Challah Nutella Cherry Walnut Rolls

It was a busy weekend of night events, a few dinners with friends and a BBQ/Backyard concert on the Saturday.  Which then turned into a Sunday afternoon check in to make sure the host was feeling okay.  The days were quite clear so my plan was to bake and clean.  When it becomes summer and we go to the cottage a lot I need to be productive with my cleaning since the mess can build over a few weeks.

The sad thing about working during the day is the lack of time to make bread and well anything that uses yeast to rise, proof and double.  Unless I want to stay up until midnight, which is definitely not happening these days.  I generally have to wait until the weekend and queue up my bread making.  I hadn't made any bread in what feels like for ever so I figured this was the weekend to do it.

My original plan was to make regular cinnamon buns, but I got two mini packets of Nutella in the mail on Friday and that of course made me want to use Nutella. I then also wanted to make a challah bread so I figured why not put the two together.


Challah Nutella Cherry Walnut Rolls

INGREDIENTS:

• 1 cup warm water (90-100F)
• 1 1/2 tsp active dry yeast
• 18 oz bread flour
• 1 1/2 oz sugar
• 1 tsp salt
• 1 large egg + 2 egg yolks
• 2 oz olive oil
• 1 tbsp malt barley syrup or molasses
• 2 tbsp milk

Filling

• 6 oz cream cheese
• 2/3 cup nutella 
• 2 tbsp butter
• 1/2 cup dried cherries, chopped
• 1/3 cup chopped walnuts

Icing

• 4 oz cream cheese
• 1/2 cup icing sugar, sifted
• 1 tbsp corn syrup
• 1 tbsp heavy cream 
• 1/4 cup milk 
• 1 tbsp cocoa powder, sifted

INSTRUCTIONS: 

1) Combine water, yeast and a sprinkle of sugar in a measuring cup. Let the yeast bloom. It will bubble and you will smell it.

2) In a large bowl combine flour, sugar and salt and mix together.

3) In another bowl or large measuring cup combine eggs, olive oil and syrup and whisk together.

4) Make a well in the middle of the dry ingredients, add in water/yeast mixture and egg/oil mixture and gently bring together. When almost completely together, dump dough onto a lightly floured surface and bring together.

 

5) Knead the dough, folding it over itself. Do this for several minutes, the dough will be come smooth. Roll the dough into a ball, tightening it up, the dough should spring back when gently pressed. Place the dough in a lightly oiled bowl, cover with saran wrap and a cloth and let double in size (about 45-60 min).

6) Once dough as doubled punch down, form back into a ball, cover and let double again (about 45-60 min)

7) While the dough is on its second double combine cream cheese, nutella and butter in a small bowl and beat together. 

8) Roll out the dough into a large rectangle.  I was worried the dough would be too much so I cut off a   third and made a mini loaf. 

9) Using a offset spatula spread the cream cheese mixture over the dough.  Sprinkle the cherries and walnuts over top. 

10) From one of the long ends roll up the dough, trim off the edges and the dough into 12 even pieces. Spray a 9x13 pan with non-stick spray and place the 12 rolls into the pan, not touching,  they will double again.  Cover with saran and a dish towel and let double again (about an hour)

11) Once doubled,  Preheat the oven to 375F.  Brush the buns with milk and bake for 20-25 minutes until lightly golden on top.  Let cool slightly a few minutes in the pan and then double flip and place on a large cutting board.   

12) In a small bowl combine all icing ingredients and beat together until well combined.  Add the icing into a piping bag with a small circle tip and pipe over the buns.   You could just spread the icing on top as well.  

These are best eaten slightly warm so I recommend a little 20 sec microwave before eating if you are not eating them right from the oven.  I just love egg breads, they are just so rich and full of flavour.  I gave some to my Nutella obsessed friend and then brought the leftovers into work.  They were gone really quickly and I even got some looks that I didn't bring enough.

 MEG's RATING : D-EEEE-LICIOUS!  

Friday Pin Up on Saturday - June 23

Okay,  so I think this baby is making me lazy.   I have barely baked anything lately.   This week has also been very hot and humid.   I am not complaining about it though as I would much rather have heat than cold but you don't always want to bake when it is really hot out.    Now I did get the hubby to put on the central air to cool the house down but I still did nothing.     Well I wouldn't say nothing,  Monday I went to see Rock of Ages with my sister and her friend.    Who knew Tom Cruise could sing.   I sort of wish I had seen the play now, maybe the movie will create a play resurgence.  Wednesday I went for a long walk with my friend Kelly and Thursday went out for dinner with family friends as one of them is the head chef at a restaurant and was unveiling his new menu. It was really yummy,  he sent out a whole bunch of random dishes to try.  Baby left happy that night.

So I promise I will be baking this weekend.   I hoping to try out a bread recipe or two and maybe bake up something else with cherries.  Although I have been slacking on baking I haven't been on pinning so check out these great recipes.


1)   Salted Caramel Cookie Dough Truffles by The Baker Chick : http://pinterest.com/pin/149744756330672333/

2) Caramelized Pear Ice Cream by Fleur du Poirier : http://pinterest.com/pin/149744756330645097/

3) Smores inside a cookie by exPress-O : http://pinterest.com/pin/149744756330710970/

4) Blueberry Sparkling Lemonade by Hot Pot Cooking : http://pinterest.com/pin/149744756330722852/

5) Raw Vegan Nanaimo Bars by Healhful Pursuit : http://pinterest.com/pin/149744756330569507/

One more for good luck and my most craved pregnancy item... CHIPS

6) Microwave Chips by My Kitchen Treasures : http://pinterest.com/pin/149744756330722911/


Have a sweet weekend everyone.   Hope you are enjoying summer!

Crispy Crunch Cheesecake Bars

This weekend we finally went to my husbands family cottage.  We try to go at least once, sometimes twice a month once the weather starts to get warmer.   We never made it up in May this year and we're very anxious to finally get up there.  We were both in need of some relaxing sit and do nothing cottage time.   His brother, sister in law and their two kids also came up so we had a full house but it was a fun house.   They are 8 and almost 6 so there energy is always high.  I always find myself in an interesting situation.  I love going to the cottage, I love being up north and enjoying the fresh air but I HATE bugs.  Especially since bugs that bite seem to love me.  They are attracted to my dark hair and sweet blood (probably worse now since I seem to be pumping more of it these days) .   Along with my crazy fear of bees I am often just an idiot running around waving my arms.  How do I even relax?  Luckily I was able to go in and out of the sun room to avoid any excessive bites.   I spent most of the weekend reading the gigantic "Baby Book", which at this point it is way too much information.  I imagine in the next two years though I will be referencing this book a lot.  

Since I always have to bake some treat for a cottage weekend I tend to go with items that travel easy like bars or cookies.   I also usually do a peanut butter dessert but I had a craving to do something with crispy crunch and they were sitting in my freezer for a week or so.   They were just begging to get used up.

Crispy Crunch Cheesecake Bars

INGREDIENTS:

• 20 fudgeeo's
• 1/4 cup of melted butter
• 12 oz (1 block and a half) of light cream cheese. 
• 1/4 cup brown sugar
• 1 tbsp agave syrup
• 1 large egg + 1 egg yolk
• 1 tbsp unbleached all purpose flour
• 1 tbsp pure vanilla extract
• 1 1/4 cup chopped crispy crunch bars 
• 1 cup semi sweet and bittersweet chocolate chips (a mix of what you prefer)
• 1/4 cup 18% cream

INSTRUCTIONS:

1) Preheat the oven to 325F. 

2) Run fudgeeos through a food processor to get them to a fine grind.  Pour in melted butter while pulsing to slowly bring together.   Press this mixture in to a 8 in square pan lined with parchment. 

3) Add cream cheese, sugar and agave to a food processor,   Run until well combined and smooth.  

  4) Add egg, yolk, flour and vanilla.   Run until completely blended and smooth.

5) Remove the blade and stir in 1 cup of the chopped crispy crunch.  Pour on top of the cookie crust.     Tapping out an air bubbles by banging pan slightly on the counter.  Bake for 18-20 minutes until center is just about set. 

6) Let cool for 15 minutes, then place in the refrigerator to cool for another 15 minutes.    

7) Melt the chocolate chips and cream over a double boiler.   Spread over the cooled cheesecake and top with the remaining crispy crunch.   Let chocolate cool and set before slicing.

Crunchy and creamy all in one.    Little squares are best for these bars they will definitely satisfy your sweet tooth.

MEG's RATING: D-EEEEE-LICIOUS!!

Cherry Cheesecake Ice Cream (Eggless)

Last summer I made a lot of ice cream.  A LOT!   Once I got the first taste of homemade ice cream I was hooked.   It seemed like I was making it every two weeks last summer.   Aside from all the fruit flavoured ones my husband was pretty spoiled.   I guess me too.    Now that the hot weather is coming back so is my urge for homemade ice cream.     There has been a small yet very happy and quite exciting wrench thrown into my ice cream plans this summer.   The books tell me I am supposed to avoid raw eggs if you are pregnant.

Oh that's right I haven't mentioned it yet.  Baby #1 is on it's way!!  It has been a long time coming, going through many twists and turns along the way.   I think I have given more vials of blood in the last two years than my age.  Life may not always work out the way you plan but it does have its way of working it self out sooner or later.  Hubby and I are getting more as the weeks go on.  Although as my belly grows I see more fear on his face, as he realizes there is actually a baby coming in 5 months.    I haven't taken any belly pics yet but maybe I will start and do some tracking.  I love the Cracker and Carrots set up, so I might steal that from her and start doing some recording.  There will be lots to plan, buy and learn in the next few months.  For now I will continue to adjust my diet for things I am not supposed to eat anymore.

I have been obsessed with cherries lately and just had to incorporate these in a dessert somehow.  There will be a few more cherries to come I suspect.


Cherry Cheesecake Ice Cream (Eggless)
(loosely adapted from several recipes)

INGREDIENTS:

• 2 cups pitted cherries
• 8 ounces softened cream cheese
• 1/3 cup + 3 tbsp agave
• 1/3 cup skim milk
• 3/4 cup 18% cream 
• 1 tablespoon lemon juice
• 1/4 cup graham cracker crumbs

INSTRUCTIONS:
1) Place cherries in a medium sauce pan with 3 tbsp agave and 1/2 cup water.   Bring to a boil for a 2 minutes, remove from heat and let sit to cool.

2) Place cream cheese, agave, milk, lemon juice and salt in a food processor and run until smooth.

3) Add in cooled cherries and pulse a few times.

4) Add in cream while continuing to pulse about 5 more times.  Cream will be just incorporated.
5) Place in a bowl and refrigerate to chill for a few hours or overnight, the mixture should even thicken a bit in the fridge.
6) Run through your ice cream maker for 20-25 minutes.  The ice cream will come off the sides.  Freeze for a few hours to set up more.    Sprinkle with graham crackers when serving.

Oh MY! This ice cream really does have a cheesecake feel and flavour to it.  The graham cracker crumbs give it that additional cheesecake kick.   This ice cream does get quite hard overnight so let sit 10-15 minutes and it softens to a great creamy consistency.

MEG's RATING : D-EEEEE-LICIOUS!

Baby got hungry when I was making photos......so I took a few bites.

Banana Chocolate Chunk Bars

Does anyone watch "The Chew"?   I have to admit when the show first started I was on the fence.  I watched it really for one reason - Mario Batali.   He just might be one of the coolest, charismatic  chefs I have ever watched.    Over time though this show has really grown on me, mostly for another reason - Clinton Kelly. I never really watched "What not to wear" but he is just hilarious on The Chew.      They all just look like they are having a great time and get along so well.   They are creative, fun and they make nothing look overly complicated.   Since I happen to work during the day and I am very happy for the existence of a PVR so that I never really miss it.  I let them queue for a few days along with my recordings of Ellen,  then try and catch up some nights or weekends, while I sit and write this.  

I have never made it to a live taping of a show.  My hubby and I had a tentative plan to go to NYC this June, (which is not happening now) but our plan was to go see Jimmy Fallon and Jon Stewart.   If I could drag him to The Chew I would have but it doesn't seem likely.  So I will have to continue to wait and hope I make it one day.   My top three list of shows I would still like to sit in the audience though are the following in no particular order:

• Late Night with Jimmy Fallon
• Ellen
• The Chew

All three just make me laugh.  Ellen I think is just the nicest, most caring person on the plant, so I would love to see her. 

Any shows you have been to or would like to go see? 

Thanks to The Chew and Mario Batali,  I saw these easy Banana Bars.   I couldn't resist a Batali baked good.

Banana Chocolate Chip Bars

(Adapted from Mario Batali)

INGREDIENTS:

• 1 1/4 cups flour
• 1/2 cup 12 grain flour
• 1/4 cup oat flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup butter, room temp
• 1/3 cup sugar or xylitol
• 1 cup brown sugar (packed)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 cup mashed ripe bananas (about 3 bananas)
• 1 Egg
• 6 oz bittersweet chocolate chunks
• 6 oz semi sheet chocolate chunks
• 1/4 cup praline pecans

INSTRUCTIONS:

1) Preheat oven to 350F.  Grease a 9x13 pan with some butter or a non stick spray.  

2) In a medium bowl mix together flours, baking powder, salt and cinnamon. 

2) In a large bowl or your mixer bowl beat together butter, sugar and xylitol until creamy and well combined.

3) Add the egg and continue to beat until fluffy.    Add bananas and vanilla.

4) Add the flour mixture to the wet, mixing on low until just combined. 

5) Fold in chocolate chunks and pecans.

6) Spread into prepared pan.   Bake for about 30 minutes.  Edges will be brown and toothpick will just come out clean.    Let cool before slicing.

 These were wonderful.   More fluffy than your typical banana bread even after my flour adaptation.  The perfect amount of banana flavour with specs of chocolate and a little bit of pecan crunch.

MEG's RATING : D-EEEEE-LICIOUS.   

Olive Oil Grape Cake

This was the first weekend in many it was cool and rainy, no matter where you seem to be in Ontario.  This weekend I went up to my Mom's trailer with my her, my sister and my niece.   Of course it happened to be cold and rainy the one time I go in the last year and a half.  Despite the weather it was fun, seeing my cousin who owns the park and my mom's best friend who also has a trailer there.   It was a great weekend of catching up and just sitting around and chatting while getting entertained by the random funnies of my 3 year old niece.   We also managed to squeeze in some bingo and a few games of cards.  Next time I go I will just make sure the weather forecast is looking a bit better so I am not bundled up in two sweatshirts. 

Does anyone watch the show "Who do you think you are?"  This show has caused an insurgence of the need to learn about your history and to learn where you came from.  I had started to slowly piece together some data over a year ago and then got sidetracked.   My cousin however has done a lot of digging and showed us some of the data and info she has pulled together.   Some connections are still a bit of a mystery but it was very cool and I feel a new urge to get back into it and help her piece some more historical connections together.   Have you ever tried to figure out your family tree or are you thinking about starting?

I seem to bounce back and forth between a few cookbooks, Bake to Baking by Anna Olson book and my Scientifically Sweet by Christina Marsigliese.  This recipe caught my eye so quickly because it had grapes in it and you don't see that many desserts or cakes with grapes.   At least I haven't it, it just doesn't seem to be a popular baking fruit.  I had to see how it would turn out. 

Olive Oil Grape Cake

(Adapted from Scientifically Sweet)

INGREDIENTS:

• 1 1/4 cups unbleached all purpose flour
• 1 1/2 tsp baking powder
• 1/2 cup yellow cornmeal
• 1/4 tsp salt
• 2 large eggs, room temp
• 1 large egg white, room temp
• 1/2 cup granulated sugar
• 1/3 cup extra virgin olive oil
• 1/4 cup milk
• 1 tsp lemon zest
• 1 1/2 cups red seedless grape, washed, dried and most sliced in half. 
• 3 oz while chocolate chips - glaze
• 3 tbsp heavy cream - glaze

INSTRUCTIONS:

1) Preheat oven to 350F.   Spray a 9x5 rectangular loaf plan with non stick spray. 

2) In a medium bowl combine the flour, baking powder, salt and cornmeal. Stir together. 

3) In a large bowl or your stand mixer bowl, whisk together eggs and egg white on medium until foamy. Gradually add sugar, increasing the speed to high.  Whisk until volume triples and eggs are pale and light. 

4) In a large measuring cup combine olive oil, milk and lemon zest.  Stir to combine.   Add a third of the flour mixture to the eggs and gently fold in.  Add half of the oil/milk mixture and fold until almost blended.  Repeat with flour mixture, oil mixture ending with the final third of flour. 

5) Place 2/3 of the grapes in a small bowl and toss with 1-2 teaspoons of flour.  Gently fold these grapes into the batter. 

6) Pour the batter into the prepared pan.  Bake for 12 minutes, the open the oven and place the remaining grapes into the top of the loaf, pressing them in gently.   Close and continue to bake for approx. 30 minutes.  A toothpick will come out clean.   Let cool 5 minutes then transfer to a wire rack to cool completely. 

7) Make the Glaze : Combine white chocolate and cream in a small saucepan.   Heat on low, stirring until chocolate is melted and mixture is smooth.  Drizzle and pour over the cooled loaf. 

There is definitely a different flavour when you bake with Olive Oil vs. butter. This loaf  is light and refreshing with lots of juicy grape chunks.   The white chocolate glaze is a great accompaniment adding just a touch of sweetness.   I let the glaze soak in at the top for a bit, if you don't want this use less glaze or drizzle right before serving.