Cinnamon Roll Twist

Something quick and easy you can try the next time you make cinnamon rolls. This is fun to make, and you can serve it like a coffee cake. I failed to get finished photos of this, but you get the idea. :) Drizzle with Cream Cheese Icing and serve warm!

Cinnamon Roll Twist

Use your favorite whole grain sweet dough recipe (sweet breads are featured in the new Winter issue of Seasons at Home). Roll out a rectangle of dough, 20" x 10" and about 3/8" thick.

Spread with 1/4 cup melted butter, and sprinkle generously with ground cinnamon and brown sugar. Roll up cinnamon roll-style.

Use kitchen scissors to cut the roll down the middle. 

Let the ropes fall open a bit, and take pieces of them and begin wrapping in a circle. Continue until all of the pieces are used up. You can make this large or small, however you like! Add a little more if you would like a coffee cake for a crowd. Don't make it too large, or it won't bake properly.

Bake at 350 degrees for 25-30 minutes, until golden brown. Cool for 15 minutes. Drizzle with this cream cheese icing.

Cream Cheese Icing

In a small bowl, combine: 

3 tbsp. butter, softened

3 oz. cream cheese, softened

1 tsp. vanilla extract

2 tbsp. half & half

2 1/2 cups powdered sugar

Whisk together until very smooth. Add a little more half & half if you would like a thinner icing. 

~ Makes about 2 cups ~

Whole Grain Orange Sweet Rolls

I was looking through some recipes and found this delicious treat! You can even try this recipe with lemon instead of orange, and perhaps a cream cheese filling...

Whole Grain Orange Sweet Rolls

In a small saucepan, melt 2/3 cup butter over medium heat. Then add:
2/3 cup pure maple syrup or honey
3/4 cup orange juice
1 cup milk
1 tbsp. orange zest

Continue to heat, stirring constantly, until warm. In the Bosch mixer with the dough hook, combine:
warmed mixture
        1 cup warm water
1 large egg
1 tbsp. vanilla extract
2 tbsp. SAF yeast
3 cups freshly ground hard wheat flour

Mix on medium speed until smooth. Cover bowl with lid and let mixture sponge for 35-40 minutes. As the mixture rises to the top of the bowl, turn on the mixer for a few seconds to jog it down. Once done sponging, add:
1 tbsp. sea salt
enough wheat flour to clean the sides of the bowl

Add flour one cup at a time, mixing a little after each addition. Stop adding flour when the dough is soft, but not too sticky, and is cleaning the sides of the bowl. Knead on medium speed for 3-4 minutes. Let dough rest for 10 minutes.

Divide dough into two portions. On a greased surface, roll out each portion into a 10" x 20" rectangle. Brush with 3 tbsp. melted butter and sprinkle with ground cinnamon (as much as you like!) Sprinkle generously with brown sugar.

Roll dough up lengthwise and cut into slices with either scissors or string (string works the best!). *See our cinnamon roll recipe here for step-by-step photos. 

Place slices in a greased glass baking dish. Let rise for 15 minutes in a warm place. Bake at 350 degrees for 25-28 minutes, or until rolls are golden brown and spring back when touched. 

Cool for 20 minutes before serving. Drizzle with orange glaze! 

Orange Glaze

In a small bowl combine: 

2 1/4 cups powdered sugar

1 tsp. vanilla extract

1 tsp. finely grated orange zest

1/4 cup orange juice

Whisk together until smooth.

Enjoy the recipe! Homemaking Blog Hop Wednesday is tomorrow, come by and share your links with us! Have a blessed day ~ Jessica

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Strawberry Crumb Bars

Shortbread is a true tea and coffee treat! Whenever I mix shortbread with strawberries, I always think of My Fair Lady... "Those strawberry tarts are first rate. I wonder where Mrs. Pierce gets them?"

Strawberry Crumb Bars

Grease a 9" x 9" baking pan. Cut a piece of parchment paper 9" wide (to fit the pan), with a few inches of overhang on the other two sides. These will be the handles you will use to lift the bar out of the pan. Smooth the paper into the pan and set aside.

In a bowl, whisk together:
     2 cups flour {You can do a half-and-half mixture of freshly ground wheat flour and unbleached white flour, or all freshly ground soft (pastry) wheat flour, or all unbleached white flour}
     2/3 cup sugar
     1 tsp. baking powder
     1/2 tsp. sea salt
     2 tsp. finely grated lemon zest

Whisk together. Add 3/4 cup butter, slightly softened and cut into small pieces. Use a fork or pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.

Press a little more than half of the crumb mixture in the bottom of the pan. Cover with about 1 1/4 cups of strawberry preserves; you can adjust this as you wish, more or less. I used about 1 cup of strawberry jam, but I think I will use 1 1/3 cups next time!

Sprinkle the rest of the crumb mixture evenly over the top. Bake at 350 degrees for 30-35 minutes, just until the top is lightly golden brown. Don't over bake these; the lighter they are, the better.

Cool completely in the pan. Lift bar out of the pan by the parchment paper handles and cut into small squares.

I loved these bars, and they are so easy to make. I thought of some yummy substitutions to try next time!

~ Raspberry Cheesecake Bars: substitute 1/4 cup of the butter for 1/4 cup of cream cheese. Use raspberry jam instead of strawberry.

~ Chocolate Coconut Bars: add 2/3 cup of chopped toasted coconut to the crumb mixture. Sprinkle 1 cup of dark chocolate or butterscotch chips over the pressed crumb mixture. Top with the remaining crumb mixture.

Jessica

Peanut Butter Crunch Brownies

We normally don't make things quite like this. These have a rich, candy bar-like look to them, and taste every bit the way they look. Josh would describe these delectable bars as "precious". I agree that they came out very well! Rich, fudgy and crunchy, you must try them at least once.

Peanut Butter Crunch Brownies

Let's keep in mind that using a boxed brownie mix isn't a sin. I used Ghirardelli's Triple Chocolate brownie mix, and it was wonderful. However, you can use a good homemade fudge brownie recipe, it will be just as tasty. Personally, I have found that most homemade brownie recipes call for far too much butter and sugar, I therefore never feel like I'm gaining something by not using a mix!  

For this recipe, you'll need: 

One recipe or one box of fudge brownie mix

15 miniature peanut butter cups, chopped

2 cups semi-sweet chocolate chips

1 1/2 cups crunchy peanut butter

1/2 tsp. sea salt

2 tsp. pure vanilla extract

1 1/2 cups rice krispies

Prepare one recipe (or one box) of fudge brownie batter. Spread batter in a greased 9" x 13" dish and bake accordingly. Don't over bake - Only bake until the edges are firm and getting slightly crisp, but the center still has moist crumbs sticking to a knife inserted in the center. 

While the brownies are baking, chop the peanut butter cups. I cut each cup into 4-5 pieces. When the brownies are done, sprinkle the chopped peanut butter cups evenly over the top. No need to spread. 

Now, in a separate bowl, melt the 2 cups of semi-sweet chocolate chips. Add the peanut butter, and stir until smooth. Stir in the sea salt and vanilla. Add the rice krispies and stir to coat. Dollop the mixture over surface of the brownies, and spread carefully so you don't push the peanut butter cups around. Spread to the edges.

 Chill in the refrigerator for several hours, until completely firm. Cut into squares and keep chilled in the refrigerator. Dessert is ready! These freeze very well too, if you have extras, or would like to make this ahead. 

Have a blessed Friday! ~ Jessica

Gluten Free Chocolate Pie Crust

It brings me great joy to say that we are not gluten free, but we do have a lot of friends from our church who are gluten free. When you like to have people over for meals, or need to take someone dinner, a small handful of gluten-free recipes will always be helpful!

We had some friends over for dinner and I wanted to make something for dessert. Since I haven't really done any gluten-free baking, I wasn't sure what to make that was more creative than ice cream. Low hazard recipes are always best when you don't know much! I had seen almond flour in Sprouts and thought I would try it as a replacement for the chocolate wafers/graham crackers used in chocolate pie crust, and make a pie. It had a nice simple sound it...

It came out so good! Perfectly sweet, chocolatey, and even better, it didn't fall apart. A very easy recipe for the non-gluten-free baker.

Gluten-Free Chocolate Pie Crust 

This recipe made a little more than what I needed for a 9" pie plate. You will either have a little leftover to freeze, or you can make a bigger pie! 

In a large bowl combine:
2 cups almond flour (or very finely ground almonds)
1/4 cup unsweetened cocoa powder
1/3 cup brown sugar
1/2 tsp. sea salt

Whisk together until blended. Stir in:
1/3 cup  melted butter
1 tsp. vanilla extract
1/2 tsp. almond extract

Stir with a spoon until the mixture is evenly moist and can be pressed together in your fingers. Press the mixture into a 9" pie plate. Bake at 400 degrees for 12-15 minutes. Let cool, then chill until cold in the refrigerator. Ready to fill!

Unfortunately, I forgot to write down the recipe for chocolate cheesecake filling I made for this, but it was so very yummy! Perhaps I will have to make it again to post another time...

Have a blessed day! Jessica

April Tea ~ lemon Cream Sandwich Cookies

High time we posted our tea recipes for April! Sweet and simple this month... 

 Lemon Sandwich Cookies

These lemon filled cookies are quick to make, tender, sweet and tangy... perfect for tea. We love the special baking ingredients available from King Arthur, and this recipe uses something they offer, lemon juice powder!  

• Directions: 

In a large bowl combine the following: 

•    1 1/2 cups unsalted butter, room temperature
•    1 1/2 cups powdered sugar
•    1 tbsp finely grated lemon zest
•    2 1/2 tbsp lemon juice powder (available from King Arthur Flour, here)
•    1/2 tsp sea salt
•    1 cup unbleached white flour
•    2 cups freshly ground hard white wheat flour

   1/4 cup milk

1. Cream together the butter and powdered sugar until fluffy, about 2 minutes. Add the remaining ingredients, and mix with the mixer just until flour is moist and the dough is just starting to come together. Use your fingers to finish pressing the dough together. 

2. Divide the dough into two portions. On a lightly floured surface, roll each portion into a log, about 1 1/2" in diameter. Wrap in plastic wrap and freeze for 2 hours. This dough can be made up to three days in advance, but if you would like to freeze the dough longer, wrap with additional plastic wrap and place a in a freezer bag. 

3. When ready to bake:  Let frozen logs sit out for 15 minutes. Use a sharp knife to slice dough into 1/4" slices. Place slices 1" apart on a baking sheet lined with parchment paper. Sprinkle lightly with granulated sugar. Bake at 350 degrees for 15-18 minutes, until cookies are golden brown on the edges and set in the middle.

Let cookies cool completely. Time to fill them! 

Lemon Cream Filling

 In a bowl combine the following: 

   6 oz. cream cheese, softened

   2 tsp. lemon zest, finely grated

   2 tbsp. lemon juice powder

   2 1/2 cups powdered sugar

   2 tbsp. half & half

Use a hand mixer and mix on low speed until ingredients are combined. Then continue on high speed for 2 minutes, until the filling is fluffy. The filling should be thick, but if it is too stiff, add one more tablespoon of half & half.

Spread 1 1/2 tsp. of filling on the un-sugared side of the cookie, and top with another. Finished! Store cookies in the refrigerator for up to one week. Let sit at room temperature for 30 minutes before serving. 

Raspberry Honey Lemon Tea

The weather is warming, we are ready for cold teas again! Our family loves raspberry herbal tea, specifically the Celestial Seasonings Raspberry Zinger that we used for this recipe. 

In a large saucepan, bring 8 cups of water to a boil. Add 6 Raspberry Zinger tea bags and steep for 6-7 minutes. Remove tea bags and add: 

fresh lemon juice from one lemon, strained

1/2 cup 

1/2 cup honey

Chill in a glass pitcher until cold. You can serve this with fresh leaves in glasses, and ice cubes made from fruit juice or lemonade. Enjoy! 

March Tea Time

Raspberry Cream Tarts

You'll need one recipe of our favorite butter pastry dough. In a bowl combine: 

     2 1/2 cups unbleached white flour (or 2 cups soft wheat pastry flour and 1/2 cup unbleached white flour)

     2 tbsp. sugar

     1/2 tsp. sea salt

     1 cup chilled unsalted butter

 Use a pastry cutter or a fork to cut the flour and the butter together until the mixture resembles coarse crumbs. Drizzle 1/3 cup ice cold water over the crumb mixture and bring together with a fork, pressing with the fork until the mixture is moist. Add extra ice water as needed, one tbsp. at a time. Then use your fingers to finish pressing the dough together until it's one mass. Be careful not to knead or over handle the dough, it will make it tough.

Roll the pastry out in circle, 1/4" thick. Use a 3" ramekin dish as a guide, and cut circles with a sharp knife. Set each circle on a baking sheet lined with parchment paper. Chill until fillings are ready. 

Prepare the raspberries: In a bowl combine 1/3 cup sugar with 3 tbsp. corn starch; whisk together until no lumps remain. Add 2 1/4 cups fresh raspberries washed and patted dry. Fold raspberries into sugar mixture until completely coated. Set aside while you make the cream cheese filling.

 In a bowl, combine the following: 

     1 8 oz. package cream cheese, softened

     2 tbsp. sugar

     1/2 tsp. almond extract

     1 large egg, slightly beaten

     

Whisk together until smooth; set aside. In the center of each pastry circle, place 1 tbsp. cream cheese filling and top with a spoonful of raspberries. Drizzle 1 1/2 tsp. of the juice from the raspberries over the fillings. Fold up the edges of the pastry dough around the filling free-form style.

Almost done! In a small bowl, whisk together one egg white with 1 tbsp. cold water. Use a pastry brush to brush pastry of each tart and sprinkle with sugar. This will give the tarts a shiny glaze that is sweet and crunchy! 

Bake in a 375 degree oven for 20-22 minutes, until golden brown. Cool to room temperature or chill completely before serving. Store leftover tarts in the refrigerator for up 3 days.                                            ~ Makes 8-10 tarts

Turkey Pear Tea Sandwiches

Oh the simplicity of a delicious tea sandwich. Use any kind of bread you prefer; we used a bakery sourdough loaf for ours. Use deli roasted turkey, and try black pepper or maple roasted turkey. 

Cut thin slices of bread. From the slices cut either 3" squares or use a cookie cutter to cut shapes. Butter each slice of bread and top with thin slices of pear, thin slices of turkey and a sprinkle of fresh thyme leaves.

Vanilla Almond Tea

In a large pot brew 1 1/2 quarts of strong black tea, try Twinings Earl Grey. To this add:

1/2 tsp. vanilla extract

1/2 tsp. almond extract

1/4 cup fresh lemon juice, strained

1/2 cup honey or maple syrup

Stir together until all of the sugar has dissolved. Pour into a warmed tea pot and serve with cream. 

                                                                          ~ Makes about 6 servings