Cranberry Orange Scrolls

Winter is here, and it’s here in full effect. Although I can do without the snow and freezing temperatures, there is something awe-inspiring about watching the seasons transition and the changes they bring. I enjoy buying produce seasonally, and this was the first time I bought fresh cranberries. I stumbled upon this recipe from Smitten Kitchen, and I’ve been on a roll (pun intended) making these scrolls!

The marriage between cranberries and oranges is a match made in heaven, and the cranberries, when baked, dot the dough like gorgeous little rubies!

 

CranberryOrangeScrolls

 

Cranberry Orange Scrolls

(Overnight)

Yield: 12 Scrolls

Ingredients:

For Dough:

  • ¾ cup buttermilk
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 4 large egg yolks
  • 1 large whole egg
  • Zest of 1 orange, divided
  • 3 ¾ cups all-purpose flour
  • 2 ¼ teaspoons instant or active dry yeast
  • 1 ¼ teaspoons salt

For Filling:

  • 2 tablespoons unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 cup fresh cranberries, pulsed into a course crumb in the food processor (not fully pureed)
  • Orange zest from above

For Icing:

  • 1 cup powdered sugar
  • 1 ½ tablespoons orange juice or milk

Directions:

Make Dough:

In the bowl of a mixer, combine buttermilk, butter, sugar, egg yolks, whole egg, and ¾ of the orange zest together. Add 2 cups of the all-purpose flour, yeast, and salt, and mix until evenly moistened. Add remaining 1 ¾ cups all-purpose flour and mix on low speed until soft and not overly sticky, about 5 to 7 minutes. Transfer to a lightly greased bowl, cover, and allow the dough to double in size, about 2 to 3 hours.

Assemble Buns:

Lightly grease two 9-inch pans or a 9”x13” pan. Set aside.

After the dough has doubled, punch it down. Transfer it to a lightly floured surface. Roll the dough out into a large rectangle about 12”x18”. Spread the melted butter evenly over the surface, followed by the brown sugar, pulsed cranberries, and remaining orange zest.

Starting with the longer side, gently roll into a log. Lightly pinch the seams together to seal. Using a knife, gently cut the log into 12 sections. Place the scrolls cut-side up in the prepared pans. Cover, refrigerate, and allow them to rise overnight, up to 16 hours.

Remove scrolls from the refrigerator 30 minutes before baking.

Preheat oven to 350°F.

Bake until puffed and golden, about 25 to 30 minutes.

Make Icing:

In a small bowl, whisk powdered sugar and orange juice or milk together until smooth and no lumps remain. Drizzle over warm scrolls.

Sweet Potato Pound Cake

Thanksgiving came and went, and I’m sitting here asking myself where the year went? We’re about one month away from ringing in 2017. 20-17. Let that sink in.

 

Sweet potatoes are in season every season, but we find ourselves loading up on them especially during the cooler months.  I stumbled upon this fabulous recipe by Grandbaby Cakes for Sweet Potato Pound Cake, and I was sold. I had one lonesome sweet potato hanging out in my pantry, and I just knew that it was destined for greatness.

sweetpotatopoundcakepic

 

Sweet Potato Pound Cake

Yield: One 9”x5” Loaf

Ingredients:

  • 1 cup mashed roasted sweet potato
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ¼ cup unsalted butter, at room temperature
  • ¼ cup neutral flavored oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 ½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger

Directions:

Preheat oven to 350°F and set aside a greased loaf pan.

In the bowl of a mixer, combine mashed sweet potato, brown sugar, granulated sugar, butter, and oil. Mix on medium-high speed until smooth and fluffy, about 4 minutes. Add eggs and vanilla and mix on medium-low speed until thoroughly combined. Add cake flour, baking powder, cinnamon, baking soda, salt, and ground ginger. Mix on low speed until completely combined.

Pour batter into loaf pan and bake until an inserted toothpick comes out clean, about 40 to 50 minutes.

Allow cake to cool for 10 minutes, then transfer to a wire rack and cool completely.

 

Note: Cake can be kept at room temperature for a few days.

Instructions on roasting sweet potatoes: Wash and pat dry potatoes. Place each potato on a square piece of aluminum foil. Drizzle with a tiny bit of neutral flavored oil. Wrap loosely with foil and place on a baking sheet. Bake at 350°F for 40 to 60 minutes. Potatoes will be ready when they can pricked with a fork easily. Cool slightly before using.

Pumpkin Cinnamon Rolls (with Maple Cream Cheese Frosting)

You guys, pumpkin season is here and I’m all about it! I’ve made these rolls 5 times in the past month (not all for myself! I’ve been making them and handing them out like halloween candy)!  I’ve been going through cans of pumpkin like no one is watching, and I’ve got no intention of slowing down. There’s something just so irresistible about the combination of cinnamon and warm spices like nutmeg, cardamom, and ginger.  Oh Fall, how I love thee ❤

(Recipe adapted from Smitten Kitchen <<< you know you can’t go wrong with that!)

 

pumpkincinnamonrollspic

 

Pumpkin Cinnamon Rolls

With Maple Cream Cheese Frosting

Yield: 12 – 18 Rolls

Ingredients:

For Rolls:

  • ¼ cup unsalted butter
  • ½ cup whole milk, slightly warmed
  • 2 ¼ teaspoons yeast
  • 3 ½ cups all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg, optional
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • 2/3 cup pumpkin puree, canned or homemade
  • 1 egg

For Filling:

  • 2 tablespoons unsalted butter
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 2 teaspoons ground cinnamon
  • Pinch of salt

For Frosting:

  • 2 tablespoons unsalted butter, melted
  • 4 ounces cream cheese, at room temperature
  • 2 cups powdered sugar
  • 3 tablespoons maple syrup
  • 2 tablespoons milk

Directions:

Make Dough:

Brown the butter by cooking it over medium heat in a stainless-steel saucepan. Whisk so that the butter melts evenly. As it cooks, the butter will begin to foam, so be sure to whisk frequently to check underneath the bubbly surface. Soon little browned bits will form at the bottom. As soon as they begin to form, remove from heat and pour the melted butter (with the bits) into a glass or metal container and allow it to cool slightly.

Combine milk and yeast in a small bowl and set aside for 5 minutes.

In the bowl of a mixer, combine all-purpose flour, brown sugar, sugar, salt, cinnamon, nutmeg, cardamom, and ginger. Mix on low speed until combined. Add browned butter, milk and yeast mixture, pumpkin puree, and egg. Mix on medium-low speed until combined. Reduce speed to low and mix for 5 minutes. Transfer dough to a large oiled bowl, cover, and set aside until doubled, approximately 1 to 2 hours.

Make Filling:

Brown the butter by cooking it over medium heat in a stainless-steel saucepan. Whisk so that the butter melts evenly. As it cooks, the butter will begin to foam, so be sure to whisk frequently to check underneath the bubbly surface. Soon little browned bits will form at the bottom. As soon as they begin to form, remove from heat and pour the melted butter (with the bits) into a glass or metal container.

In a medium bowl, combine brown sugar, sugar, cinnamon, and salt.

Assemble Rolls:

Lightly grease 2 9-inch pans, or one 9”x13” pan. Set aside.

After the dough has doubled, punch it down. Transfer it to a lightly floured surface and divide into 2 portions. Working with 1 portion at a time, roll the dough out into a large rectangle, about 9”x13”. Spread the browned butter evenly over the surface, followed by the sugar mixture.

Starting with the longer side, gently roll into a log. Lightly pinch the seams together. Using a knife, gently cut the rolls into 6 to 9 even sections. Place them cut-side up in prepared pans. Cover and allow them to rise for an additional 45 to 60 minutes.

Preheat oven to 350°F.

Bake until puffed and golden, about 25 minutes.

Make Frosting:

In a large bowl, combine butter and cream cheese. Mix on medium speed until light and fluffy. Add powdered sugar, and mix on low speed until completely combined. Add maple syrup and milk, and mix on medium speed until smooth and combined. Add additional milk if the consistency isn’t thin enough.

Pour or spread on rolls once they are done baking.

 

Note: Unbaked rolls can be prepared in advance. After being cut and placed in baking pans, cover and refrigerate. Remove a few hours before baking to allow them to finish rising.

Guest Post: Faaiza of Modest Munchies

Today we have my very close friend Faaiza, who blogs over at Modest Munchies, sharing Iftar (break-fast meal) with us!  Before we get to the delicious recipe, let me tell you a little bit about Faaiza. She is based out of Australia, and her blog features delicious recipes, reviews, and even awesome Islamic based crafts for kids! She’s a total creative at heart, and her work shows just that.  Also, Faaiza along with Amnah of Little Life of Mine have just released their new app Muslimify! It’s a photo editing app that can be used to give your photos some flair using Islamic themed editing tools.  It’s a very fun and user-friendly app, and I would encourage everyone to take a look at it! Below is a photo I edited using the Muslimify app; it’s a photo of some string lights I have hanging, and I added a filter and that cute Ramadan Mubarak “sticker” (is that what they’re called?)! Totes adorbs, right? 🙂

IMG_1679

Salaam All and a happy Ramadan to you all. I’m so glad to be here on Henna’s blog today. It’s been a long time coming, and I already feel at home. I’ve had the honour of having Henna over on my blog and and even hosted a virtual baby shower in her honour. Ahh, the joys of the internet. Some of the biggest joys is being able to reach out to so many people and of course making new friends, like Henna. If there was an internet version of a BFF Henna would be mine, hands down!

I was recently featured in a Buzzfeed Community Roundup for Healthy Iftar ideas. The round up included my pasta and bean salad as well as these baked chicken tenders from I Knead to Eat. After going through the list with Mr. Munchies I knew this would be one I would have to try, Mr Munchies loves fried chicken and a healthier baked version sounded like a good idea.

Sunday rolled around and I couldn’t decide what to make for Iftar, when I remembered those baked tenders. I quickly ran to the grocery store and grabbed some corn flakes as well as some chicken from the butcher. I set to work and prepped everything ready for the oven. Between running to the grocery and coming back to prep the chicken I had lost track of time and it was getting too close to Iftar. I decided frying them would be the best option with the time I had left. We usually try to be healthy in Ramadan, but it was Sunday and who can resist ‘fried’ chicken right? They were served with chilli mayo, the perfect accompaniment.

Here’s my adapted version below:

Crispy Cornflake Fried Chicken

Crispy Cornflake Fried Chicken

 

500g chicken breast

1 tsp crushed garlic

2 teaspoon paprika

1/2 tsp fresh ground black pepper

1 1/2 teaspoon dried onion powder

1 teaspoon garlic powder

1 teaspoon salt

2 cups flour

6 cups corn flakes + 1/2 cup

2 eggs

Oil for frying

 

Chilli mayo

1/3 cup mayo with 2 teaspoons of your favourite chilli sauce mixed in

 

Wash and clean your chicken breasts. Slit each piece lengthways along the middle. Place a piece of baking paper on the chicken. With a kitchen mallet (or rolling pin) pound the pieces so they’re an even thickness. Cut these pieces into even sizes, about the size of chicken tenders. Place the chicken in a bowl and mix in the garlic Set the chicken aside while you prepare the rest of the ingredients. In a food processor blend the 6 cups of corn flakes, paprika, garlic powder, onion powder, salt and pepper. Pour this into a bowl. Crush the remaining half cup with your hands and mix it into the crushed cornflake mixture. This creates chunkier bits for added crunch. Place th flour in a shallow bowl. Crack the eggs into a bowl and beat them well. Set up your bowls in order of flour, egg, cornflakes mix. Dunk your chicken in flour and dust off excess. Drop your floured pieces in the egg, coat it well then let the excess drain off before dropping into the corn flake mix. Coat the egged pieces well in the corn flour mix and set aside.

Once you’ve finished all the crumbing. Place a pot of oil on a medium to high heat. Once your oil is hot place in a few pieces of chicken at a time (this will depend on the size of pot you use, and the amount of oil inside, do not overcrowd the pot). Fry for a few minutes until the pieces reach a golden brown.  Cut through thicker pieces to ensure they are cooked through, they should look white inside with no hint of pink. Alternatively you could place the chicken on a tray in a pre heated oven of 200c and bake for 20 mins, turning after 10 minutes of baking. Again, cut through thicker pieces to ensure they are cooked through.

Serve with chilli mayo. Yum!

Guest Post: Sarah of Flour & Spice

This Ramadan we’re having a handful of some of the interwebs (and mine) favorite bloggers share some yummies. We’re starting this party off with Sarah of Flour & Spice, and she is sharing something that is sure to be a hit with everyone!

Some background first- Sarah and I “met” a few years ago, and since then she has become a very close friend. She is my foodie spirit animal. She’s become one of those friends that you turn to for advice or just a good catch-up session. She recently revamped her site, and taking a quick look will give you a good idea of just how she rolls 😉

Asian-Corn-Fritters-4

Hello and Salam to all your amazing readers of My Ninja Naan! I am Sarah from over at Flour & Spice and it is wonderful to be here. Henna is a dear friend so although this is the first time I am ‘guest posting’ here to me it feels like going to the kind of friends house where you take your shoes off and comfortably sprawl on the couch as if you were at your own place and not someone else’s. She just makes me feel like we have been buddies from birth. Desi peeps will know there is an expression I really wanted to use there and didn’t 😉

Sometimes I like to class it up.

Speaking of changing things up, for those of us observing the month of Ramadan we may try and resist it and we definitely try and moderate it but there is something about fried food that becomes so appealing at ‘iftaar’ time. I don’t know if it’s the memory of bygone iftars or if it comes from a standalone craving that we have at the end of our fasts, but if I don’t fry something up there seems to be more than a little disappointment in the air. These simple corn fritters are such a fan way of mixing things up – all it takes is some simple ingredients and you have something light and sweet and spicy at the same time that is a nice change from the usual pakoras (chickpea flour fritters). These come together quickly and you can refrigerate the batter until needed, just mix well before frying. I adore these with some sriracha or sambal oelek but you are welcome to dip it in your condiment of choice.

 

Corn Fritters

Yield: 12-16 depending on size

1 cup fresh corn

¼ cup chopped scallions (green onions)

2-3 finely diced chillies

½ cup cornstarch

2 tablespoons flour

½ tsp baking soda

1 tablespoon soy sauce

1 egg

Pinch of salt (or a lug of fish sauce – yum)

Pinch of pepper

Pinch of cayenne/ red chilli powder

1-2 tablespoons of cold water

Combine 1 tbsp of the water and all the remaining ingredients except corn in a bowl and mix till smooth. Stir in the corn. Add a little more water if needed so that you can easily drop the batter from a spoon. Heat oil in a frying pan and shallow fry a generous tablespoon of the batter for two minutes on each side on medium heat. Best when hot and served with a spicy condiment (IMHO).