Gooey Cinnamon Rolls

There is nothing more enticing than a pan of homemade cinnamon rolls waiting to be dug into. Is there? 

Gooey Cinnamon Rolls

1/4 c. butter

1/2 c. granulated sugar

1/2 c. milk

1 tsp. salt

4 tsp. instant yeast

1 c. warm water

1 egg, beaten

4 c. all-purpose flour, plus extra for kneading

Cinnamon & Sugar Mixture

3/4 c. granulated sugar

1 tbsp. ground cinnamon

1/4 stick of butter, softened

Icing

1/2 c. powdered sugar

1 tsp. vanilla extract

1 tbsp. milk

In a medium sized saucepan, add butter, milk, salt, and sugar.  Heat until butter has melted.  Remove from the burner and allow to cool for about 5 minutes.

In a large bowl, add 2 cups of flour, yeast, and water.  Add egg and milk mixture to the flour; mix thoroughly.  Add remaining flour ensuring all ingredients are mixed completely.

Place the dough on a moderately floured surface.  Knead until dough is no longer sticky – use more flour if necessary by adding about a tablespoon or two at a time.  Place dough into a large greased bowl and cover with plastic wrap.  Allow dough to double in size; about 1 hour.

Once dough has risen, place on a lightly floured piece of parchment paper about 15”x20” in size.   Punch dough down and roll into a rectangular shape – the size of the paper.  Brush softened butter on dough, sprinkle with prepared sugar & cinnamon mixture.  Roll dough into a log starting on the longest side of the rectangle.  Cut 1” slices and place in a greased 8”x13” baking pan.  

Cover with plastic wrap and allow to rise for about 1 hour. 

Preheat oven to 350 degrees.  Bake for about 20-22 minutes.

Remove from oven and let cool before drizzling icing on top.   

Cinnamon Cookies Rolled in Brown Sugar

On the spur of the moment (like six o’clock at night) I decided I needed to bake something sweet.  Something with cinnamon and brown sugar kind of sweet.  While a lot of ideas came to mind, many would take far more time and energy than I wanted to expend so I came up with the perfect solution – cinnamon cookies rolled in brown sugar – yes! score! win!

These cookies are quite popular  in our home right now, and I’m sure if you make a batch, they will be just as popular in yours as well.

Cinnamon Cookies Rolled in Brown Sugar (Recipe adapted from themondaybox.com)

1/2 c. vegetable shortening

1/2 c. margarine

1 egg

1 c. granulated sugar

1 tsp. baking soda

3/4 tsp. baking powder

1 1/2 tsp. ground cinnamon

2 c. all-purpose flour

1 tsp. vanilla extract

1/4 c. brown sugar (set aside)

Preheat oven to 350 degrees.  Line 2 large baking sheets with parchment paper.

In a large bowl, cream shortening, margarine, egg, and granulated sugar together.  Add baking soda, baking powder, cinnamon, and vanilla extract.  Mix in flour one cup at a time until thoroughly combined.  Roll dough into 1” balls – here is a tip, if you want fat cookies roll 2” balls, roll each ball in brown sugar, place on prepared baking sheet, and press dough down with a fork leaving crisscross marks on the top of each cookie.  For 1” balls, bake about 8 minutes, or just until the cookies start to turn a light golden color.  If baking 2” balls, bake about 10 minutes.  Allow cookies to cool slightly before moving them.   Makes about 2 dozen cookies if rolling dough into 1” balls and makes about 1 dozen cookies if rolling dough into into 2”balls.

Have you tried any new cookie recipes lately?  If so, let’s hear about them!

Soft Sugar Cookies For A Very Merry Christmas

Sugar cookies are a traditional Christmas cookie in our family.  I make them every year for the holidays.  And before me, my mother and grandmother made them every year for the holidays too.

What would Christmas be without them?  Disappointing…

These cookies are soft, sweet, and addicting.  Seriously, if you think you can eat just one you’re only fooling yourself.

Soft Sugar Cookies

1 c. butter (or margarine) softened

2 eggs

1 c. granulated sugar

1 c. light brown sugar

1 c. sour cream

2 tsp. vanilla

2 tsp. baking soda

1/2 tsp. salt

5 c. flour

In a large bowl, cream butter, eggs, and sugars together.  Add sour cream, vanilla, baking soda, and salt; mix completely.  Mix in one cup of flour at a time.  When all ingredients are completely blended cover the bowl with plastic wrap and refrigerate for one hour.

Preheat oven to 350 degrees.  On a lightly floured surface, roll dough out to about 1/4” thick (don’t roll too thin) and cut out cookies with cookie cutters.  Place on parchment lined cookie sheets about 2” apart.  Bake for about 8 minutes, or until cookies are slightly firm to the touch. 

Move cookies to baking racks and let cool completely before frosting with your favorite buttercream icing.

I think it’s the brown sugar and sour cream that make these cookies extra special.  Try making them and let me know what you think.

Wishing Everyone A Very Merry Christmas!

Almost Texas Roadhouse Rolls; A Go-To Recipe From This Day Forward

What could go better with Homemade Butternut Squash Soup?  Homemade Almost Texas Roadhouse Dinner Rolls is my answer.

This is the perfect time to release this recipe with holiday celebrations fast approaching.

I’m sorry to admit that I’m not sure where this recipe came from – it’s not my creation, but it’s a keeper!  If you love slightly sweet, soft and tender dinner rolls with a hint of cinnamon then search no farther.  I have opted to bake these rolls together as a unit, versus individually, and I am super impressed with the texture of the roll from doing so.

This is my go-to recipe for dinner rolls from this day forward. 

Almost Texas Roadhouse Dinner Rolls

2 1/4 tsp. yeast

1/4 c. warm water

1 c. scalded (and then cooled) milk

1/4 c. granulated sugar

3 tbsp. butter melted

1 large egg, beaten

1 tsp. salt

1/8 tsp. cinnamon

3 1/2 c. all-purpose flour, plus some for kneading

In a large bowl, add yeast, 2 tbsp. of melted butter, cinnamon, water, milk, and egg; stir all ingredients together.  Add flour 1 cup at a time, mixing between each addition until completely blended.  If the dough is too sticky, add a tablespoon of flour, one at a time, until the dough is the right texture to work with.

Let the dough rest for 5 minutes.  On a lightly flour surface, knead the dough until soft and smooth.  Put dough into a large greased bowl and cover.  Let rise for about 1 hour.  On the lightly floured surface, punch  dough down and roll into 1 “ thick rectangle.  Cut into 2” squares and arrange on a parchment lined baking sheet spacing them about a half inch apart; let rise for an additional hour.  Bake in a 350 degree oven for about 15 minutes.

Slather in butter and devour…

A Simple Holiday Dessert

 

Are you planning your holiday festivities yet?  Or are you playing the role of the Grinch this season?  I’ve been thinking ahead and I’ve come up with a few delicious dessert ideas.  The tough part is picking just one sinful dessert to make and share on Christmas.

For those of you that are pressed for time, or don’t consider yourself very proficient at baking from scratch, I have a great alternative for you. 

This cake is made from a box mix but know one will ever know – unless you tell them!  And when it’s topped with peppermint ice cream it can only get better. 

Chocolate Bundt Cake

1 chocolate cake mix

4 large eggs

1/2 c. plain Greek yogurt

1/4 c. warm water

1/2 c. hot coffee

1/4 c. olive oil

1 package of instant chocolate pudding/pie filling

1/2 c. mini semi-sweet chocolate chips

Preheat oven to 350 degrees.  Heavily grease a Bundt cake pan.

In a large bowl, add all ingredients except chocolate chips and beat with electric mixer until all ingredients are completely blended.  Fold in chocolate chips.  Pour batter into prepared Bundt pan and bake for about 50 minutes.  Check for to make sure the cake is done by inserting a toothpick into it in several places before removing from the oven.  Allow cake to cool for 30 minutes before removing it from the pan.

Once cooled, store in an airtight container.  When ready to serve, top with your favorite ice cream, whipped cream, toppings, etc.

Oh, and did I forget to mention that there are only 17 days left until Christmas?  I thought so…

Planning For A Long Cold Winter–Let’s Start With These Muffins

Our garden was pretty much a big wash out this summer. I’m thankful that our harvest, or lack thereof, doesn’t mean we will have to go without this winter.  It just means we will be buying more canned goods and frozen veggies from the grocery store which never taste as good as those you preserve or freeze yourself.

Because of this, I have started stocking up on many of the canned goods I anticipate we will need to get us through a long cold winter.  Fortunately, I did get around to freezing some delicious sweet corn that our good neighbors gave us, and I have made several containers of homemade applesauce that went directly into the freezer too.   Today, I decided to add to my freezer stockpile by making a batch of these ever so tasty breakfast muffins (Banana Oat Mini Chocolate Chip) that should help make any morning just a little warmer and brighter – no matter the temperature. 

If you’ve got some brown bananas sitting around that you just aren’t sure what to do with, you MUST make a batch of these muffins!   These muffins are a bit heartier than my mom’s banana bread recipe. They also have mini chocolate chips in them which helps capture your taste buds attention.  I’m also thinking that a quarter of a cup of chopped walnuts would really send these muffins over the moon but I didn’t add any to this batch.  Maybe next time!

Banana Oat Mini Chocolate Chip Muffins

1/2 c. granulated sugar

1/2 c. brown sugar

2 eggs

1 stick of margarine (or butter), sliced

3 ripe bananas, mashed

1 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

1 tsp. vanilla extract

1 c. sour milk

1 c. old-fashioned oats

2 c. all purpose flour

3/4 c. mini semi-sweet chocolate chips

Place baking papers in muffin tins.  Preheat oven to 350 degrees.

Put mashed bananas in a large bowl and cover with both brown and granulated sugar; let sit for a few minutes.  Add sliced butter and eggs; mix thoroughly.  Add baking soda, baking powder, salt, and vanilla.  Mix in flour and oats until combined.  Fold in mini chocolate chips. 

Fill baking papers about 2/3 full.  Bake for 16-18 minutes, or until toothpick comes clean when inserted into the center.  Allow to cool before removing from the tins.

There is nothing sweeter smelling than ripe bananas covered in brown sugar.  Is there?

How do you prepare for long cold winters?  Does it involve preserving or freezing?

A New Recipe for Soft Peanut Butter Cookies–Brownie Style?

It seems like I always have 101 things on my list of “want to do’s”,  but today that list has been whittled down to just 100 things.   You see, I made a new peanut butter cookie recipe that I promised myself I would get around to trying sooner than later. 

Ah, to describe this cookie…  A soft interior encased in a crispy exterior.  Much like my homemade Triple Chocolate Brownies

Are you ready to see what I’m talking about?

No, I cannot take credit for this recipe.  I found it on Pinterest and immediately pinned it to my Cookies, Bars, and Mini’s board.   Thank you  Juliasalbum.com for sharing this yummy recipe.

When I made these cookies I followed the instructions to the letter and came out with very similar results.  I think her cookies look a little more gooey in the center than mine, but I baked mine for 13 minutes.  The recipe suggests  baking them for just 12 minutes.  I was using an oven that I’m not really use to and I wanted to make sure the cookies were done in the center. 

This recipe is a keeper.  I will make them again, and again!

I’m all for trying new recipes – how about you?  Have you made any recipes that you’ve found on Pinterest?  If so, were you happy with the results?

Sour Cream Pumpkin Spiced Doughnut Holes

While fall hasn’t officially arrived, that doesn’t stop me from diving into the delicious apple and pumpkin treats that are typically associated with it.   I can’t wait to make  Crockpot Apple Crisp, Country Apple Caramel Sauce, and Homemade Pumpkin Spice Cake.

But it wouldn’t be right to make all those scrumptious desserts without making these small, but mighty, Sour Cream Pumpkin Spiced Doughnut Holes first. 

I am a big fan of baked doughnut holes.  And as I may have mentioned a time or two before, I always use my babycakes maker when I’m making doughnut holes – less fat involved. 

Now, this isn’t the first time I’ve made Pumpkins Spice Doughnut Holes.  But this recipe is slightly different from the first recipe I shared here.  These doughnut holes are made with sour cream, less oil, and less flour.  I also kicked up the vanilla and pumpkin pie spice a wee bit too.  I honestly have to say that I like both versions of the recipe and I don’t think one is better than the other either.  I think the pumpkin flavor is the star of the show and if you pair them with a cold glass of apple cider or a fresh cup of coffee there is no going wrong.

Sour Cream Pumpkin Spiced Doughnut Holes

1 egg, room temperature

2 tbsp. vegetable oil

1/2 c. brown sugar

1/2 c. granulated sugar

3/4 c. canned pumpkin

1/4 c. sour cream

1/2 tsp. salt

2 tsp. baking powder

2 tsp. pumpkin pie spice

2 tsp. vanilla extract

1 c. all-purpose flour

Cinnamon & sugar mixture

In a large bowl, add egg, oil, sugars, sour cream, and pumpkin; mix thoroughly.  Mix in pumpkin salt, baking powder, pumpkin pie spice, and vanilla.  Add flour; mix until all ingredients are completely blended.

Bake according to babycakes maker.  Cool slightly before coating with cinnamon & sugar mixture.  * I put the mixture in a plastic bag, drop a few doughnut holes in at a time, and shake until the holes are completely coated.

Store in a paper bag.

So, have you had or made a fall treat yet?  If so, what was it? 

Easy & Irresistible M&M Cookies

 

 

It’s been a while since I’ve made cookies of any kind.  You see, I had this lame theory that if I didn’t make cookies then I wouldn’t eat so many.  A few packages of Nutter Butter’s later and one disproved theory…

I’m sure you don’t mind my lack of willpower.  Especially when I’m sharing pictures and recipes of cookies that you too may decide to make one day soon.

These M&M cookies are very good.  Trust me!

Easy Irresistible M&M Cookies

1/2 c. brown sugar

1/2 c. white sugar

1/2 c. shortening

1/2 c. butter or margarine, softened

2 eggs

1 tsp. baking soda

1 tsp. salt

1 1/2 tsp. vanilla extract

2 1/2 c. all-purpose flour

1 1/2 c. M&M candies

Preheat oven to 325 degrees.

Line two large cookie sheets with parchment paper.

In a large bowl, cream together sugar, shortening, eggs, vanilla, and butter.  Add baking soda, salt, and flour; mix well.  Fold in M&M candies.

Drop by the teaspoon full onto prepared cookie sheets giving them enough space so they won’t bake together.  Bake for 9-10 minutes, don’t over bake.  Cool before transferring from cookie sheet to a baking rack.

Store in airtight container, or freeze in Ziplock bags and pull them from the freezer as needed.

What’s the last cookie you made?  Or bought?

Cooking Light Carrot-Cake Bars

The idea of baking lighter treats appeals to me, and there was a time many years ago, when I was in the habit of using egg whites and applesauce every time that I would bake a cake, quick breads, etc.

My how times have changed… 

While shopping my most favorite thrift store recently, I stumbled across a Cooking Light cookbook for a quarter.  I know, what a bargain! This cookbook has every recipe from the year 1999 that was featured in the Cooking Light magazine so I snatched it up and figured maybe it’s time I get back on the light wagon. 

The recipe for Carrot-Cake Bars is one of many that caught my eye in my new used cookbook.

These bars turned out moist, tender, definitely not oil laden, and delicious.  Yea!  I did make a few slight changes to the original recipe.  First, I used all-purpose flour in place of the whole-wheat flour the recipe called for.  I also used 3/4 cup of sour milk (made with skim milk) instead of the buttermilk, and I skipped adding the raisins.  I think not adding the raisins was a mistake.  While I am not a raisin lover, I do think they add a nice subtle flavor to your treats.  And lastly, I used only 1 cup of old-fashioned oatmeal which I think this was a good move.  Below I’m sharing the original recipe with you.  So feel free to go with it, or make your own modifications.

Carrot-Cake Bars from Cooking Light (Original Recipe)

2/3 c. packed brown sugar

2 tbsp. margarine or butter, softened

3/4 c. low-fat buttermilk

1 tsp. vanilla extract

2 large egg whites

3/4 c. whole wheat flour

1 1/2 c. regular oats

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. baking soda

1/4 tsp. salt

1 c. shredded carrots

1/2 c. raisins

Preheat oven to 350 degrees.  Spray an 11×7 inch baking dish with non-stick cooking spray.

Beat sugar and margarine until blended.  Add buttermilk, vanilla, and egg whites; beat well.  Add flour and next 5 ingredients; mixing until combined.  Stir in carrots and raisins.  Pour batter into a prepared baking dish.  Bake for approximately 30-33 minutes, or until a toothpick comes out clean when inserted into the center.  Cool in pan and serve.

According to the Cooking Light Cookbook, these bars (original recipe) have 121 calories, 2.3 grams of fat, 3.1 grams of protein, 23.3 carbs, 2 grams of fiber, and 138 mg of sodium.   I added a few calories to my bars because I drizzled a thin buttercream icing on top.  Shame on me I know.  But look at the calories I saved elsewhere.

Do you like baking and cooking light?  Or do you say –  Ah, what’s the sense?