I HAVE to share this recipe. I totally wish I could say it's mine, but it's not at all. It's the Pioneer Woman recipe. I can not even explain how soft the "bread" part is. It's not that hard, chewy dough that a lot of cinnamon rolls tend to have. The frosting is MAPLE! My favorite!! This recipe was probably the best thing I've ever googled. Thanks to my client, Laura, for the suggestion. She's awesome. I just wanted to share this recipe with everyone because it is tried and true. It also doesn't take near as long as some other homemade cinnamon roll recipes that I've tried. Totally worth it to take the little time these do take to make them. Hands down, winner winner chicken dinner.
http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/
Friday, September 7, 2012
Autumn Cake Dip
This is a spin off of the Cake Batter Dip. I love fall. I love all fall flavors. It was finally below 90 degrees today. It was cloudy, windy, rainy, stormy at times, and around 65 degrees. Perfect. So I needed to make something fall like. Ta-da! I give you Autumn Cake Dip!
-1 box Spice Cake Mix
-1 container (about 2 cups) Cool Whip (I used fat free)
-1 cup plain non fat yogurt
-1 t. maple extract
Mix cake mix and yogurt together first with a spoon. Add in cool whip. Stir in maple. Serve with cinnamon graham crackers!
I made a smaller version of this so I didn't have a giant bowl of dip sitting around my house waiting to make a permanent home on my thighs...even though I used fat free cool whip and yogurt.. there's still calories in this stuff. Or is there.. Eh let's not spend too much time on that tiny fact. Maybe if you get up, dip your cracker, go back to the couch, eat it, and then repeat, it would be kind of like celery and that whole negative calorie thing or whatever. Ok I'm tired and babbling. Go make this dip and thank me later.
-1 box Spice Cake Mix
-1 container (about 2 cups) Cool Whip (I used fat free)
-1 cup plain non fat yogurt
-1 t. maple extract
Mix cake mix and yogurt together first with a spoon. Add in cool whip. Stir in maple. Serve with cinnamon graham crackers!
I made a smaller version of this so I didn't have a giant bowl of dip sitting around my house waiting to make a permanent home on my thighs...even though I used fat free cool whip and yogurt.. there's still calories in this stuff. Or is there.. Eh let's not spend too much time on that tiny fact. Maybe if you get up, dip your cracker, go back to the couch, eat it, and then repeat, it would be kind of like celery and that whole negative calorie thing or whatever. Ok I'm tired and babbling. Go make this dip and thank me later.
Cake Batter Dip
I've been seeing this a lot on pinterest and finally decided to give it a try. After making it as directed, I made a few changes that I think made a huge difference!
-1 box White Cake Mix or Funfetti Cake mix if you want sprinkles :)
-1 small container (about 2 cups) Cool Whip (I used fat free)
-1 c. plain non fat yogurt
-1 t. clear vanilla extract
Mix cake mix and yogurt together with a spoon. Add in cool whip. Add in vanilla.
Serve with animal crackers, vanilla wafers, graham crackers, fruit, etc.
-1 box White Cake Mix or Funfetti Cake mix if you want sprinkles :)
-1 small container (about 2 cups) Cool Whip (I used fat free)
-1 c. plain non fat yogurt
-1 t. clear vanilla extract
Mix cake mix and yogurt together with a spoon. Add in cool whip. Add in vanilla.
Serve with animal crackers, vanilla wafers, graham crackers, fruit, etc.
Thursday, August 9, 2012
Double Chocolate Peanut Butter Chip Cookies
Okay, that name is a mouth full! So, the first pre-season game is tomorrow!! GO CHIEFS!! I didn't really plan on making anything that I felt would be blog worthy anytime soon, buuuut ya gotta have food while you're watching football, right?! Ok, well I think you do. I am also making stuffed peppers to munch on (they're on my blog if you'd like to make them too), along with some hot wings. Ahhh, love football food, as I call it. Anyway, it's like a rule that there has to be something sweet to eat as well (ugh, why can't I lose weight, haha!!). So I combined some of my favorites- chocolate and peanut butter- and put them in cookie form. I pretty much used my basic chocolate chip cookie recipe and tweaked it to add in these other flavors. MAKE THESE!!
-2 1/2 sticks butter, softened
-1 1/3 c. white sugar
-2/3 c. brown sugar
-2 eggs
-2 t. vanilla extract
-2 c. flour
-3/4 c. cocoa
-pinch of cinnamon
-1 t. salt
-1 t. baking soda
-1 c. peanut butter chips
-3/4 c. white chocolate chips
Preheat oven to 350 degrees. Beat butter and sugars until light and fluffy. Add eggs and vanilla, mix well. Stir the dry ingredients together in a separate bowl. Add to creamed mixture and mix until combined. Fold in chips. Bake for about 9 or 10 minutes. Let cool a few minutes and then transfer to a wire cooling rack. (They will look like they aren't quite done yet, but they are! They firm up as they cool!)
Once again, GO CHIEFS!
-2 1/2 sticks butter, softened
-1 1/3 c. white sugar
-2/3 c. brown sugar
-2 eggs
-2 t. vanilla extract
-2 c. flour
-3/4 c. cocoa
-pinch of cinnamon
-1 t. salt
-1 t. baking soda
-1 c. peanut butter chips
-3/4 c. white chocolate chips
Preheat oven to 350 degrees. Beat butter and sugars until light and fluffy. Add eggs and vanilla, mix well. Stir the dry ingredients together in a separate bowl. Add to creamed mixture and mix until combined. Fold in chips. Bake for about 9 or 10 minutes. Let cool a few minutes and then transfer to a wire cooling rack. (They will look like they aren't quite done yet, but they are! They firm up as they cool!)
 |
| I think they serve these for dinner in Heaven. Pretty sure. |
Once again, GO CHIEFS!
Sunday, August 5, 2012
BORING!
Hello Blog, nice to see you again. Too bad I'm not even posting anything exciting. Just letting you all know that I'm still alive and will post recipes again one of these days. It's been so hot so I haven't been doing a whole lot of cooking. Mostly just grilling or simple stove top stuff like tacos or spaghetti. So I can't say that I've made anything new or blog worthy lately. Once it cools down a little, I'm sure I will be going insane with fall/pumpkin/spice/football/comfort food recipes, so check back when 100 degree weather is not in the 10 day forecast :)
I did make the frozen yogurt dots that had been flying around pinterest. They actually turned out really good. If you haven't seen them all you do is put any flavor of yogurt in a ziploc baggy, snip off a tiny corner, squeeze dots of yogurt onto a sheet of wax paper on a cookie sheet, and then freeze. Once they're frozen you can put them in a container and just keep them in the freezer. They are pretty refreshing and tasty on these hot days!
I did make the frozen yogurt dots that had been flying around pinterest. They actually turned out really good. If you haven't seen them all you do is put any flavor of yogurt in a ziploc baggy, snip off a tiny corner, squeeze dots of yogurt onto a sheet of wax paper on a cookie sheet, and then freeze. Once they're frozen you can put them in a container and just keep them in the freezer. They are pretty refreshing and tasty on these hot days!
Monday, July 9, 2012
Fruit Kabobs
This isn't a recipe- just a fun way to serve fruit at a party. Cut up different fruits and put them on bamboo skewers to make fruit kabobs! So much easier than having to deal with a bunch of bowls of fruit. I like to do pineapple, green grapes, red (but they're actually purple-so weird) grapes, and strawberries. They all tend to stay on a skewer pretty well. Melon fruits tend to tear when you put them on the skewer, unless you do big enough chunks. These are really extra cute if you buy an extra pineapple and stab the kabobs into the pineapple. Makes for an awesome presentation!
Pina Colada Cupcakes
I just made these for a BBQ we had at our house this past weekend. They turned out soooo good! I think the coconut comes out a little more the next day, so if you make them and taste them right away and they don't taste very pina colada-ish, be patient grasshopper! You can top these however you'd like. I went pretty simple. I think a little slice of pineapple would look good on these or maybe a lime wedge? Maybe both together? I don't know. Get creative. Or do what I did with the cherry and the umbrella thingy! Oh, and this is so easy because it's a box mix base and canned frosting base as well! Wahoo for easiness!
-1 box white cake mix (I use Duncan Hines)
-3 egg whites
-1/4 c. canola oil
-3/4 c. pineapple juice
-1/2 c. Malibu Coconut Rum
-1 1/2 T. Coconut Extract
Preheat oven to 325 degrees. Beat egg whites with oil, juice, and rum. Mix in cake mix. Stir in coconut extract. Fill 24 paper lined muffin cups with batter. Bake for about 16-19 minutes or until the top of the cupcake springs back when lightly touched. Let cool completely before frosting.
Frosting-
-1 can Duncan Hines Frosting Creations Frosting Starter
-1 T. Cream of Coconut
-1 T. Coconut Extract
Combine all ingredients together and mix well. Frost cupcakes. Top with rinsed and dried maraschino cherries and a paper parasol/umbrella thingy for an extra island-y feel!
-3 egg whites
-1/4 c. canola oil
-3/4 c. pineapple juice
-1/2 c. Malibu Coconut Rum
-1 1/2 T. Coconut Extract
Preheat oven to 325 degrees. Beat egg whites with oil, juice, and rum. Mix in cake mix. Stir in coconut extract. Fill 24 paper lined muffin cups with batter. Bake for about 16-19 minutes or until the top of the cupcake springs back when lightly touched. Let cool completely before frosting.
Frosting-
-1 can Duncan Hines Frosting Creations Frosting Starter
-1 T. Cream of Coconut
-1 T. Coconut Extract
Combine all ingredients together and mix well. Frost cupcakes. Top with rinsed and dried maraschino cherries and a paper parasol/umbrella thingy for an extra island-y feel!
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