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Cinnamon Roll Cookies

Cinnamon Roll Cookies
Forget the weights get your bicep curl on in this hand to mouth cookie lift. For a heavier lift, stack a few cookies together. Then have a few more for some extra reps and your arms should be perfectly sculpted. See these cookies not only taste good, but they will make you look good. No lie. Cinnamon Roll Cookies Alright all story telling aside, the cookies have a crisp edge with chewy crumb and a soft crackle from the glaze. A few notes: Keep in mind the dough will be sticky, so I used wax paper to guide the dough into a roll. Cinnamon Roll Cookies Makes approximately 4 dozen two inch cookies | Preparation: Line bake sheet with parchment paper and heat oven to 350 degrees F. Ingredients: Instructions: Sift together flour, cinnamon, baking soda and salt. To make glaze: Sift powdered sugar and add in 1 tablespoon of milk at a time until drizzling consistency is achieved. Assembly: Drizzle tops of cookies with glaze and let stand at room temperature until glaze dries completely. Leave a Comment Related:  sweetBread

Baklava My style of baklava is nut-heavy, as you can see. I like it that way, though it does produce a baklava that isn’t easy to eat according to formal Turkish baklava etiquette. If you’re a stickler for formality, cut down the nuts. The result will be pieces of baklava that are easier to spear with a fork and pop into your mouth. Start with the nuts. Pulse them in your food processor until they’re finely chopped by not ground down to a paste. Add your brown sugar and spices… …and stir. ..and trim them down to size using a ruler. Since filo will get brittle with only a few minutes’ exposure to the air, you’ll want to cover it with a kitchen towel… …spritzed lightly with water. Now for the fun part. Apply butter to the bottom of your pan. Drop in a filo layer and butter it liberally. Spread on half your nut mixture… …and pat it down gently. Now start layering on more buttered sheets of filo. …then the remaining half of your nuts… …then eight more buttered layers. Now then.

How to Make Peanut Butter S'Mores Turnovers Peanut Butter- S’Mores Turnovers I’m not much of a camper. My husband often takes my son on camping trips, and I happily stay behind and thank the gods for our bug-free house, cozy bed and well-stocked kitchen. I always send them off in comfort… marinate a little meat for them to throw on the grill, pack up some convenience foods and bake a few goodies too. When they return from their camping weekends, I hear mostly about the evenings sitting around the campfire. Story telling, snuggling in blankets, singing songs and roasting marshmallows for S’Mores seem to be recurring favorites. Here’s the How To: Thaw out a box of Puff Pastry, and cut along the fold lines to make 6 large rectangles. Layer 1/4 of a whole graham cracker, a piece of milk chocolate bar and a spoonful of peanut butter on one side of the Puff Pastry. Wet the edges with water (dip your finger in water and gently touch along the edge), fold over the filling ingredients and press edges together.

Ciasto kruche z rabarbarem i kruszonką Jedno z tych ciast, które zaczynamy piec wiosną i pieczemy do końca jesieni, wymieniając tylko owoce. Bardzo smaczne, bardzo też kruche (warto je nakładać na talerzyki łopatką, by się nie kruszyło). Nie za słodkie. Mi najbardziej smakuje z kwaśnymi dżemami (czarna porzeczka, borówka, żurawina), choć oryginalny w przepisie truskawkowy również pasuje :-). Napiszę jeszcze koniecznie, iż przepis pochodzi ze zbiorów Bajaderki, a przed Wami przetestowała je masa piekących i większości bardzo, ale to bardzo smakuje ;-). Składniki: 2 szklanki mąki pszennej 1/2 łyżeczki proszku do pieczenia 1/2 szklanki cukru pudru 185 g masła 3 duże żółtka 1 łyżka gęstej kwaśnej śmietany 1 kg rabarbaru 6 łyżek cukru 1/2 szklanki dżemu truskawkowego (użyłam dżemu z borówki, do dostania w Ikea) Kruszonka: 185 g mąki pszennej 100 g cukru 125 g masła cukier waniliowy (1 opakowanie) Makę przesiać z cukrem i proszkiem do pieczenia, dodać pokrojone na kawałki masło i dokładnie posiekać. Smacznego :)

Carrot Pulp Cake with Maple-Orange Cream Cheese Frosting Earlier this year I tried to make a soup out of green apple peels left over from a flurry of apple cake making. I had the best of intentions and, for a brief while, envisioned inventing something splendid. The results (I'm sad to say) were actually quite disastrous. I might even go as far as calling them disgusting. We tossed the whole (stinky) pot in the toilet and pretended like the whole thing never happened. I still have dreams of using my apple peels for something other than filling the trash, but until that day comes, I can at least comfort myself with my ability to use carrot pulp. I bought a juicer a few weeks ago. The thing is that, just like with those apple peels, I was finding myself overcome with guilt at the amount of delicious and nutritious pulp that I was tossing out each day. One thing to note is that the frosting for this is actually a bit runny. Oh, and if you're wondering.

Magic Custard Cake Update! A Chocolate version of this magic custard cake. Get the Chocolate Magic Custard Cake Recipe Here When I saw a magic custard cake recipe on Pinterest two weeks ago, I was floored. For two weeks, my obsession grew for this cake and I stalked Mabel’s site everyday and with the help of Google Translation, was able to follow almost every word and praise from her readers. I wanted to call this a Magic Custard Cake and after a search on Google, I realized that there were many variations of this classic “Magic Custard Pie” already being shared from kitchen to kitchen. So, to make up for all the years of being void of this wonderful magic custard cake, I inhaled two slices in one sitting. Truly a magical piece of cake, this dessert is to not too sweet (which I love the most) and is loaded with a wonderful middle layer that’s soft and custard-like. Be still my heart, I love this cake so much. love, diane Update: oops, we did it again and made a Chocolate version! Yield: one 8"x8" Cake

Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal. I sliced the dough, vertically, into six long strips. After 30 minutes in the oven… oh man…. bread heaven.

Brown Butter Salted Caramel Snickerdoodles I am not eating sugar this week. Well, I haven’t caved in yet:) So far, so good! I just need a week to detox a little. I am still eating fruit, but no desserts and that means no cookies. Well, just because I am off sugar doesn’t mean that you have to feel deprived. During the holidays, I made Monique’s Brown Butter Snickerdoodles. I decided it was time to take the snickerdoodle to another level by adding caramel and sea salt. That GREAT snickerdoodle just got transformed into a cookie that is off the charts. The cookies are soft with a nutty brown butter flavor. The classic cinnamon sugar mixture is the perfect finish to the cookies. I am seriously craving a Brown Butter Salted Caramel Snickerdoodle right now. Please eat a cookie for me! Share me! Brown butter snickerdoodles with a caramel surprise inside! Yield: 2 dozen cookies Prep Time: 10 minutes Cook Time: 8-10 minutes Ingredients: Sea salt, for sprinkling on top of cookies 1. 2.

Peanut Butter Banana Bread Peanut Butter Banana Bread Moist and delicious Peanut Butter Banana Bread is an excellent breakfast choice for those on the run. Peanut butter, bananas and peanuts are whipped together to create a nutty spin on the traditional banana bread. Doesn’t this make you want to run into the kitchen right this second and bake this incredible bread? If it doesn’t, it should! I mean come on, just look at that peanut butter glaze just dripping off of this bread! Would you believe me if I told you that this recipe comes from Cooking Light magazine? When this bread graced the cover of Cooking Light magazine a few months ago I knew immediately it would be a hit. Ingredients: For the Peanut Butter Glaze: 1/3 cup powdered sugar 1 tablespoon 1% low-fat milk 1 tablespoon creamy peanut butter Directions: Preheat oven to 350° F. Leave a Comment

Canadian Beavertails Eh? - My Square Frying Pan “Youre going to make what?? AND put them on your blog”??!! This was the confused/horrifed reaction of a few friends when I told them I was cooking up ‘beaver tails’ for my next post. They thought I had gone completely mad, and no doubt were also wondering where in fact I would find some beaver tails in Australia?? Then I explained…. I first discovered this Canadian pastry while living in Canada in 2000 and working the ski season in Banff. I was recently reminded of these little pockets of hot crispy, donut-y goodness when giving my good friend Bea travel tips on her impending trip to Canada last month. While in Canada, Bea was going out for a day of skiing with “Bill” (not his real name – “Bill” is a little blog shy). Unfortunately, Bea was so distracted by Bill that she managed to ski right on past the beavertails shop and straight into the car park. Particularly wonderful eating when the weather is awful but so SO good, anytime really is a great excuse to eat beavertails. Enjoy! Gillian

sweet saturday: one minute peanut butter cake Picture this scene: it’s 8:30 in the evening. The sky is just starting to get dark outside your living room window. You ate a delicious, healthy and veggie-filled dinner a few hours ago and now you are ready to sit down to the most recent episode of So You Think You Can Dance and dive into a decadent plate of dessert. Oh wait, you have no dessert. No chocolate, no cookies, no ice cream, no cake, no pie, not even a Jordan almond. Well she’s to go to her microwave. You can make a delicious, fluffy, moist peanut butter cake in your microwave in about one minute (30 seconds mixing, 30 seconds zapping). The options are also pretty endless. One Minute Peanut Butter Cake Print This Recipe Serves One Like my peanut butter microwave cake? Ingredients: 1 egg, beaten1 tablespoon brown sugar1/2 teaspoon baking powder1 heaping tablespoon flour2 tablespoons peanut butter1 teaspoon milk1 tablespoon powdered sugar (give or take) Directions:

Cheap Chef - Easy Peasy Lemon Brownies Recipe 3/4 cup all purpose flour 3/4 cup granulated sugar 1/4 cup butter or margarine 1/4 cup unsweetened apple sauce 2 large eggs 1 1/2 lemons 1 cup powdered sugar Lemon Brownies – I know what you’re thinking. If it doesn’t have cocoa powder or chocolate of any variety how can you call them brownies? Because they’re made like a brownie, they look like a brownie – they feel like a brownie and most importantly they are just as moist and delicious as a brownie. Argument closed – here is my recipe for easy peasy lemon brownies! Preheat your oven to 350 degrees. Pour batter into a parchment or wax paper lined baking dish for easy removal. While your lemon brownies are cooling it’s time to make your lemon glaze. When your lemon brownies have completely cooled remove them from the baking pan and pour over half of your glaze, spreading it over the brownies evenly using a rubber spatula. Lemon Brownies

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