Strawberry Sweet Rolls

via: https://www.ambitiouskitchen.com/strawberry-sweet-rolls/

Don't skip the whole milk.

Read the directions ahead. 

I didn't have freeze dried strawberries so I just used jam and fresh and it was still delicious! 

It's ok if you don't freeze the strawberries long enough or remember to mix in the corn starch but do it next time. I kinda neglected the dough....multiple times and I think letting it rise longer really worked in my favor. We made double batch for Teacher Appreciation and had them for Mother's day. We were fighting over the last one. SO SOFT AND SO GOOD!

Ingredients

• Strawberries
• 12 ounces fresh strawberries, stemmed and diced (about 1 ¾ cup diced strawberries)
• Wet ingredients
• ¾ cup (180g) whole milk
• ⅓ cup (67g) granulated sugar
• 2 ¼ teaspoons quick rise or active yeast (from 1 (1/4-ounce) package yeast)*
• 1 large egg plus 1 egg yolk, at room temperature
• 4 tablespoons salted butter, melted
• Dry ingredients
• 3 ⅓ cups (400g) bread flour, plus more as needed
• ¾ teaspoon kosher salt
• Filling
• 3 tablespoons salted butter, softened
• 3 tablespoons granulated sugar
• 1 tablespoon cornstarch
• Strawberry cream cheese frosting
• ½ cup (11 grams) freeze dried strawberries 
• 4 tablespoons salted butter, softened
• 4 ounces cream cheese, at room temperature
• 1 ¼ cup (150 grams) powdered sugar
• ½ teaspoon vanilla extract
• 1 to 2 tablespoons milk, to make creamy

Instructions

• Place the diced strawberries on a large plate or in a large shallow bowl then place in the freezer. It is important you do this first so that the strawberries are frozen enough by the time you are ready to roll up the dough.
• Mix the wet ingredients: In a small microwave-safe bowl or glass measuring cup, warm the milk by microwaving it for 1 minute, until it registers 120°F on a thermometer and feels like very warm bath water (but it shouldn’t be too hot!). Add the warmed milk into the bowl, then add the sugar, and sprinkle the yeast over the top. Wait 2 minutes to activate the yeast; you will know it is activated when it starts to bubble and foam on top, then add the egg, egg yolk, and melted butter. Mix on medium speed until well combined, 30 seconds. (Alternatively, mix with a wooden spoon until well combined.)
• Add the dry ingredients: Remove the bowl from the mixer and use a wooden spoon to stir in the flour and salt until a dough begins to form (this will prevent flour from flying everywhere!).
• Knead the dough: Place the dough hook on the stand mixer and return the bowl to the mixer. Knead the dough on medium speed, 8 to 10 minutes. (Alternatively, you can use your hands to knead the dough for 8 to 10 minutes on a well-floured surface.) Please know that this is supposed to be a slightly sticky dough, but if measured properly they will bake up beautifully!
• Cover the bowl with plastic wrap and a warm towel. Allow the dough to rise until doubled in size, 1 to 1 1/2 hours. (This may be more or less time depending on the time of year, the humidity, and the temperature in your home.) You will know the dough has risen enough when you poke your finger into the dough about an inch without the indentation bouncing back immediately.
• Generously dust a clean surface with flour. Transfer the risen dough to the surface and use a rolling pin to roll the dough out into a 10x14-inch rectangle. Spread the softened butter over the dough, leaving a ¼-inch margin at the far shorter side of the rectangle.
• Prepare the filling: Remove the strawberries from the freezer and add in the sugar and cornstarch, stirring well to combine so the strawberries are well-coated in the mixture. Use your hands to sprinkle the coated strawberries over the butter.
• Roll up the dough: Working quickly and starting from the short side (the 10-inch side) without the margin, very tightly roll up the dough. Seal the far edge of the dough as best you can by pinching the dough together just slightly, then make sure the dough log is seam-side down. Cut a ½ inch off each end of the dough, as the ends won’t have enough filling; feel free to discard (or bake separately as yummy extras). Use your hands to give the dough log a gentle push inwards on both ends so that it compacts slightly, as it may have stretched out a bit during the rolling process.
• Cut the rolls: Using unflavored dental floss or a serrated knife, cut the dough into nine 1-inch slices.
• Line a square 9x9 inch square pan or 11x7 inch pan with parchment paper. Place the rolls in the prepared baking pan. Cover with plastic wrap and a towel and let rise again until the rolls have puffed up, and touch each other in the pan, about 1 hour to 1 hour 30 minutes. (The dough will be cold so it will be a slightly longer second rise and the juice from the strawberries will being to leak out on the bottom of the pan. This is totally fine and they will still bake up beautifully.)
• Preheat the oven: Meanwhile, preheat the oven to 350°F.
• Once the rolls have risen, remove the plastic wrap and towel and bake until just slightly golden brown on the edges, about 23 to 28 minutes, until the temperature of the dough reads 185 to 190 degrees F. Not overbaking the rolls ensures that they will stay soft in the middle.
• Make the frosting: While the rolls bake, prepare the strawberry frosting: In a small high powered blender: add the freeze dried strawberries and process on high for 30 seconds until they resemble a fine powder.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and cream cheese, and beat on high speed for 1 to 2 minutes until fluffy and well combined, scraping down the bowl as necessary. Next add the freeze dried strawberry powder, powdered sugar, and vanilla, and beat on low speed to start, then increase to medium-high speed and mix until smooth and fluffy, 1 to 2 minutes. Add milk, a tablespoon at a time, to make the frosting a little more creamy. (Alternatively, whisk the frosting by hand.) Immediately spread the frosting over the rolls so the frosting gets into every little nook and cranny of the roll and then serve. ENJOY while they are warm and gooey!
• To store: Cover the cooled rolls with plastic wrap and foil or place individual rolls in airtight glass containers or silicone bags and store in the fridge for up to 5 days. Reheat rolls individually in the microwave in 15 second intervals until warm. For freezing instructions, see the blog post.

Vegan Banana Bread

 When you don't have eggs or are using them sparingly this is it. SO Good!. We like it baked in a 8x8 over a loaf. If you double it it bakes in a 9x13 for 40 minutes. 

https://www.ambitiouskitchen.com/vegan-banana-bread/

Buttermilk Waffles

Ok these are stinking delicious! and not egg whites so very simple. 

https://www.simplyrecipes.com/recipes/classic_buttermilk_waffles/ 

• 2 cups (280g) all-purpose flour

• 2 tablespoons sugar

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 cups buttermilk, well-shaken

• 2 large eggs

• 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled

• 1/4 cup melted butter for the waffle iron, optional
  
  

  Whisk together the flour, sugar, baking powder, baking soda, and salt.

  In a separate bowl, whisk together the buttermilk and eggs.

  Stir the buttermilk mixture into the flour mixture. Continue gently stirring just until you see no more streaks of dry flour. Fold in the melted butter.

  Cover the batter with a clean kitchen towel and let it rest for at least five minutes while you warm the waffle iron. The waffle iron is ready when a drop of water sizzles on contact with the griddle.

  Brush the waffle iron with melted butter, if you like. This helps give your waffles a golden color and prevents sticking, but isn't crucial for the recipe. Scoop 1/3 to 1/2 cup of batter into each grid of the waffle iron and cook until golden, according to your waffle iron's instructions.

Feel Good Zucchini Muffins

I found these from Aliferromscratch on insta. They were super moist and yummy. I just need to soak my dates next time since they’re a little dry. 

 https://pinchofyum.com/feel-good-zucchini-muffins?fbclid=PAAaafncmMnvD--IaRgK2Rll7sFd72BVyXLIU1xDp4HjHyDi4g_1UBbw6lxPo_aem_AeBP1K5W6BAuKc6L0aYqEefuC0YcHrcCbWj7eitTAIn3eU8vCtcOYEAIfJl3BeeFsZk%23tasty-recipes-54783-jump-target#tasty-recipes-54783-jump-target

• 2 cups rolled oats
• 8 medjool dates, pitted (about 3/4 cup)
• 1/2 cup olive oil
• 1/4 cup real maple syrup
• 1–2 zucchini, grated (about 2 cups total)
• 2 eggs
• 1 teaspoon baking soda
• pinch of sea salt and/or cinnamon(optional)
• chocolate chips (optional, for topping)

1. Preheat the oven to 350 degrees.
2. Mix all ingredients in a blender until a chunky batter comes together.
3. Pour batter into a greased or lined muffin tin. Sprinkle with chocolate chips. Bake for 15-18 minutes, until the tops gently spring back when you press into them.
4. Sprinkle warm muffins with sea salt if you’re into that kinda thing. Serve warm or cold ALL DAY LONG. 

Pecan Praline Zucchini Bread

 This is a new recipe my mom found and it is a HIT! I will say I do use the regular recipe our family uses for zucchini bread because this recipe is a little too oily. I will say too this makes a TON of topping and pre-read the recipe because you layer the topping in the first half of batter. Other is you have enough topping for another batch. 

Bread

• 1 cup vegetable oil
• 3 eggs
• 1 ¼ cups granulated white sugar
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 tsp baking powder
• 1 teaspoon salt
• 2 cups grated fresh zucchini wet - do not dry it out first

Pecan Praline Topping

• 1 ½ cups of chopped pecan pieces measure pecans before chopping
• 1 cup firmly packed brown sugar
• ¼ cup all-purpose flour
• ¼ cup butter melted

INSTRUCTIONS

Step One

• Start by preheating the oven to 350 degrees Fahrenheit.
• Next, coat two loaf pans (I used 4 ½“ x 8 ½“ pans) really well with the cooking spray of your choice.

Step Two

• In a large bowl, beat oil, eggs, sugar, and vanilla until well combined.
• Next, in a separate bowl, whisk together the flour, baking soda, baking powder, and salt until everything is well combined.
• Now, gradually add the dry ingredients into the wet mixture and mix until well combined. (The batter will be thick.)
• Next, add the shredded zucchini to the batter and mix again until everything is completely mixed together.

  Step Three

  • In a separate, medium-sized bowl, mix together the pecans, brown sugar, flour, and butter until well combined and a “crumble” forms.

  Step Four

  • First, fill half of each loaf pan with batter and top each pan with ½ cup of the Pecan Praline Topping.
  • Next, divide the remaining batter between the two pans and divide the remaining praline mixture over the tops of each loaf.
  • Bake for about 45-50 minutes, or until a cake tester or knife inserted into the center comes out clean.
  • Allow the bread to cool completely on a wire rack prior to serving.

Perfect Aebleskiver Ebelskiver

I usually make these for breakfast for new years morning or whenever we return from traveling home for Christmas and we have our own kinda of new year/ Christmas morning. We love these and I’ve made a bisquick/pancake mix for years but thought I’d try one from scratch. These are 1000% the best we’ve ever had. We loved them dipped in a tiny bit of melted butter and sprinkled with cinnamon/ sugar. We serve them with chunky home canned peach syrup and fill them with apple pie filling if I have it. Dusted with powdered sugar and dipped in buttermilk frosting is a must. So SO good! 

 https://houseofnasheats.com/aebleskiver-danish-pancakes/

• 2 large eggs, whites and yolks separated
• ▢ 2 cups all-purpose flour (242g)
• ▢ 1 Tablespoon granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 4 Tablespoons salted butter, melted + extra for the pan
• ▢ 2 cups buttermilk

• In a medium bowl, beat the egg whites with an electric mixer until stiff peaks form.
• In a separate, large bowl, combine the flour, baking powder, salt, baking soda, and sugar.  Stir well, then add the egg yolks, melted butter and buttermilk and mix just until combined.
• Gently fold the beaten egg whites into the batter.  Batter will be fairly thick.   
• Heat your aebleskiver pan over medium heat until hot.  Brush each cup with a little melted butter using a pastry brush, then fill each cup with about 2 tablespoons of batter until almost full.  
• As soon as the aebleskivers begin to bubble around the edges, use a wooden skewer, chopstick, knitting needle, or fork to flip them over half way, letting the batter slide around to fill in the bottom of the cup. 
• Continue cooking, turning the aebleskiver again to let the batter fill in the remainder of the sphere and continuing to turn until golden brown all the way around and cooked through.
  • Transfer to a serving plate and dust with powdered sugar, then serve with jam (traditional), honey, cinnamon honey (my favorite!), or even just syrup.

Giant Cinnamon Roll

 I saw this on Sally’s instagram and had to try it. It’s the best cinnamon roll I’ve made yet. The dough was lovely and filling perfection. We do like it with buttercream frosting or cream cheese instead of the glaze. I will say this would be very good as a regular cinnamon roll as the baking time would be significantly shorter but it was fun to make such a big one for thanksgiving. I used a glass pie pan so I could see the bottom. I will say that I’ve been wanting to try Ambitious Kitchena cinnamon rolls and this recipe is very similar. So i can try hers next time. 

https://sallysbakingaddiction.com/giant-cinnamon-roll-cake/#tasty-recipes-76001

• 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled), plus more as needed
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)*
• 3/4 cup (180ml) whole milk
• 1/4 cup (4 Tablespoons; 60g) unsalted butter
• 1 large egg, at room temperature

Filling

• 1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature
• 1/4 cup (50g) packed light or dark brown sugar or granulated sugar
• 1 Tablespoon ground cinnamon

Vanilla Icing

• 1 cup (120g) confectioners’ sugar
• 2 Tablespoons (30ml) milk or heavy cream
• 1 teaspoon pure vanilla extract

1. Make the dough: Whisk the flour, sugar, salt, and yeast together. Set aside. Heat the milk and butter together in the microwave until the butter is melted and the mixture is warm to the touch, between 100-110°F, 38-43°C. Pour the warm milk mixture into the dry ingredients. Add the egg. Using a handheld or stand mixer fitted with a dough hook or paddle attachment, or using a rubber spatula and mixing by hand, beat/mix the mixture until a soft dough forms. The dough is ready when it gently pulls away from the sides of the bowl. If the dough is pretty sticky, beat/mix in 2-4 extra Tablespoons of flour. (Keep in mind that you want the dough to remain on the softer side.)
2. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3 minutes (for a visual, watch me knead in the video above). If you’d rather use the mixer to knead it, beat the dough on low speed for 3 minutes instead. After kneading, poke the dough with your finger—if it slowly bounces back, the dough is ready for the next step. If not, keep kneading.
Form the dough into a ball on your work surface. Cover it with a clean towel, aluminum foil, or plastic wrap, then let it rest for 30 minutes at room temperature. Alternatively, the ball of dough can rest in a covered and lightly greased mixing bowl.
Make the filling: After 30 minutes, use a rolling pin to roll the dough out into a 15×12 inch rectangle. Evenly spread the softened butter on top. Mix the sugar and cinnamon together and sprinkle it all over the buttered dough.
Grease a 9-inch round pie dish or 9-inch round cake pan with butter or nonstick spray.
Shape the cinnamon roll cake: See the video tutorial and my step-by-step photos above for a visual of this shaping step. Using a very sharp knife or a pizza cutter, cut the dough into six 2-inch wide strips. Roll up one strip and place it in the center of the pan. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large cinnamon roll. Some of the filling may spill out as you pick up the strips, so just sprinkle it on top of the cake when you’re done shaping it.
Loosely cover the cake with aluminum foil or plastic wrap and allow it to rise in a relatively warm, draft-free environment for 1-2 hours or until double in size. (Tip: Rising at room temperature is usually fine, but on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the shaped cake inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
Bake: After the cake’s dough has doubled in size, preheat the oven to 350°F (177°C). Bake for 30-35 minutes or until golden brown. If you notice the top or edges browning too quickly, tent the cake with aluminum foil. While the giant cinnamon roll cake is baking, some spots may rise up more than other spots. That’s completely normal and expected from something this large. Simply remove the pan from the oven and, with the back of a spatula, press down the spots that are rising taller than others to help keep them even. Return to baking.
Remove the finished cinnamon roll cake from the oven and cool in the pan on a wire rack for 10 minutes. Meanwhile, make the icing.
Make the icing: Whisk the icing ingredients together. If you want a thicker icing, whisk in more confectioners’ sugar. If you want a thinner icing, whisk in more milk or cream. Drizzle all over warm cake and serve.
The cinnamon roll cake is best enjoyed the same day it’s made, but will remain fresh covered tightly for up to 4 days in the refrigerator.