Cinnamon Sugar Fruit Biscuits

Holy crap, these biscuits are to-die-for!  I loved them way more than I thought I would.  The recipe starts with canned biscuits that are dipped in butter and rolled in cinnamon and sugar and then topped with jam and baked.  I used my Mom's homemade strawberry jam which has been my favorite jam my entire life.  The end result is the softest, most tender, flaky biscuit with a crispy coating of sweet cinnamon and sugar and a fresh bright flavor from the jam.

I took one bite and knew this recipe is a keeper and will be made frequently from now on.  Even the hubby gave them a huge thumbs up and said they are so good.  You can use any flavor of jam you prefer.  I have a delicious recipe for Less-Sugar Peach Freezer Jam that would be delicious, but I sure love how the pretty red color of the strawberry jam stands out.

These are perfect to make for Mother's Day and easy enough the kids could help.  

You might also like:

Baking Powder Biscuits

Cornmeal Buttermilk Biscuits

Strawberry Swirled Lemon Poppy Seed Bread

Cinnamon Biscones with Vanilla Glaze

Blueberry Pancake Muffins

Cinnamon Sugar Fruit Biscuits
adapted from: Taste of Home
(Printable Recipe)

1 (16 oz.) can Jumbo Biscuits (8 per can)
1/2 c. sugar
1 Tbl. ground cinnamon
1/4 c. unsalted butter, melted
strawberry jam (or your favorite jam)

Preheat oven to 375 degrees.  In a small bowl, combine cinnamon and sugar.  In a separate small bowl, melt the butter.  Dip top and sides of each biscuit in butter and then in the cinnamon and sugar mixture.  Place on an ungreased baking sheet.  Make a deep indent with your thumb in the center of each biscuit and fill with 1 - 1 1/2 tsp. jam.

Bake in preheated oven for about 15 minutes or until golden brown.  Remove from oven and place biscuits on a serving platter, using a spatula.  Allow to cool for about 10 minutes before serving (jam will be hot).

Chewy Brownies with Malted Robin Egg Frosting

No matter how hard I try, I can't resist buying at least one bag of Robin Eggs each Easter.  I love the texture and flavor.  I have always been a fan of chocolate malt flavor . . . milkshakes, candy, cupcakes - you name it and I will love it.  I decided to crush up some of those delicious little candies and add them to my buttercream frosting.  It was a great decision.  I prefer the flavor best after day one.  The malt flavor really develops overnight. 

 I spread this colorful speckled frosting over my Mom's chewy brownies.  If you don't want to make brownies from scratch, you can always used a box mix.  I was actually planning to use a box mix, but the grocery store was out of my favorite one, so I decided homemade brownies was the way to go.  These homemade brownies are so soft and chewy and full of chocolate flavor.  I hope you all give these fun and festive brownies a try.

You might also like:

Robin Eggs Malted Milkshake

No-Bake Chocolate Malt Pie

Chocolate Malt Cupcakes

Banana Pudding Milkshake with Chocolate Malt Whipped Cream

Chewy Brownies with Malted Robin Egg Frosting
From: Mom
(Printable Recipe)

1 c. (2 sticks) unsalted butter, melted and slightly cooled
1/2 c. unsweetened cocoa powder
4 large eggs
2 c. sugar
2 tsp. vanilla extract
1/2 tsp. salt
2 c. all-purpose flour

Preheat oven to 350 degrees.  In a large bowl, whisk together the melted butter and cocoa powder.  Whisk in the eggs, one at a time.  Add the sugar, vanilla and salt and mix until combined.  Stir in one cup of flour at at time.  Batter will be very thick and you might think it won't come together, but it will.  Spread batter into a greased 9x13-inch pan.  Bake for 25 minutes.  Remove from oven, cool completely and then top with frosting.  

Malted Robin Egg Frosting
1/2 c. (1 stick) unsalted butter, room temperature
pinch of salt
2 1/2 c. powdered sugar
1-2 Tbl. milk
2 tsp. vanilla extract
1 c. mini Robin Eggs, crushed

Using a hand mixer, beat butter and salt in a medium bowl until fluffy.  Add powdered sugar, one cup at a time, beating after each addition, adding milk as needed until desired consistency is reached.  Mix in the vanilla.  Add the crushed Robin Eggs and mix until combined.  Spread over cooled brownies.  Slice and serve. 

Roasted Red Pepper Chicken Alfredo

This veggie-loaded Alfredo is such a hearty and delicious dinner.  I used jarred Alfredo sauce, frozen broccoli, canned corn and jarred roasted red peppers, so it's a super delicious and easy shortcut recipe.  You can even use rotisserie chicken too, if you want.

This was instantly a hit and I have already made it 4 times.  If you want it to be more saucy, add less pasta or if you want it less saucy, add more pasta.  It would also be great with other veggies too, like spinach, asparagus or cauliflower just to name a few.  

You might also like:

Creamy Roasted Red Pepper Macaroni

Tomato Alfredo Pasta with Grilled Chicken

Roasted Red Pepper and Cilantro Lime Rice

Chicken Florentine Red Pepper Sandwiches

Super Easy Guiltless Alfredo

Roasted Red Pepper Chicken Alfredo 
From: Jenn@eatcakefordinner
(Printable Recipe)

2 1/2 - 3 c. uncooked pasta (I like bow-tie and radiatore) 
1 (14 oz.) bag frozen broccoli florets
1 (15 - 17 oz.) jar Alfredo sauce
1/2 c. chopped jarred roasted red peppers, patted dry
2 chicken breasts, cooked and cubed
1 (11 oz.) can Mexicorn (corn and peppers), drained
1/4 c. milk
salt and pepper, to taste

Cook pasta according to package directions.  Just before the pasta is done cooking, add the frozen broccoli and allow to cook for a minute or two.  Meanwhile, in a large skillet over medium heat, combine the Alfredo sauce, chopped red peppers, cooked chicken, corn and milk.  Heat until everything is warmed through.  When pasta is finished cooking, drain, and add to sauce mixture. Stir until everything is coated in sauce. Season with salt and pepper, to taste.  Serves 5-6.

Jenn's Notes: If you like it saucier, add less pasta.  The package size might vary with the broccoli, Alfredo and Mexicorn depending on what store you go to.  Similar sizes will work fine.    

Butterscotch Banana Bread

This base banana bread recipe has been my go-to recipe for years.  It has gotten nothing but rave reviews since the day I posted the original version.  I just recently started adding butterscotch chips and OH MY, it is amazing.  Something about the flavor of the bananas, cinnamon and butterscotch just warms the soul.

This bread is soft and tender and stays fresh for several days.  The butterscotch chips melt and leave little pockets of rich and creamy toffee flavor.  I can't wait for you to try this comforting and delicious bread.

Butterscotch Banana Bread
From: Jenn@eatcakefordinner
(Printable Recipe)

1 c. all-purpose flour
1/2 c. wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon, opt.
1 c. mashed ripe bananas (2-3 large bananas)
5 Tbl. unsalted butter, melted
3/4 c. sugar
1 large egg
1/3 c. buttermilk
1 tsp. vanilla
1/2 c. butterscotch chips

Preheat oven to 350 degrees.  In a medium bowl, whisk together the flour, wheat flour, baking powder, baking soda, salt and cinnamon.  In a separate bowl, whisk together the mashed bananas, melted butter, sugar, egg, buttermilk and vanilla until smooth.  Add wet ingredients to dry and stir together until almost combined.  Add the butterscotch chips and gently stir just until combined.  

Pour batter into a greased 9x5-inch loaf pan.  Bake for 42-44 minutes or until a toothpick inserted in the center comes out clean.  If the top begins to get too brown, tent a piece of foil over the top while it finishes baking.  Allow to cool.  Then, slice and serve.    

Mint Oreo Brownies with Oreo Creme Buttercream

What the heck is going on with Utah weather?  Yesterday was warm and sunny and I was even outside in a t-shirt and was fine.  Today, I wake up to a lot of snow and it's still snowing.  You never know what you are going to get when you wake up this time of year.  If you want consistency, then make these brownies ASAP!  Since they start out with a brownie mix, it's a no-fail recipe, unless you over bake them of course, so don't do that :)

These might possibly be the most DIVINE brownies ever.  The flavor is outstanding and the texture is soft and chewy and fudgy and exactly what I like in a brownie.  The buttercream uses the filling of Mint Oreos and has a nice subtle mint flavor.  I like to add a tiny bit of almond extract to enhance the flavor just a little bit. The flavor combo is perfect.  You can always leave that out or add a tiny bit of mint extract instead.  

Seriously . . . these will disappear in no time.  

You might also like:

Thin Mint Fudge Ribbon Cake

Andes Mint Brownies

Swirled Mint Chip Brownies

Mint Cookies 'n Cream Pudding Cookies

Mint Cookies 'n Cream Fudge

Mint Oreo Brownies with Oreo Creme Buttercream
From: Jenn@eatcakefordinner
(Printable Recipe)

1 Fudge Brownie Mix (I prefer Betty Crocker)
Ingredients called for on the brownie mix
8 Mint Oreos, roughly chopped
1 tsp. vanilla extract

Mint Oreo Creme Buttercream
1/2 c. unsalted butter, room temperature
pinch of salt
8 mint creme fillings from Oreos, save the cookies for garnish
3 c. powdered sugar
1-2 Tbl. milk, if needed
a few drops green food coloring, opt.
1/8 tsp. almond extract, opt.

Preheat oven to 350 degrees.  Prepare brownie mix according to package directions with the addition of vanilla extract.  Gently fold in chopped Oreos.  Pour into a greased 9x13-inch baking pan.  Spread out evenly.  Bake according to package directions.  I bake mine for 23 minutes.  Remove from oven and cool completely.  Top with buttercream and crushed cookies.  

For the buttercream:  Add butter, salt and the creme filling from 8 Oreos (reserve cookies for garnish) to a medium mixing bowl.  Mix until smooth.  Mix in one cup of powdered sugar at a time, adding milk as you go, if needed until desired consistency is reached.  Last, mix in a few drops of green food coloring and almond extract and mix until smooth and creamy.  Spread over cooled brownies.  Crush reserved Oreo cookies and sprinkle over top of brownies, for garnish.  Cut and serve.  

Thin Mint {Grasshopper} Fudge Ribbon Cake

It's Girl Scout Cookie time.  I give in every time I see those delicious little cookies.  My absolute favorite are the Savannah Smiles (lemon ones).  I've already bought 5 boxes of cookies this year and two of those were Thin Mints.  The funny thing is, I have zero intentions of eating those Thin Mints plain.  I plan to add them to delicious desserts . . . like this amazing bundt cake.

This cake is incredible.  I used this Fudge Ribbon Cake recipe, but added crushed up Thin Mints and a little green food coloring to the cheesecake layer.  The mint flavor from the cookies is subtle, so if you want a stronger mint flavor, then add a little mint extract.

The cake is dense and chocolatey, the cheesecake layer is smooth and creamy and the glaze on top is rich and adds the perfect finishing touch to this divine cake.

It's the perfect cake for Girl Scout Cookie season and St. Patrick's Day! 

You might also like:

Mint Cookies 'n Cream Pudding Cookies

Swirled Mint Chip Brownies

St. Patrick's Day Pistachio Bundt Cake

Pistachio Blossoms

Thin Mint Fudge Ribbon Cake
(Printable Recipe)

Cake Layer:
1 (15.25 oz.) Devil's Food Cake Mix (I use Betty Crocker)
1 1/4 c. water
1/2 c. vegetable or canola oil
3 large eggs
1 tsp. vanilla extract

Cheesecake Layer
1 (8 oz.) pkg. cream cheese, room temperature
2 Tbl. unsalted butter, room temperature
1 Tbl. cornstarch
1 large egg
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
6 Thin Mint cookies, crushed (or Grasshopper cookies)
5-6 drops green food coloring

Chocolate Glaze
2 Tbl. unsalted butter
2 Tbl. unsweetened cocoa powder
1 c. powdered sugar
1 tsp. vanilla extract
2 Tbl. milk
3 Thin Mint cookies, crushed, for garnish (or Grasshopper cookies)

Preheat oven to 350 degrees.  Grease and flour a large 12-cup bundt pan; set aside.  For the cake layer:  Combine dry cake mix, water, oil, eggs and vanilla and whisk until smooth and well combined.  Pour into prepared bundt pan and spread batter out evenly.  

For the cheesecake layer:  Combine cream cheese, butter and cornstarch and beat until creamy.  Add the egg, sweetened condensed milk, vanilla and green food coloring and mix until smooth and creamy.  Fold in the crushed cookies.  Spoon cream cheese mixture around the center of bundt pan, making sure to leave a border of chocolate cake mix around the edges.  Bake in preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in pan for 15 minutes, then invert to a cooling rack and cool completely.  When cool, prepare the glaze.

For the chocolate glaze:  Melt butter in a small saucepan over medium heat.  Whisk in the cocoa powder.  Remove from heat and stir in the powdered sugar and vanilla.  Add just enough milk to reach desired glaze consistency.  Pour over top of cake.  Immediately sprinkle with crushed cookies.  Allow glaze to set, then slice and serve.  Store leftover cake in the refrigerator.     

Jenn's Notes: If you want a stronger mint flavor, add 1/2 tsp. mint extract to the cheesecake batter.    

Base Recipe adapted from: Vanessa C.