Guys, this has been a rough week. One of the worst I can remember. I don’t want to spend time dwelling on how miserable it’s been. I’ll keep it brief. Broken plumbing. An impending war with my counselors over my graduation. A minor car accident. And my husband is still living 2,000 miles away.
But I’m getting through it. There’s been lots of tearful conversations with Aaron and my family, but I have to admit it’s getting better, a little better all the time (it can’t get no worse). Beatles reference anyone? Anyone? Bueller?
The first upturn of the week was getting asked to interview for a job in Virginia. After turning in a bunch of applications and cover letters, I am really jazzed to have someone take some interest in me. The position would be as a writer/researcher/editor for a contractor for the government. It sounds like a great opportunity if it works out! The interview will be done by phone on Wednesday at 8 AM. I hope it goes well!
I finished the edits for the Life Sciences magazines articles, and it was remarkable how much better I felt about life when I was editing. A lot of people don’t understand why I love editing or want to get into technical writing/editing. There is a peaceful feeling when you take a piece of work, imagine its potential, and then perfect every sentence, every comma, every misplaced modifier. I know without a doubt that this is what I’m supposed to do!
Today has been a great day. Jill and Bethany came over for brunch this morning, and we had a delicious breakfast! It was a tough choice figuring out what to make, but I finally decided on making these tasty treats:
Really, is there anything much better than making a delicious breakfast and relaxing with some friends on a Saturday morning? I declare not! This recipe is the best mixture of all of the things I love: raspberries, chocolate, and cinnamon rolls. Try not to be too jealous, Aaron, I’m already planning all of the tasty treats I’ll make you when we’re back together.
Raspberry Chocolate Swirl Sweet Rolls
Yield: 12 rolls
Dough Recipe (I halved the recipe to make a dozen rolls, but you can double the filling if you’d like)
One 10-oz pkg. frozen raspberries (don’t thaw)
1/4 c. + 2 Tbsp. granulated sugar
1 tsp. cornstarch (arrowroot powder is a great thickener if you’re allergic to corn, like me!)
1 c. confectioner’s sugar
3 Tbsp. heavy cream, half-and-half, or milk
- Make the dough as listed in my other recipe. If you’re halving the recipe, you’ll notice that there are 3 eggs. If you’re like me, this process may have started an inner angst about big recipes that require 3 eggs, not 2 or 4. Do not fear. I made the decision to use 2 eggs and hoped that the recipe would work OK. It worked just fine! The only adjustment I needed to make was adding more flour (about 3/4 c. by my estimation) until the dough isn’t sticky to the touch and is pulling away from the sides. The more you make homemade bread, the easier this process of estimation will be, trust me. After the dough is finished resting, oil the counter top and roll out the dough in a 10×24 inch rectangle.
- Combine the frozen raspberries, sugar, and cornstarch together in a bowl. It’s really important that you use frozen raspberries because fresh ones will leak too much juice, and trust me, you’ll be swimming in juice with just the frozen berries. Sprinkle the raspberries evenly on your rolled dough and sprinkle as many chocolate chips as you’d like on top of them. It may look like there aren’t enough raspberries on your big piece of dough, but trust me, once it’s rolled up, you’ll be swimming in tasty filling! Roll up the dough tightly and cut into 12 slices.
- Use parchment paper or cooking spray on a large cookie sheet or 9×13 pan. Place the rolls on the pan. Let them rise a bit more while you preheat the oven to 400˚ F. Cook the rolls for 15–20 minutes and keep an eye on the rolls so they don’t get too brown. Place some aluminum foil on the rolls if they’re getting too brown. I probably should’ve done that. Whoops!
- While the rolls are cooking, mix your glaze to your desired consistency (add more milk to make it more liquidy or more confectioner’s sugar to make it thicker). After they’re cooked, let them cool for 15 minutes or so, drizzle some glaze on top, and enjoy!
Source: Sally’s Baking Addiction