Tag: Breads

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Cinnamon Roll Cake

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This recipe was on Face Book the other day and just had to try it.  Tastes just like cinnamon rolls.

3 cups flour

1/4 teas salt

1 cup sugar

4 teas baking powder

1 1/2 cups milk

2 eggs

2 teas vanilla

1/2 cup butter, melted

Topping

1 cup butter, softened

1 cup brown sugar

2 tables flour

1 tables cinnamon

Glaze

2 cups powdered sugar

5 tables milk

1 teas milk

Preheat oven to 350. Spray a 9×13 glass baking dish with cookie spray. Set aside.

In a bowl, add the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in the melted butter. Pour into prepared pan.

For Topping:

In large bowl, mix the 2 sticks of butter, brown sugar, flour and cinnamon together. until well combined and creamy. Drop evenly over the

batter by tablespoons and use a knife to marble through the batter.

Bake at 350 for 35-40 minutes or until cake tests done.

Glaze

In a bowl, mix powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Breads · Breakfast · Cakes · Chocolate · Desserts

Chocolate Monkey Bread

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I guess you can tell from the latest posts that I am in a chocolate mode. We are just getting back from Corpus Christi where we go a few times a year to see my mom, who is 91. One of the first things I pack is the bag of peanut M&M’s, the bag of Hershey almond chocolate bars, Dove Chocolate with Toffee Chips and of course to wash the chocolate all down, my diet Dr Pepper. It is always good to be prepared in case we get stuck someplace and I want to always have plenty of chocolate. We got home Friday night and first thing Saturday after unpacking I went to the kitchen to make the caramel filled chocolate cupcakes that I posted last week. We had friends over Saturday night which enjoyed them. Last night we took them for dessert to our friends’ house where we dined on lobster and finished the evening with the cupcakes, They truly are divine. But today, this recipe caught my eye. Will be heading to the store to buy the biscuits.

1 3/4 cup sugar

2 tables unsweetened cocoa powder

1 teas cinnamon

1 cup butter, melted

2 (12 oz) cans refrigerated biscuits, cut into fourths

Preheat oven to 350. Lightly grease a 10-cup Bundt pan.

In a medium bowl, combine sugar, cocoa and cinnamon. In a separate bowl, place melted butter. Dip each  cut biscuit in butter; dredge in sugar-cocoa mixture and layer biscuits in prepared pan. Bake for about 1 hour, covering pan with foil to prevent excess browning, if necessary. Let cool in pan 10 min. Invert pan onto serving platter.

*If desired, drizzle cream cheese frosting over inverted bread before serving.

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Pimiento-Cheese Scones

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This has really been fun going through magazines, some dating back to the early 90’s and tearing out some that I had never noticed before tossing the magazine away. This is a new side of me, actually getting rid of old magazines. I promised hubby that I would really try to start doing that so we don’t have to pay for a storage unit for cases of books and magazines. I cannot promise how long I will keep that promise, but just seeing how this has made him smile makes me want to try harder to make better use of space that is not covered up with cookbooks. When I saw this recipe last night and knowing how Randy loves Pimiento-Cheese, I promised that I would make them sometime this week, when we aren’t packing boxes. Here is the recipe.

1 1/2 cups flour

1 1/2 teas baking powder

1/2 teas salt

1/4 teas baking soda

1/4 cup cold butter, divided

1/2 of a 3 oz package cream cheese, diced

1/2 cup grated sharp-cheddar cheese, divided

1/2 of a 4oz jar diced pimientos, drained

1/4 cup plus 1 Tables heavy cream, divided

Preheat oven to 450. Line 2 baking sheets with parchment paper; set aside.

In a large bowl, combine the flour, baking powder, salt, baking soda.

Using a pastry blender, cut in the butter and cream cheese until mixture resembles coarse meal. Fold in 1/4 cup cheddar and the pimientos. Make a well in center of the mixture and add 1/4 cup cream. Using a fork, blend mixture until a loose dough forms. Turn dough out onto a lightly floured surface and knead for 3-4 times. Roll dough out to 1/2″ thickness. Using a 2″ round biscuit cutter or a different shape of your choosing, cut scones, rerolling scraps no more than twice to use up all dough.

Place the scones on the prepared baking sheets, spacing at least 1″ apart. Using a pastry brush, lightly coat scones with remaining cream and sprinkle with remaining cheddar. Bake for 12-15 minutes or until light golden brown.

Makes appox 24 scones (depending on size of cutter you use)

 

Breads

Meatless Monday

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Since I have been busy putting up fall trees around the house today, I warned hubby that dinner would be very simple tonight because I just can’t quit until all the decorations are out of the storage tub and out in their proper places around the house. Decided to put a veggie soup in the oven and make popovers since he had given me a new popover tin for my birthday. The popovers were so good. I found a easy recipe that has black pepper and  cheese in them, so topped of our soup with great popovers.  Here is the recipe. Use ramekins or muffin tins if you don’t have a popover muffin pan. But next run to Williams Sonoma, get one, they make all the difference in the world.

4 eggs

1 cup milk

2 tablespoons veggie oil

1 cup flour

1/2 teaspoon black pepper

1/2 teas salt

6 cubes of Havarti cheese

Whisk the eggs, oil, milk until well blended. Add the cup of flour, pepper and salt and whisk until batter is smooth. Pour into greased tins. This makes 6 large popovers. Before “popping” in the preheated 450 oven, drop a cube of cheese on the top of each popover. Bake for 18-20 minutes, or until golden brown. Take out of oven and turn off the heat and pierce 2-3 times with a fork. Place back in turned off oven for 5 minutes to allow some of the steam to escape.

Serve with butter.