Tuesday, May 24, 2011

Mini Cinnamon Rolls with Maple Cream Cheese Icing



For Mother's Day, I was going to take my mom to brunch.  However, like usual, I procrastinated and I was too late.  I called about 10 different places to get reservations and they were all booked.  So I decided to make brunch at my house.  The menu included mini bacon and cheese quiches, buttermilk pancakes with raspberry syrup fresh fruit, mini cinnamon rolls and of course, lots of delicious bacon!

On my search for breakfast/brunch recipes, I came across a similar recipe to this on the Pillsbury website, Mini Cinnamon Crescents.  Then, I saw another recipe on a food blog called Itty Bitty Cinnamon Roll Bites.  So I decided to combine and adapt the recipes.  

 Here is what you will need:
1can Pillsbury “Simply” refrigerated biscuits, 10 count
5tablespoons softened butter
 3 tbsp packed light brown sugar
3tbsp sugar
2teaspoons Cinnamon

For the Icing 
1tablespoons heavy cream
1tablespoons pure maple syrup
2oz cream cheese, softened
½ to 1cup powdered sugar (to taste)

Turn oven to 350 degrees F and line a large baking sheet with parchment paper; if you don’t have any you can just spray pan with non-stick oil. Unroll biscuits onto a clean countertop and press out with fingers to about 3 inches wide.











Spread each biscuit with butter, I used a pastry brush. 
Then combine cinnamon and sugars in bowl and mix well. Using a spoon, put mixture on top of the butter.

Starting at the bottom of each round, roll up biscuit. End with the seam of the biscuit side down on countertop.
Using a sharp knife and cut ½ inch slices and place onto prepared baking sheet. I cut 4-6 slices per biscuit. Then place rolls on baking sheet with parchment paper.  You don't have to use parchment paper, but your pan will be easier to clean up if you do.   


Bake for 16 to 20 minutes, until light brown and cooked through. Remove from oven.

While rolls are cooking, make the icing. 
Place cream cheese in bowl and mix with powdered sugar, heavy cream and maple syrup. If it’s not sweet enough, add more powdered sugar. Mix until smooth.
Drizzle the rolls with the icing.  
This recipe was very easy and they turned out great!! The icing was amazing and would be good on anything.  I will definitely make these again. 

Monday, May 2, 2011

Toffee Gooey Butter Cake

Well, it has been 2 weeks since I last posted anything. I have not been cooking as much, our Life Group at church has been graciously bringing us meals so we can focus on caring for the newest addition to our familly, Stapleton!


I have been busy changing outfits, diapers and feeding, as well as recuperating (or trying to).  I have also learned... there are a lot of things "they" do not tell you about having a baby.  However, I won't get into that, most of it would fall into the TMI category!


For Easter, I made Paula Deen's Toffee Gooey Butter Cake.  I love toffee (I usually put it in ice cream with chocolate chips, rice krispies and marshmallows) and yellow cake, so I couldn't wait to try this recipe out. 
Here is what you need:   

Cake:
Vegetable oil cooking spray
1(18.2- ounce) package yellow cake mix
1large egg
½cup (1 stick) butter, melted
Filling:
1(8-ounce) package cream cheese, softened
2large eggs
1teaspoon vanilla extract
3cups confectioners' sugar (the original recipe called for 4 cups, which I thought was too much and after having a bite, it is definitely sweet enough with 3)
½cup (1 stick) butter, melted
1cup toffee bits

I also added a handful of mini-chocolate chips.

Preheat the oven to 350 degrees F. Spray a 13 by 9 by 2-inch baking pan with vegetable oil cooking spray.
In the bowl of an electric mixer at medium speed, combine the cake mix, egg, and butter and mix well. Pat evenly into the bottom of the prepared baking pan and set aside.


In a bowl, mix together the cream cheese, eggs, vanilla extract, confectioners’ sugar and butter. Beat on medium speed until smooth. Fold in the toffee bits with a spatula. I also added some chocolate chips, because who doesn't love chocolate? 



Pour the filling over the cake mixture and spread it evenly.  


Bake until the center is just a little bit gooey, about 40 to 50 minutes. 


Remove from the oven and allow to cool completely. I was impatient and wanted to taste it right away, but it was much better after it had cooled off. 


It was very good, but very rich and sweet! It was a quick, easy recipe that I am sure I will alter (less sweetness) and perfect.