Cinnamon Roll Cake

Recipe Adapted from Abby Sweets

Yellow Cake Mix

4 eggs

¾ cup Apple Sauce

1 cup lite sour cream

Mix and pour in 13 x 9 greased baking pan.

1 cup brown sugar

1 tbsp cinnamon

Mix and pour over cake batter. Swirl into batter with knife.

Bake @ 325 for 40 minutes. Let cake cool 10 – 15 minutes before icing.

Icing:

2 cups powdered sugar

4 tbsp milk

Pour over warm cake.

Cinnamon Topped Multigrain Muffins

Recipe Adapted from Penzey's Spring 2010 Catalog

1 cup multigrain hot cereal

1 cup fat free buttermilk

1/4 cup butter, softened

1/3 cup brown sugar

1 egg

1 tsp vanilla

1 cup flour

1 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

2-3 tbsp cinnamon sugar

Preheat oven to 400. Spray a muffin pan with cooking spray.

Combine multigrain hot cereal and buttermilk in a bowl and let stand for 10 minutes.

In a large mixing bowl cream together butter, brown sugar, egg, and vanilla. Add the oat mixture and stir to blend. Add the flour, baking powder, salt, and baking soda. Mix just until combined. Scoop batter into muffin pan. (Easiest way is to use an ice cream scoop.)

Sprinkle each muffin generously with cinnamon sugar.

Bake for 15-18 minutes.

Let cool in pan 5 minutes. Carefully lift muffins out of pan and cool on a wire rack. Do not turn out of pan or cinnamon sugar topping will fall off.

Garden Harvest Mini Bundts

Recipe adapted from Cooking Light April 2009

1 cup flour
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 apple, grated

1/2 cup baby carrots, grated

1 small zucchini, grated

1/4 cup canola oil
1/4 cup nonfat milk
2 large eggs

Preheat oven to 350°. Spray wells of a mini bundt pan with cooking spray.

Combine flour, sugar, cinnamon, baking soda, and salt in a large bowl, stirring with a whisk. Add apple, carrot, and zucchini to flour mixture; toss well. Combine canola oil, milk, and eggs in a

small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined.

Spoon batter evenly into mini bundts.

Bake for 22-25 or until a wooden pick inserted in the center comes out clean. Cool 5 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

Banana Honey Loaves

Recipe from Family Circle May 2010 (I left out the walnuts and topping)

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon ground nutmeg
2 large eggs
2/3 cup honey
2/3 cup vegetable oil
2 large over-ripe bananas, mashed
1 teaspoon vanilla extract

Heat oven to 350 degrees F. Spray wells of a mini loaf pan with nonstick cooking spray.

In large bowl: Whisk together flour, baking powder, salt, baking soda and nutmeg. Make a well in the center of the dry ingredients. In medium-size bowl, whisk eggs, honey, oil, mashed banana and vanilla. Pour into well in flour mixture and stir until just combined. Transfer batter to prepared pan.

Bake loaves at 350 for 25 minutes, or until a toothpick inserted in the middle comes out clean.

Cool in pan on wire rack for 10 minutes, then remove from pan directly to rack and cool completely.

Baked Zucchini Banana Steel Cut Oatmeal

1 zucchini, diced
1 banana, pureed
1/2 tsp cinnamon
1/4 cup steel cut oatmeal
1/2 cup almond milk

Preheat oven to 400.

Spray small baking dish with cooking spray. Combine above ingredients in dish.

Bake for 30 minutes.

Makes 1 serving = 4 points

Blueberry Coffee Cake

Recipe from Blueberry-Recipe.comCAKE INGREDIENTS:
2 cups flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. grated lemon peel
1/2 cup butter, softened
1 cup milk
2 eggs
1 tsp. vanilla
2 cups fresh or frozen blueberries

ICING:
1 cup powdered sugar
1/4 tsp. almond extract
3-5 tsp. milk

DIRECTIONS:
Heat oven to 375. Grease a 13x9 inch pan. In large bowl, mix flour, sugar, baking powder, salt and lemon peel.Blend in butter. Add milk, eggs and vanilla. Mix well. Pour 3/4 batter into greased pan.

Top with blueberries. Spoon remaining batter over blueberries. Bake for 35 minutes. Cool 30 minutes. In small bowl , blend icing ingredients. Drizzle over warm cake.

Cinnamon Nuggets

Recipe from Southern Living December 2008
3 tbsp melted butter
2 tablespoons sugar
1 tablespoon cinnamon
1 roll refrigerated thin crust pizza dough

Preheat oven to 400º.

Cut dough into 1 1/2- x 2-inch pieces; place on a lightly greased baking sheet. Brush tops with butter.

Combine sugar and cinnamon in a small bowl. Sprinkle dough pieces with cinnamon-sugar mixture.

Bake at 400º for 10 minutes or until golden brown.

Flavors of Fall Overnight Butternut Squash & Pear Steel Cut Oatmeal

1/4 cup steel cut oatmeal

1 cup butternut squash puree

1 pear, diced

1 cup water
1/2 cup unsweetened vanilla almond milk
1/2 tsp pumpkin pie spice
1 tsp maple extract

Combine above ingredients in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 serving: 4 points

Baby Booty Shower Cake

To make baby booty cake:
1 9 inch cake
Use 1/2 the Wilton Ball pan to make a Rice Krispies Treat mold for baby booty
Use the large fondant oval shape to form 2 Rice Krispies treat feet
Form 2 legs
Colored fondant in desired colors
Buttercream

Cover cake layer with buttercream.

Put a thin layer of buttercream on the rice krispy molds. Cover with fondant and smooth. Place on cake starting with booty, then legs, then feet.

Roll out fondant for baby blanket. Place about half way up on the baby booty.

Overnight Peach Zucchini Steel Cut Oatmeal

1 zucchini, shredded
1 peach, peeled and diced
1/4 cup steel cut oatmeal
1 cup water
1 tsp vanilla bean paste
1/4 tsp nutmeg
1/2 tsp cinnamon

Spray inside of small slow cooker with cooker spray. Combine above ingredients in slow cooker. Cover and cook on low 8 hours.

Top with 1 tbsp PB2 mixed according to jar.

Makes 1 serving = 2 points

BBQ Baked Tofu

1 pkg Lite Silken Tofu

1 tbsp low sodium soy sauce

bbq seasoning

Preheat oven to 375. Spray a 9 x 13 dish with cooking spray.

Pat Tofu dry with paper towels. Cube into 1 inch cubes. Place in a baking dish. Sprinkle bbq seasoning over tofu pieces. Brush soy sauce over pieces.

Bake 10 minutes. Brush with any remaining soy sauce. Bake an additional 25-30 minutes or until firm to the touch.

1/2 pkg = 2 points

Raspberry Quinoa Breakfast Porridge

1/2 cup water

1/4 cup quinoa
1/2 cup unsweetened almond milk

1-1/2 cups raspberries
1/4 tsp nutmeg

1/2 tsp almond extract

Bring water and quinoa to a boil in a small saucepan over high heat, stirring occasionally. Reduce heat to medium-low, cover, and simmer for 15 minutes.

Combine remaining ingredients in food processor. Stir in saucepan. Increase heat to medium. Cook an additional 10 minutes, stirring occasionally.

Makes 1 serving = 4 points

Dulce de Leche Fondue

1 cup Almond Milk

1 can dulce de leche

1 cup peanut butter

1 small jar marshmallow creme

1/4 cup Amaretto

Heat milk in saucepan over high heat until warm. Do not boil. Reduce heat to low stir in butterscotch , marshmallow creme, almond butter, and amaretto. Stir until smooth (about five minutes).

Place in warmed fondue pot. Serve with fresh fruit dippers.

Vanilla Cake Revisted

1 cup butter, softened

2 cups sugar

3 cups cake flour

2 teaspoons baking powder

1/2 tsp salt

4 eggs

1-1/2 cups buttermilk

1 small package sugar free instant vanilla pudding

1 tablespoon vanilla bean paste

Preheat oven to 350.

Spray cake pans with cooking spray.

Cream together butter and sugar. Stop to scrape down the sides of the bowl if needed. Beat two minutes.

Add eggs in one at a time; beating after each addition. Add in vanilla pudding.

Combine the cake flour, baking powder, and salt in a separate bowl.

In a liquid measuring cup combine buttermilk and vanilla bean paste.

Add the flour mixture alternating with the buttermilk mixture to creamed mixture; beating after each addition. Start and end with the flour mixture.

Pour batter evenly into cake pans.

Bake for 25-30 minutes or until a cake tester inserted in the center of the cake comes out clean.

Cool in pans 10 minutes. Remove from pans and finish cooling on racks.

*Note*-Original recipe uses 3 nine inch cake pans. I used this for a character cake pan and a 6 inch round pan

Kettle Hazelnut Butter Review

This is another jar of nut butter Kettle Brands was nice to send me. I posted a review on Kettle Almond and Cashew butter a few weeks ago. I opened up the Kettle Hazelnut Butter last night. I was so excited! Back in my chocolate eating days I loved Nutella. This was super oily. I made a big mess trying to stir it up. I hate to say it, but the hazelnut butter just isn't for me. I didn't like the taste of it. I love hazelnut flavored things. I am surprised I didn't like it.

Anniversary Dinner Recap

Our anniversary dinner turned out great!


Here is the setting. I used the candle holders from our wedding.
This is our appetizers. We had Cheese Bites & Spinach Pinwheels.
I made Beef Wellington Two Ways. I put a cheesy message on Andrew's.
I ended up making a Beer & Cheddar Orzo. I didn't have time to watch & stir the risotto I had planned. I was trying to get the kids to bed while I was cooking.
We tested out our new electric fondue pot for dessert. I made a delicious Amaretto Flambe Butterscotch Fondue. We had it with fresh fruit. I am glad I finally found a use for our china cups!
I ran out and picked up a bottle of our favorite dessert wine Inniskillin. If you have not tried this you need to go get a bottle!

Beer & Cheddar Mock Risotto

1 bottle amber beer

1/2 cup water

1 tbsp minced garlic

1 cup whole wheat orzo

1/2 cup cheddar cheese

Seasoning Salt

Pepper

Combine garlic, beer, and water a pot. Bring to a boil. Add orzo to pot. Reduce heat to medium, and simmer 25-30 until the broth is absorbed; stirring occasionally.

Remove from heat. Stir in cheese. Add in seasoning salt and pepper to taste.

Cheese Bites

Puff Pastry

Sharp Cheddar Cheese

1 tbsp All Whites

I used scraps from the Wellington for this too. So I didn't list cheese amts.

Roll dough into a square. Cut dough into 2 x 2 inch squares. Place about a tsp of cheese in the center of each square. Brush edge with All Whites. Fold Dough to form a triangle. Crimp edges with fork. Brush top of triangle with All Whites.

Preheat oven to 425. Line a baking sheet with parchment paper.

Bake 8-10 minutes.

Spinach Pinwheels

Pinwheels are in center of dish

Puff Pastry Dough (I used scraps from wellington. But you can start with a whole sheet.)

Fresh Spinach, chopped (I used a handful. If using a whole sheet use 1 cup)

Shredded Mozzarella

Sandwich Sprinkle

1 tbsp All Whites

Roll dough into a rectangle. Brush with All Whites. Spread spinach evenly over dough leaving 1/2 inch on one of the short ends. Lightly sprinkle cheese on top. Sprinkle Sandwich Sprinkle on top. Tightly roll dough from small end with filling. Wrap in plastic wrap. Freeze 40 minutes. Slice about 1/2 inch thick.

Preheat oven to 425. Line a baking sheet with parchment paper.

Bake for 8-10 minutes.

Amaretto Flambe Butterscotch Fondue

1/2 cup Almond Milk

1 jar Smuckers Special Recipe Butterscotch Caramel

1 cup Chunky Almond Butter

1 small jar marshmallow creme

1 shot Amaretto

Heat milk in saucepan over high heat until warm. Do not boil. Reduce heat to low stir in butterscotch , marshmallow creme, and almond butter. Stir until smooth (about five minutes).

Place in warmed fondue pot. Pour in amaretto and light to flambe. Serve with fresh fruit dippers.

Beef Wellington Two Ways

Andrew and I like our steaks different. So I am making this two ways.

2 bacon wrapped filets

1/4 cup mushrooms, chopped

2 tbsp balsamic, divided

1 tsp Italian seasoning

1 tbsp blue cheese crumbles

1 wedge laughing cow swiss

1 puff pastry sheet

1 tbsp All Whites

Heat a skillet over medium high heat. Drizzle 1 tbsp of balsamic in skillet. Sprinkle 1/2 tsp Italian seasoning on one of the filets. Sear meat three minutes on each side. When you flip the meat sprinkle the remaining Italian seasoning on the filet. Sear the bacon around the steak as well so it gets a little bit of a crisp to it.

I like my steak well. So I tossed it in the oven for 10 minutes on each side. I put Andrew's in for 10 minutes so it wouldn't be mooing at dinner. Remove steak from oven. Cool and put in fridge for a minimum of 1 hour.

In a small saucepan place remaining balsamic and mushrooms. Cook over high heat; stirring occasionally for about 5 minutes. Place in ramekin and put in fridge until ready to assemble.

Remove puff pastry sheet from freezer and thaw on counter for 40 minutes. Once thawed roll out on lightly floured mat to about a 13 inch square.

Spread the laughing cow wedge on the Italian seasoned filet. Place cheese side down about 2 inches in and over for the edge of the dough. Cut a square two inches around the other two sides of the filet. Brush a 1 inch border with All Whites. Fold two opposite corners in to the middle and press together. Fold remaining corners in like you are wrapping a present. Press edges together to seal. Turn over and tuck any loose edges under. Place seam side down on a parchment lined pan.

Mound mushrooms in about three inches from the outer edges of remaining dough. Place blue cheese crumbles on top. Then place filet on top. Repeat process that you did with the other filet.

Don't toss the scraps! I used them to write I Love You on Andrew's steak (Cheesy I know! But it is our anniversary dinner.) and to make an appetizer.

Preheat oven to 425.

Bake wellingtons for 20-25 minutes or until dough is golden brown. Let rest 5-10 minutes before serving.

Beer & Cheddar Fondue

2-1/2 cups extra sharp cheddar, grated
1-1/2 cups swiss, grated
1 tablespoon flour
1 bottle beer
1/2 tsp Worcestershire sauce
1/2 tsp dried mustard
few drops of Tabasco sauce

Combine cheeses and flour in a bowl and set aside. Bring beer to a slow boil over medium heat. Reduce heat to a simmer. Slowly stir in cheese mixture; stirring constantly. Once cheese is fully melted add in Worcestershire sauce, mustard, and Tabasco. Transfer to a warmed fondue pot.

Peach Oatmeal in a Jar

1 cup water

1/4 cup quick cooking steel cut oatmeal

1 peach, peeled and diced

1/4 tsp nutmeg

1/4 tsp cinnamon

1 almost empty jar of peanut butter (about a tbsp left)

Bring water to a boil. Add in oatmeal, peach, nutmeg, and cinnamon. Cool 10-12 minutes; stirring occasionally.

Pour hot oatmeal into pb jar. Stir well.

Points: 3 (Points will change depending on what type of nut butter you use. Better'n Peanut Butter is 1 point for 1 tbsp)

Almond Pound Cake Cupcakes with Dark Chocolate Frosting

For the Cupcakes:

1 box yellow cake mix

1 small box instant vanilla pudding

1 cup fat free half and half

1 cup oil

1 cup All Whites

1 tsp almond extract

For the Frosting:

4 tbsp butter, melted

1/3 cup Hershey's Special Dark Cocoa

2 cups Powdered Sugar

1/3 cup fat free half and half

1 tsp vanilla

Garnish:

Sliced Almonds

Preheat oven to 325. Line a muffin pan with liners.

Combine cupcake ingredients with a mixer. Fill cupcake tins 2/3 full.

Bake for 20-25 minutes or until done. Cool in pan 5 minutes then place cupcakes on cooling rack to cool completely.

For the frosting combine the butter and cocoa until smooth. Slowly add in powdered sugar alternating with half and half. Mix in vanilla.

Frost cupcakes once they are completely cool. Place sliced almonds on top of frosting.

Notes: I only needed 12 cupcakes. I mixed 2 mashed bananas in the remaining batter. It made 6 mini banana bread loaves.

Cashew Butter Blondies

8 tablespoons butter, melted

1 cup Splenda Blend brown sugar

1/4 All Whites (or 1 egg)

1 teaspoon vanilla

Pinch salt

1 cup all-purpose flour

1/2 tsp baking powder

1 cup cashew butter (Can use whatever nut butter you would like.)

1/2 cup fat free milk

Preheat oven to 350.

Spray an 8×8 pan with cooking spray

Mix melted butter with brown sugar - beat until smooth. Beat in egg and then vanilla. Add salt, then flour. Mix in peanut butter. Slowly mix in milk. Pour into prepared pan.

Bake at 350 25-30 minutes, or until set in the middle.