15 June 2015

No Yeast Cinnamon Rolls


A few weeks ago we had a grumpy 4 year old with a double infection. When I asked him what he wanted for dinner, he said he wanted cinnamon rolls.  Since he seemed so miserable I was happy to comply especially since I had my eye on this no yeast cinnamon roll recipe from Recipe Girl.   THey were really delicous and they were quick. We're they as good as fluffy yeast cinnamon rolls that take hours to prepare. Not quite, but they were still yummy and perfect for cinnimon rolls that need to make a little faster.



No Yeast Cinnamon Rolls
Filling:
  • 4 tablespoons unsalted butter, at room temperature
  • 2/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 tablespoons cinnamon

Dough:
  • 2all-purpose flour plus more for rolling
  • 2 tablespoons granulated white sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter, at room temperature
  • 3/4 cup milk
  • 1 large egg, beaten

Cream Cheese Frosting:
  • 2 ounces cream cheese, at room temperature
  • 2/3 cup powdered sugar
  • 3 tablespoons milk or buttermilk
Preheat the oven to 400 degrees F. Spray a muffin tin with nonstick spray.
Prepare the filling: In a small bowl, combine the filling ingredients with a fork until a crumbly mixture is formed.
Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder and salt. Use a stand mixer with the cookie paddle or use a pastry blender to work the butter into the dry ingredients. Add the milk and the egg and stir to combine. Roll the dough out on a floured surface into roughly shaped large rectangle (about 1/4-inch thick). Sprinkle the filling evenly over the surface of the dough, leaving a 1/2-inch border all the way around. Carefully roll up the rectangle (the dough will be soft). Use a sharp knife to cut 12 rolls. Carefully place the rolls in the prepared muffin tin.
Bake 20 to 25 minutes. While the cinnamon rolls are baking, prepare the frosting: Combine the cream cheese, powdered sugar and milk/buttermilk in a medium bowl will an electric mixer to combine. Add a little more milk if you wish to have a thinner frosting. Spread the frosting on top of warm rolls or drizzle on top. Serve warm.

12 May 2015

Cinnamon Carrot Cake

This Easter we had a  nice dinner with my family. I volunteered to bring a carrot cake. The past couple of years I made this carrot cake cheesecake,  It's wonderfully delicious, but for some reason a regular carrot cake so much better (and a bit easier too)  This recipe came from my mother in law and was meant for a 9 x 13 pan, but  I decided to bake it in a bundt pan and just drizzle the frosting on.


Cinnamon Carrot Cake
  • 1 1/2 C. oil
  • 2 C. sugar
  • 4 eggs
  • 2 C. plus 1 T. unsifted flour
  • 1 1/4 t. baking powder
  • 1 1/4 t. baking soda
  • 2 t. cinnamon
  • 1 t. salt
  • 3 C. grated carrot
  • 3/4 C. chopped pecans
Cream oil and sugar. Add eggs. Sift dry ingredients. Add to wet mixture and mix well. Add carrots and nuts. Bake in greased and floured cake pan--375 for 45 minutes. Cool and frost with cream cheese icing.

Icing
  • 1 8 oz. pkg. cream cheese
  • 2 t. vanilla
  • 1/4 cup margarine
  • 1 lb. powdered sugar
Mix till smooth.

28 April 2015

Lemon Shortbread Cookies


So I needed to make some cookies for a church event.  So I set out to find something on pinterest. It's spring so was in the mood for something with lemon. I came a cross this recipe for lemon short bread cookies.  So good. I've already made them a couple of times and I'm sure this will be made many more times in the house hold.


  • 2/3 cup (150g) unsalted butter, softened
  • 1/3 cup + 1 tablespoon (55g) powdered sugar
  • ¼ cup (60ml) lemon juice
  • finely grated zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1 ¾ cups + 1 tablespoon (255g) all purpose flour, sifted
  • 2 tablespoons corn starch, sifted
  • 2/3 cup (94g) powdered sugar
Place the butter and 1/3 cup + 1 tablespoon sugar in the bowl of an electric mixer and beat for 8 minutes or until pale and creamy. Add the lemon juice, zest and vanilla; beat until combined. Add the flour and corn starch and beat just until a smooth dough forms. Turn dough onto a lightly floured surface and divide in half. Place each half onto a large piece of baking paper form into a 20cm (8in) long log. Wrap well in the paper and refrigerate for 1 ½ hours or until firm.
Preheat the oven to 350°F. Line two large baking sheets with baking paper.
Unwrap one of the dough logs (keep the other in the fridge) and slice it into 1cm-thick rounds. Place onto the prepared baking sheets 5cm (2in) apart and bake for 15-18 minutes or until light golden. Remove from the oven and cool on the sheets for 5 minutes.
Gently toss the warm shortbreads in the 2/3 cup sugar and allow to cool completely on wire racks.

19 March 2015

Veggie Sushi Rolls

Sushi is not something we eat very often. But the hubby has been craving sushi lately. Since we don't have the opportunity to  leave all 3 kids home and go somewhere nice whenever we want, I decided search the internet for information on making easy sushi rolls. I discovered making sushi rolls is pretty easy. You just need some seeweed, fermented rice, and veggies.  The fermented  rice is pretty simple to make and just needs sugar and some rice wine vinegar.  I'll let you in on a secret. I forgot to buy the rice wine vinegar when I was at the store so I used apple cider vinegar instead. That's what I had in my cupboard and I think it worked just fine.  We've already made sushi rolls a couple of times and I forsee making them a lot over the summer. The first time I used cucumber, bell peper, and carrot for my veggies. I wanted to use avocado, but my avacado was rock hard and not edible. The second time around, I had a much riper avocado, so we did cucumber, bell pepper, and avocado.  Both combinations tasted great, but I liked the second combination better.

If you need help figuring out how to construct and roll the sushi I found this video on youtube and thought it was pretty helpful. https://www.youtube.com/watch?v=phBFVm0gNaI

Veggie Sushi Rolls

  • 2 cup cooked rice
  • 2 Tablespoons rice wine vinegar
  • 1 1/2 tablespoons of sugar
  • 1/2 tsp salt
  • Veggies cut into long strips: 
    • Cucumber, carrot, avacado, bell pepper, streamed asparagus, etc.
  • Seaweed
Mix vinegar, sugar, and salt in small saucepan. Cook over low heat until sugar is dissolved. Pour vinegar mixture over rice and a mix.  
Place one sheet of seawead on a towel. Spead a thin layer of rice over seaweed, leaving about one inch of top edge uncovered. Place veggie strips at bottom edge of seaweed. Tightly roll seaweed around veggies, using water to help seal edge of seaweed closed. If needed use the towel to help roll tightly and evenly. Cut itno 1" pieces. If desired serve with soy sauce and wasabi.




10 March 2015

Mini Cheesecakes for Two {Classic and Peanut Butter Chocolate Chip}


This post  is pinterest inspired.  I was browsing pinterest and saw this posts for a mini cheesecake for two. Then I saw that mini spring form pans were on sale on Amazon so I caved and a set of 3. Since I bought them I, of course, had to use them.

Something I discovered about this recipe, It deems on the original website she only made one 4" cheesecake. I'm not sure how she fit the whole recipe in one pan, though, because I got two 4" cheesecakes out of this recipe. I'm not complaining, that means huby and I each get our own cheesecakes, except we are nice and shared with the kids too.

Because there was enough filling to make 2 cheesecakes I got creative. I dumped half the batter in one pan and made a classic cheesecake. I topped it with cherry pie filling before serving. Then, for the second cheesecake, I mixed a scoop of peanut butter and some chocolate chips into the remaining batter and made a peanut butter chocolate chip cheesecake.  They both turned out rather yummy. I'm definitely hanging on to this recipe, because we love cheesecake in this house. We can never finish a whole cheesecake in this house by ourselves, but this recipe was just right.

Classic Mini Cheesecakes

  • 3/4 cup oreo cookie crumbs
  • 1 1/2 tablespoons butter, melted
  • 8 oz cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 2 tsp flour
  • 1 tsp vanilla
  • 1 egg, room temperature
Preheat the oven to 350 degrees.
Combine oreo crumbs and melted butter. Press crumb mixure in bottom and up sides of two 4" springform pans.
Beat the brick of cream cheese until it is smooth. Scrape down the sides, and beat for another 30 seconds. Beat in the sugar, flour and the vanilla. Add egg, mixing until just combined.
Pour filling into prepared springform pans. Bake for 22 minutes until the edges are lightly golden and the middle still has a wiggle to it. Turn the oven off and leave the cheesecake in with the door closed for a half hour. Take the cheesecake out and leave it on the counter 10 minutes.Cover and refrigerate for at least four hours before serving.
Top with cherry pie filling before serving, if desired.

Peanut Butter Chocolate Chip Mini Cheesecakes

  • 3/4 cup oreo cookie crumbs
  • 1 1/2 tablespoons butter, melted
  • 8 oz cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 2 tsp flour
  • 1 tsp vanilla
  • 1 egg, room temperature
  • 3 Tablepoons peanut butter
  • 2-3 Tablespoons mini chocolate chips
Preheat the oven to 350 degrees.
Combine oreo crumbs and melted butter. Press crumb mixure in bottom and up sides of two 4" springform pans.
Beat the brick of cream cheese until it is smooth. Scrape down the sides, and beat for another 30 seconds. Beat in the sugar, flour and the vanilla. Add egg, mixing until just combined. Stir in peanut butter and mini chocolate chips until just combined.
Pour filling into prepared springform pans. Bake for 22 minutes until the edges are lightly golden and the middle still has a wiggle to it. Turn the oven off and leave the cheesecake in with the door closed for a half hour. Take the cheesecake out and leave it on the counter 10 minutes.Cover and refrigerate for at least four hours before serving.
Top with cherry pie filling before serving, if desired.

Note: you want to make one of each type cheesecake fill one pan with about half of the classic filling and then mix in only 1 1/2 TBSP peanut butter  and 1-2 tbsp mini chocolate chip to remaining batter.
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