Chocolate Almond Sweet Rolls

Chocolate Almond Sweet Rolls

Hey hey, we’re making sweet rolls today.

Of the almond kind.

Of the CHOCOLATE almond kind.

That’s right, your morning cereal just got a new competitor. I’m no psychic, but, I’m pretty sure I know whose gonna win the competition.

It’s definitely the cereal.

NOT. Please don’t say you thought I was serious there.

Chocolate Almond Sweet Rolls

What’s the deal with sweet rolls? Well, picture a cinnamon roll with all that soft, fluffy, yeasty, buttery dough, but without the cinnamon filling. Instead it’s jam-packed with an almond filling that has just a hint of chocolate flavor.  So, it’s a cinnamon roll without the cinnamon. A sweet roll, if you will.

I’m not gonna be picky here. Call it what you want.

Cinnamon roll. Sweet roll. Get in my belly roll.

Just know, it’s chocolate + almond + yeasty dough.

And, you’re going to want to eat all of it. Well, if you like almond that is. These guys have a whole tube of almond paste inside them. Wait, whattt? Yup, you read that right. A whole 7 oz tube. These rolls are for the almond lovers of the world.

You are so welcome.

Chocolate Almond Sweet Rolls

Here’s where I tell you my favorite part about these rolls.

When I got up in the morning all I had to do was take the prepped rolls out of the fridge, heat the oven, and bake them. How easy does that sound? I did all of that before having a single drop of coffee.That’s an epic win. No one wants to wake up early and wait for the dough to rise before being able to face plant into a fresh sweet roll.

No one. And, if you are that someone, well, you deserve some sort of award then.

But, if you like your sleep and your sweet rolls too, prepare these the night before and let them sit in the fridge.

Chocolate Almond Sweet Rolls

Your rested brain will thank you.

Your stomach will thank you.

Heck, the next door neighbor will thank you for that bakery smell that’s floating in the air. They’ll also want a sweet roll.

Maybe it’s best to keep the door closed then. You don’t reallly want to have to share. Right?

Chocolate Almond Sweet Rolls

I kind of lied to you. There’s one more step you have to do in the morning: the chocolate glaze.

THE. CHOCOLATE. GLAZE.

Okay, okay, hang on. It’s super easy and quick to make. Andddd, can we really count anything made with chocolate as work?

No, no, we can’t.

Or, we can.

But, it’s a small price to pay. A tiny miniscule price.

I mean, naked sweet rolls are good too. Just look at them. All golden brown and puffed up.

Chocolate Almond Sweet Rolls

But, now, look at this chocolate glazed one.

Chocolate Almond Sweet Rolls

That’s right my wonderful friends.

Making chocolate glaze will ALWAYS be worth it.

AMIRIGHT?

Yeah, I’m so right.

Chocolate Almond Sweet Rolls
Recipe adapted from Crazy for Crust
Yields: 9 large rolls

Ingredients:
Dough
2 1/4 teaspoons (or 1 package) active dry yeast
3/4 cup milk (I used 2%)
1/3 cup & 1/2 teaspoons sugar, divided
3 tablespoons unsalted butter, softened
1/2 teaspoon salt
1 egg
3 cups all-purpose flour, plus more for dusting

Almond Filling
1 (7 oz.) tube of almond paste
1/3 cup sugar
1 to 2 teaspoons cocoa powder
1 egg

Chocolate Glaze
4 oz. semi-sweet chocolate, roughly chopped
1/4 cup heavy whipping cream
1 tablespoon light corn syrup
slivered almonds, optional

Directions:
Dough
Heat up milk for 35-45 in a microwave safe cup, until it’s about 120 degrees (think hot bathwater when feeling it if you don’t have a thermometer). Stir in yeast and 1/2 teaspoon sugar. Let sit for a few minutes to proof–if bubbles form on the top of the mixture that means your yeast is active!
In the bowl of a stand mixer with the paddle attachment, mix 1/3 cup sugar, butter, salt, and egg until butter is evenly distributed–the mixture may be chunky. Stir in yeast/milk mixture until incorporated. Add flour and stir with the paddle attachment just until mixture sticks to the paddle. Switch the paddle out with the dough hook and continue mixing on low until dough forms into a ball in the center of the bowl. The dough should be slightly sticky and in one piece. If the dough is really wet and sticking all over your fingers, add up to 1/2 cup more flour (adding 1/4 cup at a time) until dough is easy to work with.
Spray a large bowl with cooking spray and place dough ball in it, making sure to coat the top of the dough lightly with cooking spray. Cover with plastic wrap and let sit in a warm place for 1-2 hours until it doubles in size (I like to preheat the oven, turn it off, and then place the bowl inside the oven to rise).

Almond Filling
Once the dough has risen, make the filling. In a food processor, combine almond paste, cocoa powder, sugar, and egg until smooth and creamy. Set aside.

Assembling Sweet Rolls
On a lightly floured surface, roll out dough into a 10×14-inch rectangle. Spread almond filling on the dough and tightly roll it up. Using a serrated or sharp knife, cut the dough into 9 large sweet rolls–the almond filling will stick to the knife, so wipe it off as you go for a cleaner cut. Spray a 9-inch square pan with cooking spray and place the rolls gently in the pan.
Let the dough rise for 30 minutes OR cover with plastic wrap and refrigerate overnight (in the morning let rolls come to room temperature while the oven is preheating).
Bake rolls at 350 degrees for 25-30 minutes or until golden brown on the top. Let sweet rolls cool before icing.

Chocolate Glaze
While the sweet rolls are cooling, make your glaze. Place chopped chocolate in a small bowl. Set aside.
Using a small saucepan heat up heavy cream until simmering. Pour hot cream over chopped chocolate and allow to sit for about 5 minutes. Add corn syrup and whisk until well combined.
Drizzle the tops of the sweet rolls with chocolate glaze and sprinkle with slivered almonds.

 

Chocolate Almond Sweet Rolls

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Coconut And Chocolate Cream Scones

Coconut & Chocolate Cream Scones

Guys, it’s been a long week.

And, no, I haven’t completely lost it. I know it’s Tuesday, and that the week barely just started. But, you see, today is my Saturday. My weekend is just starting.

And let me just tell you, it took forever and a year to get here.

Coconut & Chocolate Cream Scones

This past week I worked six out of seven days. Burnt my finger with the straightener, not once, or twice, but three times. Got yelled at by a few visitors at the hospital. Forgot to bring my badge to work. Had my order messed up at Starbucks, twice. And, bought a pair of the cutest booties online, and then found out that they sold out right before they could process my order. Oh, and can’t stop thinking dreaming being in love with craving breakfasty foods.

Who knew that could be a thing?

All I want for dinner is omelets. All I want for lunch is parfaits. All I want to snack on is croissants. And, all I can dream of is recipes for scones, pastries, and breads.

Coconut & Chocolate Cream Scones

And, when I said want up there in that sentence. I really meant to say have been eating. Because, let’s be honest, my meals have consisted of omelets, parfaits, croissants, and scones.

These scones to be more exact.

These beautiful, wonderful, life saving scones.

Okay, fine, that’s an exaggeration. They didn’t save my life. But, I will say making these scones was the second best part of my week.

Coconut & Chocolate Cream Scones

Wanna know what the best part of my week was?

Yup, eating the scones. Said with absolutely no shame what so ever.

Some of you may think that’s kind of sad that my favorite part of the week revolves around a breakfast dessert. You may be right, but on the other hand, I’m pretty sure you’re wrong.

Coconut & Chocolate Cream Scones

You see, these Coconut & Chocolate Cream Scones are packed with mini chocolate chips and sweetened coconut shreds. They are ridiculously light and airy on the inside and have a flaky and crisp outside. It’s kind of like eating a chocolate coconut infused pie crust. Delicious, I know. The top of the scones are drizzled with a sweet coconut glaze, which I may or may not have been eating out of the bowl, and sprinkled with toasted coconut shreds.

Now, tell me, does that sound sad?

Coconut & Chocolate Cream Scones

Lets make a deal. Make these scones and then let me know if you think they rank in the top 3 best things about your week. If they don’t, we’ll agree to disagree, but if they do, then let’s have a scone party, cause it’s Tuesday, and what better day to have a scone party then right now.

Coconut And Chocolate Cream Scones
Yields: 8 scones

Ingredients:
Coconut & Chocolate Cream Scones
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar, plus a little extra for brushing
½ teaspoon salt
5 tablespoons unsalted butter, frozen*
½ cup sweetened coconut shreds
½ cup mini semi-sweet chocolate chips*
½ teaspoon coconut extract
1 cup heavy cream, plus extra for brushing

Sweet Coconut Glaze & Garnish
1 cup powder sugar
½-3/4 teaspoon coconut extract
3-4 tablespoons heavy cream
toasted coconut, optional

Directions:
Preheat oven to 425 degrees.
In a large bowl, whisk together flour, baking powder, sugar, and salt until combined. Grate the frozen butter—the frozen butter is a trick I picked up from Sally’s Baking Addiction, it helps make the scones light and airy on the inside and flaky on the outside—with a cheese grater or food processor.
Toss grated butter into flour mixture, and combine it with a pastry knife or your fingers until it resembles coarse meal. Mix in coconut shreds and mini chocolate chips.
Using a spatula or fork, stir in heavy cream and coconut extract until dough begins to form. Transfer dough (and all the dry, floury bits) to a floured countertop and knead until dough comes together into a rough, sticky ball.
Form scones by pressing dough into a prepared 8-inch cake pan, then turning the dough out onto a lightly floured surface. Using a very sharp knife, cut dough into 8 wedges and place on an ungreased baking sheet with a little room in between each wedge.
Using a pastry brush, brush the tops of each scone with a little bit of cream and then sprinkle with sugar. Bake for 12-15 minutes or until tops of scones are lightly browned. Cool on wire rack for at least 10 minutes.
While scones are cooling, make the glaze. In a small bowl, whisk together powdered sugar, coconut extract, and heavy cream until of drizzling consistency. If you want more of sweet coconut flavor add more extract. If the glaze is too thick add more heavy cream until of desired consistency. Drizzle the tops of each scone with glaze and sprinkle with toasted coconut shreds. Best served the day of, but scones will keep for two days in a sealed container at room temperature.

NOTES: *place butter in freezer 30 minutes before you start scones
*If I made these again I would use 1/4 cup of the mini chocolate chips, the chocolate flavor slightly overpowered the coconut on the inside of the scone
*cream scone recipe adapted from Smitten Kitchen

 

Coconut & Chocolate Cream Scones

Glazed Bailey’s Scones

Glazed Bailey's Scones
Glazed. Bailey’s. Scones.

Enough said, right?

Probably, but I’ll still say a little bit more.

I don’t know if I’ve told you this, but I don’t really do breakfast. Like at all. It’s nothing against breakfast food either, because I do love me some breakfast burritos, hash browns, omelettes, oatmeal, and cinnamon rolls any other time. Usually not all at once though. It’s more the time of day, I think. I just don’t wake up hungry. If we are being honest, I wake up thinking: t-minus 10 minutes until the Keurig makes me my morning cup of coffee. That’s all I want need in the mornings for me to be good to go. But, sometimes, I like to switch things up. Add a little spice to my morning routine. Really start my day off with something more than just a cup of coffee.

Glazed Bailey's Scones

Oh hello Bailey’s. How nice of you to stop by. Lets take a minute to talk about Bailey’s Irish Cream. Show of hands, please, as to who thinks it’s simply delicious? I see everyone is raising their hands, which means we all agree. Good. I knew we were friends for a reason.

I, myself, am a huge fan of Bailey’s. Bailey’s with milk? Fantastic. Bailey’s with coffee? Even better. Bailey’s baked into a scone and then dipped in your coffee? Possibly the best way ever to start your morning. Not even kidding.

Glazed Bailey's Scones

Scones and I have a love-hate relationship going on. When they are too dense or too hard, I dislike them, but when they manage to reach that perfect balance between a hard exterior and moist/tender interior I love love love them. Are you wondering where these scones stand? These scones reached that perfect balance of a slightly crisped exterior with a soft, light, and flavorful interior. And, honestly, I’m surprised by that. This was my first time making scones, and I’ll admit, I was a little nervous. The recipe was so easy and quick to put together that I was fairly certain I was going to end up with rock-hard scones that tasted horrible. But, that wasn’t the case at all!

Glazed Bailey's Scones

These scones are moist, lightly infused with Bailey’s, drizzled with a Bailey’s glaze (because, really, can you ever have enough?), and then sprinkled lightly with some cocoa powder. The Bailey’s flavor is very subtly, you won’t be getting drunk off these little guys, but there is enough there for you too taste it. I don’t know if it was beginners luck or if Bailey’s was just meant to be put into scones, but these little scones definitely spiced up my morning. In a good way. I vote you switch up your morning routine too. You won’t regret it.

Glazed Bailey’s Scones
Yields: 32 small scones

Ingredients:
Bailey’s Scones
3 ¼ cups all-purpose flour
1/3 cup + 1 tablespoon sugar, divided
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup cold unsalted butter, cubed
1 cup + 1 ½ tablespoons Bailey’s Irish Cream, divided

Bailey’s Glaze
1 cup powdered sugar, sifted
¼ cup Bailey’s Irish Cream
1 tablespoon unsalted butter, softened

Directions:
Bailey’s Scones
Preheat oven to 425 degrees. Line a cookie sheet with parchment paper. Set aside.
In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, baking soda, and salt.
Cut in the butter using a pastry cutter or your fingers until mixture forms coarse crumbs.
Using a spatula, stir in a cup of Bailey’s until just moistened.
Knead dough gently in the bowl until it is no longer sticky. Turn dough onto a parchment lined surface and divide in half. Using your hands, form the first half of dough into a rectangle that is about ¾-inch thick.
Using a sharp knife, cut the dough rectangle into 8 even squares. Then cut the 8 squares in half to create 16 smaller triangles. Repeat with the other half of dough.
Place scones on prepared baking sheet, about 1-inch apart. Brush tops with extra Bailey’s and sprinkle with remaining sugar.
Bake for 7-8 minutes or until lightly browned. Transfer scones to a wire rack to cool completely.
Once the scones have cooled, started working on the glaze. In a medium bowl whisk together powdered sugar, Bailey’s, and butter until smooth.
Drizzle generously over the scones and then sprinkle the tops with cocoa powder.

*scone recipe adapted from Taste of Home

 

Glazed Bailey's Scones

Baked Cinnamon Brown Sugar Donut Bites

Baked Cinnamon Brown Sugar Donut BitesPsst.

Hey you.

Yes, you my interweb friend.Do you know what today is?

It’s Christmas Eve. December 24th. Less than 24 hours before Christmas. Less than 24 hours people!When the heck did that happen?

This is going to sound weird, but I kind of don’t want Christmas to be tomorrow. And, no, I haven’t gone crazy. Okay, maybe a little. You see, it’s only around Christmas time that certain things I loveeee (yes, with a few extra e’s) happen. Like, houses decorated with a million sparkly lights; fireplaces adorned with fuzzy red stockings; Christmas trees standing prettily in living rooms; snowman wrapping paper; Gingerbread Coffee; Salted Caramel anything and everything. Why do these things have to be seasonal? Can’t they be year round? Anyone with me? Anyone? I’ve gone all crazy bummed-out on you, haven’t I? I’m sorry. Let’s get back to being excited.

Look. Baked Cinnamon Brown Sugar Donut Bites. Now, that’s exciting.
Baked Cinnamon Brown Sugar Donut BitesI’m gonna tell you a secret. When I started baking these donut bites, I wanted them to be gingerbread donuts. I wanted them to be festive, and I wanted them to be in accordance with the season. I even used a gingerbread donut recipe…but as you can see by the title, these little baked bites don’t taste like gingerbread. Sure, they have that spicy warmth you get from gingerbread, but to me, they taste more like cinnamon brown sugar heaven. Hence the title.
Baked Cinnamon Brown Sugar Donut BitesThese donut bites are baked (can I get a woot woot for saving your and my fingers from getting oil burns?) in a mini muffin pan, making them the perfect bite size treat. The donut itself is soft and moist, and filled with all those yummy warm spices. It is covered in a brown sugar glaze that soaks right into the donut, and is then topped with a brown sugar crumb topping and a little extra cinnamon. I may have wanted these to be gingerbread donuts, but I can’t even complain about the outcome…they really are pretty darn tasty!

Baked Cinnamon Brown Sugar Donut Bites
Recipe adapted from Mother Thyme
Yields: about 24 donut bites

Ingredients:
Cinnamon Brown Sugar Donut
1 cup all-purpose flour, sifted
1/4 brown sugar, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ginger
pinch of nutmeg
1/4 cup milk
2 tablespoons sour cream
1 egg, slightly beaten
1 tablespoon unsalted butter, melted and slightly cooled
2 tablespoons maple syrup

Glaze
1/4 cup brown sugar
1 tablespoon water

Crumb Topping
3 tablespoons brown sugar
3 tablespoons flour
1 1/2 tablespoons unsalted butter, at room temperature
cinnamon for sprinkling on top

Directions:
Cinnamon Brown Sugar Donuts
Preheat oven to 350 degrees and grease the wells of a mini muffin pan. Set aside.
In a medium bowl, combine flour, brown sugar, baking powder, salt, cinnamon, cloves, ginger, and nutmeg. Mix until well-incorporated.
Add milk, sour cream, egg, and butter. Stir until combined.
Mix in maple syrup until just incorporated.
Spoon two teaspoons of batter into each well of a mini muffin pan. Bake for 7 to 8 minutes or until a toothpick comes out clean.
Let cool for about 5 minutes before removing from pan.

Glaze
In a small bowl mix together brown sugar and water until combined.
Spoon glaze over each donut bite—make sure to cover the whole bite.
Set glazed donut bites on a piece of wax paper.

Crumb Topping
In a small bowl, combine brown sugar, flour, and butter—using your fingers works best—until it’s of a crumbling consistency.
Generously sprinkle each donut bite with crumb topping before the glaze hardens, and then sprinkle with a little bit of cinnamon.


Merry Christmas to all, and to all a Baked Cinnamon Brown Sugar Donut Bites kind of night :)

Baked Cinnamon Brown Sugar Donut Bites

Eggnog Crumb Cake Mini Loaves with a Spiked Glaze

Eggnog Crumb Cake Mini Loaves with a Spiked GlazeAs promised I have moved on from pumpkin.

I bet you didn’t think I could do it.

It’s okay…I had my doubts too. It wasn’t even that hard either. Mainly because it’s December. And do you know what that means?

Indulging in firsts, seconds, and dare I say fourths of every dessert you can get your fork (or, hands) on—well, yes, but that wasn’t exactly what I was aiming for. It means more (different than pumpkin) festive holiday flavors. Get excited people. Throw a parade, or at least some sparkly confetti in the air, and welcome our old friends eggnog, peppermint, and gingerbread.

Hi friends. I missed you. Some of you much more than others (cough, gingerbread, cough).

What? I can’t play favorites?

Let’s talk eggnog. Everyone’s favorite holiday drink. My whole family loves the stuff. Can’t wait for it to go on sale. Drinks it by the carton. Notice I haven’t said it’s my favorite.

The eggnog gene skipped me. I just don’t like it. And believe me, I’ve tried to jump on the eggnog train. Multiple times. In fact, I give eggnog a fair shot every year, and each year I take one sip make a ewhh gross face and pass the mug over to the nearest person.

Just because I don’t like it, however, doesn’t mean I can’t bake with it. I’m a giver, people. And, if eggnog is demanded—by my family, the holiday, even the world—I will gladly deliver it, with a metaphorical cherry on top.

Eggnog Crumb Cake Mini Loaves with a Spiked Glaze

I won’t can’t jump on the eggnog train, but Eggnog Crumb Cake Mini Loaves (that’s a mouthful, huh?) with a Spiked Glaze is a whole different story. In fact, I will happily drive that train any day. All aboard!

To all the eggnog lovers (and haters) of the world, I give you a lightly flavored eggnog crumb cake that is ridiculously soft and moist. Crumble in your hand, melt in your mouth moist. The cake is sprinkled generously with a sugary crumble topping that adds a pop of sweetness to each bite, and is then drenched drizzled with a rum-infused eggnog glaze. Is it okay to say that I want to take a bath in that glaze? You’ll understand if you make it. So, go, make it. Indulge. It is, after all, the holidays.

Eggnog Crumb Cake Mini Loaves with a Spiked Glaze
Recipe adapted from Culinary Concoctions by Peabody
Yields: About 7 mini loaves

Ingredients:
Eggnog Cake
½ cup unsalted butter, softened
1 cup sugar
2 eggs
1 cup eggnog
1 cup sour cream
½ teaspoon vanilla
½ teaspoon nutmeg*
2 ½ cups all-purpose flour
½ teaspoons baking soda
2 teaspoons baking powder
pinch of salt

Crumb Topping*
1/3 cup sugar
1/3 cup brown sugar
¾ teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter, melted and cooled slightly
1 ¾ cup all-purpose flour

Spiked Glaze
5 tablespoons eggnog
3 tablespoons rum
2 tablespoons unsalted butter, melted
1 ½ cups powdered sugar, sifted

* I used a ¼ teaspoon nutmeg in my cakes, but I think it would taste better with a ½ teaspoon.
* I had about a cup leftover of the crumble topping, so maybe consider cutting the recipe, as listed above, in half.

Directions:
Eggnog Cake
Preheat oven to 325 degrees and generously spray mini loaf pan with cooking spray. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy.
Grab two more medium-sized bowls. In one of the bowls, whisk together eggs, eggnog, sour cream, and vanilla until well combined. In the other bowl, combine nutmeg, flour, baking soda, baking powder, and salt—mix until combined.
Starting and ending with the dry ingredients, alternate adding the dry and wet ingredients to the butter-sugar mixture. Mix until incorporated.
Filling each loaf tin about half way (the loaves in the pictures are the result of filling each loaf tin 3/4th full, but that resulted in crumble topping falling all over my oven), pour the eggnog mixture into prepared pan. Even out with a spatula. Set aside.

Crumb Topping
In a medium-sized bowl, combine sugars, cinnamon, and salt.
Add melted butter and flour. Mix until incorporated (working with your hands is best).
Generously sprinkle the top of each loaf with the crumb topping.
Bake for 30-35 minutes or until a toothpick comes out clean. Just to be safe, I would place a cookie tray beneath your loaf pan to catch any crumble if it falls.

Spiked Glaze
Once the loaves are done and cooling, make the spiked glaze.
In a small bowl, whisk together eggnog, rum, butter, and powdered sugar. Stir until well combined.
Once the loaves are cool (or, mostly cooled) drizzle each evenly with spiked glaze.

 

Eggnog Crumb Cake Mini Loaves with a Spiked Glaze