Banana Cashew Ice Cream (dairy-free) with a Hazelnut Waffle Cone (gluten-free/dairy-free)

This gorgeous ice cream is completely dairy-free, naturally-colored, creamy, and delicious. I made this a while back for Bob’s Red Mill.

I made it right before the Easter holiday, but it’s amazing all year long.

I also created a Hazelnut Waffle Cone recipe to go along with the ice cream. It’s also gluten-free and dairy-free.

#Ad #SomeBunnyLovesBobs #BobsRedMill

Hazelnut Waffle Cone (gluten-free/dairy-free)

makes 8 cones

Ingredients

  • 1/3 cup @bobsredmill hazelnut flour
  • 1/3 cup @bobsredmill oat flour
  • 1 pinch of salt
  • 2 eggs
  • 1/4 cup almond milk
  • 2 tablespoons pure maple syrup
  • 2 tablespoons melted coconut oil
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat a waffle-cone maker (or a griddle if you don’t own a waffle-cone maker—P.S. I don’t own one, so you can definitely do without).
  2. In a bowl, whisk together all wet ingredients (eggs, milk, maple, oil, vanilla). Add in dry ingredients (flours). Stir together for at least 1-2 minutes. Make sure there are no lumps.
  3. Spoon 2-3 tablespoons of the batter onto waffle-cone maker (or griddle). Cook until golden brown. (If using a griddle, flip like a pancake and press with the turner to make sure it is cooked evenly and stays flat.)
  4. Once golden brown on both sides, quickly remove from heat and shape around a cone roller or mold into a cone shape. (I used my ceramic cone shown in picture, lined with parchment.) 
  5. Repeat with remaining batter and set cones on cooling rack to cool and harden. Makes 8 cones.

Creamy Banana Cashew Ice Cream (dairy-free)

makes 2-3 servings

Ingredients

  • 3 bananas, sliced and frozen
  • 1/4 to 1/2 cup cashew butter (depending on how creamy you want it)
  • 1/4 teaspoon vanilla
  • 1 pinch of salt
  • 1/4 cup almond milk

Instructions

  1. Put sliced/frozen bananas in blender (or food processor) first. Blend slowly for a few seconds to start breaking them apart.
  2. Add in the remaining ingredients. Blend until smooth, making sure to blend at a LOW speed.
  3. Add superfood powders for color. I used blue spirulina powder (for the blue), pitaya / pink dragonfruit powder (for the pink), and orange dunaliella powder (for the orange). You can find these from Amazon, Terrasoul Superfoods, or Suncore Foods.
  4. Eat immediately for soft-serve or freeze for 3-6 hours to get a firmer texture. Serves 2-3.

P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, Pinterest, or Youtube to stay up to date with all my creations and recipes! If you end up making one of my recipes, I would love to see it! Just take a photo, post it, and tag me @saltanddough

Valentine’s Cake (Strawberry Surprise Cake)

It’s finally here! The “surprise” Valentine’s Cake that has been in the back of my mind for weeks.

This cake was inspired. I had some leftover cheesecake batter, and I thought, “What if I made a layer cake with a cheesecake in the middle?” Then a few days later, I thought, “What if I added in a layer of powdered donuts? Oooh, some strawberry jam for the filling would be nice!” Then as I was making the cake, I thought, “I really need to cover this cake in cream cheese frosting to complete it!”

I swear, my mind never stops!

Thus this cake was born…layers of fresh strawberry cake, cheesecake, powdered donuts, strawberry jam, cream cheese filling, and a cream cheese frosting on the outside. Topped with a fun pink drip, sprinkles, heart candies, homemade white chocolate sprinkle bark, and strawberry cream truffles.

If you’re thinking, “OMG Sarah…really?!” YES, REALLY. This cake was seriously delicious!

Recipes and step-by-step tutorial below!

Fresh Strawberry Cake

Ingredients

  • 2 and 1/2 cups (285g) sifted cake flour (spoon & leveled)*
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/3 cup (75g) sour cream or plain yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) whole milk, at room temperature*
  • 1/2 cup reduced strawberry puree (see note)*
  • optional: 1-2 drops red or pink food coloring

Instructions

  1. Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.
  2. Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch (or 8-inch) cake pans.
  3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  4. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)
  5. Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  6. Recipe from Sally’s Baking Addiction.

Perfect Cheesecake Recipe (click link)

How to Make: Simple White Chocolate Sprinkle Bark

Ingredients

Instructions

  1. Place white candy melts into a glass bowl. If you’re starting with a bar/bar, chop it into chunks.
  2. Melt your candy melts in the microwave, until softened. This will take about 1 minute at 20 second intervals. Stir.
  3. Once melted, pour onto a baking sheet covered in parchment paper.
  4. Immediately top with sprinkles.
  5. Let cool for about an hour, until hardened. You can also hasten the cooling process by placing the baking sheet in the freezer.
  6. Once hardened, use a large chef’s knife to slice into triangles. Be sure to run the knife until hot water before each slice, to prevent cracking and to make sure the cuts are clean.

How to Make: White Chocolate Drip for Cake

Ingredients

  • 1 Cup white candy melts, or white chocolate chunks
  • 1/4 Cup heavy whipping cream
  • small dab of food color gel of choice

Instructions

  1. Place white candy melts into a glass bowl. If you’re starting with a white candy melt bar or white chocolate bar, chop it into chunks.
  2. Melt your candy melts/chocolate in the microwave, until softened. This will take about 1 minute at 20 second intervals. Stir.
  3. Add in the heavy cream and stir well. If using candy melts, the melts may seize up for a second–just keep stirring and add in a touch more heavy cream if needed.
  4. Now you can color your drip.
  5. If using white candy melts, use your drip right away, as these cool quickly.
  6. Click this wonderful link for more advice on making a drip for your cake!

STEP-BY-STEP TUTORIAL FOR STRAWBERRY SURPRISE CAKE

Completing the steps incrementally (and not all in one day) will save you loads of time!

  1. 1-3 days before: bake both the fresh strawberry cake and cheesecake, and freeze (recipes above).
  2. The day before: make the cream cheese frosting (double the recipe) strawberry jam (store-bought is also a great option), and simple white chocolate sprinkle bark (recipe above).
  3. The day of: assemble the cake (see video above). Make sure the cake layers and cheesecake are completely cooled (if they were stored in the freezer, allow them to sit on the counter for 20 minutes prior to stacking).
  4. Once the layers are stacked, add supports to the cake. Do this by measuring and inserting a large straw in the center and 3-4 other straws in the cake, as well (see photo below for guidance). This will add structure and will prevent your cake from leaning.
  5. Crumb coat the cake in a light layer of cream cheese frosting. Pop in the freezer for 30 minutes.
  6. Do the final coat of the cake in a layer of cream cheese frosting.
  7. Make the white chocolate ganache drip (see recipe above) and then drip onto your cake. If you’ve never done a drip on a cake before, use this video for guidance. I used a spoon to do my drip, but you can also use a squeeze bottle.
  8. Once the drip is complete, complete the decorations for your cake.
Photo courtesy of Chelsweets.com
Simple White Chocolate Sprinkle Bark
Made the cake for my mother-in-law’s birthday

Classic Raspberry Cheesecake

Hi friends. Valentine’s Day is just around the corner, and I’m super stoked to share some of my recent holiday-themed creations with you! I’m a sucker for all things red and pink during this week (#teacherproblems). Case in point, I went to the grocery store for cake ingredients, and left with every type of Valentine’s Day candies. I also found these amazing Lindt Lindor Valentine’s Strawberries and Cream White Chocolate Truffles. TALK ABOUT SCRUMPTIOUS.

So to celebrate my love for all things red and pink this week, I am sharing a favorite recipe with you: Classic Raspberry Cheesecake.

Before storing my recipes online, I kept all of them in a written journal. My family/friend-favorite cheesecake recipe somehow got lost between all our moves (darn), so I scoured the internet until I found one very similar to the one I’ve been making for years. Let’s just say, I was ECSTATIC this recipe turned out DELICIOUS and picture-perfect.

Trust me, you won’t be disappointed.

Thank you Olivia from Olivia’s Cuisine for this recipe.

P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, or Pinterest to stay up to date with my posts! If you end up making one of my recipes, I would love to see it! Just take a photo, post it, and tag me @saltanddough

Ingredients

For the Crust:

  • 12 Honey Graham Cracker rectangles
  • 1/3 cup butter, melted

For the Cheesecake:

  • 4 (8oz) packages cream cheese, softened
  • 1 cup sour cream
  • 1 cup sugar
  • 4 large eggs
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract

For the Raspberry Sauce:

  • 2 pints raspberry
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

Instructions

Making the Crust:

  1. Preheat the oven to 350 degrees F with a rack in the middle-lower part of your oven.
  2. Grease a 9-inch springform pan with butter.
  3. Wrap the pan in foil, making sure the bottom is completely covered. Reserve.
  4. Crush the graham crackers in a food processor until finely crumbed.
  5. Mix the crumbs and the melted butter until it resembles wet sand. Transfer that mixture to the springform pan and press evenly onto the bottom.
  6. Bake the crust for 8 to 10 minutes or until it starts to brown slightly. Take it off from oven and let it cool.

Making the Cheesecake:

  1. Beat the cream cheese, the sour cream, the sugar, the cornstarch, the salt, the lemon juice and the vanilla extract until creamy and without any lumps, about 5 minutes on medium speed (this is key to making a smooth cheesecake). Make sure you give it some extra love with a spatula, so everything gets incorporated!
  2. Mix the eggs, one at a time, over low speed, just until blended. The mixture should be creamy and silky.
  3. Pour the batter over the cooled crust.
  4. Set the springform pan – still wrapped in foil – in a baking dish. Fill it with enough boiling water to cover 2 inches of the bottom of the pan. Bring the whole set to the oven and bake at 350 degrees for 55 minutes or until the outside looks slightly puffed but the center is still jiggly.
  5. Once cheesecake is done, turn off the oven but keep the cheesecake in there, cooling for at least one hour with the oven door slightly open.
  6. After one hour, transfer cheesecake to a wire rack and let it cool completely before transferring it to the fridge.
  7. Chill the cheesecake overnight, uncovered. (OR IN THE FRIDGE FOR A FEW HOURS.)
  8. Before serving, let the cheesecake stand at room temperature for at least 15 minutes.
  9. Unmold the cake, transfer to a serving dish and top it with the sauce.

Making the Raspberry Sauce:

  1. Combine all ingredients in a saucepan and cook for about 10 minutes or until the raspberries are broken down. If desired, pass the sauce through a strainer to remove seeds.
  2. Let it cool and serve over your cheesecake. If desired, decorate the top of the cheesecake with some fresh raspberries.

Amish Friendship Bread (+ Starter)

What is Amish Friendship Bread? It’s a sweet bread made with a sourdough/yeast starter. It’s a community bread that is passed on from friend-to-friend. It’s shared like a chain-letter.

Before this friendship bread, I had never attempted a sourdough starter. I was excited to learn just how easy and low-maintenance it was!

It’s truly one of the most heavenly-tasting breads I’ve ever made. There are a few recipes out there for Amish Friendship Bread, but I have tested and adjusted this recipe to perfection…and even included a Pumpkin Amish Friendship Bread recipe!

DON’T FORGET TO PIN IT!

P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, or Pinterest to stay up to date with my posts! If you end up making one of my recipes, I would love to see it! Just take a photo, post it, and tag me @saltanddough

INSTRUCTIONS:

Day 1: Make the starter (see below) and place in the bag.
Days 2-4:
Mash the bag daily.
Day 5:
Feed the starter (see below). Mash the bag.
Days 7-9:
Mash the bag daily.
Day 10:
Feed the starter, then follow the bread recipe (see below), and gift to friends

I highly recommend that you go through the 10-day cycle and bake the bread according to directions. Then, if you want to make adjustments, you can with later batches. Note: Do not refrigerate starter. It needs to be at room-temperatue to rise and ferment.

STARTER (Day 1):

  • 1 package active dry yeast (2 1/4 teaspoons)
  • 1/4 cup warm water (110 degrees Fahrenheit)
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 cup milk

Directions: Stir yeast into warm water and let sit for 10 minutes. Meanwhile, in a large bowl, stir sugar and flour together. Whisk in milk, until mixture is smooth. Stir yeast mixture into flour mixture. When finished mixing, place mixture in a gallon ziploc bag and seal, releasing all the air. Store on the counter.

Don’t forget to do the following after making the starter…

  • Days 2-4: Mash the bag.
  • Day 5: Feed the starter (Feeding #1) — see below
  • Days 6-9: Mash the bag.
  • Day 10: Feed the starter (Feeding #2), Bake the bread, and Gift part of starter to friends

FEEDING #1 (Day 5):

Feed the starter: add 1 cup sugar, 1 cup flour, and 1 cup milk to the bag and then seal the bag. Mash until ingredients are incorporated.

BREAD RECIPE / FEEDING #2 (Day 10):

Before you bake the bread, feed the starter: add 1 cup sugar, 1 cup flour, and 1 cup milk to the bag and then seal the bag. Mash until ingredients are incorporated.

Next, reserve 1 cup starter to continue growing on your counter. Consider Day 10 to be Day 1 (restart the cycle) and repeat all the instructions starting with Day 2 tomorrow.

Then, remove 1 cup starter to use in the Amish Friendship Bread Recipe (see below).

To gift to friends, measure out 1 cup of remaining starter in a new gallon ziploc bag for each friend. Make sure you have saved enough for the bread recipe and for restarting the cycle (see above).

AMISH FRIENDSHIP BREAD RECIPE

  • 1 cup starter
  • 2/3 cup oil
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour (whole wheat floor also works well)
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • + cinnamon sugar for topping

Directions:

  1. Preheat oven to 325 degrees Fahrenheit. Grease pan(s) well with nonstick spray or shortening. (Note: you can bake bread in 2 bread pans or in 1 cake pan (9×13). If possible, use a light-colored pan, as darker pans will make the bottom of the bread brown faster.)
  2. In a large bowl, combine starter, oil sugar, eggs and vanilla. Mix gently until fully incorporated.
  3. In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Gently fold dry ingredients into the wet ingredients. Stir until combined.
  4. Place batter in prepared pans. Sprinkle the tops with cinnamon sugar.
  5. Bake bread for 35-45 minutes. Make sure to check the bread starting at 35 minutes, as each oven varies in heat distribution. Bread will be done when a toothpick comes out clean.

BONUS: Pumpkin Amish Friendship Bread…you’re welcome.

PUMPKIN AMISH FRIENDSHIP BREAD RECIPE

  • 1 cup starter
  • 1 cup canned pumpkin puree
  • 1/2 cup oil
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour (whole wheat floor also works well)
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • + cinnamon sugar for topping

Directions:

  1. Preheat oven to 325 degrees Fahrenheit. Grease pan(s) well with nonstick spray or shortening. (Note: you can bake bread in 2 bread pans or in 1 cake pan (9×13). If possible, use a light-colored pan, as darker pans will make the bottom of the bread brown faster.)
  2. In a large bowl, combine starter, pumpkin, oil sugar, eggs and vanilla. Mix gently until fully incorporated.
  3. In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Gently fold dry ingredients into the wet ingredients. Stir until combined.
  4. Place batter in prepared pans. Sprinkle the tops with cinnamon sugar.
  5. Bake bread for 35-45 minutes. Make sure to check the bread starting at 35 minutes, as each oven varies in heat distribution. Bread will be done when a toothpick comes out clean.

The DO’S and DON’TS of a Charcuterie Board

It seems like 2020 is the year where EVERYONE is creating a charcuterie board for a party…I’m not kidding…EVERYONE. It’s popping up on social media accounts around the world, and for a good reason–they are delicious.

I’m part of this “everyone” I am talking about. Hello, it’s me–Sarah, a charcuterie board-obsessed lady who loves to buy all the fancy cheeses, meats, and snacks.

Each time, I’m asked the same question…”How do you decide what to put on a charcuterie board?” I’ve also been burned a few times in my personal choices of “fancy” cheeses and meats (mostly by picky kids). So, I’ve decided to create a helpful list of “The DO’S and DON’TS of a Charcuterie Board.”

Here ya go.

The DO’S and DON’TS of a Charcuterie Board

  1. The most important element is FLAVOR: Don’t be tempted by the big assortment of pre-packaged cheeses (and meats) you find at Costco. Go to your local grocery store and head to the deli. Ask to sample all the things that sound good to you. Think about WHO will be eating this charcuterie board and pick items both you and they will like. Include an assortment of flavors: salty, spicy, savory, and sweet.
  2. Keep it interesting with a variety of TEXTURES: Creamy, crunchy, smooth, chewy, etc. Remember that cheese is usually creamy, meat is usually stringy, and crackers are usually crunchy. Add in some chewy elements like dried figs or some crispy elements like sliced apples.
  3. We eat with our eyes first, so remember COLOR: Try to vary the colors on your board. Look for one food that is a rich red, another food that is a bright green, etc.
  4. Don’t forget to LABEL the various foods: Last week, I made the mistake of not labeling the different cheeses, and by the end, I couldn’t even remember which was which.
  5. Spruce up your board by adding fun DETAILS: Feel free to pop in some sprigs of rosemary and greens. (A cheaper option is to buy a fake Eucalyptus branch from Walmart for $2, trim it into parts, and place it in various locations on your board–plus you can reuse it!)
  6. KISS (KEEP IT SIMPLE STUPID): Do not–I repeat–DO NOT spend $100 on your first charcuterie board. (I learned from that mistake and so did my wallet.) Before you make a trip to the store, assess what you already have in your pantry/fridge. Things you may already have that are great options include: dried fruit, nuts, apples, jam, cream cheese, olives, etc. The only things I usually need to buy are 2 types of crackers, 3 types of cured or dried meats, and 2 types of cheeses. EASY PEASY.

Our current favorite items to put on a charcuterie board include:

  • Aged white cheddar
  • A block of cream cheese, covered in jam (AMAZING on crackers)
  • Pastrami lunch meat (cut slices in half and form into cute little rolls)
  • Ritz crackers
  • Stacy’s pita chips

Have fun and LET ME KNOW if you have any questions!

Much love, Sarah

P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, or Pinterest to stay up to date with my posts! If you end up making one of my recipes, I would love to see it! Just take a photo, post it, and tag me @saltanddough

Saffron Rolls (Lussekatter) Swedish Sweet Buns

These buns are a Christmastime favorite in Sweden. Made on “Santa Lucia Day” on December 13th, lussekatter is a tradition for most people living there. Slightly sweet and unique in flavor, these rolls may become your family’s new favorite!

If you’ve never had saffron, you’re in for a surprise! A truly unique color and flavor. The first time I had saffron was when my parents picked some up in Morocco.

I’ve created a helpful step-by-step recipe (with pictures). I hope you find it useful!

Fun little tidbit. This year, our little Lucy (our 2 year old) got to dress up for Santa Lucia Day. She was dressed in the traditional white dress, red ribbon, and crown. St. Lucia’s Day is festival of lights celebrated in Sweden on December 13th in honor of St. Lucia (St. Lucy). Since my husband lived in Sweden for a few years, this was a really special day for us. (See photo below.)

P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, or Pinterest to stay up to date with my posts! If you end up making one of my recipes, I would love to see it! Just take a photo, post it, and tag me @saltanddough

Saffron Rolls (Lussekatter) Swedish Sweet Buns

  • 3/4 cup milk
  • 1/2 teaspoon saffron threads
  • 1 teaspoon plus 1/4 cup white/granulated sugar
  • One 1/4-ounce packet active dry yeast
  • 3 1/2 to 4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cardamom (optional)
  • 1/4 cup butter, softened
  • 1/4 cup of sour cream
  • 2 large eggs
  • Raisins

Glaze

  • 1 egg, beaten

Directions:

  1. In a small pot over the stovetop: heat the milk, saffron, and 1 teaspoon of the sugar together. Heat should be medium-low. Gently stirring, heat up the milk until it is steaming. Remove pot from the heat. Let milk mixture cool until it’s about 115°F, or warm to the touch. As it’s cooling, the saffron will infuse into the milk.
  2. After testing the milk, sprinkle in the yeast and gently stir in. Let sit and proof in the warm milk mixture for 5-10 minutes (until foamy).
  3. As the yeast is proofing, get your dry ingredients. In a the bowl of a stand mixer (or large bowl): combine 3 1/2 cups flour, remaining 1/4 cup sugar, salt, and cardamom. Mix together.
  4. In the bowl of dry ingredients, add eggs, butter, sour cream, and the yeast milk mixture. Mix the ingredients until well combined.
  5. Switch to a dough hook of your stand mixer (or use your hands if using a large bowl) and knead your dough. Start kneading on slow speed. Continue kneading until the dough is slightly sticky to the touch. Add in 1 tablespoon of flour at a time, if you think you need more flour. The key is to make sure the dough doesn’t stick completely to your hands.
  6. Once the dough is kneaded, now it’s time to rise the dough. Shape the dough into a ball and place into a large bowl that has been sprayed with oil (or shortening). Cover with plastic wrap and let sit in a warm place until doubled in size (about 1-2 hours). The key to telling if the dough has properly risen is to gently stick your finger in the risen dough. If your finger indentation remains, the dough is good to go! If not, cover and let the dough rise longer.
  7. Gently punch down the dough and knead it with your hands. Now we are going to create the shape of the s-shape buns. Break off a piece and form it into a ball (it should be about 2 inches thick / 60-70 grams). Roll it into a snake-shape until it’s about 12 inches long. Curl the ends in opposite directions, toward the center. This will form the classic s-shape. Place on a baking sheet lined with parchment paper. Continue to do this until all the dough is used up.
  8. Now it’s time for the second rise. Cover rolls in plastic wrap. Let rise in a warm place until doubled in size (about 20-30 min).
  9. Once doubled in size, remove the plastic wrap. Using a pastry brush, spread on the beaten egg for the glaze. Once glazing is done for all the buns, place 2 raisins on each bun, in the spirals of the “S”.
  10. Place in the oven at 400 degrees Fahrenheit (205 degrees Celsius). Bake for about 10-11 minutes, until buns are golden brown.
  11. Remove from oven and let cool for a few minutes before eating.
  12. Makes about 12 buns (give or take).
Lucy dressing up for Santa Lucia Day
Sarah (me) with final product…whilst holding baby boy

Grinch Cookies

This weekend, we traveled to Colorado to visit our favorite aunt and uncle (I pick favorites, it’s true). We seriously adore them. My husband and daughter feel welcome in their home anytime.

Their house was full of goodies. These Grinch Cookies were one of those goodies. Super FAST, EAST, and YUMMY. Heck, they are made from a cake mix–you can’t get easier than that! It’s cheating in the baking world to many, but I embrace ease. And in the wise words of Nadiya in “Nadiya’s Time to Eat“, “I love cheating!” (I do Nadiya, I do too.)

Cheating is the best when it comes to the holidays…because let’s be real, we are all busy!

So if you feel like cheating a bit and using a cake mix to create these cookies, please do!

P.S. I would LOVE to keep in touch! Follow me on Instagram, Facebook, or Pinterest to stay up to date with my posts! If you end up making one of my recipes, I would love to see it! Just take a photo, post it, and tag me @saltanddough

Grinch Cookies

  • 1-15.25 oz box vanilla cake mix, dry
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 Tbsp oil
  • green food coloring
  • 1/2 cup powdered sugar
  • 1/2 cup cornstarch
  • red hots candies or heart sprinkles

Directions

  1. Preheat oven to 375 degrees F.
  2. In a mixing bowl: place the dry cake mix, butter, eggs and oil. Mix until well combined.
  3. Add green food coloring until desired color of green is reached.
  4. Mix together the powdered sugar and cornstarch.
  5. Roll dough into balls and into powdered sugar mixture and place onto a cookie sheet lined with parchment paper or a silicone baking mat. Press a heart candy/red hot candy onto each cookie.
  6. Bake 8-10 minutes. (Make sure not to let cookies brown.)
  7. Remove from oven and let sit about 2 minutes before placing on wire rack to cool completely.
  8. Makes 20-24 cookies.

This recipe is originally adapted from: I Heart Naptime