When you think of your favorite recipes at Christmas time, what is one that you make every single year?  Since I was a little girl, it’s been our family’s orange roll recipe.  There isn’t a Thanksgiving or Christmas that goes by without them being made by someone in the family and now I’m teaching my kids how to make them.  Thanks to my friend Krista at The Happy Housie, a bunch of us our sharing some of our favorite Christmas recipes with you today so make sure to pin away and visit everyone sharing! 

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While, we eat this with our Thanksgiving or Christmas luncheons and dinners, this can certainly be made for a dessert or brunch or breakfast.  It would also be wonderful to bring to your neighbors as a Christmas gift if you like to bake for them (as I do).

These are easy to make and even fun to make. I like to teach my kids how to make the knots.

I love that they rise quickly and you don’t have to wait hours for them to rise or wake up early on your holiday to get the dough started.

Honestly, they are the very best on the first day they are made.  I let them cool for about 20 minutes, glaze them and then serve them or deliver to friends.

Print

The Best One Hour Orange Rolls Recipe

Keyword Rolls

Prep Time 50 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour

Servings 4 dozen +

Author Summer

Ingredients

Dough

• 2 cups warm milk (not too warm or it will kill yeast)
• 1/2 cup sugar
• 1 tsp salt
• 2 TBSP quick-rise yeast (about 2 1/2 packets)
• 3 large eggs
• 3/4 cup butter
• 2 TBSP orange zest (Cuties or mandarins are fine too)
• 6 cups flour

Orange Glaze

• 2 TBSP orange juice
• 1 TBSP orange zest
• 1 TBSP melted butter
• 1 1/2 cups powdered sugar (more if needed)

Instructions

Rolls

• Mix all ingredients well (EXCEPT flour) in a large bowl.  Add flour, one cup at a time and mix.  I use my stand mixer for this with the dough hook attachment.
• Let rise about 25 min.  Knead well for 2 minutes on floured counter-top or pastry board.
• Pre-heat oven to 400˚F.  Quickly roll large handfuls of dough out and cut into strips.  Fold into knots and place on greased baking sheet.  Let rise for 10 min while oven heats.
• Bake for 7-8 min.  If the tops of bottoms are brown, you've cooked them too long.  If the rolls are white and bottoms are a very light golden brown, they're perfect and ready to come out.  If you are making small knots, consider baking them for only 7 min.  You don't want the center to be doughy but you want them very soft.
• Remove from oven and transfer to cooling rack or parchment paper.  Glaze and serve.  Tip:  I like to cool them on a wire rack (see pic) over a cookie sheet so that the glaze drips through and not all over my counter.

Glaze:

• Mix orange juice, zest and melted butter.  Then add powdered sugar, adding more or less if necessary.
• Once the rolls have cooled for at least 10 minutes, glaze the rolls.  Serve immediately or wait until glaze has dried...either way, they are amazing! I just love them when they’re still warm.

I will warn you…..these are highly addicting and sooooo sooooo good!

They just fall apart in your mouth and the orange flavor is divine.

I made these the other night before our annual family “Elf” viewing party.  I’ve never served them to anyone who hasn’t asked begged for the recipe later.  If you’re serving these alone, my favorite thing is to serve them warm and with a glass of milk.  Yummmmmmm!!!

 

Today I’m joined by some friends who are also sharing their amazing holiday recipes with you!

How to Make Mulled Wine (Glühwein Recipe) at The Happy Housie
DIY Colonial Gingerbread House at Sincerely, Marie Designs
Christmas Wreath Veggie Pizza at Clean & Scentsible
Homemade Egg Nog at Town and Country Living
Easy Holiday Appetizer at Rooms FOR Rent

Secret Ingredient Gingerbread Cookies at Jenna Kate at Home
Snowball Cookies at Finding Silver Pennies
Easy Gluten Free Shortbread with White Chocolate and Toffee at Home Made Lovely
Brown Butter Sugar Cookies with Chocolate Ganache
The Best One Hour Orange Rolls at Summer Adams Designs

Cake Mix Quick Bread Recipe at On Sutton Place
Best Waffle Recipe Ever at The DIY Mommy
The Most Chocolatey Hot Chocolate Cookies at A Pretty Life
Eggnog Bread Recipe at Tauni Everett
Instant Pot Ham at TIDBITS Marci

Toblerone Shortbread with Browned Flour at Life is a Party
Spicy Chewy Ginger Molasses Cookies at Modern Glam
Christmas Tree Marshmallow Hot Cocoa Toppers at The Turquoise Home
Easy Creme Brulee for the Holidays at Hallstrom Home

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Thanks so much for stopping by today!  I would love it if you could subscribe at the top of the page in order to receive my weekly emails of all my latest blog posts and see everything I’m working on!  You can also follow me on Instagram, Pinterest, and Facebook to see what I’m up to in creating a home and lifestyle of inspiration!

xoxo,

Remember this recipe & share the love! Pin it!

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Oh how I love the Fall!  Here in the Pacific Northwest, we have the most beautiful Fall weather and the scenery is unlike anything I’ve ever seen.  Saturdays are filled with soccer games of my son’s and then watching collegiate football too. But the fall baking is my favorite! I love the sweet aromas of fruits, pumpkin, and spices filling our home and the squeals from my family as I announce that the baked goods are fresh out of the oven.  Today I’m joining a bunch of talented blogger friends, and amazing bakers and cooks, to share with you our apple recipes for the fall.  A special thanks to our friend Kristen from Ella Claire Blog for getting us together for her Fall Recipe Series!

This post contains affiliate links for your shopping convenience. Click here to read my
full disclosure policy and here for my privacy & cookies policy.  All opinions are my own.

Simple & Delicious Apple Peach Crisp

On Instagram and Facebook the other day, I asked everyone what they thought I was going to be sharing this week…which recipe.  Apple pies and crisps and even cookies were some of the guesses.  They were close BUT they didn’t quite guess right.  I’m glad we all think apple for the Fall though.  I was actually wanting to make an apple peach cobbler but at the last minute I decided I wanted to do a crisp.  It’s quicker to make and I hadn’t made a crisp in a while.

Peaches are my favorite!  I have shared my Cinnamon Baked Peaches and also my Peach Meringue Pie on the blog.  But apples are another favorite and together, well…..it’s the perfect marriage!  Apple Peach Crisp is so delicious and the aroma in my house is…..WOW!  They need to make a candle of it!  Ha!  Ok, let’s get to the recipe.

Ingredients:

Instructions:

1. Preheat oven to 375 F
2. Cut fruit and combine in bowl
3. Sprinkle fruit with lemon juice and cinnamon and white granulated sugar.  For best results, place back in fridge for one hour to let the sugar and fruit create more juices.
4. Pour fruit into large baking dish or 2 smaller dishes (I actually split mine into 2 pink pie dishes)
5. Combine brown sugar, oats, and flour in a bowl, pour over fruit
6. Cut and crumble 3/4 cup of butter on top of the flour mixture (split if you’re doing 2 dishes)
7. Melt the remaining butter in microwave and drizzle over the top of your 1 dish (or split for 2 smaller dishes)
8. Bake for 35 minutes or until topping is brown and fruit is soft

We love using our apple corer and slicer. It’s so quick and the kids think it’s fun.

It’s that easy!  Now, grab some vanilla ice cream and serve!  It’s quite delectable.

Question….Is it ok to eat this for breakfast?  I may or may not have done that.  And yes…with ice cream.

Please hop on over and visit each of my friends’ posts below and make sure to pin all these delicious recipes for later!

Slab Apple Pie + Caramel Sauce by Ella Claire | Applesauce Sheet Cake + Cream Cheese Frosting by Love Grows Wild | Apple Spice Streusel Cake by Inspired by Charm | Baked Apple Slices by Julie Blanner | Cinnamon Maple Sourdough Apple Pie by Farmhouse on Boone

Brioche Apple Bread Pudding by Boxwood Avenue | Apple Cider Pound Cake by Anderson + Grant | Apple Crumble Muffins by A Burst of Beautiful | Banana Apple Cake Bread by Sweet C’s | Rustic Apple Strudel by So Much Better with Age

New England Apple Crisp by Nina Hendrick | Maple Apple Oatmeal by Finding Home Farms | Chocolate Apple Mini Cakes by Zevy Joy | Artisan Apple Bread by Nesting with Grace | Low Carb Apple Sandwich Snacks by My Sweet Savannah

Apple Peach Crisp by Summer Adams | Roasted Apple and Butternut Squash Soup by Town & Country Living

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Thanks so much for stopping by today!  I would love it if you subscribed at the top of the page in order to receive my weekly emails of all my latest blog posts and hear about digital printables & freebies, as well as sales or new items in My Online Shoppe.  You can also follow me on Instagram, Pinterest, and Facebook to see what I’m up to in creating a home and lifestyle of inspiration!

xoxo,

The post Simple & Delicious Apple Peach Crisp appeared first on Summer Adams.

Hello and welcome! I’m so glad that you’re here, whether you’re coming from my fabulous friend Kara’s Party Ideas or whether you’re one of my regular guests! I hope you’re mouth is watering because we have eight, yes EIGHT treats in store for you today! As part of our “Favorite Christmas Desserts” tour, I’m sharing my Cream Puffs with Cranberry-Orange Sauce with you today. This is not just any cream puff recipe. It is served with a vanilla cream and drizzled with a cranberry-orange sauce that is divine. I actually refer to it as my “Christmas Cream Puff Recipe” to my family. It’s one of our favorites.

Christmas is always a time of baking and with that come the memories. I have so many fond memories of eating cream puffs that my mother made but I didn’t ever make them by myself until I became an adult. They’re one of my favorite treats. And then I started creating my own variations of them.

Fun Fact: Years ago, I fell in LOVE with the smell of cranberries and oranges together. I was Christmas shopping at the mall and The Body Shop was burning in the front of the store to lure you in (it worked) with those 2 scents together.  It was heavenly.  Then I tried putting oranges and cranberries together in desserts and it tasted heavenly also!  Yum!  I love cranberries at Christmas anyway so it seemed like the perfect combination for this dessert.  Cranberries can be tart on their own, but with a sweet orange flavor and a soft vanilla cream…..oh boy….it’s perfection!

Now, this “Cream Puffs with Cranberry-Orange Sauce” recipe isn’t difficult, it’s quite simple.  However, you MUST follow the directions closely and they will turn out perfectly.  And as soon as you make the cream puff once, you’ll want to make them over and over.

Ingredients

Cream puff:

3/4 cup all-purpose flour
6 tablespoons unsalted butter, cut into 6 pieces
1 teaspoon sugar
1/4 teaspoon salt
3 large eggs, room temperature
Egg Wash (optional)
1 egg
1 teaspoon waterCranberry-Orange Sauce:

Cranberry-Orange Sauce:
1/2 cup granulated sugar
2 TBSP corn starch
1 pinch of table salt
1 pkg 12 oz fresh or thawed cranberries
1/4 cup fresh orange juice (save the zest)
1 TBSP butter
1 tsp or more of orange zest, from above orange

Vanilla Cream:
1 TBSP vanilla paste, or extract
1 3/4 cups whole milk
2/3 cup granulated sugar
4 egg yolks
6 tablespoons cornstarch
2 tablespoons unsalted butter

Instructions

Cream puff shell:
•Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper (I prefer the latter). •Measure your flour and set it aside.
•Bring butter, sugar, salt, and 3/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.
•Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe dough onto prepared pans into 1 1/2-inch rounds (1 1/2 inches high). Smooth out shell peaks with a wet finger.
•Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg mixture.
•Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30 minutes or until puffy and golden brown.
•Turn oven off; let shells stand in closed oven 10 minutes. This step is VERY important or they will fall quickly if you take them out after the timer sounds. Remove from baking sheets to wire racks, and cool completely.

Cranberry-Orange Sauce:
• In medium sauce pan, whisk together 1/2 cup of the sugar, cornstarch and pinch of salt.
•  Stir in cranberries and fresh orange juice and bring back to a boil over medium heat while continuing to stir.
• Reduce heat and simmer about 2 minutes.  You’ll hear cranberries “pop”.
• Remove from heat and add 1 TBSP of butter and fresh orange zest.
• Chill

Vanilla Cream:
•Place the butter in a heat-safe container. Set aside.
•Place the vanilla and milk in a medium saucepan. Heat over medium-low until it begins to simmer.
•Meanwhile, whisk together the sugar, yolks, and cornstarch.
•Temper the hot milk into the egg mixture by whisking in a little bit at a time in order to gradually bring up the temperature of the eggs. Discard the vanilla bean pod.
•Return the mixture back to the saucepan and heat over medium-high.
•While stirring constantly, bring the mixture up to a boil – the cream will be thick and will “pop” slowly.
•Strain the mixture with a mesh sieve and into the container with the butter. Stir to combine.
•Press a piece of plastic wrap directly on top of the surface of the cream. Refrigerate until cool and thick.

Assembly:
• Cut 1/3 of pastry top off and set aside.
• Spoon cranberry-orange sauce onto bottom section of pastry puff.
• Add large dollop of vanilla cream.
• Replace top 1/3 of pastry puff and sprinkle with powdered sugar.  You can also add a tiny dollop of vanilla cream or even whipped cream and a sugared cranberry on top.

Enjoy!  You can even serve this with Egg Nog or ice cream.

For added garnish, add sugared cranberries and fresh rosemary or pine.

Note: For quicker version, vanilla cream can be substituted for instant vanilla pudding.  But after you try that vanilla cream, you won’t ever want to pass on that!

This is such a fabulous dessert to serve on Christmas Eve or any fun Christmas dinner or party you’re having.  It’s so so pretty, especially with the sugared cranberries!  If you make it, be sure to come back and leave me a comment and let me know what you thought!

I’d love it if you subscribed to my email list at the top of the page.  You can also follow me on Instagram, Facebook and Pinterest to stay in touch and see what I’m up to!  Hope to see you back here soon!

Ok, now while you’re mouth is watering after looking at these Cream Puffs with all that delicious Cranberry-Orange Sauce and Vanilla Cream, please head on over and visit my friend Chloe at Boxwood Avenue because she has something delectable that you don’t want to miss!  Don’t forget to pin these recipes (hover over any picture) so that you have them when you head to bake in the kitchen.

My co-hosts sharing with you today are:

Boxwood Avenue

Meaningful Spaces 

Lillian Hope Designs

Our Vintage Nest 

Home Stories A to Z

Tonality Designs

Kara’s Party Ideas

Happy Baking!

The post Cream Puff Recipe with Cranberry-Orange Sauce appeared first on Summer Adams.

Do you remember what it was like standing in the kitchen and waiting for your mom, or maybe your grandma, to be finished making that pie crust so that you could have all of the extra edges? That was me! And as soon as they had leftover pie crust sprinkled with cinnamon and sugar and in the oven, I waited patiently for them to finish baking so that I could eat them up.  I still make extra crust to have that.  But try this instead… These pie crust sugar leaves won’t keep you waiting long.

If you are making a pie and you do have extra unbaked crust, feel free to hop over to the next instruction. Otherwise, make it easier on yourself. Grab a perfectly delicious pre-made and store-bought pie crust  from the refrigerated section in your grocery store.

Preheat your oven to 400°F. Carefully roll out your dough on to your pastry board or countertop.

Using a leaf-shaped cookie-cutter and cut out as many leaves as you can. You can even put the extra back together, roll it out and continue cutting out more leaves.

You can place them on a cookie sheet after spraying with non-stick cooking spray.  I like to put them in the little pie tin because that way some are kind of bent and look like a leaf you might find on the ground, with it it’s curled edges.

Dab your fingers in a small glass of water and then lightly tap each leaf just to very lightly wet the dough. That way, you can sprinkle some cinnamon and sugar on it and it will stick. Use three parts of granulated sugar to one part cinnamon and mix for your mixture.

Put them in the oven to bake for about five minutes. Check them after that. Depending on your oven, 5 minutes might be plenty for the piecrust sugar leaves. Otherwise, put them back in for 2 more minutes.

Ta-daaaaah!  That’s it. It is a very quick and easy little treat that your kids can make with you. They are pretty and very festive to serve during the fall.

Check it out some other yummy fall ideas HERE and HERE.  Don’t forget to share the love and pin this on Pinterest or share on Facebook. Thanks for stopping by and hope you are enjoying those actual fall leaves and their beautiful,  changing colors!

I have linked the supplies below, for your convenience!  These beautiful canisters above are from the new Global Amici Inc. collection but will be found soon at Home Goods.

Thank you for stopping by! xoxo,

*Post contains affiliate links.

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It’s mid-January!!!  Can you believe it??  Valentine’s Day is just a month away.  As soon as Christmas is over and I have all my decor put away, it feels empty and plain and sad.  It makes me excited to bring in Valentine’s Decor.

On that note, we start baking everything in heart shapes around here.  I absolutely ADORE these italian sandwich cookies with raspberry preserves.  I used my little heart cookie cutter to cut out the middle of one side to make them more of a valentines cookie.  These are simple and soooo delicious!

Easy Italian Raspberry Preserves Sandwich Cookies:

Ingredients
3/4 pound unsalted butter at room temperature
1 cup granulated sugar
1 1/2 teaspoon pure vanilla extract (I like to use vanilla bean paste)
3 1/2 cups flour
1/4 teaspoon salt
3/4 cup good raspberry (or preferred fruit jam) preserves
Confectioners’ sugar, for dusting

Directions
Preheat the oven to 350˚ degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/4-inch thick and cut 2 3/4-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round with a heart-shaped cutter (optional). Place all the cookies on an ungreased baking sheet and chill for 15 minutes.  It’s important to chill them to keep their pretty shape (I may have learned this the hard way, wink wink

Bake the cookies for 12 minutes, until the edges begin to brown. Now, my gas oven cookies super fast so I only did 10 minutes.  You may want to try that first and possibly do less, depending on your elevation.  Allow to cool to room temperature. Spread raspberry preserves on the flat side of each solid cookie. Sprinkle the cut-out piece of the cookies with confectioners’ sugar and press the flat sides together, with the raspberry preserves in the middle and the confectioners’ sugar on the top.

And how cute are those golden arrow measuring spoons?! You can find them here below by clicking on the picture:

Search through all my other Valentine’s here on my blog!  I have other fun recipes and gift ideas!  I sure LOVE this time of year!  Happy Baking!

xoxo, Summer

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Let’s be clear about one thing….

Here in Vegas, where we currently live, it is not common for most people to have “Garden Parties”…especially during the summer.  It is VERY hot and, thanks to the lack of water and dry ground, most people do not have lush green yards with vegetation growing and flowers aplenty.  This has been hard for me.  Being a native Californian and from the Sacramento area (a.k.a. The City of Trees) and adopted Texan by marriage (where we have lush, green rolling hills and gorgeous trees and farms outside all big cities where it becomes rural), this desert landscape has been one of the HARDEST adjustments for me when moving here last year.

That being said…..

Nothing, and I mean NOTHING, will keep me from having a garden party!  I will find a way around it.  We may not have a garden or vegetation in our backyard.  We have cement walls instead of fences and desert rock instead of lush, green grass.  But we have a fig tree and a couple of bushes!  And I have a gorgeous vintage tea cart and roses from the grocery store!  So by golly….we will have a garden tea party LOL!  Perfect timing, since I had a few special guests for tea JUST as the sun was going down, it was cooling off, and a breeze started to grace us with its presence.

I found this gorgeous cart a few years ago, back in Waco, Texas. I painted it another color after washing and cleaning it originally but then repainted it white the other day and I’m loving how it looks now!  I always have fresh flowers from Trader Joe’s in my kitchen on a weekly basis but loved using my daughter’s roses that we gave her at her dance recital last night.  It was the perfect touch!  Here’s where I found everything else used in this picture:

Cake pedestals, cake stand, bottled sparkling lemonade, clear hobnail glasses, floral teapot and matching teacup/saucer, porcelain strawberry basket, “delish” napkins:  Home Goods
Hobnail pedestal bowl and teaspoons:  World Market
Pair of white teacups/saucers:  found at antique store on anniversary trip
Small rod iron chairs. grey galvanized metal napkin holder:  Hobby Lobby
Floral tea tray:  TaiPan Trading Company
Tea Towel:  handmade by Candice Lee
The Afternoon Tea Collection Book: Magnolia Lane Boutique (but also found on Amazon)
Birdcage:  Ross Stores
Berry Twist Cupcakes and fruit: Smith’s Grocery Store

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