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Thursday, June 16, 2011

Cinnamon Rolls

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, melted butter, and vanilla. Process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist.

Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. With a rolling pin, roll the dough into a 12x15-inch rectangle.

Make the filling:
Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine the brown sugar and cinnamon. Sprinkle the mixture over the buttered area of the dough.
Starting at a long edge, roll up the dough. Pinch the seam to seal, and leave the ends open.

With a sharp knife, cut the roll into 12 equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly.
Bake until golden brown, 20 to 25 minutes. Set the pan on a wire rack to cool for 5 minutes.
Make the glaze:
In a small bowl, mix the confectioners’ sugar, 2 Tbs. milk, and vanilla to make a smooth glaze.  Drizzle the glaze over the rolls. Let stand 15 minutes and serve.

Original recipe on OBB.

Wednesday, June 15, 2011

Chocolate Cupcakes

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 small tip with whipped frosting. Puncture top of a cupcake with tip and squeeze a small amount of frosting, continue filling every one.

Next, in a small bowl melt the chocolate almond bark and two teaspoons of shorting for 60 seconds in the microwave. Stir until smooth. Dip each cupcake into the chocolate and place back on the cooling rack to harden.

Once the chocolate has hardened, place the white chocolate chips and last teaspoon of shorning in a small sandwich bag. Put bag in microwave for thirty seconds. Remove bag and kneed to combine. If it is not completely melted, continue microwaving at 10 second intervals. Once melted, snip the corner of the bag off and swirl designs on top of each cupcake.