The BEST Cinnamon Rolls You Will Ever Have

It’s finally below 85 degrees in my house and that’s why I finally got to bake! I felt deprived without the kitchen but I wasn’t about to make my house 95 degrees from turning on the oven. This morning I woke up and was actually shivering… talk about bi-polar weather.

What makes something “the best?” In my opinion something deserves the title “the best” if it keeps you coming back for more… and more. I actually don’t like to claim things “the best” because I’m actually a very picky eater but these cinnamon rolls… OH MY YUM!

You need to try these… NOW!

I may or may not have devoured the cinnamon roll while editing these photos… yep I definitely did!

Ingredients (Cinnamon Rolls)
1 packet (2 and 1/4 tsp.) dry active yeast
1/4 cup granulated sugar (step 1)
1 cup warm milk (approximately 110º F)
2 eggs, room temperature
1/3 cup butter, melted
1 tsp. salt
1/4 cup granulated sugar (step 2)
4 and 1/2 cups all purpose flour

Warm milk in microwave on high for 1 minutes and 30 seconds to 2 minutes. In a large bowl combine warmed milk, yeast, and 1/4 cup granulated sugar. Stir and let stand for approximately 10 minutes or until foamy (if it doesn’t turn foamy, the milk probably wasn’t warm enough). Once foamy mix in eggs, melted butter, salt, and 1/4 cup granulated sugar. Add flour and mix until the dough forms a sticky ball. Remove dough from bowl and knead for 5-10 minutes on a lightly floured surface. Form dough into ball and place into an oiled boil. Cover with plastic wrap and rest in a warm place for approximately 1 hour (should have doubled in size). After dough has doubled in size, remove from bowl and let rest on a lightly floured surface for 10 minutes.

Ingredients (Filling)
1/3 cup butter, softened
1 cup brown sugar, packed
2 and 1/2 tbs. cinnamon
1/2 (1.5 oz.) french vanilla instant pudding packet
1/4 cup cinnamon chips, heaping (can be substituted with walnuts or pecans)

In a small bowl, combine brown sugar, cinnamon, and pudding mix. Get out a 13 x 9 inch pan and lightly spray with PAM; set aside. Roll dough into large rectangle (approximately 12 x 22 inches). Once rolled out spread softened butter evenly over the dough. Once buttered, spread the filling mixture over top the dough evenly. Sprinkle cinnamon chips evenly over the dough rectangle and roll up so that the dough will be long, not short. Cut into large equal portions with floss or pastry cutter and place into the 13 x 9 inch greased pan. (Some of the filling will fall out, that’s okay. Just scoop it up at the end and sprinkle over top the rolls.) Cover and let rise for approximately 30 minutes, or refrigerate and let rise overnight for morning. While rising preheat oven to 400º F. Bake rolls for approximately 22 minutes. Allow to mostly cool before frosting.

Ingredients (Frosting)
8 oz. cream cheese, softened
2/3 cup butter, softened
1 and 3/4 cups powdered sugar
1 tsp. vanilla extract

While the rolls are baking prepare the frosting by mixing together the cream cheese, butter, and vanilla extract. Once mixed slowly mix in the powdered sugar. Spread over top of the cinnamon rolls and enjoy!

Slightly adapted from Pink Parsley


Oatmeal Cream Pies

This was my first recipe made in our new gas oven. I have never used a gas oven before so I was a little worried about how these might turn out. The oven also doesn’t notify you when it’s preheated… I just had to guess. Apparently I guessed correctly because these cookies came out amazingly. Every little bite has a warm and inviting taste of cinnamon, boy is it great! Did I mention our new house has a dishwasher? It’s probably the best thing about this house… as you can imagine we always have piles of dishes. Not anymore! I’ve already used the dishwasher twice since Monday. It sure is a time saver. Now I’ll have more time to whip up some awesome recipes for you all! Now get in the kitchen and make these yummy oatmeal cream pies!
Ingredients (cookie)
1 egg
1/2 cup butter, softened 
2 tsp. vanilla extract
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 and 1/4 cups quick oats
Ingredients (cream filling)
7oz. Marshmallow Fluff
1/3 cup powdered sugar
1 tsp. vanilla extract 
Preheat oven to 350º F. Cream together egg, butter, and vanilla in a large bowl. Once combined add in the flour, salt, baking soda, cinnamon, sugars, and oats. Mix until well blended. Drop by tablespoons onto an ungreased cookie sheet. Bake for 8-10 minutes or until light brown. Cool on a cooling rack.
In a large bowl combine fluff, powdered sugar, and vanilla to make the cream filling. Once well combined drop spoonfuls onto bottom of 10 cooled cookies. Place the other 10 cookies onto of the cream filling and enjoy!
Yield: Approximately 10 sandwich cookies

Root Beer Float Rice Krispies Treats

When I think about summer I think about ice cream trucks, bonfires, grilling, and endless happiness. My favorite summertime treats are mostly cold and refreshing. I love an ice cream cone heaping with creamy strawberry ice cream (but I hate when it melts all over my hands). I love watermelon, lots and lots of watermelon. I love grilled chicken and corn on the cob… One of my favorite treats though happens to be root beer floats. There is just something about the way the creaminess of the vanilla ice cream and the cold refreshing root beer taste after a long Summer day. I wanted to change it up a little bit… I wanted to be able to take those same great flavors with me everywhere I go. I wanted to be able to eat a root beer float anytime, anywhere. That’s when I thought about a root beer float Rice Krispies treat. Try this recipe… you will thank me later.

Ingredients (Vanilla Ice Cream Layer)
3 tbs. butter
3/4 bag of marshmallows (10 oz. bag) (approximately 27 marshmallows)
1/2 small box vanilla pudding mix (approximately 1/4 cup)
1 tsp. vanilla extract
3 cups Rice Krispies Cereal

Prepare a 8×8 inch or 13×9 inch pan with shortening; set aside. In a large saucepan melt butter over low heat. Add in marshmallows and vanilla extract once the butter has melted. Stir until you have a thick marshmallow sauce. Slowly stir in vanilla pudding mix. Once combined remove from heat and stir in the Rice Krispies Cereal. Using a greased spatula press mixture into prepared pan; set aside.

Ingredients (Root Beer Layer)
3 tbs. butter
3/4 bag of marshmallows (10oz. bag)
2 tsp. root beer extract
3 cups Rice Krispies cereal
food coloring, optional (8 drops red, 4 yellow, 5 green)

Ingredients (White Chocolate Drizzle)
1/4 cup white chocolate chips
1/2 tsp. vanilla extract

In a large saucepan melt butter over low heat. Add in the marshmallows and stir until you have a thick marshmallow sauce. Stir in the root beer extract. Once combined stir in your (optional) food coloring. Remove from heat and mix in the Rice Krispies cereal. Using a greased spatula press root beer mixture into same pan as before on top of the vanilla ice cream Rice Krispies layer. Cool on the countertop for approximately 30 minutes.

Once the Rice Krispies have cooled, melt the white chocolate with the vanilla extract. Once melted pour into a small ziplock bag. Cut off a corner of the bag and drizzle the white chocolate over the Rice Krispies Treats. Allow white chocolate drizzle to harden and enjoy!

If you’re loving this Rice Krispies Treat recipe check out my other two popular flavors:

Lemon Supreme – this happens to be my favorite 🙂

Peanut Butter Fudge Chunk  – boyfriend’s favorite (go figure)

The Best Homemade Double Chocolate Brownies

I love love love brownies. They are probably my favorite chocolaty dessert. I have tried countless brownie recipes and I never found one that was as good as the boxed brownies that I haven been eating for years. Good news… I’ve finally found a recipe that is BETTER than boxed brownies. That’s right, you read that correctly. Every recipe I previously tried was either too dry or too cake like. This recipe is perfect! They’re gooey, chocolaty, moist and they will keep you coming back for more. I can honestly say I will never make boxed brownies again. These were honestly the best brownies I have ever tasted.

1 cup (2 sticks) butter
2 1/4 cups granulated sugar
1 1/4 cups cocoa powder
1 tsp. salt
1 tsp. baking powder
1 tbs. vanilla extract
4 eggs
1 1/2 cups flour
2 cups semi sweet chocolate chips
Preheat oven to 350º F. Lightly grease a 9 x 13 inch baking pan with shortening; set aside. In a medium saucepan melt butter over low heat. Once butter is completely melted add in sugar and cook for 1 to 2 minutes, stirring constantly. Pour sugar mixture into a large bowl. Beat in cocoa, salt, baking powder, vanilla, eggs. Mix until combined. Stir in the flour and chocolate chips until well combined. Spread brownie batter into prepared pan (batter will be very thick). Bake for approximately 30 minutes.
Cool on a cooling rack and enjoy!
Adapted from King Arthur Flour

Biscoff Cupcakes With Biscoff Frosting

If you haven’t tried Biscoff spread you need to do so… now! The spread alone is good enough to eat with a spoon but I made Biscoff cupcakes and frosting too! The cupcakes are moist with a slight Biscoff cookie flavor while the frosting is overflowing with flavor. Once you try these cupcakes you will never want plain old vanilla again. Enjoy!

Ingredients (Cake)
1/2 cup butter, softened
4 eggs
2/3 cup cold water
2 tsp. vanilla extract
Preheat oven to 325º F. Combine Biscoff spread and butter mixing until fluffy. Add in eggs, cake mix, water, and vanilla. Stir until just combined. Scoop Batter into cupcake pans filling approximately 2/3 of the cupcake wrapper. Bake for 20 minutes or until it passes the toothpick test. Let cupcakes cool in pan for approximately 5 minutes. Let cool completely on cooling rack. Smother cupcakes in Biscoff frosting and enjoy!
Ingredients (Frosting)
2 cups powdered sugar
1/4 cup butter, softened
1 tsp. vanilla extract
1/3 cup milk
Place powdered sugar, biscoff spread, butter, vanilla, and milk into a large bowl. Using a stand mixer or hand held mixer beat until smooth in consistency. Spread frosting over Biscoff cupcakes and enjoy!

Cinnamon Bread

My favorite ingredient is cinnamon. It is the perfect breakfast and dessert ingredient… in my opinion. As a child my mother made me buttered toast with cinnamon and sugar sprinkled all over it. It was my absolute favorite snack. To this day I still eat that very snack every so often. Eating it brings back many memories. 
Since I am now twenty years old I decided to come up with my own cinnamon bread that I can pass down to my future children. This recipe is simple, delicious, and heartwarming. You will want to bake this everyday just so the smell fills your house. It’s absolutely wonderful. I hope you all enjoy!
2 cups flour
1 cup granulated sugar
1 tsp. baking powder
1/2 tsp salt
1 egg
1 cup milk 
1/3 cup vegetable oil
2 tsp. vanilla extract
1/3 cup sugar
1/3 cup brown sugar, packed
2 tsp. cinnamon
1/2 cup cinnamon chips
Preheat oven to 325° F. Grease and flour a loaf pan (Mine was a 9″x5″ inch pan). Combine flour, sugar, baking powder, and salt in a large bowl. Once mixed stir in egg, milk, vegetable oil, and vanilla. Stir until just combined. For the cinnamon swirl and topping combine the sugars, cinnamon and cinnamon chips; set aside. Pour half of the batter into the loaf pan. On top of the batter sprinkle half of the cinnamon mixture. Swirl topping into bottom layer with a knife in a circular motion. Pour the rest of the batter into the loaf pan. Again sprinkle the rest of the cinnamon mixture on top and swirl. Place loaf pan in preheated oven and bake for approximately 50-60 minutes or until done in the center. Cool in pan. Enjoy!
What’s your favorite ingredient? 

Mini Peanut Butter Cup Cookies

Well today I changed my major. I am now officially pursuing a mathematics degree. Math is what I originally wanted to go to school for but I just couldn’t make up my mind. After five semesters of accounting I realized I chose the wrong one. I am happy with my decision and I can’t wait to take on a new challenge. It sure won’t be easy but I’m a very determined person and I know I can do it.
So since I was in such a good mood today I decided to combine my boyfriends favorite ingredients into one amazing cookie recipe. He absolutely loves his chocolate and peanut butter. So I made a cookie packed with peanut butter, chocolate chips and peanut butter cups… yum!
I’ve been looking everywhere for mini peanut butter cups. Hershey’s miniature Reese cups just aren’t small enough for my liking. I finally found a small box of them at Wegmans and boy were they perfect. They were my main inspiration for these delicious cookies (I can’t give my boyfriend all the credit). 
I hope you enjoy this recipe as much as we do! Enjoy!
Don’t forget to evenly space your cookie dough! You wouldn’t want them to combine and make one large cookie… (That actually does not sound all that terrible…)
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 brown sugar, packed
1 egg
2 tsp. vanilla extract
1 1/4 cup flour
1/2 tsp. baking soda
1/2 cup mini semi-sweet chocolate chips
1 cup mini peanut butter cups (cut up peanut butter cups would work fine too)
  Preheat oven to 350°. In a large bowl cream together the butter, peanut butter and sugars with a mixer (should be light and fluffy). Mix in the egg, baking soda and vanilla extract until combined. Mix in flour until the batter is nice and thick. Stir in the mini chocolate chips and peanut butter cups. Drop cookie dough by tablespoons onto an ungreased cookie sheet. Bake for 8-10 minutes or until edges of cookies and lightly browned. Cool cookies for 2 minutes on cookie sheet before moving them onto cooling racks (the cookies are very delicate when warm). Once cooled Enjoy!