Friday, June 3, 2011

Ragamuffins with Icing

I had waffles with blueberry sauce planned for dinner last night (see a few posts back on that recipe!) but I wanted to make something kinda sweet to go along with it for the boys (well, okay, and myself!).

I wanted something different than the usual cinnamon rolls or monkey bread though, so I did a little google-ing and came across these "Maple Sugar Ragamuffins" and decided that they sounded worth a try!

And they were! ((I apologize now for the lack of final products were kinda ugly (though delicious!) and not really photo worthy...not to mention the rest of dinner that I was working on at the same time!!)

I made up the Ragamuffins and some simple cream cheese icing and they were yuuuummmmyy!! So here ya go :-)

((quick side note: this recipe calls for maple sugar...I used brown sugar...looking it up online doesn't really explain the difference between the two, but they worked out great, so I guess it's okay!))

Maple Sugar Ragamuffins
(for dough)
2 cups all-purpose flour
1 tablespoon granulated maple sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
3/4 cup whole milk ((I only had 1% milk on hand, and they still turned out great!))

(for filling)
3/4 stick (6 tablespoons) unsalted butter, well softened
1 cup granulated maple sugar

parchment paper

(Make dough)
1. Put oven rack in middle position and preheat to 400*. Line a large backing sheet with parchment paper.
2. Whisk together flour, maple sugar, baking powder, and salt in a large bowl. Blend in butter with a pastry blender or your fingertips until most of mixture resembles coarse meal with some small (roughly pea sized) butter lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.

(Roll out and fill dough)
1.  Roll out dough on a lightly floured surface with a floured rolling pin into a 13 by 11 inch rectangle. Spread softened butter evenly over dough and sprinkle all over with maple sugar, pressing firmly to help adhere. ((it seemed like a lot of butter while I was spreading it out, but as I worked across the rectangle a few times, it evened out alright))
2. Beginning with one long side, roll up dough snugly, jelly-roll style. Cut roll crosswise into 12 slices with a sharp knife. Arrange slices 2 inches apart on the baking sheet. Gather any maple sugar from the work surface and sprinkle on top of the rolls.
3. Bake until rolls are puffed and golden, 18-20 minutes. Transfer to a rack to cool until warm, about 15 minutes.

While they're cooling, you can make up this simple icing which took only a few seconds to whip up!

4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 1/2 teaspoons milk
1/2 teaspoon vanilla

Combine all ingredients until smooth. (I used a hand mixer in a small bowl) Enjoy!

((told you it was simple!))

Enjoy with breakfast or for dessert or whenever you want something yummy and sweet!

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