I sell Vintage bakeware,because I love it! Not only is it way prettier than most of what’s on the market now, it’s generally less expensive and in my opinion it works better. What’s not to love? I have a few theories on why vintage bakeware is better, they are :
People baked more in the 50’s,60’s and 70’s, the products had to be better. No one wants to shell out money on something that only lasts a few times, and that doesn’t ever clean up quite right, especially when they bake every day or close to it. Today most of us only bake on holidays,because of this we are less picky about our bakeware. It doesn’t ever have to be our center piece.
I bake all the time,mostly sour dough bread and snacks for my kid’s lunches.I also make bagels or cinnamon rolls about once a month when my starter ( I will refer to the starter as Bubbles) needs to be split. I will write about my bread, bagel and treat adventures in the future, today is all about cinnamon rolls,cream cheese frosting ,a 1970’s casserole and an art deco mixing bowl.
I used UnSkinny Boppy’s amazing cinnamon roll recipe. Seriously the girl can bake! I used her recipe almost exactly, the main differences being her starter is a New England starter, mine is a California starter. This means that our starters were grown in different regions. This gives them different flavors because of the different types of yeast floating around in the air. Also my oven is on the newer side and runs a tiny bit hot, her recipe calls for a 400 degree bake I baked at 390 and had amazing results.
The Capri Bake serve N’ Store baking dish I used is from the 70’s , it holds about 7 cinnamon rolls I have one available on Etsy in the same pattern. This casserole is one of my favorites, everyone should have one!
For the cream cheese frosting I used my own recipe, It was taught to me by my mom and I don’t have a real recipe written down anywhere. Here’s my best attempt.
1 8oz package of cream cheese ( I use the Trader Joe’s brand, you can also use marscapone, if you want a richer flavor)
1/2 cups of butter
1 teaspoon of vanilla extract ( I’ve always just used a cap full, I know… real precise!)
1/4 cup of powdered sugar ( honestly it’s just sugar to taste, I use about 1/4 cup maybe a little less, I’ve also used granulated sugar and raw sugar, really whatever I have around.)
Just for fun I used this beautiful art deco bowl to make my frosting in, it’s amazing, it is just heavy enough to use in a stand mixer but, not to big for a small amount of frosting. Sorry for the odd lighting as it turns out, my kitchen has bad lighting at 6am in the rain.
Happy baking!
dishsup 