Lemon Berry Rolls

The principal is the same as a cinnamon roll but it is filled with lemon butter and berries.

Dough:
2 cups of milk
1/2 cup of oil
1/2 cup of sugar
1 tablespoon of yeast
4 1/2 cups of flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 1/2 teaspoon of salt

Heat oil, milk and sugar to about 1o5 degress and sprinkle yeast on top and let rest for about 10 min until bubbly

Mix in 4 cups of the flour and let rest for an hour

Mix remaining dry ingredients and sprinkle over dough. Mix in and cover  and let rise for an hour.

Filling:

2 cups of berries (any kind)
1/2 cup of sugar
3 lemons
1 stick of butter

Zest lemons and mix softened butter, sugar, and zest

Roll out dough into a large rectangle.

Spread with lemon butter and sprinkle on berries.

Roll up and cut into even pieces

Place in a greased 9x13 pan and let rest for about 30 min.

Bake for 15 min at 375 or until golden brown and let cool

Whisk together juice from lemon, 3 tablespoons of melted butter, and a couple cups of powdered sugar and pour over rolls.

They are great especially warm.

Mini Buttersotch Hi Hat Cupcakes

So we have a local cupcake shop that I love and sometimes she makes hi hat cupcakes which are amazing.  The hard shell on the frosting is to die for so I decided to try it myself.  They didn't come out as pretty since I can
t use a piping bag for the life of me so I just scoop the frosting on and let it be messy.

You can use any cupcake recipe but here is the one that I used.
1 cup of flour
1 teaspoon of making powder
1/4 teaspoon of salt
13 cup of milk
1 teaspoon of vanilla
3/4 stick of butter
1/2 cup of sugar plus 1 tablspoon
1 egg

Line a mini muffin pan with papers and pre heat oven to 350

Whisk together butter and sugar until light and fluffy

Beat in egg

 Add in vanilla

Whisk together dry ingridents

Alternate mixing in a little flour and then milk back and forth until all are incorporated.

Fill 2/3 full and bake for about 15 min until a tooth pick comes out clean.

Butter cream:
2 sticks of butter
1 teapsoon of vanilla
3 cups of powdered sugar
a few tablespoons of milk

Whisk softened butter until fluffy

Slowly add in powdered sugar

Whisk in  vanilla then add a little milk until you reach desired consistency

Frost with a heaping tablespoon of vanilla and plop them in the freezer

Melt a package of butterscotch chips and 2 tablespoon of vegetable oil over a double boiler. Let cool for 15 min

Dip frozen cupcakes in cooled butterscotch and place on wire wrack to harden.

Boston Cream Cupcakes

Start with the filling it can be made a couple days a head of time and it only took me about 15 min.

1 1/3   cups of cream
3 egg yolks
1/2 cup of sugar
2 tablespoons of butter
1 1/2 teaspoons of vanilla
1 1/2 tablespoon of corn starch

Whisk sugar, yolks, and cornstarch for about 15 seconds until thick and pale yellow. Meanwhile bring cream to a low simmer over medium heat in a medium sauce pan.

Slowly whisk in egg mixture and continue whisk over medium heat for about 1 1/2 minuets until thick. Be sure whisk the whole time.

Whisk in vanilla and butter off heat.

Refrigerate

Cupcakes

1 3/4 cups of flour
3/4 cup of cream
1 cup of sugar
3 eggs
1/2 teaspoon of salt
1 1/2 teaspoon of baking soda
1 1/2 teaspoon of vanilla
1 1/2 sticks of butter

Grease cupcake pan and dust with flour. Preheat oven to 350

Mix dry ingredients in a mixer and add soft butter bit by bit into flour mixture slowly until resembles sand.

Add eggs one at a time

Add milk and mix for about 3 min until fluffy.

Fill pan and bake for about 15-20 min until a tooth pick comes out clean and then cool.

Cut out center of cupcakes and fill with about a tablespoon of filling and refrigerate.

Glaze

8 oz of chocolate chips

1/4 cup of corn syrup
1 1/2 teaspoon of vanilla
3/4 cup of cream

 Mix ingredients in a small sauce pan and heat over medium heat until melted

Let set for 30 min

Place cupcakes on a wire wrack and drizzle with about 1 tablespoon of glaze per cupcake and let rest

Lemon Pound Cake

This is great for desert or breakfast.  There isn't anything in this that isn't in a muffin.\

Cake
2 sticks of butter
1 lemon
3 eggs
2 cups of flour
1/2 teaspoon of baking powder
1/4 teaspoon of salt
1 teaspoon of vanilla
1/2 cup of milk
1 1/2 cups of sugar

Finely zest lemon into the sugar

Mix flour, salt and baking powder.

Cream soft butter and sugar on medium speed in a mixer until fluffy

Cream eggs in one at a time

Add vanilla into batter

Add in a little flour and then milk and keep alternating until all is thoroughly mixed in.

Bake at 350 for about 50 min until a tooth pick comes out mostly clean

Glaze
Juice of one lemon
1/2 brick of cream cheese (4 oz)
1ish cup of powdered sugar

Whisk cream cheese until fluffy

 Whisk in juice from the lemon

Slowly whisk in powdered sugar to desired consistency.

Glaze the pound cake

Slice and serve with lemon curd and berry sauce.  Top with excess glaze