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Summer Sunshine Coffee Cake

Breakfast, Dessert, ,

I have the perfect summer weekend breakfast treat for you today! Made from homemade biscuits and full of bright citrus flavors, it also makes a great afternoon pick-me-up, or even a light dessert. And it’s easy to make and comes together fairly quickly, making it great for last-minute or unplanned guests.

I got the inspiration from Paula Deen’s Orange Coffee Cake, but I wanted to make it a little more homemade. Instead of canned biscuits, I decided to make homemade angel biscuits, which are essentially a yeasted buttermilk biscuit. They are a little flaky and a little bread-y, and I think they are perfect in this application.

I also wanted to update the flavor slightly. I’m personally not a huge fan of orange flavor, but I thought mixing it with grapefruit would be a nice twist. I really like the combination in this cake. The two flavors complement each other well, without either being overwhelmed by the other. And the citrus really brightens up a cake that could otherwise feel heavy and rich. I finished if off with a cream cheese glaze, flavored lightly with grapefruit juice, since I thought that would be a little more subtle than orange, but you could use either one.

You could definitely change up the flavor with whatever citrus you love, or have on hand. I personally love limes, and think that would make a great cake. Blood oranges would make a fantastic winter cake. And can you ever go wrong with Meyer lemons? Use just a single fruit, or mix a few together to find your perfect cake.

I really hope you give this recipe a try. If you’re intimidated by yeast dough this is a perfect place to start, since there isn’t a ton of kneading. And if you really don’t want to use yeast or wait the short rise time, you can use your favorite biscuit recipe and follow the rest of the directions with that dough. However you make it, I know you’ll love it!

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 Summer Sunshine Coffee Cake
Servings
people
Ingredients
Biscuits
Filling and Topping
Icing
Servings
people
Ingredients
Biscuits
Filling and Topping
Icing
Instructions
  1. Combine yeast, warm water, and 2 teaspoons sugar in a small bowl and set aside.
  2. In a large bowl, combine flour, baking powder, baking soda, and salt. Grate cold butter into flour mixture (see recipe notes for tips), and toss gently to combine well and coat all pieces with flour.
  3. Stir in yeast mixture, sour cream, and milk and mix well. Dump onto a lightly floured surface and knead gently until mixture is smooth and all flour is fully incorporated.
  4. Place into a greased bowl, cover, and let rise in a warm place until doubled in size, approximately 30-45 minutes.
  5. While dough is rising, combine 1/2 cup sugar with orange and grapefruit zests and mix well. Melt 1 tablespoon of butter and set aside.
  6. Once dough has risen, lightly punch down and place on a lightly floured surface. Roll out to 1/2-inch thickness. Sprinkle with half of sugar and zest, then fold dough in half.
  7. Roll again lightly to 3/4-inch thickness. Cut out biscuits with 3-inch round cutter, pressing straight down without twisting. Try to get as many out of the first roll as possible. Ideally you should get 7 to 8 biscuits with the first roll. Lightly press together any scraps and cut additional biscuits. You should have 9 in total.
  8. Place one whole biscuit, one from the second batch of cutting, into the center of a greased 9-inch pie plate or cake pan. Cut remaining 8 biscuits in half with a sharp knife, creating half circles. Place the 16 pieces around the center biscuit, slightly overlapping and with all cut sides facing the same way, like flower petals.
  9. Brush the top of the biscuits with the melted butter, and sprinkle with the remaining sugar and zest mixture.
  10. Bake at 375 degrees Fahrenheit for 18-22 minutes or until golden brown.
  11. While coffee cake is cooling, make icing. Whisk together the cream cheese and powdered sugar. Add enough juice to make a thick icing that is just thin enough to be drizzled. Drizzle over cooled cake.
Recipe Notes
  • When grating butter into flour mixture, use full stick (8 tablespoons). Unwrap most of the way, and while holding the wrapped end, grate in 7 tablespoons. Save remaining tablespoon for topping.
  • Use any combination, or single flavor, of citrus zest and juice.
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No-Peel, No-Boil Mashed Potatoes

Dinner, ,

Are you getting ready to cook a large holiday meal for friends or family? Is stove-top space always at a premium, but you absolutely have to keep mashed potatoes on the menu? I’ve got the solution! And not only does it save you time and stove-top space, you also end up with super creamy, super fluffy mashed potatoes!

So what’s the secret? Well, there are two. First, you bake the potatoes. Yep, bake them. More on that in a minute. But the real secret is to use a potato ricer. If you don’t have one of these yet, and you like creamy, fluffy, “whipped” potatoes, you absolutely need one. They aren’t expensive and can be found in almost any grocery or department store. It’s the only way I make mashed potatoes.

So back to the potatoes. Make sure you wash them, and poke some holes in each one with either a fork or sharp knife. Since you won’t be eating the skins, you don’t need to oil or season them like you might for a baked potatoes. When I’m just making a small amount for two of us on a regular weeknight, I microwave them for around 3-4 minutes a piece, depending on size. If you are doing a smaller amount, this method works just fine.

If you’re making a large batch for a big family meal, just put them in the oven with your turkey, ham, or roast. Place them directly on a rack in the oven, preferably at 350 degrees (which is what most of those meats roast at), and bake them for an hour to an hour and half. Timing will depend on the size and number of potatoes. Whichever cooking method you use, you just want them to cook until they are easily pierced by a fork.

Once they are cooked, all you have to do is slice them in half, and press them through the ricer into a mixing bowl. Place them cut side down in the ricer and press. Depending on the size of the potato, you may get one or two halves in at a time. The potato flesh will pass right through, while the skin is left in the ricer. Pull out the empty skin, and press another potato. Repeat until you’ve got a big bowl of riced potatoes. Now add butter, milk and seasonings, and stir until creamy and fluffy. I prefer to heat the milk and butter together, and add it in batches until I reach the consistency I’m looking for. If you have extra, don’t discard it right away, as potatoes often thicken up as they sit and you may want to splash in a little more before serving.

This is really more of a method than a recipe. Although I’ve provided a very basic recipe below, you can add whatever ingredients you typically put in your mashed potatoes. Cream cheese, buttermilk, garlic – they all work perfectly with this method. Follow your favorite recipe, or try a new one!

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 No-Peel, No-Boil Mashed Potatoes
Super creamy and fluffy mashed potatoes without the time and hassle of peeling, chopping, and boiling.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Wash the potatoes and poke several times with a fork or sharp knife.
  2. For smaller amounts, cook in the microwave for 3 to 4 minutes per potato.
  3. For large batches, place on oven rack and bake at 350 degrees for about one to one and a half hours. Can be baked with turkey, ham, or roast also in oven.
  4. Once potatoes are fork-tender, remove from oven or microwave. Slice each potato in half.
  5. Place halves cut-side down in a single layer in a potato ricer and press into a large mixing bowl. Remove skin that is left in ricer and repeat with remaining potatoes.
  6. Once potatoes are all riced, add warmed milk and butter gradually, with seasonings. Stir gently to combine, adding enough liquid to reach desired consistency. If potatoes need to sit before serving, they may cool and thicken. Add additional warm milk and butter just before serving if needed.
Recipe Notes
  • Quantities are approximate and adjustable. Halve, double, or triple to make the quantity you need. And adjust milk and butter quantity to get the texture you prefer.
  • Use this method with the ingredients you prefer in your potatoes. Cream cheese, buttermilk, garlic - any of those variations, and more, will work!
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Maple Mousse

Dessert,

It’s finally fall! I’m so excited – cool evenings and cooler days, crops are being harvested (no more walking through 10-foot-tall corn!), and all the mouthwatering flavors that come with this time of year.

I grew up in northeast Ohio where there is a festival every spring dedicated to maple, since that’s when it’s produced. It has always been a favorite flavor around our house any time of year. But most people, myself included, consider it to be a fall flavor. Maybe that’s because it goes so well with other fall and winter flavors like the warm spices, tart cranberries, and roasted nuts that are so prevalent during this season.

Whatever the time of year, this recipe is delicious. It is a very light mousse with a strong maple flavor. It’s perfect for the holiday season when there is so much heavy food around, but it would also be wonderful as a light dessert in the spring or summer. You can serve the mousse in bowls as I did, or use it fill cannoli shells or cream puffs. I added some fun fall sprinkles, but chopped or candied walnuts would also work well.

This mousse does involve a little cooling time, but it is generally very simple. You start by making a maple custard, which is good all on it’s own. It has to chill completely before you add in the whipped cream. The mousse ends up being very light and slightly loose in texture. If you prefer a firmer mousse, use a stabilized whipped cream that is made with gelatin. Maple syrup is a must – no substituting pancake syrup!

This recipe serves four, but doubles very well, which makes it great for entertaining. Although it is best served within a few hours, the custard can be made a day ahead. Just whip the cream and fold in right before serving and top as desired. I hope you give it a try soon!


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Maple Mousse

Servings


Ingredients

Servings


Ingredients


Instructions
  1. Heat syrup and 3/4 cup milk in a saucepan over medium heat until simmering.

  2. Combine cornstarch, salt, and remaining milk. Add to simmering syrup mixture, stirring constantly.

  3. Cook over medium-high heat, stirring constantly, until mixture is thickened and begins to bubble.

  4. Reduce heat to medium; cook and stir 2 minutes.

  5. Beat egg in a small bowl. Add in a small amount of the hot mixture and stir well.

  6. Add egg mixture to pan and cook, stirring constantly, until mixture simmers. It will be thick.

  7. Continue to cook and stir for 2 additional minutes.

  8. Pour into a heat-proof bowl. Cover with plastic wrap or waxed paper, making sure wrap touches the surface of the custard to prevent a skin, and refrigerate until cool, 4 hours or overnight.

  9. When custard is cool, whip cream until stiff peaks form.

  10. Gently fold into cooled custard, then transfer to serving bowls. Top as desired and serve.


Recipe Notes
  • Candied or roasted walnuts would be a great addition to the top of this mousse.
  • Use mousse as a filling for cannoli or cream puffs.
  • For a firmer mousse, use a stabilized whipped cream (with gelatin).
  • Best eaten within a few hours.


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Peanut Butter Crumb Topped Banana Bread

Bread, Breakfast, ,

It’s almost time for school to start, and I have a great recipe for quick breakfasts or lunchbox treats. Peanut Butter Crumb Topped Banana Bread is a perfect mix of peanutty crumb topping and sweet banana bread.

I have been seeing so many variations on banana bread lately – crumb topped (cinnamon, graham cracker, cookie butter, and more), stuffed with cream cheese, filled with chocolate chips, or swirled with peanut butter. They all sound so good. But then I saw a recipe for peanut butter crumb-topped brownies, and I decided that the two had to meet.

Although I love walnuts or pecans in banana bread, I left them out this time. You could absolutely add them back in – or use chopped peanuts for an extra peanut bite. Chocolate chips, peanut butter chips, even butterscotch or caramel chips would be a welcome addition. You can also substitute the nut or seed butter of your choice in the crumb topping as well.

Did I mention this recipe makes two loaves? That’s right – one for right now (I ate half a loaf warm from the oven so be warned!), and one for the freezer for those hectic weekdays. I love eating a slice bread of this for breakfast, but it makes a great snack as well. Pack it in a lunchbox or serve a slice after school. This is going to become your favorite banana bread!

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 Peanut Butter Crumb Topped Banana Bread
Servings
loaves
Ingredients
Peanut Butter Crumb Topping
Banana Bread
Servings
loaves
Ingredients
Peanut Butter Crumb Topping
Banana Bread
Instructions
Peanut Butter Crumb Topping
  1. Melt peanut butter and butter together.
  2. Stir in remaining ingredients and set aside.
Banana Bread
  1. Combine butter and slightly chopped, or broken, bananas in a microwave safe bowl or large saucepan. Heat over low heat, or 30 seconds at a time in the microwave. Stir and mash with a large spoon or potato masher until butter is melted and bananas are soft and mashed.
  2. Remove from heat. Stir in sugar and salt. Add eggs, milk, and vanilla and mix well.
  3. Stir in flour and baking powder just until combined.
  4. Gently stir in any mix-ins, if using.
  5. Divide evenly between two greased 9"x5" loaf pans.
  6. Divide peanut butter mixture in half, and crumble evenly over batter in pans.
  7. Bake at 350-degrees F for 40-45 minutes, or until toothpick inserted in the middle comes out clean
  8. Cool 10 minutes before turning out of pan onto cooling rack to cool completely.
  9. To freeze, wrap well in plastic wrap and foil, and place in a zip-top freezer. Freeze for up to a month.
Recipe Notes
  • Add chopped peanuts to up the peanut butter flavor.
  • Use pecans or walnuts for a more traditional banana bread.
  • Use any flavor chips - chocolate, peanut butter, butterscotch, caramel, etc.
  • Substitute any nut or seed butter for the peanut butter in the crumb topping.
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Black and White Banana Cupcakes

Cakes and cupcakes, , ,

I have the perfect Fourth of July recipe for you today! It’s a delicious banana cupcake dipped in chocolate and vanilla fudge frostings. It’s a great dessert to bring to a cookout for several reasons. First, the recipe makes 24 cupcakes, so there’s plenty to go around. Second, the frostings set up firm so they’re easy to transport and they won’t melt easily in the heat if you’ve got them sitting outside. And finally, well, they’re just plain delicious!

These cupcakes are one of my favorites. Well, let me clarify. The cupcakes are delicious. The frostings are out of this world, and probably the reason I like the cupcakes so much. I am a chocolate person through and through. I never choose vanilla if chocolate is an option. Except with this frosting. This vanilla frosting is almost like a vanilla fudge. It is so good, it will almost make you forget there is chocolate available too. Almost. So, I could never choose between a vanilla frosted and chocolate frosted one. Until now. I figured if New York could frost their cookies with both vanilla and chocolate, well, I could do it to my cupcakes. Yep, it’s a good idea.

Let’s start by talking about the cupcakes. Really, these aren’t much different than banana bread. They’re a little bit lighter in texture, which is perfect for a summer cupcake. The banana flavor is there but not overwhelming, and the bananas help to keep the cupcakes moist. Nuts are completely optional, but I do enjoy walnuts or pecans in these. I think hazelnuts or macadamias would also be great. Or, if you prefer to throw in some mini chocolate chips, I won’t stop you. They’re your cupcakes – do what sounds good to you!

Now, the frostings. Yes, plural. But I promise they aren’t difficult. Both are rich and fudgy, and they both go so well with the banana cupcake. To frost them, if you only want one flavor on the cupcake, you can just dip the tops into the warm frosting. To get the half and half look, I found it easier to use a spoon or spatula to spread partially cooled frosting on half a cupcake and then repeat on the other half with the other flavor. If you want sprinkles (and who doesn’t want sprinkles?), you need to be fast with them. This frosting sets fairly quickly, so I wouldn’t frost more than one or two cupcakes before topping with sprinkles. It’s a great task for any little helpers you have!

Each frosting recipe makes enough to fully frost 12 cupcakes, so one recipe of each flavor will cover 24, either 12 of each or half and half on 24. Of course, if you don’t need to transport these or want to change them up, you can absolutely use a standard buttercream. Chocolate, vanilla…..peanut butter, anyone? And you could replace the sprinkles with chopped nuts, mini chocolate chips, or chopped candies. 

These cupcakes are sure to become a favorite. Bake up a batch for your next picnic or bake sale. And if you have leftovers, well, they’re basically banana bread…so I say eat them for breakfast!

Print Recipe
 Black and White Banana Cupcakes
A light banana cupcake with chocolate and vanilla fudge frostings.
Course Dessert
Servings
cupcakes
Ingredients
Cupcakes
Chocolate Frosting
Vanilla Frosting
Course Dessert
Servings
cupcakes
Ingredients
Cupcakes
Chocolate Frosting
Vanilla Frosting
Instructions
Cupcakes
  1. Cream butter and sugar. Add eggs and vanilla and mix well,
  2. Stir in mashed bananas.
  3. Combine dry ingredients, except nuts. in a separate bowl.
  4. Add half of dry ingredients to banana mixture, mix, and add sour milk. Mix well and add remainder of dry ingredients.
  5. Stir in nuts if using.
  6. Line 24 muffin cups with paper liners and fill about 2/3 full.
  7. Bake at 350 degrees F for 20-25 minutes until golden brown and the centers spring back when touched.
  8. Remove cupcakes to wire racks to cool.
Chocolate Frosting
  1. Combine chocolate, butter, and milk in the top of a double boiler and heat until melted.
  2. Turn off heat, but leave the double boiler together. Stir in powdered sugar. Frosting should be thick but pourable.
Vanilla Frosting
  1. Combine butter, milk, and salt in the top of a double boiler and heat until melted.
  2. Turn off heat but leave double boiler together. Stir in vanilla extract and powdered sugar. Frosting should be thick but pourable.
Assembly
  1. While frosting is still pourable, dip the tops of the cupcakes and allow to set on wire racks.
  2. To create half and half cupcakes, let frosting cool slightly and spread cupcakes half with vanilla and half with chocolate frosting.
  3. Frosting sets quickly, so add sprinkles after every one or two cupcakes are frosted.
  4. If frosting begins to cool and set in the bowl, you can reheat gently in the double boiler.
Recipe Notes

Make these your own:

  • Choose your favorite nut to add.
  • Leave out the nuts entirely.
  • Substitute mini chocolate chips instead of nuts.
  • Not in love with chocolate? Double the batch of vanilla frosting and use only that.
  • Family of chocoholics? Double the chocolate frosting and use only that.
  • Instead of sprinkles, use nuts, mini chips, or chopped candies.
  • You can use any flavor of buttercream on these as well - chocolate, vanilla, and peanut butter would be great!
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Pecan Sticky Buns

Breakfast, ,

Do you have breakfast plans this weekend? Or are you looking for something sweet to add to your Easter brunch next weekend? If so, you’re in luck, because I have the recipe for the best-ever sticky buns.

These are one of my favorite breakfast treats. My mom made them on occasion when I was a kid, and I was always excited when they made an appearance on the breakfast menu.  I’ve tried a number of other sticky buns since then, and I have yet to find any that are as good as these. They are full of caramel and pecans, with a hint of cinnamon. And they are perfectly gooey and sticky.

Sticky buns may seem intimidating, but they are really pretty simple to make. If you can make a cinnamon roll, you can definitely make these. It starts with a rich yeast dough which is filled with chopped pecans, butter, brown sugar, and a little cinnamon. The topping is just brown sugar, butter, corn syrup, a little more cinnamon, and a ton of pecans.

As always, you can leave the pecans out of both the topping and the filling, or substitute another nut of your choice. Most of the sticky bun recipes I see do not include cinnamon, especially in the topping. I really like it in there, but you can definitely leave it out as well. And you could put whatever you like in the filling – add a handful of raisins or other dried fruit if you’re so inclined, or even some mini chocolate chips if you want to really take it over the top.

 

These are so good, and you probably have everything you need already in your pantry. Make these this weekend or for Easter brunch (or both!). I promise you will love them!

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 Pecan Sticky Buns
Servings
Ingredients
Rolls
Topping
Filling
Servings
Ingredients
Rolls
Topping
Filling
Instructions
Dough
  1. Dissolve the yeast in the warm water.
  2. Scald the milk (bring it just to a simmer) and add the butter. Let cool to warm room temperature while the butter softens and partially melts.
  3. Transfer milk mixture and yeast to stand mixer. Add sugar and eggs and mix well with the paddle attachment. (You can also do this by hand with a large spoon).
  4. Add salt and 4 cups flour and mix well with the dough hook attachment (or a spoon).
  5. Continue to knead dough, adding up to 1/2 cup additional flour, until dough is only slightly sticky, about 5 minutes with the mixer.
  6. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
Topping
  1. Combine all ingredients except pecans in a medium saucepan and bring to a boil over medium heat.
  2. Boil for 1 minute.
  3. Pour into a greased 9"x13" baking pan and sprinkle with pecan halves. Set aside.
Filling and Assembly
  1. Combine brown sugar, cinnamon, and pecans in a small bowl.
  2. Roll dough, once doubled, into a 12"x 22" rectangle.
  3. Brush with melted butter and sprinkle with filling.
  4. Roll up, jelly-roll style, starting on the short end. (You should end up with a roll 12" long.)
  5. Cut into 1" slices and place, cut side up, onto topping in prepared pan.
  6. Cover and let rise again until doubled. See note to prepare the night before and bake in the morning.
  7. Bake at 350-degrees F for 15-20 minutes or until golden brown.
  8. Remove from oven and cool for 10 minutes (no longer!) for the topping to harden slightly.
  9. Invert onto serving platter, scraping any pecans and topping left in the pan onto the top of the rolls.
  10. Enjoy warm! Rolls will keep up to 3 days covered at room temperature, but do yourself a favor and microwave them for a few seconds to rewarm before eating. 🙂
Recipe Notes

Note: To make these the night before, follow instructions until the second rise (in the pan). When rolls are not quite doubled in size, cover with plastic wrap and refrigerate. The next morning, remove from refrigerator and preheat oven. Once oven is preheated, bake rolls for 25-30 minutes, or until golden brown.

  • Substitute pecans for your favorite nut, or leave out completely.
  • Leave out cinnamon in the topping and/or filling if you prefer. If leaving the cinnamon out of the topping, consider adding a pinch to 1/4 teaspoon of salt for that salted caramel flavor.
  • Add fillings of your choice - raisins, dried fruit, mini chocolate chips, etc.
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Lemon Puff Balls

Uncategorized, ,

Today I’m bringing you a recipe that is a twist on a childhood favorite of mine – chocolate puff balls. I’ll share that recipe with you soon, but since I just posted a chocolate recipe , I decided to mix things up a bit.

Are you still dealing with winter where you are? Spring seems to have sprung here, much to my dismay. I definitely miss the cold, snowy winters of Cleveland. The spring weather here is finally convincing me to bake things a little less heavy and rich. I have tossed around the idea of lemon puff balls for some time, and this weekend I finally tackled them.

So what is a puffball? It’s nothing mysterious, really. Just a steamed cake, usually served with a warm sauce instead of frosting. The original recipe is a chocolate cake with a vanilla butter sauce. This time, I’ve made a lemon cake with a lemon sauce. I added a drizzle of raspberry sauce as well, but that’s completely optional.

You really could do this with any variety of citrus. And feel free to use a sauce of your choice, or just a dusting a powdered sugar and a dollop of whipped cream. Chocolate sauce would be great on an orange cake. Or you could just use extra milk in place of the lemon juice (and remove the baking soda) for a vanilla cake and top with citrus sauce or hot fudge.

This is a great recipe for beginner bakers. It is a simple, one-bowl cake recipe that doesn’t require an electric mixer.  However, you do need some ramekins or Pyrex bowls and a steamer. I use four 10-oz Pyrex bowls, but you can use up to six bowls or ramekins, as small as a 5-oz size. Just make sure they are heat-safe. I have large pasta pot with a steamer insert that I use, but you can use any steamer you have, or make your own with a large soup or stock pot.

The cake is fairly light, in both flavor and texture. Which is why I highly recommend adding the sauce to it. The sauce soaks up into the cake to make it extra moist and flavorful. If you’ve never had a puff ball cake before, you definitely need to give these a try. 

 

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 Lemon Puff Balls
Servings
Ingredients
Puff Balls
Lemon Sauce
Servings
Ingredients
Puff Balls
Lemon Sauce
Instructions
Puff Balls
  1. Combine all ingredients in a medium bowl and wisk until combined.
  2. Pour into 4 to 6 greased ramekins or Pyrex bowls (5 to 10 oz each).
  3. Steam cakes in a steamer for 20-30 minutes or until a toothpick inserted in the middle comes out clean.
Lemon Sauce
  1. Combine sugar, cornstarch, and water in a small saucepan and cook over medium heat until thickened and clear.
  2. Add remaining ingredients and stir until butter is melted.
  3. Serve warm over puff balls.
Recipe Notes

A drizzle of raspberry sauce adds a nice pop to the lemon cake.

Use any citrus you'd like for both the cake and the sauce. Or omit the citrus sauce and top with warm hot fudge sauce on an orange puff ball.

You can also top with whipped cream or ice cream.

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Cherry Chocolate Chip Sweet Rolls

Uncategorized, ,

Hi everyone! I have something really exciting to share with you today! Oh – and I made you Cherry Chocolate Chip Sweet Rolls. 🙂

So I’ve been back down in Oklahoma, but this time I’ve been in Ponca City, which just happens to be the next town over from Pawhuska. Now, if you read many food blogs, or watch Food Network, you may recognize that name. That’s because it’s where Pioneer Woman lives, and where her Mercantile is located. Well, I was fortunate enough to get to go visit the Mercantile and eat dinner there! The store is really amazing, and the food was fantastic. I bought a cookbook and a few bowls, and then spent too much money at the bakery. 🙂 And dinner was worth the wait (the line was out the door when we first got there!). I had the grilled cheese, and others I went with tried the ribeye reuben, the chicken fried steak, and the fried chicken sandwich. They are all highly recommended by us!

That was exciting enough, but what made the day even better was that the lodge, the guesthouse on their ranch where Ree films her Food Network show, was open for tours that day, and I managed to get there just before they closed! It was really cool to visit both her “studio” and the Mercantile. The Pioneer Woman is one of the most successful and well-known food blogs, so for a new blogger it was a real treat. I definitely recommend stopping at the Mercantile if you ever find yourself anywhere near Pawhuska!

Anyway, let’s get back to these sweet rolls. They are somewhat inspired by Pioneer Woman, since I tried her cinnamon rolls at the bakery (too die for!!), and in the cookbook I bought she has a recipe for Raspberry Cream Cheese Sweet Rolls.  I was really craving some kind of sweet roll, and with Valentine’s day coming up, chocolate and cherry seemed to be an appropriate combination. 🙂

These start with a cherry curd, which is really simple to make. You just need frozen cherries, sugar, butter, egg yolks, and corn starch. The recipe makes about 2 cups, and you only need 1/2 cup for this recipe, so there is plenty left over. Spread it on toast, biscuits, pancakes, ice cream, pork chops….well, pretty much anything! You can also substitute any frozen berries in this recipe, and it would be just as delicious.

The filling is just the curd and chocolate chips, but there is so much room for adjustments! Prefer lemon curd? Go for it. Or want them even faster? Use a store-bought jam. Leave out the chocolate chips, or change up the flavor (white chocolate with the lemon curd would be perfect). Add nuts with the chips or in place of them. The possibilities are endless!

This recipe is scaled to make 6 rolls, but can easily be doubled to make a dozen in a 9×13-inch pan.

Oh, and did I mention these come together in about an hour, if you already have the curd made? That’s right – you are only an hour away from warm, chocolatey, sweet-tart cherry sweet rolls!


Print Recipe
 Cherry Chocolate Chip Sweet Rolls
Course Breakfast
Prep Time 40 minutes
Cook Time 20 minutes
Servings
rolls
Ingredients
Course Breakfast
Prep Time 40 minutes
Cook Time 20 minutes
Servings
rolls
Ingredients
Instructions
  1. Combine 1 cup flour and the yeast in a large bowl, or the bowl of a stand mixer.
  2. Combine milk, water, sugar, oil, and salt in a microwave safe bowl. Microwave for 30 seconds at a time, stirring after each, until mixture is slightly warm, about 1 minute.
  3. Add the milk mixture to the flour and yeast along with the egg yolk. Beat with an electric mixer, or by hand, for 30 seconds or until combined. Scrape bowl, and beat at medium speed for 3 minutes.
  4. Either by hand or with a dough hook, add in the second cup of flour and mix until a soft dough forms. Knead, by hand or with the dough hook, for 3 to 5 minutes, adding up to an additional 1/4 cup of flour, until dough is smooth and elastic. It will be a very soft dough, and should be very slightly sticky. Cover and let rest for 10 minutes.
  5. Turn dough out onto a lightly floured surface and roll into a 7x12-inch rectangle. Spread cherry curd over dough, then sprinkle with chocolate chips. Beginning from the short (7-inch) side, roll up jelly-roll style. (If doubling, roll a 14x12-inch rectangle and roll from the long side.)
  6. Slice into 6 rolls and place, cut side up, into a greased 8-inch square pan. Cover and let rise until nearly doubled, about 20 minutes.
  7. Bake in a 375-degree F oven for 15 to 20 minutes or until golden brown. Cool slightly before topping with the powdered sugar glaze and serving. Store, covered, at room temperature for 2 to 3 days.
Recipe Notes

Cherry curd recipe here.

Powdered sugar glaze recipe here.

Recipe can be doubled to make 12 rolls in a 9x13-inch pan.

Substitute any curd or jam.

Substitute any flavor chocolate chips.

Add 1/4 cup chopped nuts instead of or in addition to the chocolate chips.

Flavor the powdered sugar glaze with extracts.

 

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