February 14, 2016

Cinnamon Roll Quick Bread


Happy Valentine's Day!  What kind of plans do you have for today?  I will be staying home and making some delicious pasta and Fabulous Focaccia Bread and relaxing.  The Walking Dead starts tonight and I can't wait!!!  Raise your hand if you love that show too :)

If you are wanting to make something delicious for your sweetie, this bread is a fabulous choice.

It took me a few tries to get this bread right.  It all started when one of my co-workers gave me a loaf of Cinnamon Swirl Bread from a local bakery.  That was the best darn bread and I immediately began thinking of how to make a copy-cat version.  BUT, I knew their bread was loaded with a bajillian calories, so I wanted a slightly healthier version that I didn't have to feel guilty about eating.  I'm not saying my bread is healthy, but it does have half as much butter than most quick bread recipes and it's loaded with healthy Greek yogurt.  

This bread is really really good, it's so soft and tender with an ooey gooey cinnamon swirl throughout and it's covered in vanilla icing.  A cream cheese icing would be fabulous too.  It stays soft for several days.  My whole family loves it and I'm planning to make another batch tonight.

You might also like:

Cinnamon Roll Quick Bread
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/4 c. unsalted butter, room temperature
3/4 c. sugar
1 egg
1 egg white
2 tsp. vanilla
3/4 c. non-fat plain Greek yogurt
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

Cinnamon Swirl Layer

2 1/2 Tbl. sugar
2 1/2 Tbl. light brown sugar
2 tsp. cinnamon
1 Tbl. water 

Preheat oven to 350 degrees.  Line a 9x5-inch loaf pan with parchment paper, leaving a slight overhang, so you can easily remove the bread from the pan and spray with cooking spray; set aside.  Combine all of the cinnamon swirl layer ingredients; set aside.  In a medium bowl, cream together the butter and sugar.  Add the egg, egg white and vanilla.  In a separate small bowl, combine the flour, baking powder, baking soda and salt.  Add dry ingredients alternately with the Greek yogurt to the creamed butter mixture, starting and ending with dry.  Batter will be very thick.


Spread just over half of the batter into the prepared loaf pan.  Top with the cinnamon swirl layer, leaving a 1/2-inch border around the edge.  Top with remaining batter and spread out as evenly as possible.  As the bread bakes, it will create swirls of the cinnamon layer.  Bake for 43-45 minutes or until a toothpick inserted in the center comes out mostly clean.  If the bread is beginning to brown too much, tent with a piece of foil.  Remove from oven and cool in pan for 10 minutes, then remove and cool completely.  Meanwhile, make icing and drizzle over the bread.  Allow icing to harden, slice and serve.


Vanilla Icing

1/2 c. powdered sugar
1 tsp. vanilla
1-2 tsp. milk, or as much as needed

Combine powdered sugar, vanilla and 1 teaspoon of milk and stir together until smooth.  If it's too thick, add a tiny bit more milk until it reaches desired consistency.  







February 7, 2016

Strawberry Cookies 'n Cream Cookies


Who's in the mood for some cookies? 

Not only are these cookies so cute, but they are so easy to make and start with a cake mix and pudding mix.  If you can't find strawberry creme pudding mix, you can always use vanilla.  I added a few drops of food coloring to the batter to have a slightly brighter pink cookie, but you can totally leave out the food coloring and you will still end up with a pink cookie.  They will just be slightly lighter pink that the cookies in these pictures.  

I use cookies 'n cream candy bars in cookies all the time.  They are really good and I love the speckled look they add.  I buy a 12-pack of snack-size candy bars and break 10 of them into four chunks and then each chunk in half and press them into the cookie dough balls.  Some of them will get slightly browned in the oven, but it doesn't change the flavor at all.

These cookies are crisp on the outside and soft and chewy on the inside.  They are so dang good.  I love them.  I probably shouldn't tell you this, but I accidentally ate four of these in one day.  Oops.  Moderation did not happen that day.  I can't wait for you to give them a try.

I shared this recipe over at THE RECIPE CRITIC'S site the other day.  Click HERE to check out the post.


You might also like:


Strawberry Cookies 'n Cream Cookies
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (15.25 oz.) box strawberry cake mix
1 (3.4 oz.) box strawberry creme instant pudding mix
2 large eggs
1/2 c. vegetable oil
2 drops red food coloring, opt.
10 snack-size cookies 'n cream candy bars, broken into small pieces
around 1/2 c. white chocolate chips

Preheat oven to 350 degrees.  Combine dry cake mix, dry pudding mix, eggs, vegetable oil and red food coloring and mix until well combined.  Dough will be thick.  Roll around 1 1/2 - 2 Tablespoons of dough into a ball and place on a lightly greased baking sheet.  Place 6 dough balls per cookie sheet.  Press some cookies 'n cream bars and a few white chocolate chips into each dough ball.  Bake for 10-11 minutes.  They will look slightly under done.  Remove from oven and press a few white chocolate chips onto the empty spots of the cookies.  Makes around 24 cookies.



February 4, 2016

Mini Coconut Monkey Bread with Strawberry Glaze


Have you ever had monkey bread?  This is a fun mini version made with coconut pudding mix and strawberry glaze.  Kids love bite-size treats and these are perfect for little mouths.

They are sooooooo yummy!!!!  My whole family loved them and they disappeared so fast.  The flavor is fantastic and the texture is firm on the outside and soft and chewy on the inside.  They are so easy to eat, because they pull apart into mini bite-size pieces.  Adults love them and kids love them.  I have already been asked at least three times to make them again.

Since it's almost Valentine's Day, the pretty pink glaze is the perfect finishing touch, but these really are great for any occasion.  Coconut and strawberry  . . . mmm mmm mmm.  


Here's how you make them - all you do is take 16 thawed Rhodes dinner rolls and cut each into 6 pieces.  Place 8 of the pieces into each greased muffin cup.


Combine pudding mix and brown sugar and generously sprinkle over rolls.  It will seem like a lot, but it will end up being just right.


Then, you pour melted butter over the top of each roll.  Cover with plastic wrap and allow to rise until doubled.  Bake, remove from pan, cool a few minutes and top with strawberry glaze.  Super easy and so delicious.


I'm sharing this delicious recipe on Rhodes Kids Baking Blog today.  Click HERE to get the recipe.


This post is sponsored by Rhodes Bread.  All opinions are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with brands that I love.  

January 31, 2016

Red Velvet Sandwich Cookies with Cream Cheese Filling {From Scratch}

Be sure to follow me on Facebook and never miss a mouthwatering recipe.
Valentine's Day will be here soon - I can't wait!!  I am obsessed with all the cute pink and red decorations and yummy treats I have been seeing.  I have even made a few red and pink treats myself.  Here are my red cookies and the pink recipe is coming next week.   

BUT - do the pecans make these too Christmas-y?  I was going to roll the cookies in cute Valentine's sprinkles, but I wanted a cookie I could share for Valentine's and Christmas, so I went with pecans, but they are leaning a little more toward Christmas.  Oh well, because they tasted AMAZING.  These are SO good.  
The cookie is soft and chewy and the cream cheese filling is smooth and delicious.  I love the satisfaction you get from biting into a sandwich cookie.  Most recipes I have seen out there for red velvet sandwich cookies use a cake mix (I have shared one of those recipes - Red Velvet Crinkle Sandwiches), but I wanted a recipe from scratch.

I used the same recipe I used for these Red Velvet Cookies with Green Mint Chips and it was the perfect cookie for these sandwiches.  I store these in the fridge, because of the cream cheese frosting, but they are my favorite served at room temperature.  Your whole family will love these.  

You might also like:
Cookies 'n Cream Marshmallow Red Velvet Cookies
Red Velvet Crinkle Sandwich Cookies
Red Velvet Sweetheart Cookies
Red Velvet Cookies with Green Mint Chips


Red Velvet Sandwich Cookies with Cream Cheese Filling
(Printable Recipe) or (Printable with Picture)

2 1/4 c. all-purpose flour
2 1/2 Tbl. unsweetened cocoa powder
1 1/2 tsp. cornstarch
3/4 tsp. baking soda
1/2 tsp. salt
7 Tbl. unsalted butter, room temperature
6 Tbl. shortening
1 1/2 c. sugar
1 egg
1 egg yolk
1 1/2 tsp. white vinegar
1 1/2 tsp. vanilla
1 Tbl. red food coloring (I added an extra teaspoon)
chopped pecans or sprinkles, for rolling, opt.

Cream Cheese Filling
From: Jenn@eatcakefordinner
8 Tbl. unsalted butter, room temperature
4 oz. cream cheese, room temperature
pinch of salt
2 tsp. vanilla
2 c. powdered sugar
milk, only if needed

Preheat oven to 375 degrees.  Combine flour, cocoa powder, cornstarch, baking soda and salt; set aside.  In the bowl of a stand mixer, beat together the butter, shortening and sugar until very pale and light and fluffy; about 4 minutes.  Add the egg and egg yolk and mix well.  Add the vinegar, vanilla and red food coloring and mix until fully incorporated.  

Slowly add dry ingredients and mix until just combined.  Roll about 1 1/2 Tablespoons of dough into a ball and place on a lightly greased baking sheet.  Repeat.  Bake for 8-9 minutes, they will look underdone.  Yield: 3 dozen cookies (18 sandwiches).  Cool completely and spread cream cheese filling over the top of 18 cookies and then top each with another cookie.  Roll in chopped pecans or sprinkles, if desired.  

For the Cream Cheese Filling: Mix butter and cream cheese until smooth.  Add the salt, vanilla and one cup of powdered sugar and mix well.  Add remaining cup of powdered sugar and mix until smooth and creamy.  If mixture is too thick, add a tiny bit of milk until it reaches desired consistency.   

Cookie recipe adapted from: Cooking Classy




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