March 30, 2013 by Emily
One of the recipes that my grandmother and I would always make together is orange rolls, which was basically just biscuit dough, sugar and orange juice concentrate baked in muffin tins…and while I have fond memories of the original it just wasn’t working for me the last time I made them. So I decided to remake these and add a few new layers of flavors, which is where marmalade comes in!
There’s something about marmalade that I just LOVE, maybe its the play on sweet/bitter or the fact that the orange peels always look like little jewels to me…either way its good stuff.
What You’ll Need:
2 Cups Milk (I used soy, but regular milk works as well)
1/2 Cup Vegetable Oil
1/2 Cup Sugar
2 1/4 Teaspoon Active Dry Yeast (1 package of yeast)
4 Cups All Purpose Flour
1/2 Cup All Purpose Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
2 Teaspoon Salt
1/2 cup Softened Butter (or earth balance if you’d like to make these vegan)
1 “heaping” Cup of Orange Marmalade (I used a full 10 ounce jar)
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
1/4 Cup Packed Brown Sugar
1 – In a sauce pan heat the milk oil and sugar until the sugar has dissolved, remove from heat and allow to cool until its just “warm” to the touch. 2 – Sprinkle the yeast over top and allow to proof for about 5 minutes. 3 – measure out 4 cups of flour into a large mixing bowl, adding the milk/yeast mixture and stirring until combined. Cover with a tea towel and set in a warm place to rise for 1 hour. 4 – After the dough has risen to about double in size, stir in the remaining flour, baking soda, baking powder and salt. Cover and allow to rise an additional 1 hour, at this point dough can be stored in the fridge for up to a day until your ready to use it. 5 – Roll out the dough into a long rectangle, about 12 x 18 inches 6 – Mix the butter, marmalade, sugar, salt and cinnamon and spread onto the dough from edge to edge.
7 – Starting at the long edge furthest from you, gently roll up the dough and jelly mixture into a spiral. 8 – Pinch the end edge of the dough to the roll to connect it all together.
9 – Slice your roll into 12 pieces and arrange into two heavily butter cake pans and allow to proof while you heat your over to 375 degrees. 10 – bake for 15-18 minutes until the dough is golden brown, remove from oven and immediately flip the rolls out of the plans and on to a plate (otherwise the marmalade sugar mixture will cool and make it impossible to get out of pans!) let cool slightly and enjoy!!
March 24, 2013 by Emily
Do you wanna S’more?
I haven’t had anything yet, so how can I have some more of nothing?
You’re killing me Smalls!
Ok, Ok, Ok I “tortured” my students last week by
FORCINGletting them watch “The Sandlot” and this has been bouncing around in my head for days. And now I NEED S’mores…Who doesn’t love S’mores?! A person who doesn’t love s’mores is a person who doesn’t love life! Fine, that might be a bit severe, but what’s not to love?
While camping season is still a whiles a way for this girl, getting my S’mores fix is not. These cupcakes are a perfect way to get a S’more fix, especially when there’s no fire around!
What you’ll Need:
Make 12 Cupcakes:
1 sleeve of graham crackers, 8 in total
4 tablespoons melted butter (I was out today and used equal parts coconut oil, just as good!)
3/4 cup flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup cocoa powder
2 1/2 tablespoon vegetable oil
1/4 cup coffee
1/2 cup milk
1 tablespoon vanilla
1/2 recipe of “7 minute frosting”, I use Martha’s becuase why mess with perfection?!
Preheat over to 350 degrees, and place paper or silicone liners into a cupcake pan.
1 – In the bowl of a food processor crush the graham crackers and add the butter, or coconut oil, until combined. It should look sandy but stick together a bit when pressed. 2 – scoop about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner, use your fingers or the bottom of a shot glass to press the mixture down. 3 – Mix the wet ingredients a set aside 4 – In a large bowl mix all the dry ingredients until evenly distributed, add the wet ingredients and stir until just combined 5 – fill each cupcake liner with the batter until 3/4 of the way full then sprinkle with the remaining graham cracker mixture. 6 – bake for 15-20 minutes or until a toothpick inserted into the middle of the cupcake comes out clean. 7 – Make the 7 minute frosting while the cupcakes are cooling . 8 – Pipe of top each cupcake with a decent amount of frosting and enjoy!!
Category Baking | Tags: 7 minute frosting, baking, cake, chocolate, chocolate cake, chocolate cupcakes, cupcakes, dessert, food photography, marshmallow frosting, Recipes, S'mores, S'mores cupcakes, the sandlot
March 20, 2013 by Jenn
Waffle Wednesday is here again! It has become my favorite day of the week. Today I bring you a cinnamon waffle with applesauce made form scratch. I love applesauce so much, sometimes I even put it on my toast!
Yields 1 Serving
1 3/4 C Flour
1 Tsp. Baking Soda
1/2 Tsp Salt
2 C Milk (I used almond milk)
1/3 C Veggie Oil
2 Tbsp Brown Sugar
1 Tbsp Cinnamon
6 Large Apples
1/4 Cup Sugar (you can add more if you like your applesauce sweeter)
2 Tsp Lemon Juice
1/2 Tsp Cinnamon
For the waffle, combine all ingredients and mix well making sure not to have any lumps. Pour into the waffle iron. Easy peasy. As you can probably tell, I’ve been using the same base recipe for the waffle and adding different ingredients to create different variations.
For the applesauce, remove the skin and core and quarter apples. Be sure to remove all seeds. I used one of those apple cutters from Ikea for mine. It really cut down on the chopping time! Place your apples in a large saucepan filled with about an inch or two of filtered water. If your apples are more or less ripe, this will alter your cooking time. You need the apples to be very soft. If your apples are ripe, you’ll only need to simmer them for about 10 minutes and you can add time if they are less ripe. You shouldn’t need to simmer them for more than 20 to 25 minutes. Remove from the pan and let them cool. Place in a blender or food processor to get rid of any large bits then add the lemon juice, sugar, and cinnamon. I add my ingredients in stages so that the sauce doesn’t come out too sweet or sour. You can add each ingredient little by little until you find a taste that’s just right!
I hope you make this waffle and enjoy it as much as I did. Next up: Peanut butter waffle with homemade jelly! Whoo-hoo! Also, happy first day of spring!
March 18, 2013 by Jenn
Lemons are both inexpensive and a lot more useful than most people think. They also look super cute in a bowl on your dining room table. Here are 5 ways to use em that will help you cut costs and steer clear of some harsh household cleansers.
1. Keep your cutting boards germ free. Cutting boards get smelly and weird even if you wash them in soap and water. Next time you wash your board, cut a lemon in half and wipe the surface with the lemon. It will make it smell lovely and keep germ counts down.
2. Nasty upper toilet cleaner. Everyone pays attention to the toilet bowl but not so much to the upper part. This is probably because no one sees it but what you might not know is that if your upper toilet is grimy and gross, the bowl will become dirtier faster. Do yourself a favor and put a cup of lemon juice in the upper part and let it sit for a half hour. you can use a little scrubby brush to help remove the darker stains. Flush and enjoy, much better than chemicals.
3. Hand sanitizer. Don’t put chemicals on your hands. I know everyone LOVES that stuff but I just don’t feel right about it. You put hand sanitizer on and then you eat a sandwich? I don’t want anything on my hands that has the poison control center’s number on the back of the container. Next time just rub your hands with some lemon juice and rinse. This also works for removing the odor from garlic hands or fish hands.
4. Bring old paintbrushes back to life. We paint, our tiny humans paint, we paint canvas and houses and god knows what else but maybe we aren’t so good at cleaning up right away and now your paint brushes are hard. Put a generous amount of lemon juice into water and bring to a boil. Lower the heat and hold your paintbrush tips into the water for about 10 minutes then wash with hot soapy water.
5. Brighten your nails. Rubbing lemons wedges on your nails will make them whiter and shinier!!