Category Archives: Fruit Desserts

Lemon Curd Coffee Crumb Cake for #SundaySupper

By the way, this cake? Is BOMB. So don’t forget to bookmark and Pin it before you read on: just because I’m straying off-topic today (and I will be you’ll see), doesn’t mean this cake wasn’t devoured in about two seconds to the highest accolade. Did I mention it’s probably in my Top 5 Recipes for this year? 

My blog is my Pensieve, and you are all the unfortunate captive witnesses to my unfiltered thoughts. Muahahaha.

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Well I mean, not “captive,” really. It’s not like I can actually keep you here–unless you find my charm so overwhelmingly paralyzing that your eyeballs stay glued to the screen in spite of your concerted efforts to tear them away. I bet this is a major problem for most of you, right? Right.

Today’s post is going to be a ramblepost…in case your gut didn’t inform you already.

However, I should mention before I continue that today’s post is also a #SundaySupper post with the way-talented SS bloggers! And the theme is Saving Summer, which is why I’m sharing lemons. The best thing about lemons is that you can “save” them by freezing them and simply popping them into the microwave for a few seconds when you need fresh juice/zest! Neat trick, right?

Okay, #continueramble…

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The funny thing about my rambles and writing this food blog is that I’m not actually really into writing about food. Okay, so when it comes to picking recipes from the bajillion-and-fifty-two that live on the interwebs, awesome descriptions about how your (say, random example) Lemon Curd Coffee Crumb Cake features a tangy, sweet, incredibly moist, savor-every-bite crumb topping with the perfect balance of vanilla drizzle might convince someone that they actually want to make your recipe.

But while I could (and probably should) be writing things of that nature on a FOOD BLOG, I’m just standing over here at my computer going YawnyYawnYawnittyYaaaawn.

“Selling” my recipes to you reminds me too much of my marketing days. I’d much rather be doing things other than raving to you about how insanely quickly this coffee cake was eaten up by all my friends.

So many other things, I’m sure.

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Seriously. I don’t feel like talking about it, okay? I mean, look at those gifs and these photos. Who would want to talk about them ALL DAY?

Apophasis, people. English major says: Look it up.

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But let’s be serious for a second here. One thing I’ve never really had a chance to talk about here is that I’m not the stereotypical food blogger. I certainly never considered turning it into a career or more than a really great hobby. In fact, I’m totally a writer first, baker second, social media guru third, photographer fourth, and lord-oh-lord-me an editor/administrative/organized human being disaster last. So when people find out I’m a food blogger and tell me I must looooove baking & taking pics & everything, I’m all just like

Yeah that stuff’s aight

and we all move on with our lives. Maybe eat a slice of lemon curd cake while we write children’s picture books and nonsense stories (which would be my dream line of work someday–now I just need to find someone who will pay me to write little tales and eat homemade desserts all day).

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But that being said,

There is also something indescribably wonderful about being part of a blogging community.

I do love baking, and I do love photographing and being all uppity on my social media. I love the idea of doing all these things, but there are things about it I don’t love: I certainly don’t relish having to wait until my dinner is cold to eat it because I spent the previous hour shooting it in the twilight lighting. I type so much, my carpal tunnel is much worse now and I’m fighting tooth & nail to keep it at bay (this is probably one of the worst job hazards). And let’s face it, my jeans could probably do without the gallons of butter and margarine and delicious enriching refined ingredients that go into a large chunk of my baked goods.

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However, blogging is more than the sum of its parts for me and when I cobble it all together a la peach cobbler,

I lurve it

Like, a lot.

It’s the writing AND the baking AND the photographing AND the communities AND the people AND the life experiences that make blogging so exciting. Just like a sack of flour, sugar, eggs, vanilla, butter, milk, and baking soda all sitting on your counter, nothing about it is inherently exciting…that is, until you combine them and measure them and bake them with care, and you step back to realize that you’ve created a masterpiece.

Sort of like this Lemon Curd Coffee Crumb Cake. Amiright? (By the way, you totally saw that tacky glorious metaphor coming, didn’t you? Ha!)

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That’s why, after this totally off-topic post, I’m still totally happy to rave to you about this Lemon Curd Coffee Crumb Cake, which has been ten years in the making.

Yes, that’s a lot of time spent on one coffee cake. When we were young, my mom would buy this glorious lemon curd coffee cake from Safeway. It isn’t just nostalgia: I loved this cake to pieces. Crumbly, moist pieces. My mom stopped buying it as we got a little older, but I still dream about it a few times a month. It wasn’t until this month, when my mom sent me back with a whole tubful of lemons–yay for SUMMER–that I finally sat down and thought to myself: finally. Lemon Curd Coffee Cake, here I come!

I paired the very best lemon curd recipe I’ve made with the very best coffee cake recipe I’ve made, so it was a sure recipe for success. Combine that with the fact that I tweaked for extra crumb / vanilla drizzle, and you’ll know exactly why my friends absolutely plowed through the 9-inch cake I made last week.

I’ve got big gifs and I cannot lie.

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I’m sharing this save-the-summer dessert with my very favorite #SundaySupper crew today, so don’t forget to check out all the amazing stuff they’ve come up with to save this summer!

Ala

Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts

Lemon Curd Coffee Crumb Cake for #SundaySupper

This is the ONLY way to make and serve coffee cake. With a super intense crumb topping and a lusciously tart&sweet lemon curd filling, this decadent dessert will get gobbled up ASAP at any time of day! A personal favorite. Lemon curd recipe adapted from Allrecipes. Coffee crumb cake recipe slightly adapted from Sally's Baking Addiction

Ingredients

    For the lemon curd:
  • 1 cup white sugar
  • 3 eggs, room temperature
  • 3/4 + 2 tablespoons lemon juice
  • Zest of 3 lemons (I used approximately 1/4 cup zest)
  • 1/2 cup butter or margarine, melted
  • For the coffee crumb cake:
  • 2 cups all-purpose flour
  • 1 cup + 2 tablespoons white sugar
  • 1 teaspoon salt
  • 10 tablespoons butter or margarine, cold
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk, room temperature
  • 1 egg, room temperature
  • 2 teaspoons vanilla extract
  • 2/3 cup brown sugar
  • For the vanilla glaze drizzle:
  • 3/4 cup confectioner's sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon milk, added only as needed

Instructions

    For the lemon curd:
  1. In a medium bowl, whisk together sugar and eggs until smooth. Mix in remaining ingredients.
  2. Heat in microwave at 1-minute intervals, stirring in between each interval. Continue heating until mixture is thick enough to coat the back of a spoon (about 4-5 minutes total).
  3. Cover bowl with cling wrap and refrigerate until ready to use (up to two weeks).
  4. For the coffee crumb cake:
  5. Preheat oven to 350 degrees F. Grease a 9-inch springform pan and set aside.
  6. In a large mixing bowl, whisk together flour, sugar, and salt. Cut in butter using a fork, until mixture resembles coarse crumbs. Set aside 1 cup of this mixture.
  7. Mix baking powder and baking soda into the remaining large bowl of flour mixture. Add buttermilk, egg, and vanilla, and mix vigorously until batter is smooth and fluffy, about 2-3 minutes. (Sally notes here that it should resemble frosting.) Pour half of the batter into prepared pan, then spread 2/3 of the lemon curd in dollops over the batter. Pour remaining batter on top; dollop with remaining lemon curd.
  8. To make the crumb: Mix brown sugar into the reserved flour mixture. Sprinkle crumbs evenly over the cake batter and lemon curd.
  9. Bake in preheated oven for 50-55 minutes, until toothpick inserted in center comes out clean.
  10. For the vanilla glaze:
  11. Combine sugar, vanilla, lemon juice, and lemon zest in a medium bowl. Add up to 1 tablespoon of milk (as needed to reach drizzling consistency). Drizzle over the top of your cooled coffee cake and enjoy!

Notes

Buttermilk substitute: Instead of the 3/4 cup buttermilk in the recipe, you can make your own buttermilk by using 11 tablespoons of milk/soy milk/coconut milk and add 1 tablespoon of vinegar. Allow mixture to sit for 5 minutes before adding to recipe.

http://www.wallflourgirl.com/2014/08/10/lemon-curd-coffee-crumb-cake-sundaysupper/

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here—>Sunday Supper Movement.

74 Comments

Filed under Baked Goods and Desserts, Cakes & Cupcakes, Fruit Desserts

Lemon Raspberry Squares

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If you’re like me and spent your diaper days thinking you would grow up to be a Disney princess/character, you have probably long since experienced that moment when some well-meaning adult sat you down, looked you straight in your beaming bright baby eyes, and said one of the following:

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Speech A: “Kid, let’s face it. Ariel was the daughter who ran away from her tyrannical sea king of a father who forbade his entire kingdom to sleep when she went missing, and then she ended up marrying a guy she “knew” for 48 hours and having a kid who ended up ditching them because all SHE wanted to do was go to the sea. Talk about a dysfunctional family…

Speech B:Belle never worked for that damn loaf of bread she was always singing about. And she was a victim of Stockholm’s syndrome. Does that sound like la vie en rose to you? Because if it does–well, in the words a hallucinogen-induced anthropomorphized talking candlestick…Be my guest.

Speech C:Aladdin–chronic liar. Rapunzel–societal recluse. Simba–unrealistic responsibility-shirker. Peter Pan–one big Freudian slip. Snow White, Sleeping Beauty, Cinderella–desperate damsels in distress fleeing from murderous pursuers and sought by princes with really, REALLY  overactive sets of lips.”

And so on and so forth.

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I WAS NOT INFORMED OF ANY OF THIS.

Okay, maybe a few times. But I wasn’t informed of it in a way that would’ve persuaded me to actually buy it. I mean, so fine–Disney movies admittedly have their share of issues. I mean really, really big and sometimes morally reprehensible issues. And I recognize that. But really, since when is everything perfect in life?

Never, that’s when. As the saying goes, you can’t have your cake and eat it, too.

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Fortunately, I am not a big fan of cake. Of all the delectable, makes-life-worth-living desserts out there, cake simply isn’t at the top of my list. Lemon squares, however, are.

As the good saying goes, “When life throws lemons at you, make lemonade.”

Or the better one, “When life throws lemons at you, make orange juice and watch the world wonder how you did it.”

Or, the best one, “When life throws lemons at you, throw ‘em back and yell really loudly like a feral animal so your enemies will run away screaming in terror.”

Okay, I made that last one up.

But you COULD make these tangy, gooey, sweet and tart lemon squares with a really satisfying strawberry or raspberry jam layer and turn even your worst enemies into BFFL’s.

You’ll want this recipe! Print it now and get those lemons going, folks.

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Or better yet, let the seven little dwarves sitting in your closet do it while you indulge.

Because I know you have ‘em.

Don’t think I don’t. But this job’s mine, folks. And another batch of these gorgeous lemon squares will be too, if you don’t hurry up and make your own. I WILL devour them.

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Which Disney character would you love to be in your life?

Ala


Sweet 2 Eat Baking

Lemon Raspberry Squares
Yield: 1 9×9-inch baking pan
Ingredients:
  • 3/4 cup butter or margarine, softened
  • 1/3 cup white sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cup white sugar
  • 1/4 cup all-purpose flour
  • 3 eggs
  • 1/2 cup lemon juice
  • Zest of 1-2 lemons (approximately 1-2 tablespoons)
  • 3/4 – 1 cup raspberry or strawberry jam.

Directions:

  1. Preheat oven to 350 degrees F. Lightly grease a 9×9-inch baking pan and set aside.
  2. In a large bowl, blend together butter, 1/3 cup white sugar, and 1 1/2 cups flour. Continue mixing until the mixture turns from crumbly to pretty smooth (of a more butter-like consistency). Press evenly and lightly into prepared pan. Bake crust for 15-20 minutes, or until golden and firm.
  3. As the crust is baking, make your lemon filling by whisking together 1 1/4 cups white sugar and 1/4 cup flour. Whisk in eggs, lemon juice, and lemon zest until smooth.
  4. Spread jam of your choice over the slightly cooled crust, taking care to leave about half an inch around the edges so the jam doesn’t burn. Pour lemon mixture over crust and jam, and return pan to oven. Bake for an additional 25-35 minutes, until filling is mostly set. (The squares will firm up as they cool, and in the fridge as well.) Allow squares to cool completely at room temperature before transferring them in the pan (covered) to the fridge and allowing them to set up for at least a few hours, or preferably overnight.
  5. Cut into squares the next day and serve while singing Disney princess songs and humming to your helper animals!

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Filed under Baked Goods and Desserts, Bars, Fruit Desserts

LWOM: Berry Oat-fait in a Bowl

In today’s edition of Literary Wit and an Oven Mitt, we’re throwing aside the mitt and going bear paws all the way…and it is a beary, berry long way indeed to All the Way…

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“What’s a long way?” asked Pooh, who had been poking his nose into a jar of honey to see if there was anything left in it. He recalled that there had been, or at least there had been last Monday, before lunchtime, because his stomach had had that funny feeling in it that meant it was time for a small smackerel, and he had poked his head into the jar just like he was doing now to see if there was any honey, and there had been, then.

“Why, all the way, I suppose,” I said.

Pooh’s nose disappeared again into the pot as he considered this for a moment. “And are we there yet?” he said at last. “To All the Way?”

“Possibly. But then again, just as possibly not.”

“It’s awfully dark if we are,” said Pooh, who was exploring The-Place-That-Could-Be-All-the-Way very thoroughly. If you wanted to do it, you could do it, too. All you’d have to do is this, like Pooh:

“I’m not sure I like All the Way very much,” Pooh said when Piglet had shown up (for Piglet was there too, you know, only he is a Very Small Creature and easily missed, but we shall tell you about his story next time) and–

“Why should I be Easily Missed?” said Piglet in a squeaky voice.

“Yes, shouldn’t Piglet have an adventure as well?” Pooh asked with a bit of dizziness in his voice, for he had been hitovertheheadwithahammersothatthejarwouldbreakandgethimoutofsuchaDarkAlltheWay, which was what I was going to tell you before I was interrupted.

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“We’re sorry,” said the tubby bear, very humbly shaking bits of broken pot out of his ears.

“I only wanted an adventure,” Piglet said, before he added very quickly, “But only if it’s not in a Very Dark Place like All the Way.”

“Very well,” I said. And so, before we return to what we were coming to before we got here, Piglet had an adventure like this:

And so Piglet won the battle, saved the village from destruction, and everyone cheered, “Three Cheers for Piglet!” And then he ate a big bowl of berry oatmeal parfait so he would grow big and strong, and that was how it ended.

“That was quite a lovely story. Thank you very much,” said Piglet, and walked away humming a little victory song to himself.

“Did you say,” Pooh said, digging a paw hopefully into his empty jar and coming up with only a pawful of air, “that breakfast was served?”

“That might have been it, you know.”

“Breakfast is my favorite meal.”

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“And do you like Oatmeal? And parfaits?”

“Do they have honey in them?”

“Yes. And berries.”

For bears are very fond of berries, too, you know. Or at least, this particular bear was.

Pooh paused. “Yes, I like them very much. At least, I think I do. What did you say they were called again?”

“Berry oatmeal parfaits with nuts and dried fruit in a bowl.”

Pooh considered this for a moment, then said thoughtfully, “That is far too many words to put in my mouth, especially when there will be honey and berries in it already. We shall have to come up with a better name.”

“What about just ‘oat-fait’?”

“That will do very well,” Pooh said.

And so it did.

“And you should too,” said Piglet, who came back just to check if everyone was still clapping and cheering, and a little disappointed that they weren’t.

But he did stay to have a bowl of berry oat-fait, and thought as he ate another spoonful that it would be very nice if he could eat enough oat-fait so that one day he would grow big and strong enough to have his own adventures, just like Pooh.

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Ala

This post is part of the Lit, Wit, and an Oven Mitt (LWOM) series here at Wallflour Girl, where Ala takes a popular or classic literary character and uses him/her/it to tell a story about her recipes.  Ala is an English literature graduate student with a strong interest in children’s literature, Victorian lit, and everything in between, beyond, bubbly, or burgundy. Ala does not own the rights to any of these characters or original literary texts, although she does own a really cute Winnie-the-Pooh balloon-shaped stuffed-animal. This series is intended to offer you a glimpse into her world through our shared love for food. Please let Ala know what you think of these stories–she’d love to hear what you think (and I’m sure Pooh would, too. And Piglet, who is still humming his victory song, of course.)

Berry Oat-fait in a Bowl
Serving: 1 bowl
Ingredients:
  • 1/2 cup water
  • 1/2 cup milk (or soy milk)
  • 4 strawberries, frozen or fresh
  • 1/2 cup quick-cooking oats
  • 1/4 cup Greek yogurt
  • 3-5 tablespoons honey (adjust to taste)
  • Blueberries and assorted toppings (nuts, dried fruit, etc.)

Directions:

  1. Combine water and milk/soy milk in a small pot. Add strawberries and bring to a boil over medium heat. (Your strawberries will bloat if you cover the pot, which is fine–but just prepare yourself for it! I spazzed out when I saw 4 enormous red creatures burbbling in my pot of reddened water…I had forgotten that I had added strawberries, and swore that giant fungus leeches had occupied my pot. Not the case.)
  2. Add oats and boil for 1 minute, stirring constantly.
  3. Cover and allow oatmeal to sit for 2-3 minutes before transferring to a small bowl.
  4. Stir in Greek yogurt and honey. Add blueberries and other toppings as desired. (Alternatively, you can layer this in a parfait cup for a beautiful presentation–oatmeal, honey yogurt, toppings, repeat!)
  5. Serve for breakfast and grow big and strong, just like Piglet.

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Filed under Breakfast & Brunch, Fruit Desserts

Apple Pie Streusel Bread

THIS POST IS DEDICATED TO APPRECIATING THE EDUCATORS AND TEACHERS IN OUR LIVES.

This has an embarrassing amount nothing to do with the fact that I’ve just started teaching an undergraduate course.

Have you ever had a teacher you respected to the core?

Like an apple core–you know, strong, sturdy, and full of so many little seeds of great ideas?

Now that I’m a full-fledged apple-core teacher of sorts, I’ve also crowned myself queen of magnificent metaphors. Because apparently everything I says actually has weight now, or at least so I’ve gathered from the fact that every ounce of word vomit that spews forth from my lips is written down by a dozen zealous pen-wielding university undergrads.

Funflour Fact #7: Did you know that (according to www.fotps.org) the average teacher…a) Spends an average of $443 per year of their own money to meet the needs of their students, and b) spend an average of 50 hours per week on all teaching duties, including non-compensated school-related activities such as grading papers, bus duty and club advising? 

Teachers have been on my mind a lot lately. Just last week, I graded my first full batch of papers and nearly flew off my rocker at the sheer amount of work that goes into such a seemingly “simple” task.

Probably the only thing we got right about our teachers when we were still little bright-eyed brats was that they basically live in their classrooms. I’m stuck in my office at 9 PM as I type this, but I guess that’s about the same thing. And until I started teaching this fall term, I never really–I mean really–appreciated how much our teachers have done and continue to do for us.

Just this morning, I attempted to channel massive levels of anxiety into productive writing energy for nearly half of my students, whose second paper is due this week. We had quite a few tightly-wound strings and lots of near-hyperventilation moments.

Wallflour Power: Don’t wait until it’s too late–show somebody important in your life that you care by making something special for them when there’s no official “occasion.” (This apple pie streusel bread could be a great start!)  

I will be keeping my paper bag handy at my desk from here on out…right next to the Costco-sized packs of tissue boxes.

I will also need to keep a loaf of this apple pie bread around, because apparently it is a total balm for the soul. So I was told…after my friends inhaled it in one round. On second thought, maybe I’ll just save some for myself so that they’ll actually have a sane instructor when they come to talk to me.

Lots of people can point at the education debate and say that teachers don’t do their jobs, that the government “supports” education when the legislation and history says otherwise, and all sorts of crazy stuff. If you’ve ever been in a teacher’s shoes, though, you’ll know just how dedicated these people are.

So this is a post in honor of all you teachers out there–dear teeches, we appreciate you!!

Here’s one for all the appreciated teachers in your life: apple pie bread, everyone. Print this, and show a teacher how much you appreciate them today!

(This post was also part of the October Improv challenge at Frugal Antics–blog hop!)

Which teacher in your life has made the most lasting impression on you, and why?



get the InLinkz code

Apple Pie Streusel Bread
Yield: 1 loaf
Slightly adapted from My Baking Addiction
 
Ingredients:

For the Batter

  • 1/2 cup unsalted butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 1/4 cup buttermilk
  • 2 teaspoons baking powder
  • 2 eggs
  • 1 1/2 teaspoon vanilla
  • 2 cups Gold Medal all-purpose flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups peeled apples, diced (approximately 3-4 medium apples)
  • 3/4 cup chopped pecans OR graham crackers, lightly crushed (not too finely) into small pieces
  • 1/2 cup raisins

For the Streusel Topping

  • 1/4 cup lightly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon cinnamon
  • 2 tablespoons butter or margarine
  • 1/4 cup quick-cooking oats
  • 1/4 cup chopped pecans

Directions:

  1. Preheat oven to 350 degrees F. In a large bowl, cream butter or margarine until fluffy. Add sugars; blend until well-combined and creamy. Add buttermilk and baking powder; mix until combined. Add eggs and vanilla, beating until thoroughly incorporated.
  2. Gradually add flour, cinnamon, nutmeg, and salt, and mix until just incorporated. Fold in apples, pecans or graham crackers, and raisins. Spoon into a prepared greased 9×5″ loaf pan.
  3. For the streusel: In a medium bowl, combine sugar, flour, cinnamon, oats, and pecans. Cut in butter or margarine until mixture resembles a coarse meal. Spoon evenly on top of batter. Bake entire bread for 55-65 minutes, or until a toothpick inserted all the way through comes out clean. Cool for 5 minutes before transferring to a wire rack, and cut when completely cooled.
  4. The final (and most important!) step: serve this to a teacher or instructor in your life whom you appreciate!

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Filed under Baked Goods and Desserts, Bread, Fruit Desserts

“Sorry–It’s Still Summer!” Cinnamon Rolls (Raspberry Cheesecake Rolls with Lemon Icing)

With the plethora of pumpkin and autumnal recipes hitting the web these days, I thought we all needed a little reminding that it is not, in fact, autumn everywhere in the world. In some places, it’s legitimately springtime, and in others, it’s legitimately autumn but actually not because it doesn’t feel like autumn. It feels, in fact, like summertime. Still. In October.

So I say…

Why fight it? And if anyone says otherwise, you can just say what I say–

“Sorry–it’s still summer! And summer says I’m making these rolls.”

There are some bloggers who say, “Oh look, the calendar says it’s autumn–I guess it’s time to make autumn recipes! Hooray!” Don’t get me wrong–I love pumpkin and apple and cinnamon and pecan and the list could go on and on of recipes. I love them all; I’ve even posted my own fair share of them recently, like this pumpkin spiced granola or this delicious pumpkin pull-apart bread.

But if summer wants to overstay its equinox and beat me on the brow with high-90′s weather as I trudge to my classroom with enough brick-like books for a mason to build a house with, I say we fight back.

With…cinnamon rolls. Raspberry cheesecake ones, more specifically.

And tangy sweet lemon glaze. Very importanto.

Funflour Fact #6: Speaking of made-up sort-of-sounds-legit words (“importanto” is not, to my knowledge, a real word), did you know that the Spanish word for “pelican” is “pelicano,” and that words with the same etymological origins are called “cognates”?

What’s also very importanto is trying your hand at new things, like this fun challenge Julie is hosting over at Willow Bird Baking!

Flour Power: Feeling up for a challenge? Don’t forget to head on over to Julie’s blog and check out all the entries, and submit one of your own, too!

If you haven’t guessed it already, the theme is…da da da…autumn!

Just kidding. It’s cinnamon rolls. I haven’t reached that blessed pinnacle of ironic wit at which I could make that sort of a joke entry and get away with it yet. Soon. Soon.

Go wild, go crazy, or go summery, if you’re like me and clinging onto those last (blazing) streaks of sunshine.

And once you’re done being a wild child, bake a batch of these–because I guarantee you that they are “berry” blazing summery good!

Happy reading, and happy eatings!

“Sorry, Sir–Still Summer!” Cinnamon Rolls (Raspberry Cheesecake Rolls with Lemon Icing)
Yield: 6 cinnamon rolls
Base recipe adapted from Allrecipes
 
For the dough:
  • 1/2 cup milk
  • 1/4 cup white sugar
  • 1 1/4 teaspoons  (or half an average packet) dry active yeast
  • 1 egg, room temperature
  • 2 1/2 tablespoons margarine, melted
  • 1/2 teaspoon salt
  • 2 1/4 cup all-purpose flour

How to make the dough:

  1. Heat up milk in saucepan until warm enough that you can comfortably dip your finger in for a few seconds without scalding yourself. Transfer to a large bowl and dissolve white sugar. Stir in yeast and allow to sit in a warm spot for 10 minutes. This is the proofing step–your mixture should foam slightly and give off a “bread-y” smell. (If it doesn’t, your yeast is no longer active, so you might have to toss it out and try again.)
  2. Mix in melted margarine and salt. Add flour gradually and stir in until a dough forms. Turn out onto lightly floured board and knead by pulling dough away from your body, then folding it back in on itself. Rotate dough a quarter of a turn after each pull. Knead until pressing two fingers gently into dough creates two indentations that hold their shape–then you’ll know that your dough is smooth, elastic, and ready to go!
  3. Place into a well-greased bowl and cover with damp towel. Place in a warm spot and allow dough to rise for about an hour, or until doubled in size.
  4. Preheat oven to 400 degrees F. Turn out onto lightly-floured board and punch down dough. Cover with a damp towel and allow to rest for 10 minutes. Roll out dough into a 9×13″ rectangle and spread filling evenly over dough (see below). Starting from one of the short ends, roll up dough until it forms a tight spiral. Be careful not to push too hard though, or your filling will spill out! Cut into six even pieces and place them seam-side up in a greased 9″ baking pan. Place in a warm place and allow dough to rise for an additional 30 minutes.
  5. Bake cinnamon rolls in preheated oven for 15 minutes, or until golden brown. Remove and immediately pour glaze over hot rolls so that it melts into the dough; allow rolls to cool slightly before spreading on frosting (see below).

For the filling:

  • 6 oz. cream cheese, softened (you’ll be using the other 2 oz. for the icing, so keep it handy)
  • 1/4 to 1/3 cup raspberry preserves, adjusted to taste
  • Splash of vanilla

To make filling: Whip cream cheese in a medium bowl until creamy. Add preserves and vanilla, then stir until mixture is fluffy. Spread onto dough (step 4, above).

For the glaze (to pour over rolls while hot):

  • 1 cup powdered sugar
  • 1/4 cup butter, softened
  • 2 tablespoons lemon juice
  • Splash of vanilla extract

To make glaze: Combine all ingredients and stir until it forms a thinnish glaze. (Feel free to add more lemon juice or powdered sugar as necessary to adjust the consistency.) Pour over cinnamon rolls immediately after they come out of the oven to allow glaze to soak into dough.

For the frosting:

  • 1 cup powdered sugar
  • 2 oz. cream cheese, softened
  • 2-3 tablespoons lemon juice
  • Splash of vanilla extract

To make frosting: Whip cream cheese until smooth. Add sugar, lemon juice, and vanilla. Mix until your frosting is fluffy; add more sugar or lemon juice as necessary to reach desired consistency. Spread over warm rolls immediately before serving.

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National Eat Dessert First Month Challenge Days 6 and 7: Root Beer Floats, and Raspberries & Cream!

I missed Day 6, which was National Root Beer Float Day, because I forgot that we didn’t have a Day 6 entry. Oops.

Quick remedy? Here are some ways you can celebrate (belatedly) this decadent holiday!

THE CLASSIC: Root beer, your choice of ice cream.

THE SHIRLEY TEMPLE SODA FLOAT: Strawberry or cherry soda, vanilla ice cream, and a cherry on top.

THE CAFFEINE CRUNCHER: Coke, mocha almond fudge ice cream, and a square of dark cacao chocolate.

THE GOLD MINER: Sprite, butter pecan or caramel ice cream, pralines or caramel candy

THE CALIFORNIA CRUSH: Orange soda, orange sherbert and vanilla ice cream

Hope you all get a chance to try it if you didn’t celebrate due to my oversight. Anyway, enough about that–no use crying over spilt, er, root beer, right? Moving on!

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It’s the seventh day of National Eat Dessert First! Month, an entire 31 days dedicated to a different themed dessert but, more importantly, getting those desserts onto our plates and palates! Each day will feature a new guest chef’s photos and recipes for each theme. If you’re interested in joining in for a dessert-tastic month, read the details at the Dessert Month Challenge post. It’s never too late to start!

Our decadent Day 6 entry features a healthy, scrumptious apricot almond raspberry shortbread triangle, courtesy of up-and-coming poster kmazzy!

THEMED ENTRY #: ICE CREAM SUNDAE WITH BLUEBERRY SAUCE

Courtesy of: kmazzy

Source of original post here

For bubblebubba‘s Eat Dessert First month I decided to make something a bit healthier than most desserts. This is my take on the raspberries & cream theme.

This recipe was tweaked from ‘Apricot Almond Raspberry Shortbread Triangles’ at The Eat Clean Diet website and the original can be found here.
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National Eat Dessert First Month Challenge Day 1: Raspberry Cream Pie

On the first day of August, my bakers gave to me…

Two really stellar entries! Like, really stellar.

That’s right, folks–we’re kicking off the first day of National Eat Dessert First! Month, an entire 31 days dedicated to a different themed dessert but, more importantly, getting those desserts onto our plates and palates! Each day will feature a new guest chef’s photos and recipes for each theme. If you’re interested in joining in for a dessert-tastic month, read the details at the Dessert Month Challenge post. It’s never too late to start!

National Eat Dessert First Month Challenge Day 1: Raspberry Cream Pie

Our first entries feature up-and-coming baker rebecky_mo, who has posted on the community site for the first time and really stepped up to the challenge with her decadent version of raspberry cream pie.

We also have a fantastic entry from kamaliitaru, whose mouthwatering photo rendition of raspberry lemonade cheesecake is creative truly criminal.

RASPBERRY CREAM PIE ENTRY #1

Courtesy of: rebecky_mo

Source of Original Post: rebecky_mo’s bakebakebake post

Original Post: 

raspberry cream pie

RASPBERRY CREAM PIE ENTRY #2

Courtesy of: kamaliitaru

Source of original post: bakebakebake

For the original posts and recipes–

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Strawberry Coffee Cake

So this past Thursday–as on every Thursday–I went to the farmer’s market just down the block where merchants flock to sell their fresh wares and apparently no baked goods except those produced in large-scale commercial kitchens are allowed. (Go figure.) Still, I love this weekly market, and my friend and I have frequented it so often that we’ve become–to my eternal delight–regulars! The bolani man and the produce guy know our names, and will usually slip some little extra goodies into our bags. Like any well-formed insecure person, I like to please, and so I usually get something every time I go even if there are weeks when I don’t particularly need anything.

This week was one of those weeks. I arrived around 3 in the afternoon with the stern conviction that I was not going to splurge on unnecessary pantry items. When I got to the fruit stand, though, the vendor did three very clever things: 1) he called me by my name, 2) he said he had missed us (where had we been?) and 3) he was a living human being who recognized my existence. My resolution evaporated on the spot. I was definitely buying.

I ended up getting an entire flat of strawberries that I knew at a glance that a famished fruit bat (not to mention myself) would not be able to finish. I popped some of the ripest ones in my mouth that evening, and sat around wondering what I should do with the rest of them before they went bad.

Now, if you’ve ever had an entire flat of fruit sitting around your kitchen staring at you accusingly, you know what your first impulse is going to be. And I gave into that impulse–I’m getting really good at that. I hulled and sliced up the last two baskets of strawberries, and threw that whole thing into a coffee cake. Bam. Done.

And it wasn’t such a bad impulse after all:

Image

It came out amazingly moist, the nice bite of tangy but sweet strawberries added a wonderful touch. The only thing I would have done differently next time was made a bit more of the streusel topping–it adds a great sweet kick, and I would pick it over a cherry on top any day.

Here’s the recipe:

INGREDIENTS

  • 1 cup flour
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 1 1/2 cups sliced fresh strawberries

For the topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup cold butter
  • 1/4 cup chopped pecans

DIRECTIONS:

  1. Preheat oven to 375 degrees F. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened.
  2. Pour batter into a greased 8-in. square baking dish. Top with strawberries.
  3. To make the topping: Combine flour and sugar in a bowl. Cut in butter until crumbly. Stir in walnuts–you can omit these if you want–and sprinkle the whole mixture over strawberries. Press in lightly.
  4. Bake for approximately 30 minutes, or until a toothpick inserted near the center comes out clean. Cut into squares, serve, and enjoy!

Happy readings, and happy eatings!

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