I can’t believe today is already Wednesday. I have absolutely had no time to catch up since getting back from California. I think I need a vacation from the work that accumulated while I was on vacation. I really can’t complain though. It was a gorgeous weekend on the beach. We also visited an amazing spot called Sunset Cliffs. I have been to San Diego more times then I can count and have never heard of this place. It was breathtaking.
I can not find motivation for today. I’m suppose to be leaving for the airport in 5 hours and I’m not packed, I don’t have my daughter packed, still need to finish up some of my house work and for sure the dishes at the very least, but I just don’t want to. Don’t get me wrong, I’m so excited to go on this trip and spend a well needed break on the beach sunbathing, but man I need some caffeine or something to get me going. No doubt I’m probably going to have a panic attack right before I’m suppose to leave and wonder why I put all of it off till the last minute, but for now, I’m going to just relax in my sheer procrastination.
Random question, but have you had gelato? I’ve had gelato before. Never was really a fan. Yeah it was good. Not amazing but good. Honestly though, if I’m going to have a cold dessert, give me ice cream. Not this weird sorbet stuff.
Oh my gosh, I don’t feel that way anymore!! I’m just gonna come clean and say it. I am a Frost addict. The problem started about a year ago, and I fear I will never recover. Seriously!! You peeps in Phoenix, Chicago, Tucson, Albuquerque. Make it a priority. Schedule it in your day-planner, and go. But be prepared. Your life will never be the same.
Long story short, that is where I got inspiration for this dessert. They just came out with a new seasonal flavor, Amaretto, and I’m hooked. It’s amazing. As I reflected, while eating my creamy goodness, on what I could make using this amazing flavor combination, this popped into my head. I’m actually in love with how it all came together. Hope you like it! And now, I really do need to go pack!! Housework? Not so much. Have an awesome weekend 🙂
Quick Tip: Make sure to read though this recipe before preparing. I put the Amaretto Cream Cheese Frosting together in 2 separate steps, because you have to let sauce mixture cool to room temperature before adding it to the softened cream cheese.
P.S. I am completely aware that “peeps”and “gonna” is not grammatically correct. Please do not leave me a comment about it. I did it on purpose. Thanks!
Amaretto Cream Cheese Frosting
3 tablespoons Amaretto Liquore
2 tablespoons water
3 tablespoons butter
1/3 cup sugar
1/2 teaspoon almond extract
1/2 teaspoon cherry extract
1/2 cup dark chocolate chunks
4 oz cream cheese, (half block) softened
Almond Dessert Rolls Dough
6 tablespoons butter
1/4 cup sugar, + 2 tablespoons, divided
1/2 cup milk
1/4 cup water
1 .75 oz fast rise yeast packet
3 cups Flour, + 1/2 cup as needed
2 eggs, beaten
1 teaspoon vanilla extract
2 teaspoons almond extract
For Rolls Center
18oz jar of Cherry Preserve
3/4 cup dark chocolate chunks
1/2 cup sliced almonds, + additional for garnish (optional)
Start making frosting by combining Amaretto, butter, water, sugar, and extracts in a medium saucepan and heat over medium heat. Stir until butter is melted, and mixture comes to a bubble. Let bubble for about a minute.
Add dark chocolate chips and stir until chocolate has completely melted and sauce is smooth. Set aside, and let cool to room temperature, for about an hour while you make dough.
Start on dough by combining butter, 2 tbsp. sugar, milk and water in a microwave safe bowl. Heat in microwave for 30 second intervals until butter is almost melted completely. Stir mixture to help butter to finish melting and set aside to allow mixture to cool for about 5 minutes.
After mixture has cooled slightly, add yeast and stir to incorporate into butter mixture. Set aside.
In mixer, add 3 cups flour and remaining 1/4 cup sugar.
Seriously, what is it about falling sugar that I love so much?
Stir yeast mixture and add to flour mixture.
Also add beaten eggs and extracts. Mix on low speed until dough starts to come together. Slowly add remaining 1/2 cup flour as needed if dough seem too sticky. Just until dough starts to ball up.
While dough is rising place cream cheese in mixing bowl and beat until smooth. Add cooled chocolate frosting mixture and beat until mixture is completely incorporated and smooth. Cover with plastic wrap and place in refrigerator until rolls are finished.
After dough has risen, roll out on a floured surface. Roll dough about 12 inches wide by 18 inches long.
Sprinkle dark chocolate chunks evenly over cherry preserve layer.
Finish rolls center by sprinkling sliced almonds evenly over cherry and chocolate chunk layer.
Roll dough over cherry layer longways until dough has completely enclosed cherry center. Using unflavored dental floss, cut dough about every 2 1/2 inches to create 7 rolls (discard ends). Place in a 9 inch round cake pan and cover loosely with plastic wrap. Set in a warm place to rise again for about 30 minutes.
Preheat oven to 350 degrees and cook rolls for 30 to 35 minutes. Set pan on cooling rack until rolls have cooled slightly and frost with Amaretto Cream Cheese Frosting. Garnish as desired and serve.
Recipe Yields: 7 Rolls.
Frost Pictures from Google Images.
Hey Guys, Just thought I’d quickly shoot one more recipe your way before Father’s Day tomorrow. My man is in love with all things spicy, so the thought hit me to put a little spin on one of our all time favorite sandwiches. I resisted the urge to throw some jalapenos on there, being that it’s kind of a breakfast sandwich, and I felt that might have been a little too much. But the pepper jack cheese and spicy ranch does give a really yummy kick to this traditional favorite.
Let me know what you think!! Enjoy your Saturday and Happy Father’s Day!!
serving size: 1 large sandwich
2 pieces of Sheepherder Bread or bread of your choice
Spicy Ranch Dressing
1 tomato, sliced
1/2 an avocado, sliced
3 or 4 leafs of iceberg lettuce
2 slices of pepper jack cheese
6 pieces of bacon
ground black pepper
Prepare and slice tomatoes, avocado, lettuce, and pepper jack cheese. Set aside.
Coat 1 side of each slice of bread with first a thin layer of mayo, and then a little bit thicker layer of spicy ranch.
Here is about what you want to aim for. Thicker then the mayo, but just enough to give your sandwich some pop. Probably about 1 tablespoon of mayo to 2 or 3 tablespoons of spicy ranch per slice. Set aside.
Begin to brown bacon over medium to medium high heat, seasoning each side with ground black pepper. Flip as needed.
As bacon is cooking, start assembling sandwich by first layering lettuce over the bottom slice of bread. Then topping with sliced avocado. Set aside.
Place cooked bacon onto a plate lined with paper towels. Pat off access grease then immediately place onto avocado slices and top with pepper jack cheese.
Top cheese with tomato slices and add final slice of bread. Serve immediately while bacon is still hot.
Recipe from RecipeSnobs.com.
Hey Guys!! So obviously it’s been a while since I’ve posted. I feel like I should give some kind of explanation, but to keep it short, life happened. The main contributor was that we took my oldest gluten free. If you don’t know what that means, it means that we took wheat and most other grains out of his diet. Yeah. Huge adjustment. Had me just shy of a complete nerves breakdown. So to save my sanity I cut out pretty much anything that was not a complete necessity. My son is still gluten free, but we’ve learned how to live with the changes and now I’m ready to pick things up somewhat where I left off.
Although there will be some changes. For instance, you’ll be seeing an assortment of gluten free and regular recipes from now on. I know there is a lot of you that aren’t gluten free, but please don’t be afraid to give these recipes a try. You can also easily modify most recipes too by just subbing for regular or gluten free flour to fit your lifestyle, so I hope this doesn’t detract any of you from trying a recipe.
To catch you all up on what we have been up to since I last posted, other then adjusting to eating gluten free, we moved at the end of February to our new home. I love it here. We have an acre all to ourselves, and I’ve already gotten 3 goats and 5 chickens.
Isn’t she so cute!! I intend on having a full fledged farm before long, but I’m still warming my hubby up to the idea 🙂 But soon I’d like to get some horses, maybe a milking cow, and a miniature pig to go with my nigerian dwarf goats.
Here is everything after. I am still in the process of putting my kitchen together. Since everything from my kitchen was in totes in the garage. We’ll just say that it all needs a good cleaning before it’s put in it’s proper place. Which is taking twice as long as it normally would being that when you remodel and tear down walls and chip up tile, things get really, really dusty. So while I have a notebook full of ideas, cooking and baking has yet to occur in this kitchen. Shouldn’t be to much longer though 🙂
In the meantime I wanted to list some of my old favorite recipes that would be perfect for Father’s Day!! Enjoy!! And new recipes will be coming soon!!
Breakfast In Bed Idea’s!!
Desserts for Dad!!
I realized after picking all these desserts that my current chocolate addiction is showing 😉 Have an awesome weekend!!