And citrus frosted cinnamon rolls roasted over the fire.
Waking up to an orange sun and a blanket of snow is a welcome guest while we wait patiently for spring. The winters are long so we’ve made an art of staying in, building a morning fire, and finding fun ways to cook over an open flame. Our favorite is roasting cinnamon rolls which turn perfectly caramelized and gooey like the best part of the cinnamon roll, the middle. The secret is adding a little orange zest to the icing for dipping. Enjoy a morning at our farmhouse and the recipe below for fire roasted cinnamon rolls with citrus icing below.
Fire Roasted Citrus Cinnamon Rolls
1 package of cinnamon rolls
the zest of 2 oranges
skewers for roasting
small bowl to mix icing and zest
Open the cinnamon rolls (our favorite but any will do great) and place the icing in a small bowl. Mix the zest and icing until smooth. For your cinnamon rolls cut them into around 8 inch stripes for roasting. Small rolls may not need to be cut. Wrap the roll around skewer using the prongs and roast each side for 3 to 5 minutes. Let cool and cover with orange icing. This recipe is also amazing for camping or enjoying at a bonfire.
After zesting the oranges you can make citrus juice. We love mixing 5 or 6 squeezed oranges with a cup of pineapple juice for sweetness but any juice mix you love is perfect. It’s a nice break from hot chocolate and makes you excited for warmer days. But the best is using the rids to make the house smell amazing. Throw those in the fire to release all the oils. xx
Enjoy the recipe for the sweet tart from Sarah, the best advice for creating a cheese tray, and view the feature with more images from Magnolia Rouge below.
Tips for creating a Cheese Plate from Emily.
Blackberry-Blueberry Rustic Tart
8 ServingsPrep: 20 min. + chilling Bake: 55 min.
2 cups all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
2/3 cup cold butter, cubed
1/2 cup buttermilk
4 cups fresh blueberries
2 cups fresh blackberries
2/3 cup sugar
1/3 cup all-purpose flour
2 tablespoons lemon juice
1 Egg beaten
2 tablespoons turbinado (washed raw) sugar or coarse sugar
Whipped cream, optional
In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment paper-lined baking
In a large bowl, combine berries, sugar, flour and lemon juice; spoon over pastry to within 2 in. of edges. Fold pastry edge over filling, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with turbinado sugar. Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment paper, slide tart onto a wire rack to cool. If desired, serve with whipped cream.
The shades of Prussian Blue in Sun Prints is such a favorite color. I love the idea of using this perfect color along with inky blues and wheat for a beautiful wedding day vision.
Thank you to Ruby the Fox for invites with Sun Paper Liners, Alice Padrul for the beautiful dress, James & Julie for being such a joy to photograph as bride & groom, Simons for the perfect ring to match the inky blues, The Cakery for the simple & rustic cake, Annie for hair & makeup, Catherine for putting together the most amazing flowers, and Sarah for styling and helping make magic.