Erik and I celebrated our sixth wedding anniversary over the weekend. We’re leaving for vacation later this month and will incorporate “formal” celebratory festivities into our trip, so we kept it low-key with movies, games, shopping and breakfast for dinner. We literally poured over a dozen cookbooks deciding on the perfect dinner to make together before we settled on…tofu scramble, biscuits ‘n gravy and screwdrivers. Cause, well, that’s how we roll.
And it was perfect. :)
Speaking of rolls, the whole breakfast theme gave me the perfect excuse to whip up another recipe I’ve been thinking a lot about lately: strawberry-lemon twists (a twist on these poppy seed-lemon twists)! You start out with cinnamon roll dough, but instead of filling with cinnamon and sugar, you fill it with a thin layer of chopped sweet strawberries. Roll, slice, twist and bake. And then drizzle with a tart lemon glaze.
Aren’t strawberries and lemon magical together? Add the flavors to soft, pillowy pastry and I’m in heaven. And it gets even better when dipped into the leftover strawberry mixture.
The twists are pretty easy to make (albeit a bit messy when it comes to the twisting), and the active work time is fairly minimal. Make these on a leisurely afternoon, or start the dough and let it rise overnight so that you can finish up in the morning and enjoy them right out of the oven for a sweet start to your day.
