No, really...I am back :)

So, I wrote a blog post with the reasons why I haven't posted much over the past 9 months. And then I promised that I would write more.  And it's been an entire month since that post and I haven't written anything.  Ugh.  I'm such a good blogger :)

I do have several posts to write on projects that I've been working on...but for now, I'll share a recipe that I tried for breakfast this morning.  It was really good, but totally not healthy by any stretch of the imagination.  But it's great for a special occasion.  And today's special occasion was that it's Monday and my youngest had her 15-month check-up (3 shots!) today. Which, in my book, requires something special for breakfast.

If you are looking for a quick, no rise cinnamon roll that tastes good, try this recipe:

No Yeast Cinnamon Rolls (click for the original recipe & wonderful photos!)

source: http://www.pipandebby.com  

Preheat your oven to 425. Pour 1 tablespoon of melted butter into a 9-inch round cake pan. Brush to coat the entire perimeter of the pan.

Filling:

In a small bowl, combine:

• 3/4 cup dark brown sugar
• 1/4 granulated sugar
• 2 teaspoons cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt

Add 1 tablespoon of melted butter and stir until crumbly. Set aside.

Dough:

In a medium bowl, combine:

• 2 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 1/4 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt

In a separate bowl, combine:

• 1 1/4 cups buttermilk
• 2 tablespoons butter, melted

Add the buttermilk mixture to the flour mixture and stir until the liquid is just incorporated, about 30 seconds. Transfer the dough to a lightly floured work surface and knead until just smooth, 3 to 4 minutes. Roll the dough into a 9x12-inch rectangle. Brush the surface of the dough with 1 tablespoon of melted butter.

Sprinkle the filling evenly over the dough. Gently press the filling into the dough. Starting at a long edge, roll the dough to form a log.

Cut the log into eight equal pieces. Place one roll in the center of the prepared pan, and the seven remaining rolls around it in a circle. 

Brush with 2 tablespoons of melted butter. 

Bake in the preheated oven for 25 to 28 minutes, or until golden brown. Allow rolls to cool for 5 minutes.

Glaze:

In a small bowl, combine:

• 3 oz. cream cheese, softened
• 2 tablespoons buttermilk, at room temperature
• 4 tablespoons confectioners' sugar

Whisk first 2 ingredients until smooth. Add 4 tablespoons of confectioners' sugar 1 tablespoon at a time. Whisk until a smooth glaze forms, about 30 seconds.

Enjoy!

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Chocolate Fudge Cake with Peanut Butter Mousse Filling

Sorry in advance for the resolution-buster recipe I'm about to post!   My youngest turned 4 this week (hard to believe) and he'd seen a cake in a cookbook weeks ago he begged me to make.  The original recipe was filled with a vanilla cream and it did not turn out at all, so the glaze part is from that recipe (Source= Taste of Home Church Supper Recipes), but I had to find another recipe for the filling and I ended up improvising with it a little.  The end result was really good.

Cake:
Devil's Food Cake Mix- make according to directions in a 9x13 pan.  Cool completely.  Remove from pan (make sure you coat it well before pouring the batter in) and slice in half horizontally.  Fill with the peanut butter cream cheese filling, after it (the filling) has chilled at least half an hour.  Top with the glaze.

Filling:
1 cup whipping cream, chilled
10 oz cream cheese at room temp (I used 8 oz of red fat and 2 oz regular)
1 cup powdered sugar
2/3 cup creamy peanut butter

Beat whipping cream on high until stiff peaks form.  (So much easier to do this with a stand mixer).  Put in bowl and set aside.  Mix cream cheese and peanut butter until creamy and consistent.  Add powdered sugar and mix until combined.  Add whipped cream back in and mix on medium high until light and fluffy.  Chill for at least 30 minutes

Glaze:
1 cup sugar
1/3 cup baking cocoa
3 tablespoons cornstarch
1 cup cold water
3 tablespoons butter
1 teaspoon vanilla

In a saucepan, combine the sugar, cocoa and cornstarch.  Slowly mix water in.  Bring mixture to a boil.  Cook and stir for 2 minutes or until thickened.  Remove from heat and stir in butter and vanilla.  Cool to room temp before pouring over cake.

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Cinnamon Roll Muffins

I've come to the conclusion that Beth and I like cinnamon.  The day she posted her "Muffins that Taste like Donuts" I had actually planned to post this muffin recipe.  In addition to these two, we have Beth's Easy No-Rise Cinnamon Rolls, her Mini Doughnut Cupcakes, (which I have made a few times and my sons LOVE), my Cinnamon Roll Waffles, and Beth's homemade churros.  Out of 35 recipes we've posted, 5 are cinnamony.  Due to that fact, I hesitated to post these, but decided that because they are a little different (not to mention really, really good), I'd go ahead.  I'm generous like that.  Unlike those people that you ask for a recipe and they give you the old "it's a family secret" line.  What's up with that?  Probably comes from a mix or something and they're too embarrassed to say.  And while I am on random thoughts, why is it ok to eat a muffin for breakfast, but not cake?  A muffin is basically cake, right?  So why is that ok?

Ok, moving on to the recipe! :)  This one comes from King Arthur.  There's a pocket of cinnamon filling inside the muffin, and the oats provide a great texture.  The only change I would make to the recipe is maybe making 13 muffins instead of 12 because if they are filled too full they overflow and become  a mess.  And I also baked these at 350, because I've learned that anything over 375 in my little apartment oven creates smoke and sets the detector off and results in great fun for my neighbors.  (And a nice little note from management).

Topping
1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup King Arthur Unbleached All-Purpose Flour
3 tablespoons soft butter
Filling
3 tablespoons butter (melted), 1/2 cup brown sugar, and 1 1/2 tablespoons ground cinnamon
Batter
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup rolled oats
2 tablespoons cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips or butterscotch chips (could leave these out)
Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.

Prepare the topping by mixing the ingredients together until crumbly. Set aside.

Prepare the filling by mixing the cinnamon, butter, and brown sugar together.  Add a small amount of water to make a very thick paste (maybe a tablespoon or so -- not too much!) Set it aside.

To make the batter: In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the dry mixture to the liquid, stirring just until combined.

Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool. Yield: 12 muffins.

And as a follow-up to my apple cake post, I forgot to mention that I'd made the cake for Johnny Appleseed Day at my son's school.  Each student was to bring in something made with apples.  My son said the kids loved the cake, and there were a few pieces left over which the teacher announced she was taking home so his mom would have to make another cake.  If you are considering making it, do it!!! 

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If that isn't an attention grabbing title, I don't know what is!  Yummmm.....these are so good.

I found this recipe on The Pioneer Woman's website over a year ago.  I have made them 4 or 5 times since and they have turned out wonderful each time.  I tried a different recipe once and just wasn't satisfied with it.  These are just a perfect texture and taste.  They taste like one of the cinnamon and sugar donuts!  They aren't healthy, but they are baked so I'm assuming they are a little better for you than a regular donut :)

So, most recipes I tweak just a little.  Whether adding more or less of something or adding/omitting something all together.  But these, I make just as written.  The only variation I do on it is sometimes I dip the whole muffin in the butter and cinnamon sugar, but most of the time I just do the tops to save a few calories.  Either way is good!

Muffins That Taste Like Donuts

Ingredients

• 1-¾ cup Flour
• 1-½ teaspoon Baking Powder
• ½ teaspoons Salt
• ½ teaspoons Nutmeg
• ½ teaspoons Cinnamon
• ⅓ cups Oil
• ¾ cups White Sugar
• 1 whole Egg
• ¾ cups Milk
• _____
• FOR THE TOPPING:
• ¼ cups Butter
• ⅓ cups White Sugar
• 1 Tablespoon Cinnamon

Preparation Instructions

Combine flour, baking powder, salt, nutmeg and cinnamon.

Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine.

Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl.

Shake muffins out while still hot. Dip muffins in butter, then into the sugar/cinnamon mix. Let cool.

You can find a printable version of this recipe here...since I know once you make this recipe it will become one that you want to refer back to :)

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Texas Sheet Cake

If you've never had Texas Sheet Cake, you are missing out on one of life's best desserts.  If you've never made Texas Sheet Cake, you're missing out on one of the easiest desserts to make!  No mixer required.  No bringing butter or eggs to room temperature.  No weird ingredients.  But SO yummy!

I grew up on Texas Chocolate Sheet Cake and recently found a version for White Texas Sheet Cake.  Let's just say that I'm only kinda glad I found the white version.  Because I will make it way too often.  And I'm trying to lose some baby weight!  But for now, I'm nursing baby Molly and need extra calories, right?!  

TEXAS CHOCOLATE SHEET CAKE
Recipe from an old PTA cookbook that my mom has

2 C Flour

2 C Sugar

2 sticks butter (1 cup)

4 T cocoa

1 C water

1/2 C Buttermilk (or 1/2 T vinegar + milk to make 1/2 Cup)

2 beaten eggs

1/2 t cinnamon

1 t baking soda

1 t vanilla

FROSTING

4 T cocoa

1 stick butter (1/2 cup)

5 T milk

1 lb. Powdered Sugar

1 t vanilla

1 cup nuts (optional)

DIRECTIONS:  Mix flour and sugar in a large bowl. Combine the butter, coca, and water in a small saucepan and bring to a rapid boil.  Watch carefully because it boils over quickly! After it comes to a rapid boil, pour into the bowl over the flour and sugar mixture. Add remaining ingredients and mix well.  Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 350 for 30 minutes.

FOR FROSTING:  Combine cocoa, butter and milk in a medium saucepan and bring to a boil.  Take off heat and add powdered sugar. Add vanilla.  Beat well and spread on warm cake.  Sprinkle nuts on top while icing is still warm if desired.     

http://www.life-as-a-lofthouse.blogspot.com/2011/06/white-texas-sheet-cake.html

WHITE TEXAS SHEET CAKE

Recipe from: All Recipes.com

1 cup Butter

1 cup Water

2 cups All-Purpose Flour

2 cups Sugar (white granulated)

2 Eggs, beaten

1/2 cup Sour Cream

1 tsp Almond Extract

1 tsp Baking Soda

1 tsp Salt

FROSTING:

1/2 cup Butter

1/4 cup Milk

4 1/2 cups Confectioners' Sugar

1/2 tsp Almond Extract

DIRECTIONS:  In a medium saucepan bring butter and water to a boil. Meanwhile, in a large bowl add flour and sugar. Mix. Then add in eggs, sour cream, extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth.  (No need to use an electric mixer!)  Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 for 20-22 minutes or until golden brown. Cool for about 20 minutes.

FOR FROSTING:  In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in sugar and extract. Stir until smooth and all combined. Spread over warm cake. Decorate cake with sprinkles, if desired.

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Caramel Brownies

I really do eat healthy about 80% of the time, but of course it is the recipes like this that are my favorite! I left out the pecans in the recipe because I was taking these to a function. I also used a 9x13 pan and melted the caramels in the microwave instead of a double boiler, but otherwise followed Pioneer Woman's recipe.

Ingredients

• 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
• 1 cup Finely Chopped Pecans
• ⅓ cups Evaporated Milk
• ½ cups Evaporated Milk (additional)
• ½ cups Butter, Melted
• 60 whole Caramels, Unwrapped
• ⅓ cups Semi-Sweet Chocolate Chips
• ¼ cups Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.
In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
In the microwave, melt caramels with additional 1/2 cup evaporated milk. Start with a minute and keep stirring and cooking until smooth and melted. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

Source: The Pioneer Woman
If you have never visited this website, you will be amazed.

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Waffles, Cinnamon Roll Style

Every week I make a weekly grocery list and meal plan. We get tired of the same meals, so I always try to have at least 3 new meals a week. While I was searching through recipe blogs, my son happened to see this one and asked me to please make it. I had the ingredients, so I made it the next morning and it was nothing short of amazing.

You know that Friends episode where Joey eats a bunch of turkey and his pants are getting way too tight, so he disappears for a few minutes and then busts back in wearing Phoebe's maternity pants with a fork in hand declaring he's ready for more? Yeah, that's kind of how these made me feel. Definitely an indulgent breakfast, but well worth it!

Cinnamon Roll Waffles

WAFFLES:
1 3/4 cups all-purpose flour
2 Tablespoons granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 cups buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
CINNAMON TOPPING:
1/2 cup butter, melted
3/4 cup brown sugar, packed
1 Tablespoon ground cinnamon
CREAM CHEESE TOPPING:
4 Tablespoons butter
2 ounces cream cheese
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:

1. Prepare waffles: In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture; set aside.
2. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy.
3. Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Bake until waffles are completely done- follow your waffle iron's instructions. Use a fork to remove finished waffles. Repeat with remaining batter. Keep waffles warm until ready to serve (a 200 degree oven is perfect).
4. Prepare cinnamon topping: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
5. Prepare cream cheese topping: In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract.
6. When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you'd like. Serve immediately.

Please visit Recipe Girl for the original recipe and many more delicious recipes of her creation!

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