Baking a batch of whole wheat rolls that’s both SOFT and FLAVORFUL feels like winning the lottery. Or, at the very least, winning dinner time.
What normally results in hockey pucks can finally grace our dinner tables proudly. These honey whole wheat dinner rolls easily compete with (and beat) the tastiest white flour rolls because they’re nutty, a little sweet, and have a little more oomph in the texture department. And unlike “whole wheat rolls” with refined flour hiding in them, this recipe is 100% whole wheat.
Let’s get right into it because we have a lot of carbs to cover today!!
Today let’s take another behind-the-scenes look at my latest kitchen adventures. As it turns out, I haven’t been in the kitchen much since my last recipe testing post. Computer work and photo editing were both piling up and Kevin was out of town for awhile, leaving me in charge of miss Noelle, the pups, and the house. We also began dabbling in recipevideosagain and had family visit a few weekends in a row. It’s been a lot of fun, but I’ve been barely scraping by with day-to-day work!
We settled back into our routine a few days ago and I revisited a couple recipes that I began testing in February. I’ve been very frustrated coming up with a whole wheat dinner roll recipe. Maybe my expectations are a little too high, but I want whole wheat rolls that:
My latest decorated sugar cookie adventure: Easter eggs! I’m thrilled with how these pastel beauties turned out. I wasn’t going to share them on my blog since it’s not really a new recipe, but they’re just too cute to ignore.
Oh! And there’s bunny ears too. Do these even look like bunny ears?! Still deciding.
My heart expanded last September and with my beautiful miracle came a deep realization. I’m now a role model for my daughter.
Whoa. That’s big.
Instead of constantly putting pressure on myself with unrealistic expectations, I’m closing the door on comparison and saying YES to more of what I love. It’s fabulously empowering to start taking control of your life.
One of my loves? Decorating cakes and cupcakes for fun. You know that I’ve never felt confident in my decorating skills. This is because I always compared my creations to the beautiful cakes and cupcakes in my Pinterest and Instagram feeds. Whenever I began decorating, I felt discouraged. And it wasn’t fun.
“Comparison is the thief of joy” – Theodore Roosevelt.
I asked you about St. Patrick’s Day desserts last month. I received a few requests for green desserts that aren’t necessarily mint chocolate. That one’s coming on Monday. (Any guesses??) But the outpouring of “anything with Guinness” convinced me to pick up a 6 pack and begin recipe testing. My kitchen smelled like a brewery at 9am on a Tuesday morning, but the result was well worth my boozy wake up call.
Before you run away at the thought of beer brownies, let me explain. These Guinness brownies do NOT taste like beer. Guinness stout, with its roast coffee and caramelized flavors, is often paired with chocolate in baking. They’re a natural duo because Guinness not only intensifies chocolate, but adds a malty background.
I write this as snow falls outside and winds whip around my house at 50 mph. I love how you’re the season of cozy, but winter… I am so over you.
Despite the current weather conditions, the calendar says spring and Easter are on the horizon. And as someone who lives and breathes her daily planner, that means it’s time to prepare for the change of seasons. Close up that fireplace, place some tulips in a vase, open those windows… whoa that wind! Let’s keep them closed!
Let’s welcome a fresh new season with a fresh new pie– the pie I’ve been taunting you with for weeks!! It’s finally here, my friends. The beautiful, the timeless, the Classic Lemon Meringue Pie. ♥
My lemon meringue pie recipe has a billowy and toasty meringue topping, a balanced sweet/tart lemon filling, and an extra thick and flaky pie crust. I worked on this recipe for a long time, making at least a dozen meringue pies in the past few months. Both my kitchen and head were exploding lemons. Whenever we had friends or family stop by, I’d force lemon meringue pie on them. “PLEASE TELL ME YOUR THOUGHTS” I begged while barely blinking.
Welcome to the March Baking Challenge! We’re baking, designing, and styling NAKED CAKES. Naked cakes, with zero to minimal frosting on the outside, expose the cake layers and filling. This rustic and chic cake presentation has been all the rage for the past few years, popping up everywhere on the wedding, baby shower, bridal shower, and party scenes. Milk Bar owner Christina Tosi is credited with starting the trend back in 2013 when she began highlighting the cake layers, instead of just the frosting. Now naked cakes are a bakery staple!
Naked cake is the perfect baking challenge recipe for March. Wedding celebration season is upon us, along with Easter, spring, and Mother’s Day. Like most monthly challenges, you have creative control this month. You can decorate and style the naked cake in your own unique way, which makes the challenge 100x more fun. Today I’m sharing my tips for decorating a naked cake, a video showing you how, the vanilla cake recipe I used, plus plenty of inspiration for you to get started.
There’s a lot of ground to cover today, so let’s get right to it!!
There are 2 types of naked cakes. The cake in today’s photos is called a “semi-naked” or “half dressed” cake. There’s a minimal amount of frosting swiped around the sides. So in other words, a semi-naked cake is a crumb-coated cake.
As we conclude the winter season in the next few weeks, I have FRESH flavors, flowers, and springtime colors on my mind. The change of seasons has been my inspiration in the kitchen lately and our March Baking Challenge reflects it all.
Before we get to our next challenge recipe, let’s recap what the baking challenge is.
WHAT’S THE MONTHLY BAKING CHALLENGE?
On the 1st of every month, I post a new recipe complete with a quick how-to video, plenty of tips, tricks, and photos.
I want you to bake the recipe yourself during that month! Come back and tell me how it went.
If you’d like, share your photos throughout the month using #sallysbakingchallenge on Instagram or email me, tweet me, or upload a photo of your recipe to my Facebook page. I want you all involved!
If you don’t like a particular flavor in that month’s recipe, there is an alternate Monthly Baking Challenge recipe.
As soon as I made successful batch #1 of lemon ricotta cookies, I knew I was in trouble. A giant new world of cakelike cookies was right in front of me and I couldn’t soften butter quickly enough to begin diving in (though I do have a trick!). While dense and chewy cookies will always have my heart, tiny cakes masquerading as cookies have been undervalued for too long.
MAN these things are good!
Today’s cookie tastes like a cross between a blueberry muffin, a blueberry scone, and a buttery cookie. I suppose we should be calling them MUFFIN SCOOKIES!