This is a recipe I found in the Nestle Holiday Recipes book. I tweaked it a little bit to make it more flavorful and a little bit more healthy!
2 1/4 C. flour
3/4 t. baking soda
1/2 t. salt
3/4 C. melted butter
1/4 C. fresh squeezed orange juice (from the zested orange)
1/2 C. sugar
1/2 C. brown sugar
1 large egg
2-3 t. fresh grated orange peel (I just use the zest from one whole orange)
2 C. white chocolate chips
Beat butter, orange juice, sugar, brown sugar until creamy. Beat in egg and orange peel. Combine flour, soda, salt and gradually beat into creamed mixture. Stir in white chocolate chips.
Drop onto ungreased cookie sheet and bake at 350 degrees for 10-12 minutes.
Tuesday, May 31, 2011
Cinnamon Rolls
This is one of my new favorite recipes! Its great to make the day before and then just have to bake them in the morning. I use this recipe for my cinnamon rolls from The Girl Who Ate Everything. However, I make my own caramel sauce for the bottom of the pan. Here it goes!
Cinnamon Rolls
1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups regular flour
1 teaspoon salt
1/2 cup white sugar
1 pkg yeast (1/4 ounce)
Filling:
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
Caramel:
1/4 C. Butter
1/4 C. Light Corn Syrup
1/2- 1 C. Brown Sugar
Icing:
3 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size. I turn my oven on to preheat for 5-10 minutes and put the rolls in there...perfect spot for them!!
In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture.(My tip-I mix up the cinnamon and brown sugar then put it into a mesh strainer and shake it over the buttered dough. Great way to make sure that the filling is even.) Roll up dough starting with the longer side and cut into your size cinnamon rolls. Before I put my rolls into the pan I mix up my caramel sauce. Combine the butter, corn syrup and brown sugar in a saucepan and cook over low to medium heat until the sugar dissolves. Pour into the bottom of greased 9x13 baking dish. I cover the caramel sauce with raisins too. Place rolls on top of caramel sauce and raisins, cover and let rise for at least 30 minutes or until the rolls are doubled. This is the point that you can refrigerate them and leave them for the next morning!
Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. I leave the frosting in a bowl off to the side just in case some people don't like the frosting!!
Enjoy!
Cinnamon Rolls
1 cup warm milk
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups regular flour
1 teaspoon salt
1/2 cup white sugar
1 pkg yeast (1/4 ounce)
Filling:
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
Caramel:
1/4 C. Butter
1/4 C. Light Corn Syrup
1/2- 1 C. Brown Sugar
Icing:
3 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Microwave milk for 45-60 seconds in the microwave. Dissolve yeast in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using your hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place about 1 hour or until dough has doubled in size. I turn my oven on to preheat for 5-10 minutes and put the rolls in there...perfect spot for them!!
In a small bowl, thoroughly combine brown sugar and cinnamon. Spray surface with cooking spray or sprinkle flour on it. Roll dough into a 16x21 inch rectangle about 1/4 inch thick. Spread dough with 1/3 cup softened butter and sprinkle evenly with sugar/cinnamon mixture.(My tip-I mix up the cinnamon and brown sugar then put it into a mesh strainer and shake it over the buttered dough. Great way to make sure that the filling is even.) Roll up dough starting with the longer side and cut into your size cinnamon rolls. Before I put my rolls into the pan I mix up my caramel sauce. Combine the butter, corn syrup and brown sugar in a saucepan and cook over low to medium heat until the sugar dissolves. Pour into the bottom of greased 9x13 baking dish. I cover the caramel sauce with raisins too. Place rolls on top of caramel sauce and raisins, cover and let rise for at least 30 minutes or until the rolls are doubled. This is the point that you can refrigerate them and leave them for the next morning!
Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 18-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla extract and salt. I leave the frosting in a bowl off to the side just in case some people don't like the frosting!!
Enjoy!
Wednesday, May 25, 2011
Whole Wheat Pizza Dough
My sister gave me this recipe and I think she got it from Cooking Light. It always turns out amazing! This recipe makes two crusts.
1 pkg. dry yeast
1/4 t. sugar
1 1/2 C. warm water (100-110°)
1 C. whole-wheat flour
2 1/2 to 2 3/4 C. flour, divided
1 T. olive oil
1 1/2 t. salt
cooking spray
Dissolve yeast and sugar in warm water in a large bowl. (I just use my KitchenAid); let stand 5 minutes.
Add 2 1/4 C flour, wheat flour, oil and salt to yeast, stirring until blended (if using KitchenAid just use dough hook). Knead until smooth and elastic, about 10 minutes (in KA, about 3-6). Add enough flour to prevent dough from sticking to hands or side of bowl.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in warm place (85°) free from drafts for 45 minutes until doubled in size. --I start to preheat my oven for about 5 minutes to get it warm, turn off the oven, cover the bowl with a towel and place in the warmed oven.
After doubled in size, punch down dough, cover and let rest 5 minutes.
Divide dough in half, roll into 12 inch circle. Top as desired and bake at 450° for 12-15 minutes.
I make this for my friends a lot! So far my favorite toppings have been artichoke hearts, black olives, tomatoes, feta and mozzarella cheese!
Enjoy!
1 pkg. dry yeast
1/4 t. sugar
1 1/2 C. warm water (100-110°)
1 C. whole-wheat flour
2 1/2 to 2 3/4 C. flour, divided
1 T. olive oil
1 1/2 t. salt
cooking spray
Dissolve yeast and sugar in warm water in a large bowl. (I just use my KitchenAid); let stand 5 minutes.
Add 2 1/4 C flour, wheat flour, oil and salt to yeast, stirring until blended (if using KitchenAid just use dough hook). Knead until smooth and elastic, about 10 minutes (in KA, about 3-6). Add enough flour to prevent dough from sticking to hands or side of bowl.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in warm place (85°) free from drafts for 45 minutes until doubled in size. --I start to preheat my oven for about 5 minutes to get it warm, turn off the oven, cover the bowl with a towel and place in the warmed oven.
After doubled in size, punch down dough, cover and let rest 5 minutes.
Divide dough in half, roll into 12 inch circle. Top as desired and bake at 450° for 12-15 minutes.
I make this for my friends a lot! So far my favorite toppings have been artichoke hearts, black olives, tomatoes, feta and mozzarella cheese!
Enjoy!
Officially starting a blog!
I'm finally taking my friends advice and starting a food blog...we'll see how this goes!
My name is Laure and I just graduated from nursing school. I consider myself to be a stress baker but now that school is over, the stress has gone away so I can truly just enjoy baking!
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