After a very busy couple of weeks, I decided to take it easy and relax a little. I am happy to say that my move to self-hosted WordPress was a success! Phew! Time to catch up on sleep.
Previously, on CCS:
Tuesday -I shared my new kitchen gadget and made Black Forest Parfait.
Wednesday – our second Blue Ribbon Challenge took place. The theme: semifreddo. The winner:… below.
Thursday – I stopped by Frugal Antics to share my recipe for Oatmeal Cookie Balls. They are no-bake and oh-so-yum!
Friday – my dear friend, Jessica from A Kitchen Addiction stopped by with Raspberry Cinnamon Rolls with Raspberry Swirled Cream Cheese Frosting.
The winner of our second Blue Ribbon Challenge is…. Anne from From My Sweet Heart and her Lemon Ladyfinger Semifreddo!!! Congratulations, Anne, and thank you so much to all participants!
This week was quite busy here on the pages of Crunchy Creamy Sweet as well as behind the scenes, as my Hubby moved my blog to self-hosted WordPress and did all the techy stuff to make my new site work smoothly. Thank you Sweetheart! Mwuah! Now, I can settle in and just make this new home a little more cozy for all of you and myself.
Have a sweet weekend!
It’s Friday! Time for another guest post on Crunchy Creamy Sweet! My dear friend, Jessica from A Kitchen Addiction, agreed to stop by with one of her amazing treats. You see, Jessica is one of the most talented young food bloggers out there. She never ceases to amaze me with her baking goods and her pictures.There is always something delicious to read about on her blog. Like her Going Fishin’ Cupcakes ( so adorable! ) or Snickers Cheesecake Pie ( gooey heaven! ) or No-bake Mocha Cheesecake Bars ( low-fat treat you just have to try ). Jessica has an array of desserts where calories are cut-down without sacrificing the flavor so you can have your ice cream and enjoy it too! Everyone, here is Jessica!
Happy Friday to all of you Crunchy, Creamy, Sweet readers! I’m Jessica and I blog over at A Kitchen Addiction. When Anna asked me to guest post for her, I was thrilled. She is always coming up with gorgeous sweets that make my mouth water! She is also a great blogger friend who has continually encouraged me with her sweet comments. I am excited to see her blog grow as she makes this move over to a new site and can’t wait to see what the future has in store for her!
Since her blog is primarily about sweets, I thought I would share this twist to a classic cinnamon roll. I have been making the base of this cinnamon roll for a couple of years and can honestly say that it is foolproof. Rich, tender, melt-in-your-mouth perfection every time. Seriously. When my husband suggested making some sort of raspberry breakfast roll awhile back, I thought, why not turn our favorite cinnamon rolls into raspberry cinnamon rolls?!
Boy am I glad we did! They not only looked great, but the raspberry preserves were a perfect complement to the tangy cream cheese frosting! Oh, and did I mention the best part?? You can make the dough in the bread machine, let it rest, assemble into rolls, stick them in the fridge, and bake them in the morning! Yep, no getting up super early to enjoy hot, gooey cinnamon rolls. Just pop them in the oven while the oven is preheating and then bake for 15 minutes!
So, go ahead and give these a try! While the cinnamon rolls are baking, brew a pot of coffee or tea. Sit down with a full cup and your freshly baked raspberry cinnamon rolls. Enjoy a nice, relaxing morning!
Raspberry Cinnamon Rolls with Raspberry Swirled Cinnamon Cream Cheese Frosting
Yield: 12 cinnamon rolls
For the Rolls
1 C warm non-fat milk (about 110 F)
2 eggs, room temperature
1/3 C butter, melted
2 C white whole wheat flour
2 1/2 C all-purpose flour
1 tsp salt
1/2 C sugar
2 3/4 tsp instant dry yeast
For the Filling
1/4 C butter, softened
1/3 C natural raspberry preserves
1 ½ tbsp cinnamon
For the Frosting
8 oz 1/3 of the fat cream cheese, softened
1/4 C butter, softened
1 C confectioner’s sugar
1 tsp vanilla extract
1/8 tsp salt
2 tbsp natural raspberry preserves
1. Place ingredients for ROLLS in pan of bread machine according to manufacturer’s suggestion. Select dough cycle and start.
2. After the cycle has completed, or the dough has doubled in size, turn it onto a lightly floured surface. Cover and let it rest for ten minutes. (If your bread machine has this built into its cycle, you can skip the “rest time.”)
3. Roll dough into a 16×22 rectangle. Spread dough with softened butter and raspberry preserves. Sprinkle with cinnamon.
4. Roll up dough lengthwise and cut into 12 rolls. Place rolls into a lightly greased 9×13 pan. Cover and let rise for 30 minutes or until nearly doubled. Meanwhile, preheat oven to 400 F. (If you plan on baking them the next morning, let them rise and then place them in the refrigerator. The next morning, put rolls in oven when you preheat the oven and they will rise while oven is preheating. When oven has preheated, bake for 15 minutes or until light golden brown.)
5. Bake rolls for about 15 minutes or until light golden brown. While rolls are baking, beat together all frosting ingredients, except preserves, until smooth.
7. Frost the rolls while warm. Microwave the preserves for 10-15 seconds or until slightly melted. Drop spoonfuls of preserves on top of frosting. Gently swirl knife through preserves to spread throughout frosting.
8. Store leftovers in the refrigerator.
Holy cinnamon gooey goodness! I.need.this! And the frosting? With raspberry swirl?? Pass me a plate! Yum! I hope you will hop on over to Jessica’s blog to say hi and while you’re at it, look around. You won’t leave without at least a few bookmarked recipes. Jessica, thank you so much for such a wonderful post and the raspberry cinnamon rolls. It was so fun to have you here!
There is still time to vote on our Blue Ribbon Challenge. The winner will be announced tomorrow on my Weekend Wrap-Up post.
Have a fabulous and sweet weekend, everyone!