Strawberry Chocolate Nachos

I came across this recipe yesterday here, and had all the ingredients for thought I'd give my tummy a yum fest.

Ingredients:

• Tortillas (6" size work great)
• Melted butter
• Cinnamon Sugar (caster sugar and cinnamon mixed together for the UK peeps)
• Strawberries
• Chocolate
• 1tsp-1tbs Vegetable/Canola oil
• Whipped cream (optional)

Preheat oven to 350 degrees. Melt some butter and brush one side of the tortillas with it. Sprinkle cinnamon sugar liberally over them, then with a pizza cutter cut it up into chip size triangles. Put on a ungreased baking tray for about 10-15 minutes until the ends curl up.

Meanwhile, cut up the strawberry's put them in a bowl with a little sugar sprinkle on them to create a nice syrup. Set aside.

Take the cut up tortillas out of the oven and cool.

When cooled, arrange in a layer on a plate, and sprinkle strawberries on top. Melt your favorite chocolate on top (I used Cadbury's Dairy Milk), if you mix in a little oil, it makes it smoother. Drizzle haphazardly over the top and add some dollops of cream. Enjoy!

Coconut Cream Pie

Firstly Im sorry there is no Family Home Evening this week. It is my 7yr olds School Christmas pagent this evening, early I know tell me about it. So that is what we are doing for our FHE tonight. So there wont be a lesson. But There will definitely be dessert! I made our favorite Coconut Cream Pie for dessert tonight and thought I would share the recipe with you.

Best Ever Coconut Cream Pie:

Ingedients:

3/4 cup sugar
1 1/2 cups unsweetened coconut milk
1 1/2 cups whole milk
1/4 cup cornstarch
5 egg yolks
1/4 teaspoon salt
1 cup flaked, unsweetened coconut
2 teaspoons vanilla extract
1 tablespoon butter
1 (9-inch) baked pie shell, recipe follows
1/3 cup toasted coconut
Whipped Cream for Garnish

Directions:
In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture.

In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.

Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.

To serve, top with toasted coconut and a dollop of whipped cream.

British Jam Tarts

I know I should be down but I decided this morning to sit in the kitchen and supervise he kiddies making Jam Tarts. I never had these growing up as a child being from the States. In fact I have now lived in the UK for 8 years and had never experienced a Jam Tart until a woman from my ward brought some around last week. The kids LOVED them and my (Amazing) Hubby siad they reminded him of his childhood. So this morning while he was having a nap (he got up at 5 with our 3 yr old while I slept) I decided to take a chair into the kitchen and let my 6 1/2 yr old and my 3 yr old make Jam Tarts. It was a huge mess which my hubby will be only to please to clean up :) but it was also a Huge Success!! The kids loved making it by themselves without help from me. Here is the Recipe which I used. It is a Jamie Oliver one:

175g / 1 1/2 cups plain Flour
80g / 2/3 cup butter
2TBSP Icing (Powder Sugar)
1/2 tsp Salt
water
Jam any flavor
More icing sugar to dust

1. Mix together flour,salt, sugar and butter (cut into small pieces). Rub the mixture between your fingers till the mixture resembles large breadcrumbs.

2. Add the water (bit by bit) and knead the pastry gently, forming into a ball. Pop it in the fridge for about 1 hour.

3. Grease a 12 hole shallow tart tin. Roll out the pastry on a lightly floured surface (about 3-4 mm thick).

4. Using a large cup or pastry cutter, cut out circles and place into the tart tins.

5. Fill each tart with about 2 heaped tsps of jam.

6. Bake in a pre-heated over at 200C (about 400F) for about 15-20 mins.

7. Allow to cool then sprinkle with a little icing sugar.

Rudolph Brownies

1. bake a pan of brownies

2. cut the brownies into triangles

3. use chocolate frosting to adhere the pretzel antlers and the red m & m nose on

4. then use white frosting to adhere the brown m & m eyes on

Mmmmm Pavlova

One of the many terrible things about living in the UK is the desserts. Seriously there are no desserts like the ones we have here in the UK in the states. Ok so maybe there are but I never experienced them. And maybe terrible isnt the right word... maybe there are other words to describe the amazing creations of this country.

One of my favorite desserts in the UK is Pavlova. There is something about the combination of meringue, when it is cooked correctly crunch on the outside and nice and chewy on the inside, with Fresh Double Cream and Fresh Summer Berries! There is just nothing like it.

If you are even in the UK you can of course buy it in the store. Or if not in the UK or you are in the UK and want feel adventurous you can make it yourself. Here is my favorite recipe when I am making Pavlova myself. I think a lot of people think making meringues is difficult but really they are not that hard at all. Have a try! Let me know what you think of this recipe!


Ingredients:

Ingredients

• 4 egg whites
• 225g or 1 Cup golden caster sugar
• 1 tsp cornflour
• 1 tsp white wine vinegar
• 1/2 vanilla pod
  
• 284ml carton double cream
• 1 lemon zested
• 450g (I just put loads of Mixed Berries) raspberries, strawberries, or blackberries or a mixture
• 1 tbsp icing sugar

Directions:

1. Heat the oven to 180C/fan 160C/gas 4. Cover a baking sheet with baking parchment. Whisk the egg whites with electric beaters until they just form stiff and shiny peaks. Gradually add the sugar a couple of tablespoons at a time and whisk really well between each addition. When all of the sugar is used up continue whisking for 3-4 minutes or until the meringue is stiff and glossy and stands up in peaks, then whisk in the cornflour and vinegar. Spoon the mixture onto the baking parchment and use a palette knife to make a circle about 20cm in diameter. Put in the oven, turn the temperature down to 120C/fan 100C/gas 1/2 and cook for 11/2 hours. Turn the oven off and leave the meringue inside until completely cold (you can make this the day before and leave to cool overnight).
2. Carefully peel off the baking parchment and put the pavlova on a serving dish. Don't worry if it cracks. Scrape the vanilla seeds into a mixing bowl, add the cream and lemon zest and softly whip, then spoon onto the pavlova. Mix the berries, spoon the fruit on top of the cream, dust with a little icing sugar and serve.

This is seriously delish!! Let me know if you make it how it turns out!

White Chocolate Chip and Cranberry Cookies

MMM... So yummy! Hope you all enjoy!

INGREDIENTS

1 cup butter, softened to room temperature

1 cup packed brown sugar

1 cup white sugar

2 egg

1 Tablespoon vanilla

3 cups all-purpose flour

1 teaspoon baking soda

1 ½ cup white chocolate chips

1 ½ cup dried cranberries

1 cup macadamia nuts chopped.

Preparation: Preheat oven to 375 degrees. Spray a cookie sheet with pan release. In a large bowl, cream together the butter, brown sugar, white sugar until fluffy. Beat in the egg and the vanilla. Combine the flour and baking soda and stir into the sugar mixture. Do not over beat as this will cause the cookies to be tough. Fold in white chocolate chips, cranberries and nuts. Drop by heaping spoonfuls onto the cookie sheets. Bake for 10 – 12 minutes until slightly brown on the edges. Allow cookies to cool for 5 minutes on the cookie sheets before placing them on a cooling rack.

Makes about 36 1.5oz cookies

Blush Meringues

I made these for our book club BBQ last night, and they went down a treat! I found the recipe whilst looking for things to cook using berries, and when I saw this, I thought it would be great summer dessert! You have to be fan of meringues, which I am....ENJOY!

20 meringue nests, depending on the size. I used ready made ones from M&S and they were good!

For the filling :-

250g tub of marscapone

284ml carton double cream

1 tbsp icing sugar

Couple of handfuls of fresh or frozen (thawed) mixed berries, lightly crushed

Beat marscapone until smooth, add the double cream and the sugar and whisk again till soft peaks. Very lightly stir in the fruit, so it is rippled through the cream. Sandwich the meringues together with the fruit cream. Eat the day they are made....which won't be a problem, I'm pretty sure!!

Banana Bread

So I have for the past 10 years been in search of the perfect Banana Bread recipe. This is no lie. I have tried out so many recipes it is not funny. I could probably write a book on all the different recipes. But if I did write that book the chapter in the book which would be called BEST BANANA BREAD RECIPE would seriously have only this one recipe in it. It is such an easy recipe and the bread is so flippin moist! Seriously if you love banana bread (or just the batter like me) you seriously have to give this recipe a go!! Happy Baking!!



2 cups flour
1 teas Baking Soda
1/4 tea Salt
1/2 cup butter
3/4 cup brown sugar
1tsp vanilla
2 eggs beaten
2 1/3 cup mashed overripe bananas

Directions:

1. Preheat over to 350 degrees (175 c) lightly grease a 9x5 loaf pan.
2. In a large bowl, combined flour, baking soda and salt. In a seperate bowl, cream together butter, brown sugar and vanilla. Stir in Eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten, pour batter into preheated loaf pan.
3. Bake in preheated oven for 60 - 65 minutes, let cool in bread pan for 10 min and then turn onto a wire rack.

5 Minute Chocolate Mug Cake

INGREDIENTS
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts..
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?

Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Pretty Much the Best Chocolate Trifle. Ever.

Even if I do say so myself:). I made this at Thanksgiving last year, and it was requested again at Christmas. It is so yummy, and EASY! It serves at least 12 people and is best made about 8 hours in advance, so it is a great one for if you want to plan ahead.

INGREDIENTS

• 1 (19.8 ounce) package brownie mix (I like Turtle because it has nuts and caramel, so more of a chunkier texture, but any works fine)
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/2 cup water
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container Coolwhip, thawed
• 1 cup of heavy whipping cream
• 1 (12 ounce) container French Vanilla Coolwhip topping, thawed (a friend thought it was Bavarian cream, he nearly fell off his chair when he found out is was good old Coolwhip)
• Heath bits (or crushed candy bar)
• 1 (1.5 ounce) bar chocolate to grate on top

Optional ingredients:
Strawberries, Mandarin Oranges etc., Almonds

DIRECTIONS

• Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
• Whip the heavy whipping cream. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in the whipped heavy whipping cream.
• In a trifle bowl or glass serving dish, place half of the brownies, add layer of strawberries or mandarins if you wish, sprinkle on some heath bits, half of the pudding mixture and half of the 12 ounce container of Coolwhip. Repeat layer.
• Shave chocolate onto top layer for garnish, or add toasted almonds and fruit. Refrigerate 8 hours before serving.

Another variation I had thought of, was to buy a chocolate mint pudding mix, instead of just plain chocolate. I bet that would be yummy too, especially with crushed candy cane sprinkled on top of each brownie layer. Enjoy! Serves 12.

National Donut Week

So last week was National Donut Week. I decided on Friday night to try my hand at making some cake donuts. I like Cake donuts better than yeast donuts but have never really tried making cake donuts. I found two recipes and gave them a go. 

The Vanilla Donuts are amazing. I think I might try making them with buttermilk next time rather than ordinary milk. The Chocolate donuts were a little to rich for my liking. Everyone else loved them but I thought they were a little rich. I am such a bad critic on my own cooking though to be honest I am always too hard on myself and even when things turn out perfect I still can seem to find something wrong with it. So give it a try and let me know what you think! Here are the recipes:

Vanilla Donuts (Courtesy of Bakerella. Oh How I love her!)

4.5 cups all purpose flour
1 cup sugar
4 tsps baking powder
1 tsp salt
3/4 cup milk*
2 eggs
1/4 cup butter, melted and cooled
1 tsp vanilla

• Sift flour, baking powder and salt in a bowl and set aside.
  
• Beat eggs in a medium bowl until frothy. Add sugar and continue beating until combined.
  
• In another bowl, combine melted butter, milk and vanilla.
  
• Add the milk mixture to the egg mixture and stir until combined.
  
• Add the wet ingredients to the flour mixture stir until combined.
  
• Chill the dough for about 30 minutes to make it easier to work with. (Ha!)
  
• Generously flour your work surface and roll dough out about 1/4 inch thick.
  
• Use a doughnut cutter or two circle cutters (1 and 3 inch) to cut out shapes.
  
• Heat about 2 quarts oil (about 3 inchees deep) in a large, heavy pot to about about 360 degrees.
  
• Fry 1-2 doughnuts at a time about a minute on each side. (I didn't actually time this, but it wasn't too long)
  
• Remove and place on a paper towel-lined tray.
  
• When cool, sprinkle powdered sugar or dip them in a vanilla glaze.
  

Makes 12 doughnuts and 12 doughnut holes.

Here are the chocolate ones (Which I found in a Cookbook. I know who uses those anymore.... Me I guess :)

2 1/2 cups all-purpose flour
1 cup unsweetened Dutch-process cocoa
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
1/3 cup buttermilk
3 tablespoons butter, melted
6 to 8 cups vegetable oil for frying
Mocha glaze, (optional) recipe follows
Instructions:
1. In a bowl, mix flour, cocoa, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, and melted butter to blend. Stir into dry ingredients until well blended. Chill until cold, at least 1 hour or up to 3 hours.

2. Scrape dough onto a generously floured surface. With floured hands, pat dough out to about 1/2 inch thick. With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again. (Alternately, shape dough into ropes about 5 inches long and 1/2 inch thick; join rope ends to form doughnuts.) Place doughnuts on a well-floured baking sheet.

3. Meanwhile, fill an electric deep-fryer to the fill line or pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375°F (190 C) (see Fry Right). Place one doughnut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining doughnuts.

4. When cool enough to handle, dip the top half of each doughnut in warm mocha glaze and place on a plate. Let stand until glaze is set, about 5 minutes.

Makes about 16 (3-inch) doughnuts.

I Made a Glaze for all my donuts. When I make glaze here is what I use approx because I dont really measure much:

2 c. Powder Sugar

1 Tbsp Butter

1 tsp. Vanilla

Milk (Until the consistency I want it to be)

I just cream all together in the order listed.

Here are a few pictures of my donuts:

My Kitchen Counter. I was making homemade Pizza at the same time so it was a MESS!

Fry Baby!

Getting ready to Glaze

Glazing

Mmmmmmmmm!!!!!

Victoria Sponge Cake

One of the many treasures of England is the Victorian Sponge Cake. I love this little treasure and it is definitely a recipe I will be taking home with me to the USA when I move back. This cake is so light. Its not too sweet and make a perfect summer treat. Anyway here is the recipe for the cake. I hope you enjoy it as much as I do!

175 g or 3/4 cup Butter

175 g or 3/4 cup of Caster Sugar

3 eggs

175 g or 3/4 cup of Self Raising Flour

1. Set the oven to 180C/gas 4 or 350F. Lightly butter two cake tins. 
2. Cream together the butter and sugar together until light and fluffy, and then slowly add the beaten egg. 
3. Fold in the sifted flour and spoon the mixture into the prepared cake tins. 
4. Bake for 20 minutes. Leave to cool and then remove from the tins.

Filling

Fresh Strawberries

Strawberry Jam

Double Cream / Cool Whip

Really you can use whatever toppings you want. I put more of the topping in between the two layer and a little bit of the topping on the very top. 

I hope you enjoy this little British Treasure as much as my family does!

Cheesecake Filled Chocolate Dipped Strawberries

I am always looking for new exciting ideas of things to make. I am sure most people are which is why I am posting this idea. Cheesecake filled Chocolate Dipped Strawberries. I bet most people didnt even know you could stuff strawberries. Well guess what.... you can. Here is what I do!

First I when I am at the store I look through all the strawberries for the biggest ones. I wash them and then dry them very well!! If they are not dried well the chocolate wont stick to the outside. Next i cut the top of them off and using a paring knife I cut a portion of the inside out so it looks like this:



Next I fill the strawberry with my special cheesecake recipe which is as follows:

1 - 8 oz cream cheese
1/2 large white chocolate bar (melted)
1 large pot of double cream
2 Tablespoons of sugar

Cream the cream cheese and sugar together and set aside. In a plastic bowl (glass with make the chocolate just go hard not melt) I melt the white chocolate. Whip up the double cream until soft peaks form. Then add the chocolate to the cream cheese mixture and cream well. Next blend in the Cream. Delicious!!

I am american and I know the above ingredients are sometimes hard to find in the states. I was there last month and couldn't find a Large White Chocolate bar so I used Garrads White Chocolate Chips, they worked great. Also instead of the double cream which I couldnt find (weird!) I used a large tub of extra creamy Cool Whip. It turned out just as good!!

Once you have made the chesecake filling then stuff it into your strawberries I make sure to put a lot in. Like this!



Next I get a Large Bar of MILK Chocolate and melt it in a plastic bowl and dip the strawberries in the chocolate. Then I lay them on Wax paper and let them dry completely.



Once dry they need to be refrigerated. Until you are ready to eat (if there are any left to put in the fridge!)

I hope you enjoy!!

Twilight Cupcakes!

So yummy!!! We are having a Twilight DVD party tonight at a friends house and I decided to make a Twilight inspired cupcake. It's a red velvet cupcake, with a cheesecake coconut/choc chip center - the red and white looks great together, and I've decorated them with quotes from the book, which I found here. I think they turned out so good!

Ingredients:

• 1 pkg - Duncan Hines® Moist Deluxe® Red Velvet Cake Mix
• 1 (8 oz) pkg cream cheese
• 2/3 cup granulated sugar
• 1 large egg
• 1/2 cup mini chocolate chips
• 1/2 cup flaked coconut
• 1 tub Duncan Hines® Creamy Home-Style Cream Cheese Frosting

Baking Instructions:

1. Preheat oven to 350°F. Grease muffin pans or line with paper baking cups.
2. Prepare batter according to package directions.
3. Spoon batter into lined muffin cups. In small bowl, combine cream cheese, sugar and egg; mix until smooth. Stir in chocolate chips and coconut.
4. Spoon about 1 tablespoon cream cheese mixture onto batter of each cupcake.
5. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool cupcakes following package directions. Spread cupcakes with frosting. Throw the diet out of the window.
   
   Makes about 24 cupcakes.

Rainbow Cake

Doesnt This look Yummy!!




I was blog stalking today and found this easy recipe.

Sunny Day Rainbow Cake

2 boxes white cake mix
24 oz of clear diet soda (2 cans, ginger ale and sprite work well)
gel food colouring
16 oz whipped topping
2 oz instant fat-free sugar-free pudding mix (2 smallish boxes)

Mix the cake mix with the soda according to regular instructions on box. It will be lumpy afterward. Again, you can use any white cake recipe you want, this is just how I do it.

Measure the total volume (by my estimate, 64 oz), then divide by 6 and measure into separate bowls. There are 8 oz in a cup, so 64/6 = 10 to 11 oz, or 1 cup + 2 tbsp.

Stir colour into each bowl with its own spoon. For the first colour into the pan, measure out 2/3 to 3/4 of your mix (in this case about 1 c) as close to the middle as you can. Drop in your first three colours, then work on the other pan with the last three colours. So if you’re doing rainbow order, the first pan should have red, then orange, then yellow, and now the purple, blue and green go into the second pan. As a recap, this is so both layers are roughly the same size.

Bake the cake as instructed on the box. Check it when the box says to, but usually it’ll need an extra 5 or 10 minutes because of the density of the soda method. Just keep baking, checking back every 5 minutes or so until a toothpick to the center comes out clean. Let cool completely before moving to a wire rack.

Meanwhile, make your frosting. Just mix the pudding mix in with the whipped topping for a few minutes. Dye if you’re into that.

Frost your fat-free cake with your fat-free whipped frosting. Eat.

For Step by step instructions and pictures visit Omnomicon. There are a few swear words just as a warning.

She does say if you are not bothered about it being fat Free then just make the cake according to the directions on the box and then add the food coloring.

Flapjacks

Being an American living in England I have a few things that I really love from England and will definitely take with me when I do eventually move back home. One of those things is Flapjacks. I love them. They make such a nice healthy snack too (Unless you put chocolate on top or in them, which I do A LOT!) Anyway here is a really good recipe. They are so easy to make!



1 cup Butter (not margarin)
1/2 cup light brown sugar
4 Tablespoons Golden Syrup or Honey
2 cups oats

Melt the butter, brown sugar and golden syrup or honey together. Add oats and pour into an 8x8" pan bake at 320 for40 - 45 minutes. Let cool for at least an hour before serving as it will be extremely hot! I sometimes melt chocolate and pour it over the top. Or alot of times I will chop up some of my favorite nuts and add them as well as some dried fruit. Berries are the best in my opinion! Plus with the fruit and nuts it is definitely more healthy. These are delish!!

Chocolate Chip and Banana Cookies

All I can say is Mmmmmmm. These are so Delicious!

Ingredients:

1/3 c. butter, softened

1/2 c sugar

1 egg

1/2 c mashed ripe bananas

1/2 t. vanilla

1 c. flour

1 t baking powder

1/4 t salt

1/8 t baking soda

1 c chocolate chips (I prefer Milk Chocolate Chips)

In a small mixing bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine flour, baking powder, salt and baking soda; gradually add to the wet mixture. Stir in chocolate chips. The dough is very stick so refrigerate for 1 hour. Drop by spoonfuls onto a greased baking sheet. Bake at 350 for 9 - 11 minutes. or until the edges are lightly browned. DONT OVER BAKE!! I always double the batch because it doesnt make a huge batch and they go so fast!

Honest these are so great! Try them then leave a comment to let me know what you think!!

Valentine Day Oreos

I saw these on Bakerella. So Cute and so Easy. I do these with the Devils Food cake mix to make chocolate oreos. Never thought about using a Red Velvet Cake mix to do them! LOVELY!

Red Velvet Sandwich Cookies

They are sweet and red and a perfect little treat to give on the 14th. And even better, they are super-easy!

All you need is

1 Box red velvet cake mix*
1/2 Cup butter, softened to room temperature
2 Eggs

Preheat oven to 350 degrees.
Mix ingredients until combined.
Drop spoonfuls of cookie batter onto baking sheet about two inches apart.
Bake for 10-12 minutes.
Cool.

Cream Cheese Filling
1/2 Cup butter, softened to room temperature
1 8 oz. Package cream cheese, softened to room temperature
1 1lb. Box of confectioner's sugar
1 tsp Vanilla

In a mixer, cream butter, cream cheese and vanilla.
Gradually add sugar and mix until smooth.

Makes about 24 cookies or 12 cookie sandwiches

Orange Rolls

Here is the Orange Roll Recipe now too!

Orange Rolls

1Tbsp Yeast

1 C Warm Milk

1/4 C warm water

3/4 tsp Salt

1Tbsp Sugar

2 Eggs Beaten

1/2 C melted Butter

4 cups Flour

1/2 c Sugar

Filling:

1/2 cup Sugar

1/3 cup Melted Butter

1 orange peel, grated fine

Combine 1 Tbsp yeast, 1Tbsp Sugar and 1/2 cup of warm water in a small bowl, Mix and set aside. In a large bowl, combine warm milk, melted butter, sugar, salt and beaten eggs. Add yeast mixture; stir. Add flour 1 cup at a time (if dough is a little sticky you can add a little more flour) Knead for 5 minutes. Let rise until double in size about 2 1/2 hours. Roll out onto floured surface in the shape of a large square. Spread with Orange filling and roll up like a jelly roll. place on baking tray and let rise until double in size. Bake at 375 for 15 minutes. This makes about 24 rolls. If you want to ice these I think the best icing is a simple mixture of milk powdered sugar and butter just to make a glaze. Anything more than that is too much as these are sweet in themselves and dont need to much sweetening. 

 

Picture with the icing if you choose to use icing.

Homemade Cinnabons

I have the most amazing Cinnamon Roll Recipe and as I made some tonight I thought I would share the recipe. This makes LOADS!! I always have so much dough that I freeze half of it. I love this dough recipe so much as well that I use it for Navajo Tacos and Homemade Pizzas.

Ingredients:

Dough

2pkg active dry yeast

1 c. warm water

2/3 c granulated Sugar and 1 tsp

1 c warm milk

2/3 c butter

2tsp salt

2 eggs, slightly beaten

7-8 c all - purpose flour (more if needed)

Filling:

1 c. melted Butter, divided (2 sticks)

1 3/4 granulated sugar, divided

3 Tbsp Cinnamon

Chopped Walnuts and Raisins if you want (I dont add them but you can)

In a small bowl mix together warm water, yeast and 1tsp of sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add Half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).

Turn out onto a well-floured board, knead 5 - 10 minutes. Place in a well buttered glass or plastic bowl, cover and let rise in a warm place, free from drafts until doubled in bulk about 1 to 1 1/2 hours.

When doubled, punch dough down and let rest 5 minutes. Roll out on well floured surface into a 15 x 20 rectangle.

To prepare filling: spread dough with 1/2 cup melted butter. Mix together 1 1/2 c sugar and the cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins if you want them.

Just getting ready to roll up covered with Sugar and Cinnamon

Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 - 15 slices. Coat Bottom of a 13 x 9 inch baking pan and a 8 inch square pan with remaining 1/2 cup melted butter. then sprinkle with remaining 1/4 c sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk about 45 minutes.

Just getting ready to rise!

This is them raised about ready to go in the oven

Preheat over to 350 degrees. Bake 25 - 30 minutes or until rolls are nicely browned. Cool rolls slightly and frost with favorite icing. I always use the Betty Crocker vanilla or Cream Cheese Frosting. So Yummy. We always have them with Hot Chocolate as well (it is a Nelson Family tradition!)  

If anyone is interested I have an amazing Orange Roll Recipe as well. I might put it up another time!