Looking for something different to serve at your next holiday party? This dessert is not only beautiful, it’s flavors of basil combined with orange are unexpected and delicious. Even better, it takes only 15 mins to prepare!Where is the sun?? It’s been rainy and dreary here for weeks and I’m so ready to see some blue skies. I love a good rain storm every once in a while but this damp, misty, hair frizzing weather has got to go. Lucky for me, I’m headed to Chicago this weekend to attend the Blogher Food 2015 conference and the forecast is calling for sunny weather. Some pretty big names are going to be there including the famous food blogger Ree Drummond, a.k.a. The Pioneer Woman and actress turned food blogger, Sarah Michelle Gellar. I even get to attend a screening for the TV show Master Chef Jr.
This makes me happy.
Sometimes good things can come from a little frustration. My yearning for sunshine is what gave me the idea for this sweet basil bread with an orange glaze. I wanted something different. Something with fresh, unexpected flavors but also easy to incorporate into my holiday dinners.
If you’ve never tried basil with fruit in a dessert recipe it might sound sort of weird at first. Basil is an herb that goes very well with fruit such as oranges, peaches and strawberries and trust me, it’s a divine combination.
I made this recipe two different ways, but in the end I choose this one for a couple of reasons.
- This is more of a dessert for Thanksgiving or Christmas and when I’m preparing holiday dinners I need all of the time savers I can get. I love making bread from scratch but it is time consuming. This recipe takes about 15 minutes to prepare and for me that’s perfect.
- I wanted something that was easy, yet beautiful to look at. If you prepare this for the holidays make sure to get extra basil and oranges and use them to decorate the serving platter. It’s a small touch that turns an ordinary looking dessert into something extra special.
The flavors in this bread compliment the typical items on a holiday dinner menu. After eating all of that savory food it’s nice to have something citrusy and sweet.
I’ve been blogging for a little over a year now and this site has changed and evolved in many ways. When I first started, I wanted to learn how to photograph food just to prove to myself that I could do it. I didn’t know anything about photography or building a website so this past year has been a lot of trial and error… Unfortunately, I didn’t have a niche which means I didn’t have any focus. I started out baking all sorts of delicious desserts but ended up gaining a bunch of weight which scared me. That lead me to start studying nutrition and as a result, I became more health conscious and earned a Certified Nutritionist certificate. I was developing recipes that were healthy and delicious but my excitement for the creative process just wasn’t there anymore. My initial goal of developing my photography skills had all but gone by the wayside. I had forgotten why I created this blog in the first place and lost my passion for this whole thing.
Photography is where my real passion lies. I want to create recipes of beautiful food and take beautiful photographs to share with you. If you want to see how far I’ve come since I started, check out one of my first post for Sugar Cookie Cupcakes. Yikes, what a difference a year can make!
It’s taken a while but I’ve come full circle. My passion is back and from now on I’m going to concentrate on what makes me happy. I’m allowing myself to be creative with food whether that means I create a decadent dessert or something spicy and savory.
I might end up posting less often, but it the end isn’t quality always better than quantity?
I think so.
- 2 rolls of refrigerated crescent dough (16 total)
- ½ stick butter or margarine
- ¾ cup light brown sugar
- 2 tsp cinnamon
- ¼ tsp ground cloves
- 1 T fresh basil, finely minced
- ½ cup powdered sugar
- 2 T fresh orange juice
- ¼ tsp orange extract
- Preheat oven to 350
- Brush melted butter on the inside of the bread pan.
- In a small bowl, stir together the light brown sugar, cinnamon, cloves and basil.
- Roll the crescent dough out and brush the top with melted butter.
- Sprinkle the sugar mixture on top until it is entirely covered.
- Starting at the wide end of the dough, roll the dough up towards the pointy end and then place it in the bread pan
- Continue to do this with the first eight croissants to make the first layer on the bottom of the pan. There will be two layers.
- Brush the top of the layer with butter and then sprinkle more of the sugar mixture on top of the first layer.
- Repeat steps 4-8 for the second layer.
- Place the bread pan in the oven with a piece of foil loosely laid on top for 30 minutes.
- Remove the foil and continue to back for an additional 15 minutes.
- Remove from the oven and let cool for 20 minutes.
- Before releasing it from the pan, run a knife around the outside of the bread in order to loosen it from the pan.
- Drizzle with the orange glaze and serve.