Mandarin Orange Muffins

Mandarin Orange Muffins, may you have a happy sunny morning!

Mandarin Orange Muffins

Mandarin Orange Muffins 2

1¾ cups flour
2½ tsp baking powder
1/2 tsp salt
1 (11 oz) can mandarin oranges, drained, reserve 1/2 cup liquid
1 egg
1/3 cup oil
1/3 cup sugar

Preheat oven to 400°. In large bowl, stir together flour, baking powder, and salt. In another bowl, stir together the 1/2 cup mandarin orange liquid, egg, oil, and sugar. Add to dry ingredients and stir just until combined. Fold in oranges. Divide batter evenly into six muffins cups sprayed with non-stick spray and sprinkle tops with sugar. Bake 20 minutes or until golden. Makes 6 large muffins.

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Peanut Butter Cinnamon Rolls

A little change from buttercream or cream cheese frosting on cinnamon rolls – peanut butter cream frosting! Why not? Yum!

Peanut Butter Cinnamon Rolls

Cinnamon Roll Dough:
1¼ cups warm water
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ – 4 cups flour
1½ tsp salt

In mixer bowl, sprinkle yeast over warm water.  Add sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled.

Cinnamon Filling:
1/4 butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon

Mix sugar, brown sugar, and cinnamon together in small bowl.

Roll out dough to 24″×8″ rectangle.  Spread softened butter over dough and sprinkle cinnamon sugar filling over dough.  Roll from long end to long end, pinch seam.  Cut into 12 – 2″ rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ or 15’x10″ pan.  Cover and let rise until doubled.  Bake in preheated 375° oven for 15-20 minutes.  Frost with peanut butter cream frosting.

Peanut Butter Cream Frosting:
1/4 cup creamy peanut butter
1 cup powdered sugar
milk

Mix powdered sugar into peanut butter, add enough milk to make desired frosting consistency.  Spread over cinnamon rolls as they come from the oven.

One Year Ago: Sour Cream Raisin Squares Sour Cream Raisin Squares

Two Years Ago: Lion House Rolls Lion House Rolls

Three Years Ago: Italian Zucchini Crescent Pie Italian Zucchini Crescent Pie

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cinnamon Breakfast Biscuits

I’m just messing around this morning in the kitchen as the sun comes shining in. Lovely morning for a biscuit, but with something more!

Cinnamon Breakfast Biscuits

Biscuit Dough:
2 cups flour
1 Tbl baking powder
2 Tbl sugar
1 tsp salt
3 Tbl shortening, butter flavor
2 Tbl butter, cold
1 cup buttermilk, cold

Cinnamon Filling:
2 Tbl sugar
2 Tbl brown sugar
1 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 425°. Stir together flour, baking powder, sugar, and salt. Cut shortening and butter into flour mixture with pastry cutter or two knives until crumbly. Add buttermilk and stir until just barely combined. The less biscuit batter is touched the better. Let dough sit while mixing together filling, stir together sugar, brown sugar, cinnamon and nutmeg. Turn dough out onto well floured surface. Remember, the less handleing the better. Gently roll out to a 9″x12″ rectangle. Sprinkle all the filling evenly on one half, 9’x6″. Fold in half to make a 9″x6″ rectangle. Cut into six 3″x3″ pieces. Transfer with floured spatula to silpat lined baking tray, about 1/2″ apart. Bake 12-14 minutes, until golden brown.

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Two Years Ago: Cream Cheese Onion Rolls Cream Cheese Onion Rolls

Three Years Ago: Banana Cardamom Cupcakes Banana Cardamom Cupcakes

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cinnamon Twist

The heavenly aroma of something cinnamon baking, have a cinnamon twist!

Cinnamon Twist

Dough:
1¼ cups warm water
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ – 4 cups flour
1½ tsp salt

In mixer bowl, sprinkle yeast over warm water.  Add sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled.

Cinnamon Filling:
1/4 butter, melted
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon

Mix filling ingredients together in small bowl.

Divide dough in half. Roll out one half of dough to 18″×8″ rectangle.  Spread half of cinnamon filling over dough.  Roll from long end to long end, pinch seam.  Cut down center lengthwise.  At this point, the two long pieces can be twisted together and put in a circle or cut into shorter lengths and twist for individual portions (see pictures below). Repeat with second half of dough. Cover and let rise until doubled.  Bake in preheated 375° oven for 15-20 minutes.  Frost with cinnamon roll glaze.

         IMG_2860       IMG_2861

      IMG_2869  IMG_2871

Cinnamon Twist Glaze:
1/4 cup butter, softened
1 cup powdered sugar
milk

Mix powdered sugar into butter, add enough milk to make desired glaze consistency.  Spread over cinnamon twists (or put in baggie, snip corner, and drizzle over twists).

Carrot Cake Sweet Rolls

A box carrot cake mix is the beginning for this idea. A carrot cake mix made into sweet roll dough with cinnamon sugar filling and cream cheese frosting, I think they are yummy!

Carrot Cake Sweet Rolls

Carrot Cake Sweet Rolls:
1¼ cups warm water (110°)
1 pkt (2¼ tsp) dry yeast
1 box carrot cake mix
1 Tbl oil
2½ cups flour
3/4 tsp salt
1/4 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon
1/2-3/4 cup raisins

In bowl of mixer, pour warm water, sprinkle yeast over, then cake mix.  Let sit 5 minutes.  Add oil, flour, salt, and raisins; mix all together.  Knead.  Let rise 1 hour.  Knead lightly again, roll out to 18″x8″ rectangle. Spread butter over dough. Stir together sugar, brown sugar, and cinnamon; sprinkle over butter. Roll up from long end to long end, pinch seam.  Cut into 12 rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ pan.  Cover and let rise until doubled. Bake in preheated 375° oven for 18-20 minutes. Cool to just warm and spread with frosting.

Cream Cheese Frosting:
4 oz cream cheese
1 cup powdered sugar
1/2 tsp vanilla

With electric mixer, whip cream cheese, powdered sugar, and vanilla.

Carrot Cake Sweet Rolls 2Carrot Cake Sweet Rolls 3      Carrot Cake Sweet Rolls 4

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Cranberry Cinnamon Coffee Cake

In my opinion, you should never have canned cranberry for Thanksgiving dinner, homemade is best. Here is what you can do with a can of cranberry…

Cranberry Cinnamon Coffee Cake

Cake:
½ cup butter, softened
1 cup sugar
2 eggs
1 ½ tsp vanilla
1 ½ cups flour
1 tsp baking soda
½ tsp salt
1 cup sour cream
1 (14 oz) can whole berry cranberry sauce, stirred

Topping:
1/4 cup brown sugar
2 Tbl sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup chopped walnuts (or pecans)

Preheat oven to 350°. Cream butter and sugar. Add eggs one at a time. Add dry ingredients alternately with sour cream. Spread half the batter in a sprayed 9″×9″ pan. Spread cranberry sauce over batter. Drop spoonfuls of remaining batter over cranberry sauce and spread carefully. Stir together topping ingredients and sprinkle over top of batter. Bake 45 minutes.

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Zucchini Chocolate Chip Muffins

Eat your vegetables!

Zucchini Chocolate Chip Muffins

3 eggs
2 cups sugar
1 tsp vanilla
1/2 cup sour cream
1 cup oil
2 cups grated zucchini
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1 tsp salt
1½ cups chocolate chips

Preheat oven to 350°. Spray muffin pans or put in paper liners (recipe makes 24 muffins). In large bowl, whisk together eggs, sugar, and vanilla. Fold in sour cream, oil, and zucchini. In smaller bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to zucchini mixture and stir just until combined.  Stir in chocolate chips. Scoop batter into prepared muffin cups. Sprinkle with sparkling sugar if desired. Bake 22-24 minutes or until golden and centers are set. This recipe is from a zucchini bread recipe, I don’t remember where it came from ;o)

(For bread, pour batter into two sprayed and floured 8½” x 4½” loaf pans.  Bake 55 to 65 minutes or until pick in center comes out clean.  Cool for ten minutes on rack before removing loaves from pan.)

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Two Years Ago: Happy Halloween! Happy Halloween!

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Coffee Cake

Oh, the heavenly smells of cinnamon, cloves, nutmeg, and ginger. Oh, the delicious tastes of pumpkin and spices!

Pumpkin Coffee Cake

Pumpkin Coffee Cake Batter:
½ cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup pumpkin puree
1/3 cup milk
1½ cups flour
1 tsp baking soda
½ tsp salt

Topping:
1/4 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 cup chopped pecans or walnuts

Preheat oven to 350°. Cream butter and sugar. Add eggs, vanilla, pumpkin, and milk; mix well. Add flour, baking soda, and salt; mix just until well combined. In small bowl, stir together topping ingredients; sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, and nuts. Creating layers, spread half the pumpkin batter in a sprayed 9″×9″ baking pan. Sprinkle half of the topping evenly over the batter. Drop spoonfuls of remaining batter over topping and gently spread to make even layer. Sprinkle remaining topping evenly over batter. Bake 30-35 minutes or until pick inserted in center comes out clean.

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Very Vanilla Crumble Muffins

Something warm on a cold morning. These muffins are not super sweet, so, I am declaring them healthy! Please don’t quote me on that. ;o)

Very Vanilla Crumble Muffins

Very Vanilla Muffins 2

Very Vanilla Muffins:
1¾ cups flour
1/2 cup sugar
2½ tsp baking powder
1/2 tsp salt
3/4 cup milk
1 egg
1 Tbl vanilla
3 Tbl oil
1/2 cup vanilla chips

Crumble Topping:
1/4 cup flour
2 Tbl sugar
2 Tbl softened butter

Preheat oven to 400°. Prepare 6 muffin cups, spray or papers (use Demarle, no spray or papers needed).

In large bowl, stir together flour, sugar, baking powder, and salt. In another bowl, whisk together milk, egg, vanilla, and oil. Pour milk mixture over dry ingredients and stir by hand just until combined. Fold in vanilla chips.

In small bowl, stir together flour and sugar. Add softened butter and mix with fork until crumbly.

Drop batter into muffin cups, they will be full. Sprinkle heaping tablespoon of crumble topping over top of batter in each cup. Bake for 20-25 minutes (after about 12 minutes “tent” with foil to keep crumble topping light. Cool in pan 10 minutes, remove from pan and cool on cooling rack…or eat!

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Two Years Ago: Pumpkin Spice Cake Pumpkin Spice Cake with Maple Buttercream

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pineapple Coconut Coffee Cake

This is what comes from having a can of pineapple tidbits in the pantry and an overactive baking imagination…

Pineapple Coconut Coffee Cake

1 (20 oz) can Pineapple tidbits
2 Tbl cornstarch
1/2 cup brown sugar
1/3 cup sugar
1½ tsp cinnamon
1/2 tsp nutmeg
1 cup chopped pecans
3/4 cup butter, softened
1½ cups sugar
3 eggs
2 tsp vanilla
2¼ cups flour
1½ tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 cup coconut

Drain pineapple, set pineapple aside and pour juice into small saucepan. Whisk cornstarch into pineapple juice. Bring pineapple juice mixture to boil over medium high heat, whisking constantly, until thick; about 5 minutes. Remove from heat and cool, stir occasionally.

Preheat oven to 350°. In small bowl, stir together brown sugar, the 1/3 cup sugar, cinnamon, nutmeg, and pecans; set aside. In large bowl with electric mixer, cream butter and the 1½ cups sugar. Add eggs and vanilla. Stir together flour, baking soda, and salt; add to creamed mixture alternately with buttermilk. Stir in pineapple tidbits and coconut.

Spray 9″x13″ baking pan with nonstick spray. Spoon half of pineapple coconut batter into baking pan, spread out evenly. Carefully spoon thickened pineapple juice mixture over batter in pan, spread gently. Sprinkle half of cinnamon sugar pecan mixture over thickened pineapple juice. Spoon remaining pineapple coconut batter over cinnamon mixture, carefully spread. Sprinkle remaining cinnamon sugar pecan mixture evenly over batter. Bake for 45-50 minutes.

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