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Sunday, December 30, 2012

Apple Cinnamon Sweet Bread Roll


I know that you all have enjoyed glorious cookies and treats for the past month. Why should now be any different? 
In preparation for your New Year's breakfast, this is an easy recipe that you can make the day before and then cook in the morning - even with a hangover :)

This sweet bread reminded me of Hawaiian Sweet Bread. 


I love baked apples. I think that apples add so much flavor, but you can omit the apple and use a pear, raisins, nuts, dried fruit, etc. and adjust it to your taste.


Also, if you have officially started your Weight Loss New Year Resolution, you can skip the sugar glaze.
But then I may have to call you crazy and mock you.

Cover the cinnamon rolls with sweet sugar glaze and dig in!


Yeah... I love food blogging and taking pictures of eating food.
I may have eaten more than one myself. 




Overnight Apple Cinnamon Rolls (from HERE)

by Pint Sized Baker
Prep Time: 1 hour
Cook Time: 2 hours + overnight
Keywords: breakfast Cinnamon Cinnamon rolls
Ingredients (12 Rolls)
  • 1 C Milk
  • 1/3 C Butter
  • 1 (.25 ounce) package Active Dry Yeast
  • 1/2 C Sugar
  • 4 1/2 C All-Purpose Flour
  • 1 tsp Salt
  • 3 Eggs
  • 1 sm Apple - peeled, cored, and chopped
  • 3/4 C Brown Sugar
  • 1 Tbls Saigon Cinnamon
For the Glaze
  • 1 C Powered Sugar
  • 3-5 tsp Milk
Instructions
Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted. Cool in fridge for 15 - 30 minutes until lukewarm.
Dissolve the yeast in the milk mixture in a large mixing bowl. Using a paddle attachment, stir in the sugar, 3 cups of flour, salt and eggs. Change the paddle to a bread hook attachment and add the remaining flour, 1/2 cup at a time, stirring well after each addition. Let the dough hook kneed the dough until a dough ball forms. You can also kneed it on the counter top if desired.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Turn your oven on for 1 minute to warm up, then turn off. Cover with a damp cloth and let rise in the warmed oven until doubled in volume, about 1 hour.
Punch down the dough and turn it out onto a lightly floured surface and roll into a 10 x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the dough. Then sprinkle the apples over the dough. Roll up the dough into a log and seal the seam.


Cut the dough into 12 equal pieces; place the pieces into two greased pie pans. Cover with plastic wrap and place in the refrigerator to rise overnight.
The next morning, preheat oven to 375 Deg F. Take the pie pans out of the refrigerator and let stand at room temperature for 30 minutes.
Bake the rolls for 25 to 30 minutes or until golden.
Combine the powdered sugar and milk to make a thick glaze. Drizzle the glaze over the rolls and serve warm. Enjoy with a cup of coffee for you or a glass of milk for the kiddos.
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Thursday, December 27, 2012

1.5 Point Weight Watcher's Brownie Truffles


As 2013 approaches, the "Diet Vultures" start circling. Weight Watcher's, Jenny Craig, NutriSystem, Gold's Gym, Your-Local-Gym, Miracle Weight loss pills and shakes, etc..., etc... They start to push the commercials on TV and the radio. You know you ate too much during the holidays and you feel a bit guilty for over indulging. Heck, my blog might be to blame... (I know Pinterest sure is!)  

So, if you are one of the millions of people who are going to "go-on-a-diet-and-this-time-I-mean-it" don't stress out if you miss the wonderful chocolate treats. Enjoy these yummy little truffles without ruining your diet.

I used the Weight Watcher's Brownies and Carob Chips. I looked up WW points for Dark Chocolate Vs. Carob and found that the 1 teaspoon of Unsweetened Carob has 0 points! Score for you! 

As I drizzled the melted carob over the brownie bites, I don't even think I used a teaspoon... 







To make these brownie Truffles, simply break a brownie in half.

Squish it up and roll into a ball.

Then drizzle with melted Carob.

EASY!!

Allow to harden and then eat ONE now and save the other one for later.















Thursday, December 20, 2012

Champagne Cake Pops


Are you looking forward to 2013? 
Well... that is if we make it past 12/21/2012! 
Ha-ha-ha! I've heard so many funny Mayan comments recently - but really, I'm planning for the New Year!
And I hope you are too, because I made some Champagne Cake Pops for ya!

I made these for Hayley from The Domestic Rebel. She recently won one of my giveaways and was open to being a test subject for something new.
Well, she loved my "experiment" and called it a success!
If you don't believe me, just ask HER!


These were easy to make, they just took some time.

To make them easy, I used white cake mix and replaced the water with the champagne. Everything else stays the same. 
The Champagne did bubble up in the mix, so I hand stirred it before taking the hand mixer to it. 

Bake the cake and allow it to cool.

I took 1/4 of the cake, crumbled it and mixed in 2 ounces of Champagne as the binder. The other 1/4 I just used vanilla frosting as the binder.

For the flutes, I drilled holes into candy wafers with a little pick and then slide the wafer onto the stick. You can secure it with a dab of melted candy.

Then shape the cake balls. I made some round and some more fluted shape. 

The Champagne pops were dipped in pale pink and lightly sprinkles with sanding sugar. Then I topped it off just a touch of white.



I was so happy that these were a hit!
In fact, I made 50 Champagne Cake Pops yesterday for my daughter's teacher's Wedding. 



I link up at THESE GREAT parties!
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Wait Til Your Father Gets Home

Wednesday, December 19, 2012

Chocolate Dipped Candy Cane Joe-Joe's


I love Chocolate Sandwich Cookies as much as the next gal.
Oreos - heck yeah!
Who Nu - Yes indeed!
Even Organic ones are good - and good for ya (So you can have like 5).

But it wasn't until a trip to Trader Joe's and the recommendations from "TruffleSteph" of Chocolate & Toast and Tonia from Love Big, Love Often to buy Joe-Joe's and Peppermint Bark Baking bits. 
I did. And my life has not been the same!
Oh my! They make a great combination!

The Joe-Joe's by themselves are to die for! I had to hide them in the back of the cupboard from my husband. He's been sneaking them. 

Out of sight, out of mind.

Until I leave them on the counter for the family to see. (dumb, dumb, dumb.)

These are so easy to make.
1. Simply, open up the Joe-Joe cookie.

2. Dip a popsicle stick into some melted chocolate.

3.Lay the stick on the open cookie and close the cookie back up.

4. Once all the sticks are added, completely dip the Joe-Joe cookie, making sure that the chocolate fills in the edges and doesn't leave any air holes.

5. Then lay flat on a cookie sheet lined with wax paper or a silicon mat and sprinkle with the Peppermint Bark Baking Bits.

Allow to dry.











These will be fun for the kids to make while out of school for the next two weeks. 



If you can't find popsicle sticks at your local craft store, you can still dip the Joe-Joe's. 
Just hold on to an edge and dip half in chocolate and add peppermint bark bits.

To make them a little extra Christmas-y, I added red jimmies.


These are also great for last minute gifts and cookie box fillers. 


I link up at THESE GREAT parties!
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Tuesday, December 18, 2012

Chocolate Peppermint Marshmallow Cookies


Public Service Announcement!
On Friday, 12/21/12, the blogging community is coming together to raise money and support the Newtown community and families affected from Sandy Hook Elementary School.
Please join us with a post for Cookies and Crafts. Buttons and companies donating are listed HERE.
I'll be sharing all the Etsy shops on Friday on the blog as well as on Twitter and Facebook.  
Join us on Twitter and Instagram #BloggersforSandyHook
Thank you all, so very much.
This concludes this Announcement.


Ok... I finally got my Christmas cards in the mail today. I went with the great Costco card standby since I was completely out of time. 

Today, my husband and I had to MOVE THE CHRISTMAS TREE from the front of the house to the rear of the house! It was no easy task. In the beginning of December, as I was moving the furniture around, our old cat decided that the cleared out corner was the new greatest location for a littler box. Only problem, the three boxes are nowhere near this location! After lots of tears, cleaning and many empty threats later, we gave up and moved the tree. Here's hoping that is all over. 
Now, I deserve a cookie!

These Chocolate Cookies are stuffed with Peppermint yumminess! 
It has Andes Peppermint Crunch pieces AND Peppermint Mini-Marshmallows. 
WOW!
This recipe makes for chocolatey-pepperminty goodness!
I ended up eating most of these. (My weird-o hubby doesn't like marshmallows.)


Most of the marshmallows melted while baking. I guess I should have left them in the freezer longer than 15 minutes... Oh well.
You should pop them in the night before, just to be sure.

But the few that had the marshmallows still gooey in the middle were wonderful!




Don't forget about the 2012 Deck the Blogs Giveaway hosted by Dreaming All Day with co-hosts Pint Sized BakerThe Freshman Cook and This Gal Cooks. We have also teamed up with Pick Your Plum to make this giveaway even more awesome with a $75 box worth of PYP goodies!!

5 lucky winners will be randomly selected by Rafflecopter to win the following prizes!!

  1. $75 Pick Your Plum Box
  2. $25 Williams-Sonoma eGiftcard
  3. 1 Dozen Cake Pops made by Pint Sized Baker herself!
  4. (1) Wilton Pastry Mat, (1) Wilton Tart Pan, (1) Mini Holiday Cookie Cutter Set 
5. (2) Jars of Jam from Stonewall Kitchen
So head on over to the giveaway and ENTER!




Chocolate Peppermint Marshmallow Cookies 
(Recipe Adapted from HERE)
by Pint Sized Baker
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: bake chocolate cookie winter
Ingredients (3 dozen cookies)
  • 3 C Flour
  • 2/3 C Unsweetened Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1 C Brown Sugar
  • 1 C (2 sticks) Salted Butter, softened
  • 2 Large Eggs
  • 2 tsp Vanilla Extract
  • 1 Bag Andes Peppermint Candy Chips
  • 8 oz. mini marshmallows, frozen
Instructions
Preheat oven to 350°F. Until you are to ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer - otherwise they will thaw too rapidly.
In medium bowl combine flour, cocoa, and baking soda. Set aside.
Using an electric mixer, blend in butter with the granulated and brown sugar , scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour, cocoa, and baking soda and blend at low speed until combined. Batter will be very stiff. Fold in the Andes Peppermint Chips.
Using a 1 Tbls Cookie scoop, measure out one tablespoon of batter and flatten in the palm of your hand. Then place 4 marshmallows in the center of the dough disk and cover with another tablespoon of dough. Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch-diameter dough ball.
Place balls on baking sheets lines with parchment or as silicon mat. Bake 15 minutes. Cool on pan 2 minutes, then transfer to a cool, flat surface.
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Monday, December 17, 2012

Gingerbread Chocolate Fudge


Yesterday, I mentioned a blogging campaign to help the Community of Newtown, CT and the Sandy Hook Elementary School. On Friday, Dec 21, dedicate a post to the families affected by the shooting. Write about your kids favorite recipe or craft; a kids book or activity; something special that you like to do with your loved one; a story about a teacher helping you as a child or one that helps your child today. Just write from the heart.

You may have noticed the button on the side of my blog.
Here are the buttons that are being used for the event. 
On Friday, 12/21/2012, if you would like to encourage people to donate money, we are suggesting the Newtown Youth & Family Services which is a 501(c)(3) Non Profit Organization. These button will link your followers to their website. The Newtown Youth and Family Services also has a link to the United Way if you would prefer to donate there.



If you are interested in participating in the Cookies and Crafts for Sandy Hook, please use these buttons.
Right now, it links to Crazy for Crust and her post on the event. Feel free to change the URL (in BOLD) to your post.

Many bloggers have Etsy shops or businesses and have expressed a desire to donate some or all profits from sales on Friday, December 21 to this organization or others to help the victims, their families, and the community. The following is a list of such businesses. If you own a shop and would like to contribute some of your profits on Friday, December 21, please add your link to the list. I will put the list in my post on Friday, and make it available to anyone who wishes to also put it in their post. I'll also be encouraging shoppers to buy from these sites to support the fundraising effort via Facebook and Twitter. 




And now, on to happier things...

Like this Gingerbread Pudding Fudge!


I love making fudge as much as the next gal. (I also love eating Fudge!)
I've made it on the stove top and in the microwave, but I had never made it with PUDDING!
So, when I saw Kraft had a recipe for fudge that uses pudding, I knew I had another great use for the Gingerbread Pudding I had. 


This fudge turned out smooth and creamy. I loved the gingerbread and the fudge layer, but it was the crushed gingerbread cookies that put this over the top! 

When I was making the fudge I could not get all the powered sugar incorporated with a spoon or spatchula. I ended up kneading the fudge like dough or fondant. So, don't be shy of getting your hands into the batter and getting it mixed in. 

These are going into the "goodie bags" for Christmas treats!
I'm sure my neighbors will approve!


For another great Gingerbread Pudding Recipe, check out these Gingerbread Cheesecakes!




Gingerbread Fudge (adapted from HERE)

by Pint Sized Baker
Prep Time: 20 minutes
Keywords: Christmas fudge bars
Ingredients (24 bars)
    Fudge Layer
    • 4 oz White Chocolate
    • 6 Tbls Butter
    • 1/3 C water
    • 1 small package Gingerbread Pudding
    • 3 Cups Powered Sugar
    Chocolate Topping
    • 4 oz Semi-Sweet Chocolate
    • 2 Tbls Butter
    • 3-5 Gingersnap Cookies (optional)
    Instructions
    In a large bowl, place White Chocolate, 6 Tbls Butter, and Water. Heat in microwave for 2 minutes. Stir to combine.
    Add Pudding mix and stir until smooth.
    Add 1 cup of Powered Sugar at a time. Stir until fully incorporated.
    Add to foil lined 8x8 pan and press into place.
    Melt 4 oz Chocolate and 2 Tbls butter. Melt in microwave for 1 minute and stir until melted and combined.
    Spread over bottom layer and add crumbled Gingersnap cookies.
    Cool for two hours and cut into 1x1 squares with a clean knife.
    Enjoy!
    This fudge will store between sheets of waxed paper in airtight container in refrigerator up to 2 weeks.
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    Sunday, December 16, 2012

    Dressed Up Peep Pops


    Hi. Before I start this post, I wanted to let you know that I am a Wife, Mother, Daughter, and Friend. I cannot begin to think about what families and friends in the Newtown, CT community must be going through. I want to, no, NEED to do something in some way for these families. A bunch of Mothers, Wives, Daughters, and Friends are joining together to honor those lost on December 14 at Sandy Hook Elementary School.  
    Please join us on Friday, December 21, 2012, as we honor the victims, families, and community of Newtown by doing a post in their honor. Cookies and Crafts for Sandy Hook will be one way we can show support in the aftermath of this unimaginable event.
    As the week progresses, I'll be providing updates and information if you would like to join us. Also, Crazy for Crust has started a linky if you have an Etsy or business that would like to participate in a day of donations with us. Thanks so much.


    That's my Little Cup and she loves decorating with me! 
    The other day we dressed up some Christmas Tree Peeps! 

    The trees were pretty sad looking. 
    So we decided that they needed better garlands and more ornaments.
    Candy Melts and Pop Rocks to the rescue.


    Just melt a small amount of candy and place it in a baggie with a snipped off corner for a makeshift piping bag. Make zig-zags across the trees and then sprinkle with Pop Rocks. 
    I was practicing with a parchment paper triangle (you know, since Duff Goldman taught me how). To lean how to do your own, check here.
    The lollipop sticks are optional, but I've got to put everything on a stick. It's just more fun that way :)


    To make the stars Sparkle and Bright, I used some yellow candy and sprinkled it with yellow sanding sugar.
    So easy and so fun to do with your kid.


    If the kids are old enough, this would be a fun activity for them to do on their days off from school. 
    You do need to eat it the same day. The Pop Rocks will melt if left open. 
    I don't think that the kids would leave Pop Rocks behind. Mine didn't.

    Hug your loved ones and wish them a Merry Christmas. Share some laughter and love. And enjoy the time you have together.



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