Friday Desserts
It's finally Friday. Here are six yummy desserts to help you through the weekend, including Rocky Road Bars and Chocolate Cupcakes with a Peppermint Frosting. Enjoy!
ORIGINAL FANTASY FUDGE
I found this on Allrecipes. It begins, "This fantasy fudge recipe is straight from the label of a well-known brand of marshmallow cream. After some time, the company changed the recipe, but this is the original for smooth chocolate and marshmallow cream fudge with walnuts. This recipe makes a large batch (3 pounds!) so consider gifting some of these sweet fudgy morsels to friends and family during the holidays."
Prep Time: 5 minutes; Cook Time: 10 minutes; Additional Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 48; Yield: 3 pounds
View this online at https://www.allrecipes.com/recipe/228782/the-original-fantasy-fudge/.
Ingredients
3 cups white sugar
3/4 cup margarine
2/3 cup evaporated milk
1 (12 ounce) bag semisweet chocolate chips
1 (7 ounce) jar marshmallow cream
1 cup chopped walnuts
1 teaspoon vanilla extract
Directions
Grease a 9x13-inch pan.
Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil and cook for 5 minutes, stirring constantly.
Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. Stir in marshmallow cream until incorporated. Mix in walnuts and vanilla.
Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten. Let cool for at least 1 hour before cutting into squares.
CHOCOLATE CUPCAKES WITH A PEPPERMINT FROSTING
Just the name of this got my attention. This is from Baking at Home, and can be found at https://bakingathome.com/recipe/chocolate-cupcakes-with-a-peppermint-frosting/.
Ingredients
3/4 C. all-purpose flour
1/2 C. unsweetened natural cocoa powder
2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 C. granulated sugar
2 large eggs
1/3 C. Crisco® Pure Vegetable Oil
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. whole milk
For the frosting
4 C. confectioners sugar
1/2 C. unsalted butter, room temperature
1/4 tsp. peppermint extract
3 Tbsp. milk or heavy cream
crushed peppermints for topping
Directions
Preheat oven to 350 degrees.
Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
Remove from the oven and let cool completely.
While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
Slowly add in confectioner’s sugar a little at a time until all has been added.
Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.
STRAWBERRY SLAB PIE
This is from Betty Crocker, and begins, "If summer were a dessert, this would be it. Easy to assemble with store-bought crust, layered with lemony cream cheese, and loaded with fresh strawberries, this slab pie is perfect in every way."
Prep Time: 45 minutes; Total Time: 4 hours; Makes 16 servings
To view this online, click here.
Ingredients
Crust
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Filling
3/4 cup sugar
1/4 cup cornstarch
1/2 cup water
1 tablespoon fresh lemon juice
6 cups sliced fresh strawberries (about 2 lb)
1 package (8 oz) cream cheese, softened
1 tablespoon finely grated lemon peel
Sweetened whipped cream, if desired
Directions
Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
Bake 9 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
Meanwhile, in 2-quart saucepan, beat sugar, cornstarch, water and lemon juice with whisk. In small bowl, mash 1-1/2 cups of the sliced strawberries with bottom of whisk or fork to make 1 cup finely mashed strawberries; stir into pan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes. Stir remaining sliced strawberries into cooked strawberry mixture.
In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked crust. Spoon strawberry mixture into pan; spread evenly.
Refrigerate until set, about 3 hours. Just before serving, top pieces with sweetened whipped cream. Cover and refrigerate any remaining pie pieces.
Tips from the Betty Crocker Kitchens
tip 1
Be sure to soften cream cheese to room temperature; if cold, filling will be hard to spread.
tip 2
You can use cooking parchment paper or waxed paper to roll out the dough for easier cleanup.
BRIGADEIROS
This is from Natalia Pereira and adapted by Tejal Rao in The New York Times cooking enewsletter. For this recipe, Tejal wrote, "The Brazilian sweets known as brigadeiros are a classic treat at birthday parties and family get-togethers, where the fudgy, chocolate-milk caramels are often rolled in sprinkles. The chef Natalia Pereira of Woodspoon in Los Angeles also makes more grownup, bittersweet brigadeiros by rolling them in cocoa powder or shredded coconut. Try her recipe, which she learned from her mother in Minas Gerais, Brazil, using either canned condensed milk or a homemade version. Either way, the candies will be tender and delicious."
Time: 1-1/2 hours, plus cooking; Yield: About 24 pieces
This was featured in "A Brazilian Treat for Home Cooks in a Hurry", and can be viewed online at https://cooking.nytimes.com/recipes/1021918-brigadeiros.
Ingredients
For the Sweetened Condensed Milk (optional)
5 cups whole milk
1 cup granulated sugar
For the Brigadeiros
2 teaspoons unsalted butter, plus more for greasing your hands
1-3/4 cups homemade sweetened condensed milk or 1 (14-ounce) can sweetened condensed milk
5 tablespoons unsweetened Dutch-process cocoa powder, sifted
Pinch of flaky sea salt
1 cup chocolate or rainbow sprinkles
Preparation
Step 1
If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1-3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.
Step 2
Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.
Step 3
Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you’re not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it’s cool enough to touch, squish it with your fingers — it should be the texture of a soft and fudgy caramel.
Step 4
Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it’s easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.
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 ¾-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!
ROCKY ROAD BARS
This is from Baking at Home. Cook Time: 25 minutes; Yield: 12 servings
To view this yumminess online, go to https://bakingathome.com/recipe/rocky-road-bars/.
Ingredients
Cake
2/3 C. Crisco® Butter Flavor All-Vegetable Shortening
4 oz. unsweetened baking chocolate
2 C. granulated sugar
4 large eggs
1 tsp. Spice Islands® Pure Vanilla Extract
1-1/4 C. all-purpose flour
1 tsp. Clabber Girl® Baking Powder
1 tsp. salt
Topping
1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
1 oz. unsweetened baking chocolate
1/3 C. evaporated milk
1/2 C. sugar
1-3/4 C. powdered sugar
1/2 tsp. Spice Islands® Pure Vanilla Extract
1 C. miniature marshmallows
1/3 C. creamy peanut butter
Directions
Heat oven to 350ºF. Spray a 13 x 9-inch pan with no-stick cooking spray like Baker’s Joy®.
Combine shortening and unsweetened chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat at 1 minute intervals until mixture can be stirred until smooth. Stir in granulated sugar. Stir in eggs, one at a time, and vanilla.
Combine flour, baking powder and salt in medium bowl. Gradually stir into chocolate mixture. Spread into prepared pan.
Bake 30 minutes, or until set.
Begin preparing topping during last 5 minutes of the bake time for cake. Combine shortening and unsweetened chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat for 1 minute intervals until mixture can be stirred until smooth.
Transfer to bowl of electric mixer. Add evaporated milk and granulated sugar. Beat at low speed until well blended. Add powdered sugar and vanilla. Beat until blended.
Sprinkle marshmallows over hot cake layer. Pour prepared chocolate topping over marshmallows. Drop peanut butter by teaspoonfuls on top of hot chocolate topping. Swirl together using tip of knife. Cover pan immediately with foil. Cool in pan on cooling rack. Cut into 2 x 1-1/2-inch bars.
If topping becomes too firm to pour, reheat on low.
ORIGINAL FANTASY FUDGE
I found this on Allrecipes. It begins, "This fantasy fudge recipe is straight from the label of a well-known brand of marshmallow cream. After some time, the company changed the recipe, but this is the original for smooth chocolate and marshmallow cream fudge with walnuts. This recipe makes a large batch (3 pounds!) so consider gifting some of these sweet fudgy morsels to friends and family during the holidays."
Prep Time: 5 minutes; Cook Time: 10 minutes; Additional Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 48; Yield: 3 pounds
View this online at https://www.allrecipes.com/recipe/228782/the-original-fantasy-fudge/.
Ingredients
3 cups white sugar
3/4 cup margarine
2/3 cup evaporated milk
1 (12 ounce) bag semisweet chocolate chips
1 (7 ounce) jar marshmallow cream
1 cup chopped walnuts
1 teaspoon vanilla extract
Directions
Grease a 9x13-inch pan.
Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil and cook for 5 minutes, stirring constantly.
Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. Stir in marshmallow cream until incorporated. Mix in walnuts and vanilla.
Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten. Let cool for at least 1 hour before cutting into squares.
CHOCOLATE CUPCAKES WITH A PEPPERMINT FROSTING
Just the name of this got my attention. This is from Baking at Home, and can be found at https://bakingathome.com/recipe/chocolate-cupcakes-with-a-peppermint-frosting/.
Ingredients
3/4 C. all-purpose flour
1/2 C. unsweetened natural cocoa powder
2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 C. granulated sugar
2 large eggs
1/3 C. Crisco® Pure Vegetable Oil
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. whole milk
For the frosting
4 C. confectioners sugar
1/2 C. unsalted butter, room temperature
1/4 tsp. peppermint extract
3 Tbsp. milk or heavy cream
crushed peppermints for topping
Directions
Preheat oven to 350 degrees.
Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
Remove from the oven and let cool completely.
While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
Slowly add in confectioner’s sugar a little at a time until all has been added.
Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.
STRAWBERRY SLAB PIE
This is from Betty Crocker, and begins, "If summer were a dessert, this would be it. Easy to assemble with store-bought crust, layered with lemony cream cheese, and loaded with fresh strawberries, this slab pie is perfect in every way."
Prep Time: 45 minutes; Total Time: 4 hours; Makes 16 servings
To view this online, click here.
Ingredients
Crust
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Filling
3/4 cup sugar
1/4 cup cornstarch
1/2 cup water
1 tablespoon fresh lemon juice
6 cups sliced fresh strawberries (about 2 lb)
1 package (8 oz) cream cheese, softened
1 tablespoon finely grated lemon peel
Sweetened whipped cream, if desired
Directions
Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
Bake 9 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
Meanwhile, in 2-quart saucepan, beat sugar, cornstarch, water and lemon juice with whisk. In small bowl, mash 1-1/2 cups of the sliced strawberries with bottom of whisk or fork to make 1 cup finely mashed strawberries; stir into pan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes. Stir remaining sliced strawberries into cooked strawberry mixture.
In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked crust. Spoon strawberry mixture into pan; spread evenly.
Refrigerate until set, about 3 hours. Just before serving, top pieces with sweetened whipped cream. Cover and refrigerate any remaining pie pieces.
Tips from the Betty Crocker Kitchens
tip 1
Be sure to soften cream cheese to room temperature; if cold, filling will be hard to spread.
tip 2
You can use cooking parchment paper or waxed paper to roll out the dough for easier cleanup.
BRIGADEIROS
This is from Natalia Pereira and adapted by Tejal Rao in The New York Times cooking enewsletter. For this recipe, Tejal wrote, "The Brazilian sweets known as brigadeiros are a classic treat at birthday parties and family get-togethers, where the fudgy, chocolate-milk caramels are often rolled in sprinkles. The chef Natalia Pereira of Woodspoon in Los Angeles also makes more grownup, bittersweet brigadeiros by rolling them in cocoa powder or shredded coconut. Try her recipe, which she learned from her mother in Minas Gerais, Brazil, using either canned condensed milk or a homemade version. Either way, the candies will be tender and delicious."
Time: 1-1/2 hours, plus cooking; Yield: About 24 pieces
This was featured in "A Brazilian Treat for Home Cooks in a Hurry", and can be viewed online at https://cooking.nytimes.com/recipes/1021918-brigadeiros.
Ingredients
For the Sweetened Condensed Milk (optional)
5 cups whole milk
1 cup granulated sugar
For the Brigadeiros
2 teaspoons unsalted butter, plus more for greasing your hands
1-3/4 cups homemade sweetened condensed milk or 1 (14-ounce) can sweetened condensed milk
5 tablespoons unsweetened Dutch-process cocoa powder, sifted
Pinch of flaky sea salt
1 cup chocolate or rainbow sprinkles
Preparation
Step 1
If using store-bought condensed milk, skip to Step 2. If making the sweetened condensed milk from scratch, add the milk and sugar to a large saucepan. Heat over medium-low, and simmer, stirring occasionally and scraping the sides and bottom of the pan with a spatula, for about 30 to 40 minutes. When the milk reduces to about 1-3/4 cups, thickens to a syrup texture and turns slightly yellow, it is ready.
Step 2
Prepare the brigadeiros: Melt the butter in a heavy skillet over low heat. Add the condensed milk, cocoa powder and salt, and whisk until no trace of cocoa remains, about 5 minutes.
Step 3
Turn the heat up to medium, and use a heatproof spatula to stir the mixture constantly until it becomes thick and shiny and pulls away from the bottom of the pan as a mass when you drag the spatula across it, about 7 minutes. If you’re not sure the mixture is ready, take 1/2 teaspoon of it and run it under cold water. When it’s cool enough to touch, squish it with your fingers — it should be the texture of a soft and fudgy caramel.
Step 4
Scrape all of the mixture onto a piece of parchment paper, and let it cool down until it’s easy to handle, about 30 minutes. Lightly butter your hands, and use them to shape a scant tablespoon of the mixture into a ball or rough cube, then roll it in the sprinkles. Place each one on a paper wrapper, if you like. The brigadeiros will keep in the fridge for 1 week, or in the freezer for 1 month. Serve chilled or at room temperature.
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 ¾-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!
ROCKY ROAD BARS
This is from Baking at Home. Cook Time: 25 minutes; Yield: 12 servings
To view this yumminess online, go to https://bakingathome.com/recipe/rocky-road-bars/.
Ingredients
Cake
2/3 C. Crisco® Butter Flavor All-Vegetable Shortening
4 oz. unsweetened baking chocolate
2 C. granulated sugar
4 large eggs
1 tsp. Spice Islands® Pure Vanilla Extract
1-1/4 C. all-purpose flour
1 tsp. Clabber Girl® Baking Powder
1 tsp. salt
Topping
1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
1 oz. unsweetened baking chocolate
1/3 C. evaporated milk
1/2 C. sugar
1-3/4 C. powdered sugar
1/2 tsp. Spice Islands® Pure Vanilla Extract
1 C. miniature marshmallows
1/3 C. creamy peanut butter
Directions
Heat oven to 350ºF. Spray a 13 x 9-inch pan with no-stick cooking spray like Baker’s Joy®.
Combine shortening and unsweetened chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat at 1 minute intervals until mixture can be stirred until smooth. Stir in granulated sugar. Stir in eggs, one at a time, and vanilla.
Combine flour, baking powder and salt in medium bowl. Gradually stir into chocolate mixture. Spread into prepared pan.
Bake 30 minutes, or until set.
Begin preparing topping during last 5 minutes of the bake time for cake. Combine shortening and unsweetened chocolate in microwave-safe bowl. Microwave on MEDIUM (50% power). Stir after 1 minute. Repeat for 1 minute intervals until mixture can be stirred until smooth.
Transfer to bowl of electric mixer. Add evaporated milk and granulated sugar. Beat at low speed until well blended. Add powdered sugar and vanilla. Beat until blended.
Sprinkle marshmallows over hot cake layer. Pour prepared chocolate topping over marshmallows. Drop peanut butter by teaspoonfuls on top of hot chocolate topping. Swirl together using tip of knife. Cover pan immediately with foil. Cool in pan on cooling rack. Cut into 2 x 1-1/2-inch bars.
If topping becomes too firm to pour, reheat on low.
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