Monthly Archives

July 2013

A little German Bakery….

I was reading through my “about Granola Girl” for the first time in a long while yesterday and completely forgot the section that said “I hope to share… pictures of food tasted & tested along the way!” Well, I will have to fix that! 😉

Am I the only one who thoroughly enjoys trying new bakeries & coffee shops? 🙂 Take a drive down the old country road, past the peach stands and a few sheep farms, through the hill country, and the very very tiny town of Albert where only a old-fashioned dance-hall stands and you will find yourself in the Fredricksburg, Texas! Well known for its German settlement, Fredricksburg draws tourists from around the world and me! 🙂 I enjoy strolling the main street, looking into shops, and eating a delectable German pastry from my new favorite find, the Old German Bakery & Restaurant! Pastry of choice? The Cherry Cream Cheese Danish! Tart cherries, cream cheese center, a slightly sweet Danish dough, and they must share my love for crumb topping and glaze because it has both!! 😉 So, if you find yourself driving down the old country road, past the peach orchard and the sheep farms, through the hill country and the very very small town of Albert, pick up a Cherry Cream Cheese Danish! Or you can come visit ME and I’ll take you. 🙂

German Bakery Granola Girl Bakes

German Bakery Granola Girl Bakes 1

German Bakery Granola Girl Bakes 3

“O taste and see that the LORD is good: blessed is the man that trusteth in him.”
Psalm 34:8

 

 

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Salted Caramel Sticky Buns with Cream Cheese Glaze

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Slickepott sticky buns :: Granola Girl Bakes 3
Salted Caramel Sticky Buns anyone? 🙂 Slickepott sent along a rather delicious jar of their Caramel Sauce a couple of weeks back and I have been dreaming up recipes ever since! Today I finally had a few hours free and was able put my apron on and get into the kitchen to create! I had a hankering for a sticky bun but not just any sticky bun, a Salted Caramel Sticky Bun with a delightful cream cheese glaze drizzled on top! Sweet buttery dough, all natural Caramel with vanilla bean & sea salt, a hint of cinnamon, pecans, and a cream cheese glaze…. Just a little tip: Sticky buns are best for dessert! 😉

Yields 24 Sticky Buns!

Ingredients

  • 2 1/2 tsp active dry yeast
  • 1 cups warm water
  • 1 tsp sugar
  • 5 tbsp salted butter{melted}
  • 1 cups warm milk
  • 1 1/2 tsp salt
  • 1/3 cup sugar
  • 5 or so cups flour
  • 1 13 oz jar slickepott Caramel sauce{or 13 oz regular caramel plus 1/8 tsp salt}
  • 2-2 1/2 cups chopped pecans
  • 1 stick butter{softened}
  • 1 cup packed brown sugar
  • 1 tbsp cinnamon

glaze

  • 4 oz cream cheese{softened}
  • 1/4 cup butter {melted}
  • 1/3 cup milk
  • 1 1/2 tsp vanilla extract
  • 3 cups powder sugar
  1. Activate yeast in warm water and 1 tsp sugar. Once activated, add 5 tbsp melted butter, milk, salt, and 1/3 cup sugar and combine! Add enough flour to make a firm yet sticky dough.
  2. Place on a generously floured surface and knead for 5 minutes adding flour when necessary {be super careful not to add too much flour!!} Let rise in a buttered bowl until doubled and dough bounces back to the touch{about 45 minutes!}
  3. Heavily butter 3 round 9″ cake pans, cover the bottom of each pan with caramel, and pecans.
  4. Flour a clean surface and roll out dough forming a large triangle{about 1/2 inch thick}. Spread 1 stick softened butter on top of the dough then sprinkle with brown sugar and cinnamon. Roll up length wise and slice into 1.5″ think rolls. Place in pans, cover, and once again to rise until double{about 30-45 minutes}! Preheat oven to 400 degrees.
  5. Meanwhile, prepare the glaze! Place butter, cream cheese, milk, and vanilla in an electric mixer. Beat to combine then slowly add powder sugar. Set aside until sticky buns are baked!
  6. Once the rolls have risen, bake for 14-17 minutes{or until golden on top and baked through}! Immediately flip onto a serving plate, allowing them to cool for 10-15 minutes. Generously drizzle glaze over the sticky buns… very generously!!
  7. Fix a rather large cup of coffee and enjoy your Salted Caramel Sticky Bun! 🙂

[vimeo 70714922 w=580 h=326]

 

Slickepott sticky buns

Slickepott sticky buns :: 6 Granola Girl Bakes 5

Slickepott sticky buns :: 10 Granola Girl Bakes

Slickepott sticky buns :: 9 Granola Girl Bakes 5 Slickepott sticky buns :: 7 Granola Girl Bakes 5

Slickepott sticky buns :: 11 Granola Girl Bakes 5

Slickepott sticky buns :: Granola Girl Bakes 18

Sticky Buns main 4

Sticky Buns main 3

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Raspberry Swirl Cupcakes {Video}

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Okay, so I have a bit of an obsession with cupcakes… does it show? 🙂 And I have been dreaming up this cupcake the last week… tart raspberry, lemon, a bit of orange, all baked into a sweet pound cake base and topped of cream cheese frosting. Yes, I know what your thinking, “wow, that sounds rich!” but the flavors kept on going through my mind and I knew I had to give it a try!  It is quite strange for a dessert to sound good to me that doesn’t contain a large amount of chocolate but this one did! So, with a few kidlets by my side, I set out to concoct the dream cupcake yesterday! 😉 It was well worth the time and effort and the Raspberry Swirl Cupcake has now taken 1st place on my “favorite cupcakes” list! A decadent moist cake with a punch of summer flavor!

Side note: If you not a huge raspberry fan, leave it our! The younger crowd wasn’t too fond of the idea of raspberry so I didn’t put it in their cupcakes!

Yields 24-30 delightful cupcakes

Ingredients

  • 1 1/2 cups (3 sticks) salted butter{softened}
  • 1 bar (8 ounces) cream cheese{softened}
  • 3 cups sugar
  • 5 large eggs
  • 1 tbs pure vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp salt
  • The zest of 1 orange
  •  The zest and juice of 3 lemons
  • Raspberry Preserves

Icing

  • 2 sticks butter{softened}
  • 1 pkg cream cheese{softened}
  • 1/2 cup milk
  • 1 tsp almond extract
  • 1tbs pure vanilla extract
  • 6-8 cups powder sugar

Directions

  1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla, lemon juice, and zest. With mixer on low, add flour and salt in two additions, beating until just combined.
  2. Line muffin tins with cupcake liners or lightly butter and flour tins to prevent sticking! Scoop a mounding 1/4 cup batter into each cup, dollop about a tbs raspberry preserves per cupcake and swirl with a knife!
  3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 15-18 minutes.
  4. Cool 10 minutes in the pan. Then cool completely on a wire rack.
  5. In the mean time prepare the icing! Beat butter, cream cheese, milk, almond extract, & vanilla until combined. Slowly but surely add in the powdersugar
  6. Once the cupcakes are completely cooled, pipe icing on thick and finish up with a small dollop of raspberry preserves.
  7. Enjoy! 🙂

[vimeo 69923418 w=620 h=348]
Raspberry Swirl cupcakes 9Raspberry Swirl cupcakes 1

Raspberry Swirl cupcakes 4
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