Sticky Lemon Buns with Lemon Cream Cheese Icing

After 15 or so years of living in different cities, my sister made the jump to Vancouver…much to my delight and surprise (but that’s another story). We are having an excellent time getting to know each other as adults and enjoying all of those time-honored sisterly traditions like lunch dates, movies and the occasional shopping trip. To our mutual surprise, we have also found ourselves sharing a lot of time in my kitchen…baking. I am not a big baker; that title goes to my mother. However, with the company of my sister, I am starting to appreciate the art of bringing four, butter and sugar together in all manner of ways. These gems were our Easter brunch experiment and they turned out beautifully, if I do say so myself.

Sticky Lemon Rolls with Lemon Cream Cheese Glaze
Adapted from The Kitchn

Lemon Roll Dough

  • 1 envelope (0.25 ounces, or 2 1/2 teaspoons) yeast
  • 3/4 cup milk, heated so it is warm but not hot on your wrist
  • 1/2 cup (1 stick) unsalted butter, very soft
  • 1/4 cup white sugar
  • 2 teaspoons vanilla extract
  • 4 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 lemons, zested
  • 2 eggs

Sticky Lemon Filling

  • 1 cup sugar
  • 1/4 teaspoon freshly-ground nutmeg
  • 1/2 teaspoon powdered ginger
  • 2 lemons, zested
  • 1 lemon, juiced
  • 3 tablespoons unsalted butter, very soft

Lemon Cream Cheese Glaze

  • 8 ounces cream cheese, softened
  • Juice of 1 lemon
  • 1 cup powdered sugar

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Hot Links: Best of the Web – Volume IV

Here is the best of what the web had to offer this week (in my humble opinion):

Enjoy!

Marinated Flank Steak with Pacific Rim Glaze

Someone older and wiser once told me that a good marriage was one “filled with compromises”. I am not sure if I totally agree with this bit of wisdom but I do know that there is a certain art  to give and take. This is why I happily volunteered to organize the basement one recent Saturday morning as the weather began to warm up. In return, my husband donned the rubber gloves and took part in a ritual that dates back to the earliest days of man kind…the cleaning of the BBQ. Between you and me, I would declare myself the winner of that bargain.

Speaking of clean BBQs…now that I have one, I thought I should share one of my favourite grilling recipes with you. I actually posted this way back in August as a part of a menu (Dinner for 5 in Under an Hour) but it is so good and so simple that it needs it’s own entry.

Marinated Flank Steak with Pacific Rim Glaze
Adapted from Saveur

  • 1 c. teriyaki sauce
  • 1/2 c. chopped onion
  • 1/8 c. honey
  • 1/3 c. fresh orange juice
  • 2 Tsp. dark sesame oil
  • 2 Tbsp. soy sauce
  • 1 large clove of garlic, peeled and smashed (go for 2 if you love garlic as much as I do)
  • 1/4 tsp. fresh ginger
  • liberal amounts of fresh ground pepper
  • 1.5 – 2lb flank steak
  • orange slices
  • rosemary spears

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