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Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
Per the requests I got after my last cinnamon roll post, here is the recipe for my tried-and-true vanilla pudding cinnamon rolls with cream cheese frosting. The vanilla pudding is simply added to the dough to make it extremely soft and pliable – and oh, does it ever. (No surprise, this recipe comes direct from my Aunt Marilyn whose recipes have made a great showing on this blog already.) I made these last week and it confirmed my feelings: I am in love with these cinnamon rolls. The dough is so extremely tender and soft, it will blow your mind, and the cream cheese goodness of the frosting is beyond delicious. Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting Note: to use instant yeast instead of active dry yeast, decrease the yeast amount to 1 1/2 tablespoons instant yeast. Ingredients Rolls: ½ cup warm water 2 tablespoons active dry yeast 2 tablespoons sugar 3 ½ ounce package instant vanilla pudding ½ cup butter, melted 2 eggs 1 teaspoon salt 6+ cups flour Filling: Frosting: Notes Related:  Yeast Bread and Rolls

Scrumptious Baked Cinnamon Breakfast Bites I love a good donut, especially a homemade one. What I don’t love is the pain associated with deep frying them. It is messy, time consuming and certainly more fattening. These baked Cinnamon Breakfast Bites mimic what I love about donut holes but without all the added stress and calories. They are super scrumptious and I encourage you to try them out yourself and see how long they last in your house! Ingredients 1-1/3 cups all-purpose flour 1 cup crisp rice cereal, coarsely crushed 2 tablespoons plus 1/2 cup sugar, divided 3 teaspoons baking powder 1/2 teaspoon salt 1/4 cup butter-flavored shortening 1/2 cup milk 1 teaspoon ground cinnamon 1/4 cup butter, melted Directions Mix flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in large bowl. Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs. Add milk and stir just until moistened. Roll dough into approximately 2 1/2 dozen 1 inch balls. Mix cinnamon and remaining sugar in a small bowl.

Lemon Scented Pull-Apart Coffee Cake | The Whimsical Cupcake Do you remember those Little Debbie Pecan Wheels? I used to loooove those as a kid. My favorite (and ONLY) way to eat them was to unravel the little roll. Not much has changed by way of my odd layer quirk. So it should come as no surprise that I ate this bread layer by layer. I’m still a 5 year old at heart. This bread takes a bit of time to make and seems lengthy in steps but there is nothing difficult about making this bread at all. Lemon-Scented Pull-Apart Coffee Cake RecipeAdapted from here Yields 1 9×5″ loaf Ingredients: For the sweet yeast dough: About 2 3/4 cups (12 1/4 ounces) all-purpose flour 1/4 cup (1 3/4 ounces) granulated sugar 2 1/4 teaspoons (1 envelope) instant yeast 1/2 teaspoon salt 1/3 cup (2 1/2 fluid ounces) whole milk 2 ounces unsalted butter 1/4 cup (2 fluid ounces) water 1 1/2 teaspoons pure vanilla extract 2 large eggs , at room temperature Directions: Note: for process photos of some of the trickier steps, head on over to my Pumpkin Spice Pull-Apart Bread post.

How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in.

Apple Pie Egg Rolls : : Miss in the Kitchen Apple Pie Egg Rolls I saw one of the Food Network stars making apple chimichangas and thought I had to have some for myself. I bought flour tortillas and apples, and then I used the flour tortillas for tacos. UPDATE: I did an interview with the Casper Star-Tribune newspaper and they made a video of me making these Apple Pie Egg Rolls! Apple Pie Egg Rolls Ingredients: 1 tablespoon butter 3 cups apples, peeled, cored, and diced 1/4 cup brown sugar 1/2 teaspoon cinnamon 5 egg roll wrappers vegetable oil for frying for garnish: 1 tablespoon sugar mixed with 1/4 teaspoon cinnamon Cooking Directions: In a medium size pan, melt butter, add apples, brown sugar, and cinnamon. Place about 2 tablespoons of apple filling into each egg roll wrapper, wet edges of wrapper with water, roll up sealing edges. Serve with vanilla ice cream and caramel sauce, it’s good! Enjoy! Miss

The Month of Bread: Perfect Pretzels Okay. They’re not perfect, but they’re not bad for a first try either! I cannot even begin to describe to you how much I am loving all the bread-baking that I’m doing this month. It’s like the doors to the world of flour and yeast have been unlocked and I’ve passed through them, never to turn back. My dough hook has been retired and I’m kneading, kneading, kneading all the time, notwithstanding the no-knead bread phenomenon that has taken the world by storm. Am I worried? And what type of bread did I bake today? While I’m not completely sure if pretzels qualify as a bread, they do require flour, yeast and water and my new favourite activity: kneading. As for my experience, I decided to try a recipe for hot-buttered pretzels from The King Arthur Flour Baker’s Companion. I didn’t stray too far when trying the King Arthur version. I then divided the dough into eight equal pieces, and rolled each piece into a long rope. Ciao! Hot Buttered Pretzels For the dough: For the pretzel topping:

Watermelonade Recipe at photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered. Overnight Monkey Bread After her kids were grown and starting to have kids of their own my Mom started the tradition of having everyone over for breakfast Christmas morning. She would make Monkey Bread and have it on the table for everyone to snack on while she whipped up eggs and bacon and pancakes. The sweet little puffy balls coated with cinnamon and sugar would disappear one at a time until before you knew it nothing was left. I was a pretty picky eater growing up and I didn’t love Mom’s Monkey Bread because she always added nuts to it. So this year in memory of my Mom I decided it was time to serve Monkey Bread on Christmas morning. I adapted the recipe so that you don’t add all of the flour in the beginning, which gives you more control over the consistency of the dough and prevents adding too much flour, which can be a problem in my dry climate. Ingredients Dough Brown Sugar Coating 1 cup packed light brown sugar 2 teaspoons ground cinnamon 8 tablespoons unsalted butter (1 stick), melted Glaze Directions

How To Make Easy Rosemary Focaccia I'll be honest with you: I don't care for focaccia that's topped with a lot of stuff. I like my focaccia to be a simple, herby bread with the emphasis on salt and olive oil. I may allow for one or two additions besides the sea salt, olive oil and herbs. But that's it. You may feel differently, and of course, that's just fine. You can use this recipe as a base for all your favorite focaccia toppings. This recipe is close to one we featured a few years ago, from the fine ladies at Canal House Cooking. This dough is fairly wet, but the addition of olive oil means it will still be pliable and easy to work with. How To Make Easy Rosemary Focaccia Makes one large focaccia or two 9" x 13" small focaccia breads What You Need Equipment11-cup (or larger) food processor (See Recipe Notes for other mixing options)Measuring cups and spoons Medium sized bowlLarge sized bowl1 baking sheet (16"x12" or similar size)Wire cooling rack Instructions 1. 2. 3. 4. 5. 6. 7. 8. Recipe Notes: Make Focaccia in a Mixer:

Bake It in a Cake & Bake a Heart in a Cake! Pink Heart–Filled Cupcakes with Strawberry Taffy Frosting These vanilla bean cupcakes really have heart. Cut or bite into one to see how much love went into them. The best part: they’re surprisingly simple. And if your sweetheart happens to be a chocolate fan, you could just as easily bake your heart into some chocolate cake batter. If you go that route, I recommend finishing them off with generous spoonful of decadent ganache for a true death-by-chocolate experience. Makes 12 cupcakes Cupcakes ¾ cup (1½ sticks) unsalted butter, at room temperature1½ cups granulated sugar3 large eggsSeeds from 1 vanilla bean2 teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt2½ cups unbleached all-purpose flour1⅓ cups whole milkRed food coloring Frosting 10 bite-sized pieces strawberry taffy2 tablespoons heavy cream1 cup (2 sticks) unsalted butter, at room temperature2 cups powdered sugar12 pieces Sweetheart candy 1. 2. 3. 4. 5. Tip: Don’t know how to use vanilla bean?