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Cinnamon Rolls With Whipped Cream Cheese Frosting

Cinnamon Rolls With Whipped Cream Cheese Frosting
Happy Friday everyone! Sorry for my lengthy post-valentines day hiatus. The third trimester has made me a little slow in the kitchen and I've had my hands full with family. Like my mother, who was in town last week and thinks a day at the spa is a better use of my time than baking (hey, I'm not going to argue). Mr. Of course, once I actually got my wish for a pan of delicious freshly made cinnamon rolls, I spent more time eating them than photographing them. Photographing food while pregnant is hard! So let's get down to the how-to. You will find that this recipe is far simpler than the sourdough cinnamon rolls found on NSHP. Alright, I'm going to let my resident dough-maker and crazy pregnant woman care-taker commandeer the laptop and give you the run down for this dough. Over to you Mr. Mr. As you might have noticed, everything is by weight. I have active dry yeast on hand, but you can use other types as well. Weigh out your dry ingredients, and whisk them thoroughly to combine. (Ms.

Peanut Butter Cheese Ball You might have noticed by now that I sort of like peanut butter. I mean, it’s not an addiction or anything. I can totally stop eating it whenever I want. I’ve never wanted to stop eating it though. In fact, I had a spoonful of peanut butter for breakfast this morning. When I stumbled upon this little gem of a recipe from The Girl Who Ate Everything, I knew that this cheeseball would soon be mine. So, uh, I made this cheeseball. Print Save Ingredients: 8 ounces cream cheese, at room temperature 1 cup powdered sugar 3/4 cup creamy peanut butter (not all-natural) 3 tablespoons packed brown sugar 3/4 cup milk chocolate chips 3/4 cup peanut butter chips Graham cracker sticks, teddy grahams, apple slices, Nilla wafers, for dipping Directions: Beat together the cream cheese, powdered sugar, peanut butter and brown sugar in the bowl of your stand mixer. Don’t miss a post!

Lemon Blueberry Bread Recipe Lemon Blueberry Bread Recipe: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. Remove 1 tablespoon of the flour mixture. Place the blueberries in a separate bowl and toss the berries with the 1 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking.) In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Lemon Glaze: In a small microwaveable bowl, stir the sugar with the lemon juice. When the bread is done, remove from oven and place on a wire rack. Makes 1 loaf.

Baking: Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites Home » Recipes » Desserts » Cookies » The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies) Looking for the chickpea cookies from Pinterest or Facebook? Here’s the original recipe! Chickpea cookies! Chickpea cookies with no flour, no oil, no white sugar. And as a bonus, they’re grain-free, gluten-free, dairy-free and vegan. These need the chocolate. One thing I’ve learned since starting this blog is that people really love closeups of melted stuff. These aren’t the most beautiful cookie dough bites, but fresh out of the oven, with all that gooey chocolate, I bet you can’t tell that these are made with chickpeas. Please read the following before asking a question! Tons of people have posted the nutritional analysis for these. And thanks for everyone who has pinned and left feedback. Prep Time: Cook Time: Ready in: Yield: 14 1" cookies Ingredients Directions Preheat your oven to 350°F / 175°C. Notes Recipe by Texanerin Baking | www.texanerin.com

Chocolate Cupcakes Recipe Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners. In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature. In another bowl, whisk together the flour, baking powder, and salt. Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Makes about 16 cupcakes. View comments on this recipe on YouTube References: Bell, Annie. Lewis, Matt & Nelson, Alison.

Mudslide and Brownie Trifle Stacking this multi-layered dessert are rich custard layers of chocolate pudding with Kahlua and vanilla pudding with Bailey’s Irish Cream. Cut between those rich layers is a welcoming interruption of tender crushed brownie bits and crunchy roasted almonds. Mudslide and Brownie Trifle Have I told you, I sorta have a thing for mudslides? Along with my mudslide distraction, can you sense a run here? A few notes: If booze in desserts is not your thing, skip it.Too short cut this recipe, you can use boxed pudding. Mudslide and Brownie Trifles Serves 7-8 (in 6.5oz glasses) Ingredients: Chocolate Pudding with Kahlua Layer: 1/3 cup cornstarch1/2 cup granulated sugarPinch of salt3 cups cold whole milk3/4 cups dark chocolate, chopped1/2 cup plus 4 tablespoon of Kahlua1 tablespoon vanilla extract Vanilla Pudding with Bailey’s Irish Cream Layer: Brownie and Almond Layer: 1 1/2 cup of crushed brownie crumb3/4 cup of finely chopped almonds Instructions: 1. Assembly:

Monkey Muffins Print Recipe Posted by Ree in All PW Recipes , Breakfast , Christmas , Tasty Kitchen Featured , Thanksgiving I made cinnamon rolls and dinner rolls over Thanksgiving weekend, and was left with a medium-sized bowl of extra dough. I don’t know how it happened, but it did. I was also left with another kind of roll—the kind that makes low-rise jeans a problem. I didn’t want to roll out cinnamon rolls again—I mean, how many thousands of cinnamon rolls can one woman make in a 48-hour period? I grabbed a muffin tin and wound up making sort of a modified muffin version of monkey bread—and everyone loved them. I put half a pat of butter (so, 1/2 teaspoon) into muffin tins. Then I put a little under a teaspoon of sugar into each tin. Did you read what I wrote? Next, I dumped in 1/4 teaspoon ground cinnamon. Then I grabbed the leftover dough (it was cold in the fridge) and rolled three small (walnut-size) balls of dough. Then came about 1/3 teaspoon sugar, just to round things out. And that’s it!

balls of cheesy goodness « That’s what lulu calls them. When I tell her I’m making them she jumps around shouting for joy. Fingers crossed she is always that easy to please. fried bocconcini 1 container of bocconcini (mini mozzarella balls) 1/2 cup flour in shallow dish 3 eggs beaten in separate dish 2 cups panko crumbs in another shallow dish salt 1/2 teaspoon thyme 1/2 teaspoon oregano oil for frying (I use peanut or canola depending on what I find in my pantry) Get your oil heating. Mix the salt, thyme, and oregano into the panko and set aside. Drain the cheese and place on plate lined with paper towels and roll the bocconcini around to dry them off. Dredge the cheese in the flour. Then dip in the egg mixture to coat and roll in panko crumbs. When your oil is a 360 degrees you can start frying. pin it, share it, print it, tweet it

Costco Poppy Seed Muffins My mother-in-law got this Costco poppy seed muffin recipe from a friend and she knows how much I like Costco muffins, so she shared the recipe with me. These poppy seed muffins are very quick and easy to make. I like to eat muffins in the morning, especially when I am in a hurry to get out of the door. These poppy seed muffins make great breakfasts and snacks. Costco Poppy Seed MuffinsMakes: 24 muffins (standard size) 3 c. all purpose flour2 cup sugar1 tb poppy seeds1 1/2 tsp. baking powder1 1/2 tsp. salt3 eggs1 1/2 cup milk1 c. oil (can sub applesauce)1 1/2 tsp vanilla1 1/2 tsp almond flavoring Directions: 1. This poppy seed muffins recipe tastes very close to the Costco poppy seed muffins that I used to buy from Costco.

Oreo Popsicles Recipe How good these oreo popsicles look?! They taste even better! SO creamy and very simple to make. What you’ll need: - 6-10 Crushed Oreo’s - 2/3 cup of heavy whipping cream - 1 Cup of Cool Whipped Topping (thawed) - 1 tbs of sugar - 1 tsp of vanilla *UPDATED* - Oreo Crumbs for garnish. - Shot Glasses, any cup, or popsicle mold. - Popsicle Sticks Danger these could be very addictive; so creamy and yummy! Directions: On a large bowl add heavy whipping cream, whipped cream, sugar, and crushed Oreos and mix well. Makes about 12-16 popsicles depending on the cup size. Enjoy! Linking to some of these parties.

The Best Ever Blueberry Muffins Last week a co-worker's husband called work and when I answered the phone he started raving about the muffins his wife had made the night before. He told me they were the best muffins she had ever made, which is saying a lot because she is a fabulous cook. Later in the day I asked her for the recipe and she quickly printed it for me. Let's me just say, that these are definitely the best muffins I have ever made. **I'm linking this recipe! **Cook's note-These muffins can be flavored with any variety of fruits and toppings. Edited 12/24/11--Add your butter gradually if you decide to do the streusel topping. Sugar Topping 1/3 cup (21/3 ounces) sugar 1½ teaspoons finely grated zest from 1 lemon Streusel Topping 3 T white sugar 3 T brown sugar 1/3 cup flour 5 T melted butter Muffins 2 cups (or less if you are me!) If topping with lemon sugar, stir together sugar and lemon zest in small bowl until combined; set aside. Adjust oven rack to middle position and heat oven to 425 degrees.

Watch Me Do - Sweet things are my weakness and I LOVE puppy... Impossible Pumpkin Pie Cupcakes Pumpkin pie is one of my favorite autumn treats and I make it often once the weather starts to get cool, but I also like to try and find new twists to put on it to keep it interesting. Pumpkin pie bars and chocolate pumpkin pie are some of my favorite variations. This year, I set out to put pumpkin pie in a cupcake form, something that could easily be eaten by hand but still had that custardy feel of a real pumpkin pie. Plus, it’s always nice to have another cupcake recipe around. This cupcake recipe is based on an impossible pie recipe. Impossible pie is a concept that is a popular “back of the box” recipe for baking mixes, like bisquick. The cupcakes will fall as they cool because of their slightly dense pumpkin pie center, so don’t worry as you seem the start to deflate after you take them out of the oven. Update: I’ve posted a video of this recipe, so you can see every step of the process! Preheat the oven to 350F. Makes 12

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