Greek Yogurt, Blueberry, and Chocolate Parfaits

IMG_9105This month upon surfing the waves of food blogs, I found a new monthly round-up that I decided to participate in. This new round-up is called Feel Good Food and it’s hosted by A Kick At The Pantry Door. Each month there will be a theme, where bloggers are challenged to make a healthy recipe holding to the theme that doesn’t lose the delicious tastes we all crave and love. This month’s theme was blueberries, which is more than perfect given the vast abundance of them right now at the farmer’s market.

I have blueberries coming out of my ears. Between the parfaits, pancakes, and a mocha-honey blueberry loaf, I still have a ton.

It’s great I’m entering this round-up so I can get some other ideas on how to use these blueberries from the other great recipes!

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Greek Yogurt, Blueberry, and Chocolate Parfaits

Ingredients
1/4 cup fresh blueberries
1 cup plain Greek yogurt
2 tbsp chocolate chips
1/4 cup granola

Directions

1. Spoon 1 tbsp of blueberries on the bottom of two glasses. Spoon 1/4 cup of yogurt over the top of the blueberries. Top with 1 tbsp chocolate chips and then 1 tbsp granola. Repeat the layers.

* serves 2
* 184 calories per serving
* Besides Feel Good Food, this recipe is shared with Wednesday Whatsits & Cast Party Wednesday

 

Mint Chocolate Chip Pancakes

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For the last few We Should Cocoa‘s I’ve made muffins. This month’s theme, mint, however got me into another breakfast kick. And you know, I might stick with pancakes at We Should Cocoa until I get some other ingredient that just kicks me into another direction with my chocolate. But we’ll see what next month brings before I make any pancake promises. I mean, you never quite know where the chocolate will lead you until you get there, you know?

We Should Cocoa is a monthly chocolate themed round-up hosted by Choclette and Chele. This month Victoria is hosting the mint theme!

Ever since I was a little girl, I’ve loved pancakes. But I really loved pancakes that had chocolate chips in them. My mom also used to make me M&M pancakes when we were out of chocolate chips. Besides the fact that I have a crazy obsession with chocolate, I love chocolate chips in my pancake because they’re rather self-syruping. I’m not a huge maple syrup fan, but dry pancakes are bleh. If you add chocolate chips to the pancakes and they’re kind of melty, you really don’t need anything else. The pancake does it all on its own.

While my mom never made me mint chocolate chip pancakes when I was little, I would have went crazy for these. The mint was so nice with the chocolate (well, duh) and the pancake. It very easily could be a dessert. But dessert for breakfast works for me!

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Mint Chocolate Chip Pancakes
(source)

Ingredients
1 1/3 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 egg
2 tbsp butter, melted
1/2 tsp vanilla extract
1/2 tsp mint extract
3/4 cup semisweet chocolate chips

Directions

1. Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl.

2. In a smaller bowl whisk together the buttermilk, egg, butter, vanilla, and mint. Once well mixed, pour into the dry mix. Stir together until all dry spots are gone. Stir in the chocolate chips.

3. In a cast iron skillet sprayed with cooking spray, heat over medium-high heat. Scoop 1/4 cup of batter per pancake. Cook for 1-2 minutes, until the bottom is golden brown and the edges begin to bubble. Flip and cook on the other side for about 1-2 minutes.

* makes 8 pancakes
* besides We Should Cocoa, this post is shared with Wednesday Whatsits and Cast Party Wednesday

Better For Your Breakfast Sandwich

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This month at Random Recipe’s, Dom challenged us to randomly choose a healthy recipe from our recipe collection. I only have one book dedicated to healthy food and I don’t currently have time to go through every book and every recipe to see if it qualifies for what I consider to be healthy. With ease in mind, I pulled the book off the shelf: Cook Yourself Thin a book based on a Lifetime TV show. Or was it the other way around?

Cook Yourself Thin is my favorite cookbook of all time. Dom challenged us to make recipes that are both healthy and happy – healthy recipes that make us smile. The best thing about Cook Yourself Thin is that everything I’ve made in the book so far has made me smile quite big. I opened the cookbook randomly to page 78, The Better For You Breakfast Sandwich. The book explains that this sandwich is meant to replace the traditional bacon, egg, and cheese sandwiches with something healthier. This sandwich is approximately 300 calories – 300 calories of yum.

So.. I kind of predicted the one problem I’d have with the dish, but I decided to follow it to the tee anyway. The idea of a poached egg on a sandwich seemed sort of messy, but if the cookbook called for it.. Let’s do it! I made the sandwich and had some trouble getting the top piece of bread to stay on, but all was okay until I bit into the sandwich, only to look down to see egg yolk all over my shirt. The sandwich was delicious – I really liked the tomatoes. But oh man… That egg yolk was everywhere.

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The Better For You Breakfast Sandwich

Ingredients
1 tbsp vinegar
2 English muffins
2 slices of colby jack cheese
2 thin slices of ham
2 eggs
2 slices tomato
1/2 tbsp dried oregano
salt and pepper, to taste

Directions

1. Preheat the oven to 350. Fill a large, deep skillet of water to a depth of 4 inches. Add vinegar and bring to a steady simmer.

2. Arrange the muffin halves on a baking sheet and using a round biscuit cutter, cut each side of the bread into a round. Cut the cheese slices using the round biscuit cutter. Place a slice of cheese on the bottom half of each English muffin. Cut the slice of ham into shreds and place on top of the cheese. Transfer to the oven and bake until cheese melts and top halves are toasted, about 4 minutes.

3. As the muffins are cooking, spritz the tomato with some cooking spray. In a nonstick pan over medium-high heat, saute the tomato slices for 1 minute on each side. Then season with salt, pepper, and dried oregano. Set aside.

4. Break one egg into a small bowl. Hold the edge of the bowl close to the simmering water and gently tilt the bowl to our out the egg into the water. Repeat with the remaining egg. Cook until the whites are solid and the yolk is runny, about 3 minutes. Carefully remove the eggs one at a time with a slotted spoon. Transfer to a  plate with paper towels to let drain.

5. Remove the muffin halves from the oven and transfer to a plate. Place a slice of tomato on top of the ham and top with a poached egg. Season with salt and pepper and top with the other half of each muffin. Serve immediately.

* serves 2
* Besides Random Recipes, I’ve shared this recipe with Wednesday Whatsits & Cast Party Wednesdays

Foodie Pen Pals: May

FPP-post

This month my FPP buddy was Miya from Ohio. Miya made me a box of all of her favorite things with a letter that explained why she included each item. I loved the box and even made the recipe that Miya included in the box for me!

  • On the 5th of the month you receive an email pairing you with information about who you’re paired with. You email that person to get information pertaining to allergies and dietary restriction.
  • By the 15th you put together a box of treats and mail them to your partner.
  • On the last day of the month you post a blog post about your box of treat

It’s your turn to sign up!

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This box was full of a lot of thins I could snack on, which is great. Miya tells me she’s a snacker. Snacks right now are wonderful for me, with all the time I’m sitting studying for the bar and in class. I had been out of town when this box arrived. It was a delight to see and gave me a nice distraction from getting back into the groove of studying.

IMG_9033 (2)Miya first sent this flavored popcorn, ranking in at 100 calories for the whole bag. I was surprised with the size of the bag and how much carmalicious popcorn I could eat for 100 calories. This popcorn came with me with me to my bar prep class on Constitutional Law. It helped me get thought the 9-5 session.

IMG_9034 (2)Next up, Miya included jam from a local cafe that her and her daughter love. I’m not sure what flavor it is yet and I haven’t opened it yet, but she challenged me to make a homemade loaf of bread and slather this on it. I haven’t gotten around to it yet, but  twill make a nice study break to make a loaf.

IMG_9035 (2)The next snack in the box was a Pure Organic Chocolate Brownie Bar. This bar is full of omega-3s and antioxidants. While I know it’s healthy and while I actually did like the flavor, the texture wasn’t all there for me. It wa sa good class snack though nonetheless.

IMG_9036 (2)Next up, French Pure Butter Cookies. Miya describes these cookies like “a little piece of heaven.” I can’t say I disagree! We actually ate some of these in the peanut butter further below and indulged.

IMG_9037 (2)Before opening this box I just thrown some crystallized ginger away, not because I didn’t like it, but because it was very old. I plan to have a baking adventure around these pieces.

IMG_9038 (2)I love mustard, so I was happy to see this hot dog mustard. I haven’t had a purpose for it, but a summer night grill of hot dogs may be in the near future.

IMG_9039 (2)Here’s that peanut butter I was talking about. Cookie Nookie is amazing. I’ve been hoping a foodie pen pal would send me flavored peanut butter because I’ve wanted to try it, but I couldn’t justify buying myself a jar of it. I’m not going to lie though, I probably shouldn’t have this in my house… it’s already gone. :X

IMG_9040 (2)Lastly, Miya included a jar of Herbs de Provence. She uses it on everything. I actually hadn’t ever used it before, so I’m glad she included a recipe for me to try it with. How else should I use this spice blend?

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The recipe Miya included for me was for an asparagus and goat cheese omelet. I didn’t have any goat cheese, so I used what I had on hand: Monterey Jack cheese. I haven’t ever actually made an omelet before and I was shocked at how pretty mine looked when I was done. Besides using the Herbs de Provence  I’m going to need make some more omelets!

Asparagus Omelet

Ingredients
2 cups asparagus, cut into small pieces
2 tbsp unsalted butter
salt and pepper, to taste
5 eggs, beaten
3 oz Monterey Jack Cheese, shredded
1 tbsp green onions, chopped
1 tsp Herbs de Provence

Directions

1. Melt 1 tbsp butter in in the skillet over medium-high heat. Add the asparagus and toss to coat with butter. Add 2 tbsp of water and cover, steaming the asparagus until cooked to desired doneness, about 4 minutes.

2. Add remaining butter to pan and place back over the medium-high heat. When the butter has melted pour in the eggs. Using a rubber spatula, loosen the edges of the egg as it sets, titling the pan to allow the liquid egg to run underneath. Once the eggs have began to set in the center, sprinkle the cheese down the center of the omelet, topping with asparagus. Season with salt and pepper. Cover the pan with a tight fitting lid and remove from heat, allowing the residual heat to continue cooking the eggs for about one more minute.

3. Form the sides of the omelet into the center to cover the filling. Gently slide onto a plate and sprinkle with green onions.

* serves 2
* Besides the FPP roundup, this recipe is being shared with Weekend Potluck, #FoodieFriday, & Foodie Friday

Apple and Butternut Squash Hash

Apple Butternut Squash Hash

 

My life as a law student changed in the last few days. The reason for the lack of posts was due to a lack of cooking. This lack of cooking was due to the fact that I’ve been in trial. I wasn’t on trial for myself, but I was acting as the defense attorney. I was being supervised the entire time, but the trial was mine. It was my strategy, it was my questions, it was my opening and closing. I ended up not winning, my client was found guilty, but I truly feel that was because the law just wasn’t really on my side in this case.

While I wasn’t happy that I lost, it was a great experience. I’ve been pretty useless for the last week. I haven’t stayed caught up in my classes. I haven’t been cleaning my house. I haven’t cooked dinner or made lunch. All I’ve been doing is prepping.

I don’t even know how I’m going to make my life function when my trials are more than two days long. :)
Just kidding. I loved the whole thing and not cooking for a week was so worth it.

This is the first meal I’ve made since I took my trial hiatus. It was a great breakfast. I love the combination of apples and butternut squash.

Apple and Butternut Squash Hash
(source)

Ingredients
1/2 butternut squash, skin removed, seeds removed, and shredded
1 apple, seeds removed and shredded
1/2 lb mild Italian sausage
2 strips bacon, diced
1/4 yellow onion, diced
1 clove garlic, minced
1/4 tsp dried basil
salt and pepper, to taste

Directions

1. Shred the butternut squash and the apple in a food processor with the grater attachment.

2. In a cast iron skillet cook the bacon pieces. Flip the bacon several times and cook until the bacon is crispy. Remove and set aside.

3. In the bacon grease cook the onions and garlic. Cook until the onions are translucent.

4. Add the sausage to the skillet. Break up with a wooden spoon. When the sausage is half way cooked add the shredded apples and butternut squash. Add the basil, salt, and pepper and mix around. Cook for about 3 minutes.

5. Cover the skillet and lower the heat. Cook for about 10 minutes, stirring occasionally. If after 10 minutes the squash isn’t tender, cook for 10 more.

6. Add the bacon squash mixture.

* serves 2-3
* shared with Foodie Friends Friday, Foodie Friday, & Weekend Potluck

Breakfast Casserole

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I love dishes that are a hodgepodge of leftover food in the refrigerator that needs to be used. This hodgepodge developed itself into a breakfast. I made use of the eggs, potato, cauliflower, and hot dogs that were crowding my fridge. This is a super easy dish and is going to become a staple weekend morning breakfast in my house.

Breakfast Casserole

Ingredients
2 red potatoes, cut into pieces
1/2 head cauliflower, cut into small florets
2 hot dogs, sliced
3 eggs
1/2 cup cheddar cheese, shredded
1 tbsp garlic powder
1 tbsp minced dried onions
ground black pepper, to taste
vegetable oil, as needed

Directions

1. Preheat oven to 350. Heat vegetable oil in a skillet. Once hot add the potatoes and cook for 10 minutes, until they begin to soften. Add the cauliflower and hot dogs and cook for 5 more minutes.

2. Whisk together the eggs, cheese, garlic powder, minced onion flakes, and pepper in a bowl.

3. In a baking dish mix together the eggs with the potato, cauliflower, and hot dogs.

4. Bake for 20 minutes.

* serves 3
* shared with Mix It Up Monday & Mealtime Monday

Spaghetti Squash Fritters

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I don’t usually end up with leftovers, but I only made half of the recipe when I made the Spaghetti Squash and Turkey Meatballs, so I had extra spaghetti squash that was already roasted that I needed to use. I decided it would make a great breakfast. These fritters kept me full until lunchtime. They were seasoned perfectly and really easy to make and were definitely something different from the standard breakfast food.

I’m trying to use more leftovers to make breakfast foods. Yesterday I had the mushroom mixture leftover from the same spaghetti squash dish and served it over scrambled eggs. Today I’m having tuna patties on toast. And tomorrow I’m having poached eggs in curry (with a curry dish I haven’t posted about here yet, but will be doing probably tomorrow.)

Do you ever repurpose leftovers to make breakfast?

Spaghetti Squash Fritters

Ingredients
1 cup spaghetti squash, roasted and dethreaded
1 egg
2 tbsp onions, diced
1 garlic clove, minced
pinch of chili powder
1/2 tbsp olive oil

Directions

1. Combine together the spaghetti squash, egg, onions, garlic, and chili powder. Make a batter by mixing it together.

2. Form about three patties with the mixture.

3. Heat the olive oil in a small skillet over medium-high heat. Once hot fry the patties for 7 minutes on each side.

* serves 1
* shared with Weekend Cooking

Christmas Breakfast 2012

IMG_8388Over the next few days I will have several Christmas posts. There will be a Christmas breakfast post, a Christmas dinner post, and a Christmas cookie post. I figured it’d be best to stretch them out instead of cram everything into one overwhelming post of holiday cheer.

I go home to my parents’ house every year for Christmas. On Christmas Day we always wake up around 9 a.m. Of course, when my brother and I were little that used to be significantly earlier, but now that we’re in our 20′s we all appreciate the sleep. We wake up, make coffee or tea, and open presents. Our dog Mozart does most of the unwrapping for us. He loves Christmas and loves pulling the paper off of presents, but he knows only to do it when we let him.

Yesterday I got everything I could have wanted. The best of the presents I received was the milk frother so I can make some delicious coffee drinks and beautiful white gold hoop earrings from my dad. It was a great Christmas. I gave my mom the cookbook Barefoot Contessa Foolproof, I made my dad homemade beef jerky, I got my brother whiskey rocks and tumblers, I got my dog a blanket and made him chicken jerky, and I got my cat new water/food dishes and some toys.

After opening presents, laughing, and having generally a wonderful time we enjoy a huge breakfast. I always try to make something festive (last year I made eggnog and gingerbread pancakes.) This year I made Eggnog and Cranberry Cinnamon Rolls, a recipe I found at The Dutch Baker’s Daughter. They were absolutely delicious (in fact, I had a leftover cinnamon roll this morning for breakfast.) Clearly I didn’t make the frosting to top the rolls, but they really didn’t need it. With the rolls we had bacon, eggs, fruit, and sausage bread. My mom makes sausage bread every year a few days before Christmas, so regardless of what we eat on Christmas Day, sausage bread is always a part of it.

Today I’ll be sharing the cinnamon roll recipe with you.
Tomorrow you can see what we had for our wonderful Christmas dinner.
What did you have for Christmas breakfast?

Eggnog and Cranberry Cinnamon Rolls

Ingredients
1 cup eggnog
1/4 cup butter
1 package active yeast
1 egg, room temperature, slightly beaten
3 1/4 – 3 1/2 cups all-purpose flour
1/2 tsp salt
1 cup brown sugar, packed
1 tbsp cinnamon
1/2 cup butter, softened
3/4 cup chopped fresh cranberries

Directions

1. Heat the eggnog and the 1/4 cup butter. Heat until the butter has melted. Remove from heat and let cool to about 110 degrees (Fahrenheit) – bathwater warm temperature.

2. In a large mixing bowl combine the eggnog mixture, yeast, egg, 2 cups of flour, and salt, beat well with the paddle attachment to a stand mixer. Add the remaining flour 1/2 cup at a time, stirring well after each addition. Continue until the dough has just pulled together. Remove the paddle attachment and put the bread hook attachment on. Knead with the bread hook in the stand mixer for 5 minutes.

3. Place the dough in a greased bowl and cover with a damp towel. Place in a location free from drafts. All the dough to rise and double, about an hour.

4. While the dough is rising combine the brown sugar, cinnamon, and softened butter in a small bowl.

5. Once the dough has doubled, place it on a floured surface. Roll the dough out into a 12×9-inch rectangle. Spread the cinnamon mixture on the rolled out dough. Sprinkle with the cranberries. Roll up the dough from the long end and pinch the seam to seal. Cut into 12 equal sized pieces and place into a greased 9×13 pan. Cover and let rise until doubled.

6. At this point you can either bake them or refrigerate them. If you refrigerate your rolls for the morning, cover with plastic wrap and place in the refrigerator. Before you bake the rolls let them sit out for a half hour.

7. Bake rolls in an oven preheated at 375 for 25-30 minutes, or until browned.

* makes 12 rolls
* shared with See Ya In The Gumbo

Pumpkin Cinnamon Rolls

 

On Wednesday afternoon Matt and I are heading to my parents’ house for Thanksgiving festivities. Since we’ll be gone for a few days I decided to clean out the fridge and use what needs to get used. I had half of a can of pumpkin in there from when I made the pumpkin chocolate chip mini muffins that has just been sitting there sadly. I gave Matt a couple of suggestions: pumpkin pancakes, pumpkin cookies, pumpkin bread, or pumpkin cinnamon rolls.

It’s quite obvious what got used.
Now I still need to try to find a purpose for the broccoli, jalapeno, mushrooms, cotija, blue cheese, mozzarella, monterey jack, and pepper jack that I have in my fridge. The cheese will probably make it until I get back, but the veggies definitely won’t as they’re already on their last days.

This is a Smitten Kitchen recipe. It was the perfect use of the pumpkin and has left me with about 16 cinnamon rolls that I’ll have to bring to San Francisco with me. It has also inspired me to make an eggnog cinnamon roll for Christmas breakfast next month.

Pumpkin Cinnamon Rolls
(source)

Ingredients

DOUGH
6 tbsp unsalted butter, melted, divided
1/2 cup skim milk, warmed to 110 degrees
1 package active dry yeast
3 1/2 cups flour (plus some for rolling)
1/4 cup brown sugar
1/4 cup white sugar
1 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cardamom
1/4 tsp ground ginger
2/3 cups pumpkin puree
1 large egg
oil for coating the bowl

FILLING
3/4 cup brown sugar
1/4 cup white sugar
1/8 tsp kosher salt
2 tsp ground cinnamon

GLAZE
4 oz cream cheese
2 cups powdered sugar
2 tbsp skim milk
1/2 tsp vanilla extract

Directions

TO MAKE YOUR DOUGH

1. Combine the warmed milk and yeast in a small bowl. Let sit until the yeast gets bubbly, about 7 minutes.

2. In the bowl of an electric mixer, combine flours, sugars, spices, and salt. Add 1/4 cup of the melted butter and set the rest aside for assembly. Stir to combine. Add the yeast mixture, pumpkin, and egg. Mix until combined. Place your dough hook on the mixer. Beat the dough for 5 minutes with the dough hook.

3. Place dough in a greased bowl. Cover with plastic wrap and a towel. Let sit in a place free from drafts for an hour, until the dough doubles in size.

TIME TO ASSEMBLE YOUR ROLLS

4. Place the dough on a powdered surface and roll the dough into a rectangle approximately 11×16-inch. Brush the reserved melted butter onto the dough. Stir together the filling ingredients and sprinkle evenly oven the dough.

5. Starting on the longer side of the rectangle, roll the dough into a tight spiral.

6. Cut the dough into about 16 cinnamon rolls. Place into either one or two prepared pans. Cover with plastic wrap and a towel and let sit for 45 minutes in a draft free area.

BAKE THE ROLLS

7. Preheat your oven to 350 degrees.

8. Once the oven has preheated bake your rolls for 25 minutes.

9. Once finished, beat the glaze ingredients together. While the rolls are still warm, cover with the glaze.

* makes 16 rolls
* Shared with Sunday Funday & See Ya in the Gumbo

Lemon Rolls

This month at LiveJournal’s BakeBakeBake the challenge was to make a baked good using yeast. I was hesitant to partake because last time I tried something involving yeast, it was just a massive fail. I think mostly my last failure had to do with the temperature of my house and less to do with me just sucking. This weekend was the opportune time to make something using yeast. It was hot, but not too hot. And I had time (between reading for classes.)

I actually was convinced these wouldn’t work though. In fact I threw out my first yeast/milk combination because I think I had the milk too hot and the yeast wasn’t having the reaction I wanted it to. When I finally made the dough, I was still convinced these weren’t going to work. In fact, I was so convinced that while my dough was rising I went to Jamba Juice to get something to eat because I just had this feeling my dough was going to end up in the trash instead of the oven.

I am glad I was wrong!

These rolls were delicious. Though similar to the traditional cinnamon roll, these are filled with a butter, sugar, lemon combination. They were so good I couldn’t even take the picture of them without eating one first. Or two. :)

Lemon Rolls

Ingredients
1 1/2 large lemons
1 envelope (.25 oz) active yeast
3/4 cup milk, warmed to about 100 degrees
1/2 cup + 3 tbsp unsalted butter, softened
1 1/4 cup white sugar, divided
2 tsp vanilla
4 1/2 cups all-purpose flour
1/2 tsp kosher salt
3/4 tsp nutmeg, divided
2 large eggs
1/2 tsp ground ginger
4 oz cream cheese, softened
1 cup powdered sugar

Directions

1. Zest and juice the lemons. Divide the zest into three equal parts. Divide the lemon juice into two equal parts.

2. In a bowl of a stand mixer sprinkle the yeast over warmed milk and let it sit for about 5 minutes, until foamy. With the mixer paddle, stir the softened 1/2 cup butter, 1/4 cup of sugar, vanilla, and one cup of the flour into the milk mixture. Stir in the salt, 1/2 tsp nutmeg, and one of the portions of lemon zest. Stir in the eggs and enough of the flour to make a soft yet sticky dough. I used about 3 1/2 cups of flour.

3. Switch to the dough hook and knead for about 5 minutes.

4. Lightly grease the top of the dough with vegetable oil and turn the dough over so it’s covered in oil. Cover the bowl tightly with plastic wrap and a towel. Let the dough rise until nearly doubled for one hour.

5. In a small bowl, mix together 1 cup of sugar with the 1/4 tsp of nutmeg and ginger. Add in a portion of the lemon zest and combine with your fingers until the sugar resembles soft sand. Slowly pour a portion of the lemon juice into the sugar. Stop when the sugar and lemon juice form a thick, clumpy mixture like wet sand.

6. Grease a baking dish. On a floured surface pat the dough into a rectangle about 10×15 inches.

7. Spread the 3 tbsp of remaining butter evenly across the dough. Spread the lemon-sugar mixture over the top. Roll the dough up tightly, starting from the top long end. Stretch the dough taut as you roll to keep the sugar inside. Cut the long roll into 12 even rolls. Pinch the bottom of each roll closed and place open and cut side up in the baking dish.

8. Cover the rolls with a towel and let rise for an hour.

9. Heat the oven to 350. Place the rolls in the oven and bake for 35 minutes.

10.While the rolls are baking, prepare the glaze. In a food processor whip the cream cheese until fluffy. Add the remaining lemon juice and blend until well combined. Add the powdered sugar and process until smooth and creamy.

11. When the rolls are done, smear them with the cream cheese glaze and sprinkle with the remaining lemon zest.

* makes 12 rolls
* Shared with BakeBakeBake, Mealtime Monday, Makin You Crave Monday, & Mix it Up Monday