Fruit Jam Filled Rolls

These are really good.  These have a wonderful texture and can be made with all sorts of fruit filling.  These are made with blueberry.  So try them and use what you like.  These would be great for breakfast, because they are not really very sweet.
adapted from here

Making this recipe says it yields 34 buns, which is way to much for us unless we're having a large gathering.  So I 1/2 ed the recipe.   Came out great.

 Printable
Ingredients:

4 1/2 cups (650 g) all-purpose flour, sifted
3/4 cup (100 g) cake flour, sifted
2 1/4 tsp (1 envelope, or 8 g) instant dry yeast
1/2 tsp salt
4 tbsp (50 g) white sugar
2 cups (480 ml) milk, lukewarm
3 eggs
1 tsp vanilla extract
1/2 cup (100 ml) vegetable oil
orange zest from one orange
1 cup mixed berry jam
1/4 cup (50 g) butter (for brushing between buns and baking pan)
1 egg for egg wash
powdered sugar (optional)

Instructions:

Combine all the dry ingredients together (flour, cake flour, instant dry yeast, sugar, and salt). Add the lukewarm milk, eggs, vanilla extract, vegetable oil and the orange zest. You can knead this by hand, or make it easy on yourself and use your mixer. Mix until the dough is smooth, add more flour as needed. The dough needs to be just a little bit sticky. Place the dough in an oiled bowl and let it rest in a warm place.
Let the dough rest until it doubles in size, usually about an hour.
Punch down the dough and roll out onto a slightly floured work surface. Roll it out so that it’s a big rectangle about 14 inches  by 18 inches .   It should be about 1/2 inch  in thickness. Using a pastry cutter, a pizza cutter, or a knife, cut the dough into about  2 3/4 x 2 3/4 inch  squares.
Using your fingers make a small indentation into each square and place about 1 tsp of jam in the center. Carefully fold each square in half and pinch the ends together. The dough should be sticky enough so that it sticks together.
Repeat these steps until all rolls are made. Place the dough onto a buttered pan and brush some more butter on the sides of the rolls, so that they don’t stick together.
Preheat oven to 350 F degrees.
Brush them with egg wash, and let them rest for an additional 20 minutes. They will rise a bit more.
Bake them for about 25 to 30 minutes, until nice and golden brown.
Serve sprinkled with some powdered sugar.
here they are before the powered sugar

and here is a good shot of the inside, now don't they look delicious????

Thanks for stopping by, have a wonderful day and Remember to Find the Time to DO ALL the things YOU love.
Donna

Peanut Butter Brownie with Ganache Toppping

 
While my grandson Josh (the marine) was home over the holidays I made this one night for our dessert.  I made fried chicken, mashed potatoes, gravy and corn.  Was all very tasty.  This dessert is very good but you can only eat small portions.  It's kind of like having fudge...yummy!
Peanut Butter Brownie with Ganache Topping  .....oh so rich

from Serious Eats

Makes 16

For The Brownie Layer:
170g dark chocolate (70% cocoa), finely chopped
115g unsalted butter, cut into small cubes
100g caster sugar
100g light brown sugar
1/2 teaspoon salt
1/4 cup peanut butter
2 large eggs
1 large egg yolk
1/2 teaspoon pure vanilla extract
100g plan flour
2 tablespoons cocoa powder

For The Peanut Butter Layer:
1/2 cup plus 2 tablespoons peanut butter
85g unsalted butter, softened
1 cup icing sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt

For The Ganache Layer:
170g dark chocolate (70% cocoa), finely chopped
1 tablespoon icing sugar
2 tablespoons peanut butter
1/4 cup cream

Make the Brownie Layer: 
Preheat the oven to 175 degrees C and put a  rack in the centre of the oven. Grease 8 x 8 cake tin and line with parchment paper, allowing two ends to overhang the edge .

In microwave or over pan of barely simmering water, heat chocolate and butter, stirring, until melted and smooth. Whisk in sugar, brown sugar, and salt. Whisk in peanut butter, eggs, yolk, and vanilla until smooth.

Sift flour and cocoa powder into small bowl. Stir into chocolate mixture until completely combined. Pour into prepared pan and smooth the top. Bake until just set and toothpick inserted into center comes out with moist crumbs, 20 to 25 minutes. Transfer to wire rack to cool completely before topping with peanut butter layer.

Make the Peanut Butter Layer: 
In an electric mixer fitted with paddle attachment, beat peanut butter and butter on medium low speed until creamy. Beat in the icing sugar, vanilla, and salt until smooth and creamy. Spoon into tin over brownies and smooth the top. Chill while making ganache topping.

Make the Ganache Topping: 
Place chocolate, sugar, and peanut butter in medium bowl. Heat cream in microwave or on stove until just simmering. Whisk into chocolate mixture until smooth. Pour over peanut butter layer. Chill until firm, 2 to 3 hours.

To cut, run sharp knife along inside edge of pan. Grab parchment paper, lift brownies out of pan, and place on work surface. Use a large hot, wet knife to cut into squares.

Thanks for stopping by, hope you have a wonderful day, and Remember To Find the time to Do ALL the Things You love.
Donna

White Chocolate Oatmeal Raisin Cookie

These are cookies that my daughter made over the Holidays.  I just love their flavor so of course had to make more.  There is just enough hint of orange, the dough freezes well too.  Just either put the entire batch in a plastic bag and write the instructions on the outside or make the balls and freeze them on a cookie sheet and when frozen place them in a plastic bag, of course with the instructions on the outside.  You can keep these frozen for about 4-6 months so when company happens buy you could pop them into the oven and have fresh homemade cookies to serve.
adapted from here 
Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 2 Tbsp. unsalted butter, softened
1/2 cup granulated  sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon fiori di sicilia or orange extract (see note)
1 cup uncooked regular oats
8 ounces white chocolate, chopped (about 2 cups)
1/2 cup raisins or golden raisins 

1/2 cup chopped pecans or walnuts (optional)

 Directions:

Combine first 4 ingredients in a medium bowl.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Beat in egg and orange flavoring just until combined. Add flour mixture and oats; stir until blended. Stir in white chocolate and raisins. Cover and chill dough 1 hour, if desired.
Line 2 large baking sheets with parchment paper. Drop batter by heaping tablespoonfuls, 3" apart, onto prepared baking sheets.
Bake at 350° for 13 to 15 minutes or until lightly browned. Cool on baking sheets 5 minutes. Transfer cookies to wire racks to cool completely.
Prep: 10 min.; Cook: 15 min. per batch; Other: 5 min.
Editor's favorite; Make ahead
Note: Order fiori di sicilia from king arthur
Thanks for stopping by,  have a wonderful day and Remember to Find the Time to Do All the Things YOU Love.
Donna

Portuguese Sweet Rolls

These were soooooooooooooooo good.  They are really not all that sweet but are so good right out of the oven or used for making a sandwich.  I will make these again for sure.  
 To make the knot affect on the roll you simply take a piece of dough roll it into a rope shape then tie it into a knot with one of the ends tuck it under and the other put it up and tuck into the middle.  Once you get the hang of it they go really quickly and look so nice when they are done.  May do this more often. 

Printable:
Ingredients:

4 tbsp butter
5 TBL  warm milk
3 eggs, slightly beaten
5 3/4 oz sweetened condensed milk
3 1/2 cups all purpose flour
zest from 1/2 lemon
2 tbsp brown sugar
1/2 tsp salt
1 package of yeast (2 1/4 tsp) 
1 egg for egg wash
sesame seeds or sugar (optional)  I didn't use any sugar, just used white and black sesame seeds.  You can find the black sesame seeds in the Asian section of your grocery store.

Instructions:

Warm up the 75 ml of milk in a bowl, just so that it’s warm to the touch, you don’t want to boil it. Add the yeast and brown sugar to it and stir it well with a fork. Let the yeast activate, if the yeast is good, the mixture will bubble and rise.
Add the flour to the bowl of the mixer and add the lemon zest and salt to it.
In another bowl, add the melted butter, eggs, condensed milk, yeast mixture and stir everything together.
Pour the wet ingredients over the dry ingredients and mix using the dough hook for about 3 minutes on medium. The dough will be pretty sticky and elastic.
Let the dough rise and double in size in a warm place.
Turn the dough over onto a clean surface, use flour if you need to, but I didn’t really need any extra. The more elastic and sticky the easier it is to work with. Knead the dough a bit and form it into a long roll which you have to cut into 12 pieces. Now you can make just plain round rolls, they will be just as good, but I wanted to get a little fancier so I rolled each piece into a long rope, about 15 inches long. Make a knot with the rope of dough, then take one end that comes from underneath and roll it over and press it in the middle, and the other end fold it under and pinch it in the middle. Repeat with remaining pieces.
Preheat oven to 350 F degrees.
Let them sit for a few more minutes, so they rise a bit more, then brush them with the egg wash and sprinkle with sesame seeds or sugar.
Bake at 350 F degrees for about 25 to 30 minutes.
Thanks for stopping by.  Have a great day and Remember to Find the Time to DO ALL the Things YOU Love.
Donna

Hot corn Dip

 This is the other dip I made for Christmas Eve this year.  This is soooooooooooooooo good.  I didn't add the pickled Jalapeno's because I didn't want it to be hot,  but it has so much flavor.  You can make this ahead also, so it's a good time saver recipe if you're having a party.

Adapted from Trisha Yearwood
Printable
Ingredients

2 (11 ounce) cans of Mexicorn/Fiesta Corn, drained
2 (7 ounce) cans of chopped green chiles, drained
2 tablespoons of chopped, pickled jalapeno (omitted)
2 cups grated Monterey Jack cheese (can use pepper jack)
2/3 cup of grated Parmesan cheese
1 cup of mayonnaise
1 teaspoon of dried red pepper flakes, or to taste, optional
'Corn chips, for dipping Instructions
Preheat the oven to 350 degrees F. Spray or butter a 9 x 13 inch baking dish.

Mix together everything but the corn chips in a large bowl. Transfer to prepared baking dish and bake, uncovered at 350 degrees F for 30 to 40 minutes, or until bubbly around the edges. Serve warm with the corn chips. Can also transfer to a 4 quart crockpot and cook covered on high for about an hour, or on low until warmed through and bubbly. Hold over low to keep warm.
Hope you try this recipe, it's quick and simple.  Thanks for taking the time to stop by, have a wonderful day and Remember to Find the Time to Do ALL the Things You Love.
Donna 

Jalepano Dip

 I made this for Christmas Eve this year.  It was a big hit.  The men in the family love things that are hot and spicy, they all told me that this was very good.  I didn't try it because I don't like things that way.  I did make another dip that I will share that I enjoyed very much.  They said this dip had just the right amount of heat and had lots of flavor.  I think this would be a very easy recipe to double or even triple if you were having a large crowd, say a Super Bowl Party.  So give it a try.

 adapted from here

 Printable

6-8 slices of bacon, diced and cooked crispy

2 8-oz packages of cream cheese, soft

1 cup of mayonnaise

4-6 jalapeno's, chopped and deseeded.  The seeds will make it fiery hot.

1 cup of cheddar cheese, shredded

1/2 cup of mozzarella cheese, shredded

1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)

1/2 cup parmesan cheese

1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl.  Stir well.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is.  The thicker the dip the longer it may need to warm up.  I used this stoneware dish that is round and measures 12 inches across.  My dip is usually about an inch thick.

Thanks for taking time to stop by, I'd love to hear your comments if you want to leave me a note.  Have a wonderful day and Remember to Find the Time to Do ALL the things YOU Love.

Donna