Monday, June 19, 2017

Orange Rolls

This is a sweet way to start off a weekend or vacation day morning.  The best part is most of the work is done the night before.  What better way to have orange juice in the morning?

Orange Rolls
Dough –
1 pkg yeast
½ cup warm water
¼ cup sugar
Mix together and let sit for 10 minutes
Meanwhile, in a small saucepan heat until the butter has melted –
½ cup milk
1/3 cup butter
¼ cup sugar
Put In your mixer  -
4 cups flour
1 1 /2 tsp salt
1 egg
Add in the yeast and milk mixtures and turn on machine with a dough hook and allow to completely come together.  Add 1 tbsp of canola oil and make sure all sides are covered.  Cover with a damp towel overnight in the refrigerator.  Take out in the morning an hour to an hour and a half to warm up and finish rising.
When done, spread out into a 12 x 18 shape and top with –
3 tbsp butter, softened to spread over dough
½ cup sugar
1 tbsp orange zest
Roll up the 11” way.  Cut dough into 12 equal slices.  Place in a greased 9 x 13 pan and allow to rise until it reaches the top of the pan.  Bake for 25 minutes at 350°.  Allow to cool before icing.
3 tbsp butter, softened
3 oz cream cheese, room temperature
1 ½ cups powdered sugar
1 tbsp orange juice

Friday, June 9, 2017

Strawberry Coffee Cake

It's strawberry season and the berries are looking gorgeous this year.  I picked up a couple of boxes on sale so I've been busy using them and eating some just as they are.

Strawberry Coffee Cake

2 cups flour
1 cup sugar
1 tbsp. + 1 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 large eggs
1/4 cup butter, melted
2 cups strawberries, sliced in half

Mix together the dry ingredients in a mixing bowl.  In a small bowl, mix together the eggs and butter and add into the dry mixture.  Stir until the dry ingredients are incorporated.  Pour into a greased 9" springform pan.  Top with sliced strawberries in a circular pattern.  


1/2 cup flour
1/2 cup brown sugar
1/4 tsp cinnamon
1/4 cup cold butter, cut into small pieces

Blend together with a pastry blender or your fingers.  Sprinkle over the strawberries.  Bake for 45 minutes at 350 or until a toothpick comes out clean.

Allow to cool slightly in pan before releasing it and serving.

Tuesday, June 6, 2017

Chocolate Marshmallow Ice Cream

This was my favorite ice cream when I was growing up.  I thought about actually buying it by why when I have an ice cream maker sitting in the pantry collecting dust and this is actually much better.  I did cheat and not make my own marshmallow crème but bought a jar instead.

Chocolate Marshmallow Ice Cream

Combine the following in a large bowl ~

2 cups whipping cream
1/3 cup milk
1/4 cup brown sugar
1/3 cup sugar
1/2 cup cocoa (I used King Arthur Double Dutch Dark Cocoa)
2 tsp vanilla
1/8 tsp salt

Place in your ice cream maker and run per the manufacturer's instructions.  Right at the end, add in 7 oz marshmallow crème and allow to blend in.  Place the ice cream in an airtight container and freeze until completely hard.

Saturday, June 3, 2017

Chicken Stroganoff

Creamy pasta loaded with lots of chicken and mushrooms.  Plus it only took 2 pans so clean up was easy.  

Chicken Stroganoff

1# chicken tenders, cut into bite size pieces
2 tbsp. extra virgin olive oil
3 tbsp. butter
2 cloves garlic, minced
1 cup mushrooms, cleaned and sliced
1/4 cup flour
1/2 tsp paprika
Salt & freshly ground pepper to taste
1 1/2 cups chicken stock
1/2 cup sour cream
1 tbsp. fresh parsley, chopped
2 cup dumpling noodles

Heat olive oil in a large skillet.  Add in chicken pieces and season.  Cook until a nice golden brown on both sides.  Remove from the pan and set aside.  Add in the butter and melt.  Add in garlic and mushrooms and cook for a couple minutes.  Stir in flour and allow to cook for a minute before adding in paprika and stirring in chicken stock.  Return the chicken to the pan.  Cook the pasta per the package directions while the stock is thickening.  Right before serving, stir in sour cream.  Drain pasta and add right into the pan.  Stir and top with fresh parsley. 

Wednesday, May 31, 2017

Pancetta & Pear Waffles

There's a little taste of salt and a hint of pears in every bite of these waffles.  I chose pancetta over bacon because it's thinner and easier to crumble on top of the batter and bake into the waffles.  You can substitute apple or peach butter instead of the pears.  I happened to have pears on hand so that's what I went with.  I did not add any sugar when I cooked the pears since you already add in sugar in the waffle batter.

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
3 tbsp sugar

2 large eggs, separated
3 tbsp pear butter (recipe below)
1 cup milk

3 oz pancetta, cooked, drained and crumbled

Sift all dry ingredients and zest into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix milk, egg yolks, butter and pear butter.  Gently fold in beaten egg whites into dry ingredients.

Bake per your waffle makers instructions.

Makes 8 waffles

Pear Butter

4 pears, peeled, cored and cut into small pieces
1 tbsp. lemon juice
1/4 tsp cinnamon
1 dash nutmeg

Cook the pears and lemon juice medium heat until pears release their juices and are tender.  Remove from heat and blend until smooth.  Add in spices and allow to cool.  Refrigerate.

Saturday, May 27, 2017

Pizzelle S'Mores

These are not your ordinary pizzelles but ones that have graham cracker crumbs added into the batter to make an authentic S'more.  I used jumbo time I might just go for the regular sized ones.

Pizzelle S'Mores

3 large eggs
1 tsp vanilla
1/4 cup canola oil
3/4 cup sugar
1 tsp baking powder
1/2 cup graham cracker crumbs
1 cup flour

Beat eggs until they are light.  Add in sugar, oil and vanilla extract.  Fold in dry ingredients.  Drop by teaspoonfuls into the center of your heated pizzelle maker.  Close the lid for about 30 seconds.  Carefully remove the pizzelle and place on a wire rack.  Place 4 Hershey bar squares on top of the bottom pizzelle.  Roast your marshmallow over an open fire until a nice, toasty brown and place on top of the chocolate.  Top with another pizzelle and enjoy.  

Wednesday, May 24, 2017

Chocolate Chip Toffee Cookies

Rainy days are made better by baking a batch of cookies.  I happened to have open packages of chocolate chips and toffee bits in my pantry so I whipped these together (creating as I went) and luckily they turned out.

Chocolate Chip Toffee Cookies

1 cup butter, softened
¾ cup sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla
1 tsp salt
½ tsp baking soda
½ tsp baking powder
2 ½ cups flour
1 cup semi-sweet chocolate chips
1 cup toffee pieces
Cream together butter and sugars.  Add in the eggs and vanilla.  Stir in the dry ingredients gradually.  Fold in the chocolate chips and toffee pieces.  Scoop out onto parchment lined baking sheets.  Bake for 10-12 minutes at 350°

Makes 4 dozen cookies