Wednesday, December 17, 2014

Christmas morning is one of the most treasured times of the entire year. We relish in the Christmas decor, scent of fallen pine needles, and twinkling lights that fill our homes during the holiday season. While the memories of waking up before the sun rises to discover what has been placed under the tree are something we cherish, today we love surprising loved ones with hand-picked gifts, spending extra time with family and friends, and making the season count. Make your Christmas morning even more special with these decadent breakfast treats that will make even the Grinch smile! 

Citrus and Cranberry Cinnamon Rolls by Bakers RoyaleCranberry-and-Citrus-Cinnamon-Rolls-via-Bakers-Royale2

Ingredients:
4-1/2 to 5 cups all-purpose flour
3 tablespoons orange zest
1/3 cup sugar
2 packets Fleischmann's® RapidRise Yeast
1 teaspoon salt
1-1/2 cups water
6 tablespoons butter
1 egg
3/4 cups fresh cranberries

Filling:
1/3 cup sugar
2 teaspoons Spice Islands® Ground Saigon Cinnamon
3 tablespoons butter OR margarine, very soft

Frosting:
2-1/2 cups powdered sugar
2 to 4 tablespoons milk
1 teaspoon Spice Islands® Pure Vanilla Extract

 Directions:

Combine 2 cups flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl.  Microwave on HIGH in 15 second increments until very warm but not hot to the touch  (120° to 130°F.  Butter won’t melt completely). Add to flour mixture with egg.

Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour and citrus zest; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.

Knead  on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

For filling, combine sugar and cinnamon in a small bowl.  Set aside.

Roll dough into a 15 x 10-inch rectangle using a rolling pin.  Sprinkle cranberries on top and press into dough. Spread 3 tablespoons  butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long end of each rectangle, roll up tightly.  Pinch seams to seal.  Cut into 12 equal pieces.  TIP:  Use unflavored dental floss instead of a knife to cut rolls.  To do, cut a piece of floss about 12 inches long.  Slide floss under the roll; bring the ends up and cross over to cut each slice.  Place, cut sides down, in greased  13 x 9 inch baking pan . Cover with towel; let rise in warm place  until doubled in size, about 1 hour.

Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.

Combine all frosting ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and beat until creamy.  Spread over rolls.

Cranberry Walnut Challah Bread by Topped With Cinnammon Cranberry-Walnut-Challah-Bread-062

Ingredients:

Cranberry Filling:
150 g Cape Cod Select cranberries
40 g granulated sugar
125 ml water

Place ingredients into a small pot and bring to the boil. Reduce to a simmer and cook, stirring often, until it is very thick. Spread the mixture out onto a lightly oiled plate and place in the fridge to cool and set.

Dough
a 7g packet of fast acting dried yeast
60 g granulated sugar
250 ml warm water
625 g plain or bread flour, plus more for dusting
1 tsp salt
250 ml milk
3 eggs
60 ml vegetable oil or 50 g melted butter, plus a bit extra for the bowl
1 recipe of Cranberry filling (recipe above)
60 g walnut halves, chopped

To finish
1 egg, beaten
a handful of pearl sugar or roughly crushed white sugar cubes (optional)

Directions:
Dissolve the yeast in the water with 1 tbsp of the sugar. Set aside.

In a large bowl combine the remaining sugar, flour and salt.

Make a well in the center of these dry ingredients and pour in the yeast mixture, milk, oil and crack in the eggs.

Stir together until a few floury patches remain.

Tip the dough out onto a lightly floured work surface and knead for about 10 minutes until it is smooth and slightly sticky.

Pour a little bit of oil into the bowl you were using before and use your hands to coat the inside of the bowl with it. Place the dough into the oiled bowl, cover loosely with cling film and leave in a warm place for an hour to rise.

Once the dough is doubled in volume, tip it out onto a lightly floured work surface.

Divide into three equal pieces. Roll one piece of dough out into a 30 cm long oblong.

Scatter 1/3 of the cranberry filling and the walnuts evenly over the surface of the dough then roll it up (like a Swiss roll) into a 30 cm long snake. Repeat with the other two pieces of dough.

Plait the three snakes of dough together into a loaf and place onto a baking tray lined with baking paper (you'll probably have to lay it down diagonally across the tray to fit). Leave in a warm place to rise for 30 minutes whilst you preheat the oven to 180 C.

Brush the risen dough with the beaten egg to glaze it and scatter on the pearl sugar. Bake for 30-40 minutes at 180 C until well risen and deep golden.  Leave to cool completely before slicing.

Carrot Cake Pancakes with Vanilla Mascarpone by Topped With CinnamonCarrot-Cake-Pancakes-067

Ingredients:
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tbsp sugar
1/4 tsp salt
1/2 tsp ground cinnamon
1/8 tsp grated nutmeg
1/8 tsp ground ginger
1 cup finely grated carrots
1 large egg
1 cup buttermilk
1/2 cup mascarpone, room temp
2 tbsp sugar
1/2 cup heavy whipping cream (double cream)
1 tsp vanilla (I used vanilla paste)
3 tbsp desiccated or shredded coconut
 

Directions:
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, cinnamon, nutmeg, ginger and carrots. In a separate bowl, whisk together the egg and buttermilk.

Add the wet ingredients to the dry and mix until just
combined. Let batter sit for 10 minutes while making the vanilla mascarpone. In a bowl, cream together the mascarpone and sugar until the sugar is dissolved. 

In a separate bowl, whip up the whipping cream until it thickens and holds medium peaks (when you lift the whisk from the cream, the tip of the peak will curl over on itself). Gently fold together the mascarpone- sugar mixture with the whipping cream and mix in the vanilla. Set aside in the fridge.

Heat a non-stick frying pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Drop the batter a tablespoon at a time into the pan.Cook until tiny bubbles appear on the surface, about 2-3 minutes. Flip and continue cooking for 1-2 minutes. Keep the pancakes in the warm oven until you’re done with the batter.

In the still-hot frying pan, toast the coconut over a low heat, stirring often until golden brown (1-2 minutes). Remove from the pan and set aside.

Top the pancakes with vanilla mascarpone and toasted coconut.

Now that you've prepared the perfect menu, stop by today's Style Steals and find the perfect sweater, blouse, or comfy tee shirt to spend Christmas morning in! Select blouses are 35% off when you use code BLOUSE at checkout - today only! Shop now before the deal ends tonight at 11:59 PM PT.

xo,
Ruche

 


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