Cinnamon Roll Cake

When my friend Sybil told me about this recipe she said that it was like Cinnabon and Krisy Kreme had a baby. Go no further! This recipe is the bomb! Who doesn't love homemade cinnamon rolls? But they are WAY time consuming to make! Not anymore! This cake tastes every bit as good as a homemade cinnamon roll, but quick! Unfortunately, there is nothing remotely healthy or low calorie about this recipe--except the cinnamon. Did you know that cinnamon can help keep your blood sugar in check? Might need to double the cinnamon here ;)

Cinnamon Roll Cake

www.jamiecooksitup.blogspot.com

Recipe from Picky Palate

CAKE:

3 C flour

1/4 t salt

1 C sugar

4 t baking powder

2 eggs

2 t vanilla

1 1/2 C milk

1/2 C butter, melted

 

CINNAMON FILLING:

1 C butter, softened

1 C brown sugar

2 T flour

1 T cinnamon

GLAZE:

2 C powdered sugar

5 T milk

1 t vanilla

1. Into your stand mixer, or large mixing bowl put 3 C flour, 1/4 t salt, 1 C sugar, 4 t baking powder, 2 eggs

and 2 t vanilla. Pour the 1 1/2 C milk over the other ingredients and mix well.

2. While the mixer is still running  slowly add the 1/2 C melted butter. Mix just until combined.

3. Spray a 9x13 pan with cooking spray and spread the batter out evenly in the pan.

4. To make the cinnamon filling use a small bowl and a wooden spoon to combine 1 C softened butter, 1 C brown sugar, 2 T flour and 1 T cinnamon.

5. Drop the cinnamon filling by spoonfulls onto the cake batter.

6. Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect.

7. Bake this baby at 350 degrees for 35-40 minutes, or until a knife inserted into the center comes out clean.

8.  In a small mixing bowl whisk together 2 C powdered sugar, 5 T milk and 1 t vanilla. Pour the glaze over the warm cinnamon cake. Serve warm, or at room temperature.

Sourdough Waffles

I have a recipe for Overnight Waffles on here that is quite similar. This recipe is MUCH healthier than that one and I think it tastes just as good!

1 teaspoon instant yeast
2 cups whole wheat flour (whole wheat pastry flour makes for a very good texture. You can buy it in bulk at Winco.)
1 Tablespoon sugar, splenda, or honey

1 teaspoon baking soda
1/2 teaspoon salt
2 cups water
2 Tablespoons canola oil
1/2 teaspoon vanilla
3 egg whites or 1/2 cup liquid egg whites

1. Before going to bed, combine the dry ingredients and stir in the wet ingredients except for the eggs. The mixture will be loose. Cover with plastic wrap and set aside overnight at room temperature

2. Preheat the waffle iron and spray with cooking spray if needed. Beat the whites until they hold soft peaks. Stir them gently into the batter. Batter may be thin.

3. Pour batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

Coconut Banana Bread with Lime Glaze

If you like banana bread, coconut, and lime, you are going to LOVE this combination of flavors!  This banana bread is moist, healthy, and delicious. If you don't like coconut, just leave it out. The bread will still be fabulous. And if you don't have a lime, use a lemon instead!

Coconut Banana Bread with Lime Glaze

from www.ourbestbites.com, who adapted it from Cooking Light
 

1 cup white flour

1 cup whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe bananas (about 4 large)

1/4 cup sour cream or plain yogurt
3 Tbsp apple juice or milk*
1 tsp vanilla extract
1/2 cup coconut

Topping: 2 Tbsp additional coconut
Glaze: 1/2 cup powdered sugar whisked with 1 1/2 Tbsp fresh lime or lemon juice

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended.  Add eggs and beat to combine.  Add banana, sour cream or yogurt, apple juice (or milk), and vanilla.  Beat until blended. Add flour mixture and beat at a low speed until just combined.  Stir in 1/2 cup coconut.

Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray.  Sprinkle additional 2 Tbsp coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes.  If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil.  Continue baking until done.

When done, remove pan from oven.  Let cool on a cooling rack for about 10 minutes and then carefully remove from pan.  Whisk powdered sugar and lime juice together for the glaze and then drizzle over top.    Cool for another 15 minutes before slicing.

Belgian Waffles

I got this recipe from BYU magazine. It is by Kelsey Nixon of "Kelsey's Essentials" on the cooking channel. I just LOVE waffles and this is a really good basic recipe.

1 cup buttermilk
2 eggs (separated)
1 tsp vanilla
1/4 cup butter, melted and cooled (I used Smart Balance Spread)
1 cup flour (I used half white and half wheat flour--no one will know!)
1 tsp baking soda
1 1/2 tsp baking powder
1 Tbsp sugar
1/4 tsp salt
1/4 tsp cinnamon

    Preheat waffle iron. In a large mixing bowl, (save your stand mixer for the egg whites below) whisk together the buttermilk, egg yolks, vanilla, and butter until thoroughly combined. In a separate mixing bowl, combine the flour, baking soda, baking powder, sugar, salt, and cinnamon. Stir into the buttermilk mixture.
    In another bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
    Spoon waffle batter onto the hot waffle iron and cook until golden brown. Serve with fruit or try the buttermilk syrup recipe below!

Carrot Cake Muffins (aka: Hidden Veggie Muffins)

I made up this recipe based on a carrot cake recipe. But you see, the carrot cake recipe called for 1 1/2 CUPS of OIL and 2 CUPS of sugar. Yikes. This version actually has 5 different fruits and veggies in it and is very low in fat. And they are yummy! (Your kids will eat them if you don't down them all first!)

1 cup mashed or pureed sweet potatoes or pumpkin
1/4 cup canola oil
3/4 cup sugar (increase to 1 cup if using pumpkin)
3 eggs
2 tsp vanilla
1 cup white flour
1 cup whole wheat flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup shredded coconut
1 1/2 cups shredded carrots
1 1/2 cups shredded zucchini
(you can use 3 cups of either carrots or zucchini if you don't have both on hand)
1 can (13.5 oz) crushed pineapple, drained
1 cup chopped nuts (optional)
1 cup dark chocolate chips (optional)
1 cup raisins or craisins (optional)

In a large bowl, thoroughly combine sweet potatoes, oil, sugar, eggs, and vanilla. Mix dry ingredients (flours, cinnamon, soda, baking powder, and salt) together in a separate bowl with a wire whisk (instead of sifting) and add to the first mixture. Stir in coconut, carrots, zucchini, pineapple, and any optional mix-ins. (Batters may vary on how "wet" they are based on variation in sweet potatoes and other veggies. You may need to add extra flour if too thin or add some of the reserved pineapple juice if too thick.) Pour into lined muffin tins (approx 24) and bake at 350 for about 20 minutes.