Archive for the ‘baking’ Category

posted by on baking, homemade, juice

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Orange sweet rolls. Do I need to say anything else? I didn’t think so! The dough is the same exact recipe from my homemade cinnamon rolls in 90 minutes or less post so you won’t be spending time waiting for these puppies to rise and bake!

I prefer to prep them the night before and let them rise overnight for baking in the morning, but the recipe is built so you only have to let them rise until double in size and then bake them right away. Whatever fits your fancy!

Here’s what you’ll need:
For the dough –>

  • ¾ cups milk (any kind)
  • ¼ cups butter
  • 3¼ cups flour
  • 1 (0.25 oz.) dry active yeast
  • ¼ water
  • ¼ cup sugar
  • 1 egg
  • ½ tsp. salt

For the orange filling —>

  • ½ cup sugar
  • 6 tablespoons butter
  • grated orange rind

For the orange glaze —>

  • the juice of one orange (fresh squeezed is best!)
  • 2 cups powdered sugar (more or less depending on how much juice you have)

Start the dough:Sweet Rolls Step 1

  • Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter and stir until melted. Let cool until lukewarm.
  • In a large mixing bowl mix 2¼ cups flour, yeast, sugar & salt. Mix well with whisk.
  • Add the water, egg and milk mixture and beat well. You should have a very stick dough as shown in the photo.
  • Add the remaining flour, ½ cup at time, stirring well after each addition. (I only use about a cup of the remaining dough. More will be used to roll the dough out and you don’t want it to be too dry.)

Sweet Rolls Step 2

  • When the dough has just pulled together, turn it out onto a floured surface and knead until smooth, about 5 minutes.
  • Cover the dough with a damp cloth or paper towel and let rest for 10 minutes (I leave it on the counter – don’t worry about transferring it to a bowl).
  • While the dough is resting, prepare the filling. In a small saucepan melt your butter. Once melted add the sugar and orange rind. Mix well and once it starts boiling, remove it from the heat. Set aside to let it cool a bit.
  • Roll out the dough into a rectangle about ¼-½ inch thick.


  • Spread the dough with your orange sauce, leaving about ½ inch margin.
  • Roll up the dough lengthwise and pinch the seam to seal. Turn over so it’s seam-side down on the counter.
  • Using a piece of string, mark out 12 pieces and cut.

Cut to Baked rolls

  • Place rolls into a greased pan. Cover and let rise until doubled (about 30 minutes- could take less depending on how warm your kitchen is). I use two pieces of saran wrap that have been sprayed with olive oil so the dough doesn’t stick when it’s finished rising.
  • Bake in 375 degree oven for about 20 minutes, just until the tops are golden brown. Remove from heat and let cool.
  • Pour glaze (recipe below) over the top and continue to let the rolls cool all the way through.


Prepare the glaze:

  • Mix the orange juice and powdered sugar with a whisk until a slightly runny consistency. 

posted by on baking, Holidays, quick

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Holidays! Cranberries are easy to come by so I always stock up when they’re on sale. Store ’em in your freezer for up to a year. Mine never last that long.

This cran-orange muffin recipe is something I changed up a bit to fit my tastes. In all honesty, it’s pretty sweet and more cupcake, almost angel food-like. I still had a couple for breakfast though. 🙂

If you’re not a fan of the tartness of cranberry, try using blueberries instead, they’d work equally well with the orange flavor. You could also try and toss your thawed out cranberries in a bowl of sugar and let them sit a little bit before you add them to the dough. Up to you!

Overall, this one’s a keeper! Moist, sweet and just the right amount of tart for me!

Here’s what you’ll need:

  • 2 cups flour
  • 1 cup sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 2 teaspoons grated orange rind
  • ¾ cup orange juice (prefer fresh squeezed oranges!)
  • ¼ cup olive oil
  • 1 large egg
  • 1 teaspoon pure almond extract
  • 2 cups cranberries (or blueberries), if you’re using frozen, thaw and drain first
  • Cooking spray
  1. Set aside 1 tablespoon of the sugar.
  2. Combine flour, remaining sugar, baking powder, salt & baking soda in a large bowl.
  3. Combine orange rind, juice, oil, egg & almond extract in a small bowl. Mix well with a whisk.
  4. Add to flour mixture, stirring just until moist.
  5. Fold in cranberries or blueberries.
  6. Spoon batter into 16 muffin cups coated with cooking spray.
  7. Sprinkle with leftover sugar.
  8. Bake at 400° for 15 minutes.
  9. Remove from pan and let cool completely on wire rack.

Original recipe found here.

posted by on baking

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Back in September I shared one of my all time favorite cookie recipes – the snickerdoodle! I only briefly talked about where this cookie might have originated which led me to search for books on the subject (nerd alert!) which brought me to this gently used book on Amazon (shout out to Lyons Elementary Library and the dewey decimal system).

Slumps, Grunts, and Snickerdoodles: What Colonial America Ate and Why by Lila Perl talks about the New World and what tested the adaptability of cultures like American Indian, European and African and led us to many favorite dishes like the snickerdoodle.

Excerpt from “Slumps, Grunts and Snickerdoodles” Instagram photo

This recipe “is derived from early days in New Netherland and owes its existence to the foresight and bounty of the Dutch wheat farmers and to the industry of their merry, energetic housewives.” —> Ugh. We won’t go into the whole housewives thing, let’s just keep in mind that they didn’t have hand/stand mixers, so when I do try this recipe, the only traditional route I’ll go is using a wooden spoon.  *I have yet to try this recipe but wanted to throw it out there for you guys that read my last snickerdoodle post!*

Here’s what you’ll need:

  • ½ cup butter/margarine
  • ¾ cup sugar
  •  1 egg
  •  2 cups flour
  •  1 ½ tsp. baking powder
  • ½ tsp. salt
  • ½ cup milk
  • ½ tsp. vanilla
  •  2 tablespoons sugar
  •  2 teaspoons cinnamon
  1. With the back of a wooden spoon, mix the softened butter and sugar until smooth.
  2. Add the egg and beat well.
  3. In a separate bowl, mix the flour, baking powder and salt.
  4. In another small bowl, mix the milk and vanilla.
  5. Add ¹⁄ ³ of the flour mix to the butter and sugar. Mix until smooth.
  6. Add ½ of the milk mixture and mix until well blended.
  7. Add the next ¹⁄ ³ of the flour mix and blend well.
  8. Add last ½ of the milk mixture and mix well.
  9. Finally, add the last bit of flour mix and blend until smooth.
  10. In a small bowl, mix the sugar and cinnamon and set aside.
  11. Drop spoonfuls of the dough onto a well greased (or use parchment paper) baking sheet.
  12. Sprinkle the tops generously with the cinnamon and sugar mixture.
  13. Bake cookies at 325 degrees for about 15 minutes each or until the cookies are lightly brown around the edges.
  14. Remove to cooling racks to thoroughly cool and store in an airtight container.

posted by on baking, Holidays


An ode to my favorite cookie right now at Urban Cookies Bake Shop here in Phoenix. Their ginger molasses cookies… I crave them. I dream about those cookies!

Anyway… something about the combination of ginger and molasses has always reminded me of Christmas. My version isn’t overwhelmingly ginger-y, are super soft and take no time at all to put together (assuming you have ginger and molasses in your kitchen… I had to make a grocery run).

Here’s what you’ll need:

  • 1½ sticks of butter, softened
  • 1 cup sugar + extra for rolling
  • 1 egg
  • ¼ cup molasses
  • 2¾ cups flour
  • 2 tsp baking soda
  • ¼ tsp salt
  • 1 tablespoon ground ginger
  • 1 tsp cinnamon
  1. Mix together the softened butter & sugar.
  2. Add the molasses and 1 egg and mix until smooth.
  3. In a separate bowl mix the flour, baking soda, salt, ginger & cinnamon.
  4. Add half of the flour mix to the wet mix. Mix until well combined.
  5. Add the rest of the flour mix and mix well.
  6. Roll the dough into about 1″ balls, roll in sugar until well coated.
  7. Bake on a parchment covered cookie sheet at 350 degrees for about 9 minutes.
  8. Remove from the oven & let cool for a couple of minutes.
  9. Transfer to wire racks to fully cool. Store in an airtight container.

posted by on baking, grandma, Holidays


This was my second Thanksgiving in Phoenix, Arizona. Luckily, as I mention a lot, my Grandmother lives close and for that I am thankful!

She decided she’d be prepping a whole turkey this year and insisted on having a cherry pie from Village Inn (she loves their pies) but I told her I refused to go without some kind of dessert with pumpkin in it. We decided we’d just have to have both!

I wanted to find a different recipe this year from the normal pumpkin pie (the first time I had made a pumpkin pie from scratch was last Thanksgiving if you can believe that!). I stumbled upon this recipe from Martha Stewart and normally her recipes are a little too bougie for my tastes but I couldn’t help myself this time.

Soft, cake-like pumpkin spice cookies frosted with a brown butter icing. They were a hit! (For the record, the cherry pie a la mode was equally awesome…)

Here’s what you’ll need:

  • 2 ¾ cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 ¼ tsp. sea salt
  • 1 ½ tsp. ground cinnamon
  • 1 ¼ tsp. ground ginger
  • ¾ tsp. ground nutmeg
  • ¾ cup (1½ sticks) butter, softened
  • 2 ¼ cups packed brown sugar
  • 2 large eggs
  • 1 ½ cups canned solid-pack pumpkin (14 oz.)
  • ¾ cup evaporated milk
  • 1 tsp. vanilla extract

For The Icing

  • 4 cups powdered sugar, sifted
  • 10 tablespoons (1¼ sticks) butter
  • ¼ cup plus 1 tablespoon evaporated milk
  • 2 tsp. vanilla extract
  1. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl & set aside.
  2. Put butter & brown sugar in a bowl & mix on medium speed until pale and fluffy (about 3 minutes).
  3. Mix in eggs. Reduce speed to low & add pumpkin, evaporated milk, and vanilla. Mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
  4. Fill a pastry bag fitted with a 1/2-inch plain tip. (easier filling if you place the bag in a tall glass as shown in my picture above – if you don’t have a pastry bag, just use a baggie and cut off one of the corners, it will work just as well).
  5. Pipe rounds onto parchment-lined baking sheets, spacing 1 inch apart (I did a spiral about 3 times around as shown in above photo).
  6. Bake cookies at 375 degrees for 6 minutes. Rotate the cookie sheet and bake for another 5-6 minutes until the top of the cookie is spring-like.
  7. Leave the cookies on the baking sheets & cool on wire racks 5 minutes.
  8. Transfer cookies to wire racks & let cool completely.

Make icing:

  1. Put sifted powdered sugar in a bowl & set aside.
  2. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes.
  3. Add butter to powdered sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk & vanilla and stir until smooth.
  4. Spread about 1 teaspoon icing onto each cookie using the back of a spoon & let the icing dry a bit.

**These cookies are very soft and will not store well stacked so I recommend freezing/refrigerating or placing wax paper in between to prevent the icing from sticking.**

1. So glad our dear friend Kailey got to spend Thanksgiving with us this year!  2. My cousin Heath, Grandma & me 3.  the whole gang! (so fun to see my cousins Frankie & Weston that I hadn’t seen in 20 some years and Grandma’s sister and brother-in-law)

posted by on baking, portions

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I pinned this recipe to my food board on Pinterest this weekend. For the first time, I actually got up and started putting this recipe together shortly after I had saved it from Pinterest. It’s a little bit more work, but it’s the best chocolate chip cookie recipe I have tried.

The brown butter, sea salt & good quality dark chocolate are what make these cookies a few steps above the norm. I only had a ¼ cup of dark chocolate chips left so I halved her original recipe and then halved the dough, freezing it for later.

The brown butter part is important. The original post has perfect how-to pictures. I have the worst patience when it comes to browning butter for baking, but trust me. It’s worth it.

Here’s what you’ll need:

  • ½ cup butter (1 stick)
  • ½ cup + 1/8 cup packed brown sugar
  • 1/8 cup white sugar (I just estimated this using my ¼ cup)
  • 1 large egg
  • 1 tsp. vanilla
  • 1 cup + ¾ cup filled a little more than half way
  • ¾ tsp. baking soda
  • ¼ tsp. sea salt
  • Good quality dark chocolate chips
  1. Place the stick of butter in a small saucepan over medium heat. I use a lid, but that’s up to you if you want to cover it or not. Slowly start to melt the butter and let it come to a boil. You are looking for a nice golden brown color and brown bits to form around the edge and at the bottom of the pan.
  2. Once it turns brown, pour the butter into a dish so it stops cooking and can cool for about 5 minutes.
  3. In a separate bowl, place both the brown and white sugars.
  4. Add the brown butter and mix until well combined.
  5. Add the egg & vanilla. Mix well.
  6. In another bowl, mix the flour, baking soda & sea salt together with a whisk.
  7. Slowly add the dry ingredients to the wet. Mix well.
  8. At this point, I halved the dough (since I only had a ¼ cup of chips) placing the rest in a freezer bag with baking instructions written on the outside.
  9. Add the chocolate chips to the dough and mix with your hands or a wooden spoon.
  10. Scoop out onto a parchment lined baking sheet, sprinkle with sea salt and bake at 375 degrees for 9 minutes. Check the cookies around 8 minutes, I flattened the cookies out a bit with a fork and let them bake for the last minute.

Makes about 8 cookies (this whole recipe will make 1.5 dozen approx.)

posted by on baking, guilty pleasure

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Giant, chewy chocolate chip cookies with a slight crunch on the outer edges. I’m all about put together now, bake later. Scoop out the dough into ¼ cup portions, freeze and package in a freezer baggie so you can bake a cookie whenever you’re craving one!

Here’s what you’ll need:

  • 2¼ cups flour (minus a few tablespoons)
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. sea salt
  • 12 tbsp. butter, softened (or 1.5 sticks)
  • ½ cup + 1/8 cup brown sugar
  • ½ cup + 1/8 cup white sugar
  • 1 egg
  • 1 tsp. vanilla
  • ½ package of dark chocolate chips
  1. Mix together the flour, baking powder, soda and salt in a bowl and set to the side.
  2. Mix together the butter, sugar, brown sugar in a bowl until it’s creamy.
  3. Add the egg and vanilla (maybe a tsp. extra) and keep mixing until it’s well blended.
  4. With a wooden spoon, add the flour mixture a little bit at a time until well combined.
  5. Stir in the chocolate chips.
  6. In ¼ cup measurements, slightly flatten the dough out to form a flat circular shape.
  7. Bake at 375 degrees for about 12 minutes. You only want the edges to be golden brown and then let them finish by leaving them on the baking sheet to cool.
  8. I usually bake 6 at a time to give them room to spread a bit and then freeze the remainder of the balls for baking later.


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