Still no internet. I am counting down the days until the 11th for my internet to be set up.
It’s not that I haven’t been baking. I have, believe me! You can be expecting some doughnuts on here soon. It’s just that it’s such a hassle to have to go to a coffee shop and attempt to get my ancient laptop to connect. I have even got some snickers from people who see my laptop. Hey, I get the most use in all the things I buy. Half of my sweaters have holes in them, so they become my weekend wear. They still function, why throw them out?
On a more foodie note, I have been DYING to start making pumpkin treats. When I was walking past Starbucks the other day, I saw that they were already selling pumpkin spiced latte, so I obviously got one. But I when I went to the grocery store to buy some pumpkin, I just felt silly. I know no one will be judging me, but still. I could do it.
So I made a recipe that my boyfriend’s mom gave me instead. My boyfriend’s brother would make this ALL the time, and I guess my boyfriend was feeling homesick. So I took up the challenge to recreate his brother’s specialty.
This was the first time I have made any kind of pinwheels, so I had no idea how these would turn out. But I shouldn’t have been scared. These were amazing! A definite make-again recipe!
This recipe for Butterscotch Pinwheels has been passed down to me, and now I'm sharing it with you. It is a favourite breakfast or dessert in our house.
- 1/3 cup salted butter, softened
- 2/3 cup brown sugar
- 1 3/4 cup all-purpose flour
- 2 Tbsp granulated sugar
- 4 Tbsp baking powder
- 1 tsp salt
- 1/3 cup shortening
- 3/4 cup milk
Preheat the oven to 450˚F. Butter or lightly spray a baking pan with high sides and set aside.
In a medium bowl, cream together the butter and brown sugar until creamy. Set aside.
In a separate bowl, mix together the flour, white sugar, baking powder and salt until fully combined. Add in the shortening, and using a pastry blender or two knives (or a food processor), mix in the shortening with the flour mixture until the mixture looks like coarse crumbs. Mix in the milk to make the dough.
Turn the dough onto a floured surface, and knead gently around 8-10 times. Roll the dough into a 9 inch square.
Spread the brown sugar mixture evenly onto the surface of the dough. Roll the dough as if you were creating a jelly roll. Seal the edges.
Cut the dough into 12 3/4 inch slices and arrange cut side down in the greased pan.
Bake in the preheated oven for 12-15 minutes. Remove and allow to cool.