Does anyone else feel like it is already February 425th? This month has gone on and on and on and on. Although it is warmer that usual here in Minneapolis, this is the point in winter where everyone is needing a good dose of sunshine. Enter the Roasted Beet and Citrus Salad.…
It took me a long time to discover the amazingness of Brussels Sprouts. I wasn’t really introduced to them until I was a young adult and then I wasn’t really sure what all of the fuss was about. Seemed like just small cabbages to me and I’ve never really loved cooked cabbage! But then I discovered ROASTED brussels sprouts. And better yet, these Citrus Kissed Roasted Brussels Sprouts… which are a little sweet, a little savory, a little citrus-y, and ALL delicious! Now I’m #teambrussels all the way.…
This post is sponsored in conjunction with ChristmasSweetsWeek. We received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. Of course all opinions are ours alone because we just wouldn’t have it any other way!
When I found out I was going to get to work with an orange bakery emulsion from LorAnn’s Oils I was so excited! There are so many great flavors that pair beautifully with orange. But cranberry? Now that is just about perfect. Add a sweet orange glaze made with powdered sugar from Dixie Sugar and you get a little tart, a little sweet. My family is STILL raving about this Cranberry Orange Make Ahead French Toast Bake. Read on for the details-and don’t forget to enter the ChristmasSweetsWeek Giveaway!
I’m so excited to bring you this special Academy Awards inspired post! We got together with a bunch of talented cooks and bloggers and developed movie inspired treats to help you plan your Oscars Party. Like this Orange Vanilla Martini inspired by the movie, The Post.
And be sure to check out the other Academy Awards inspired treats below.
Quick Glazed Orange Bread is the treat you’ve been looking for! I made it again for my kids this weekend and then decided you might all want to make it as a treat for your kids. Or your significant other. Or make it for yourself. (what a gift!)
But if you’re making it for yourself, you may want to have someone else hide half of it where you can’t find it so you don’t eat all of it in one sitting. Or do eat all of it in one sitting. Trust me, we won’t judge.
After all, after you taste it, we know you’ll want to.
Never has the old adage “you eat first with your eyes” been more appropriate then with these Rainbow Carrots. These visually stunning carrots can elevate your next dinner party or convince your kids to eat their vegetables! Win-win!…
Are you looking for a good summer salad? Roasted Beet and Orange Salad is the salad for you! As many of you know, I am a huge lover of beets. I often find myself with leftover roasted beets in my refrigerator, and this salad is a fabulous use for them. Not only is this salad colorful, it is also packed with nutrition! …
Confession time: when a friend recently suggested making Cranberry Orange Rolls as a breakfast dish for our cabin weekend, I didn’t immediately jump at the idea. I mean, cranberries in January? I only seem to appreciate cranberries around Thanksgiving, and after that, well, I’m not usually thinking about those tart little fruits. We typically plan all of our meals for cabin weekends in advance, sharing recipes and making long lists of things we need for our cooking adventures. So a few days later when my friend texted to tell me she couldn’t find cranberries, I was secretly a little relieved. I was ready to hit up my recipe stash and find something I considered a more traditional winter staple – warm, doughy, and filled with cinnamon or maple, or even apples.
With my list in hand, I headed to my local co-op where, lo and behold, what did I find staring at me when I walked in? You guessed it, piles of fresh cranberries. Fresh organic cranberries. So I did what any good friend would do and I tucked away my old recipes and I bought those cranberries.
It turns out sometimes friends just know best, because after my first bite of these perfectly tart and sweet rolls, I knew I may have a new favorite breakfast dish. Traditional cinnamon rolls are great, but these jewel toned beauties are on a whole new level. The recipe, adapted from Deb Perelman’s amazing blog Smitten Kitchen, is a total keeper. Lesson number one: always trust your friends. Lesson number two: never count the cranberry out, it just may surprise you!
Cranberry Orange Rolls
- 4 large egg yolks we saved the whites for an egg bake we made the next day!
- 1 large whole egg
- 1/4 cup sugar
- 6 Tablespoons butter melted
- 3/4 cup buttermilk
- 3/4 of the zest of one large orange the other 1/4 will be used for the filling
- 3 and 3/4 cups of all purpose flour
- 1 packet of instant rapid rise yeast
- 1 teaspoon olive oil
- 1 cup fresh cranberries
- I cup light brown sugar
- 1/4 of the zest of one large orange
- 1 and 1/2 Tablespoons of butter
- 3 and 1/2 Tablespoon of freshly squeezed orange juice
- 2 cups powdered sugar
Place egg yolks, whole egg, sugar, butter, buttermilk and 3/4 of the orange zest of one large orange into the bowl of a stand mixer.
Whisk ingredients together until well combined.
Add 2 cups of flour, yeast and salt to dough, stir until combined.
Switch to the dough hook.
Add remaining 1 and 3/4 cups of flour and knead dough for 5-10 minutes.
Scrape dough into a oiled bowl and cover with plastic wrap.
Allow to rise until doubled (approximately 2 and 1/2 hours).
In a food processor, pulse the cranberries with the brown sugar and leftover orange zest (1/4 of total orange zest from large orange) until coarse. (you may need to scrape the sides of the food processor with a spatula until all of the cranberries are coarsely chopped).
Melt the butter and set aside.
Butter a 9x13 inch baking dish.
Roll the dough out on a lightly floured countertop until it is a 18 inch by 12 inch rectangle.
Brush the dough with the melted butter.
Spread the cranberry-brown sugar-orange zest mixture over the dough.
Roll the dough into a long log, being careful to keep the cranberry mixture inside the dough.
Cut the log into sections, halving the log until you have 12 even sections.
Carefully arrange the sections in the baking dish, with even spacing between them.
Cover with plastic wrap and place baking dish into refrigerator (to rise overnight).
The next morning take rolls out of the refrigerator and allow to warm to room temperature for at least 30 minutes.
Preheat oven to 350°F.
Bake rolls until golden, approximately 30 minutes.
Whisk the orange juice with the powdered sugar until smooth.
Spread the icing over the warm buns.
Serve and enjoy!