Happy Mardi Gras! King Cakes are made all over the world and this recipe is a New Orleans-style king cake. // @bobsredmill

Fat Tuesday King Cake

by Cassidy Stockton in Recipes

Wow! What a week! Not only did we just kick off the Chinese New Year, but it’s Fat Tuesday. Plus, Valentine’s Day and Bob’s birthday are right around the corner. Fat Tuesday, aka Shrove Tuesday, aka Mardi Gras is a day to indulge and enjoy all that life has to offer before the beginning of Lent, a season of fasting that lasts until Easter. Whether you celebrate or not, this King Cake is a pretty dessert that is fun to make.

Happy Mardi Gras! King Cakes are made all over the world and this recipe is a New Orleans-style king cake. // @bobsredmill

We used our sparkling sugar and bread flour to make this cake really shine. It’s really more like a sweet bread than a cake and the high protein content in our bread flour gives it a nice loft and chewy texture. Decorate your cake with whatever fun colors you want by following the instructions on our bag of sparkling sugar. Traditional colors are yellow, green and purple, but we say have fun with it!

King Cakes are made all over the world and this recipe is a New Orleans-style king cake (as opposed to this French galette des rois). It traditionally has a small plastic baby figurine or bean placed under a portion (after baking!!) to represent Epiphany.  Whomever finds the baby or bean is the winner and/or need to supply next year’s king cake. Epiphany happens in early January, but King Cakes are often used to celebrate Mardi Gras. Variations in other countries include fruit and nuts in place of the colored sprinkles. Throw a king cake in the oven, then break out your most colorful costume, add some colored beads and crank up your favorite brass band to enjoy a day of revelry in honor of Mardi Gras!

Happy Mardi Gras! King Cakes are made all over the world and this recipe is a New Orleans-style king cake. // @bobsredmill

King Cake

Servings: 16 – 20 servings

Prep Time: 30 minutes | Cook Time: 45 minutes | Passive Time: 60 – 90 minutes

By: Sarah House for Bob’s Red Mill Natural Foods.

Ingredients

Bread Dough

  • 1/2 cup warm water (110°F)
  • 2 Tbsp Sugar
  • 2-1/4 tsp Active Dry Yeast (7g)
  • 3 cup Artisan Bread Flour
  • 1/2 tsp ground Nutmeg
  • 2 tsp grated Lemon Zest about 1/2 of fruit
  • 2  Eggs
  • 1/2 tsp Vanilla Extract
  • 1/2 cup melted butter
  • 1 tsp Salt

Filling

  • 1 lb Cream Cheese softened
  • 1/2 cup Brown Sugar
  • 2 tsp grated Lemon Zest about 1/2 of fruit
  • 2 tsp ground Cinnamon
  • 1/2 tsp Salt
  • 1/2 cup chopped Pecans toasted and cooled

Glaze

  • 2 cup Powdered Sugar
  • 2 – 4 Tbsp Water
  • 2 cups Colored Sparkling Sugar (yellow, green, purple)

Instructions

In a large mixing bowl, combine warm water and sugar. Add the yeast and let sit for 5 minutes while the yeast dissolves.

Meanwhile, combine the bread flour, nutmeg, and lemon zest and set aside.

Add the eggs, vanilla extract, and melted butter to the yeast mixture and mix briefly. Add the dry ingredients and mix until a rough dough ball forms, about 2 minutes.

Add the salt and continue to mix until smooth and uniform, 7 – 10 minutes. Transfer the dough to a lightly-oiled bowl, cover, and let rise in a warm location until doubled in size, 30 – 45 minutes.

While the dough rises, prepare the filling: mix together the cream cheese, brown sugar, lemon zest, cinnamon, and salt until smooth and creamy, then fold in the toasted pecans. Line a baking sheet with parchment paper and set aside.

Roll the risen dough on a lightly floured surface into a rectangle about 18×30-inches. Spread the filling evenly over the dough, leaving a 1- to 2-inch border around the edges.

Working from the long end, tightly roll the dough into a long tube. Place the dough onto the prepared baking sheet, seam side down and shape into a large ring. Cover and place in a warm location to rise until doubled in size, another 30 – 45 minutes. Meanwhile preheat oven to 350°F.

Bake the ring in a preheated 350°F until puffed and golden and an internal temperature of 190°F is reached, about 45 minutes. Let cool completely.

When king cake has cooled completely, prepare the glaze by whisking the powdered sugar with enough water to make a thick yet pourable consistency. Pour the glaze over the king cake, letting the excess glaze dribble down the sides. Decorate with traditional strips of green, yellow, and purple colored sugar.

If desired, place a small plastic baby figurine or a bean under a portion of the cake before serving. Whoever finds the bean is the winner! Or has to supply next year’s king cake.

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Yellow Cake with Raspberry and Chocolate Frosting- perfect for Valentine's Day // gluten free // @bobsredmill

Yellow Cake with Raspberry and Chocolate Frosting

by Cassidy Stockton in Gluten Free, Recipes

Hello February! I think it’s safe to say we can start dreaming of dessert again and this gorgeous cake made using our Gluten Free Muffin Mix is just the dessert to kick start our dreams! First off, you read that right, this cake is made with our new(ish) gluten free muffin mix. I find that challenging, mainly because the first thing I want to do with a muffin mix is make muffins! Which means I have to somehow resist making muffins so I can make a cake instead. These are tough times in which we live, people, tough times.Yellow Cake with Raspberry and Chocolate Frosting- perfect for Valentine's Day // gluten free // @bobsredmill

This cake is absolutely gorgeous and I’m positive that mine will never be *as* pretty, but I think I’ll whip this one up for Valentine’s Day for my little Valentine at home. Sprinkled with a bit of edible glitter or decorated with some conversation hearts (check to be sure they’re gluten free), this cake is a festive and delicious way to share your love. If yellow cake is not up your alley, our test kitchen has a suggestion for turning this into a chocolate cake, as well.

Yellow Cake with Raspberry and Chocolate Frosting- perfect for Valentine's Day // gluten free // @bobsredmill

Yellow Cake with Raspberry and Chocolate Frosting

Recipe: Sarah House for Bob’s Red Mill 

Servings: 12

Prep Time: 30 minutes | Cook Time: 25 – 30 minutes | Passive Time: 60 minutes

Ingredients

Yellow Cake*

Raspberry Frosting

  • 4-1/2 cups Powdered Sugar
  • 1-1/2 cups Butter soft
  • 1 tsp Vanilla Extract
  • 2 – 3 Tbsp Milk if needed
  • 1 cup Raspberries

Chocolate Ganache

  • 5 oz Dark Chocolate chopped
  • 1/2 cup heavy cream

Instructions

Cake

Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.

In a large bowl, combine sugar, milk, eggs, oil and vanilla extract and mix to combine. Add Gluten Free Muffin Mix and mix until thoroughly combined.

Pour batter into prepared cake pan and bake until a tester inserted into the center comes out clean, about 25 – 30 minutes. Remove parchment paper and let cool completely before frosting.

Raspberry Frosting

Combine powdered sugar and soft butter and mix on low speed for 1 minute to combine with an electric mixer.

Increase speed to medium and mix until light and fluffy, 3 – 5 minutes.

Add vanilla extract, raspberries, and milk if needed to adjust consistency, and mix until raspberries have tinted the frosting pink but have not completely blended into the frosting, about 1 minute.

Slice cooled cake in half through the center, creating two equal layers. Spread an even layer of raspberry frosting on top of one layer. Place the second cake layer on top of the frosted layer and then frost the entire cake. Transfer to the refrigerator to set for 15 minutes before applying ganache.

Chocolate Ganache

Place chopped chocolate in a medium sized bowl and set aside.

Heat cream in a small saucepan to just simmering but NOT boiling. Pour hot cream over chocolate and whisk to melt chocolate and create a thick and smooth ganache.

Without letting the ganache cool, remove cake from the refrigerator and pour the very warm ganache over the top of the cake, allowing some ganache to drip down the sides of the cake. Let set for about 15 minutes then serve.

Recipe Notes

*For a chocolate cake, add 2 Tbsp cocoa powder to the Gluten Free Muffin Mix before combining with wet ingredients.

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Whole Wheat Monkey Bread is a fun and festive breakfast or brunch recipe. // Bob's Red Mill

Whole Wheat Monkey Bread

by Cassidy Stockton in Recipes

With Christmas in the rear view, it’s time to look to New Year’s and think about a new start! I’m not one for parties and fancy dresses on New Year’s Eve, but I am one for celebrating the holiday with delicious food and drinks. I was delighted when our test kitchen perfected their whole wheat monkey bread. This is such a fun recipe for people of all ages. It’s a bit time consuming, but if you play your cards right, you can enjoy this on New Year’s Day. I wouldn’t worry about trying to enjoy it for breakfast, since most of us have been up the night before. If you’re planning a brunch, this would be a wonderful addition.

Whole Wheat Monkey Bread is a fun and festive breakfast or brunch recipe. // Bob's Red Mill

Whole Wheat Monkey Bread

Servings: 12 – 16 servings

Prep Time: 30 minutes | Cook Time: 30 – 40 minutes | Passive Time: 80 minutes, plus overnight

Ingredients

Dough

  • 1-1/2  cups warm Milk 110°F
  • 3/4  cup Sugar divided
  • 2-1/4 tsp Active Dry Yeast (one packet)
  • 1/4 cup Butter melted and cooled
  • 2  Eggs
  • 5 cups Whole Wheat Pastry Flour
  • 1 tsp Salt
  • 1 tsp ground Cinnamon

Syrup

  • 1 cup Butter
  • 1/2 cup Brown Sugar
  • 1 tsp Vanilla Extract

Icing

  • 4 oz Cream Cheese soft
  • 2 Tbsp Butter soft
  • 1 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 2 – 3 Tbsp Milk

Instructions

In a large mixer bowl, combine warm milk and 1/4 cup sugar. Add yeast and let sit for 5 minutes to activate.

Add cooled butter, eggs, and flour and begin mixing on low speed with a dough hook for 3 minutes or with a spoon for 5 minutes, until all ingredients are uniformly mixed.

Add salt and increase mixing speed to medium for 4 minutes or with a spoon for 6 – 8 minutes. This is a very wet dough.

Transfer dough to a clean bowl coated lightly with oil. Turn dough over to evenly coat with oil, cover with plastic wrap and refrigerate overnight.

Set aside a 10-inch nonstick bundt pan. In a small bowl, combine cinnamon and remaining 1/2 cup sugar.

Remove dough from the refrigerator and divide into two equal pieces. Roll each piece of dough out into a 1/2-inch thick rope. Cut or pinch off portions of dough 1/2-inch long and roll into individual balls.

Toss dough balls in cinnamon-sugar mixture and place evenly in bundt pan. When all dough as been added to the pan, cover and let rise in a warm place until doubled in size, about 45 minutes.

Meanwhile, preheat oven to 350°F and prepare the syrup: in a medium pot, melt butter and sugar, whisking often until evenly combined. Remove from heat, add vanilla extract, and let cool.

When the dough has risen, uncover and pour syrup over dough. Bake until puffy and set, 30 – 40 minutes.

Let the monkey bread cool in the pan for 15 minutes. While cooling, prepare the icing: mix together soft cream cheese and butter, then add powdered sugar and vanilla extract and mix until evenly combined. Adjust consistency with milk. Set aside.

Unmold monkey bread onto a serving platter and let cool an additional 20 minutes. Decorate with icing then serve by cutting slices or letting guests pull off individual pieces of bread.

Recipe Notes

For a lighter texture, use half whole wheat pastry flour and half all-purpose or unbleached pastry flour.

 

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Bacon Cheddar Scones made with whole wheat flour, thick cut bacon and cheddar cheese for a hearty breakfast treat. // Bob's Red Mill

Bacon Cheddar Scones from Bakeshop

by Cassidy Stockton in Recipes

We got you something special for Christmas, a recipe for bacon cheddar scones. Kim Boyce runs Portland’s Bakeshop and is a long time friend of Bob’s Red Mill. Not only is she a superb baker (and cookbook author), but she is quite the whole grain enthusiast. She developed these hearty scones for our Flour + Heart event last May and they were a huge hit with everyone in attendance.

Boyce has combined whole wheat flour, coarse graham flour and all purpose flour to create a scone that has some real texture to it while still being quite flaky. If you cannot find graham flour, substitute whole wheat flour. The dough is combined with cheddar and bacon then drizzled with maple syrup (and more bacon!) to make these scones the perfect addition to almost any meal. They would be wonderful served alongside eggs for breakfast or paired with a hearty soup or stew for dinner. They definitely don’t need butter, but we won’t fault you for adding some. These babies are worth it!

Bacon Cheddar Scones made with whole wheat flour, thick cut bacon and cheddar cheese for a hearty breakfast treat. // Bob's Red Mill

Bacon Cheddar Scones

Servings: 16 servings

Prep Time: 20 minutes | Cook Time: 22 – 24 minutes

Submitted By Kim Boyce from Bakeshop in Portland, OR

 

Ingredients

Dry Mix

Wet Mix

  • 4 ounces unsalted Butter cold, 1 stick
  • 4 ounces Cheddar, grated
  • 1 cup Buttermilk
  • 4 ounces Bacon cooked ¾ of the way, sliced in ⅓ inch pieces, save drippings*
  • 1/4 cup Honey

Topping

  • 4 ounces raw Bacon cut into thirds*
  • 1/3 cup Maple Syrup

Instructions

Place two racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment. Pull out a ruler and set it near where you are working; you’ll use it later for measuring rectangles of dough.

Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.

Cut the butter into ¼ inch pieces and add them to the dry mixture. Rub the butter pieces between your fingers, breaking them into smaller bits. Continue rubbing until the butter is in small pieces varying in size from rice grains to flattened peas. The more quickly you do this, the more likely the butter is to stay solid, which is important for the success of the recipe. Stir the cheddar cheese, cooked sliced bacon and any bacon drippings into the dry mixture.

In a small bowl, whisk together the buttermilk and the honey. Using a spatula, add the wet ingredients to the bowl of the dry ingredients and gently combine.

Use a pastry scraper or a spatula to get the dough onto a well floured surface. If the dough is sticky, flour the dough and knead it together 3 times until a soft ball can be formed. The dough should be dry enough that it can be moved around on the counter and patted down without sticking, yet moist enough that the knife will be sticky when the dough is being cut into squares. Flour your hands and pat the dough into a rectangle. With a rolling pin, roll the dough into a rectangle that is about 7 ½ inches by 9 inches and about 1 inch thick, flouring the work surface, the rolling pin and your hands as needed.

Use a sharp knife to slice the rectangle into quarters both lengthwise and crosswise, making 16 rectangular pieces, about 2 ¼ inches by 2 inches. Place the scones a few inches apart on the parchment-lined baking sheets.

Brush the top of each scone with the syrup. Top with a piece of bacon and brush again with syrup.

Bake the scones for about 22 to 24 minutes, rotating the sheets halfway through. The scones are ready to come out of the oven when the tops are dark golden brown and the bacon is cooked. They are best eaten warm from the oven or later that same day.

Recipe Notes

As a side note: The scones can be kept, covered, in refrigerator and baked in the next 2 days.
*We recommend finding some nice sturdy thick-cut bacon for this recipe.

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Gluten Free Cheese Danish- a perfect holiday pastry to enjoy with a cup of coffee. Dairy-free adaptable. // Bob's Red Mill

Gluten Free Cheese Danish

by Sarena Shasteen in Meatless Mondays, Recipes

I had this revelation one day when I was thinking about food I hadn’t had in awhile. I really hope I’m not the only one that daydreams randomly about food. Please tell me you all do this too. Food really brings back so many memories for me (and for so many others I’m sure). Oddly, as I was thinking about foods from my past, I realized that since my kids have been gluten free for a large part of their lives, there are quite a few things they have never tried. One think in particular came to mind recently…cheese danish.

Gluten Free Cheese Danish- a perfect holiday pastry to enjoy with a cup of coffee. Dairy-free adaptable. // Bob's Red Mill

I not talking about homemade either. While my family did cook, I was the baker (even as a kid) and I was not quite that adventurous as a child. When I say cheese danish, I’m talking about the kind you buy in a box over by the bagged doughnuts. I know, this is not the end of the world, however cheese danish is pretty darn delicious and I wanted my boys to have the opportunity to try it. So, into the kitchen I went to see if I could replicate a childhood favorite of mine to maybe create some delicious food memories for my boys as well. Not only did they love this, but they have asked for it multiple times since that first time I made it. Lucky for them, it comes together quite easily so I’ve made variations a few times.

Gluten Free Cheese Danish- a perfect holiday pastry to enjoy with a cup of coffee. Dairy-free adaptable. // Bob's Red Mill

Don’t let the process scare you with this recipe. Most people shy away from yeast, but this really is easy and if you prep the ingredients the night before, you can have cheese danish ready for your family before they even get out of bed. This would be perfect for the holiday season when your house has guests getting up at different times throughout the morning. If you double the recipe, you can have one with just cheese and one with cheese and fruit. I made an extra pastry with sautéed apples with sugar and flour for a little variety. Served up with freshly brewed coffee is our favorite way to enjoy this on a slow relaxing winter morning.

Gluten Free Cheese Danish- a perfect holiday pastry to enjoy with a cup of coffee. Dairy-free adaptable. // Bob's Red Mill

Gluten Free Cheese Danish

Danish

Cheese Filling

  • 8 oz. Cream Cheese or Dairy Free Alternative like Daiya or Tofutti
  • 1/2 cup Powder Sugar
  • 1 Extra Large Egg Yolk
  • 1 tsp Vanilla

Egg Wash

  • 1 Extra Large Egg White
  • 1 Tbsp Water

Glaze

  • 1 cup Powder Sugar
  • 1/2 tsp Vanilla
  • 1-2 Tbsp Vanilla Almond Milk

Line a large baking sheet with parchment paper.

In a large stand mixer, combine the flour through baking powder. Heat the milk and butter in the microwave to 100ºF. Turn the mixer on low and add the warm milk mixture to the flour using a dough hook. Next add the vinegar, vanilla and 2 eggs. Mix on medium speed for 5 minutes. Allow the dough to rest for 15 minutes.

In a small mixing bowl, combine the cream cheese, powder sugar, egg yolk and vanilla. Mix until thoroughly combined.

Pour the dough onto the parchment lined baking sheet keeping 3/4 to 1 cup aside for the top. Spread dough to the size and shape you want leaving a little lip on the edges; about 1/4 inch in the center and 1/2 inch on the sides. Spread the cream cheese mixture over the top of the dough. Place dots of the remaining dough over the cream cheese mixture. Using a knife, swirl the dough into the cream cheese mixture going longways and then across the pastry. Mix the egg white and water. Then brush the pastry with the egg wash mixture and sprinkle with remaining tablespoon of sugar on the top. Place the danish in a warm place for 15 minutes. Preheat your oven to 400 degrees. Bake the danish for 20-25 minutes or until golden brown. Allow to cool for 10 minutes

In a small bowl, combine the powder sugar, vanilla and almond milk (1 tablespoon at a time) and mix well to make the glaze. Drizzle the glaze over the slightly cooled pastry.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

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Whole Grain Cinnamon Babka is perfect for Christmas morning with a bit of planning. // Bob's Red Mill

Cinnamon Babka

by Cassidy Stockton in Recipes

Growing up, my mother always baked cinnamon bread for Christmas breakfast. She still does, only now she makes multiple loaves so that we can have cinnamon bread whether we are home or away for Christmas. Christmas just wouldn’t be the same without a hot cup of coffee and a warm slice of her cinnamon bread slathered in butter.

This cinnamon babka is not my mother’s secret recipe, but it is a very beautiful and delicious alternative. One that does take some time and planning, but it’s worth the effort. I like it because, despite the effort, it’s absolutely stunning.

Whole Grain Cinnamon Babka is perfect for Christmas morning with a bit of planning. // Bob's Red Mill

As I mentioned, you do need to plan ahead for this one. Here’s what you can do to make it for Christmas without ruining all the fun of Christmas morning by slaving in the kitchen! Make the base dough on the 23rd, then form the loaf on Christmas eve (do not let it rise) and stick it in the fridge. First thing Christmas morning, pull it out and let it rise until doubled. The syrup is quick to whip up and the bread only needs to bake for 45 minutes. Still time consuming, but if you play it right, you can have cinnamon babka as a mid-morning snack. 

Whole Grain Cinnamon Babka is perfect for Christmas morning with a bit of planning. // Bob's Red Mill

Cinnamon Babka

Servings: 12 – 16 servings

Prep Time: 30 minutes | Cook Time: 45 minutes | Passive Time: 90 minutes, plus overnight

Ingredients

Dough

Filling

Syrup

Instructions

Combine warm milk and 1/4 cup coconut sugar in a large mixing bowl. Add yeast and let sit for 5 minutes to activate.

Add egg, vanilla, and flour to the yeast mixture and mix on low with a dough hook for 3 minutes or with a spoon for 5 minutes, until a dough forms.

Add salt to the dough and, if using an electric mixer, increase speed to medium. Begin to add pieces of the soft butter, mixing all the while. When the butter has fully incorporated into the dough, continue to mix on medium speed for 4 more minutes or by hand for 6 – 8.

Transfer dough to a clean bowl coated lightly with oil. Turn dough over to evenly coat with oil, cover with plastic wrap and refrigerate overnight.

Line a 9×5-inch loaf pan with parchment paper and lightly oil; set aside.

To make the filling, combine coconut sugar, cinnamon, and salt. Add soft butter and mix into a paste. Add egg white and thoroughly mix; set aside.

Place chilled dough on a well floured surface. Roll out to an approximately 15×20-inch rectangle, taking care to keep the surface floured to stop the dough from sticking.

Spread the filling out evenly over the entire surface of the dough. Carefully roll up the dough snugly.

Cut the dough down the center, lengthwise, with a sharp knife and turn each half face-up. Gently twist the two pieces over each other, keeping the exposed layers face-up. Carefully transfer the bread twist to the prepared loaf pan.

Cover the pan and let rise in a warm place until doubled in size, about 90 minutes.

While the dough is rising, preheat the oven to 350°F, then make the syrup by combining 1/2 cup of coconut sugar and 1/2 cup of water in a small pot. Bring to a boil, then reduce heat and let simmer until all sugar has dissolved. Let cool.

Bake the dough until an internal temperature of 190°F has been reached, about 45 minutes. Remove the bread from the oven and immediately pour the syrup over the loaf. Let cool completely before removing from the pan.

*If you can’t get your hands on our Organic Ivory Wheat Flour, our regular Whole Wheat Flour will work just fine. 

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Clover Leaf Rolls- buttery and fluffy and perfect for dipping in soup! // Bob's Red Mill // whole grain

Clover Leaf Rolls

by Cassidy Stockton in Recipes

Whether you make these Clover Leaf Rolls for your Christmas dinner or just pair them with a hearty bowl of soup, they are worth the effort and are sure to impress. They’re light and fluffy and oh-so-buttery! We made these with half all purpose flour and half whole wheat flour so you don’t have to feel quite so guilty about enjoying a few. The whole wheat flour also helps them hold up better when you dip them in your soup and that’s a bonus if ever there was one.

If you need some soup inspiration, we can’t get over this 13 Bean Minestrone from Girl Versus Dough and this 13 Bean Veggie Chili from Macheesmo. We also have a very nice collection of soups on Pinterest that you can check out here.

Happy baking!

Clover Leaf Rolls- buttery and fluffy and perfect for dipping in soup! // Bob's Red Mill // whole grain

Clove Leaf Rolls

Servings: 12 servings

Prep Time: 30 – 45 minutes | Cook Time: 15 minutes | Passive Time 1 hour 10 minutes

Ingredients

Instructions

Combine warm milk and sugar in a large mixing bowl. Add yeast and let sit while the yeast dissolves, about 5 minutes.

Add egg, egg yolk, and flours to the yeast mixture and mix with a dough hook on low or by hand until dough begins to form, 1 – 3 minutes, then add salt and mix briefly.

Increase speed to medium and begin to add soft butter one piece at a time or work into dough by hand one piece at a time, until incorporated. Continue to mix or knead until the dough is smooth and pulls away from the side of the bowl, about 10 – 15 minutes.

Transfer dough to a clean bowl, coat lightly with oil, and cover. Let rise in warm place until doubled in size, about 45 minutes.

Brush a standard 12-serving muffin tin with melted butter and set aside; reserve melted butter. Place dough on a lightly floured surface and divide into three equal pieces. Roll each piece into an 18-inch long rope. Divide each rope into 12 equal pieces and cover with a towel. Shape each piece into a small, smooth ball.* Place three balls, seam side down, into each muffin cup. Cover and let rise in a warm place until doubled in size, about 20 minutes. Meanwhile, preheat oven to 375°F.

Brush rolls with melted butter and bake until golden-brown, about 15 minutes, rotating pan halfway through baking. When rolls have baked, immediately brush with remaining melted butter and cool in pan for 5 minutes. Serve warm.

Recipe Notes

*If your kitchen is too warm and the dough begins to separate after rising, chill the dough in the refrigerator for about 30 minutes.  You will then need to increase the final rise time by 5 – 10 minutes.

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Cardamom and Fig Thumbprint Cookies: Exotic cardamom and sweet fig jam are a unique twist on the cookie plate staple: thumbprint cookies.  Making a thumbprint in each cookie and filling with jam is super fun for young bakers.  This recipe was developed in partnership with Orchard Choice California Fig Spreads. // Bob's Red Mill

Cardamom and Fig Thumbprint Cookies

by Cassidy Stockton in Recipes

How do you turn a thumbprint cookie into something spectacular? You flavor it with exotic cardamom and fill it with Orange Fig Jam from Valley Fig Growers. We developed this lovely holiday cookie in partnership with Valley Fig Growers as a way to celebrate their stellar products.

Cardamom and Fig Thumbprint Cookies: Exotic cardamom and sweet fig jam are a unique twist on the cookie plate staple: thumbprint cookies.  Making a thumbprint in each cookie and filling with jam is super fun for young bakers.  This recipe was developed in partnership with Orchard Choice California Fig Spreads. // Bob's Red Mill

These cookies are so easy to make and the warmth of cardamom makes them truly special this time of year. They’re especially fun for the kiddos- I mean, who doesn’t love jabbing your thumb into soft cookie dough?? Make a batch of these and place them in a small box with some tea for a thoughtful gift for your friends and neighbors.

If you can’t find the Valley Fig jam near you, you can use any type of jam you want, but we really think the figs make these cookies really special. Look for stores in your area that stock Valley Fig Growers spreads and dried figs here. Make these cookies gluten free by using our Gluten Free 1-to-1 Baking Flour in place of the all purpose flour.

Happy Baking!

Cardamom and Fig Thumbprint Cookies: Exotic cardamom and sweet fig jam are a unique twist on the cookie plate staple: thumbprint cookies.  Making a thumbprint in each cookie and filling with jam is super fun for young bakers.  This recipe was developed in partnership with Orchard Choice California Fig Spreads. // Bob's Red Mill

Cardamom and Fig Thumbprint Cookies

 

Servings: 40 cookies

Prep Time: 15 minutes | Cook Time: 15minutes | Passive Time: 10 – 60minutes

Ingredients

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.

In a medium bowl, combine flour, cardamom, baking soda, and salt and set aside.

Combine butter and sugar until creamy. Add egg and vanilla and mix until combined. Add flour mixture and stir until thoroughly mixed.

Scoop cookies by the tablespoonfull onto the prepared baking sheets leaving about 1 inch of space between each. Press your clean thumb into the top center of each cookie, making a deep depression.

Fill each depression with fig jam. If desired, chill cookies for 1 hour before baking.

Bake at 350°F until the edges just begin to brown, about 15 minutes. Let cool for 10 minutes then dust with powdered sugar.

 

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Cranberry Pistachio Shortbread Cookies :: Festive red cranberries and green pistachios make these shortbread cookies perfect for Christmas cookie plates. // Bob's Red Mill

Cranberry Pistachio Shortbread

by Cassidy Stockton in Recipes

It’s no secret that I love shortbread cookies. I make them every year during the Christmas season. This year, I’m kissing my standard shortbread recipe goodbye in favor of this truly festive version from our test kitchen.

Cranberry Pistachio Shortbread Cookies :: Festive red cranberries and green pistachios make these shortbread cookies perfect for Christmas cookie plates. // Bob's Red Mill

Not only are they so pretty, but I love the tiny bits of cranberry and pistachios mixed throughout the cookies. It makes them special and this time of year demands special cookies. I plan to make a batch of these while I’m holed up at my family’s house in Idaho watching the snow fall. I’m not sure if Santa will get to enjoy any, but I am positive my family will be delighted.

Happy baking!

Cranberry Pistachio Shortbread Cookies :: Festive red cranberries and green pistachios make these shortbread cookies perfect for Christmas cookie plates. // Bob's Red Mill

Cranberry Pistachio Shortbread

Servings: 48 cookies

Prep Time: 15 minutes | Cook Time: 12 – 15 minutes | Passive Time: 4 hours

Ingredients

  • 3/4 cup Butter soft
  • 1/2 cup Cane Sugar
  • 1/2 cup Pistachios, finely chopped
  • 1/4 cup Dried Cranberries, finely chopped
  • 2 cup Unbleached White Fine Pastry Flour*
  • 1/4 tsp Salt

Instructions

With an electric mixer, beat together butter and sugar until light and fluffy. Mix in pistachios and dried cranberries. Add flour and salt and mix well to make a stiff dough.

Divide dough in half and roll each piece in wax paper to make a cylinder about 2 inches in diameter and 6 inches long. Refrigerate dough until firm, at least 4 hours.

Meanwhile, preheat oven to 350°F and oil baking sheets or line them with parchment paper.

Slice dough into rounds about 1/4 inch thick. Arrange about 1 inch apart on cookie sheets. Bake 12 minutes or until edges are browned. Let cookies cool on baking sheet for a few seconds and then remove to a wire rack and let cool completely.

If desided, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.

*If you can’t get your hands on pastry flour, all purpose flour will work just fine here. Make these gluten free using our Gluten Free 1-to-1 Baking Flour or add cranberries and pistachios to our Gluten Free Shortbread Cookie Mix

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Cassidy Stockton Google: Cassidy Stockton
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Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

Sparkling Stars and Snowflake Cookies – Gluten Free

by Lindsey Duncan in Gluten Free, Recipes

This recipe scores a big ol’ F all around (when F stands for Fun, Family, Festivity, and Flavor!) Who doesn’t love fun-shaped holiday cookies? Who doesn’t love them more when they are made of almond meal? And I demand to know who doesn’t love sparkles! If you’re looking for a fun, festive, family activity, get the whole gang together to help bake or decorate these delicious cookies. The recipe is super simple and the results are eye catching!

Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

Whether by choice or due to dietary restriction, many people are turning towards nut flours to replace grain flours in baking. Natural Almond Meal/Flour is a delicious grain-free option for paleo and primal diet bakers. Like all of our nut flours, our Natural Almond Meal/Flour is processed in our dedicated gluten free facility so Celiacs and those with gluten intolerance can bake worry-free. Ginger, cinnamon, and lemon zest give these treats a bit of a “pop” on your tongue – they aren’t spicy-hot, but they do carry some zing from the baking spices.

Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

We always encourage creativity around here so experiment with your decorations. If you like to hand-decorate with a pastry bag, just add more powdered sugar to the icing until it reaches a stiffness you like. Don’t forget the Sparkling Sugar – it’s what makes these cookies look to be freshly snowed upon as they twinkle on the cookie tray.

Sparkling Stars and Snowflake Cookies- made gluten free using our almond meal. Perfect family activity during the holidays. // Bob's Red Mill

Sparkling Stars and Snowflakes

Servings: 20 – 40 cookies, depending on shapes

Prep Time: 30 minutes | Cook Time: 15 – 20 minutes

Ingredients

Preheat oven to 350°F and line baking sheets with parchment paper.

Whip powdered sugar and egg whites until very light and fluffy, 4 – 5 minutes. Remove and reserve 1/2 cup.

Into remaining egg white mixture, fold in almond meal, spices, salt, and lemon zest. Mix until a solid dough forms.

Roll dough between two pieces of parchment or waxed paper to 1/4-inch thickness. Use cookie cutters to cut dough into shapes, rerolling the scrapes as many times as needed.

Transfer cookies to the prepared baking sheets. Ice each cookie with the reserved egg white mixture and sprinkle with sparkling sugar.

Bake at 350°F for 15 – 20 minutes. Let cool before serving.

About The Author
Lindsey Duncan Google: Lindsey Duncan
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