Summer Lemon Breakfast Rolls

Summer Lemon Breakfast Rolls

As we transition into Autumn (a little slowly in the Bay Area), this recipe might seem a little inappropriate or untimely, but I’m having trouble letting go.


Cat has also been obsessing over the idea of Lemon Ricotta Pancakes this week, AND we got a whole bunch of lemons in our veggie box last week.


Maybe I’m a jerk for not making her the pancakes, but these were just screaming at me.


Summer Fresh Lemon Rolls with a Zesty Cream Cheese Glaze
Prep time
Cook time
Total time
Recipe type: Breakfast Pastry
Serves: 6-12
  • Dough:
  • ¾ cup warm milk
  • 2½ teaspoons active dry yeast
  • ½ cup softened unsalted butter
  • 2 large eggs
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 lemon, zested
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • 3½ cups all-purpose flour
  • For the filling:
  • 1 cup sugar
  • 1 lemon, zested
  • ½ cup softened unsalted butter
  • ¼ teaspoon powdered ginger
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cinnamon
  • Juice from 2 lemons
  • For the glaze:
  • Juice of 1 lemon
  • 4 ounces cream cheese
  • 1 cup powdered sugar
  1. Place the warm milk in the bowl of a stand mixer and sprinkle the yeast over the top and let sit for a few minutes until it starts of foam.
  2. On a low speed, mix in the butter, eggs, sugar, vanilla, lemon zest, spices and ½ cup of the flour.
  3. Using a dough hook, slowly mix in the rest of the flower and then allow to mix that low speed for five minutes.
  4. Cover the bowl with saran wrap and place in the fridge to rise for one hour.
  5. While the dough is rising, mix the zest and the sugar for the filling together in a separate bowl until incorporated. Using a hand mixer beat in the butter until smooth and creamy. Mix in the spices until incorporated, and then slowly mix in the juice until smooth.
  6. Cover the bowl with saran wrap and place in the fridge to rest for at least half an hour or until the house is finished rising.
  7. Once the dough is done rising, turn it out onto a floured surface and roll out into a rectangle about 11x14 in. The dough should still be thick.
  8. Spread the filling evenly over the entirety of the dough and then roll it up from the long end.
  9. Cut the dough into 12 even pieces and place into a 9x13 in baking dish.
  10. Cover with a towel and let rest on the table for another hour to rise.
  11. Once risen, place the rolls into a 350 degree oven to bake for 30-35 minutes.
  12. While the rolls are baking beat the cream cheese and lemon juice with a hand mixer until smooth. Slowly mix in the powdered sugar being careful to leave no lumps.
  13. Ass soon as the rolls are out of the oven, spread the glaze on to their tops using a spatula and allow the rolls to sit for 5-10 minutes and serve while still warm.
  14. They can be eaten the next day, but be sure to reheat for optimal enjoyment!

I was inspired by this recipe over at The Kitchen, but made a few adjustments. I would also suggest using different citruses, especially orange.


Thursday Link Rodeo

Forget a roundup – this here is a link rodeo! It’s a collection of cool/exciting/delicious food news, recipes, and more that we’ve encountered recently. Yeehaw. Or something. 



1. Pumpkin Spice Oreos – Buzzfeed.
2. Skinny Pumpkin Spice Frappuccino – Sally’s Baking Addiction.
3. Pumpkin Spice Pancakes – Healthy Food for Living
4. Pumpkin Spice Puppy Chow – Sally’s Baking Addiction (repeat offender ;) )
5. Pumpkin Spice Molasses Cookies – Amy’s Baking Adventure

Food & Games Intersect

As you’ve probably already noticed, we like to mix food and all kinds of games here at Qwerty. I happened upon a lovely issue of Memory Insufficient, a well curated ezine dedicated this month  to the mingling of the two, so I thought HEY GUESS WHO MIGHT LIKE TO READ THIS.

You lovely folks. That’s who. In case it wasn’t clear. :)


Check it out:

“Food and play are both things that sustain us, connect us, and nurture us. This issue of Memory Insufficient looks at some of the ways that food and games have been connected: Lana Polansky and Austin C. Howe look at representations of food, cooking, and eating in games history; Jefferson Geiger and Onesimus Kain examine their own personal associations with eating and play; and Zoya Street looks back at Shenmue in an alternate history, imagining if cuisine took the place of combat in games culture.

- Guest edited by Nick Capozzoli
– Lana Polansky, Soup is good food: On the economy of props
– Jefferson Geiger, The drinking game: Taste and nourishment in games culture
– Zoya Street, Culinary RPG: An alternate-history game review of Shenmue
– Onesimus Kain, Breaking Bread: Games as kinship rituals
– Austin C. Howe, Chrono isn’t hungry: gastrological ludonarratives”

You can download the issue in full here: Download now

If you like it, please make sure to share it on Facebook, Twitter, or any of your other preferred social networks. Signal boosting is how us independent folks get heard and, more importantly, get funded so that we can keep doing what we do.

Science Link Roundup

Science Link Roundup

Today I wanted to share with you some more advances, discoveries, or significant events in recent news that excite me.

Make sure to click through to the links for more information!

Good news everybody! Scientists have found the place in the brain where exercise motivation is handled. Hopefully following soon will be news about how to stimulate it.

In a second group of mice, Dr. Turner’s team activated the dorsal medial habenula using optogenetics – a precise laser technology developed in collaboration with the Allen Institute for Brain Science. The mice could “choose” to activate this area of the brain by turning one of two response wheels with their paws. The mice strongly preferred turning the wheel that stimulated the dorsal medial habenula, demonstrating that this area of the brain is tied to rewarding behavior.  

Tail regeneration in lizards has a “recipe” and researches have discovered what it is. What do ya think, Amazing Spiderman?

“Lizards basically share the same toolbox of genes as humans,” said lead author Kenro Kusumi, professor in ASU’s School of Life Sciences and associate dean in the College of Liberal Arts and Sciences. “Lizards are the most closely-related animals to humans that can regenerate entire appendages. We discovered that they turn on at least 326 genes in specific regions of the regenerating tail, including genes involved in embryonic development, response to hormonal signals and wound healing.”

Look at this great infographic of where our spacecraft are, though it’s a touch outdated! Click through to embiggen.

And here’s a bitchn’ interview between Stephen Colbert and Neil deGrasse Tyson.

Thursday Link Rodeo

Forget a roundup – this here is a link rodeo! It’s a collection of cool/exciting/delicious food news, recipes, and more that we’ve encountered recently. Yeehaw. Or something. 


This week it’s more like a carb rodeo. If we’re being honest with one another.

1. This is probably the most important news ever: Baskin Robbins new pumpkin cheesecake ice cream has descended upon the world. Via Food Beast.
2. Yeah yeah, I know you say this on Reddit, but everyone needs more Mac & Cheese Cones from Disney. Thanks, Thrillist!
3. This is more like 21 ways to kill my diet, but winter is coming and I need to insulate. 21 Ways to Take Mashed Potatoes to the next level. Via Buzzfeed.
4. *drool* The 16 Essential Regional Burger Styles in America. From Huff-Po Food.
5. Now please excuse me, I’m off to make some Homemade Naan, from Half Baked Harvest.

Recipe Review: Pierogi Lasagna

The Food in my Beard has been one of my absolute favorite food bloggers for a very long time.

A lot of his stuff intimidates me, so usually I just ogle the pictures and get really hungry.

Image by The Food in my Beard

Image by The Food in my Beard

He made this Pierogi Lasagna last year that I just couldn’t pass up though. Potatoes, pasta, onions, cheese. There is literally nothing to not love in that lineup.

I threw one together this last week and it lived up to expectations; it was exactly like a large delicious creamy and cheesy potato filled dough pocket.

Image by The Food in my Beard

Image by The Food in my Beard

The only thing about Food in my Beard, is that his measurements are sometimes a little loose, so in the recipe below I’ll put my suggestions in parenthesis.

Recipe Review: Pierogi Lasagna
Prep time
Cook time
Total time
Serves: 6
  • 4 cups milk
  • 3 large potatoes (3 wasn't enough for me, try 4, or even 5 if smaller)
  • 1 tub of sour cream (sour cream comes in different sizes, I used about 16oz)
  • 1 pound of cheddar
  • 2 onions (2 was not enough, go with 3)
  • 1 bunch of scallions
  • 1 pound lasagna
  • a few slabs of bacon
  1. Chop the potatoes and place in large pot. Pour in the milk and bring to a simmer stirring occasionally and being careful not to burn the milk on the bottom of the pan. Bring some pasta water to a boil and cook your noodles. Meanwhile, cook the bacon and remove from pan. Slow cook the onions in the bacon fat. When the potatoes are tender, mash them right in the milk. Kill the heat and add the sour cream. Stir in the cheese. Layer the potato sauce, noodles, onions, and scallions in a deep baking dish. Bake about 30-45 minutes at 400 until browned on top. Top with bacon and serve.

I will definitely make this again and in greater quantities.

5 Stars (5 / 5)
Chocolate Truffle Peanut Butter Pie Cups

Chocolate Truffle Peanut Butter Pie Cups

If you haven’t figured it out by now I love peanut butter. This however, I do not. When I made this I was so excited and couldn’t wait to dive into this peanut buttery goodness. This is a take on the Chocolate Truffle Peanut Butter Pie featured on my 29 Peanut Butter Recipes post. I decided to do the cups because, well honestly complications happened with my blind bake and my pie crust shrank down to much to make a proper pie.  See even us “professionals”  have our bad days and mishaps.



As the Qwerty Crew indulged in this peanut butter treat I kept taking bite after bite hoping to be satisfied. Trying to find that perfect delicious peanut buttery bite. I reached the bottom and seemed to still be wishing for something more. As everyone was telling me how good it was, I was trying to figure out in my head why it wasn’t so good to me. Then it hit me, I figured it out. Two words. CREAM. CHEESE. For some reason, aside from cheese cake I do not like cream cheese in my desserts. Cream cheese frosting, can’t stand it. Love cream cheese, just not sweet.  So assuming you are okay with cream cheese sweetened, you’ll love this dessert.



Chocolate Truffle Peanut Butter Pie Cups
  • 1 baked off pie crust (completely cooled), use your favorite recipe or buy one from the store. I also think this would be great with an oreo or graham crust
  • Truffle Filling:
  • ½ cup whipping cream
  • 1 cup dark chocolate chips
  • ½ teaspoon vanilla
  • Peanut Butter Filling:
  • 1 cup whipping cream
  • 1 package (8 oz) cream cheese (softened)
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • Topping:
  • ¼ cup dark chocolate chips
  • 1 Tablespoon unsalted butter
  • 2 Tablespoons coarsely chopped salted peanuts
  1. Start by making the truffle filling. In a small sauce pan heat the whipping cream until bubbles start to form around the side. Take off the heat, add in the chocolate chips and vanilla. Whisk until smooth. Pour into the bottom of the pie crust and freeze for 15 minutes
  2. For the Peanut Butter Filling you'll need two bowls to mix in. In one bowl whip the whipping cream until stiff peaks form. In the second bowl beat cream cheese, peanut butter and powdered sugar until smooth.
  3. Now mix a heaping spoon full of whipped cream into the peanut butter mix. Now add the rest of the whipped cream, gently folding it in. Now spread the filling into the pie shell over the chocolate truffle layer, and refrigerate until set, about two hours.
  4. For the topping put the chocolate chips and butte into a microwave safe dish and heat on high for 30 to 60 seconds, while stirring every 15 seconds until melted. Now drizzle the melted chocolate over the peanut butter pie. Sprinkled chopped peanuts on top of that.
  5. Serve right away or cover and refrigerate until ready to serve.



Thursday Link Rodeo

Forget a roundup – this here is a link rodeo! It’s a collection of cool/exciting/delicious food news, recipes, and more that we’ve encountered recently. Yeehaw. Or something. 


1. I’m pretty sure you don’t have enough zucchini bread in your life. You should fix that. Cheesy Garlic Zucchini bread recipe via Emily Shares.
2. This is one of those things you should print out and hang in your spice cupboard – Master Fusion Cooking by Mixing Three Spices, from LifeHacker.
3. Spaghetti and meatballs sounds so good right now, you guys. 6 Tips for Making the Best Meatballs via The Kitchn.
4. Truth (well, in terms of food, not actual life problems and such)! 6 Ways Lime Zest Makes Everything Better. From Yahoo Food.
5. Another thing that sounds so good right now. Especially in the warm weather. Mojitos from Food Network.

Indie Game Watch: August 2014

IGW is a look at a few great games from a few great indie developers who are actively seeking funding. Think we missed a great project? Are you working on a game you think deserves a spot on the list? Email Cat (cat [at] qwerty cafe [dot] com)!

Stash: No Loot Left Behind – by Frogdice


From their Kickstarter page:

Stash is a multiplayer online RPG with turn based, tactical grid based combat, an incredible housing system, an engaging story shaped by its players, and much more. It takes place in the high fantasy world of Primordiax: the game world of all Frogdicegames.

In many ways, Stash is the graphical successor to Threshold RPG: our text based, role play required game still in operation after 18+ years (since 1996). Stash’s core features include:

  • Turn based combat on a tactical grid.
  • Housing: Stash your treasures in your personal Base of Operations, which you can build and upgrade from bedroll to fortress.
  • Crafting: Use, sell, or enter items into competitions.
  • Massive character customization via class, race, build, gear, cosmetics, costumes, pets, mounts, and more.
  • Cool world story with a unique twist. Players affect the world and the story.
  • Hand crafted as well as procedurally generated/random dungeons.
  • Huge world with hundreds of unique locations, tons of monsters, and epic amounts of loot.
  • Clans: form with friends and compete for dominance as well as optional solo or group PvP.”

Check out the video:

Back Stash by or before September 12, 2014 here:


Moon Hunters, a Myth-Weaving RPG – by Kitfox Games


From their Kickstarter page:

“Build your mythology! An action RPG for 1-4 players about earning a legendary reputation in an ancient, occult world.

On your search for the missing moon, you will travel the world with your fellow Hunters, build up your tribe, and become a living legend for your deeds. Your choices each become part of the myth, joining your tribe’s pantheon of heroes. How will you be remembered by your tribe in generations to come? “

And here’s the video:

Back Moon Hunters by or before September 26, 2014 here:


Godzilla Deluxe – by Jeremiah N thom


Check out their Kickstarter description:

“First, is City Destruction mode. Where you play as your choice from Godzilla, Gigan  and Ebirah from the famed Godzilla series and for the first time in a video game, Gamera. Two other original characters round out the current roster. Almodosus, a giant elephant Kaiju and Choas, an invading force from another dimension. Your goal is to destroy the city of Tokyo while fighting the full force of the Japanese military! Fight jets, tanks, helicopters and a varied assortment of special vehicles from Mazer tanks and Cryo tanks to heavy assault aircraft and bombers. Show these humans who is King of the monsters!

Second, is Battle mode. Where you face off against the other monsters or players in multi-player arena style combat, destroying the city until you face Chaos.

And last but not least, is Defend the City mode. Where you are the Japanese military/ G-Force soldier and must defend the city from monster attack. All while using an assortment of vehicles to aid in your defense of the city.”

And here’s the video:

Back Godzilla deluxe by or before September 1, 2014 here:

Perfect French Fries

Perfect French Fries

Pretty much the first, and I guess really only thing, I learned during my semester at culinary school, was how to make perfect french fries.


We ended up making them a lot because we would practice our knife work and have a lot of cut potatoes without a home, so in the fryer they would go.


There’s a couple of tricks to perfect fries.

The first thing you need to do is to soak your cut potatoes in water for at the very least an hour, even better several, or up to overnight!

The second thing, though slightly more annoying to do but very important, is the double fry.  This means, fry first in a lower temperature to soften the fry, remove and drain, and then return into hotter oil to finish off.

If you don’t do these things and just dump your potatoes into hot oil, it’ll still be tasty, but you wont get the perfect mixture of a crisp outside and that soft and fluffy inside.


All in all, these are really easy to make and are always received well. We had these a couple of times in the last few weeks, first with my Chicken Tenders, and just this last Friday with some homemade burgers!


Perfect French Fries
Prep time
Cook time
Total time
Serves: 4-6
  • 4 large russet potatoes
  • Oil for frying (corn and peanut are my favorite, vegetable is also fine)
  • Salt
  1. Peel and rinse potatoes.
  2. Cut into long, ¼" width sticks and place in a bowl of cold water (to cover the fries) to soak for at least an hour. You can also place that bowl in the fridge and soak over night to break up the prep.
  3. Drain the water and spread the fries out onto a couple of layers of paper towels and pat dry.
  4. In batches, place the fries into oil heated to about 300 degrees for about 2-3 minutes or until soft when pinched with tongs.
  5. Remove from the oil and drain onto paper towels.
  6. Heat the oil to 375 degrees and in batches place the drained fries back into the oil for another 3-4 minutes or until golden and crispy.
  7. Remove from the oil and place back on paper towels, salting to taste immediately.
  8. Serve warm and crispy!