Red Velvet Cinnamon ‘Love’ Rolls with Vanilla Cream Cheese Frosting

Red Velvet Cinnamon ‘Love’ Rolls with Vanilla Cream Cheese Frosting

Hello Everyone! Valentine’s Day is just 2 days away and if you don’t have any creative ideas up your sleeve to surprise your significant other just yet, then I’ve got the perfect recipe for you! These beauties really are the perfect way to show your special someone how much you care about them for Valentine’s Day – or for any occasion as a matter of fact! Love, care, and affection should not only be celebrated and shown on one specific day.

Red Velvet Cinnamon ‘Love’ Rolls with Vanilla Cream Cheese Frosting

Everyone loves cinnamon rolls, but the regular-shaped ones don’t quite shout ‘creative’ or a perfect Valentine’s Day treat. So why not make them into lovely red velvet heart-shaped rolls? I’m sure your sweetheart will feel even sweeter biting into these fluffy rolls stuffed with fresh red cherries that are topped with a rich vanilla cheese frosting. Simple. Quick. Oh-so tasty!

Before we dive right into tonight’s recipe, here are the two recipes from where I drew my inspiration from for these ‘Love Rolls’: Le Creme de la Crumb by Tiffany and Rasa Malaysia by Bee.

Red Velvet Cinnamon ‘Love’ Rolls with Vanilla Cream Cheese Frosting Ingredients

PREP TIME 45 MINS | COOKING TIME 10-12 MINS | MAKES 10 ROLLS

INGREDIENTS

For the dough

  • 3 & 1/4 cups plain all-purpose flour
  • 3/4 cup soy milk
  • 1/4 cup white granulated sugar
  • 60g unsalted butter, melted
  • 1 large free range egg
  • 2-3 tsp red food colouring
  • 2 & 1/4 tsp active quick rise yeast
  • 1/2 tsp salt

For the filling

  • 70g unsalted butter, very soft
  • 1/4 cup white granulated sugar
  • 3 tsp ground cinnamon
  • Fresh red cherries

For the frosting

  • 115g cream cheese, softened
  • 85g unsalted butter
  • 1/2 cup powdered sugar
  • 3-6 tbsp soy milk
  • 2 tsp vanilla extract

METHOD

  1. Dough: Add the milk and butter to a small saucepan over medium heat. Stir until the butter is melted and then remove from the heat. If the milk and butter mixture is too hot, allow it to cool down to lukewarm temperature.
  2. In a large mixing bowl, combine 2 & 1/4 cups of flour, sugar, salt, and yeast. Add the milk mixture, egg, and red food colouring. Mix to combine well.
  3. Using the dough hook attachment on your mixer, knead while slowly adding the remaining cup of flour until the dough forms a ball and pulls away from the edges of the bowl. Alternatively, you may also knead by hand. Let the dough rest for 10 minutes.
  4. Filling: Once rested, roll out the dough into a rectangle on a floured surface. Spread the softened butter on top. Combine the cinnamon and sugar in a small bowl, and then sprinkle the mixture on top of the dough.
  5. Cut the dough into 10 strips and make each strip into a heart shape. Transfer the cinnamon rolls onto a baking sheet lined with parchment paper. Place a cherry into the centre of each cinnamon roll and cover with a damp towel and to allow them to rise, about 25 minutes.
  6. Preheat oven to 180C (350F or gas mark 4). Bake for 10-12 minutes. Remove from the oven and set aside to completely cool down.
  7. Vanilla Cream Cheese Frosting: In a small mixing bowl, combine the cream cheese, butter, and vanilla. Mix well and then add in the powdered sugar a quarter cup at a time until thick. Add the milk one tablespoon at a time until the frosting is smooth and spreadable.
  8. Spread the frosting over cooled cinnamon rolls and serve immediately. Enjoy it with a cup of hot coffee or tea for a mid-morning or mid-afternoon snack!

Red Velvet Cinnamon ‘Love’ Rolls with Vanilla Cream Cheese Frosting

Red Velvet Cinnamon ‘Love’ Rolls with Vanilla Cream Cheese Frosting

BON APPÉTIT

– Ally xx

myTaste.com

Strawberry & Mascarpone Dessert Pizza

Strawberry & Mascarpone Dessert Pizza

Hello Everyone! For the month of February, I’ll be sharing some sweet dishes to celebrate the month of love! Though in my opinion, I believe love should be celebrated every day. No, I don’t mean that you should buy gifts and whip up something special in the kitchen every single day, but you should always make your significant other feel loved, whether big or small the gesture.

Strawberry & Mascarpone Dessert Pizza

For tonight’s recipe, forget chocolate dipped strawberries. Here’s a dish that takes the classic combination of Strawberries and Chocolates to the next level and is sure to impress your significant other for Valentine’s Day. I originally had a different recipe planned for tonight, but I was inspired by someone special to make this dessert pizza and share it with you guys.

Also, check out this recipe that I made a couple of years back if you wish to try out a different take on a berry dessert pizza: Nutella & Mixed Berries Pizza.

PREP TIME 10 MINS* | COOKING TIME 10 MINS | SERVES 3-4

* When you plan to tackle this recipe, make your dough ahead of time as needs to be refrigerated overnight before using.

INGREDIENTS

  • Classic New York Style Pizza Dough Recipe
  • 2 punnets (600g) fresh strawberries, washed, hulled, and sliced
  • 250g Mascarpone Cheese
  • 1/2 cup balsamic vinegar
  • 1/4 cup nuts, roughly chopped
  • 5 tsp Nutella
  • Handful of fresh basil leaves

METHOD

  1. Preheat oven to 220C (245F or gas mark 7). Place your pizza stone in the oven as well to heat it up.
  2. Roll out your dough to a circle about the same size as your pizza stone on a lightly floured surface as thick or thin as you want. Transfer the rolled-out dough onto a sheet of parchment paper. This will easily help you transfer your pizza onto the preheated stone.
  3. Brush around the edges with a little bit of water, then spread a thick wall of Nutella all the way around the edges. Fold, or roll the edges over the wall of Nutella and seal it in by pressing down on the damp dough to form a stuffed crust.
  4. Carefully remove the pizza stone from the oven. Transfer the dough onto the hot stone and bake in the oven for about 3-4 minutes.
  5. While the pizza is baking, heat the balsamic vinegar in a small non-stick saucepan over medium-high heat. Simmer, continuously stirring to check on the consistency of the glaze, until the vinegar is reduced to a thick sauce, about 5 minutes, Remove from the heat and leave to cool down for a bit.
  6. Remove the pizza from the oven. Spread a thin (or if you are that type, a generous) layer of mascarpone cheese onto the dough and, top with the sliced strawberries and the nuts. Place it back into the oven with the grill setting on and grill for a further 3-4 minutes or until cooked all the way through. It should not take more than 10 minutes in total.
  7. Remove from the oven and top with fresh basil leaves and drizzle with the balsamic reduction. Serve and enjoy immediately!

Strawberry & Mascarpone Dessert Pizza

Strawberry & Mascarpone Dessert Pizza

BON APPÉTIT

– Ally xx

myTaste.com

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

Hello Everyone! First off, I’d like to apologise for not posting a recipe over the weekend – reason being just that I haven’t had the time to sit down and write one, and even better, my laptop charger decided that it was time for it to die. Also, another heads up, I will be leaving Lucena tomorrow and back to Bulacan where I will once again have no connection, so this will be the last post for March! I will see you again in April when I come back from my vacation!

Red Velvet Cheesecake Brownies

Moving on, today’s recipe is a belated one as it was meant to go up on Valentine’s Day. But for those who have been following for a while, you would’ve known that that was a busy week for me. I spent late morning/early afternoon of Valentine’s Day with a few of my very close friends over brunch at Cuckoo Callay for their Bacon Festival. I spent the rest of the day finalising my packing, moving all my things to a friends house, and having dinner with Vidhya that night. I left Sydney the next day.

I’ve made these a total of 3 times now. The first two were a complete fail and the third time was ALMOST a fail but worked out in the end. The first time I filled my square pan right to the top. I forgot how deep that pan was but nevertheless the brownies were too thick. The top started to brown a lot and it was nowhere close to being halfway done. The second time I tried it, I made the same mistake, but it wasn’t that I didn’t learn from my first mishap, it was another miscalculation on my side. I used a bigger dish this time, but one recipe wasn’t enough to fill it, do I doubled the quantities. It didn’t fill up all the way to the top, but it was still too thick. The brownie cooked about 3/4 of the way and the bottom was still batter. The second time I made it, I had planned on bringing it to office as a treat for my boss and managers, but because I didn’t want to bring in underdone brownies, I waited until my next day off to make the brownies again and finally bring them in on my last day of work.

Red Velvet Cheesecake Brownies

Now for the third batch, I used 1 and a half recipes this time and it was just the right thickness, FINALLY. When I said that it was an almost fail, it was because it was taking three times as long as it should to bake in the oven. The reason is because firstly, the oven at the lodge in Sydney is just unreliable. Secondly, I noticed that the top was starting to brown and the brownies aren’t all the way cooked yet, so I resulted to having to cover the top with foil so that it’d stop browning any further. Anyway, it got there in the end and it was a huge hit in the office! And Vidhya loved it as well, even though the had some from the first batch.

The original recipe can be found on Sally’s Baking Addiction. As stated before, I used 1 and a half recipes (just for the red velvet batter, I stuck to the same quantities for the cheesecake mix) from Sally’s so that my brownies were of the right thickness for my baking dish (about 8″ x 13″). Also, since at that time I was in midst of clearing out my pantry, I only had about a half cup of plain flour left, and quite a bit of self rising. I didn’t want to use self rising because I didn’t want it to rise, and Vidhya wasn’t home so I couldn’t borrow her plain flour. So I ended up using what’s left of Jialing’s wholemeal flour that she left at my place. I don’t exactly know if using wholemeal changes the texture or the taste, but it worked out in the end.

Red Velvet Cheesecake Brownies Ingredients

PREP TIME 15 MINS | COOKING TIME 45 MINS | SERVES 6-8

INGREDIENTS

For the red velvet brownies

  • 1 & 1/2 cups sugar
  • 1 cup wholemeal flour
  • 170g unsalted butter
  • 3 large free range eggs
  • 6 tbsp unsweetened cocoa powder
  • 1 tbsp vanilla extract
  • 1 & 1/2 tbsp liquid or gel red food colouring
  • 1 tsp white vinegar
  • 1/4 teaspoon salt

For the cheesecake mix

  • 8 ounces cream cheese, softened
  • 1 large free range egg, yolk only
  • 1/4 cup sugar
  • 1/2 tsp vanilla extract

METHOD

  1. Preheat oven to 180C. Grease an 8×13 baking dish with a little butter. Set aside.
  2. Red Velvet Brownie Mix: Beat the eggs together in a small bowl and set side. Then melt the butter in a large microwave safe bowl in 30-second increments until fully melted.
  3. Stir in the sugar, vanilla extract, cocoa powder, salt, food coloring, and vinegar, mixing each of the ingredients into the batter in that order.
  4. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix.
  5. Pour the brownie batter into prepared baking pan. Leave about 3 or 4 tablespoons to top the mixture later for the top.
  6. Cheesecake Mix: Beat the softened cream cheese, sugar, egg yolk, and vanilla extract in a medium-sized bowl using a hand-held electrical mixer on medium speed. Make sure that the mixture is completely smooth (about a minute or so).
  7. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter and top with the remaining tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.
  8. Bake the brownies for 45 minutes or until a toothpick inserted in the middle comes out clean. Once down, allow the brownies to cool completely before cutting into squares.
  9. Cover the brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days.

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

BON APPÉTIT

– Ally xx

myTaste.com