The perfect sweet escape for this Lhyme feature involves homemade orange rolls topped with a delectable orange sugar glaze. They’re easy to make, fluffy, and warm. Pairing these with Daisy Tingley’s latest release, “If I Only Knew”, makes for the most perfect combination. Check out the recipe below! 

From a young age, Daisy Tingley was deeply immersed in a musical environment. At just 14 years old, Daisy’s musical heritage spans both sides of her family. Her mother, with a background in theatre and singing in church, and her father, a guitarist who has performed with artists such as Tori Kelly, both contributed to her musical upbringing. Daisy grew up involved in all kinds of music including the church and it has still subtly influenced her music style. Daisy’s Grandfather, a winemaker and lifelong singer-songwriter, also played a significant role in her musical journey. Daisy has been performing in theatre and church since she was about three years old. After moving to Nashville a few years ago, she took up the ukulele, a Christmas gift from her grandparents, and quickly began to write her own music. This marked the beginning of her songwriting, which soon extended to guitar, viewing it as a natural progression from the ukulele. In Nashville, Daisy found a supportive community of artists and friends, including musicians like Derek Webb, Lauren Morrow, Joey Landreth, and Meghan Lindsey. Since receiving her first guitar, Daisy has written over 100 songs, using music as a powerful tool for emotional expression and creative exploration.

Daisy’s neighbors, who are the parents of the famous Doug the Pug, met her on a chance neighborhood walk one day and began chatting about music.Turns out her neighbor was Rob Chianelli, a renowned musician and former drummer of a 2010’s pop-punk band, We Are The In Crowd. Learning about Daisy’s musical pursuits, Rob, who had ambitions of becoming a producer, offered to record some of her songs. He was impressed with her music and wanted to work together immediately. Their first recording session took place on May 24th, 2022, marking the beginning of a gradual progression in Daisy’s music. Today, they released her first single, “If I Only Knew” on May 10th. This milestone represents a significant achievement for Daisy, a young singer-songwriter eager to share her work and continue to hone her musical talents. 

Daisy’s musical style predominantly falls under Americana and Indie, with a touch of pop, though she leans more towards an Indie vibe with her music. She often fluctuates between melancholy and chill tones, rather than consistently upbeat. Influential artists for Daisy include Kacey Musgraves, John Mayer, Paramore, and Lizzie McAlpine, among others, reflecting a diverse range of musical inspirations. Currently, her Spotify playlist features a new favorite, ChappellRoan, an emerging artist who recently opened for Olivia Rodrigo, whom Daisy keeps on repeat. Her personal preferences leans towards artists like Hozier, Carly Simon, and Big Thief, revealing a broad and eclectic taste in music. 

So what’s next for Daisy Tingley? After releasing her upcoming single, “If I Only Knew”, Daisy plans to continue launching her music as individual singles to highlight each song separately, believing this approach allows each piece to shine without getting lost in an album. While focusing on growing her visibility and fan base through social media, Daisy is also keen on expanding her live performances, aiming to secure more gigs around Nashville with aspirations of eventually touring globally. She’s committed to ongoing learning and collaboration with a variety of artists to enhance her skills. In the next five years, Daisy envisions moving from Nashville post-school, perhaps attending college in a musically vibrant city like Boston, where she is interested in possibly studying at Berklee School of Music. Daisy’s ultimate ambitions include not only performing and possibly owning her music label but also immersing herself in the college experience and continuing to evolve both personally and professionally in the music industry. 

I was enchanted by Daisy’s latest single, “If I Only Knew.” It’s hard to believe such a mature and well-crafted song was written by a 14-year-old singer-songwriter. I’m thoroughly impressed by her musical talent and the thoughtfulness she put into this track and looking forward to witnessing her continued growth and evolution as an artist and singer-songwriter. Daisy is definitely one to watch, so be sure to follow her at the links below. We are witnessing the rise of a future star. 

Follow Daisy Tingley on IG 

When it comes to food, Daisy’s cherished childhood memories revolve around making orange rolls every Christmas morning with her mom. Today, she maintains a gluten-free diet but still enjoys the foods that bring back fond memories, like gluten-free pretzels with peanut butter and birthday cake-flavored ice cream, a great substitute for the actual cake. Daisy also has a penchant for quick, healthy snacks like fruits and hummus dips. Despite her dairy sensitivity, Daisy still indulges in ice cream from time to time, recalling trips with her dad to pick out a treat at a California gas station. Her diet avoids heavy cheese, leaning towards dishes like chickpea pasta with meat sauce, which she enjoys for its regular pasta-like taste. In Nashville, where she currently lives with her family, Daisy has favorite spots like Bite-a-Bit for sushi and Joyland for burgers with gluten-free buns, as well as a beloved local taco truck.

The nostalgia in Daisy’s music gives the same warmth and comfort she associates with her favorite foods, inspiring me to create gluten-free orange rolls. These rolls of love are buttery, soft, fluffy, and infused with orange zest and warm spices. Topped with a cream cheese glaze, these orange rolls are Christmas morning in each bite capturing the essence of home, good vibes, and comfort all while enjoying Daisy’s music. Check out the recipe below! 

Gluten-Free Orange Pistachio Rolls

Ingredients

Orange Roll Dough

• 2 1/2 cups all-purpose gluten-free flour
• 1/2 cup tapioca starch
• 1 tablespoon rapid-rise yeast (make sure the brand you use does not have gluten in it)
• 3 tablespoons pure cane sugar
• 1/2 teaspoon salt
• 3 teaspoons xanthan gum
• 1 teaspoon baking powder
• 1/4 cup unsalted butter
• 1/2 cup orange juice
• 3/4 cup whole milk
• 1 large egg, room temperature
• 1 teaspoon apple cider vinegar
• 2 tablespoons canola oil
• 1 teaspoon Madagascar vanilla extract
• 1 32-ounce bottle of International Delight Coffee Creamer, Sweet Cream Flavor

Brown Sugar Orange and Pistachio Filling

• ⅔ cups brown sugar
• ⅓ cup butter softened, unsalted
• Zest of 2 oranges
• 1 tablespoon gluten-free flour
• 2 tablespoons cinnamon
• 1/2 cup pistachios chopped

Directions

1. Using a stand mixer, mix all the dry ingredients until combined. Set aside.
2. Put butter in a glass measuring cup and microwave for about 30 seconds until the butter has melted. Remove from microwave, add milk, and stir.
3. Sprinkle 1 tablespoon of sugar and water to your active yeast and let it sit for a few minutes to foam.
4. Then add other wet ingredients except coffee creamer in the mixing bowl, yeast, and whisk to combine.
5. With the stand mixer running (using the paddle attachment), pour the wet ingredients into the dry ingredients. Scrap down the bowl if you have to and mix for about 5 minutes until the dough begins to form somewhat of a ball. Then stop the mixer and shape your dough into a ball.
6. Take a piece of plastic wrap and lay it out so it covers an area bigger than 9″ x 13″.
7. Sprinkle 2 tablespoons of sugar on the wrap and lay the ball of dough on top of that.
8. Gently lay another piece of plastic wrap over the top of the dough. Roll the dough out (with the plastic wrap on top) to a square approximately 9″ x 13″.
9. Remove plastic wrap. Mix the filling mixture with all the ingredients except the pistachios.
10. Spread the orange filling mixture evenly across the dough’s surface and then sprinkle with pistachios.
11. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder.
12. Cut the rolls with a very sharp knife or using a long piece of dark thread, cut into 8 pieces about an inch and half wide.
13. Place rolls in a 9″ x 13″ buttered baking pan.
14. Allow the orange rolls to rise for about 1 hour or until nearly double in size.
15. Preheat the oven to 350 F
16. Pour about 1/2 of the bottle of the coffee creamer and allow the rolls to soak it up for about 5 minutes.
17. Bake in the preheated oven for 25 minutes. The tops should be golden brown when ready.
18. Once the rolls are out of the oven, quickly mix the vanilla, powdered sugar, and orange juice to make your glaze. Pour that over the warm rolls. Sprinkle with pistachios and orange zest. Serve and enjoy!