Inspired by a recipe for a jam roly-poly, I attempted my own version of this jam-filled, biscuity goodness. The end result, though not resembling anything like a rolled up swirl of jam and dough, is still a perfect accompaniment to cup of earl gray.
Virginia dubbed it the “Cherry Rumple.” The biscuit dough was a bit on the soft side, which caused some flattening/spreading (or, “rumpling”) in the oven. The recipe (although, I will be tweaking it in the future to make it stiffer) is as follows:
- 1 1/4 cups of flour (maybe make this 1 1/2 cups?)
- 3 Tbsp ground golden flax seeds
- 3 Tbsp cold butter (cut into small pieces)
- 3 Tbsp sugar
- 1 tsp baking soda
- 1 tsp baking powder
Mix above ingredients together until well combined, then add:
- 1/2 cup Fage + enough almond milk to make 2/3 cups liquid
- 1 egg
- 1 tsp vanilla
Stir until just combined. Then, roll out on to a piece of wax paper sprinkled with flour – makes about a 9 x 12-inch rectangle that is 1/4 inch thick. Spread about 1/2 cup of cherry jam over surface, leaving about 1/2 inch of edge jam-free. Roll up, using the longer edge as starting point. Place on cookie sheet, seam side down. Bake for 30 minutes in 350 degree oven. After roll has cooled, slice and enjoy!
I always forget how fun it is to have pretzels in the house, but they never seem to make it in to the shopping cart when we get groceries. I picked some up this morning and made two very different snacks. The first requires no recipe, since you basically melt (gently) whatever favorite chocolate you have on hand in a double boiler, stir in some pretzels, remove and cool on wax paper.
These will come in handy when I’m looking for something to get me through the rest of the afternoon at work. And, if that doesn’t do the trick, a small bowl with some navy bean hummus with sun-dried tomatoes will.
In a small food processor, combine the following until very smooth:
- 1 cup dried navy beans that have been cooked/boiled until very tender
- 3 or 4 sun-dried tomato halves
- 1 or 2 cloves of garlic
- 3 Tbsp olive oil
- juice from 1 large lemon
- 2 Tbsp tahini
- 1/2 tsp salt (more or less to taste)
- a splash of water to make desired consistency
I freely admit it. I like to snack.