Campfire Dip

We love camping! But it can be a bit overwhelming packing all of the food for a family of 6 to go camping so I look for easy, quick, but still delicious meals and snacks to take with us. This is one of my favorite dips for an afternoon snack or while we're waiting for our dinner to cook. Its quick, creamy, and cheesy. Its a good one for your next trip!

Campfire Dip
Recipe Adapted from: Twin Dragonfly Designs

1- 8oz container of Herb and Garlic Cream Cheese
1/2 cup Salsa
1/4 cup Colby Jack Cheese

1. On a large piece of heavy duty tin foil layer the cream cheese, salsa, and cheese. Wrap up the foil into a packet so nothing oozes out. Place near hot coals for 20 minutes or until the cheese melts. Serve hot!

Cinnabon Cinnamon Rolls

I have a small obsession with cinnamon rolls, especially these ones. They are light, and soft, and they melt in your mouth. The frosting is creamy, sweet, and a little tangy. These are amazing! I'm not sure how close to actual Cinnabons these are but they are to die for. This is a recipe you need in your recipe box!!

 

Cinnabon Cinnamon Rolls
Recipe Source: CulinaryCoutureBlog.com

Dough
3/4 cup Warm Water, 115 degrees
2 1/4 teaspoons Active Dry Yeast
1/2 cup Granulated Sugar, divided
1/2 teaspoon Salt
1/4 cup Buttermilk, room temp
1 Egg
1/3 cup Vegetable Oil
4-5 cups All-Purpose Flour

Filling
1 1/4 cups Brown Sugar
2 1/2 Tablespoons Cinnamon
2 Tablespoons Cornstarch
1/2 cup Butter, room temp

Frosting
2oz Cream Cheese, room temp
1/4 cup Butter, room temp
1 teaspoon Pure Vanilla Extract
1 teaspoon Fresh Lemon Juice
1 1/4 cups Powdered Sugar

1. In the bowl of a stand mixer using the dough hook, add in the water, yeast, and 1 tablespoon of the granulated sugar. Mix and let sit for 10 minutes. In a separate small bowl mix the buttermilk, egg, and oil so its well combined. Pour the buttermilk mixture, the rest of the granulated sugar and salt. Stir to combine.

2. Add in 2 cups of the flour and stir on low until combined. Continue to add the flour until the dough no longer sticks to the sides of the bowl and they look clean. Increase to medium speed and knead for 5 minutes. The dough should be sticky but not sick to your fingers when you touch it.

3. Put the dough in a greased bowl and cover with plastic wrap. Let it sit somewhere warm for about an hour or two until it doubles.

4. Prepare the filling... In a medium bowl mix the brown sugar, cinnamon, and cornstarch. Grease a 9x13 glass dish and then line with parchment paper and grease again.

5. Once the dough has doubled, flour your work surface. Turn the dough onto the counter and punch out the air. Place on the floured surface. Roll the dough into a large rectangle, about 15x22. Spread the over the dough and leave a 1" strip on the edge farthest from you without butter. Sprinkle the  cinnamon mixture over the butter and using your rolling pin roll over the cinnamon to press it into the butter.

6. Starting with the edge closest to you gently roll the dough up tightly sealing with the edge you didn't put butter on. Cut off the uneven ends and mark the dough every inch and a half. Then slice your dough.

7. Place the rolls in the prepared pan. Cover with plastic wrap and set in a warm place and let rise for an hour or 2 until doubled again and touching each other. Bake at 350 for 15-17 minutes, until lightly brown. Be careful to not overbake.

8. While baking make the frosting. In  the bowl of your mixer beat together the butter and cream cheese. Add in the vanilla extract and lemon juice. Beat until combined. Add in powdered sugar and mix on low until incorporated then increase the speed to high and beat for 5 minutes.

9. When you take the rolls out of the oven spread the frosting on top. Serve warm!

Strawberries and Cream Bars at Sawdust and Embryos

I posted today over at Sawdust and Embryos. Go get this sweet recipe!!

Barvarian Apple Torte

My husband came home from work last week and said they were having an Oktoberfest potluck at work and he signed up to bring a dessert. So I did a search for Oktoberfest and I came across this recipe. I have only heard about Oktoberfest and so I don't even know if this would be appropriate. But this dessert was a hit! It has a crunchy crust, a creamy sweet cream cheese filling, and its topped with sweet cinnamon apples. If you have extra apples you don't know what do to with you should try this recipe!

Bavarian Apple Torte

Recipe Source: AllRecipes.com

Crust
1/2 cup Butter, room temp
1/3 cup Granulated Sugar
1/4 teaspoon Pure Vanilla Extract
1 cup All-Purpose Flour

Filling
1-8oz pkg Cream Cheese
1/4 cup Granulated Sugar
1 Egg
1/2 teaspoon Pure Vanilla Extract

Topping
6 Granny Smith Apples, peeled and sliced
1/3 cup Granulated Sugar
1/2 teaspoon Cinnamon

1. Preheat oven to 450 degrees. Cream together butter, sugar, vanilla, and flour. Press crust mixture into the bottom of a 9-inch springform pan. Set aside.

2.In a medium bowl mix the cream cheese and sugar. Add in egg and vanilla. Pour the cheese mixture over the crust.

3. In a microwave safe bowl toss apples with the sugar and cinnamon. Heat in the microwave on high for 3 minutes. Spread the apples over the cream cheese mixture.

4. Bake for 10 minutes. Reduce the heat to 400 degrees and continue baking for 25 minutes. Continue baking until its lightly browned. Cool before removing from pan.

Raspberry Pretzel Jell-O

It has been warm this week and that makes me want summery foods. Jello is one of those foods. This jello is sweet, tangy, and creamy with some crunch from the pretzels. Its at the top of my favorite Jell-O's list.

Raspberry Pretzel Jell-O

Recipe Adapted From: MandysRecipeBox.blogspot.com

2 cups Pretzels, crushed
1 cup Granulated Sugar, divided
1/2 cup Butter
1 – 8oz pkg Cream cheese, room temp
1 – 8oz container Cool Whip
1 – 8oz can Crushed Pineapple
6oz pkg Raspberry Jell-O
2 cups Boiling Water
3 cups Frozen Raspberries

1. Combine 1/2 cup granulated sugar and butter in a small saucepan and melt on low until sugar has dissolved. Let cool slightly and mix with crushed pretzels. Bake at 350 for 6 minutes and let cool.

2. Cream together cream cheese, 1/2 cup sugar, and pineapple. Add cool whip, mix, and spread on top of cooled crust.

3. In a medium bowl add packet of Jell-O and pour boiling water an whisk until dissolved. Add raspberries and mix well. Refrigerate for about 15 minutes and pour on top of cream cheese layer. Refrigerate until set, about 4 hours.

Peaches and Cream Cake

Light and fluffy cake, smooth and creamy with the cream cheese, and cinnamon and sugar. Its like a peach cobbler with something extra.

Peaches and Cream Cake

Recipe Source: MelsKitchenCafe.com

Cake

1 1/2 cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cup Granulated Sugar
1 Tablespoon Cornstarch
1 teaspoon Pure Vanilla Extract
2 Eggs
1 cup Milk
6 Tablespoons Butter, melted

Peaches and Topping

29oz can sliced Peaches or 1 quart bottled Peaches
2-8oz pkgs Cream Cheese, softened to room temperature
1 cup Granulated Sugar
6 Tablespoons reserved Peach Juice
Cinnamon and Sugar for sprinkling

1. Preheat the oven to 350 degrees. Lightly grease a 9x13 baking pan with cooking spray and set aside.

2. In a medium bowl combine the flour, baking powder, salt, sugar and cornstarch. Whisk. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.

3. Chop the peaches into bite-sized pieces, spread them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. Try to spread it as evenly over the top as possible. Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.

4. Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. If the middle still jiggles, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm.

I shared this at
Totally Tasty Tuesdays

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

Cookies
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

Frosting
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!

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

 

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

Pumpkin Whoopie Pies

I decided I was going to make something for Brent to take to work for the people he works with seen as how today was the last day before the Thanksgiving break. I was planning on taking them down around 4 when he called me and told me that he would be getting off at 4 because they were shutting the university down. WHAT? I didn't know universities shut down, AND I have 3 dozen Whoopie Pies! I was definitely more concerned about the cookies than why the school was shutting down. But apparently there is a huge snow storm coming and we have to get all of our candles and flashlights ready in case the power goes out. All I could think was what am I going to do with all of the cookies! So if you are reading this, I have them and they are yours if you want.

**update, as of 10pm there was no storm. It was cold, but no storm, and I still have given away no cookies.

These are definitely the softest cookies I have ever had. They are really simple to make and don't take a lot of time. Oh, and they are delish!

Pumpkin Whoopie Pies

Recipe Source: MarthaStewart.com

for the Cookies
3 cups all-purpose Flour
1 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
2 Tbsp ground Cinnamon
1 Tbsp ground Ginger
1 tsp ground Nutmeg
2 cups firmly packed Brown Sugar
1 cup Vegetable Oil
3 cups Pumpkin Puree, chilled
2 large Eggs
1 tsp Vanilla Extract

for the Cream-Cheese Filling

3 cups Powdered Sugar
1/2 cup Butter, softened
8 oz Cream Cheese, softened
1 tsp Vanilla Extract   

Make the cookies:

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

Make the filling: 

Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

Assemble the whoopie pies: 

Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.