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

Caramel Apple Mini-Pies


These were pretty yummy, although I think I prefer the mini apple pies I blogged about before. The caramel though was a nice touch and these are a little more self-contained. Basically, I’m saying pick your poison ;-). I didn’t make them salted however, because I never cared for that. They’re good either way. I also used refrigerated pie dough that was pre-made. I have made it by hand a dozen times and I’ve just found that usually I prefer speed over the satisfaction of making it by hand.

Make the dough:

Whisk together the flour, salt and baking powder in a large bowl.

Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.

Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.

Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8×10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.

Rotate the dough 90ΒΊ and roll it out again into an 8×10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.

Make the filling:

In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

Assemble the pies:

Preheat the oven to 425ΒΊF.

Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14×14-inch square.

Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.)

Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.

Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).

Bake the pies for about 15 minutes, or until they’re golden brown.

Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.

original recipe

Kit-Kat Cake


Ok so I saw pictures on Pinterest for a kit-Kat cake that looked super good. Sadly, there was no recipe attached to the pics, so I made one up based on what I saw.

1 chocolate cake recipe of your choice (I used a mix because this pregnant mama has zero energy)
3 cups heavy whipping cream
1/4 cup powdered cocoa
1 cup sugar
1 envelope of gelatin
1 lb strawberries, fresh
Chocolate for dipping
24 snack sized kit-Kat bars

Bake two 9 inch cake layers, let cool and set aside.
Pour the whipping cream into a deep bowl and blend with a hand held mixer for about 5 minutes until it’s thick and fluffy. In a separate small bowl, mix the cocoa and sugar. Slowly add into the cream. (Taste test this part, you may not need all of it.) Dissolve your gelatin in 4 tbs of boiling hot water. Once it has dissolved, add it to the cream and mix it thoroughly. Put the cream into the fridge for at least 30 minutes, but up to 4 hours if you have the time.
Now melt your dipping chocolate and put your strawberries in it. Place on wax paper to cool. (I recommend refrigerating them for a few minutes.)
Assemble your cake: place the first layer on your cake stand and cover it with heaping spoonfuls of the mousse (whipping cream mix). Smooth it across and add the second layer. Repeat with more mousse on top and then spread it all around the cake as if you were icing it. Unwrap the candy bars and line the side of the cake with them, pressing firmly. Now add your chocolate dipped strawberries to the top of the cake, pressing firmly into the mousse.
Wrap tightly in cling wrap and refrigerate until 30 minutes before you serve.

Low-Fat Orange Cake

I made this because I’m always on the hunt for some dessert that will help my sweet tooth without killing my diet. This was surprisingly good with a little light cool whip on top. It was moist and good. Obviously not as good as a thick fluffy cake with cream cheese frosting, but it helped my sugar craving.


One white cake mix, 1 cup of orange juice, one 6 oz. container of plain Greek yogurt. Mix all ingredients together and bake at 350 degrees for 30 minutes.

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


Cheesecake Stuffed Strawberries

This is incredibly easy and quick to make, perfect for last minute events you need to bring something to. You will need:
1 lb. strawberries, cored
8 oz. cream cheese
4 tbs powdered sugar
Optional: dipping chocolate

Beat the room temperature cream cheese with the sugar. It’s easiest if you then put it into a ziplock bag and cut off the corner. Pipe the cream cheese mixture into the strawberries. It really tastes amazing this way, but I also like to then dip the ends of the strawberries into chocolate. Place them on wax paper to cool, then put them into the fridge until you serve them. Enjoy.


Andes Mint Chocolate Cake

Decadent. That’s all I can say.


1 cup boiling water
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk (OR 1 c. milk mixed with 1 T. vinegar)
1/2 cup oil
1 teaspoon vanilla
1 cup chopped Andes Mints

Heat oven to 350 degrees. Line the bottom of three 8 inch cake pans with wax paper and spray the sides of the pan with cooking spray. Bring some water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl combine the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Shake the chopped Andes Mints in a ziploc bag with a tablespoon of flour, until they are lightly coated. Fold the mints into the batter and pour into prepared pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean).

Mint Buttercream Frosting
2 sticks (1 cup) unsalted butter, room temperature
6 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
green food coloring
1/2 cup milk (may use less)
Mix butter, sugar, vanilla, peppermint and food coloring on low speed in large mixing bowl. Gradually add milk until you reach the desired consistency. Keep covered.

1 cup semi-sweet chocolate chips
1 cup heavy cream
1 teaspoon vanilla extract
Place the chocolate chips in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let stand for 1 or 2 minutes. Then slowly stir the mixture until all the chips have completely melted. Stir in the vanilla.

Allow the ganache to cool and slightly thicken before you use it. Let it sit at room temperature for a couple hours, or put in the refrigerator if you want to speed things up. Start pouring the ganache over the center of your cake, and slowly move outward in circles.

-From Bird on a Cake blog

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

Cherry chocolate cake pops

These were a little time consuming, but delicious. I will add to this recipe that it helps a lot before you dip the cake balls into the chocolate if you refrigerate them for 30 mins or more. I refrigerated one batch overnight (because I ran out of time to finish the second half) and they were still super good. My hubby and his soldiers ate them up (sent them with the hubs to work on his bday).


1 Pillsbury Devil’s Food Cake Mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
1 tub Pillsbury Classic White Frosting*
50 Maraschino Cherries with stems
16 oz. tempered semi-sweet chocolate (or
dark confectionery coating/candy melts)

Special equipment needed:
2 – 8″ or 9″ cake pans or 1 – 13″x9″ pan
no-stick cooking spray
hand held mixer
paper towels
parchment paper or non-stick foil
baking sheet

*UPDATE: When I first made this recipe I just went on-line and found a recipe for cake balls and they used the whole tub of frosting. I did that to make these and they worked out well. I really liked the flavor which reminded me of a HoHo. A few people have commented that their cake balls weren’t holding together well with this much frosting. Recently, I have experimented with using less frosting and mixing my cake and frosting with my Kitchen Aid stand mixer, as I’ve read where some people use as little as 2 tablespoons for a whole cake. I used that idea to make my Warm Fuzzy Cake Balls and used 1/4 cup of frosting. The texture is great and the flavor is very chocolatey. So, to make these you may want to start with a smaller amount of frosting and add more until you find the flavor and texture you like best.

Instructions: Makes 50 Cherry Bombs

Preheat oven to 350 degrees. Prepare cake pan/s by spraying with no-stick cooking spray. Blend cake mix, water, oil, and eggs in a large mixing bowl until moistened. Using a hand held mixer , beat on medium speed for two minutes. Pour batter into prepared pan/s. Bake for 29-35 minutes (see package for specific times for each pan size). Cool cake completely.

Crumble cooled cake into a large mixing bowl. Add frosting and mix until well combined. Scoop mixture out by the tablespoonful. I use a small ice cream scoop to make easy work of this task. Roll each scoop into a ball.

Drain maraschino cherries and pat dry with paper towels. Press one cherry into the center of each cake ball. Bring the cake mixture up and around the cherry. Roll in between your two hands to form a nice ball.

Melt and temper semi-sweet chocolate or melt confectionery coating/candy melts. Click here for detailed melting instructions. Dip cake covered cherries in chocolate. Set on a parchment paper lined baking sheet. Refrigerate if using tempered semi-sweet chocolate until set, about 10 minutes. If using dark candy melts, place you cherry bombs in the freezer until set, about 5 minutes. Bring to room temperature before serving.

Chocolate chip cookie dough ice cream cake

My hubby’s bday is valentine’s day, so of course I had to make him something good! I read him some recipes, and this is the one he picked.

Cookie Dough Ice-Cream Cake

Serves 12+

1 Chocolate Chip Cookie Dough Cake (without the melted chocolate on top)
1 carton Chocolate Chip Cookie Dough Ice-Cream
1 batch of Ready-to-Eat Cookie Dough, rolled into 1 inch balls

3/4 cup cream
2 Tablespoons butter
8 ounces semi-sweet chocolate, chopped

1. In a microwave safe bowl, heat cream and butter on medium high for 2 minutes.
2. Pour over chopped chocolate and stir until smooth.

To assemble cake:

1. Allow the Chocolate Chip Cookie Dough Cake to cool completely.

2. Let the ice-cream thaw at room temperature for about 10 minutes, until it is spreadable.

3. Spread the ice-cream in a thick layer over the Chocolate Chip Cookie Dough Cake.

4. Pour ganache over the ice-cream. It may harden quickly so work fast to spread it out.

5. Place the cookie dough truffles on top of the ganache.

Serve immediately or freeze until you’re ready to serve. Let it thaw at room temperature for 5-10 minutes before cutting into it. Freeze any leftovers in an air-tight container.

Chocolate chip cookie dough cake:
1/3 cup shortening
1/3 cup margarine (softened but not melted)
1/2 cup brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking soda
2 cups chocolate chips, divided

1. Preheat oven to 350 degrees and grease a round cake pan.

2. Beat together shortening, margarine, and sugars until creamy.

3. Add in egg and vanilla. Mix well.

4. Stir in flour and baking soda. Mix until flour is totally incorporated.

5. Stir in 1 cup of chocolate chips until evenly distributed.

6. Pour mixture into cake pan.

7. Bake for 20 minutes, or until top is golden brown and a toothpick comes out clean when stuck in the middle.

8. Remove from oven and immediately sprinkle remaining chocolate chips over cake. They will melt on their own, but you might need to spread the chocolate evenly over the cake.

Note: If the Ready-to-Eat Cookie Dough is too sticky to roll into balls, add a small amount of flour or refrigerate it until it is easily handled.

***Edited to Add: I’ve heard from a lot of you that this cake has presented issues. Here are a couple suggestions I’ve come up with to help you:
-Instead of spreading the ice-cream over the cake as suggested in step 3, line a cake pan (the same size as the one you baked your cake in) with plastic wrap. Spread the ice-cream into the pan and allow it to freeze. Then flip the frozen ice-cream over the cake and remove the plastic wrap. This should make that step a lot easier!
-Per the suggestion left in the comments, make the entire cake in a 9×13″ pan.