Whipped Cream

I impulse bought some strawberries today. And needed whipped cream to go with them (duh). Did you know that the first 4 ingredients of cool whip are water, hydrogenated vegetable oil, high fructose corn syrup, and corn syrup. The fifth ingredient is skim milk. Really!?

After a frantic call to Darcy (“what do I need to make whipped cream!? AHH!!!”) I went back to the dairy section, and found heavy whipping cream. Ingredients: Heavy cream. Praise be. That’s more like it.

This is such an easy process, it’s almost ridiculous.

First, put your bowl and the beaters (either a metal whisk or the whisk attachment to your mixer) into the freezer. Leave them for 10 to 15 minutes.

When they’re good and cold, pour 1 cup heavy cream into the bowl, and get whisking. You can do this by hand, with nothing more than a metal whisk, some iron will, and a sacrificial shoulder (just keep reminding it that it’s worth the cause). I started this way, and then switched to the hand-held mixer. More power to you, though, if you want to whisk by hand. You’ll be my hero.

If you’re using a hand-held or a stand mixer, start it on the lowest setting, and as the cream stiffens, raise the speed. Once it looks like whipped cream, it’s done! Mix it any longer, and it will become more and more like butter.

Add 1 Tbs. powdered sugar and 1/2 tsp. vanilla. Whisk to incorporate.

The abridged version:

In a chilled bowl, whisk 1 cup of heavy cream until it turns thick. Do not over-whisk.

When it is the proper consistency, add 1 Tbs. powdered sugar and 1/2 tsp vanilla. Incorporate with whisk. Serve immediately or refridgerate.

Cinnamon Rolls

It’s my roommate’s birthday! Yay! Happy birthday, dear friend πŸ™‚ Perfect occasion for a batch of cinnamon rolls. Soo…here we go!

I used the recipe that Emily adapted from her mom for the dough and the filling. With a couple of additions:

1. Butter. This will feel sinful, but you’ll thank me. Just go with it. Once you get your dough mixed, risen, and rolled, melt half a stick of butter and spread it around.

It’s worth it. I promise. Calories are inconsequential. Don’t think. Just do.

2. Pecans. Spread a layer of pecans on top of the filling. They’re nuts. They’re good for you. These cinnamon rolls can be justified as health food because of them.

Roll it up the long way, slice up the roll (serrated knife works best), and lay them on a cookie sheet that’s been greased and sprinkled with sugar. Like I said: health food.

Cover and let the cut rolls rise for another 20 minutes, and then bake at 350 degrees for 20-25 minutes.


  • 4 oz. cream cheese (room temperature)
  • 1/2 stick of butter (room temperature)
  • 1 cup powdered sugar
  • 1/2 tsp. vanilla extract

Mix with a hand mixer. And always lick the beaters.

After your cinnamon babies have cooled for 10 minutes, spread the frosting and serve.

Messy, gooey, sugary goodness.

Happy Sunday, friends! And…a very, very happy birthday to the best Mom a girl could ask for!


Is there a better way to spend a Saturday morning than schlepping around your kitchen making donuts? I would like to submit that there is not. Many thanks to Julia for putting the idea in my head πŸ™‚

I used this recipe from 101 Cookbooks.

Mix all the ingredients together. When the dough finishes rising, roll it out on a floured surface. I didn’t have round cookie cutters, so I had to improvise. I used a water glass for the outer ring and the case for a candy thermometer for the middle hole.

After they rise a second time, bake for 8 to 10 minutes, or until the bottoms start to turn golden brown. Let them cool for a couple of minutes, dip them in melted butter (5 Tbs) and toss in cinnamon sugar (1 cup sugar, 2 Tbs cinnamon).

It turns out that candy thermometer case wasn’t large enough; my donuts baked closed. Note for next time: larger inside hole.

They were still yummy! I approve. This recipe is definitely a keeper.

Consume with French press coffee. Not necessary, but highly recommended.

I wanna know: What recipes do I need to add to my list? Feel free to reference books or link to your blog!