fancy cookie perfect alongside an afternoon coffee or tea…..or perhaps a few for breakfast as you’re rushing out the door. But not before you scribble a quick note for the teenager to “Do NOT eat , need to take pictures first. Thanks!”

Palmiers in the Nutmeg Disrupted kitchen

So good! You will find the recipe for those in the Flaky section of the book. With chocolate or without, these are fabulous and you can’t stop at one.

The other recipe I tried this week comes from the  Gritty section which quickly caught my eye. Actually many did but I had to try the Back an White Sesame Snaps first. Again, I happen to have everything needed only because I seen Black Sesame seeds in the store a few weeks back and thought they were cool,  I bought some.

Sesame Seeds in the Nutmeg Disrupted kitchen

Visually these are spectacular! They are easy to make and are as good as the ones we all ate growing up. The black sesame seeds add an earthy flavor which works very nicely with the honey.

Sesame Snaps from Nutmeg Disrupted

There are so many recipes in this book I want to try I wish I had more time this week. I assure you there will be many more posts on recipes from The Messy Baker in the weeks and months ahead. I already plan on making the Sweet Potato Samosas, The Smoky Mushroom Crepes and the Peppery Pear and Smoke Gouda Dutch Baby. But now I must pack as I head off to Vancouver in the morning for the second annual Food Bloggers of Canada Conference!

But before I go I want to announce my very first give away here on Nutmeg Disrupted.

I have a copy of The Messy Baker to send out to one lucky reader! Enter below an also share my Facebook page for an extra entry!

Thanks everyone! Good luck and Happy Baking.


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Chocolate Lentil Brownies

Chocolate Lentil Brownies

Still on my lentil kick I decided to try another recipe from The Big Book of Little Lentils cookbook.

This time I chose to do a variation of the Lentil Brownies they share.

I took them to work and the reviews were fantastic! Everyone was surprised that they were infact made with lentils!


Canadian red lentils for brownies on Nutmeg Disrupted

For this recipe you need to make a lentil puree. That is simply cooking lentils until they are done then pureeing them in a food processor. I didn’t add any extra water to the cooked lentils.

Chocolate Lentil Brownies
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Lentil Based
  • ½ cup of butter
  • ½ cup of lentil puree
  • ¾ cup of cocoa
  • 2 cups of sugar
  • ¾ teaspoon of salt
  • 3 eggs
  • 1 teaspoon of vanilla
  • 1 cup of flour
  • 3 cups of chocolate chips
  • 1 cup of toasted pecans - chopped
  1. Melt the butter.
  2. Mix in the lentil puree, cocoa, salt and sugar.
  3. Add the eggs one at a time.
  4. Mix in the vanilla, flour, one cup of the chocolate chips and ¾ cup of the toasted pecans.
  5. Line a 9 x9 baking pan with parchment paper.
  6. Bake the brownies at 350 degrees for 22 minutes or until a tooth pick inserted in the center comes out clean.
  7. Remove from the oven and sprinkle with the remaining 2 cups of chocolate chips.
  8. Cover the entire pan with a cookie sheet and let sit for 5 minutes.
  9. Using an offset spatula spread the melted chocolate chips over the entire surface of the brownie. Sprinkle with the ¼ cup chopped pecans.
  10. Allow to cool.
  11. Remove from the pan and cut into squares.


If I may dare say, these are a fool proof recipe. Brownies can be tricky finding that balance between under and over cooking. I know I have often had brownies with very hard edges only to find the center extremely soft. These were a nice moist brownies with no hard edges.



Chocolate Lentil Brownies on Nutmeg Disrupted




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Lentil Oatmeal Peanut Butter Chocolate Chip Cookies

Lentil Oatmeal Peanut Butter Chocolate Chip Cookies

I love Twitter!

I have met so many fantastic people there. And I love being part of the many Twitter parties that are held by bloggers, businesses and brands.

I mentioned the cool Twitter party gift I won from Canadian Lentils a few posts back when I featured my Lentil Chili. Well I have been playing around with lentils again and made a variation of a recipe that is in The Big Book of Little Lentils cookbook that I received as part of my gift.

The Big Book of Little Lentils on Nutmeg Disrupted

This time we are going sweet with some cookies! And they are beyond fantastic.

For this recipe you need to make a lentil puree. That is simply cooking lentils until they are done then pureeing them in a food processor. I didn’t add any extra water to the cooked lentils.



Lentil Oatmeal Peanut Butter Chocolate Chip Cookies

1 cup of brown sugar

3/4 cup of butter

1 egg

1 1/2 teaspoon of vanilla

3/4 cup of green lentil puree

1 1/2 cups of flour

1/2 teaspoon of salt

1 teaspoon of baking soda

2 cups of quick cooking oats

1 1/2 cups of chocolate chips

2 tablespoons of peanut butter

dash of cinnamon

Preheat oven for 375 degrees F.

In a bowl mix together the sugar and butter. Add the egg just until blended. Add vanilla and lentil puree mixing well. Sift the flour, salt and soda together. Add it one third at a time to the butter sugar mixture. Mix on low until just blended. Add the peanut butter and give it a few stirs. Now add the oats and chocolate chips and cinnamon, stir until combined.

Scoop out one generous tablespoon of dough for each cookie onto parchment lines cookie sheets.  Flatten slightly with a fork.

Lentil Oatmeal Chocolate Chip Cookie Dough


Bake for 12 – 15 minutes until the bottoms are lightly browned. Do not over bake.


Lentil Oatmeal Peanut Butter Chocolate Chip Cookies from Nutmeg Disrupted.


I am already thinking about the next time I make them which is soon as I still have a bowl of lentil puree in the fridge.  I will substitute the white flour with oat flour. And I plan on adding some toasted pecans for a bit of nuttiness.

And tonight I made a batch of lentil brownies! They are still cooling but I have high hopes that they will be just as amazing as the cookies.

I seriously can’t get enough these days! I love lentils.



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