Lemon Sweet Rolls

So, my first attempt at cinnamon rolls in the beginning of my Baking Mondays didn't go as planned - I think the coconut milk didn't allow for the rise. This week, I wanted to try again but, do a slightly different take. Lemon rolls it was!

Lemon Sweet Rolls
Recipe on NYT Cooking
Makes 12 rolls

Ingredients:
DOUGH
1 package/7 grams active dry yeast
1 cup buttermilk, 100 degrees warm
1/4 cup/4 tbsp sugar
1/2 cup butter, softened
1 tbsp lemon zest
1 tsp salt
1/2 tsp cadamom
3 large eggs, lightly beaten
4 - 4 1/2 cups flour

FILLING
1 cup sugar
1 tbsp lemon zest
1/4 tsp cardamom
Pinch of salt
6 tbsp butter, soft

ICING (I halved this)
6 ounces cream cheese
1 cup powdered sugar
1-2 tbsp lemon juice, to taste

Directions:

1. Combine yeast, buttermilk, and 1 tbsp sugar. Let it sit until foamy (about 5-7 minutes)

2. Add butter, remaining 3 tbsp sugar, lemon zest, salt, and cardamom. If you have a stand mixer, go forth and use it. If not (like me), then mix well to combine. (I used a wooden spoon to help me.)

3. Add eggs and buttermilk mixture and stir until combined well.

4. Slowly add 4 cups of flour and stir until all the flour is moistened. The dough will be soft and billowy (whatever that means) and it will stick to the bottom of the bowl. Add more flour if the dough seems extremely soft. (I didn't end up adding any additional)

5. Transfer the dough to a freshly oiled bowl and turn the dough to coat then cover with plastic wrap.

6. Let the dough to rise in a warm spot for about 1 hour/doubled in size.

7. Combine sugar, lemon zest, cardamom, and salt. Use your fingers to mix the lemon zest into the sugar.

8. Line a 9x13 baking sheet with parchment paper and butter both the pan and the paper. 

9. Gently deflate the dough by folding it over itself a few times in the bowl.

10. Turn the dough on a floured surface and pat or roll into a 12x16 rectangle.

11. Spread the soft butter over the dough and sprinkle with the sugar mixture evenly.

12. Roll dough into tight log and cut into 12 pieces.

13. Place the rolls into the pan, cover, and let rise again until doubled/about 1 hour.

14. Heat oven to 350 and bake 30-35 minutes or until they are golden and cooked through.

15. While the rolls are baking, make the icing by mixing cream cheese, powdered sugar, and lemon juice. Again, feel free to use a stand mixture or a whisk.

16. Let the rolls cool about 5 minutes then spread the icing over the top.

17. Enjoy! 

Simple Focaccia

Baking Tuesday as well! The focaccia has come out, risen, and is ready to be devoured.. and we sure did. I made some nice sandwiches and my boyfriend happily exclaimed "this is the best thing you've made." I guess I'll have to make it again soon...


Simple Focaccia
NYT Cooking recipe
Makes 1 pan (9x13)

Ingredients:
3 1/4 cups all-purpose flour
1/2 tsp active dry yeast
4 tbsp EVOO (extra virgin olive oil)
1 tbsp salt
1 3/4 cup warm water
1 1/2 tsp coarse sea salt
Dried herbs for garnish (optional)




Directions: 
1. In a large bowl, combine flour, salt, and yeast.
2. Add warm water and stir until all the flour is incorporated and a stick dough forms. (Experct a very wet dough.)
3. Pour 2 tbsp oil into a medium bowl.
4. Transfer the dough, turn to coat, and cover tightly with plastic wrap.
5. Place in refrigerator to rest for 24 hours
6. Brush inside of a 9 x 13 baking sheet with oil.
7. Remove the dough from the refrigerator and transfer to prepared pan.
8. Spread dough as much as possible, adding oil if needed to keep from sticking. (It will fill the pan once it relaxes and rises.)
9. Place the dough in a warm place and let rise until doubled in bulk. (Mine took about 2 1/2 hours)
10. When the dough is ready, heat the oven to 450.
11. Pat down focaccia to an even thickness (approx. 1 inch) and dimple the entire dough.
12. Drizzle 2 tbsp olive oil on top and sprinkle with sea salt and herbs, if using.
13. Bake until top is uniformed golden brown (about 20-25 minutes)
14. Enjoy!

Pumpkin Peanut Butter Dog Treats

This week will be a baking Monday and Tuesday.  While my focaccia sits in the fridge overnight, I figured that Baking Mondays need not be just for humans! We have a furry friend coming to visit this week so, I wanted to bake her some treats. These are extremely simple to make and she seems to be quite the fan as well.

This time, I tried using a mini muffin tin instead of cutting them and it was so much easier and they are all uniformed, which I love. But, if you have a cute cookie cutter (e.g. bones or stars) that could work. My boring circle one was just not worth it.

Pumpkin Peanut Butter Dog Treats
Original Recipe here
Makes about 25-50 depending on size

Ingredients:
2 1/2 cups flour*
2 eggs
1/2 cup canned pumpkin/pumpkin puree**
2 tbsp peanut butter**
1/2 tsp salt
1/2 tsp cinnamon

*Any type of flour will do. I use gluten free so that I don't have to use the precious all-purpose.

**Make sure that both the pumpkin and the peanut butter don't have anything added into them. I use natural/organic for both to ensure it's only pumpkin/peanuts and salt.

Directions:
1. Preheat oven to 350
2. Mix together all ingredients.
3. Add water as needed to help make the dough workable but the dough should be dry and stiff.
4. Roll dough into 1/2 inch thick roll
5. Cut into 1/2 inch pieces (using cookie cutters or knife) OR push into mini-muffin tins
6. Bake in preheated oven until hard (about 35-40 minutes)
7. Enjoy!

Zucchini Bread

Another Monday, another loaf. This time.. zucchini. My mom sent me a great recipe so, I wanted to try it out.

Zucchini Bread
(from Cooks Illustrated)
Makes 1 loaf

Prep Time: 10 minutes
Cook Time: 70 minutes
Total Time: 80 minutes

Ingredients:
1 1/2 lb zucchini, shredded (about 2 large zucchinis)
1 1/4 cup packed brown sugar
1/4 cup vegetable oil
2 large eggs
1 tsp vanilla extract
2 cups all purpose flour (or 1/2 cup whole wheat and 1 1/2 cups all purpose)
1 tbsp cinnamon
1 1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground nutmeg
1 tbsp sugar

Directions:
1. Preheat oven to 325 and grease loaf pan
2. Shred zucchini, put in a dish towel, and drain as much liquid as possible out of it.
3. Whisk brown sugar, oil, eggs, and vanilla in a medium bowl.
4. Fold in zucchini.
5. Whisk flours, cinnamon, salt, baking powder, baking soda, and nutmeg together in large bowl.
6. Add in zucchini mixture.
7. Pour batter into a pan and add sugar on top of the bread
8. Bake until toothpick inserted comes out clean (about 65-75 minutes).
9. Enjoy!

Blueberry Muffins

This past weekend we cooked a whole bunch - biscuits and gravy, roasted chicken, burrito bowls... So I was thinking about initially doing something sweet this week but shifted my mind to something a bit healthier - blueberry muffins. These will be nice for the week and even nicer, warm.

Blueberry Muffins

Original Recipe on King Arthur Flour

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yields 12ish muffins (made a bit more so mini muffins for testers!) 

Ingredients:

8 tbsp butter (room temperature)

1 cup sugar

2 eggs

2 tsp baking powder

1/2 tsp salt

1 tsp vanilla

2 cups flour

1/2 cup milk (I used 2%)

2 1/2 cups blueberries (I used frozen so, rinsed and patted dry first)

1/4 cup sugar for topping (I had leftover vanilla sugar from the scones so, this was perfect with some additional granulated sugar!) 

Directions: 

1. Preheat oven to 375 and lightly grease 12-cup muffin tin (or line) 

2. In medium sized bowl, beat together sugar and butter until well combined.

3. Add eggs one at a time, scraping off the bowl and beating well after each addition

4. Beat in baking powder, salt, and vanilla

5. Add the flour alternating with the milk. Beating until combined.

6. Add blueberries to batter to combine and distribute (if using fresh and not frozen, you can mash in some) 

7. Scoop batter (I use an ice cream scoop) into the muffin tin.

8. Sprinkle with sugar (about 1 tsp/muffin)

9. Bake muffins for 30 minutes or until golden brown/toothpick comes out clean.

10. Remove from oven and cool.

11. Enjoy!