Strawberry Rolls with Cream Cheese Icing

Strawberry Rolls with Cream Cheese Icing

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.

Strawberry Rolls with Cream Cheese Icing
Strawberry Rolls with Cream Cheese Icing

Ingredients

For dough

  • ½ cup milk
  • 1 tsp active dry yeast
  • 1 egg
  • ¼ cup sugar
  • ¼ cup margarine (or butter)
  • 2 cups all purpose flour
  • pinch of salt

For filling

  • 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

Instructions

  1. Warm up the milk in the microwave for 30 seconds. Add yeast to it, stir and let sit for 5 minutes until yeast dissolves.
  2. 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.
  3. Butter a 10 inch pie dish, or any baking dish you choose to use.
  4. 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.
  5. Start rolling the dough, starting from the far side towards you. When you reach the end make sure to pinch the sides together.
  6. 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.
  7. 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

WHITE CHOCOLATE-CREAM CHEESE MOUSSE

WHITE CHOCOLATE-CREAM CHEESE MOUSSE

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.

WHITE CHOCOLATE-CREAM CHEESE MOUSSE
WHITE CHOCOLATE-CREAM CHEESE MOUSSE

Ingredients

  • 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

Instructions

  1. 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.
  2. 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

Pumpkin Delight Dessert

Pumpkin Delight Dessert

Happy Labor Day!
I hope you have the day off and get to spend it with family and friends! I know we’re excited to spend time with our own little family as well as get some projects done. 😉
With it being the start of September, I’m going all fall and y’all and wanted to start sharing some fall and Halloween projects with you guys. You may think it’s early but time flies this time of year, and I’m making sure you guys have all the ideas early to get crackin’ on your creations this season.

This next dessert is one that EVERY pumpkin lover will enjoy. It’s one of those Layered desserts that everyone devours during the summer time, and I’m calling it Pumpkin Delight! With a pecan layer, cream cheese layer, pumpkin and pudding layer and a Cool Whip layer on top, it’s sure to be a hit at your home! What I love most about these layered desserts, is that they are so easy and usually look like they took hours and hours to make – a great way to impress the guests. 😉 I hope you enjoy this creamy and cool Pumpkin treat as much as we did!

Pumpkin Delight Dessert
Pumpkin Delight Dessert

INGREDIENTS:

  • 1 cup Flour
  • 1/2 cup Butter (softened)
  • 1/2 cup plus 1/4 cup Pecans, chopped
  • 8 oz. Cream cheese, softened
  • 1 cup Powdered sugar
  • 3 cups Whipped topping, divided
  • 2 1/2 cups Milk
  • 3 sm pkgs. White chocolate instant pudding mix (or vanilla) – 3.4 oz. boxes
  • 1 – 15 oz can Pumpkin puree
  • 1 tsp. Pumpkin spice

DIRECTIONS:

  1. Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a sprayed 9×9 OR 9×13 pan. (If you would like more crust add an additional 1/2 cup flour, 1/4 cup butter and 1/4 cup chopped pecans) Bake for 15 minutes at 350 degrees, then remove and let cool.
  2. Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
  3. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.

You can find complete recipes of this Pumpkin Delight Dessert in lilluna.com

SWEET (STABILIZED) STIFF WHIPPED CREAM

SWEET (STABILIZED) STIFF WHIPPED CREAM

Sweet (Stabilized) Stiff Whipped Cream: the perfect topping for cakes, pies, parfaits and summer desserts! It is delicious and holds its shape, even in the heat.

I’ve been asked more than a few times how my whipped cream stays so pretty and holds its’ shape. Even in the heat.

Like on this Blueberry Pound Cake. So I thought now might be a good time with summer coming to share my secret. Here’s the secret: beat unflavored gelatin, dissolved in water into the whipped cream during the last stages of beating.

While I often make regular homemade whipped cream, it doesn’t hold up well in a desserts like a parfait or even between cake layers. It can get watery and lose its pretty shape quickly, especially in the heat.

Last month one of my kids requested a brownie parfait instead of a traditional birthday cake. I made the parfait early in the day with homemade brownies, whipped cream, pudding and toffee bits.

But when I went to get the parfait out of the refrigerator, the whole dessert had sunk a few inches. I’d forgotten to stabilize the whipped cream. It slid down the sides of the trifle bowl and wasn’t nearly as pretty as when I’d made it that morning.

SWEET (STABILIZED) STIFF WHIPPED CREAM
SWEET (STABILIZED) STIFF WHIPPED CREAM

Ingredients

  • 1 1/2 teaspoons unflavored gelatin (I used Knox Gelatin)
  • 4 teaspoons cold water
  • 1 cup heavy whipping cream
  • 1/8 cup confectioner’s sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Chill a metal mixing bowl and the beaters to your mixer.
  2. Meanwhile, add water to a small microwave safe bowl and sprinkle gelatin on top.
  3. Allow gelatin to soften for a minute. (This is called “blooming”.)
  4. Whisk water and gelatin together, then microwave for one minute.
  5. Stir until gelatin is completely dissolved.
  6. Allow mixture to come to room temperature.

You can find complete recipes of this SWEET (STABILIZED) STIFF WHIPPED CREAM in throughherlookingglass.com

COCONUT CREAM DREAMBOAT DESSERT

COCONUT CREAM DREAMBOAT DESSERT

This Coconut Cream Dreamboat Dessert has a Golden Oreo crust, a cream cheese and Cool Whip layer, a Coconut pudding layer, more Cool Whip, and is topped off with toasted coconut. It is a super easy dessert to make and tastes just like it’s title – a dream.

Coconut lovers in da hoooouse! I can’t help but judge people who don’t like coconut a little bit. I’m pretty sure that stuff was sent straight from the gods themselves! I love it and I love baking with it even more. Or should I say, not baking? Because this dessert happens to be a delicious no-bake dessert that is super easy to make and can be whipped up in no time!

We have a couple other versions of this here on the blog. We have a vanilla version {also, one of the most popular recipes on our blog}, a pumpkin version, and a pistachio version. I’d like to say that this coconut one is my favorite, but they are all, actually, pretty equally delicious.

I was inspired to make this version, due to my new status as a REAL® Seal Dairy Diva! I did this last year as well and I was so excited when they asked me to do it again this year. They are such a great company that focus on real dairy products from cows raised in the U.S. It gets me excited when I come across the REAL® Seal on the dairy products that I love, because I know they can be trusted and are great for my family and me.

COCONUT CREAM DREAMBOAT DESSERT
COCONUT CREAM DREAMBOAT DESSERT

INGREDIENTS:

  • 36 Golden Oreo Cookies
  • 6 Tbsp. butter, melted {I use salted}
  • 1 {8 oz} pkg. Philadelphia Cream Cheese, softened
  • ¼ cup granulated sugar
  • 2 Tbsp. cold milk
  • 12 oz. Cool Whip, divided
  • 2 {3.4 oz.} pkgs Coconut Cream instant pudding
  • 3 & ¼ cups whole milk
  • 1 cup sweetened coconut flakes, toasted {Here is how I toast mine}

INSTRUCTIONS

  1. In a food processor, pulse the Oreo cookies until they are fine crumbs. Combine the crumbs and the butter until crumbs are fully coated.
  2. Press the mixture into a 9×13 inch baking dish. Place the dish in the refrigerator while you work on the other layers.
  3. In a medium bowl {I use my stand mixer} whip the cream cheese and sugar on medium-low speed. Add the milk and mix until fully incorporated.
  4. With a spatula, fold in 1 & ¼ cups cool whip until completely uniform. Spread this mixture evenly over your crust.

You can find complete recipes of this COCONUT CREAM DREAMBOAT DESSERT in highheelsandgrills.com

Banana Cream Poke Cake Recipe

Banana Cream Poke Cake Recipe

Here’s one of my favorite desserts to make for the summer time…banana cream poke cake! It is so easy to make and is always a crowd pleaser.

Banana Cream Poke Cake Recipe
Banana Cream Poke Cake Recipe

Ingredients:

  • 1/3 of a box of Vanilla wafers
  • 2 boxes of instant banana cream pudding (3.4 oz)
  • Cool whip (8oz)
  • Yellow cake mix

Directions:

  1. Prepare the yellow cake mix and bake in a 9×13 cake pan. Once it cools for 5 minutes, use the end of a whisk or wooden spoon to poke holes in straight lines in the cake.
  2. Make the 2 boxes of pudding (using 4 cups of milk) making sure the lumps are gone. After 1-2 minutes, pour the pudding all over the top of the cake. Use a spatula and smooth it out so that the pudding falls into the holes. Spread evenly.
  3. Put the cake in the refrigerator to completely cool for 30 minutes to an hour.
  4. Spread cool whip over the whole cake.
  5. Crush up the nilla wafers in a baggie (we used a rolling pin) and pour over the cake when you are about to serve. If you do it prior, they won’t be as crunchy.
  6. Top with fresh sliced banana pieces and serve!

You can find complete recipes of this Banana Cream Poke Cake Recipe in craftyrecipes.com

Easiest Ever No Bake Ice Cream Cake Recipe

Easiest Ever No Bake Ice Cream Cake Recipe

Once upon a time, my husband decided he’d like to host a 4th of July cookout… And what started as a guest list of about 25 friends and family, quickly spiraled to upwards of 50 people.

Yeah, that time would be today, and to say we’re in crisis mode is an understatement. Luckily he asked everyone to bring a side or dessert, but we’ve already made two additional trips to Walmart for more meat, utensils, napkins, trash bags, etc.

But you know you can just never have too many desserts… So I also asked my husband to pick up the ingredients for my favorite ice cream cake recipe on his latest trip.

This is seriously the easiest ice cream cake recipe ever! It requires no baking, and you can totally customize it however you prefer. I chose to go with chocolate ice cream, coupled with vanilla ice cream sandwiches, crushed Oreo cookies, and a thin layer of Smucker’s hot fudge.

Normally I’d make my own homemade whipped cream, but since I’m in a pinch for time, I asked him to grab a can of Reddi-wip. He brought home a can of their extra creamy variety to top it off. Can I just say this stuff is like heaven in a can?!?

Easiest Ever No Bake Ice Cream Cake Recipe
Easiest Ever No Bake Ice Cream Cake Recipe

Ingredients:

  • chocolate ice cream
  • 5 ice cream sandwiches
  • 12 Oreo cookies, crushed w/ 1/4 cup reserved
  • 1/2 jar hot fudge topping
  • 1 can Reddi-wip or homemade whipped cream (optional)

Instructions:

  1. Line a 9″x5″ loaf pan with plastic wrap, leaving a good amount hanging over each long side.
  2. Let your ice cream set out until it’s really soft. Spread a layer that’s about 1/2-inch thick evenly across the bottom of the pan, making sure to push it into all of the corners.
  3. Line up 5 ice cream sandwiches on top of the ice cream layer. They will be a bit of a tight fit, but just press down firmly and they’ll conform to the pan.

You can find complete recipes of this Easiest Ever No Bake Ice Cream Cake Recipe in unsophisticook.com

No-Bake Strawberry & Cream Pie

No-Bake Strawberry & Cream Pie

 

Hey everyone! It’s Jenn back from Deliciously Sprinkled with a delicious, no-bake pie recipe perfect for summer!

This No-Bake Strawberry & Cream Pie is a family favorite around our house. It’s light, it’s refreshing, and you don’t even have to turn on your oven to make this pie. The graham cracker crust has a hint of cinnamon, which makes this pie even more delicious. The hardest part about making this pie is waiting for it to set in the fridge.

If you want, you can also add in some fresh blueberries as well, which makes a perfect red, white, and blue dessert for your Memorial Day or 4th of July BBQ’s.

Enjoy & have a fun, safe Memorial Day weekend!

No-Bake Strawberry & Cream Pie
No-Bake Strawberry & Cream Pie

Ingredients
Graham Cracker Crust:

  • 1½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ⅓ cup butter, melted

Strawberry Pie Filing:

  • 1 (3 oz.) package strawberry jello
  • ⅔ cup boiling water
  • ½ cup cold water
  • ½ cup ice cubes
  • 1 (8 oz.) container Cool Whip topping
  • 4 cups fresh strawberries, sliced

INSTRUCTIONS

  1. Using a food processor, pulse graham crackers until crumbly. Mix in sugar, ground cinnamon and melted butter until crust forms.
  2. Press graham cracker crust into a 9-inch pie dish. Place pie crust in refrigerator.
  3. In a large bowl, add boiling water and gelatin powder. Stir gelatin powder until completely dissolved.Then, add ½ cup cold water and ½ cup ice cubes, stir until gelatin is slightly thickened. TIP: Let the gelatin mixture sit for a few minutes to thicken slightly before you add the cool whip otherwise it won’t set up.

You can find complete recipes of this No-Bake Strawberry & Cream Pie in therecipecritic.com

Peanut Butter Pie

Peanut Butter Pie

You guys. This Peanut Butter Pie is OUT of this world. It is SO decadently dreamy. I’m in love!! This is hands down one of the easiest, most impressive desserts I’ve ever made. There’s only six simple ingredients and it’s No-Bake! Plus chocolate and peanut butter is always a winner. The BEST part about this perfect Peanut Butter Pie is that there’s no cream cheese and no Cool Whip!

Last year I made this Dark Chocolate Salted Caramel Oreo Pie and I got SO many requests for a peanut butter version. So here it is!! 🙂 The peanut butter layer is creamy, dreamy, and super peanut buttery. Make this for someone in your life who loves chocolate and peanut butter, and they will be yours forever!!

This pie is great for company because you can make it the night before, let it sit overnight in the fridge, and it’s still just as good the next day. It’s perfect for when you’re having guests over or taking a dish to someone’s house because then you’re not busy in the kitchen all day or making a mess! Just pull it out of the fridge and serve.

All you need are 6 simple ingredients — Oreos, butter, peanut butter, powdered sugar, chocolate chips, and heavy whipping cream.

Peanut Butter Pie
Peanut Butter Pie

Ingredients:

  • 1 (14.3 oz) package whole Oreos (about 36 Oreos)
  • 1 cup (16 tablespoons) butter, divided
  • 1 1/2 cups + 2 tablespoons creamy peanut butter, divided
  • 1 cup powdered sugar
  • 1 cup chocolate chips
  • 1/2 cup heavy whipping cream

Directions:

  1. Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
  2. Add the remaining 8 tablespoons of softened butter, 1 1/2 cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.

You can find complete recipes of this Peanut Butter Pie in kevinandamanda.com

HEALTHY COOKIES AND CREAM DIP FOR ONE (PALEO, VEGAN, GLUTEN FREE)

HEALTHY COOKIES AND CREAM DIP FOR ONE (PALEO, VEGAN, GLUTEN FREE)

Smooth, creamy and ready in just five minutes, this cookies and cream dip is single serve and deceivingly healthy! This generous dip is packed full of protein and very low in sugar, yet you’d never tell by its taste and texture! Naturally gluten free, vegan, dairy free, paleo and with a high protein option! 

My good mate Dave (who has a new member in his family- Go stop by and demand him to name him Arman congratulate him!) sparked the most intense craving a few weeks ago when he shared this amazing Oreo Cheesecake recipe.

I already told him in his post (you can see it in the comments section!) but growing up, my all time favorite cake/cheesecake was the Oreo cheesecake. My mum’s best friend Catherine (Hi Aunty Catherine! Yes, I am taking care of myself and drinking water with lemon upon waking……) has a sister whom is an amazing pastry and dessert chef. She was head chef at the Sheraton Hotel back in Melbourne and on random occasions, would gift Catherine with leftover desserts.

Catherine and my mum used to work together on the same floor (that’s how they became friends). Whenever Catherine’s sister gave her leftovers from the restaurant, she’d always share it with my mum, probably in an attempt to fatten her up. Mum would always enjoy some of whatever Catherine gave her, but would always keep some for Niki and me to share that night.

I remember the first time mum brought home a slice of the oreo cheesecake and I asked her if someone had thrown dirt in it. After telling me off for making such a rude statement, she informed me my favorite cookie (oreos) were crushed up and blended with the cheesecake filling to produce this decadent dessert. I remember scoffing down an entire slice of it before greedily asking Niki to share hers with me. Being the fussy cow fussy person she is, simply hearing ‘cheese’ and ‘cake’ in the same sentence put her off.

HEALTHY COOKIES AND CREAM DIP FOR ONE (PALEO, VEGAN, GLUTEN FREE)
HEALTHY COOKIES AND CREAM DIP FOR ONE (PALEO, VEGAN, GLUTEN FREE)

Ingredients

  • 1/2- 3/4 cup unsweetened applesauce OR 1 small/medium mashed banana
  • 1 scoop vanilla protein powder of choice (I tried a paleo blend, a vegan blend and a casein blend)*
  • 1-2 T granulated sweetener of choice**
  • 1 T coconut flour (Can sub for gluten free oat flour if not strictly paleo)
  • Pinch sea salt
  • 1-2 Paleo ‘nutella’ cookie, crushed (or chocolate cookies of choice)
  • 2 T nut butter of choice (I used almond butter)
  • 1 T pure maple syrup (can sub for another sticky sweetener)
  • Dairy free milk***

Instructions

  1. In a mixing bowl, combine your applesauce/mashed banana with the protein powder, coconut flour, granulated sweetener of choice and sea salt and mix well.
  2. In a microwave safe bowl or stovetop, melt your nut butter with maple syrup until combined. Stir in the vanilla extract and pour into the dry mixture and mix well until fully combined. If batter is still too crumbly, using a tablespoon, add dairy free milk until a very firm batter is formed. If batter is too thin, add a dash more flour. Stir through your crushed cookies of choice until fully mixed in.

You can find complete recipes of this Healthy Cookies and Cream Dip for One in thebigmansworld.com