One Hour Cinnamon Rolls

These were pretty good, which is why I’m blogging about them. I halved this recipe because it makes so many. Just make it with 2 eggs instead of 3. Personally though, nix the glaze in this recipe and whip up a batch of cream cheese frosting. The glaze in this recipe didn’t taste great to me but the rolls themselves were fluffy and soft and wonderful. Hence it appears on my blog. Plus, I’m way overdue on blogging, but I’m going to blame my pregnancy on that one. Migraines and baking do not go together all that well.
Here are some pics of the process. I like seeing progress photos so I know if it looks right as compared to the original, I just rarely remember to do that while I’m baking.





For dough:
3 and 1/2 cups warm water (about 115 degrees F)
3/4 cup sugar
1/2 cup vegetable oil
6 Tablespoons rapid rise/quick yeast
1 Tablespoon salt
3 eggs at room temperature
11 cups all-purpose flour
For filling
1 cup brown sugar
1 cup white sugar
1 stick (1/2 cup) unsalted butter, melted
1-2 Tablespoons ground cinnamon
For glaze:
4 cups powdered/confectioners sugar
1/2 cup half and half
1 teaspoon vanilla extract
2 Tablespoons maple syrup
2 Tablespoons unsalted butter, melted (optional)
For rolls:
Prepare two large cookie sheets (half-sheet size) with parchment paper or silpat mats. Set aside.
In a large bowl (I used my 6qt stand mixer), combine water, yeast, oil and sugar. Let sit for 10 minutes.
Add eggs, flour and salt, and mix for 10 minutes. I used the dough hook on my stand mixer. You can also do this by hand, with a wooden spoon until it all comes together, and then a kneading motion for the rest of the time.
Pour dough onto a floured surface, and knead until dough is soft, smooth and not too sticky. Only add additional flour if it’s unworkable and sticking to the surface and your hands.
Roll dough into a large rectangle, approximately 18×26 inches.
Filling and Assembly:
Spread melted butter over the top of the dough. Then, top with brown sugar, white sugar and cinnamon.
Roll the dough into a log. Cut into 24 1-inch pieces.
Place rolls on to prepared cookie sheets. Cover them with clean towels and set aside to rise for 20 minutes in a warm, draft-free spot.
Meanwhile, preheat oven to 400 degrees (F).
Bake for 12-15 minutes or until golden brown.
For glaze: (I didn’t add the syrup, too odd for my taste.)
Combine all ingredients (sugar, half and half, vanilla, maple syrup and butter) in a medium sized bowl. Stir or whisk until smooth.
Pour glaze over rolls as soon as they come out of the oven.

from the lemon sugar blog

Apple Crisp

I’m back and by popular demand, I’m putting up a dessert recipe. I’ve also logged this as a breakfast because its got plenty of oats in it. It’s really yummy with a dash of ice cream πŸ™‚


3 Granny Smith Apples – Peeled and Sliced β€”
1 cup of brown sugar
1 cup of oats
1 cup of flour ( regular or gluten – free)
1 tsp of cinnamon
1 tsp of nutmeg
1/2 tsp of vanilla extract
1 Stick of Butter ( melted)

What To Do

In a greased 8Γ—8 dish place apple slices
In a medium size bowl add the rest of the ingredients – mix well
Sprinkle mixture over the apples and under the apples
Bake at 300 for 40 minutes


Healthy Fruit Bread

This is based on the recipe I posted earlier. I played around with it this week and have made now a much healthier version of it. It’s still really yummy and moist, which is what I was going for. It’s not as rich obviously as the original version, so you may not like it as much. If however, you crave carbs like I do, but want it to not completely wreck your diet, then this is the bread for you.

2 cups chopped fruit (I have used many different kinds, some favorites right now are chopped gala apples and chopped pear)

3/4 cup applesauce (the original recipe doesn’t call for any, this is to make up for the lack of oil)

1/2 cup canola oil (note the difference between the original recipe’s call for a full 1 and 1/4 cup oil)

2 mashed bananas (ends up with about 1 cup)

3 eggs and 1 egg white, beaten (I took out one egg yolk from the original recipe)

Mix all of these ingredients together in a medium bowl, set aside.

3 and 1/8 cups flour

2 cups sugar (or if you like, 1 cup plus as much honey as you see fit, I would just rather have it sweeter)

1 tablespoon cinnamon

1 teaspoon baking soda

1 tsp salt

Mix above ingredients in a large bowl, then add the fruit mixture until combined. Bake in 2 greased bread pans at 350 degrees for 45 mins or until toothpick inserted comes out clean.

Strawberry Bread

This is very yummy. My sister made it while I was visiting her a couple of weeks ago, and I was hooked. I made it for my hubby and he and the people he works with pretty much inhaled it, so I think I have to share. The secret is to add a cup of mashed ripe banana that the recipe doesn’t call for. My favorite sister added that magical ingredient to it, and it makes it very moist and delicious. I added some brown sugar to the top of the loaves before baking them in the oven, and it added a really nice, lightly sweet crunch that I loved. Do whatever floats your boat, and make it your own πŸ™‚


FYI, I am not immune to making foolish cooking mistakes. The pic of the loaf with the giant hole in the middle is the reason you need to make sure the loaf is set and then cooled properly before attempting to remove it from the pan. It still tasted good, but it looked pretty comical. The second pic is the loaf that came out perfectly, thank goodness.


2 cups fresh strawberries

3 1/8 cups all-purpose flour

2 cups white sugar

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 1/4 cups vegetable oil

4 eggs, beaten

Metric US Original recipe yields 2 – 9 x 5 inch loaves

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Divide batter into pans.
Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.


Blueberry Lemon Cream Cheese Muffins

Really good muffin. This made more like 18 muffins for me though, so I would actually recommend using 12 oz of cream cheese and 1 and 1/2 cups sugar for the topping and such.



What you will need:
2 1/2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 cup milk
2 eggs
1/4 cup canola oil
1 tsp vanilla
1/2 cup ricotta cheese
Zest and juice of one lemon
1 cup of fresh or frozen blueberries
Crystallized or candied ginger- optional (I used a Baker’s Cut from Trader Joe’s.)

For the cream cheese “batter”:
8 oz of cream cheese, room temperature
1 cup sugar

Preheat your oven to 375 degrees. Line a 12 cup muffin pan with muffin liners.

In a medium bowl, whisk together the dry ingredients- flour through the cinnamon. Set aside.

In a large bowl, whisk together all the wet ingredients- the milk through the lemon juice and zest. (Tip- Always zest the lemon before juicing it. To get the lemon to juice easier, microwave it for 10 seconds. Roll the warmed lemon with your hands on your counter and then cut in half. Hold the lemon halves cut side up as you squeeze out the juice to prevent the lemon seeds from getting into your bowl.)

Stir the flour mixture into the wet ingredients a little at a time. Mix until incorporated, but try not to over mix.
Fold in the blueberries.

Using an electric mixer, beat the cream cheese and sugar together until nice and creamy. Gently fold half of the cream cheese “batter” into the blueberry muffin batter.

Fill each muffin cup in your pan about 2/3 of the way full with your muffin/cream cheese swirled batter. Grab the remaining cream cheese batter and drop one tablespoon of it on top of each muffin. Using the back of a spoon, press the batter into and swirl it around the top of each muffin.

Sprinkle the tops of the muffins with the chopped crystallized or candied ginger and gently press them into the tops of the muffins with a spoon.

Bake for about 30 minutes at 375 degrees, turning your muffin tin once halfway through baking. The cream cheese tops of the muffins will get golden edges when done, but shouldn’t be brown. A toothpick inserted in the middle of the muffins should come out clean when done.

-from Frugal Foodie Mama

Banana Oatmeal Muffins

I made these in mini cupcake tins so they would be perfect for little hands. I cooked them for 10 minutes instead of the 15-20 for the larger ones.

2.5 cups old fashioned oats
1 cup plain low fat greek yogurt
2 eggs
3/4 cup sugar {or sweetener of choice}
1.5 tsp baking powder
1/2 tsp baking soda
2 ripe bananas

Let the Baking Begin!
1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
2. Place all of the ingredients, including bananas in a blender or food processor, and blend until oats are smooth. {I added the oats a cup at a time and blended in between}
3. Divide batter among cupcake liners, and bake for 15-20 minutes, or until toothpick comes out clean.

Cracker Barrel Biscuits

These are really easy and taste delicious!


2 1/4 cups Bisquick
2/3 cup buttermilk
1 teaspoon sugar
1 tablespoon butter, melted
melted butter, for brushing

Preheat oven to 450.
Mix the Bisquick, buttermilk and sugar together in a bowl.
Add the melted butter into the batter.
Stir until a soft dough forms.
Turn out onto a well floured work surface.
Knead 20 times (this is a very forgiving dough), and don’t be afraid to get additional flour into the dough.
Roll 1/2 thick, or thicker if you prefer towering biscuits.
Place close together on an ungreased baking sheet.
Brush tops with melted butter.
Bake for 8 to 10 minutes; I usually find 8 minutes is enough.
When you remove the biscuits from the oven, brush the tops with melted butter again.

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Blueberry lemon coffee cake

I changed it from blueberries to blackberries because they were a lot cheaper at the grocery store this week. Same amount I just cut the blackberries in half.


Buttermilk-Blueberry Breakfast Cake
Serves 6-8
Β½ cup unsalted butter, room temperature
2 tsp. lemon zest or more β€” zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
Β½ cup buttermilk***
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes.
1. Preheat the oven to 350ΒΊF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ΒΌ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.