AnnT in the Huffington Post

13 years ago

I just saw an article in the Huffpost Taste section. One of Ann's photos and recipes is on their slide show, #4 of 14... link below.

Ann, what a nice feature, I'm so proud to know you from this Cooking Forum. The photo is amazing.

Nancy

Here is a link that might be useful: Huffpost Taste - Puff Pastry Dinners

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Comments (46)

triciae
13 years ago
Golly Gee Whiz, Ann...how FABULOUS! A big congraulations to you. The picture is great (as always) and I agree with Nancy, it's fun to know you. How did this come to be? Did Huff Post see the picture from your blog? A puff pastry photo contest? I remember one of your toffee pudding pictures was used in a British magazine a few years back.

/tricia
goldgirl
13 years ago
Wow. Just wow :)

Sue
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Here it is...it's so nice that Ann shares. Cinnamon Rolls (Buns) ===================== From Joy of Baking Dough: 4-1/2 to 5 cups all-purpose " flour 1 Package active dry yeast 1 Cup milk 1/3 Cup "" butter 1/3 Cup sugar 1/2 Teaspoon salt "3 eggs Filling: 3/4 Cup packed brown"sugar 1/4 Cup all-purpose " flour 1 Tablespoon ground cinnamon 1/2 Cup" butter 1/2 Cup light raisins (optional) 1 Tablespoon half-and-half 1 recipe Powdered Sugar Glaze Note: I prefer a Cream Cheese icing. 1/4 cup butter 1 cup cream cheese Cream together and add enough icing/powder sugar to make a creamy icing. Powdered Sugar Glaze: In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light corn syrup, 1/2 teaspoon pure vanilla extract and enough halfand- half (1 to 2 tablespoons) to make the glaze thin enough to drizzle over cinnamon rolls. . In a large mixing bowl combine 2 1/4 cups of the flour and the yeast. In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees)and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 - 1 1/2 hours). For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter with a pastry blender until mixture is crumbly. Set aside. Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12 inch square. Sprinkle filling over dough square; top with raisins (if desired). Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased 12 x 9 x 2 inch baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate dough for 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, dont chill dough. Instead, cover loosely, let dough rise in a warm place till nearly double, about 45 minutes.) Break any surface bubbles with a greased toothpick. Brush dough with a half-and-half. Bake in a 375 degree oven to 25 to 30 minutes or till light brown. If necessary to prevent overbrowning., cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half. Cool 5 minutes. Invert onto a baking rack and invert again onto a plate. Can drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls. Nancy
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GWlolo, I didn't use the 1/2 cup of water to proof the yeast. I never proof. And in this case, my concern already was that the batter would be too thin for the Belgium Waffle Maker. I had to add extra flour. No reason why you can't add additional ingredients to this recipe, such as fruit, cheese, bacon, pecans, peppers, etc.. But I would add any additional ingredients, just before baking. I've found that keeping waffles warm for any length of time, will make them soft rather than crisp. My waffle maker is really quick. Takes about two minutes for each batch. I freeze the extra waffles and heat them up in the toaster oven. Crisps them up again. ~Ann
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diinohio
13 years ago
Great job Ann, beautiful as always! Add me to the "I knew her when club"! Lol

Di
riverrat1
13 years ago
'THUD' As I pick my jaw up off the keyboard. Beautiful photo!
dedtired
13 years ago
And to think we knew her when! Congratulations, Ann.
annie1992
13 years ago
Wow, that IS cool. Good for you, Ann.

Annie
User
13 years ago
Thank you Nancy. Tricia, I assume they saw the picture on Thibeault's Table. They contacted me to ask if they could use the photo. It was a nice surprise.

~Ann
teresa_nc7
13 years ago
Oh, I'm so proud, Ann! So glad you are getting the attention you deserve! Way to go!

Teresa
cloudy_christine
13 years ago
Wow! That's great!
compumom
13 years ago
Woot!!! Congratulations-- you're in the big leagues now!
mike1975
13 years ago
Congratulations Ann! I wish I had half of your culinary know-how. If you ever decide to make a cookbook I'll be your first customer.
ruthanna_gw
13 years ago
How exciting for you, Ann, and good publicity for your blog too! Congratulations to you on your memorable food and photos.
foodonastump
13 years ago
What a nice complement, Ann, congratulations!
caliloo
13 years ago
Congrats Ann!

What a lovely photo (of course, ALL your photos are amazing) and how nice to be recognized! Such a cool honor and well deserved

Alexa
jessyf
13 years ago
She is OUR Ann! Yay!
arabellamiller
13 years ago
Now THAT is something.

Congratulations Ann. Yay! :)

AM
mitchdesj
13 years ago
well deserved !!!
doucanoe
13 years ago
Wow, that is so cool, Ann! Beautiful photo as always!

Linda
cookie8
13 years ago
Congrats!
susytwo
13 years ago
How wonderful! But I shouldn't be surprised. I visit foodgawker every day, but I still think that Ann's photos here are my absolute favorite. Every single shot always looks like the most inviting and delicious dish that you could just dive into.
eandhl
13 years ago
Congratulations on a well deserved honor.
whgille
13 years ago
Congratulations Ann! It is so well deserved, you are a great inspiration.

Silvia
livvyandbella
13 years ago
Ann, Congratulations!!
bookmom41
13 years ago
I had no idea Huff Post had a food section; that is really cool. Congrats!

This post was edited by bookmom41 on Sat, Jan 26, 13 at 19:08
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
We are all very proud of you!

dcarch
Jasdip
13 years ago
I've only seen a couple of things about Huffington Post, or references to it. I had no idea that it has a serious side or a Foodie part. I guess it's a force to be reckoned with, Just like Ann!

I don't go to other food sites, I don't think of it, I get my food porn here. Ann, Sol, Ruthanna, Silvia (sp)? are all phenomenal photographers. Once in a while I feel proud of some of my pics! lol

Congratulations Ann!
bcskye
13 years ago
Congrats, Ann! Its about time someone other than all of us on Gardenweb starts appreciating the gorgeous and delicious food you prepare and photograph.
westsider40
13 years ago
Ann, The article is a teeny bit of recognition for all you contribute. You are a lovely person and I, too, am glad to know you. They should see your bread!
User
13 years ago
Thank you all so much for your kind words and all of your support. It is very much appreciated.

~Ann
lsr2002
13 years ago
How fabulous! Huge congratulations to you - they are so well deserved.

Lee
Islay_Corbel
13 years ago
How lovely. You must be well chuffed!
nancylouise5me
13 years ago
Congratulations Ann! Good for you to be recognized for all that you do. NancyLouise
momto4kids
13 years ago
Congratulations Ann!!
sally2_gw
13 years ago
Way to go, Ann. Good for Huff Post, to recognize such talent.

Sally
centralcacyclist
13 years ago
Ann, do you still share your digital cookbook? What a lovely collection of recipes and photos that is.

Eileen
compumom
13 years ago
I think what makes your food photos premier quality is the angle and lighting. Your preparation extends beyond the foods to the setting as well. Your complimentary plating and surround make it a feast for the eye, while not detracting from the main image-- the food.
triciae
13 years ago
I like the GRAVIES & SAUCES! (grin) The lighting's good too though...

/t (who has to have either a gravy or sauce or cannot eat 'cause of Sjogren's)
lakemayor
13 years ago
Congrats Ann. That is really special! You are really talented!

Karen
coconut_nj
13 years ago
Very cool Ann. Love the Huffington Post. Nice recipe. I always love eggplant, and have to love puff pastry and..well.. tomatoes, for real a favorite. Congrats.

Mike, you could spend months or really years going trough Ann's Thibeault Table recipes and making them. A great resource, I've certainly used for inspiration.
User
13 years ago
Congratulations, Ann! Great photo & recipe. Nice to see Thibeault's Table getting this well-deserved exposure.
Solsthumper
13 years ago
Wonder WomAnn, you've put many, many long hours into your blog. Needless to say, you deserved the recognition.

Sol
Bumblebeez SC Zone 7
13 years ago
Congratulations! That's great!
rob333 (zone 7b)
13 years ago
Well aint that grand?! I just busted my gut (and I don't bust anything, it's burst) with pride. I'm proud of you! Great job Ann!!!!
Lars
13 years ago
Congratulations on the well-deserved recognition! I've always loved all of your photos and have found them to be very inspiring, and I see that I am not alone in this.

Lars
patti43
13 years ago
Hard to say which you do best--prepare food or photograph it. You're an expert at both. Congratulations on the honor!!
cynic
13 years ago
Adding my congrats to the list. Well deserved Ann. Why don't you have a cooking show on one of the food channels? :)

AnnT in the Huffington Post

Comments (46)

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