Newfoundland Chocolate Snowballs
Ingredients
- 1/2 Cup Butter
- 1 1/2 Cups Brown Sugar
- 1 Cup Milk
- 3 Cups Rolled Oats
- 2 Cups Coconut
- 1 Tsp Vanilla
- 1/4 Cup Cocoa
Instructions
- In a saucepan, boil together butter, brown sugar andmilk. Remove from heat. Add vanilla. Stir in dry ingredients. Roll into one-inchballs and roll in extra coconut. Store in fridge or freezer.
Notes
Recipe by Chef Nick Hender
Cinnamon Rolls
Ingredients
- 1 1/4 Cups Warm Milk
- 2 Eggs at room temperature
- 1/3 Cups Butter melted
- 4 1/2 Cups Flour
- 1/2 Cup Sugar
- 2 1/2 Tsp Yeast
- 1 Cup Brown Sugar
- 2 1/2 Cups Ground Cinnamon
- 1/3 Cups Melted Butter
- 3 Oz Cream Cheese
- 1/4 Cup Butter
- 1 1/2 Cup Icing Sugar
- 1/2 Tbsp Vanilla
Instructions
- Ina large bowl, combine flour, sugar, and salt. Stir in yeast in the warm milk. Add the milk mixture, melted butter, and eggs to flour mixture and mix until well blended using a stand mixer with a dough hook attachment. Dump dough onto a lightly floured surface and knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about eight to 10 minutes total. Shape into a ball. Place dough in a greased bowl and turn once. Cover and let rise in a warm place until it’s doubled in size. Turn risen dough out onto a lightly floured surface, cover and let rest for 10minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16”x21” rectangle. Brush dough with 1/3 cup melted butter and sprinkle evenly with sugar/cinnamon mixture. Starting at long edge, roll up dough into a log. Using a sharp serrated knife, slice the log into 12 rolls. Place rolls in a lightly greased 9”x13” baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400°F (200°C). Bake rolls in preheated oven until golden brown, approximately 15 minutes. While rolls are baking, prepare the frosting. Beat together cream cheese, 1/4 cup butter, icing sugar, and vanilla. Spread frosting on warm rolls before serving.
Notes
Recipe by Chef Nick Hender
