Anxiety lurks around every corner.
War ain’t great.
Ditto nuclear devastation.
**And painful alliteration? The worst.
But that all pales compared to…
cinnamon rolls without the ooze.
And there it sat, taunting me…Do I have enough cinnamon/sugar/butter goo coursing through my folds and crevices? Or am I just a lifeless, arid mass of flour and yeast?
Taunt away, dough boy! I’m ready for you!
Thank you, Ree Drummond. [And thank you foodie friend, L.O., for the recommendation.]
To quote the Food Network star: “It really should be called ‘Brown Sugar Sauce’.”
Not one to quibble over semantics, I share with you, The Pioneer Woman’s Easy Caramel Sauce.
• 1 cup Brown Sugar
• 1/2 stick Butter (4 Tablespoons)
• 1/2 cup Half-and-half Or cream (Cream will make it thicker.)
• 1 Tablespoon Vanilla
• Pinch Of Salt
— Mix everything in over medium heat. Whisk gently for about six minutes.
— Stop when you’ve reached a desired thickness.
— Serve warm or cold.
- I’ll be mixing in cinnamon to a portion of the remaining sauce before reheating.
- I may well add a little maple syrup to another portion.
- Well, gee, how about some pre-reduced brandy or amaretto to another portion?
Conclusion: Whether it’s straight or doctored caramel, dry, disappointing cinnamon rolls are now a thing of the past.
Two other relevant photos:
Lest you think I’m leaving without another little morsel on writing…