December 11, 2006 on 6:41 pm | By | In Food Musings | 5 Comments

Ummm, well, here’s the scoop — it’s not my fault.

Cinnamon RollsYou see, if the Neighborhood Cafe hadn’t run out of cinnamon rolls, then these tasty marvels never would have come to fruition.

My darling and I had just run Discovery Park and were hungry for some treed (it’s a Moroccan dish with roasted veggies, lentils and grilled flatbread that is just to DIE for). Because we had just been on a run we thought we would also treat ourselves to one of the cafe’s delectable cinnamon rolls. But no, they were out. Of course, by now both my darling and I had cinnamon rolls on the brain, and once that happens there’s no way to stop it until we get our fix.

(I know what you’re all saying — “Didn’t you JUST blog about wanting to lose some weight? Didn’t you JUST say you were going to make better choices?” Well, all I have to say is, “LA LA LA LA, I DON’T HEAR YOU, LA LA LA LA).

Fact is, as I was writing said post these yummies were rising away on top of a heat vent. The way I look at it, it was my duty as a chef to prepare these, as I’ve never actually made cinnamon rolls other than the Bisquick version I used to make as a child. My career DEMANDS that I challenge myself. If I were to just rely on my old stand-by recipes, then I might as well just hang up my chef toque. (Ah the tricks your brain will play when num-nums are involved).

They were, of course, delicious (I threw in some chopped maple pecans). And although they’re full of empty calories (325, to be exact), they’re less than half the calories of a classic Cinnabon. My darling and I shared 3 of these last night; the rest is wrapped up in the freezer. A couple will come out on Christmas morning, but I think I’ll save the remainder for when I meet my goal. That is, of course, if I can keep my darling away from them.


  1. Hi Betsy, Those do look good.

    I wanted to make up my standard Christmas cookies this year called Moroccan Date Domes ( they’re from the book “Middle Eastern Cooking”) except that I use dried cherries. Fred Meyer has them out in the back amidst 6 pallets of natural foods so I was told.
    They’re made with semolina flour and have a great chewyieee texture and I use a bapping mallet (technical name) that is a carved wooden thingie. Perhaps you’ve seen it.
    Well I’ll just make some lo-carb beads instead for the rest of the afternoon.

    Can’t wait for the Malaysian, Thai and Indonesian food I’ll be eating soon! Maybe I can check in from time to time in my travels and make you drool.

    Love, Kim Chee

    Comment by Kim Rogers — December 19, 2006 #

  2. Your memory is obviously slipping — you made these for us last Christmas! I even had Matt make me a bapping mallet, although I’ve yet to use it.

    Love you!
    Sistah Betsy

    Comment by ovens2betsy — December 19, 2006 #

  3. You know you’re right now that I think about it.I am slipping. Must be hereditary.

    Here’s the recipe for those Oh my God-butter mint pats I told you about.

    These would only be for guests I’m sure unless you throw out those cinnamon buns in the freezer!

    1c.butter or dinner mints, crushed
    2cups flour
    1Tsugar (optional)

    Cream butter ’til light. Add mints. Add flour. blend well on low. ( we skipped the blender part) Chill dough
    Roll onto wax paper. Make into 9″ square. Cut into
    1& 1/2″ squareas. Sprinkle with sugar if desired.
    Press design into dough. Place on ungreased cookie sheets. Bake at 300 for 18 to 20 min or until pale brown. Don’t overbake.
    Love , Kim

    Comment by Kim Rogers — December 20, 2006 #

  4. Hey, I just went to the used book store and couldn’t resist buying a cookbook called “China Moon Cookbook” from
    a San Francisco Chines bistro.
    It’s got a lot of great recipes and side comments that you may enjoy.

    As if I needed more cookbooks! but for 75 cents on a trade in I didn’t mind the purchase.

    Have you gone out and bought the “Blachen ” yet?
    It will change your life! (and your breath)

    Love, Kim

    Comment by Kim Rogers — December 20, 2006 #

  5. Thank you for the reminder — I think it’s definitely time for a pilgrimmage to Uwajimaya. The cookbook sounds great too; I don’t know a lot about Chinese cooking but would love to try it.

    Comment by ovens2betsy — December 20, 2006 #

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