You must be logged in to post a review.
Raspberry Pinwheels with a Chambord glaze.
Combine warm water and yeast in a small bowl; let stand 5 minutes. Combine lukewarm milk, sugar, and salt in the bowl of a stand mixer fitted with a flat beater. Stir in egg and butter on low speed until combined, then stir in yeast mixture. Mix in 2 cups of flour until incorporated; gradually add remaining flour 1/4 cup at a time until dough feels tacky but doesn’t stick to your fingers. Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth and elastic (you may need to add additional flour, 1 tablespoon at a time—I added 1 additional tablespoon). The dough is ready when it pulls away from bottom of the mixer bowl.
Place dough in a large bowl coated with cooking spray and cover with plastic. Let the dough rise in a warm place until doubled in size (about 1 hour). Meanwhile, prepare the filling. Combine raspberries and honey in a saucepan over medium-high heat, stirring constantly. When mixture begins to bubble, reduce heat to low and simmer for 20 minutes, stirring occasionally. Whisk water and cornstarch together in a small bowl. Add to fruit mixture and continue cooking until thickened, 1 or 2 minutes. Remove fruit mixture from heat and stir in vanilla and Chambord. Set aside.
To check if dough has doubled, lightly flour 2 fingers and press them down into center of dough. If indentations remain, gently press down dough; cover and let rest 5 minutes. Turn dough out on a lightly floured board and roll into an 18 x 12-inch rectangle. Brush dough with raspberry filling, leaving a 1/4-inch border. Carefully roll dough up into a tight log and pinch edges to seal. Trim off uneven ends, then score log every inch and use a sharp knife to slice crosswise into 18 equal slices. Place rolls cut side up into a 13 x 9-inch baking dish coated with cooking spray. Cover with plastic and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 350°F. Bake rolls for 18 minutes, until tops are golden. Cool in pan on a wire rack for 5 minutes. To prepare glaze, whisk together powdered sugar, lemon juice, and Chambord in a small bowl. Pour glaze over warm rolls; glaze will set as rolls cool. Wrap leftover rolls well and store at room temperature up to 2 days. Warm in a 300°F oven before serving.
Chocolate zucchini bread loaded with chocolate chunks and drizzled with an orange-infused chocolate glaze.
These beauties are nutrient-dense, full of healthy fats, protein and antioxidants. And not to mention, with staying power to keep you fueled well until lunchtime. Be sure you don’t skip the cinnamon in these muffins. Not only does cinnamon have several wonderful health-related effects on the body, but it is magic when paired with blueberries.
I will admit that I adore traditional banana nut bread, but I always feel as though there is something missing. In this recipe, I added cinnamon and nutmeg to provide a warmth and depth of flavor that cannot be achieved any other way. For those of you who say, “I do not like bananas,” you should still give this recipe a try. My husband said that it reminded him of carrot cake!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!