Low-fat Sugar-free Cinnamon Rolls

A few things occur to me as we start to put this blog together.

First, probably we won't use our names, or anyone else's, because who knows, I might want to run a kosher processing plant some day, and this might prevent that from happening. Or, my doctor could stumble upon the site, realize I haven't listen to a thing he's told me, and fire me as a patient. So we'll just keep this on the mildly anonymous side.

Second, you may notice gifts you've given us being put to good use - frying pans, pizza making classes, pizza stone and peel, bacon of the month club, bbq sauce of the month club, you get the idea. Thanks!! Not that getting hitched is all about the loot or anything, but we've got some great friends who know our food-related predilections all too well. So thank you.

Third, it may be that not everything we make or eat is interesting to you or even us. If it's dumb as all heck, and still makes it up here, well, sorry about that.

Fourth, this probably won't be the place to come for recipes, just pictures document our lives cooking and eating. But by all means, make suggestions if you think we should do this differently.

Fifth and lastly (for now), this is new to us. We're not very good with the formatting. Apologies if things are all out of sorts layout-wise.

Anyways - we had a brunch on Sunday and made some cinnamon rolls. A pretty quick, non-yeast dough recipe courtesy of the almost always right folks at Cook's Illustrated. We made a double batch, which means melting two sticks of butter to start. Something heartwarming about the sight of two sticks of butter sitting in the pan, no?

From melted butter, to buttered dough, to rolled up log of cinnamon rolls, to the finished product - well worth it.

If brunch hadn't been with a crowd that included a couple of vegetarians or non-pork eaters, bacon may have found its way either into the icing or the filling. Is that a horrible idea? Or a good one? We may never know.