28 Delicious Thanksgiving (and Thanksgiving Leftovers) Recipes for 2016

Thanksgiving 2016 2

It’s that time again; time for the annual Thanksgiving post. After almost 6 years of blogging, I have accumulated quite a few recipes that work in this category, so I have to cull some out so as to not end up with a post with 50 different additions. πŸ˜›

Let’s start with entrees. Because…turkey…ham. Yummy. πŸ˜€

This Orange Marmalade Brown Sugar Glazed Ham is my absolute favorite way to make a ham. The ham turns out so moist and tender with such a delicious sweet/salty flavor you’ll keep coming back for.Orange Marmalade Brown Sugar Ham-001This Sesame Soy Turkey Breast is fantastic if you’re a cook who’s willing to leave the traditional box a bit on Thanksgiving. This glaze can also be used on a whole turkey, a chicken, game hen, you name it.

Sesame Soy Turkey Breast

Sesame Soy Turkey Breast

I know that a lot of families like to serve a pasta dish as one of the main dishes so I’m including our favorite, this Cheesy Sausage And Meatball Pasta Bake. This makes a LOT, so it’s perfect for Thanksgiving, when a lot of people are there, with everyone getting as little bit of each dish.Cheesy Meatball And Sausage Pasta BakeLet’s move on to appetizers; those little bits you put out to keep everyone from storming the kitchen begging for food. πŸ˜›Β  One of my favorite easy dips (and when I say easy, I mean it) is my White Trash Dip. I know; such a classy name, lol. But it is great for appeasing the hungry mongrel hordes and quick to throw together, which is always a plus on Thanksgiving.
White Trash Dip
I have adored Boursin Cheese for years, but man, that stuff is expensive for the small amount you get. So I started making my own years ago. This is soooo good and always a hit. It’s creamy, great with veggies like celery sticks as well as crackers. If you have any left over, it also makes a great stuffing for chicken breasts.

Creamy Homemade Boursin Cheese Spread

Creamy Homemade Boursin Cheese Spread

Ahhhh, side dishes. What would Thanksgiving be without 50 side dishes to serve with the turkey and ham? One of my all time most popular posts here at From Cupcakes To Caviar is my Insanely Cheesy And Creamy Mac And Cheese. This makes a HUGE pan of mac and cheese, so it’s perfect for the holidays.Insanely Cheesy And Creamy Mac & CheeseYou can’t have turkey without mashed potatoes, right?
I was never a mashed potato fan until I made up these Ultimate Buttery Sour Cream And Onion Mashed Potatoes. I totally love these. They are creamy, buttery (boy, are they buttery) and with a subtle tang from the cream cheese.

Ultimate Buttery Sour Cream And Onion Mashed Potatoes

Ultimate Buttery Sour Cream And Onion Mashed Potatoes

If you want to go a little different, you can’t beat these Herb Roasted Potatoes And Root Vegetables. The potatoes and veggies get all crispy on the outside and all soft and tender inside. So, so good.

Herb Roasted Potatoes And Root Vegetables

Herb Roasted Potatoes And Root Vegetables

I was never a cold pasta salad sort of a person until I made up this Chilled Caprese Tortellini Salad a few years ago. It’s great during the holidays for people who may want something a little lighter (and with no meat in it, lol) but still full of flavor.Chilled Caprese Tortellini Salad
I have a major thing for Winter squashes. To me, they stand so far above the ubiquitous Summer squashes. I took one of my favorites here and stuffed it to come up with Squash Stuffed With Sausage, Pears And Cranberries. This is a fantastic addition to the holiday meal or a great light entree on it’s own.

Squash Stuffed With Sausage, Pears And Cranberries

Squash Stuffed With Sausage, Pears And Cranberries

You can’t have Thanksgiving dinner without cranberry sauce, right? While I admit to a secret love for the kind that slithers out of the can with a loud plop, I also love homemade cranberry sauce and make a large batch every year. My Spiced Spiked Cranberry Sauce is a perfect foil for all the rich dishes you’ll be serving. The brandy is completely optional so don’t let that turn you away from it. Spiced Spiked Cranberry Sauce

Now we come to the breads. I’m not normally a big one for breads, but hot and fresh on the holidays? I tend to go for them more at that time. And these Angel Biscuits have become a family favorite. Since they have baking powder in them as well as yeast, they are fairly foolproof, which is great for the less experienced cooks out there.

Angel Biscuits

Angel Biscuits

The rolls I have been making for years are these Oatmeal Yeast Rolls. They are so fluffy and soft; perfect hot spread with butter or later as a mini turkey sandwich (Yes, I know this is a bad photo. The post is an old one, when my photography skills were sub-par, to say the least. The rolls however, are amazingly good)

Oatmeal Rolls

Oatmeal Rolls

I love to make a few loaves of bread for Thanksgiving as well as rolls. They are so good with dinner and make fantastic sandwiches the next day. I particularly love to make my Loaded Baked Potato Bread, The flavors in it go wonderfully with a turkey sandwich!

Loaded Baked Potato Bread

Loaded Baked Potato Bread

Here in the south, a lot of people like to make cornbread to go with dinner, even on the holidays. My Sweet Cream And Honey Cornbread is a favorite. It’s fluffy, not at all dry like so many cornbreads can be, with just a touch of sweetness.

Sweet Cream And Honey Cornbread

Sweet Cream And Honey Cornbread

Then, of course, we have the part of dinner that everyone looks forward to; dessert! And man, you know I have some desserts to share with you! I have to start with the classics, of course, so here is my favorite- my Decadent Extra Creamy Pumpkin Pie. This one is posted with a really good cornmeal crust, but you can use your favorite crust. Just make sure it’s a deep dish one. Decadent Extra Creamy Pumpkin Pie In A Cornmeal Crust
That pumpkin pie tends to be my husbands favorite. Mine however will always be Pecan Pie. I love it slightly warmed with heavy cream poured over it. So bad for me, but so delicious!Deep Dish Pecan Pie

The last few years, my favorite pecan pie has had to vie with this Cranberry Apple Cake. I can’t say enough good things about this cake. It’s absolutely delicious and I can’t imagine the Thanksgiving meal without it now. It’s sweet, tangy, crispy, just a wonderful dessert that I look forward to all year.

Cranberry Apple Cake

Cranberry Apple Cake

If you want a classic (not to mention, heavenly chocolate goodness πŸ˜€ ) you’ll want to make this wonderful Old Fashioned Chocolate Cake With Chocolate Icing This is a favorite with pretty much all age groups, and even those people who say Thanksgiving should be all about the pies. I’m not even normally a cake person and I love it!

Old Fashioned Chocolate Cake With Chocolate Icing

Old Fashioned Chocolate Cake With Chocolate Icing

If you want to do a different apple dessert, my Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce would be a great choice. It’s easy to throw together the day before you need it and then just warm up the sauce when ready to cut and serve. Again, I’m not huge on cakes, which is why if you see me posting one, you know it MUST be good.

Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce

Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce

Or maybe you prefer a classic apple dessert? I find myself going for this Old Fashioned Apple Crisp all year round, but it’s a delicious choice on Thanksgiving!Old Fashioned Apple Crisp 2

I have a couple of desserts for you that are a bit more elegant, plus not as heavy. The first is one I love; my Elegant And Easy Lemon Almond Cake. This cake is light and filled with the flavor of almond and lemon; perfect for the family members who want a little something for dessert, but don’t want the heavier sweets.

Elegant & Easy Lemon Almond Cake

Elegant & Easy Lemon Almond Cake

The other one is one of my more recent creations- these Skillet Pears With Autumn Spiced Caramel Sauce. These are wonderful if you have a smaller gathering. The pears end up tender and juicy and the caramel sauce is fantastic.Skillet Pears With An Autumn Spiced Caramel Sauce 9

So, what to do with leftovers once Thanksgiving is over? When you tire of just making a plate of leftovers, I have some things you can do with some of them. If the title says chicken, obviously you can sub in that leftover turkey staring you in the face.

We love Mexican food in my house. Yes, I know that much of what we all call Mexican food has been totally Americanized, but it’s still delicious, so who cares? One of my family’s favorites are these Cheesy Chicken (Turkey) And Chorizo Enchiladas. They have the perfect mix of creamy, spicy and cheesy. I make them all year round, but they are a perfect way to use up leftovers.Cheesy Chicken And Chorizo Enchiladas 2

Everyone makes soup after Thanksgiving. But I have one here that doesn’t need to have you simmering stock for hours on end. I can eat a boatload of my Quick And Easy Turkey, Bacon And Cheese Chowder. This is comfort food at its best and it doesn’t have to cook for hours.Quick & Easy Turkey, Bacon & Cheese Chowder

Along the Mexican lines again, I almost always make a pan of White Chicken (Turkey) Enchiladas in the week after Thanksgiving. These are soooo darn good and everyone scarfs them down.

Creamy, Cheesy White Chicken Enchiladas

Creamy, Cheesy White Chicken Enchiladas

You may still have some turkey left even after those (I know I will; I always buy too much!) so my Cheaters Easy Chicken (Turkey) And Dumplings never fails me. It’s warming, comforting and filling and tastes great!

Cheaters Easy, Creamy Chicken & Dumplings

Cheaters Easy, Creamy Chicken & Dumplings

If you have leftover cranberry sauce (and you know you will), make a loaf of my Pumpkin Cranberry Bread. It’s an easy way to use up some of those leftovers and it makes a yummy breakfast or light snack.Easy Pumpkin Cranberry Breadthanksgiving

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Spiced Apple Butter

Spiced Apple Butter

Spiced Apple Butter

I remember when I was a kid (back when dinosaurs roamed the earth and all children wrote on rock tablets and walked five miles to school, uphill both ways), sometimes for a few days during the Summer, we would go visit my mothers family in Alabama. I loved going to see mommer and popper. It was a totally different world in Alabama than it was on the south side of Chicago. I had cousins to play with, aunts who seemed so much more lighthearted than my mother, though I know now that that was just the viewpoint of a child, and a grandfather who seemed to adore me (that was Popper).

Back then, once breakfast was over, the leftover food was simply covered with a tablecloth to await the next meal. Two of the things that were always on that table were what they called hoecakes (simply a large skillet made biscuit that everyone tore pieces off of) and apple butter. It was just store bought apple butter, but it was something Popper loved, so it was always there. It wasn’t something our mom bought often, and I loved it myself, so I would pig out on it. I recall one time finishing off the last of the hoecake and apple butter and popper laughing his butt off about it, though the aunts were horrified because you just didn’t eat up all of Poppers hoecakes and apple butter.

When I grew up and started canning, one of the first things I made was homemade apple butter. That was one of my first experiences with how much better home canned goods are than then their store bought counterparts. Over the years, I have tweaked the recipe I originally found into the one I use today. It is sweet but not cloying like some I’ve had and has a nice kick of spice to it, but not enough to overwhelm the fresh apple flavor. I have been known to stand in front of the jar in the fridge with a spoon. What? Don’t judge.

If you’re new to canning, don’t stress it. If you can boil water and put a lid on a jar and just be smart and clean, you’ll have no problem. The hardest part of this apple butter is cutting the apples and if you use an apple corer/slicer, it goes quickly This apple butter is totally worth it. Sweet, thick, spicy, it’s delicious spread on a warm biscuit, in a PB&J sandwich, used in baking, or just from a spoon as you stand in front of the fridge πŸ˜€ This is a wonderful way to use some of Autumns best apples.

You know the drill… πŸ™‚

Spiced Apple Butter

  • 8 lbs fresh apples, sliced and cored (no need to peel)
  • 3 cups apple cider
  • 1 cup apple cider vinegar
  • 2 1/2 cups sugar
  • 2 cups firmly packed brown sugar (use light or dark; you choice. I prefer dark)
  • 1 rounded tablespoon ground cinnamon
  • 2 teaspoons ground cloves
  • 1 1/2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  1. Pour the cider and cider vinegar into a large pot. Over the years, I’ve found that a tall, narrow pot works better than a short wide one. You get less splatter on the stove and as apple butter thickens, it DOES splatter.
  2. Dump your apple slices into the cider/vinegar mix. Cover and cook over low heat for about 20 to 30 minutes, until completely soft and limp. Give it a stir a couple of times to make sure the apples on top get down in there. A little while in, the apples will start releasing a lot of juice and all of the slices will soften up.
  3. At this point, I let them sit for about an hour to cool down. You can do this, or if you’re brave (translate; foolhardy πŸ˜› ), you don’t need to. Either way, next step is just pureeing the apples. I scoop them up in my 4 cup measuring cup, blend them on puree in my blender, transfer each batch to a large bowl until I get them all done, then just transfer them back to the pot.
  4. Once back in the pot, add in the two types of sugar and all of the spices. Stir well to break up the brown sugar.
  5. Cook the apple butter on low heat, stirring frequently, until it is thickened. You want to be able to take a spoonful of it, put it on a chilled plate and not have it get surrounded by a puddle of liquid. It’s ok if there is some, but you want thickened butter with just a bit of liquid around it. This is going to take a few hours. You don’t want to raise your heat to try and make it go faster, because once it starts to thicken, it will burn to the bottom of the pot pretty easily. Another way to check doneness is if you spoon up a spoonful and it doesn’t leak off of the spoon, but stay mounded.
  6. When it’s ready to go, ladle it carefully into sterilized (I get 6 to 7 pints) pint jars, to a quarter inch of the top. Clean the rims with a clean, hot damp cloth and place the lids and rims on the jars, finger tight. Don’t tighten the bands or they could cause the jars to break when boiling.
  7. Boil in a boiling water canning bath for 10 minutes. Carefully take out of the pot and set on a clean towel to cool. You’ll hear the pop of the lids as each one vacuum seals. When completely cool (always give about 24 hours), label the jars and transfer to a cool place for storage.
  8. The following if a canning tutorial if you’re new to canning. I promise; canning is easy. Just stay away from the sites that say it’s ok to just invert your jars once you add the hot contents or any other practices that could cause safety issues. Your health and that of your family isn’t worth the risk. canning tutorial Now go make some biscuits for this!

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Spiced Apple Butter

Spiced Apple Butter

 

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Lemony White Chocolate Blueberry Streusel Muffins

Lemony Blueberry Streusel Muffins

Lemony Blueberry Streusel Muffins

We just got back from church a while ago and I figured I needed to get this written since at this point the muffins are long gone and the photos sitting on my desktop were constantly calling to me saying, “edit me! Edit me!”

Am I the only one who sits in church and while 99% of the mind is listening, the other 1% is totally off on a tangent? Mind you, in my defense, my tangents are pretty much always related to something church-ish (yes, that is now a word because I said so). Today, the gentleman in front of us was singing along and he had a sweet, if somewhat off key voice. The thought popped into my head that when we get to Heaven and our voices are raised praising God, I imagine it will be rather like in church. There won’t be a bunch of people with perfect voices sitting in perfect rows with perfect manners. It will be a mass of voices; the off key, the sweet soprano, the deep bass, the whispering alto and the childish murmurs of the young. I imagine we won’t be sitting on hard benches with politely folded hands; we’ll be shouting and waving our hands in praise as we listen to The Lord speak or shout in awe at the voices of an angelic choir. We’ll be on our feet or on our knees, but we sure won’t be silent. We certainly won’t be boring and worried about Sunday Manners.

I look forward to that in a way I never did when I was going to the quiet Lutheran church I went to as a child. The church we attend now took some getting used to for a lady who was used to quiet services, printed hymns sung in polite unison and above all else, manners, always manners. While I will probably (at least not in this life) never be a person who stands and waves my hands, who sings at the top of my lungs or shouts out “Praise God!”, I take a quiet joy in watching the tiny older lady who sits a few pews in front of us do so. I get choked up when I see the one man who always has his hands raised and a smile on his face that speaks of a elated communion with God. I find it hard to sing without tears as I hear all of these voices raised together in worshipful community and I see the worship leaders looking as though they feel that on that stage, in that moment, is where they want to be above all else. It’s not the songs I grew up with and I admit to being thrilled when we all sang “It Is Well With My Soul” a couple of weeks ago, but nonetheless, I think I have found my place, my home for this lifetime, the people I will watch grow and change over time. I look forward to that too.

Moving onto muffins, if you like the blueberry lemon citrus combo, this should be right up your alley.Β  Plus, they have streusel! What else does one need in life, right? I need to come up with a recipe for streusel topped streusel to satisfy my streusel addiction. In the meantime, I need to make more of these muffins. They are loaded with fresh blueberries, sweet white chocolate and lemon zest, then topped with buttery, crunchy streusel. These are perfect for breakfast, an afternoon snack or even dessert.

You know the drill…. πŸ™‚

Lemony White Chocolate Blueberry Streusel Muffins

  • Streusel-
  • 3/4 cup flour
  • 1/2 cup sugar
  • 3 tablespoons brown sugar, packed
  • 1/4 teaspoon salt
  • 1/2 cup oats
  • 1/2 cup (1 stick) unsalted butter, cold and sliced thin
  • Muffins-
  • 1 cup buttermilk mixed with 2 tablespoons lemon juice
  • 1 cup oats
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed dark brown sugar
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons lemon zest
  • 1 egg
  • 1 cup good quality white chocolate chips
  • 1 1/2 cups fresh blueberries
  1. Preheat oven to 350. Grease 15 muffins cups or line with foil or paper liners.
  2. Make your streusel- In a medium bowl, combine the dry ingredients. Cut in the butter with a pastry blender until you have pieces that are about pea sized. Set aside
  3. In a small bowl, combine the buttermilk mixture and the oats. Let sit for about ten minutes to soften the oats.
  4. In another small bowl (you have someone to wash the dishes, right?), whisk together the flour, baking powder, baking soda and salt.
  5. In a large bowl (last bowl, I promise), stir together the melted butter, brown sugar and lemon zest. Dump the oats mixture into that and stir well.Β  Pour all of the flour mixture in at once and stir JUST until combined.
  6. Gently fold in the blueberries and white chocolate chips.
  7. Divide the batter evenly between the prepared muffin cups, filling each cup to near the top. Top each with a heaping tablespoon or so of streusel and gently press down (you’ll have streusel left over. Just put it in a tightly covered container or ziploc bag and freeze it for another time) Bake at 350 degrees for 15 to 20 minutes, or until the muffins are golden brown on top and a wooden pick inserted in the center comes out clean.
  8. Gently remove from the muffin cups and let cool on a rack.

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Lemony Blueberry Streusel Muffins

Lemony Blueberry Streusel Muffins

 

Honey Bun Cake

 

Honey Bun Cake

Honey Bun Cake

When my three older kids were little (they range from 30 to 26 now), we were stone broke. I’m talking momma eats the tail of the chicken and says that is enough for her so that there was enough for an extra meal for the kids kind of broke. Needless to say, store bought treats were a rare…well, treat for them. One of the things they loved was when I would spend 75 cents (yes, I’m old enough that that was how much they were) on a box of Little Debbie Honey Buns for them. My son Cameron, now 28, especially loved those and I’d have to hide them from him. Personally, I never liked them. Too sweet, too goopy, too relatively flavorless. Even back then, while I couldn’t afford it, I was an ice cream sort of a gal.

All that said, when I was at the library recently, I took out the book “Blue Ribbon Baking From A Red Neck Kitchen”. I mean, I live in rural Kentucky. How could I resist anything with that title, right? While I didn’t find a million recipes in it that interested me, I just had to tab the one for Honey Bun Cake. Just the name made me think of my kids when they were little, so it was a moral imperative that I make it. πŸ™‚

This is quite a bit better than the Little Debbie ones. It is still really sweet, but it’s a sweet with flavor due to the cinnamon and brown sugar, not just a generic sweetness that overwhelms and gives you a toothache or 9. The cake is moist with a crispy edge and is perfect for the kiddos. It’s also really nice with a cup of coffee. It goes together in like 5 minutes max and that’s if you’re slow. So make this for a nice last day of school snack or a family dessert or maybe even a sweet treat to start the day. I promise; you’ll like it. πŸ˜€

You know the drill….

Honey Bun Cake

  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 1 box yellow cake mix
  • 4 eggs
  • 1 cup sour cream
  • Filling-
  • 1 cup dark brown sugar
  • 1/2 cup chopped pecans (I didn’t use those)
  • 1 tablespoon cinnamon (truthfully, I didn’t measure; just sprinkled it over the brown sugar straight from the jar)
  • Glaze-
  • 3 cups powdered sugar
  • 1/3 cup milk (she called for 1/2 cup but it was REALLY thin with that amount, so it needs cut down a bit)
  • 2 teaspoons vanilla extract
  1. Preheat your oven to 350 degrees and grease and flour a 13X9 inch pan.
  2. In a large bowl, beat together on medium speed the cake mix, eggs, melted butter and sour cream. Beat for about two minutes, until the batter is thick and creamy looking.
  3. Pour about 1/2 of the batter into the prepared pan. Sprinkle with the brown sugar and cinnamon. Carefully dollop and spread the rest of the batter over the top. Do your best to get to the corners, but life will go on if you don’t have every inch covered. it will spread as it bakes.
  4. Bake at 350 for about 40 to 45 minutes, or until the top is golden brown and a skewer inserted in the middle comes out clean.
  5. While the cake is baking, prepare the glaze, which is simply a matter of whisking together the glaze ingredients. Not hard at all πŸ˜›
  6. While the cake is still hot, poke holes all over the top. Pour the glaze over the top of the cake, spreading to try to get it down into the holes also.
  7. Let it finish cooling in the pan, then slice and serve.

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Honey Bun Cake

Honey Bun Cake

 

Streusel Topped Chocolate Chip Banana Bread

Streusel Topped Chocolate Chip Banana Bread 3

I would apologize for having been gone so long, but you’ve all heard it before. I’ve become like that straying spouse that says for the 12th time, “I promise; it won’t happen again! Trust me!” and then they step out on you again πŸ˜› I do what I can post wise lately and I know that those of you who have been around for pretty much my full five years (Yes! We passed the five year mark early this month. D’you believe it!?) love me anyway.

Are you all as totally sick as me of all the political crap on facebook anymore? I love my friends, but I swear, I can’t scroll half an inch there without being bombarded with “Democrats are evil; no, Republicans are evil!” posts. It is enough to make one want to go live on a deserted island in the south pacific with only a banana tree for food and a macaw for company.Β  Wait; I wanted to do that anyway. I mean, really, think about it. Bananas are a perfectly good food to live off of (though if I wanted protein, I imagine my buddy the macaw would start looking tasty hehe) and you can’t beat a nice sunny tropical island. Just send me with a few crates of books and a way to play music and it’s all good.

This wasn’t originally going to be a post, but it was too tasty to keep to myself. It’s nothing earth shaking. I was making my original banana bread and I noticed that I had a partial bag of chocolate chips I needed to use up. Then, when I glanced in the freezer for something else, I saw my stored bag of streusel. The two brain cells I have left decided to use both of these things in the bread. I have to say, it’s really quite good. I added a layer of streusel to the middle of each loaf along with a small handful of chocolate chips, then topped each loaf with more of the same. Simple, yet delicious. I sent some in with Joshie for his teacher today and she texted me saying it was fantastic. I soooo love when people enjoy what I’ve made. πŸ™‚

This is a perfect after school snack, great with coffee for a quick and somewhat decadent breakfast (but it has bananas! It must be good for you, right?!), a nice late night treat; just an all around nice baked good to have around. And, as as in the case for most quick breads, this is easy to throw together and get in the oven.

You know the drill…. πŸ™‚

Streusel Topped Chocolate Chip Banana Bread

  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup solid shortening
  • 1 3/4 cups sugar
  • 2 cups of mashed bananas (this is about 5 to 6 medium bananas)
  • 1 tablespoon vanilla extract
  • 1 teaspoon banana flavoring
  • 1 teaspoon butter flavoring (optional, but it adds a nice flavor)
  • 4 eggs
  • 1 cup coarsely chopped toasted walnuts or pecans (toast in a single layer in a 350 oven until they are a light golden brown)
  • 1 cup semi sweet or dark chocolate chips or chunks
  • Streusel-
  • 1/2 cup sugar
  • 5 tablespoons flour
  • 1 1/2 teaspoons cinnamon
  • 1/4 cup unsalted butter, cold
  • 1/4 cup chopped toasted walnuts or pecans (optional; with me, nuts in streusel depends on my mood)
  1. Preheat your oven to 350. Grease 6 mini disposable foil loaf pans and set aside. Alternately, you can do this in a 9 inch loaf pan, but you’ll have extra that you’ll need to make muffins with.
  2. In a small bowl, whisk together the flour, salt and baking soda.
  3. In a large bowl, on low speed, cream together the shortening and the sugar until well combined. Add in the mashed bananas, vanilla, banana and butter flavorings and eggs. Beat well.
  4. Dump in the flour mixture and using a large spoon or rubber spatula, combine JUST until mixed. It’s fine if there are a few lumps or white streaks. I have said before and will say again, you do NOT want to over beat quick breads and/or muffins. You end up with tough rubbery final products doing that. Resist that urge.
  5. Fold in the toasted walnuts. Again; don’t over mix.
  6. Fill each mini loaf pan about half full. Sprinkle with about 2 heaping tablespoons of the streusel and then about a tablespoon of the chocolate chips. Divide the rest of the batter evenly over each loaf, carefully smoothing the top to get it over the streusel. Top each loaf with another 2 tablespoons of streusel and some chocolate chips. If you have streusel left over, it freezes wonderfully.
  7. Bake at 350 for 35 to 45 minutes minutes or until a wooden skewer inserted in the middle comes out cleanΒ  If this starts to brown too much, just lay a piece of foil over the top as it bakes.
  8. Let it sit in the pan for ten minutes, then gently squeeze the bottom of the pan to loosen the loaf and turn it out carefully to a rack to finish cooling.

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Streusel Topped Chocolate Chip Banana Bread 5

 

Angel Biscuits

Angel Biscuits

Angel Biscuits

Ever have one of those meals where you are running around like proverbial headless chicken, trying to make a nice dinner, and yet still, you do 456 things incorrectly while cooking? Please tell me you have evenings like that. If nothing else, lie to me. I’m cool with that.

I made fried chicken for dinner tonight. Ultimately, it was fine, but the burner I prefer to use seems to be having hissy fits lately and has no medium temp. It’s either high enough that the food (in this case, the fried chicken) is somewhat burned on the outside and half raw inside or the oil temp is too low and the chicken ends up greasy. Yes, yes, I know, I could just move to another burner, but one, I LIKE the left hand side and two, that seems defeatist. Please don’t ask me why I stick with it and have food come out poorly, because I have no answer for that other than orneriness.

Then, the socket that I plugged the rice cooker into decided to go on the fritz and it wasn’t until the rest of dinner was done that I realized that the rice had never cooked. I had to plug it in elsewhere and try again. So, now we have 3 cups of cooked rice because no one wanted any by the time they finished the rest of dinner.

One part that turned out wonderfully was these biscuits. I have a lot of friends who aren’t comfortable using yeast and if you fall into that category yourself, these are the biscuits you want to try. They use both yeast and baking powder, so are virtually foolproof, and are so light and fluffy. These come together so easily; you don’t need a mixer of any kind. A couple hours chilling time, bake, and you have a pan or two of amazingly delicious biscuits. These are fantastic plain, or with butter and jam.

You know the drill…. πŸ™‚

Angel Biscuits

  • 1/2 cup warm water (between 105 and 112 degrees)
  • 1 envelope yeast
  • 1 teaspoon sugar
  • 5 cups flour
  • 3 tablespoons sugar
  • 5 teaspoons baking powder
  • 1 1/2 teaspoons salt (just plain old salt; nothing fancy)
  • 1 teaspoon baking soda
  • 1/2 cup cold shortening, sliced thin
  • 1/2 cup cold unsalted butter, sliced thin
  • 2 cups buttermilk
  • 1/4 cup melted butter
  1. In a small bowl, combine the warm water, yeast and one teaspoon sugar. Stir and let sit for five minutes. it should get foamy and bubbly. If it doesn’t, your yeast is dead; use a different pack.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt and baking soda.
  3. Use a pastry blender to cut in the cold shortening and butter until the mixture is crumbly with pieces of butter ranging from pea to nickel sized. Pour in the yeast mix and the buttermilk, all at once. then stir until the dough is thoroughly moistened and you can mash it together into a ball.
  4. Cover the bowl with plastic and put it in the fridge for at least 2 hours and up to 24.
  5. When ready to bake, preheat oven to 400 and lightly butter two 10 inch cast iron skillets (or a buttered baking dish). Dump dough out onto a lightly floured board. Pat into a 1 inch thick circle; fold in half; repeat process twice.
  6. Finally, pat or roll the dough into a 3/4 inch thick round. Cut the dough with 2 inch biscuit cutters. You can use smaller or larger cutters, but adjust your cooking time to suit.
  7. Place the biscuits, sides touching, in the prepared pans. Brush with half the melted butter.
  8. Bake at 400 for 15 to 20 minutes, rotating the pans once during baking, until the tops are golden brown. Brush with the rest of the melted butter and serve.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Angel Biscuits

Angel Biscuits

Revamped Morning Glory Muffins

Revamped Morning Glory Muffins

Revamped Morning Glory Muffins

It’s no secret that I don’t like carrots. I whine about it every time I post a recipe that uses carrots in it, I make mention of it on my personal page in facebook every time my husbands dares to want carrots with dinner, I moan when my youngest child eats carrots dipped in ketchup (don’t ask). Carrots are just…icky. They’re fibrous and hard to chew and don’t have a ton of flavor unless they are roasted (which is one of the few ways I willingly eat them). Did I mention that I think they’re icky.

Except when they aren’t.

These muffins are a definite case of they aren’t yucky. I mean, I know a bunch of you have already heard of Morning Glory Muffins. They’re pretty much a breakfast standard, and can be found in a bunch of home style cookbooks. But let’s keep one thing in mind, please.

This is me. I don’t do ANYTHING normally. That includes making these muffins. I wanted to ramp up the flavor a bit, add a bit more to make these interesting enough that even the kids wouldn’t scoff over having a muffin full of fruits and vegetables. I think I succeeded. These have all the nutrition of the original muffins, but with a blast of flavor that comes from a small amount of dark chocolate, some dried apricots and a fair amount of orange zest, along with some other minor changes I made. These aren’t the prettiest of muffins, since you have a boatload of fruits and veggies with just enough batter to bind them together, but darn, they taste good. I scarfed one down hot from the oven and it was heavenly. Moist, tender, with crunch from the toasted nuts and coconut as well as the carrots and the varied flavors of everything else in there, all finished with gooey chocolate.

You know the drill…. πŸ™‚

Revamped Morning Glory Muffins

  • 2 cups flour
  • 1 1/3 cup sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups grated carrots
  • 1 1/2 tablespoons orange zest
  • 1/2 cup raisins (make sure you use good ones, not dried shriveled ones)
  • 1/2 cup shredded sweetened coconut, toasted*
  • 1/2 cup chopped pecans, toasted*
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped dark chocolate (or dark chocolate chips)
  • 1 8 ounce can crushed pineapple, drained
  • 1 tablespoon vanilla extract
  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  1. Preheat oven to 350 degrees and line two 12 cup muffin tins with liners. Alternately, grease them well.
  2. In a large bowl, whisk together the flour, baking soda, salt and cinnamon. Add in the carrots and orange zest and stir to combine.
  3. Dump in the raisins, coconut, pecans, apricots and dark chocolate. Stir well.
  4. Make a well in the center and dump in the oil, eggs, vanilla and crushed pineapple. Stir just until combined. Don’t overbeat or you’ll end up with tough muffins full of holes.
  5. Fill each muffin cup 2/3’s full of the batter. Bake at 350 degrees about 20 to 25 minutes, until the muffins are a golden brown color. Let rest in the tin for a bout 2 minutes, then use a butter knife or spoon to get them out to a cooling rack to finish cooling.
  6. These are a great breakfast and/or an after school snack you can feel ok giving the kiddos. Drizzle with some honey and butter for a real treat!
  7. * To toast the coconut and nuts, simply place in a single layer in a baking pan in a 350 oven and let cook for about 10 minutes, or until lightly browned. Watch carefully; both nuts and coconut can go from nicely browned to burnt very quickly.

Old Fashioned Banana Bread & Hamilton Beach Freebies (maybe for YOU!?)

Old Fashioned Banana Bread

Old Fashioned Banana Bread

Yes, yes I am still alive. As Mark Twain is said to have remarked, “Rumors of my death have been highly exaggerated”. Mind you, even as ancient as I am, I wasn’t around back then, so I don’t know that he actually uttered those words. But if one goes by the claims of the internet, he, Abraham Lincoln, Samuel L Jackson and Morgan Freeman are the only people who ever said anything worth quoting, other than a few random quotes attributed to Thomas Jefferson or Patrick Henry.
But I digress. Imagine that. I am here to bring you food!! Plus a giveaway. You all know I have had the much envied position of being a Hamilton Beach Ambassador for a couple of years now. As one, I get the opportunity to review their products from time to time and then offer those same products to you, my faithful (and slightly offbeat and rather warped) readers.
Today, I am bringing you two of the most iconic small appliances from Hamilton Beach– their 6 Speed Hand Mixer and their pretty darn awesome Stand Mixer. Let me tell you my thoughts on both now- First, the 6 Speed Hand Mixer-

Hamilton Beach Hand Mixer

Hamilton Beach Hand Mixer

I love this bad boy. This is the type of mixer one reaches for when doing the typical cooking/baking that requires a mixer. it is sturdy, easy to use ( I love the hand grip. It fits comfortably in my hand) and this one comes with some cool attachments,Hamilton Beach Attachments including a milkshake mixer (think of it rather like an immersion blender). I also love the storage area underneath. it’s a nice, convenient and NEAT (I have a thing for anything that leads to less drawer clutter) way to keep the attachments nearby. This mixer works well for everyday thing and has a “burst” button that gives you some extra power when you need it. it’s pretty much the perfect everyday mixer.
Now on to the Hamilton Beach Stand Mixer

Hamilton Beach Stand Mixer

Hamilton Beach Stand Mixer

. This one is a bit more powerful than the hand mixer and has the convenience of the bowl and hands off usage. It doesn’t have the horsepower, so to speak, to do heavy doughs easily, so no, this isn’t one to try to make 4 loaves of whole wheat bread in. But for regular baking and mixing, this is a workhorse. It worked fine for me when I made chocolate chip cookie dough in it and we all know that that dough can be rather dense. The only thing I DIDN’T like though I know I may be in the minority with this, were the stability suction cups on the bottom to hold it still when mixing. They are a great idea, but if one tries to move the mixer from one spot to another, the way it sticks to the counter makes it pull up forcefully and can make the contents of the bowl go everywhere. Don’t ask me how I know this, please. Ahem. This one comes with a standard flat beater hook, a dough hook and a whisk attachment.Stand Mixer AttachmentsYou want to win these. Trust me. You do. Both together are close to a $150.00 value and with the attachments, are sooooo helpful in the kitchen! I made my famous (hey, it is… in my household! πŸ˜› ) Old fashioned Banana Bread using the hand mixer and it worked wonderfully. Oh, you want the recipe, you say? Well, ok, if I MUST *gives you an evil glare and gets on to the recipe* πŸ˜› <3

Old Fashioned Banana Bread

  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup solid shortening
  • 1 1/2 cups sugar
  • 2 cups of mashed bananas (this is about 5 to 6 medium bananas)
  • 1 tablespoon vanilla extract
  • 1 teaspoon banana flavoring
  • 1 teaspoon butter flavoring (optional, but it adds a nice flavor)
  • 4 eggs
  • 1 cup coarsely chopped toasted walnuts (toast in a single layer in a 350 oven until they are a light golden brown)
  1. Preheat your oven to 350. Grease a 10 inch loaf pan (if you don’t have a 10 inch pan, make this in a 9 inch, and pour about 2/3 of a cup of batter into a mini loaf pan, a couple of muffin cups or a ramekin and bake it in there or you’ll end up with overflow everywhere) and set aside.
  2. In a small bowl, whisk together the flour, salt and baking soda.
  3. In a large bowl, on low speed, cream together the shortening and the sugar until well combined. Add in the mashed bananas, vanilla, banana and butter flavorings and eggs. Beat well.
  4. Dump in the flour mixture and on the lowest speed, combine JUST until mixed. it’s fine if there are a few lumps or white streaks. I have said before and will say again, you do NOT want to over beat quick breads and/or muffins. You end up with tough rubbery final products doing that. Resist that urge.
  5. Fold in the toasted walnuts. Again; don’t over mix.
  6. Pour the batter into the prepared pan/pans.Β  Bake at 350 for 55 to 75 minutes (yes, that’s a large gap. I’ve had it done by both both times. I have no idea why other than my oven is stupid πŸ˜› ) or until a wooden skewer inserted in the middle comes out clean. If this starts to brown too much, just lay a piece of foil over the top as it bakes.
  7. Let it sit in the pan for ten minutes, then gently invert it over your hands and transfer it to a rack to finish cooling.

In the interest of full disclosure, Hamilton Beach provided me with both mixers for review and my personal use. But all opinions in here are 100% my own.

Now! On to the giveaway!!! Use the PromoSimple entry form below to enter to win both of those cool mixers!

Click here to view this promotion.

Easy Spiced Applesauce Oatmeal Quick Bread

 

Easy Spiced Applesauce Oatmeal Quick Bread 1



It’s FINALLY starting to get chilly during the day here. Am I the only weirdo who does a cheer for that? We’ve been able to leave the windows open and get fresh air, but it’s been warm during the day and only cooled off at night. Now, I had to close all but one window and it’s 66 in the house; a bit chilly, but nothing that socks and a sweater don’t take care of. I’m ready for comfort food weather; for nesting inside with a cup of tea and a blanket over my lap. I’m ready to be standing in front of the wood burning stove, listening to the crackling wood. I want to breathe in crisp air that smells of coming snow.

Ok, enough rhapsodizing. Yes, I know. Another apple recipe. But how can I resist? It’s apple season and they taste so good this time of year before they get shoved into cold storage! While I’ve said before that I have the type of cooking personality that doesn’t always pay attention to season- chili in August, anyone, Pumpkin bread in April?, there are some things that simply begged to be made at specific times of the year.

My husband picked up a handful of gorgeous Gala apples about a week ago and I held back one for this bread. The original recipe for applesauce oatmeal bread that I got from the King Arthur website didn’t call for fresh apples, but I couldn’t resist. That recipe also didn’t call for raisins or crystallized ginger or as much spice or wheat germ or toasting the nuts. In a nutshell (see what I did there? Huh, huh huh? πŸ˜› ), it was pretty boring. Not anymore. My seven year old told me I need to make this bread every day because, “it’s soooo good, momma!”. High praise from a little boy for something that is not overly sweet.

This bread is nice and moist. With applesauce, diced apples and a small amount of oil, it was bound to be. Add in the spices, raisins, toasted nuts, toasted wheat germ, and crystallized ginger and this is actually both quite tasty AND not totally bad for you. It goes together quickly. Just keep in mind… “Mise En Place”. I’ve said it before and I’ll say it again; having what you need already measured out and near your work space helps so much. When I don’t do this, that’s the times when I forget to add something. Don’t be me. πŸ˜›

You know the drill… get to cooking!

Easy Spiced Applesauce Oatmeal Quick Bread

  • 1 cup sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons boiled cider (you could sub apple juice concentrate)
  • 1 cup diced apple (one medium apple)
  • 1/2 cup raisins
  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup oats (NOT the instant crap)
  • 3/4 cup unsweetened applesauce (if you prefer a sweeter bread, feel free to use sweetened applesauce)
  • 1/2 cup chopped, toasted pecans (toast for ten minutes in a 350 degree oven, then cool.)
  • 1/2 cup wheat germ ( you can sprinkle them over the nuts and toast them in the same pan with the pecans, but watch carefully; the wheat germ can burn easily)
  • 3 tablespoons diced crystallized ginger
  1. Preheat the oven to 350 degrees and grease a 9×5 inch loaf pan. In a large bowl, whisk together the sugar, eggs, oil, vanilla extract and boiled cider (or apple juice concentrate). Add in the raisins and diced apple.
  2. In another bowl, combine the flour, baking powder, baking soda and the spices. Mix with the wet ingredients, stirring until just barely combined.
  3. Add in the oats, applesauce, pecan/wheat germ mixture and diced ginger. Stir until just combined.
  4. Pour the batter into the prepared pan. Sprinkle with some oats to make it purty πŸ˜›
  5. Bake at 350 degrees until a wooden skewer comes out clean, about 55 to 65 minutes. Let cool in the pan set on a rack for ten minutes, then turn it out onto the rack to finish cooling. Serve this warm with butter and jam or maybe some honey butter.

Easy Spiced Applesauce Oatmeal Quick Bread 3Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

 

Streusel Topped Cinnamon Rolls With A Creamy Vanilla Drizzle

Streusel Topped Cinnamon Rolls With A Creamy Vanilla Drizzle

Streusel Topped Cinnamon Rolls With A Creamy Vanilla Drizzle



You ladies and gentleman know I love you to pieces (preferably small, easy to vacuum pieces. Just sayin’. I hate messes.), but no long post today. It’s one of those rare days where my silly factor is taking a nap. Now if I could just get my body to follow suit. πŸ™‚

I wanted to play around with the ubiquitous cinnamon roll. Why? Because I can and because have you ever known me to make ANYTHING the “normal” way? So I added streusel. …………….

Why is it that I don’t see surprise on even one face? Here I thought that my usage of streusel would come as a shock!

I also added a bit more richness (cause cinnamon rolls just AREN’T rich enough typically, right?) by adding a layer of butter into the dough. It’s nothing to be fearful of doing; it’s not quite as if you’re making croissant dough or any other type of touchy dough. This is simply one layer of butter, two folds of the dough and rolling and voila; JUST enough to add a touch more layer to the rolls, similar to, but not as layered as those flaky layer biscuits from a can that every single human alive loves to peel into as many layers as possible.

This is an easy yeast dough; not temperamental at all. Since it is butter and egg rich, it takes a while to rise so don’t stress it when it hasn’t risen in 45 minutes or so as many doughs do.

The finished rolls are rich and tender, but surprisingly not too sweet. If you like a sweeter roll, either add more cinnamon sugar as the filling or maybe sprinkle some on top of the rolls before putting on the streusel. Personally though, I think they are fine as is. You have the soft fluffy roll, the sweet cinnamon sugar filling, all topped with crunchy streusel and then finished with a creamy glaze.

You know the drill…

Streusel Topped Cinnamon Rolls With A Creamy Vanilla Drizzle

  • Cinnamon Roll Dough-
  • 2 packets dry yeast
  • 1/4 cup warm water (about 110 to 115 degrees. No hotter or you’ll kill your yeast.)
  • 1 cup milk, warmed to 115 degrees (it’s ok if it is a COUPLE of degrees more or less, but again, no more that that)
  • 1/2 cup sugar
  • 2 teaspoons salt (please don’t omit. I have people write me and ask why I put salt in baked goods. Beyond boosting flavor, it also tends to act as a stabilizer to the yeast)
  • 1/2 cup unsalted butter, room temp
  • 3 eggs, room temp
  • 5 to 5 1/2 cups flour
  • 1/2 cup unsalted butter, cool, but not refrigerator cold; let sit out for about 30 minutes (no, this isn’t a typo. This is for the added layer. Feel free to omit it if you just want regular cinnamon rolls.)
  • Filling-
  • 1/2 to 3/4 cup sugar
  • 2 1/2 tablespoons cinnamon
  • 6 tablespoons unsalted butter, melted
  • Streusel-
  • 3/4 cup flour
  • 1/2 cup sugar
  • 1/8 cup brown sugar, packed
  • 1/4 teaspoon salt
  • 1/2 cup oatmeal
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup (1 stick) unsalted butter, cold and sliced thin
  • Glaze
  • 3 ounces cream cheese, room temp
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 to 3 tablespoons milk (will vary depending on how thin you want your glaze)
  1. Sprinkle the yeast over the warm water. Let sit for about five minutes. The yeast will begin to foam and get bubbly. In the bowl of a stand mixer (you can do this all by hand or with a strong hand mixer, but both will take more arm strength. I love my stand mixer, lol), combine the milk, sugar, salt, room temp butter and the eggs. Use the paddle hook to blend well.
  2. Put the dough hook on now. Stir in the dissolved yeast and 2 1/2 cups of the flour. Beat until it is a ragged looking mass. Add in the flour, one cup at a time, and let the machine knead each cup in before adding another. Continue letting the mixer knead it until it is a smooth, silky cohesive dough that still has a very slight tackiness to it. It took me 5 1/4 cups but it may take you a bit more or less.
  3. Lightly oil a large bowl. Dump the dough into the bowl. Turn it to coat both sides with the oil, then cover with a clean cloth and set in a warm place to rise. I usually turn my oven on for about 45 seconds, then turn it right back off and place the bowl on a cookie sheet in there. Let the dough rise until it is roughly doubled in size. This will take anywhere from an hour to two hours.
  4. While the dough rises, make the butter layer. Cut the butter into three equal pieces. Lay them on a sheet of wax paper, then cover with another sheet. Use a rolling pin to gently beat them down into a flatter piece. You may have to scoosh them back together a couple of times. Once they are mushed somewhat (I know; such technical terms I’m using today), use the rolling pin to roll them into a flat layer of butter. Take this and place it flat in the freezer while the dough rises.
  5. Now go ahead and make your filling and streusel. For the filling, simply combine the sugar and cinnamon. Voila; filling.
  6. For the streusel, combine all the dry ingredients. Use a pastry cutter to cut the butter into the flour.sugar mixture. When it has large clumps, put down the pastry cutter and get your clean hands in there. It’s the best way to make a streusel. Just rub your fingers together in the mix, picking up, rubbing, rinse, repeat, until you have a nice crumbly streusel with some large pieces and some small. Set it in the fridge for now.
  7. When the dough is ready, lightly flour a large board or clean counter. Punch down the risen dough. Dump it out onto the floured board and knead it a handful of times, just to smooth it out. Roll the dough out into a 18 by 12 rectangle (this does NOT have to be exact.). Get the butter out of the freezer and peel off one sheet of the waxed paper. Place it butter side down onto the dough. Peel off the other sheet. Now fold the dough into thirds, as if you were folding a letter to fit into an envelope.
  8. Let the dough rest for five minutes. Now, reroll it (it’s going to be harder to roll now. You just added frozen butter into it, lowering the dough temp considerably) into an 18 by 12 rectangle again. Fold it into thirds one more time. Let it rest five minutes. Now roll it into a 26 by 12 rectangle.
  9. Brush the melted butter evenly over the dough. Sprinkle the sugar/cinnamon mix evenly over the top of the butter.
  10. Going from one of the long sides, slowly and carefully roll the dough into a log. Try to keep it as tight as possible so that you don’t end up with cinnamon rolls with big gaping holes through them.
  11. Cut the ragged end of of each end of the roll.
  12. Use a sharp knife ( or thread, which is how I do it) to cut the remainder of the logΒ  into 19 pieces. I know; strange amount, but that’s how it ended up πŸ˜›
  13. Butter a 13×9 inch pan and a 9 inch round cake pan. Place 12 of the rolls, about an inch apart in rows of three, in the 13×9 inch pan. Place the other 7 around the edges of the cake pan, not touching. Sprinkle evenly with the streusel, patting it down gently to help it adhere. Places the pans in a warm place (not the oven this time) to rise. Let rise until they are roughly double in size, about 45 minutes to an hour.
  14. Meanwhile, preheat the oven to 350 degrees.
  15. When the rolls have risen. Place them on a middle rack in the 350 degree oven. Bake until they are puffy and golden brown and the streusel is also browned, about 25 to 35 minutes. Remove form the oven and let cool in the pans, set on a rack.
  16. When they are totally cool, make your glaze. Simply whisk together all the glaze ingredients until creamy. Drizzle over the tops of the cooled rolls.

Streusel Topped Cinnamon Rolls With A Creamy Vanilla Drizzle.jpg 1

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.