Christmas with my husband

Matt and I celebrated "Our Christmas" on the Saturday before Christmas since we would be leaving town.

And this is what Matt surprised me with!!


I was sooo excited, actually I'm still sooo excited!:) I couldn't wait to use it and so that night I made a recipe that I had been dying to try... cranberry cinnamon rolls, and they were wonderful!! (I cut them so that they would go farther since I was taking them to church)




Here's the recipe: (courtesy of Katie over at Good Things Catered)

Cranberry Cinnamon Rolls
adapted from The Gourmet Cookbook


Ingredients:
For dough
1/2 cup warm water (105–115°F)
2 (1/4-oz) packages active dry yeast (5 teaspoons)
1/2 cup granulated sugar
5 cups all-purpose flour plus additional for dusting
1 1/2 teaspoons salt
1 cup warm milk
2 large eggs at room temperature
1 stick (1/2 cup) unsalted butter, softened

For filling
1/4 cup water
1 2/3 cups granulated sugar
2 cups fresh or thawed frozen cranberries (9 oz)
1/4 cup packed light brown sugar
2 teaspoon cinnamon

For glaze
2 cups confectioners sugar
3 tablespoons milk

Directions:
-In bowl of large stand mixer, stir together warm water, yeast, and a pinch of the sugar and let stand until foamy, about 5-10 minutes. (If mixture doesn't foam, discard and start over.)
-Meanwhile, in large mixing bowl, combine 5 cups flour, salt, and remaining sugar and whisk to combine; set aside
-In small bowl, combine milk and eggs.
-With mixer and dough hook on low speed, add milk and egg mixture then slowly add flour mixture, stirring to combine.
-Beat at medium speed until a very soft dough forms, about 2 minutes.
-Add butter and continue beating at medium speed until dough is smooth, soft, and elastic (adding more milk or flour to achieve good consistency if needed), about 4 minutes (it will be quite sticky).
-Add dough to large oiled bowl and tightly with plastic wrap.
-Let dough rise in a warm place until doubled in bulk, about 1 hour.
Meanwhile, prepare cranberries by bringing water and 1 cup granulated sugar to a boil, stirring until sugar is dissolved.
-Add cranberries and simmer just until they begin to burst, about 2 minutes.
-Pour through a large sieve into a bowl and cool berries, reserving syrup for another use (we used the cranberry syrup for champagne drinks).
-Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.
-Stir together brown sugar, cinnamon, and remaining 2/3 c. granulated sugar and sprinkle evenly over dough.
-Dot dough evenly with drained cranberries.
-Beginning with side nearest you, roll up dough, firmly but not tightly, into a log, then pinch seam to seal.
-Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices.
-Arrange slices, cut sides up, into prepared 9x13 pan, spacing evenly as they will bulk up.
-Cover with plastic wrap and place in fridge overnight to rise (you can also just let rise at room temp until doubled in bulk about 1 -1 1/2 hours).
-In morning, remove rolls from fridge and preheat oven to 350 degrees while they comes to room temperature.
-Bake rolls in lower third of oven until puffed and golden, 30 to 35 minutes, then cool in pan on a rack 10 minutes.
-Meanwhile, stir together confectioners sugar and milk with a fork until smooth.
-Drizzle over buns while still relatively hot.
-Serve buns warm or at room temperature.

And here's just a couple other pics from that morning:)


(Matt and Aldo)


(my other gift from Matt, he went and picked these out by himself at Pier 1- a table runner and place mats (the place mats are reversible)!)