Today I made Chocolate Carrot Rolls!
1/2 oz (2 envelopes) dry yeast, 1/2C warm water, 7-8C flour, 1C sugar, 1/2C butter, 12 oz reduced fat sour cream, 2 1/2 – 3C bittersweet chocolate discs, 8 oz baby carrots, chopped into discs
Place yeast in bowl. Pour warm (105 degrees F – 115 degrees F) water over yeast. Stir to dissolve. Wait a couple of minutes. Mixture should look murky.
Stir in sugar.
Add 2C flour.
Add more flour.
Work in sour cream.
Break up the butter into small pieces. Work into batter.
Add enough flour to form dough into an elastic ball that is still slightly sticky.
Place in a greased bowl. Turn ball over once. Cover bowl with plastic wrap and refrigerate overnight. Remove from fridge. Let stand 20 minutes to soften.
Punch down dough. Knead a few times on lightly floured board. Roll out into a flat, rectanglar shape, 1/4″ thick. Cut or stretch into rectangles approximately 2″ X 3″ (rolls will expand while baking).
Spread about 2T carrot discs evenly on top of dough rectangle.
Sprinkle chocolate on top.
Roll up. Pinch ends.
Place on greased cookie sheets. Cover with plastic wrap. Let rise 1 hour. Preheat oven to 350.
Remove plastic wrap. Bake on greased cookie sheets 15-20 minutes or until lightly browned.
Today I made Strawberry Chocolate Ice Milk!
2 pints strawberries, rinsed and hulled, 1 1/2C skim milk, 14 oz fat-free sweetened condensed milk, 1 1/2C bittersweet chocolate chips
Sieve strawberries. Save liquid; use pulp for another recipe. Stir in sweetened condensed milk.
Stir in skim milk.
Add chocolate chips. If you don’t want them to sink to the bottom, use mini-chips.
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Today I made Brown Sugar Cranberry Chip Cake!
9T butter, 1C brown sugar, 2 eggs, lightly beaten, 1 3/4C flour, 1t baking powder, 1t vanilla extract, 1C cranberries, coarsely chopped, 2C chocolate chips
Preheat oven to 350F.
Cream together butter and brown sugar.
Stir in eggs.
Stir in vanilla.
In separate bowl, sift together dry ingredients.
Add to wet. Stir until just blended.
Fold in cranberries.
Spoon into 8″ greased round cake pan.
Bake 40-45 minutes or until risen and golden brown. Let cool in pan.
Today I made Potato Brownies!
1/2C butter, 4 oz bittersweet chocolate, 2 eggs, 1 1/2C sugar, 2 medium potatoes, baked, peeled and mashed, 1C flour
Melt butter with chocolate.
Cool 20 minutes. Preheat oven to 350F.
Stir in flour. Blend well.
Add potatoes. Blend well.
Turn into 13″ X 9″ greased pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Don’t overbake.