Strawberry Rolls with cream cheese icing – perfect for a weekend breakfast or brunch. Delicious sweet rolls with strawberry jam and fresh strawberries.
Happy weekend! I’m so happy the weekend is here, it’s been a busy week at work so today I had to unwind. I do this by baking.
I’ve been wanting to make these strawberry rolls for a while now and today was the perfect day for them. The hand model bought me these gorgeous strawberries and they’re so delicious and sweet. I for one love cinnamon rolls but the hand model has had enough of them, I admit I make them a lot. I’ve made cherry rolls before and I loved them, and I’ve made cinnabons before and a lot of other rolls you can find here on my blog. But I have to say these strawberry rolls are totally my favorite.
There’s just something about strawberries, they’re so sweet and amazing, one of my favorite berries. For the dough I used the cinnabons recipe which I cut in half here and used margarine instead of butter because so many people asked me before if it would be any different with margarine vs butter. To tell you the truth, it tastes the same to me, they’re just as flaky with margarine as with the butter. Some people might not want to use margarine for health reasons so feel free to use butter instead.
I filled these rolls with strawberry jam and about a cup of fresh strawberries which I cut into small pieces, simply because when I eat the rolls I want to bite into strawberries. After all they are the star of this recipe.
½ cup milk
1 tsp active dry yeast
¼ cup sugar
¼ cup margarine (or butter)
2 cups all purpose flour
pinch of salt
1 cup strawberries, chopped
½ cup to ¾ cup strawberry jam
For Cream Cheese Icing
½ cup cream cheese at room temperature
3 tbsp butter, softened
1 tsp vanilla extract
1 cup to 1½ cups powdered sugar
Warm up the milk in the microwave for 30 seconds. Add yeast to it, stir and let sit for 5 minutes until yeast dissolves.
In the bowl of your mixer, add the sugar, egg, margarine or butter, flour and pinch of salt. Mix using the paddle attachment until the dough resembles peas. Switch to the hook attachment. add the milk mixture and mix for about 3 to 5 minutes. Dough should be elastic and soft. Place the dough in a slightly oiled bowl, cover with plastic wrap and let it rise in a warm place until doubled in size. I usually turn the oven on to 350 F for about 1 minute until it’s warm inside, turn off the oven and place the bowl with the dough in the oven and close the door. This speeds up the process and in about 45 min your dough should have doubled in size.
Butter a 10 inch pie dish, or any baking dish you choose to use.
Roll the dough into a rectangle that’s about 18 inches x 12 inches. Spread the strawberry jam over the dough evenly. If you use too much jelly it will come out when you slice into rolls. Evenly arrange the strawberries over the jelly.
Start rolling the dough, starting from the far side towards you. When you reach the end make sure to pinch the sides together.
Cut the roll into 8 equal rolls. To make this easier cut the roll in half first, then each half in half and so on, until you have 8 rolls. Use a serrated knife, I found it easier to cut the rolls.
Place the rolls into the prepared baking dish and cover with plastic wrap. Let the rolls rest and rise until doubled in size. You can use the oven trick again to speed up the process. Just make sure to turn off the oven, you only want it to warm for about a minute so that the rolls stay in a warm environment.
You can find complete recipes of this Strawberry Rolls with Cream Cheese Icing in jocooks.com
These healthy no bake banana bread breakfast bars are thick, chewy and packed with protein, they’ll keep you satisfied for hours! Made without any butter, oil, grains or granulated sugar, they can easily be enjoyed as a snack or light dessert! They are suitable for those following a vegan, gluten free, paleo, dairy free and refined sugar free diet!
I cringe over some of the breakfast television shows I watched as a kid growing up.
Are you guys familiar with the term ‘breakfast television’? During my childhood, it was a select number of shows shown during the morning period, usually just before school. These hours were often between 6.30am-8am and often were filled with 5-6 short cartoons or shows.
While us Aussies were fortunate to have some international gems sent our way (Babar, Rugrats, Arthur, and Madeline), we had to also endure some home grown ‘talent.’ Many of them seemed to be poor rip-offs of American classics. Some, however, were simply cringe-worthy. The biggest offender was the show, ‘Bananas in Pyjamas‘.
For the bars
3 cups gluten free oat flour OR 2 cup coconut flour (Paleo option)
1 cup vanilla protein powder (optional)
pinch sea salt
1/4 cup granulated sweetener of choice
1/2 cup overripe mashed banana (about 2 small)
1/4 cup pure maple syrup (can sub for brown rice or honey if no diet restrictions)
1/2 cup drippy cashew butter (can sub for any nut or seed butter)
pinch vanilla extract
1/2 cup + milk of choice*
For the high protein frosting
2 scoops vanilla protein powder (see tested recommendations under ‘shop’)
1-2 T granulated sweetener of choice (optional)
1-2 T nut butter of choice (optional)
Milk to form batter
For the coconut butter frosting
1/2 cup coconut butter, melted
2 T coconut oil, melted
1 tsp maple syrup
Line a 9 x 9 baking dish with parchment paper or aluminium foil and set aside.
In a large mixing bowl, combine flour, protein powder, cinnamon, sea salt, granulated sweetener of choice and mix well. Add in the mashed banana- Mixture should be very crumbly.
In a microwave safe bowl or stovetop, melt your cashew butter with maple syrup. Whisk in the vanilla extract and pour into the dry mixture. Mix very well until fully incorporated.
For a more soft and fudgy banana bread bar, add milk of choice until a relatively thick batter is formed. For a firm and chewy bar, add milk of choice only if needed to desired thickness. Transfer to lined baking tray and press firmly in place.
Refrigerate for at least 10 minutes, or until firm. Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.
You can find complete recipes of this HEALTHY NO BAKE BANANA BREAD BREAKFAST BARS in thebigmansworld.com
No Bake Peanut Butter Bars take only 5 ingredients and 10 minutes (plus chilling time). My Grandma calls them “Almost Reese’s” for good reason!
Here is a delightfully simple candy recipe with that eternally delicious combination: Chocolate and Peanut Butter. With 5 ingredients and about 10 minutes, you can be on your way to a batch of homemade “Almost Reese’s”!
My grandma coined the term “Almost Reese’s” for obvious reasons (she also gave us this chocolate cream pie; thanks Grandma!). These luscious bars are perfect for the holiday parties, for gift-giving, or for a Friday night at home.
Just try to stop eating them.
The recipe calls for milk chocolate chips and those would most closely align with a traditional Reese’s Peanut Butter Cup. However, I have always preferred dark chocolate so I made my chocolate-covered peanut butter bars with semi-sweet chocolate chips. Delicious!
I have an informal poll going that men prefer milk chocolate and women prefer dark chocolate. Am I right? Please leave your chocolate preference in the comments below.
By the way, these bars have to chill for at least a few hours, preferably overnight. Make your next party less stressful by preparing these the day before! Or, freeze for up to 2 months in advance and thaw overnight in the refrigerator.
1 ½ cups brown sugar
1 ¾ cups powdered sugar
10 tablespoons butter, divided
1 ½ cups peanut butter
1 cup milk chocolate chips or semi-sweet chocolate chips
Line an 8-inch or 9-inch square pan with aluminum foil (see notes).
In a large microwave-safe dish, melt 5 Tablespoons butter. Stir in brown sugar, powdered sugar, and peanut butter. Mix well and press into prepared pan.
Wipe out microwave-safe dish and heat chocolate chips and remaining 5 tablespoons butter for 1 minute. Stir carefully and continue to microwave in 30-second increments until smooth, stirring after each increment. Pour over peanut butter crust and spread evenly.
You can find complete recipes of this NO BAKE PEANUT BUTTER BARS in culinaryhill.com
Many apologies for being absent lately. I’m sure I mentioned that my husband has been in and out of the field all month and every time he comes home, we all get sick. And by “we all” I mean the baby and I. Because that’s just the kind of luck we have.
I figured I’d update you on the exciting things that have happened since my last post. Most of it is about the dogs. You’re welcome.
Ingredients For the apples:
1 cup brown sugar
1/2 cup granulated sugar
5 large apples, peeled and cut into chunks
1/4 teaspoon salt
1 teaspoon cinnamon
For the topping:
2/3 cup oats
2/3 cup loosely packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
3-4 tablespoons softened butter
1 teaspoon vanilla extract
In a mixing bowl, combine brown sugar, granulated sugar, apples, salt, and cinnamon. Spread onto bottom of slow cooker.
Mix your crumble topping ingredients until it comes together. Sprinkle it over top of the apples. Cook on low for 4 hours, or high for 2 hours.
Turn off heat and let sit, covered, for one hour to let the caramel thicken.
You can find complete recipes of this Slow Cooker Caramel Apple Crumble in fakeginger.com
This trifle was sooo good. Perfect for an Easter or spring dessert.
1 angel food cake ( store bought less than one pound), cubed or torn
1 package sugar-free strawberry jello
2 c. boiling water
16 oz. package frozen strawberries
2 packages sugar-free vanilla instant pudding
3 c. skim milk
8 oz. Cool Whip Free
Dissolve jello in boiling water. Remove from heat and stir in frozen berries. Refrigerate 15-20 minutes or until partially gelled. Meanwhile, whisk together the pudding with the milk until thickened. Fold in Cool Whip. Place ⅓ of the cake pieces in the bottom of a trifle dish, top with ⅓ of the jello mixture, top that with ⅓ of the pudding mixture. Repeat two more times. Garnish the top with fresh, sliced strawberries.
September → Apples → Caramel Apples → Salted Caramel → Ice Cream → Pie → I Hate Sharing Dessert → Salted Caramel Apple Hand Pies.
And there you have it—a glimpse into the thought process behind this recipe. The critical link in the above chain is “I Hate Sharing Dessert,” which is what inspired me to transform a pie for 10 people into 10 personal pies. While sharing may be caring, it also happens to be impairing … to satisfying my sweet tooth.
The dough enveloping this mix of tart apples and sweet, salted caramel is part puff pastry, part pie dough. So while there’s just enough butter to form flaky layers of pastry, there’s also a bit of sour cream to guarantee moisture.
FOR THE DOUGH
1 cup (2 sticks) cold unsalted butter, cut into cubes
cold sour cream
FOR THE FILLING
2 cups small diced (peeled) Granny Smith apples (See Kelly’s Notes)
2 teaspoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 cup sugar
2 teaspoons all-purpose flour
8 store-bought soft caramels, roughly chopped
Egg wash (1 egg lightly whisked with 1 Tablespoon water)
Large flake sea salt (See Kelly’s Notes)
Crystal sanding sugar (optional)
Make the dough:
Whisk together the flour, salt and baking powder in a large bowl.
Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8×10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
Rotate the dough 90º and roll it out again into an 8×10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.
Make the filling:
In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.
You can find complete recipes of this Salted Caramel Apple Hand Pies in justataste.com
Strawberry Cheesecake Dream Bars – a graham cracker crust, fresh strawberries, a creamy strawberry cheese layer, strawberry creme pudding, topped with whipped topping. These are the perfect dessert to make when strawberries are in season!
Wow, I can’t believe it’s almost the middle of April!
I’ve been busy getting my taxes finished up and working on some behind the scenes of the blog which is why you haven’t seen me post for the last week or so.
But I’m BAAAACK!!! And I can’t think of a better dessert to return with than these Strawberry Cheesecake Dream Bars. They are fantastic, especially if you’re a strawberry lover!
They’re another NO-BAKE dessert that’s easy to put together.
The bottom layer is a graham cracker crust that you pop into the freezer for 30 minutes to set, a layer of sliced strawberries, covered with a strawberry cream cheese layer, a strawberry creme pudding layer (that I neglected to photograph – I suppose I was just so excited about these bars that I forgot that layer!), and then topped with a whipped topping.
1 1/3 cups graham cracker crumbs, plus additional for topping
5 tablespoons unsalted butter, melted
16-ounces fresh strawberries, divided
(you’ll need 4 for the cream cheese layer and 5 whole for decoration)
1 1/2 cups milk
1 3.4-ounce package Strawberry Creme Pudding
4-ounces cream cheese, room temperature
1/2 cup confectioners’ sugar
4 fresh strawberries, mashed
1 recipe of Stabilized Whipped Cream or 1 8-ounce tub of Cool Whip, divided
Set 5 whole strawberries aside for decoration. Mash 4 of them for the cream cheese mixture and then slice the remaining strawberries.
Prepare an 8 X 8 baking dish by spraying it with cooking spray.
In a medium mixing bowl, combine the graham cracker crumbs and melted butter and mix until well incorporated.
Press into the prepared baking dish, and place into the freezer for a minimum of 30 minutes to set.
In a small bowl mix the 1 1/2 cups milk with the package of strawberry pudding. DO NOT use the two cups as directed on the package. We want a firmer pudding. Refrigerate until ready to use.
A classic no bake cherry cheesecake recipe with a dairy free, gluten free twist that stills portrays a decadent, rich flavor profile perfect for warm summer nights.
Anytime I see a cherry cheesecake, I immediately think of my brother who requests this dessert any chance he gets. Growing up, we got used to Mom’s homemade cherry cheesecake pies that we would devour within a day. It would literally turn into a feeding frenzy between the 3 kids and if you didn’t sneak into the fridge for a serving every chance you got, you’d likely miss out.
Since then I’ve had to adjust to a gluten free, dairy free lifestyle and I didn’t want to lose out on these memorable desserts so I set out to create a variation that fits my dietary needs. A flavorful, creamy cheesecake doesn’t take expert culinary skills to make. In fact, this dessert is so easy to make you might as well put it on the menu all summer long.
Ingredients for the Crust
1 ¼ cups gluten free graham cracker crumbs, finely ground
¼ cup vegan butter, melted
Ingredients for the Filling
2 – 8oz packages dairy free cream cheese
½ cup granulated sugar
¼ cup dairy free sour cream
1 tsp vanilla extract
Ingredients for the Topping
14.5 oz can cherry pie topping
In a mixing bowl, combine the finely ground graham cracker crumbs with the melted butter. Stir until well blended. Press into the bottom of wine glasses (or mini dessert glasses, mason jars, etc).
Using a hand mixer, beat the dairy free cream cheese until it has a smooth consistency. Slowly add the sugar and continue to mix for approximately 1-2 minutes. Continue by adding the dairy free sour cream and vanilla extract.
You can find complete recipes of this NO BAKE CHERRY CHEESECAKE in cambriawines.com
I’m not sure what this lemon, almond & raspberry layer cake is celebrating. Maybe it is a half way mark cake – marking the start of the second half of my university degree (2.5 years to go!), or just a much-too-fancy afternoon tea cake. Though I have been making it on and off all year as a 21st birthday cake, there was no such event or excuse this weekend. Just a desire for cake, the time to spend on icing and layers, and the willingness to sit and create silky drips of ganache, sliding gently down the sides. It’s not as sleek and precise as many these days, with the drips imperfect, the buttercream with edges and nicks, and the whole entity threatening to tilt on a slight angle – but it is one of the best tasting cakes I have discovered. It’s the sort of cake that improves over a day or two and having it dry out is never a concern – ground almonds and berries add moisture, lemon zest and juice infuses it, and the tangy cream cheese buttercream is the sort you could eat straight from the bowl.
300g butter, softened
300g caster sugar
2 teaspoons vanilla extract
300g ground almonds
75g flour (or buckwheat flour to make gluten free), sifted
1½ teaspoons baking powder
zest and juice of 2 lemons
1⅓ cups fresh or frozen raspberries
225g butter, softened
375g icing sugar, sifted
2 teaspoons vanilla extract
150g cream cheese
zest of 1 lemon (optional)
Pink Chocolate Ganache
⅓ cup cream
120g white chocolate, chopped finely
a few drops pink gel food colouring (it needs to be gel as water-based colouring messes with the thickness and
consistency of the ganache).
To Decorate: flowers of choice
Preheat oven to 170°C. Line 3 x 15cm round cake tins with baking paper.
In the bowl of a stand beater or with an electric mixer, cream the butter and caster sugar until pale and fluffy. Add the eggs one at a time, beating well between each addition.
Fold in the ground almonds, sifted flour and baking powder.
Fold in the lemon zest and juice.
Divide the batter equally between the three tins, and dot the top of each with raspberries.
Bake for 25-35minutes or until a skewer inserted comes out just clean.
Remove and leave to cool in the tins for 15 minutes, then remove to a cake rack to cool completely.
To make the cream cheese buttercream:
Beat the butter with an electric or stand mixer until very pale, about 5 minutes.
Add the icing sugar and beat again until combined and very pale, another 5 minutes.
Add the vanilla extract.
With the mixture on a medium speed, gradually add the cream cheese, teaspoon by teaspoon, until just combined.
Add the lemon zest and mix to just combine (optional)
To make the ganache
Put the finely chopped white chcolate in a bowl.
Heat the cream in a small saucepan until it just reaches boiling point.
Pour the cream over the chocolate and leave for 3-4 minutes. Stir with a fork to combine to make a silky ganache (if the chocolate hasn’t quite melted, carefully microwave for 5-10 seconds and stir again).
Add the pink gel food colouring, a little bit at a time, until the ganache reaches the colour you want.
You can find complete recipes of this LEMON, ALMOND & RASPBERRY LAYER CAKE in thebrickkitchen.com
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it. This recipe first appeared in our December 2012 issue along with Ben Mims’s story Beyond the Pale.
2 oz. cream cheese, softened
1 vanilla bean, split lengthwise, seeds scraped and reserved
1⁄2 cup heavy cream
1⁄4 tsp. kosher salt
3 egg whites
1⁄4 cup sugar
8 oz. white chocolate, finely chopped
Place cream cheese and vanilla seeds in a large bowl, and beat on medium-high speed of a hand mixer until very smooth, about 2 minutes. Add cream, and beat until smooth and fluffy, about 2 minutes more; set aside. Place salt and egg whites in another bowl, and beat on medium-high speed of a hand mixer until soft peaks form; while beating, slowly add sugar, and beat until stiff peaks form; set aside.
Place white chocolate in a medium bowl over a 4-qt. saucepan of simmering water, and cook, stirring constantly, until just melted; remove from heat, and let cool for 5 minutes. Pour white chocolate into cream cheese mixture, and fold with a rubber spatula until almost combined; add beaten egg whites, and fold gently until just combined. Transfer to a piping bag fitted with a 3⁄4″ tip, and pipe into serving glasses; refrigerate until set before serving, at least 2 hours.
You can find complete recipes of this WHITE CHOCOLATE-CREAM CHEESE MOUSSE in saveur.com