Who here enjoys a salty/sweet combination? I DO!! You might not know it by just checking out the picture, but those babies are filled with tiny bits of breakfast sausage. Yes…sausage INSIDE the cinnamon rolls. What is this magic I speak of? Read on!
I had the opportunity to be a recipe tester for our local public media station, check out link here – http://www.witf.org/arts-life/2016/10/now-thats-a-mouthful.php Getting to bake something yummy and blab about it is right up my alley!
Out of about a dozen recipes to choose from, I can say these mouth-watering cinnamon rolls were calling my name. I remember as a kid devouring some sausage links after dipping them in REAL maple syrup (must be the genuine thing – sorry Aunt Jemima).
Although I can’t reveal the secret formula to this breakfast of champions, I can say it came from Big Bad Breakfast: The Most Important Book of the Day by John Currence. I will have to check out said book and perhaps expand my breakfast repertoire further.
Now on to the nitty-gritty – how do these taste? DELISH. The sausage is crumbled up pretty fine in the rolls, so those who don’t want a mouthful of salty but just want a touch of it will enjoy them. The roll is a nice fluffy yeast dough that came together beautifully, and the cream cheese icing is just tangy enough to let you know it’s in there.
I would make these again, and I know they’d be fabulous minus the sausage too as a just basic cinnamon roll.
I’d love to know – what salty/sweet match made in heaven is your favorite?
Tell me I’m not the only one that has an occasional baking fail?! That sweet-looking rugelach doesn’t appear it, but does in fact qualify as a fail 🙁 Allow me to explain.
My first attempt at rugelach went pretty well! I made this recipe – http://sallysbakingaddiction.com/2016/11/29/how-to-make-rugelach-cookies/
I chose chopped cranberries and walnuts for the filling, thinking it would be a nice color contrast to the dough. The pastry came out of the oven nice and crisp and the cranberry and walnut combo was just sweet enough to balance the savory of the crust. At this point I decide I am a master of all things rugelach, of course.
Continue reading “Baking Fail #234 – Rugelach”
Leb-a-who?? Lebkuchen, i.e. German gingerbread cookies. The baking theme this week (see https://www.reddit.com/r/52weeksofbaking/) was Germany. I’ve always been interested in all things Deutschland related. With 2 years of German language in high school and a love affair with marzipan, I am almost German, right??
I also happen to have a brand new sister-in-law from the UK that brought my attention to Lebkuchen. According to all-knowing Wikipedia:
Lebkuchen or Pfefferkuchen, is a traditional German baked Christmas treat, somewhat resembling gingerbread.
These lebkuchen are soft when they first come out, but quickly harden and become more crisp as they cool. Eating the cookies plain was a bit underwhelming to me, but the chocolate on top converted me 🙂 There is a reason most pics of Lebkuchen are smothered in icing and it’s because they are definitely tastier 🙂 Having something on top adds moisture that seeps into the cookies and softens them up nicely.
Lebkuchen (German Gingerbread Cookies)
Spiced German gingerbread cookies iced with either powdered sugar or bittersweet chocolate.
Preheat oven to 350 F. Line 2 cookie sheets with parchment paper.
Add the molasses and corn syrup to your melted butter and stir. Set aside.
Mix your flour, brown sugar, spices, baking powder and salt in a large bowl.
Add your butter mixture to your dry ingredients and mix well.
Add your eggs one at a time and mix well after each addition.
Using a cookie scoop or tablespoon, drop spoonfuls onto your cookie sheets, leaving about 2 inches between them for spreading.
Bake 15 to 20 minutes. Cool on a rack before icing.
To make your chocolate icing, melt your chocolate and coconut oil together either in the microwave or over a double boiler on low heat.
Add your melted chocolate to a piping bag, snip the tip off, and pipe in a swirl fashion. Start from the inside and work your way out to the edge for half of the cookies.
Decorate with almond slices while chocolate is still wet. You can also take a few almonds and drag them through the excess melted chocolate to set aside for later.
To make your white icing, mix your powdered sugar with a few tablespoons of water to get a flowing icing consistency. Either add a bit more water or a bit more icing to get the thickness you want.
Add your icing to a piping bag, snip the tip off, and pipe in a swirl fashion to the other half of your cookies.
You can either add plain almond slices to the wet icing or use the chocolate dipped almond slices you made earlier for a nice black/white contrast.
Recipe inspired by Just Like Oma.
Are you a cheesecake fan? I think it’s probably one of my top 5 desserts to make and eat. I love the endless flavor combinations and the cold creamy center. Speaking of cold, creamy center…do yourself a favor and resist the urge to try your cheesecake warm out of the oven because you have no self-control. It was kinda gross.
Now onto the recipe! Bars are fabulous if you don’t feel like dealing with your springform pan and want ease of serving. Just cut into
huge reasonably sized squares and slap some whipped cream on top. Honestly, is there a recipe that whipped cream doesn’t improve upon? These bars (SPOILER ALERT) have pumpkin in them, which is awesome, and contrary to my children’s claim, pumpkin is NOT just for Thanksgiving and is, in fact, something to be enjoyed from October to December 31 🙂
Pumpkin Cheesecake Bars
Creamy pumpkin cheesecake bars with a graham cracker crust.
Preheat your oven to 300 F.
Grease a 13 x 9 pan well, including up the sides.
In a bowl, mix your melted butter and graham cracker crumbs.
Press mixture into bottom of 13 x 9 pan and set aside.
In a large mixing bowl, beat your cream cheese and sugar together until light and fluffy. Add the lemon juice.
Beat your eggs in one at a time on low speed. When one egg is incorporated, add another and so on. Don't go nuts here with mixing. Beating at a low speed keeps too much air from getting into your batter and causing cracks.
Pour half your mixture onto your crust. If you want more exact and even layers, use a scale to weigh your batter first and halve that amount for your first layer.
Add your spices and canned pumpkin to the other half of your batter. This will look like a light orange/brown color, but will darken after baking and cooling.
Stir until smooth and carefully pour on top of your first cheesecake layer.
Bake about 45 minutes; you want a bit of wobble still in the middle, but just set on top.
Turn off the oven, open the door, but leave your cheesecake in there. Let it sit in place for about 15 minutes.
Take out of oven and cool on wire rack. When completely cool, cover and put in fridge for 3 hours before digging in.
When ready to serve, slice with a sharp knife wiped off between cuts to get a nice look. Garnish with whipped cream.
Recipe adapted from A Treats Affair.