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Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Thursday, April 12, 2018
Here’s How to Get a 5-Pound Cinnamon Roll Delivered to Your House
Wolferman’s Bakery recently broke a world record for the largest cinnamon roll. The gooey monstrosity weighed a whopping 1,149.7 pounds! It took over 11 hours to bake and more than 100 people to create it. That’s a lot of frosting.
If you’re sad to have missed out on this gigantic achievement, you’re in luck. In honor of this new world record, Wolferman’s doesn’t want anyone to miss out on eating oversized baked goods. The bakery will literally ship a five-pound cinnamon roll straight to your doorstep. And that doesn’t include the extra 12-ounce packet of icing it comes with! It might be 229 times smaller than the world record holder, but it’s estimated to feed 40 people. Or one really hungry person. Hey, it’s still way larger than anything you’d snag at the your local mall’s Cinnabon kiosk.
Here’s how it works: You order the 80-ounce bun from their website and they’ll ship you a cold version of it. But don’t be alarmed—it comes with heating instructions. While the baking pan it comes in is technically microwavable, it’s gargantuan size may prevent it from even fitting in the appliance at all.
In terms of price, it costs 50 bucks, but if you get a bunch of friends to chip in, it could be worth it. (Though then you have to share it with them, so maybe not?) At the very least, it could make a very nice edible centerpiece for your next fancy dinner party. Because nothing screams class like a mound of cinnamon and sugar-covered dough in the middle of your coffee table.
The good folks at FoodBeast recently ordered one and claimed that, in spite of its massiveness, it still “has plenty of chew, flavor, and sweetness, and the cream cheese icing coats it to perfection.” Sounds like Wolferman’s is on a roll!
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8 Ways to Use Hemp Seeds for 4/20
No, hemp seeds won’t get you buzzed, but they do have a ton of highly attractive health benefits. The little guys, which are the seeds of a variety of the cannabis sativa plant, only have a minimal amount of tetrahydrocannabinol (THC, which is responsible for getting you high). That means they don’t have the same effect as smoking a joint. That said, chowing down on hemp seeds, which can be eaten raw or ground into a powder, can have a host of positive effects, including packing a ton of fiber, which keeps you full and can help with weight loss by working as an appetite suppressant. Hemp seeds, also sometimes called hemp hearts, also contain a ton of protein (crucial for building muscle) and are a good source of essential fatty acids like omega-3s (which slash the risk of heart disease and support brain health).
Looking for some smokin’ hot ideas for how to work hemp seeds into your diet? Read ahead.
In Salads
Oh She Glows
Hoping to add some heft to a wimpy salad? Hemp seeds might be just what you’re looking for. Grab a handful and sprinkle them on your go-to greens for a source of plant-based protein with a nutty flavor that will complement the rest of your plate. Or make hemp seeds the star of the show like in this hemp seed tabouli. Try the recipe.
In Smoothies
The Garden Grazer
Taking a spoonful or two of hemp seeds and putting them into your smoothie is a great way to get some additional nutrients like iron and vitamin E in every sip. Once blended, you’ll hardly notice they’re there. Get this recipe.
To Make Hemp Milk
The Toasted Pine Nut
Making your own milk sounds like it’s super complicated, but try your hand at it and you’ll realize it’s far easier than you think! Blend the hemp seeds with a bit of water with some vanilla extract and voila! You’ve made dairy-free milk in less time than it takes to drive to the grocery store. Try this recipe.
To Make Salad Dressing
Healthful Pursuit
EVOO may be the O.G. of healthy oils, but there’s another player in town: hemp seed oil. The oil, made by pressing hemp seeds, lends a strong savory flavor to dressings, while also providing a helping of magnesium, phosphorus, potassium and zinc to your salad. Try this recipe.
To Make Cheese
Eating Bird Food
You already know that hemp hearts are a super versatile food, but it may surprise you that they can even serve as a base for making your own cheese. Pairing hemp hearts with nutritional yeast and blending them leaves you with a final end result that spices up pasta, pizza, and more. Try this recipe.
In Desserts
Karissa’s Vegan Kitchen
Hemp seeds play well with oatmeal not only in your breakfast bowl, but can also serve as the base for making freakin’ delicious oatmeal cookies. Start your day off on a high note and work hemp hearts into your baking to boost the protein of muffins or breakfast bars. Try this recipe.
Blended Into Hummus
Diet Taste
Hummus is definitely a healthy food staple, perfect for a quick snack with pretzels or spreading on pita. But the same old, same old supermarket flavors can get a bit rote, so why not mix things up by making your own? Blend hemp hearts with softened chickpeas and a host of spices for a crowd pleasing spread. Try this recipe.
Eat Them Toasted
Sure, hemp seeds can be just eaten raw out of the package like sunflower or pumpkin seeds, but toasting them adds additional complexity to their flavor. Cook them with your favorite oil on a stove top or in the oven for a hands-off approach, and then use them to top salads, veggies, or grain bowls.
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These Dallas Wine Bars Specialize in Wine By-the-Glass
One of the joys of small plates dining is the opportunity to experiment; a spectrum of flavors and textures dance across the tongue in a series of successive bites. A bottle of wine, though, doesn’t necessarily contribute to this dining experience, as a single choice can’t always pair with the range of dishes. At Sachet, a six month old restaurant in Dallas, owners and spouses Allison Yoder and Stephen Rogers built an impressive wines by-the-glass (BTG) list of 30 selections to not only complement the food but to introduce guests to less-explored wine regions and varieties.
Yoder and her husband both started in classical music as an opera singer and a pianist, respectively, but starting working in restaurants while living in New York City, “because obviously you’re in your early 20s and you have to pay the rent,” she says. After traveling for their music careers, they decided to move into the hospitality industry in order to spend more time together, eventually landing at Press restaurant in Napa, she working front of house and he as executive chef. About seven years in, they decided to pursue their dream of opening their own restaurant so they moved to Dallas, Rogers’ hometown, and built Gemma in 2013.
Allison Yoder and Stephen Rogers, Sachet
Sachet, their follow-up restaurant, drew on their love of Mediterranean cuisine. “We chose to highlight the entire Mediterranean, not just Greece, Morocco, and Turkey, but also the south of Italy, south of France, and south of Spain. All of that food is very light with a ton of flavor, especially when you’re dancing around with Israel and Turkey and all those amazing spices,” says Yoder.
With 22 mezze, along with pastas, entrées, and family-style feasts, Yoder calls it “a fun menu: high energy, casual, and there’s something for everyone,” and wanted the wine list to reflect this ethos. In order to build a successful list of this magnitude, the couple paired traditional menu knowledge, such as striking a balance among the number and types of styles offered, with innovative methods.
HAVE A STRONG POINT OF VIEW
The most successful lists have a focus or tell a story. Yoder knew she wanted to do an all-Mediterranean wine list, which she called daunting, especially since she said both customers and sommeliers were not familiar with all the regions and varieties. “I was nervous because our neighborhood is known for Napa Cabs…but we were so passionate about it, it was almost like we had to do this wine list,” she says. She, Rogers, and their general manager engaged in a labor-intensive, year-long tasting process which Yoder admits was intimidating at first, but as the team uncovered quality options at great price points, their resolve strengthened.
WINES ON TAP
Wines on tap, Sachet
Much of the inspiration for the super-sized BTG list stemmed from the wines on tap program at Gemma. Restaurants across the country are embracing this format as it retains freshness in wines and reduces waste. Yoder wanted to make it a focus point at Sachet; about half the list—16 selections, double of what’s offered at Gemma—constitutes tap wines. Currently, most options available in the U.S. are from domestic wineries, so she highlights American producers working with Mediterranean varieties, such as a Greek Moschofilero/Roditis blend from Gotham Project. The rest of the list is comprised of bottled wines from international regions.
SIZE OPTIONS
Portion flexibility makes for a playful experience and wines are offered in 150ml, 250ml, and 500ml sizes. Guests can experiment with different styles and learn about unfamiliar wines. The staff is also happy to offer tastes, even before they go by the glass, which is key to helping customers feel comfortable making a decision, notes Yoder.
Sachet
STAFF TRAINING
Getting the staff on board with the concept is paramount to the success of the program. Yoder says they hold staff trainings about twice a week to educate the team on the wines, pronunciation, and anything else that helps make it easier for them to communicate with the customer and offer suggestions. They’re constantly tasting and Yoder jokes, “Sunday’s a very good night for training. We’re closed on Monday so we’ll pretty much drink the rest of the open wine [that won’t last until Tuesday].”
Now that the restaurant is six months old and established, Yoder plans on rotating selections more frequently, especially as she finds new wines that fit the program. In general she says the list “was a risk, but we said, let’s try it and see what happens. It’s been more than surprising for me, the response by it. It’s fun, it’s different, people want to do something new. People are ready.”
Drink Up Dallas
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