Nutella Mug Cake. Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up.
Cinnamon Toast Rolls. The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate.
I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. That’s it… some soft white bread, some butter and some cinnamon sugar. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Cinnamon Toast Rolls Click here for a printable recipe.
Brownies. Love brownies.
Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Blue-Eyed Bakers. Salted Caramel Chocolate Chip Cookie Bars. I have become completely overpowered by the force that is salted caramel.
I simply can’t get enough of it, no matter how it’s presented to me. Ice cream? Pass me a spoon. Popcorn, Pretzel & Peanut Bars? Hand me at least three, please. In this particular instance, I adapted my all-time favorite chocolate chip cookie recipe and added a layer of salted caramel sauce in the middle, and then sprinkled the top with more sea salt, just for good measure. These beauties are chewy, gooey, sweet, salty, and chocolate chip-y. One year ago: White Chocolate-Coconut BrowniesTwo years ago: Oven-Fried Onion Rings with Dipping SauceFive years ago: Maple-Hazelnut Oatmeal. Brown Sugar Cupcakes with Peanut butter.
Oooooh.My.Gosh.
Let’s talk cupcakes. Some people think they are overrated. I tend to agree when they cost $6.50 a pop and crumble in your hand like fallen plaster or require chugging a gallon of milk to cancel out the dryness. And I don’t even drink milk. But I’m like, cake-impaired or something and can’t bake a whole layered thing to save my life. At all. And the other crazy thing? Always down with that. So cupcakes it is.