My apologies- Capital B Busy!

Hi everyone,

I'm so sorry that I haven't posted in a few weeks and it might be a few more weeks before I get back to it.
I've been capital B Busy these past several weeks- I got rear ended, didn't have a car for 3 weeks, then I got engaged and I'm in the middle of moving! So it's all ultimately good stuff- the BF has become the Fiance!

Thank you for your patience and I'll be back posting as soon as I can.
Savor your food in the meantime!
love, rue

Cinnamon Rolls

Hey everyone!

This post is rather straight-forward. Most of you know and probably love cinnamon rolls, the cousins of my absolute favorite, sticky buns. But how many of you make them yourselves? They're so easy it's hard to pay for one or want a store-bought one after you make them yourself a few times!! So it's not a specific recipe, more a technique, so here goes!

The BF rolling up the cinnamon rolls.

The BF and I made two sizes- smaller ones for me...

And jumbo ones for him!

The cream cheese icing comes together fast- butter, cream cheese, vanilla, 10x sugar, and a pinch of salt!

And here are the finished rolls! You can tell we couldn't wait to eat one before we took the picture even :)

I just use the same recipe for the dough as I do for my sticky buns- recipe here.
Then roll out your dough, fill with butter, cinnamon, and sugar to your taste, roll up, and slice to whatever size you prefer. Let rise overnight in the fridge or for 30-45 minutes in a warm room. Bake at 375 F in a plain buttered pan (probably a 9x13 for the whole batch, depending on roll size) for 35-45 minutes or until golden brown.
Make whatever kind of icing you like best, and top your rolls- and enjoy! We made cream cheese frosting, but you can use plain, or the BF even used some leftover icing from making White Russian Cupcakes. Make it how you like it!

Then gobble your cinnamon rolls up like the deliciousness they are- for breakfast, or anytime!

Savor it!
love, rue

Avocado Deviled Eggs

Hello again!

This time we've got a collaborative effort on the inspiration and execution of this recipe. The BF and I have been keeping a list of things to make and trying to get one crossed off now and again between everything else. So this last time we made Avocado Deviled Eggs. I love deviled eggs, and so does the BF, though we have our differences (I am not a pickle juice fan), and we both love avocado, so it seemed like a no-brainer. Also, healthier! Let's go!

Here's the arsenal- simple, and tweak according to your tastes!!

Here's the filling in my mini food processor.- for more eggs you'll need a bigger one, a mixer, or do batches! But the mini one sure is cute!

Alright, here are the eggs almost done- filling and whites, just waiting!

Avocado Deviled Eggs
-6 eggs, hard-boiled
-1 avocado
-1 1/2 tablespoons mayonnaise
-2 teaspoons good mustard
-salt
-pepper
-paprika
-optional: lime juice, pickle juice, other spices, etc.- make it how you like it!)
Peel your hard-boiled eggs, cut in half lengthwise, and separate the yolks.
To the yolks add your avocado, mayo, mustard, salt and pepper to taste, and anything else you’re putting in the filling.
Use a masher, blender, or food processor to make your filling mostly smooth.
Pipe or spoon (both techniques are in the pictures- to pipe, put your filling in a ziplock and snip the corner, or use a pastry bag) your filling into the waiting egg whites, sprinkle with paprika, and you’re done! Enjoy!

You can either spoon or pipe the filling into the whites- my eggs had no lime juice or any acid, and I spooned them, while the piped ones are by the BF and are a little more zesty- make it your own!

Savor it!
love, rue