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.

Almond Joy Brownies

Okay, so you could call these "Mounds Brownies" since I didn't actually add almonds, but that doesn't evoke the same vision of heavenly sweetness that an almond JOY candy bar does. Feel free to add chopped almonds to the brownies or sliced almonds on top of the coconut or even sprinkled on top of the frosting. And yes, these are as amazing as they look! So please, do NOT attempt to make these if you will be alone with them in your house for very long. Share with your friends and loved ones!

Mom's Brownies (Richard's mom)
1/2 cup melted butter
1 1/2 cups sugar
2 eggs
1 tsp vanilla
1/4 tsp salt
1 1/4 cups flour
1/2 cup cocoa powder
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees. Grease a 7x11 or 9x9 inch pan. Combine butter and sugar, then beat in eggs, vanilla, and salt. Stir in flour and cocoa just until well blended. Fold in nuts. Turn in prepared pan and bake for 25-29 minutes.

Coconut Filling
5 cups shredded, sweetened coconut
1 (14 oz) can sweetened condensed milk

Combine and spread over cooled brownies.

Chocolate Buttercream Frosting
1/3 cup butter, softened
1/3 cup cocoa powder
2 cups powdered sugar
1/2 tsp vanilla
2-4 Tablespoons milk

Beat butter and cocoa. Add sugar and vanilla. Beat well, adding milk 1 Tbsp at a time until smooth and spreadable.

Sopapilla Cheesecake

My step-brother Steven sent me this recipe a few weeks ago and I finally made it tonight. Wow. Think cheesecake stuffed cinnamon rolls. Heavenly. This turned out so well and was very easy to make! Yeah, this is definitely a keeper! Thanks Steven!!

Sopapilla Cheesecake

2 (8 ounce) packages cream cheese, softened (I used lowfat)

1 cup sugar

1 teaspoon vanilla extract

2 (8 ounce) cans refrigerated crescent rolls (I used reduced fat)

1/2 cup sugar

1-2  teaspoons cinnamon

1/2 cup butter, room temperature (I used Smart Balance)

1. Preheat oven to 350. Spray a 9x13 inch pan with cooking spray.

2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

3. Unroll one can of crescent roll dough and line the bottom of the 9x13 inch pan. Evenly spread the cream cheese mixture over the dough, then cover with the remaining can of crescent dough. Dot the butter over the top of the cheesecake. Stir together 1/2 cup of sugar and cinnamon and sprinkle evenly on top.

4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.

Peanut Butter Balls

These were one of my favorite all-time treats as a kid. So easy. Yummy. And fairly nutritious too!

1 cup peanut butter
1 cup powdered milk
1/2 cup honey

That's it! You can stir these up in a mixer with the paddle blade, in a bowl with a spoon, or even with your hands. Then roll them into balls. You can then roll them in coconut, graham cracker crumbs, cocoa, mini M&Ms or mini chocolate chips. Refrigerate to get a firmer texture. Makes 24 balls, 100 calories per ball.

As an option you can mix 1/3 cup coconut, graham cracker crumbs, wheat germ, or mini chocolate chips into the peanut butter mixture. Also, feel free to double or half the recipe.

Sweet Chex Mix

I've been thinking about doing a cooking blog for a while now. I love to cook and try out new recipes. I also like to alter recipes to make them healthier. Ironically, this first post on the new cooking blog is not a healthy one! However, it is SO delicious and VERY addicting! I called this "My friends and family cookbook" because I want to post your recipes too. So if there is a recipe you want to share, send it to me!

Sweet Chex Mix

1 cup butter
1 cup corn syrup
1 cup sugar
3 cups Rice Chex
3 cups Corn Chex
6 cups Golden Grahams
1 cup shredded coconut
1/2 cup sliced or slivered almonds

In large bowl combine cereals, coconut and almonds. In saucepan combine butter, sugar, and corn syrup. Bring to a boil and boil for 2 minutes. Pour over cereal mixture. Spread on wax paper till slightly dry to touch. Separate into bite-sized clusters.