This morning Jose brought me some cut flowers that he had pruned in yards around town. Super nice and thoughtful of him. Maybe it was the pork roast I gave him yesterday 🙂
But what I was thinking about while making the cinnamon rolls, was how long it took me to discover products in France that were the equivalent of American products. For instance, whole milk has a red top, if in a bottle or red writing if in a box. Yeast is called baker’s riser and usually has a picture of bread on the front to give you a hint. All purpose flour is pretty simple but you have to wade through the multiple other types of flour to find it; it is called flour for all uses. Duh.
Jade is out of school tomorrow and I thought I would surprise her by baking something. Sort of a double surprise; I never bake and she likes cinnamon rolls. She’s lucky I bought the Kitchenaid for her father for Christmas. Otherwise, no way!
And I have these very attractive cupcake papers in green, red and blue to keep my spirits up.
While waiting for the dough to rise, I ate these leftovers from yesterday with the addition of some lettuce from M. Parret’s garden. Good!
Anyway, this is the same cinnamon roll recipe I used here, except I added pecans: https://cookinginsens.wordpress.com/2010/11/22/cinnamon-roll-cupcakes-2/
So why didn’t I get that fantastic rise that I got the first time? The only thing that was different is that I used American yeast. Ah ha!
These were good but not as light and fluffy. Oh well, have to work on the yeast situation.