Fruit Jam Chocolate Covered Rolls Recipe By Tasty

FRUIT JAM CHOCOLATE-COVERED ROLLS RECIPE BY TASTY

Steps:

• Roll out each slice of white bread with a rolling pin until flat.
• In a small bowl, mix together the vanilla frosting and whipped topping until evenly combined.
• Spread the frosting mixture evenly over the flattened bread slices.
• Scoop 1 teaspoon of pineapple or strawberry jam on top of each slice of bread and spread evenly, then roll up the bread and filling.
• In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until melted and smooth.
• Dip the rolls in the chocolate sauce until completely coated, then refrigerate for 5 minutes, until the chocolate hardens.
• Repeat to coat the rolls in another layer of chocolate (re-melt the chocolate in the microwave if needed), then refrigerate for another 5 minutes to set the second layer of chocolate.
• Drizzle any remaining melted chocolate over the rolls, then refrigerate for 2-3 minutes, until hardened.
• Serve immediately or store in an airtight container for up to 3 days.
• Enjoy!

STRAWBERRY SHORTCAKE ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• Using a serrated knife, cut the pint of ice cream crosswise into 3 equal discs.
• Lay out 3 sugar cookies and place a pint slice on top of each. Place another sugar cookie on top of each sandwich. Remove the ice cream packaging.
• Freeze for 30 minutes.
• In a small bowl, stir together the graham crackers and freeze-dried strawberries until thoroughly mixed.
• In a liquid measuring cup or deep, microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the white chocolate is silky smooth. Let the white chocolate cool to room temperature, about 5 minutes.
• Remove the ice cream sandwiches from the freezer and dip half of each sandwich into the white chocolate, then roll the dipped side in the graham cracker and strawberry mixture until fully covered.
• Freeze for 30 minutes more before serving.
• Enjoy!

FRUIT SPRING ROLLS WITH STRAWBERRY LEMONADE DIP RECIPE BY TASTY

Steps:

• Make the Strawberry Lemonade Dip: Add the Greek yogurt, strawberries, mint, honey, lemon juice, and lemon zest to a blender. Blend until smooth.
• Transfer the dip to a small bowl and garnish with more lemon zest. Chill in the fridge while you assemble the rolls.
• Fill a medium shallow bowl with warm water and set near your work station.
• Dip a rice paper wrapper in the warm water for a few seconds, submerging completely. Remove and lay flat on a smooth, clean surface, such as a plate.
• Add your desired combination of sliced kiwi, sliced strawberries, sliced mango, raspberries, and sliced green apple to the middle of the wrapper. Be careful not to overfill, or rolling it will become difficult.
• Working quickly, before the rice paper dries out, fold both sides of the rice paper over the fruit to secure.
• Lift the bottom edge of the rice paper and carefully fold it over the top of the fruit, tucking it under on the other side, then gently roll until the fruit is completely covered and the top edge of the wrapper adheres to the spring roll. Repeat with the other ingredients.
• Set the spring roll aside and cover with a damp paper towel to keep fresh while you repeat with the remaining ingredients.
• Serve with the chilled dip.
• Enjoy!

STRAWBERRY SWEET ROLLS RECIPE BY TASTY

Steps:

• Generously grease a 9-inch (23 cm) cast iron or cake pan.
• In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly.
• Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
• Add 4 cups (500 grams) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
• Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
• Preheat oven to 325˚F (160˚C).
• After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
• Knead the dough lightly, adding additional flour as necessary, about ½ cup (60 grams), until the dough just loses its stickiness and does not stick to the surface.
• Roll the dough out into a large rectangle, about ½-inch (12 mm) thick.
• In a small bowl combine the strawberry preserves and butter, stir to combine.
• Spread the filling mixture evenly over the rolled out dough, leave about 1½ inches (4 cm) from the edge.
• Starting from the bottom roll the dough upward, being careful not to squeeze the filling out.
• With a knife cut the rolled dough into 8 pieces.
• Place strawberry roll in the prepared cast iron or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The strawberry rolls should expand to the edges of the pan during this time.
• Bake for 45 minutes. Cover the rolls with foil to prevent the outside from burning, and bake for an additional 35 minutes.
• While the strawberry rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth.
• Remove the strawberry rolls from the oven and let cool in the pan for at least 20 minutes. Once cool, drizzle frosting over the rolls before serving.
• Enjoy!

THE ULTIMATE DINNER ROLLS RECIPE BY TASTY

Steps:

• In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
• Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
• In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it's done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn't rip, it's ready. Or, press a finger into the dough to see if it bounces back.
• Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
• Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
• Divide the dough into 16 equal balls, roughly the size of tangerines.
• Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
• Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
• Preheat the oven to 375˚F (190˚C).
• Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
• Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
• Enjoy!

FRUIT AND CREAM CHEESE BREAKFAST PASTRIES RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC), and prepare two cookie sheets with parchment paper.
• In a bowl, mix cream cheese, sugar, and vanilla until fully combined.
• Lightly flour the surface and roll out puff pastry on top to flatten.
• Cut each sheet of puff pastry into 9 equal squares.
• On the top right and bottom left of the pastry, cut an L shape approximately ½ inch (1 cm) from the edge.
• NOTE: This L shape should reach all the way down and across the square, however both L shapes should not meet at the ends. Your pastry should look like a picture frame with two corners still intact.
• Take the upper right corner and fold down towards the inner bottom corner. You will now have a diamond shape.
• Place 1 to 2 teaspoons of the cream cheese filling in the middle, then place berries on top.
• Repeat with the remaining pastry squares and place them onto the parchment covered baking sheet.
• Bake for 15-20 minutes or until pastry is golden brown and puffed.
• Enjoy!

CHOCOLATE CHERRY JAM

Steps:

• Pit the cherries if necessary, then chop them up. Crush the remains thoroughly, 1 cup at a time. If using frozen berries, use both liquid and solids; they all were part of the original fresh berry. Measure 6 cups of crushed fruit into 6- or 8-quart heavy saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.
• Measure sugar into separate bowl. Mix 1/4 cup sugar from measured amount with pectin in small bowl. Stir pectin-sugar mixture into fruit in saucepan. Add butter. Bring quickly to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim foam and ladle into pint or half-pint jars, leaving 1/4 inch headspace and process 10 minutes in boiling water canner.

S'MORES HOT COCOA BOMBS RECIPE BY TASTY

Steps:

• In a medium microwave-safe bowl, microwave the chocolate chips in 30-second intervals, stirring between, until completely melted. Stir until smooth.
• Spoon a dollop of the melted chocolate into each cavity of the chocolate molds, then spread in a thin, even layer all around the molds. Freeze for 2 minutes, or until solid.
• Remove 2 cylinders at a time from the molds. Fill 1 cylinder with 1 tablespoon of hot cocoa mix, 1 teaspoon Honey Maid graham cracker crumbs, and 1½ tablespoons mini marshmallows. Dip the edges of the other cylinder lightly in the melted chocolate, then place on top of the filled half. Spread a bit of melted chocolate on the outside edges to seal. Place on a baking sheet and freeze for another 2 minutes to set. Repeat with the remaining ingredients to make 6 hot cocoa bombs total.
• Drizzle melted chocolate over the top of each hot cocoa bomb, then sprinkle Honey Maid graham cracker crumbs and a couple mini marshmallows on top. Refrigerate until ready to use.
• To serve, heat a mug of milk until steaming. Add a hot cocoa bomb and stir until melted and incorporated.
• Enjoy!