Bake with Me | Delicious Baked Goods to Go with Your Coffee | Homemade Cinnamon Rolls | Biscotti |

#cinnamonrollrecipe #biscottirecipe #mennonitecooking Here are the recipes for my favorite coffee companions. These recipes I think are best demonstrated. Sometimes watching someone else do unfamiliar procedures can really make a recipe less intimidating. I could not bake well without my amazing air bake cookie sheets. I have tried other types and will never go back. If you don't have any yet you can find them here: Air Bake Cookie Sheets: https://amzn.to/2Mog1he _________________________________________________________________ New video every Thursday! And random bonus videos here and there. That’s why you should subscribe! And it’s free! Contact/Collab: megfox92@gmail.com My P.O. BOX P.O. BOX 142 Ronks, PA 17572 Follow me on Instagram:   / meganfoxunlocked   Don’t forget to subscribe! Also, like this video. It really supports my channel, and it’s also helpful to see which videos you are enjoying and want to see more of. My camera: Canon EOS Rebel SL2, the most compact DSLR camera in the Canon line https://amzn.to/2RdBJJw _________________________________________________________________ Chocolate Orange Biscotti For Biscotti Dough: 6 Tbsp. butter, softened 3/4 cup granulated sugar 2 eggs 1/2 tsp. orange flavoring (or two tsp. fresh squeezed orange juice) 1 orange zested 2 cups all purpose flour 1 tsp. baking powder 1/2 cup mini chocolate chips (optional) For the Garnish: zest from one orange 2 Tbsp. (or more) granulated sugar 3/4 cup chocolate, melted Directions: 1.Preheat oven to 350° F. 2. In a large mixing bowl, beat butter and sugar until combined, about two minutes. Add in the eggs, orange extract, and orange zest. Slowly add the flour and baking powder. Finally add chocolate chips. 3. On a parchment paper lined (or greased) baking sheet, shape dough into a long rectangular log, patting evenly until about 1/2 inch high. Smooth out any rough edges. 4. Bake for 25 minutes. Remove from oven and slice biscotti in about 1 in. strips, and place back on the baking sheet on their sides with space between. Handle carefully as biscotti will be fragile. Return to the oven and bake an additional 20 minutes. Remove from pan and cool completely. 5. When cool, melt chocolate and drizzle over each slice. If chocolate is too thick, sometimes I add a little vegetable oil. 6. In a small bowl, incorporate the sugar into the orange zest until you get a crumbly mixture. Sprinkle immediately over the warm chocolate. 7. These are best enjoyed alongside a cup of warm coffee or tea! _________________________________________________________________ Pumpkin Cinnamon Rolls: For Bread Dough: 2/3 cup milk 4 Tbsp. butter 1 cup mashed pumpkin 4 Tbsp. sugar 1 tsp. salt 2 eggs beaten 2 Tbsp. yeast 4 cups flour For the Filling: 2/3 cup brown sugar 4 Tbsp. cinnamon 4 Tbsp. butter, melted For the Glaze: 1/2 cup butter 1 cup brown sugar 4 Tbsp. milk (1/4 cup) 1/2 tsp. vanilla 1 1/2 cups 10x sugar For the dough, heat milk and butter until almost melted. In mixing bowl combine pumpkin, sugar, and salt. Add milk mixture. Beat until well blended. Beat in the eggs and yeast. The warm butter will dissolve the yeast. Add half of the flour to the pumpkin mixture and beat on low for 5 minutes. Add remaining flour and mix well, (dough will be very soft.) Put in a greased bowl and grease top of dough cover. Let rise 1 hour. Put dough on floured surface. Knead a few times until smooth then roll out into a rectangle. Combine 2/3 cup brown sugar and 4 Tbsp. cinnamon. Brush dough with 1/2 stick butter, then sprinkle with sugar mixture. Roll like a jelly roll. Cut with string about 1 inch thick and place in a greased pan. Cover and let rise 40 minutes. Bake at 350 ° for 20 minutes or until tops are just starting to brown. Remove from pan. Cool and frost. Caramel Glaze: Heat butter, brown sugar and milk. Stir continually. Cook over medium heat for 1 minute to caramelize. Remove from heat. Allow to cool and add vanilla and 10x sugar. Beat well. Spread over cinnamon rolls. If glaze is too stiff, warm it up a little or add a little warm water. If glaze is too runny, allow it to cool even further before spreading. You don’t want it to all disappear down the cracks! Enjoy with a big ol’ cup of coffee!