background preloader

Cinnamon Roll Cake

Cinnamon Roll Cake
You all know that I love breakfast foods. Maybe it’s because I don’t really cook breakfast that often. My husband sometimes cooks breakfast stuff on the weekends. We usually just eat cereal in the morning. The other night we had French toast with Portuguese sausage for dinner. Here’s something you could make for breakfast or dessert. Cinnamon roll cake. Super easy. Make some. You’re welcome. Ingredients (recipe from Cookin' Up North) Cake3 cups flour ¼ teaspoon salt 1 cup sugar 4 teaspoons baking powder 1 ½ cups milk 2 eggs 2 teaspoons pure vanilla extract ½ cup (1 stick) butter, melted Topping1 cup (2 sticks) butter, softened 1 cup brown sugar 2 tablespoons flour 1 tablespoon cinnamon Glaze 2 cups powdered sugar 5 tablespoons milk 1 teaspoon pure vanilla extract Instructions Preheat oven to 350 degrees Fahrenheit.

Single Serving Pie in a Jar These are individual-sized pies made in little glass jars that can go straight from your freezer to your oven to your mouth. SO cute. You can make these with store-bought crust and canned filling or jazz it up with homemade like we do. Pie in Jar This is the type of jar you’ll need. They’re half-pint jars, but short and squatty instead of tall and skinny (Ya know, like me as opposed to my mother. Step 1: Pie Dough The first thing you’ll need is dough. Step 2: Make a topper and line the jar Roll out a small handful of dough. Use the rest of the dough to line the jars. Step 3: Fill ‘er up You’ll need about 1/2 C filling for each jar. Play around with it and come up with something yummy! When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T) Step 4: Top it off Make sure your “lid” has a vent so steam can escape. When your topper is ready, slip it onto the top of the pie. Another option is to do a crumb topping. Step 5: Freeze ‘em!

German Chocolate Cake: Inside-out My sister celebrated a birthday recently, and since we both believe that sending a card or present across the country for this event is necessary, I’ve been trying to think of other ways to celebrate. You know — it’s the thought that counts sort of thing. Two years ago, I posted a tribute to her. Last year, my husband and I held a candle and snapped a photo in mid, “Happy Birthday to You…” and this year? I thought I’d make her a cake. When I first thought of this, I really didn’t think she liked any type of cake, but I asked to make sure. Not only did I get a response from her, I got three: Angel food, German Chocolate, and cheesecake with coffee. Really? Another surprise was finding out there’s nothing actually German about this cake. My search for the perfect recipe sent me to David Lebovitz’ site first, but after a quick scan of the ingredients listed, I realized I didn’t have buttermilk. The problem I had with that recipe was the Dutch-processed cocoa. So guess what? Seriously.

Traveling in Italy: Orange and Poppy Seed Cake There is something about me and baking that doesn't connect sometimes. But I am not one who gives up easily, so persistence is my choice of weapon. If you read my previous post about the two cakes I baked, Torta Paradiso and Yogurt Cake with Pears, I encountered problems in baking them. Being a novice baker, I'm sure it's normal and some of you could have gone through frustrating moments too before arriving to the perfect cakes. So here is the second orange cake that I mentioned in my previous post, the Olive Oil & Orange Cake with Pistachios. It was a day when I had a big orange cake fix to satisfy that growing craving. This cake was originally in a 20 cm. round baking pan, following what was written in the directions. However, as I was putting the pan in the oven, it slipped from my hands after I got distracted by a playful shriek from Sofia, from down the corridor. So that is why my cake was halved, unintentionally, caused by a big messy accident.

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.

Baking for Beginners: After Dinner Mint Brownies I'm damn fussy about my brownies. I don't really like to put things in them. If I wanted an Oreo, I'd eat an Oreo. They have no business getting in the way of the gooey centre of a brownie. That's the best part. But I do like additions that cut through the sweetness - cherry, cheesecake, and now mint. And they do. Next time someone invites me for dinner, I'm taking some of these with me. After dinner mint brownies (makes 16) You'll need:170g butter200g caster sugar120g light brown sugar3 eggs1 tsp vanilla extract110g cocoa powder, sifted50g plain flour, siftedPinch of sea salt6-12 thin after dinner mints, depending on the size. Make it! Preheat the oven to 150C/300F/gas mark 2.

My Baker’s Crush: BAKED (and The Whiteout Cake) Shhh, don’t tell anyone, but I have a huge baker’s crush. Huge. As baking enthusiasts, I imagine many of you already know, love, and adore the popular baking cookbooks by famed BAKED bakery boys, Matt Lewis & Renato Poliafito: Baked: New Frontiers in Baking . I’m a little embarrassed to admit that I am just discovering them now . . . yes, that is unthinkable, considering this little thing I call my addiction to baking and blog! If you aren’t familiar with them, I’m excited to introduce you to their awesomeness, and to give you the gist: Matt and Renato left their careers in advertising to open their dream bakery, BAKED, in Brooklyn, NY in 2005. So here’s my first-ever BAKED cake — The Whiteout Cake, from their first book. I was really drawn to The Whiteout Cake because, yes, I adore vanilla, but, the truth is, I have a wee, tiny obsession with the colour white. A big thank you to Matt & Renato for sharing their amazing recipe with us! Yield: 1 (8-inch) cake For the white cake layers

Gluten Free: Pear Crumble Slices Friday, 19 April 2013 Gluten Free: Pear Crumble Slices I wouldn't say my family are predictable, but there are some guaranteed phrases that come up around the dinner table. While there's nothing I can do about my dad's proclivity to sing about fish, I was sure I could help my husband achieve his crumble ambitions. Pear Crumble Slices (makes about 15 slices)You'll need:250g gluten free plain flour mix150g butter, cut into small cubes100g demerara sugar1 egg2 pears, peeled, cored and sliced (tinned pears work well, too)30g crystallised ginger, roughly chopped50g gluten free porridge oats (optional)Make it! You might also like: Gluten Free: Poires Belle Helene Gluten Free: Toffee Ginger Cakes Top Ten Crumble Recipes Linkwithin Posted by Caleigh at 12:00 Email ThisBlogThis! Labels: caleigh, crumble, ginger, gluten free, pear 1 comment: Fee28 April 2013 20:56Had this recipe bookmarked for a free afternoon of baking therapy whilst the baby naps and today was that lucky day! Load more... Create a Link

Hawaiian Carrot Cake with Coconut Icing Happy Thursday! I hope you’re having a great week, and for some of you, today is actually Friday, since tomorrow is Good Friday, which likely makes your week even better. It’s definitely a crazy time around our house, with my working feverishly on some wedding projects, Reese’s 4th birthday coming up on Monday, my typical baking adventures, and, well, just life as a mom of 2 small kids leading into a busy family-packed Easter weekend. I’ve been baking like crazy, and was really looking forward to making a really delicious carrot cake for Easter . . . I love carrot cake! The cake is a tropical version, including silky coconut cream cheese icing sandwiched between layers of pineapple-infused carrot cake. These tropical flavours paired so well with the traditional carrot cake qualities, and I really love the thin layers — I feel like that quick slicing of the two layers into four adds a beautiful element to it, and why not? The yummiest! Hawaiian Carrot Cake with Coconut Icing Ingredients

Roasted Red Pepper & Goat Cheese Alfredo Roasted Red Pepper & Goat Cheese Alfredo Well, turns out I’m not a total flake! I got a recipe up! {It’s about TIME…} Soooooo yeah. We’re talkin’ pasta today. PS- I’m a little obsessed with roasted red peppers. PPS- hahaha! BRB while I do that…. ………5 minutes later………. picked a winner!! drum roll please…… Congratulations to entry #362, Theresa!! HAHA……anyways, this stuff is easy, addicting and delicious. Here’s how I made it: Start out with 2 red peppers on a sheet tray. While those are cooking away, chop some onion and garlic. Saute these in some olive oil until tender, about 7 minutes or so. Once the roasted red peppers are all charred and dark looking, take them out of the oven and cover with foil. Now, back to the onions. along with some garlic and herb goat cheese. So, you just want to stir the cheese and half & half in together until the cheese is melted into the sauce. Now grate some parmesan cheese. At this point, your red peppers should be all wrinkled. Hello gorgeous!

Zingy Orange Ginger Carrot Cake with White Chocolate Icing Happy Good Friday! Well, it happened. Trust me, I know this is going to sound trite, but this cake is the the most delicious dessert I have ever eaten. Ever. As in not just the best cake, but the best dessert experience (borderline religious) of my entire existence. Friends, this Zingy Orange Ginger Carrot Cake with White Chocolate Icing is the most unbelievably moist (literally — you will not believe it) nut-free carrot orange crystallized ginger cake filled with the fluffiest white chocolate butter frosting (no cream cheese, not that cream cheese frosting doesn’t rock)with a hint of almond. If you don’t live in Ontario, the home of the LCBO Food & Drink Magazine, you may want to consider relocating, or well, at least frequenting their website with all of the fabulous recipes archived. I bought a shiny new food processor Tuesday (which was when I chose to do as many as I could fit into the following 48-hours). Yes, I ate this piece. Ingredients 5 cups (1.25 L) grated carrots 1 orange 1.

Best-Ever Chicken Tenders Our quickest, easiest and crunchiest chicken tenders ever—thanks to one special ingredient: Progresso® plain panko crispy bread crumbs. Make room in your cupboard for Progresso® plain panko crispy bread crumbs. These Japanese-style breadcrumbs are the secret to creating perfectly light and wonderfully crispy chicken strips any night of the week—no frying required. Here, the Betty Crocker Kitchens share 13 new recipes for signature strips—with flavors ranging from wild to mild—and dips, all ready for the dinner table in just 30 minutes. Honey Sriracha Chicken Tenders Honey adds sweet while Sriracha brings heat in these best-of-both-worlds strips. For the dip: Go for a spicier kick by dunking strips in more Sriracha hot sauce. Chile Lime Chicken Tenders Ancho chile powder and fresh lime add distinctive flavors that pack a punch. For the dip: Keep things easy (and delicious) with Yoplait Greek key lime yogurt. Curry Coconut Chicken Tenders Fans of coconut shrimp, this one’s for you!

Dark Chocolate Chiffon Cake with Fluffy Rosewater Frosting There’s something about the word “chiffon” that simply makes me happy. And hungry. Pair it with the word cake, and you know I’m going to be intrigued. According to What’s Cooking America, the first chiffon cake was introduced in 1927, by its inventor, Harry Baker, a Los Angeles insurance agent who kept his recipe guarded for two decades, baking and selling it to Hollywood stars exclusively. I’ve been wanting to incorporate rosewater (or rose water) into a recipe (or a few) lately, and although it’s known to work well with such flavours as vanilla, white chocolate, raspberry, and many others, I was so excited to pair it with chocolate. For this frosting, I added a small amount of rosewater to one of my favourite sugary-type frosting recipes, as an accent, resulting in a sweet, rich-but-light buttercream with just a hint of rose ringing through. , did instruct greasing and flouring the pan, so I did. Dark Chocolate Chiffon Cake with Fluffy Rosewater Frosting Ingredients For the Cake:

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. I mean, it left me in a state of delicious shock that something so simple could create an incredible piece of dessert. 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. love, diane Ingredients:

Strawberry Layer Cake with Whipped Strawberry Frosting Well, hello there! I’m here, I’m here! Life got a little crazy for the past 2 weeks–cakes and beyond (beyond and beyond), but I’m so glad to be back and focused on my personal mission to never wear a bikini again share all of my favourite cakes and baked goods with you, one by one. I bought a bunch of Jelly Belly’s “Cold Stone Ice Cream Parlor Mix,” and these little things pack some serious ice cream flavour–I actually couldn’t even believe it. For the cake, I went with a moist strawberry butter cake, frosted with whipped strawberry frosting that, for some inexplicable reason, tastes like strawberry ice cream (remember it in vanilla form, here?). On a sidenote, I get oodles of emails asking about slicing cakes, and how I get mine to slice “so perfectly,” so here are my thoughts on that–I’m not a cake-slicing expert, but I hope it helps in some way: Tips for Cutting the Perfect Layer-Cake Slice: 1. 2. 3. 4. 5. I hope this helps! Strawberry Layer Cake with Whipped Strawberry Frosting Notes