Knowing I had a busy week ahead of me, I set aside this weekend for much-needed naps, reading, watching new-to-me episodes of Poirot, Miss Marple, and New Tricks, working in my garden, and spending time with good friends.
It was just what I needed and I’m ready to face this crazy week of finishing manuscripts, doing Australian and American taxes, and scurrying around collecting paperwork, fingerprints, police checks and character references for Phase Two of my Australian Immigration.
It was such a good weekend, cold but beautiful. Our friends, Shaun and Stacey, drove in from out of town to spend the day with us and we had so much fun.
Bear and Shaun hauled out their medieval swords, shields, and armor and had a marvelous time bashing each other, later regaling Stacey and I with animated play-by-plays of their best moves.
Stacey and I talked about planting tea gardens with real tea bushes and other plants that make wonderful additions to tea such as jasmine, bergamot, and hibiscus. Bear was on the phone to the nursery the very next day to order Camellia sinensis bushes – the plant that produces all of the world’s commercial teas, including white, green, oolong and black teas. We are so excited to grow and harvest our own tea!!
When we weren’t swapping stories and touring gardens and chook pens, we were out in the goat pen laughing and sighing happily over our 15 Kalahari kids.
Cinnamon Rolls are pure Canadian comfort food to me. The smell of butter, cinnamon, and brown sugar makes me think of sunny Saturday mornings with everyone still in their pjs. Traditionally they’re stuffed with raisins and brown sugar, but I wanted to jazz mine up a bit so I used Dark Muscovado sugar mixed with tart dried cranberries and crunchy toasted pecans. I may never go back to the original.
Cranberry Pecan Cinnamon Rolls
1 batch bread dough of your choice (I add 1 Tbsp sugar, 1 tsp allspice, and 1/2 cup dried cranberries to my favorite bread dough recipe)
1 cup Dark Muscovado Sugar
1 cup dried cranberries
1 cup pecans, chopped
1 tsp cinnamon
1/2 cup butter, melted
- Preheat oven to 375 F (200 C).
- Line baking tray with baking paper, set aside.
- In medium bowl, mix together Muscovado sugar, cranberries, pecans, cinnamon, and melted butter until crumbly. Set aside.
- On lightly floured surface, press or roll dough into rectangle about 1/2 inch thick.
- Cover surface with cranberry and nut mixture. Spread to edges.
- At long end, carefully ease edge of dough off the counter and roll into a log, tucking in bits of fruit and nuts that escape. Seal log along long side.
- Using a sharp knife or piece of string, cut off rounds and place in baking tray, each round just touching the one next to it.
- Cover cinnamon rolls with dish cloth and leave in warm place 30-40 minutes until risen.
- Place in hot oven and bake 12-15 minutes until tops are golden brown.
- Serve warm (or room temperature) with plenty of salted butter.