Monthly Archives: January 2017

Cherry Chocolate Chip Sweet Rolls

Hi everyone! I have something really exciting to share with you today! Oh – and I made you Cherry Chocolate Chip Sweet Rolls. πŸ™‚

So I’ve been back down in Oklahoma, but this time I’ve been in Ponca City, which just happens to be the next town over from Pawhuska. Now, if you read many food blogs, or watch Food Network, you may recognize that name. That’s because it’s where Pioneer Woman lives, and where her Mercantile is located. Well, I was fortunate enough to get to go visit the Mercantile and eat dinner there! The store is really amazing, and the food was fantastic. I bought a cookbook and a few bowls, and then spent too much money at the bakery. πŸ™‚ And dinner was worth the wait (the line was out the door when we first got there!). I had the grilled cheese, and others I went with tried the ribeye reuben, the chicken fried steak, and the fried chicken sandwich. They are all highly recommended by us!

That was exciting enough, but what made the day even better was that the lodge, the guesthouse on their ranch where Ree films her Food Network show, was open for tours that day, and I managed to get there just before they closed! It was really cool to visit both her “studio” and the Mercantile. The Pioneer Woman is one of the most successful and well-known food blogs, so for a new blogger it was a real treat. I definitely recommend stopping at the Mercantile if you ever find yourself anywhere near Pawhuska!

Anyway, let’s get back to these sweet rolls. They are somewhat inspired by Pioneer Woman, since I tried her cinnamon rolls at the bakery (too die for!!), and in the cookbook I bought she has a recipe for Raspberry Cream Cheese Sweet Rolls.  I was really craving some kind of sweet roll, and with Valentine’s day coming up, chocolate and cherry seemed to be an appropriate combination. πŸ™‚

These start with a cherry curd, which is really simple to make. You just need frozen cherries, sugar, butter, egg yolks, and corn starch. The recipe makes about 2 cups, and you only need 1/2 cup for this recipe, so there is plenty left over. Spread it on toast, biscuits, pancakes, ice cream, pork chops….well, pretty much anything! You can also substitute any frozen berries in this recipe, and it would be just as delicious.

The filling is just the curd and chocolate chips, but there is so much room for adjustments! Prefer lemon curd? Go for it. Or want them even faster? Use a store-bought jam. Leave out the chocolate chips, or change up the flavor (white chocolate with the lemon curd would be perfect). Add nuts with the chips or in place of them. The possibilities are endless!

This recipe is scaled to make 6 rolls, but can easily be doubled to make a dozen in a 9×13-inch pan.

Oh, and did I mention these come together in about an hour, if you already have the curd made? That’s right – you are only an hour away from warm, chocolatey, sweet-tart cherry sweet rolls!

Print Recipe
Cherry Chocolate Chip Sweet Rolls
Course Breakfast
Prep Time 40 minutes
Cook Time 20 minutes
Course Breakfast
Prep Time 40 minutes
Cook Time 20 minutes
  1. Combine 1 cup flour and the yeast in a large bowl, or the bowl of a stand mixer.
  2. Combine milk, water, sugar, oil, and salt in a microwave safe bowl. Microwave for 30 seconds at a time, stirring after each, until mixture is slightly warm, about 1 minute.
  3. Add the milk mixture to the flour and yeast along with the egg yolk. Beat with an electric mixer, or by hand, for 30 seconds or until combined. Scrape bowl, and beat at medium speed for 3 minutes.
  4. Either by hand or with a dough hook, add in the second cup of flour and mix until a soft dough forms. Knead, by hand or with the dough hook, for 3 to 5 minutes, adding up to an additional 1/4 cup of flour, until dough is smooth and elastic. It will be a very soft dough, and should be very slightly sticky. Cover and let rest for 10 minutes.
  5. Turn dough out onto a lightly floured surface and roll into a 7x12-inch rectangle. Spread cherry curd over dough, then sprinkle with chocolate chips. Beginning from the short (7-inch) side, roll up jelly-roll style. (If doubling, roll a 14x12-inch rectangle and roll from the long side.)
  6. Slice into 6 rolls and place, cut side up, into a greased 8-inch square pan. Cover and let rise until nearly doubled, about 20 minutes.
  7. Bake in a 375-degree F oven for 15 to 20 minutes or until golden brown. Cool slightly before topping with the powdered sugar glaze and serving. Store, covered, at room temperature for 2 to 3 days.
Recipe Notes

Cherry curd recipe here.

Powdered sugar glaze recipe here.

Recipe can be doubled to make 12 rolls in a 9x13-inch pan.

Substitute any curd or jam.

Substitute any flavor chocolate chips.

Add 1/4 cup chopped nuts instead of or in addition to the chocolate chips.

Flavor the powdered sugar glaze with extracts.


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Puppy Chow (Muddy Buddy) Pie

Yep. You read that right. I made a Puppy Chow, or Muddy Buddy if you prefer, pie!

So, are we done with the January diets yet? Because this is decidedly NOT diet food. But it is so delicious I promise you won’t care.

You all know what Puppy Chow is, right? It’s a chocolate and peanut butter mixture that you pour all over Chex cereal, which you then douse with powdered sugar. It is highly addictive, and definitely one of my favorite sweet treats. The best pieces are the ones that are coated a little thicker with the chocolate and peanut butter.

So I figured, why not just fill a pie shell with that filling? And if you made that pie crust with crushed up cereal, so much the better. And then you certainly can’t stop there – better put a heavy coat of powdered sugar on top.

This is a pretty simple pie, but it is very rich. A small slice goes a long way. And you can certainly change it up (but I don’t know why you would want to πŸ™‚ ). Use white chocolate chips instead, or even milk chocolate or butterscotch. Try using a different nut butter or even using Nutella in it’s place. And if the powdered sugar seems like just too much, go ahead and top it with crushed nuts (peanuts, hazelnuts, whatever makes you happy), or pretty sprinkles for a special occasion. I hope you give this a try – you will love it!

Puppy Chow Pie
A chocolate and peanut butter filling in a cereal crust - just like Puppy Chow (Muddy Buddies)!
For the crust
  1. 4 cups Chex cereal (rice or corn)
  2. 3 tablespoons sugar
  3. 4 tablespoons butter, melted
For the filling
  1. 1 cup semisweet chocolate chips
  2. 1/2 cup heavy or whipping cream
  3. 1/2 cup creamy peanut butter
  4. 1/2 teaspoon vanilla extract
  5. powdered sugar, for topping
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  1. Finely crush the cereal. You should end up with about 2 cups of crumbs. Mix well with the sugar and melted butter. Spray a 9" pie pan with baking spray, and press crumb mixture into bottom and up sides of pan. Use a small greased bowl or measuring cup to help. Bake the crust at 350 degrees F for 10 minutes. Let cool completely.
  2. While crust is baking, heat chocolate chips and whipping cream in the microwave, stirring every 30 seconds, until chocolate is melted. Add peanut butter and stir until smooth. Microwave additional 15 seconds if mixture is not hot enough to melt peanut butter. Stir in vanilla. Chill mixture in the refrigerator until room temperature and beginning to hold it's shape. It should be about the consistency of peanut butter. Whisk briefly by hand, just until mixture begins to lighten in color. Immediately spread into cooled crust and refrigerate, about 30 minutes to an hour, until firm.
  3. Dust generously with powdered sugar and serve. Store leftovers in the refrigerator.
  1. You can use different cereals (rice krispies, corn flakes, etc.), as long as they are unsweetened and crunchy. You need 2 cups once crushed.
  2. Substitute semisweet chocolate with any chips you like.
  3. Any nut butter or Nutella can be substituted for the peanut butter.
  4. Top with crushed nuts or sprinkles instead of powdered sugar, if desired.
The Archaeologist Bakes