Ooey Gooey Cinnamon Rolls

This is a slight adaptation of PW's cinnamon rolls. They turned out absoluely fantastic which is a good thing considering that I'll be serving them at my sister's bridal shower brunch this Saturday!

 2 cups Whole Milk
1/2 cup Vegetable Oil

1/2 cup Sugar

1 package Active Dry Yeast

4 cups (Plus 1 Cup Extra, Separated) All-purpose Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

2 teaspoon Salt

1/2 cup Melted Butter

2 cups  Brown Sugar

Generous Sprinkling Of Cinnamon

Cream Cheese Frosting

1/2 cup butter

8 oz cream cheese, softened

1 lb powdered sugar

2 Tbsp milk

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in package of Active Dry Yeast. Let this sit for a minute. Then add 4 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/4 cup melted butter over the dough. Now sprinkle 3/4 - 1 cup of brown sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Light and Fluffy Waffles

Had breakfast for dinner last night... now I just wish I had doubled the recipe for this morning! The texture of these waffles are perfect, not too chewy and wonderfully fluffy. Enjoy!

Light and Fluffy Waffles

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 cup granulated sugar
1 tablespoon granulated sugar
2 tablespoons butter, softened
2 tablespoons shortening
1/2 cup half-and-half
1/2 cup buttermilk
1/4 teaspoon vanilla

Combine flour, salt and baking soda in a medium bowl and stir to combine.Beat the egg in another medium bowl until its about doubled in size, and combine with sugar, butter, and shortening, mixing well until smooth. 3 Add the half & half, buttermilk and vanilla and mix well. 4 Add the dry flour mixture to the wet mixture while beating and mix until smooth. 5 If you can, cover and chill overnight, though the batter can be used right away. 6 Rub a light coating of vegetable oil on a waffle iron, and preheat it. 7 Leave the batter out of the refrigerator to warm up a bit as your waffle iron is preheating. 8 Spoon 1/3 to 1/2 cup of batter into the waffle iron and cook for 3 to 4 minutes or until the waffles are light brown.

Raspberry Sour Cream Coffee Cake

Y-U-M

And that's really all I have to say about it :) I found this recipe and adapted it a bit from Tasty Kitchen.

FOR THE CAKE:
2 1/2 cups Flour
2 teaspoons Baking Powder
½ teaspoons Salt
½ cups Butter, Softened
3/4 cups sugar
3/4 cups brown sugar
2 whole Eggs
1/3 cup fat free milk (original recipe was much too thick so this helped thin it out a bit)
1 cup Sour Cream
1 cup Raspberries (mine were fresh but frozen)

FOR THE TOPPING:
1 cup Sugar
⅔ cups Flour
2 teaspoon Cinnamon
¼ teaspoons Salt
½ cups Butter

Preheat the oven to 375 degrees. Grease a 9×13 pan.

Combine the flour, baking powder and salt in a medium bowl. Set aside.

Cream the butter in a large bowl until light, add the sugar and beat until light and fluffy. Mix the eggs in one at a time. Mix the dry ingredients into the creamed mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Add milk until just incorporated. Pour half of the batter into the prepared pan, spoon the berries over the batter, sprinkle 2 Tbsp sugar and 1/2 tsp cinnamon over the berries. Top with the remaining batter.

For the topping, combine the sugar, flour, cinnamon and salt in a medium bowl. Add the butter and cut it into the dry mixture until the mixture is crumbly. Sprinkle the topping over the cake.

Bake for an hour or until a tester comes out clean. (Mine was done in 35 minutes so watch the time!)

Cinnamon Roll Pancakes with Cream Cheese Syrup

The name says it all... HOLY YUM! It's like a cinnamon roll without the guilt, well without most of the guilt anyways! :) The pancakes came out nice and fluffy this time, I have tried other recipes and that have been heavy and dense. I adapted this recipe from Tasty Kitchen.

Cinnamon Pancakes with Vanilla Cream Cheese Syrup

1-½ cup All-purpose Flour
3 Tablespoons White Sugar
½ teaspoons Salt
4 teaspoons Baking Powder
1 Tablespoon Cinnamon
2 whole Eggs divided
1 cup Milk
¼ cups Butter, Melted
1 Tablespoon Vanilla

In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.

In a small bowl whip the egg whites for a couple minutes until peaks start to form. Place aside.

In separate large bowl, beat together egg yolks, milk, butter and vanilla. Stir in flour mixture. Gently fold in whipped egg whites until incorporated. (Important for fluffy texture!)

Heat a lightly oiled griddle or frying pan over medium heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.

Serve warm with syrup drizzled over the top.

Vanilla Cream Cheese Syrup


¼ cups Butter, Melted
2 Tbsp. Cream Cheese, softened
Dash Of Salt
1 Tablespoon Maple Syrup
1 tsp vanilla ext.
¼ cups Whole Milk (more If Needed)
1 cup Powdered Sugar

Beat all ingredients together until smooth, adding more milk as needed.

Triple Chocolate Muffins

No not a cupcake... you don't feel as bad eating a chocolate muffin for breakfast then you would a cupcake right? Therefore it is a muffin, it puts my mind at ease. :) I got about a dozen and a half out of this recipe. So good though!

Triple Chocolate Muffins

Yield: 12 muffins

1/4 cup (4 Tbsp) butter

1/4 cup sour cream

4 ounces (4 squares) semi-sweet baking chocolate

2 cups flour

2/3 cup brown sugar

1/3 cup unsweetened cocoa, sifted

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/4 cup buttermilk (I make my own SO Easy! Per 1 cup milk add 1 Tbsp. vinegar or lemon juice and let sit 5 minutes)
1 large egg

2 tsp. vanilla

1 cup semi sweet or milk chocolate chips

Preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.

2. Melt the butter and chocolate squares together in a microwave safe bowl for 1 minute. Stir and heat for intervals of 30 seconds stirring in between until chocolate is completely melted. Add sour cream and stir until incorporated. Set aside.

3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted chocolate mixture over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Do not over mix the batter. Stir in chocolate chips. Divide the batter evenly among the muffin cups.

4. Bake for about 17 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Pumpkin Spice Muffins with Cream Cheese Frosting

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)
adapted from The Pioneer Woman

Muffins:

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 heaping cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla

2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

Cream Cheese Frosting

1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla

Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!

Store in fridge, as icing will soften at room temperature.

Lemon Sugar Crusted Blueberry Muffins

I wasn't to wild and crazy about the first blueberry muffin recipe I posted on here so I am hoping this one is up to par. I am sure it will taste fine with frozen berries but to me fresh tastes so much better and doesn't overwhelm the batter with excess juice and water. Plus I can't wait to try baking them with my vanilla bean infused sugar (which is making everything I bake with extra vanilla-y and yummy!) I love the paring of zesty lemon and the mild blueberries in this recipe. But I'll probably half it since my hub isn't a muffin lover.


Lemon Sugar Crusted Blueberry Muffins
adapted from Cook's Illustrated


Muffins:
2 cups fresh blueberries
1 1/8 cups (8 ounces) plus 1 teaspoon sugar
2 1/2 cups (12 1/2 ounces) all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons butter, melted and cooled slightly
1/4 cup oil (vegetable or canola)
1 cup buttermilk
1 1/2 teaspoons vanilla extract


Lemon-Sugar Topping:
1/3 cup sugar
zest from one lemon


For the topping, stir together sugar and lemon zest in a small bowl and set aside.

For the muffins, preheat oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray. Rinse one cup berries under cold water and spread on a double layer of paper towels to dry well. Bring remaining one cup berries and 2 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup, about 6-8 minutes. Transfer to a small bowl and cool to room temperature, about 10 to 15 minutes.

Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick, about 45 seconds. Slowly whisk in the butter and oil until combined. Whisk in the buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour - don't overmix. This is the key to moist and tender muffins.

Using ice cream scoop or large spoon, divide the batter equally among prepared muffin cups (batter should completely fill the cups). Spoon a teaspoon of cooked berry mixture into the center of each mound of batter. Using a skewer (or toothpick or dry spaghetti strand), gently swirl the berry filling into the batter using a figure eight motion. Sprinkle lemon sugar evenly over the muffins.

Bake until the top of the muffins are golden and just firm, 17-18 minutes. Cool muffins in the muffin tin for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.

Truck Stop Buttermilk Pancakes

This week it seems like we have been eating buttermilk up the nose! I had a quart in the fridge that was nearing death and refrigerator resurrection (aka old and moldy!)
So to save it's buttery life and to fill our tummies we have had buttermilk pancakes, buttermilk bread (recipe to follow), homeade buttermilk ranch dressing, buttermilk in my brownies...wowee I swear if there was any left I probably would have put the rest in my bathtub!! (good for the skin? maybe!)

So these pancakes are STELLAR! I (like most of you) always made pancakes from the bag (Krusteaz, Betty Crocker, Bisquick, etc.) But after eating these I don't think I can go back! Seriously they are drool worthy!

• 2 eggs
• 1/2 cup and 2 tablespoons milk
• 2 tablespoons and 1-1/2 teaspoons butter, melted
• 2 cups and 1 tablespoon buttermilk
• 2 cups and 1 tablespoon all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 3/8 pinch salt (optional)
• 2 tablespoons and 1/4 teaspoon sugar

1. In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.