Breakfast · cake · cinnamon · Kids Recipes

Homemade Cinnamon Rolls!!!

cinnamon-rolls

Ingredients:

  1. 1 can Pillsbury Original Crescent Rolls (Available in Refrigerated section of Grocery)
  2. 4 TBSP + 2 TBSP Butter
  3. 1/4 cup brown sugar
  4. 1/4 cup white sugar
  5. 1 teaspoon cinnamon

Method:

  • Preheat oven to 350 degrees F.
  • Melt 4 tablespoons of butter in the bottom of a pie plate.
  • Add the brown sugar to the butter and stir to combine. Cover the bottom evenly with butter/sugar mixture.
  • Unroll crescent dough and pinch seams together to create one big sheet.
  • Brush the sheet with remaining 2 tbsp of butter.
  • Combine white sugar and cinnamon and sprinkle over the buttered dough.
  • Roll the dough back up into a log, and cut into 10 cinnamon rolls.
  • Dip the rolls in the butter mixture of pie plate and place the undipped side in the pan.
  • Sprinkle with any remaining cinnamon sugar.
  • Bake at 350 for 20 minutes and serve warm. These will just melt in your mouth.
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cake · cinnamon · Egg · My weekend · Reviews · Sweet

Cinnamon Cake and Update of Sorts!!!

Hi everyone!!! I have been away from blogging for almost 3-4 months now. Let me apologize to you guys for disappearing without leaving any information. I had gone to India for 2 months and I had to take care of so many things before I left.  It was so hectic you won’t believe it. I didn’t even have time to log in and post an update. I have been back for almost a month now and we are settling in. Kids are back to school and I am back to blogging. I have so many new recipes to try, so watch out this space for lots of new recipes. After coming back from India, my hands were just itching to make something, so had to try this cake. It was super delicious, melt in the mouth kind of cake. Believe me guys on this, you need to make this cake ASAP. I got this recipe from Sarah’s blog. I am writing the recipe here, but if you want to go to the source you are more than welcome to…

cinnamon cake

Ingredients:

  • 1 box yellow cake mix
  • 8 ounce tub sour cream
  • 4 eggs
  • 3/4 c. vegetable oil
  • 1 c brown sugar
  • 1 Tbsp ground cinnamon
  • 2 c. powdered sugar
  • 4 Tbsp. milk
  • 1 Tbsp. vanilla

Method:

Preheat oven to 325.  Prepare 9 x 13 pan.
In large mixing bowl, combine cake mix, eggs, oil, and sour cream.  Stir by hand until large lumps are gone.  There will still be some lumps but that’s ok.
Pour half the batter into the pan.
Now, in a medium bowl.  Take your brown sugar and cinnamon and combine.
Mix up your brown sugar and cinnamon really well.
Sprinkle the brown sugar mixture all over the batter in the cake pan.
Don’t do what I did below. Be sure to get that cinnamon mixture all the way to the edge of the pan.
Now carefully spread the other half of the batter on  top.
Don’t be

afraid, it’s gonna get really uncomfortable.

All the batter and stuff is gonna get all mixed together and you’re gonna think you are doing it all wrong.
But don’t worry how it looks.  Trust me.
Once it’s all spread around, take a butter knife and twirl it all through the batter, so it gets all swirly and stuff.
Bake for 40 minutes or until a toothpick comes out clean.
Just when it’s about done baking, mix together your powdered sugar, vanilla and milk.
I always use a fork to be sure all the little clumps get broken up.
Once the cake comes out of the oven, waste no time at all.
Pour this powdered sugar mixture over the warm cake.
Now sit back and wait for the wonderful crackle to appear.
Try your hardest to wait about 15 minutes before you cut into her.
If you have any favorite recipes please share it with me… Hope you make this cake and enjoy it with your loved ones as much as I did…
Till next time,
Yours truly,
Aparna
Breakfast · cake

Blueberry Cake!!!!

Blueberry Cake

As many of you know already, I love trying recipes from different blogs. If they are successful they are here otherwise they won’t be here. I tried this recipes from Jamie’s blog and everyone in my family loves this. I sometimes bbake a cake with the batter or I sometimes make muffins with it. They are just very yummy. I always make it for breakfast.I am writing the recipe here but if you want to go to the source you are more than welcome to. This is perfect for hot summer. You can replace blueberries with chocolate chips.

Ingredients:

FOR THE MUFFINS

  • zest of 2 lemons
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup milk
  • 1 1/3 cup fresh blueberries

FOR THE GLAZE

  • 3 tablespoons unsalted butter; melted
  • 1 cup confectioners’ sugar; sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon warm water

Directions:

  1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
  2. In a medium bowl, combine the lemon zest and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.
  3. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.
  4. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries.
  5. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
  6. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
  7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla, lemon juice and water. Whisk until smooth.
  8. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
  9. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

I hope you will try it and tell me how it is