Nicole MacPherson: Meatless Mummy Con Carne


Caramel Apple Sweet Roll Recipe


It's a fact: I love holidays and celebrations of all kinds. I especially love the delicious, delectable, and decadent foods that go with holidays and celebrations, so it was no surprise that I devoured the new cookbook by Ree Drummond, "A Year of Holidays."

When Harper Collins Canada offered to send me this book to review, I jumped at the chance. I'm so glad I did; this book is absolutely gorgeous and chock-full of wonderful recipes and personal anecdotes.

One thing I love about any cookbook is a personal touch, and Drummond's personality comes through page after beautiful page. The book features twelve holidays throughout the year, starting with New Year's Day and ending with New Year's Eve. The step-by-step recipes are easy to follow and are illustrated by gorgeous photographs. I put this book on my coffee table to review and there it will stay; I cannot relegate it to my cookbook shelf lest it make the other cookbooks feel bad about themselves, it's THAT beautiful.

The recipes are absolutely drool-worthy; I'm already planning ahead for an Eight Layer Dip for the Super Bowl, Chocolate Covered Strawberries for Valentine's Day, Grilled Corn With Spicy Butter for a summer cookout, and Spinach Artichoke Dip for a New Year's Eve extravaganza! Not to mention Blackberry Margaritas for Cinco de Mayo - although I'm not sure I can wait that long.

The recipe I chose to share with you is this one for Caramel Apple Sweet Rolls. I made these rolls for the teachers at my son's school to have with their coffee one afternoon; one hour later they were all gone. Don't be intimidated by the long ingredient list—it's surprisingly easy to put together. It's also amazingly delicious; the rolls were crispy on the outside and soft in the middle, and the topping was insanely rich. This would make a wonderful addition to any brunch around the holidays, or a treat to have with coffee and Bailey's.


2 cups whole milk
1/2 cup canola oil
1/2 cup sugar
4 1/2 cups all purpose flour
2 1/4 teaspoons active dry yeast (1 envelope)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
4 Granny Smith apples
1/2 cup butter, plus more for greasing the pans
1 cup packed brown sugar
1/2 cup heavy cream
1 teaspoon ground cinnamon
Caramel Icing:
1/2 cup butter
1 cup packed brown sugar
1/2 cup heavy cream
2 cups powdered sugar
1/4 teaspoon salt

  Combine the milk and canola oil in a large pot. Add the sugar and stir it around. Scald it (heat it to almost a boil), then turn off the heat. Let the mixture cool until it’s warm but not too warm!

  Add 4 cups of the flour along with the yeast and stir it around until all combined.

  Cover the mixture with the lid of the pot or a dish towel and let it sit for an hour or so, until it’s risen.

  Meanwhile, dice up the apples finely, then throw them in a skillet over medium-high heat and stir them around to cook, until golden brown. Place apples into a bowl.

  Throw 1/2 cup butter and the 1 cup brown sugar into the same skillet over medium heat and stir it around until the butter is melted and the sugar is dissolved. Pour in the cream, then stir it around and let it bubble up and thicken for about a minute.

  Turn the heat down to low, then add the apples back to the skillet and sprinkle on the cinnamon. Stir the mixture and let it thicken for another 1 to 2 minutes, then spoon it into a bowl to cool.

  After the dough has had a chance to rise, sprinkle in the remaining 1/2 cup flour, the baking soda, the baking powder, and the salt, and stir gently to combine.

  Preheat the oven to 375 degrees and roll out the dough in a rectangle about 10 x 30 inches. Spoon the caramel apples over the dough and use your fingers to spread them evenly over the surface.

  Roll the dough toward you into a nice, tight roll and pinch the seam when you get to the end. Turn the seam over so that it’s facedown against the countertop. Slice the dough into rolls 1/2 to 3/4 inch thick.

  Grease 3 round, disposable foil cake pans with butter. Place 7 to 8 rolls in each pan, being careful not to crowd them. Set aside to rise in a warm place for 20 to 25 minutes.

  Bake for 15 to 18 minutes, or until they’re nice and golden brown.

  While the rolls are baking, make the caramel icing: Melt 1/2 cup butter in a saucepan over medium heat and add the brown sugar. Let it melt, then whisk in the cream. Cook for 2 minutes, whisking constantly, then remove from the heat.

  Sift in the powdered sugar and salt and stir until you have a smooth icing.

  Remove the rolls from the oven and immediately spoon a good amount of icing over the top. Use a knife to spread it evenly and watch it slowly seep into the cracks and crevices.

Copyright Ree Drummond, 2013

Image Courtesy The Pioneer Woman


Contest has now closed.

And we're giving away TWO (2) COPIES OF REE DRUMMOND'S "A YEAR OF HOLIDAYS" thanks to Harper Collins Canada, just in time for the holidays! To enter, all you have to do is leave a comment below and tell me what is your favourite holiday dish. You have until December 2, 2013 to enter. You must be a YMC member and please be sure you've registered your email address in our commenting system so we can contact you if you win. Yummy Rules and Regs: You must be a member to win. Click to sign up! It's free and filled with perks. One comment per member. Entries accepted until December 2, 2013. Contest open to Canadian residents (excluding Quebec). Winners will be picked using See full contest rules.