Saturday, June 9, 2012

Small things that made me smile this week~

That divine bread many of us PINNED on Pinterest~ I loved making it..and even taking a bite out of it..Just beautiful! It can be found here..~ I drive a Fiat..plain perla white..and I love it..But when I saw this one..albeit .. just been scratched..I smiled..I am too old for the eyelashes..but it suited this young girl so much! My yellow tree peony~ Robin's eggs..(Older than lately) My angel wings in the garden framed by my very invasive ground cover..:) and :(.. My pond lettuce before something ate it.. My Blue basket in the birdhouse planter Jacques made~ My first to bloom Iris..NBF Iris.That's just a special name for it. And of course the white bleeding hearts! Here is the recipe for that beautiful Cinnamon bread~\Courtesy of Here~ Thank you! Dough 300 g flour (2 cups) 1/2 tsp salt 120 ml lukewarm milk (1/2 cup) 15 g fresh yeast (0,6 OZ fresh yeast or 1 envelope active dry yeast) 30 g melted butter (1/8 cup) 1 egg yolk 1 tbsp sugar Filling: 50 g softened butter (1/4 cup) 4-5 tbsp sugar 3 tsp cinnamon Method: Mix the yeast and sugar with the lukewarm milk and let it sit a few minutes while the yeast bubbles and foams up. Add the egg yolk, the melted butter, the flour and the salt, then knead the dough and shape into a ball. Place the dough in a large, greased bowl, then cover and place in a warm space and let rise until doubled in size (about 1 hour). Preheat oven to 200°C (about 400 degrees Fahrenheit). Dust your work surface with flour, and roll the dough out to a thickness of 1cm. Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture. Roll up the dough, and using a knife, cut the log in half length-wise. Twist the two halves together, keeping the open layers exposed as described in the photo tutorial. Give a round shape, then transfer to a baking tray (buttered or covered with cookie sheet). Top the remaining butter and sprinkle some sugar and cinnamon mixture. Bake for 30 to 35 minutes, until the top is golden brown. Reduce the oven temperature to 180°C (350 degrees Fahrenheit) after 5-10 minutes to stop it burning. Top with icing sugar mixed with water if you want, just sprinkle some sugar, or eat it like this, because it's delicious, i'm telling you ! :) My Notes.. I started this bread one morning and had to rush out.. I came home and it had not was chilly here that day.. The ings are not that $$..I started over..I am relentless when I want to make something this pretty.. I used a different yeast and let it rise in the micro w/ warm water. I went to see a friend.. and really should have left it rise longer..I felt rushed when I came home.. I will make this again and again..It's lovely! Enjoy~ And if my paragraphs don't start forming I will break down and publicly cry. What is the secret!!??
Notes yet again:) I have made the bread.. two more times again..letting it rise didn't reach the height I thought..the next time I let it rise a second time..not a good idea:) Do as she says..I will however try and make mine a bit moister somehow...Not sure how long to knead..I guess any really good sweet bread cinnamon of course or poppy seed.. could work..Just need the perfect one for our tastes..a bit softer. So we loved it...I just need it softer ~Any ideas?Cuase her recipe is just right.It's for miss picky here.


  1. So enjoy your mosaics.
    Bread looks divine..
    no ideas...never good at bread making:)
    Loved stopping by again....
    so cold here and your blog is just so heart warming.

  2. That bread really does look heavenly. I am glad you included some notes about your tweaks and thoughts for future attempts at the recipe. I'd love to try making this. All your photos are beautiful, as usual!

  3. Just started following you on Pinterest - so excited to see your fun pins. May need to try this yummy bread.

  4. I love Pinterest you Pin?Jane thanks..I love your blog also..You write so well on top of great photos:)


  5. Ma chère Nana ce qui t'a émue cette semaine est simple et si merveilleux.
    Le pain à la cannelle doit être délicieux.
    La fiat, mon fils en avait une couleur nacre aussi... Formidable!
    Les fleurs sont en ce moment un véritable bonheur...
    Les oeufs, wouaou! de véritables bonbons et ce coeur ne représente qu'une partie de ta générosité.

    Gros bisous à toi et bon weekend.

  6. Yes Monique - I'm hooked on Pinterest - about 2700 pins so far. I needed to find something to do on my iPhone while I was breastfeeding Joey in the middle of the night. Now I do it whenever I get a free minute :) It's like looking thru my favorite magazines without all the ads :) I find the more people I follow with similar interests the more I enjoy it. I've pinned a few of your amazing posts as well.

  7. Your bread looks lovely. I know that you want it to be perfect but if anyone can figure it will be you. Love you mosaic. Don't let your new problems with blogging get to you as I love your posts no matter how they come out.

  8. glad you made it before me! I have the same little stand! I will bake it this week if it is not too hot! Maybe I will try my regular cinnamon bun dough and see if it is more moist!
    It has more egg in it...
    You pics make me happy!
    Big bisous!
    L xo

  9. This comment has been removed by the author.

  10. Thanks!

    Linda let me know:) I know you will:)

    Evi I am following you:)

    Bon Dimanche~

  11. Monique, you find and make the "best".
    Some how I missed that picture on Pinterest.
    I love the way that loaf looks. Like Linda I think the next time I make my favourite cinnamon rolls I'll use this method.

  12. Will definitely try the bread recipe...thanks for the tips.
    Love the tea cup cupcakes posted on previous blog - I have a mold to make chocolate cups/saucers - will have to order a silicone set - adorable.
    Re paragraph format - check your Microsoft Word setting - go to blank page in MS Word - Click on "format" and select Paragraph - "Line and Page Breaks" - go to Pagination and make sure you have selected (a check) Window/Orphan Control.
    This is for normal word set-up in my software; don't know if format you use for blogging is different.

  13. Thanks Judy I will check! So helpful of you..I don't know what Blogger uses either..Will look.
    You NEED the silicone set for your garden tea parties:)

    Ann..can't wait to see yours too..and will love both your tips Linda and Ann~

  14. I adore your mosaics and you always have such beautiful breads...awwww.

    Are you typing within blogger or are you typing in another program, cutting and pasting into blogger? If you are cutting and pasting into blogger, that may be the problem. My SIL told me that the HTML code varies so I couldn't get the desired format when I typed in Word and then pasted...don't know if that helps or not... I started typing directly into blogger.

  15. I type directly:) To me it's always been the easiest..It's just since I did the upgrade whatever that was?:"{_Thanks though Kate!

  16. My daughter had a red beetle and had the eyelashes on it. It was so cute - perfect for a young person. I love the look of this bread. It is so gorgeous. Glad for all of the information on what you would and wouldn't do. I can see where it would be one you would make again and again.

  17. Love your mosaics,always such lovely things you show & the cinnamon bread looks delicious. I will try your recipe for my hungry petit fils here in France. My son lives in Denmark & his wife is Danish, she makes lovely cinnamon bread, maybe it's the type of flour that could change the texture you are looking for!

  18. I think if you find the recipe you love and it works w/ rolling/cutting in half then twisting and forming into a circle you are all set~ Thank you for your lovely comments~ La France:) je veux y retourner un jour!

  19. Hello Ingmarie! I wondered if it was you!I will visit!

  20. Your favorite things make me smile too this morning. You are so talented; that bread really turned out so nice. You have that magic touch Monique; bonne semaine.

  21. Hi there,

    We've recently launched the site where users can search through hundreds of thousands of recipes from American food sites and food blogs.

    We noticed that you have a great number of tasty recipes on your blog (url) and we would like to suggest you have a look at our Top Food Blogs section here:

    If you want to add your food blog to the list and have your recipes indexed on, all you have to do is follow the instructions here:

    Our concept is already live in Sweden, Denmark, Norway and Spain, and we deliver thousands of visitors to food blogs daily. Some of the top food blogs receive 20,000+ visitors from us on a weekly basis.

    Hopefully your food blog will be up there in the top!

    Warm regards,

  22. Oh my goodness Monique!! How did I miss this?? Beautiful pics and that bread looks very scrummy indeed!!! Love & hugs to you from cold and wet UK!! Xxoo