Saturday, November 28, 2015

Better Than Cinnabon Cinnamon Buns

I love coffee. I also love sweet breakfast treats with my coffee and there is nothing better than a warm cinnamon bun. These were a huge hit and didn't last very long. I guess I will be making more soon. Also, be prepared to fight over the leftover icing. 

Cinnabon Cinnamon Bun Copycat Recipe

1 package active dry yeast
1 c warm whole milk
1/2 c granulated sugar
1/3 c butter, softened
1 tsp salt
2 eggs
4 c flour
1 c brown sugar
3 Tbsp cinnamon
1/3 c butter, softened
*Cream Cheese Icing
6 Tbsp butter
1 1/2 c powdered sugar
1/4 c cream cheese
1/2 tsp vanilla
1/8 tsp salt

1. In large bowl, dissolve yeast in the milk.
2. Add sugar, butter, salt, eggs, and flour to mixer bowl and mix together. 
3. Pour yeast mixture in, using a dough hook mix well.
4. Place dough into oiled bowl, cover and let rise in a warm place for about 1 hour. It should double in size
5. Roll dough out on a lightly floured surface to 16 by 12 and 1/4 inch thick.
6. Preheat oven to 350F and grease a 9 inch pie pan or baking sheet.
7. Make filling by combining the butter, brown sugar, and cinnamon in a bowl.
8. Spread mixture evenly over dough. 
9. From the long edge, roll dough tightly.
10. Cut into 1 1/2 inch slices using fishing line. 
11. Place rolls into prepared pan. Cover with a damp towel and let rise for another 30 minutes. 
12. Bake fr 20 minutes or until golden brown.
13. While rolls are baking, make the icing by combining all ingredients with mixer until fluffy.
14. When done spread generously with icing. 

Tuesday, November 24, 2015

Best Cranberry Sauce

I was going to wait until after to post some of the recipes I used for Thanksgiving but this one is too good to share. I will add more pictures later. This is an easy to put together meal. I made mine two days in advance so the flavor a can mix and I might make another batch!

 Best Cranberry Sauce

1 12 oz bag of cranberries, washed
2 large oranges
1 cup maple syrup 

1. Zest oranges and add to a medium saucepan
2. Add cranberries
3. Squeeze the juice from the oranges
4. Pour in the maple syrup
6. Bring mix to a gentle boil over medium heat
7. Reduce to low heat and simmer for about 15 minutes or until it is nice and thick
8. Transfer to a dish and cover. Refrigerate for 2 hours before serving.

You can make and store for up to 2 days in the fridge.

Thursday, November 19, 2015

Carrot Cake Muffins

I remember growing up and there being carrot cake at some place we were eating. I also remember thinking why would I want to eat cake that has a vegetable in it!?! So up until now, I had never eaten carrot cake but when you get a wheelbarrow full of carrots, it's time to try it. It turned out better than I could imagine and it went so well with the buttercream icing. Now, I just need to make more and practice icing them. (Darn the bad luck)

Carrot Cake Muffins

1 1/2 c all purpose flour
1 1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
3/4 c granulated sugar
2 large eggs, beaten
1/2 c apple sauce
1 tsp vanilla extract
1 1/2 c shredded carrots
1/2 c chopped nuts or chocolate, optional


**Pre-heat oven 350
1. In a large mixing bowl, combine flour, baking soda, cinnamon, salt, and sugar. Stir until mixed evenly.
2. Add beaten eggs, apple sauce, and vanilla. Stir until mixed well. (Dry ingredients should be all mixed in.)
3. Fold in carrots.
4. In a greased muffin tin or lined with liners (I used the silicon reusable ones), fill with batter until 2/3 full. A ice cream scoop works great.
5. Bake in oven for 22-25 minutes.
6. Let cool in pan for about 15 minutes and then move to rack to cool completely. 
7. Add icing if you would like.

Wednesday, November 18, 2015

Carrot Soup

Other than a wood stove, one of the best things about colder weather is soup (okay, maybe a cup of hot chocolate with marshmallows). There is something comforting about a nice warm cup of soup on a cold day. I found this recipe to help use some of the wheelbarrow carrots. I will not lie, I was not thinking this would be really good. But it was and is even better with a nice bread bowl. 

Be careful when asking your husband to hand you the hot sauce... always read the label!

Carrot Soup


3 Tbsp olive oil
2 lbs carrots, cut into 1 inch pieces
1 large onion, sliced thin
2 Tbsp minced garlic
32 oz chicken broth
2 strips bacon, cooked
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp hot sauce


1. Heat oil in a pot.
2. Add carrots, onions, and garlic and cook for 15 minutes, until carrots are tender.
3. Put the vegetables into a blender and puree.
4. Add broth and continue to puree.
5. Pour back into the pot and heat.
6. Add bacon, season with salt and pepper, and hot sauce. 
7. Simmer until ready to serve.

Tuesday, November 17, 2015

French Vanilla Creamer

So again I made a different creamer. The base of it is the same just the flavor is different. Not only are they good but it you look at the ingredients on creamers you purchase and the fact that this one only has 3 items it absurd. 

French Vanilla Creamer

1 can sweetened condensed milk (14 oz)

1 3/4 c whole milk (or any milk that you prefer)
2 tsp vanilla extract

1. Mix all ingredients together
2. Shake well before use.

Monday, November 16, 2015

Bourbon Glazed Carrots

Get ready for all the carrot posts... We dug our carrots up and filled a wheelbarrow full. I think my eye sight is actually getting better! 

This recipe turned out better than I thought it would and it was so delicious. Whiskey glazed carrots would make a great side dish for Thanksgiving or Christmas. It is so easy to make and so good.

Bourbon Glazed Carrots

1 stick butter, cut in chunks
2 lbs carrots, cut into 1-2 inch thick circles
1/2 c whiskey (I used Crown Royal)
3/4 brown sugar
1/2 tsp salt
Pepper to taste

1. Melt 1 Tbsp butter in cast iron skillet.
2. Add carrots in batches, cooking for about a minute each. Remove from skillet.
3. Pour whiskey into skillet (be careful if using a gas oven.) and allow 30 secons to evaporate. 
4. Reduce heat to medium and add remaining butter.
5. After butter melts, sprinkle in the brown sugar and stir together.
6. Add carrots back and stir in. Cover and cook for 5 minutes.
7. Add salt and pepper.
8. Continue to cook until carrots are done and glaze has thickened. 
9. Pour into platter and serve immediately. 

Thursday, November 12, 2015

Easy Buttercream Icing

For the longest time I always thought that icing was this difficult, evil recipe and that is why you should just buy it from the store. But I came to the day where I made carrot cake muffins and my husband asked if I was going to ice them. I looked to the pantry and found nothing. So I found a recipe and crossed my fingers. Boy did it work. This icing is so good and creamy. Be prepared for a fight over who gets the extras. 

Buttercream Icing

1/2 c butter, softened (1 stick)
2 tsp vanilla
3-5 Tbsp milk
4 c powdered sugar

1. Add butter to the mixer and beat the butter on medium speed until fluffy, about 3 minutes.
2. Just before 3 minutes, add vanilla and milk, continue beating.
3. Reducing to medium low, add in the powdered sugar, 1 cup at a time.
4. Beat for about 3 more minutes, moving to a high speed. (You can add food coloring if you want during this part.) (If frosting is too stiff add a little milk)
5. Spread on cakes, cupcakes, or cookies!