Breakfast is about the only meal of the day I can usually control myself to eat something “healthy” so I often avoid going out for pancakes, or making monkey bread or cinnamon rolls. But every so often a girls got to get down and durrrty with some homemade dough. Nothing in the world tastes as good as homemade bread. I seriously adore homemade bread. I just bough a french baguette pan so stay tuned!
Anyways it was Friday night so naturally I decided I should make some overnight rolls to bring into work on Saturday morning. I absolutely love these cinnamon rolls but I wanted something different. So strawberry rolls it was.
I won’t lie this recipe is time consuming, letting the dough rise, but honestly if you have some patience it is WELL WORTH THE WAIT! And can I say how great it is to spend time the night before so in the morning you just pop these babies into the oven, that’s my kind of homemade breakfast!!
I took these to work and they went QUICK! Some people asked for two! The strawberries, brown sugar and corn starch cooked up nicely and made a delicious almost jam like filling. And you could just make a sweet glaze to go on top but I wanted the whole cream cheese frosting!! I mean come on, fresh-baked rolls and cream cheese frosting?! If you don’t love that we can’t be friends, just kidding! We can, but I will try to convince you 😉
- 1 package instant dry yeast
- 1 cup + 2 tbsp warm water (110F-115F)
- 1/4 cup sugar
- 2 tbsp butter, melted
- 4 1/2 tsp tsp nonfat dry milk powder
- 1 tsp salt
- 3 - 3 1/4 cups all purpose flour
- 2 tbsp butter, at room temp.
- 2 cups frozen strawberries
- 2 tbsp corn starch
- 1 cup brown sugar
- 6 oz cream cheese, softened
- 3 tbsp butter, softened
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 2 cups powdered sugar
- 1/8 cup heavy whipping cream
- In the bowl of an electric mixer dissolve yeast in warm water. Add sugar, butter, milk powder, salt and two cups of flour. Mix until smooth. Slowly add in remaining flour to form a soft (not super sticky) dough. If using a dough hook, switch out the mixer hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.
- Preheat oven to 200F and then turn oven OFF. Spray a large bowl with cooking spray and place the dough inside.Place a clean kitchen towel on top of bowl and place bowl in warm but not on oven.
- Check dough after an hour it should have doubled in size, punch down. And place on a floured work surface. roll dough into a 16inchX 12inch rectangle. Grease a 9x13 baking pan and set aside.
- Take the frozen strawberries directly out of the freezer and slice into small chunks, (small enough that when you roll the dough you can still keep a tight roll). In a medium bowl mix together the strawberry chunks, corn starch and brown sugar.
- Spread the butter on top of dough then sprinkle the strawberry mixture evenly over the whole rectangle of dough. Roll the dough as tightly as possible. Then using a very sharp knife slice the dough into 12 even rolls. Place rolls into prepared pan, cover with plastic wrap and place in fridge over night or let rise until doubled in size (30 ish minutes) and bake.
- When you wake up take strawberry rolls out of fridge and set on counter to rise/thaw for 45 ish minutes. Preheat oven to 350F and bake for 25-30 minutes, or until golden brown.
- While baking beat cream cheese for 2 minutes in large bowl. Add butter and beat for another 2 minutes. Pour in vanilla extract, heavy cream and powdered sugar. Beat all together for 4 minutes. Slather on top of cinnamon rolls.
- Once rolls are baked, let cool on a wire rack for at least 10 minutes before slathering cream cheese frosting on top.
Happy Valentines Day!!! One last treat for y’all!! Kahlua Toffee Truffles. I mean its Valentines Day of course the recipe would include chocolate. Would be crazy not to.
Truth is I like truffles all year round. A ball of chocolate usually coated in something like sprinkles, cocoa powder or more chocolate?! Ugh it makes my mouth water as I type this knowing I devour a truffle or 5 right now :(.
I have never put toffee bits in truffles before and I am pleasantly surprised. The mixture of textures is amazing, creamy dreamy chocolate with bits of crunchy toffee.
I made these truffles for my oh so fabulous co workers! I love brining baked goods into work because it gets rid of the product at my house and I get great feedback on whether something is good or not. But everyone is so used to me bringing things in when I don’t they get confused. One guy used to pretend that I hid the plate of cookies and would look all night and tell me I know they are here somewhere. LOL
I also make these truffles so my brain doesn’t go crazy trying to schedule all the staff on busy weekends when people want time off is hard. So eating truffles makes the job not so hard 😉 OR maybe I am just induced into a sugar coma and can’t tell if I am stressed out or not anymore. Haha
- 12 oz good quality chocolate finely chopped
- 1/3 cup heavy cream
- 3 tbsp butter
- 1 tbsp vanilla extract
- 1/3 Cup Toffee Bits
- 4 tbsp Kahlua Coffee Liqueur
- Cocoa Powder
- In a double broiler or in a bowl set over a saucepan with little water over medium-low heat combine the chocolate, cream and butter. Let the mixture melt and stir until it is smooth. Remove from heat.
- Pour mixture into a shallow casserole dish and let cool to room temperature, approx. 30 minutes.
- Mix in toffee bits and liqueur. Cover dish with plastic wrap, place in fridge for 2 hours or let sit overnight. If you set in fridge for 2 hours then the mixture will be able to work with once taken out of fridge if you let sit overnight then take mixture out 1hr 30minutes before you plan to roll the truffles.
- Using a melon baller roll truffles to a small ball, one inch size. Roll in either cocoa powder or sprinkles. Store in fridge.
I love chocolate, I also love cheesecake but I was never really one for chocolate cheesecake. Until mothers day this year. At the restaurant I run we chose a chocolate cheesecake to go on the Mother’s Day Menu. And since we are serving it to paying customers it’s only right I taste test it for approval? So I did. And it was amazing. And I was in love. And I hit my self for resisting chocolate cheesecake for all these years. Truly stupid decision on my part. Well Mother’s Day came and went and unfortunately so did that cheesecake.
Fast forward two weeks later, I had the urge to bake. Lemon Cheesecakes were what my sister requested. So I went to Target on the way home to pick up some Lemons but no fresh fruit at that Target. 🙁 And no more lemons on my tree!! WAAH
That was then the fabulous idea struck. chocolate cheesecake. I went looking for a package of plain Oreo’s for the crust but only found Golden Oreo’s, Peanut Butter Oreo’s & Berry Oreo’s. Another annoying mishap! Then I found an open box of Speculoos Cookies (TJ’s version of Biscoff Cookies).
So basically things happen for a reason people, I ended up with Speculoos Crusted Double Chocolate Cheesecake Cups. And I won’t lie they were delightful. I throughly enjoyed every single bite! I topped mine with fresh whipped cream and a fresh strawberry slice
I am excited for the show Mistresses on ABC- I just can’t get over Desperate Housewives is still not on 🙁 But you know what I am so HAPPY about? Last week my sister and two of my best friends and I booked our summer trip…..a cruise around the Mediterranean ! WOOOO fraeking HOOO! Starting in England and ending in England so I can spend time with all my fam bam and then the cruise starts in Barcelona and ends in Venice. Basically life is good. And I am so happy and blessed!! Are you doing anything fun this summer?
Oh, and by the way do yourself a favor make these gorgeous babies.
Double Chocolate Cheesecake Cups
Creamy chocolate cheesecakes are baked on Speculoos cookie crust topped with fresh whipped cream and a strawberry slice. These cheesecakes are easy to make, you will love them!
- 1 cup Speculoos cookies, crushed
- 2 tbsp butter, melted
- 2 tbsp sugar
- 2 8 oz blocks cream cheese, at room temp.
- 2 cups sugar
- 1/3 cup cocoa powder
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sweetened condensed milk
- 1 cup chocolate chips
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- Strawberries for garnish
- Preheat oven to 350F and line a muffin pan with liners.
- Use a food processor or a plastic bag and rolling pin to crush the Speculoos cookies into crumbs. Put crumbs in a medium bowl, add melted butter, sugar and mix until fully combined. Set aside.
- In the bowl of an electric mixer beat cream cheese for 2 minutes. Add in sugar and cocoa powder mix for 1 more minute. Mix in eggs, vanilla extract and sweetened condensed milk.
- Scoop 1 tbsp of crust mixture into each muffin section of pan, make sure to press down evenly. Pour cheesecake mixture on top of crust into 2/3 full. Sprinkle a few chocolate chips on top of cheesecake layer and press down lightly. Bake for 17-20 minutes, until the cheesecakes are not giggling, if the cheesecakes crack they are beginning to over bake. Let cool in pan for 1 hour and transfer to refrigerator to chill. Let cheesecakes chill in fridge for at least 4 hours or overnight.
- In the bowl of an electric mixer whisk whipping cream and powdered sugar until stiff peaks form. Scoop a small dollop of whipped cream on top of mini cheesecake and top with a slice of strawberry.
Driving home from work today I found myself day dreaming of cake. Something I often do. Food obsessed much? Anyways I started dreaming of strawberries. I bought a large pack of strawberries from costco the other day and the strawberries are sooo good!
When I grew up we always had strawberries. My mom would cut them up and sprinkle a little sugar on top and store them in the fridge. I often found myself searching for the strawberry with the most sugar granules on. I know, I know, strawberries are sweet on there on but you all must know by now I have a strange addiction to sugar!
Back to these strawberries from Costco- they are so sweet. I couldn’t stop eating them. Literally. So I decided to make a cake as well. I was craving fresh whipped cream and chocolate covered strawberries so I combined the ideas.
The fresh cream is fabulous alongside the rich chocolate cake and juicy strawberries.
These cake is part of the Chocolate Party hosted by Roxanas Home Baking. I joined the party in February and I have loved each month. Be sure to check out Roxanas Chocolate Strawberry Roll and see all of the other bloggers involved in the chocolate party!
Strawberries and Cream Chocolate Cake
Chocolate Cake layered with Fresh Whipped Cream and Strawberries topped with a Chocolate Ganache and More Fresh Strawberries. Make this cake even easier and use a chocolate cake mix.
- 2 cups granulated sugar
- 2 cups all purpose flour
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- 3 eggs, at room temp.
- 1/2 cup vegetable oil
- 1/2 cup milk
- 3/4 sour cream
- 2 cups semi sweet chocolate chips
- 1/2 cup heavy cream
- 3 tbsp powdered sugar
- 1 1/2 cup heavy cream
- 1 regular sized container strawberries, cleaned and cut in half
- Preheat oven to 350F and grease two 9 inch round pans. Set aside.
- In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt and baking powder. Mix to combine. Set aside.
- In the bowl of an electric mixer combine eggs, oil, milk and sour cream mix until fully combined. Slowly add in dry ingredients. Mix until fully incorporated. Pour evenly into prepared pans.
- Bake for 25-30 minutes. Or until toothpick inserted comes out clean. Set aside to cool completely.
- Once cakes are cool make ganache. In a small saucepan heat heavy cream for 4-6 minutes. In a medium sized bowl pour in chocolate chips and pour heavy cream on top of chocolate. Let sit for 3 minutes then stir until completely combined. The hot cream will melt the chocolate. Once combined set aside.
- In the bowl of an electric mixer fitted with the whisk attachment mix together powdered sugar and heavy cream until stiff peaks form.
- On a serving platter/cake plate place the first layer of chocolate cake, spread with all whipped cream, place a layer of strawberries on top of whipped cream place second chocolate cake layer and drizzle top with chocolate ganache. Place fresh strawberries on top. Store in fridge.
Mmm the last bite..
Chocolate Covered Strawberries Stuffed with Cheesecake
So you already know about my obsession with chocolate covered strawberries so when I saw a picture of strawberries stuffed with cheesecake batter I thought why the heck not use chocolate covered strawberries?? Well they were amazing!!! Afterwards I was online and saw a picture of chocolate covered strawberries stuffed with cheesecake on Pinterest so its going around.. as it should be so yummy!
- Fresh strawberries (the bigger the better)
- Milk or Dark Chocolate ( chips are fine or go for a nicer chocolate finely chopped)
- 8 oz Cream Cheese at room temperature
- 2 Tablespoons
- 1 teaspoon of Pure Vanilla Extract
Strawberries and Chocolate:
- Wash strawberries and dry completely
- When cutting the stems off the berries I used a knife and went down and around creating sort of an upside down cone out of the strawberry, creating room for the cheesecake filling
- Set aside a cookie sheet and top it with wax paper
- Melt the chocolate over a double broiler be careful to watch it constantly so the chocolate doesn’t over cook, if it goes just a bit too far then it will harden and there is NO going back! For example, if using chips I let them melt almost all the way ( as they begin to lose their chip shape) then I take the bowl off of the double broiler and mix it until completely smooth.
- Dip the strawberries and lay them on the wax paper to harden
- Put cream cheese into a bowl of an electric mixer and whip until light and fluffy. The cream cheese MUST be at room temperature or it will contain tons of little bumps.
- Add the sugar and vanilla.
- Use a pastry bag to pipe the cheesecake batter into the strawberries. It’s best to add the cheesecake to the strawberries right before serving.
Note: You could always dip the top the cheesecake into graham cracker crumbs, I didn’t as I was out of graham crackers but next time I will