Cinnamon Roll Wreath

A good Christmas holiday recipe from Sally's site. Eggs were replaced by apple sauce for food allergy reason. I simplified the steps by using bread machine.

Ingredients

【Dough】
Whole Milk  - 1 cup, make lukewarm with microwave
Sugar - 2/3 cup
Active dry yeast - 1 and 1/2 TBSP
Unsalted butter - 1/2 cup, melt
Large eggs - 2, at room temperature (substituted with 1/2 cup apple sauce)
Salt - 1/2 tsp
All-purpose flour - 4 and 1/2 cups
【Filling】
Unsalted butter - 6 TBSP, softened to room temperature
Sugar - 1/2 cup
Ground cinnamon - 1 and 1/2 TBSP
【Vanilla Icing】
Powdered sugar - 1 cup
Vanilla extract - 1 tsp
Milk - 2 TBSP

Steps

1. Pour yeast and all wet ingredient (except butter) for dough in bread machine, then add all dry ingredients. Let bread machine complete a kneading process; add melted butter, then restart and complete a full dough cycle. The dough should double in size.
2. Line a large baking sheet with parchment paper. Lightly flour the parchment paper. Place the dough on top and roll it to roughly form a 10x20-inch rectangle. Make sure the dough is smooth and evenly thick.

3. Spread the softened butter all over the dough. In a small bowl, toss the cinnamon and sugar together until combined and then sprinkle evenly over the dough.

4. Tightly roll up the dough to form a 20-inch long log. Cut into 20 1-inch rolls, only slicing ¾ of the way through so they are still connected at the bottom. Use kitchen shears if you need to.You can trim off the ends and bake them as individual buns.

5. Turn one of the end cinnamon rolls on its side. Turn the next one so that it slightly overlaps the first. Repeat with each roll, forming into a circle and overlapping each.

6. Place a ramekin in the middle of the wreath. This will help it hold its shape. Cover the wreath loosely with plastic wrap and slide a baking sheet (I used a pizza tray) underneath the whole thing. Allow to rise again in a warm environment until puffy, about 45 minutes - 1 hour.

7. Preheat the oven to 350°F. Bake for about 25 minutes, until the rolls are golden brown. Remove from the oven and allow to cool for 10 minutes.

8. Whisk all of the icing ingredients together in a medium bowl. Drizzle over wreath.

Overnight option (done that, works great):
Prepare the rolls through step 5. Instead of allowing to rise in a warm environment in step 6, place the baking sheet in the refrigerator and allow the wreath to rest for up to 14 hours before baking. When it’s time to bake the next day, allow the rolls to come to room temperature and rise for 1 hour on the counter, or until almost doubled in size. Then bake as directed.
Freezing instructions (have not tried this)
Let the wreath cool completely on the parchment paper that you baked it on and transfer to a large Tupperware (along with the parchment). Then cover with a layer of aluminum foil and freeze. Thaw overnight in the refrigerator. Transfer to a baking sheet and heat in a 350°F (177°C) oven until warmed throughout, about 20 minutes. Drizzle with icing and serve.

Mint Oreo Truffles

This kids friendly recipe is easy and the truffles taste like chocolate-covered Oreo cheesecakes.

Ingredients

1 (15.25 oz) package Mint Creme Oreos
8 ounces cream cheese, softened to room temperature
12 ounces candy melt or chocolate for coating

Steps

1. Process the Oreos in blender until crumbs are formed.
2. Using a hand-held or stand mixer fitted with a paddle attachment, beat the Oreo crumbs with the cream cheese until combined.
3. Using your hands, roll into 30-35 balls. Place balls on parchment paper lined baking sheet. Freeze the truffles for about 30 minutes.
4. Coat the truffle balls and placed them on a lined baking sheet.

5. Refrigerate truffles for at least 10 minutes so the chocolate sets. Truffles must always be chilled and will stay fresh for up to 5 days in the refrigerator.
6. Make ahead tip: For longer storage, freeze the finished truffles up to 2-3 months. Thaw in the refrigerator before serving.

Italian Bread

This is a recipe from online with a lot of good reviews. The warm bread just out of oven gave the best aroma of home. My kids approved that this is a recipe to keep.

Ingredients

All-purpose flour - 4 cups
Light brown sugar - 1 TBSP
Warm water -1 and 1/3 cups
Salt - 1 1/2 tsp
Olive Oil - 1 1/2 tsp
Active dry yeast - 2 and 1/4 tsp
Cornmeal or flour - 2 TBSP
(Optional) Egg wash - 1 egg + 1 TBSP water

Steps

1. Place brown sugar, warm water, salt, olive oil and yeast in the bread machine first, then add flour. Complete a dough cycle.
2. Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on baking sheet generously sprinkled with cornmeal or flour. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes.

 3. Preheat oven to 375°F.
4. Optional - Brush the risen loaves with egg mixture. I skipped this because of food allergy.
5. Make a single long, quick cut down the center of the loaves with a sharp knife.

6. Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

Joey's Run Painted Cake

This is Chiffon Cake with Swiss Meringue Buttercream frosting. It was made for charity run organized by local running club BURN for Joey's Wings Foundation. Joey is a young boy who died of cancer and inspired many to join the fight for a cure. This cake is based on one of Joey's artwork.

No-Bake Cheesecake

This is a lighter version of cheesecake. Since there is no baking involved, it is also called "raw" cheesecake. Here is the original recipe.

Ingredients

【Crust】
Oreo cookies or Graham crackers - 7 oz (200 g)
Butter - 4 TBSP, melted
【Cake】
Cream cheese - 1 and 1/2 cup, softened
Plain yogurt - 1 and 3/4 cup
Sugar - 2/3 cup
Lemon juice - 1/4 cup
Gelatin powder - 2 bags
Water - 1/2 cup

【Topping】

your favorite fruits, fruit sauce, syrup, or jam

Steps

1. Add the gelatin power and water in a small cup and set aside.

2. Combine crushed graham crackers, melted butter and sugar in a bowl. Press the crumbs into the bottom of a round 8 inch cake pan or a square cake pan
3. Stir the cream cheese; add yogurt, sugar, lemon juice, and gelatin into softened cream cheese and mix well.

4. Heat the water and gelatin mixture in the microwave until it becomes liquid. Pour the filling into the crust and spread evenly.
5. Refrigerate the cake for 3 hours or overnight. Serve with your favorite fruits, fruit sauce, or jam.

Dr. Seuss The Places You'll Go Cake

This is Chiffon Cake with Swiss Meringue Buttercream frosting for my niece's 18th birthday. She is going to college this fall.

"Congratulations!Today is your day.

You're off to Great Places!

You're off and away!

...

You're off the Great Places!

Today is your day!

Your mountain is waiting.

So...get on your way!"

- Dr. Seuss

Mango Mousse Cake (Egg free, No bake)

This is adapted from the Egg free no bake strawberry mousse cake using canned mango puree that you can get from Indian grocery store.

Ingredients

【Crust】
Oreo cookies or Graham crackers - 7 oz (200 g)
Butter - 4 TBSP, melted
【Mousse】
Alphonso Mango Pulp - 2 cups
Heavy whipping cream, chilled - 2 cup
Gelatin powder  - 2 packs (14 g)
Cold water - 4 TBSP
Sugar - optional to your taste ( I did not add any)

【Top Layer - optional】
Water - 2 cups
Gelatin -  2 packs (0.5 oz)
Sugar - 1/4 cup
Salt Pickled Sakura Cherry Blossom - a few for decoration
Black Candy Melt - for letters

Steps

1. Prepare the crust. Place the Oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened. Press the mixture into the bottom of mousse cake ring using the back of a spoon. Refrigerate until the first layer of mousse is prepared.

2. Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
3. Whip the chilled whipping cream until stiff peaks form. Add Mango Puree and mix until well combined.
4. Pour the strawberry mousse over the crust and refrigerate the cake for at least 4 hours or overnight to set. Draw decoration using black candy melt on cake and refrigerate until pattern is solid.

5. To make the top jello layer, boiling water in a small sauce pan, add in sugar and gelatin until the gelatin is fully dissolved. Wait for the solution to cool, and then pour on top of the cake. Place the pickled cherry blossom and then put the cake back to refrigerator for at least 2 hours.6. Run a knife around the edges of the cake to remove the mousse cake ring.