Monthly Archives: December 2011

Final Blog =(

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This blog is my final post on my vintage adventure. Blogging is very cool to me because you can express your opinion about different topics without caring about what others think. This blog has been a great experience for me in the sense that it has improved my over all writing skills and some way release tension that I feel I have been holding back. Writing positive things will bring out the best out of people and my “It’s all about vintage” blog has brought out prue positive feelings. Since vintage is my favorite topic in life I decided to write all about vintage things, people, art, etc… I hoped you all enjoyed my blog as much as I enjoyed writing it.

Vintage

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The definition of vintage for me is anything that is historically old. I love vintage things because anything to do with the word vintage always has a story. We are all surrounded by vintage things and because of that I choose to explore it and share with you all my findings and opinion. My vintage look on life is what I bring to you all.

Christmas Carol

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Jingle Bell Rock

This is an old Christmas song that brings a lot of of memories to me. This song was first released by Bobby Helms in 1957. Jingle Bell Rock is one of the most popular Christmas song. Jingle Bell Rock has been cover by artist in my generation including Lindsay Lohan and Chris Brown but artist as old as Neil Diamond and Billy Idol has done covers of this song. This song lets me know its christmas time and makes get into the holiday spirit.

You do eat with your eyes =]

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So the cold front Picture of Sunny's Easy Glazed Cinnamon Buns Recipe Photo: Sunny’s Easy Glazed Cinnamon Buns Recipe is coming and it’s time to make delicious warm food. I got this reciepe on food newtwork channel and i absolutely love cinnamon buns. Cinnamon buns is my winter favorite because once you bake them it makes the whole house and they are yummy/warm/delicious. So here is the reciepe, and old time american reciepe. Enjoy!

 

 

 

 

 

 

Ingredients

  • 2 tablespoons butter, plus more for greasing pan

Filling:

  • 3/4 cup light brown sugar
  • 1 cup chopped pecans
  • 1 honeycrisp or Fuji apple, peeled, cored and diced
  • 1 lemon, zested
  • 3 teaspoons ground cinnamon
  • 1/8 teaspoon freshly ground nutmeg (8 scrapes on a fine grater)
  • 1/8 teaspoon ground cardamom
  • Generous pinch of salt
  • Pinch of salt
  • Flour, for dusting
  • 2 puff pastry sheets, thawed

Glaze:

  • 1 1/2 tablespoons butter, melted
  • 1/4 teaspoon vanilla extract
  • 1 1/2 tablespoons fresh lemon juice
  • 3/4 to 1 cup powdered sugar
  • Pinch of salt

Directions

Special equipment: 10-inch round cake pan

  1. Preheat the oven to 375 degrees F. Grease the sides and bottom of a 10-inch round cake pan with butter.

     2.     For the filling: In a bowl, add the brown sugar, pecans, diced apple, lemon zest, cinnamon, nutmeg, cardamom and a pinch of salt. Stir until combined.

    3.      In a small pot, melt the 2 tablespoons butter with a pinch of salt. Lightly dust a clean work surface with flour. Flatten the puff pastry and roll with a rolling pin to even out and seal the perforations, if any. Brush the butter all over the puff pastry, leaving a 1-inch border at one of the shorter ends. Sprinkle the apple-cinnamon mixture evenly over the pastry sheet, being careful to leave that 1-inch border. Starting from the end furthest from the edge without any filling, begin to tightly roll the pastry. Tuck and press as you go, keeping the log as even as possible. When the edge is reached, roll the pastry onto itself and press firmly, even pinching, to seal. Using a serrated knife, trim the edges and gently cut 6 equal slices from each log. Repeat with the second puff pastry sheet to make 12 pieces total.

4.     Place the slices spiral side up in the prepared cake pan. Start around the edges and fill in the center. Bake until the pastry is cooked through and golden brown, 35 to 40 minutes.

5.     Meanwhile, for the glaze: In a small pot, add the butter and melt over low heat. Add the vanilla extract and lemon juice and begin whisking in the powdered sugar in 1/4 cup increments. Continue adding and whisking between additions until the glaze thickens. Season with a pinch of salt, then remove from the heat

6.    Remove the buns from the oven and pour the glaze over the top. Let rest about 5 minutes before serving. Serve warm.

<http://www.foodnetwork.com/recipes/sunny-anderson/sunnys-easy-glazed-cinnamon-buns-recipe/index.html>

Happy Holidays

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The holiday season is coming up and with that comes along a lot of new and old traditions. For example setting up the Christmas tree and decoration or eating twelve grapes when the clock strikes twelve on New Years. Holiday season for me is the definition of vintage and history because it has so much story and strength behind the word holiday. Many people celebrate it a different way but it is very family oriented with many different traditions including ugly sweaters from grandma and hot chocolate by the fire. It’s old traditions coming into a new generation.

Happy Holidays to all ❤ https://i1.wp.com/www.goodwillnne.org/wp-content/uploads/2008/12/vintage-holiday-postcard-188x300.jpg