Eye Candy: Chocolate Shots from the Foodnetwork.ca Flickr Pool
2009-11-26 09:08:00
Extreme food porn alert! This Foodnetwork.ca Flickr round-up is all about chocolate, so buckle up and get ready for some full-throttle taste temptations! And when you’ve wiped the drool off your chin (don’t be too proud, I’m not), you can make one (or more) of the treats pictured, since the majority of them come with recipes! OK, enough with the introductions, let’s do this, shall we? Above: A lot of days, I’d be tempted to stop right here. A soup bowl of melted chocolate like the one in ParsecTraveller’s pic is all you need to satisfy a chocolate craving. Some strawberries would be nice, but a spoon would work just as well (am I right or am I right?) Above: Here’s two 'cups' of chocolate, Bitter-Sweet’s white chocolate mousse (with recipe) and chockylit’s Peanut Butter Filled Chocolate Cupcake with Chocolate Ganache. Wow, I think the name of that treat has all of my favourite words in the English language in it! Bonus: she also included the recipe. Above: t.sullivan’s cake and jen’s tart look mighty fine with their fruit garnish, and both (conveniently) come with forks. But what if there was only one fork? Which would you choose? Or, better question: which treat would you eat first? Both have recipes, so this is not just a rhetorical question, it’s serious. Above: Finally, it's a cookie and moresome foursome: Lyvvie’s Vegan Chocolate Peanut Butter Cookies (with recipe!) GardenCityGirl’s Chocolate Macaroons, Gnuf’s Strawberry-Balsamic Chocolates (with recipe!) And Meeta’s Chocolate Mountains (with recipe!), all of which look scrumptious, don't you agree? Got your own mouth-watering photos to share? Upload them to Food Network Canada's Flickr pool and they could be featured in an upcoming Eye Candy post! Related: My Insider's Look at the Chocolate Ball Soma Chocolatemaker, Toronto Eye Candy: Latte Art Shots from the Foodnetwork.ca Flickr Pool

Rum Tasting 101
2009-11-25 09:14:00
One of the reasons I was invited to Jamaica was to learn (read drink) about world-famous Appleton Jamaica Rums, and drink, I mean learn I did. All kidding aside, one of the highlights of the trip was visiting Appleton Estate and Distillery where they’ve been making their rums since 1749. It’s located in the heart of the island's sugar cane belt (gorgeous!) and is Jamaica’s oldest distillery in continuous production. Let’s just say the folks at Appleton have been making rum for a long time.(Shades of differenty aged rums, rum tasting, the obligatory cheesy pic of the gang)Rum, made from sugar cane, is the world’s oldest and most versatile spirit which is probably why it’s Chef Michael Smith’s favourite cooking spirit. The type of sugar cane, spring water and yeast all contribute to uniqueness of Appleton Jamaica Rums. A trademark of Appleton rums is their orange peel top note.As the Master Blender Joy Spence (the world’s first female master blender I should add)  led us through a flight of rum tasting, she pointed out notes of banana, coconut and pineapple in their V/X, Reserve, 21 and 30-year-old rums. I confess I couldn’t detect all the flavours Joy mentioned but I can say that as we went up in age, the rums became incredibly smooth and dangerously easy on the palate. Other characteristics of fine rums are:1. Olive green shadow, the older the rum, the greener the shadow.2. As with wines: slow moving legs = full bodied; fast moving legs = light bodied.As a special treat, Joy opened a bottle of their 30-year-old, I'm told the world’s oldest rum. It’s not yet available in Canada but Appleton will release 3,000 of the existing 1440 bottles (now I guess 1399) in Canada early next year. It'll retail for around 0 a bottle. So all you rum fans go nab one before they sell out. Important thing to note is that not all rums are created equal. Unfortunately rum labeling is not regulated worldwide. In Jamaica, Barbados, Guyana and U.S. Virgin Island, the label refers to the minimum age but in Latin America, the label refers to the average age. That means rum made with 1 per cent 10 year old rum and 99 per cent one year old rum could technically have a five year old label in Latin America.At the end of the tour, I got a chance to blend my own rum in a friendly competition. I lost to a drinks expert but it was a lot of fun. Check out the photos below. You need to upgrade your Flash Player to 9 or greater   Related: Photo Gallery: Jamaican Breakfast and Lunch

Ask a Chef with Michael Smith: Why Don't You Use a Garlic Press?
2009-11-24 09:39:00
Today we bring you part 3 of our Ask a Chef series with Chef Michael Smith, host of Chef at Home and Chef at Abroad. I caught up with him when he was here promoting his new cookbook: The Best of Chef at Home. (Be sure to check out Elana's review). This question comes from Kim Cooper who wanted to know: Why don't you and other Food Network Canada chefs use a garlic press? Watch the video and find out. Ask a Chef is featured Tuesdays on Food for Thought.Disclaimer: This page and all comments are maintained and moderated by Foodtv.ca. We encourage your comments and opinions; however, please note that questions directed to Chuck Hughes will not be responded to by the Foodtv.ca team or Chuck Hughes himself. Please do not post personal information including email or home addresses and phone numbers. If you have questions relating to this feature, Food Network Canada or this website, please visit our Contact Us  page. Related: Last Week on Ask a Chef: Ask a Chef with Michael Smith: How Do You Discard Excess Fat? Video of the Week: Chef Michael Smith Talks Season 2 of Chef Abroad From our friends at slice.ca: Looking for advice? Slice.ca's experts are ready to help with your questions -- fitness, nutrition, wedding planning, dating, marriage and more. Ask the slice experts.

December Cooking Club Challenge Vote: Three Cookies by Anna Olson
2009-11-24 08:28:00
November is coming to a close (already!) and that means we should start thinking about what we're going to make for our December Cooking Club Challenge. (Incidentally, I’ve gotten tons of submissions for our November CCC: Michael Smith’s Cinnamon Rolls. They have been a huge hit! Just check out what people have been saying about them.) For December, I offer you three irresistible cookie recipes from the sweetest chef around – Anna Olson, of course. Here are your choices: Gingerbread Cookies Shortbread Cookies Chocolate Hazelnut Cookies Out of these three which cookie do you want to make for our December Cooking Club Challenge? You have until December 1st to vote.   Which of these Anna Olson cookies should we make for our December Cooking Club Challenge?(polling)Related:Your November Cooking Club Challenge: Michael Smith's Cinnamon RollsOur Cooking Club Challenge page

Question of the Week: Are You Anti or Pro-Potluck?
2009-11-23 08:54:00
blank_pageI am not a fan of potluck dinners. I don’t like giving them and I don’t like going to them. Call me spoiled but when I get invited for a meal at someone else’s house, the last thing I want to do is eat my own cooking. For me a dinner invite is a night off from the kitchen and a night out on the town. It’s an occasion to dress up, slip into something else besides my cruddy sweats. If I’m invited for dinner, I want to be pampered. It doesn’t have to be fancy multi-course affair. In fact I prefer simple – an easy main, a side salad, I don’t even need dessert. I'm more than happy to bring wine. Potluck meals always seem like a half-hearted invite as in I-like-you-but-not-enough-to-make-a-full-meal-effort. Plus let’s face it you always end up with familiar potluck faves: ho-hum hummus and pita anyone? So where do you stand on the whole potluck dinner? Yay or nay? Vote and post your comments below.   Related: More Questions of the Week

Live Blogging Event - Top Chef: Las Vegas, Episode 12
2009-11-21 21:37:00
Join me tonight (9pm ET/6pm PT) as I live blog during Top Chef: Las Vegas!Log in to your Twitter account and send us a tweet or post your comments below by clicking on 'Make a comment' at the top of the dialogue box as we watch the Top Chef competition and drama unfold! More about tonight's episode: This week's challenge takes its inspiration from the Bocuse d'Or Culinary Olympics, one of the most prestigious cooking competitions in the world. Guest judges include Jerome Bocuse and Thomas Keller.

Video: The ET Canada and Food Network Food Fiesta Wraps Up
2009-11-20 18:01:00
The final installment of the Food Fiesta wraps up tonight on ET Canada at 7pm on Global TV! All week long we've been featuring the behind-the-scenes action caught on Flip cams by the Chefs during their stay in Mexico. We're wrapping it up here with a couple more exclusive scenes. Don't forget to tune in tonight!Tonight on ET Canada:  Chefs and dog lovers, Chuck Hughes and Anthony Sedlak visit VIDAS (Veterinarios Internacionales Dedicados a Animales Sanos) a Dog Rescue facility in Cancun to learn more about the organization that is saving stray dogs from abuse, and starvation in the Cancun area. The remaining 3 Food Network Celebrity Chefs take on the Chefs of the Valentin Imperial Maya Resort for our final Chef Challenge. Our two previous Food Network winners join the VIMR’s Executive Chef as judges.Anthony and Chuck Visit a Dog Sanctuary   It's OVER!   Related: See all the videos from ET Canada and Food Network's Mexican Food FiestaVideo: Nadia G. Tries on Masks and Anthony Encounters a Big IguanaVideo: Food Network Hosts Pose for the ET CamerasVideo: Chuck's New Tattoo!Video: Behind-the-Scenes of Challenge #1 and Pre-Challenge Prep

Video of the Week: Holiday Cocktail Ideas
2009-11-20 16:29:00
It’s time to gear up for the holidays and all the entertaining that comes with it! Why not start your evening off with a yummy and festive beverage? Luckily, Terry has already taken care of this for you. Earlier in the season he headed out to Teatro restaurant in Toronto’s Little Italy to shoot some holiday drink demos. The awesome mixologist, Renata Clingen, showed us this great presentation tip for her deliciously-named Caramel Swirl Martini (oh yeah!). Watch the video below to see how to mix up this cocktail: Related: Video: How to Make a An Apple Cider Cocktail Video: How to Make a Winter Mojito Video: How to Make a Cranberry Twinkle Cocktail  Video: How to Make Zesty Orange Talea Coffee

November Food News Wrap-Up: New FoodNetwork.ca, Roger and Laura on The Mark, Chefs of Vancouver Cooks 2
2009-11-19 19:14:00
We're Getting a New LookFoodnetwork.ca is getting revamped and refreshed with a brand new look. I’m so excited! Lots of changes coming your way including a much improved recipe search and a cleaner, easier to navigate design. You’ll now be able to save recipes to your personal profile and weigh in on each and every recipe (finally!). It’s all coming to you next week. Watch for it.Roger and Laura Also WriteI found out that Roger Mooking, host of Everyday Exotic and a super nice guy, will be contributing to The Mark, which describes itself as Canada’s online forum for news, commentary, and debate. French Food at Home host Laura Calder is already a featured author under Life and Arts. (I particularly enjoyed her The Man Test Dinner article.) Laura’s listed among such Canadian luminaries as Bob Rae (Politics) and David Suzuki (Science and Technology). Not bad eh? Meet the Chefs behind Vancouver Cooks 2 All you lucky west coasters, here’s your chance to meet some of Canada’s top chefs behind Vancouver Cooks 2 cookbook. (Check out my review for a chance to win your own copy).21-Nov, 3-4pm, Village VQA Wines - Dunbar, 3536 West 41st Ave. & Dunbar; Vancouver, BC, John Bishop, Bishops Restaurant21-Nov, 2-3pm, Costco Downtown Vancouver, 605 Expo Blvd Canada, Dino Renaerts, Diva at the Met, David Hawksworth, Hawksworths Robert Clark, C Restaurant28-Nov, 3-4pm, Village VQA Wines - Edgemont, 3050 Edgemont Blvd. North Vancouver, Nicholas Lim, Gusto di Quattro 28-Nov, 2-3pm, Chapters on Robson, 788 Robson Street, Vancouver, Marc Andre Choquette, Voya at the Loden Hotel, Andrew Wong, Wild RiceFood Network Canada Bloggers Head WestElana and I will be visiting Vangroovy next week (courtesy of Tourism Vancouver) to gather some much-needed west-coast content. We are both very excited.Related: Book Review and Giveaway: Vancouver Cooks 2

Video: Nadia G. and Anthony Sedlak's Adventures in Mexico Tonight on ET Canada
2009-11-19 16:38:00
All week long ET Canada has been featuring the fine chefs of Food Network Canada, including: David Adjey, Chuck Hughes, Roger Mooking, Anthony Sedlak and Nadia G. (Bitchin' Kitchen is coming to Food Network in 2010). They've been shooting some of the behind-the-scenes action of their week in Mexico with Flip cams and we're packaging it up and showing you some of the fun. In today's Flip footage (below), Nadia G. tries on masks for the final challenge and Anthony Sedlak encounters a big iguana post dolphin swin! Don't forget to tune in to ET Canada tonight for more from Mexico at 7pm on Global TV: ET Canada reporter Rosey Edeh joins David Adjey on a tour of a Mayan Village where they will learn how to make chewing gum from tree resin Rosey and Anthony Sedlak go on a visit to Delphinus Riviera Maya, at XCARET, an eco-friendly Park, to experience the ecological initiatives here, see the animals being preserved - plus get the chance to swim with Dolphins.   Nadia G. Tries on Some Intimidating Masks for the Final Food Fiesta Challenge   Anthony Finds a Great Big Iguana  Related: See all the videos from ET Canada and Food Network's Mexican Food FiestaVideo: Food Network Hosts Pose for the ET CamerasVideo: Chuck's New Tattoo!Video: Behind-the-Scenes of Challenge #1 and Pre-Challenge Prep

Video: ET Canada's Food Fiesta Continues Tonight with the Second Challenge
2009-11-18 16:44:00
Five Food Network hosts are in Mexico this week with ET Canada: David Adjey, Chuck Hughes, Roger Mooking, Anthony Sedlak and future host Nadia G. (Bitchin' Kitchen will premiere in 2010). They've got Flip cams with them to capture the behind-the-scenes action and we're posting it here all week. Yesterday, we showed Chuck's fishing expedition and exclusive footage of his new tattoo. Monday, we got a taste of the chaos from the first challenge. Tonight on ET Canada at 7pm: The Second Challenge: Our four remaining Food Network Chefs compete for today’s title. The winner joins the first winner to become a judge for the final Chef Challenge coming up Friday on ET Canada. Also on tonight: Nadia G. goes on a sailing adventure on a catamaran to experience the beauty of the Caribbean Sea, visit a private beach – and view the ancient ruins of Tulum. Challenge #2: The Chefs Pose for the ET Canada Cameras   Related: ET Canada's Food Fiesta videos on GlobalTV.com

Photo Gallery: Jamaican Breakfast and Lunch
2009-11-18 13:22:00
Jamaicans know how to eat. During my stay in Montego Bay, or Mo' Bay as the locals call it, our cook (yes, we had one that came with our villa) dazzled us with elaborate spreads that included plenty of local fare. For breakfast we had ackee and saltfish (LOVE), breadfruit, Johnny cakes, (fried sweet dumplings), boiled green bananas, bammy (bread made with cassava flour) and much more accompanied by bottomless cups of excellent Blue Mountain coffee. For lunch there was plenty of rice and peas, jerk chicken and pork, callaloo and escovitch fish. Dinner was a more formal affair which I’ll write about in the days to come. Simply put: Jamaican food is awesome. Plus any country that serves fish for breakfast is right up my alley. You need to upgrade your Flash Player to 9 or greater Related: Global Cuisine: Jamaican-Inspired Menu

Video: More from ET Canada and Food Network's Food Fiesta in Mexico (See Chuck's New Tattoo!)
2009-11-17 16:20:00
Yesterday we showed you some behind-the-scenes action from the first Food Fiesta challenge with ET Canada in Mexico. Today, we've got Chuck's Flip cam coverage of his fishing expedition. And Chuck even let the camera roll for his tattoo -- a 'pineapple fish.' The Food Fiesta action with Food Network Canada hosts continues all week on ET Canada... Tonight at 7pm on ET Canada: Roger Mooking and Chuck Hughes ET Canada reporter Rosey Edeh and Everyday Exotic's Roger Mooking visit a Mayan village because they want to learn how to make a traditional dish. Roger brings his own “Everyday Exotic” techniques and respect for living a spiritual life to preparing this delicacy. In addition to his passion for food and family Roger is also a musician who explores the Mariachi tradition this week.  Chuck's Day Off's Chuck Hughes goes deep sea fishing to share two of his favourite passions with ET Canada viewers: food and fishing! Chuck also cooks his “mystery” catch of the day for his fishing buddy’s lunch.  Chuck's Flip Cam Shots from his Fishing Trip  Chuck Gets a 'Pineapple Fish' Tattoo!   Missed ET Canada last night? See the clips on GlobalTV.com:  First Challenge Meet the Chefs Related: Food Network Hosts on ET Canada All Week: Food Challenges and Sunny Experiences in Mexico!

Ask a Chef with Michael Smith: How Do You Discard Excess Fat?
2009-11-17 15:36:00
Today we bring you part 2 of our Ask a Chef series with Chef Michael Smith, host of Chef at Home and Chef at Abroad. I caught with him when he was here promoting his new cookbook: The Best of Chef at Home. (Be sure to check out Elana's review). William wanted to know: How do you discard excess fat from cooking bacon and such? Chef Michael has a very helpful answer. Be sure to watch the video and find out. Michael (I'm pretty sure he won't mind me being on a first name basis) had a lot of fun answering your questions. Look for more Ask a Chef with Michael Smith over the next few weeks. He’s living proof you can be a nice guy and be a great chef. Ask a Chef is featured Tuesdays on Food for Thought.Disclaimer: This page and all comments are maintained and moderated by Foodtv.ca. We encourage your comments and opinions; however, please note that questions directed to Chuck Hughes will not be responded to by the Foodtv.ca team or Chuck Hughes himself. Please do not post personal information including email or home addresses and phone numbers. If you have questions relating to this feature, Food Network Canada or this website, please visit our Contact Us  page. Related: Last Week on Ask a Chef with Michael Smith: What's Inside his Vanilla Bottl0e? Video of the Week: Chef Michael Smith Talks Season 2 of Chef Abroad From our friends at slice.ca: Looking for advice? Slice.ca's experts are ready to help with your questions -- fitness, nutrition, wedding planning, dating, marriage and more. Ask the slice experts.

Food Network Hosts on ET Canada All Week: Food Challenges and Sunny Experiences in Mexico!
2009-11-16 16:10:00
All week long ET Canada is in sunny Mexico with five Food Network Canada hosts: David Adjey, Chuck Hughes, Roger Mooking, Anthony Sedlak and future host Nadia G. (Nadia's show Bitchin' Kitchen is coming to Food Network Canada in 2010). We equipped the group of Chefs with Flip cams to shoot some of the behind-the-scenes shenanigans from their trip. Today, we've got Nadia getting ready for the challenge and a little bit of raw footage of the chaos of the event. Check the videos out below. Tonight at 7pm on ET Canada: The First Challenge: There’s no better way to test the talents of our five Food Network Chefs then by having them compete in a Chef Challenge. For each challenge our five Chefs will be given 30 minutes to create a Mexican dish from mystery ingredients revealed just before the start. The winner will be selected by ET Canada Reporter Rosey Edeh and the Executive Chef of the Valentin Imperial Maya Resort. Roger Mooking Shoots Nadia G. as She Mentally Prepares for the Challenge  Some of the Chaos of the First Challenge  Tune in for all the action from the first challenge tonight on ET Canada at 7pm ET/PT

Video Question of the Week: What's the Last Recipe You Looked Up?
2009-11-16 15:38:00
The other day I made crispy baked tilapia coated in panko which makes things crispier than regular bread crumbs. I was happily dipping the fish in ketchup (go ahead and judge me for my uncouth dipping choice but I love the stuff) when the hubby suggested what we really needed was tartar sauce. I couldn’t agree more so I stopped mid-bite and looked up tartar sauce online. I've never made tartar sauce before but after consulting a few recipes, as is my way, I quickly chopped up some sweet pickles, red onions, added mayo and a squeeze of lemon and voila, we had a rather delicious tartar sauce. That was the last recipe I looked up. I love finding out what people are cooking, correction thinking of cooking, so I took the question to the streets. Watch and discover the last recipe these folks looked up. Then I want you to answer the question yourself below.   Related: Search for recipes on Food Network Canada More Questions of the Week

Live Blogging Event - Top Chef: Las Vegas, Episode 11
2009-11-16 11:42:00
Join me tonight (9pm ET/6pm PT) as I live blog during Top Chef: Las Vegas!Log in to your Twitter account and send us a tweet or post your comments below by clicking on 'Make a comment' at the top of the dialogue box as we watch the Top Chef competition and drama unfold! More about tonight's episode: the chef'testants must create the perfect breakfast in bed, then they must draw inspiration from the Vegas strip to cater a VIP cocktail party. Special guest judge: Nigella Lawson.

Bacon Bits: Recipe for Bacon Peanut Brittle
2009-11-14 08:01:00
It’s time for all things bacon. This month’s bacon brilliance comes courtesy of Elizabeth Karmel of Al Dente with her recipe for bacon peanut brittle. Doesn’t that sound amazing? The saltiness of bacon and peanuts, balanced with the sweetness of candy brittle, is a marriage made in heaven if you ask me. Two great tastes that taste great together: bacon and pretty much anything else. That got me thinking about other bacon food combos are people go hog wild about. For me maple syrup and bacon is a classic if a bit predictable. I do love a tall BLT with lots of mayo – nothing beats lovely bacon, cool tomatoes and crisp lettuce all coming together in thick slices of country bread. To date I haven’t tried bacon ice cream or bacon chocolate chip cookies but they are definitely on my list.How about you? What’s your bacon food combo? Please post them below.Bacon Bits is a monthly feature. Related: Bacon TiaraBacon Bits: New Feature Alert 

Jamaica, Rum and Me
2009-11-12 09:10:00
Don’t hate me but by the time you read this post, I’ll be on a plane to Jamaica(!), Montego Bay to be exact. I was invited by the good folks Appleton Estate who have been brewing their world famous rums since 1749. I’ll be learning all about Chef Michael Smith’s favourite cooking spirit – from how it’s made to how to make their famous Spiced Ice Tea cocktail. I’m hoping to bring back tons of tips, how-to videos and recipes to share with you all. I’m also eager to check out the local markets and fare, take in the island’s architecture (we’re staying at the Half Moon Rose Hall which looks amazing)and hopefully squeeze in some beach time :). I’ve never been to Jamaica so I’m super excited, can you tell? I’ll give the full report when I return. Irie! Related:  Different markets across Canada and around the world at BazaarCelebrating Dia de los Muertos in Mexico   

Cooking Club Challenge: My First Cinnamon Rolls
2009-11-11 13:59:00
(Michael Smith's on the left, my humble rolls on the right -- not too bad right?)  Although I’ve never baked cinnamon rolls, let alone knead anything in my life, I felt pretty confident they would turn out. After all I was using a Michael Smith recipe. I trust the man. He not only has mad cooking chops, but a reassuring way that comes across even on paper. All to say I put my faith in his recipe and he did not disappoint. These cinnamon rolls were awesome. Although the next time I make these babies, and trust me there definitely will be a next time, I’ll bake them for much shorter time and not over knead the dough. Too much kneading creates stretchy gluten that makes bread tough which I found out the hard(!) way, no pun intended. I also used regular yeast but seeing the recipe reprinted in The Best of Chef at Home, he definitely calls for instant yeast.Despite all that they were surprisingly easy. Plus baking these made my house smell amazing -- brown sugar and cinnamon… mmmm.... The only thing I found tricky was timing them for breakfast. Ideally, I want my just-out-of-the-oven cinnamon roll with my morning coffee. Can you think of a better way to start your day? But with all the rising time involved, you’d have to start baking them at 4am for them to be ready for breakfast.One way to get around this, as many of you suggested, is to wrap the rolls in cling wrap after they’ve risen for the second time, freeze them overnight and pop them into the oven the next day. Either way, this was a fun recipe that I encourage you to try. Everyone who’s submitted their submission so far has loved them. Be sure to read the helpful comments on the original November Cooking Club Challenge post.(Here's how they looked before I popped them in the oven)Here's how the Cooking Club Challenge works: Make the chosen monthly recipe: Michael Smith's Cinnamon RollsFeel free to follow it to a 'T' or add your own creative flair. Email me (blogATfoodtvDOTca) a picture (in .jpg format) and a short descriptive paragraph of no more than 50 words before November 30, 2009, for your chance to win prizes. If you have a flickr account, you can post your results to the Foodtv.ca flickr group. Do check out past Cooking Club Challenge results.Cinnamon RollsYield:  12Dough1 cup milk1/2 cup butter1/2 cup brown sugar1 or 2 tbsp vanilla1 tsp salt5 cups flour1 pkg (1/4 oz) instant yeast4 eggsFilling1/2 cup butter, room temperature1 cup brown sugar2 tbsp cinnamonGlaze1 tbsp vanilla1/4 cream1 cup powdered sugar Directions:Dough In a small pot gently warm the milk along with 1 stick of butter, 1/2 cup of brown sugar, the vanilla and the salt. Don't bring to a simmer, warm just enough to melt the butter. Meanwhile measure half the flour into the bowl of a stand mixer along with the yeast. Add the warm melted milk butter mixture to the flour, beat with a paddle attachment until smooth. Add the eggs one at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour. Knead until a soft dough forms that is no longer sticky to the touch, about five minutes. Rest the dough in a warm place, covered in a lightly oiled bowl until it doubles in size, about one to two hours.Knock the dough down and let rest for a few minutes. Meanwhile thoroughly mix together the room temperature butter with 1 cup of brown sugar and the cinnamon. Flour your work surface, the dough, your hands and a rolling pin. Roll out the dough into a long rectangle shape, about 18x12-inches. Evenly spread the cinnamon butter over the top of the dough leaving an inch or two uncovered along one long edge. This will help a seal form. Roll tightly into a long cigar shape from the covered long edge to the uncovered long edge. Brush the outside of the log with oil or melted butter.Slice the dough log into 12 or 16 sections. Turn each on its side and position evenly in an appropriately sized lightly oiled baking pan. Rest, uncovered, until the dough doubles in size again and the rolls swell into each other.Meanwhile preheat your oven to 350?. When the dough is ready, bake for 40 to 45 minutes.When the cinnamon rolls have cooled enough to handle stir together the glaze ingredients and drizzle all over them. Serve immediately!FillingMix all ingredients together.GlazeStir together the glaze ingredients and drizzle all over the cinnamon rolls after they have cooled. Related:Past Cooking Club ChallengesRead Elana’s review of Michael Smith’s latest cookbook, The Best of Chef at HomeMichael Smith on Foodnetwork.ca