Cakes, Dessert, Snacks

Apple Cinnamon Snack Cake

We just needed some cinnamon comfort food tonight.

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Cake Batter:
2½ cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup butter, softened
1¼ cups sugar
1/2 cup brown sugar
3 eggs
1/2 cup sour cream
2 tsp vanilla
2 medium granny smith apples, peeled, cut into small pieces

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

Glaze:
1 cup powdered sugar
1 Tbl butter, melted
2 Tbl milk
1/2 tsp vanilla

Heat oven to 350°. Spray 13”x9” pan with non-stick spray. In small bowl, combine ingredients for cinnamon filling, set aside. In another small bowl, combine flour, baking powder, and salt, set aside. In large bowl, cream butter, sugar, and brown sugar with electric mixer. Add eggs, sour cream, and vanilla, mix until combined. Add flour mixture to creamed mixture and mix just until combined.

Spoon 2/3 of batter into pan, spread evenly. Sprinkle chopped apple pieces evenly all over the batter. Sprinkle cinnamon sugar filling evenly over apples. Drop tablespoon size amounts of remaining batter evenly over cinnamon filling.

Bake 35 to 45 minutes until pick inserted in center comes out clean. Cool completely. In small bowl, stir glaze ingredients until smooth. Drizzle over cake.

Brownies & Bars

Cinnamon Blondies

A flavorful ribbon of cinnamon sugar running through tender vanilla blondies, frosted with whipped buttercream. A new favorite!

Cinnamon Blondies

          Cinnamon Blondies 1        Cinnamon Blondies 2

Blondies:
1 cup butter, melted
1 cup sugar
1 cup brown sugar
3 eggs
2 tsp vanilla
2¼ cups flour
1 tsp baking powder
3/4 tsp salt

Filling:
1/4 cup sugar
1/4 cup brown sugar
2 tsp cinnamon
1/2 cup vanilla chips

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and brown sugar. Mix in eggs one at a time, and stir in vanilla. Add flour, baking powder, and salt; mix just until combined. In small bowl, stir together sugar, brown sugar, and cinnamon for the filling. Spread half the batter (about 2 cups) in prepared pan. Sprinkle cinnamon sugar filling over batter. Sprinkle vanilla chips over cinnamon sugar, press down gently. Drop remaining batter by scoopfuls over the top and gently spread (I used my fingers sprayed with nonstick spray, it takes a minute with patience but it works). Bake 30-32 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.

Buttercream Frosting:
1/2 cup butter, softened
2 cups powdered sugar
1/4 tsp vanilla
2-3 Tbl milk

Whip butter with electric mixer until light in color. Add powdered sugar, vanilla, and 2 Tbl milk. Whip. Add more milk if needed for desired frosting consistency. Spread over completely cool blondies.

One Year Ago: Giant Chocolate Chunk Cookies Giant Chocolate Chunk Cookies

Two Years Ago: Caramel Nut Bars Caramel Nut Bars

Three Years Ago: Raspberry Chocolate Chip Muffins Raspberry Chocolate Chip Muffins

Four Years Ago: Cinnamon Streusel Muffins Cinnamon Streusel Muffins

Brownies & Bars

Oatmeal Cranberry Cheesecake Bars

I ate way too many of these this afternoon. An oatmeal shortbread crust with creamy cheesecake and cranberry filling, yummy!

Oatmeal Cranberry Cheesecake Bars

2 cups flour
1¼ cups oats
3/4 cup brown sugar
1 cup butter, room temp
12 oz cream cheese, room temp
1/2 cup sugar
2 eggs
2 tsp lemon juice
1 tsp vanilla
1 (16 oz) can whole berry cranberry sauce
2 tsp cornstarch

Preheat oven to 350°. In large bowl, stir together flour, oats, and brown sugar. Add softened butter and with electric mixer, mix until mixture resembles coarse crumbs. Measure out 1½ cups of crumb mixture and set aside in separate bowl. Pour remaining crumbs into sprayed 9″x13″ baking pan and press evenly into bottom of pan. Bake 15 minutes.

While crust is baking, cream softened cream cheese and sugar together until light and fluffy. Add eggs, lemon juice and vanilla extract; mix well. Also while crust is baking, in small bowl, combine cranberry sauce and cornstarch; mix thoroughly.

When crust is done baking, remove from oven and pour cream cheese mixture evenly over the crust. Spoon cranberry mixture in small amounts evenly over cream cheese mixture. Sprinkle reserved oatmeal crumb mixture over top of cranberry mixture. Bake 40 minutes or until completely set and very lightly golden. Cool completely on wire rack. Cover and refrigerate for at least 3 hours until bars firm up. Cut into bars and serve. Recipe found on afamilyfeast.com.

One Year Ago: Swedish Cardamom Braid Swedish Cardamom Braid

Two Years Ago: Oatmeal Creme Pie Cupcakes Oatmeal Creme Pie Cupcakes

Three Years Ago: Orange Cranberry Scones Orange Cranberry Scones

Breads, Breakfast, Yeast Breads

Orange Cream Cheese Sweet Rolls

Something that came to my mind that needed to be played out. I sent a picture of the rolls on my phone to my parents, my dad said, “We’ll be over and I’ll bring a gallon of milk”. That makes me happy!

Orange Cream Cheese Sweet Rolls

Orange Cream Cheese Sweet Rolls 1

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

Orange Cream Cheese Filling:
8 oz cream cheese, room temp
1/4 cup brown sugar
1 Tbl orange juice
1 Tbl flour
orange zest
1/2 cup chopped pecans

Make sweet roll dough – in bowl of mixer, 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. Make orange cream cheese filling – by whipping cream cheese with electric mixer. Add brown sugar, orange juice, flour, and orange zest. Roll out dough to approx 18″x10″. Spread orange cream cheese filling evenly over dough. Sprinkle pecans over and roll from long end to long end, pinch seam.  Cut into 12 pieces (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 17-20 minutes.

Sweet Roll Glaze:
1/4 cup butter, softened
1 cup powdered sugar
1 Tbl orange juice
orange zest

Mix butter, powdered sugar, orange juice, and orange zest.  Spread over warm sweet rolls.

* At this point you can cover the pan of rolls tightly with plastic wrap and put in refrigerator overnight. Take out in the morning, remove plastic wrap covering with towel, and let sit for one hour. Preheat oven and bake & frost as above.

One Year Ago: Oatmeal Creme Pie Cupcakes Oatmeal Creme Pie Cupcakes

Two Years Ago: Orange Cranberry Scones Orange Cranberry Scones

Cakes, Dessert

Dark Chocolate Heaven Cake

I am of the belief that you can never have too much chocolate, so this is heavenly to me. Chocolate Chocolate and more chocolate! You might need a glass of milk!

Dark Chocolate Heaven Cake

Dark Chocolate Cake:
3/4 cup unsweetened dark chocolate cocoa
1½ cups boiling water
2¼ cups flour
1½ tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, softened
1½ cups sugar
3 eggs
1 tsp vanilla

Preheat oven to 350°. Spray two 9″ round cake pans and sprinkle with flour. Put cocoa in medium bowl, pour boiling water over, and whisk until smooth. Let mixture cool. Stir together flour, baking soda, baking powder and salt in separate bowl; set aside.

In large bowl with electric mixer, cream butter and sugar until light and fluffy. Beat in eggs one at time, then vanilla. Add flour mixture alternately with cocoa mixture. Divide batter evenly between the two prepared pans. Bake 25 to 28 minutes. Cool completely.

Chocolate Cream Filling:
2 1/2 Tbl flour
2 Tbl unsweetened dark cocoa
1/2 cup half-and-half
1/2 cup butter, softened
1/2 cup powdered sugar
1/2 tsp vanilla

Whisk together flour, cocoa, and half-and-half in small saucepan. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Spoon mixture into small bowl; cover surface with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool.

Beat butter and powdered sugar with electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add vanilla, beating until mixture is consistency of whipped cream. Spread evenly on top of one layer of the cake (cut horizontally across top of cake if there is too much of a dome). Place second layer on top. Cover and place in refrigerator while making the frosting.

Dark Chocolate Buttercream Frosting:
1 cup butter, softened
3½ cups powdered sugar
1/2 cup unsweetened dark cocoa
4-5 Tbl half-and-half

Whip butter with electric mixer until light in color and creamy. Mix in powdered sugar, cocoa, and enough half-and-half to make your perfect frosting consistency. Whip thoroughly to make it light and creamy. Frost top and sides of cake.

One Year Ago: Caramel Filled Peanut Butter Brownies Caramel Filled Peanut Butter Brownies

Two Years Ago: Quick Dinner Muffins Quick Dinner Muffins

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.

Breads, Breakfast, Yeast Breads

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.

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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).

Dessert, Pies

Mini Apple Pies

Two of my favorite people are coming for dinner, Mom and Dad. We are eating fairly light because after dinner we are going on a long walk. I do know that my parents would love a little something sweet after our meal, so here is a little something sweet!

Mini Apple Pies

Mini Apple Pies 2Mini Apple Pies 3Mini Apple Pies 4

Pastry:
1 cup flour
1 tsp sugar
1/2 tsp salt
1/3 cup butter flavor shortening
3 Tbl ice water

Stir together flour, sugar, and salt.  Cut in the shortening.  Add 1 Tbl of water at a time, mixing with fork until dough holds together.  Make into a disc (handle as little as possible), wrap in plastic, and refrigerate at least 1/2 hour.

Apple Pie Filling:
1 large granny smith apple, peeled, cored, cut in mini chunks (about 1½ cups)
lemon juice
1/4 cup sugar
1 Tbl flour
1/8 tsp cinnamon
dash nutmeg

Preheat oven to 375°. Roll out pastry dough , cut out 8 rounds about 3½” in diameter. Gently fit down into mini muffin cups in mini muffin pan. Put tiny cut apple chunks in bowl and sprinkle with lemon juice, toss. Stir together sugar, flour, cinnamon, and nutmeg. Sprinkle over apple chunks and toss to coat. Spoon apple filling into pastry cups. Gently pressing down to fill cups completely up to top. Cut out desired shape of pastry dough to place on top of each mini pie. Sprinkle with cinnamon sugar or sugar crystals or both. Bake 25-30 minutes or until golden and filling is bubbling. Let cool in pan 10 minutes, remove and cool completely on cooling rack. Makes 8 mini pies.

One Year Ago: Mac & Cheese & More Mac & Cheese & More

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

Cupcakes

Cream Filled Red Velvet Cupcakes

Happy 4th of July!

Cream Filled Red Velvet Cupcakes

Cream Filled Red Velvet Cupcakes 2

Red Velvet Cupcake Batter:
2½ cups flour
1/2 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
2 cups sugar
3 eggs
1 cup sour cream
1 cup buttermilk
1 tsp vanilla
1 (1 oz) bottle red food color

Preheat oven to 350°. Prepare cupcake pan with cupcake papers (recipe makes about 28-30 cupcakes). In medium bowl, whisk together flour, cocoa, baking soda, and salt. In large bowl with electric mixer, cream butter and sugar. Add eggs and mix well. Mix in sour cream, buttermilk, and vanilla. Gradually mix in flour mixture until well incorporated. Scoop batter into prepared cupcake pan, filling each cup about 2/3 full. Bake 20-22 minutes. Cool in pan about 5 minutes, remove and cool completely before filling and frosting.

Creamy Red Velvet Frosting:
1½ cups milk
1/2 cup flour
1¼ cup butter, softened
1¼ cup granulated sugar
1 tsp vanilla

Cook flour and milk over medium heat until thick, stirring constantly. Remove from heat and cool thoroughly! This is the secret to this frosting working…you must let this mixture sit and completely come to room temperature.  Next step (only when milk/flour mixture  is completely cool) cream sugar, butter and vanilla with electric mixer. Beat this well until light and fluffy. Add milk/flour mixture and beat until thoroughly mixed. Use a piping bag with a filler tip (long, thin with diagonal end) fill with about 1 cup of frosting, insert tip down into center of each cupcake, squeeze a small amount. Fill piping bag with desired tip with remaining frosting and frost cupcakes. Put sprinkles on top.

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.

Pies

Triple Chocolate Brownie Cream Pie

Because I am a self proclaimed chocoholic, this recipe I have made up to share with you should not be too surprising. Pie with a chocolate pastry crust, little brownie chunks folded into chocolate cream filling. It will surely fix a chocolate craving. I hope you try it!

Triple Chocolate Brownie Cream Pie

Triple Chocolate Brownie Cream Pie 1  Triple Chocolate Brownie Cream Pie 2

Brownie Chunks:
1/2 cup butter, softened almost melted
1½ cups sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup unsweetened cocoa
1/2 tsp salt

Preheat oven to 350°. By hand, mix butter and sugar. Mix in eggs and vanilla. Add flour, cocoa, and salt; mix well. Spread in sprayed 9″x9″ pan. Bake for 20 minutes. Cool and cut into small chunks.

Chocolate Pastry Crust:
3/4 cup + 1 Tbl flour
1 Tbl unsweetened cocoa
2 Tbl sugar
1/2 tsp salt
1/3 cup shortening
2-3 Tbl ice water

Stir together flour, cocoa, sugar, and salt.  Cut in shortening.  Add 1 Tbl of water at a time, mixing with fork until dough holds together (I just needed 2 Tbl).  Make into a disc (handle as little as possible), wrap in plastic, and refrigerate at least 1/2 hour.  Preheat oven to 425°.  Roll out dough to about 12″ diameter circle, line 9″ deep dish pie plate, crimp edge, and prick bottom and sides with fork.  Gently line with sheet of foil, pour in pie weights (or beans) to keep crust from shrinking.  Bake at 425° for 10 minutes.  Remove from oven, gently pull out foil with weights, reduce heat to 350°, put back in oven and bake 10 minutes more.  Cool while making filling.

Chocolate Cream Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks
1 cup  semi sweet chocolate chips
2 Tbl butter
1 tsp vanilla

Combine sugar, cornstarch, and salt in heavy saucepan, whisk until combined.  In small bowl whisk together milk and egg yolks.  Add milk mixture to saucepan slowly, whisking until mixture is smooth.  Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken, about 6-8 minutes.  Turn heat down to simmer and cook, whisking constantly, another minute more until thick.  Remove from heat, stir in chocolate chips, butter, and vanilla.  Beat several times while cooling to just warm. Fold brownie chunks into chocolate filling (reserve some little brownie chunks for garnish if desired). Pour into crust, cover with plastic wrap or wax paper.  Chill until cold and set throughout, at least 4 hours (I usually chill overnight). Serve with whipped cream and garnish with reserved brownie chunks.

One Year Ago Today: Soft Brown Sugar Cookies w/Browned Butter Frosting Brown Sugar Cookies with Brown Butter Frosting

Two Years Ago Today: Almond Poppyseed Bread w/Almond Glaze Almond Poppyseed Bread with Almond Glaze

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Breakfast, Yeast Breads

Chocolate Chocolate Chip Cinnamon Rolls

Some might think I am crazy, but I felt the need to somehow make one of my favorite “comfort foods” even more comforting. ;o) Or maybe just more fattening. Well, here we have it…chocolatetized cinnamon rolls. You be the judge. In my judgement, I think you might want to try it!

Chocolate Chocolate Chip Cinnamon Rolls 1

Chocolate Chocolate Chip Cinnamon Rolls 2

Choco Choco Chip Cinnamon Rolls 1Choco Choco Chip Cinnamon Rolls 2Choco Choco Chip Cinnamon Rolls 3

Chocolate Roll Dough:
1 cup milk
2 Tbl butter
2¼ tsp (1 pkt) dry yeast
1/4 cup sugar
3 cups flour
1/4 cup unsweetened cocoa
1 tsp salt

Warm milk and butter to 110° in microwave. Pour into bowl of mixer. Sprinkle yeast over warm milk mixture. Sprinkle sugar over yeast and let sit for 10-15 minutes. Add flour, cocoa, and salt, mix well and knead. Turn into sprayed bowl, cover, and let rise in warm place for 45 minutes.

Chocolate Chocolate Chip Cinnamon Filling:
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon
1 Tbl unsweetened cocoa
6 Tbl butter, softened
1/2 cup mini semisweet chocolate chips

In small bowl, stir together sugar, brown sugar, cinnamon, and cocoa. On floured surface, roll out dough to 18″x10″ rectangle. Spread softened butter evenly over dough. Sprinkle filling evenly over butter. Sprinkle mini chocolate chips evenly over filling and gently press down. Roll up from long end to long end, pinch seam. Cut into 12 1½” 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 (about 30 minutes). Bake in preheated 375° oven for 15-20 minutes.

Cinnamon Roll 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 warm cinnamon rolls.

One Year Ago: Coconut Pecan Cinnamon Chip Oatmeal Cookies Coconut Pecan Cinnamon Chip Oatmeal Cookies

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.