Monday, April 6, 2015

Lemon Rolls

I love the flavor of lemon!  These rolls are absolutely incredible.  I took a shortcut and used a can of lemon pie filling, but feel free to make your own lemon curd or lemon pie filling. 
 This recipe makes 2 dozen luscious rolls.

1 cup warm water (110 to 115 degrees F.)
2 packages active dry yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4 to 4 1/2 cups all-purpose flour
1/4 cup Additional melted butter (optional)
1 can lemon pie filling (21 ounces)

            1 Tablespoon butter, softened
            3 cups powdered sugar
            2 to 4 Tablespoons lemon juice 
Combine the warm water and yeast in a large bowl.  Let the mixture stand until yeast is foamy, about 5 minutes.

Stir in butter, sugar, eggs and salt.  Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). You want a soft slightly sticky dough.  If you add too much flour your rolls will be heavy.  A soft dough will produce light and flaky rolls.  Cover with a piece of plastic wrap that you've sprayed with non-stick cooking spray and refrigerate 2 hours or up to 4 days. I like to make the dough the night before; then it takes less time in the morning to finish up the rolls.

Grease a 15 x 17 inch baking pan.  Turn the chilled dough out onto a lightly floured board.  Roll into a large thin (about 1/8 to 1/4 inch thick) rectangle.  Brush on the additional melted butter, if desired.  Spoon a thin layer of pie filling over melted butter on dough. Spread it just barely to the edges and leave about 1/4 inch of the edge bare near one side so you can pinch it together and seal your dough after rolling. Starting at the edge opposite the bare side, roll the dough into a roll.  Pinch the edge into the side of the roll to seal the edge. Cut into sections about 1 inch thick.  Place cut rolls, cut side down, into greased pan. I had a little lemon pie filling left over, so I just spooned a small dollop on the top of each roll in the pan. Cover with sprayed plastic wrap and let rolls rise until doubled in volume, about 1 hour.

Preheat oven to 375 degrees F.  Bake until rolls are golden brown, about 15 minutes.  While rolls are baking, mix up the lemon glaze.

In a small bowl place 1 Tablespoon butter.  Add 3 cups powdered sugar, one cup at a time, and mix well.  Add lemon juice 1 teaspoon at a time, until it reaches the desired consistency.  You don't want it to be as thick as frosting, but it should be too thick to pour. When the rolls are done.  Remove them from the oven and while they are still hot drizzle the glaze over the tops.  It will melt down into the rolls.  If you have enough glaze, drizzle a second time. Let rolls sit for 5 to 10 minutes. Break rolls apart and serve.

Sunday, March 15, 2015

White Chocolate Surprise Cupcakes with Cream Cheese Frosting

I you're looking for a cupcake that will surprise people and they'll rave about later, these are the ones.  You'll love them!
These cupcakes are my daughter's absolute favorites.  She requests them often.  You'll get plenty of compliments on these.  I made them for a bridal shower and they were a big hit.
This recipe makes 24 cupcakes. 

White Chocolate Cupcakes

1 box white cake mix (2 layer size)
1/2 box Jell-O white chocolate pudding mix (4 serving size)
1/2 cup sour cream 

4 egg whites 
1 cup water
1/3 cup oil
2 packages white chocolate Lindt truffles (24 total truffles)

White Chocolate Cream Cheese Icing

1 container (8 oz) whipped cream cheese
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
1/2 box Jell-O white chocolate pudding mix (4 serving size)
4 ounces white chocolate, melted and cooled

White Chocolate Cupcakes

Preheat oven to 350 degrees F.
Mix together cake mix, 1/2 box white chocolate pudding mix, sour cream, egg whites, water, and oil until fully combined.  Beat 2 minutes.
Fill cupcake liners in cupcake pan 2/3 full, bake for 16-18 minutes at 350 degrees F. When done the top will just start to turn golden and should spring back when touched. A toothpick inserted in the center will come out clean.
When cupcakes are cool, core your cupcakes to create room for the truffle. I use a large round icing tip. Just insert and pull out to remove a small amount of cake. Don't insert the icing tip clear to the bottom of the cupcake.  You don't want the hole to go all the way through.  Leave some cake at the bottom. Then push your truffles down inside. 
These are also absolutely delicious without the truffles.

White Chocolate Cream Cheese Icing

Beat butter until fluffy. Then add whipped cream cheese. Beat until blended well.
Add 1 teaspoon vanilla extract.  Mix in 4 cups of powdered sugar one cup at a time, beating between each. Add pudding mix and mix well.
If necessary add milk 1 tablespoon at a time until frosting is a good piping  consistency.
Melt the white chocolate  in the microwave.  When cool add to frosting.  Beat until fluffy and light, about 3 to 5 minutes.
Pipe icing onto cupcakes.

I topped mine with white chocolate curls and some pearl sprinkles.