Sentey LS-2214 30w 4-Port USB High Speed Wall Charger

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The hits just keep on coming here with Sentey. I’m a fan of yet another of their products, and once again it’s a product you smack yourself on the side of the head and say “Why, oh why, did I not have one of these before?!”. This time, it’s a 4-Port USB wall charger. It’s happened to you. Trying to squeeze a bunch of little proprietary charging cubes into one wall socket. Who gets priority? His phone? Her phone? The tablet? The camera? Can I get just enough juice to make this one text, this one call, this one email, take one pic??? Madness, says I.

Now you can stop the madness and just plug your stuff in. All your stuff. All their stuff. And no one gets left in the cold, juiceless. Sentey has even put variable outputs into the plugs, with two 5V/2A USB outlets and two 5v/1A USB outlets. All four are high speed charging ports, not trickle chargers. It has a blue LED light to let you know it’s getting power, and comes with built-in overvoltage, over current and short circuit protections. And it automatically stops charging when the device is full, so there’s no overcharging concerns!

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Now I see you sitting there and wondering “Yeah, but how much do they want for this little miracle device?”. Less than $10 will bring peace to your household. For $9.99 you never have to play favorites with your family’s devices again. You even get a cool little microfiber pouch to take it with you on the go if the need arises! At under 9 ounces, I doubt you’d even know you were carrying it! If I had one complaint, it would be with orientation of the wall plug and the ports. I solved this issue with an angled triple tap, but out of the box it’s not going to be an unobtrusive device because of it’s distance from the wall. But that is a very minor gripe from a picky gal who doesn’t want things sticking 4+ inches off the wall. It more than makes up for that with clearing up the rat’s nest of little cubes and wires I had running everywhere. I may even pick up a couple more for other rooms in the house, or even for friends and family. This one is a must-buy.

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I received the above product(s) free of charge from Sentey.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

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Triple Berry Sweet Rolls with a Cream Cheese Crumble top, plus Cinnamon Rolls with Cream Cheese Icing

You read right, this recipe yields two different types of sweet rolls to enjoy!

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As the days get warmer, the berries have been hitting the sale’s block. I am finding great deals so it has been a very berry-full Summer so far. Today’s recipe uses fresh strawberries and frozen blueberries and blackberries. You can go all frozen or all fresh and change the fruit to your liking too.

We start with the Yeast Dough:
2/3 cup of Sugar
1 cup of Milk
1 1/2 tablespoons of Active Dry Yeast
1 stick of Unsalted Butter (softened)
2 Large Eggs at room temperature
1/2 teaspoon of Salt
4 1/2 cups of All-Purpose Flour
1 1/2 tablespoons of Dry/Powdered Milk

I use a microwave or you may also use the stove-top to warm the milk to 105 degrees. You then pour the warmed milk into a mixer’s bowl, along with the 2/3 cup of sugar and the yeast. You whisk the ingredients enough to combine and then set aside to allow the yeast to bloom (get foamy). This may take 5 to 10 minutes, depending on weather and temperatures.

Once the yeast is foamy, you add the softened butter, eggs and salt. I mix just enough until everything is incorporated and then add the powdered milk.

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I replace the mixer with a dough hook and start adding the flour by the 1/2 cup fulls. Once all the flour is in, I use a spatula to scrape down the sides and allow the dough to mix for 2 to 3 minutes at medium speed. I then change the speed to medium-high and allow the dough to knead for 10 to 12 minutes. You want a soft and supple dough so sometimes it takes 9 minutes and other times it takes 12. You don’t want to “toughen” the product so if unsure, just make sure you get 10 minutes in and you should be fine 🙂

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I flour the surface and plop my dough and begin to knead to form a nice ball that I can divide easily. Once that is done (takes maybe 30 seconds), I cut the dough in half and you may use a kitchen scale or “eyeball” it like I do. You take each half and form each into a nice ball. You then add each half to bowls that have been lightly buttered. Cover the bowls with plastic wrap and let the dough rise. The dough should double in size and this takes 1 to 2 hours at most.

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While the dough rises, you can begin with making the two different fillings.

Berry Filling:
5 1/2 ounces of fresh Strawberries
4 ounces of Blackberries (frozen)
3 ounces of Blue Berries

You may use what ever combination of fruit you desire and just keep in mind you want between 12 to 13 ounces.

1/4 cup of Sugar
1 teaspoon of Vanilla Extract
1 teaspoon of All-Purpose Flour
1 teaspoon of Corn Starch

Cut the large fruit you use, like in my place it would be the strawberries into wedges or bite size.

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I like to leave my other berries whole so they can be found within the rolls and change the taste with every bite.

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Take a bowl and just mix everything together. Once everything is mixed, you may place the berry filling in the fridge covered.

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That easy!

Cinnamon Roll Filling:
1/2 cup of Sugar
2 teaspoons of Ground Cinnamon
5 to 7 “grates” of Fresh Nutmeg (or to taste and can also omit if not wanted)
1/4 cup of Unsalted Butter (softened)

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Take the dry ingredients and mix them in a bowl. You then add the butter to create a “paste-like” filling and you are done. I cover and keep it on the counter so the butter remains soft and easy to spread when needed.

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Get two 9 x 13 baking pans and lightly spray with cooking spray. I use Pam with flour.

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Once the dough has risen and doubled, you take one of them and scrape the dough onto a lightly floured surface.

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I then roll it out in to about a 10 x 14 rec-triangle.

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I add one of the above fillings above, in this case I started with the berry filling and then roll it.

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You should be left with a log that is about 24 inches long.

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I trim the edges and then cut the log in half and each half into 4.

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You should have about 8 rolls.

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Cover pan with plastic and allow the dough to rise.

Rinse and repeat 🙂 with the Cinnamon filling. I decided I wanted smaller (mini) Cinnamon rolls so I cut them thinner. You can play with the sizes too!

Cinnamon filling spread onto dough-

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Cinnamon rolls cut smaller than berry-

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Cinnamon rolls placed in glass pan and covered with plastic-

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Dough Rise Note: This usually takes an hour for the cinnamon but the fruit take longer if you are using frozen or cold from the fridge. My berry ones took an hour and a half but it can take up to 2.

While the rolls rise, you can make the crumble topping for the berry rolls and the icing for the cinnamon rolls.

Berry Crumble top:
1/2 cup of All-Purpose Flour
1/4 cup of Sugar
1/8 teaspoon of Ground Ginger
2 tablespoons of Unsalted Butter (cold)
1 1/2 ounces of Cream Cheese Cold

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You just mix the dry ingredients and then incorporate the butter and cream cheese to make “crumbles”. If you over mix and create a dough, don’t worry as you can just drop chunks on top the rolls to resemble a crumble. Store your crumble in the fridge until needed

Cream Cheese Icing for mini Cinnamon Rolls:
8 ounces of Cream Cheese (softened)
Powder Sugar to sweetness you desire

I usually start with adding a 1/4 cup of powder sugar to the cream cheese in a mixer or just whisk by hand in a bowl. I taste and then determine if I want sweeter or not so you can control the sweetness!

Once the rolls have risen, preheat the oven to 375 degrees.

Cinnamon Rolls rise-

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Berry Rolls rise-

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Add the crumble to your berry version!

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Once the oven reaches temperature, you can bake each pan alone or side by side, you decide. It takes between 17 to 25 minutes to bake and if you notice over browning, just cover with foil until done. Best way to check for “done-ness” is seeing if the center of the rolls bounce back when slightly touched.

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Cinnamon Rolls baked-

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When the rolls have baked, you allow them to cool a bit in the pan for about 15 to 20 minutes. You can then add the cream cheese icing to all and serve.

Note- I never add icing to all at first because I want them to be dry on top when stored in the fridge. I wrap them individually in plastic wrap once they have cooled. To serve later, unwrap and place roll on a plate and warm in microwave (10 to 20 seconds), then add the icing. The warmth will aid in helping the icing spread since you store it in the fridge until needed again. I do this to preserve the texture of the dough. When they are wrapped in plastic, if they had icing, everything sticks to the plastic and creates a mess anyways so this way it does not 🙂

Enjoy!

Triple Berry Rolls Pics-

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Cinnamon Rolls Pics-

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Triple Berry Lattice & Crumble bars

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I made these bars after making preserves, since I figured it would showcase the berries perfectly…..let’s begin.

You start with your crust recipe and double it, as you would when making a double crust pie. I use a William’s Sonoma one that has both butter and shortening. I know there is a debate on which one makes a better crust over the other, so I figure both make a phenomenal crust then :). Use whatever recipe you commonly use, I have no rules!

Once your crust has rested in the fridge for an hour or so, it’s time to get you to work. I used a lasagna pan because I was making squares. I sprayed the pan with PAM (with flour), then placed two “lifters” made of foil. This makes removing your masterpiece easier when it has cooled in the fridge. I then spray a little more PAM and add a layer of parchment, cut and shaped like the pan. In case you are wondering, I do make sure the parchment sticks up a little on the sides, because I want nothing sticking or oozing where it shouldn’t. The PAM helps keep things in place while you assemble and also serves for the purpose of helping things release when needed. It’s my little insurance for my projects. After I complete my craft project above, I roll out the pie dough that will serve as the bottom of my squares. I then make the cream cheese filling.

Cream Cheese Filling:
8 ounces of Cream Cheese (softened)
2 tablespoons of All-Purpose flour
1 teaspoon of Vanilla
Plus, 1 tablespoon of All-Purpose Flour (to be added before filling)

Before adding the Cream Cheese filling, take a tablespoon of flour and just sprinkle it on the pie dough.

To make the Cream Cheese Filling, you just combine ingredients until they are smooth and then spread evenly, as this is the first layer. After comes the fruit!

Triple Berry Fruit Filling:
1/4 cup of Blackberry Preserves
1/4 cup of Strawberry Preserves
1/4 cup of Blueberry Preserves

I wanted each bite to have all three berries, so I plopped spoonfuls of each in segments. It was my way to not lose track and to make sure I spread everything evenly without disturbing the cream cheese bottom. I then lightly smoothed out the filling with a spoon.

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Before Baking (all assembled)

As you see the picture shows a crumble and lattice top, I figure like the pie dough debate, I nip this one by making both. I added my lattice top and this I just used a dough cutter to make strips. As you can see, it is not perfect but has that “made at home” appeal. After I did the lattice top, then comes the crumb topping.

Crumble Topping:
2 Tablespoons of Unsalted Butter (cold)
2/3 cup of All-Purpose flour
1 Tablespoon of Sugar

I whisk the flour and sugar until incorporated and then used a fork to add the butter. I literally just start pushing down on the butter until everything mixes and sometimes I even use my hands when the butter starts giving me an attitude! You want about pea-sized crumbles, since you add them to the “open squares” in your lattice top. If a crumble rebels and gets on the lattice, no worries as you will be fine.

I then place the pan in the oven, at 400 degrees for 50 to 60 minutes. If your top starts browning too quickly, just cover lightly with foil.  From my experience, I only covered for the last 15 minutes in case I got distracted.

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Right out of the oven (after baking)

Once done, I then left the pan out for about 2 hours and then placed it in the fridge for about 2 more hours, while I fixed dinner. Once cooled nicely, I use the foil lifters to lift the entire thing out and begin to cut into squares. You may sprinkle with powder sugar if you desire and these go great with ice cream! Enjoy!

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