Cinnamon Roll Cake!

Yes, since you’ve all been so good about not making note of little inconsistencies in these trying times … other than that original Bad Girl, Miss Snarky Pants, http://paltrymeanderings.com, who for whatever ungodly excuse has yet to tag me in a new post of her own … we’re running a Sunday Bonus.  Kim made this cake yesterday before the KU/Iowa State game and its gooey buttery brown-sugary goodness gave both of us reason to go on after our team’s unfortunate loss.  You in turn are guaranteed to need this recipe before March Madness ends, and I know you’re thanking me: CinnRollCake Cake: 3 c. flour
1/4 tsp. salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions: Mix the CAKE ingredients together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan. For the TOPPING, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
enough milk to make a runny glaze, about 6 or 7 tablespoons
1 tsp. vanilla

Drizzle glaze over cake after letting it cool slightly. Top with vanilla bean ice cream and try not to weep at first bite.

{And although the luscious photo up top looks similar to the Honey-Bun Cake Recipe that’s been enjoying a decent run here … not the same, not the same.  Two cakes, each fabulous in its own right.}

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PEANUT BUTTER CHOCOLATE CHIP CREAM CHEESE COOKIES

chocroll

 

Yes, these exist, and they melt in the mouths of those who eat them, I have that on good authority.  They’re also fun to make, pretty to eat, and you can switch those two things around for entertainment.  Tell me this doesn’t look like your grandma’s kitchen when she was on crack.

Ingredients:

1 can seamless crescent rolls (or pinch together seams on a regular can, or make your own.)  {WHAT??}
8 oz cream cheese, room temperature
1/3 cup sugar
2 tsp vanilla
¾ C mixed peanut butter and chocolate chips

Directions:
Beat sugar, cream cheese and vanilla together until smooth and creamy.

Unroll the crescent roll sheet onto lightly floured surface. Stretch dough (you can use a rolling pin), then trim the edges for a nice rectangular shape. A pizza cutter is great for trimming edges of dough.  {I didn’t say that about the pizza cutter because what would I know?}

Spread the cream cheese mixture over top of the crescent sheet, leaving 1/2″ around the edge.
Sprinkle chips on cream cheese – press lightly to aid in rolling.
Roll the crescent sheet up tightly, from long side to opposite long side (helps to have four hands) and wrap in your favorite brand of clingy stuff.
Place in freezer for at least 2 hours. It won’t get really solid as the cream cheese mix won’t freeze hard.
When chilled preheat oven to 350°.

Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).  {Honestly, there are still phrases out there that make me want to go back to the kitchen, but so far the short-term memory thing is still kicking in on demand.}

Slice the crescent roll into 1/4″ slices. They won’t keep the precise round shape, but that is fine!  {You bet it is, because your mother isn’t standing over your shoulder anymore oh hi whoever’s mom, you are so lovely in that sweatshirt is that the color this year?  Jeez, who knew you could appear out of nowhere like that, somebody’s mom … or whoever?}

Look at the ghosts, living or dead, that haunt your creative-idea board, the ones that turn your Pinterest projects into panic attacks because they WILL.NOT.TURN.OUT.F*CKING.PERFECT.   AND.THE.WORLD.IS.NOT.FAIR.DAMMIT.  {Yes, that IS part of the original recipe, I’m frankly surprised you would ask.}

Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
Cool on the parchment paper or wire rack.

{I don’t know how many melty things this makes because I am not the cook.  Clearly a bit of attentive hands-on research would not be out of line.  I’ll get back to you … but please don’t bug me about it.}

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Pumpkin Bread with Caramel Filled DelightFulls!

 

PBFrame

https://www.verybestbaking.com/recipes/146152/pumpkin-bread-with-caramel-filled-delightfulls/?

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Cookie Bowls!

CookieBowlsFrame

Scoop of chocolate chip cookie dough.  Game over.

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Cream Cheese Sugar Cookies!

sugar cookies

 

Cream Cheese Sugar Cookies
1 cup sugar
1 cup margarine or butter, softened
3 oz. package of cream cheese
1/4 tsp Salt
1/2 tsp Almond extract
1/2 tsp vanilla extract
1 egg yolk (reserve white)
2 cups all-purpose flour
Blend together sugar, margarine, cream cheese, salt, almond extract, vanilla, and egg yolk with mixer. Mix in flour until well blended.
Roll into a ball and wrap in plastic wrap.
Refrigerate for two hours.
Heat oven to 375 degrees. Roll out dough, one third at a time, on a lightly floured surface. Using a cookie cutter dipped in flour, cut out cookies as close together as possible.
Place the cookies one inch apart on ungreased cookie sheets. To prevent breaking, move cookies to and from baking sheets with a wide spatula or pancake turner.
Leave cookies plain or, if desired, brush with slightly beaten egg white and spring with colored sugar.
Bake for 7 to 10 minutes or until bottoms of cookies are a light golden brown. Cool completely.
{My mom always told me the most important part of making sugar cookies was to take them out as soon as they were even slightly brown on the bottom, or not at all. I took mine out before they had even browned and left them on the cookie sheet to cool. That made them extra soft and delicious.}
If desired, use the almond glaze below.

Almond Glaze:
1 cup confectioner’s sugar
1/4 tsp. almond extract
2 Tb. water
4 drops of food coloring
Stir all ingredients until smooth.
Pour 1 teaspoon of glaze on each sugar cookie. Use the back of the teaspoon to spread glaze evenly over cookie. Let glaze dry.

From http://beneathmyheart.net

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It’s SaturYAY! Try something new …

This dessert from http://www.thepickyapple.com/blog is heavenly.  Kim made it for one of the fall shows at Depot Theater Company and had non-stop requests for the recipe.  

pumpkin crunch cake

 

NOTES:

Kim uses condensed milk instead of evaporated, adds a splash of almond extract, and throws extra butter and pecans in there — more is better!

In the comments section under this recipe, one cook said she inverts the cake after it cools and spreads cream-cheese Cool Whip on top.  YUM!  (Kim would whip real cream, though … ) 

There are LOTS of good notes here:  http://www.thepickyapple.com/blog/2008/11/22/pumpkin-crunch-cake/

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Heeeyyy, good-lookin’, whaaatcha’ got cookin’ …?

Honey Bun Cake

1 yellow cake mix

1 cup brown sugar

2 cups powdered sugar

3/4 cup oil

1 Tablespoon cinnamon

4 Tablespoons milk

4 eggs

1 Tablespoon vanilla extract


8 oz sour cream

Mix cake mix, oil, eggs, and sour cream by hand, about 50 strokes.
Put half the batter in 9 x 13 pan.
Combine brown sugar and cinnamon and spread over entire cake. Spread the rest of the batter on top of this.
Use a knife to make swirls in the cake.
Bake at 325 degrees for about 40 minutes.
Blend powdered sugar, milk and vanilla extract and spread on warm cake.

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Peanut Butter Cookies

Time for a recipe.  Watch for them on Saturdays right here!

PB cookies

Throw in some vanilla and a pinch of salt just for grins.

 

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Salted Caramel Brownies

On gray days my thoughts turn to wine and chocolate.  Here’s something for the chocolate half of that equation.

 

salted caramel brownies

• Salted Pretzel Caramel Brownies •

Ingredients

• 1 box Betty Crocker fudge brownies (for 9×13 pan)
• 2 eggs
• 1/4 c. water
• 2/3 c. vegetable oil
• 3 cups pretzels
• 1 jar caramel sauce
• coarse sea salt

Directions

• Preheat oven to 350 degrees F. Line a 9×13-inch baking pan with parchment paper, or grease with cooking spray.

• Prepare brownie batter according to package instructions.

• Pour about 1/3 of the brownie batter into the prepared baking pan. Spread until the bottom of the pan is evenly coated. Then add two even layers of pretzels, covering the entire surface. Carefully spoon the remaining brownie batter on top to cover the pretzels.

• Bake for 30 minutes, or until a toothpick inserted in the middle of the brownies comes out clean. Remove and set on a cooling rack to cool.

• Spoon the caramel sauce onto the top of the brownies in an even layer. (If it is too thick, spoon the sauce into a small bowl first and microwave for 30 seconds to thin.) Sprinkle the caramel with a few pinches of sea salt.

• Serve warm, or let cool to room temperature then serve.

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We need a recipe …

How about the easiest cookies ever?

Cookies 2013-04-10 at 03.23.54 PM

COOL WHIP COOKIES — EASIEST COOKIE EVER

1 box cake mix (any flavor- chocolate, red velvet, lemon, etc.), 1 tub Cool Whip (8 oz), 1 egg. Mix ingredients. Drop spoonfuls into powdered sugar to coat. Bake at 350 for 12 mins. Cool before removing.

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Cookie time!

It’s a snow day, lots of people are home.  Let’s bake cookies!

Strawberry Shortcake Cookies

Strawberry Shortcake Cookies
adapted from here
yield: 30 cookies

ingredients:
12 ounces strawberries, hulled and diced (2 cups)
1 teaspoon fresh lemon juice
zest of one lemon
1/2 cup plus 1 tablespoon sucanat or organic, whole sugar
2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
6 Tbsp. cold unsalted butter, cut into small pieces
2/3 cup heavy cream
turbinado sugar, for sprinkling

instructions:
• preheat oven to 375*.  line two rimmed baking sheets with a silpat pad or parchment paper (dough is very wet).
• combine strawberries, lemon juice, lemon zest, and 2 tablespoons of sucanat. set aside.
• in a large bowl, whisk the whole wheat pastry flour, baking powder, salt, and 7 tablespoons of sucanat.
• cut the butter into small cubes and add to the flour mixture. using a pastry cutter, cut the butter into the dry ingredients until it resembles coarse meal.
• stir in the cream, using your hands, mix until the dough comes together.
• stir in the strawberry mixture.
• using a 1 1/2″ ice cream scooper, drop dough onto lined baking sheets.
• sprinkle with turbinado sugar.
• bake until golden brown, about 22-25 minutes.
• let cool completely on baking sheet before removing.
• these are best eaten the same day they are made.
note: you can shape dough and freeze, then bake as needed.

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The halfway point …

Good morning again!  For those in the workforce, it’s Wonderful Wednesday — I hope your day will live up to its name.  We have a light blanket of snow over everything and the cars out on the street are in creep mode.  Seems like a good morning for staying inside and stirring something up with my blogging friends!  These look good …

Mini Frittatas

 

Ingredients:

8 large eggs
1/2 cup half and half
1/4 teaspoon salt
fresh ground pepper to taste
Assorted Mix-ins, chopped small, such as:

Cheese – cheddar, parmesan, pepper-jack or any other favorite

Meat – ham, sausage, bacon

Veggies – peppers, mushrooms, shredded spinach,  green onions

Directions:

Preheat oven to 350F.  Spray a 12-cup muffin tin with cooking spray.  Whisk together the eggs, half-and-half, salt, and black pepper.  Pour the egg mixture into the muffin cups.  Add Mix-ins to each cup {add lots}.  Bake the frittatas until they are puffy and the edges are golden brown, about 15 minutes. Loosen with knife and serve warm.

Makes 12 frittatas

Note:  To freeze frittatas, allow to cool completely and store in ziplock bag.  Reheat for 1 1/2 – 2 minutes in the microwave.

Brought to you via Pinterest, courtesy of http://www.caramelpotatoes.com

If you make these, come back and let me know how you liked them — I haven’t tried them yet!

It’s a gray day …

And apparently gray days are just the ticket for …. procrastination!  I have a perfectly decent blog post languishing in WordPad awaiting my loving touch … and I do look at it from time to time … occasionally jot down a thought or two … but Hey!  Shiny!!  I’ve discovered amazing bloggers since this morning!  I promise to share them with you just as soon as ….

Say, you know what else gray days are good for?  Noshing!  Here’s a sweet lil’ recipe I tucked away on Pinterest months ago …

Nutella Rolls

Buy Pillsbury crescent rolls, put a scoop of Nutella in each one, roll it up, roll it in cinnamon and sugar, then bake according to the package.  Easily one of the best things I’ve ever tasted and SO simple you could write a blog post with one hand while you make ’em.  They had me at Nutella.

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