Baking Bliss

Cinnamon Rolls
Servings 12 units US
1(1/4 ounce) package dry yr=eat
Ingredients
Nutrition

Servings 12    Units US

1 (1/4 ounce) package dry yeast

1 cup warm milk

¹⁄₂ cup  granulated sugar

¹⁄₃ cup margarine

1 teaspoon salt

2 eggs

4 cups  flour

FILLING

1 cup packed  brown sugar

2 ¹⁄₂ tablespoons cinnamon

¹⁄₃ cup margarine, softened

ICING

8 tablespoons margarine

1 ¹⁄₂ cups  powdered sugar

¹⁄₄ cup  cream cheese

¹⁄₂ teaspoon vanilla

¹⁄₈ teaspoon salt


Method


      Dissolve the yeast in the warm milk in a large bowl

Add sugar, margarine salt, eggs, and flour, mix well.

Knead the dough into a large ball.

Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.

It should be approx 1/4 thick.

Preheat oven to 400 degrees.

To make filling, combine the brown sugar and cinnamon in a bowl.

Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.

Working carefully, from the long edge, roll the dough down to the bottom edge.

Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.

Bake for 10 minutes or until light golden brown.

Frosting

While the rolls are baking combine ingredients.

Beat well with an electric mixer until fluffy.

Red Velvet sandwich Cookies 

 

This Christmas entertain your guests with these cute little red velvet sandwich cookies which is just another version of serving the red velvet cake.

 

 

Ingredients

1 package red velvet cake mix

2 large Eggs

6 Tbsp. butter melted

1 Tsp. vanilla extract

1 pack vanilla frosting

 

Directions

1. Preheat oven to 375°F. Grease baking sheets.
2. Combine cake mix, eggs, butter and vanilla in large bowl  using spatula until dough forms.
3. Shape dough into 1-inch balls. Place 2-inches apart on prepared pans.
4. Bake 8 to 9 minutes or until edges are slightly browned.  Cool completely on wire rack.
5. Spread frosting on flat side of 20 cookies. Top with remaining cookies.

      serve



 



 

I am a Peanut lover Are You?

 

yummy peanuts all in season now.

Consume those as plain nuts with coffee or grind them into silky smooth homemade organic peanut butter no preservatives.

Health Benefits of Peanuts

1. Friends with heart and brain
2. Rich in proteins
3. Fights Cholesterol
4. Rich in Vitamin E
5. Rich in fiber
6. Contains good fats
7. Aids in preventing cancer
8. Reduces risks of type2 diabetes 
9. Antioxidant
10. Helps in development of bones and muscles

considering the above mentioned benefits of peanuts you will embark with me into magical journey of peanut world where you will learn to make peanut butter and peanut butter cookies for tea and create an everlasting impression on your friends and family.

 

peanut butter sinfully delicious

 



 

For smooth peanut butter:

Mix the peanuts with the peanut oil, and pour the mixture into the food processor.

Process the mixture until it's very smooth.

Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks

 

Classic peanut butter cookie Recipe
1 cup un salted butter
1cup crunchy peanut butter
1cup white sugar
1cup packed brown sugar
2.5 cups all purpose flour
1teaspoon baking powder
2 Eggs
1.5 teaspoon salt
1/2 teaspoon baking soda

Directions

Cream butter, peanut butter, and sugars together in a bowl

Butters &Sugars

Beat in Eggs



    

 

 

 



In a separate bowl, sift flour, baking powder, baking soda, and salt;

 stir into butter mixture. Put dough in refrigerator for 1 hour

 

 

 
 



 

 

 

 Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern

 

 

 

Mini Burger Cupcakes 

 

INGREDIENTS

 

 

 Classic White cake mix

    Classic White Cake Mix

    Classic Devil’s Food Cake Mix

    Home-Style Classic Vanilla Frosting

      Liquid food coloring

     Sesame seeds

    Shredded Coconut

    Cocktail toothpicks

     6Large eggs

     Water

     Vegetableoil

Method

 

 

·        Bake vanilla cupcakes with  Classic White Cake Mix according to directions on box. DO NOT use cupcake liners, but grease and flour the pan so they easily pop out.

·       Bake chocolate cupcakes using Food Cake Mix according to directions on box (either use 2 cupcake trays or thoroughly clean between vanilla & chocolate batches). Again, DO NOT use cupcake liners.

·       When vanilla cupcakes are cool, cut them in half horizontal-wise with a serrated knife to create the “bun.”

·       When chocolate cupcakes are cool, cut them in half horizontal-wise and save the cupcake top as the “meat.” You can discard the bottoms

·       Use ample amounts of food coloring to mix a batch of red icing (“ketchup”) and another batch of yellow icing (“mustard”)

          

·       Pour some of the coconut in a bowl and pour a few drops of green food coloring in it. Stir with a fork until the coconut is light green in color like “lettuce

·       Lightly dampen burger “lids” with water and sprinkle with sesame seeds so they stick a little.

·       To create the burger layers...put red icing on the bottom bun, then add the “meat,” then add the yellow icing, then sprinkle the lettuce on top, then add the lid.

·       Finish by using a cocktail toothpick to keep it all together!

  
                           HUMMING BIRD CAKE

 

 



 

 

 INGREDIENTS

Produce

1 3/4 cups Banana, very ripe

1 (8-ounce) can Pineapple

Refrigerated

3 Eggs, large

Baking & Spices

3 cups All-purpose flour

1/4 tsp Allspice

1 tsp Baking powder

1 tsp Baking soda

1 tsp Cinnamon, ground

6 cups Powdered sugar

1 tsp Salt

1 pinch Salt

2 cups Sugar

4 tsp Vanilla

Oils & Vinegars

1 1/3 cups Vegetable oil

Nuts & Seeds

2 cups Pecans, toasted

Dairy

1 cup Butter

2 (8-ounce) packages Cream cheese

Instructions

1.   Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.

2.   In a large bowl, combine flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon, and allspice.

3.   Add vegetable oil, vanilla extract, and eggs and stir just until dry ingredients are moistened.

4.   Stir in banana, 1 cup pecans, and pineapple just until evenly mixed.

5.   Divide batter evenly between the 3 cake pans. Place in oven and bake for 25 to 28 minutes, or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes and then remove to wire racks to cool completely.

6.   To make frosting, use and electric mixer to beat together butter and powdered sugar, adding powdered sugar gradually. Add vanilla extract and salt and mix until smooth.

7.   With mixer on medium, add 1 piece of cream cheese at a time. Turn mixer off once all cream cheese has been incorporated.

8.   Spread frosting between layers of cake and cover top and sides. Sprinkle remaining chopped pecans on top.