My partner, Carla, who is Busypants McBusyson, Mayor of Busyville and Grand Marshall of the Annual BusyFace Days Parade uses all sorts of tricks to make sure she doesn’t forget anything she needs to do. You don’t become Mayor of Busyville if you don’t get things done!
One trick she likes use is to make lists of tasks and prioritize them by category: things that “must” be done and things that “would be nice” to get done. All the “musts” get done first, no questions asked. The “would be nice’s?” Well, they get done when and if there is time.
This trick has become a useful tool in my life too, though I am rarely as busy as the Mayor. This past week, however, “write blog post” slid on down my list of to-do’s into the “would be nice” area. Then suddenly, it was Tuesday night, the night before my weekly blog post was due and writing became a “must do.”
I love this blog. I love the way it starts with cooking and ends up taking my mind down all sorts of interesting pathways. I love that I’m writing again on a regular basis and learning so much about photography. I love that my posts are often about much, much more than just food. And I’m thinking about all the things I want to work toward so that when it comes to my list of things to do, “write blog post” isn’t falling into the “would be nice” pile. And that, my friends, is a priority.
As for the incredible Vegan Cinnamon Rolls I made this week? They are incredible – buttery and laced with plenty of brown sugar and cinnamon. I made them in muffin tins, which resulted in smaller rolls – perfect for snacking or paired with a banana for a quick breakfast. It’s fairly simple these days to adapt recipes to make them vegan, thanks to the availability of products like egg replacer, vegan margarine, and tofu cream cheese. I used all three of these products in my recipe and achieved excellent results. The Mayor of Busyville took them all to a rehearsal and they were a big hit!
1 packet (1/4 oz./7 g) dry active yeast
1/2 cup granulated sugar, divided
1 cup warm almond milk (approximately 110 degrees
3 teaspoons egg replacer plus 4 tablespoons warm water thoroughly mixed
1/3 cup vegan margarine, melted
1 tsp. salt
3 1/2 cups flour
1 cup brown sugar, packed
2 1/2 Tbsp. ground cinnamon
1/3 cup vegan margarine, softened
Warm the milk over low heat. Dissolve ¼ cup sugar in the milk. Pour the milk and sugar into the warmed bowl of a stand mixer. Sprinkle the yeast onto the milk and let stand for 5 minutes or until foamy. Add the egg replacer, butter, salt, other ¼ cup sugar and 3 cups flour to the bowl. Using the dough hook knead on low setting for about five minutes. Add additional flour as necessary so that dough cleans the sides of the bowl.
Place dough in a greased bowl, cover and allow to rise for 1 hour or until doubled in size. Turn out dough onto a lightly floured surface. Roll dough into a rectangle about ½ inch thick. In a small bowl combine the brown sugar and cinnamon. Spread 1/3 cup margarine on the dough and sprinkle with cinnamon and sugar. Using the long edge of the rectangle roll dough tightly. Cut rolls 1 inch thick. Grease muffin tins and place one roll in each space of the tins. Cover and let rise 45 min to 1 hour.
Preheat oven to 400˚. Bake cinnamon rolls for 10 minutes or until golden brown.
To make frosting combine 4oz Tofutti cream cheese with ½ stick of butter, softened. Add 1 ½ tsp. vanilla and mix well. Add powdered sugar ½ cup at a time until desired taste and consistency are reached