Delicious Cinnamon Rolls in 1 Hour

Delicious Cinnamon rolls in 1 hour???

Is that possible?

Yes, it is. Nothing is more delicious that a gooey cinnamon roll topped with a wonderful glaze. Right? You know you love the smell of them when they are cooking and the wonderful taste of the cinnamon on the warm roll. I like them warm.

I found this recipe and had to give it a try.

INGREDIENTS

• 2¾ c. all-purpose flour
• ¼ c. sugar
• 2 tbsp. butter
• 1 egg
• 1 package instant (quick rise) yeast (or 2¼ tsp.)
• ½ c. water
• ¼ c. whole milk
• 1 tsp. salt
• 
  
• Filling:
• ⅔ c. brown sugar
• ¼ c. (½ stick) butter, room temperature
• 1 tbsp. ground cinnamon
• ¾ tsp. vanilla extract
• ¼ tsp. almond extract
• 
  
• Vanilla glaze:
• 1½ c. powdered sugar
• ¼ c. (½ stick) butter, melted
• 1 tsp. vanilla extract
• 2-3 tbsp. milk

DIRECTIONS

Preheat the oven to 200 degrees.

In a large bowl or the bowl of a stand mixer, combine the flour, yeast and salt.
In a small microwave safe bowl (or glass measuring cup), combine the sugar, butter, water and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it took about 1 minute 30 seconds on HIGH in my microwave).

Gradually add the milk mixture into the flour mixture. Add the egg and mix until a soft and sticky dough forms.
If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 4 minutes or until the dough becomes elastic or knead by hand on a lightly floured surface for 3-4 minutes. Cover the dough with plastic wrap and allow it to rest on the counter for 5 minutes.

Once the dough has rested, roll it out on a lightly floured surface until it measures a 16x9 inch rectangle. Prepare the filling by combining all of the ingredients in a small mixing bowl except for the butter. Spread the butter over the top of the rolled dough, then cover with the filling. Tightly roll the dough and cut into 12 portions. I like to use dental floss for this... I also cut it in half, then fourths etc.

That way the pieces are all uniform in size (you may have a few smaller pieces from the ends, just arrange them around the larger rolls).
Place the rolls into a lightly greased 9x13 baking dish and gently press a piece of aluminum foil over top. Turn OFF your oven and place the covered rolls inside to rise for 25 minutes.Remove the rolls from the oven and turn ON your oven to 375 degrees. Once heated, remove the foil and bake the rolls for 15-18 minutes or until the centers are lightly golden brown in color.

Remove from the oven and allow to cool for a few minutes before frosting. While rolls are cooling, prepare the frosting by combining all of the ingredients in a small mixing bowl and beating by hand or with a hand mixer until smooth. Spread over the tops of the rolls.

So delicious! Enjoy
Michelle

Recipe from here.

Apple Pie Roll-ups, Review

Do you ever actually make/do things that you pin on Pinterest? 

I have tried recipes, craft ideas, remodel help and decorating suggestions.

This is one recipe that I pinned a while ago. I can't remember the exact site I found it on. As you know I like to try different baking recipes and see how they come out. 

For the most part I have really liked everything that I have tried from Pinterest. (I did have a donut fail that I think I found on Pinterest too.)

Anyway, this recipe is not going to get rave reviews. The apple roll-ups weren't challenging to make, just a little time consuming with cutting all of the apples.

The roll-ups tasted pretty good while they warm. When they cooled down they were just so crispy and hard no one in the family really cared for them. Sorry.

Recipe not provided for this one.

 They look so good.



Apples cut into small pieces.

Place the mixture in the wonton wrapper.

Wrap, I think probably some butter on top.  Bake

Looks Good :)

If you are interested in this type of recipe you could probably just look it up on Pinerest and give it a try.

~Michelle

Snickerdoodle Bars

I thought I would try this recipe that came over my email from the Betty Crocker website.  I am always up for a new recipe.  It was a pretty cool evening and the boys and a friend were watching a movie so I decided to bake.  The great thing about this recipe is that the ingredients are things that I already had on hand. After I took it out of the oven I thought it was going to be under-baked however as it cooled it had a chewy, soft and very delicious texture. I also didn't use the glaze.  I wrapped some for the boys' friend to take home and took some to work the next day... Everyone loved them. Yeah

recipe from Betty Crocker

Snickerdoodle Bars

Ingredients
2 1/3 cup all-purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
3/4 cup butter softened. (I used cold butter and just sliced it into tablespoons before beating)
1 1/4 cups sugar
1/2 cup packed brown sugar
3 eggs
1 tsp vanilla

Cinnamon Filling
1 Tbsp sugar
1 Tbsp cinnamon

Glaze - I didn't put any glaze on mine.
1 cup powdered sugar
1 to 2 Tablespoons milk
1/4 tsp vanilla

Directions
Preheat oven to 350F. Spray or grease bottom only of a 13x9-inch baking pan with cooing spray. In small bowl, combine flour, baking powder and salt. Set aside

In large bowl, beat butter with electric mixer on hight speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, add dry ingredients until well combined.

Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.

Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.

Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.

(Glaze) - In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars.

Cut and serve
~Michelle

Classic Cookie: Snickerdoodle

I made a little snack for the cub scout fishing derby. I made the Coffee Creamer Chocolate Chip cookies and I also went with a classic choice, the snickerdoodle.  Really this is a traditional recipe and I did not come home with any cookies. The cookies are soft and chewy if you remove them from the cookie sheet after 1-3 minutes. They are also a little flat. I might try another recipe that has a little brown sugar just to see how the flavors are different.  ~Bake some snickerdoodles today.  The recipe uses basic pantry ingredients so they are wonderful when you don't have any chocolate chips and want to bake cookies. 

Ingredients

1 1/2 cups plus 2 tablespoons sugar, divided
1 cup butter chilled and sliced into tablespoons
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons ground cinnamon


Directions

In a large mixing bowl, combine 1 1/2 cups sugar, the sliced butter and eggs.  Beat at medium speed of electric mixer until light and fluffy. About 3 minutes.  Add flour, cream of tartar, baking soda, nutmeg and salt.  Beat at low speed until soft dough forms.
Cover with plastic wrap. Chill 1 to 2 hours, or until firm.

Heat oven, to 375F.  In small bowl, combine cinnamon and remaining 2 Tablespoons sugar.  Shape dough into 1-inch balls.  Roll balls in cinnamon mixture.  Place balls 2 inches apart on ungreased cookie sheets.  Bake for 10-12 minutes or until light golden brown.

Let cool for 1-3 minutes before removing from cookie sheets.  Cool completely before storing.

recipe from Cookies! a cookie lover's collection

~Michelle

Happy Mother's Day Cinnamon Streusel Bundt Cake

Happy Mother's Day

Mother's day is a wonderful day to spend with family. My two little guys are the reason that I am a mother and love every minute, well almost every minute. They may fight with each other and talk back at times but I love the funny observations that they have the kisses that they still share and when they play together and get along my heart just sings.  Thank you to my husband for also making me a mother and for taking such great care of the boys while I'm at work. I am blessed to have such wonderful guys in my life.  And I did go to work on Mother's Day :(

I made a cinnamon streusel bundt cake for dessert on Mother's day.
I found the recipe here.

Ingredients

Streusel Topping
1 cup flour
1 cup firmly packed light brown sugar ( I used about 3/4 cup light and 1/4 dark)
1 Tbsp cinnamon
1/2 cup (1stick) cold butter, cut into chunks


Cake
2/3 cup butter, softened
2 cups granulated sugar
2/3 cup sour cream
4 eggs
1 Tbsp vanilla extract
2 cups flour
1/4 tsp baking soda
Vanilla Glaze, (optional)

Directions
Preheat oven to 325F. For the streusel topping, mix the flour, brown sugar and cinnamon in a medium bowl.  cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. set aside.

for the cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.

Spoon 1/2 of the streusel topping into greased and floured 12-cup bundt pan.  Spoon 1/2 of the batter over the top. Repeat layers.

Bake 1 hour or until toothpick inserted in center comes out clean. ( I had to bake it about 1 hour 15 minutes)  Cool in pan 10 minutes. Remove from pan. cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with vanilla glaze.

Vanilla glaze
mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon vanilla in medium bowl until smooth.  If necessary, stir 1 to 3 additional teaspoons water until glaze is of desired consistency.  Drizzle over cooled cake. Let stand until glaze is set.

I did get a surprise gift for Mother's day.  At breakfast they handed me a gift that I thought was for sure slippers, and I would have been very happy with slippers.  It was a new Nikon SLR digital camera. whoo hoo.  Amazing. I cried a little.

Here is a picture that I took with the new camera.  Going to love practicing.
.

~Michelle

New York-Style Crumb Coffee Cake

We are headed to my brother's house for my future sister-in-law's birthday brunch.  And of course I need to bring something sweet to eat.  It was a toss-up between blueberry muffins and coffee cake.  I decided on the coffee cake because my sons like that more.  So I searched the recipe archives/internet  to find just the perfect crumb coffee cake.  It needed to taste like the Entenmann's coffee cake and have lots of crumbs.

I found a wonderful recipe. 

(I am wondering what makes it "New York-Style")

The cake surely comes close to tasting like Entenmann's and is pretty easy to make too.

I was pleasantly surprised that I didn't have to double the crumb topping.  There was plenty and it was the perfect ratio of cake to topping.  Grab a cup of coffee and have some cake. XO

Off to celebrate a wonderful person's birthday. 

recipe found at smellslikehome

New York-Style Crumb Cake
original source: Cooks' Illustrated

Don't be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake.  If you can't find buttermilk, you can substitute an equal amount of plain, low-fat yogurt.  When topping the cake, take care to not push the crumbs into the batter.  This recipe can be easily doubled and baked in a 13 x 9-inch baking dish.  If doubling, increase the baking time to about 45 minutes.  Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

Ingredients for the crumb topping
1/3 cup granulated sugar
1/3 cup dark brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
8 Tablespoons butter (1 stick), melted and still warm
1 3/4 cups flour

Ingredients for the cake
1 1/4 cups cake flour
1/2 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons butter (3/4 stick), cut into six pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners' sugar for dusting

To make the topping:  Whisk sugars, cinnamon, salt and butter in medium bowl to combine.  Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10-15 minutes.

To make the cake:  Adjust oven rack to upper-middle position and heat oven to 325 degrees F.  Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width.  Spray 9-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda and salt on low speed to combine.  With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.  Add egg, yolk, vanilla and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

Transfer batter to baking pan; using rubber spatula, spread batter into even layer.  Break apart crumb topping into large pea-sized pieces between your thumb, pointer and middle fingers and spread in even layer over batter, beginning with edges and then working toward center.  Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35-40 minutes. (I had to bake mine for 45 minutes)
Cool on wire rack at least 30 minutes.  Remove cake from pan by lifting parchment overhang.  Dust with confectioners' sugar just before serving.

~Michelle

Delicious Apple Crisp with Local Apples

Baking in the fall is just amazing.  The warm house with the wonderful smells of cinnamon, fresh baked bread, cookies, pumpkin muffins and pumpkin pie.  When I baked this apple crisp is was a wonderfully cool (60degree) summer/fall evening.  They boys came in from outside and smelled the crisp baking in the oven and couldn't wait to try a bowl full.

Pin It

My neighbors went to a local farm and picked some apples last week. I have never picked apples. I have picked cherries before which seem easier than apples, at least lighter. So I turned the healthy snack of an apple in to a not so healthy treat of an apple crisp. I used my favorite go to cook book and didn't really follow the recipe. I added way more apples, because they cook down and I sliced them thin. I also added a good amount of cinnamon and didn't measure the lemon juice just drizzled some on the apples.

Apple Crisp
recipe from Pillsbury, The Complete Book of Baking

Fruit Mixture
6 cups sliced peeled apples
1 teaspoon cinnamon, if desired
1 tablespoon water
1 teaspoon lemon juice

Topping
1 cup rolled oats (I used quick oats because that's all that I had - if I didn't have them I would have bought rolled oats)
3/4 cup all-purpose flour
3/4 cup firmly packed brown sugar
1/2 cup butter, softened

Heat oven to 375F. Place apples in ungreased 2-quart casserole or 8-inch square (1 1/2-quart) baking dish. Sprinkle with cinnamon, water and lemon juice. In large bowl, combine all topping ingredients; mix until crumbly. Sprinkle crumb mixture evenly over apples. Bake at 375F for 25 to 35 minutes or until fruit is tender and topping is golden brown.

We really enjoyed the apple crisp and I told my neighbor send over any fruit that she picks and I will turn it into a delicious dessert. :)

~Michelle

Cinnamon Rolls

My son, the one that loves cinnamon rolls, is home sick today so I decided to make some cinnamon rolls. The rolls were done when the other boy came home from school and he ate one right away. The sick boy has not tried one yet, maybe when he is felling a bit better. I'm trying a different recipe then the one that I used last time. Check here. Try both recipes when you have time:)

The dough recipe is from Food Network

Ingredients

Dough:

• 1/4-ounce package yeast
• 1/2 cup warm water
• 1/2 cup scalded milk
• 1/4 cup sugar
• 1/3 cup butter
• 1 teaspoon salt
• 1 egg
• 3 1/2 to 4 cups all-purpose flour

Filling

• 1/2 cup melted butter, plus more for pan
• 3/4 cup sugar, plus more for pan
• 2 tablespoons ground cinnamon

Glaze
The glaze recipe is from FamilyFun

• 1 1/2 cups confectioners sugar
• 2 1/2 tablespoons of milk or more
• 2 tablespoons melted butter
• a drop of vanilla

Heat oven to 200 degrees F. so the kitchen is warm and dough will rise.

In a small bowl, dissolves yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Beginning at the 15-inch side, roll up dough and pinch edge together to seal Cut into 12 to 15 slices. I used dental floss to slice the roll. I works great.

Turn the oven up and heat it to 350 degrees F.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

(I should have used a bigger pan...)

Meanwhile, mix butter, confectioners sugar, milk and vanilla in a bowl until combined and reaches desired consistency. Spread over slightly cooled rolls. I did not use all of the glaze.

ENJOY
Michelle

Thursday Night Cake

Sunday Night Cake, recipe by: Baked Explorations

Here is another recipe from my Baked Explorations cook book. I called this recipe Thursday Night Cake because I work on Sunday nights so we don't have a Sunday night dinner at our home.
So, I made the cake on a Thursday night instead. I am the only in the house that had a slice. Hubby on a diet and the kids would rather eat Hershey kisses or some other valentine candy. I made the and took most of it to work last week. I, of course, had a piece and the remainder was devoured by my co-workers.

I only took the one picture of the cake and here it is. The recipe called for a 9x9 pan and I only had an 8x8 pan so I used that. I should have left some of the batter out because I had to bake it a little longer and the edges became a bit to brown. Now, my co-workers really don't mind that is for sure.
The frosting, on the other hand came out beautifully and tasted just divine. It has a wonderfully pudding like texture and is so delicious that it made up for the bit of dryness in the cake. The cake actually reminded me of this other recipe that I made. It contains cinnamon and sour cream, two ingredients that are great together in a cake batter. I always say that I love a cake recipe that has sour cream.

Ingredients:

for the cake:
1 3/4 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
10 tablespoons (1 1/4sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
3 large eggs
1 cup sour cream


for the chocolate frosting:
3/4 cup plus 2 tablespoons granulated sugar
3 1/2 tablespoons cornstarch
2 tablespoons dark unsweetened cocoa powder (like Valrhona) honestly I just used Hershey
3 ounces good-quality unsweetened chocolate, coarsely chopped
6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature


Make the Cake
Preheat the oven to 350F. Line a 9-inch square cake pan with parchment paper and butter the sides and bottom of the parchment paper.

In a large bowl, sift together the flour, baking powder, salt and cinnamon. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, and beat until just incorporated. Scrape down the sides and bottom of the bowl and beat for a few seconds. Turn the mixer to low. Add the flour mixture in three parts, alternating with the sour cream, beginning and ending with the four mixture. Scrape down the bowl and beat for a few more seconds.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Set the pan on a wire rack to cool for at least 20 minutes, loosen the sides of the cake from the pan then turn the cake our onto the rack. Remove the parchment and flip the cake right side up. Let the cake completely cool.

Make the Chocolate Frosting

In a medium saucepan, whisk together the sugar, cornstarch, and cocoa powder. Add the chopped chocolate. Pour 1 cup boiling water into the pan, wait 30 seconds, then whisk until the mixture is combined and the chocolate is melted.

Turn the heat to medium-high and whisk continuously for about 5 minutes, or until the mixture begins to thicken. (Once pudding begins to thicken, it will come together very quickly.)

Remove the pan from the heat and put the mixture into the bowl of a standing mixer fitted with the paddle attachment. Beat on high until the steam escapes and the mixture is room temperature. Add the butter and mix for an additional 2 to 3 minutes, until the frosting is light and pudding-like. If you prefer a fluffier, more spreadable frosting, continue to mix for a few minutes longer.

Frost the top of the cake, allowing a little of the frosting to drip down the edges. Chill for 5 minutes to set the frosting. serve immediately.

The cake can be stored, tightly covered, in the refrigerator for up to 3 days. Bring it back to room temperature before serving.
~Michelle