Today we’re talking about an easy step to cinnamon roll making that makes ’em next level. Because if you’re going to trouble yourself to make homemade cinnamon rolls, let’s make them the best ones ever. It’s chocolate chips, in case you hadn’t guessed.
I used mini chips, because I really wanted them to blend in with the classic cinnamon filling. It’s not overloaded with chips, but just enough to add that sweet note of chocolate.
Cinnamon rolls aren’t the easiest thing to make, especially at an altitude. If you’re up high someplace like me, the rising times and baking information should be perfect. If you are at sea-level, you’ll need more time for rising, and you should bake your rolls at a slightly higher temperature.
What I’ve found with bread recipes and rising dough is that you want to pay more attention to the dough itself than your given rising times. Sometimes if it’s humid in my house, the dough takes like, half the time to rise. So, here’s your reference for this recipe- on the first rise, you want the dough to double in size. On the second rise, you want the dough to rise around 1/3. And finally, your last rise should be fairly short, only about 1/4 size increase.
Working with yeast breads doesn’t have to be hard, and the results always make me feel like a champ. Make sure you’ve got fresh yeast, and be sure to use a thermometer- don’t just guess on the temperature to bloom your yeast. After that, it’s easy!
Hey coffee lovers! I’ve got an easy crowd pleaser for you today.
If you’re anything like me, you love coffee, and you’ve always been intimidated by making your own tiramisu. But for reals, don’t be. It’s easy, you can definitely handle it. You only have to cook one component here. Also, mascarpone cheese is like, this super creamy and smooth cream cheese.
If you’ve never had tiramisu, it’s basically a layered creamy dessert. The base is lady fingers, which are a dry sponge cake, soaked in espresso, layered with a mascarpone cheese sweet cream, and dusted with cocoa powder. It’s served chilled, and if you like coffee, it’s pretty divine.
If you only kind of like coffee, you can use less of it while layering the dessert.
Here’s my tip that worked well at least for my lady fingers- I had trouble dipping these in espresso even for the shortest time, they kept just falling apart before I could place them. So instead I actually placed the dry lady fingers in the dish, and then brushed on espresso in two applications, waiting for it to soak in between each round. I found it much easier.
I also like a slightly sweeter version of this classic, so I added some additional sugar to the cream, as well as vanilla to boost the sweetness and flavor here. Feel free to omit the vanilla and the powdered sugar if you prefer a more bitter version!
Let’s talk about blueberries, and pie fillings, and cake, and putting it all together!
I’m not a huge fan of blueberries on their own, but when baked into something, they are truly amazing. We all know and love the classic blueberry muffin, and this is a variation on that! Loaf cakes are just so easy- you can just slice them as your family eats it, and this is a simple single loaf recipe. I don’t know about you, but when I look at a recipe that yields like 3 loaves or 75 cupcakes, I just can’t deal. God knows we don’t need that much in one household.
Honestly, if you can make a loaf instead of muffins, it’s just easier. It takes longer to bake, but you don’t have to do all the scooping and batch baking. Sometimes you just don’t feel like it- I get that. This is a low-maintenance recipe overall, very few dishes involved.
I used a homemade blueberry pie filling, but you can use canned just the same. I made a birthday cake earlier in the week that was topped with blueberry sauce, so I thought I’d use up some of the leftovers. Use the extras to top off some pancakes this weekend!
Homemade pie filling is super simple- just cook your blueberries with some sugar until boiling, and stir in a cornstarch slurry to thicken it up! It’s perfect in a pie, and on pancakes or waffles. Store it in an air-tight container in the fridge for up to 2 weeks and enjoy.
This recipe uses fresh blueberries along with the pie filling, which gives you a really beautiful texture and flavor throughout the cake. I sprinkled some coarse sugar on top for a little extra crunch, but the cake is totally fantastic even without that.
So. No liners, no scooping, one single bake. Just slice and enjoy!
Let’s all just sit and enjoy some lemonade, shall we? I don’t like summer, but I DO like ice cream a lot. Enter my new popsicle mold, which seriously was a long time coming. I constantly think to myself “oh, you should totally get one of those!” and then proceed to forget. Forever.
Anyways, I finally managed to buy this ice pop mold, which I love so far! It’s got that classic shape, and it’s simple. Does the job!
Moving on to one of the prettiest and best tasting ice creams I’ve ever made. Seriously, I was kind of surprised at how addicting it is. If you like lemon, this is perfection. The lemon flavor really comes through, even with so many strawberries in the mix. It’s tart and sweet and creamy, overall I’d say it’s the perfect summer treat to cool off with.
The process of making pops is fairly lengthy, but it’s mostly freezing time, so it’s low effort. Basically, for ice pops which are more water-based and use a thin liquid, you want to fill your molds, and partially freeze them. Then, you’ll place the sticks in, and fully freeze before removing them from the molds.
For this recipe, however, the ice cream base is thick enough on it’s own to hold up the sticks right away. That means you can simply spoon your molds full, place the sticks in, and freeze until completely solid. When it’s time to remove them from your tray, you’ll want to fill a large pan, that is high enough to cover your mold, with warm water. You can set the mold in the water for about 30 seconds, and then simply pull your pops out!
This recipe makes about 24 pops, so several batches of freezing. You can keep your ice cream mixture in the fridge between batches, or you can simply freeze the rest as a scoop-able ice cream for later!