Here they are. Homemade cinnamon rolls. Don’t they look easy and delicious?
I printed off the recipe from Allrecipes.com , click the link if you’d like to try them. I started just after 10 am, and finished just around 10 pm. They are delectable, and really easy. Just follow my instructions of what not to do:
– Don’t start cinnamon rolls and get all the way to putting in the filling, and then realize you are out of cinnamon. It isn’t the same substituting every other fall spice you own. Trust me on this.
– Don’t accidentally push the dough setting on the bread machine AND the bake setting, thereby having to dump the whole thing after it is in the machine for 4 hours.
-And above all, don’t put yourself in a position of having to go to
Walmart on a snowy Saturday afternoon during the holiday season to get more cinnamon because you are too stubborn to let these rolls beat you.
Try the recipe, correctly. It is worth it!
This banana muffin recipe came from my friend Kari, and it is one of my all time favorites. I decided to add some blueberries. My I introduce to you, my new official favorite…
Banana Blueberry Muffins
2 large mashed bananas
1 cup blueberries, I used frozen
½ cup softened butter
1 cup sugar
1 teaspoon baking soda (dissolved in 1 tablespoon of cold water)
1 ½ cups flour
1 teaspoon vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
Preheat oven to 350. Cream butter, beat in eggs. Add dry ingredients, then bananas. Fold in blueberries Fill muffin tins 2/3 full. Bake for 20 minutes.
This recipe was given to me many years ago, and was such a hit with friends recently. Enjoy…
2 cups flour
1 cup sugar
1 box instant butterscotch pudding mix
1 box vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1 cup water
3/4 cup vegetable oil
1 teaspoon vanilla extract
2/3 cup packed brown sugar
1/2 cup chopped pecans (optional)
2 teaspoons cinnamon
Preheat oven to 350. In bowl, combine dry ingredients. In another bowl mix water, eggs, vegetable oil and vanilla; stir into dry ingredients just until moistened. fill greased or paper lined muffin cups 2/3 full. Combine the topping ingredients; sprinkle over batter. bake 15-20 minutes, and cool 5 minutes before removing from pan.
I am really into gingersnaps right now. I am also really into keeping my teeth intact. Time to make my own version, that will produce big ginger taste in a soft gooey cookie. I have a few recipes I like, but wanted to revamp them into a bar. So, here is what a I came up with. Let me know what you think…
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We love boxed brownies. Truly. Being out one day, I searched for a homemade version, which has been a disappointing venture in the past. Well Jody Shannon, wherever you are, we thank you for posting this to allrecipes.com. This will be THE recipe we use from now on. Incomparable. That said, probably about as unhealthy as you can get. Hence the perfect texture (minus the nuts)
One Bowl Brownies
- 4 (1 ounce) squares unsweetened chocolate
- 3/4 cup butter
- 2 cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup chopped walnuts
Preheat oven to 350 degrees F (180 degrees C).
- Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
- Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
- Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not overbake).
The artichoke, another example of God’s artistry in the everyday.
This dish is worth the effort, and if you are new to preparing them, here is a great tutorial http://www.artichokes.org/basic_prep.html
This week allowed a fun filled day of making cookies with plenty of children. We all had a blast together, and used the old cookie cutters from my childhood. Yes…I almost cringed when the kids talked about these being “old” with big eyes as only a 6 year old can do. The 70’s are old? Who knew?
My memories of making cookies with my own family as a child are priceless. I encourage you to try this simple recipe and make some memories of your own. It is messy, loud, and fun that’s true. But seeing a child delight in their one of kind artistic creation is worth it! One important tip, the butter must be softened to have a good turnout.
Easy Sugar Cookies via allrecipes.com
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Sift together the flour, baking powder, baking soda, salt and nutmeg; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill overnight.
- Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.