Well, well. It seems that SOMEONE IS RIPPING OFF MY BLOG POSTS AND PHOTOS. Yes, that means you, HealthyFoodBlog.net. The following posts, 5 of them to count, that show up on HealthyFoodBlog are directly stolen, words and photos, from my blog, Got No Milk, https://gotnomilk.wordpress.com: Moroccan onion rings, Kefta tagine mkawra, Wild mushroom and tofu ricotta ravioli, Sausage and spinach crustless quiche, and Onion marmalade.
Healthyfoodblog.net – you are stealing my property and copying my work. You are not authorized to do this. You neither asked for nor received permission to use my posts and photos in the manner that you have. Furthermore, you have taken credit for my work and caused confusion as to whom the original author of the work is. You have willfully infringed on my rights and could be held liable for statutory damages as high as $100,000. Copyright infringement is a direct violation of the Digital Millennium Copyright Act and International Copyright Law.
I demand that you immediately cease the use and distribution of the work, and all copies of it, that you remove any further works you may have stolen, and that you stop infringing my rights in the future. Furthermore, I demand that you post an apology on the site, clarifying who the real author is and that you inform others that might have been misled by your misuse of the work’s origins.
If I have not received compliance from you within 72 hours, I will consider taking full legal remedies available to rectify this situation, including contacting my lawyers and your site’s administrators. Sincerely, kitchenetta.
As soon as I saw these blueberry maple pecan cinnamon buns, I went totally gaga. I knew I could turn these into nondairy delights. What I didn’t realize was that these are fairly lowfat for cinnamon buns. I knew they were gonna taste really good, but was totally blown away by how GREAT they truly were.
Blueberry maple pecan cinnamon buns (with my nondairy modifications)
1 recipe basic sweet yeast dough (see below)
1/2 cup sugar, brown
2 teaspoons cinnamon
1 cup blueberries
1/2 cup pecans, toasted and chopped
1 batch maple cream cheese glaze (see below)
Punch down the dough, and knead for 30 seconds. Cover the dough and let it rest for 10 minutes. Roll out the dough on a floured surface into a 24″ x 12″ rectangle. Mix the brown sugar and the cinnamon and sprinkle it onto the dough followed by the blueberries and pecans. Roll the dough (lengthwise) into a log and pinch the edges; cut into 12 even slices.
Arrange the buns in a greased pan, cover in plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes. Bake in a 375 degree F. preheated oven until lightly golden brown, about 15 – 20 minutes. Top the buns with the glaze.
Basic sweet yeast dough:
1/4 cup warm water
1 tablespoon active dry yeast
1 teaspoon sugar
1/3 cup sugar
2 eggs, room temperature
1/3 cup margarine, melted
1/2 cup soy sour cream, room temperature (I used Tofutti brand)
1 teaspoon vanilla extract
1 teaspoon salt
3 1/4 cups flour
Mix the water, yeast, and the 1 teaspoon sugar into a large bowl and let it sit until foamy, about 10 minutes.
Add the 1/3 cup sugar, eggs, margarine, sour cream, vanilla, salt, and 2 cups flour and mix for 2 minutes (about 200 strokes by hand). Stir in enough of the remaining flour to make a soft dough. Turn out the dough onto a lightly floured surface and knead dough until smooth, about 5 minutes. (dough should feel soft, not sticky).
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let the dough rise until it has doubled in size, about 1 hour and 30 minutes.
Maple cream cheese glaze:
4 ounces soy cream cheese (I used Tofutti brand)
1/4 cup maple syrup
Beat the maple syrup into the cream cheese until it reaches the desired consistency.
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