Wednesday, 18 June 2008

Party Time - Blog Party #35

Sometimes it is all a girl needs. A reason to get dressed up, put on her make up. Tousle her hair and flirt with the host. Or the hostess's husband, or, you know, whoever.

The heatwave seems to be over for the moment, the pond is finished and hubby is back at work. So.... a celebration? Why not?

The Happy Sorceress from Dispensing Happiness has been so gracious as to host a meet and greet. A giggle and nibble, if you will. She has politely inquired if guests would be so kind as to bring an appetizer, a libation or two. Such graciousness cannot go unheeded, I have stepped up to the occasion and prepared both nibblies and drinks - each infused with the chocolate that our hostess so craves.

Chocolate Chip Cinnamon Rolls

*to make these cinnamon rolls chocolaty, just add 1 cup chocolate chips in with the cinnamon sugar for the filling.

Cinnamon Rolls Adapted From Better Homes and Gardens

Preheat oven to 375 degrees.


4 to 4-1/3 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1/2 teaspoon salt
2 eggs
3 tablespoons butter, melted
1/2 cup brown sugar
1 cup chocolate chips
2 teaspoons ground cinnamon
1 recipe icing sugar


1. In large bowl combine 2 cups flours and yeast. In small pot heat milk, 1/3 cup sugar, 1/3 cup butter and salt until just warm and butter almost melts. Add this to the flour mixture. Combine. Add eggs and mix for 3 minutes with flat paddle.

2. Knead on flat surface until dough is soft and smooth and all flour is combined. Shape into ball and place in greased bowl, covered, until doubled in size- about 1 hour.

3. Punch down dough and divide in half. Let rest 10 minutes. Grease two 9 inch round or square cake pans.

4. Combine the 1/2 cup sugar and cinnamon.

5. Roll dough portions out into rectangles, about 12x8, brush with melted butter, sprinkle with cinnamon sugar and chocolate chips. Roll dough up from long side and slice into 9 or 12 rolls.

Cover and let rise until doubled again.

6. Bake for 20 to 25 minutes or until golden. Turn rolls out onto rack and use another rack to flip them right side up.
You can make these the day before and cover with greased wax paper and cling film. Burst any air pockets before baking.

Icing Sugar Glaze - combine 1 cup sifted icing sugar, 1/4 tsp vanilla, 1 tbsp cream. Stir, adjust liquid a little at a time until it has a good consistency for drizzling.

Drizzle over cooled cinnamon rolls.

Mocha Iced Capp

1 cup fresh brewed espresso, cooled
4 heaping teaspoons chocolate milk powder
1 ½ cups low fat milk
1 cup ice cubes, plus more for serving

Blend in blender, pour in large glasses over ice.
Garnish with whipped cream and cinnamon.