Breads, Breakfast, Yeast Breads

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

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 or simply click on the Demarle at Home logo below.

Breads, Quick Breads

Butter Swim Biscuits

Easiest biscuits for dinner! A little crisp and very buttery on the outside and tender on the inside. Recipe comes from simplytexas. Careful, these are dangerous, you might eat the whole pan!

Butter Swim Biscuits

Butter Swim Biscuits 2

2½ cups flour
4 tsp baking powder
4 tsp sugar
2 tsp salt
1¾ cups buttermilk
1/2 cup butter, melted

Preheat oven to 400°. Stir together flour, baking powder, sugar, and salt. Stir in buttermilk just until combined. Pour melted butter into 9″x9″. Drop biscuit batter into pan and spread out evenly. Butter will come up over the edges and cover over the top of the biscuit batter, as if it is “swimming”. Cut biscuits about half way down into batter to create the individual biscuits (3×3 or 4×4). Bake for 20-25 minutes until golden and beautiful! Cool a bit and cut through again, but all the way through to the bottom of pan. Enjoy!

One Year Ago: Chocolate Coconut Crunch Cookies Chocolate Coconut Crunch Cookies

Two Years Ago: Georgian Khachapuri Georgian Khachapuri

Three Years Ago: Italian Meatballs Spaghetti & Meatballs

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


Giant Chocolate Cookies

One cookie should be enough…but they are really good, you may just need another!

Giant Chocolate Cookies

1¾ cup flour
1/4 cup unsweetened cocoa
2 Tbl corn starch
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/4 cup butter flavor shortening
1/2 cup sugar
1 cup brown sugar
1 egg
2 tsp vanilla
3 Tbl sour cream
1 cup milk chocolate chips
1 cup white chips

Preheat oven to 325°. In medium bowl, stir together flour, cocoa, corn starch, baking soda, and salt. In large bowl, cream butter, shortening, sugar, and brown sugar with electric mixer. Add egg, vanilla, and sour cream; mix thoroughly. Add dry ingredients and mix just until combined. Stir in chips. Drop 1/4 cup scoops of dough onto silpat lined baking sheet, flatten to make 3″ diameter discs. Bake for 14-15 minutes. Cookies will be 4″ in diameter after baking. Makes 14 cookies.

One Year Ago: Layered Rolo Caramel Brownies Layered Rolo Caramel Brownies

Two Years Ago: Raspberry Scones Raspberry Scones

Three Years Ago: Dinner Rolls with a Twist Dinner Rolls with a Twist

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

Breads, Yeast Breads

Swedish Cardamom Braid

Back to my roots! I am mainly of English and Danish decent, but I have a great-grandmother who is Swedish. Every once in awhile it is fun to explore recipes from your past, ones that you can imagine your great grandmother making so long ago in her kitchen. This is in memory of Adela Olsson Seely (who probably didn’t bake a loaf like this then promptly eat a third of it for lunch like her great-granddaughter did!).

Swedish Cardamom Braid

   Swedish Cardamom Braid 1   Swedish Cardamom Braid 2

   Swedish Cardamom Braid 3   Swedish Cardamom Braid 4

1/2 cup milk
1/2 cup butter, softened
1 pkt (2¼ tsp) dry yeast
1/4 cup sugar
1 egg, room temp, beaten
3 cups flour
1/2 tsp salt
1 tsp ground cardamom
1/2-3/4 cup raisins

Warm milk and butter to 110-120° and pour into bowl of mixer. Sprinkle dry yeast over milk and butter, sprinkle sugar over yeast. Let sit for 10 minutes for yeast to proof. Add egg and mix. Add flour, salt, cardamom, and raisins; knead. Cover and let rise for 1 hour. Divide dough into three even pieces (no need to use flour while dividing and rolling dough, all the butter in it makes it easy to work with). Roll each piece into 20″ long rope, position three ropes next to each other on Silpat lined baking tray. Braid tightly, pinching ends together, cover and let rise for 30 minutes. Preheat oven to 350°. Brush braid with egg white and sprinkle with sugar crystals (optional) Bake for 30 minutes, or until internal temperature is 200°. Cover with tent of foil during baking if necessary to prevent from over-browning.

One Year Ago: Chocolate Chip Cream Cheese Apricot Bars Chocolate Chip Cream Cheese Apricot Bars

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


Breakfast, Dessert, Snacks

Homemade Cinnamon Pop Tarts

It is a frosty cold morning and a warm cinnamon pastry sounds wonderful. But it’s January and we are supposed to be eating better because of the indulgences of the holidays, right? So this is my slimmed down, smaller version of a recipe at Please don’t compare these to the store bought version because of the words pop tarts, these are buttery and flaky. Let’s drop the pop and call them Homemade Cinnamon Tarts.

Homemade Cinnamon Pop Tarts

Homemade Cinnamon Pop Tarts 1   Homemade Cinnamon Pop Tarts 2   Homemade Cinnamon Pop Tarts 3

2 cups flour
1 tsp sugar
1/2 tsp salt
4 Tbl cold butter, cut in pieces
1 egg, beaten, 1 Tbl reserved
3 Tbl water

Cinnamon Filling:
1/4 cup brown sugar
1/2 tsp cinnamon
2 tsp flour

Stir together flour, sugar, and salt. Cut in butter until crumbly. Whisk together egg (minus 1 Tbl) and 2 Tbl water, mix into flour mixture. Add one more Tbl water if necessary to bring pastry together. Divide pastry in half. On well floured surface, roll each piece of pastry into a 8″x9″ rectangle (I have a ruler just for the kitchen, you can measure and cut the pastry with the ruler). Mark lines on one pastry piece for six rectangles, each 3″x4″ (see picture above).

Stir together filling ingredients, brown sugar, cinnamon, and flour. Gently brush reserved egg over the pastry piece with marked lines, and put cinnamon filling in center of each 3″x4″ rectangle. Place second piece of pastry over the top. Use ruler to press and cut into six individual tarts. Press around edges with fork and prick the top to vent. Place on silpat or parchment lined baking sheet. Place in refrigerator for 15 minutes while preheating oven to 350°. Bake for 20 minutes, or until lightly golden. Cool on pan.

One Year Ago: Cinnamon Graham Pecan Muffins Cinnamon Graham Pecan Muffins

Two Years Ago: Cheesy Rice & Bean Dip Cheesy Rice & Bean Dip


Key Lime Cupcakes

Oh Yum! A little tart and a whole lot of sweet!

Key Lime Cupcakes

Key Lime Cupcakes 2

Key Lime Cupcakes:
1 (16.25 oz) white cake mix
1 can (22 oz) key lime pie filling (Duncan Hines Comstock), divided
3 eggs
1/2 cup oil

Preheat oven to 350°. Put cupcake liners in cupcake pans. In large bowl with electric mixer, mix cake mix, key lime pie filling (same 2 Tbl pie filling for frosting), eggs, and oil. Scoop batter evenly into prepared cupcake pans. Bake for 18-20 minutes or until set in center. Cool in pan 5 minutes, remove to wire rack and cool completely. Makes 18-24 depending on how full you fill the cups.

Key Lime Buttercream:
1 cup butter, softened
2 Tbl key lime pie filling
5 cups powdered sugar
3-4 Tbl key lime or lime juice
2 drops green food coloring, optional

With electric mixer, whip butter until light and fluffy. Add the 2 Tbl key lime pie filling and whip. Add powdered sugar one cup at a time and lime juice one Tbl at a time, whipping until desired consistency.  You can add a couple drops of green food coloring if desired. Frost completely cooled cupcakes. Sprinkle with green sprinkles if desired.

One Year Ago: Sweet Bread Rolls Sweet Bread Dinner Rolls

Two Years Ago: Oreo Truffles Oreo Truffles

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

Breads, Quick Breads

Buttermilk Biscuits

Making really good biscuits can be a challenge (at least for me) because the trick is not handling the dough too much. You basically need to leave the dough sitting there with lots of flour and crumblies all around and everything not totally incorporated into a nice neat ball. How do you do that? It looks so MESSY! If you can do it and tolerate the mess, you will get a tall, flaky biscuit that your perfectionist, nit-picker, stickler, fussbudget self will love!

Cheddar Dill Buttermilk Biscuits

Buttermilk Biscuits

3 cups flour
1½ tsp salt
1 Tbl sugar
1½ tsp baking powder
1/2 cup butter, cold
3/4 cup buttermilk, cold
1 egg, cold
2 Tbl water

Preheat oven to 425°. In large bowl, stir together flour, salt, sugar, and baking powder. Cut cold butter unto dry ingredients. Whisk together buttermilk and egg and pour into flour mixture. Hand mix, before it all comes together, turn out onto floured surface. The less you touch it and work with it the better, just like pie pastry. Gently bring dough together and roll out to 1″ to 1½”. Cut out in rounds about 2″-2½” in diameter. Place on silpat lined or sprayed baking sheet right next to each other, barely toughing. Bake 12-15 minutes depending on how big you cut them. Original recipe – Ruth’s Diner Salt Lake City, UT.

For Cheddar Dill Biscuits:
To flour mixture add 1 cup cold shredded sharp cheddar cheese and 1 tsp dry dill weed (or fresh dill).
Try other combinations of herbs and cheese.

One Year Ago: Pumpkin Pie Granola Pumpkin Pie Granola



Cinnamon Sugar Cookies with Cinnamon Honey Buttercream

A little taste of Fall. A soft sugar cookie with a hint of cinnamon topped with creamy cinnamon honey butter frosting, um, yum!

Cinnamon Sugar Cookies with Cinnamon Honey Buttercream

Cinnamon Sugar Cookies:
10 Tbl butter, room temperature
3/4 cup sugar
1 egg
2 cups flour
1½ tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt

With electric mixer, cream butter and sugar. Add egg; mix well. Stir together flour, baking powder, cinnamon, and salt; add to creamed mixture. Mix until well combined. Cover and chill at least 3 hours. Preheat oven to 375°.  Working with 1/2 of dough at a time, on lightly floured surface roll to 1/4″ thick. Cut with cookie cutter, place on ungreased cookie sheet or Silpat lined sheet. Bake 8 minutes, pull out before edges start to turn golden. Cool completely before frosting.

Cinnamon Honey Buttercream Frosting:
1/2 cup butter, room temperature
2½ cups powdered sugar
3 Tbl honey
1 Tbl milk
cinnamon sugar for sprinkling
sugar crystals for sprinkling

Whip butter with electric mixer until light and creamy. Add powdered sugar, honey, and milk; whip until frosting is a creamy spreading consistency. Frost each cookie and sprinkle with cinnamon sugar and sugar crystals. Makes about 2½ dozen 2½” diameter round cookies or 16-4″ diameter round cookies.

One Year Ago: White Chocolate Blondies w/Raspberry & Pecans White Chocolate Blondies with Raspberry & Pecans

Two Years Ago: Zucchini Oatmeal Sandwich Cookies Zucchini Oatmeal Sandwich Cookies

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

Breads, Quick Breads

Root Beer Bread

We live near a Root Beer Store…Yep, a Root Beer Store, hundreds of kinds of Root Beer. It is fun to taste and decide on your favorite, or many favorites. This is a great quick bread, with a sweet buttery flavor. Use your favorite Root Beer. Easy and delicious!

Root Beer Bread

3 cups flour
4½ tsp baking powder
1 tsp salt
3 Tbl sugar
3 Tbl butter, melted & slightly cooled
1 (12 oz) Root Beer

Preheat oven to 350º.  Spray a 9″ x 5″ loaf pan with non-stick spray and sprinkle with flour. Whisk together flour, baking powder, salt, and sugar.  Add butter and root beer; stir just until combined.  Pour into prepared loaf pan, sprinkle with sugar crystals if desired. Bake 40 to 45 minutes, or until golden brown on top and pick inserted in center comes out clean. YUM! Inspired by

One Year Ago: Dark Chocolate Nutella Brownies Dark Chocolate Nutella Brownies

Breads, Breakfast, Yeast Breads

OREO Sweet Rolls

For Father’s Day at our church each year, the fathers are treated to homemade cinnamon rolls. They are always a big hit. I love making sweet rolls/cinnamon rolls, you don’t have to look very far into my website to see that I love wrapping all kinds of ingredients and flavors up in dough. Here is my latest take on sweet rolls…Oreo Sweet Rolls.

Oreo Sweet Rolls

Sweet Roll Dough:
1 cup milk
1/3 cup butter
1 pkg (2¼ tsp) dry yeast
1/2 cup sugar
4½ – 5 cups flour
1 tsp salt
3 eggs
1½ tsp vanilla

Heat milk and butter in microwave until butter is melted and reaches 110°. In bowl of mixer, sprinkle yeast over milk mixture. When yeast is foamy, add sugar, 3 cups of flour, salt, eggs, and vanilla. Mix until well combined. Add remaining flour, 1/2 cup at a time, stirring well after each addition. When dough has pulled together knead until smooth. Place dough in a sprayed bowl and turn to coat, cover and let rise in warm place until doubled, about 1 hour. Roll out dough on lightly floured surface into a 12″x 18″ rectangle. Mix up filling.

Oreo Filling:
14 Oreos
6 Tbl butter, melted

Process Oreos or crush to fine crumbs. Stir melted butter into oreo crumbs until well combined. Evenly spread over dough. Roll up the dough into a log and seal the seam. Cut into 12 equal pieces, place in a greased 9″x13″ baking pan. Cover and let rise about 1/2 hour. Preheat oven to 375° and bake for 25-30 minutes. Spread with frosting when warm.

Sweet Roll Frosting:
1/4 cup butter, softened
1 cup powdered sugar

Mix butter and powdered sugar. Add enough milk to make frosting consistency. Evenly spread frosting over rolls, sprinkle with Oreo crumbs if desired.

One Year Ago: Old Fashioned Raisin Pie Old Fashioned Raisin Pie

Two Years Ago: Sticky Pecan Muffins Sticky Pecan Muffins

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.