Mini Cream Cheese Pound Cakes with Vanilla Cream Cheese Glaze

by Averie Sunshine on June 4, 2013

I almost never make pound cake. With all my other baking, we don’t need a pound of cake.

But two little mini cakes is a different story.

I’m not sure who eats traditional pound cake that’s made with a pound each of flour, butter, eggs, and sugar. That’s one heavy cake.

They must have super-human metabolism.

For my version, I added cream cheese in addition to the butter. It adds extra flavor, richness, and moisture. Pound cake is prone to dryness, and there’s nothing more inedible than dry cake. Why bother. The cream cheese helps combat that pesky problem.

The batter comes together in just minutes. All at once, cream together butter, cream cheese, eggs, sugar, and vanilla. Fold in the dry ingredients and you’re ready to bake.

I baked them as two mini loaves because mini food is cuter, of course. And I find it easier to control the overall browning and dryness levels when I bake dense batters in smaller loaf pans rather than as one big loaf.

I love this Set of 4 Mini Loaf Pans for $9.99, but if you don’t have mini pans, it can be baked in a 9×5 pan. You’ll likely extend baking by 10 to 15 minutes, and if necessary, tent it with foil midway through cooking if your loaf is becoming overly browned.

I love the cracked tops. I’ve read that a cracked top on banana bread is the signal of a great loaf. It indicates that the wet and dry ingredients, as well as leaveners, were all combined in proper ratios to create steam, which escapes via the crack.

When I see a crack, I know the loaf is going to be a keeper.

The cake has a very dense and tight crumb, yet they’re surprisingly light. It’s just sweet enough and very subtly flavored with cream cheese. The cream cheese plays more of a role in adding moisture so the little cakes stay soft and moist.

The vanilla cream cheese glaze was the icing on the cake. Literally. It’s tangy yet sweet, and enhanced the cream cheese vibe.

Or try this heavenly Apricot Cream Cheese Glaze or your favorite jam or fruity topping. A handful of fresh strawberries, sprinkled with a touch of sugar, and allowed to macerate for an hour would be lovely draped over a slice.

The mini size is perfect to satisfy my once a year craving for a slice or two of pound cake, without having a ridiculously large amount of cake leftover. Let’s face it, no one wants to eat dried out pound cake on day 4 that’s leftover from a huge 10-inch tube-cake of pound cake.

Not a problem here.

And they make adorable gifts. One for you, one for a friend. That is, if you don’t scarf them both down.

They’re mini after all.

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I like this recipe because it makes just two little pound cakes, perfect when you only want a slice or two to satisfy a craving, and don't want a big cake leftover. The pound cake is dense and rich, yet light. It stays soft and moist from the cream cheese in the batter, and the vanilla cream cheese glaze is the literal icing on these small cakes. Make one for yourself and give one to a friend if you can part with one of these mini cuties.

Yield: two 5x3 mini cakes, or one 9x5 cake

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

For the Cake
2 large eggs
3/4 cup granulated sugar1/2 cup (1 stick) unsalted butter, softened
4 ounces cream cheese, softened (I used Trader Joe's Soft Spreadable Light Cream Cheese with great results)
2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
pinch salt, optional and to taste

For the Glaze
2 tablespoons cream cheese, softened
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
about 3/4 cup confectioners' sugar, plus more if necessary

For the Cake - Preheat oven to 325F. Spray two 5x3 Mini Loaf Pans with floured cooking spray, or grease and flour the pans; set aside. (Cake may be baked as one 9x5 loaf, possibly as one 8x4 loaf, although I have not tested either. Adjust baking time accordingly, probably by adding 5 to 15 minutes, tent with foil if necessary to prevent over-browning)To the bowl of stand mixer fitted with the paddle attachment (or large mixing bowl and hand mixer), add first 5 ingredients (through vanilla), and beat on medium-high speed to cream them until light and fluffy, about 5 minutes.Stop, scrape down the sides of the bowl, and add the final 3 ingredients. Mix on medium speed until just incorporated, don't overmix.Turn batter out into prepared pans and bake for 45 to 50 minutes, or until cakes are domed, golden, springy to the touch, and a toothpick inserted in the center comes out clean. I baked for 47 minutes and rotated pans midway through baking. I would bake for about 45 minutes next time. If at any point your cakes seem to be browning too quickly, tent with a sheet of foil; however this was not an issue for me.Allow cakes to cool in pans for about 15 minutes before turning out onto a wire rack to cool completely. Cakes are best enjoyed fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 3 months. While cakes cool, make the glaze.For the Glaze - Combine all ingredients in a medium bowl and beat on medium-high speed until smooth and silky, playing with sugar ratio if necessary until desired consistency is achieved.Drizzle glaze on top of loaves or spread on the interior of the slices; I prefer the later version. Extra glaze will keep airtight for many weeks in the refrigerator.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Thanks for the entries in the Favorite Mini & Petite Treats and Cookbook Giveaway – very timely with this post and ends tonight 6/4

Make sure to also enter the Peanut Butter Comfort Cookbook and KitchenAid Hand Blender Giveaway

Today is a very happy day for me because it’s the official release date of my cookbook, Peanut Butter Comfort. Thank you to everyone who’s picked up their copy and for already writing to tell me you received your books. I’m so grateful for your support!

Do you like pound cake?

Ever made mini cakes of any kind?

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Strawberries and Cream Coffee Cake with Vanilla Cream Cheese Glaze

by Averie Sunshine on May 22, 2013

I used every trick in the book I know to create a soft, moist, and tender cake.

All those tricks paid off, and it’s the best coffee cake I’ve ever made.

It comes together in one bowl in minutes. Not only that, but I combined all the ingredients in the bowl all together, all at once, rendering it like using cake mix. Dry, wet, oil, eggs, all at once, beat it together, pour it in the pan, and bake.

No sifting together dry ingredients and setting aside, then creaming butter and sugar until fluffy, or adding eggs, one by one, before carefully folding in the dry. Not necessary. Wham-bam, slap it in the pan.

A month ago I made this Blueberry and Jam Buttermilk Coffee Cake and couldn’t get it out of my mind. That cake almost uses the dump-together method, with just a very quick whisking of the dry ingredients before adding the wet. It used to be my favorite coffee cake, until this one.

For this cake, I added sour cream in addition to buttermilk, and used oil instead of butter. The trifecta of sour cream, buttermilk, and oil is guaranteed to result in good cake karma.

They add moisture and richness, and the cake retains some lightness and fluffiness, courtesy of the buttermilk.

Even though it’s strawberry season, I used frozen strawberries because my family ate the fresh ones I was going to bake with. I rarely bake with fresh fruit because it’s more expensive and usually gets eaten before I can squirrel some of it away to bake with.

If you’re using frozen fruit, thaw it only as much as necessary to slice it, before sprinkling it on top of the batter. Frozen fruit runs and bleeds less than thawed.

Most any fresh or frozen fruit could be used, including blackberries, blueberries, peaches, nectarines, mangoes, pears, plums, or cherries. This batter will make any fruit taste like a million bucks.

I baked it in a 9-inch springform pan, and although you maybe could get away with a standard 9-inch cake pan, I like being able to remove the ring so I don’t have to invert the cake to get it out. Plus, springform pans have higher sides and I like the extra insurance so there’s no chance of an overflow.

A tip is to place your springform pan on a baking sheet so if there’s a leak, the baking sheet catches it rather than the bottom of your oven.

I baked it for 30 minutes at 400F, then lowered the temperature to 375F, and baked for 25 minutes. I probably should have pulled it out about 5 minutes before I did because the edges got a little dark, but I lost track of time. Whoops, it happens. If at any time you feel your cake is becoming overly browned before the center is setting up, cover it with foil.

Before baking I sprinkled turbinado sugar over the top, which creates a slightly crunchy, chewy, and sweet crust. Underneath the golden browned top lies a moist, rich, soft, creamy, dense, yet tender interior.

While baking, the top domes and the strawberries sprinkled on the surface before baking sink down, creating potholes and craters filled with sweet, juicy berries. Best potholes ever.

The vanilla cream cheese frosting is truly the icing on the cake. It’s sweet, tangy, and the perfect creamy complement to the strawberries and cake. If you have extra frosting and don’t eat it all with a spoon, use it as a dip for fresh fruit.

I love this cake. It’s my new go-to cake batter for fruit-based coffee cakes. Sweet, soft, tender, fast, and easy. You can make this cake faster than you can go to the grocery store and buy one. It’s the perfect lazy weekend morning cake or for brunches or showers. Or for Wednesday nights after work.

Move over Entenmann’s. I never need you again.

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This is my new favorite coffee cake. The trifecta of sour cream, buttermilk, and oil guarantees a moist, rich, and tender cake. It's so fast and easy, and all but the last two ingredients are combined all at once to a mixing bowl; it doesn't get any easier. Sweet juicy strawberries are found in every bite, and the cream cheese glaze is the perfect tangy complement to the creamy, sweet cake.

Yield: one 9-inch cake, 8 generous pieces

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

For the Cake
1 large egg
1 cup granulated sugar
1 cup all-purpose flour
1/2 cup sour cream (very thick Greek yogurt may be substituted, although I have not tested it)
1/4 cup buttermilk
1/4 cup canola or vegetable oil
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 1/4 cups frozen or fresh strawberries, halved and loosely packed (if using frozen, keep them unthawed and add them frozen - thaw just enough to halve them, if necessary. Other fruit could be substituted such as blueberries, blackberries, raspberries, peaches, nectarines)
2 to 3 tablespoons turbinado sugar, for sprinkling (2 tablespoons granulated sugar may be substituted)

For the Vanilla Cream Cheese Glaze
about 3 ounces (about 1/3 cup) cream cheese, softened
1/3 cup granulated sugar OR about 1 cup confectioners' sugar (granulated sugar prevents glaze from getting as 'crunchy' when exposed to air, but doesn't incorporate as smoothly as confectioners' sugar)
2 to 3 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

For the Cake -Preheat oven to 400F. Spray a 9-inch springform pan with floured cooking spray, or grease and flour the pan; set aside (I fear a regular 9-inch cake pan won't quite be deep enough; but an 8-inch or 9-inch square pan is okay).To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and hand mixer), combine first 10 ingredients (through salt), and mix on medium-high speed until smooth and combined, about 2 minutes.Stop, scrape down the sides of the bowl, and mix on medium-high speed until smooth and combined, about 1 minute.Transfer batter to prepared pan.Arrange strawberry slices uniformly over the top of batter (looks like a lot but they sink down and shrivel while baking).Evenly sprinkle with 2 to 3 tablespoons sugar.Bake at 400F for 30 minutes.Lower the temp to 375F and bake for another 20 to 25 minutes, or until cake is golden, set in the center (it will likely be domed), not jiggly, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. Note that I used frozen strawberries and added ice cold berries to the cake batter. If you're using fresh berries, your baking time could be considerably less. Watch your cake, not the clock. If at any point your cake appears to be browning more quickly in places before the center is setting, cover with foil.Allow cake to cool in pan on a wire rack for about 10 minutes before removing from pan and turning out onto a rack to cool completely. While the cake cools, make the glaze.For the Vanilla Cream Cheese Glaze - Combine all ingredients in a small bowl and beat until smooth, either with a whisk or a mixer. Play with ratios of all ingredients to suit your tastes.Drizzle glaze over cake in big ribbons, going up and back, over the surface (the photos show the glaze skimpier because I wanted the strawberries to be visible, but I used all the glaze after the photos were completed). If you have extra glaze, it will keep airtight in the refrigerator for at least 1 month. It makes an excellent fruit dip. I store cake airtight at room temperature where it stays fresh for 4 days. Store in the refrigerator (due to the glaze) if desired.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Favorite Strawberry Recipes

Do you have a favorite coffee cake recipe or one you want to try?

View the original article here

Roasts: Roast Pork with Cranberry Glaze

Jan 03, 2007 I too did this a little differently. I read that someone else had soaked the roast in brine first so I did that too (1 quart water, 1/4 table salt, 1/4 brown sugar, and some rosemary for a 1.5 lb roast). Instead of cranberry sauce I used some cranberry/orange relish that was leftover from Christmas. I combined the relish with the juice, sugar, mustard, and cloves. I roasted the meat for about 2 hours and then served it right from the oven (I omitted the cornstarch and water at the end of the recipe). The result was the juciest roast I've ever made with a delicious cramberry crust on top that tasted sweet and delicious. The roast had a slight rosemary flavor and was nicely complimented by the cranberry. This was such a hit that even my picky little 4 year-old ate it! I'm sure the original recipe that is posted is yummy, but the way I made it was so good I'll have to do it again this way next time.

—*NurseHatchet* 

View the original article here

Baked Ham with Honey-Chipotle Glaze

Your Easter celebration will be so simple to orchestrate with this sweet, smoky ham recipe at your fingertips. It feeds a crowd and tastes fantastic. —Taste of Home Test Kitchen

View the original article here

Strawberry Sweet Rolls with Vanilla Cream Cheese Glaze

by Averie Sunshine on May 15, 2013

I had been wanting to make a fruit-based sweet roll for awhile and so I went for it.

They were my Mother’s Day present to myself.

Sweet rolls, filled with jam, and topped with a vanilla cream cheese glaze is my idea of a happy Sunday morning. Especially since I started them the night before and built in a make-ahead/overnight option for anyone who doesn’t relish getting up at 5am to start baking.

I’ve had my eye on the Food and Wine Raspberry Swirl Sweet Rolls, but it makes a huge batch. Nice as it sounds, we don’t want or need a sheet-pan full of jelly rolls for our little family of three. So I came up with these.

Like I did in the recent Soft and Chewy Coconut Milk Bread, I used coconut milk in this dough. I had a partially open can and thought it would be a nice complement with the fruity filling.

However, I couldn’t taste any hint of coconut in the finished rolls. Bummer for me since I was hoping I would, but a blessing for anyone who’s not into coconut. I’m going to try buttermilk next time.

I used oil rather than butter because I’ve found that oil tends to produce softer bread than butter, which I find creates crustier bread. Case in point is this Challah. It’s so soft and tender that it’s croissant-like and was made with oil.

But don’t worry, after the initial two hour rise and I rolled out the dough, I added a nice smear of butter before rolling it up. Oil in the dough, butter on the dough. A win-win.

After buttering it, I generously spread about one cup strawberry preserves over the top. In the rolling process, lots of jam escaped and it seemed like more jam was on my pastry slab than inside the cylinder, so I recommend going with about 3/4 cup. It won’t all stay in but lots does.

Jelly rolls are messy to make and eat, and that’s the fun of it.

After rolling up the cylinder, starting with a long side, I sliced it into 9 pieces, but you could make 8 to 10, depending on your preference.

Put them in a baking dish and allow them to rise for about an hour before baking.

Or, if you’re treating this as a make-ahead recipe, you can refrigerate the pan. The next day, allow the rolls to rise for about an hour before baking.

The vanilla cream cheese glaze turned out ridiculously good and took 30 seconds to whip together. I recommend making extra because it makes a wonderful fruit dip.

I used granulated sugar, and although I normally use confectioners’ sugar in frosting and glazes, I wanted to avoid that crunchy phenomenon that happens after powdered sugar glazes are exposed to air. I was so happy when this glaze stayed softer and didn’t crust over. It’s the little things.

If you’re a fan of jelly rolls, cream cheese danish, or any combination of jelly, dough, and cream cheese, you’re going to really enjoy these. The dough is easy to work with and the rolls are soft, tender, and buttery.

They’re loaded with sweet strawberry jam, which adds flavor, sweetness, and moistness. And stickiness.

The scent of bread and strawberry jam wafting through your house while they bake is irresistibly wonderful.

I made them as an overnight option on Saturday night and it was such a treat to wake up and just pop them in the oven for Sunday morning brunch.

We had lots of members of the Clean Plate Club that morning.

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Soft, sweet, fluffy rolls filled with strawberry jam and topped with a sweet and tangy cream cheese glaze are my idea of a great morning. The rolls are soft, buttery, tender and can be made as an overnight/make-ahead option so all you have to do in the morning is bake them, pour a cup of coffee, and get ready to enjoy sweet, ooey-gooey, fresh rolls.

Yield: 8 to 10 rolls (in a 9.5-inch pie dish)

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: about 4 hours, mostly downtime

For the Dough
1 large egg
2 1/4 cups all-purpose flour (plus up to 1/4 cup additional, to be added only if necessary)
3 tablespoons granulated sugar
3 tablespoons canola or vegetable oil
2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
pinch salt, optional and to taste
1/2 cup milk (I used Trader Joe's Light Coconut Milk in a can; try buttermilk, cow, goat, almond, soy)

For the Filling
2 tablespoons unsalted butter, very soft - let it sit out while dough rises
about 3/4 cup strawberry preserves or jam (or try another flavor; blueberry, raspberry, peach, apricot)

For the Cream Cheese Glaze
about 3 ounces (about 1/3 cup) cream cheese, softened
1/3 cup granulated sugar
2 to 3 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

For the Dough - To the bowl of a stand mixer fitted with the paddle attachment (or make and knead by hand using a large mixing bowl; plan to knead for about 10 minutes), combine all ingredients other than milk; set aside. For now, use 2 1/4 cups flour. Note - Use all-purpose flour, or bread flour as a substitute. Do not use whole-wheat, white-whole wheat or any 'wheaty' flours. When people have issues with dough not rising, it's usually because they used whole wheat flour. This recipe was not tested or developed for whole wheat flour.Add milk to a glass measuring cup and warm to temperature, about 45 seconds on high power in the microwave. (Based on the type of yeast used, milk temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Warm milk according to manufacturer's recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you're not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don't kill the yeast.)Pour the milk over the dry ingredients in the mixing bowl and knead on low speed for about 7 minutes (10 minutes by hand).If after 5 minutes dough is very sticky and it seems more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl, but sticking to the bottom is okay. The dough is sticky and tacky, although not excessively so. Don't be tempted to over-flour it. It's supposed to be loose and moist; that's normal. The more flour you add now, the less fluffy and more dense the rolls will be. Dough should clear the sides of the mixer while kneading but sticking to the bottom is fine. If you're kneading by hand, you'll likely need more flour than if kneading via stand mixer. With all bread-making, evaluate your dough and if you deem it necessary to add more flour than I called for given my dry San Diego climate, then do so.After kneading, turn the dough out into a large, greased bowl, cover with plasticwrap, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size. Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. This creates a 90F-ish warm spot. Slide the bowl in and wait while the yeast works. Just make sure your oven is off.After the dough has doubled, punch it down, turn it out onto a floured surface or Silpat and knead it for about 3 minutes.For the Filling - Spray a 9 or 10-inch pie plate or similar sized baking dish with cooking spray; set aside.With a rolling pin, roll dough into approximately an 18-inch-by-12-inch rectangle, just eyeball it.Add the butter, and spread evenly over the surface.Add the jelly and spread evenly, leaving a small margin near edges.Starting with a long side, roll to form a tight cylinder.Slice the cylinder into 8 to 10 evenly sized pieces (I made 9 pieces, each about 2 inches wide) using a bench scraper, serrated knife, or plain unwaxed dental floss (works great to not squish and compact the log). Jelly will escape out; it's to be expected. Push back in what you can but don't worry about it.Arrange the rolls in the prepared baking pan. Cover with plasticwrap.At this point you can...Either - Allow the rolls to rise in a warm, draft-free place until nearly doubled, about 60 to 75 minutes and then bake. (I use the 400F oven trick for 1 minute again)Or - Refrigerate the rolls for up to 18 hours. This is the Make-Ahead/Overnight Option. Prior to baking, let dough rise in a warm, draft-free place until nearly doubled, about 60 to 75 minutes. (I use the 400F oven trick for 1 minute again)Which ever option you choose, in the last minutes of rising, preheat oven to 350F.Bake at 350F for 25 to 30 minutes, or until lightly golden on top and cooked through. If you notice your rolls are becoming darker before centers are cooking through, covering with foil in the second half of cooking will reduce over-browning, however I did not need to do this, but ovens and dough vary.While rolls bake, make the Cream Cheese Glaze by combing all ingredients in a small bowl and beating until smooth, either with a whisk or a mixer. Play with ratios of all ingredients to suit your tasteAfter baking, generously drizzle glaze over the warm rolls. Serve immediately. Rolls are best eaten fresh, but will keep in an airtight container at room temperature for up to 4 days. Reheat leftover rolls for a few seconds in the microwave before serving. If you object to keeping cream cheese frosting at room temperature, then refrigerate the leftover rolls; I don't. If you have extra unused glaze, it makes an amazing fruit dip; or it can be stored in the refrigerator for up to 2 weeks.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Overnight Buttermilk Soft and Fluffy Cinnamon Rolls – My favorite recipe of all-time for soft, fluffy, pillowy perfect cinnamon rolls. Readers who’ve tried the recipe write with high praise and success. If you need a go-to cinnamon roll recipe, try this one

Browned Butter Buttermilk Banana Bread with Strawberry Butter – Use your leftover buttermilk for this easy quickbread, full of richness of flavor from the browned butter, softness from the bananas, and fluffiness from the buttermilk

Strawberry Jelly Rolls – You’d never guess these start out as white dinner rolls and within 15 minutes, are transformed into little jelly rolls

Soft and Chewy Coconut Milk Bread (vegan) – Soft and fluffy, yet just dense enough and slightly chewy, making it my favorite sandwich, snacking, and toasting bread

Cinnamon Swirl Bread – This cinnamon swirl bread is as close to cinnamon buns as bread gets. Filled with a sweet cinnamon-sugar and butter mixture that’s swirled throughout, this is a tender, buttery, sweet loaf that even new bread-makers can successfully tackle

Cinnamon Sugar Crust Cream Cheese and Jelly Danish Squares – Uses one of my favorite shortcuts, with a jelly and cream cheese sandwiched between two flaky layers

Nutella Cinnamon Rolls with Vanilla Glaze (Shortcut Recipe) – A can of crescent rolls never tasted so good as when they’re stuffed with Nutella and rolled up. Ready from start to finish in 15 minutes, no joke

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter – If you’ve never made bread before, this is a goofproof, foolproof, no-knead recipe that’s perfect for first-time bread makers. You’ll never have a need for storebought English muffins again

Honey Dinner Rolls – My favorite dinner roll recipe, lightly sweetened with honey, soft and chewy. A family favorite and a very goof-proof yeast recipe because this dough loves to rise

Healthy Oatmeal Raisin Rolls – Hearty oats, chewy raisins, cinnamon-and-sugar combine to create these texture-filled, chewy and hearty rolls

Strawberry and Sprinkles Buttermilk Pancakes – Soft, fluffy, light, and loaded with strawberries and sprinkles

Thanks for the entries in the Kitchen Aid 5-Quart Stand Mixer Giveaway!

Since my blog makeover, I’ve been told that my comment replies are going into spam. Please check your spam folder and un-spam them if necessary. Thanks!

Have you ever made sweet rolls or another type of rolls or bread?

Do you have a favorite recipe?

Please share recipe links to your favorites.

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