Gingerbread Cinnamon Rolls
Spiced Browned Butter Frosting:
In a 1- to 1 1/2-qt. saucepan melt 3/4 cup butter over low until butter turns a delicate light brown, stirring occasionally. Let cool slightly. In a large bowl combine 3 2/3 cups powdered sugar, 1 tsp. ground ginger, 1/2 tsp. ground cinnamon, dash ground cloves, 2 Tbsp. milk, and 1 tsp. vanilla. Stir in the brown butter until combined. Add additional milk, 1 tsp. at a time, to reach spreading consistency. Makes 1 3/4 cups.
Star-Shaped Gingerbread Cinnamon Rolls:
Prepare dough as above. Line 2 baking sheets with parchment paper. After punching dough down, divide into 8 equal portions. Let rest 10 minutes. For each star shape, on a lightly floured surface roll one portion of dough to a 10-inch round. Place on a prepared sheet. Brush with melted butter. Sprinkle with a slightly rounded tablespoon of the filling mixture. Repeat 2 times, stacking rounds. Top with another dough round. Brush with melted butter. Use a 2 1/2-inch round cutter to make a slight indent in the center of the dough stack. Leaving cutter in center, use a sharp knife to cut 16 strips, cutting from the cutter to the edge of the stack. Twist 2 adjacent strips 2 times, twisting each in the opposite direction. Pinch twists together at the ends to form star tip. Repeat to make 8 star tips. Remove cutter. Repeat with remaining dough and filling. Let rise, brush with additional melted butter, and bake in the 375°F oven for 20 minutes or until golden. Omit frosting. If desired, dust with powdered sugar. Makes 2 stars.
Mashed, cooked potato:
Prick a 10-ounce unpeeled potato all over with a fork. Microwave on 100% power (high) for 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash the potato pulp with a potato masher or an electric mixer on low speed. Measure 1 cup of mashed potatoes. Or, prepare instant mashed potato flakes according to package directions to make 1 cup. Or, used leftover mashed potatoes.