Jaffa Cakes

Jaffa Cakes

It’s interesting how different regions favor varying flavor combinations. While peanut butter and jelly is a staple in the States, friends of ours in the UK think this is a strange lunchtime favorite. However, I felt the same way when I came across their meat flavored potato chips and chocolate orange biscuits. While I’m still not a huge fan of shrimp flavored chips, I fell in love with Jaffa cakes.

Jaffa Cakes

Tracking down Jaffa cakes can be difficult in the States so I pulled out Mary Berry’s recipe and tried making them at home. The recipe was a bit daunting, as I had never made orange jellies to adorn cookies before! To get my bearings, I read the recipe twice, took a deep breath and began baking.

Jaffa Cakes

Surprisingly, I only had one hiccup! Traditional Jaffa cakes have orange jellies that are slightly smaller than the biscuit. Since I didn’t want to run out to the store to buy a small circle cookie cutter, I used a mini muffin tin for both the biscuits and jellies – making them the same size. At the end of the day this isn’t a deal breaker, but I’m sure Paul and Mary would have a few comments if I were to present these on the Great British Bakeoff!

April 24, 2017 at 2:00 AM 2 comments

Cinnamon Rolls

Cinnamon Rolls

Is there any better way to wake up than to the smell of warm cinnamon rolls coming out of the oven?! These frosted delights were a special breakfast treat growing up, and the sweet smell of freshly baked dough and cinnamon bring back a flood of happy memories. During our marriage I have only attempted to make these once, so on a rainy Saturday morning I thought I would try and perfect my recipe.

Cinnamon Rolls

Being patient was my first lesson in making homemade cinnamon rolls. It’s easy to try and rush when you are thinking of the delicious end result, but taking your time with the dough makes all the difference. After three hours of kneading, rolling and baking your house will be filled with a sweet aroma that will entice any late sleepers to throw back the covers and come to the kitchen.

Cinnamon Rolls

Once I pulled the cinnamon rolls out of the oven, I realized why I had waited so long to make them. We had 14 warm, gooey tempting us to devour all of them. Something our willpower couldn’t handle – so we packed up the leftovers and sent them off to be enjoyed by coworkers. Next time I pull out this recipe I will have to plan ahead and invite friends over for brunch!

Cinnamon Rolls

Ingredients:

Rolls:

  • 4 tsp. yeast
  • 2 tsp. sugar
  • 1/4 warm water
  • 3 1/2 C. flour
  • 1/8 C. sugar
  • 1 tsp. salt
  • 3/4 C. warm water
  • 1/8 C. oil

Filling:

  • 4 Tbs. butter, room temperature
  • 1/2 C. sugar
  • 1/2 C. brown sugar
  • 4 Tbs. cinnamon

Icing:

  • 2 C. powdered sugar
  • 2 Tbs. water
  • 1/2 tsp. vanilla extract

Directions:

  • Mix the first three ingredients together and set aside for 15 minutes to double in size
  • Add the rest of the roll ingredients together in a large bowl and stir with a wooden spoon until well combined. Cover with a cloth and set aside in a warm area to rise for 30 minutes.
  • Knead the dough for 5 minutes, them cover and set aside for 1-2 hours until the dough doubles in size.
  • Knead again and preheat your oven to 375˙F and grease a round baking pan
  • Use a rolling pin to shape the dough into a long rectangle
  • Evenly cover the top of the dough with butter and sprinkle with cinnamon and sugar
  • Tightly roll the dough lengthwise and cut 14 1-inch pieces
  • Lay the rolls into the baking pan and place in the oven for 20-35 minutes
  • Once the cinnamon rolls have cooled, mix together the icing ingredients and drizzle the icing over the rolls

 

 

April 17, 2017 at 2:00 AM Leave a comment

Chocolate Filled Easter Eggs

Chocolate Filled Easter Eggs

Ian’s Professional Engineering exam is right around the corner. In order to sneak in more study time, we decided to forgo driving back to Madison for Easter and opted to celebrate at home. Since it will just be the two of us, I wanted to make the day feel special by adding a few festive elements – one of which are these delicate chocolate-filled eggs!

Chocolate Filled Easter Eggs

My naturally dyed Easter eggs where a fail last year, so I really wanted to redeem myself! After the hollowed eggs were sanitized I filled them with tempered chocolate and let them set. I was nervous this would turn out to be another Easter DIY disaster, but much to my surprise they worked!

Chocolate Filled Easter Eggs

If you’re hosting Easter dinner, you could write each guests name on an egg and use them as table settings! Or simply hide them around the yard for a fun Easter egg hunt!

Chocolate Filled Easter Eggs

Supplies:

  • 6 Eggs
  • Pin
  • 1 Kabob stick
  • 1 Tbs. vinegar
  • Egg carton
  • 6 chocolate candy bars
  • Masking Tape
  • Paint
  • Paint brush

How to:

  • Wash the eggs gently with soap and water and pat dry
  • Using a pin, carefully tap a small hole in the top and bottom of the egg.
  • Insert a kabob stick into the egg to break up the yoke the blow through one of the holes to release the egg
  • Place the hollowed eggs in a pot of water and 1 Tbs. vinegar. Bring to a boil, then reduce heat to a simmer for 10 minutes.
  • Once the eggs are dry, place masking tape over the bottom hole and place them in an egg carton
  • Temper the chocolate and pour into each egg until full
  • Set aside to set, then gently peel off the masking tape
  • Decorate with paint and enjoy!

 

 

 

April 10, 2017 at 2:00 AM 1 comment

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Multi-tasking for the win! Listening to the inspiring speakers at #therisesummit today while I work on #design projects. Is there anything better to wake up to than the sweet smell of cinnamon rolls fresh out of the oven? This recipe takes patience, but the end result is well worth the wait! (Link in profile) Hiking out to a local waterfall on this beautiful #Easter morning. Sunday morning essentials.

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