Fritos Snack Mix

 We went camping over Labor Day weekend with the extended family. It was so fun to see Steve and family from Montana, and Justin's and Jessica's families and Mom and Dad. We should definitely do it again!  We all brought food to share but now we all have new food restrictions. :-( Justin and Ashlee recently found out their family all are allergic to gluten. Adria has been complaining for months that her stomach hurts and we finally did an allergy test for her and discovered she is allergic to milk. So she had gone milk free for the past few months and that seems to help. So we all had to bring gluten and dairy free foods. (BUMMER!) I found this recipe from cookiesandcups and decided to modify it so we could take it as a treat. I didn't use M &Ms because they probably aren't dairy free and I don't like them anyway. Another thing I learned on this trip - Licorice isn't gluten free! Who'd of thought? So the next recipe quest is homemade gluten free licorice... We will see. 

Everyone LOVED this snack mix and they all said I needed to share the recipe. So here it is to the best of my ability to remember what I did.  

• 1 (10.5 oz) bag of Fritos - I used the bigger bag (19oz) and used a little more than half the bag
• 3-4 cups Rice Chex Cereal- Original recipe says 2 cups, but I left other stuff out so I added extra here. 
• 2 cups of candy corn -Original recipe said to use nuts too, but we left those out.
• 1 cup light brown sugar, packed
• 1/2 cup non-dairy (vegan) butter
• 1/2 cup light corn syrup

Preheat oven to 350°F. In a large roasting pan Fritos, and Chex.  Set aside.

In a small saucepan melt sugar, vegan butter and corn syrup over medium heat.  Let mixture come to a boil and then boil for 4 minutes without stirring.

Remove from heat and pour over Frito mixture, stirring to coat evenly. Bake for 8 minutes.  Remove to stir and bake for an additional 8 minutes. Stir in the candy corns and pour onto 

wax paper lined counter and let cool completely breaking large clumps.

I didn't get a picture because we ate it too fast and I didn't think about pictures. That just proves how delicious it was!

Orange Rolls

We love orange rolls at our house but rarely make them. Usually we just get them at Grandma Jenny's house at Christmas time. This is a different recipe I found from Mel's Kitchen Cafe and of course I had to try it with my own variations.

1 cup hot water
1/4 cup butter
1/4 cup granulated sugar
1/2 teaspoon salt
1 skimpy Tbsp yeast
1 large egg
2 Tbsp dry milk powder
3 1/2 cup flour

Heat the water so it's steaming but not boiling. Pour it into a bowl, add the butter, sugar and salt and mix until the butter is melted and the mixture has cooled to warm. (I used my stand mixer.) Add the egg and the yeast. Gradually add about 3 cups of flour. Mixing in well. Add the last 1/2 flour slowly if need to make a soft dough. knead for a few minutes then cover with plastic wrap and allow to rise until doubled (about 1 hour).

Make the filling:
3/4 cup sugar
2 - 3 Tbsp fresh orange zest. (I used 2 large oranges)

Mix the sugar and zest together. I didn't feel like this made quite enough. I had some lemon sugar I made (using the same procedure with lemon zest) a few weeks ago for something else. So when I sprinkled the mix on the dough, I added some lemon sugar too - probably about 1/4 cup. So next time I'll use a full cup of sugar and more zest.

After the dough has doubled roll it on a lightly floured surface into a 16 x 14 inch rectangle. Brush with fresh squeezed orange juice. (You could use butter here, but then the rolls don't hold together at well.) Spread with sugar filling. Starting with the long end, roll up the dough and pinch the seam to seal it.

Using floss or string mark the dough in half, then quarters, eights and sixteenths. Cut with the string into 16 equal pieces. Take each round and pull gently into an oval, then twist once in the middle. Place each roll on a lined baking sheet.

Let the rolls raise until nearly doubled, about 60 to 90 min. Bake in a preheated oven at 350 degrees for 20 mins or until golden brown. Allow to cool slightly then frost
.

 Frosting

3 oz cream cheese, room temp.
5 Tbsp butter, room temp.
pinch of salt
1-2 Tbsp orange juice
1 tsp orange zest (or whatever is still left on the orange - I didn't have much)
1 1/2 to 2 cups powdered sugar

I never measure the sugar when I make frosting, so these numbers are always approximates. Cream the butter and cream cheese until smooth. Add the salt and 1 Tbsp orange juice and zest. Mix well. Add the powdered sugar and additional juice if needed to make a thick, but spreadable frosting.

Spread the frosting over the still warm rolls and serve.

Limone Brownie

Ryan and I went to Pizzeria Limone last week. I always want their lemon brownies, but I rarely get them. I didn't get one last Friday, and regretted it all weekend so I decided to make my own last Sunday. They are chocolate brownies with lemon buttercream and covered with chocolate ganache. After I posted a picture of them in Instagram, one of my neighbors commented that she wanted one. So I made them again today. I am currently waiting from the buttercream to set up so I can add the ganache on top and thought I'd post the recipe here. Last week I didn't have cream, so I made the ganache without cream. Today I didn't have semisweet chocolate for the brownies, so I used unsweetened chocolate. I'll post both the variations in case you don't have those items either!

Brownies (this recipe is a variation from Sally's Baking Addiction)

1/2 cup butter
two 4-ounce semi-sweet chocolate bars*
3/4 cup (150g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup + 2 Tablespoons (80g) all-purpose flour
2 Tablespoons (11g) unsweetened natural or dutch-process cocoa powder
1/4 teaspoon salt

*If you have unsweetened baking chocolate bars, add an extra 1/2 cup of sugar (1 Tbsp sugar per 1 oz of chocolate.)

Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly. Remove from the heat, pour in a large mixing bowl, then allow to slightly cool for 10 minutes. (I skipped the bowl the 2nd time - soo many dirty dishes, just wait for it to cool longer.)
Preheat oven to 350°F. Line the bottom and sides of a 11x7 inch baking pan with parchment, leaving an overhang on all sides. Set aside.
Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently whisk in the cocoa powder,salt and flour.
Pour/spoon batter into the prepared baking pan and bake for 35 minutes or until the brownies begin to pull away from the edges of the pan.

Allow the brownies to cool while making the buttercream.

Lemon Buttercream

1/2 cup butter, softened to room temp.
 3 cups of Powdered Sugar
 1 lemon

Beat the butter until smooth, or nearly smooth. Zest the lemon and add to the butter. Squeeze both halves of the lemon into the butter and mix in. Add the powdered sugar and beat until smooth. Drop onto the cooled brownies and spread a thick layer over the brownies with an offset spatula. I put mine in the freezer before and after putting on the buttercream. When the buttercream is set, cover with chocolate ganache.

Chocolate Ganache Without Cream

4 oz semisweet chocolate
1/3 cup milk (I used 1% but the recipe I found said 2% - whatever)
2 Tsp butter

Chop the chocolate into pieces. I used chocolate chips so that part was done. Heat the milk and butter in a pan until the butter is melted and the milk is starting to bubble. Pour over chocolate and stir until the choclate is melted. Cool if necessary so it can be spread over the brownies without melting the buttercream. Freeze the brownies until the ganache is set.

Chocolate Ganache with Cream (also from Sally's Baking Addiction)

4 oz semisweet chocolate chips
1/2 c heavy cream

Heat the cream in the microwave or stop top until simming, but not boiling. Pour over chocolate and let it sit for 2 to 3 minutes. Then stir the chocolate until it's melted and smooth. Allow it to cool slightly then spread over brownies.

Allow ganache to set before cutting brownies. I put mine in the the freezer.

Danish Pastries

The past few weeks we have all been trapped in our houses with the Covid-19 outbreak so with no one going to school and lots of stress and anxiety and no bread on the shelves at the grocery stores, we have been doing lots of baking at home. At least until we run out of flour- there isn't any to buy at the store either. So I pulled out a couple of recipes I have wanted to try, and discovered stuff in the fridge - like ricotta cheese- that needed to be used. This morning I made cheese danishes and lemon buns. The lemon buns were pretty good- but not as lemony as I would have liked. I think they should have lemon curd in them next time!! The laminated dough is VERY labor intense. But it turned out great! Here's the recipe I used from Bake from Scratch:

Danish Dough

1 cup whole milk, room temperature
1 large egg, room temperature
1 large egg yolk, room temperature
2¼ teaspoons instant yeast
520 grams bread flour
⅓ cup granulated sugar
3 Tablespoons butter
1 Tablespoon kosher salt
1 cup plus 1½ tablespoons butter

Instructions
In the bowl of a stand mixer, whisk together milk, egg, egg yolk, and yeast by hand. Using the dough hook attachment, add flour, sugar, 3 tablespoons butter, and salt, and beat at low speed until dough comes together, about 1 minute. Continue beating until dough pulls away from sides of bowl and is smooth when a small amount is pinched off, about 5 minutes.
Spray a large bowl with cooking spray. Turn out dough onto a lightly floured surface, and shape into a smooth ball. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 2 hours.
Using a pencil, draw a 12x8-inch rectangle on a sheet of parchment paper; turn parchment over. Place remaining 1 cup plus 1½ tablespoons (248 grams) butter on parchment. Cover with a second sheet of parchment, and shape to fit inside drawn rectangle, keeping edges straight and even. (If butter gets too soft to work with, refrigerate for 5 minutes before continuing.) Keep wrapped in parchment paper, and refrigerate overnight.
Line a sheet pan with parchment paper. Lightly dust with flour.
Turn out dough onto a lightly floured surface, and gently shape into a 10x8-inch rectangle. Place on prepared pan. Cover tightly with plastic wrap (to ensure dough does not dry out), and refrigerate overnight.
Place dough in freezer for 15 to 30 minutes. Let butter block stand at room temperature until pliable, 10 to 15 minutes.
On a lightly floured surface, roll dough into a 16x12-inch rectangle. Unwrap butter block, and place in center of dough. Fold dough over butter block, meeting in the middle, and press lightly to seal dough around butter block. Turn dough 90 degrees, and immediately roll dough into an 18x12-inch rectangle. Fold into thirds, like a letter; turn 90 degrees, and roll out again. Fold into thirds again, like a letter. Wrap dough in plastic wrap, and freeze for 15 to 30 minutes. Roll and fold, letter-style, one more time. Wrap dough in plastic wrap, and refrigerate for 1½ hours. (Alternatively, wrap tightly in plastic wrap, and freeze for up to 3 months. When ready to use, let thaw in refrigerator overnight.)

Lemon Buns:

Make lemon sugar by mixing:
1 cup granulated sugar
Zest of 2 lemons
In a food processor. Pulse until combined and uniform in color.

Brush 12 muffin cups with melted butter. Dust with granulated sugar, tapping out excess.
Freeze Danish Dough for 15 to 30 minutes. On a lightly floured surface, roll dough into an 18x12-inch rectangle. Cut off 6 inches - making it a 12x12 inch rectangle.

In a small bowl, combine about 1/2 cup Meyer Lemon Sugar and heaping 1/8 tsp cardamom.

Using a pastry brush melted butter onto dough. Sprinkle lemon sugar mixture over butter, leaving a ½-inch border along one long edge. Starting at long side opposite border, roll up dough, jelly roll style. Trim edges, if needed, and cut into 1-inch rolls. Place rolls, cut side up, in prepared muffin cups, gently pressing down until dough fills mold. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 45 to 60 minutes.
Preheat oven to 375°F. Bake until golden brown and an instant-read thermometer inserted in center registers 210°F (99°C), 20 to 25 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pans until cool enough to handle, about 10 minutes. Remove from pans, and toss in desired sugar. Let cool completely on wire racks. I didn't toss mine in extra sugar- I think if I did I would have used lemon sugar.

Cheese Danish:

This part I didn't measure as well, so I will do my best to recreate the recipe. I rolled the 6x12 inch section of dough into a larger rectangle about 10x12 I think and cut it into 6 5x4 inch pieces. Then I put a heaping spoonful of cheese filling in the center of each square. Brush the border of each pastry with egg wash (I just used the leftover egg white from the filling mixed with some water) and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on a baking sheet and refrigerate the filled Danish for 15 minutes. Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. (Mine got too dark - I think 15 to 18 min is probably enough with this dough) Serve warm.

Here's the cheese filling I used. I modified a recipe I found on Foodnetwork. It made a lot more filling than I intended. So I probably have enough left overs to make another 6 Danish! I think I will used puffed pastry from the freezer next time. Although I do have some European butter in my fridge that needs to be used....

4 ounces cream cheese, at room temperature
1/3 cup sugar
1 extra-large egg yolk, at room temperature
about 1 cup ricotta cheese- This is the part i didn't measure. I just dumped in what I had left
1/2 teaspoon pure vanilla extract
dash of salt
Zest from 1 lemon
Add additional sugar to taste- I used the lemon sugar from above - probably a Tbsp or 2.

Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolk, ricotta, vanilla, salt, and lemon zest and additional lemon sugar. Mix until just combined. Don't whip!