Posts Tagged ‘nutmeg’
The Meyer lemon craze continues!
After trying out mini rolls while reviewing the Petite Treats cookbook, I fell in love with the concept and decided to make these rolls mini too. They are incredibly adorable but also very easy to lose track of how many you’ve had. I’m pretty sure I ate 5 in one sitting but that’s the equivalent to a little over one big one, right? Work with me here people.
In other news, many of you have today off from work! Even though I technically do too according to the university calendar, there is always work to be done. Especially when I am desperately trying to get all my data finished up for good. A few hours of extra work means a few hours closer to being finished – assuming it works. Oh, research. Someone once told me that if it always worked the first time it would just be called “search”. Nerdage.
One year ago: Creamy Tomato Basil Bisque
MINI MEYER LEMON STICKY ROLLS
Makes 24 mini rolls
1-1/4 tsp active dry yeast
1/4 cup + 2 Tbsp warm milk (about 100-110 F)
1/4 cup (1/3 stick) unsalted butter, at room temperature
2 Tbsp sugar
1 tsp vanilla extract
1-3/4 to 2 cups all-purpose flour
1/4 tsp salt
1/4 tsp nutmeg
1 Meyer lemon, zested
1 egg, at room temperature
1/2 cup sugar
1/8 teaspoon freshly grated nutmeg
zest of 1 Meyer lemon
1 Tbsp Meyer lemon juice
1 Tbsp unsalted butter, at room temperature
2 oz. cream cheese, softened
Juice of 1/2 Meyer lemon
1/2 cup confectioners’ sugar
1/2 Meyer lemon, zested (optional, for garnish)
- In the bowl of a stand mixer fitted with the paddle attachment, sprinkle the yeast over the warmed milk and let it sit for a few minutes. Add the butter, sugar, vanilla, salt, nutmeg, lemon zest, and 1/2 cup of the flour and mix briefly to combine. Add the egg and enough of the remaining flour to make a soft yet sticky dough. Switch to the dough hook and knead the dough for about 5 minutes, or until the dough is smooth and elastic. (Alternatively, you could turn the soft dough out onto a floured work surface and knead by hand for 7-10 minutes until the dough is smooth and elastic.)
- Lightly grease a large bowl with cooking spray. Add the dough and turn to coat. Cover the bowl with plastic wrap and set in a warm spot. Let the dough rise until nearly doubled, about an hour.
- To make the filling, mix the sugar with the nutmeg, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in one tablespoons of lemon juice.
- Lightly grease a 9 inch round baking dish with cooking spray. On a floured surface, roll the dough out into a rectangle that is approximately 10×8 inches. Cut into two 5×8 inch rectangles. Spread the dough evenly over both with the softened butter, then spread the lemon-sugar filling mixture over top. Starting with a long end facing you, roll the dough up tightly. Pinch the dough at the end to seal the seam. Repeat with remaining rectangle. Cut each dough roll into 12 even rolls (24 total), and place them, cut side up, in the prepared baking dish.
- Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)
- Heat the oven to 350. Bake for 25-35 minutes, or until the rolls are lightly browned and a thermometer inserted into the center of a roll reads 190 F.
- While the rolls are baking, prepare the glaze. Whip the cream cheese (using a mixer or even by hand with a whisk) until light and fluffy. Add the lemon juice and blend until well combined. Mix in the powdered sugar until the glaze is smooth and creamy.
- When the rolls finish baking, smear them with the cream cheese glaze, and, if desired, sprinkle the lemon zest over the top to garnish. Serve while warm.
Source: Halved from Tracey’s Culinary Adventures.
Upon returning from the holiday break I finally decided it was time to try baking something with Eggnog. Even though it’s not my favorite beverage to drink by itself, I was convinced it would be good cooked into something. However, the grocery stores were all out of eggnog. I suppose this should not have been a surprise but I had hoped there would be some leftovers on sale. Thankfully there are recipes to make your own at home, so I did! Who says you cannot have eggnog post-Christmas?
This recipe caught my eye because it uses lower fat milk and just the egg yolks in order to maintain the richness known to be associated with eggnog. Not that I truly have any standards in my eggnog since like I already said, I don’t drink it (unless it’s spiked). But I suppose that means it will work very well in any recipe I desire to make which calls for eggnog in the ingredient list.
One year ago: Lasagna Soup with Ricotta Bread
Two years ago: Pumpkin Pancakes
This delicious recipe can be found at In Jennie’s Kitchen
Back in the fall, Katie made the most yummy two-serving bread pudding, which we devoured while watching a movie (I cannot for the life of me remember which though). When I asked her for the recipe, she said it was from Taste of Home and that she used the pumpkin cinnamon swirl bread which was in stock at the grocery stores at the time. Unfortunately I never got around to scooping up a loaf of that bread for myself, but did finally get around to making this bread pudding. Of course, once I started to make it I realized there were no raisins to be found in the kitchen. Good thing there are several varieties of dried fruit in my pantry! Blueberries seemed like a fair trade and a good match for some cinnamony-ness.
They were quick to make too. I paused the yoga DVD I was doing in my living room to pour the milk mixture over the bread, let it soak for 15 minutes while I did more bendy things, paused again to pop in the oven, and by the time my workout was over I had hot steamy bread pudding begging to be scarfed down – complete with a burned tongue. By the way, I have a serious problem waiting for things to cool down enough to eat; which is where the ice cream comes in handy
Now what to do with the remaining loaf minus two slices? Any suggestions?
CINNAMON-BLUEBERRY BREAD PUDDING
1 cup cubed cinnamon-swirl or cinnamon-raisin bread (approximately two slices)
2/3 cup 2% milk
3 Tbsp brown sugar
1 Tbsp butter, melted
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/3 cup dried blueberries (or favorite dried fruit)
- Preheat oven to 350 degrees*. Lightly grease two 7-oz. ramekins and distribute bread cubes between them.
- In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in dried blueberries. Pour over bread; let stand for 15 minutes or until bread is softened.
- Bake at 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm – with ice cream!
*You could also bake these in a toaster oven since they are small enough to fit.
Source: Adapted slightly from Taste of Home.