60 amazing and easy tips for food and the kitchen, your mother may have forgotten to tell you




simple tips and suggestions you will be amazed by.  i mean so simple, why didn’t we already know these?  share with your friends and amaze them with your knowledge! 🙂

things mom forgot to tell you

Cinnabon Cinnamon Rolls Copycat Recipe


Cinnabon Cinnamon Rolls Copycat Recipe
makes 12 cinnamon rolls (from the roasted italian)

2 ¼ teaspoons active dry yeast
1 cup water warm (110-120°F)
½ cup granulated sugar
¼ cup buttermilk
2 large eggs
7 tablespoons unsalted butter, divided
5 ½-6 cups all-purpose flour
2 teaspoons kosher salt

½ cup unsalted butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 teaspoon cornstarch

4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 cups powdered sugar
½ tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon kosher salt

Pour water and sugar into the bowl of a stand mixer fitted with a dough hook

(see cooks note if you do not have a stand mixer), sprinkle yeast over top and stir.
Allow yeast to bloom for 5-10 minutes.

Once it is nice and foamy, it is ready. *It should look like the ‘head’ of a beer poured too quickly and smell yeasty.

In the meantime:  melt 6 tablespoons of butter in a microwave safe bowl.

Once yeast mixture is aromatic and looks like the head of a beer, add buttermilk, eggs and butter to bowl of stand mixer.

Mix on low and add 4 cups of flour, one cup at a time.  Add salt. Once flour is mixed in, add remaining flour slowly until

dough becomes a ball.  Mine takes 5 ½ cups total.  Knead dough on medium-high for 5 minutes.  Add more flour a

tablespoon at a time as needed, if bread is too sticky to come together.  Dough should be tacky when you pull it out of

the mixer, not sticky. Lightly dust countertop with flour.  Turn dough out onto countertop.  Knead a few

turns, shape dough into a ball.

Add 1 tablespoon butter to bowl and heat in microwave until melted.  Place dough into bowl upside down, flip dough over

and cover loosely with plastic wrap and drape bowl with a towel.  Set bowl in a warm place in your kitchen.  Allow dough

to rise for 60-90 minutes until nearly doubled in size.Meanwhile combine light brown sugar, cinnamon and corn starch in a medium bowl.  Stir with as fork until well combined.  Set aside.

Turn dough out onto a lightly floured surface.  Knead the dough a few turns, then using a rolling pin, roll out into an 18”

tall  x 24” wide rectangle.  Spread softened butter around dough leaving the bottom 1” border uncoated.

Sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated.  Use your rolling pin to gently

press sugar mixture into the dough (so it doesn’t fall out as you roll it).

Starting at the top, tightly roll dough toward you, using the last 1” to seal roll.  Cut dough roll in half and then cut those

halves in half, giving you 4 pieces.  Cut each of those pieces into 1/3rd.   You will have 12 pieces.

Grease (2) 9”x13” baking dishes.  Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each.  Make sure to put the end

pieces upside down.  Loosely cover with plastic wrap and drape a towel over pans.Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size.

Preheat oven 350°F.

Bake for approximately 20 minutes until golden brown and cooked through.

Halfway through baking time rotate the pans.In the meantime prepare frosting; add

cream cheese and butter in a large mixing bowl.  Beat with an electric mixer (or stand mixer)

until light and fluffy.  Add remaining ingredients.  Beat until mixture is light and fluffy, about 3-5 minutes.  Set aside.

Remove rolls from oven.  Spread ¼ of frosting over each pan of rolls.  Allow to cool slightly and repeat.  Serve and enjoy!

COOKS NOTE:  You can mix the dough by hand if you do not have a stand mixer.  Add water, yeast and sugar to a large

bowl.  Once the yeast blooms stir in the salt and the flour.  Mix with a spoon.  Turn dough out onto floured counter top and

knead for 3-5 minutes until dough is no longer sticky.  Proceed with remaining instructions.



strawberry double layer cake


1/4 cup milk, at room temperature
4 eggs
2 teaspoons vanilla extract
2 1/4 cups cake flour, sifted
1 3/4 cup granulated sugar
4 teaspoons baking powder
1 teaspoons salt
3/4 cup unsalted butter, at room temperature
3/4 cup strawberries, pureed

2 cup butter, at room temperature
1/2 Tablespoon vanilla extract
8 cups confectioners sugar
6 tablespoons strawberry syrup
1-3 Tablespoons of milk

1 cup strawberry jam
8-12 strawberries, halved


  1. Preheat oven to 350 degrees, grease two 8-9-inch pans.
  2. In small bowl, combine puree, milk , eggs, vanilla until well blended.
  3. In bowl of electric mixer, add flour, sugar, baking powder and salt and mix to combine, add butter. Mix until resembling crumbs.
  4. Add wet ingredients and beat on medium until evenly combined.
  5. Divide the batter evenly among the pans and smooth tops.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for about 10 minutes and turn out onto wire racks. Let cakes cool completely.
  7. For the frosting. Cream together the butter, syrup and vanilla, Slowly add in the confectioners sugar. When it starts to get thick mix in the milk until desired consistancy is reached.
  8. To Serve. place bottom cake layer on a serving plate and top with a thin layer of frosting and a jam center, then top with other cake layer. smooth frosting over sides and pipe desired decoration onto top with jam and strawberries.

<p>Original <a href=”http://grandmotherskitchen.org/recipes/strawberry-double-layer-cake.html”>Strawberry Double Layer Cake Recipe</a> found at Grandmothers Kitchen <a href=”http://grandmotherskitchen.org”>Recipes</a&gt;.</p>





When I first started prepping, one of the first things I started to store were buckets of wheat given that they are relatively cheap and have a shelf life of 30+ years.

Overall it’s a fantastic storage food – especially if you like baking bread like I do.

The only problem that I found though was with yeast.

Although you can store your wheat for 30+ years, yeast’s shelf life will only last about a year before it starts to die off and become ineffective. And unless you enjoy eating unleavened Matzah bread, you’ll be forced to eat a lot of bread bricks during a SHTF situation.

This realization led me on a journey to find out how to make homemade yeast. For years I had looked around but could never figure it out until I stumbled upon an awesome blog called originalyeast.blogspot.com. In it, the author (I believe her name is Wao) learned how to make natural yeast while over in Japan.

These last couple of weeks I’ve been playing around with making natural yeast and have had some great success which I hope to share with you.


In this article, I go into detail on how you can make your own homemade yeast using common foods found in your home or in the wild.