Gonna Want Seconds: Red Velvet Cake Balls
Are you making Valentine treats for someone special? Well, put these on the Tippy Top of your list. OH! MY!
Absolutely Sinful Cinnamon Rolls
***Alrighty, here are the cinnamon rolls that I mentioned in my previous post. I put these together on Christmas Eve, and then baked them on Christmas morning. Let me just tell you...there's nothing quite like the smell of yummy cinnamon rolls wafting through the house on Christmas morning...ahhhhh...so wonderful! This is going to be a new tradition for us...fresh, homemade rolls on Christmas. I thought that I might try this recipe, and then maybe try a new one next year...until I found one that I really loved. UPDATE: Since originally writing this post in 2008, I've made these cinnamon rolls every year for Christmas! The great thing was that I could prepare them on Christmas Eve. I looked and looked online and in my numerous cookbooks for the perfect recipe. I found this recipe over on Pioneer Woman's blog. I will say that I decreased the ginormous amount of butter that she called for in this recipe. Try these today...you won't be sorry! Ingredients: (This is 1/2 the original recipe)
Sugar Rush #12: Cherry Cheesecake Cookies
It isn’t fair to the other Sugar Rush goodies to say I’ve saved the best for last. So I won’t say it. But I will say that these cherry cheesecake cookies are absolutely phenomenal. Basically, the easy description is cherry cheesecake in cookie form. Talk about a crowd-pleaser, these cookies have been raved and raved and raved about everytime I have made them. If you don’t have the time and energy to fuss with a cheesecake, these cookies are the answer! Cherry Cheesecake Cookies Ingredients 3 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 2 (8-ounce) packages cream cheese, softened 2 1/2 sticks butter, softened 1 1/2 cups sugar 2 large eggs 2 teaspoons vanilla extract 1 cup graham cracker crumbs 2 cans (20-ounce) cherry pie filling Directions Combine the flour, baking powder and salt in a bowl. Printed from Mel\'s Kitchen Cafe (www.melskitchencafe.com) Recipe Source: adapted from Cook’s Country
Blueberry Cream Cheese Muffins
I’ve always been a muffin-lover. Banana, apple, corn, bran, carrot… you name it, I love it. Yet out of the vast array of muffin options, blueberry will always be my favorite. My adoration of blueberry muffins began during a family summer vacation in Maine when I was a kid. I’m fairly certain the sweet woman sent me home with the recipe for the blueberry muffins that I loved so much, but I don’t have a clue where it is now. What a shame. Anyway, on to these Blueberry Cream Cheese Muffins. So. They obviously won’t be winning any beauty contests. But! What they lack in appearance they more than make up for in flavor and texture. Just like my Blueberry Buttermilk Pancakes, these muffins are bursting with fresh blueberries. We’re talking packed full. It’s like that game where you stuff as many marshmallows in your mouth as possible while attempting to say “chubby bunny”. C’mon… you know you’ve played. Blueberry Cream Cheese Muffins Printer-Friendly Recipe NOTE: These are muffins… not cupcakes! Directions:
Fahrenheit 350°: Rain or Shine
In Oregon, the only month in which you can depend on good weather, is the month of August. Weddings, camping trips, hikes and outdoor adventures always fill up the month of August in Oregon. And, while the rest of the country is busy starting school, Oregon prolongs the start of school until September - allowing it's students to fully enjoy a true summer vacation. I'm a little behind on this month's Recipe Swap... between celebrating our anniversary at Bryce Canyon over the 1st, and participating in Mindy Mae's Market the following weekend. The weather is the sole inspiration for this month's recipe swap, since many activities and most schedules in Oregon are dependent on the weather, though really, we just learn to do and love doing, everything in the rain. Plus, since we don't get all that much sun anyway, we have to improvise to get our fill; so this month's recipe swap is all about s'mores! #4: Campfire Cookies, by Fahrenheit 350° (oooh! Now, it is your turn!
Peach Cobbler Dump Cake
This is a recipe that my mom made all the time when I was growing up. We always called it peach cobbler. It was not until I was married and had other versions of this dessert, that I realized it is really a version of the dump cake that many people make. This dessert is easy and frugal, yet really good. It is one of those simple desserts that everyone enjoys. If you serve it with whipped cream or vanilla ice cream it makes it even better. Saturday I will post how I adapted this to be gluten free. Peach Cobbler Dump Cake 1 29 ounce can sliced peaches with the juice1 yellow cake mix½ cup butter, melted1 cup nuts, chopped (optional, I usually leave them out since my kids do not like nuts) Place peaches and juice in a 9×13 pan. This post linked to Frugal Fridays, Grocery Cart Challenge, and Foodie Fridays.
Red Velvet Love For YOU!
Well my friends I am finally back home! We arrived late last night, exhausted but safe and sound. Thank you to all of you who left comments and emailed me privately to encourage me to keep my head up and stay positive and to not be bothered by petty anonymous commenters. I appreciate it more than you know. And I definitely felt an abundance of love. Red Velvet Cream Cheese Cupcakes- ah! This cake is made with sour cream, which is unlike any red velvet cake I've ever made, but it worked. Red Velvet Cream Cheese Cupcakes from Cookie Madness via My Baking Adventures Filling: 4 ounces cream cheese, softened 2 tablespoons granulated sugar 1 ½ tablespoons lightly beaten egg (break egg, mix with fork, measure) 1/4 teaspoon vanilla Batter: Preheat oven to 350 degrees F. Prepare filling first. In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt. In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla and sour cream.
Cinnamon Roll Pulls
I've been seeing a lot of different versions of this bread floating around the internet. All of the versions I've seen are savory and use lots of cheese. While I love a good cheesy bread, I decided to go in a different direction and make a sweet version. This bread is SO addictive. Cinnamon Roll Pulls(Printable Recipe) 1 unsliced round loaf sourdough bread 1/2 cup butter, softened 1/4 cup powdered sugar 1/4 cup honey 1 tsp pure vanilla extract 1 cup sugar 1 1/4 tsp cinnamon 1 cup powdered sugar 1-2 Tbsp milk Preheat oven to 350 degrees. To make Vanilla Honey Butter: Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla. Cut the bread lengthwise into 1/2" slices, without cutting through the bottom crust. Wrap in foil; place on a baking sheet.
Chicken Roll Ups
I have a great, easy and delicious new recipe to share with you! One of my favorite things to do in my limited free time is to search food blogs and food websites. I kept seeing recipes similar to the one I'm going to share but I didn't like half of the ingredients, and the ones I did like, Chris didn't. So here's my version of Chicken Roll Ups! First, I boiled 2 chicken breasts. Meanwhile, I let a block of cream cheese thaw out. I mixed the cream cheese with 1 1/2 cups of cheddar and 1 cup of Monterey jack and some salt and pepper. Once the chicken was cooked, Chris shredded it for me with his hands of steel, and we mixed it into the cheese mixture. Then I put the mixture on big, buttery, flakey crescent rolls. And rolled them up. Finally, bake them at 350 for 20-25 minutes! Combine chicken, cheeses, salt and pepper. Be sure to check out my other great chicken recipes too! Cheesy Chicken Spaghetti
