Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

In case it hasn’t been enough that I’ve made pumpkin macarons and pumpkin cupcakes, I thought I’d introduce the delicious flavor into my breakfasts. And boy, was that a good move! Nothing says “hello weekend!” like hot, fresh pumpkin cinnamon rolls with vanilla buttercream frosting!

Pumpkin Cinnamon Rolls
Yields 12 rolls

For the cinnamon rolls:
1/2 cup pumpkin puree
1 large egg
1/2 cup milk
2 tbsp. melted butter
2 tbsp. granulated sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 tbsp. instant, dry yeast

2 1/2 cups all purpose flour

For the filling:
2 tbsp. melted butter
1/2 cup granulated sugar
2 tsp. ground cinnamon

For the frosting:
1 stick (113 grams) butter, softened
1 cup powdered sugar
1 tsp. vanilla extract

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Norwegian Skolebrød

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Skolebrød

I feel kind of bad because I’ve lived in Norway now for almost 2 years (it’ll be 2 wonderful years to the day on September 18th) and I’ve been blogging for about 9 months now, but I’ve covered very little in terms of traditional Norwegian baking. It’s not that I don’t like Norwegian baked goods (I do, really!), but I’ve stuck to the things I know and am used to (which tends to be more along the lines of American cuisine). So although it’s long overdue, I’d like to introduce you all to the perfect school breakfast: Norwegian skolebrød (literally “school bread”)!

Norwegian Skolebrød
Yields about 20 small pastries

For the pastry:
3 tbsp. (50 grams) instant yeast
1/4 cup warm water
3 1/2 cups all purpose flour
1/4 cup granulated sugar
150 grams butter, cubed

3 eggs + 1 egg yolk

For the vanilla cream filling:
1 cup milk
1 tsp. vanilla extract
1/4 cup granulated sugar
3 egg yolks
1 tbsp. cornstarch
1 tbsp. all purpose flour
1 tbsp. butter, cubed

For the icing:
3/4 cup powdered sugar
A few teaspoons of milk
Sweetened, shredded coconut

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Rustic Braided Peach Strudel

Peach Strudel

Last summer I discover the amazing time-warp and eternal pit of distraction that is Pinterest. Seriously, I probably spent my first few days of Pinterest bliss holed up in my living room pinning enough recipes to last me the rest of my life. During that pinning frenzy, I pinned a number of peach recipes that I vowed to make during peach season last year. Peach season came… and passed… and about halfway into December when you can’t even find peaches here and if you could they’d be rock hard and frozen, I stumbled across my peach recipes buried about a mile deep on my Pinterest board. Oops… So as I was Skyping with my grandfather last week, asking him how his garden was coming along and what kind of amazing produce he had this year, he mentioned that we’re now into the height of peach season in Oregon. And suddenly I remembered… PEACHES!

Rustic Braided Peach Strudel
Yields one braided strudel with about 8 servings

Ingredients:

For the strudel:
4 cups all purpose flour
1 1/3 cup milk
1/3 cup granulated sugar
2 sticks (~226 grams) cold butter

For the peach filling:
3 ripe medium-size peaches
1/2 cup granulated sugar
2-3 tbsp. all purpose flour
2 tsp. cinnamon
1/4 tsp. cloves

1-2 tbsp. granulated sugar for dusting the top

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Lemon Poppy Seed Muffins

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Despite being an excellent baker, my Mum has never been one to enjoy sugary things. She claims to have drank a chocolate milkshake almost every night while she was pregnant with me (which would probably explain quite a bit about my apparent sweet tooth), but she probably consumed more sugar over that nine month period than the rest of her life combined. So when it comes to baked treats, she can be a tricky one to bake for. Luckily, I know how much she enjoys muffins, lemon, and poppy seeds, so I enrolled her help in baking a suitable morning breakfast muffin. Straight from my Mumsie’s kitchen: Lemon Poppy Seed Muffins!

Lemon Poppy Seed Muffins
Yields 12 muffins

Ingredients:

For the muffins:
1/4 cup vegetable shortening
3/4 cup granulated sugar
1 egg
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tbsp. lemon zest
3/4 tsp. poppy seeds
Juice from half a lemon
1/4 cup milk
1 cup all purpose flour

For the glaze (optional):
1/4 cup powdered sugar
2-3 tbsp. milk

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Chocolate Croissants (Pain Au Chocolat)

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While my husband and I were in Oslo about a year and a half ago visiting the US Embassy for my Norwegian residency permit, we stopped by a little bakery on Oslo’s famous shopping street, Henrik Ibsens gate. As soon as I saw the colorful display of macarons in the window, I knew I had to go in. My husband agreed, and we ventured in to a cozy shop where we enjoyed warm cups of hot chocolate (it was the middle of winter, at the time, and very cold outside), macaron sampling, and some freshly baked pastries. Everything was delicious, and I couldn’t help but buy a small box of colorful macarons to take home. The entire time I was selecting my take-home box, my husband and I kept stealing kisses from each other and cuddling (yes, we can be that couple), when out from the back walked a man in a white chef outfit. In a very thick French accent he exclaimed, loudly for the whole shop to hear “Oh look at ze love birdz! Iz good to see such young love!” That, ladies and gentleman, was famous pastry chef Pascal Dupuy. I suppose I can now check “Get embarrassed by famous pastry chef for PDA with husband” off my bucket list. And on the eve of renewing my residency permit to reside in Norway, it seemed only fitting to take a page out of Pascal’s book (literally) and whip up some delicious chocolate croissants.

Chocolate Croissants (Pain Au Chocolat)
Yields about 15 pastries

Ingredients:

For the pastries:
1 tbsp. instant yeast
4 cups all purpose flour
1/4 cup granulated sugar
1 1/3 cup milk
2 1/4 stick (250 grams) cold butter

For the filling:
1 bar (100 grams) dark chocolate

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