day one

November!!! Welcome! 
I just love November. It's cozy and crisp and full of family and food.....the best two things.
Each November I blog about all of the many things I have to be thankful for.....there is just so much. From big things, to small, to maybe even some of the things we don't always think about (THIS is one of my favorite posts last year thanks to your awesome comments!) I try to

boo!

Happy Halloween!!!



Bring on November!

Banging Out The Bunting

Yesterday the day almost passed yet again and I still hadn't started the bunting exercise I'd told myself I would make this week!  With Hubby at Gundy and Nicka out to dinner I was home alone. Oooh goody - I'm free to do whatever I want - says me - smacking and rubbing my hands together wondering what shall I get up to!

My shoulders slump as I view the fabric and the bias binding on the table. Grrrr. The exercise has become a chore and I'm avoiding it.  My eyes stray to the pantry, a late luxurious cup of strong coffee with dark chocolate joins me as I sit to play some poker on facebook - gosh it's been a while. Wow - I have over three million chips - when did that happen! Boy it has been a while.

A couple of games in and I feel restless. The old poker just doesn't seem to do it for me anymore. I get bored quickly. Off to look at vintage cups on the net. And then what happened, I'm not really sure.

 I grabbed the bunting template that I'd made a couple of days ago, spread out some of the fabric, lay down the template; began to mark out; pin; cut. Hmm. Let's sew this up. The perfectionism that I used to aim for is gone. Thank goodness. It's too hard being a perfectionist.

I easily glide the fabric along the overlocker - yep the overlocker, even though the recommended thing to do with bunting is to sew on the sewing machine. I sew eight of them in no time. Grabbed a knitting needle; pushed them inside out and used the pointy end of the needle to get as pointy an end as possible.

Set up the ironing board; ironed the pieces and wow! They look great. I might go another round.

All in all I went six rounds giving me a nice variety of pretty 'rosy-inclined' pieces. Oh well. Why wait? Take out the bias, pin the fabric into place, fold, pin again; sew in place. Iron the lot.

It was one o'clock in the morning. Jeepers that coffee did the trick. Time for bed. (So much for my 'naughty' night in getting up to mischief)!

This morning I hung the bunting along the hallway to see the result. Yep. I'm delighted. I'm thinking it will look really lovely above a beautifully decorated High Tea Table in the country or even strung in around the trees. Will have a play when I'm next out at the farm.

I see around thirty pieces on the dresser this morning still waiting to be sewn. Hmm. I might just go to the pantry first.

Just love the rose prints

1, 2, 3....Vamonos

Hello World and Happy Halloween!!! I wanted to make my first post a memorable one and start my journey into Blog land on a very significant day to me...Halloween!!!

See, where I'm from right around this day we observe "El Dia de Los Muertos". It is not a joyful day like in this part of the world, is very solemn, no parties, no candy, no costumes...just a day to remember those who were once very important to us but now are gone yet still,  live in our hearts.

So when I got to a place when on the same date all these fun things were happening around me, I just went crazy! Like a kid in a candy store I wanted it all!!! The witches, the vampires, the pumpkins the candy. I was in paradise. And I've been hooked ever since. Granted my budget limits my imagination, I try to make the most of my resources and decorate my home with the things I enjoy the most!

Everything goes when it comes to my decor, witches, bats, skulls...as long as it flows it works for me! and every year I try to deliver something different...even if it's just moving one thing form the usual place!

So folks, that is the story of  how I became fascinated with Halloween and how much I love all the magic  of the month of October ! Oh Yes...my house is ready for all goblins, witches and warlocks since the first day of the month...so we can enjoy it for 31 wonderful days! I hope you all have a great Halloween Night and stick with me on this new broom ride wherever it will take me! Good Night and Happy Hauntings.

Besitos,

Lizy

the night before halloween.....

I absolutely love the smell of fresh pumpkin. 

Right when the top is cut off and you get the first whiff.....mmm....

And then scraping and pulling the gushy guts out barehanded. 

Slippery seed sorting.

Drawing faces.....which one should we choose?

I feel seven years old again. 






Roasted Pumpkin Seeds



rinse pumpkin seeds to remove all the "guts"



toss in olive oil and spread on to

Family Favs

These sets belonged to my mother-in-law. The glamis thistle totally knocked out my Hubby. With it's sharp rigid handle, it's uncomplicated design and the different motif, this was by far his favourite. Nicka liked it too. But then she liked several and was struggling to decide.

However it was this Colclough with its gleaming gold and dainty yellow flowers that sealed first place in her books. I really like it too. But - it's not my fav.

If you're reading Nicka, I hope you recognise the lovely fine bone china badger plate behind the cup. You know the one; you collected several on your travels in England. I couldn't resist popping it in the background because the colours worked so well with the sunny yellow and golds.

Date and Walnut Cake

This has been such a standby cake of late. Oh we're having a meeting tomorrow morning says Hubby. Not much notice. So while he toddles off to play Over 50's soccer, I toddle off and play cake-making.

I receive rave reviews every time with my Date Cake. I'm surprised how people always seem to gravitate toward the plate with the date loaf smothered with butter as their first choice. This morning? Same again; slightly embarrassing actually. I felt sorry for the coconut slice and the banana and walnut loaf (neither made by me) which remained mostly untouched long after the last slice of date cake had disappeared. I had a couple of pieces of the banana cake - it was yummy too. Still. The date cake supremed.

So if you're interested in a reliably good date cake with a couple of twists; then give my recipe a go. You won't be disappointed.

Date & Walnut Cake

170gm chopped dates
1/4 teaspoon bicarb soda
100gm unsalted or salt reduced butter
2/3 cup caster sugar
2 eggs
1 teaspoon vanilla extract
rind of a small orange
1 1/2 cups SR flour
freshly squeezed orange juice
3/4 cup coarsely chopped walnuts

Method:

• Preheat oven to moderate. Grease and line a loaf tin with baking paper.
• Put the dates in a small bowl. Pour in 170mls of piping hot water. Add bicarb of soda. Mix. Set aside to cool a little.
• In a mixing bowl, beat the butter for a couple of minutes. Add sugar, orange rind; mix further 6 minutes; add vanilla; mix another minute till well combined.
• Beat in eggs till just combined.
• Scrape beaters well to remove all the mixture.
• Add sifted flour, date mixture, a couple of tablespoons of orange juice & using a spatula, mix well till flour is well incorporated. Add more orange juice if required or even milk if desired. We don't want a dry looking mixture; while not pourable it needs to be more on the runnier side. Gently mix through walnuts; immediately fold into the baking tin.
• Bake on a slightly lower temp to avoid darker browning. Should take no longer than 45mins.

 

little things lately

a late breakfast today





I just can't believe all the craziness on the East Coast right now.....you guys stay safe! 

So scary.

We spent the day in the yard. Bikes and skateboards. We had open windows. 

I wore sandals. A skirt. 

The weather was perfect.....I'm so sad about all the rain and wind and flooding over there. 

It has really made me extra happy for all my simple little things in

weekend senses

And just like that, our weekend is gone. But we filled it with as many wonderful things as we could.....




Halloweening: Friday was the kids' Halloween party at school (WHY was it on Friday, and not Halloween? I have no idea) When your second grader asks if YOU are going to dress up when you come in to help at the party, you'd better find something awesome to dress up like. Princess Leia took

Thinking Of My Dear Uncle

I'm feeling a little Montenegro homesick of late. Recent news about my uncle not doing very well has been in my thoughts. He is a wonderful man and even my children who cannot speak the language all agree that Ljubo is a most hilarious and special fellow. He spent the day with us in the photo above. That's Mitch standing in a temple on the Lovcen which is a very important landmark and place for the Montenegrins. Ljubo was so vibrant that day, even though there was much walking and climbing to do, there was no way he was staying behind.

Misty mornings on the hill where my father and Ljubo would have ventured so many times.

The iconic Durmitor National Forest in Montenegro. No words. It's a place you simply need to see.

 

A Genuine Gesture

Two weeks ago I dropped into Armidale to visit my in-laws before heading on down to Melbourne the next day. They're in the latter half of their seventies and very conscious of the fact that time is not on their side.

Mother-in-law is on a mission to 'give-a-way' or to bequest as many of her possessions as possible to the family while she is still alive. I don't envy the position she is in. Why? Way too many possessions and quite frankly it would do my head in.

My husband is the 'child' who moved away and to be perfectly honest we have not bought into the family politics and all that goes with living close to ones rels. We've always felt that the others were "more considered" than us. Why? Actions speak louder than words. Are we envious or jealous? Not in the least! In fact we feel rather 'free' from it all and "that's the way we like it." (Loved KC and the Sunshine in the seventies.)

I for one have refused to play the games. I won't say which 'pieces' or which 'artwork' or which 'furniture' or which any bloody thing I like best. Won't do it. Full stop. I'm not after anything. I don't want a thing. Some validation and "you're doing a good job with the kids" would have been nice. Never mind.

As we spoke about who's doing what, I mentioned to mother-in-law I'm on the search for vintage tea sets and that I planned to drop into their local antique shop the next day. Before long, my mother-in-law disappeared.

I heard some rattling and shuffling going on in the back cupboard and I went to explore what she was doing. Her muffled voice echoed from inside the cupboard.  No one in the family seems interested in these, so you may as well have them. All my alarm bells switched on. Remember I don't want anything and I don't play those games. "Oh leave it" I say "Someone may change their mind" not really knowing what I'm saying no to.

The next minute all these beautiful old tea sets began to emerge. Nine of them in total. Some were ordinary, some were pretty, some were different and a couple of them were absolutely stunning.  Oh no. Why did she have to show me those, I say to myself. I knew the pattern. She would get me to ask which one I like best, then say "oh no, that one is for ......... or that one came from Aunty Joan so .........will score this one".  I held steadfast. I'm not saying a thing. Larissa came over and looked at me with big smiling eyes. "Oh mum, look at these - they're beautiful and they're exactly what you're looking for".  Hmmm. I know I think to myself. But I refuse to speak or to choose. I'm not doing it. I tell her thanks very much, but they're too precious so keep them in the cupboard. End of conversation.

Later that evening after dinner, we talk generally about all manner of things. In the back of my mind I'm thinking "farout those tea sets are gorgeous" and I really wanted to see them. I say nothing. Larissa whispers to me, 'Ma you should consider those tea cups - they're special'. I say nothing.  Mother-in-law disappears again. This time she comes out with all types of bubble wrap and tissue paper. This time I'm not asked a thing. She informs me that the three of us are going to sit on the floor and carefully wrap each piece and pack them into a box.

I do as I'm told. We start to talk about them and the characteristics of each one and before long they're all packed up. Mother-in-law looks at me and says, "I can't think of a better home for them than yours so please take them. And you'll be doing me a favour. One less thing to think about to give away. There - that's done". 

I was I think for the first time ever, truly touched. There was 'no competition' - they were all mine! But more importantly I was so humbled that she entrusted to me the cups that had belonged to her great aunt, her mother-in-law and most precious of all - her own mother. 

As long as I'm alive they will never see an op shop or be 'given away'. And I'm sure my girls will love having them after I'm gone. They love things with history and meaning. My only worry. I actually want to use them. There is one set in particular that is truly amazing and it may have to remain a showpiece. I guess if something breaks whilst being in my care, then c'est la vie. They're just too pretty to lock up and stay hidden in a cupboard for a lifetime.

Welcome to your new home you gorgeous lovely teacups. I hope we share some happy times. 

This glowing set comes from England, Made in Longton, genuine bone china.
 "Vale". I look forward to sipping tea from you.

This pretty dainty Royal Stafford is too gorgeous. But, you shall be used.

That's enough for today. I'll reveal the others in time.  Bye for now.

 

Op Shopping

I picked up (or rather, I bargained aggressively) for this dainty vintage cup, saucer and plate set in an op shop yesterday.  I swear I have never touched such fine china. It is remarkably light. After giving it a much needed wash, the colours lit up and the gold trimming shone gloriously. What a little clean can reveal!

I'm very fond of it already and it's only come to live with me less than twenty four hours ago. It has definitely been used quite a bit; the gold under the cup handle looks rather worn. Other than a few obvious worn marks, the whole set is in excellent condition. There is a definite 'vibe' that this cup has been loved. I can feel it.  And I love this feeling.  I'm already wondering about it's history; I wish it could speak to me.

Now whilst I have a preference for all things 'made in England', this piece was infact 'made in Australia'.  I'm quite intrigued.  The only words the underside reveal are 'St. Kilda, Fine china, Australia'. I have no idea about this chinaware, so if you do; please, do tell.

I had no intention of buying this little coffee cup and saucer, but this piece cost less than a cup of coffee to drink! At $3 I grabbed it.

I visited six op shops in all and I'm told that vintage cups fly out the door virtually the minute they come in. They refused to take my name and phone number because they simply have no trouble moving the stock.  Oh dear.

My day saw me come home with the cups you see and with three vintage saucers and one very old vintage looking plate. The photo below does no justice to this charming 'green' saucer. It's a Foley bone china and I particularly like this one.

things that go bump in the night.....

a little back story: 

our family loves to visit the Salt Lake Cemetery.....is that weird? We end up there a few times a year and just like to wander--we even like to take out of town guests to visit. It is filled with so much important history-- like pioneers that crossed the the plains to settle here in the valley. Birth dates back to the 1700s! If you are a little bit of a history nerd, I

a fall house

 

A fall house sleeps with a window cracked to better hear the rain.

Drip drip dropping all through the night, greeting sleepy eyes in the morning.

Trying to turn to snow.....but not quite yet.

A fall house hears a whistling kettle. All day long.

For teas with peppermint and honey to soothe little sore throats.

A fall house is covered, in fabric and fur and needles and thread.

Scraps of

The Old and The New

My darling Nicka went away with her 'man' up to Mt Tamborine on the weekend. As they strolled down The Gallery Walk, Nicka tells me she spotted an RSPCA shop and of course she headed straight for it to see if there was anything of interest to buy.

 Inside the locked cabinet she saw this cup, saucer and plate. It had come in only that morning and it was priced at $10.  She said she'd take it. The worker wasn't sure about the price so went to see the supervisor. Nicka said the supervisor didn't look sure either, but since Nic had said she would take it, it sounds as though they felt obliged to sell it for $10. I think they realised it should of cost more. Oh well. Things happen to my lucky girl all the time. If it were me, then for sure I would have seen it at the usual $25 or $30 price mark.

I opened up my present from Nicka to discover this gorgeous red Queen Anne set and honestly; it's nicer than the blue ones. I love it. So another one for the 'real' vintage collection. Thanks my gorgeous girl.

Earlier that day, I received my package from Peter of Kensington. I ordered the Lavender Rose and the Memory Lane cup and saucer and large cake platters of the same design.

Now, I paid substantially more than $10 for each of these sets and they only came with the saucer. Whilst they are lovely, I don't think I'll be buying any further "new" sets. They lack something. They lack vibrancy and warmth. They lack character. They have no homely "history". They aren't from what I can see "made in England" which has really annoyed me. They are slightly chunkier than the fine bone true vintage cups.

So. With all the negatives I've just spelt out; the only option as far as I can see is; I'm going to have jump into that car of mine one fine day and set out into the world of roadside antique and vintage shops and do the hard yards to find my "real" and "old" and "genuine" vintage pieces. The new stuff simply doesn't cut it. Yes, I'm a fusspot and for me it won't do. I want pieces that are come with a story and if that means a slight chink in the china well so be it!

I found this teapot without a lid in my local op shop for $10.
 It makes for a lovely vase.
I'm delighted.





 

Apple cake with cinnamon sugar

Det här måste vara ett av mina absoluta favoritrecept som jag kommer göra om och om igen. Jag gjort det tre gånger och än så länge har det inte gjort mig besviken. Första gången var för några månader sen med jordgubbar, körsbär och vinbär, om ni minns det. Den var visserligen helt fantastisk men jag tror ändå att den är ännu bättre med äpplen och kanel. Igår åt Christian tre bitar helt själv. Så god är den. Han är rätt förtjust i allt som innehåller äpple dock. Glöm inte att servera kakan med en stor skopa glass. Såklart.

In English:
This has got to be one of my all-time favorite recipes that I will keep making over and over again. I've tried it three times so far with different fruits and berries and it hasn't failed me yet. I first made it a few months ago with strawberries, cherries and red currants. I loved that cake but I think I like it even better with apples and cinnamon sugar. Yesterday, Christian ate three slices by himself. It's just that good. He has a thing for apple cakes and pies though but who can blame him? I forgot the most important note in this recipe; serve with a big scoop of vanilla ice cream. Of course.

Recipe adapted from Martha Stewart via Smitten Kitchen Click for larger images!












This pan from Leila's General Store is perfect for this cake!

Äppelkaka med kanelsocker
 
85 gram rumsvarmt smör, plus extra för att smörja formen
188 gram mjöl
1 1/2 tsk bakpulver
1/2 tsk kanel
1/2 tsk salt 
175 gram socker
1 stort ägg
1 1/4 dl mjölk
1 tsk vaniljextrakt
2-3 äpplen, skalade, urkärnade och skivade

2 msk (25 gram) socker
1 tsk kanel


Värm ugnen till 180°C. Smörj en 25 cm pajform eller en 20-23 cm rund form med smör. Vispa samman mjöl, bakpulver, kanel och salt i en liten skål.

I en stor skål, vispa smör och 175 gram socker vitt och fluffigt, cirka 3 minuter. Tillsätt ägg, mjölk och vanilj och vispa till en slät smet. Tillsätt de torra ingredienserna lite i taget och vispa bara till smeten precis är slät. Häll smeten i bakformen och lägg äppleskivor ovanpå. Blanda kanel och socker och strössla över kakan.

Grädda kakan 10 minuter, sänk sedan värmen till 150°C och grädda tills kakan är gyllenbrun, ytterligare cirka 45-55 minuter. Låt svalna i formen.
Servera med vaniljsås eller vaniljglass

all dressed up

When I was little, our Halloween costumes were always handmade--my favorites were the time I was a tiger, and the time I was Jem. We have continued the tradition of homemade costumes around here--and luckily my kids haven't requested anything too crazy yet. It's fun to do, much cheaper to make your own, and it's pretty much guaranteed that your kids won't show up to the party in the same costume

bun(s) in the oven.

I'm pretty sure last weekend will become a permanent life/food memory.

Definition of life/food memory:  When you eat something amazing that happens to be on a perfect day so that the combination of the day and food will forever be remembered if you ever taste the food again.  

Examples: 

Eating a clown cone from Baskin Robbins... immediately takes me back to my eighth birthday where I chose to have these cones instead of a cake.  Really great decision and the day is forever engrained in my head.  

Having a bite of Texas cornbread (need to share the recipe soon)... immediately envision my mushroom haircut-self, wearing a cowboy hat and my favorite red boots, on Go Texan Day in first grade thoroughly enjoying our authentic Cowboy meal. 

Are you with me?  Come on, I know you have some. 

I made these cinnamon buns on a day that I will never forget.  I felt good/normal for the first time in three months, and it was one of the first fall afternoons in Houston where you have to be happy because you are not sweating when you walk to your car.  It is totally engrained.

Now back to that three months of not being here.  Where have I been might you ask?  Trying my hardest to get through each and every day while feeling so nauseous, I wanted to do nothing but cry... not even eat.

I've got a bun in the oven too and it has completely taken me under for a full three months.   So if any of you out there have experienced "morning" sickness morning, noon and night I can totally sympathize with you.  Hallelujah, it is gone for the most part or at least only hits me in waves.  So as you can see, these buns were made on a very historic day for.  Living through three months of misery and finally feeling semi normal again and wanting to cook was a huge and wonderful day in my book.

This surprise little bun is due on April 10, 2013 and we couldn't be happier.

Until then, let's make cinnamon buns!




I use to be totally thrown off by dough recipes with yeast and all those steps so I made sure to do a step by step for all those who love picture steps as much as I do.

Here we go...

First we are going to gather our dough ingredients.  Let's talk about that milky looking mixture at the bottom right.  It's warm water and yeast.  If you want to get real technical and get out a thermometer, you want warm water between 105 and 115 degrees F.  If you want to get not so techie, run your finger under the hot water.  The water should feel hot, but not too hot where it is burning your finger.

Let's also chat about scalded milk.  Technically, it is milk that has been heated to it's boiling point.  Visually, it looks like the picture below.  If this is a totally foreign concept to you, check out this quick little video.  See the notes section of the recipe below for more detail. 

You can do your mixing with a hand or stand mixer, but I went the old fashioned way with a wooden spoon.  First you throw together the milk, sugar, butter, salt and egg.  Then, add two cups of the flour and mix well.

Add the yeast mixture and mix.  Next up, we are going to slowly add up to two more cups of flour.

Basically you want to keep adding flour until the ball of dough is not overly sticky.  Out of the few times I have made these, I have used all four cups in total and if I have any left at this point, I end up using it during the kneading process if dough still seems sticky.

Time for kneading/ a quick calorie burn.  Put your back into it and you can probably burn enough calories to eat an extra cinnamon roll. Your dough is sufficiently kneaded when you perform the spring test at the bottom right.  Simply press in gently and the dough should spring back at you just a little.  

Lightly grease a large bowl with oil.  I have used olive oil or vegetable oil... just a very thin layer.  Add dough ball and cover tightly with plastic wrap.  Allow to dry in a warm dry place for 1 1/2 hours.

While the dough is rising, make the cinnamon mixture filling (a.k.a. the best part).  You want the egg whites to be nice and frothy.  Beat for a few minutes until they go from yellow and translucent to light, bubbly and pale. 

Punch down the dough.  Pull off pieces of dough and form small balls, 1 1/2-inches round.

Press each ball down to flatten slightly. 

Make an indentation in the middle of each ball. 

Put a heaping spoonful of the mixture into each thumbprint. 

 (I went for 1 1/2 teaspoons in each... the more the merrier)

At this point, you have two options.  Allow to rise for an additional 20 minutes and then bake.  Or cover loosely with plastic wrap and refrigerate for up to 24 hours.  When ready to bake, allow to sit on the counter for 20 to 30 minutes. Really you have three options... freezing is another... we will discuss in the recipe.

Bake for about 30 minutes, until the edges are slightly golden brown. 

Time to make the icing.  You can use a pastry blender or a fork to cut the butter into the sugar.  

Spoon over rolls while still warm. 

Admire. 

Eat while they are still nice and warm. 

Cinnamon Buns
Adapted from the Junior League of Houston's Stop and Smell the Rosemary and Paula Deen's Cinnamon Rolls
Note about yeast/ water mixture:  Do not be intimidated by yeast recipes.  Once you get the temperature of the water down, you will never fail.  If you have any sort of thermometer, I would use it the first couple of times so that you get the hang of what 105-115 degree F water feels like.  If you do not, there is no need skip this recipe.  My highly scientific way of finding the right temperature, goes as follows.  Turn on your hot water.  Run you finger underneath it.  You are looking for the hottest water that your finger can handle and stay there.  If it starts to burn at any point, the water is too hot.  But I have found you need pretty warm water because you once you add it to a cold bowl, the water will cool off a bit.

Note about kneading dough:  Whether you are making pizza, bread or cinnamon buns, the act of kneading the dough is all the same.  Depending on many factors, you might need to adjust your process.  If the dough feels really sticky once you get it on your floured surface, add a little extra flour at a time.  Once you feel that your dough is sufficiently kneaded, you can perform the spring test.  Ball up the dough and lightly press your finger into the dough.  It should bounce back a little... not completely bounce back, but it should not stay indented with no movement.

Note about cutting butter into sugar: When you make the icing, you will need to "cut butter into the sugar."  If you have a pastry blender, this is definitely the time to use it.  If you do not, a fork can perform the job just fine.

Yield:  12 to 14 buns
Ingredients

Dough

1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup unsalted butter, melted
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour
olive oil, for coating the bowl

Cinnamon Mixture

1/2 cup sugar

1/2 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/3 cup ground pecans

1/4 cup (1/2 stick) unsalted butter, melted

1 egg whites, beaten and frothy

Icing

4 tablespoons unsalted butter, room temperature

4 cups powdered sugar

2 large egg whites

1 teaspoon vanilla extract

1/4 teaspoon cream of tartar

4 teaspoons milk

Step by Step
Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour gradually until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Lightly grease a large bowl with olive oil (vegetable oil will work as well).  Place dough in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

While dough is rising, make the cinnamon mixture.  Combine sugar, flour, cinnamon, pecans, butter and egg whites in a small bowl.

When doubled in size, punch down dough.  Pinch off pieces of dough and shape into 1 1/2-inch balls.  Place on a baking sheet covered with parchment paper about 3 inches apart.  Press each ball down to flatten slightly.  Make an indentation in the center of each ball.  Top with a heaping spoonful of cinnamon mixture... at least 1 1/2 teaspoons.  You can pile the mixture high on the dough and it will bake nicely into the hole.  Allow to rise for an additional 20 minutes on the counter while you make the rest of the cinnamon rolls.  Bake for about 30 minutes, until the edges are slightly golden brown.

While cinnamon buns are baking, make the icing.  Cut butter into sugar, using a pastry blender or a fork, until it resembles cornmeal.  Add egg whites, vanilla and cream of tartar.  Beat until thoroughly combined, slowly adding milk.  Set aside.  Remove buns from baking sheet immediately.  Spoon icing over each bun while still warm.

To bake in the next 24 hours:
Prepare buns through the step of adding a heaping cinnamon mixture in the middle of each one.  Cover loosely with saran wrap and refrigerate for up to 24 hours.  When ready to bake, remove from the refrigerator and allow to sit on the counter for 30 minutes before baking.

To freeze:
Buns can be completely baked and iced and then frozen for up to one month.

Lightly grease two 9-inch cake or pie pan (any shallow pan with edges will work such as a square or rectangular cake pan).  When buns come out of the oven, remove from the baking sheet immediately and place as many as possible in the greased pan, tucked in tightly next to each other.  When slightly cooled, but still warm, pour the icing over the rolls.  Allow to cool completely.  Tightly wrap in Saran wrap and then foil.  Freeze rolls for up to one month.  When ready to eat, preheat the oven to 350 degrees.  Reheat cinnamon rolls for about 15 minutes, until heated through.  They taste like they just came out of the oven!