One of my favorite things about any holiday is the chance to spend time with my family. Almost every holiday morning, we have a special breakfast together, either before or after the morning festivities. This Easter Sunday is going to be a little different with some of my loved ones being far away, however, our breakfast tradition still stands and this time, we are making these fantastic strawberry cinnamon rolls. This recipe is perfect for spring and Easter morning.
1/3cupmargarine or butter, softened
3 1/4cupsall-purpose flour
1.25 ounce package of instant yeast, roughly 2 tsp
Preheat oven to 375 degrees F.
Heat the milk in a small saucepan until warm. Mix in the butter until melted. Let cool to a lukewarm temperature.
In a large bowl, combine 2 1/4 cup flour, yeast, sugar, and salt. Mix well.
Stir in egg and 1/4 cup of water. Then, stir in the milk mixture until dough forms.
Add in another cup of flour. When dough comes together, flip it onto a lightly floured surface and knead until smooth.
Return the dough ball to the bowl, cover with a damp towel, and let rise for 10 minutes.
Roll out dough into a 15×10 inch rectangle. Spread the strawberry jam all over the dough. Sprinkle with cinnamon. Then, evenly cover with the chopped strawberries.
Roll up the dough and pinch the seam into a seal. Cut into 12 equal size rolls.
Place rolls cut side up in a greased 11×13 baking dish. Cover and let rise until doubled (30 mins).
Bake in the preheated oven for 30 minutes or until golden brown.
For the icing, mix the powdered sugar and cinnamon with 1 tbsp of milk. Stir until glaze forms. Drizzle glaze over finished rolls. You can also add a few drops of lemon juice for additional flavor!
It is throwback Thursday time with a post from 2017!
I LOVE, LOVE a good cup of hot chocolate, but sometimes I don’t want it hot. I want it….well, cold or more like frozen. Try this recipe the next time you want this chocolatey drink. Works great for summertime, too!
3 tbsp sugar
3 tbsp hot cocoa mix
2 tbsp butter
1/3 cups semi-sweet chocolate chips
12 ounces evaporated milk
4 1/2 cups ice
Combine sugar, cocoa mix, and butter in the top of a double boiler. Stir until melted.
Stir in semi-sweet chocolate chips. Mix until mixture is smooth.
Slowly add in 1/2 cup of the evaporated milk and stir until smooth. Cool to room temperature.
Combine chocolate mixture with the remaining evaporated milk and ice in a blender. Blend until smooth.
Pour into frosty glasses and top with whipped cream, marshmallows and chocolate chips, if desired.
Talk about a yummy recipe that is perfect for all year long!
2 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup butter, melted
3 – 8oz. packages of cream cheese, softened
1 1/4 cups sugar
3 large eggs
1 – 8oz. container sour cream
1 1/2 tsp grated lime rind (lime zest)
1/2 cup Key Lime Juice (recommend Kermit’s Key Lime Shoppe juice; order online only)
Preheat oven to 350 degrees.
Stir together first three ingredients and firmly press on the bottom and 1 inch up the sides of a greased 9-inch springform pan.
Bake crust at 350 degrees for 8 minutes; cool completely. Reduce oven to 325 degrees.
Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/4 cups of sugar, beating till blended. Add eggs, one at a time, beating well after each addition. Stir in sour cream, rind and juice. Pour batter into cooled crust.
Place in 325 degrees oven and bake for 1 hour and 5 minutes; turn the oven off. Partially open the oven door; let stand in oven for 15 minutes. Remove from the oven and immediately run a knife around the edge of pan, releasing the sides.
Cool completely in pan on a wire rack; cover and chill 8 hours. Garnish with strawberry slices, blueberries and lime rind.
1 1/4 cups fresh strawberries
1/4 cup white sugar
1 1/2 tsp lime rind
1 tsp lemon juice (or more to taste)
Process all ingredients in a food processor until smooth, stopping to scrape down the sides.
*Sauce should be a bit tangy, but not overwhelmingly so.
Drizzle over the top slices of the cheesecake when serving.
Raspberry Sauce (alternate)
1/2 jar seedless raspberry jam
1/2 cup fresh raspberries, halved
1 Tbsp lemon juice
Cook all ingredients over medium heat, stirring constantly so the sauce cooks but doesn’t stick. Once the jam turns into a liquid, remove from heat and cool, then refrigerate. Drizzle over slices of cheesecake when served.
Happy Tuesday! There is nothing more southerner than a cup of ice cold Cheerwine. Don’t know what Cheerwine is? The beverage is a cherry soft-drink, founded in North Carolina. Trust me, it is a must-try!This soft-drink has multiple uses, including being made into quick and easy cupcakes!
1 box white cake mix
12 ounces Cheerwine
1/8 teaspoon cherry flavor
4 cups Cheerwine
1 cup butter, softened
2-3 cups of powdered confectioner sugar
Preheat oven to 350ºF. Line cupcake pans with liners and set aside
Whisk together cake mix, Cheerwine, and cherry flavor. Pour into prepared pans and bake according to package instructions. Cool completely.
In a saucepan, boil down the Cheerwine until it has reduced to 1/2 cup.
In a mixer, cream butter and 2 cups of powdered sugar on medium speed. Slow speed to low and add Cheerwine reduction. Increase speed to high and beat until light and fluffy, adding additional sugar if needed.
Pipe frosting onto cupcakes and top with maraschino cherries.
While the weather may be cooling down, I’m still thinking about cold foods, like ice cream! This past weekend, I made this delicious hot fudge sauce for my friends and family. Everyone loved it, so I thought I would share the recipe with you! The yummy hot fudge sauce makes a great topping that’s not just for ice cream and is a great present (hint, hint)!
1 pinch Salt
1 (6 oz.) bag Semi-sweet Chocolate Chips
1/4 cup Sugar
1/2 cup Brown Sugar
1 tsp. Vanilla Extract
2 Tbsp. Butter
1/2 cup Half & Half
Mix all ingredients together in a saucepan. Stir over medium heat until ingredients are melted and hot.