Tag Archives: sugar

Apple Pie Dessert Panini with Salted Caramel

A few week-ends ago I borrowed a Panini press to experiment a little.  I’ve had some good café lunches and wanted to try some of these recipes at home.  As a result, we Panini-d our way through the entire week-end and this Apple Pie Dessert Panini with Salted Caramel was born.

Apple Pie Panini1

I don’t have very many kitchen appliances and I don’t follow too many food fads and now I know why.  I become slightly obsessed with a new toy or idea, and I make a ridiculous amount of food with it for a while.  Remember the cupcake craze?  I didn’t just make cupcakes for every acquaintance I knew, I opened a cupcake shop and made thousands!  That cupcake craze nearly did me in.  And when I bought our first deep fryer?  This place smelled like a fish and chip shop for weeks.   Our arteries are still recovering.  So yup, when I borrowed that Panini press, I dashed to the grocery store and bought all kinds of breads, meats and cheeses and melt-y things to put inside.  I became a bit of a freak about it, grilling something, and then wiping it down and trying something new.   I’m not kidding when I say, I made something in it for every meal.  As you know, I have teenagers, so when I started making grilled sandwiches again for dinner, a lot of eye rolling ensued.  It was getting to be time to back away from that Panini press, before I started planning my next sandwich shop.  I’m not even kidding.

But I lured those teenagers back with dessert (I’ll take any small victory with my teens at this point)!  I presented them with some golden raisin bread, oozing with brown sugar cream cheese, cinnamon sugar and apple slices.  I topped it with a generous scoop of vanilla ice cream and salted caramel sauce while still warm.  All melt-y and sweet and gooey, this Panini dessert was a real winner.  It was a fitting end to a week-end of Panini’s, and a super quick dessert to throw together.

Apple Pie Dessert Panini via SweetRevelations

Just to prove to you how over the top I can be, we ate this insanely good treat, and then I packed the press up to return it to its rightful owner.  I had to get it out of here, before the next days meals rolled around.  But not before I made a batch of homemade cherry pie filling, and showed up at their door with a bag of fresh egg bread, and ice cream.  Then I proceeded to invade their kitchen and make dessert Panini’s for them.

True story.

Salted Caramel via SweetRevelations

Happy week-end everyone!

Apple Pie Dessert Panini with Salted Caramel

  • 2 raisin bread slices
  • butter to spread on bread
  • 2 tbsp. brown sugar cream cheese (store-bought)
  • very thinly sliced apple (you will only use 1/4 of it)
  • cinnamon sugar (mix 1/4 tsp cinnamon with tsp sugar)
  • vanilla ice cream

Salted Caramel Sauce

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tbsp unsalted butter
  • 1 tsp sea salt
  1. Make the salted caramel sauce first.   You will have leftovers, so cut the recipe in half if you need to.  But seriously, why would you?  In a medium saucepan, combine the sugar and water over medium-low heat and stir until the sugar dissolves.  Increase the heat to medium- high and bring to a boil, without stirring.  Use a wet pastry brush to wash down any sugar crystals on the side of the pan if you need to.  Boil until the syrup is a deep amber color, about 7 minutes.   Remove mixture from the heat and very carefully whisk in the heavy cream. The mixture will bubble a lot but keep mixing. Stir in the unsalted butter, and salt. Bring back to the stove on low heat and stir until you have a smooth sauce.  Allow the caramel to cool.   The salted caramel sauce will keep in the refrigerator up to 2 weeks.
  2. While the Panini press is heating up, butter one side of each slice of raisin bread.   Flip the bread over, so the buttered sides are on the bottom.  Spread the cream cheese on one piece of bread.  Layer some apples slices on top of that.  Sprinkle the apples with the cinnamon sugar, and top with the last piece of bread, buttered side out.  Place on the press and grill for 3-4 minutes, until the bread is golden and crispy.  Remove, slice the sandwich in half and top with vanilla ice cream and salted caramel sauce.

 

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Filed under Ice Cream, Sauces and Syrups, Scones and Breads

Easy Icebox Shortbread Cookies {Featured Post}

Happy holiday cookie baking everybody!

I recently shared a recipe post over at Hello Creative Family, all about Easy Icebox Shortbread Cookies.  This is a dream cookie dough mix for busy bakers during the holidays!  It’s a super versatile, delicious, buttery dough, that can mixed into 4 different cookie flavours, and the best part is, that the dough can be made well ahead of time.   Just follow this link to the recipe here:

http://hellocreativefamily.com/easy-icebox-shortbread-cookies-recipe/

Check out the recipe and start your holiday baking off right!

Happy cookie baking friends,

Renee

xo

 

Back-To-Basics-Easy-Icebox-Shortbread-Cookies-Recipe

 

 

 

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Mini Brownie Bottom Cherry Cheesecakes

It’s the week-end everybody!  And I can’t believe I’m saying this already, but we woke this morning to just a light dusting of snow on the deck.  Even though I find the first few snowfalls kind of exciting, I do feel that we seemed to have skipped fall entirely.  I’m hopeful that this was just a blip on Mother Natures part, and this week we will be back to crisp, windy, sunny fall days.

Yesterday I was sorting through my old bakery recipe book, looking for some inspiration, when I came across this recipe.  For those of you who might be new followers, I used to own a little bake shop and let that go so I could focus on my real love.  Which is you.  And blogging.  And creating.

And I’m so glad I did, because it’s given me so many new opportunities that I wouldn’t have had otherwise.  And not waking up at 3 am on Saturday mornings anymore is a major bonus.  I can tell you, your local baker is seriously sleep deprived friends.

mini cheesecakes, sweetrevelations

These Mini Brownie Bottom Cherry Cheesecakes were one of my most popular items in the fall and winter.  Still, when I run into some of my loyal customers, they bring up these cheesecakes and tell me how they miss them so.  They are a decadent treat that can easily be customized.  The brownie bottom is just the right amount of rich chocolate, paired with the creamy cheesecake topping and of course, the cherries on top.  This is also an amazing treat when you swap out the cherries for whole pecans and a good drizzle of homemade caramel sauce.

As you know, I love a dessert that can be made ahead and these are no exception.  Cheesecakes freeze very well, so can be prepared a week or two ahead of time if needed.   Just thaw, garnish with toppings and serve.

Reminiscing through my old book sure did make my heart skip a beat.  It was such a busy and exciting time in my life.  Even though I do miss the bake shop sometimes, I’m so happy that I get to share these recipes with you.  I’m exactly where I was meant to be.

Enjoy the fall weather friends,

Renee

xo

Mini Brownie Bottom Cherry Cheesecakes

Brownie Layer

  • 1/2 cup unsalted butter
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt

 

Cheesecake Layer

  • 2 pkg (250 gr each) cream cheese, softened
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp pure vanilla extract
  • 2 large eggs, room temperature
  • cherry pie filling for garnish

Preheat oven to 350° and line 16 muffin cups with liners

  1.  For the brownie layer, mix the flour and salt in a small bowl and set aside.  Place a small glass or stainless bowl over a pot of simmering water and melt the chocolate and butter.  In a medium mixing bowl, combine the sugar, eggs and vanilla and whisk until well incorporated.  Whisk in the chocolate mixture and mix well.  Fold in the flour mixture with a spatula, just until incorporated.
  2. Spoon the brownie mixture into the bottom of each cupcake liner.   Bake for 10 minutes and set aside.  Once baked, reduce the oven temperature to 300°.
  3. While the brownie layer is baking, prepare the cheesecake layer.  Beat the cream cheese and sugar in a medium bowl for at least 4 minutes, or until smooth and well combined.  Add salt and vanilla.  Add the eggs, one at a time, only mixing until the eggs are combined.  Be careful not to over mix and add too much air.
  4. Top each brownie layer with the cream cheese mixture.  Bake for 20 minutes.  Turn the oven off, prop the oven door open just slightly with a wooden spoon and leave the cheesecakes inside until the oven cools (I just found the texture was a little nicer this way and the cheesecakes were less prone to cracking).  Put room temperature cheesecakes in the fridge to chill for 3-4 hours before topping and serving.
  5. Top chilled cheesecakes with cherry pie filling and serve.

Notes:

  1. You can bake the cheesecakes without leaving them in the oven to cool.  Bake at 325° for approx. 25 minutes.  Cool to room temperature and chill.
  2. Once the cheesecakes have come to room temperature, they can be easily frozen for later use.  Place them in containers, in a single layer and wrap with plastic wrap.   Defrost and garnish with cherries just before serving.

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Filed under Cake, Cup Cakes

Spicy Pumpkin Cupcakes with Salted Caramel

And so begins the season of pumpkin everything.  Some people celebrate their birthday month, but in this house, we rejoice in pumpkin month.  A celebration, all month-long, of how many recipes I can fit pumpkin into.

Isn’t it funny how the pumpkin craze becomes slightly over the top in October?  People are hoarding cans and cans of puree, and then for the rest of the year the poor pumpkin pie spice sits, untouched, literally ignored?  If you figure out what the deal is with that, let me know.

pumpkin cupcakes

I haven’t posted cupcakes in a long time, so I thought these Spicy Pumpkin Cupcakes with Salted Caramel, would be the perfect start to pumpkin everything month.  Just as the name implies, it’s a spicy but super moist delicate pumpkin cupcake, with a gorgeous brown sugar swiss meringue swirl, and a sweet and salty pool of homemade salted caramel.    It’s the pumpkin and salted caramel combination that gets me every time.  Not to mention cloves and cinnamon.  I do love the smell of cloves.

pumpkin cupcakes

These pumpkin cupcakes are an excellent recipe that do double duty as easy muffins too.  I simply double the recipe and freeze half for lunches, because they freeze so well.  They are also an easy make ahead dessert, because every component can be prepared in advance.  Make and freeze the cupcakes until you need them, whip and refrigerate the icing a few days ahead, and keep that salted caramel in the fridge for up to a week!   Your prep time is literally only minutes when you need to ice and serve them.  For this reason alone, these are a superb choice for any Thanksgiving celebrations you might be preparing for.

pumpkin cupcake

And don’t be afraid to make your own pumpkin puree too!  Although I do love the convenience of canned puree, it is incredibly easy to buy pie pumpkins from market and make your own.

Now excuse me while I spend the next few hours scouring Pinterest for the next great pumpkin recipe.  Have you got one?  Share it with me in the comments!

Happy pumpkin baking friends,

Renee

xo

Spicy Pumpkin Cupcakes

  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1 tsp cloves
  • 1 cup + 2 tbsp. oil
  • 1 1/2 cup sugar
  • 3 eggs
  • 1 1/2 cups pumpkin puree

Preheat oven to 350° and line two muffin trays with cupcake liners

  1.  In a small bowl mix the flour, baking powder, baking soda, cinnamon and cloves, set aside.  In a large bowl combine the sugar and oil.  Mix well.  Add the eggs one at a time until fully incorporated.  Mix in the pumpkin puree.  Slowly add the flour mixture and stir just until combined.
  2. Fill tins with a 1/4 cup of batter or use a cookie scoop, to ensure all of the cupcakes are the same size.  The recipe will yield approx. 20 cupcakes.  Bake for 20 minutes or until toothpick inserted comes out clean.  Set aside to cool.

Brown Sugar Swiss Meringue Frosting

  • 5 large egg whites
  • 1 1/4 cups brown sugar
  • 3/4 cup unsalted butter, cubed and room temp
  • 1 tsp vanilla extract
  • pinch of salt

 

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with a few inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites and sugar just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place the bowl of eff whites on the stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch.

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring and pinch of salt and beat until combined.  Use immediately or refrigerate for a week.  Icing will need to be at room temperature and whipped for about 5 minutes if kept in the fridge.

Salted Caramel Sauce

*Cooking  Channel TV

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tbsp unsalted butter
  • 1 tsp sea salt

1.  In a medium saucepan, combine the sugar and water over medium-low heat and stir until the sugar dissolves.  Increase the heat to medium- high and bring to a boil, without stirring.  Use a wet pastry brush to wash down any sugar crystals on the side of the pan if you need to.  Boil until the syrup is a deep amber color, about 7 minutes.

2  Remove mixture from the heat and very carefully whisk in the heavy cream. The mixture will bubble a lot but keep mixing. Stir in the unsalted butter, and salt. Bring back to the stove on low heat and stir until you have a smooth sauce.  Allow the caramel to cool.   The salted caramel sauce will keep in the refrigerator up to 2 weeks.  Reheat for a few seconds before drizzling if needed.

Cupcake Assembly

Pipe an icing dam around the perimeter of the top of the cake, with a large round tip, leaving a hole in the middle.  Using a small spoon carefully drizzle salted caramel into the hole.  Top with raw pepitas for garnish.  Serve at room temperature.

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Filed under Cup Cakes, Fondant and Icing, Sauces and Syrups

Epic Double Chocolate Glazed Tart

This tart is so simple yet so rich and decadent.  A chocolate lovers dream!  Insanity on a plate!

tart 6

It’s so ridiculously simple and the presentation is fabulous!  It’s almost embarrassing to say how little time this takes to make.  I challenge you to skip that tired old apple pie and serve one of these tarts this holiday season.  You’re family and guests will thank you.

tart 1

Listen, if you’ve been hanging out with me for a while you know about my love affair with chocolate.  In all forms.  I’ve yet to meet a chocolate I didn’t like.

I would wrestle my own babies down the for last piece of dessert.  I used to steal the mini chocolate bars from their Halloween bags.  I have been carrying around a bag of Lindt Truffles in my purse for two weeks and I sneak pieces when I’m driving to work.  I hoard it.

I have no shame.

tart 2

I topped mine off with an easy Pistachio Brittle and some sweetened whipped cream but you could easily skip the candy and opt for some fresh berries instead.  The sweetened cream cuts the richness of the chocolate.   It’s essentially a truffle tart with a chocolate crust that gets even better the next day.   Quality chocolate is a must here dessert lovers.  When I had the bakeshop, we used the best we could get.  In brownies, cakes and ganaches it makes all the difference in the world.

tart 3

Are you a chocolate lover like me?  What’s your epic chocolate dessert?  Enjoy,

Renee

Chocolate Glazed Tart

*adapted from Epicurious.com

 

For the Crust:

  • 6 tablespoons unsalted butter, melted
  • 2 cups chocolate graham crumbs

For the filling:

  • 1 1/4 cups heavy cream
  • 9 ounces bittersweet chocolate, chopped
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt

For the glaze:

  • 4 tablespoon heavy cream
  • 3 1/2 ounces bittersweet chocolate, finely chopped
  • 2 teaspoons light corn syrup
  • 2 tablespoons warm strong coffee

Equipment:

  • a 9-inch round fluted tart pan or a springform pan
Preheat oven to 350°F .

  1.  Stir together the melted butter and chocolate crumbs and press evenly onto bottom and 1 inch up side of pan.  Bake until firm, about 10 minutes. Cool on a rack while you prepare the filling.
  2. Bring the cream for the filling almost to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
  3. Pour the filling into crust and bake for about 25 minutes – the center will be slightly wobbly but the outside will feel set.Cool completely in pan (about 2 hours).
  4. Bring cream for the glaze almost to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup and coffee.  Immediately pour glaze onto tart and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
  5. Serve with sweetened whipped cream and berries.

 

I found the easy Pistachio Brittle recipe here.

 

 

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Spicy Pumpkin Beignets { And Feeling Thankful}

This week-end is our Canada Thanksgiving.  It’s an extra long week-end at home with family and friends to enjoy each other’s company and be thankful for all of our blessings.

beignets2

It’s also when we full on break out all of our best pumpkin recipes.

The combination of pumpkin and spices has to be my all time favourite.  It’s too bad that we only seem to enjoy them during the fall and winter season.

beignets1

This morning we had a lazy morning at the house.  Good coffee, lots of sunshine.

And Spicy Pumpkin Beignets.

Pumpkin, fall spices and warm freshly fried beignets?

We are thankful for that in this house.

beignets5

I’m even more grateful that I was able to make the dough the night before and refrigerate it until breakfast.  It’s a recipe that’s quickly thrown together and fairly quick in the morning.  I also like to include a super fast bowl of spicy glaze for dipping.

It leaves me more time to sit and enjoy the people I’m most thankful for.

beignets3

We are a fortunate family.

We have a beautiful home, amazing families and the most awesome group of friends that support us.

Happy Thanksgiving everyone!

Spicy Pumpkin Beignets

*adapted from the famous Café Du Monde recipe

Ingredients:

  • 1 1/2 cups of warm water (100°-110°)
  • 2 1/4 tsp active dry yeast
  • 1/2 cup sugar
  • 1 1/2 teaspoon of salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 2 eggs
  • 1 cup heavy cream
  • 1/2 cup pumpkin puree
  • 7 cups of all purpose flour
  • 1/4 cups shortening, cut into chunks
  • canola oil
  • powdered sugar for dusting

Instructions:

1.  Sprinkle the yeast over the warm water in the mixing bowl of a stand mixer.  Let bloom for 5 minutes.  Add the salt, spices, sugar, eggs, cream, and pumpkin. Blend them with the whisk attachment until well combined.

2.  Switch to the dough hook and add 4 cups of flour.  Add the shortening.  Add the next 3 cups of flour and mix until blended.  Cover with plastic wrap and refrigerate overnight.

3.    Heat oil in a large pot or fryer until 350.°  Drop small balls of dough into the hot oil and fry for 4-6 minutes.  Beignets should be a nice golden brown colour.

4.  Dust with powdered sugar and enjoy every last warm delicious bite!

Spicy Glaze

  • 2 cups powdered sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 2-3 tbsp. cream

Combine all ingredients and stir until smooth and glaze consistency (add cream as needed).

Free Printable- Thanksgiving Gift Tags at Amanda’s Parties To Go!

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Peach Fritters

My dad is a great story-teller.   It’s something that I love about him and a bond that we share.  I love to hear the stories of his childhood in a small fishing village.  I love to hear stories about my ancestors and my heritage.  And I appreciate every one of them because they make the generations past seem real to me.

This year for my birthday he gave me the best gift.

He gave me an old cookbook that was my great-grandfathers.  My father is named after him and he died in 1927 in an accident.  He was a cook on a tug boat and my grandmother got this book when they went to retrieve his body and belongings.   It just made me feel so much more that cooking must be in my genes.   That I’m doing the right thing.

I decided to try the recipe for Fruit Fritters that was in there.  I love how some of the pages are marked with pencil and some have drops of  whatever on them.

I wonder, did he make the Fruit Fritters?

On my card my dad said that my great-grandfather would have been proud of the work I have done in the kitchen.

Gosh, that is just the best gift isn’t it?

For my fritters I used peaches.  It’s peach season around here and they are big and juicy and so sweet.  Apples would be good too.

Peach Fritters

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp grated nutmeg
  • 1/2 tsp cinnamon
  • 1 cup milk
  • 2 eggs
  • 4-5 medium peaches, peeled and sliced into 1 inch slices
  • powdered sugar for dusting

1.  Sift dry ingredients together.  Add milk and eggs and mix until smooth.

2.  Heat canola oil to 350° in a deep pan or fryer.  Batter peach slices and gently drop into oil.  Fry for 3-5 minutes.  Dust with powdered sugar.  Best eaten warm.

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Filed under Breakfast, Extra Special, Scones and Breads

Chocolate Love

I have to tell you right off that I think I may have discovered the best chocolate frosting ever this week-end….

***squeal!!***

Like, if I could marry a frosting this would be the one.

If I could bathe in a frosting this would be the one.

Don`t judge me… this stuff is so darn chocolatey and rich and delicious.  Ruffled on top of a moist dark chocolate cake.   With a fresh and sweet strawberries on top?

You know you want it….

I thought I would give this recipe a whirl because my usual chocolate frosting just isn’t fudgey and chocolatey enough for me sometimes.  This is melted Belgian chocolate and cocoa whipped together with icing sugar and butter.

You had me at melted Belgian chocolate…..

I swirled some on top of my cupcakes and used some to make little tiny trifle cups.  These are just plastic wine cups that I layered with a cupcake, some icing and some diced berries.  Perfect to bring out to the patio after dinner.

Make it.  Then e-mail me right away and tell me that without a doubt this is the best chocolate and cupcake combo you have ever had.  Enjoy!

Dark Chocolate Cupcakes

*adapted from What The Fruitcake?

Makes 24 cupcakes

3/4 cup strong hot coffee

3/4 cup dark cocoa

3/4 cup unsalted butter, room temperature

2 cups brown sugar

3 large eggs, room temperature

2 1/2 cups flour

1 cup buttermilk, room temperature

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 tsp vanilla extract

2 tbsp mayonnaise, room temperature

Preheat oven to 350°.  Line cupcake pans with 24 cupcake liners

1.  Whisk together coffee and cocoa in a small bowl and set aside.  Sift together flour, baking soda and baking powder in another small bowl and set aside.  Measure out buttermilk and mix with vanilla extract and set aside.

2.  In a large bowl cream together butter, sugar and salt.  Add eggs, one at a time, beating each egg in thoroughly and scraping the side of the bowl before adding the next egg.  Add 1/3 of the flour mixture to the egg mixture and mix until combined.  Add 1/2 of the buttermilk and mix until combined.  Repeat, ending with the last of the flour mixture.  Add the cocoa and coffee mixture and mix until thoroughly combined.  Fold in mayonnaise.

3.  Divide equally into prepared cupcake liners.  Bake for 16-18 mins or until a toothpick inserted comes out clean.  Allow to cool thoroughly on wire racks before frosting.

Dark Chocolate Frosting

from Martha Stewart

1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder

  •                                         1/2 cup plus 1 tablespoon boiling water
  •                                         2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
  •                                         3/4 cup confectioners’ sugar, sifted
  •                                         1/4 teaspoon salt
  •                                         1 1/2 pounds best-quality semi sweet chocolate, melted and cooled (I used Callebaut Bittersweet)

 1.   Combine cocoa and the boiling water, stirring until cocoa has dissolved.   Beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

This icing can be stored in the fridge for about a week.  Bring to room temperature and beat until smooth again.

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Filed under Cup Cakes, Fondant and Icing

Lemon Lime Breakfast Rolls

I have to apologize right up front for the lack of photo’s here.  These fresh and warm Lemon Lime Breakfast Rolls were eaten up pretty fast!

Remember here, when I made my Glazed Apple Cinnamon Buns?  Serious ooey goey business and so yummy on a lazy week-end morning.  These are the same idea, I used the same dough recipe but I added a tangy lemon/lime mix just before rolling them up.

These were a huge hit on a cold and dreary spring morning.  There is nothing better than taking warm bread out of the oven on a cold day.  It fills the whole house with the most amazing smell.  The beauty of these kind of breakfast treats is that they can be made well ahead of time and frozen before the second rise.  Just pop these in the oven when you wake up!

I topped these with a simple Cream Cheese Glaze while they were still warm.  When the whole week is spent waking with the dreaded sound of an alarm clock, I relish the days when I can wake up on my own time with a pot of strong coffee and some breakfast pastries.  Right off the bat I know this is going to be a good day.

On another quick note, I just wanted to share with you that this week-end my family participated in the annual Multiple Sclerosis Supercities Walk.  It’s a charity near and dear to my heart.  My daughter and I baked up some goodies for their cake table this year.  What an honour for us!

Enjoy!

Make the same dough recipe that I used here and follow the same directions for the rolls.

Lemon Lime Filling

Note: this is enough filling for one batch of lemon lime rolls.  The dough yields enough for two batches.

  • 6 lemons zested
  • 2 limes zested
  • 1 cup white sugar
  • 3 tablespoons unsalted butter at room temperature

1.  Put the lemon and lime zest in a bowl with the white sugar and mix with your fingers coating the zest with the sugar.  This will release an amazing citrus smell!

2.  The dough recipe will give you enough for two batches of rolls. One for now and one to freeze! Roll out one half, on a lightly floured surface. Make a rectangle, about 10 x 8 inches, with the long end facing you. Spread rectangle with butter and top with the zest mixture.

3.  Start at the long end farthest from you, and begin to roll the dough into one long tube. Cut the tube into 12 even portions and place side by side in a greased 13 x 9 pan.

4.  Bake at 375 degrees for approximately 25 minutes. Remove from oven, invert on a plate if you wish, and drizzle glaze on top.

Cream Cheese Glaze

  • 1 cup powdered sugar
  • 3 0z cream cheese at room temperature
  • 2 tbsp lemon juice

1.  Whisk all ingredients together and continue to add lemon juice until you reach the glaze consistency you desire.  Spread on warm rolls.

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Filed under Breakfast, Scones and Breads

Buttermilk Panna Cotta

I’ve decided to forgo any New Years Resolutions this year because I always seem to disappoint myself and irritate everyone who lives with me.  Instead, I’m going to put my energy into expanding my baking repertoire and my sometimes lacklustre food styling.  Really, at this point in the year this house is cupcaked out!

So I thought to start, I would make some Buttermilk Panna Cotta which I have been really wanting to try since buying my new Miette Book (Meg Ray is living my dream right now!).   Panna Cotta is essentially ‘cooked cream’ paired with gelatin and a few simple flavourings and then left to set for a few hours.   Since I love anything creamy – I heart clotted cream -and I’ve thrown my resolutions out the window, this simple yet elegant dessert is right up my alley.  You don`t have to use buttermilk, most recipes use just heavy cream, but buttermilk gives it a nice tangy taste.  I did a combination of recipes, both from the book and online.  Essentially, the instructions and ingredients are all the same.

I made two sauces to try.  The first was a simple Apricot and Honey Compote from Martha Stewart.  Hello delicious.  So simple and it`s thick enough that as it was cooling I could envision a gorgeous spoonful atop a buttermilk scone.   The second was a Red-Wine Poached Rhubarb recipe.   I`ll have to post those pictures at a later date.

Okay, the apricot got me.  It was pretty yummy.

On a cold winters day, some Buttermilk Panna Cotta with Apricot and Honey Compote is like a little ray of sunshine.  Top with some slivered almonds for a little nutty crunch.  Bye bye winter blues!

Panna Cotta is like a blank canvas.  There are so many options for toppings although I do think simple is best sometimes.  Any ‘in season’ fruit would be a treat.

Buttermilk Panna Cotta

  •  2 cups heavy cream
  • 1/3 cup of sugar
  • 1 vanilla bean, split lengthwise
  • 1 ½ tsp unflavored gelatin powder
  • 2 tbsp warm water
  • 1 cup of buttermilk

1. Place the water in a small bowl and sprinkle gelatin over the surface.  Let sit for at least 10 minutes.

2. Combine sugar and cream in a saucepan over medium heat and whisk until the sugar is dissolved.  Add in the vanilla bean and seeds, remove from heat and allow cream to steep for 30 minutes.  Bring back to heat and almost to a boil. 

3. Stir in the gelatin until dissolved.

4. Add the buttermilk to the cream mixture and continue whisking. 

5. Remove from heat and strain the mixture into a glass measuring cup.

6. Pour the strained mixture into cups, cover with plastic wrap and refrigerate for 4 hours or until set.

Top with Apricot and Honey Compote and slivered almonds.   Serve immediately.

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Filed under Pudding, Sauces and Syrups