Are you thinking these weeks are flying by? I for sure am. This week on Friday Fab Five I talk about a little bit of everything, I love talking about random things, its like we are having a conversation and I get sidetracked every time I see a squirrel. lol. So here we go, another FFF with a all my favorites!
1. Fall Colors
Can we end the debate here?
I say moss green (Very left macaron in picture above) is a fall color, but I’ve been told I am wrong: what side do you stand on? I think actually any color can be fall if you add a 1/2-to-a-full drop of brown to it. Just toning down colors to create a softer fall feel allows the color spectrum of what’s considered “Fall” to be blown out of the water. Am I right?
So try my trick, and tell me what you think about the green. I love Buckeye Brown by Chefmaster for toning down the colors.
2. Why be you, when you can be NEW!
This may not make sense, but let me dive right into the deep end with my thoughts about being competitive in the baking space…
It’s no secret there are lots of accounts sharing tips and tricks. Sometimes (myself included) we feel we have nothing to offer if it’s not cutting edge or NEVER BEEN DONE BEFORE. But I am here to tell you that, this is just not true. No matter if you are a baker for fun, for business, or an account to share successes or give tips, you have something to offer. I hear a lot lately on Instagram that if you don’t have X number of followers that you don’t matter.
YOU DO MATTER.
Instagram has changed in just the two years since I started my account. Before, the only way to grow was when an account (hopefully a bigger one than you) shared your photo/post. That’s not the way of the ‘gram anymore, right. Things that you would never think would go viral, go viral and in one successful viral video you can be up 10, 20 even 30k followers. Now watch as I Jerry McGuire this (one of my favorite movies, by the way) when I say less is MORE. The number of followers is just a number, heck! I think you can still buy the followers if you want that number bigger. But to me? It’s engagement and friendship that matters. I truly miss the days of getting to know others in my DM’s. Now its’ a “Be entertained” platform instead of “Be connected.” I say this to tell you, YOU MATTER, but also to say, you will see things change on my Instagram in the coming weeks. I no longer am making content to please the viral gods, but to get back to doing what I love: creating things that help YOU become better, and for our friendships to become better.
So watch out world, we are about to beat to the tune of a different drum, to be creatively beautiful no matter what we bake, how we style it, how we create it or who sponsors it. (Which, by the way, you should know that I don’t have anything sponsored, I am just not that cool. Lol.)
3. Cinnamon Roll Sunday
Twice a year our church does a broadcast every year and those in our house have become “Cinnamon Roll Sundays”. I use my grandmother’s recipe that I love so dearly. I cherish this recipe with every ounce of my being and I hope you will too.
Grandma Sessions Cinnamon Rolls
1/2 cup granulated sugar
1/2 cup melted butter
1 tsp salt
1 cup lukewarm milk
1 package active dry yeast (2 1/4 tsp)
1/2 cup hot tap water
4 – 4.5 cups all purpose flour
In bowl (I use a 2 cup glass measuring cup) add your hot tap water, yeast and 1 tsp sugar. Let sit until it becomes bubbly and starts to grow.
In bowl of mixer add eggs, 1/3 cup sugar and salt. Mix until combined with paddle attachment. Once mixed turn off mixer and start on milk mixture.
In bowl add milk and microwave until warm to the touch (usually a minute) cut up butter and add to warm milk. Butter will melt.
Add both yeast mixture and warm butter- milk mixture to the mixing bowl and start mixing. While mixer is on add flour, 1 cup at a time. Dough will be sticky and clumpy when all combined, almost shaggy looking. IT IS OK 🙂 Remove paddle and let rest until doubled in size.
Once dough is rested and risen, roll out into a rectangle. Add the following:
1/4 cup melted butter
1/2 cup granulated sugar
3/4 cup brown sugar
2-4 tsp cinnamon. I shake it until every space has some cinnamon on it 🙂
Pour melted butter onto dough and spread to the very edge. sprinkle on both sugars and than roll starting with the log end. once rolled, grab thread or dental floss to cut the rolls evenly every 6 -8 inches. Place on grease pan and let rest for 20-30 minutes.
Bake in a 400 degree oven for 12-15 minutes.
Once hot out of the oven add the glaze:
2 cups powdered sugar, mixed with 3 tbsp milk
Combine together in a bowl. You may need more milk, depending on how runny you want the glaze. Drizzle over hot rolls. Enjoy!
4. Place Settings Galore
I teamed up with My Minds Eye, and when I say “teamed” I mean I begged to work with them. They sent me some of their holiday favorites and I got busy building tablescapes around them. Some are contemporary, some are traditional, all are a little bit whimsy and most are a whole lot of fun. Here are some of the top favorites. You can find everything I used and more HERE, on their site. Go take a look and order yours for the Halloween dinners!
5. What’s On the Blog
Again, why do I title this something that hasn’t changed in two weeks? (I can’t believe it’s been two weeks.) I have so many recipes to share and tips and tricks but sometimes…life. Life, am-i-right? Slowing down was mandatory these last few months but I feel ready to ramp it back up and get back to doing what I love: making you a better baker, businesswoman, friend and mom. So don’t give up on me yet. I am coming back strong and soon!