Leaving, actually

It seems a strange time to say this, after abandoning this blog for so long and recently getting back into it. But I'm going to have to leave this blog, and we've started a new one. For reasons that I won't go into, I no longer feel safe posting on this blog. There are some people reading it who make me feel like my privacy is being violated. (Don't worry, if I don't know you in real life, then it isn't you.)

I won't post the link here, but I'll comment on the blogs of people who have commented on this blog recently, and on the blogs of anyone who comments on this blog. So if you have been reading our blog, but not commenting, and you want to keep reading (my self-esteem says there probably isn't anyone, but we can all dare to dream) I'd love it if you said hello here, and let us know that you are reading.

A return and cinnamon buns

Wow, it's been ages since either of us posted. I guess we've both been busy, me with my HSC and Coppe with finishing a Bachelor's Degree and starting a Master's... Also, I haven't really felt like cooking anything lately. Stress? Probably. It's also hard to cook when you haven't got your own kitchen and your family are all carnivores.

So I apologise for neglecting this blog. Hopefully some people will still be around to read it.

I'm thinking of making it invite-only, but we'll see.

Anyway, I'm on holidays at the moment (well I was, my exams start in a few days) and I finally felt like baking something today. So I made Cinnamon buns. This sort of bread is a favourite of mine, through I don't get to eat them much. Just some nice sweet bread, with some spices, maybe some fruit, and, if I'm feeling decadent, some gooey sickly-sweet icing.


I chose a different recipe this time. One that could be made in a bread-machine (I have a tight schedule of procrastination to maintain) and was simple in terms of ingredients. I found this recipe on Recipezaar. It's not vegan, but was pretty easy to convert.

I just replaced the one egg with a few spoons of soy yogurt, and the butter with dairy-free butter.

The dough was really nice to work with, all soft, fluffy and pale. I think the bread maker really improved it compared to my last attempt... I can't beat a machine when it comes to kneading and rising. They baked in 20mins for me, but they were almost touching the top of the oven, so.


I would say this is one of the easiest, and tastiest bread recipes I have ever made. The icing is so simple, and even odd-shaped blobs with a spoon decorate the buns up nicely. They're also really tasty!