Cinnamon Roll Cake

This was a delicious find. I don't think that it really tasted like a cinnamon roll, but it was still super yummy and wasn't very hard to make at all! 

Cinnamon Roll Cake

Recipe Came From Chef In Training

Cinnamon Roll Cake

INGREDIENTS

3 Cups flour

1/4 tsp. Salt

1 cup Sugar

4 tsp. Baking Powder

1 1/2 cups Milk

2 Eggs

2 tsp. Vanilla

1/2 cup Butter, melted

TOPPING

1 cup Butter, softened

1 cup Brown Sugar

2 Tbsp. Flour

1 Tbsp. Cinnamon

GLAZE

2 cups Powdered Sugar

5 Tbsp. Milk

1 tsp. Vanilla

Instructions

1. Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.
2. In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For topping

1. In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
2. Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE

1. In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Cookies and Cream Oreo Blondies

These Blondies are super yummy! They are best when they first come out of the oven, warm, ooey, gooey yumminess (you can rewarm them later and they are still super good or not warm too!). 

Cookies and Cream Oreo Blondies

Recipe came from Six Sisters Stuff

Cookies and Cream Oreo Blondies

Ingredients:

1 cup butter, softened

1 cup brown sugar

1/2 cup sugar

2 eggs

1 teaspoon vanilla

3.4 ounces instant vanilla pudding

2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 cup chocolate chips, milk or semi sweet

1 cup white chocolate chips

16 oreo cookies, broken into pieces

Instructions:

1. In a large bowl cream together butter, brown sugar and sugar. Then add eggs and vanilla. Stir until well blended. Add in pudding and mix until light and fluffy. 

2. Then add the flour, baking soda, baking powder, and salt until it is mixed in well. Gently fold in the chocolate chips, white chips, and oreo pieces. 

3. Grease a 9 x 13 inch pan. I used a glass pan. Pour batter into the pan and bake at 350 degrees for 20-22 minutes. You do not want to overbake. Cook until the center is set, but still gooey. 

Pumpkin Chocolate Chip Cookies

Kayla and I were in the mood to make some chocolate chip cookies on my birthday and we searched on pinterest for a recipe, these cookies looked good and we decided to try them. They were so so so delicious! The perfect cake-y but cookie texture at the same time. Unfortunately I lost the recipe soon after we made them and I thought that I was going to cry, I probably spent 30 minutes googling and when I found it again I may have danced a little :) This recipe is definitely going in the favorites. 

Pumpkin Chocolate Chip Cookies

Recipe came from My Delayed Fairytale

Pumpkin Chocolate Chip Cookies

Makes: 20

Ingredients

Mix the following together:

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

Mix the following together in a separate bowl:

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

Mix the following together before adding to flour mixture:

1 teaspoon milk

1 teaspoon baking soda (dissolve with the milk)

Add to entire mixture: 

1 tablespoon vanilla extract

2 cups of semi-sweet chocolate chips

Preparation:

1. Combine pumpkin, sugar, vegetable oil and egg.  In a separate bowl, stir together flour, baking powder, ground cinnamon, nutmeg and salt.

2. Dissolve the baking soda with the milk and stir in.  Add flour mixture to pumkin mixture and mix well.

3. Add vanilla and chocolate chips

4.  Drop by spoonful (generously) on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 9 minutes.

Special Touch: I like to place a few of the chocolate chips on the top of each cookie before I bake them to give them a more finished look.  Enjoy!  And don't eat the whole batch!

Monster Cookies

These cookies have all things yummy in them, peanut butter, oatmeal, m&m's, sugar, etc. I could just easily eat the dough (lets be honest I did eat the dough :D). I have a problem here in Utah, most of my cookies come out flat :( but besides that they tasted great!

Monster Cookies

Recipe came from Recipe Girl

Monster Cookies

Yield: 36 regular sized or 22 giant cookies

Prep Time: 15 min

Cook Time: 10 min

Ingredients:

1 1/2 cups creamy or chunky peanut butter

1 cup packed light brown sugar

1 cup granulated white sugar

8 tablespoons (1 stick) unsalted butter, softened

3 large eggs

1 tablespoon vanilla extract

4 1/2 cups quick cooking oats

2 teaspoons baking soda

1 cup semi-sweet chocolate chips

1 cup M&M's plain chocolate candies

Directions:

1. Preheat oven to 350°F. Spray cookie sheets with nonstick spray, or line with parchment paper or a silpat mats.

2. In a large bowl, combine the peanut butter with the sugars and butter. Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats and baking soda. Then stir in the chips and M&M's.

3. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets. If you'd like your cookies to look pretty (like the photo), dot a few extra M&M's and chocolate chips on each mound of dough before baking.

4. Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.

Pumpkin Pie Cinnamon Rolls

I used to refuse to even try anything that had pumpkin in them. If you had shown me this recipe a few years ago I would not have even contemplated even trying it, but as I was looking through recipes for one to try this one sounded delicious and I couldn't wait to try it. The frosting was soooooo good and I tried the cinnamon rolls right after I cooked them, they were good but I think they were even better the next day. My only complaint is that the way they suggest putting the filling in the rolls makes it so that when you bite into it you can get way too much filling at one time, I would suggest rolling out the dough like you normally do with cinnamon rolls and spreading the filling out even across the dough.

Pumpkin Pie Cinnamon Rolls

Recipe came from Diethood

Pumpkin Pie Cinnamon Rolls

Ingredients

• 2 cans Pillsbury Crescent Rounds
• 4 tablespoons butter, melted
• 1/2 cup pumpkin puree (not pie filling)
• 1 tablespoon milk
• 1/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
For the Frosting
• 4-oz cream cheese, softened
• 1-1/2 cups powdered sugar
• 1/4 teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract

Instructions

• Preheat oven to 375.
• Lightly grease two 8-inch cake pans with non-stick spray; set aside.
• Separate dough into 16 rolls and unroll.
• Brush each piece of dough with melted butter.
• In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.
• Evenly divide pumpkin filling and spread over each piece of rolled-out dough.
• Carefully roll up each dough, lightly pinching seams together.
• Arrange the rolls 1 inch apart in the prepared cake pan.
• Bake for 16 to 18 minutes, or until tops are golden brown.
In the meantime prepare the frosting.
• Place cream cheese in your mixer's bowl and cream for 1 minute.
• Gradually add in powdered sugar and continue to beat until well combined.
• Mix in pumpkin pie spice.
• Add vanilla and mix until thoroughly combined.
• Remove pans from oven and immediately brush each roll with frosting.
• Serve

Oreo Pudding Cookies

I am really behind in recipes, I haven't been trying lots of new ones lately but enough that need to be posted. This is one recipe that NEEDS to posted, it is a definite winner...I made a double batch and took all of them to work and left them on the counter in the breakroom, people tried them and then left but continually they kept coming back and grabbing stacks of 3 or 4 at a time and leaving again. Needless to say they didn't last very long. A couple of notes that I would make are is that I liked the cookies that had the candy bar chopped up a little finer and don't cook the cookies quite as long as they say, I think I cut off a minute or two and it made them the perfect softness (which in my opinion definitely changes the flavor of the cookie). 

Oreo Pudding Cookies

Recipe came from Cookies And Cups

Oreo Pudding Cookies

Ingredients

• 1 cup butter, room temperature
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar
• 1 pkg (4.2 oz) Oreo pudding/pie filling mix
• 1 Tbsp vanilla
• 2 eggs
• 2 1/4 cup all purpose flour
• 3/4 cup old fashioned oats
• 1 tsp baking soda
• 1 tsp salt
• 2 cups chopped Cookies and Creme Bars (About 4 Hershey's)

How to Make

1. Preheat oven to 375°
2. In a stand mixer cream together butter, pudding mix and both sugars. Add in eggs and vanilla and mix until combined. Turn mixer to low and slowly add in flour, baking soda, salt and oats.
3. Stir until combined.
4. Stir in chopped candy.
5. Drop by tablespoon onto baking sheet and bake for 8-9 minutes. Let cool on baking sheet for 3 minutes before transferring to wire rack to cool completely.

Stove Top Kettle Corn

For my birthday my Mom got me a stove top popcorn kettle popper (YES!), a couple of weeks ago I wanted to make some kettle corn (my favorite), so I googled to find a recipe and this popped (haha) up. I've already made this twice and it has been a favorite of everyone that has tried it.

Stove Top Kettle Corn

Recipe came from Our Best Bites

Stove Top Kettle Corn

3 T canola or vegetable oil

1/3 C popcorn kernels

3 T granulated sugar

kosher salt

1. Place a large stock pot on the stove top. Set heat to medium-high. Add oil. While your oil is heating (it won’t take long), measure out your popcorn into a small bowl. Add sugar to the kernels. When it’s time to cook, everything moves very quickly, so it’s important to have it all ready to go.

Wait until you see your oil smoke. This is one little trick that a lot of people overlook, but it’s important. The smoke is very faint, but if you just stare at the pot (it helps to get down parallel to it), you’ll see little billows of smoke coming up. That’s your cue! Pour popcorn kernels and sugar into the pot.

Immediately stir using a wooden spoon or rubber spatula, scraping sugar from bottom of pan. This step should only take about 10 seconds. Cover pot with lid. You will need to shake the pot with your hands and you’ll want to make sure the lid stays on, so I get a dish towel and drape it over the top.

Hold the pot by the handles in a way that you’re securing the lid on as well. Shake the pan side to side in all directions and up and down a few times. Do this every 20 seconds or so. It will keep the sugar from burning on the bottom and help the kernels to be evenly coated.

After a few minutes you should start hearing the pops. (If it doesn’t start popping after a few minutes, crack the lid to let some of the pressure out. Chances are when you put the lid back on, it will pop away). Continue the shaking every 20 second or so until you can tell almost everything is popped. Remove the lid and stir immediately.

Sprinkle Kosher salt to taste and then keep stirring. You can eat it warm right out of the pan (Disclaimer #2: caramelized sugar it HOT so don’t eat it right away.) or let it cool completely. It’s great either way!

Cinnamon Roll Pumpkin Vanilla Sheet Cake

I seriously have a thing for sheet cakes...they are so easy to make, they make lots and are always delicious! This was perfect for fall...light, chewy, and even better the day after.

Cinnamon Roll Pumpkin Vanilla Sheet Cake

Recipe came from Picky Palate

Cinnamon Roll Pumpkin Vanilla Sheet Cake

1 box yellow cake mix

4 eggs

1/2 cup canola or vegetable oil

1/2 cup milk or buttermilk

3.4 ounce box Vanilla Instant Pudding Mix

1/2 cup sour cream

15 ounce can pumpkin

1 stick (8 tablespoons) unsalted butter

3/4 cup packed light brown sugar

1/2 teaspoon ground cinnamon

3/4 cups powdered sugar

1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed)

1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.

2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.

3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.

4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day. Enjoy with milk!

Makes 16 to 20 squares

Brown Sugar Cinnamon Buttercream

I used to only have bad thoughts for buttercream but the last few months I have been finding more and more recipes that are good without being overkill. This recipe is really tasty but you definitely have to eat it only in little bits at a time because it is super good and rich!

Brown Sugar Cinnamon Buttercream

Recipe came from Sweet Treats and More

Brown Sugar Cinnamon Buttercream

1 1/2 stick softened butter

1/3 cup brown sugar

1/2 tsp cinnamon

3 cups powdered sugar

3 tbsp half and half (milk will work too)

Mix butter, brown sugar, and cinnamon. Alternating, add powdered sugar and half and half. Frost cake.

Snickerdoodle Sheet Cake

This sheet cake was so so so delicious and the added Brown Sugar Cinnamon Buttercream on top made it perfect! I took it to work and it was gone very quickly, luckily I had stolen myself a piece before I went as I am not sure there would have been any for me otherwise.

Snickerdoodle Sheet Cake

Recipe came from Sweet Treats and More

Snickerdoodle Sheet Cake

1 1/2 cups flour

1 1/2 cups cake flour

1 tbsp baking powder

1/2 tsp salt

1 tbsp cinnamon

2 sticks softened butter

1 3/4 cups sugar

4 eggs

2 tsp vanilla

1 1/4 cups milk

Heat oven to 325.

Butter and flour an 18 x 24 in sheet cake pan {or two round cake pans for layer cake}. Sift together both flours, baking powder, salt, and cinnamon and set aside.

Cream butter and sugar until pale and fluffy. Add eggs one at a time, then vanilla.

Alternating, add dry mixture, then milk in three batches.

Bake for 30-35 minutes. Let cool completely before frosting (frost with Brown Sugar Cinnamon Buttercream found HERE).

Pumpkin Sheet Cake with Cream Cheese Frosting

I realized despite the fact that I have made this over 10x in the last year since Brea found this recipe I have yet to share it...and it is one of my favorites! To be truthful every time I decide that I want to make it it is a long process to actually find the recipe again so this will be nice to have it in my "collection." This recipe is super easy and yummy, I love how it makes so many-perfect for potlucks, parties, or just eating at home :)

Pumpkin Sheet Cake

Recipe came from Eat At Home

Pumpkin Sheet Cake

16 oz can Pumpkin

2 cups Sugar

1 cup Vegetable Oil

4 Eggs, beaten

2 cups Flour

2 tsp. Baking Soda

2 tsp. Cinnamon

1/4 tsp. Nutmeg

1/2 tsp. Salt

In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.

Cool the cake completely and then frost it with the cream cheese frosting.

Cream Cheese Frosting

5 Tbs. butter, softened

3 oz cream cheese, softened

1 tsp. vanilla

1 3/4 cups powdered sugar

3-4 tsp. milk

chopped nuts for the top, if desired

Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency.

Gooey Cookies and Cream Double Chocolate Bars

I wonder if maybe these actually ought to be called triple chocolate. These bars were so delicious and actually not that much work. Be prepared with a glass of milk near-by though as you eat these and cut them into little squares so that you don't feel quite as guilty eating them (as I might have eaten way too much of the double batch that I made---I mean who would ever do that?)

Gooey Cookies and Cream Double Chocolate Cake Bars

Recipe Came From Picky Palate

Gooey Cookies and Cream Double Chocolate Bars

1 Devils Food Cake Mix

8 tablespoons (1 stick) unsalted butter, softened

1 large egg

1 1/2 cups chocolate chips

14 ounce can sweetened condensed milk

14 Oreo Cookies, broken into bite size pieces

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking pan with tin foil sprayed with non-stick cooking spray.

2. Place cake mix, butter and egg into a large bowl, mixing to combine. Use your hands, it works much quicker Press into prepared baking pan. Top with broken pieces of cookies.

3. Pour sweetened condensed milk over cookies and top with chocolate chips. Bake for 23-25 minutes, until cooked through. Remove from oven.

4. After 5 minutes of cooling, run a plastic knife around edges to loosen, this makes it much easier to remove from foil. Let cool completely, remove foil from pan, then cut into squares. I cut off all of the edges before cutting into squares (makes for neater squares), but do whatever you’d like!!

Sumptuous Sunday

Brownies with Marshmallow Fudge Frosting

Cherry Limeade Popsicles

Bacon Tomato Macaroni Salad

Pull Apart Pizza

Cookie Dough Magic Shell Ice Cream Topping

Turkey Bacon Bleu Cheese Sliders

BLT Brunch Pie

Cheddar Bacon Ranch Pulls

Watermelon Feta Salad

Chips and Salsa Cookies

Sumptuous Sunday

I can't believe that it has almost been a month since I last posted...terrible! I have been working almost everyday and as such haven't had as much time for the cooking/baking/blogging world, but I'm working on getting back on the wagon again. I may not have had the time to try new recipes but I definitely have a very long list to share, so here it it...

Strawberry Shortcake Cookies

Mississippi Mud Brownies

Pepperoni Pizza Monkey Bread

Oreo Brownies

Easy Ice Cream Without a Machine

Southern Skillet Corn

Fruited Chicken Pasta

S'More Stars

Corn Potato Chowder

Stove Top Macaroni and Cheese

Pizza Bagel Bites

Berry Poppy Seed Vinaigrette

Chicken Bacon Avocado Quesadillas

Oatmeal Cream Pies

Gooey White Chocolate Fluffernutter Bars

Creamy Swiss Chicken Bake

Mashed Potato Chicken Bowl

Homade Cheeze-Its

Roasted Potato Tacos

Triple Layer Bars

Chicken, Apple, Cheddar Sandwiches

Peach Bread

Grilled Breakfast Pizza

Sour Cream Donuts

Mom bought a donut maker (kind of like a waffle maker but for mini donuts instead) a couple of weeks ago and I have been trying to find a recipe for donuts that jumped out at me, I saw these and thought that they sounded unique and intriguing because of the sour cream. These were delicious and they didn't even last long enough to put a glaze or coat on them.

Sour Cream Donuts

Recipe came from Babycakes Shop

Sour Cream Donuts

Ingredients

1 1/3 cups Flour

1/3 cup Sugar

1 tablespoon Baking Powder

1/2 teaspoon Salt

1/2 cup Milk

1/4 cup Vegetable Oil

1/4 cup Sour Cream

1 Egg

1 teaspoon Vanilla

Directions

1. Combine dry ingredients in a mixing bowl.

2. In a separate bowl whisk together remaining ingredients. Pour liquid ingredients into dry ingredients. Using a mixer on medium speed, blend until smooth.

3. Fill each cooking reservoir with about 2 tablespoons of batter.

4. Bake about 4 to 5 minutes or until toothpick inserted into donut comes out clean.

5. Glaze or coat with powdered sugar or cinnamon-sugar, as desired.