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Ann T, I made your cinamon rolls...

18 years ago

...and they were a big hit.

My son & his family visited last weekend, and I needed an assortment of goodies for breakfasts. I experimented a bit, though. I added a layer of chocolate spread to the filling and topped the rolls with coffee cake type crumbs rather than icing. You can read more about my adventures in baking on my blog. But I just wanted to make sure I let you know that I used your recipe and that everyone enjoyed the rolls. Thanks for the recipe!

Sue

Here is a link that might be useful: Please DON'T Pass the Salt!

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Comments (5)

User
18 years ago
Oh Sue, I love how you adapted that recipe. I read your blog so I know that you used a better chocolate than Nutella. I'm not a fan of Nutella either. I can just imagine how good cinnamon rolls with chocolate must taste.

Ann
compumom
18 years ago
Hi Shambo, thanks for posting this yummy twist. I adore cinnamon and chocolate so mixing them for me is a win-win!
I tried to reply to your post, but was confounded by the google blog not knowing my gmail address. Whatever...
Anyway I have a low sodium question for you. You mentioned in your blog that swiss cheese is naturally low sodium. My dad is definitely been told to limit his sodium intake, so I need to know if this applies to all types of swiss cheese such as Jarlsberg or just regular swiss?
Related Discussions
Ann T, your scones were a hit....
Q
Comments (18)
I made scones today after watching Martha Stewart on PBS, and since I had seen her demonstration, I simply made them the way she did, which is very similar to Ann's. One difference is that she used dried currants soaked in Grand Marnier, and that intrigued me. I used dried cranberries instead and soaked them in half Cointreau and half Triple Sec because Triple Sec has a more intense orange flavor. MS added orange zest to hers, but my oranges were not ripe, and so I omitted that ingredient. I also cut the amount of salt in half, and I think I could have used even less. Next time I will try Ann's recipe, but I had a bit of trouble finding it here, since GW searches are not that helpful. Eventually I did a Google search to find Ann's recipe, but by then I had already made the other recipe. MS uses part cake flour, and I had cake flour that I wanted to use up, which is another reason I went with her recipe. I love scones, and so it's good to have more than one recipe. I did think that the liqueur soaked cranberries was a good variation, and I don't think they needed orange zest. I like Ann's method of freezing the butter and then grating it, which is easier than the MS method of combining butter and half the flour in the food processor - much more to clean that way. Lars Here is a link that might be useful: MS version This post was edited by publickman on Sun, Sep 29, 13 at 20:47
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AnnT, I made your Rasberry Scones again today.........
Q
Comments (1)
Diana, You are very welcome. And so is your family. It is always nice to get positive feedback when someone tries a favourite recipe. Ann
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Ann T, isn't this your pie?
Q
Comments (7)
Foodonastump, you are right, the poster did not take credit but then again she/he also did not give credit either. I honestly do not mind when someone posts a recipe or a photo, but I think it is common courtesy to either give credit or link to where they found it. In this case it was taken off my blog. I tried to post, nicely to that forum, but who ever does the moderating hasn't posted my comment yet. It is funny that you should mention that other pie photo. I think that it was only CF members that noticed that the pictured didn't match the recipe. And on that particular site they left the original post and photo but deleted my comments and all the follow-up comments of CF members. Ann
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Ann T Q about Cinnamon Roll Cake
Q
Comments (19)
Ann, I made the cake this afternoon and took it over to my dad for his 89th birthday. We all had a piece of cake BEFORE dinner....you get to do things like that when you're 89! What a fabulous cake!! The texture is amazing. So rich and moist. It was a huge hit. My dad told mom he thought he'd just skip the special dinner she prepared for him, and have a second piece of cake. And, he'd have another piece tomorrow morning for breakfast. This recipe is a keeper, and I'll gladly serve it for luncheons, gathering of the Bunko group, etc. Thanks so much for sharing.
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shambo
Original Author
18 years ago
Compumom, most plain, regular Swiss cheese is just naturally low in sodium. I don't know why, but it is. Much lower than Cheddar or other types. Of course, I'm talking about real Swiss cheese, not that processed cheese food stuff. Some of the special imported Swiss cheese types are not that low in sodium. Unfortunately, there's no getting around reading labels until you find the brand that's lowest. My local supermarket's store brand Swiss is pretty low in sodium, so I always keep a block of cheese in the fridge for shredding, and I get some slices for sandwiches at the deli counter.

Here's the post where I discuss my attempts to deal with the cheese problem:

Here is a link that might be useful: Cheese Post
riverrat1
18 years ago
Ohhh, cinnamon and chocolate! I do love that combination of flavors. Thanks for sharing. I'm now off to read your blog.
compumom
18 years ago
Thanks so much!!

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