Thursday, October 28, 2010

Triple Berry French Toast Casserole

Triple Berry French Toast Casserole | #Breakfastcookiesforkids #Breakfastcookieshealthy #Makeaheadbreakfast #Oatmealbreakfastcookies #Campingsnacksmakeahead #Cookingrecipes #Breakfastenchiladasmakeahead #Groundsausagerecipes #Breakfastsausagerecipes #Sausagecheddarbiscuits #Tripleberryfrenchtoastcasserole #Breakfastbiscuits



Ingredients

  • 16 oz French bread cut into 1-inch cubes
  • 4 eggs
  • 1 cup almondmilk or regular milk
  • 1 tsp vanilla extract
  • 1 tbsp granulated sugar
  • 3/4 tsp ground cinnamon
  • 5 cups frozen berries raspberry, blackberry, blueberry blend
  • 1/2 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 1 tbsp granulated sugar


Instructions

  1. Preheat oven to 350F.
  2. Spray a 9x13 inch baking dish with cooking spray. set aside.
  3. Place bread cubes in a large bowl.
  4. In a medium bowl, combine, eggs, milk, vanilla extract, 1 tablespoon of sugar, and cinnamon and whisk together until blended.
  5. Pour egg mixture over the top of the bread cubes, stirring to coat. Let sit for 5 to 10 minutes, stirring occasionally.
  6. In a medium bowl, combine frozen berries, 1/2 cup of sugar, cinnamon, and cornstarch. Stir to combine.
  7. Pour berries into prepared baking dish.
  8. Spoon bread over the top.
  9. Sprinkle the top with 1 tablespoon of sugar.
  10. Bake for 35 to 45 minutes or until bubbling and golden brown.
  11. Sprinkle with powdered sugar (I use my OXO dusting wand) and top with fresh berries, whipped cream, or maple syrup if desired.

RECIPE ADAPTED  >>>>>  here



Rated 4.6/5 based on 347 customer reviews

Slow-Cooker Chocolate Chip Cookie

Slow-Cooker Chocolate Chip Cookie | #Crockpotcoffeecake #Crockpotdesserts #Cookingrecipes #Dessertrecipes #Crockpotslowcooker #Crockpotcooking #Pumpkinchocolatechipcookiesdelish #Crockpotbrownies #Crockpotbrownies #Crockpotchocolatechipcookie #Instantpotchocolatechipcookies #Crockpotmonkeybreadeasy




Ingredients

  • 1/2 c. (1 stick) butter, softened
  • 1/2 c.granulated sugar
  • 1/3 c.packed brown sugar
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • Large pinch salt
  • 1 1/2 c. chocolate chips


Instructions

  1. Grease the bowl of your slow cooker with cooking spray. Using two 4” to 5” strips parchment paper, line the bowl in an “x” formation. Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in egg and vanilla extract.
  2. Add flour, baking soda, and salt and stir until fully combined. Fold in chocolate chips. Pour cookie dough into slow cooker and smooth top with a spatula.
  3. Cover and cook on high for 2 1/2 to 3 hours (or low for 5 to 6 hours), or until the cookie is almost completely cooked through and only slightly soft in the center. Cookie can be kept warm in slow-cooker for up to 3 hours. Remove insert from slow cooker base and place on a cooling rack to cool. Use the parchment paper to remove the cookie, slice and serve.

  recipe adapted >>>>>  here



Rated 4.2/5 based on 321 customer reviews

Wednesday, October 27, 2010

Simple Hummus Without Tahini



Simple Hummus Without Tahini | #Hummusrecipewithouttahini #Howtomaketahini #Cookingrecipes #Vegetarianrecipes #Veganrecipes #Foodprocessorrecipes #Cookingrecipes #Appetizerrecipes #Workoutfood #Appetizersnacks #Yummyfood #Veggierecipes



Ingredients

  • 1 (15 oz.) can garbanzo beans (chickpeas), drained and rinsed
  • 2 to 4 tbsp. water
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. lemon juice
  • 1 garlic clove minced
  • 3/4 tsp. ground cumin
  • 1/4 to 1/2 tsp. salt


Instructions

  1. Add the garbanzo beans, 2 tablespoons of water, the olive oil, lemon juice, garlic, cumin, and 1/4 teaspoon of salt to a food processor. Process until smooth and creamy. If needed, add additional water to thin out the hummus and 1/4 teaspoon of salt to your taste preference.
  2. Store covered in the refrigerator.

Simple Hummus Without Tahini | #Hummusrecipewithouttahini #Howtomaketahini #Cookingrecipes #Vegetarianrecipes #Veganrecipes #Foodprocessorrecipes #Cookingrecipes #Appetizerrecipes #Workoutfood #Appetizersnacks #Yummyfood #Veggierecipes

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Sunday, October 24, 2010

Spiralized Apple Crumble

Spiralized Apple Crumble | #Howtostorezoodles #Howtofreezezoodles #Butternutsquashnoodles #Spiralizedzucchinirecipes #Storingzucchininoodles #Spiralizerrecipeshealthy #Homemadefettucininoodles #Cookingrecipes #Healthyrecipes #Dinnerrecipes #Dessertrecipes #Lowcarbrecipes

Ingredients

  • 9 medium red apples of choice – spiralized on the 2nd largest setting*
  • 1 tsp cinnamon
  • 1/3 cup coconut sugar (or brown sugar)
  • juice, ½ orange
  • zest, 1 orange
  • For the crumble:
  • 1 cup almond meal
  • 1 cup rolled oats
  • 1/3 cup coconut sugar (or brown sugar)
  • 1 tsp cinnamon
  • 1/4 cup coconut oil (room temp – not melted)
  • pinch of salt
  • optional: pinch of nutmeg

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spray a 9 x 13 inch baking dish with coconut oil spray.
  3. Place spiralized apples in a large bowl and top with cinnamon, coconut sugar, orange juice and zest.
  4. Spread out in baking dish.
  5. Add almond meal, rolled oats, coconut sugar, cinnamon, salt and nutmeg if using to bowl and stir.
  6. Place coconut oil in bowl and using hands mix crumble mixture together until crumbly. Don’t be afraid to get in there and dirty!
  7. Sprinkle crumble mixture on top of apples.
  8. Bake for 40 minutes.
  9. Serve warm.

RECIPE ADAPTED  >>>>>  here

Tuesday, October 19, 2010

Keto Cloud Bread

Keto Cloud Bread | #Ketodinnerrecipeseasy #Ketocloudbreadrecipe #Ketobiscuits #Ketodinnerrolls #Easylowcarbdinner #Lowcarbpizzarolls #Ketodessertrecipes #Ketosnacks #Ketocloudbread #Cloudbreadrecipeketo #Easyketocheesecake #Ketostrawberrycheesecake

Ingredients

  • 3 Large eggs room temperature.
  • 1/4 teaspoon cream of tartar.
  • 3 57 g Tablespoons cream cheese.
  • 2 Tablespoon Parmesan cheese.
  • A pinch of garlic salt
  • 1/2 teaspoon dried oregano.

Instructions

  1. Preheat oven to 300F.
  2. Separate egg whites and yolks.
  3. Add cream cheese, parmesan cheese, garlic salt and oregano to the yolks and mix well.
  4. Beat egg white and cream of tartar until you get a stiff peak.
  5. Using a spatula, gradually and carefully fold the yolk mixture into the egg white mixture.
  6. Spoon mixture into a baking sheet lined with an oiled silpat, make 10 mounds for small buns or 6 for larger buns.*
  7. Bake for 30 minutes, then let them cool completely.**

Recipe has been adapted from >>>>>  here

Sunday, October 17, 2010

White Chocolate Reese’s Pieces Peanut Butter Chip Cookies

White Chocolate Reese’s Pieces Peanut Butter Chip Cookies | #chocolate #cookies #reeses #pieces #peanut #butter #white #thick #chewy #chip #and #soWhite  #Fall bucket list for teens #Fall party ideas #Fall party food #Dessert recipes #Cookie desserts #Fall desserts Chocolate Reese’s Pieces Peanut Butter Chip Cookies White Chocolate Reese's Pieces Peanut Butter Chip Cookies - so thick and chewy!White Chocolate Reese's Pieces Peanut Butter Chip Cookies - so thick and chewy!



Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 cup + 2 tablespoons light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 large eggs, at room temperature
  • 1 cup white chocolate chips
  • 1 cup peanut butter chips
  • 1/2 cup Reese's Pieces (I used the minis but full-sized are OK, too)

Instructions

  1. Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium sized bowl whisk together the flour, baking soda, and sea salt; set aside.
  2. Add the sugars, vanilla, and butter to a large bowl and whisk until light and fluffy; about 2 minutes (I recommend using a stand mixer/ handheld mixer to help here, if you have one). Add the eggs and beat quickly – for only about 30 seconds – until they’re just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in white chocolate, peanut butter chips, and Reese's Pieces.
  3. Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven and bake for 11 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.

RECIPE ADAPTED >>>>>  here

Tuesday, October 12, 2010

Baklava

Baklava | #Baklavarecipegreek #Baklavarecipetraditional #Greekfoodrecipes #Greekrecipesauthentic #Kataifirecipe #Baklavabites #Baklavarecipegreek #Greekfoodrecipes #Greekdesserts #Walnutrecipes #Greekrecipesauthentic #Disneyfoodrecipes

Ingredients

  • FOR THE SUGAR SYRUP:
  • 1 ¼ cups granulated sugar
  • ¾ cup water
  • 1/3 cup honey
  • 1 Tablespoon lemon juice
  • 3 large strips lemon zest removed in large strips with vegetable peeler
  • 1 medium cinnamon stick
  • 5 whole cloves
  • 1/8 teaspoon table salt
  • FOR THE NUT FILLING:
  • 8 ounces blanched slivered almonds
  • 4 ounces walnuts
  • 1 ¼ teaspoons ground cinnamon
  • ¼ teaspoons ground cloves
  • 2 Tablespoons granulated sugar
  • 1/8 teaspoon table salt
  • EVERYTHING ELSE:
  • 1 cup unsalted butter melted
  • 1 pound frozen phyllo thawed

Instructions

  1. MAKE THE SUGAR SYRUP:
  2. Combine syrup ingredients in a small saucepan and bring to a full boil over medium-high heat, stirring occasionally to ensure that sugar dissolves. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava; when syrup is cool, discard spices and lemon zest. (Cooled syrup can be refrigerated in an airtight container up to 4 days.)
  3. MAKE THE NUT FILLING:
  4. Pulse almonds in a food processor until very finely chopped, about twenty 1-second pulses; transfer to a medium bowl. Pulse walnuts in food processor until very finely chopped, about fifteen 1-second pulses; transfer to bowl with almonds and toss to combine. Measure out 1 tablespoon nuts and set aside for garnish. Add cinnamon, cloves, sugar, and salt; toss well to combine.
  5. ASSEMBLE:
  6. Brush 13 x 9-inch traditional (not nonstick) baking pan with butter. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Unwrap and unfold phyllo on large cutting board; carefully smooth with hands to flatten. Using the baking pan as a guide, cut sheets crosswise with chef’s knife, yielding two roughly evenly sized stacks of phyllo (one may be narrower than other). Cover with plastic wrap, then damp kitchen towel to prevent drying.
  7. Place one phyllo sheet (from the wider stack) in bottom of baking pan and brush until completely coated with butter. Repeat with 7 more phyllo sheets (from the wider stack), brushing each with butter.
  8. Evenly distribute about 1 cup nuts over phyllo. Cover nuts with phyllo sheet (from the narrower stack) and dab with melted butter (phyllo will slip if butter is brushed on). Repeat with 5 more phyllo sheets (from the narrower stack), staggering sheets slightly if necessary to cover nuts, and brushing each with butter. Repeat layering with additional 1 cup nuts, 6 sheets phyllo, and remaining 1 cup nuts. Finish with 8 to 10 sheets phyllo (from the wider stack), using nicest and most intact sheets for uppermost layers and brushing each except final sheet with butter.
  9. Use palms of hands to compress layers, working from the center outward to press out any air pockets. Spoon 4 tablespoons of melted butter on the top layer and brush to cover all surfaces. Use a bread knife or any other serrated knife with a pointed tip in a gentle sawing motion to cut the baklava into diamonds, rotating the pan as necessary to complete the cuts. (Cut on the bias into eighths on both diagonals.)
  10. BAKE AND FINISH:
  11. Bake until golden and crisped, about 1.5 hours, rotating the baking pan halfway through baking. The top should be golden brown. Immediately after removing the baklava from the oven, pour cooled syrup over cut lines until about 2 tablespoons remain (syrup will sizzle when it hits hot pan); drizzle remaining syrup over the surface. Garnish center of each piece with a pinch of reserved ground nuts. Cool to room temperature on a wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. (Once cooled, baklava can be served, but flavor and texture improve if left to stand at least 8 hours. Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days.)

recipe adapted >>>>>  here

Sunday, October 10, 2010

Keto Cinnamon Pecan Danish

Keto Cinnamon Pecan Danish | #Ketopiecrust #Walnutpiecrust #Ketowalnutcrust #Lowcarbpiecrust #Ketowalnutrecipes #Ketobrownies #Dessertphotography #Ketobreakfastrecipesonthego #Ketocinnamonrolls #Ketobreakfastvideos #Ketogenicrecipes #Ketodietrecipes

Ingredients

  • Dough
  • 8 oz. mozzarella cheese
  • 4 oz. Almond flour
  • 1 egg
  • 1 tsp. baking powder
  • 2 Tbs. sweetener
  • Filling
  • 2 oz. Lolli’s Low Carb Granola. I buy mine here.
  • 2 oz. chopped pecans
  • 2 Tbs. sweetener. I use this!
  • Dash of cinnamon. Or two…
  • 2 Tbs. melted butter

Instructions

  1. Preheat your oven to 350.
  2. The assembly. First things first, this recipe calls for a specific brand of low carb granola. Lolli’s low carb granola is my absolute favorite. It has one net carb per serving, super simply, clean ingredients and is pretty unbelievably delicious. I will link to her store here! You can save 10% off your order with the code “KETOCOPY”. I absolutely love this product and am proud and thrilled to be working with them. There is a Lolli! She’s real, and she’s lovely. :) If you do not have this granola and NEED to make this recipe immediately, simply double all of the other filling ingredients. It may not have quite the same pizazz but I’m pretty sure that will work. Lolli’s granola is sweetened with Sukrin Gold and imparts an absolutely delicious brown sugar flavor.
  3. Melt 8 oz. of shredded mozzarella in a microwave safe bowl in short bursts in your microwave. I usually microwave for 30 seconds, stir, 30 seconds, stir, 15 seconds. If you have never made fathead dough before, check out my recipe post here. There is a much longer explanation of the process, the cheese selection, the whole deal.
  4. Once your cheese is melted, stir in your egg. Don’t worry, the cheese will not cook your egg. Once well mixed, add your dry ingredients. I like to stir all of my dry ingredients together before I add them to my cheese and egg mixture. I added a dash of cinnamon to this specific batch of dough and it was nice. Fathead type dough is easy to nudge in any direction with different seasonings.
  5. After you have mixed your dry ingredients into your wet ingredients, you will need to knead the dough for a minute or two to incorporate it completely.
  6. Roll out dough into a long rectangle and pile your filling center, across the entire long length of your dough. Imagine the rectangle is divided into thirds. Spread the filling down the center third leaving a third on either side of the filling to cut your strips. You can also lightly score this imaginary line and cut your strips before adding the filling.
  7. Cut your strips from the edge of the center third out to the outside of your dough, at an angle. I find it works better to press down into the dough with the knife rather than dragging a knife through the dough. You can also use a pastry scraper to cut the strips. Before I go into all this….. if making fancy lattice pastries isn’t your thing, I don’t blame you. It’s entirely possible to get this all together much quicker, albeit less fancy :), if you skip the lattice.
  8. You can fold the left and then the right side over the center intact, OR, you can make this like a giant danish pocket. To do that simple pile the filling along one side and fold the other side over. you may want to run a bit of egg wash along the inside edge of your “Danish pocket” before folding over and sealing shut :) If you go this route make sure to cut slits on the top of the danish to allow steam to escape. There probably won’t be a lot of moisture in the filling, but it’s a quick, easy way to add a bit of fancy
  9. Ok! Strips….. if you’d like a lattice top on your danish, simply cut strips at a slight angle all along those outer third sections of your pastry. Alternating left and right, fold the strips over the filled center. This may feel super weird the first time you do it but you’ll quickly get the hang of it. You can always un-fold them and start over too.

Recipe has been adapted from >>>>>  here

Blueberry Cheesecake Crumb Cake

Blueberry Cheesecake Crumb Cake | #Blueberrycheesecakecrumbcake #Peachcobblercheesecakerecipes #Moistcoffeecake #Blueberrycoffeecrumbcake #Cinnamoncrumbcake #Blueberrycheesecakecrumbcake #Healthydessertrecipes #Blueberrycheesecakecrumbcake #Potluckdesserts #Blueberrydesserts #Blueberrycreamcheesecoffeecake #Easydessertsforacrowd


Ingredients

  • Crumb Cake:
  • 3 and 1/3 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2/3 cup butter-cold and cut in cubes
  • Grated zest from 1 lemon(optional)
  • 1/3 cup light brown sugar
  • 1/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • Blueberry Cheesecake Filling:
  • 8 oz. mascarpone
  • 8 oz. cream cheese-softened
  • ½ cup + 2 Tablespoons caster sugar
  • 2 Tablespoons corn starch
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 and 2/3 cups of blueberries
  • Glaze:
  • ½ cup powdered sugar
  • 2–3 teaspoons milk

Instructions

  1. Preheat the oven to 350 F. Line the bottom of 9 inches springform pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside.
  2. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest.
  3. Add butter in dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it’s grainy.
  4. Add eggs and vanilla and mix to combine. The mixture should be crumbly. If it’s to sandy squeeze it with your fingers to make pea size crumbs.
  5. Press about 2/3 of the mixture in the bottom and side (about 1 ½ inch height) of the pan. Place the pan and remaining crumbs in the fridge.
  6. To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it.
  7. Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs.
  8. Bake at 350 F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil.
  9. To make the glaze stir together powdered sugar and milk or cream. If it’s too thin add powdered sugar, if it’s too thick add more milk.

Recipe has been adapted from >>>>>  here

Saturday, October 9, 2010

Spinach Lasagna Roll-Up

Spinach Lasagna Roll-Up | #Groundbeefrecipes #Spinachlasagnarollupsrecipe #Stuffedpastashells #Healthylasagnarecipes #Healthylasagnarollups #Healthystuffedshells #Spinachlasagnarollupsrecipe #Spinachlasagnarollups #Healthyquinoarecipes #Quinoachicken #Mediterraneanfood #Veggielasagnarollups

Ingredients

  • Tomato Sauce:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 28 ounce can of crushed tomatoes
  • 3 garlic cloves, minced
  • 3 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • salt and pepper, to taste
  • Filling:
  • 10 ounce package of frozen spinach, thawed
  • 15 ounces ricotta cheese
  • 2 and ½ cups mozzarella cheese, shredded
  • ⅔ cup parmesan cheese, shredded
  • 1 large egg
  • Noodles:
  • 12 lasagna noodles

Instructions

  1. Tomato Sauce:
  2. Heat the olive oil over medium-heat in a medium sauce pan, add in the diced onions and saute until the onions are translucent. Stir in the crushed tomatoes, minced garlic, dried basil, dried oregano, and dried parsley. Cover with a lid and allow the sauce to simmer for at least 20 minutes over low-to-medium heat.
  3. While the tomato sauce is simmering, prepare your lasagna noodles according on the directions on the back of the package. Once they are done, drain the water and allow the noodles to cool to touch. Preheat oven to 375 degrees.
  4. Filling:
  5. Prepare your filling by mixing together the spinach, ricotta cheese, 1 and ½ cups mozzarella cheese, parmesan cheese, and egg. Set aside.
  6. Once the noodles have cooled to touch, lay the noodles down on parchment or wax paper on a smooth surface. See photos below.
  7. Assemble:
  8. Spread ¼ cup of the cheese filling evenly along length of the noodles. Roll the noodles to the opposite end. Pour 1 cup of tomato sauce into the bottom of a 9 x 13 baking dish. Place the lasagna roll-ups into the baking dish, add remaining tomato sauce on top of each roll-up. Place the remaining 1 cup of mozzarella cheese on top. Bake for 25 minutes, or until cooked through.

recipe adapted >>>>>  here

Orange Rolls

Orange Rolls  | #Homemadecinnamonrollseasy #Orangecinnamonrolls #Cinnamonrollshomemadeeasy #Laptopstickers #Cinnamonrollrecipe #Quickcinnamonrolls #Orangerollspioneerwoman #Orangecinnamonrollspioneerwoman #Dessertrecipes #Sweetbread #Noyeastbread #Breadrecipes



Ingredients

  • Yeast Mixture:
  • 1/4 cup warm water
  • 1 packet (2 1/4 tsp) instant yeast
  • 2 Tbsp granulated sugar
  • Milk Mixture:
  • 1 cup milk
  • 3/4 tsp salt
  • 1/4 cup granulated sugar
  • 4 Tbsp (1/2 stick) unsalted butter
  • Dough:
  • 1 large egg, beaten
  • 1/3 cup potato flakes
  • 1/3 cup HOT water
  • 4 cups (+) all-purpose flour
  • Orange Filling:
  • 3 Tbsp unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 tsp ground ginger
  • 2 tsp orange zest
  • 1/4 cup freshly squeezed orange juice
  • Orange Cream Cheese Glaze:
  • 4 oz (1/2 bar) cream cheese
  • 1 cup powdered sugar
  • 2 tsp orange zest
  • 2 Tbsp freshly squeezed orange juice

Instructions

  • YEAST MIXTURE: Dissolve yeast and sugar in warm water. Stir and set aside.
  • MILK MIXTURE: Scald milk on the stove or in the microwave. Add salt, sugar, and butter. Whisk until dissolved. Let cool.
  • DOUGH: Combine potato flakes with the hot water. Should be smooth, but thick. Add a little extra water, if needed. Set aside.
  • Beat egg and place in a stand mixer with the dough hook attachment. Add yeast mixture, milk mixture, and mashed potatoes. Gradually add flour. It will be a sticky dough, so don't add too much more than the 4 cups of flour, but make sure that when it kneads it is moving around well. Knead 5-10 minutes.
  • Empty the sticky dough into a greased bowl. Cover with a towel and let rest for 1 hour.
  • ORANGE FILLING: While dough is rising combine the sugar, ginger, and orange zest in a bowl so the zest has a chance to flavor the sugar. Once the dough has risen, add just enough orange juice to the sugar mixture form a thick clumpy mixture like wet sand. (About ¼ cup orange juice.)
  • Empty rested dough onto a floured surface. Sprinkle top with flour and pat dough flat. Using a floured rolling pin, roll dough into a rectangle, lifting the dough periodically to make sure it is not sticking to the countertop; dust with flour as necessary. Roll dough 1/2-inch thick; about 10x15-inches.
  • Spread the dough evenly with 3 Tbsp of very soft, unsalted butter. Then spread the orange/sugar mixture over the top. Roll the dough up tightly, starting from the top, long edge to the bottom, long edge. Stretch and pull the dough taut as you roll, to keep the orange-sugar firm inside.
  • Cut 12 rolls using floss or string. Place onto a greased baking sheet with ends inward to help keep from unrolling once they raise. Cover the rolls with a towel (I like to use a LIGHTLY damp towel) and let raise for another 30-60 minutes or until puffy and nearly doubled.
  • Heat oven to 350 degrees Fahrenheit. Place risen rolls in the oven and bake for 20-25 minutes or until a thermometer inserted into a center roll reads 190 degrees Fahrenheit. (You may also check doneness by pressing the center -- if it springs back, it's done.)
  • While rolls are baking prepare the GLAZE. In a medium-sized bowl, use a hand mixer to beat the cream cheese until light and fluffy. Add the powdered sugar, zest, and 2 Tbsp of orange juice. Blend until smooth and creamy. Top warm rolls with glaze. Serve while still warm.

recipe adapted >>>>>  here