Thursday, December 29, 2016

Apple Cranberry Pie ~ Oh So Delicious

~ Apple Cranberry Pie ~
homemade pie crust {Perfect Pie Crust} The Pioneer Woman's recipe
3 large apples, cored, peeled, and sliced into 1/2-inch slices (about 6-7 cups)
1 and 1/2 cups fresh or frozen cranberries
3/4 cup granulated sugar
2 Tablespoons cornstarch
1 Tablespoon orange zest
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 Tablespoons unsalted butter, cold and cubed {I use salted butter}
egg wash: 1 large egg beaten with 1 Tablespoon milk


Prepare pie crust

Make the filling: Stir the apples, cranberries, granulated sugar, cornstarch, orange zest, cinnamon, cloves, and nutmeg together in a large bowl. Set filling aside as the oven preheats.

Preheat oven to 400°F

Spoon the filling into the crust, leaving any excess liquid in the bowl

Dot the pieces of butter on top of the filling. Stick in the refrigerator until ready to cut the lattice.

Cut the top crust into lattice strips, or simply cover the filling with the 12-inch pie dough circle (cut slits in the top to form steam vents). Or a crumble or streusel topping would be great as well.

Lightly brush the top of the pie crust with the egg wash mixture.

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F and bake for an additional 30-35 minutes.
NOTE: I cover the edges with a strip of aluminum foil to prevent the crust from burning and remove the foil during the last 20 minutes of baking.

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
{Recipe Source}

Wednesday, October 19, 2016

Cinnamon Cream Cheese Coffee Cake

A delicious sour cream coffee cake covered in sweet cream cheese filling and a cinnamon-nut crumb-topping. It is worth the time to make it! 

{If you are short on time, you might like to try this easy but wonderful coffee cake: Quick Sour Cream Coffee Cake }

Feeds: 24 hungry men or 32 slender women
  Prep Time: 40 minutes
  Cook Time: 45 minutes
For the crumb topping:
  • 1/4 cup unsalted butter, softened and cut into small pieces
  • 1/3 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup chopped pecans
  • pinch salt
For the cream cheese swirl:
  • 4 ounces cream cheese, softened
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped pecans
For the cake:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 & 1/4 cups sour cream

To make the crumb topping:
  1. Combine all the crumb ingredients in a small bowl.
  2. Mix with a fork until the mixture resembles crumbs.
To make the cream cheese swirl:
  1. Beat the cream cheese and brown sugar until fluffy.
  2. Mix in the vanilla and cinnamon. Stir in the pecans.
To make the cake:
  1. Preheat oven to 350°F. Grease a 9” x 13” x 2″ baking pan.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter and sugar until fluffy. Add the eggs, one at a time, beating just until combined after each addition. Mix in the vanilla.
  4. Gradually add the flour mixture, mixing just until combined. Stir in the sour cream and mix just until combined.
  5. Transfer the batter to the prepared pan. Top the batter with spoonfuls of the cream cheese swirl. Use an up and down motion with a knife to swirl. Sprinkle the crumb mixture evenly over the top of the cake.
  6. Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Tuesday, September 13, 2016

Romance Cookies

These supper, delicious moist cookies are a long time family favorite. When we my husband and I were engaged, I made these for a special picnic.
Romance Cookies Recipe
1 cup flour
½ cup butter
2 tablespoons Sugar
2 eggs
1½ cups brown sugar
1 cup walnuts
3 tablespoons flour
1 teaspoon vanilla
½ teaspoon baking powder

Combine flour, sugar, and butter to make crust (texture of cornmeal). Pat in an 8 inch square pan. Bake at 350 degrees for 15 minutes. While baking, combine the rest of the ingredients. Pour over baked crust and return to 350 degree oven for 25 minutes. Cool. Cut into squares.

Sunday, September 11, 2016

Sour Cream Cheesecake with Blueberry Topping

This cheesecake has a delicious, creamy texture.

Sour Cream Cheesecake

1 3/4 cups fine graham cracker crumbs (1 box has 3 packages. Use 1 package - plus 4 more crackers)
1/4 cup finely chopped nuts
1/2 teaspoon cinnamon
1/2 cup butter, melted (I use an additional 2 tablespoons, making the crumbs easier press up sides of pan.)
2 (8 oz.) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon almond extract (optional - it's good with it, but I don't usually have it on hand.)
1/4 teaspoon salt
3 eggs
3 cups dairy sour cream
Combine crumbs, nuts, and cinnamon; add butter, stirring until well combined. Reserve 1/4 cup for top of cheesecake; press remainder into bottom and 2 1/2 " up the sides of and 8" spring-form pan, or 2" up the sides of and 9" spring-form pan. In a large bowl, beat cream cheese, sugar, vanilla, almond extract, and salt until smooth. Add eggs, beating at low speed just until combined. Do NOT overbeat. Stir in sour cream. Pour into prepared crust. Sprinkle reserved crumbs on top. Bake at 375° for 50-55 minutes or until inserted knife comes out almost clean. Cool on wire rack; chill 4-5 hours. Add topping or glaze (below) before serving. Makes 12 servings.

  • Oven temperatures vary.  I cook my cheesecake for 1 hour. Then I turn off oven and let cake set in hot oven until the oven cools - about 1 to 2 hours. I set cake on rack to cool completely before set into refrigerator to chill.  
  • I set a pan in the oven to catch drippings and add about a cup of water to pan. (I use two 9" x 13" pans side by side, adding about 1/2 water to each pan.) 

Blueberry Topping
1 can Blueberry Pie Filling or Topping, 21 oz
Note: I used the thick type. If you get blueberries in light syrup, you'll need to thicken it  with cornstarch as follows:
(1.) Drain the the blueberry syrup (about 1/3 cup). Mix 2 tablespoons sugar and 1 tablespoon cornstarch in 1-quart saucepan. Stir in reserved blueberry syrup. (2.) Heat sugar mixture over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. (3.) Stir blueberries into sugar mixture. Cool completely.
Strawberry Glaze
1 1/2 cups mashed fresh strawberries
1 cup sugar
3 tablespoons cornstarch
1/3 cup water
Bring mashed strawberries, sugar to a boil in a saucepan over medium heat. Dissolve cornstarch in water. Stir cornstarch into berry mixture and cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Cool completely.

Friday, September 9, 2016

Quick Sour Cream Coffee Cake

It’s oh so delicious! It is also very easy to make.
1 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 eggs

Streusel Topping:
2 tablespoons flour
2 tablespoons butter
5 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup chopped nuts (optional)

Prepare streusel topping:
With fork, combine flour, butter and sugar till crumbly.
Add cinnamon.
Set aside.

Coffee Cake:
Preheat oven to 350°
Combine sour cream and eggs. Beat well.
Combine flour, sugar, baking powder, baking soda and salt.
Add the dry ingredients to the cream mixture.
Beat just till smooth as over-beating tends to toughen dough.
Spread in a lightly oiled 9x9 pan.
Sprinkle with streusel (and nuts if desired).
Bake about 30-40 minutes at 350°, or till tester comes out clean.

Sunday, September 4, 2016

Philly CheeseSteak Sandwich

Philly CheeseSteak Sandwich with baked beans

we made a simple version of the Philly CheeseSteak Sandwich.
Usually this type of sandwich is loaded with fixings - this is the weight conscious version.
Philly CheeseSteak Sandwiches

5 Minute Artisan Bread or Italian bread or French bread or 2 large hoagie rolls or large sub rolls
Steak, thin slice,
1 white onion (thinly sliced)
1 green bell pepper (thinly sliced)
2 teaspoons garlic (minced) (optional)
Pepper jack cheese (thinly sliced)
Olive oil (for sautéing)
Salt and pepper
Marinara sauce (optional topping) or ketchup and mayonnaise (optional topping)

1. Heat a griddle or a large sauté pan over medium-high heat.
2. When hot, cover bottom with olive oil.
3. Sear steak on both sides for one minute. Place in 350° oven to finish cooking, about 20 minutes.
4. Add the onions and bell pepper to olive oil in griddle. Cook, stirring, until caramelized (about 6 to 8 minutes).
5. Add the garlic, salt and pepper, and cook for about 30 seconds.

If you want the hefty, full-flavored version, follow the link below...


Wednesday, August 31, 2016

Oh So Yummy Chocolate Chip Cookies

 These are my daughter's delicious cookies and this is her recipe.

Her cookies look store bought - all the same size with two chocolate chips on top of each cookie.

Okay, I took these from the bag - the chips are smushed a bit, 
but believe me - they are yummy! 

Thursday, August 18, 2016

Quick and Easy Lazy Quiche - Made with Bread

~ A favorite breakfast when having overnight guests ~

I love this recipe first of all because it is delicious (yes Delicious - so delicious it is hard to eat just one piece). Other reasons for loving it is that it is easy to make, it is best made ahead of time, and it is a great way to use up leftover foods.

Lazy Quiche
  • 16 slices of bread {This does not have to be exact}
  • Optional - 1/2 cup melted butter {Actually, I add this ingredient to the recipe because my bread was SO dry. The recipe is good without butter added}
  • 8 eggs {I used 12}
  • 2 cups milk
  • 1 large can diced chilies
  • Sausage, cooked {or ham or bacon, diced}
  • Green onion
  • Cheese, shredded
  • Salt and Pepper to taste
{I just sprinkle salt into the beaten eggs, but I see that similar recipes use 1/2 teaspoon salt}

Cover the bottom of a  9 x 13 inch pan with bread (broken into small pieces). (My bread was very dry, so I poured 1/2 cup melted butter over the bread) 

Mix the chilies, sausage, green onion - scatter evenly over the bread. Sprinkle cheese liberally over the bread mixture.

In a large bowl, beat eggs. Mix milk, salt and pepper into eggs - pour mixture over bread, meat, and cheese in pan.

Set in refrigerator overnight.
Bake at 350° for 45 minutes to 1 hour.
Note: this is HOT right out of the oven; let it set at least 10 minutes before serving.

Really, you can change the amount of ingredients to suit your needs and to use the food you have on hand.

Here are two similar recipes:

I ate this for breakfast yesterday, 
and it really is as good as I remember it being.

Tuesday, August 9, 2016

Low Carb High Fat Diet - A Few of My Favorite Recipes

I love the Low-Carb-High-Fat Diet. However, I don't use it all of the time. I usually take Saturday to enjoy favorite carbohydrate meals and treats with my family.

I began with Suzanne Somers’ Fast & Easy. I read or skimmed all of here books, but I like Fast & Easy best of all.

Here are three of my favorite recipes from Fast & Easy. These are all super delicious.

~ Beef Stew ~
 From: Suzanne Somers’ Fast & Easy (page 269)
 Old Fashioned Beef Stew 

~ Cheeseburger Pie ~

Cheeseburger Pie

Butter, for greasing baking dish
1 pound ground beef or turkey
1 small onion, chopped
1 cup cream
3 eggs, beaten
4 cups shredded cheddar cheese
Salt and freshly ground pepper
Preheat oven to 350°. Butter a 13 X 9-inch glass baking dish (I used a cast iron skillet; I think that it looks prettier on the table). Set aside. 
Brown ground beef in a large skillet over medium heat. Add onions and cook for 3 more minutes, stirring constantly. Remove pan from heat. Add cream, eggs, and 3 cups of cheese. Stir well. Season with salt and pepper. Pour mixture into baking dish. Sprinkle with remaining cheese. Bake for 15 to 20 minutes, or until cheese begins to brown. 
From: Suzanne Somers’ Fast & Easy (page 268) 
~ Eight-Minute Creamy Tomato Soup ~
 From: Suzanne Somers’ Fast & Easy (page 207)

The Diet Doctor is a great LCHF website with lots of free information, encouragement, and recipes. I now use this more than Suzanne Somers’ plan.

I have not made many of the recipes here, although, I have made this Low Carb Pizza and loved it. It was even great cold the next day.

The Diet Doctor

Thursday, July 14, 2016

Luscious Apple Cake

This recipe from my sister notes -
This cake serves 25 hungry men or 35 slender women.

Luscious Apple Cake

2 cups flour
2 cups packed brown sugar
1/2 cup butter, room temperature
1 cup chopped walnuts
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup sour cream
1 teaspoon vanilla
2  cups finely chopped tart apples 
Vanilla ice cream - optional

Preheat oven to 350°
Lightly grease a 9" x 13" baking pan.

Combine first 3 ingredients in a medium mixing bowl. Mix until crumbled. Stir in nuts. Press 2 cups of mixture into bottom of baking ban. (This step is what makes this cake so luscious.)

To remaining mixture, add cinnamon, baking soda, and salt. Blend well. Beat in egg, sour cream and vanilla. Gently stir in apples. Spoon batter evenly into baking pan. Bake until cake begins to pull away from sides of pan and knife inserted in center comes out clean, about 35-40 minutes. Let cool completely in pan. Cut into squares. Top win ice cream, if desired.  
By the way: 
It turned out that the banana bread tasted delicious even without the butter. 
No one even noticed the missing ingredient.

Sunday, June 19, 2016

Griddle Cakes {AKA Pancakes}

~ Father's Day Breakfast ~
Recipe from:
~ Joy of Cooking ~
Sift before measuring:
  • 1 1/2 cups all-purpose flour
Resift with:
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 1 3/4 teaspoons double-acting baking powder
  • 1 to 2 beaten whole eggs
  • 3 tablespoons melted butter
  • 1 to 1 1/4 cups milk
Mix the liquid ingredients quickly into the dry ingredients. 

Test griddle: let a few drops of cold water fall on griddle. If the water bounces and sputters, the griddle is ready. If the water just sits and boils, the griddle is not hot enough. If the water vanishes, the griddle is too hot.

Cook about 2-3 minutes before turning. When bubbles appear on surface, but before they break, lift the cakes to check brownness. Turn and cook until done.
Makes about fourteen 4-inch Cakes
Happy Father's Day!

Wednesday, June 15, 2016

Homemade Pizza

Our neighbor gave us a gallon sized bag of pepperoni 
and load of mozzarella cheese. 
So, we decided to make pizza

You want quick and easy no-kneading artisan bread crust?  

We use this recipe when making pizza.
It's a breeze!

Five Minutes a Day for Fresh-Baked Bread 

This recipe makes 4 1-pound loaves. You can double or half it. You can use a KitchenAid mixer. I mix mine by hand in a large bowl.

  • 3 cups warm water 
  • 1 1/2 T. yeast 
  • 1 1/2 T. salt 
  • 1 cup whole wheat flour 
  • 5 1/2 cups unbleached flour 
  • whole wheat flour to sprinkle on peel 

Mixing and storing the dough:
1. Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit). Add the yeast and salt with the water in a 5 quart bowl.
2. Mix in remaining dry ingredients without kneading, using a spoon, or kitchenAid with dough hook.
3. Cover, not airtight, and allow to rest at room temperature until the dough rises and collapses (about 2 hours) unlike traditional artisan bread, it will not hurt the dough to sit longer than this.
4. The dough can be used immediately but it will be easier to handle if you refrigerate three hours first. It can now be put in the fridge for up to 14 days.

When you are ready to bake
5. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (about the size of a grapefruit) piece.

        {If making pizza - Place your ball of dough on to a greased pizza pan or cookie sheet sprinkled with cornmeal. Dust with flour as needed (cooking spray is also handy) to roll-out or press-out with hands.  (After rolling, let the dough rest for just a few minutes before adding toppings.) }

If making bread - Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on a cornmeal-covered pan for 40 minutes.
6. Twenty minutes before baking time, preheat the oven to 450 degrees. Place an empty broiler pan on the bottom rack and adjust shelves so that they will not interfere with the dough as it rises during baking (Broiler pan is not necessary for pizza.)
7. For bread, sprinkle loaf liberally with flour and slash a cross, scallop or tic-tac-toe pattern into the top, using serrated bread knife. Leave the flour in place for baking; tap some of it off before slicing.
8. Put bread in oven. Pour 1 cup HOT tap water into the broiler tray and quickly close the oven door.  Bake for about 35 minutes, or until deeply brown and firm. Smaller or larger loaves will require adjustments in baking time.

        {For pizza, I skip the hot water and I bake my pizza for 18 minutes at 450 degrees.}

9. Allow to cool before slicing or eating.
Double this recipe using The “6-3-3-13” rule: 6 cups water, 3 tablespoons salt, 3 tablespoons yeast, and then add 13 cups of flour. 

Your family is sure to love it!

Saturday, June 11, 2016

Saturday Morning Waffles with Blueberries

I made these wonderful waffles
Joy of Cooking.

Here is the recipe.
Sift before measuring: 
  • 1 3/4 cups cake flour (I use all-purpose flour)
Resift with:
  • 2 teaspoons double acting baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon sugar
Beat well:
  • 3 eggs yolks
  • 2 to 7 tablespoons melted butter or vegetable oil (I use 7)
  • 1 1/2 cups milk
Make a hole in the center of the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes (do not over beat of over mix). The batter should have a pebbled look, similar to a muffin batter. At this time, you might want to include one of the following:
  • (1/2 cup fresh berries)
  • (1/4 cup raisins)
  • (1/4 cup finely chopped nuts or coconut)
  • (1 cup finely diced cooked ham)
Beat until stiff, but not dry:
  • 3 egg whites
Fold them into the batter until they are barely blended. 
To cook, heat waffle iron until the indicator shows it is ready to use. cover the grid surface about two-thirds. Close the lid and wait for 4 minutes. When the waffle is ready, all steam will have stopped emerging from the crack of the iron. (I have a Belgian waffle maker - my waffles take 5 minutes before all the steam stops emerging.) The richer the dough, the crisper the waffle becomes. With the butter flavor baked into the waffle, there is then no reason for adding butter - unless you like lots, as do I.
Makes 6 waffles with a traditional waffle maker
I have to double this recipe to get 7 - 8  using my Belgian waffle maker.

If you make these waffles, I hope you enjoy them as much as we do.

Monday, January 18, 2016

Still Workning on Perfecting My Bagel

I made bagels again last night. Two things I realize during this attempt – you need plenty of flour, and the bagels need to rise and get quite puffy before boiling them.

The first time I tried this recipe, using the exact amount of flour called for, I measured the flour by measuring it into the cup and using a knife to leave the top. I ended up with a very sticky dough. Last night when I made these, I scooped the flour with my measuring cup. The flour is more condensed that way. The dough was stiffer and less sticky. However, I think they still needed more flour to achieve the proper firmness so that the bagels puff up without collapsing when lifting it from the counter to place it into the boiling water.

The upside is, this recipe is mostly flour, which isn’t too expensive since we buy it in 50 pound bags at Costco. So, I don’t have to think that I am wasting too much money in my bagel experimentation.

The super upside, although my bagels are not yet perfected, they do taste delicious!

Saturday, January 16, 2016

Learning from a Baker

Homemade Bagels Are a Breeze!
Or so I am told.
I made bagels twice this week (two different recipes),
and I have not found them yet easy to make.

Mine are shriveled and not so full and puffy as they should be.

I like this recipe: Bruce Ezzell’s Bagels
 Bruce Ezzell has a bakery; I think that he know his stuff.
And I trust that if I keep at it, I will learn to make lovely bagels, too.

Wednesday, January 13, 2016

Cinnamon Rolls

  The Pioneer Woman's cinnamon rolls
 Her recipe makes 9-8 pans of cinnamon rolls.
I cut it in half and made three pans of 8 rolls each.
Total of 24 rolls

Trust me, 
These are not only GOOD, 
They are also NOW my new 
go to cinnamon rolls. 

  • 2 cups Whole Milk 
  • 1/2 cup Vegetable Oil (I used butter)
  • 1/2 cup Sugar 
  • 1 package Active Dry Yeast, 0.25 Ounce Packets (I used a tablespoon)
  • 4 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour 
  • 1/2 teaspoon (heaping) Baking Powder 
  • 1/2 teaspoon (scant) Baking Soda 
  • 1/2 Tablespoon (heaping) Salt 
  • Plenty Of Melted Butter 
  • 1 cups Sugar 
  • Generous Sprinkling Of Cinnamon

  • 1/2 bag Powdered Sugar 
  • 1/2 teaspoons Maple Flavoring 
  • 1/4 cup Milk 
  • 1/8 cup Melted Butter 
  • 1/8 cup Brewed Coffee (It's the coffee that makes this so good!)
  • Sprinkle of Salt 

For the dough, scald the milk, vegetable oil, and sugar in a medium saucepan over medium heat (to just below a boil). Turn off heat and leave to cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but NOT hot (110-115 degrees F), sprinkle in the yeast on top (stir it in if you like) and let it sit on the milk for a few minutes. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.

After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Stir thoroughly to combine.

Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

~ Dough after chilling for 1 hour ~

Preheat the oven to 375°F. To assemble the rolls, remove the dough from the pan/bowl. Sprinkle surface generously with flour (the dough is sticky if not chilled first). Roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, 1/2 - 1 cup of the melted butter over the surface of the dough. Spread the butter evenly.  Sprinkle 1 cup (or more if you like) of the sugar over the butter. Generously sprinkle with ground cinnamon.

Beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices.

Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the counter top for at least 20 minutes before baking.

Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time.