Blueberry Cream Cheese Danish Braid

IMG_5096

I feel that with something as good as this blueberry cream cheese danish braid, I should keep the talking to a minimum so you can hurry up and get to the recipe asap. I’m still going to talk about how seriously amazing this danish braid is but I won’t be offended at all if you skip right to the end of this post ūüėõ

IMG_5055

It all started when I had a craving for pastry. I’ve made croissants and chocolate croissants before so just thinking about those made me really want something perfectly flaky and buttery crisp. I wanted to play around with different flavours and fillings though, so it wasn’t long before I thought of this¬†spiced apple cream cheese danish braid¬†and decided that I wanted to make a blueberry version.

IMG_5038

Making pastry dough can be a little daunting if you have never tried it before, but it really isn’t hard at all! The only thing to keep in mind is there is a lot of waiting time in between when your dough is chilling in the fridge. I planned this danish braid ahead of time so that I could make the dough and the fillings the night before, and so all I had to do the next morning was roll out the dough, assemble and bake!

IMG_5040

Knowing that I had this beauty of a treat to look forward to was the only thing that kept me running home after a long 27km run…but let’s not go there, my hip hasn’t quite recovered from that just yet! ¬†My longer runs usually leave me pretty drained once I’ve gotten back home, but I definitely had enough energy to put this braid together and pop it in the oven. And ohmygoodness. Fresh from the oven, each slice is made up of delicate layers upon layers of buttery goodness that envelopes a sweet blueberry pie-like filling perfectly complemented by a cream cheese filling with a lemon tang. All of that coated in a light and sweet sugar glaze.

IMG_5043

The best part is that even if you have leftovers, this still tastes so good the next day and the day after. I kept mine chilled in the fridge and even enjoyed it chilled, but it also tastes just as good after a quick zap in the microwave or if you have more time, after a few minutes in the oven.

IMG_5045

This would be the perfect treat to serve for a breakfast where you really want to impress! So go out there and knock some socks off! Actually, if it’s breakfast at home, then your household might not be wearing socks. Unless they are one of those weird people that wears socks when they sleep. I’m shuddering thinking about it.

IMG_5047

Also, the braiding of this danish might make it a little tricky to cut perfectly straight pieces. But that’s totally okay, because if you’re quick enough you can just snag a bigger piece. ūüėČ

IMG_5086

Blueberry Cream Cheese Danish Braid

Ingredients:

For the Danish dough:
1¬Ĺ cups all-purpose flour, plus extra for rolling
1¬Ĺ tsp. instant yeast*
¬ľ cup sugar
¬ĺ tsp. salt
1/3 cup whole milk
1 large egg, lightly beaten

For the butter square:
12 tbsp. cold unsalted butter, cut into 1 tablespoon pieces
1 tbsp. all-purpose flour

For the cream cheese filling:
4 oz. cream cheese, softened
¬ľ tsp. finely grated lemon zest
2 tbsp. sugar

For the blueberry filling:
1 cup fresh blueberries
1/2 cup sugar
1 tbsp. cornstarch mixed with 2 tbsp water

For the glaze:
1¬Ĺ cups confectioners‚Äô sugar
1 tsp. freshly squeezed lemon juice
5 tsp. milk, plus more as needed

For the drizzle (optional):
1 cup confectioners’ sugar
1 tbsp. milk, plus more as needed

*Instant yeast = rapid rise yeast = bread machine yeast

Directions:
To make the dough, combine 1¬ľ cups of the flour in a bowl with the yeast, sugar, and salt. ¬†Place the milk and egg in the bowl of an electric mixer fitted with the dough hook. ¬†With the mixer on low speed, add the flour mixture and knead until a smooth ball of dough forms, about 7-8 minutes. ¬†(The dough should be sticky but if more dough sticks to the bowl than the dough hook, add the remaining ¬ľ cup flour, 1 tablespoon at a time as needed.) ¬†Wrap the dough in plastic wrap and refrigerate for 1 hour.

To make the butter square, toss together the butter pieces and flour on a clean work surface.  Smear the butter back and forth using a bench scraper against the work surface until they have combined into a smooth homogenous mixture.  Wrap the butter mixture in plastic wrap and use the edges of the plastic to form it into a 5-inch square.  Refrigerate until firm, at least 30 minutes.

Lightly dust a work surface with flour.  Lay the chilled dough on the work surface and roll into a 9-inch square.  Place the butter square diagonally on top the dough and remove the plastic wrap.  Fold the corners of dough over the butter so that they meet in the middle of the butter square.  Pinch the ends of the dough together to seal.  Using a rolling pin , tap the dough from the center outward until the butter begins to soften and become malleable.  Gently roll the dough into an 11-inch square, re-flouring the work surface as necessary to prevent sticking.  Fold the outside edges of the dough in toward the center in thirds, one overlapping the other, like a business letter.  Repeat this process folding the other direction to make a square.  (This completes two turns.)  Wrap the dough in plastic wrap and refrigerate for 2 hours.  Roll the dough into an 11-inch square once more and repeat the two turns as before (business letter, then square).  Wrap in plastic wrap again and chill once more for at least 4 hours.  (At this point the dough can be refrigerated overnight).

To make the cream cheese filling, combine the cream cheese, lemon zest and sugar in a small bowl.  Mix well until smooth and blended.  Refrigerate until ready to use.

To make the blueberry filling, combine the blueberries and sugar in a small saucepan over medium-high heat. Mash about half of the blueberries as the mixture gets heated, and bring it a boil. Once the mixture is bubbling, lower the heat to medium and add the cornstarch mixture, stirring until it thickens. Remove from heat and let it cool before using.

When you are ready to shape and bake the danish, preheat the oven to 400ňö F. ¬†On a large, very well floured sheet of parchment paper roll the chilled dough into a 14-inch square. ¬†Spread the cream cheese filling evenly down the middle third of the dough. ¬†Lay the blueberry filling over the top of the cream cheese mixture (you may not end up using all of the filling*). ¬†Using a pizza cutter or a paring knife, cut the outer thirds of dough into ¬ĺ-inch strips so that the cuts are diagonal to the filling. ¬†Alternating sides, fold the strips of dough over the filling, crisscrossing the strips over the center, until the entire Danish is braided. ¬†Transfer the braid, still on the parchment, to a baking sheet. ¬†Cover loosely with plastic wrap and rise at room temperature until slightly puffy (it will not double), about 30 minutes.

Bake until the braid is golden brown, 22-26 minutes, rotating halfway through baking.  To make the glaze, combine all ingredients in a small bowl and whisk until smooth.  Add more milk 1 teaspoon at a time as needed to thin the glaze.  Transfer to a cooking rack and brush with the glaze while still hot.  Cool to room temperature.  To make the drizzle, combine the confectioners’ sugar and milk in a small bowl and whisk until smooth.  Add more milk 1 teaspoon at a time as needed to make it a drizzle-able consistency.  Drizzle over the finished braid.  Slice crosswise and serve.

*leftover blueberry filling is excellent served over yoghurt, pancakes or waffles, ice cream, in smoothies, the options are endless!

—SOURCE—
based off of this Spiced Apple Cream Cheese Danish Braid recipe

Advertisements

Carrot Cake with Cream Cheese Frosting

IMG_4806

I’ve decided that a week (and a half) is a perfectly acceptable length of time to mope around, contemplate buying a plane ticket and running way, and consume an embarassing number of microwavable chocolate mug cakes in order to get over the feeling of having a giant hole in my heart. But now I’m back to reality and back to normal! Thank you so much for your love on my last post. Your sweet comments meant the world to me and I adore you. Which is why I want to share with you this carrot cake with cream cheese frosting!

IMG_4791

I really love carrot cake, especially with cream cheese frosting. It’s one of my favourite flavour combinations, yet for some reason up until now I had never baked one myself! To be honest I think I was a little scared to try out a recipe and be disappointed. More often than not, the carrot cakes I’ve tasted have either been too dry, too dense or lacking in flavour. I was so happy with the way this cake turned out though. The carrot cake itself is plain and simple, yet so moist and fluffy. I love how the grated carrots add a lovely pop of orange colour as well. The cream cheese frosting is perfection and if you’re like me and bake your cake in a bundt pan then you will have leftover frosting to snack on ūüôā

IMG_4805

Carrot Cake with Cream Cheese Frosting

Ingredients:

For the cake:
2 cups sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cups grated carrots

For the frosting:
1/2 cup butter, room temperature
1 package (8 oz) cream cheese, room temperature
1 pound (16 oz) powdered sugar
2 tsp vanilla extract


Directions
:
Preheat oven to 350F.

Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add the flour mixture to first mixture and combine. Then add carrots and stir in gently. Pour into a greased and floured pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until cooked through, 25 minutes (sheet cake) to 50 minutes (Bundt pan), depending on the pan you use.  Cool completely before frosting.

To make the frosting, in a large bowl, cream togetherbutter and cream cheese. Add sugar and vanilla and blend together very well until creamy. Spread on cooled carrot cake. Enjoy!
—SOURCE—
slightly adapted from The Pioneer Woman

Pumpkin Bars with Cream Cheese Frosting

IMG_0069Is it too early to start showing you pictures of desserts with frosting that looks so rich and dreamy you just want to reach through the screen and have a taste? Or is it too late to share any recipes that feature pumpkin? The answer as I have so clearly decided is no and definitely not! Who says you can only enjoy pumpkin from October till December? I’m pretty sure canned pumpkin is available in grocery stores year round and while pumpkin pie in the summer may seem a bit absurd and probably the last thing you would crave in the sweltering heat, right now there’s a whole lot of snow on the ground (at least where I am) and all I want is the comforting flavour of pumpkin cake topped with just the right amount of the silkiest cream cheese frosting. Plus I went to the gym today so that totally justifies this dessert!

Pumpkin Bars with Cream Cheese Frosting

Ingredients
For the cake batter:
4 eggs
1 2/3 cups sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin puree
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda

For the frosting:
8 ounce cream cheese, softened
1/2 cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Directions:
Preheat oven to 350¬įF. Lightly grease a 9√ó13-inch baking pan. Set aside.

In the bowl of an electric mixer, combine the eggs, sugar, oil and pumpkin puree. Beat on medium heat until light and fluffy, about 2 minutes.

In a large bowl, combine the remaining ingredients for the cake batter. Add the dry ingredients to the wet ingredients. Beat until just combined. Transfer batter to the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack; cool completely.

Meanwhile, with an electric mixer, beat together the cream cheese and butter until smooth. Add in the powdered sugar, vanilla extract and cinnamon. Beat until smooth. Spread atop the bars and cut into squares.

—SOURCE—
Espresso and Cream, adapted slightly from Sweet Pea’s Kitchen

Creamy Pumpkin Pie Bars

One of the things I always look forward to as the weather gets cooler are the seemingly endless variations of pumpkin flavoured baked goods. I’m a huge fan of pumpkin pie, it’s quite possibly my favourite type of pie, so these creamy pumpkin pie bars are like perfection to me! These bars incorporate the classic pumpkin pie flavour that I’ve always adored into an almost cheesecake-like filling, sandwiched between a crumbly crust and topping. I think the filling to crust ratio is just perfect, ¬†and the pumpkin flavour really shines through in this dessert. A perfect way to satisfy that pumpkin pie craving without the hassle of baking a whole pie!

Creamy Pumpkin Pie Bars

Yield: makes 9 bars in a square 8×8-inch pan

Ingredients:
For the Crust:
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon salt
1 cup old fashioned oats
3/4 cups (1 1/2 sticks) unsalted butter, cold and cut into small cubes
1/2 cup coarsely chopped pecans

For the Filling:
4 ounces cream cheese, softened
1 cup pumpkin puree
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon all-spice
1/8 teaspoon ground ginger
pinch of salt
1 teaspoon pure vanilla extract.
9 roasted pecan halves for topping

Directions:
Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease an 8×8-inch square pan with butter or shortening.  Line with parchment paper and set aside.

In a medium bowl, whisk together flour, granulated sugar, brown sugar, salt, and oats.  Add cold butter and quickly but thoroughly break the butter up into the dry ingredients.  When broken down, some butter pieces will be the size of small peas, others will be the size of oat flakes.  Add the chopped pecans and toss to thoroughly combine.

Remove about 1 1/2 (to 2 cup) of the mixture from the bowl and place in a small bowl in the refrigerator.  This will be our crumble topping.

Dump the remaining crust mixture into the prepared pan.  Using your fingers, evenly press the crust into the bottom of the pans.  Try to make sure that the crust has an even thickness across the pan.  Place the pressed crust in the refrigerator while you prepare the filling.

To prepare the filling place cream cheese in the bowl of an electric stand mixer fitted with a paddle attachment. Beat cream cheese on medium speed for about 1 minute, until smooth and pliable.  This will help the cream cheese be less chunky when combined with the pumpkin.

Add pumpkin and sugar  to the softened cream cheese and beat on medium speed.  Stop the mixer occasionally to scrape down the sides of the bowl, ensuring that the pumpkin and cream cheese are thoroughly combined.  If the cream cheese looks chunky, switch to the whisk attachment and beat on high speed until most of the cream cheese lumps are incorporated.

On medium speed add the egg and egg white.  Beat to combine (about 1 minute).  Add the spices, salt, and vanilla extract.  Beat to combine.

Remove the pressed crust and loose crumb from the refrigerator.  Pour the creamy pumpkin filling over the pressed crust.  Sprinkle generously with crumb topping and top with pecan halves.  Bake for 20 to 25 minutes or until the center no longer jiggles.  Remove from the oven and allow to cool completely before removing from the pan and slicing.  I like to slice and serve these bars chilled.

To store, wrap individual bars in plastic wrap and keep in the fridge for up to 4 days.

—SOURCE—
Joy the Baker

 

Apple Cinnamon Rolls with Cream Cheese Frosting

IMG_3771

When I think of Fall, I think of apples and pumpkins. Apples first and pumpkins a bit later, but when baked, both usually have the same thing in common: warm, nutty spices and aromas that somehow help you to accept and perhaps even welcome the colder drafts of air and the changing colours of the leaves. These apple cinnamon rolls with cream cheese frosting seemed to be the perfect Fall-appropriate treat to bake. The process might seem a bit daunting at first, but I promise that these are quite straightforward to bake provided that you have a bit of time and patience. Once your kitchen starts to smell like a Cinnabon factory and you accidentally spoil your supper by having 2 or 3 of these instead, you will know that you have officially said goodbye to summer and can therefore commence your online shopping hunt for the perfect pair of fall boots.

I may have stopped making sense after the second sentence of that last paragraph, so I’ll just go ahead and take you through the cinnamon roll making process!  After you have combined all of the ingredients for the dough and it has almost finished rising, start to prepare your apple filling. Apples, butter and sugar will start to almost caramelize when heated to make a delicious, gooey filling.

img_3743
Once you’ve rolled out your dough and sprinkled on more brown sugar, spread out your apple filling as evenly as you can.

img_3750Roll up the entire thing (making sure to pinch the seam to seal) and slice into 12 rolls. If you do the math, that means that you can have….well quite a few rolls to yourself and I guess you can share a few as well.

img_3754Carefully arrange in a 9″ pan. I used my favourite 9″ springform pan, which definitely made it a lot easier to serve since the sides of the pan popped off quite effortlessly.

img_3757Bake, and try not to eat any before you have covered it all with cream cheese frosting.

img_3760Spread cream cheese frosting generously over the rolls, and serve!!  That was easy!

IMG_3777

Apple Cinnamon Rolls with Cream Cheese Frosting
Yields: 12 rolls

Ingredients:

For the Dough:
4 large egg yolks
1 large whole egg
1/4 cup sugar
2 tsp vanilla bean paste or extract (or the scrapings from 1 vanilla pod)
6 Tbsp unsalted butter, melted
3/4 cup buttermilk
4 cups flour (20 oz), plus more for dusting surface
1 pkg (2 1/4 tsp) instant yeast
1 tsp salt
Vegetable oil or cooking spray

For the Filling:
4 Tbsp butter
2 apples (I used Braeburn), peeled and diced into 1/4-inch cubes
1 cup packed dark brown sugar, divided
1 Tbsp ground cinnamon
1 tsp vanilla
Pinch salt

For the Icing:
2.5 oz cream cheese, softened
2 Tbsp + 2 tsp milk
1 cup powdered sugar

Directions:
Make the dough: In the bowl of a stand mixer fitted with the dough hook, beat the egg yolks, whole egg, sugar, butter, vanilla, buttermilk and half the flour together until well combined. Add yeast, salt, and the next 1 1/4 cup flour (leaving about 3/4 cup remaining) and knead on low for 5 minutes.

Add additional flour by the spoonful if necessary ‚Äď you want the dough soft and moist but not overly sticky. Knead another 5 minutes until the dough clears the sides of the bowl (but might still stick to the bottom a bit).

Transfer dough to a lightly greased, large bowl and let double, 2-2.5 hours.

Just before the dough is finished, make the filling. Melt the butter in a large saute pan and add the diced apple. Crumble 1/2 cup of brown sugar over top and stir in the cinnamon, and a pinch of salt. Simmer for 10 minutes, until thick and bubbly. Remove from heat, stir in vanilla, and set aside to cool.

Spray or butter a 9-inch pan. Turn out the dough onto your lightly floured work surface. Stretch and roll the dough into a ~12√ó18 rectangle with the long edge nearest to you.

Sprinkle the remaining 1/2 cup brown sugar over the dough, leaving the top 1-inch bare. Spread the cooled apple mixture over the dough.

Starting with the edge of the dough closest to you, roll the dough into a cylinder and pinch the the seam to seal. Gently press, squeeze, and stretch the roll to get an even thickness.

Cut the roll into 1 1/2-inch slices and place in the baking dish (you’ll get 12 rolls). Cover tightly with foil or plastic wrap and refrigerate overnight.

Place the rolls in the oven with the heat off. Fill a shallow pan 2/3 full of boiling water and place it on the rack below the rolls. Close the oven and let the rolls rise for ~30 minutes.

Remove the water pan and rolls from the oven and preheat the oven to 350.

Bake rolls on the middle rack for 25-30 minutes, until golden brown.

While the rolls are cooling, beat the cream cheese, milk, and powdered sugar together until smooth. Drizzle over the rolls and serve.

Leftovers can be stored in the fridge, tightly covered. Rewarm in the microwave for best results.

‚ÄĒSOURCE‚ÄĒ
Confections of a Foodie Bride

  • Categories

  • Recent Posts

  • Top Posts & Pages

  • Enter your email address to follow this blog and receive notifications of new posts by email.

  • Paperblog