Every wintry morning requires something hot and fresh from the oven— like these iced breakfast rolls filled with cranberry and orange, and tied in little knots. I’m sharing this recipe in partnership with Gold Medal Flour’s Virtual Bake Day to celebrate scratch baking.
One of my favorite things is to bake with no agenda, on a pure whim, something I’m sad to say doesn’t happen as much as I’d like it to. Spontaneous Friday night chocolate chips cookies, or a loaf of bread to warm up a chilly winter day brings me so much happiness.
And it’s not all about the tasty treat that comes out of the oven (though that’s a big part, to be sure), it’s the whole journey of how it gets there that fills me with satisfaction. I love taking ingredients and working to turn them into something completely different. Baking amazes me that way.
These cranberry-orange breakfast knots start out so simply— just some flour, sugar, butter, eggs, milk and yeast. And yet, with time and effort, and the added help of seasonal flavors like cranberry and orange, they become something wonderful and delicious.
Kicking off the Christmas season with one of my favorite traditions, homemade peppermint ice cream. Although this year I’m throwing in a twist— candy cane sandwich cookies to make it a holiday cookies ‘n’ cream ice cream you can’t resist.
Thanksgiving is over and we all know what that means. Christmas is here!
We spent our nice long weekend with friends and family. We also jumped right into the holiday season by checking out the lights downtown and picking out a Christmas tree. We decorated our tree and watched Love Actually, a tradition every year since my husband and I started dating.
And I also made a batch of holiday ice cream— this peppermint cookies and cream ice cream, made with peppermint Oreos I impulsively bought at the grocery store.