Friday, November 11, 2011

Sunday Morning Cinnamon Rolls and More

I've been really bad about blogging my kitchen adventures.  Yesterday we had a great day in the kitchen. I made a cherry pie, pound cake muffins (for a friend in the hospital) and came up with a sugar-free creme brulee.  I also found out that I could make some really wonderful tart cherry muffins by adding the tart cherry jam I made this summer to my basic muffin recipe.  Yum. 

This morning, Sean made cinnamon rolls using Wildtree's Sunday Morning Cinnamon Rolls . They are so easy to make that my fifteen year old did it all on his own!  All of my boys ate them up!

I took pictures as I read The Daily and drank my morning coffee.

Sugar-free Vanilla Creme Brulee

These turned out quite yummy. I wasn't sure how it wold turn out, since I'd never attempted to make sugar-free Creme Brulee and I did not have a recipe! I used all natural Xylitol from Birchwood (I purchase mine at Swanson Vitamins). Use the same amount of Xylitol in recipes as you would sugar-- there is no conversion. Over consumption, however can cause GI upset. Xylitol also makes a mean sugar-free cheese cake. I can't even tell the difference between sugar sweetened and Xylitol sweetened Creme Brulee and Cheesecake.

Sugar-free Vanilla Creme Brulee

4 egg yolks
3 tablespoons granulated Xylitol
2 cups whipping cream
1/2 tsp vanilla

Beat the egg yolks on high until thick and lemon colored, beat in Xylitol. Mix with whipping cream in saucepan and heat over medium heat until hot. Stirring constantly, heat until it thickens about 5 to 8 minutes. Do not let mixture boil.  Spoon into creme brulee dishes and refrigerate 2- 24 hours.   I chose not to add sugar on the top (I'm still avoiding sugar!), but you can always add sugar and use your kitchen torch to glaze it. 

Finished Sugar-free Creme Brulee