Raspberry and Cream Cheese Rugelach

Filed Under (Baking, Rolls) by Lisa on 18-12-2011

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I recently visited one of my favorite food blogs Annie’s Eats, and discovered a awesome recipe for Rugelach, something I had never heard of before. Rugelach is a cream cheese pastry that is rolled up into a crescent shape, and is filled with jam (in this case raspberry jam) nuts, chocolate shavings and or raisins. The cream cheese dough is soft and tender, and the lemon zest gives it a light zing. The filling is the perfect combination of raspberry jam, almonds, and chocolate shavings or raisins (soaked before hand in rum) that create a symphony of flavors in your mouth with each bite. Either combination is equally yummy.

These delightful rolls are a new holiday tradition at our  house, and may even make some appearances outside of the festive season too.

For the recipe head over to Annie’s Eats.

The only things I changed when I made this dessert were: I brushed each roll with half and half cream instead of heavy cream, and I used 1 tsp of lemon zest in the dough (instead of ½ tsp). I also used half the amount of chocolate and made half of the dough/rolls with raisins (pre soaked in rum).

Thanks Annie for posting this wonderful recipe!

Apple Cinnamon Rolls

Filed Under (Breakfast, Rolls) by Lisa on 09-04-2011

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In case you haven’t figured it out yet, I have a thing for cinnamon rolls. A while back when I was perfecting my pumpkin cinnamon roll recipe, I was also perfecting my apple cinnamon roll recipe.

My apple cinnamon rolls are marvelous. The apple flavor is very subtle, but pairs well with the cinnamon and raisons. Nothing beats, soft warm, cinnamon goodness warm out of the oven.

I don’t frost or ice almost anything I make because I’m really not a fan of icing (it’s way to sweet for me, and loaded with calories), but a cream cheese icing would go well with these rolls, if you like icing.

In my recipe the apple is purreed and kneaded into the dough, however, this recipe could be adapted to add the apple into the roll portion with the raisons either instead of the dough or as well as the dough.

Apple Cinnamon Rolls
(makes 12 medium to small rolls)

2 cups all purpose flour
½ cup whole wheat flour
2 tbsp white sugar
4 tsp baking powder
½ tsp salt
2 tbsp ground almonds (for the dough)
1/3 cup salted butter (melted)
1- 1 ½  cups apples (peeled and diced)
½ cup skim milk
½ cup brown sugar (not packed)
3 tsp cinnamon
½ cup golden raisons
2 tbsp ground almonds (for the roll)
* You will need parchment paper

Preheat oven to 350 degrees F. Grease medium muffin tins. In a large bowl add: the flours, white sugar, baking powder, salt,  and 2 tbsp ground almonds. Mix well. In a blender add the diced apples, melted butter, and the milk. Blend until smooth. Pour into the flour mixture. Knead the dough to form a soft ball. Roll our the dough on the parchment paper to form a long rectangle. Sprinkle on the raisons, cinnamon, 2 tbsp ground almonds, and the brown sugar. Roll up to form a log. Cut into 12 equal pieces. Place in muffin tins. Bake for 20 – 25 minutes or until the rolls are lightly golden and a tooth pick inserted comes out clean. Serve warm or at room temperature.


Pumpkin Cinnamon Rolls

Filed Under (Breakfast, Rolls) by Lisa on 19-02-2011

Hello blog, we meet again. It’s been ages since I’ve done a post. No I haven’t forgotten or completely abandoned my blog. Somehow January went by and I just didn’t have the desire to post.  Well thankfully that is going to change soon. I have a special and probably long post planned for sometime in the next month or so,  that will explain my blogging absence at least partly.

Anyways I’m back. This morning I made one of my favorite breakfast treats: pumpkin cinnamon rolls.  These cinnamon rolls are perfect for breakfast or snacking. They are vary low in sugar (compared to most), and the ground almonds give them a bit more protein and substance to keep you going through out the morning. The whole wheat flour (though a small amount) also adds a little bit of wholesomeness to them. The pumpkin flavor is quite subtle. It combines well with the cinnamon, and adds, a few more vitamins to these rolls.

The recipe I used is my own. I made these rolls many times tweaking the recipe a little each time to make it perfect.

Pumpkin Cinnamon Rolls
(makes 12 medium sized rolls)

2 cups all purpose flour
½ cup whole wheat flour
4 tsp baking powder
2 tbsp white sugar
½ tsp salt
2 tbsp ground almonds
1/3 cup salted butter (melted)
1- 1 ½ cups pumpkin cubes (I used frozen, canned should be okay)
½ cup skim milk
½ cup brown sugar (not packed)
3 tsp cinnamon
½ cup golden raisins

Preheat oven to 350 degrees F. Grease muffin tins. In a large bowl add the: flours, baking powder, salt, white sugar, and 1 tbsp of ground almonds (save the other tbsp for later). Mix well. In a blender add the pumpkin chunks,  melted butter, and milk. Blend to form a thick pureed mixture. Pour the pumpkin mixture into the flour mixture and mix and knead the dough into a ball (it will be a little bit sticky). Roll the dough out on parchment paper into a rectangle. Sprinkle on the cinnamon, raisons, brown sugar and 1 tbsp of ground almonds. Roll up the rectangle into a log. Cut into 12 equal sized pieces. Place in muffin tin. Bake for about 20 minutes or until a tooth pick inserted comes out clean.
Serve warm.

Cabbage Rolls

Filed Under (Rolls, Supper) by Lisa on 27-04-2010

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A few days ago I was contemplating what to make for supper. I had been thinking about making cabbage rolls for quite some time, but I told my self many times that they were too time consuming to make. I finally decided to make them a couple days ago. I started preparing them early, and I was pleasantly surprised that they weren’t that much work, nor were that that time consuming to make.

This was my second time making cabbage rolls ever in my whole life. They turned out really well. I was inspired by a recipe I printed for cabbage rolls back in 2008 (the first time I made them) from this website. I served my cabbage rolls with cheesy garlic bread.

Here is my recipe (inspired by foodtv.ca)

Cabbage Rolls

1 vegetable bouillon cube (prepared according to package)
1 can tomato soup
2-3 tbsp vodka
desired amount of water (I used aprox 3 to 4 cups of water for a thin sauce)
olive oil
2 white onions
3 cloves garlic
0.4 kg extra lean ground beef
A few drizzles balsamic vinegar
2-3 cups cooked rice
2 eggs
Salt
Black pepper
Garlic powder
Paprika
1 medium sized head of cabbage

Preheat the oven to 350 degrees F. Chop onions and garlic. In a large frying pan or skillet using medium heat brown the ground beef. Add the onions and garlic to the beef and brown. Season with salt, pepper, garlic powder, and paprika. Cook for several minutes. Now stir in the precooked rice. Add the 2 eggs and continue to stir the rice mixture until the eggs are cooked and evenly distributed in the rice. Remove from heat. In a large pot cook the head of cabbage. If possible remove as many full leaves of cabbage from the head first  before placing them in the pot to boil for 2-5 minutes (to soften them). Now drain the cabbage and remove remaining leaves from the head. Fill each intact leaf of cabbage with the rice mixture. Roll to seal (they may not be completely sealed but that is okay). Place in a large baking dish. Once all the cabbage rolls are in the baking dish add the tomato soup on top of the cabbage rolls. Now add the water, and the prepared vegetable bouillon cube. Sprinkle the vodka on top. Drizzle the balsamic vinegar evenly all over the cabbage rolls.  Bake in the preheated oven for about an hour. Serve right away with a crust bread.

Blackberry Roll–A Low Sugar Lovely Autumn Treat

Filed Under (Rolls) by Lisa on 25-09-2009

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A few days ago I went out blackberry picking. I decided to make a roll with some of the berries I picked.

I found a recipe for black berry roll on this website: http://southernfood.about.com/od/berries/r/bl50617c.htm

I modified the recipe as usual and came up with my own version. Here it is.

Blackberry Roll

2 cups all purpose flour
1 tsp baking powder
1 tsp salt
1 tbsp white sugar
¼ cup olive oil margarine
¾ cup skim milk
1 tsp vanilla extract
A few shakes cinnamon
1 ½ cups fresh or frozen cut up blackberries
A few shakes white sugar
1 tsp rum extract

Preheat oven to 350 degrees F.
In a large bowl combine the flour, baking powder, salt, and 1 tbsp white sugar. Mix well. Now add the milk and vanilla extract. Mix and knead until a soft dough forms. Roll out the dough on parchment paper into a large rectangle. In a bowl add the blackberries. Pour the rum extract over the blackberries and mix well. Spoon the blackberry mixture onto the rolled out dough. Sprinkle with a few shakes of white sugar, and a few shakes on cinnamon. Roll up into a roll (around the parchment paper). Bake for 25 to 30 minutes.
Serve warm with frozen yogurt or ice cream.

The roll turned out really well. The only thing I would change about the recipe is to use a bit more sugar in the dough (maybe 3 tbsp instead of 1).

I think this recipe would be great for anyone who has diabetes since it has almost no sugar in it (aside from the natural sugar in the blackberries).

The blackberry roll is super yummy served warm with vanilla frozen yogurt.

Poppy Seed Roll A Lovely Treat

Filed Under (Baking, Rolls) by Lisa on 02-04-2009

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Poppy Seed Roll

Yesterday I was craving poppy seed roll. I searched out recipe shelf but was unable to locate the recipes we usually use to make this treat, so I googled it. I found a couple recipes that I liked so I printed them both and combine them. I used this recipe mostly as a guide: www.thefreshloaf.com/recipes/makowiec

The poppy seed stollen turned out very well. It makes two large sized rolls. It is a house hold favorite.

If you love poppy seeds in treats you will probably love this roll.

Here is the recipe I came up with.

 

Poppy Seed Stolen (Roll)

Dough

1 tbsp instant yeast

¼ cup warm water

5 cups all purpose flour

¾ cup olive oil margarine

4 eggs

1 cup no fat sour cream

1 cup white sugar

½ tsp salt

the zest of one lemon

100 g ground almond

2 tbsp pure vanilla extract

1 tbsp rum extract

Filling

¾-1 lb poppy seeds

½-¾ cup white sugar

1 tbsp pure vanilla extract

2 tbsp rum extract

1 egg

150 ml skim milk

1 tsp cinnamon

½ cup of more raisons

Large amount of parchment paper

Preheat oven to 350 degrees C For the dough: Place the yeast in a bowl, and add the warm water stir and set aside. In a large bowl add the flour. Cut the margarine into the flour. Add the lemon zest and ground almonds. Mix in the salt and sugar. Then add the eggs, sour cream, yeast, rum and vanilla extracts. Beat with an electric mixer until combined well. Now knead the dough until it is smooth and form a ball. Divide the ball into two and roll each out into a rectangle shape on parchment paper.

For the filling: place the poppy seeds in a medium-large sized bowl. Bring milk to near boiling point (I used the microwave). Pout milk over poppy seeds. Stir well. Now add the sugar, egg (beaten), rum and vanilla extract, and cinnamon. Mix well. Now and the raisons and stir until they are all coated. Spoon the poppy seed mixture onto the rolled out dough. Roll each rectangle up Once rolled, roll up parchment paper around roll fairly snugly. Let the formed roll rise in warm area for 40-60 minutes. Bake in the preheated oven for 35-50 minutes (depending on your oven temperature).

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