Tuesday Desserts
Today's dessert post has a little of this, a little of that, and a lot of yum. Check out the Secret-Ingredient Lemon-Blueberry Pound Cake, the Strawberry Parfait, and Cornetti Roly Poly, as well as the rest of today's yumminess. Enjoy!
CHOCOLATE OATMEAL COOKIES
Recipe Yield: Yield: 40 cookies; Serving size: 1 cookie
Source: Splenda
Recipe and image appear courtesy of Splenda.
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/chocolate-oatmeal-cookies.
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Fat: 2 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 7 g
EASY CHERRY COBBLER
This is from Leah Maroney at the Spruce Eats. For this yummy recipes, Leah wrote, "Cherry cobbler is a quick and easy cherry dessert. It’s a delicious dessert that's somewhere in between a cake and a pie and easier to make than both. Canned cherry pie filling is spooned on top of a quick and easy batter before it’s all cooked in a cast-iron skillet in the oven. You can use fresh cherries if they're available, making your own pie filling. The cherries sink to the bottom as the batter bakes and creates a cobbler.
"It’s quick to mix up and bake and everyone will love this easy dessert any time of year. It’s especially tasty served warm and topped with whipped cream or a scoop of vanilla ice cream."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Makes 6 to 8 servings
To view this online, go to https://www.thespruceeats.com/upside-down-cherry-cobbler-recipe-304727.
Ingredients
2 ounces (4 tablespoons) salted butter, more for the skillet
1 cup milk
1 large egg
1 teaspoon pure vanilla extract
1 cup sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 (21-ounce) can cherry pie filling
Directions
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F. Generously butter a medium cast-iron skillet, cake, or pie pan.
Melt the butter in the microwave. Combine the melted butter with the milk, egg, and vanilla extract.
Add 3/4 cup of sugar, the flour, baking powder, and salt to the egg-milk-vanilla mixture. Whisk to combine and make a fairly smooth batter.
Pour the batter into the prepared skillet.
Pour the cherry pie filling all over the top of the batter.
Bake until puffed and golden, about 30 minutes. Sprinkle the remaining 1/4 cup sugar over the top of the cobbler.
Continue baking until the sugar is crisped and the filling is bubbly, another 10 to 15 minutes. Remove from the oven and allow to cool slightly. Serve warm.
Tip
If you decide to make your own filling and you have fresh cherries, check out the best way to pit fresh cherries.
Recipe Variations
You can make this recipe with cherry pie filling (as we did above) or you can try your hand at making your own cherry pie filling using fresh cherries.
You can also make this recipe using other pie fillings; try a strawberry filling or blueberry filling.
How to Store and Freeze
This cobbler can be stored, covered, at room temperature for up to two days. Or store it in the refrigerator for up to four days.
You can freeze this recipe in an aluminum pan (which can be the same one you cooked the cobbler in). Just cover with foil once cooled and freeze. Reheat in a preheated oven until warmed through and serve.
What's the difference between cherry pie and cherry cobbler?
Both cherry pie and cherry cobbler contain cherry pie filling. Cherry pie has at least one thin, flaky crust and often has two, the second being a lattice crust on top. Cherry cobbler contains cherry pie filling and then is topped with a cake-like batter that bakes up fluffy and golden brown. Cherry cobbler takes less time to make, but they both are delicious cherry recipes.
MAGNOLIA BAKERY'S BANANA PUDDING
This is from Magnolia Bakery and adapted by Priya Krishna in The New York Times cooking enewsletter. For this recipe, Priya wrote, "To many, the banana pudding at the famed New York shop Magnolia Bakery is even more iconic than the store’s beloved cupcakes. Airy, creamy and delightfully reminiscent of childhood packaged snacks (thanks to instant vanilla pudding mix), this dessert is both a crowd pleaser and easy to assemble. If you’re making 12 individual servings rather than one large one, you’ll have enough cookies to use two per layer. If you prefer more coverage, make only two layers and use three cookies per layer."
Time: 30 minutes, plus at least 5 hours' chilling; Yield: 12 to 16 servings
This was featured in "The Power of Instant Pudding Mix", and can be viewed online at https://cooking.nytimes.com/recipes/1023785-magnolia-bakerys-banana-pudding.Note: I seriously suggest you read the featured article that goes with this recipe. If you're like me, you won't be able to read it without wanting to head for the kitchen and start a major dessert-cooking spree.
Ingredients
1 (14-ounce) can sweetened condensed milk
1-1/2 cups ice-cold water
1 (3.4-ounce) package instant vanilla pudding mix
3 cups cold heavy cream
1 (11-ounce) box vanilla wafer cookies (such as Nilla)
4 to 5 ripe bananas, sliced
Preparation
In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute. Add the instant pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
Using the stand mixer with the whisk attachment, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
To assemble, set aside 4 to 5 cookies, whole or crumbled, for garnish. In a 4- to 5-quart trifle bowl or a wide glass bowl (or in 12 8-ounce bowls or ramekins), spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding.
Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. To serve, garnish the top with the reserved cookies or cookie crumbs.
STRAWBERRY PARFAIT
This is from David Tanis in The New York Times cooking enewsletter. For this recipe, David wrote, "Ricotta cream — sweetened fresh ricotta, lightly whipped — is used in Sicily to fill cannoli or frost traditional cakes. Here, it’s combined with whipped cream and strawberries for a layered “parfait” and a very simple but impressive dessert."
Time: 15 minutes; Yield: 4 servings
This was featured in "A ‘Steak’ Dinner With Vegetarians in Mind", and can be viewed online at https://cooking.nytimes.com/recipes/1024148-strawberry-parfait.
Ingredients
1 pint strawberries, trimmed and sliced (about 2 cups)
1 lemon, zested, plus 1 tablespoon lemon juice
1/4 cup confectioners’ sugar
1/2 cup whipping cream
1 cup fresh ricotta
Preparation
Put strawberries in a bowl and add 1 tablespoon lemon juice. Toss with 2 tablespoons confectioners’ sugar and set aside.
Make the ricotta cream: In a medium bowl, beat whipping cream with a whisk until soft peaks form. Add the remaining 2 tablespoon confectioners’ sugar, then fold in ricotta and lemon zest.
Spoon the strawberries into 4 dessert glasses. Top with ricotta cream and smooth to cover. Refrigerate for up to 6 hours, but serve at cool room temperature.
SECRET-INGREDIENT LEMON-BLUEBERRY POUND CAKE
This is from the Pillsbury emailing list. It begins, "We bet you’d never guess the secret ingredient in this lemon-blueberry pound cake! This genius twist on the classic dessert only takes 15 minutes to prep, and it’s all thanks to sugar cookie dough (yes, sugar cookie dough!). With just a few additional ingredients—sour cream, egg, lemon zest and fresh blueberries, to be precise—this one-bowl cake is ready for the oven. And don’t forget the sweet-tart lemon glaze—it takes this delicious treat to the next level."
Prep Time: 15 minutes; Total Time: 1 hour 55 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4 cup sour cream
1 egg
1 tablespoon grated lemon zest
2/3 cup fresh or frozen (do not thaw) blueberries
1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice
Directions
Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray; lightly flour.
In large bowl, break up cookie dough. Add sour cream, egg and lemon zest. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGG.) Beat with electric mixer on medium-low speed 2 to 3 minutes or until smooth. Fold in blueberries. Spoon mixture evenly into pan.
Bake 40 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around sides of pan to loosen cake. Remove cake from pan; place on cooling rack.
In small bowl, mix powdered sugar and 1 tablespoon of the lemon juice; continue adding lemon juice, 1 teaspoon at a time, until desired drizzling consistency. Spoon glaze over hot cake. Cool 45 minutes before serving.
Tips from the Pillsbury Kitchens
tip 1
If you are using frozen blueberries instead of fresh, add about 10 minutes to your bake time.
CORNETTI ROLY POLY
What a catchy name for something so yummy! This recipe comes from Seattle's Macrina Bakery. Macrina Bakery's Leslie Mackie wrote, "As part of our 30th Anniversary celebrations, I'm revisiting some beloved classics. Long-time Macrina fans will remember the Roly Poly, my all-time favorite breakfast pastry. With the home baker in mind, I have scaled down the recipe and streamlined the process, making it more accessible.
"The Roly Poly holds a particularly tender spot in my heart, as it takes its cues from the homemade cinnamon rolls my Grandmother Bakke would whip up for the family. I would watch my grandmother work her magic, tossing together flour, yeast, milk, and the like — never a measuring cup in sight.
"While we use our cornetti dough in our café version, the filling — a mélange of raisins, walnuts, coconut, and sugar — remains a faithful homage to my grandmother's original creation.
"And take note, Roly Poly fans: we’ll be featuring them in the cafés beginning in May."
This makes 6 large rolls.
To find this yumminess online, go to https://blog.macrinabakery.com/blog/cornetti-roly-poly/. While you're at it, sign up for their monthly recipe here, at the bottom of the page. Also, if you're ever in Seattle, plan to stop by and check out the bakery. I know I will (if and when I take a road trip.)
Ingredients
DOUGH
3/4 cup whole milk
3/4 tsp dried yeast
4-1/2 tsp granulated sugar
1 Tbsp vanilla extract
1-1/2 cups + 1-1/2 tsp unbleached all-purpose flour, divided
3/4 tsp kosher salt
12 Tbsp (1-1/2 sticks) unsalted butter, chilled
FILLING
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup walnuts, roasted and coarsely chopped
1/4 cup seedless raisins
1/2 tsp cinnamon
1/4 cup shredded, unsweetened coconut
1/2 tsp pure vanilla extract
EGG WASH
1 egg
1 tsp water
CREAM CHEESE FROSTING
4 oz cream cheese, room temperature
4 Tbsp (1/2 stick) unsalted butter, room temperature
1/2 cup powdered sugar, sifted
1 Tbsp milk
Directions
DOUGH
Warm milk up to 90°F and place in a medium bowl. Add the yeast, sugar and vanilla. Whisk to combine well. Let stand for 5 minutes to allow the yeast to bloom and become frothy.
Add 1-1/2 cup flour and salt to the bowl. With a spoon, combine the mixture, incorporating all the dry flour and scraping the sides of the bowl. Mix for 1 minute, cover with plastic wrap and place in the refrigerator for at least 8 hours or overnight.
After the dough has risen, remove it from the refrigerator and let it come to room temperature.
Chop the chilled butter into small pieces and place in the bowl of a stand mixer fitted with the paddle attachment. Add the remaining flour and, using medium speed, cream until the butter is smooth, approximately 2 minutes.
Scrape the creamed butter onto a floured work surface. Pat into a 6 x 6 x 3/4-inch block.
On a floured work surface, pull dough out and pat into a 12 x 12-inch rectangle. Place the butter block on the right half of the dough. Cover with the left side evenly (so it looks like a closed book). Rotate the dough with open seam down and roll out dough to a 20 x 8-inch rectangle, then fold in a “book fold” by bringing the two far ends to the center and folding in half. Do one more turn following the same method, rotating with the open seam down and rolling the dough out to a 20 x 8-inch rectangle. Cover the dough with plastic and refrigerate for 30 minutes.
Remove from refrigerator and do a final book fold. Rest the dough in the refrigerator for 30 minutes. Meanwhile, prepare the filling.
FILLING
Combine all ingredients in a small bowl. Set aside.
Brush sides and base of jumbo muffin tins* with canola oil. Line the base of the cups with a square 3 x 3-inch piece parchment paper. Set aside.
On a lightly floured work surface, roll dough out to 20 x 8-inch rectangle. Spritz with water and top with filling mixture, spreading it evenly over dough.
Begin rolling up the dough, starting with the top edge moving down towards you, into a long roll like a cinnamon roll. Finish with the roll resting on the bottom seam.
Cut into 6 equal pieces. Tuck seam under roll and place in prepared jumbo muffin cups. Cover with plastic and let sit overnight in the refrigerator.
Preheat oven to 350°F. Remove rolls from refrigerator and let them rest at room temperature for 45 minutes.
EGG WASH
Whisk the egg and 1 tsp water together to make egg wash. Brush on top of the rolls and bake on the center rack for 40 to 45 minutes, or until deep golden brown.
Let cool for 5 minutes and invert rolls from the muffin tins (the bubbling sugar will drip down and cause them to stick).
CREAM CHEESE FROSTING
Add the cream cheese, butter and powdered sugar in the bowl of a food processor. Mix for 1 to 2 minutes until smooth. At the end, add the milk to thin the consistency. Set aside.
Spread with cream cheese frosting and enjoy!
CHOCOLATE OATMEAL COOKIES
Recipe Yield: Yield: 40 cookies; Serving size: 1 cookie
Source: Splenda
Recipe and image appear courtesy of Splenda.
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/chocolate-oatmeal-cookies.
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup SPLENDA Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Fat: 2 g; Fiber: 1 g; Sodium: 55 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 7 g
EASY CHERRY COBBLER
This is from Leah Maroney at the Spruce Eats. For this yummy recipes, Leah wrote, "Cherry cobbler is a quick and easy cherry dessert. It’s a delicious dessert that's somewhere in between a cake and a pie and easier to make than both. Canned cherry pie filling is spooned on top of a quick and easy batter before it’s all cooked in a cast-iron skillet in the oven. You can use fresh cherries if they're available, making your own pie filling. The cherries sink to the bottom as the batter bakes and creates a cobbler.
"It’s quick to mix up and bake and everyone will love this easy dessert any time of year. It’s especially tasty served warm and topped with whipped cream or a scoop of vanilla ice cream."
Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Makes 6 to 8 servings
To view this online, go to https://www.thespruceeats.com/upside-down-cherry-cobbler-recipe-304727.
Ingredients
2 ounces (4 tablespoons) salted butter, more for the skillet
1 cup milk
1 large egg
1 teaspoon pure vanilla extract
1 cup sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 (21-ounce) can cherry pie filling
Directions
Gather the ingredients.
Position a rack in the center of the oven and heat to 375 F. Generously butter a medium cast-iron skillet, cake, or pie pan.
Melt the butter in the microwave. Combine the melted butter with the milk, egg, and vanilla extract.
Add 3/4 cup of sugar, the flour, baking powder, and salt to the egg-milk-vanilla mixture. Whisk to combine and make a fairly smooth batter.
Pour the batter into the prepared skillet.
Pour the cherry pie filling all over the top of the batter.
Bake until puffed and golden, about 30 minutes. Sprinkle the remaining 1/4 cup sugar over the top of the cobbler.
Continue baking until the sugar is crisped and the filling is bubbly, another 10 to 15 minutes. Remove from the oven and allow to cool slightly. Serve warm.
Tip
If you decide to make your own filling and you have fresh cherries, check out the best way to pit fresh cherries.
Recipe Variations
You can make this recipe with cherry pie filling (as we did above) or you can try your hand at making your own cherry pie filling using fresh cherries.
You can also make this recipe using other pie fillings; try a strawberry filling or blueberry filling.
How to Store and Freeze
This cobbler can be stored, covered, at room temperature for up to two days. Or store it in the refrigerator for up to four days.
You can freeze this recipe in an aluminum pan (which can be the same one you cooked the cobbler in). Just cover with foil once cooled and freeze. Reheat in a preheated oven until warmed through and serve.
What's the difference between cherry pie and cherry cobbler?
Both cherry pie and cherry cobbler contain cherry pie filling. Cherry pie has at least one thin, flaky crust and often has two, the second being a lattice crust on top. Cherry cobbler contains cherry pie filling and then is topped with a cake-like batter that bakes up fluffy and golden brown. Cherry cobbler takes less time to make, but they both are delicious cherry recipes.
MAGNOLIA BAKERY'S BANANA PUDDING
This is from Magnolia Bakery and adapted by Priya Krishna in The New York Times cooking enewsletter. For this recipe, Priya wrote, "To many, the banana pudding at the famed New York shop Magnolia Bakery is even more iconic than the store’s beloved cupcakes. Airy, creamy and delightfully reminiscent of childhood packaged snacks (thanks to instant vanilla pudding mix), this dessert is both a crowd pleaser and easy to assemble. If you’re making 12 individual servings rather than one large one, you’ll have enough cookies to use two per layer. If you prefer more coverage, make only two layers and use three cookies per layer."
Time: 30 minutes, plus at least 5 hours' chilling; Yield: 12 to 16 servings
This was featured in "The Power of Instant Pudding Mix", and can be viewed online at https://cooking.nytimes.com/recipes/1023785-magnolia-bakerys-banana-pudding.Note: I seriously suggest you read the featured article that goes with this recipe. If you're like me, you won't be able to read it without wanting to head for the kitchen and start a major dessert-cooking spree.
Ingredients
1 (14-ounce) can sweetened condensed milk
1-1/2 cups ice-cold water
1 (3.4-ounce) package instant vanilla pudding mix
3 cups cold heavy cream
1 (11-ounce) box vanilla wafer cookies (such as Nilla)
4 to 5 ripe bananas, sliced
Preparation
In the bowl of a stand mixer fitted with the whisk attachment, beat the condensed milk and water on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute. Add the instant pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
Using the stand mixer with the whisk attachment, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
To assemble, set aside 4 to 5 cookies, whole or crumbled, for garnish. In a 4- to 5-quart trifle bowl or a wide glass bowl (or in 12 8-ounce bowls or ramekins), spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding.
Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling. To serve, garnish the top with the reserved cookies or cookie crumbs.
STRAWBERRY PARFAIT
This is from David Tanis in The New York Times cooking enewsletter. For this recipe, David wrote, "Ricotta cream — sweetened fresh ricotta, lightly whipped — is used in Sicily to fill cannoli or frost traditional cakes. Here, it’s combined with whipped cream and strawberries for a layered “parfait” and a very simple but impressive dessert."
Time: 15 minutes; Yield: 4 servings
This was featured in "A ‘Steak’ Dinner With Vegetarians in Mind", and can be viewed online at https://cooking.nytimes.com/recipes/1024148-strawberry-parfait.
Ingredients
1 pint strawberries, trimmed and sliced (about 2 cups)
1 lemon, zested, plus 1 tablespoon lemon juice
1/4 cup confectioners’ sugar
1/2 cup whipping cream
1 cup fresh ricotta
Preparation
Put strawberries in a bowl and add 1 tablespoon lemon juice. Toss with 2 tablespoons confectioners’ sugar and set aside.
Make the ricotta cream: In a medium bowl, beat whipping cream with a whisk until soft peaks form. Add the remaining 2 tablespoon confectioners’ sugar, then fold in ricotta and lemon zest.
Spoon the strawberries into 4 dessert glasses. Top with ricotta cream and smooth to cover. Refrigerate for up to 6 hours, but serve at cool room temperature.
SECRET-INGREDIENT LEMON-BLUEBERRY POUND CAKE
This is from the Pillsbury emailing list. It begins, "We bet you’d never guess the secret ingredient in this lemon-blueberry pound cake! This genius twist on the classic dessert only takes 15 minutes to prep, and it’s all thanks to sugar cookie dough (yes, sugar cookie dough!). With just a few additional ingredients—sour cream, egg, lemon zest and fresh blueberries, to be precise—this one-bowl cake is ready for the oven. And don’t forget the sweet-tart lemon glaze—it takes this delicious treat to the next level."
Prep Time: 15 minutes; Total Time: 1 hour 55 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4 cup sour cream
1 egg
1 tablespoon grated lemon zest
2/3 cup fresh or frozen (do not thaw) blueberries
1 cup powdered sugar
2 to 3 tablespoons fresh lemon juice
Directions
Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray; lightly flour.
In large bowl, break up cookie dough. Add sour cream, egg and lemon zest. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGG.) Beat with electric mixer on medium-low speed 2 to 3 minutes or until smooth. Fold in blueberries. Spoon mixture evenly into pan.
Bake 40 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around sides of pan to loosen cake. Remove cake from pan; place on cooling rack.
In small bowl, mix powdered sugar and 1 tablespoon of the lemon juice; continue adding lemon juice, 1 teaspoon at a time, until desired drizzling consistency. Spoon glaze over hot cake. Cool 45 minutes before serving.
Tips from the Pillsbury Kitchens
tip 1
If you are using frozen blueberries instead of fresh, add about 10 minutes to your bake time.
CORNETTI ROLY POLY
What a catchy name for something so yummy! This recipe comes from Seattle's Macrina Bakery. Macrina Bakery's Leslie Mackie wrote, "As part of our 30th Anniversary celebrations, I'm revisiting some beloved classics. Long-time Macrina fans will remember the Roly Poly, my all-time favorite breakfast pastry. With the home baker in mind, I have scaled down the recipe and streamlined the process, making it more accessible.
"The Roly Poly holds a particularly tender spot in my heart, as it takes its cues from the homemade cinnamon rolls my Grandmother Bakke would whip up for the family. I would watch my grandmother work her magic, tossing together flour, yeast, milk, and the like — never a measuring cup in sight.
"While we use our cornetti dough in our café version, the filling — a mélange of raisins, walnuts, coconut, and sugar — remains a faithful homage to my grandmother's original creation.
"And take note, Roly Poly fans: we’ll be featuring them in the cafés beginning in May."
This makes 6 large rolls.
To find this yumminess online, go to https://blog.macrinabakery.com/blog/cornetti-roly-poly/. While you're at it, sign up for their monthly recipe here, at the bottom of the page. Also, if you're ever in Seattle, plan to stop by and check out the bakery. I know I will (if and when I take a road trip.)
Ingredients
DOUGH
3/4 cup whole milk
3/4 tsp dried yeast
4-1/2 tsp granulated sugar
1 Tbsp vanilla extract
1-1/2 cups + 1-1/2 tsp unbleached all-purpose flour, divided
3/4 tsp kosher salt
12 Tbsp (1-1/2 sticks) unsalted butter, chilled
FILLING
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup walnuts, roasted and coarsely chopped
1/4 cup seedless raisins
1/2 tsp cinnamon
1/4 cup shredded, unsweetened coconut
1/2 tsp pure vanilla extract
EGG WASH
1 egg
1 tsp water
CREAM CHEESE FROSTING
4 oz cream cheese, room temperature
4 Tbsp (1/2 stick) unsalted butter, room temperature
1/2 cup powdered sugar, sifted
1 Tbsp milk
Directions
DOUGH
Warm milk up to 90°F and place in a medium bowl. Add the yeast, sugar and vanilla. Whisk to combine well. Let stand for 5 minutes to allow the yeast to bloom and become frothy.
Add 1-1/2 cup flour and salt to the bowl. With a spoon, combine the mixture, incorporating all the dry flour and scraping the sides of the bowl. Mix for 1 minute, cover with plastic wrap and place in the refrigerator for at least 8 hours or overnight.
After the dough has risen, remove it from the refrigerator and let it come to room temperature.
Chop the chilled butter into small pieces and place in the bowl of a stand mixer fitted with the paddle attachment. Add the remaining flour and, using medium speed, cream until the butter is smooth, approximately 2 minutes.
Scrape the creamed butter onto a floured work surface. Pat into a 6 x 6 x 3/4-inch block.
On a floured work surface, pull dough out and pat into a 12 x 12-inch rectangle. Place the butter block on the right half of the dough. Cover with the left side evenly (so it looks like a closed book). Rotate the dough with open seam down and roll out dough to a 20 x 8-inch rectangle, then fold in a “book fold” by bringing the two far ends to the center and folding in half. Do one more turn following the same method, rotating with the open seam down and rolling the dough out to a 20 x 8-inch rectangle. Cover the dough with plastic and refrigerate for 30 minutes.
Remove from refrigerator and do a final book fold. Rest the dough in the refrigerator for 30 minutes. Meanwhile, prepare the filling.
FILLING
Combine all ingredients in a small bowl. Set aside.
Brush sides and base of jumbo muffin tins* with canola oil. Line the base of the cups with a square 3 x 3-inch piece parchment paper. Set aside.
On a lightly floured work surface, roll dough out to 20 x 8-inch rectangle. Spritz with water and top with filling mixture, spreading it evenly over dough.
Begin rolling up the dough, starting with the top edge moving down towards you, into a long roll like a cinnamon roll. Finish with the roll resting on the bottom seam.
Cut into 6 equal pieces. Tuck seam under roll and place in prepared jumbo muffin cups. Cover with plastic and let sit overnight in the refrigerator.
Preheat oven to 350°F. Remove rolls from refrigerator and let them rest at room temperature for 45 minutes.
EGG WASH
Whisk the egg and 1 tsp water together to make egg wash. Brush on top of the rolls and bake on the center rack for 40 to 45 minutes, or until deep golden brown.
Let cool for 5 minutes and invert rolls from the muffin tins (the bubbling sugar will drip down and cause them to stick).
CREAM CHEESE FROSTING
Add the cream cheese, butter and powdered sugar in the bowl of a food processor. Mix for 1 to 2 minutes until smooth. At the end, add the milk to thin the consistency. Set aside.
Spread with cream cheese frosting and enjoy!
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