Cinnamon Roll Cake

{recipe & pic from} The Girl Who Ate Everything

Cinnamon Roll Cake

Cake:

3 cups flour

¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
1/2 cup (1 stick) real butter, melted

Topping:
1 cup (2 sticks) real butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
3/4 cup chopped pecans, (optional) (always measure the nuts first then chop them)

Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

Preparation: Preheat oven to 350 degrees.
1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.
2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
3. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it's done. I like most things underdone but cake is not one of them.
4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. 

Peanut Butter Sheet Cake

{recipe & pic from} The Girl Who Ate Everything 

Peanut Butter Sheet Cake

recipe by Nina Jones

Mix in pan and bring to a boil:
1/4 cup creamy peanut butter
1 cup water
1/2 cup butter

Sift the following and add to the above mixture:
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp salt
1 tsp soda

Mix and add to the above mixture:
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Stir well and pour into greased or parchment lined cookie sheet pan (jellyroll pan). Bake for 15 minutes at 375 degrees.

Frosting
Mix in pan and bring to a boil:
3/4 cup butter
6 Tbsp buttermilk
1/2 cup peanut butter
Take off stove and add:
3 1/2 cups powdered sugar and 1 Tbsp vanilla. Pour over warm cake.

Southwest Chicken Lettuce Wraps

{recipe& pic from} the mother huddle

Southwest Chicken Salad Lettuce Wraps With an Avocado Lime Dressing

head of iceberg lettuce, with the full leafs pulled off, or tortillas

meat from 1 rotisserie chicken, or four chicken breasts, cubed and chilled

1 red bell pepper, finely chopped

a bunch of cilantro, chopped

6 green onions, or 1 white onion, finely chopped

1 can black beans, rinsed

1 teaspoon of cumin

salt and pepper

optional: 1-3 jalapenos finally chopped (if you like heat)

Combine all ingredients in a large bowl, except for the lettuce.

Dressing:

1 cup green chili sauce (I used canned)

2 avocados

4 ounces of fresh lime juice, or the juice of 4 limes

1/2 cup of sour cream

Blend in a blender until smooth.

Pour the dressing over the chicken mixture, you may not need the whole amount, just add until it is the consistency you like.

Then scoop up into a lettuce cup and enjoy!  I think this would also be so good with some of that green Tabasco sauce, I just haven’t tried it yet.

Let me know if you make them and what you would do different!

Giant Eclair Dessert

{recipe & pic from} the mother huddle

Crust:

1 cup flour (don’t try and use wheat here)

1/2 cup butter or margarine

1 cup water

6 eggs

Preheat oven to 400°.  Bring water and butter to a boil, remove from heat and whisk in flour. Transfer to a plastic or glass bowl and using a hand mixer or a very strong arm, mix in eggs one at a time. Batter will be very glossy by the sixth egg. Spread evenly on a large greased cookie sheet. Bake at 400° for 15-20 minutes until light golden brown. Let cool completely before topping.

Filling:

1 large box instant vanilla pudding mix

1 8 oz cream cheese

3 cups milk

1 8 oz cool whip—or 12 oz if you want a thicker layer and an easier time

spreading it. 

Chocolate Syrup

Soften cream cheese by leaving it out at room temperature for a few hours or microwave it for 30-45 seconds. Add the milk to the pudding mix and mix thoroughly. Let stand a few minutes until it thickens and then beat in the cream cheese. It is really hard to get the cream cheese all the way blended into the pudding. Don’t worry if there are tiny little dots of the cream cheese that have not been blended. If they are small you won’t notice them when you are eating the dessert. Spread pudding mixture on the completely cooled crust and then immediately top with cool whip. Using the chocolate syrup bottle, drizzle syrup over cool whip in a back and forth pattern from one end to the other. Take a Knife and drag it one direction and then the other every two inches until you have completed a nice zebra looking pattern on the entire eclair. Keep refrigerated.

Double Chocolate Cookie Dough Cupcakes

{recipe& pic from} bakingjunkie.com

~Adapted from the Chocolate Chip Cookie dough Cupcakes from annies-eats.com~

I may just have to try both versions! YUMM!

Cupcakes:
1 box Devil’s Food Cake Mix (I use Duncan Hines)
1/3 cup water
1 1/3 cup vegetable oil
4 eggs

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into cupcake liners, about 2/3 full. Bake for approximately 25 minutes or until toothpick inserted into center comes out clean. Cool completely.

Filling: 
4 Tbsp salted butter, at room
6 Tbsp packed brown sugar
1/2 tsp vanilla
1 cup + 2 Tbsp flour
7 oz (1/2 can) sweetened condensed milk
1/4 cup mini semi-sweet chocolate chips

Cream together butter and sugar for approximately 2 minutes. Add in vanilla, then flour, and lastly sweetened condensed milk. Stir in chocolate chips. Cover with plastic wrap and place in the refrigerator for about an hour to let the filling firm.

Frosting:
3 sticks salted butter, room temperature
3/4 cup packed brown sugar
3 1/2 cups powdered sugar
1 cup flour
3/4 tsp salt
3 Tbsp milk
2 1/2 tsp vanilla

Cream together butter and brown sugar. Add powdered sugar in increments until smooth. Add in the flour and salt. Then add the remaining liquid ingredients.

Once cupcakes have cooled cut a cone shaped portion out of the center of each using a small paring knife. Discard these sections. Roll a small amount of the filling mixture into balls and place inside each cupcake. Frost cupcakes and garnish with mini chocolate chips if desired.

Cinnamon Roll Sugar Cookies

{recipe & pic from} Picky Palate.com

Cinnamon Roll Sugar Cookies

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches.  Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon.  Start rolling from the long end closest to you, rolling into a log shape.  Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet.  Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4.  To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency.  Frost cookies then place in refrigerator until ready to serve.  These are 100 times better chilled, trust me!!

Makes at least 6 dozen

The Mother Load Layered Cookies

The Mother Load Layered Cookie Bars

{recipe & pic from} Picky Palate.com

Layer 1: Sugar Cookie

1 Roll of Pillsbury Sugar Cookie Dough

1. Preheat oven to 350 degrees F.  Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.

Layer 2: Double Chocolate Chip Cookie

(the recipe below makes double what you’ll need for the bars, use extra for cookies)

1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)
2 tsps. baking soda
1/4 tsp. salt
1 1/2 cups chocolate chips

1. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.

2. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.

Layer 3: Peanut Butter Cookie

1 Cup creamy peanut butter

1/2 Cup granulated sugar

1 egg

1.  Place all ingredients into a bowl and mix until combined.  Press over chocolate cookie dough.

Layer 4:  Chocolate Chip Cookie

(the recipe below makes double what you’ll need for the bars, use extra for cookies)

2 sticks softened butter

3/4 Cup granulated sugar

3/4 Cup brown sugar

2 eggs

1 Tablespoon pure vanilla

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 bag chocolate chips

1.  Make sure oven is preheated to 350 degrees F.  In a stand or electric mixer cream the butter and sugars until well combined.  Beat in eggs and vanilla until combined.  Place flour, baking soda and salt into a large bolw; mix to combine.  Slowly add to wet ingredients along with chocolate chips.  Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven.  Bake for 35-45 minutes or until center of dough is cooked mostly through.  Edges will be brown.  I covered pan with foil during the last 15 minutes of baking.

2.  Let cookies cool completely.  Lift out of pan with edges of foil.  I cut off 1/2 inch edges and just used softer centers, but do as you wish.  Edges are crispier.  Drizzle top with 1/2 Cup melted chocolate chips if desired.

*Note:  You can layer dough and refrigerate until ready to bake.  This is what I did and it worked very nicely.

8 large bars (if you cut off edges), 12 bars (if you keep edges)