Tuesday, November 29, 2011

Cinnamon Roll Sugar Cookies

I am not a fan of sugar cookies, but I am a fan of cinnamon rolls, so when I saw this recipe I couldn't resist. It was a great decision. They are soft and taste like cinnamon rolls. Also, if you are looking for a really good recipe for regular sugar cookies to frost, they taste great rolled out with buttercream frosting.

Cinnamon Roll Sugar Cookies
Recipe Source: PickyPalate.com

2 cups Granulated Sugar
1 cup Butter, softened
3 Eggs
1 teaspoon Vanilla
1 cup Sour Cream
6 cups Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Salt

12 Tablespoons Butter, softened 
1 1/2 cups Brown Sugar, packed - divided into 1/4 cups
3 Tablespoons Cinnamon, divided

8 oz Cream Cheese, softened
3/4 cups Powdered Sugar
4 Tablespoons Milk, to thin icing

Directions for Cookies
1. In a stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream and beat until combined. Slowly add in the flour, baking soda, baking powder and salt until just combined.

2. Divide dough in 2 and place in plastic wrap in a disc shape and chill for at least 2 hours.

3. Once chilled, Preheat oven to 350 degrees. Cut each disc into thirds and roll into a 1/8 inch thick rectangle, about 12 x 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. 

4. Bake for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

Directions for Frosting
1. Beat the cream cheese until smooth, slowly add powdered sugar and milk until you achieve your desired consistency. Frost cookies and place in refrigerator. Best served cold!

Tuesday, November 22, 2011

Butterflake Rolls

I found my new favorite roll recipe. It doesn't take a lot of time and they come out soft and flaky. The best part is they pull apart in about 5 pieces, which really just means more places to put jam.

Butterflake Rolls
Recipe Source: CheekyKitchen.com

1 Tablespoon Yeast
3/4 cup Warm Water
1/4 cup Sugar
1 Egg
2 Egg Yolks
3/4 teaspoon Salt
1/2 cup Buttermilk
4 cups Flour
1/4 cup Butter, softened

1. Spray a muffin pan with cooking spray and set aside.

2. In a large bowl, mix yeast in 1/4 cup warm water until dissolved. Whisk, in the sugar, salt, and eggs. Beat in the buttermilk and remaining water until combined.

3. Use a wooden spoon to stir in about 3 cups of flour, adding more up to 4 cups, to make a soft dough. You want to be able to knead the dough and not have it stick to your fingers.

4. Knead dough a few times. Roll out dough so its a 1/2 inch thick and spread with a thin layer of butter. Fold dough in half, then spread with butter. Repeat 3 more times.

5. After you've finished buttering and folding, roll dough to 1/2 inch thick and cut your dough into 1×1 inch squares. Place 3 to 4 squares upright in each sprayed muffin cup. Heat oven to 200 degrees and turn off. Spray a layer of saran wrap with cooking spray and place over the dough in muffin tin and let rise in the oven for 30 minutes or until about doubled.

6. Preheat oven to 400 degrees and bake rolls for 10-15 minutes or until golden brown.

I shared this recipe at
Totally Tasty Tuesdays

Thursday, November 17, 2011

Pumpkin Chocolate Cheesecake

I went searching for a pumpkin chocolate cheesecake recipe and I came across a few that looked very dense and rich. Then I came across this one, completely different looking from what I thought I wanted but it looked so creamy I couldn't resist. 

Turns out it is just as creamy as it looks. A delicious graham cracker crust, chocolate combined with some of the pumpkin cheesecake mixture to lighten it, and then the pumpkin cheesecake that is light, creamy, and not too pumpkiny. Its just the right amount. Its a great change from the heavy, dense cheesecakes that are delicious but are too rich to have more than one piece, cause I am going to have more than one piece.

Pumpkin Chocolate Cheesecake Bars
Recipe Source: HostessBlog.com

1 1/4 cups Graham Cracker Crumbs (about 7 crackers)
1/4 cup Granulated Sugar
1/3 cup Butter, melted
2-8oz pkgs Cream Cheese, softened
1 3/4 cups Granulated Sugar
3 Eggs
1 cup Pumpkin Puree
1/2 teaspoon Pumpkin Pie Spice
1/2 teaspoon Ginger
1/2 teaspoon Vanilla
1/4 teaspoon Salt

6 oz Semisweet Chocolate, finely chopped
2 Tablespoons Butter

1 1/4 cups Sour Cream
1/4 cup  Granulated Sugar

1. Preheat oven to 325 degrees. Lightly grease a 9 x 13 cake pan.

2. Combine graham cracker crumbs and 1/4 cup sugar in a medium bowl. Stir in the 1/3 cup melted butter. Press mixture into bottom of the prepared pan and set aside.

3. In a large bowl, combine cream cheese and the 1 3/4 cups sugar. Beat with an electric or stand mixer on medium until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Add pumpkin, pumpkin pie spice, vanilla, and salt and beat on low speed just until combined. Remove 1 1/4 cups of the mixture.

4. In a double boiler, combine the 6oz of chocolate and the 2 Tablespoons of butter. Stir until melted. Whisk chocolate mixture into the 1 1/4 cups pumpkin mixture. Pour over crust, spread evenly. Bake for 15 minutes.
5. Pour the rest of the pumpkin mixture over the baked chocolate layer, spread evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.

6. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over pumpkin cheesecake. Cool completely on a wire rack. Cover and chill for at least 3 hours. Sprinkle with chocolate shavings.

I shared this at
Full Plate Thursday
Sweets for a Saturday

Tuesday, November 15, 2011

Pumpkin Roll

I have another pumpkin cake-ish recipe for you. I hadn't ever attempted this before and I was really hesitant. But it wasn't hard at all and it was totally worth it! I was impressed that it was as good as it was and I had made it myself.

Pumpkin Roll
Recipe Adapted From: AllRecipes.com

1/4 cup Powdered Sugar (to sprinkle on towel)
3/4 cup Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2 teaspoons Cinnamon
1 teaspoon Ginger
1/2 teaspoon Nutmeg
1/4 teaspoon Salt
3 large Eggs
1 cup Granulated Sugar
2/3 cup Pumpkin Puree

1/4 cup Powdered Sugar
Cream Cheese Frosting
1- 8 oz pkg Cream Cheese, softened
1 cup Powdered Sugar, sifted
6 Tablespoons Butter, softened
1 teaspoon Vanilla

1. Preheat oven to 375 degrees. Grease 15 x 10-inch jelly-roll pan and line with wax paper. Grease and flour the wax paper. Sprinkle a towel with powdered sugar.

2. Sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in small bowl. In the bowl of a stand mixer beat eggs and sugar until thick. Mix in pumpkin. Stir in flour mixture until just combined. Spread evenly into prepared pan.

3. Bake for 13 to 15 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off the wax paper. Roll up cake and towel together, starting with the narrow end. Cool completely on a wire rack.

4. Beat cream cheese, powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll the cake and remove towel. Spread cream cheese mixture over cake. Re-roll the cake. Wrap tightly in plastic wrap and refrigerate for at least one hour. Sprinkle with the 1/4 cup powdered sugar before serving.

I shared this at
Totally Tasty Tuesdays

Thursday, November 10, 2011

Zuppa Toscana

Are you ready for your new favorite soup?! Well, this is my favorite soup anyway. This is the soup I always order at the Olive Garden and I love it. So when I found this recipe I was so excited to try it. Turns out its much better than the one they serve at the Olive Garden and I can make a lot more at home for the cost of one bowl there, which is always a plus! 

It is a spicy, creamy, comforting soup and the bacon adds a touch of something extra that makes it even more delicious. Perfect for the cold nights ahead!

Zuppa Toscana

4 slices Bacon, diced
1 lb ground Italian sausage
1 Yellow Onion, diced
4 Cloves Garlic, minced
4 cups Chicken Broth
3 cups Russet Potatoes, cubed
3/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
2 cups Kale, chopped in bite size pieces
1 cup Heavy Cream
Parmesan Cheese, grated for garnish

1. In a large stock pot cook bacon over medium heat until crispy. Add sausage, breaking apart as it cooks. Once sausage is browned and crumbled drain the grease leaving a tablespoon to saute the onion.

2. Push the sausage to the edges of the pot and add the onion to center. Saute until translucent then add garlic and saute until fragrant.

3. Stir in broth and potatoes, season with salt and pepper, simmer for 15-20 minutes or until potatoes are tender.

4. Add kale and heavy cream. Bring to a simmer. Top with parmesan cheese and serve.

Tuesday, November 8, 2011

Pumpkin Cake

I found the yummiest pumpkin cake. Moist and full of flavor. To top it all off I frosted it with a maple cream cheese frosting. The combination was so good. Totally worth trying, its the perfect time of year for it.

Pumpkin Cake
Recipe Source: AllRecipes.com

2 cups Sugar
1 cup Vegetable Oil
4 large Eggs
2 cups Flour
2 teaspoons Baking Soda
1 teaspoon Baking Powder
2 teaspoons Cinnamon
1/2 teaspoons Ginger
1/2 teaspoon Salt
2 cups Pumpkin Puree
Cream Cheese Frosting, Recipe Follows

1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. 

2. Combine sugar, vegetable oil, and eggs in the bowl of a stand mixer and mix well. Sift dry ingredients into a medium bowl. Add dry ingredients into the wet ingredients and beat well. Stir in pumpkin.

3. Pour batter into the prepared pans. Bake for about 35 minutes or until a toothpick comes out clean. Turn out onto wire racks to cool. Cool completely and frost with cream cheese frosting.

Maple Cream Cheese Frosting

8-oz Cream Cheese, softened
1/2 cup Butter, room temperature
6 cups Powdered Sugar
2-3 Tablespoons Milk
1/2 teaspoon Maple Extract

Combine all ingredients in the bowl of a stand mixer and beat until smooth.

I shared this at 
Totally Tasty Tuesdays

Wednesday, November 2, 2011

Oreo Cheesecake Bars

I wanted another dessert for Halloween and I have been needing some cheesecake in my life, so I had orange creme filled Oreos and used them in place of regular ones just to add a touch of color. It was simple way to add some holiday color with out overwhelmingly screaming 'Its Halloween!'. I just realized that you could really do it for any holiday and cause they make Oreo creme colors for every holiday.

Anyway, these bars are rich, creamy, and not too heavy. A great dessert for any occasion.

Oreo Cheesecake Bars
Recipe Source: MelsKitchenCafe.com

40 Oreo Cookies, divided
1/4 cup Butter
4 - 8oz pkgs Cream Cheese, softened
1 cup Granulated Sugar
1 cup Sour Cream
1 teaspoon Vanilla
4 large Eggs
1. Preheat the oven to 325°F. Line a 9×13 baking dish with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter. Combine the Oreo crumbs with melted butter. Press onto bottom of the lined pan.

2. In the bowl of a stand mixer, beat the cream cheese and sugar until blended. Add sour cream and vanilla and mix well. Add the eggs in one at a time. Beating after each addition until just blended. Chop the rest of the Oreos. Gently stir into the batter and pour over crust.

3. Bake for 40-45 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.

4. After the cheesecake is completely cooled, cover and refrigerate for at least 3 hours. When chilled, remove the cheesecake using the foil and cut into bars. Serve.
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