Here is a copy of the roll recipe with some added notes. I hope you can read it.
Tuesday, April 3, 2012
Chocolate Ganache
My aunts made this dessert about a year ago for a family gathering and I loved it. I pulled it out to try for the first time as a wonderful treat for a book club I recently hosted in my home.
"Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream." (Definition and further info go to www.joyofbaking.com/ganache.html ).
Here it is...
Just like the cinnamon rolls, it's wonderfully easy and amazingly delicious.
Chocolate Ganache
1 chocolate cake mix prepared according to instructions and baked in 13x9 pan.
Ganache- 1 1/2 c heavy whipping cream, 1/2 c butter, 2 c semi-sweet chocolate chips
When cake is 1/2 done baking, start the ganache. Bring cream and butter to a boil on the stove (med size saucepan). Let cool slightly and add choc. chips which will melt as you mix them in.
Take cake out of the oven when it's done and immediately cut the hot cake into 2" squares. Place into your mixer or a large bowl and mix (or use hand mixer to mix) until the cake is crumbly. Add 1 3/4 c. ganache mix into the cake crumbles and mix this thoroughly.
Press into a 9" spring form pan lined with parchment or waxed paper. Level tops and place pan in freezer for 45 min. Take cake out of freezer and frost with the rest of the ganache.
Store in fridge until served.
Serves 12-18 (slice thinner than cheesecake).
Rich and wonderful but not too sweet.
opt. - add whipped cream and a raspberry on top of each piece for extra elegance.
"Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream." (Definition and further info go to www.joyofbaking.com/ganache.html ).
Here it is...
Just like the cinnamon rolls, it's wonderfully easy and amazingly delicious.
Chocolate Ganache
1 chocolate cake mix prepared according to instructions and baked in 13x9 pan.
Ganache- 1 1/2 c heavy whipping cream, 1/2 c butter, 2 c semi-sweet chocolate chips
When cake is 1/2 done baking, start the ganache. Bring cream and butter to a boil on the stove (med size saucepan). Let cool slightly and add choc. chips which will melt as you mix them in.
Take cake out of the oven when it's done and immediately cut the hot cake into 2" squares. Place into your mixer or a large bowl and mix (or use hand mixer to mix) until the cake is crumbly. Add 1 3/4 c. ganache mix into the cake crumbles and mix this thoroughly.
Press into a 9" spring form pan lined with parchment or waxed paper. Level tops and place pan in freezer for 45 min. Take cake out of freezer and frost with the rest of the ganache.
Store in fridge until served.
Serves 12-18 (slice thinner than cheesecake).
Rich and wonderful but not too sweet.
opt. - add whipped cream and a raspberry on top of each piece for extra elegance.
Amazingly Easy Cinnamon Rolls
This is the recipe for an AMAZINGLY easy batch of cinnamon rolls.
I just got word that a newly married lady tried these out and had success the first time (it was her first batch of 'yeast' bread too).
You really can make great cinnamon rolls - just try.
If this method of going back and forth between ingredients and instructions confuses you, print it out and highlight the ingredients. Then you'll know what to gather to start with for the project.
Fast Cinnamon Rolls
2 pkgs (or 2T) yeast
1/4 c. water (slightly warmer than lukewarm; comfortably warm enough to wash your hands in)
1 T sugar (brown or white, doesn't matter)
1- Mix above well in a large bowl or 4 c pyrex (it needs room to grow)
1 1/2 c. buttermilk (add 1 1/2 tsp lemon juice or vinegar to regular milk)
2- Warm in microwave until at room temperature.
1/2 c oil (or applesauce for a lighter recipe)
3- Mix milk (#2) with oil and yeast (#1) all in the yeast container.
4 1/2 c flour, 1 tsp salt, 1/2 tsp baking soda, 2 T sugar (brown or white), opt. 1/2 tsp ginger-
4- Combine all of these dry ingredients in a larger bowl (8 c.) and add the wet mixture (#1,2,3) to it. Blend well with wooden spoon until everything is combined.
5- Place about 1 c of flour on your clean counter (keep one more cup nearby if needed) and knead the dough for 5 minutes.
To do this you push your two palms down in the center of the dough and push away from your body. Then grab what you pushed away and pull it back to the middle. Turn the dough ball 90 degrees and repeat. Keep going for 5 minutes.
If you feel the dough is a little sticky, but not sticking to your hands, it's perfect. If it's sticking to the counter or your hands, add more flour and continue.
6- Let the dough rest for 5 minutes.
Wow! In 30-35 minutes you've got dough! Look how easy that was.
Now for the even more fun part.....
7- While the dough rests, turn on the oven to 375 F, spray a jelly roll or 9x13 pan, and get the filling ingredients ready.
Filling:
1/2 c soft marg or butter
1-2 T cinnamon
1 c brown sugar
More filling options:
1/2 tsp cloves
1/2 tsp ginger
1/2 c chopped nuts
1 c plump raisins
Here we go.....
8- Sprinkle about 1/2 cup of flour onto same area where you kneaded the dough. It should be in a rectangular shape - about 18x12 inches (Do not measure it, I didn't). Place the dough ball in the center and roll it out. Push in the middle of the dough ball and out away from your body again. Instead of rotating the dough like you did to knead it, move the rolling pin around into different angles pushing down and flattening the dough as you go. Add more flour on the bottom of the flattening shape only if you can't move it around without it sticking to the counter. If you're feeling confident, flip it over and sprinkle flour on any sticky spots. Keep going until you have a mostly rectangle shape (No one is going to know if it's not exact) that is mostly even in height; about 1 inch thick.
9- Spread the soft butter all over, then sprinkle the sugar and cinnamon on top of that.
Add whatever other fillings you'd like.
10- Roll this amazing piece of artwork (okay mine isn't, but yours probably is) so that it looks like a long even snake. Tuck and turn up and down the roll as you go slowly towards the back of the counter (away from you). When you get to the end, pinch the dough into the roll a bit and lay that part on the bottom of the roll. Smash and pull the middle towards the ends, encouraging an evenly tall roll.
You are less than 20 minutes from eating this masterpiece!
11- Cut the roll into 15-20 pieces and place them evenly spaced on your pan (with the swirly part on facing up and down).
Pop them in the oven and bake at 375 for 15-17 minutes.
By the third time I did this, I could make it in one hour or less. Now as a tradition, every General Conference weekend, I make this wonderful breakfast and we enjoy a favorite at least twice a year. What will your new tradition be?
And you said you couldn't do a 'yeast' bread? Ha- you proved yourself wrong. ;)
opt.: when they come out, put one or two on each person's plate and drop a T of white frosting (Store bought, homemade, whatever) on each and let your family spread with delight.
12- Enjoy this marvelous demonstration that something amazingly fantastic and satisfying doesn't have to take a lot of skill or time!
I just got word that a newly married lady tried these out and had success the first time (it was her first batch of 'yeast' bread too).
You really can make great cinnamon rolls - just try.
If this method of going back and forth between ingredients and instructions confuses you, print it out and highlight the ingredients. Then you'll know what to gather to start with for the project.
Fast Cinnamon Rolls
2 pkgs (or 2T) yeast
1/4 c. water (slightly warmer than lukewarm; comfortably warm enough to wash your hands in)
1 T sugar (brown or white, doesn't matter)
1- Mix above well in a large bowl or 4 c pyrex (it needs room to grow)
1 1/2 c. buttermilk (add 1 1/2 tsp lemon juice or vinegar to regular milk)
2- Warm in microwave until at room temperature.
1/2 c oil (or applesauce for a lighter recipe)
3- Mix milk (#2) with oil and yeast (#1) all in the yeast container.
4 1/2 c flour, 1 tsp salt, 1/2 tsp baking soda, 2 T sugar (brown or white), opt. 1/2 tsp ginger-
4- Combine all of these dry ingredients in a larger bowl (8 c.) and add the wet mixture (#1,2,3) to it. Blend well with wooden spoon until everything is combined.
5- Place about 1 c of flour on your clean counter (keep one more cup nearby if needed) and knead the dough for 5 minutes.
To do this you push your two palms down in the center of the dough and push away from your body. Then grab what you pushed away and pull it back to the middle. Turn the dough ball 90 degrees and repeat. Keep going for 5 minutes.
If you feel the dough is a little sticky, but not sticking to your hands, it's perfect. If it's sticking to the counter or your hands, add more flour and continue.
6- Let the dough rest for 5 minutes.
Wow! In 30-35 minutes you've got dough! Look how easy that was.
Now for the even more fun part.....
7- While the dough rests, turn on the oven to 375 F, spray a jelly roll or 9x13 pan, and get the filling ingredients ready.
Filling:
1/2 c soft marg or butter
1-2 T cinnamon
1 c brown sugar
More filling options:
1/2 tsp cloves
1/2 tsp ginger
1/2 c chopped nuts
1 c plump raisins
Here we go.....
8- Sprinkle about 1/2 cup of flour onto same area where you kneaded the dough. It should be in a rectangular shape - about 18x12 inches (Do not measure it, I didn't). Place the dough ball in the center and roll it out. Push in the middle of the dough ball and out away from your body again. Instead of rotating the dough like you did to knead it, move the rolling pin around into different angles pushing down and flattening the dough as you go. Add more flour on the bottom of the flattening shape only if you can't move it around without it sticking to the counter. If you're feeling confident, flip it over and sprinkle flour on any sticky spots. Keep going until you have a mostly rectangle shape (No one is going to know if it's not exact) that is mostly even in height; about 1 inch thick.
9- Spread the soft butter all over, then sprinkle the sugar and cinnamon on top of that.
Add whatever other fillings you'd like.
10- Roll this amazing piece of artwork (okay mine isn't, but yours probably is) so that it looks like a long even snake. Tuck and turn up and down the roll as you go slowly towards the back of the counter (away from you). When you get to the end, pinch the dough into the roll a bit and lay that part on the bottom of the roll. Smash and pull the middle towards the ends, encouraging an evenly tall roll.
You are less than 20 minutes from eating this masterpiece!
11- Cut the roll into 15-20 pieces and place them evenly spaced on your pan (with the swirly part on facing up and down).
Pop them in the oven and bake at 375 for 15-17 minutes.
By the third time I did this, I could make it in one hour or less. Now as a tradition, every General Conference weekend, I make this wonderful breakfast and we enjoy a favorite at least twice a year. What will your new tradition be?
And you said you couldn't do a 'yeast' bread? Ha- you proved yourself wrong. ;)
opt.: when they come out, put one or two on each person's plate and drop a T of white frosting (Store bought, homemade, whatever) on each and let your family spread with delight.
12- Enjoy this marvelous demonstration that something amazingly fantastic and satisfying doesn't have to take a lot of skill or time!
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