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
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.
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.
Fresh raspberries, Framboise, and plenty of dark chocolate come together in these decadent Raspberry Chocolate Cupcakes.
essa, who’s seven, grabbed a box of little chocolate heart cookies at the store the other day. When my girls ask to buy cookies, I usually tell them that we should just make them ourselves. Before I could say a word this time, she asked,”Wouldn’t these look perfect on top of some Valentine’s Day cupcakes?” She held the box up to my face to make sure I’d taken in the full measure of their chocolate-covered-pink-and-white-sprinkled adorableness.
“Why, yes. Yes, they would.”
The girl is good. With one simple question, she got me to buy her cookies AND make some Raspberry Chocolate Cupcakes.
Not only that, her idea of topping cupcakes with little cookies is a genius trick for turning already cute cupcakes into super festive treats. If you’re feeling ambitious, you can make your own cookies, but if you’re like me, you don’t want to bake cookies and cupcakes at the same time. Am I right? Just buy ’em.
With or without a cookie on top, you’re going to want these cupcakes. Dark chocolate cake full of raspberry goodness awaits you under all that sweet raspberry buttercream. The cupcake batter includes both Framboise and sweet, tart raspberries, which make these little treats super moist and delicious.
2 ounces unsweetened chocolate, finely chopped
2 tablespoons Dutch-processed cocoa powder
⅓ cup boiling water
½ cup sour cream
¼ cup Framboise
1 cup plus 2 tablespoons cups unbleached all-purpose flour
¾ teaspoons baking soda
¼ teaspoon salt
4 tablespoons butter, softened but still cool
¾ cups granulated sugar
2 large eggs
¾ cups fresh or frozen raspberries, at room temperature and gently crushed
1 cup semi sweet chocolate chips
¾ cups fresh or frozen raspberries, at room temperature
6 tablespoons unsalted butter, at room temperature
3 to 4 cups confectioners’ sugar
1 teaspoon Framboise
1 tablespoon milk or cream, as needed
For the cupcakes, preheat oven to 350° F. Grease or paper-line 24 muffin tin cups. Set aside.
Combine chocolate and cocoa powder in a small bowl. Carefully pour in boiling water and stir until the chocolate has melted and the ingredients are well combined. Add sour cream and Framboise and mix well. Set aside.
Combine flour, baking soda, and salt in a bowl and set aside.
In the bowl of a standing electric mixer, cream together butter and sugar until well combined.
Add the eggs to the butter mixture one at a time, beating well after each addition. Beat until well blended.
Add the flour mixture, alternating with the chocolate mixture, to the egg-butter mixture. Stir until the dry ingredients until just incorporated. Stir in raspberries and their juices. Fold in chocolate chips.
Add batter to prepared muffin cups, filling each one about half full.
Bake until the cupcakes are set and a tester inserted in the center comes out clean, about 15 minutes.
Remove from the oven and cool in the pan for 15 minutes before removing to a cooling rack.
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!
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
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.
Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
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
The Best Gluten Free Pizza Crust- (Vegan Egg Free) EVER. This gluten free crust reminds me of chewy wheat based take out pizza. This gluten free pizza crustcrust is soft, chewy, and crispy all at once. It is also gluten free and egg free makes it even better for those with food allergies.
Pizza is another staple that gluten free living loves to thrown a wrench in. There are plenty ofoff the shelf pre-made gluten free pizza crusts available…but…they just don’t…um…have much appeal. If you like them and they work with your list of food allergies ignore me… But if you don’t, keep reading. 🙂
It’s not that I wouldn’t jump at the chance to use a pre-made crust. We food allergy moms (and dads) have to make everything. It’s mainly in part because I haven’t found one that is egg free. Or soy free. Or sunflower free… It’s just easier to make it myself with piece of mind that will be safe.
Another thing I would have to confess: I am a pizza SNOB. I can’t help it. My family ate pizza at least 3 times a week growing up. I even worked at a pizza place briefly in high school. The best pizza in my option has a slightly thicker crust (not too thick), is chewy, soft and crispy all at the same time. The trifecta of great textures, gluten free or not. 😀
Gluten free breads are tricky to achieve the correct texture. Remember how long it took me to make a good gluten free hamburger bun? Well, this was similar. Not so much with ingredients, since you’ll note it’s very similar to the buns. But more so the techniques to get the crispy-chewy-thing all together.
2 1/2 cup gluten free all purpose hybrid flour
1 3/4 cup water or milk of choice
1 packet or 2 1/2 tsp of dry active rapid rise yeast
1 tsp sugar
2 T oil
1 tsp salt
3 tsp guar or xanthan gum
3 tsp powdered pectin
Heat liquid to 110 degrees. Add yeast and sugar. Allow to sit for at least 5 minutes to start foaming.
In a separate bowl, combine all dry ingredients. Mix thoroughly
Pour all wet ingredients. Mix by hand for 2 minutes (or use a stand mixer if you own one)
Dough will be sticky. Grease hands lightly with oil. Scoop out and knead with your hands another 5 minutes on parchment paper or cutting board sprinkled with GF all purpose flour.
Cover dough in the bowl and allow to rise about 25 minutes in a warm place.
Preheat oven for at least 25 minutes prior to baking with the baking sheet inside the oven (measure the parchment paper size before placing in oven)
You can find complete recipes of this BEST GLUTEN FREE PIZZA CRUST- (VEGAN EGG FREE) in etiteallergytreats.com
Gluten free pie crusts aren’t hard to make when you use the right ingredients and follow some easy how-to steps.
Any time is “Pie Time,” and for anyone scrambling around trying to figure out how to make a delicious GF crust, now seemed like a great time to dive in and show you how!
As I travel the country speaking to gluten-free groups and teaching gluten-free cooking classes, it seems that rolling out pie crusts is the one thing that scares people the most about baking. There are many tips and techniques I’ve developed over the years, and I’ve gotten it down to quite a science!
egg wash (1 egg + 1 Tbs. water) OR milk (dairy or non-dairy) for brushing on crust
*vodka helps to further tenderize the pastry dough and the alcohol bakes off, leaving no flavor
METHOD: To Make the Dough:
In a large bowl, whisk together the dry ingredients. Cut in the shortening and butter using a pastry cutter (or the flat paddle attachment on a stand mixer or a food processor). Add the vodka/water gradually to make the consistency you need to form a ball – err on the side of it being wetter rather than crumbly. Don’t over-work the dough, or it may become tough when baked. Form a disc with the dough, wrap in plastic and set aside on the counter for 30 minutes while you make your filling.
Rolling the Dough:
After allowing the dough to rest, roll the pastry out onto a surface dusted well with gfJules™ All Purpose Gluten Free Flour.
Use a flexible pastry mat (e.g. Silpat) and rolling pin covers or a pie crust bag for rolling and transferring your gluten free crust easily.
Gently roll in each direction — do not press down on the pin while rolling — to a circle with a diameter at least 1 inch larger than that of your pie pan.
To Transfer the Crust:
Gently lift an edge of the rolled out crust over your rolling pin. 2 -With one hand under the baking mat, use the pin in the other hand to lift the crust so that it is supported by the rolling pin as you pull the crust gently off of the baking mat. 3- Transfer gently over the pie plate to center. 4- Drop gently into the plate and press in with floured fingers. 5- Pat into your pan.
You can find complete recipes of this Gluten Free Pie Crust Recipe and Tips in gfjules.com
I still hate it with a fiery passion in my soul.
And my family? Loves it. It’s always on in my house, probably just to spite me. I cannot fathom how anyone with emotions can successfully watch an episode without erupting into a manic rage. It is so infuriating.
Everyone on that show is aggravating, nit-picking every.single.thing about each house like they’re being paid to criticize every excruciating detail (which they probably are). And they have such crazy, outlandish requests which always baffle me to no end.
“My husband travels a lot for work, so we need to be close to an airport… but we want to live in the country.”
“Well, this house is about 200 miles from a jail. So if a prisoner hypothetically broke out of jail, he’d come straight for our house since it’s so convenient.”
“This spare bedroom holds a bed, a dresser, and a nightstand, but it’s too small. Guests who stay over will feel uncomfortable, since they’ll likely spend all day in this room like antisocial weirdos.”
“I’m a voyeur who likes spying on her neighbors, so there must be a window in every room in the house, including the closets.”
“We want to live five minutes from downtown but we want a big yard for our kids.”
“Well, this is on the beach like we wanted, but now we’ll probably track sand in the house. Does this house have sand-preventing floors?”
“We asked for a duplex, you gave us a duplex, but we don’t want to hear our neighbors, so let’s complain to the real estate agent about it.”
“I want an open floor plan but I also want the home to be 400 sq. feet.”
“This house has white appliances. I want black. Let’s not buy it for this reason alone.”
“This house has a hideous paint job. Let’s not buy it for this reason alone.”
“I want a house on the beach but I don’t want to hear the ocean.”
See? Totally infuriating. I still don’t understand how this show is on-air. Or how they find that many irritating people to try out for it.
Anywho, for the past couple of months I’ve been searching for the perfect Coconut Macaroon recipe and folks, these are it. They’re perfectly domed, chewy bites of heaven that are bursting with toasty coconut. There are a couple of different ways to prepare coconut macaroons, but I chose the sweetened condensed milk way. To me, it’s easier than the egg white version and produces a sweeter, better-tasting macaroon. (And by the way, these are macaroons. Macarons, with one ‘o’, are the French style sandwich cookies).
5 & ½ cups shredded coconut (I used sweetened)
⅔ cup flour
2 tsp vanilla extract
1 tsp almond extract
1 (14 oz) can sweetened condensed milk
Melted chocolate, if desired
Preheat oven to 350 degrees F. Line 2 cookie sheets with silicone liners or parchment paper. Set aside.
In a large bowl, toss together the coconut and flour until coated. Pour in the sweetened condensed milk and both extracts and using a spoon or spatula, blend together to coat.