Williams-Sonoma's American Girl Cooking Class: Brunch

Hey Yall!  Welcome to another edition of American Girl Cooking Class at Williams-Sonoma!


We skipped out on the last class because it was spring break, but the girls were eager to come back and learn some new recipes from the American Girl Cookbook with one of the Williams-Sonoma chefs.


Instead of the 9 am Saturday cooking class we usually attend each month, the store changed their scheduling to a Wednesday evening class.


That time works well since it's after school for the girls and they have nothing to do after homework is done.  Hopefully, Williams-Sonoma will keep having kid cooking classes in the evening each month, much more convenient and plus my girls and I like to sleep-in Saturday mornings.

And you know what else was so great about this late afternoon class?  No one signed up!  We had the class all to ourselves!  I got my money worth that's for sure.  Our chef instructor had us laughing the whole time cracking jokes, the girls had more hands on time cooking, and even I got to jump in and cook too!  So much fun!

Cooking class was all about whipping up a tasty brunch you can do at home.  What we cooked was homemade cinnamon rolls with icing, scrambled eggs, and topped it off with peach smoothies.  Yummy!


Are you looking to have brunch, but want to avoid the crowds at cafes and restaurants?  You can make these easy recipes at home.

Photo Credit: Adobe/Brent Hofacker

Cinnamon Rolls with Cream Cheese Icing


Cinnamon rolls baking in the oven is one of the best smells ever!  These yummy treats are downright irresistible.  You can make the dough and shape the rolls the night before so that all you have to do in the morning is take them out of the refrigerator and bake them.





Dough

• 1 cup whole milk

• 1/2 cup granulated sugar

• 5 tablespoons unsalted butter, melted, plus more for greasing the bowl and baking pan

• 3 large eggs

• 1 package (2 1/2 teaspoons) quick-rise yeast

• 4 1/2 cups all-purpose flour, plus more as needed

• 1 1/4 teaspoons salt

Filling

• 1/2 cup firmly packed light brown sugar

• 2 teaspoons ground cinnamon

• 6 tablespoons (3/4 stick) unsalted butter, at room temperature

Icing

• 1 1/2 cups powdered sugar

• 2 ounces cream cheese, at room temperature

• 2 tablespoons unsalted butter, at room temperature

• 1/2 teaspoon vanilla extract

• Finely grated zest of 1 orange

• 1/4 cup whole milk, plus more as needed

To make the dough, in the bowl of a stand mixer, combine the milk, sugar, melted butter, eggs, and yeast and whisk until blended.  Add 4 1/2 cups of the flour and the salt.  Attach the flat beater to the stand mixer and mix on medium-low speed, adding up to 1/2 cup flour to make a soft dough that does not stick to the bowl.  Remove the dough from the bowl and turn to coat its entire surface with butter.  Cover with plastic wrap and let rise in a warm place until dough has doubled in bulk, 1 1/2 to 2 hours.






While the dough is rising, make the filling:  In the stand-mixer bowl, combine the brown sugar, cinnamon, and butter.  Attach the flat beater and beat on medium speed until combined, about 30 seconds.  Set aside.






When the dough has doubled in bulk, use your hand to punch down and deflate the dough gently.  Lightly flour a clean work surface.  Turn the dough out onto the floured surface and dust the top with flour.  Using a rolling pin, roll out the dough to a 16-by-14inch rectangle, with a long side facing you.  Spread the filling evenly over the dough, leaving a 1-inch uncovered border at the top and bottom.  Starting at the long side of the rectangle farthest from you, roll up the rectangle into a log.  Pinch the seam to seal.  Using a sharp knife, cut the log crosswise into 8 equal slices.






Brush a 9-by-13-inch baking pan with melted butter.  Arrange the slices, cut side up, in the pan, spacing them evenly.  Cover loosely with plastic wrap and let rise in a warm place until doubled in bulk, 1 1/4 to 1 1/2 hours.  (If making the night before, refrigerate for 8 to 12 hours; remove from refrigerator 1 hour before baking.)





Preheat the oven 350F






Bake until the rolls are golden brown, about 30 minutes.  Remove from the oven and let cool in the pan on a wire rack for 15 minutes.






Meanwhile, make the icing: Sift the powder sugar into a medium bowl and add the cream cheese, butter, vanilla, and orange zest.  Using an electric mixer, beat the mixture on low speed until crumbly.  Gradually beat in the milk.  The icing should be very thick but pourable; if needed, beat in more milk, 1 teaspoon at a time, until the icing has the correct consistency.  Drizzle the icing over the warm rolls, or pour it over the rolls and use a butter knife to spread it out evenly.  Let cool for at least 15 minutes.  Serve the rolls warm or at room temperature.  Make 8 rolls.

Photo Credit: Adobe/ MSPhotographic

Perfect Scrambled Eggs

Scrambled eggs are one of the quickest and easiest egg dishes you can make.  These big, fluffy eggs paired with turkey bacon, buttery toast, and a glass of freshly squeezed orange juice are breakfast perfection.

• 8 large eggs

• 2 tablespoons whole milk

• Pinch of salt

• Pinch of ground black pepper

• 1 1/2 tablespoons unsalted butter

• Mix-ins (optional)

In a medium bowl, whisk the eggs, milk, salt, and pepper until nice and frothy, 1 to 2 minutes.





Place a medium nonstick frying pan over medium-low heat and add the butter.  When the butter has melted, use a silicone spatula to spread it evenly over the surface.  Pour in the eggs and cook without stirring until they just begin to set, about 1 minute.  Using the spatula, gently stir the eggs around the pan, letting the uncooked egg run onto the surface of the pan.  Continue to cook, stirring gently and constantly, until eggs are set but still moist, 2 to 3 minutes longer.  Transfer the eggs to a serving bowl or platter and serve right away.  Makes 4 servings.


 


Ideas for mix-ins

Note: Stir in mix-ins at the end, just before the eggs are fully set.

Veggies, such as diced fresh tomatoes, sauteed diced zucchini, sauteed diced red onion, and chopped cooked spinach.

Shredded cheese, such as cheddar, Monterey jack, mozzarella, or swiss.

Crumbled cooked sausage, such as Italian sausage or chorizo.

Chopped fresh herbs, such as flat-leaf parsley, chives, tarragon, or cilantro.

Photo Credit: Adobe/ Galitskaya

Pineapple-Peach Smoothies

Thanks to the combo of juicy fruits, bananas, and yogurt, these smoothies are refreshing and filling.  To create layered smoothies, fill a glass half full with one flavor, then pour the second flavor over the back of a spoon to create a top layer.

• 4 cups frozen peach slices

• 2 small ripe bananas, peeled and cut into chunks

• 1 cup vanilla yogurt

• A few ice cubes

• 1 cup pineapple juice, plus more as needed

Put the peach slices, banana chunks, yogurt, and ice into a blender.  Pour in the pineapple juice and blend until smooth, 1 to 2 minutes, adding more juice or ice as needed to create the consistency you like.  Pour into glasses and serve right away.  Makes 4 servings.





Breakfast on the go!  Keep an insulated beverage container stashed in the freezer, it will come in handy if you want to take your smoothie to go.






These recipes sound delicious right?  They are!  The girls and I enjoyed them and even had some cinnamon rolls left to take home with us.






Check out Williams-Sonoma's website for cooking classes near you.  There are classes for kids and adults, and all skill levels can join in!






And for more recipes like these check out the American Girl Cookbooks.




Disclosure: Post contains Amazon affiliate links.

 

Do you prefer making brunch at home, or going out for brunch?

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