Thursday, May 31, 2012

Rhubarb and Strawberry Gingered Shortcake

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But I'm getting braver and my tastebuds are becoming more adventurous, so when my new blogger buddies (Yes! I have food blogger friends!) over at I Wanna Be a Domestic Goddess and Diary of a Messy Kitchen told me that the In Season challenge ingredient this month was Rhubarb. Weird, was my first thought. 

I didn't know people actually ate rhubarb. Sure, I saw it in the grocery store occasionally, but really? There's just something in me that never really loved the idea of eating a vegetable that looks like bright red celery, but with a poisonous, leafy upgrade. 

But trust me, this shortcake is a game changer. 

The rhubarb adds a hint of tart that punches up the strawberries to a new level of deliciousness. And the shortcake biscuits are just barely sweet with a touch of ginger that adds a depth of flavor without the intense heat.

Seriously. I just might eat rhubarb again.

Rhubarb and Strawberry Gingered Shortcake [click to print]
Makes 8-10 servings

For the sauce

  • 1 lb. strawberries, quartered (about 3 cups) plus 2 T. sugar 
  • 1/2 c. sugar
  • 1/3 c. water
  • 1-1/2 c. rhubarb, cleaned and chopped 
  • 1/2 T. lemon juice
For the shortcake
  • 2 c. flour
  • 1 T. sugar
  • 4 tsp. baking powder
  • 1 tsp. ground ginger
  • 3/4 tsp. salt
  • 4 T. butter, slightly softened
  • 3/4 c. whole milk
  • 2-3 T. coarse sugar (i.e. turbinado)
First make the whipped cream by combining cream and sugar in a medium mixing bowl. Whip on high speed until the mixture thickens and forms stiff peaks. Set in refrigerator to chill. 

In another bowl, combine strawberries with 2 T. sugar and set aside to macerate for about 1 hour while you work on the next steps. (P.S. Macerate means the sugar will start to pull out the juices from the berries and make an awesome all-natural sauce.)

Combine remaining sugar and water in saucepan and heat until sugar dissolves. Add rhubarb and bring to a simmer; cook for about 20 minutes until rhubarb is softened and mushable. Remove from heat, stir in lemon juice and allow to cool for room temperature. Stir in strawberries and any berry juices. 

Preheat oven to 400 F. 

Whisk together flour, sugar, powder, ginger and salt. Cut in butter. Stir in milk until just combined. Scoop large spoonfuls of dough onto prepared baking sheet, spacing about 2 inches apart; I used a 3 T. cookie scoop (and I'm in love with cookie scoops!). Sprinkle tops of dough balls with a coarse sugar and bake for 15 minutes or until lightly golden brown. 

Allow shortcakes to cool until you can handle them. Slice each cake in half and fill with a mound of fresh whipped cream and a generous scoop of sauce. 

Source: Adapted from Food and here

Tuesday, May 29, 2012

Maple Pumpkin Bread

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It was nasty humid the other day and I was baking bread. Ridiculous, I know. I just needed something fragrant and warm and our crazy weather patterns have got my internal cravings all confused. But my arteries were begging for something that wouldn't automatically cut off the blood flow to my entire body.

So, you guessed it. I've got another flavor-packed bread with no added sugar and it's butter-free! This time pumpkin and maple are hanging out together and it's a very tasty thing.

Maple Pumpkin Bread (No sugar added, Dairy Free) [click to print]
Makes one loaf
  • 2 c. flour
  • 1 tsp. baking soda
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp. salt
  • 3/4 c. maple syrup
  • 1 c. pumpkin puree
  • 1 tsp. vanilla extract
  • 2 eggs
Preheat oven to 250 F. Line loaf pan with parchment paper, leaving a few inches overhang on each side, or generously coat loaf pan with nonstick cooking spray. 

Whisk together flour, soda, spices and salt; set aside. In mixing bowl, beat syrup, pumpkin and vanilla until well combined. Add eggs. Stir in dry ingredients and continue mixing until just combined. 

Pour batter into prepared loaf pan and bake for 60-65 minutes or until done. 

Source: Adapted from Banana Honey Bread

Thursday, May 24, 2012

Dark Chocolate Whoopie Pies with Chocolate Chip Cookie Butter Filling

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Ever have one of those days (or weeks) where you just need to curl up on your bed with a fluffy pillow and a big fat spoonful of cookie dough and watch a couple episodes of The Biggest Loser or The Next Food Network Star? Yeah, I totally understand. Life's been a little rough around here, lately.

But good things have been happening, yes. Jars of cookie butter. Mountains of whoopie pies. Discovering the existence of white chocolate cocoa powder (what!). Getting a new position at work. All very good and exciting!

But other life issues have been stressing me out, so it was a lucky thing that I got these whoopie pies out of the house before I finished them off on my own! It was very tempting. And to you skinny minnies who eat two cookies and moan about overdoing it, you have no idea who you're dealing with.

The whoopie shells are nice and soft and moist and not overly sweet, striking a perfect balance with the thick layer of cookie butter stuffed between them. Yummers!

Dark Chocolate Whoopie Pies with Chocolate Chip Cookie Butter Filling [click to print]
Makes about 24 pies
  • 1-2/3 c. flour
  • 1/2 c. cocoa powder
  • 2 T. plus 1-1/2 tsp. black onyx cocoa powder*
  • 1-1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. unsalted butter, softened
  • 1 c. brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 c. sour cream
  • 1-1/2 c. Chocolate Chip Cookie Butter
*I realize normal people don't have black onyx in their pantry (or bookshelf shoved back behind their dining room table, in my case), so you can use 2/3 c. total cocoa powder instead of the combination of cocoa and black onyx, they just won't be as dark.

Preheat oven to 375 F. Line baking sheet with parchment paper or coat generously with nonstick cooking spray; set aside.

Whisk together flour, cocoas, soda and salt; set aside. In another bowl, cream butter and sugar until fluffy, about 5 minutes. Add egg and vanilla, beating until completely incorporated. Alternately add flour mixture and sour cream in about 3 additions, beginning and ending with flour. Continue mixing until just combined.

Scoop tablespoons of batter onto prepared sheet, spacing each batter blob two inches apart. Bake about 10 minutes or until cake springs back when lightly pressed.

Allow cakes to cool about five minutes on baking sheet before transferring to wire rack to cool completely. Spread flat side of half of cakes with cookie butter and sandwich with remaining cakes.

Source: Adapted from The Novice Chef

Tuesday, May 22, 2012

Chocolate Almond Cake with Vanilla Bean Buttercream

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I'm watching The Biggest Loser online as I soften butter and scoop sugar and bake for hours on end. Definitely one of my favorite hobby combinations. 

Just a warning about this buttercream, the recipe below makes waaaay more than you need and the flavor is rich and buttery perfect. It also freezes really well if you're not in the mood to cuddle up with your mixing bowl. And it is kind of a pain to make in small batches, so go for the whole big thing! You won't be sorry, unless of course you have no self-control. In which case, I can relate.

I mean, do you see those gorgeous vanilla bean flecks throughout all that oozing, fluffy buttercream? Probably you'll only use about 2-3 cups for the layer cake and maybe a little more than that if you smother cupcakes like I do. Awesome. And the toasted almonds on top give the perfect little crunch, so don't skip those!

Chocolate Almond Cake with Vanilla Bean Buttercream [click to print]
Makes one 2-layer 6" cake or about 12 cupcakes

For the Cake
  • 1 c. plus 2 T. all-purpose flour
  • 1/4 c. plus 2 T. almond flour*
  • 3/4 c. sugar
  • 1/2 c. cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. butter, softened
  • 1/2 c. sour milk
  • 1/2 c. warm water
  • 1 tsp. almond extract
  • 1 egg
  • 1/2 c. almond slices, toasted
For the Buttercream (makes about 8 cups)

  • 10 egg whites (about 1 cup)
  • 2 c. sugar, granulated not powdered!
  • 2 c. unsalted butter, softened
  • 1/4 tsp. salt
  • 1 T. vanilla bean paste (OR seeds from one vanilla bean OR 1 T. vanilla extract)

*If you don't have almond flour, you can just use all-purpose flour instead, the almond flavor won't be quite as strong but will definitely still be delicious!

Preheat oven to 350 F. Prepare two 6" cake pans with parchment paper or coat bottom with nonstick cooking spray. Alternately, prepare muffin tin with liners or coat generously with nonstick cooking spray and set aside.

In large mixing bowl, whisk together flours, sugar, cocoa, soda and salt. Add butter, milk, water, extract and egg. Mix just until no butter chunks remain and mixture looks even. Spread batter into cake pans or scoop into cupcake liners. Bake cake layers for 32-38 minutes or cupcakes for 20-25 minutes or until center springs back when lightly touched.

Meanwhile, get working on that buttercream! You can make this ahead of time, too, if you want. It keeps great in the refrigerator or freezer.

Fill a saucepan with a couple inches of water and nest a heat safe bowl (like ceramic or glass) on top, but don't let that bowl touch the water! Whisk together egg whites and sugar until well combined and bring water to a simmer. Continue whisking until the sugar melts completely and the mixture reaches 160 F and the sugar is completely melted. Test this by rubbing a drop between your fingers and if it's still gritty, keep heating and whisking.

Once smooth, remove from double boiler and whisk in salt. Pour mixture into bowl of stand mixer and mix on high speed with whisk attachment. Once the mixture comes to room temperature, about 10-15 minutes, you'll have a beautiful meringue.

Change to the paddle attachment, if you have one, and add butter to the meringue, about 2 Tablespoons at a time. Make sure each chunk is fully incorporated before adding the next bit. Continue adding butter until all chunks are fully incorporated and mixture is smooth and creamy. Add extract and mix to combine. 

Troubleshooting woes...At this point, you may be getting nervous because your buttercream is looking a little strange, but don't give up! If it's runny or soupy...stick the whole bowl in the fridge for about 10-15 minutes to firm up and then whip on medium-high speed until it gets smooth. If it's curdled and sick-looking...just keep mixing! It will smooth out and look delicious again.

Source: Cupcake recipe adapted from Oh SO Delicioso; Buttercream adapted from Lemon Ombre Cake with Vanilla Swiss Meringue Buttercream

Thursday, May 17, 2012

Lime Zested Curd

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I think I'm about over my fear of the dreaded curd. While I still think curd is kind of a gross word, this stuff is so good! I love how this stuff really enhances and delici-fies the tangy flavor of citrus fruit. 

The first thing you're gonna do, is cream the butter and sugar. Then beat in the eggs. I know it's a little nontraditional as far as curd-making goes, but trust me. This is by the far the easiest way to make sure your little eggies don't cook in nasty clumps when you start heating the mixture. Then you'll add the lime juice...and it's okay if it looks kind of curdled after you beat in the eggs---take a breath and don't worry so much!

Then you're gonna whisk the mixture continuously in your makeshift double boiler until it turns fabulously smooth. No straining required!

Stir in the zest and you have some of the best stuff on the planet just waiting for you to eat up! Need some ideas besides consuming curd by the spoonful? How about these tasty treats: 
  • Serve on scones
  • Sandwich a dollop between two butter cookies
  • Swap out buttercream for curd between cake layers
  • Swirl some into cheesecake
  • Save a cup for Coconut Lime Semifreddo (recipe coming soon, I promise!)

Lime Zested Curd [click to print]
Makes about 2 cups
  • 6 T. unsalted butter
  • 1/3 c. sugar
  • 2 eggs
  • 2 egg yolks
  • 1/2 c. lime juice
  • 1/8 tsp. salt
  • 1 T. lime zest
In medium size, heat proof mixing bowl, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, incorporating well between each addition. Beat in lime juice, eggs and salt until well combined; don't worry if it looks kind of curdled right now, it will smooth out as it cooks.

Place bowl over simmering pot of water, but don't let the water touch the bottom of the bowl. Whisk mixture over low heat until the butter melts and the texture smooths out. Increase heat to medium, whisking constantly to prevent scorching. The mixture will begin to thicken and you may see a few slow, fat bubbles appearing; that's okay, but if there are a lot, it's boiling and you should immediately reduce heat. 

The curd is done when it coats the back of a spoon and your finger leaves a clear path when drawn through. Pour into clean bowl and press a piece of plastic wrap against surface of curd. Store in the refrigerator for 7-10 days or in the freezer for a couple months. 

Source: Adapted from One Perfect Bite

Tuesday, May 15, 2012

Chocolate Chip Cookie Butter

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Remember how I told you before that I used to not like chocolate? And how I've changed my ways? Well, this is a glorious day...Happy National Chocolate Chip Day!

I'm sitting here, trying to exercise self-restraint, to avoid diving directly into this jar of creamy, dreamy Chocolate Chip Cookie Butter. It has so many of my favorite ingredients...sugar, browned butter, vanilla, chocolate...oh man! I'm gonna have to finish this post in the other room.

Okay. Like I said, a key ingredient in this recipe is browned butter. Don't let that scare you! Even though it sounds all fancy, it's not that difficult to make. And the resulting fragrance and flavor is absolutely intoxicating. No, really. Remember how I had to leave the room a minute ago? 

While you guys all try this recipe out, I'm gonna remind myself that I just worked out for nearly an hour this afternoon and that it is now time to exercise something called self-restraint. If you're at a loss for how to use cookie butter, here are a few suggestions, courtesy of me and my friend Pinterest:
  • Frosting for your favorite cupcakes
  • Swimming pool for Teddy Grahams (or spread it on graham crackers, but aren't bears and cookie butter much more appealing?)
  • Sandwich cookie filling
  • Bake some Cookie Butter Funfetti Triple Chip Bars
  • Whip up a batch of homemade Cookie Butter Cups
  • Spread a layer on your sandwich
  • Swirl it into Cheesecake
  • Devour by the spoonful

Chocolate Chip Cookie Butter [click to print]
Makes about 2 cups
  • 1/2 c. unsalted butter
  • 2/3 c. brown sugar
  • 1/2 c. granulated sugar
  • 1 tsp. vanilla extract
  • 1-1/3 c. flour
  • 1/2 tsp. salt
  • 1/4 c. plus 2 T. heavy cream
  • 1/2 c. chocolate chips
Heat butter in heavy bottomed saucepan over medium-low heat until melted. Continue heating, stirring occasionally, until butter turns a golden brown color and smells kind of caramely. The butter will start out with really big, loud bubbles sizzling all over the place, then gradually calm down (about 10-15 minutes) and brown. Remove from heat and scrape browned butter into mixing bowl and allow to come to room temperature. 

Add sugars to butter and cream until light and fluffy, about 3 minutes. Add flour, vanilla and salt and mix until well combined. Mix in cream and chocolate chips; add additional cream, one tablespoon at a time, if you want a thinner consistency. 

Source: Inspired by Cupcake Project; Recipe adapted from David Lebovitz

Thursday, May 10, 2012

Chocolate Chip Magic Bars

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It's official. My parents are moving! They just heard back from the bank (finally!) and they're approved and will hopefully be loading a truck next week! And the really cool thing is, they'll be moving to a house where they'll actually have a yard and trees, which I wished for pretty much forever growing up, and nobody hooked to the side of the house and, drumroll please...a pool! What! There are so many reasons to go home.

And so, in the midst of finding out this exciting tidbit and my currently unexplained overemotional state, I find myself reminiscing an awful lot lately. I'm pretty lucky because my family is so awesome. When I was little, my brother and I would hang a sheet over the front of our bunkbeds to create a curtain-like backdrop, distribute tickets to all our family and steal cushions from the living room couch (seats for our spectators, of course). We'd line them up along the wall and perform the greatest magic shows on earth!

I'm sure no one ever figured out that the reason we disappeared through the toy refrigerator is that it didn't actually have a back to it and we could slide up onto the top bunk sneakily without giving away our position. We got skills in the magic department.

Doesn't it just seem perfect to end an evening of magic with Magic Bars? Oh, but these aren't your ordinary bar cookies. These are amped up with a chocolate chip cookie layer beneath all that Magic Bar goodness...oh, yeah!

Chocolate Chip Magic Bars [click to print]
Makes about 40 squares

For the cookie crust*
  • 1/2 c. unsalted butter
  • 1 c. brown sugar
  • 1-1/4 c. flour
  • 1-1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. vanilla 
  • 2 eggs
  • 1/2 c. chocolate chips
For assembly
  • 1 c. chocolate chips
  • 1 c. butterscotch chips
  • 1 c. toffee bits
  • 1 c. sweetened coconut flakes
  • 1 can (14 oz) sweetened condensed milk
*For this deadly concoction, store-bought cookie dough is also totally fine. Just smoosh it all out flat and press into baking dish and skip the cookie dough instructions below. But just so you know, these cookies are delicious so you probably wanna make them.

Preheat oven to 350 F. Coat 9x13 pan with nonstick cooking spray and set aside. 

Melt butter in saucepan; add brown sugar and mix well. Remove from heat and cool about 10 minutes. Meanwhile, in a separate bowl, whisk together dry ingredients and set aside. 

Pour butter mixture and vanilla in mixing bowl. On low speed, add eggs one at a time, incorporating well between each addition. Add flour mixture in 2-3 additions. Mix well. Stir in chocolate chips and spread batter evenly in baking dish. 

Bake crust about 10 minutes and remove from oven. Evenly sprinkle chocolate chips, butterscotch chips, toffee bits and coconut over top. Drizzle sweetened condensed milk over everything. Bake 16-20 minutes until lightly browned. Allow to cool completely before cutting...or dig in with a spoon right away!

Source: Cookie dough from my dear mother; Inspired by Cookies and Cups

Tuesday, May 8, 2012

90 Second Peanut Butter Honey Cookies (Gluten, Dairy Free!)

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I'm not gonna lie. I'm kind of addicted to peanut butter.

Creamy, crunchy, natural, preservative-laden. It doesn't matter to my tastebuds. Just load me up, please.

I'm sure all of you have had those days where you just need a quick peanut butter fix. (Unless you are unfortunately allergic to my blessed peanut buttery spread, in which case, I'm sorry you'll have to ignore this post.) And I mean a really quick fix. Like it would be perfect if someone could infuse your entire body with a steady stream of peanut butter.

These cookies are that fast. And good. You can whip up a batch in less than two minutes, eat a few spoons of dough while they bake for a mere 12 minutes and then enjoy steaming hot cookies! Complete with milk, thank you.

90 Second Peanut Butter Honey Cookies (Gluten, Dairy Free!) [click to print]
Makes about 2 dozen large cookies

1-1/4 c. peanut butter
1/2 c. brown sugar
1/2 c. regular sugar
2 T. honey
1 egg

Preheat oven to 350 F. Line cookie sheet with parchment paper and set aside.

Combine all ingredients and stir until the dough clumps together. (It will still be soft but scoopable.) Drop heaping tablespoons of dough onto parchment paper. Bake 12-14 minutes or until edges are just golden.

Source: Adapted from Babble

Monday, May 7, 2012

Sweet Sixteen: Mom You Rock!

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Mother's Day is just around the corner, and doesn't Mom deserve the best? If your Mom is anything like mine, she deserves a million cakes, a thousand brownies, a jillion scoops of homemade ice cream and a vat overflowing with cookie dough. (Although she'll probably only get one or two of those things for real...sorry, mom.) So in case you're looking for something to whip up for that special lady, take a look at this week's roundup!

(Left to Right, Top to Bottom)

Thursday, May 3, 2012

Red Hot Velvet Cupcakes with Whipped Ganache

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It's true. I quite literally turn up my nose at Red Velvet cake. I mean, really, who does that cake think it is? Kinda chocolate? Electric red? Let's be honest with ourselves here. Beyond looks, your typical Red Velvet Cake isn't a strong competitor. Plus it's usually coated with thick cream cheese frosting, which I adamantly despise.

Enter Red Hot Velvet. Now this cake's got it going on.

Imagine a moist and tender chocolate cake speckled with spices and crushed red hots. Seriously. Look at that beautiful texture! And then to finish things off, these little babies are topped with a thick pillow of Whipped Ganache Frosting. Oh. My. Goodness. Somebody get the rest of those cupcakes out of my kitchen asap.

So in honor of Cinco de Mayo and my (slightly) Mexican heritage, let's bring on the heat!

Red Hot Velvet Cupcakes with Whipped Ganache [click to print]
Makes about 12 cupcakes

For the Cake
  • 1-1/2 c. flour
  • 3/4 c. sugar
  • 1/2 c. cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. chipotle chili powder
  • 1/2 c. butter, softened
  • 1/2 c. sour milk
  • 1/2 c. warm water
  • 1 tsp. vanilla extract
  • 1 egg
  • 1/2 c. red hot candies, crushed
For the Whipped Ganache
  • 1-1/3 c. semisweet chocolate chips
  • 1/3 c. heavy cream
  • 2-3 T. heavy cream
Preheat oven to 350 F. Prepare muffin tin with liners or coat generously with nonstick cooking spray.

Whisk together flour, cocoa, soda, salt, pepper and chili powder. Add butter, milk, water, vanilla and egg. Mix just until no butter chunks remain. Stir in red hots. Scoop batter into cupcake liners and bake for 20-25 minutes or until center springs back when lightly touched.

While cooling, prepare ganache. Put chocolate chips in small, deep bowl and set aside. Heat 1/3 c. cream in small saucepan until just simmering. Immediately pour over chocolate chips and allow to sit for one minute. Stir until mixture is smooth and allow to cool until just firm. Whip with a handheld mixer until fluffy, adding an additional 2-3 T. cream until reaching the desired consistency. This stuff will firm up nicely so frost your cupcakes immediately. Devour.

Source: Cupcake recipe adapted from Oh SO Delicioso

Tuesday, May 1, 2012

Lemon Rolls with Creamy Vanilla Bean Icing

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I always wondered what in the world people did with lemon curd. I mean, besides those crazies who eat it by the spoonful or slathered on toast. It's delicious, don't get me wrong, but it's also very tart and almost overpoweringly lemony. But finally I had it. Lemon rolls!

These little guys are like rolls of sunshine, smothered beneath heaping mounds of creamy icing and just bursting with flavor. Oh, man, I want some now!

Plus, if you're looking for a unique Mother's Day brunch idea, these rolls are it! They're light and fluffy and delicious...pretty much perfect for our dear mom.

Lemon Rolls with Creamy Vanilla Bean Icing [click to print]
Makes about 13 rolls

For the rolls
  • 2-1/2 c. flour
  • 2-1/4 tsp. yeast (OR one 0.25oz packet) 
  • 2 tsp. sugar
  • 1/2 tsp. salt
  • 1 T. butter, melted
  • 1/4 tsp. lemon extract
  • 1/2 c. whole milk plus 1 T. separated
  • 2 egg yolks, large
  • 1 c. lemon curd (try this recipe for Lemon Silk! or you can use store-bought)
For the icing
  • 3 c. powdered sugar
  • 1/4 c. unsalted butter, softened
  • 1 tsp. vanilla bean paste (OR extract)
  • 1/8 tsp. salt
  • 1/4 c. plus 1-2 T. whole milk
In stand mixer bowl, whisk together flour, yeast, sugar and salt. In small bowl, whisk together butter, extract and 1/2 c. milk. Add milk mixture and yolks to flour mixture and beat on low with dough hook until combined. 

Gradually add remaining tablespoon of milk, if needed, until mixture is fully combined. Continue beating on medium-high speed for 5 minutes. Cover with damp cloth and allow to rise in warm place until doubled in size. 

Preheat oven to 400 F and line 7x11 pan with parchment paper, allowing about 3 to 5 inches of paper to overhang edges, or coat generously with nonstick cooking spray; set aside. If you don't have 7x11, you can squeeze the rolls into an 8x8 or spread out in 9x13. It will be okay. 

Punch down dough and roll out into a rectangle about 1/4" thick and approximately 8x15". Generously spread lemon curd over entire surface of dough, leaving about a half inch border uncovered. Beginning at the edge farthest from you, roll up dough to form a long lemon snake. Cut into 1" slices and place in baking pan. 

Allow to rise another 30 minutes. Bake for 10 minutes. Cover top of pan loosely with a piece of foil and return to oven for about 15 minutes or until done. If you used cooking spray, carefully tip rolls onto large serving plate or cookie sheet and allow to cool. If you used parchment paper, allow to cool in pan about 10 minutes then lift edges of parchment and allow to cool on wire rack. 

Prepare icing by combining sugar, butter, vanilla and salt in mixing bowl. Add 1/4 c. milk and mix on low speed to combine. Gradually add additional milk to reach desired consistency. Spread over slightly warm rolls and devour. Oh. My. Lemony-Goodness.

Source: Adapted from My Custard Pie
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