Vanilla Pudding Cinnamon Rolls

I have had a favorite cinnamon roll recipe for years, but I tried this one recently and the rolls were so soft and delicious I will probably be using this recipe from now on!

ROLLS:

1/2 cup warm water
2 tablespoons active dry yeast or 1 1/2 tablespoons instant yeast
2 tablespoons sugar
3.5 ounce package instant vanilla pudding (see note)
1/2 cup (8 tablespoons) butter, melted
2 large eggs
1 teaspoon salt
6 to 7 cups all-purpose flour

FILLING:

1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

FROSTING:

8 ounces cream cheese
1/2 cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

DIRECTIONS:

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend.

Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled (if using boxed pudding, it will take quite a while to double because of the cold milk – see note above).
Roll out the dough on a lightly greased or floured surface to about 34 X 21 inches in size. Take 1 cup soft butter and spread over surface.

In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife.
Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again.


Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency).


https://www.melskitchencafe.com/vanilla-pudding-cinnamon-rolls-with-cream-cheese-frosting/ *The first time I made them I doubled the batch.  It made 3 cookie sheets and one 9x13 pan of cinnamon rolls.  A single batch is probably sufficient most of the time!

Lava Cakes

LAVA:

• 7/8 Bar (3.5 oz) Ghirardelli 60% Cacao chocolate baking bar, broken into 1/2" pieces
• Pinch of Salt
• 1/4 Cup Milk
• 3 Tbsp. Butter, Softened, cut into chunks

CAKES:

• 2 Bars (8 oz.) Ghirardelli 60% Cacao chocolate baking bars broken into 1/2" pieces
• 6 Tbsp. Unsalted butter, cut into chunks
• 1/4 tsp Salt
• 3 Tbsp Cocoa Powder
• 2 Tbsp Flour
• 3 Large Eggs, Separated and at Room temp.
• 3 Large egg whites, room temp.
• 1/2 tsp Cream of tartar (or 1 1/2 tsp white vinegar)
• 1/3 cup sugar
• Powdered sugar for sprinkling
• As needed Sugar to coat the cups

LAVA

1. Put the chocolate and salt in a small bowl.
2. Bring milk to a simmer and immediately pour over chocolate.  Shake bowl to submerge chocolate and cover it with plastic wrap for 3 minutes.
3. Uncover and whisk until chocolate is completely melted.  Add butter and whisk until completely blended.
4. Refrigerate until mixture is firm enough to scoop, 2-3 hours.
5. Use a spoon or small scoop to shape 8 balls; place them on a wax paper lined dish and put in the freezer until needed.

CAKE

1. Spray eight 6-oz custard cups or ramekins with vegetable oil spray and coat them with sugar, tapping out the excess.
2. Put the chocolate, butter and salt in a medium heatproof bowl (Preferably stainless steel) and set it directly in a wide skillet of almost simmering water.  Stir frequently until the chocolate is almost entirely melted.
3. Remove the bowl from the skillet and stir to finish melting the chocolate.
4. Whisk the cocoa powder, flour, and egg yolks into the warm chocolate.  Set aside.
5. In a large bowl, beat the 6 egg whites and cream of tartar (or vinegar) on medium speed until soft peaks form when the beaters are lifted.
6. Gradually beat in the sugar on high speed until the egg whites are stiff but not dry.
7. Fold one quarter of the egg whites into the chocolate mixture.  Scrape the mixture over the remaining egg whites and fold just until incorporated.
8. Divide the batter evenly among the cups (being careful not to deflate it by extra mixing or handling).
9. Center a ball of lava on top of the batter in each cup.  Push the lava into the batter until it is about 1/4 inch below the surface of the surrounding batter (it should not touch the bottom of the cup).  Spread teh batter to cover the lava.  
10. Cover cups with plastic wrap and refrigerate until ready to bake.
11. Preheat the oven to 400 degrees with a rack in the lower third.
12. Uncover and set cups on a baking sheet.  Bake 13-15 minutes until cakes are puffed and a toothpick inserted in the center meets no resistance and emerges coated with sauce that feels slightly warm when you touch it to your lip.
13. Let cakes rest for 3 minutes
14. Run a think knife around the inside of each cup, pressing against the sides to avoid tearing the cake.  Cover each cup with a serving plate, invert and lift the cup off slowly.  Dust cakes with a little powdered sugar and serve immediately.

Liege Waffles

Makes about 12 cookies

3/4 cup lukewarm milk

1 T. yeast

1 1/2 T. white sugar

Sprinkle yeast and sugar over warm milk in a small bowl.  Let stand for 15 minutes until yeast softens and is creamy foam.

3 eggs

1 cup melted butter

2 tsp. vanilla extract

Whisk eggs, butter and vanilla into yeast mixture until evenly blended; set aside.

3 cups flour

1/2 tsp. salt

Stir together flour and salt and make a well in the center.  Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms.

Cover with a light cloth and let rise in a warm place until doubled in volume, about 30 minutes.

1 1/2 cups pearl sugar

Stir in the pearl sugar. 

Preheat Belgian waffle iron.  Use a 1/4-1/3 measuring cup as a scoop (depending on size of iron).  No need to oil your waffle irons.  Cook about 2 minutes. You are putting a scoop into each square of the waffle iron, so cooking 4 cookies at a time.  You are NOT putting a big scoop in the middle of the waffle iron, like normal waffles.

Note From Lynda....(The dough is a different texture then rolls.  I tripled the recipe and did it all in my Bosch mixer--except I did proof the yeast in a smaller metal bowl first.  When I tripled the recipe, I did not triple the sugar, I added 3 1/2-4 cups.)

Better than Toll-House Chocolate Chip Cookie

2 sticks of butter at room temperature 1/2 c. white sugar 1 c. brown sugar 1/2 t. vanilla 2 eggs 1 t. baking soda 1 t. salt 2 1/2 to 2 3/4 c. all purpose flour 12 oz. package of chocolate chips(I think that's the size of the smaller packages... I use Nestle or Ghiradelli) Directions:  In a large bowl, cream together butter, white, and brown sugar. Mix in eggs and vanilla. Combine baking soda, salt, and flour in a separate bowl. Stir into wet ingredients. Add flour until the mixture isn't sticking to the sides of the bowl. Fold in chocolate chips.  Roll into balls and place on an ungreased baking pan and bake for 9-11 minute. The batch makes approximately 48 cookies. http://www.daisycottagedesigns.net/2013/04/better-than-toll-house-chocolate-chip.html

Slow Cooker Fudge Pudding Cake

2 T. butter

1 c. flour

3/4 c. brown sugar

5 T. cocoa powder, divided

2 t. baking powder

1/2 t. ground cinnamon

1/8 t. salt

1 c. light cream or whole milk

1 T. vegetable oil

1 t. vanilla

3/4 c. brown sugar

1 3/4 c. hot water

Whipped cream or vanilla ice cream

Coat inside of 4 1/2 quart crock pot with butter. Combine flour, 3/4 c.

brown sugar, 3 T. cocoa powder, baking powder, cinnamon and salt

in a medium bowl. Add cream, oil and vanilla; stir well to combine.

Pour batter into crock pot. Combine the 3/4 c. brown sugar and

remaining 2 T. cocoa in medium bowl. Add hot water; stir well to

combine. Pour sauce over cake batter. Do not stir. Cover; cook on

high for 2 hours. Spoon portions of pudding cake onto plates. Serve

with whipped cream or vanilla ice cream, if desired.

Marta's Mint Brownies

2 1/2 C. Sugar
2 C. Flour
1/2 C. Cocoa
1 tsp salt
1 Tbsp vanilla
2 1/2 Cubes Butter (1 1/2 Cup), softened
6 eggs

Mix all ingredients, add eggs one at a time until all is well blended.  Bake @350 for 25-27 minutes.
*She mentioned she uses a jelly roll pan, but mine was too small, they were overflowing the edges.  Maybe the cookie sheet next time?  Or use two pans?

When they come out of the oven top with mint chocolate chips, let them soften, and then spread for the mint layer.  Cool, then add frosting on top.

Frosting:
1/2 C. Butter
1/4 C. cocoa.
Met together on med heat.

6 Tbsp evaporated milk (or can just use regular milk)
Bring to a boil, cool slightly

1 tsp vanilla
4+ Cups Powdered sugar.
(You want this on the runnier side or it gets too dry when it cools)

*variations - when brownies have been baking 20 minutes add mini marshmallows to the top and let continue baking until done, then skip the mint and frosting part.

I used peppermint kisses instead of mint chocolate chips for Chistmas, then I sprinkled broken candy cane pieces on the top of the frosting.  Worked great.

Robert Redford Dessert

Crust:

1 cup flour

1 cube margarine

1 cup chopped pecans

1st layer:

1 large cream cheese

1 cup sugar

½ large cool whip

2nd layer:

1 large pkg. Vanilla pudding

1 large pkg chocolate pudding

3 cups milk

Top:

½ large cool whip

1 chocolate bar

Mix all ingredients for the crust together.  Pat in to the bottom of a 9x13 pan.  Bake 15 20 minutes @350.  Remove and cool completely.  Mix all the ingredients for the first layer together and spread over the crust.  Mix all ingredients for the 2nd layer together and beat well until thick.  Spread over the cake.  Put the rest of the cool whip over the top of the cake.  Grate the chocolate bar over the top.

Frozen Raspberry Delight

Crust:
1 cups crushed chocolate wafer cookies (oreos)
1/3 cup melted margarine or butter
1/2 cup sugar

Filling:
1 cup chocolate fudge sauce, slightly softened
1 quart vanilla ice cream, slightly softened
1 pint raspberry sherbert, slightly softened

Topping:
1 (8 oz) carton frozen whipped topping, thawed
12 ounces raspberies

In medium bowl, sombine all crust ingredients; mix well.  Reserve 1/4 cup for topping.  Press remaining crust in 13x9 inch pan.  Refrigerate for 15 minutes.
Spread chocolate fudge sauce over crust.  Spoon vanilla ice cream over chocolate.  Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream.  Spread whipped topping over ice cream sherbet mixture; top with reserved crumbs.
Cover; freeze 6 hours or overnight.  Let stand at room temperature 10 to 15 minutes.  Top with raspberries and serve.

Pumpkin Pie Dessert

Crust:

1/2 pkg. yellow cake mix

1/2 cup butter, melted

1 egg

Combine and spread in

bottom of 9x13 pan.

Filling:

2 eggs, beaten

2/3 cup evaporated milk

1 lb or 2 cups pumpkin

3/4 cup sugar

1/2 tsp vanilla

1/2 tsp salt

1 tsp pumpkin pie spice

Mix and pour over crust.

Topping:

1/2 cake mix

1/4 cup sugar

1/4 cup butter, softened

1 tsp cinnamon

1/2 cup chopped nuts

Combine with fork and sprinkle over top.

Bake at 350 degrees for 50 minutes.  Let cool.  Serve topped with whipped cream.

Pumpkin Cake Roll

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 tsp lemon juice

3/4 cup flour

1 tsp baking powder

2 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

Filling

1 cup powdered sugar

8 oz. cream cheese

4 Tbsp butter

1/2 tsp vanilla

Beat eggs and sugar together. Mix in pumpkin and lemon juice. Combine remaining dry ingredients in separate bowl. Fold into pumpkin mixture.

Line a jelly roll pan with parchment paper and spray with cooking spray. Spread batter evenly in pan. Bake at 375 degrees for about 15 minutes. Turn out immediately onto a clean dishtowel that has been sprinkled with powdered sugar. Remove the parchment paper. Sprinkle more powdered sugar on top of cake. Starting at one end, carefully roll towel and cake together. Cool on countertop or in fridge.

For the filling combine powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Gently unroll cake and remove the towel. Spread the filling evenly over the cake. Roll back up carefully. Cover with foil and put in fridge ‑ Best when made a day ahead! 

Pumpkin Cake

1 pkg yellow cake mix

1/2 cup milk

4 large eggs

1 can (15 oz) pumpkin, divided

1/3 cup vegetable oil

1-1/2 tsp pumpkin pie spice, divided

1 cup powdered sugar

1/4 cup caramel topping

1 pkg (8 oz) cream cheese, softened

1 tub (8 oz) cool whip

1/2 cup pecans

Preheat oven to 350 degrees.  Greas and flour two 9 inch round cake pans.  Beat cake mix, 1 C pumpkin, milk, oil, eggs, and 1 tsp of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended.  Pour evenly into prepared pans.

Bake 20-22 minutes or until toothpick comes out clean.  Cool completely on wire racks.  

Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy.  Add powdered sugar, remaining pumpkin and remaining 1/2 tsp pumpkin pie spice; mix well.  Stir in whipped topping.  Remove cake layers from pans; cut each layer in half horizontally.  Stack the layers on a serving place, spreading the cream cheese mixture between the layers.  Do not frost the top layer.  Drizzle with caramel topping and pecans.

Cheesecake for a crowd

• 1 pkg. White cake mix

Make cake in two 9x14 pans or one sheet cake according to package directions. Bake cake for 20 minutes at 350 degrees.

• 1-8 oz. pkg cream cheese
• 1-1/2 - 2 Cups powdered sugar
• 1 pint whipping cream, whipped

Whip cream cheese and powdered sugar together until fluffy.  Add whipped cream.  Spread on cooled cake.  

• One box of danish dessert (raspberry or Strawberry) with fresh fruit

Make danish dessert according to package directions.  Cool slightly before spreading it on top of the cream cheese layer.  Refrigerate for a few hours before serving.

Banana Cake

2/3 Cup water

1 tsp vinegar

1 tsp baking soda

2 eggs, beaten

1 pkg yellow cake mix

1 1/4 cup mashed bananas (about 3)

Mix together all ingredients for 2 minutes at medium speed.  Pour into greased 9x13 pan.  Bake @ 350 for 35 minutes. Frost with banana pudding mixed with coolwhip.

Asphalt Pie

1 pkg oreos

12 oz. Cool Whip

16 oz hot fudge

1 container of Mint Chocolate Chip Ice Cream

Crush oreos in bag. Set some of the crushed Oreo aside. In a 9x13 pan press oreos into bottom of pan as a crust.  Spread warmed hot fudge over oreo layer.   Cut ice cream into 1/2 inch slices and lay across as next layer.  Spread Cool Whip as your last layer. Sprinkle the crushed Oreos, that you had set aside earlier, on the Cool whip. Place in freezer. Serve and enjoy.

Peanut Butter Gunchos

3/4 C. Sugar
3/4 C. Karo Syrup
1 C. Peanut butter
4 C. Cornflakes
2 tsp. vanilla

Mix sugar and syrup in a sauce pan, heat to boil. Take off and add peanut butter and vanilla. Mix until blended. Have cereal in a bowl and pour mixture over cereal. Form into balls and let cool on wax paper.

Peanut Butter Bars

1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups semisweet chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

http://bakerlady.wordpress.com/2012/01/16/reeses-peanut-butter-bars/

Beignets

Recipe by Our Best Bites

1 c. whole milk
1/4 c. + 1 Tbsp. sugar, divided
1/4 c. vegetable oil
1 tsp. table salt
3 1/2-4 c. all-purpose flour
1 scant tablespoon dry active yeast
1/2 c. warm (about 105 degrees) water
1 egg
Peanut oil for frying

In a small saucepan, combine the milk, 1/4 c. sugar, vegetable oil, and salt.  Heat over medium heat until small bubbles form around the edges of the pan.  Remove from heat.

While the milk is heating, combine the yeast and 1 Tbsp. of sugar with 1/2 c. water.  Allow to stand for 10 minutes or until it’s very bubbly.

In the bowl of a stand mixer, combine the heated milk and 2 c. flour.  Mix, scraping the bowl occasionally, until smooth (about 2-3 minutes).  Add the egg and mix until well-combined.  Add the yeast mixture.  Add enough flour to make a soft dough that slightly sticks to your finger.

At this point, you can either place the dough in a bowl sprayed with non-stick cooking spray and cover with a piece of sprayed plastic wrap and refrigerate the dough up to 1 day or you can roll the dough out on a lightly floured surface.  Either way, when you roll it out, roll it into a large rectangle about 1/4″ thick.  Using a pizza wheel, cut the dough into about 3″x4″ rectangles.  Slightly separate the dough pieces and cover with a clean cloth.  Allow to rise for 30 minutes.

When the dough has about 15 minutes left to go, heat 2-3 inches of peanut oil in a large skillet or saucepan to 325 degrees (just use a candy thermometer).  When the oil is heated, fry the dough pieces for about 90 seconds-2 minutes per side or until they are golden.  Carefully remove from the oil and allow to drain on a paper towel-lined baking sheet.

Place some powdered sugar in a fine-mesh strainer and sprinkle the powdered sugar generously over the beignets.  Serve immediately.  Makes about 24-30 beignets.

Cream Cheese Mousse

Cream Cheese Mousse

yourhomebasedmom.com

from Tishboyle

1 1/2 C heavy cream, divided

4 oz. cream cheese, cut into 1 inch chunks

3/4 C sugar, divided

1/3 C sour cream or Greek yogurt ( I used Greek yogurt)

1 tsp vanilla

In a small pan heat together 1/2 cup of cream, cream cheese,  and 1/2 C sugar over medium heat.  Stir frequently until the cream cheese is melted and mixture is smooth.

Put into a bowl and allow to cool to room temperature.

In your mixer, beat the 1 cup cream with the yogurt, remaining 1/4 cup sugar and vanilla until medium peaks form.  Fold the two mixtures together, 1/3 at a time.  Cover and refrigerate until ready to serve.

**Used this for a crepe bar for a bridal shower.  This filling was a hit.  Next time make sure you get cream cheese blended in better while cooking.  Yummy!

Apple Crisp

2 Cups Flour
2 Cups Oats
2 Cups Brown Sugar
1/2 tsp Soda
1/2 tsp Salt
1 Cup Butter

Mix all together.  Pat down half of the flour mixture in a 9x13 pan.  Pour 2 cans pie filling(cherry, apple, etc) on top, and sprinkle with remaining flour mixture.  Cook at 350 for 30 minutes. 

**I use half this recipe for my smaller rectangle pan.  Instead of pie filling I fill the pan with sliced apples, sprinkled with cinnamon and sugar.

Ice Cream Cake Roll

1 C Flour
1/4 C + 1 Tbsp. Cocoa
1 1/2 tsp. Baking Powder
1/4 tsp salt
1 1/4 C Sugar
4 large eggs (or 5 med)
1/3 C + 1 Tbsp. Water
1 1/4 tsp Vanilla

Mix dry ingredients (flour, cocoa, baking powder & salt).
Beat eggs for 5 minutes (until lemon colored and thick).
Gradually add sugar while mixing.
Add water & vanilla.
Add flour mixture.

Line a cookie sheet (silver one with sides) with parchment paper and spray with cooking spray. Spread batter evenly in pan. Bake at 375 degrees for about 15 minutes. Turn out immediately onto a clean dishtowel that has been sprinkled with powdered sugar. Remove the parchment paper. Sprinkle more powdered sugar on top of cake. Starting at one end, carefully roll towel and cake together. Cool on countertop or in fridge

Unroll, fill with softened ice cream and roll back up. Freeze until ready to serve.

Printable Recipe Here