Coming Up Roses

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I think that most of you have been to a progressive dinner. It's a lot of fun, isn't it? You get together with a group of friends, and instead of going to one house or restaurant, you...

Well, have you ever taken part in, or visited, a Blog Carnival? Just in case you aren't lucky enough to get to a food fair or Carnival this Spring, NOW you can enjoy the desserts found here with the delicious recipes from different points in world. You can see how different it is:) It's also my first-time experience by the way:)

That's what the Dessert Carnival is all about... Yes, I am in there with three recipes below. As the Turkish cuisine is very rich and one of the three-dominant cuisines over the world, the onliest problem for me is to make a selection among tons of delicious desserts for the Carnival, sigh hard job;)

Following all of them are to serve our family and/or guests for a healthy snack or a fabulous mouth watering desserts! I like making them, as each one is enough light, very easy to prepare -by someone busy like me-, generally not expensive, a great presentation and joy for my guests who come to the home. I cannot think a spring/summer without an exotic drink, so here you'll find my favorite drink as well:) And what a lovely way for tea-time, and even to finish a meal:)

{ STRAWBERRY SWEET ROLLS }

Ingredients:

Dough
200 gr unsalted butter
200 gr icing powder sugar
2 egg yolks
100 gr sliced almond
3/4 cup marmalade
3/4 cup pudding

On Top:

Chocolate sauce

Dough ingredients:
7 gr instant yeast
1 tsp sugar
1 3/4 cup warm milk
4 cup flour
1 tbsp salt
1 tbsp olive oil

Dough preparation:

In a small bowl, mix the yeast, sugar and 1/4 cup warm milk. Stir well so the yeast dissolves. Let it rest 15 minutes.

In a large bowl, sift the flour and salt. Add in the bubbly yeast mixture and 1 1/2 cup warm milk. Mix and place the dough on the lightly floured counter. Knead well for about 10 minutes until it becomes smooth. Spread 1 tsp of olive oil inside a clean bowl. Place the dough in it, and spread another tsp of olive oil with hands all over the dough. Cover it with a clean, damp towel. Put aside for about 1 to 1 1/2 hrs at room temperature until the dough rises to double its size.

Now place the dough on the lightly floured counter. Press all over with hands to get rid of any air bubbles.

Dessert Preparation:

In a large bowl, place the dough. Add butter and icing sugar. Mix them all, knead well until it becomes smooth. Cover it with a clean towel, and let it rest for 30 minutes.

Tear off the dough into small pieces with your hand. Let it be larger than (for example) a walnut. Spread strawberry (or orange goes perfect in winter) marmalade or pudding on the half of the dough. Then cover the other half on that half, giving a ball shape to each with your fingers.

Brush each ball shaped piece firstly with egg yolk for glazing, then sprinkle sliced almonds on the top of each ball.

Preheat the oven to 180 C (350 F) and bake for about 15-20 minutes. Let it cool down. Then serve it. Highly adviced to decorate it with chocolate sauce as seen in the photo above.

You can have this very tasty dessert with a cold drink:)

{ A ROSE TOUCH }

Ingredients:

1 cup milk
2 tsp yoghurt
1 tsp rosewater
2 tsp honey
1/2 cup mango water
Ice

Preparation:

Blend all the material with a food processor. Serve with ice if desired. Do not forget to place some lemon on side of your glass as seen above.

{ CHESTNUT CUP }

Ingredients:

600 gr chestnut, or 1 can of chestnut, each 439 gr (15.5 oz)
3 cup sugar
2 1/2 cup icing powder sugar
2 tbsp cacao
2 egg yolk
Some liqueur
1 1/2 cup cream
1/3 cup brandy
1/4 water

Preparation:

Cut an X into one side of the chestnuts, then boil them for 40 minutes. Peel them off. Blend with a food processor until it becomes a purée. Keep aside 1 tbsp cacao for decorating on top. Then mix well rest 1 tbsp cacao, icing powder sugar, brandy and cream all in a larger bowl.

Mix the egg yolks and sugar, when it becomes bubbleing. Add the liqueur and water, and start mixing them all together. Turn the heat down to medium, preferably low. Stir constantly.

When the sauce becomes thickening, dip the bowl in a bigger saucepot filled cold water and ice. During this period, continue to mixing it from time to time.

Fill up the cream bag with purée, preferably take a star-shape bag. Share equally into four individual long (glass) cups as I do, see photo above. Pour the sauce over them one-by-one. Serve with thick double cream topping, as desired. Finally sprinkle some cacao on top.

Note: It's my favorite dessert during chestnut time, and this photo coming from that time, in february. However it's possible to make this delicious cup in any moment you wish, with a can of chestnut.


I can confirm that most of us are sweet tooths! Or, perhaps Carnival just brings out the indulgent side in everyone;)

It's for sure that no other Carnival give us as much opportunity to meet other people and much more fun:) Now go visiting on other participants about what a great job they all have done!

Joining the Carnival at the House in the Roses...