Red Velvet Cinnamon Rolls with a Twist

photo from Festival of Breads

More Red Velvet! It is a favorite flavor this season. But this recipe could come with the riddle - Guess the mystery ingredient. It is a surprise at first, but actually beets were used many years ago to give Red Velvet recipes their characteristic color instead of food coloring. I like it that the beets give the recipe a uniqueness. The recipe is simple to make and seems pretty foolproof. My next baking experiment is to substitute pumpkin for the beets and cinnamon chips for the chocolate chips.
This was also a finalist in the National Festival of Breads last summer. Marilyn Blankschien, from Wisconsin, developed the recipe. She notes that freshly cooked beets will give a brighter color (allow 45-60 minutes to cook). I thought the canned beets worked well (and easy) and the dough seemed almost like Play-Doh! (For more bread recipes go to: americasbreadbasket.com or kansaswheat.com)

Red Velvet Cinnamon Rolls with a Twist

Prep Time: 3 hours, 45 minutes
Bake Time: 12 minutes
Yield: Makes 16 rolls

Ingredients

DOUGH (Made in 1 to 1 ½-pound capacity bread machine)
½ cup puréed beets (canned or cooked fresh)
½ cup water (80° - 85°F)
1 tablespoon butter, softened
1 large egg
¾ teaspoon salt
1 cup King Arthur White Whole Wheat Flour
1 ¾ cups King Arthur Unbleached All-Purpose Flour
2 tablespoons unsweetened baking cocoa
3 tablespoons granulated sugar
1 (1/4 ounce) package Fleischmann’s® Active Dry Yeast 

FILLING
1 tablespoon butter, softened
3 tablespoons granulated sugar
1 ½ teaspoons ground cinnamon
1/3 cup milk chocolate or semisweet chocolate chips

ICING
2 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup sifted confectioners’ sugar
1 teaspoon vanilla extract
2- 3 teaspoons low-fat milk
¼ cup chopped, toasted pecans
Instructions

1. Thoroughly drain beets in a colander; puree in food processor.

2. Have all ingredients at room temperature (77° to 85°F). Place dough ingredients in bread machine pan in the order suggested by manufacturer. Set bread machine for DOUGH cycle. After 5 minutes, check dough consistency. Dough should form a soft ball around paddle. If necessary, add a teaspoon of flour or water to the dough until the right consistency is reached.

3. When dough cycle is complete, place dough on lightly floured work surface and roll into a 10 x 16-inch rectangle. Brush dough with 1 tablespoon butter, keeping ½-inch away from 16-inch sides.

4. Combine sugar and cinnamon; sprinkle lengthwise over half of dough. Sprinkle and press chocolate chips over sugar-cinnamon mixture. Fold other half of dough over filling, forming a 5 x 16-inch rectangle. Press together and seal 16-inch edge.
5. Cut dough into sixteen 1 x 5-inch strips. Twist each strip and form into a coil, pinching end underneath roll to seal. Place 2 inches apart on parchment-lined baking sheets. Cover; let rise until almost double, about 45 to 55 minutes.

6. Bake in preheated 375°F oven 10 to 12 minutes. Remove rolls to rack.

7. In a medium bowl, stir together all icing ingredients except nuts, beating in enough milk to make drizzling consistency. Stir until smooth and well blended. Drizzle icing on cooled rolls; sprinkle on nuts. 

Nutrition Information

One roll provides approximately 207 calories; 4 g protein; 32 g carbohydrates; 2 g dietary fiber; 7 g fat (3 g saturated); 26 mg cholesterol; 19 mcg folate; 1 mg iron and 133 mg sodium.

Doesn't it look like PlayDoh?

folded, sliced & twisted

Ready to rise

Baked & Delicious!

Red Velvet Revisited

Its always fun to try new recipes, but sometimes there are those you want to repeat for a special occasion. Last winter I made the Red Velvet Poke Cake for a couple of occasions and blogged about it in the January 5 (2013) post.

When it was my turn to help with refreshments for a local women’s club this holiday season, I thought this was the perfect dessert. We used crushed holiday Oreos on top to add to the festive look.  Holiday table décor, mini-jars of red and green M&M for favors, Candy Cane Hersey mint candies, coffee and hot tea were just the right fare to follow a beautiful program given by the local music club.

Here’s the recipe again…

Red Velvet Poke Cake

Ingredients:

1 box Red Velvet cake mix

ingredients needed to make cake (eggs, oil & water)

2 (3.4 oz) boxes instant Cheesecake-flavored pudding

4 cups milk

1 (8 oz) tub frozen whipped topping, thawed

10 Oreo cookies, crushed

Directions:

Prepare cake mix according to package directions for a 9x13 cake. When the cake comes out of the oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the warm cake.  (You want big holes for the pudding to ooze into, poke down to the bottom of the cake).

In a medium bowl, whisk together pudding mix with 4 cups of milk. Whisk until all the lumps are gone.

Pour pudding over cake, taking care to pour it into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes.

Put the cake into the refrigerator to set and cool (at least 2 hours). When the cake is completely cooled, spread on whipped topping. Spread it evenly over the pudding layer.

Just before serving top with crushed Oreos. Be sure to keep the cake (if there are leftovers) in the refrigerator.

Walnut Streusel Coffee Cake

Tis the season of baking
And cakes we are making,
To many a meeting I go,
No time to lay low.

This does seem to be the time of the year when it is Bake and Take to many events. And a special time for extra treats at home (we'll resolve to lose those extra calories in January!)
This bundt coffee cake is a tasty end for a warm meal and a few days later is just as moist and tasty with a zap in the microwave.

Ingredients: (Streusel)

1 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, melted
1/2 teaspoon ground cinnamon
Coffee Cake ingredients:
4 eggs, separated
1 cup butter, softened
1 3/4 cups sugar
1 teaspoon vanilla extract
3 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 oz) sour cream
2 teaspoons confectioners' sugar
Directions:
1.In a small bowl, mix streusel ingredients: walnuts, brown sugar, butter and cinnamon.
2. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat over to 350 degrees. Grease and flour a 10-inch fluted tube pan. (for easier removal of cakes, use solid shortening to grease fluted tube pans.
3. In a large bowl, cream butter and sugar until light and fluffy. Gradually add egg yolks. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
4. With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold into batter.
Pour half of the batter into prepared pan; sprinkle with walnut mixture. Pour in remaining batter.
5. Bake 45 - 55 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar
Yield: 12 servings

Cowboy Chili

You know you live on a ranch when the activity for the day after Thanksgiving is not Black Friday Sales, but working calves because the 'kids' are home. That was our plan and daughter and her husband were the crew. Since I got to stay in where it was warm and clean, my activity was lunch. The cool day called for a special chili. This recipe is from my friend Sharolyn, she calls it "Wendy's Chili", we called it Cowboy Chili, in reference to the day's activities.

Recipe for “Wendy’s Chili”

2 lbs. lean ground beef (browned and rinsed)

1 – 14 oz. can kidney beans (drained and rinsed)

1 – 14 oz. can pinto beans (drained and rinsed)

1 – can Ranch style beans

1 – 10 oz. can Rotel

1 – 14 oz. can stewed tomatoes

4 – 8 oz. cans tomato sauce

1 – onion, chopped

1 – bell/sweet pepper, chopped

Garlic to taste

1 package chili seasoning

Optional:  1 Tablespoon brown sugar 

 (I omitted the kidney beans, didn't have those in the pantry, and used 1 -15 oz. can of tomato sauce with 1 -12 oz. can of tomato juice instead of the 4 - 8 oz cans of tomato sauce)

Saute onion and pepper, add garlic; combine remaining ingredients and simmer or place in crockpot.  (Cook on low for 4-6 hours)

Rich Italian Bread

More from the National Festival of Breads contest of last summer (blog of June 24, 2013 ). This is one I've been wanting to try and waiting for an Italian menu to go with it. Our after-Thanksgiving Saturday dinner was the time. With lasagna, tossed salad and green beans, this bread was just right.
Jane Hinrichsen, from Minnesota, was the contestant who submitted this recipe which was a finalist. She developed it when she was a Family and Consumer Sciences teacher and her class was preparing a meal for the football team.

Photo from the National Festival of Breads website

Rich Italian Bread

Prep Time: 1 hour
Bake Time: 50 minutes
Yield: Makes 2 large loaves, 24 slices each

Ingredients

6-6 ½ cups King Arthur Bread Flour, divided 


1 package Fleischmann’s® Rapid Rise™ Yeast 


2 ¼ cups low-fat milk 


2 tablespoons granulated sugar 


3 tablespoons olive oil 


2 teaspoons salt 


2 teaspoons dried Italian seasoning 


2 teaspoons garlic powder 


½ cup finely chopped onion 


¾ cup shredded Parmesan cheese 


25 pepperoni slices (1.5 ounces), finely chopped (turkey or original) 


1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano, (no salt added), drain well 


1 (2.25-ounce) can sliced black olives, drain well 


1 tablespoon cornmeal, divided 

Instructions

1. In large mixer bowl, using paddle attachment, combine 2½ cups flour and yeast. 



2. In microwaveable bowl, heat milk, sugar, oil, salt, Italian seasoning and garlic powder until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed, scraping bowl occasionally. Add onion, Parmesan cheese, pepperoni and 1½ cups flour; stir in well-drained tomatoes and olives. Gradually add enough of the remaining 2½ cups flour to make a soft dough. (If tomatoes are not drained well, the dough will be very sticky and extra flour may be needed.) 



3. Knead with dough hook 10 minutes. Cover bowl; let rest 10 minutes. Sprinkle two 16 x 14-inch baking sheets with cornmeal. On work surface, divide dough into two equal pieces. Shape into two round loaves and place on baking sheets. Cover loaves with plastic wrap that has been lightly coated with nonstick cooking spray. Let rise in warm, draft-free place until double in size, about 45 minutes. Using a fine, sharp serrated knife or baker’s slashing tool, make slashes about 1/8-inch deep, slashing the top in quarters. 



4. Bake in preheated 350°F oven 45 to 50 minutes or until golden brown and its internal temperature registers 204°F on an instant-read thermometer. 

Note: Dough may be used for pizza crust, sandwich buns, rolls or soup bowls.

Nutrition Information

One slice provides approximately 133 calories; 8 g protein; 16 g carbohydrates; 1 g dietary fiber; 4 g fat (1 g saturated); 21 mg cholesterol; 39 mcg folate; 1 mg iron and 435 mg sodium.

I kneaded the dough by hand as I have better luck getting a manageable dough with that method. It is a very moist dough, even after draining and pressing the liquid from the tomatoes. I made the dough into rolls (25-30, it is a big recipe), and baked about 30 minutes. After baking the product is very soft, we actually liked the rolls better after they were frozen and reheated in the oven with the baking lasagna, they became a bit more crispy.