Happy January! With the new month and new year, there are new things… but also old habits to pick back up. The latest in my life is picking back up The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp.* It’s my turn this month to host #bookclubcookbookCC, and I’m so excited!
New to #bookclubcookbookCC? Basically, here’s how it goes. Our group of eleven bloggers takes turns selecting a recipe from the cookbook–reading the actual book is welcome, but completely optional–and during that month we cook and post our variations and adaptations. At the end of the month, the hostess posts a round-up of the recipes and gives away a copy of the book!
Judy, Vicki, and their publisher, Tarcher-Penguin, have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. You can follow this project on social media with the hashtag #bookclubcookbookCC. We’ll be posting all of our creations to our Pinterest board. Here’s the group, in alphabetical order, with links to their homepages.
A Day in the Life on the Farm
Adventures in All Things Food
Cheese Curd In Paradise
Culinary Adventures with Camilla
Life on Food
Mostly Food and Crafts
The Pajama Chef
The Spiffy Cookie
Things I Make (for Dinner)
Tortillas and Honey
As I said before, I’m excited to host this month! While there are eleven of us on the main team for this series, any blogger can join the fun! This month, I chose for us to read Peace Like a River by Leif Enger and make Mrs. Enger’s Cinnamon Rolls with Coffee Frosting. Mmm!
How to Participate
- Draw inspiration from the chosen recipe(s). You can make the recipe below, something else inspired by the book, or your favorite cinnamon roll recipe [exact or derived].
- Blog about it! It doesn’t have to be a lengthy post. Just share your dish.
- Include a link back to the hosting blog, The Pajama Chef [that’s me!] somewhere in your post.
- Include a link back to this invitation.
- Your post must be current, during January 2016. And, of course,we don’t mind if your post is linked to other events. The more, the merrier. Posts must be submitted by 6 pm Central Time on Friday, January 29, 2016.
- Email your entries to me at: pajamachef[at]gmail[dot]com and include:
- Your name
- Your blog’s name and URL
- The name of your dish and the permalink to the specific post you’re submitting
- Attach a photo of any size
- Indicate #bookclubcookbookCC in the subject line
This Month’s Recipe
Mrs. Enger's Cinnamon Rolls with Coffee Frosting
Reproduced with permission from the publisher from The Book Club Cookbook
- 2 cups water
- 3/4 cup honey
- 1/2 cup vegetable oil or lard
- 1 scant tablespoon dry yeast
- 1/2 cup warm water
- 6 tablespoons ground cinnamon
- 2 cups granulated sugar
- 2 eggs, beaten
- 2 teaspoons salt
- 8 cups flour
- Melted butter
- 2 cups powdered sugar
- 2 tablespoons butter, melted
Make the rolls: Bring to a boil 2 cups water, the honey, and oil or lard. Allow to cool.
Dissolve yeast in 1/2 cup warm water, with a dab of honey to hasten proofing. Put cinnamon and granulated sugar in a bowl and mix.
Place cooled water-honey-oil mixture in a large mixing bowl and add the eggs and salt. Add the yeast mixture. Stir in flour; you want a fairly stiff dough, so you may need to adjust the amount.
Turn the dough out onto a floured surface and knead well 15-20 minutes, until smooth and elastic. Shape into a ball, place in a greased bowl, cover, and set aside to rise at least 3 hours.
Punch the dough down and knead a few minutes. Roll out dough thin—it will make 2 or 3 large flats. Brush the top surface with melted butter, then lay on a heavy coat of cinnamon and sugar. Roll flats up into tight cylinders and pinch the edges together to seal. Slice cylinders into three or four dozen rolls, place on jelly-roll pans, and allow to rise overnight, covered.
Preheat oven to 350 degrees. Bake rolls 18 to 20 minutes.
To make the coffee frosting: While the first batch bakes, set up a pot of strong coffee. Have a cup, then splash 1/2-3/4 cup in a bowl containing confectioners’ sugar and melted butter. Stir until smooth and not too thin. Drizzle over the warm cinnamon rolls, or spread it on with a knife.
*Disclosure: I received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.