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Showing posts from June, 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 butt…

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…