tag:blogger.com,1999:blog-2434548298509198554.post860794670668862577..comments2024-03-15T18:04:29.111-07:00Comments on Not So Humble Pie: Cinnamon Rolls With Whipped Cream Cheese FrostingMs. Humblehttp://www.blogger.com/profile/06960224421093634330noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-2434548298509198554.post-33368929397481728732012-04-13T11:51:07.651-07:002012-04-13T11:51:07.651-07:00Butter. The secret to quality biscuits is lots of ...Butter. The secret to quality biscuits is lots of (cold) butter and as little handling time as possible. Think of them as a pie crust variation and follow the same rules.Staceyhttps://www.blogger.com/profile/07600750142458691444noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-31883675031708624672012-04-10T13:22:21.833-07:002012-04-10T13:22:21.833-07:00Hola muy buena pinta, soy lola me hago tu seguidor...Hola muy buena pinta, soy lola me hago tu seguidora, te invito a que pases por mi blog y si quieres hazte seguidora, saludos, lola de el blog pomporoneslolahttps://www.blogger.com/profile/02969951103866078980noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-84282387729026471492012-02-28T08:36:58.766-08:002012-02-28T08:36:58.766-08:00I use it on cakes and cupcakes all the time. It is...I use it on cakes and cupcakes all the time. It is a great combination of flavor and workability. The cream cheese frosting is thick and stable enough to pipe and decorate. I would even argue that it is better than most cream cheese based frostings when it comes to decorating. <br /><br />However, like other dairy-based frostings, it will get soft when slathered onto a HOT hot cinnamon roll but apart from that, it has a light thick consistency. <br /><br />To see the frosting in action on a cake check out this blog post:<br /><a href="http://notsohumblepie.blogspot.com/2011/10/pumpkin-spice-cake-with-whipped-cream.html" rel="nofollow">http://notsohumblepie.blogspot.com/2011/10/pumpkin-spice-cake-with-whipped-cream.html</a>Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-35811226884747015262012-02-27T18:18:40.356-08:002012-02-27T18:18:40.356-08:00The cream cheese icing recipe sounds amazing! Is t...The cream cheese icing recipe sounds amazing! Is the icing a thick enough consistency to decorate cupcakes with?griffghttps://www.blogger.com/profile/14904633620518503548noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-46841471226784140602012-02-10T16:44:50.044-08:002012-02-10T16:44:50.044-08:00Saw this on Pinterest and I am so excited to have ...Saw this on Pinterest and I am so excited to have what looks like an amazing Cream Cheese Icing recipe! Thanks for posting :)PrinceJacobshttps://www.blogger.com/profile/14834241699652167099noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-91986445154430566612012-02-01T22:49:44.354-08:002012-02-01T22:49:44.354-08:00Biscuit recipe!
I live in Mobile, Alabama, United ...Biscuit recipe!<br />I live in Mobile, Alabama, United States, and my grandmother taught me to make biscuits. <br />If you have one, or can borrow one, use a black iron skillet. <br />4-5 cups of self-rising flour<br />2 tablespoons of Crisco (vegetable oil shortening)<br />Just Enough milk to mix ingredients and make them wet<br />Preheat oven to 450 degrees faranheit<br />Pour 1/4 cup of vegetable oil in the bottom of your pan. This is what makes them crispy <br />Now it is time to roll biscuits.<br />Take flour and coat hands with it to prevent sticking.<br />Pinch off 3-4 tablespoons worth of dough. GENTLY roll in the palms of your hands and make a biscuit shape. Drop in pan. Make sure the edges of all biscuits touch eachother.<br />Continue to do this with all dough.<br />Bake for about 15-20 minutes.<br /><br />Hope this was helpful, ya'll!ashleel234https://www.blogger.com/profile/00115931963972983571noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-5130102986455679822012-01-27T18:44:08.244-08:002012-01-27T18:44:08.244-08:00Sorry if you've already answered it, but I wan...Sorry if you've already answered it, but I want to use this frosting recipe for a chocolate cake...is there a way to make it chocolate flavored/colored? What would I add? Cocoa, almond bark, real chocolate?!<br /><br /> Thanks!Anonymoushttps://www.blogger.com/profile/15050258531919742208noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-86497559725983510082011-12-11T00:11:13.887-08:002011-12-11T00:11:13.887-08:00Ms. Humble- I made your silky cream cheese frostin...Ms. Humble- I made your silky cream cheese frosting for a chocolate red velvet cakelet I was making for my sister's birthday breakfast. I liked the idea of a "lighter" version of the traditional cream cheese frosting (much as I love the original). I handed the beater to my sis after I finished and heard her say, "Well...its Oh Kaay..." I turned around to see her face plastered with the stuff and a frosting stare. Success. Thank you for the recipe :)Mollyehttps://www.blogger.com/profile/14244508577354470358noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-40096678903968896882011-09-07T12:25:24.666-07:002011-09-07T12:25:24.666-07:00Yes! Those look amaZing!!! Each and every part loo...Yes! Those look amaZing!!! Each and every part looks so yummy I could die!! :) <br /><br />www.somuchcake.comCat M.https://www.blogger.com/profile/17500913684395209404noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-30126975817734082432011-08-30T19:46:09.817-07:002011-08-30T19:46:09.817-07:00Just tried this recipe and I have to thank you, Ms...Just tried this recipe and I have to thank you, Ms. Humble, for the most fantastic rolls - lovely! Made a few slight changes though.. Used skim milk for the dough and it turned out perfect (all done by hand, french fold, etc. My biceps are not exactly happy with that, though..). For the frosting, I used light cream cheese and half-half (instead of heavy cream). The result was not disappoiting at all (of course it was not airy like yours, because whipping half-half is impossible, but still delicious and velvety). I'm gonna say this is almost a "guilt-free" version of your recipe - one I'll keep (and bake) for many years to come.. :)Alessandrahttps://www.blogger.com/profile/04510293957977818691noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-75735036357641173942011-08-28T19:14:30.106-07:002011-08-28T19:14:30.106-07:00Cream cheese frosting is my absolute favorite....I...Cream cheese frosting is my absolute favorite....I can't wait to try out this recipe!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-76908543574517751592011-08-25T16:47:04.975-07:002011-08-25T16:47:04.975-07:00Deborah,
Yes, you can bake them in stoneware (you...Deborah,<br /><br />Yes, you can bake them in stoneware (you may note that the pan I am using in this post was stoneware). Pan materials of various types can be used for this recipe. Of course they will heat differently and that will produce variations in crust formation but with rolls such as these, it isn't something crucial you need to mind. Just ensure that the rolls hit 190°F and you're good to go. <br /><br />For everyone else who reads these comments:<br /><br />I will note that I tested the dough recipe in my stand mixer to see how the final results differed from the hand folded method. The handmade dough was superior giving me a finer, softer crumb. The machine mixed dough was still quite good, but it didn't have quite the soft fluffy texture I've come to expect from Mr. Humble's enriched dough.Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-51136672822041135802011-08-21T05:01:17.373-07:002011-08-21T05:01:17.373-07:00Mrs. Humble,
I am new to your blog having followe...Mrs. Humble,<br /><br />I am new to your blog having followed a photo link for the cream cheese frosting and finding this absolutely insanely fantastic looking recipe for the cinnamon rolls as a bonus. Just yesterday I found a recipe for cinnamon rolls that take a day to make but had a photo of demonstration/instruction for the folding of the dough. I really want to make fresh rolls, citing the slightly bitter taste of the rolls & frosting of store bought in a refrigerated can (don't scream and run!) that you just pull apart and put on the baking stone to make. I already have the cream cheese and butter on the counter at room temp waiting for the process to begin and thankfully have a scale (wish it was digital but will hope for the best). I mentioned stone - I only bake with Pampered Chef stoneware - is there anything about the stoneware that would make a difference? They probably take a little longer to heat up than a metal pan but baked goods turn out so much better on stones or even pyrex or ceramic dishes than metal bakeware!<br /><br />Anyway, I browsed through a few of your other recipes and had to stop out of severe mouth watering and hunger pangs! I also have read each comment on this post and am 1) encouraged at the turn-out of the recipe for those who tackled it and 2) wanting to run out to the store to purchase bread flour and whole milk (I only use 1% now) and finally 3) weighing the results of the added pounds I know these will add on my body since I cannot exercise as much as I would need to offset the amount of these that I KNOW I would consume! I am definitely going to make these ASAP! And I too cannot make biscuits (or rolls) but desperately want a good recipe that is prayerfully foolproof<br /><br />Blessings and hugs, groans and moans to you Humbles for your awesome blog AND that you care enough to take the time to answer those of us who have to ask silly questions!<br /><br />Deborah/JoyfullyOrangeJoyfullyOrangeDeborahhttps://www.blogger.com/profile/01391807136069312192noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-32961128683278301622011-07-15T07:43:25.489-07:002011-07-15T07:43:25.489-07:00Ms. Humble,
I share your terror. If I ever decide...Ms. Humble,<br /><br />I share your terror. If I ever decide to tackle biscuits and succeed, I'll pass on the recipe.<br /><br />Kathleendickaiellohttps://www.blogger.com/profile/11252588769161734747noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-51162877430091695752011-07-14T18:15:20.746-07:002011-07-14T18:15:20.746-07:00Kathleen,
As a yank, I'm absolutely terrifie...Kathleen, <br /><br />As a yank, I'm absolutely terrified of tackling biscuits. Simply because everyone and their friend's Grandma would "make better biscuits" than mine and I would hear all about it. <br /><br />I'm also terrified because if I were to attempt to master biscuits I would never fit into my pants ever again. Really. <br /><br />A large part of it is technique. Much like scones, puff pastry or pie crust. Simple ingredients done just right to yield exceptional results. <br /><br />What I need is an awesome southern Granny that would be willing to teach me. Unfortunately my distant southern relations have only shared lessons in corn bread making and I lost the recipe (still kicking self).Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-39641728966068406732011-07-14T16:45:13.894-07:002011-07-14T16:45:13.894-07:00Ms Humble,
Not sure where to post this question.
...Ms Humble,<br /><br />Not sure where to post this question.<br /><br />Do you have an exceptionally wonderful recipe for Southern biscuits? You know, the ones that are incredibly tender inside and a little crispy on the outside, that are perfect when warm with butter and or jam slathered on? Because you have the chemistry thing down I thought you might know the perfect biscuit secret.<br /><br />Thanks,<br /><br />Kathleendickaiellohttps://www.blogger.com/profile/11252588769161734747noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-39085347223004240262011-05-07T16:35:30.729-07:002011-05-07T16:35:30.729-07:00Tenya,
I'm glad they worked out for you. :)
...Tenya,<br /><br />I'm glad they worked out for you. :)<br /><br />However for the sake of your poor and likely expensive mixer, I'm going to point out that 20 minutes in a stand mixer is just too long to kneed the dough--or just about any dough for that matter. Had this been a classic bagel dough, your mixer would have been producing more smoke than my first car. <br /><br />Machine mixing that long is not only hard on your mixer, it is hard on your bread. That extended kneading will push the gluten development much further than needed and the heat transfer in the mixer will warm the dough, further breaking down the gluten. <br /><br />Kneading by machine should take a fraction of the time required by hand, and it is worth noting that this dough doesn't even require 20 minutes of work by hand. <br /><br />I know the french folding technique is a little daunting for those of us used to the push button ease of our mixers. However, it really does produce superior results. <br /><br />For those of us who have arthritis or other issues that makes Mr. Humble's slapping and folding process impractical (or impossible), one can start the dough in the mixer (briefly) to get some of the initial gluten development going and reduce the amount of hand folding needed. <br /><br />Touch your dough, everyone. (I'm going to have t-shirts made up with that slogan) Your hands are the best measuring devices for judging the hydration, the texture and quality of your dough. Feel it up, the dough will speak to you in ways you'll never be able to appreciate if it is sitting in the bowl of a machine. It will teach you so much.<br /><br />Is this sounding weird?<br /><br />It is, isn't it. Well, I'm going to blame it on copious amounts of lemon meringue pie I've eaten. I've been testing and retesting methods all week and I don't think my blood sugar will ever recover...Ms. Humblehttps://www.blogger.com/profile/06960224421093634330noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-83728169644069393072011-05-01T06:36:05.382-07:002011-05-01T06:36:05.382-07:00These are such delightful cinnamon rolls. I tried ...These are such delightful cinnamon rolls. I tried these twice - the first time I tried foisting the kneading and rising on my bread machine, with not so great results, and ended up last minute doing a lot of folding and finally cheating with a bit more flour added to the dough (bad!). This past time, though, I decided to try it again, being disciplined about no extra flour (I did use my kitchenaid - took almost 20 minutes with a few breaks so the motor didn't overheat). Glorious, such a wonderfully tender roll, and now I FINALLY get this whole not adding flour/oil/whatever - it WILL eventually stop being sticky. Just a little more patience was needed!Tenya Lunahttps://www.blogger.com/profile/14039536535436759934noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-69109547034806428172011-04-27T01:21:44.136-07:002011-04-27T01:21:44.136-07:00I made these today, thank you for giving such clea...I made these today, thank you for giving such clear and easy-to-follow instructions. I enjoyed learning the French Fold technique, and will certainly be using it again, the result blew all previous attempts out of the water. My fore-arms are sore, though! I'm trying out the doughnuts next.Hannahhttps://www.blogger.com/profile/12347350754201213145noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-86694121538556805642011-04-19T23:00:38.895-07:002011-04-19T23:00:38.895-07:00I'm waiting for my dough to double as I type t...I'm waiting for my dough to double as I type this, so excited so them to be finished!Meganhttps://www.blogger.com/profile/00687826596342946845noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-3777612883427910582011-04-17T18:40:01.687-07:002011-04-17T18:40:01.687-07:00I am very grateful for the instructions for the sw...I am very grateful for the instructions for the sweet dough, I have attempted this type of recipe in the past and the bread was always too dry. I took the step not to add any flour after the original ingredients were incorporated in complete faith and ended up with the final product I had been searching for. A thousand times thank you!!<br /><br />Also, my husband loaned me his digital scale to get exact measurements, I've never had so much fun measuring before.Tamarahttps://www.blogger.com/profile/16052603510823773086noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-38199456745219395062011-04-04T20:50:29.991-07:002011-04-04T20:50:29.991-07:00For folks wanting a gluten free version theres a s...For folks wanting a gluten free version theres a selection of recipes to find on google of you search for gluten free cinnamon rolls. I've not tried any personally, but its aomething I keep an eye on for a couple gluten free friends.<br /><br />As for this recipe......oh yah, will have to make these!!!Ruthhttps://www.blogger.com/profile/11924993310937754220noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-18317376467612253312011-04-04T18:39:31.936-07:002011-04-04T18:39:31.936-07:00Adding my voice to those who made these and were b...Adding my voice to those who made these and were blown away. While I was slapping and folding, slapping and folding, I was mutinously thinking the recipe was far too hard and I wouldn't bother with it again. <br /><br />And then, oh dear lord, I tasted the finished product. And promised myself I'd make these ALWAYS. I threatened to get a little tearful after I ate the last one for breakfast (I'm due in five weeks, so crying over pastry is allowed).louhttps://www.blogger.com/profile/02279885826817848137noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-26379322202268211172011-04-04T04:38:53.224-07:002011-04-04T04:38:53.224-07:00Made these yesterday, and they completely blow awa...Made these yesterday, and they completely blow away all recipes I've previously tried.Thanks!michellehttps://www.blogger.com/profile/10182055698233098284noreply@blogger.comtag:blogger.com,1999:blog-2434548298509198554.post-90459627567750065432011-04-03T20:09:22.855-07:002011-04-03T20:09:22.855-07:00these. are. amazing.
thanks for the lighter cream ...these. are. amazing.<br />thanks for the lighter cream cheese frosting... it still looks wonderful.Katie Marhttps://www.blogger.com/profile/12451380735785194100noreply@blogger.com