Sweetie's Kitchen Adventures

The most wonderful, delicious, tender, easiest cinnamon rolls.... ever! Now dont get me wrong, I'm a lover of yeast but the fact that this recipe is without yeast makes it all the better, quicker... easier! Ingredients: For the dough: 3/4 cup cottage cheese (4% milk fat) 1/3 cup buttermilk 1/4 cup granulated sugar 2 oz. (4 Tbs.) unsalted butter, melted 1 tsp. pure vanilla extract 9 oz. (2 cups) unbleached all-purpose flour; more for rolling 1 Tbs. baking powder 1/2 tsp. table salt 1/4 tsp. baking soda For the filling: 3/4 oz. (1-1/2 Tbs.) unsalted butter, melted 2/3 cup packed light or dark brown sugar 1-1/2 tsp. ground cinnamon For the glaze: 2-1/2 oz. (scant 2/3 cup) confectioners' sugar 2 to 3 Tbs. cold whole or low-fat milk 1 tsp. pure vanilla extract Directions: Heat the oven to 400°F. Grease the sides and bottom of an 8 or 9 inch square pan with cooking spray. Make the dough: In a food processor, combine the cottage cheese, buttermilk, sugar

Oh my... how cute are these!! I cannot believe they turned out so well. My husband's aunt gave me this recipe. She actually called it a ding dong recipe, but I just couldn't resist putting those little white swirls on top! Next time I think I'll make them look like ding dongs... now where did I put that biscuit cutter??? Ingredients: 1 box milk chocolate cake mix 1 box chocolate fudge intant pudding 3 eggs 1/3 cup sour cream 1 1/4 cups water 1 can whipped vanilla frosting 3 squares chocolate almond bark 1/2 cup white chocolate chips 3 tsp shortning, divided Directions: Preheat oven to 350. Line standard size cupcake pans with liners. Mix cake mix, pudding, eggs, sour cream and water with mixer on medium speed, about 3 min, until well combined. Spoon mixture into lined pans, filling about 2/3 full. Bake 18 - 20 minutes. Remove cupcakes from pan and place on cooling rack to cool completely. Once cool, fill a pastry bag (or sandwich baggie) fitted with a s