Just imagine waking your Valentines up to decadent and delicious cinnamon rolls this Friday. The best part is that you still have time to prep them on Thursday night. Just follow the recipe directions through placing the cut rolls in a greased baking dish. Cover with plastic wrap and refrigerate overnight. When you get up in the morning, take the pan out of the refrigerator and let the rolls rise on the counter for about an hour and then bake and frost. Piping hot, frosted, pink velvet cinnamon rolls for Valentine's Day breakfast! Pink Velvet Cinnamon Rolls Dough: ⅔ cup whole milk, warmed 5 Tablespoons sugar 2 ¼ teaspoons dry yeast 2 large eggs, room temperature 5-6 drops pink gel food coloring 2 ¾ cups flour 1 teaspoon kosher salt ½ cup butter, cut into 1-inch pieces, room temperature ½ Tablespoon butter, melted Filling: 3 Tablespoons butter, melted and cooled ⅓ cup brown sugar 2 teaspoons cinnamon ¼ teaspoon salt Topping: 1 cup heavy cream Whipped Cream Cheese Frosting: 3 ounces cream cheese, softened ¼ cup butter, softened 1 ½ cups powdered sugar, sifted 1 teaspoon vanilla extract pinch salt
Spread the cream cheese frosting over the warm cinnamon rolls while they are still in the baking dish.
Ciao!
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Valentine's Day is just 4 days away. (A fact that I point out much more for my benefit than anyone else.)😅 Valentine's Day is a food bloggers delight. A chance for us to share our favorite romantic dinner ideas and fanciest dessert recipes. And let us not forget the ideas that we share for kicking off the day in the sweetest way.💝
If you've got a biscotti lover in your house - you may want to consider whipping up a batch of these dressed-to-impress maraschino cherry biscotti for your Valentine breakfast. Package up some of these festive biscotti in a cellophane bag with a pretty ribbon and pair them with a package of fresh coffee beans for an extra special Valentine morning. Maraschino Cherry Biscotti 1 cup slivered almonds 1 cup sugar ½ cup butter, room temperature 1 teaspoon almond extract 1 teaspoon vanilla extract 2 eggs 3 ½ cups flour 1 teaspoon baking powder ½ teaspoon baking soda 3/4 cup maraschino cherries, drained, patted dry and finely chopped 8 ounces white chocolate chips
Place slices on baking sheet and bake 10 minutes. Flip and bake another 10 minutes.
Sprinkle with Valentine sprinkles if desired. Lay flat to cool.
Ciao! It has recently come to my attention that I may be the only person who names her appliances.🤣 In my defense, I have multiple ovens, refrigerators and freezers and it's actually really helpful to assign each a name so that my family knows which one I am referring to when I send them to retrieve or bake something. Feel free to use this pro tip and name your appliances too. I'd be honored to hear that "Amy" is doing your baking.😂 My commercial refrigerator, commonly referred to as Max, was the first appliance in my house to have the honor of being named. Then when I found and brought home his perfect companion - the matching freezer - I named her Maxine. Max and Maxine were the focal point of our basement so it was with great distress that I had to break up this dynamic duo that has kept all of your food fresh and cold for years. Maxine hung on for as long as she could and I'm exceptionally grateful that she didn't completely quit working during the holidays when I had all 42 cubit feet of her packed to capacity.😬 I relied on her to store desserts, cookies, casseroles, pastas, sauces and soups and I honestly don't know what I would have done if she had quit on me before Christmas. Now it's time to stock up these brand new freezers with some fresh biscotti. Chocolate Biscotti 2.0 2 cups flour ¾ cup cocoa powder 1 teaspoon salt 1 teaspoon baking soda 1¾ cups brown sugar ⅓ cup granulated sugar 4 Tablespoons butter, at room temperature 1 Tablespoon vanilla 1 teaspoon espresso powder 3 large eggs 1 cup mini chocolate chips
Slice into 1/2" diagonal rectangles and place back on baking sheet. Bake another 10 minutes. Flip. Bake 10 more minutes. Ciao!
My family is spread out all across the country and we don't get to spend as much time together as we would like so when we all manage to coordinate our schedules - it's special. We cherish the days when we can all sync our calendars to meet and it's even more incredible when that happens... in Mexico!🇲🇽 😁 Making new family memories while soaking up some much needed vitamin D in beautiful Huatulco, Mexico was a dream. We all stayed at this amazing little bed and breakfast, took a cooking class together, went on a food tour, and enjoyed every minute of it. Our Mexican family vacation was a dream but now it's back to reality and my real life.😅 I'm still working my way through piles of laundry while also getting started on my Valentine's baking projects. First on the list: Cinnamon Red Hot Biscotti. If I'm being honest, I had some reservations about adding candy to my biscotti. I wasn't sure if it would melt or if it would be too crunchy or just a weird flavor.😬 I decided to bite the bullet (hopefully not literally) and give this new biscotti flavor a try and I'm so glad that I did. This is one of the most delicious biscottis that I've ever made. There's a burst of cinnamon sweetness with every crunchy bite. Cinnamon Red Hot Biscotti 6 Tablespoons butter, room temperature ⅔ cup sugar ¼ teaspoon salt 1 Tablespoon vanilla extract 1 ½ teaspoons baking powder 2 large eggs room temperature 2 cups all-purpose flour ½ cup Red Hots cinnamon candies, crushed in food processor
Ciao!
I feel like I'm going to take some heat for this but I think the sourdough society is a cult.😂Kidding. But I do doubt that anyone who knows someone who is a part of this elite sourdough bread making society - hasn't been asked to accept a portion of their starter.😂 I like sourdough as much as the next girl and I'm not out here to condemn these bakers or their craft. I'm just trying to avoid getting absorbed into the sourdough bread baking business so much that it consumes every free moment of my time.🥖😅 Quite honestly, I don't have the time OR the patience for sourdough. Even more importantly, I don't want to get in the habit of keeping a bunch of freshly baked sourdough bread in the house. I know myself pretty well and I'm 100% certain that I don't have the self control not to eat an entire loaf of freshly baked bread in one day. 😂 You know what's even better than making my on sourdough bread? Having a bestie who's perfected the art of the sourdough and is willing to share.😅 Her sourdough is seriously delicious - way better than anything that I could replicate in my own kitchen. 🥖 Don't get me wrong - I enjoy baking my own not-so-sour bread. I like the whole process and at the end of it - I've got a delicious loaf of bread and no leftover starter to monitor. I respect the fact that there are bakers out there who carefully "feed" their starter even on the days that they're not making bread but as for me, I'll stick to regular yeast breads. It's the next best thing to having your friend bring you loaves of their homemade sourdough. Rustic Boule 19.25 ounces bread flour 1/2 teaspoon yeast 13.25 ounces room temperature water + 2 Tablespoons more water 1 1/2 teaspoons salt
Allow to cool 2-3 hours before slicing.
Ciao! |
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