Up until a few weeks ago, cardamom was the one spice missing from my collection. I don’t know if you guys know this, but cardamom is freakin’ expensive! The cheapest I was able to find it around here was $5 and that was from a bulk bin! I lucked out recently when I found a huge bottle for $2.99 at World Market and I immediately knew I wanted to make these rolls. I’ve had this recipe saved for well over a year, I was just waiting for inexpensive cardamom.

Cardamom is a strange spice. It almost smells citrusy to me, even though is technically part of the ginger family. I thought the taste was very subtle and next time I make these (because they will be made again) I might add a little extra cardamom so it stands out more.

I thought these were fantastic and so did my 3 year old. Everyone else who tried them gave them a “Ehh, they’re different” review. They were lighter than the lemon ones I did recently and I think they would be perfect for a warm weather brunch.

Lime & Cardamom Sweet Rolls
Ingredients
  • For the dough:
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup warm water (100F to 110F)
  • 1/2 cup plain yogurt
  • 1/3 cup granulated sugar
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 2 1/3 cups all-purpose flour (about 10 1/2 ounces), divided
  • Cooking spray
  • For the filling:
  • 1/2 cup packed brown sugar
  • 1 tablespoon grated lime rind
  • 1/2 to 3/4 teaspoon ground cardamom
  • 2 tablespoons butter, melted, divided
  • For the glaze:
  • 1 cup powdered sugar
  • 3 tablespoons fresh lime juice
Instructions
  1. To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.
  2. Combine yogurt and next 5 ingredients (through egg) in a large bowl, stirring until well blended. Gradually stir yeast mixture into sour cream mixture. Lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Add 2 cups flour to sour cream mixture, stirring to form a soft dough.
  3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
  4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  5. To prepare filling, combine brown sugar, rind, and cardamom. Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a 12 x 10–inch rectangle; brush with 1 tablespoon butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Repeat procedure with remaining dough, 1 tablespoon butter, and filling. Cut each roll into 12 (1-inch) slices. Place slices, cut sides up, in a 13 x 9 inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
  6. Preheat oven to 350F.
  7. Uncover dough. Bake at 350F for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.
  8. To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls.


adapted from Cooking Light

 

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Once every few months I’ll see a recipe and won’t be able to get it out of my mind. I try to fight it because normally it involves an obscene amount of heavy cream but I never win. Like this one – I saw it and couldn’t stop thinking about it. Then just when I had started to move on with my life, Katie from goodLife{eats} started Tweeting about it. That was it. It had to be made.

If you’ve been reading for awhile you’re probably aware of my love affair with anything rolled. Cinnamon rolls, sticky buns, random creations inspired by Christmas candy, I love them all so this was an obvious winner from the start.

They were everything I hoped they would be. Sweet and tart all at once. I was actually shocked at how much I liked them since I’m not found of fruit and yeast bread together.

These would be perfect for a weekend breakfast. Just mix the dough and shape them into rolls, retard in the fridge overnight, and bake off in the morning! I guarantee whoever you’re baking for will be so excited to see these on the table!

Sticky Lemon Rolls with Lemon Cream Cheese Glaze

Ingredients

For the lemon roll dough:
1 envelope (0.25 ounces, or 2 1/2 teaspoons) yeast
3/4 cup milk, warmed to about 100F or warm but not hot on your wrist
1/2 cup (1 stick) unsalted butter, very soft
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 lemons, zested
2 eggs
For the sticky lemon filling:
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger
2 lemons, zested and juiced
3 tablespoons unsalted butter, very soft
For the lemon cream cheese glaze:
4 ounces cream cheese, softened
Juice of 1 lemon
1 cup powdered sugar
1 lemon, zested

Instructions

  1. In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a couple minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.
  2. Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.
  3. (If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)
  4. Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled, about an hour.
  5. In a small bowl, mix the sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon. (Reserve the juice of the second lemon for the glaze.)
  6. Lightly grease a 13-9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle - about 10x15 inches. Spread evenly with the softened butter, then pour and spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.
  7. Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)
  8. Heat the oven to 350F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190F.
http://fakeginger.com/sticky-lemon-rolls-with-lemon-cream-cheese-glaze/

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My favorite muffin ever is the Starbucks banana nut muffin and for a couple years now I’ve been trying to recreate it. The only problem is that I’m not 100% convinced that they use real bananas in it because for one, it tastes more like banana Laffy Taffy than the real thing. And two, there are no banana chunks!

I can’t say I succeeded (might need to look into some banana extract or something) but I did make some awesome muffins! I used a mixer so there were no big banana pieces and I think I actually prefer it to mashing them. For the tops, I wanted to do what Starbucks does and just add some walnuts and raw sugar but I didn’t add enough of either. Still very good though, light but still rich! Even Spencer agrees that they are some of the best muffins ever.

Banana Nut Muffins

adapted from Food Network

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts
raw sugar

Instructions

  1. Preheat oven to 375 degrees and fill 2 muffin tins with liners.
  2. In a large bowl, combine the flour, baking soda, and salt; set aside. With an electric mixer fitted with a wire whisk, whip the bananas and sugar together, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Spoon the batter into the muffin tins to fill them about halfway. Sprinkle the tops with walnuts and raw sugar.
  3. Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
http://fakeginger.com/banana-nut-muffins/

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My kid is a huge pancake fan and requests them just about every morning. Unfortunately, he likes to eat as soon as his feet hit the floor and I need to check my email and have a cup of coffee before I’m ready to stand over the stove for 20 minutes. I do like to give in every once in a while (even if that means he’s grabbing cold hot dogs out of the fridge while I try to cook without coffee).

I have been holding onto this recipe for months. Carrot cake pancakes sound like a good idea until you actually consider making them. Carrot? In pancakes? With lots of spices? I wasn’t too sure but I also knew I’d always wonder about them.

They were fantastic! Straight out of the pan with nothing on them, a little too spicy for me but with some powdered sugar and Greek yogurt on top – the best breakfast I’ve had in a long time. The kid gobbled his up and then a couple hours later he took off with the only pancake that had survived breakfast. Definitely kid approved! Plus he got the added bonus of 1 veggie serving out of the way first thing in the morning!

Carrot Cake Pancakes

from Cooking Light

Ingredients

5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray

Instructions

  1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
  2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter.
http://fakeginger.com/carrot-cake-pancakes/
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I made these waffles twice this weekend, on both Saturday and Sunday morning. That, my friends, make these a definitely winner.

I don’t make waffles often because I don’t like how thick my waffle maker makes them but I have finally found the solution. These yeast waffles are crisp on the outside and almost airy on the inside. My husband said it was like eating a funnel cake without powdered sugar. We added the powdered sugar on day 2. ;)

I also love that you prep these at night. I’m definitely not a morning cook so these will make my mornings very simple. I can’t wait to make them again!

Yeast Waffles

from [King Arthur Flour]

Ingredients

1 1/2 cups (12 ounces) milk
6 tablespoons (3 ounces) butter
2 to 3 tablespoons (1 3/8 to 2 ounces) maple syrup
3/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 cups (8 1/2 ounces) all-purpose flour
1 1/2 teaspoons instant yeast

Instructions

  1. Heat the milk till it's very hot. Place it in a large mixing bowl (you'll need lots of room for expansion), and add the butter, maple syrup, salt, and vanilla. Stir till the butter melts and the mixture has cooled to lukewarm. Add the eggs, flour, and yeast, stirring to combine; it's OK if the mixture isn't perfectly smooth. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day. (Make SURE it's in a bowl large enough for it to at least double in size!)
  2. Preheat the waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, till the waffle is golden brown. It took us about 6 minutes, using our waffle iron here. Serve immediately, or keep warm in a 200F oven.
http://fakeginger.com/yeast-waffles/

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