April 16th, 2014

Strawberry Sweet Rolls

Strawberry Sweet Rolls

Fresh Strawberry Sweet Rolls – that’s worth waking up early for!  Strawberries are are filling the produce section this spring and these sweet rolls are the perfect excuse to buy them up, chop them up, and eat them up!




Fresh strawberries tucked into sweet and tender rolls – YUM.  Don’t worry, the dough is easy to make and easy to work with.  You can even make them up the night before so you can eat them hot and fresh in the morning {see note at bottom of recipe}.


strawberry rolls strawberry cake 073


Whether you are looking for a fresh Easter breakfast or brunch, a way to celebrate the weekend, or an delicious summer reunion, these sweet rolls are just what you need.


Strawberry Sweet Rolls 064


We hope you have a wonderful Easter celebration.   Remember, if you need more holiday inspiration, check out our Easter Goodies here-  we’ve got you covered.


Strawberry Sweet Rolls



1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt
4 1/4 cups all-purpose flour, plus more for dusting


2 tablespoons unsalted butter, softened
2 cups fresh strawberries, chopped small
1/3 cup sugar
1 tablespoon cornstarch


3/4 cup confectioners’ sugar
3 tablespoons unsalted butter, melted
2 tablespoons milk (more if needed)


In a small saucepan or in the microwave, warm the milk over moderately low heat until it’s warm but not hot.  Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.

Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.

Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.

Spread the 2 tablespoons of butter over the dough,  combine the sugar and corn starch together and toss with the strawberrie.  Immediately spread the strawberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.

Preheat the oven to 425°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

In a small bowl, whisk the confectioners’ sugar with the butter and milk to form a thick glaze.

Lift the rolls out of the pan using the parchment paper.  Drizzle glaze over rolls.  Serve warm or at room temperature.

Make Ahead:  The recipe can be prepared in advance by placing the filled and cut rolls in the refrigerate overnight and then return to room temperature and let rise before baking.
Recipe adapted from Food and Wine



April 15th, 2014

Cream Cheese Pancakes

cream cheese pancakes

Tired of the same old pancake for breakfast? Not that there is anything wrong with the classic Buttermilk Pancake, but sometimes it is fun to mix things up. These Cream Cheese Pancakes are just as easy to make, require ingredients that you may already have on hand and are oh so delicious.

If you are looking for some other pancakes to liven up your breakfast try these:

Oatmeal Raisin Cookie Pancakes
Overnight Yeast Pancakes
Lemon Souffle Pancakes
Mint Chocolate Chip Pancakes
Baked Pecan Pancake
Chunky Monkey Pancakes

Cream Cheese Pancakes


2 1/4 cups self-rising flour
2 1/2 Tablespoons sugar
3 ounces cream cheese, softened
1 egg
2 cups milk
1 Tablespoon butter, melted
3/4 teaspoon vanilla extract


In a large bowl, combine the self-rising flour and sugar together; make a well in the center. In a seperate bowl, combine the cream cheese and egg using a whisk. Slowly whisk in the milk; stir well. Add the melted butter and vanilla. Add the milk mixture to the dry ingredients, stirring just until moistened.

Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook on other side. Repeat with remaining batter. Serve warm.

jocelynsiggie <

April 14th, 2014

Carrot Cake Salad

Carrot Cake Salad


I know there are a lot of Carrot Salad recipes out there – but here is my favorite way to make it.  This crunchy, sweet salad has all the basics of carrot cake:  toasted pecans, chopped dates, pineapple, coconut, and of course carrots. That’s it!  No mayo, no sour cream, no dressing of any kind.  I guess that makes it healthy and good- so good in fact you might even considering skipping the Carrot Cake Cheesecake for an extra serving of the salad if you want to be really good!


Carrot Cake Salad


The wonderful flavors in this salad can stand on their own!  The carrots give it crunch, the pineapple and coconut give it sweetness, the dates add a unique depth, and the toasted pecans make it simply irresistible {be sure to take the extra few minutes to toast them – it makes all the differences.} It goes perfect along side  your Easter ham, but you’ll also want to serve it at upcoming summer picnics – or maybe even for dessert!


Carrot Cake Salad


Below is a simple recipe – but to be honest I never stick to it.  Use more or less of any of the ingredients to create a combination that’s just perfect for you!


Carrot Cake Salad


3-4 carrots peeled and grated (about 1 1/2 lose cups)

1 1/2 cups sweetened shredded coconut

1/2 cup toasted chopped pecans (toast in oven at 375 for about 7 minutes)

1/2 cup chopped dates

1 (8 oz) can pineapple tidbits, well drained


Mix everything together and serve!

Serves 4-6



April 11th, 2014

Sweet Eggscape – {free} Easter Printable

Sweet Eggscape

Easter is just a week away – time to have a little fun and spread the love {or chocolate in this case!}  Here’s a fun and simple printable to make you a favorite among all your friends.  Grab some plastic eggs,  fill them with some yummy treats, attach this cute printable tag, and wait for the smiles!


eggscape 152


Your co-workers will be so excited to find a little chocolate treat on their desk – and don’t forget about your kids’ teachers- They always need a little extra love!


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Download the Yellow Sweet Eggscape tag here.

Download the Violet Sweet Eggscape tag here.

Download the Blue Sweet Eggscape tag here.

Have fun with this – you are sure to make some great friends with this sweet surprise!!



Posted under Easter, Printables | 3 Comments
April 10th, 2014

Orange Creamsicle Pie {Kool-Aid Pie}

Orange Creamsicle Pie

One of my favorite childhood treats, is an Orange Creamsicle. And every now and then I love that flavor and it is brings me to such a happy place. This super easy Pie gives you that great Creamy Orange flavor and takes just a couple of minutes to make. It is perfect to whip up for the kids, a friend or yourself.

Orange Creamsicle Pie


1 packaged 9 inch graham cracker pie crust
1 package Orange Kool-Aid
8 oz Cool Whip, room temperature
1 14oz can sweetened condensed milk


In a large bowl, whisk together the Kool-Aid, Cool Whip and sweetened condensed milk, until fully combined. Evenly spread mixture into the prepared pie crust. Refrigerate until set, atleast 2-3 hours or up to overnight.

orange creamsicle kool-aid pie


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Posted under Desserts, Pie | 1 Comment

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