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    PB&J Scones

    Whether served for breakfast, brunch, or afternoon snack, these PB&J S will add a touch of whimsy to any occasion. The tender peanut butter-flavored  are filled with a layer of homemade strawberry jam before being baked and then drizzled with a delectably sweet Peanut Butter Glaze. They’ll evoke only the fondest memories of childhood picnics and packed […] LEGGI TUTTO

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    Starting with a pillowy dough enriched with olive oil and infused with lemon zest, we filled our Maritozzi with a lusciously light and creamy Vanilla Whipped Cream. These buns will bring a taste of Italy to your very own kitchen, regardless of location. Preferment: ¼ cup (60 grams) warm water (110°F/43°C to 115°F/46°C) 1 teaspoon […] LEGGI TUTTO

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    Homemade Peach Cobbler in a Cone

    For a handheld take on a classic spoon dessert, try Homemade Peach Cobbler in a Cone! It’s so fun to serve at picnics and summer barbeques.  

    Summer peaches are in season, and that means making lots of homemade peach desserts. They taste like a bite of pure summertime. This Peach Cobbler in a Cone is 100% more fun than peach cobbler in a bowl. The idea came from an article I read about a food truck in Florida serving peach cobbler in waffle cones. Kind of genius, right? (For those interested, it was NuNu’s Sweet Soul Food – I can’t find the cones on their current menu, but I’ll take one of everything else, please!)
    Since I won’t be traveling to Florida any time soon, I decided to make my own version at home. It’s so fun to serve and even more fun to eat! Portable peach cobbler is practically made for summer barbeques. My homemade version comes à la mode, because I always have a scoop of ice cream with warm cobbler.

    Start with a stick of butter.
    First, preheat the oven. Then melt a stick of butter in an 8×8 inch baking pan in the preheated oven. This will take about 3-5 minutes.

    While the butter melts, mix up the batter. It’s made of simple pantry staples and can be whisked together in a snap.

    Fresh, frozen, or canned?
    Use any of the above when it comes to this cobbler. You’ll need about 2 to 2 1/2 cups of peaches, which is about 5 fresh peaches, peeled and sliced. Thaw frozen peaches and measure 2 1/2 cups in a glass measuring cup. The same goes for canned peaches (drain them first!). It usually takes two 16 oz. cans but the amount of peaches inside each can will vary between manufacturers.
    If using fresh or frozen, toss the peaches with sugar. You can first taste-test the sweetness and add more or less to your personal taste. Canned peaches will need very little if any extra sugar.

    Layer the ingredients.
    Pour the batter over the melted butter. That looks like a lot of butter, doesn’t it? Trust me, it all works out in the end.

    Then pour the peaches on top. Sprinkle with a pinch or two of ground cinnamon. The batter and peaches will trade places in the oven as the cobbler bakes. Pretty neat!

    While you wait for the cobbler to bake, dress up some waffles cones with melted white chocolate and cinnamon-sugar.

    Let the cobbler cool. Then get to stuffing those cones! You can serve this warm or at room temperature. It’s so good warm with ice cream on top.

    Speaking of ice cream, top the cone with a scoop of vanilla ice cream (or your favorite flavor – caramel would be amazing). Then pile on more cobbler. You could forgo the ice cream altogether and make it a strictly cobbler cone. However, it’s hot as blazes here in the south, so we won’t be skipping it.

    The sweet vanilla bakery scent and crunch of the waffle cone combined with sweet peaches and sticky cobbler crust? How could that ever be a bad thing? And topped with ice cream – get outta town. Crazy delish.
    I think we can all agree that Homemade Peach Cobbler in a Cone is the best way to enjoy peach cobbler in summertime. Kids will love it. Everything is more fun in an ice cream cone!
    Related recipe: Fried Peach Shortcakes

    Homemade Peach Cobbler in a Cone

    Heather Baird

    When you’re craving a taste of summer, try this easy homemade peach cobbler that’s served in a cone. Ready-made waffle cones can be found at the grocery store near the frozen foods section. Use your favorite ice cream flavor for serving. Vanilla bean is classic, but caramel or even coffee ice cream would be a wonderful accompaniment.Recipe readers: The cobbler batter recipe contains no eggs. This is not a mistake.This recipe serves 6-8, depending on how much ice cream you use to fill the cones. You can, of course serve this cobbler straight from the pan instead of serving it in a cone. See the recipe notes on how to use any kind of peach you may have on hand. Fresh, canned, or frozen.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 20 minsCook Time 1 hrTotal Time 1 hr 20 mins

    Course DessertCuisine American, Southern United States

    Servings 6

    Equipment8×8 inch baking panIce cream scoop
    Ingredients US CustomaryMetric Peach Cobbler1/2 cup unsalted butter3/4 cup all-purpose flour1 1/4 cups granulated sugar divided2 teaspoons baking powder1/4 teaspoon salt I like fine grain sea salt3/4 cup whole milk1 teaspoon vanilla extract2 1/2 cups sliced peaches1/8 teaspoon ground cinnamon.Waffle cones1 teaspoon ground cinnamon1 1/2 tablespoons granulated sugar6-8 ready-made waffle cones4 oz. white chocolate meltedAssembly1/2 gallon vanilla ice cream for serving
    Instructions Peach cobblerPreheat the oven to 350F.Place the stick of butter in an 8×8 inch baking pan and melt in the oven, 3-5 minutes. Remove from the oven once the butter is completely melted.In a large mixing bowl, whisk together the flour, 1 cup of the sugar, baking powder, and salt. Add the milk and vanilla. Whisk until a consistent pourable batter forms.Toss the peaches with the remaining 1/4 cup of sugar.Pour the batter over the melted butter, then top with the peaches. Sprinkle on the ground cinnamon. (As the cobbler bakes, the crust will rise to the top and the peaches will sink to the bottom.)Bake for 50 minutes to 1 hour, or until the crust is browned and well set. Remove from the oven and let cool to warm.Dipped waffle conesIn a small bowl, stir together the ground cinnamon and sugar; pour on a shallow plate. Place the waffle cones on a large sheet of parchment paper. Dip the top edges of the cones in the white chocolate.Roll the edges of the cones in the cinnamon-sugar. Let stand until set, about 10 minutes, or place in the refrigerator to speed setting.AssemblyBreak apart the pan of cobbler with a spoon.Fill cones with cobbler to the top edge of the waffle cone. Top with a scoop of ice cream, then top the ice cream with more cobbler. Serve immediately. Cobbler cones can be served warm or at room temperature.
    NotesUse canned peaches: Drain two 16 oz. cans of canned peaches and place them in a glass measure. You should have 2-2 1/2 cups of peaches. (Some internet sources say one 16 oz. can = 2 cups of peaches. Technically, this is not true. The weight includes the juice – be sure to get 2 cans.) Omit tossing the peaches with 1/4 cup of sugar. Canned peaches in syrup are sweet enough.
    Use frozen peaches: Thaw 16 oz. bag of frozen peaches completely in the refrigerator overnight before using. Toss with sugar as directed.
    Use fresh peaches: Peel and slice about 5 medium fresh peaches; toss with sugar as directed.
    Make ahead: Coat the inside of the cones with melted white chocolate. This will keep the cones from becoming soggy over time. You’ll need two 4 oz. bars of white chocolate to generously coat all 6-8 waffle cones. Let stand until set, Fill cones with cobbler and refrigerate. Bring to room temperature and top with ice cream before serving.
    Leftover cinnamon-sugar from dipping the cones can be sprinkled on top of each assembled cone.
    The real food innovators are food truck chefs, if you ask me. This recipe was inspired by  NuNu’s Sweet Soul Food (truck), purveyor of southern specialties.  With thanks to them, I formulated this recipe for home bakers.

    Keyword easy, fresh peaches, handheld desserts, July Fourth desserts, peach cobbler, summer dessert, vanilla ice cream, waffle cones

    You may also enjoy: LEGGI TUTTO

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    Mochi Donuts (Pon de Ring-Inspired)

    Mochi Donuts are colorful, chewy, pull-apart fun! Their unique texture and fluffy interior makes them a snacking sensation.

    Mochi donuts are like no other donut you’ll try. The crisp, chewy, almost elastic exterior gives way to a soft, subtly sweet interior. If you’re looking to dip a toe in the water with homemade mochi donuts, then this is the perfect recipe. It makes six total, which is just enough to practice your forming, frying, and glazing techniques. Each donut is a generous serving. And even though six donuts may not sound like a lot, it’s plenty enough for sampling and even sharing.

    The pastry’s origins are a bit winding. The first iterations can be traced to Honolulu in the early 90’s with Charmaine Ocasek’s homemade poi mochi. Later in 2003, the Japanese donut chain Mister Donut (which actually originated in the US in 1956) launched the flower-shaped ring of pull-apart dough balls, the “Pon de Ring”. Its popularity spread from Japan to the United States by route of Hawaii. Now mochi donuts are widely available. And people like me are enthusiastic about learning how to make them at home.
    Mochi doughnuts are a cross between a traditional cake-like doughnut and chewy mochi dough similar to what’s wrapped around ice cream bonbons at sushi restaurants.The hybrid batter makes for a doughnut that is fluffy and moist, with a satisfying chew.–Las Vegas Review JOURNAL

    The dough.
    Start by sifting together the dry ingredients. Mochi donut recipes are varied when it comes to flours, and this one uses all-purpose flour blended with mochiko (glutinous rice flour). Mochiko gives the donuts a soft, bready interior. You may remember this ingredient from my Lemon Mochi Chicks recipe.

    Press silken tofu through a fine sieve. This ingredient creates a smooth batter and gives the donuts a lot of protein. Coincidentally, I must tell you that mochi donuts have half the calories of a regular donut. Personally, I’m not a calorie counter when it comes to donuts, but I know some people are.

    Mix the tofu with some eggs and a little water. Then, stir it all together until a ragged dough forms, and then knead with your hands until smooth.

    Iconic shape.
    Cut six parchment sheets into 5×5 inch squares. Separate the dough into 36 even pieces (about 5 grams each, for my dough) and roll them into balls. Place 6 balls on each paper touching, in a ring shape. This is the most time-consuming part of the recipe. There are mochi donut cutters for purchase, but I wouldn’t splurge until you’re sure you are a mochi donut fan.
    Note: The original Pon de Ring-style donuts are made up of 8 dough balls. In this abbreviated recipe, I use just 6. If you wanted to make the balls a little smaller, you could do so to yield 8 per donut. However, it’s a bit more time consuming.

    Fry ’em!
    Heat about 2 inches of oil in a pan to about 375°F. I prefer using an electric skillet, which keeps the temperature even. If you’re using a stove-top burner, I suggest starting at 350°F, and testing the oil with an instant-read thermometer.
    Slip the donuts on the parchment into the oil. Do this 2 at a time, if you have room in the pan. After a minute or two, slide the donut off of the parchment. Fry until golden brown on each side.

    Flip the donuts gently with a pair of tongs, or some chopsticks. I prefer the later because it touches less surface area on the donut and helps retain the shape.

    Glaze and garnish.
    Glaze the donuts with a simple white chocolate ganache combined with fruit powder, vegetable powder, or tea powder. I used all three! Suncore Food’s Lilac Taro Yam Powder, will give you a beautiful lilac hued glaze. Dragonfruit powder yields a deep magenta. And my favorite – green tea powder imparts a grassy hue.
    Garnishes are only limited to your imagination! I had some cookies and cream Pocky sticks, so I added those to the taro donuts. Almond flavor goes so well with matcha, so I topped those with sliced almonds. The dragonfruit-glazed donuts got a white chocolate drizzle and some sprinkles.

    These donuts are subtly sweet. Aside from the round shape, they’re not much at all like your standard American donut. The glaze adds the sweetness, but even with a thick coating it’s not the sugar bomb you might imagine. Give them a try and you just might get hooked! For me, it’s the texture that I can’t resist.

    Mochi Donuts (Pon de Ring – Inspired)

    Heather Baird

    Small batch, yields 6 donuts.Mochi donuts are a combination of Japanese mochi and American doughnuts. Their unique shape, crisp exterior and soft interior gives them a texture that is completely unlike yeast or cake doughnuts. They are not as sweet as American doughnuts, but can be topped with all kinds of sweet glazes and toppings. The shape is inspired by the Pon de Ring donut from the chain Mister Donut.There are many different recipes for mochi doughnuts with variable ingredients and techniques. If you’ve never made mochi donuts, this recipe is a good place to start. It’s easy and the ingredients are fairly accessible. If you can’t find mochiko locally, you can order it online or swap in tapioca flour (starch). However, it won’t be a true mochi donut. The Mr. Donut chain states that they use tapioca flour, which makes this donut slightly lighter. The texture will be less bready than what mochiko provides.

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    Prep Time 30 minsCook Time 25 minsTotal Time 55 mins

    Course DessertCuisine Japanese

    Servings 6

    Equipmentslotted spatula
    Ingredients US CustomaryMetric Donuts1 1/2 cups all-purpose flour1 1/2 tablespoons cornstarch1 1/8 cup mochiko glutinous rice flour1 1/2 teaspoons baking powderPinch of salt optional3/4 cup granulated sugar6 oz. silken tofu1 large egg plus 1 egg yolk3 tablespoons waterOil for frying 2-3 cupsGlaze4 oz. white chocolate finely chopped1/4 cup heavy cream1/2 tablespoon taro purple yam powder or dragonfruit or matcha powder
    Instructions DonutsIn a large mixing bowl, sift together the all-purpose flour, cornstarch, mochiko, baking powder, and salt if using. Whisk to combine. Sift the granulated sugar over the mixture. Whisk again.Place a fine sieve over medium mixing bowl. Use a rubber spatula to press the tofu through the mesh. Scrape the bottom of the sieve to remove the all of the tofu into the bowl. Whisk in the egg and egg yolk until combined. Add the water and whisk again to combine.Make a well in the center of the dry ingredients and add the tofu mixture in the center. Stir until a ragged dough forms. When you can no longer stir the ingredients together, work the dough with your hands until a uniform dough is achieved. Form into a ball and let stand, covered, for about 10 minutes.Cut 6 squares, 5×5 inches each from parchment paper.Form the dough into 36 small, even balls. For me, this was about 5 grams each on a kitchen scale. If dough is sticky, lightly dust the dough rounds with a little AP flour. Place 6 dough balls in a ring on each piece of parchment, so that they touch.Pour about 2 inches of oil in a skillet or in an electric skillet. (Depending on the size of your skillet, this could be 2-4 cups of oil). Preheat the oil to 350°F on the stove top, and test it using an instant-read thermometer. If using an electric skillet, which heats more evenly, preheat to 375°F.Place one or two donuts on the parchment paper into the oil. After about 2 minutes, gently remove the parchment paper from under the donut. Fry until golden brown on each side, 2-3 minutes. Use tongs or chopsticks to flip the donuts to avoid splashing hot oil from the pan. Use a slotted spatula to remove the donuts to a paper towel-lined plate.GlazePlace the chopped white chocolate into a microwave-safe dish. Add the heavy cream. Microwave at 100% power for 1 minute. Let the mixture stand for 1 minute, then whisk together until smooth. Add the powder and mix again. Dip each donut into the glaze and turn upright. Use a spoon to scoop more glaze onto any bare spots. Immediately garnish with your choice of topping. Mochi donuts are best eaten the same day they are fried. Leftovers can be stored airtight overnight, but will lose some of the elastic texture. See recipe notes for topping ideas.
    NotesWeights: Weigh the entire amount of dough to get an idea of how much each dough ball should weigh. My dough balls were about 5 grams each, and your should be too. But weight can vary with humidity and atmospheric conditions. 
    Glazes: There are many different fruit, tea, and vegetable powders that can be used in the glaze. Despite being white chocolate ganache, the glaze isn’t as sweet as you might imagine. Sweeter glazes could include Nutella and purchased dulce de leche (both melted for glaze consistency).
    Toppings: There are practically no limits to mochi donut toppings. Popular purveyors such as Mochinut in California top their donuts with fruity pebbles cereal, crushed Oreos, black sesame seeds, nuts, and cinnamon sugar. Just to name a few. Pocky sticks make these already beautiful donuts even prettier! A drizzle of white or dark chocolate is also lovely and tastes great.
    This recipe was researched and adapted from a few different recipes online, with thanks to Honest Food Talks, and just about every homemade mochi donut video on YouTube. 

    Keyword japanese donut, mochi donut, mochiko, mr. donut, pon de ring, silken tofu, taro glaze

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    A Vegetarian Farmers Market Brunch for

    Throw The Ultimate Vegetarian Farmers Market Brunch! Turn your veggie haul into the season’s best brunch dishes.
    Spring Vegetable Frittata
    A few weeks ago, I loaded up my car with all the spring produce to make (and shoot!) A Vegetarian Farmers Market Brunch for The scene was just perfect all around with temperate, sunny weather and big teakwood table on which to display all of our dishes.
    I’ve developed four delicious brunch recipes – both savory and sweet – along with instructions for an all-inclusive spring cheese board. I’m including some teasers and links in this post, but you can view the entire gallery right here.

    Fresh and Savory.
    Spring vegetable frittata (lead image) is such an easy main dish to make, and incredibly versatile. Take full advantage of all the tender new asparagus at the market, and don’t be afraid to pivot the ingredients as we move into summer months. Serve it with my Arugula Salad with Homemade Orange Poppy Seed Dressing.

    Roasted New Potatoes with Spring Herbs is another side dish I developed to perfectly compliment the frittata. It’s hearty and filling, yet light with a citrusy note. Serve the potatoes over a bed of spring greens for additional herbaceous flavor.

    Okay, this cheese board –swoon. It’s got a lot going on, and all of it is wonderful! The Ultimate Vegetarian Cheese Board ‘recipe’ is more of a guide for selecting spring cheeses. (Did you know cheese can be seasonal?). With it, we’ve added lots of other ingredients, such as comb honey, candied nuts, preserves, and lots of crunchy spring veggies for dipping.

    Here we’ve made a slightly smaller version of the cheese board to fit on a tabletop! A platter works well in place of a large serving board.

    The sweet stuff!
    What’s brunch without pastries? These Strawberry-Rhubarb Scones take advantage of rhubarb’s short season, and have buttermilk tang. I usually find scones to be quite dry, but these have a tender, moist crumb. My recommendation? Split one while warm and slather in butter!

    Lemon and blueberries together? You just can’t go wrong! Especially if those flavors are wrapped up in sweet yeast dough and baked farmhouse-style in a cast iron skillet. Get the Cast Iron Lemon-Blueberry Cinnamon Rolls right here. (Side note, developing this recipe inspired me to create these strawberry sweet rolls!)

    Special thanks to my colleagues (and friends!), a.k.a. the team that made this happen! HGTV editor and stylist Camille Smith, (Get her Strawberry Shrub recipe right here) stylist and art director Jill Tennant, and stylist and crafter Ann Nelson.
    View the entire gallery of brunch images at this link on
    Please note: Some of you may not be able to view these recipes on due to geo-blocking, which is a necessary security measure. Unfortunately I can’t change this, but I’d be happy to send the recipes to those who comment below (just fill in your email address – it will stay private!).

    You may also enjoy: LEGGI TUTTO

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    Classic Buttermilk Waffles

    Crisp on the outside, tender and light on the inside, these homemade Classic Buttermilk Waffles are a brunch staple. A secret ingredient gives them delicate texture.

    Like many of you, I’m getting ready for a brunch-y weekend with mom, with all the fixings. And these waffles are on the menu! They are so crisp and airy just out of the waffle iron. Crunchy and light on the outside, with a soft interior. They’re so easy to whip up using just a whisk!

    Dry ingredients.
    First, mix up the dry ingredients. Flour, sugar, salt, baking powder, baking soda, and the secret ingredient: cornstarch. Studied waffle makers may already be familiar with this method. Replacing some of the flour with cornstarch (in just about any waffle recipe) will make the exterior extra crisp, while maintaining a soft interior. It’s extra-good in this double buttery recipe.

    Wet ingredients.
    Buttermilk gives the waffles tangy flavor, and melted butter makes gives them richness. Mix up all of the wet ingredients. If you’d like a creamy cake note, add a splash of vanilla at this stage.

    Mix it up! (But not too much.)
    Pour in the dry ingredients and mix until just combined, and expect a few small lumps. This is normal. If you don’t have lumps, then you’ve overmixed the batter. So, keep those lumps in there!

    Waffle irons: so many options!
    You’ll need a waffle iron, of course. And boy, waffle makers sure run the gamut! I have two now; a round Belgian-style waffle iron, which makes big, fluffy waffles with deep pockets. With that one, I can only make one at a time. And this new one (above) that makes four slightly thinner square waffles with deep pockets. I’m loving this one. I wish I’d had this one at the last brunch I hosted! Making a single fresh waffle for each guest was so time-consuming.
    Fill and bake the waffles in your iron according to the directions that came with your waffle maker. This iron held about 1 1/4 cups of batter and baked for 5 minutes. However, waffle irons vary greatly, so consult the manufacturers instructions.

    Mmmm. Golden brown goodness! Classic Buttermilk Waffles are practically a blank canvas ready for butter, maple syrup, berries. Even chocolate sauce with whipped cream. (Not that I’d know anything about that. Ahem.)

    I’ve really enjoyed this recipe on repeat. It’s a true staple for breakfast. The batter is a quick fix requiring no fussy whipping of egg whites or resting the batter. It’s ready to go as soon as your waffle iron is hot.
    For a uniquely southern twist, try my Grits Waffles, also made with buttermilk!

    Classic Buttermilk Waffles

    This classic buttermilk waffle batter is quick to whip up using just a whisk. Cornstarch is the secret ingredient which makes the waffle exterior crisp, while keeping the inside fluffy. If you don’t have cornstarch on hand, you may increase the flour to 1 3/4 cups and omit the corn starch. The waffles will be slightly more chewy, but still delicious.

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    Prep Time 10 minsCook Time 20 minsTotal Time 30 mins

    Course Breakfast, BrunchCuisine American

    Servings 8 waffles

    Equipmentelectric waffle iron
    Ingredients US CustomaryMetric 1 1/2 cups all-purpose flour1/4 cup cornstarch2 tablespoons granulated sugar2 teaspoons baking powder1 teaspoon baking soda1 teaspoon fine grain sea salt2 large eggs1 3/4 cups whole buttermilk1/2 cup unsalted butter melted and cooled slightly2 teaspoons vanilla extract optional
    Instructions In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and sea salt.In separate large bowl (I use a batter bowl with a pour spout) beat together the eggs, buttermilk, melted butter, and vanilla extract, if using.Pour the dry ingredients over the wet, and stir just until mixed and almost smooth. A few small lumps should remain.Coat a waffle iron with a non-stick cooking spray and preheat it. Cook the batter according to the manufacturer’s instructions. A waffle is usually ready to remove from the iron when it stops steaming, but waffle irons vary, so consult the user’s manual.Serve waffles immediately with plenty of salted butter and real maple syrup. ENJOY!
    NotesWaffles are best served fresh, but you can reheat them in the oven for 5 minutes at 375F, or you can pop them in a toaster for a few minutes to crisp them up.
    Freeze cooled waffles between sheets of waxed paper stored in freezer bags. Defrost, then reheat them in the oven with the above instructions. 
    For more savory applications, omit the sugar and optional vanilla from this recipe. Serve as the bread for a savory sandwich, or as the base for chicken and waffles. 

    Keyword all purpose flour, buttermilk, cornstarch, unsalted butter

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    Strawberries and Cream Sweet Rolls

    Move over cinnamon rolls, Strawberries and Cream Sweet Rolls are here to spruce up your spring brunch! Fresh strawberries and preserves are rolled up and baked in sweet yeast dough. Topped with swirls of light and fluffy cream cheese frosting.

    Boy, have I been missing out. I don’t often stray from My Mom’s Cinnamon Rolls recipe. Because it is truly perfect as-is. But spring will make a gal like me wander off the beaten path. I might give into little impulses, like cutting myself some fringe (I’ve resisted so far). This time, thankfully, it was my favorite sweet dough recipe that received the spring makeover.

    Really good strawberry preserves, topped with an abundance of fresh strawberries, rolled up in yeast dough and baked to golden brown goodness is a real spring kind of thing. Fluffy cream cheese frosting is lightly sweet, beaten to a cloud-like texture, and not at all optional on these Strawberries and Cream Sweet Rolls.

    Sweet yeast dough.
    Begin with active dry yeast. Let it foam in a bowl with some warm water and a little sugar. This should take about 5 minutes.
    After that, a couple of eggs and warm milk mixed in creates the perfect tepid environment. Mix in flour and some melted butter for richness, then knead well. You can do this by hand, but I rely on my standing mixer and dough hook attachment.

    After a 45 minute rise in a greased bowl, punch down the dough and divide it in half. Roll out each half to about 1/8 inch thickness. Then spread on some high quality prepared strawberry preserves. I recommend and use Bonne Maman. But before I started spreading, I mixed a little vanilla exact into the preserves. The vanilla lends a creamy note to the filling.

    A fresh addition.
    Scatter on some fresh strawberries. Quartered strawberries do the trick, although I wonder if dicing them would make them a little easier to roll up. Maybe I’ll try that next time. Roll everything together and place the dough seam side-down.

    Use a serrated knife and light sawing motions to cut through the dough. The sawing motions help cut through the berry chunks. Wipe your knife clean after each cut. This can get a little messy, so have a damp towel close to hand.

    Place each batch of buns in 9-inch cake pans (or even 9-inch square pans). This recipe makes 24 rolls, that means 12 to each pan. Let them rise under plastic wrap until puffy and touching each other. Bake them until golden brown and fragrant.

    Good gracious! I could have eaten six of these in one sitting. I didn’t. Maybe I’m getting better at controlling those impulsive urges? Honestly, it’s hard to say because I ate one just before dinner last night.

    It’s good for the soul to mix things up sometimes. I’ve never been afraid to experiment with flavors, but with beloved traditional family recipes, like my mom’s cinnamon rolls, I was… hesitant. Luckily, everything turned out just right. And I think she’d love these.

    Strawberries and Cream Sweet Rolls

    Heather Baird

    Fresh strawberries and prepared strawberry preserves are rolled up and baked in sweet yeast dough. Topped with swirls of light and fluffy cream cheese frosting. It’s the perfect spring brunch pastry!

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    Prep Time 2 hrsCook Time 25 minsTotal Time 2 hrs 25 mins

    Course Bread, Breakfast, DessertCuisine American

    Servings 25 rolls

    Equipment9 inch round cake pans (2) or 9 inch square pans
    Ingredients US CustomaryMetric Dough1 cup whole milk1/2 cup sugar1 1/2 teaspoons salt4 1/2 teaspoons active dry yeast1 teaspoon sugar1 cup warm water 90-110°F2 large eggs room temperature6 cups all-purpose flour sifted4 tablespoons unsalted butter meltedFilling1 cup prepared strawberry preserves divided1 teaspoon vanilla extract1 drop red food color optional2 cups quartered strawberriesFrosting1/2 cup salted butter at room temperature4 oz. cream cheese at room temperature2 cups confectioners’ sugar1 teaspoon vanilla extract
    Instructions DoughHeat the milk, 1/2 cup sugar and salt in a saucepan over medium-high heat. Stir until sugar melts and a few small bubbles appear at the edges of the pan. Remove from heat and let cool to lukewarm.Meanwhile, dissolve yeast and 1 teaspoon sugar in very warm water (90°F to 110°F) in the bowl of a standing mixer (or a large bowl if you don’t have a stand mixer). Stir the mixture with the paddle attachment or a wooden spoon until well blended. Let stand for 5 minutes or until the mixture foams and bubbles.Beat the eggs into the yeast mixture. Stir in the lukewarm milk. Switch to the dough hook then add in flour a little at a time until a shaggy dough forms. Mix in the melted butter then add in more flour until the dough is elastic and pulls away from the sides of the mixer. Note: you may not have to use all the flour. Do not add so much flour that the dough does not stick to your hands.Set a timer and mix with the dough hook for 5 minutes. If you are kneading by hand, work the dough on a lightly floured surface for 5 minutes.Place the dough in a buttered bowl and turn it over to coat the entire surface. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled.Punch down dough and turnout onto a lightly floured surface. Knead a few times and cut into two pieces. Roll out each piece to roughly 1/8-inch thickness, about 15×12-inch rectangles.FillingStir together the strawberry preserves, vanilla extract, and food color, if using.Evenly spread 1/2 cup of the preserves onto one of the dough pieces. Scatter 1 cup of the quartered strawberries across the dough. Starting at a long end, carefully roll up the dough. Trim away about 1″ of the tapered ends to even the roll (discard). Cut the dough into 12 buns using light sawing motions with a serrated knife. Repeat the process with the remaining dough and filling ingredients.Coat two 9-inch round cake pans with flour-based baking spray. Place 12 slices in each pan, just touching. Cover and let rise for about 45 minutes or until well puffed.Meanwhile, preheat the oven to 375°.Bake rolls for 22-26 minutes or until golden on top. Keep a close eye on them so they don’t over-bake! Remove from the oven and let cool for 10 minutes before frosting.FrostingBeat the butter and cream cheese together in the bowl of an electric mixer. Mix in the confectioners’ sugar until just combined. Add the vanilla extract and beat again. Spread the frosting over the warm sweet rolls in the pans. The frosting will melt slightly.Serve warm.
    NotesRolling up the dough: Usually, when I roll up filling into the dough, the ends of the roll are tapered slightly. I always trim this away on each end so the roll is more even before I cut it into buns. If this happens, you can do this too, and still easily get 12 buns from each roll. 
    Preserves: Bonne Maman is an excellent purveyor of delicious high quality strawberry preserves. If you have homemade preserves, all the better! You may want to pulse chunky preserves in a blender so that will spread easily. I add a drop of red food color, which really makes these buns beautiful, but it’s completely optional.
    Baking tips:
    The preserves may bubble out and slightly overflow 9×2 inch round cake pans (I had a drip or two), so place a foil-lined pan on the bottom rack under the rolls to catch drips. Alternatively you may use 9×3 inch springform pans, or even 10 inch cast iron skillets, which have a 9-inch base and measure 10-inches across the top. The springform pan has high sides and the cast iron skillet has flared sides, which will provide more room and prevent drips. Bake time for the cast iron skillet may be reduced by about 5 minutes.
    If you’re a perfectionist – the row of buns closest to the edge of the pan always brown on top first. Usually by the time the time sounds, everything is golden except the middle bun. It will be cooked through, just a little paler than the buns on the edges. Place foil over the buns around the edge of the pan so only the middle buns are exposed. Broil 2 minutes to brown. 

    Keyword active dry yeast, cream cheese frosting, fresh strawberries, strawberry preserves

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    Giant Strawberry Pop Tart

    What’s better than a Pop Tart? A Giant Strawberry Pop Tart made completely from scratch! Two all-butter crusts hold homemade strawberry jam inside.

    As a Pop Tart eater and enthusiast, I have to say this was a fun little baking project. I think most people are familiar with Pop Tarts, but for the uninitiated, here’s the gist. Pop Tarts are rectangular pastries with biscuit-like crust, sweet filling, and a thin coat of icing on top. Kellogg’s released them all the way back in 1963 and changed the pace of breakfast from leisurely, to grab-and-go.
    This scratch-made version is super-sized! It’s made of an all-butter pie crust, homemade strawberry jam, and sweet confectioners’ glaze. Add some sprinkles and you’ve got a homemade version of an American classic!

    First, make the all-butter pie crusts. I usually make my pie crusts in a food processor because it’s super quick and easy. All of the ingredients for a double crust will easily fit in a medium-sized food processor bowl.
    Roll out each crust with a rolling pin and trim to 13×9 inches. If you have a 13×9-inch sheet pan you can lay it on top of a crust and use it as a cutting guide. I used a 13×9 inch pre-cut parchment sheet. I keep these on hand because I use this size sheet pan constantly. And having those parchment sheets ready to hand is a real time-saver. Layer the crusts between parchment and place on a baking sheet. Transfer them to the refrigerator to chill while you work on the homemade strawberry jam.

    Simple is best.
    This strawberry jam recipe is little more than quartered strawberries, sugar, a touch of corn starch to thicken, and a squeeze of lemon. Cook all this down to a jam-like consistency, which may take up to 10-15 minutes, depending on how juicy your berries are.

    Look for a thickened, syrupy consistency with some larger pieces of berries that have cooked down and lost their shape. When you see this, you’ll know the jam is properly cooked.

    Transfer the jam to a shallow dish to speed cooling. The jam will be screaming hot just off the stove top, so let it cool about 10 minutes in the saucepan. Then transfer it to the dish, spread evenly and refrigerate until completely cooled. When the jam is cooled, you should be thick enough to hold in a spoon.

    Spread the jam all over one of the chilled pie crusts to about 1.5″ inches from the crust’s edge.

    Seal it up!
    Apply egg wash to the 1.5 inch border and top with a second crust. This is like adhesive to keep your Pop Tart together as it bakes. Now, you can crimp the edges with a fork to seal in all that lovely jammy goodness.

    Here is another important step. Dock the top crust with a fork, all over. This helps steam escape during baking. The tart will puff up in the center while baking, and if there’s no outlet for the steam to escape, then it will burst open.

    Finishing touches.
    The crust will form little fault lines during baking – this is normal. The pop tart puffs up like a pillow, and naturally stretches a little. When you take it out of the oven, it will deflate to a more flattened, pop tart shape.
    A simple confectioners’ glaze adds that extra bit of sweetness, and the finishing touch – the most important garnish of all…

    Sprinkles! This Giant Strawberry Pop Tart definitely puts child-like happiness in my heart and a big smile on my face. And boy, is it ever tasty! It didn’t even last a day. The slices are like hand pies. Because they are easy to pick up, you can easily snag a slice on a paper towel and eat it on the go.

    Even though I will always hold a deep love for store-bought, ready-made Pop Tarts, I must say this is an improvement. I would describe the original Pop Tart crust as – a little tough. (But of course it is! It has to hold up to worldwide shipping and handling!)
    This homemade is sturdy enough to hold in your hand, yet tender and so buttery. The homemade strawberry jam tastes of summer to me. The glaze is creamy and soft, not at all like the original’s hard royal icing coating. One Giant Strawberry Pop Tart will feed a crowd, or you can simply have breakfast made ahead for the week.

    Giant Strawberry Pop Tart

    Heather Baird

    What’s better than a Pop Tart? A Giant Strawberry Pop Tart made completely from scratch! Two all-butter crusts hold homemade strawberry jam inside. It’s a slab pie that you can share with a crowd!The pie crusts are rolled out and trimmed to 13×9 inches. If you have a 13×9 baking pan, you can use it as a template. Lay it on top of the pie crusts and trim around it.

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    Prep Time 25 minsCook Time 40 mins1 hour cooling time 1 hrTotal Time 2 hrs 5 mins

    Course DessertCuisine American

    Servings 12

    EquipmentPastry brushparchment paper
    Ingredients US CustomaryMetric Pie crusts2 1/2 cups all-purpose flour1/2 teaspoon fine grain sea salt1 cup unsalted butter cold6-8 tablespoons ice cold waterStrawberry filling2 cups quartered fresh strawberries or frozen berries, thawed1/2 cup granulated sugar1 teaspoon lemon juice squeezed from fresh lemon quarter2 teaspoons cornstarch1 tablespoon cold water1/2 teaspoon vanilla extractPinch of fine grain sea saltEgg wash1 large egg1 tablespoon waterGlaze and garnish1 cup confectioners’ sugar1 tablespoon milk plus more to thin if needed1/2 teaspoon vanilla extract3 tablespoons rainbow sprinkles
    Instructions Pie crustsIn the bowl of a food processor, pulse together the flour and salt. Cut the butter into tablespoon pieces and add half on top of the flour mixture. Pulse 5-6 times and add the remaining butter. Pulse in short bursts until pea-sized pieces are scattered throughout the flour. Add ice cold water 1 tablespoon at a time through the feed tube while processing in short bursts. Keep pulsing until a shaggy ball is formed to one side of the bowl.Turn out the dough and shape into a ball. Cut in half. Roll each piece of dough on a piece of floured parchment paper to about 14×10 inches. Trim each piece to 13×9 inches using a large chef’s knife. Stack the dough between parchment paper and transfer on a baking sheet to the refrigerator. Chill while you make the strawberry filling.Strawberry fillingPlace the strawberries, sugar, and lemon juice in a medium saucepan. Cook over medium high heat until the berries give off their juices and start to lose their shape. Keep stirring until some of the liquid is cooked off and the mixture is slightly syrupy, about 10 minutes (the time depends on how juicy your berries are). The berries should be almost translucent.In a small cup, stir the cornstarch into the water. Immediately add the mixture to the berries while whisking constantly. Cook an addition 1-2 minutes, or until mixture further thickness. Stir in the salt. Remove from the stove top and let cool 10 minutes. Pour into a shallow dish and transfer to the refrigerator to cool completely, about 30 minutes.Egg washBeat the egg and the water together in a small bowl.AssemblyPreheat the oven to 375F.Remove the pie crusts from the refrigerator. Place one on a large parchment-lined baking sheet. Cover the crust with the cooled strawberry jam within 1 1/2 inches of the edge. Brush the edge of the pastry with the egg wash. Top with the second pie crust, lining up the edges evenly.Use a fork to crimp the edges of the pastry. Use the fork tines to poke holes all over the top crust. Lightly brush the entire surface of the pastry with the egg wash.Bake the pastry for 20 minutes. The pop tart will puff up like a pillow as it bakes. Remove the pastry from the oven and allow it to deflate. Preheat the broiler. Place the pop tart under the broiler for 2-3 minutes, or until the surface is golden brown. The pastry may puff up a little while under the broiler.Allow the pastry to cool on the pan 5 minutes, then slide it onto a wire rack to cool completely. If you’re serving the pop tart on the pan you can let it cool completely on the pan.Glaze and garnishWhisk together the confectioners’ sugar and vanilla. Add additional milk, if needed thin the mixture. It should be thick and opaque yet still pourable. Pour the mixture on top of the cooled pop tart. Top with rainbow sprinkles. Allow the glaze to crust, about 5 minutes.To serve, cut into 12 squares (more or less to suit your appetite!).
    NotesIf you’re short on time you can substitute your favorite ready-made strawberry jam. I like Bonne Maman strawberry preserves.

    Keyword all butter pie crust, confectioners’ glaze, rainbow sprinkles, strawberry filling

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