last week when i was telling you how i stick to canned pumpkin because raw pumpkins are difficult to cut, i alluded to the fact that getting into cans was beginning to rival getting into a raw pumpkin. as is wont to happen, the manual can opener that i, uh, “borrowed” from my parents years ago (that i’m pretty sure is older than i am) isn’t super excited about opening cans anymore.
it had been on a slow decline then one day recently made kind of a popping noise and basically turned into a tease. it would puncture the can intermittently around the rim as i turned the crank over and over and the silly thing just sat there, not moving and certainly not opening the can.
after a few rounds of this nonsense and a few near misses on getting at our dinner ingredients, i decided it was time to break down and replace it (with a new one from a store this time, just for fun). not wanting to end up with an(other) inadequate can opener that didn’t live up to its name, i decided to do a bit of online research before heading off to the store to grab whatever the cheapest oxo one was (which is what i bought, and it’s great).
well, it turns out that my buying decision wasn’t really influenced by what i read but i did learn that i am a totally and utterly, completely insufficient can opener cleaner. a bunch of people on amazon basically said, “this can opener is great except that i can’t put it in the dishwasher to sterilize it. it just doesn’t get clean enough from washing it with soap and hot water in the sink.”
i’m going to go out on a limb and venture a guess that these fine review writers who are so disturbed by their inability to sterilize their can opener would not find my quick-wipe-on-a-mostly-cleanish-towel up to their standards…
the only upside to all of this is that my husband is *not* one of these review writers and he and i both agree that unless we have some sort of truly magnificent can opening fail that sprays tuna juice all over the ceiling, we’re just not that concerned about our inability to sterilize our can opener. after all, as he pointed out, the contents of the can are, by necessity, sterile.
so, good news, we’re in agreement that we don’t need to buy an autoclave to clean the can opener. bad news, well, we’re not going to talk about what’s on top of the can that i wipe off with that same cleanish dishtowel before i open the can. no, instead, let’s talk about chai-spiced apple cinnamon rolls for a hot minute before you all click over to cnn to hold your breath and wring your hands, shall we?
um, these chai-spiced apple cinnamon rolls are delicious. and they don’t require a can opener! the end.
just kidding. well, not about them being delicious, that part is true. i took my favorite basic (no yeast, no waiting for them to rise!) cinnamon roll recipe and piled a bunch more spices in there along with a hefty dose of apples. the result is basically the best cinnamon roll i’ve ever had.
i know i just said this about ginger (and pumpkin), but cardamom is really one of the best spices out there. naturally, there’s a good size pile of it in these cinnamon rolls to give them that chai-goodness flavor. ginger (of course), black pepper, and cloves round out the spice mixture that gets tucked in with the apples and brown sugar (swoon).
aaaand i really need to get better about writing up these descriptions while i still have some of the yummy food i’m describing left so that i can just go have a little nibble, rather than being tempted to go make a whole other batch. perhaps instead of me making another batch of these chai-spiced apple cinnamon rolls, *you* could make them and then comment or tag me on instagram and i will enjoy yours vicariously. deal? after all, i’ve got holiday recipes to go test!
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