Sweet rolls were the first type of bread I ever learned to bake, and remain my favorite. When I spotted a black forest loaf at a local bakery, I quickly decided to transform the idea into mini chocolate-cherry rolls. Sweetened with honey, a blend of black cocoa and unsweetened cocoa gives the rolls a deep chocolate flavor.
Each bun is studded with chewy dried cherries and chunks of milk and dark chocolate; a sprinkle of cinnamon adds warmth and complements the chocolate beautifully. Serve warm with a side of Mascarpone for a delightful breakfast!
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Fear – a four letter word that can hold you back or drive you forward. Though fear often holds me back, macarons have been on my baking “bucket list” for months. After a few days of research, I felt ready to tackle them. The first French macaron I’ve ever tasted came out of my oven (and if you’ve never tried one, that’s reason enough to make your own!). These macarons melt in your mouth, an ethereal blend of vanilla bean and silky raspberry curd.
A food scale is a must for macarons (I use this OXO scale). I recommend weighing out all the ingredients before beginning; I also found it helpful to use my iPhone as a timer while beating the meringue. Last but not least, if you’ve never made macarons, start by reading Macaron Mythbusters and The Ten Commandments.
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