Cinnamon Roll Cookies

This another recipe thanks to Pinterest, and I thank Bakers Royale for the recipe and photo.  As usual, I cooked them my own way according to my time schedule. 

Here is what you need:
Cookies:

2 cups of flour, plus 2 tablespoons flour

1 teaspoon cinnamon, plus 1 tablespoon for divided use

½ teaspoon baking soda

½ teaspoon salt

½ cup butter, softened, plus 3 tablespoon for divided use

¼ cup granulated sugar

¼ cup light brown sugar, plus ½ cup for divided use

1 egg yolk

¼ cup applesauce

1 tablespoon of light corn syrup

1 teaspoon vanilla

For the filling:
1 tbsp cinnamon, divided
3 tbsp butter, divided
1/2 cup brown sugar, divided
For the glaze

1/2 cup powdered sugar

2-3 tablespoon of milk

1. Place ½ cup butter, granulated sugar and ¼ cup of brown sugar in a stand mixer bowl fitted with a paddle attachment and beat until light in color. Add in egg yolk, applesauce, light corn syrup and vanilla and beat to combine. Turn off mixer.
2. Using a sturdy spatula or wooden spoon, fold in flour, baking soda, salt, and cinnamon until just combined. Dough may have some flour streaking. Do not over mix. Divide dough in half and wrap in waxed paper and refrigerate for 30 minutes. (give or take a few minutes)
3. Mix the filling ingredients except butter. Place remaining 1 tablespoon of cinnamon and ½ cup of brown sugar in a bowl and whisk to combine. Now divide cinnamon and brown sugar mixture in two; one for each portion of halved dough. Set aside. (um, I don't do this.  After I roll the dough, I just spread/sprinkle the filling stuff over the top)
4. Remove one wrapped dough. Dough will sticky so place it between two large pieces of wax paper and roll out dough to 1/4inch thickness. Using a pastry brush spread 1 1/2 tablespoon of softened butter on dough. Then sprinkle half of the cinnamon and sugar mixture on top and gently press it into dough. Roll up dough, beginning with long side. Place roll seam side down on plastic wrap and cover tightly. Repeat this once more with remaining dough and 11/2 tablespoon of butter, along with remaining cinnamon and brown sugar mixture. Place both rolled doughs back in refrigerator for 30-45 minutes. (yeah, I didn't do this either.  I skipped and went directly to step 5)
5. Remove chilled roll and cut into ½ inch slices.
6. Bake at 350 degrees F for about 10 minutes or until lightly browned. Let cool for 2 minutes on baking sheet. Remove to wire racks to cool completely.  (I just left them on the pan and then once cooled, I drizzled the glaze directly over the top)

For the glaze: Just mix the milk and powdered sugar until well combined.  Drizzle over cooled cookies.

Caramel Apple Cheesecake Bars

I totally did not create this one, BUT it was so super yummy that I wanted to have it recorded with all my other recipes.  I stole this one from pauladeen.com.  During the month of October, there are several fabulous food celebrations and holidays that take place.  Three of these are national apple month, national caramel month, and national homemade cookie month. SOOO...I decided to combine all this deliciousness with these fabulous Caramel Apple Cheesecake Bars from Paula Deen. For me, personally, this is the absolute BEST of everything.  I LOVE caramel, apples, and cheesecake, so for me this was heaven :D

 

1/2 cup firmly packed brown sugar
2 cup all purpose flour
1 cup (2 sticks) butter, softened
2 large eggs
1/2 cup plus 2 tablespoons sugar, divided
2 (8 ounce) packages cream cheese, softened
1 teaspoon vanilla extract
3 granny smith apples, peeled, cored and finely chopped
1/4 teaspoon nutmeg
1/2 teaspoon ground cinnamon
1/2 cup caramel topping (I used store bought, but I think homemade would be so yummy!)
Streusel Topping
1 cup firmly packed brown sugar
1 cup all purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
*****Mix all this with a fork or your fingers until it is a nice crumbly mixture.

1)Preheat oven to 350 degrees F.
2)In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13-by-9-by-2 inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
3)In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
4)In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping.
5)Bake 30 minutes, or until filling is set. (Mine was about 40 minutes)
6)Drizzle with caramel topping.

SOOOO yummy!


Cinnamon Roll Cake

I needed something fast and easy for dessert the other night when we were having the missionaries over for dinner.  Now, I know that missionaries are really unpicky, BUT I take any opportunity I can to try out new recipes.  This cinnamon roll cake was the pick.  I have been wanting to try it forever and just needed an excuse.  Cinnamon rolls are by FAR by all time most favorite treat, so I was intrigued by this dessert.

I loved every bite...warm and delicious...just like a cinnamon roll!

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Originally from Life as a Lofthouse and Pinterest.

Zucchini Brownies

YES!!!! Another way to use up some surplus of zucchini.  The added bonus is that the main brownie is eggless and milk-less making it perfect for those with allergies.  The frosting recipe that is also attached does have dairy products.

One very important note though....The recipe says to use a 9x13 pan.  I used the next size smaller without even thinking.  The brownies ended up being like over 2 inches thick and took forever to bake.  SOOOO...I will definitely be using a 9x13 pan from here on out.

Here is what you need for the brownies.
1/2 Cup oil
1 1/2 Cups Sugar
2 tsp vanilla
2 Cups Flour
1/2 Cup cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 Cups grated/shredded zucchini
1/2 Cup walnuts, optional

1) Preheat oven to 350.  Mix together the oil, sugar, and vanilla. 
2) Add the flour, cocoa powder, baking soda, and salt and mix well.  The batter may appear lumpy or dry.
3) Fold in the zucchini and walnuts.
4) Pour into a greased or lined 9x13 pan and bake 25-30 minutes.
5) Cool and then frost with chocolate frosting.

Optional Frosting:
6 Tbsp cocoa powder
1/4 Cup Margarine
2 Cups powdered sugar
1/2 Cup milk
1/2 tsp vanilla

1) Melt the cocoa powder and margarine in a small saucepan over low heat.  After it melts, set it aside and let it cool. 
2) Blend together the powdered sugar, milk, and vanilla.  Stir in the cooled cocoa and butter.  Mix well.  Spread over the cooled brownies.

****Note****I did frost mine with chocolate frosting, but I did NOT use this recipe.  I can not vouch for whether this one tastes good or turns out.

Lemon Cookies

I LOVE lemon.  I am always looking for new lemon recipes.  This one is a very fast, simple, and basic lemon cookie recipe.  They taste SO yummy, too.

Here is what you need:

1/2 Cup Butter, softened

1 Cup Sugar

1 Egg

1 tsp lemon zest

1 Tbsp lemon juice

1/4 tsp salt

1/4 tsp baking powder

1/8 tsp baking soda

1 1/2 Cup flour

1/2 Cup powdered sugar

1) Preheat oven to 350 and spray/grease cookie sheets.

2) Cream together butter and sugar until fluffy.  Add the egg, lemon zest, and lemon juice.  Whip it together.  Add the dry ingredients except the powdered sugar.  Mix until moist.

3) Put the powdered sugar on a plate or platter.  Form the dough into balls (I used a tablespoon cookie drop) and roll each dough in the powdered sugar.  Place on a cookie sheet.

4) Bake for 9-11 minutes until the bottoms are just starting to brown.

Like I said, I used the tablespoon cookie dropper and ended up with 20 cookies.  I would definitely double the recipe if I use that scoop again.  I also did not actually measure the lemon zest or juice.  I LOVE lemon, so when I make them again and choose not to measure, I will be adding more zest and juice.  I do not know if what the recipe calls for is sufficient.

Peanut Butter No-Bake Cookies

The other night for Family Home Evening I made these no-bake peanut butter cookies. They took me a total of 5 minutes to make...seriously. So, if you LOVE peanut butter, I highly recommend these cookies.1/2 Cup Sugar

1/2 Cup light corn syrup

1 Cup peanut butter (crunchy or smooth)

2 Cups rice crispies cereal

Heat sugar and syrup in a saucepan until smooth and boiling. Stir constantly. Remove from heat and mix in peanut butter. Stir until mixture is smooth. Add the rice crispies and stir (again). Drop by tablespoons onto wax paper and let cool.

Enjoy!