Archive | September 2012

Cinnamon Roll Cake

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Cinnamon Roll Cake
INGREDIENTS Print This Recipe 3 cups flour 1/4 tsp. salt 1 cup sugar 4 tsp. baking powder 1 1/2 cups milk 2 eggs 2 tsp. vanilla 1/2 cup butter melted – TOPPING – 1 cup butter softened 1 cup brown sugar 2 Tbsp. flour 1 Tbsp. cinnamon – GLAZE – 2 cups powdered sugar 5 Tbsp. milk 1 tsp. vanilla
INSTRUCTIONS Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside. In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan. For topping, In a 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 the tablespoonfuls and use a knife to marble/swirl through the cake. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Link to the recipe:
http://www.chef-in-training.com/2012/01/cinnamon-roll-cake/

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Dinner tonight

Dinner tonight

My weekly menu update:this week is an easy one, you’ll be done in 20 minutes.

Tomato Basil Soup

3 cloves of garlic, minced
2 tablespoons of olive oil
2 – 14 oz. cans of crushed tomatoes
1 – 14 oz. can of whole tomatoes
2 cups of stock (chicken or vegetable)
1 tsp of sea salt
1 tsp of sugar
1/2 tsp of fresh ground black pepper
1/4 cup of heavy cream
3 tablespoons of fresh basil, julienned
parmesan cheese

In a saucepan, saute garlic in olive oil on medium heat for 1 minute – being careful not to burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as well. Add chicken stock, salt, pepper and sugar. Cook the soup on medium at a simmer for 10 minutes.

To finish, reduce the heat to low and stir in heavy cream and basil. Serve topped with parmesan cheese or a grilled cheese sandwich.

Here’s the link to the actual recipe:

http://jennysteffens.blogspot.com/2011/01/recipes-tomato-basil-soup-best-grilled.html