This past Easter my sister-in-law hosted a beautiful brunch for the family. I volunteered to step out of my comfort zone and bake. When I say I can’t bake I mean that I cannot even slice and bake a Pillsbury cookie roll. So, when I saw the millions of recipes on pintrest I took on the challenge and whipped up some gooey and delicious lemon blueberry sweet rolls. These were a hit! I will admit that the process was time-consuming and my anxiety levels were high (because I ruin everything I bake), but I pulled it off. I know it sounds cliché but if I can do it anyone can. I would describe the taste as sweet and fresh. The blueberries explode in your mouth as you chew and the lemon glaze adds a creamy yet tangy bite to a perfect finish
Calories: 206 per roll
Time: Prep and rise time: up to 3 hours 20 minutes ; Baking time: 30 minutes – Total time approx 4 hours
Ingredients for Dough:
- 2 + 3/4 cups of all-purpose flour
- 3 tbsp granulated sugar
- 1 tsp salt
- 1 packet of instant yeast
- 1/2 cup of water
- 1/4 cup of milk
- 2 + 1/2 tbsp butter, unsalted
- 1 large egg, room temperature
Ingredients for Blueberry Filling:
- 1 + 1/3 cups of frozen blueberries, must be frozen
- 1/4 cup granulated sugar
- 1 tsp cornstarch
Ingredients for Lemon Glaze:
- Juice of 1 large lemon
- 1 cup of powdered sugar
- 2 tbsp heavy cream
Directions : SAVE YOURSELVES FROM PANIC AND MAKE SURE BLUEBERRIES ARE FROZEN, BUTTER IS UNSALTED AND THE EGG IS AT ROOM TEMPERATURE.
- Combine the ingredients for the filling. Gently toss to coat and let sit while preparing the dough.
- Begin preparing the dough. Measure out 1/2 cup of flour and set aside. In a large bowl combine the remaining flour, sugar, salt and yeast until evenly dispersed. Set aside.
- Heat the water, milk and butter together in the microwave in 30 second intervals until the butter is melted and the mixture is hot to the touch. Stir this mixture into the flour mixture. Add the egg, don’t forget this egg must be at room temperature, and only enough of the reserved 1/2 cup of flour to make a soft dough. You will know the dough is ready when it gently pulls away from the bowl and has an elastic consistency.
- On a lightly floured surface knead the dough for 5 minutes. Place dough ball into a clean and lightly greased bowl. Let rest for 10 minutes.
- After 10 minutes as passed, roll the dough out in a 14×8 inch rectangle. Pour the blueberry filling mixture over the dough and gently spread the filling to cover the dough. Spritz your fingers with nonstick spray and roll up the dough tightly. Cut into 12 pieces and place into a lightly greased pan (I used a rectangular aluminum pan so I could take it to my sister-in-law’s house but). Cover the pan with foil and allow to rise in a warm place for 2-3 hours.
- Once the rolls have doubled in size preheat your oven to 375 degrees F.
- Bake rolls for 20-30 minutes, until golden brown on top.
- Prepare the glaze by mixing the glaze ingredients together until smooth.
- Glaze the rolls immediately before serving.
*Photo is an original belonging to me
*Recipe adapted from sallysbakingaddiction.com
Does this even need a description? Perfect, heavenly, dangerous, mouthwatering, delectable… Should I go on? These babies are the absolutely perfect ending to a great meal. I would only suggest making sure you have a ton of people with you to eat them because they are addictive! This recipe really saved me because I cannot bake to save my life! Thank you http://www.mybakerlady.com for this wonderfully perfect no bake recipe 🙂 Perry clearly gave 5 stars and this is why:
“I don’t know what Kelsey put in the peanut butter layer to make them crunchy but these bars are better then Reese’s cups. I didn’t know what to think when Kelsey said she didn’t have to bake them but now I get it. They are gooey chilled bars that are best shared with friends. I hope this becomes her go-to desert. I would have eaten the whole pan myself so for that alone they get five stars.”
Serves: 15 Calories: 389/bar Time: 5 minutes for assembly and 1 hour chill time
- 1 cup of butter, melted
- 2 cups of graham cracker crumbs
- 2 cups powdered sugar
- 1 cup peanut butter
- 1.5 cups of milk chocolate chips
- In a large bowl mix together the butter, graham crackers, sugar, and peanut butter. Mix well
- Press evenly into a 9×13 baking pan.
- In a microwave safe container melt chocolate chips in 30 second intervals mixing between intervals. (Mine took a 30 second zap and then an additional 20 second zap.)
- Scoop melted chocolate over the pressed peanut butter mixture. Evenly spread chocolate over with a knife of the back of a spoon.
- Refrigerate for an hour before serving and cut into 15 squares
*Original recipe belongs to http://wp.me/pr0i6-Ko
**Photo is an original belonging to me
For Easter dinner I decided I would try my hand at making desert which is something I am always terrified to do. I believe that there is only one other desert recipe on this blog right now. I am feeling more confident in the baking department though so get ready for more desert recipes! After making a pie I had a half a carton of heavy whipping cream leftover and since I would never use it for anything else I figured I would try making some whipped cream for the heck of it. The results were pretty darn amazing. I rated this one on my own because Perry did not get to taste it on its own. This would be awesome in a parfait or on waffles like my girl Melissa tried. You really cannot go wrong. This recipe will make about 2 cups of whipped cream.
Serves:6 Calories: 103/serving
-1 cup of heavy whipping cream
– 3 tbsp granulated sugar
– Couple drops of vanilla OR almond extract (I used almond)
1.) in a large bowl whisk ingredients together for about 3-5 minutes.
2.) It will start to thicken which is what you want but don’t whisk it to the point it starts to look like cottage cheese. It will also “harden” a little when you refrigerate it.
*Original recipe comes from http://www.chow.com
**Photo is an original taken by me
Lemon bars are one of my all-time favorite deserts, but we all know how bad they can be for you. I was so excited to find a healthier recipe yesterday that was not only for lemon bars but COCONUT lemon bars! We made these this afternoon and I’m snacking on one as I type. It totally tastes like summer 🙂
Serves:12 1 Bar: 150 calories
Ingredients for Bars:
– 1 cup and 1 tbsp bisquick or krusteez heart smart mix (separated)
– 2 tbsp powdered sugar
– 2 tbsp margarine
– 3/4 cup granulated sugar
– 1/4 cup flaked coconut
– 2 tsp grated lemon peel
– 2 tbsp lemon juice
– 1/2 cup fat-free egg product
Ingredients for glaze:
– 1/2 cup powdered sugar
-1 tbsp lemon juice
– 1 tsp grated lemon peel
1.) Preheat oven to 350 degrees.
2.) In a small bowl, mix 1 cup of busquick/krusteez mix and 2 tbsp powdered sugar. Mix in margarine until the mixture is crumbly.
3.) Press the crumbly mix into a lightly greased 8-in square pan. Bake uncovered for about 10 minutes or until lightly browned.
4.) In a small bowl mix together the rest of the ingredients for the bars. Pour this mixture over the crust and bake for 25 minutes. When done use a spatula or knife to run around the perimeter of the baking dish. This will help extra glaze soak the sides of the bars 🙂
5.) In another small bowl mix together powdered sugar, lemon juice, and lemon peel for the glaze. Pour the glaze on top of the bars and let cool for about an hour before cutting.
6.) Once cooled cut and enjoy!
**Original recipe: eatbetteramerica.com**
**All photos are originals taken by me**