Overnight Cinnamon Rolls...OMG!

Did I mention how much I love Cinnamon Rolls...well really anything with cinnamon.  I even put cinnamon in my coffee this is how much I love it.  The best part of Cinnamon is when your baking and you can smell it all over the house.  I go to heaven every time I smell this so I love baking with it often.  This is my first, yes MY FIRST ATTEMPT at making homemade Cinnamon Rolls.  And I mean this is totally from scratch, the dough and the rest.  Wow, I am impressed with myself!  Look how wonderful it looks.  I mean I don't think I did a bad job and they tasted amazing!!!  Look at them....Look what I have created!!  OMG.....HAHAHA! Anyways I searched and searched for a recipe and settled on the Alton Brown's Overnight Cinnamon Rolls that I found on Food Network.com.  

Right Out of the Oven

I mainly choose this recipe because it was easy but it also included a very helpful video from Alton's show Good Eats. I love that show! So Yeaheee for me and yeaheee for you if you try this recipe and need the assistance of the video.  :)  

Okay so the only part that made me go,  OMG was that you have to wait overnight before baking them.  I mean the name says it all right?  But if you are impatient like me then you will be like OMG when you read the recipe instructions but I guess this is why they taste so amazing and I guess you do have to wait for the dough to rise.  Duh!  hahahah!  Okay so here's the recipe.  I used my own recipe for the cream cheese frosting.  It's the same one I used in Carrot Cake recipe.  It fit perfectly with these Cinnamon roll. YUMMY! Okay here's the recipe!  Oh yeah, don't forget to watch the video!  It's super helpful!   Well any questions or comments, please let me know.  Happy Baking! 

Ingredients

Dough:

• 4 large egg yolks, room temperature
• 1 large whole egg, room temperature
• 2 ounces sugar, approximately 1/4 cup
• 3 ounces unsalted butter, melted, approximately 6 tablespoons
• 6 ounces buttermilk, room temperature
• 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
• 1 package instant dry yeast, approximately 2 1/4 teaspoons
• 1 1/4 teaspoons kosher salt
• Vegetable oil or cooking spray

Filling:

• 8 ounces light brown sugar, approximately 1 cup packed
• 1 tablespoon ground cinnamon
• Pinch salt
• 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:

• 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
• 3 tablespoons milk
• 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Directions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Chewy Oatmeal Blondies!!!

~Chewy Oatmeal Blondies~

Oatmeal Blondies.....I wouldn't believe it if you told me that these were going to taste so awesome but they were mmm....mmmm....good!  So although my hubby loves the sweeter stuff I make, like cupcakes, cookies and cakes---he feels better if he eats something that has oatmeal or fruits soooo I made a search for oatmeal desserts and I found this one.  :o)  I was so tired of making Oatmeal cookies already.  

So I found the recipe on the Paris Pastry Blog  and rated it a 5 out of 5  on her blog so that did it...... Oatmeal Blondies will be baked!  This is Martha Stewart's recipe also.  Look at how amazing they came out.....YUMMY! 

I think next time I will add some dired fruit or some chocolate chips to it.  Its already sweet but  what the hell.....right?  LOL

Chewy Oatmeal Blondies recipe: Martha Stewart - Everyday Food

Ingredients:

- 1 cup all-purpose flour

- ½ cup sugar

- 1 teaspoon baking powder

- ½ teaspoon salt

- ½ cup (1 stick) unsalted butter, room temperature

- ½ cup packed light-brown sugar

- 1 large egg

- 1 cup old-fashioned rolled oats (not quick-cooking)



Instructions:

- In a large bowl, whisk together flour, sugar, baking powder, and salt.

- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. (I used a larger rectangular tin, so I made 1.5 times the recipe) Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.

- Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add Baking Mix; mix just until combined. Mix in ¾ cup oats. Pour batter into prepared pan.

- Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.

- Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares. Store blondies in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.

10PM Oatmeal Raisin Cookies!!!

OATMEAL RAISIN COOKIES! 

Your probably wondering why 10PM? Well that's because my hubby asked me for these oatmeal cookies at 10PM.  His request, Oatmeal Raisin Cookies.  I didn't hesitate to bake so I made the recipe on the Quaker Package. 

The recipe is called Vanishing Oatmeal Raisin Cookies.  It's the recipe on the package.  I have made these before but this time they came out sooo much better. 

What I did differently was use a Ice Cream scoop to drop the dough on the cookie sheet.  They came out bigger and in my opinion BETTER cookie to enjoy!  :0))  I made some coffee for my hubby and he enjoyed not one, but two of these yummy treats.  I ate one and now I will probably not sleep all night because of the sugar.   My hubby on the other hand drinks coffee every night, eats what-ever he wants and goes to sleep like a baby!   Anyways, the best part of baking these cookies-THE SMELL!  OMG, it makes it all worth it!  That Cinnamon Smell...Yummy!   Okay so they taste amazing also!  Picture Time! 

Ready to Bake!

Cooling Down.....

Plate and Serve......YUMMY! 

Ingredients

1/2 cup (1 stick) plus 6 tablespoons butter, softened

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt (optional)

3 cups Quaker® Oats (quick or old fashioned, uncooked)

1 cup raisins

 

Preparation

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Prep Time: 20 min

Cook Time Time: 08 min

Variations

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. 24 BARS. VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit. HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Guava Cake!!!

So Unfortunatly, I was such in a rush to get ready and get to my father-in-law's birthday party that I completely forgot to take a picture of my latest creation.  So this cake was made with guava.  My father in law loves guava.  When I dating my boyfriend (hubby now), I recall my father in law eating soda crackers with cheese and guava paste.  This is very cuban thing to do...lol.  I have never eaten it like this but I have had cuban guayaba pastelitos.  They are soooo good!!! If you're ever in Miami, FL, go to the nearest Vickey Bakery and get one. They sell one with cheese too! 

Well I used the following recipe from Alohaworld.com.  I didn't do the glaze because at first was going to cover the cake with fondant but then decided on just coating it with cream cheese frosting.  I also mixed the forsting with some guava marmelade for for the filling.  It was really good.  I just invented some stuff with this cake like the juice it calls for, I used Guava Nectar.  Not sure if this changed much but thought I mention it in case you wanted to try it.    Except for the actual cake recipe, I invented a few things that I thought would taste good and did!  My in laws and sister in law and her family loved it.  The cake was super moist too. 

I also cut out some fondant lettering for his name.  Says Happy Birthday in spanish and cut out some stars, tried to make it look cute. :) I tried to keep it simple. 

I am trying to do more cakes with fondant.  I love baking and I like that bakery-rustic look in the stuff I make-not sure if you know what I mean-so using fondant is not my forte.  I want to start using it more so I can get more practice.  Anyways, the cake was a hit and I hope you try it!  Tell me what you think if you make it? 

Cupcake Pops :0)~

So I decided to make the famous Cupcake Pops from Bakerella.com.  I made them during the Easter weekend.  They were super easy to make but did take some time. I think my were much thicker and bigger than Bakerella's.  For next time I will make them smaller.  LOL  I used Wilton White and Chocolate Bark and homemade Cream Cheese frosting from when I made the Carrot cake.  See Previous Blog.  I made three Carrot cakes for Easter so it worked out! 

I used various different sprinkles to coincide for the Easter Holiday!  I love Sprinkles. <3 Don't You?  :)

They made great treats for the kiddies and adults love them as well.  Tell me what you think?  Have you tried them yet?

Carrot Cake...OMGGGGG!

Amazing Carrot Cake!

 

 
I highly recommend that you make this cake ASAP!!!!  Okay so I saw this cake on the following blog:  Lovin' From the Oven.  She raved about the cake sooooo much that I decided to make it.  Let me tell you, this cake is AMAZING!  I have made Carrot Cake before but this one was so moist, sooooo good, so not too sweet, not too overpowering but OMG!  All I can say is OMG! 

So here's what I did.  I used fresh carrots for this.  I am guessing that you can use the carrots that come already shredded but I highly recommend shredding them yourself.    I bought a bag of carrots and just started shredding the old fashioned way with a grater.  I am sure there is a easier way but this is how my mom, grandmother, aunts...you get the picture did it and it brought back soooo many memories of when I helped my grandmother and mother cook.  I love memories! 

So After this I mixed everything up.... and it looks like this...and oh yeah,  I used the wooden spoon as per the recipe.

So after the mixing is done....ready to bake.  I used two 9 inch pans. 

30-40 Mins later.....TA-DA!  Oh and did I mention that it smells sooooo good! 

And after you put the frosting on the cake...it may look like this..YUMMY!

I love it!  My new favorite recipe!

OMG, Almost forgot to include the recipe:

Carrot Cake

•1 cup vegetable oil

•1/2 cup water

•2 cups AP flour

•2 tsp baking soda

•2 tsp baking powder

•2 tsp cinnamon

•3 cups shredded carrot

•1 cup chopped walnuts

•4 eggs

•2 cups sugar

Mix all ingredients well with a wooden spoon. Pour into desired pan and bake at 350 degrees for 40-50 minutes (more or less depending on pan size) until a toothpick comes out clean.

For the cream cheese frosting:

•8 oz cream cheese (only use Philadelphia brand!)

•1 cup powdered sugar

•2 tsp vanilla

•1/2 cup (1 stick) butter

•few drops of water

 

Beat all ingredients well and spread on top of cooled cake.

 

Thanks for checking it out!  Feel free to ask me anything or leave me comments! 

Chocolate Kaluah Cupcakes with Kaluah Frosting!

WHAT A HEADACHE! But I got them done!!! Oh Yeah!!! Kaluah Cupcakes with Kaluah Frosting. OMMMMGGGG.....Last night at 1AM I was making them. I went to Give a Day, Get a day early that morning and had such a pouding headache afterwards. Not sure why because the weather was fantastic and it wasn't that labor entensive. See the Pic! The weather was fantastic in Miami, FL. Well if are taking a trip to florida and would like a free day at a disney park, then all you have to do is volunteer for one of the participating organizations and you'll get a FREE ticket. It's really cool. Go to the Disney Website and seach for Give a day-Get a day for more information! Of course you have to wait for the voucher. Anywho----back to the cupcakes....well I used a recipe that I use to make Rum Cake but I switched it around and used Kaluah and used it to make Cupcakes instead of a cake...YUM! I got the recipe from AllRecipes.com. I didn't use the walnuts or do the whole melting of butter over the saucepan glaze....This is great for the cake but I didn't want to do it on the cupcakes. Oh Yeah....AND I USED KALUAH!!!

The frosting I used from one of my favorite blogs-Lovin' from the Oven! It is DELICIOUS and people love it! It's not super-duper sweet but what I love is the Kaluah After-Taste.....Yumx2!!! Well the cupcake stays moist for a few days so this is a plus! I've made cupcakes before and they get hard the next day but not these! OHHHHH YEAH!

See my cupcakes!


I made mini cupcakes also!!!


Okay...One more pic!


Anyways I am waiting for the Oscars to begin! So I will check you out laters. Don't forget, Recipes below!


Kahlua Frosting
5 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
2.5 tablespoons Kahlua
16 ounces powdered sugar

Cream together cream cheese and butter until fluffy. Mix in Kahlua, then powdered sugar in one cup increments until frosting reaches desired consistency. Apply to cupcakes. (frosts 24 cupcakes generously)

Golden Rum Cake
Ingredients-this is for the cake!
1 cup chopped walnuts (DID NOT USE)
1 (18.25 ounce) package yellow cake mix (USED CHOCOLATE CAKE MIX)
1 (3.4 ounce) package instant vanilla pudding mix(USED CHOCOLATE)
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
1/2 cup butter


Glaze
1/4 cup water
1 cup white sugar
1/2 cup dark rum
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.
4. To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum. (DID NOT DO!)