The Best Homemade Cinnamon Rolls #SundaySupper

The BEST Homemade Cinnamon Rolls

Making and eating these rolls, I can’t stop thinking about how my Granny would have loved them. She would have loved making them and watching movies while they rose and eating them. Unfortunately, she’s been gone for just over seven years, so I’ll never get that memory, but I often imagine what it might be like.

By the time I got up (and I never sleep past eight), she would have already watched a movie (perhaps A Few Good Men or Legally Blonde), drank a few cups of coffee, and eaten something sweet, maybe a homemade muffin from the day before.

After I got up, we’d watch a little news and eat breakfast. Then we’d make the rolls. We wouldn’t break out the stand mixer, but instead Granny would mix them by hand as I added ingredients. We’d wrap up the dough to rest and go take a walk. (This is my day dream, it can be summer :)). Our amble through the neighborhood would be full of birds singing, fresh flowers, and bright sunshine.

The BEST Homemade Cinnamon Rolls

We’d roll the dough and slather on the butter, cinnamon, and sugar. Roll up the swirl and cut it into buns to rise again. I’d pop a DVD in or check OnDemand for another movie while we waited for them to rise again.

We’d eat a quick and light a dinner (more room for cinnamon rolls), bake off the rolls, make the cream cheese frosting, and indulge in the best cinnamon rolls we’d ever had. We’d watch another movie before Granny would head to bed and I’d sit up awhile, relishing in the perfect day I had with my grandmother.

The BEST Homemade Cinnamon Rolls

Of course this will never happen, since she’s gone, but I take comfort in imagining it, thinking of her daily, and asking for her guidance in this crazy thing we call life.

This week’s Sunday Supper was all about casseroles. These are admittedly not exactly a casserole. But they are baked in a casserole sized dish and are best served warm from the oven, like many other casseroles, so I went with it. And you should be glad I did because these cinnamon rolls are THE BOMB!

The BEST Homemade Cinnamon Rolls

After just the first bite, I was instantly transported to the Cinnabons I used to love. Except these are infinitely better. The sprinkling of cinnamon sugar on the bottom of the pan makes these soft, giant rolls that much better because it intensifies the cinnamon-y goodness in the roll itself. Oh, and the frosting, slather it on. Not only does it keep the buns soft, but it also tastes fabulous with the little vanilla bean flecks.

I have no doubt Granny would have loved these and I would love them just a little more if I could share one with her.

The BEST Homemade Cinnamon Rolls

The Best Homemade Cinnamon Rolls #SundaySupper

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour, 25 minutes

Yield: 12 cinnamon rolls

Ingredients

Dough

¾ cup warm water

1 packet dry active yeast

½ cup + 1 tablespoon granulated sugar

½ teaspoon kosher salt

¼ cup milk (I used almond, use what you love)

1 large egg

1/3 cup canola oil

4 1/2-5 cups all-purpose flour

For the pan

2 tablespoons unsalted butter, room temperature

1 tablespoon ground cinnamon

¾ cup packed light brown sugar

For the filling

4 tablespoons unsalted butter, room temperature

1 ¼ cups packed light brown sugar

2 ½ tablespoons ground cinnamon

2 tablespoons cornstarch

Frosting

8 ounces cream cheese

1 stick unsalted butter, room temperature

2 teaspoons vanilla bean paste

1 tablespoon light corn syrup

2 teaspoons fresh lemon juice

3 cups confectioners’ sugar

Instructions

Make the dough. In a large bowl, pour in water, yeast, and 1 tablespoon of sugar. Stir and let proof 5 minutes. When the mixture is bubbly, add remaining ½ cup sugar and salt. Stir to incorporate.

In a small bowl, stir together milk, oil, and egg. Add to the yeast mixture and stir to incorporate. Add 2 cups of flour and mix to combine. Add additional flour in ½ cup increments until the dough comes together and is sticky, but not sticky enough to stick to hands. Knead the dough by hand for about 5 minutes. Place the dough in an oiled bowl (the same one is fine), cover with plastic wrap, and allow to rise in a warm place for about 2 hours until at least doubled in size.

Prepare the pan. Line a 9 by 13 inch pan with parchment. Butter with the 2 tablespoons of butter. Sprinkle with brown sugar and cinnamon.

Make the filling. In a medium sized bowl, stir together brown sugar, cinnamon, and cornstarch.

Flour a large, clean surface to roll out the dough. Lightly flour the dough, the rolling pin, and your hands. Roll out dough to a large rectangle, perhaps about 12 by 20 inches, until it is ¼-1/2 inch thick. Just do the best you can – it doesn’t have to be perfect. Spread the butter over the dough and sprinkle the brown sugar mixture over it. Use all of it. Lightly press it into the dough.

Starting from one of the long sides of dough, roll into a tight spiral. Cut off the uneven ends. Then cut the roll in half, in half again, and then cut each half into thirds, leaving you with 12 rolls. Place the rolls into the prepared pan, cover with plastic wrap, and place in a warm place to rise for about 2 hours. They should be giant and touching.

Bake for 20-25 minutes until golden brown and cooked through. I highly recommend peeking inside one of the center ones with a fork or knife to be sure it’s cooked (I made the mistake of not doing that with a different recipe. My frosted cinnamon rolls were raw. No bueno!)

While the rolls bake, make the frosting. In a large bowl, beat together cream cheese and butter using a hand or stand mixer. Add vanilla bean paste, corn syrup, and lemon juice and beat to combine. Slowly add confectioners’ sugar while beating on low. Once all the sugar has been added, beat until frosting is light and fluffy.

Remove the rolls from the oven and frost immediately with half of the frosting. Allow them to cool a couple minutes and then add more frosting. You can also serve with a dollop of frosting on the side.

Rolls are best served hot out of the oven, but they may be stored in an airtight container in the refrigerator for up to 3 days. Warm them in the microwave for 30 seconds. Rolls may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the refrigerator for a couple hours or in the microwave for about 1 minute, until warm.

Notes

Additional, inactive prep time of 4 hours is necessary for the dough to rise.

Recipe adapted from Lauren's Latest

http://piesandplots.net/the-best-homemade-cinnamon-rolls-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Captivating Breakfast Casseroles

Appetizing Casserole Sides

Main Event Casseroles

Decadent Dessert and Sweet Casseroles

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Banana Bread Blondies

Banana Bread Blondies

Family is the most important thing in life. I am so lucky to see my parents every day. It is hard for me to imagine a time when that will not be possible. It is impossible for me to imagine going weeks, months, or years without seeing them, but that is the reality for many people.

While I may see my parents every day, I understand how it feels to be away from family, because I do not often have the opportunity to see my aunt and uncle. They mean so much to me and are people I know I can always turn to no matter what. However, they live hours away and over the past few years, my uncle’s job has taken him to several different locales, including one in another country!

My Family

My aunt, me, and Mom during her last visit.

This makes it nearly impossible to see them. I always wish I could call them to come over for dinner or to watch a movie or go shopping or to see a play, but without weeks or months of planning and schedule checking, it can’t happen. Even with the planning, it often doesn’t happen.

One thing that brings us all together is food. Western Union understands really well. Many of their customers are “Dual-Belongers,” meaning they live in one place for a better education, career, or life, but their family, and therefore their heart, lies somewhere else. They rely on Western Union to send money home, which seems like no big deal to them. It’s something they do without question or second thoughts.

Banana Bread Blondies

Food helps link them to their homes, whether those homes are oceans away or a long drive. Once Western Union heard from their customers how important food is in linking them to home, their family, and memories, they created #WUHomeCooked, a heartwarming video in which they surprised some of their customers with a surprise meal from their family!

The video is really inspiring and reminds me how lucky I am to have any family at all close to me. The world can be a really lonely place. It made me think of my aunt and uncle and how they must feel when they are far away from home and family, as well as how I feel missing them.

Banana Bread Blondies

They don’t always get to cook, a simple thing I take for granted because I do it every day. While eating out is fun, it gets old after awhile, and a homemade meal, or even better, a baked treat sounds good to them. I was inspired by my aunt’s love of banana bread to create these Banana Bread Blondies.

I wish I could send her some (oh! Maybe I could do that!), but I hope if she gets the chance to make them, she feels as connected to me as I did to her while whipping them up.

They have all the classic banana bread flavors with the dense, chewiness of a blondie and are rather addictive. Plus, they only take one bowl to mix together. I think I’ll grab another one while I pick up the phone and talk to my aunt. I hope you find ways to stay connected to those most important to you. Just as Western Union discovered, food is a great way to keep that connection going!

Banana Bread Blondies

Banana Bread Blondies

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 18 bars

Ingredients

1 cup packed light brown sugar

1 cup granulated sugar

2 sticks unsalted butter, melted

3 small ripe bananas, mashed

2 teaspoons pure vanilla extract

3 large eggs

2 ½ cups all-purpose flour

½ teaspoon kosher salt

1 cup pecans

Instructions

Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan. Set aside.

In a large bowl, stir together sugars and butter until combined. Mix in the bananas, vanilla, and eggs. Stir in the flour and salt. Fold in the pecans until evenly distributed.

Pour the batter into the prepared pan. Bake for 30-35 minutes until golden brown on top and a toothpick inserted in the center of the blondies comes out clean or with a few moist crumbs. Cool completely in pan before cutting into bars.

Blondies may be stored in an airtight container at room temperature for up to 4 days, or frozen, individually wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature for about an hour or in the microwave 30 seconds.

http://piesandplots.net/banana-bread-blondies/

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Rice Pudding Ice Cream

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This post is sponsored by Minute® Rice. They’re making it easy to make our favorite holiday recipes this season!

Rice Pudding Ice Cream

We’re in the home stretch. Christmas is nearly here. How is that even possible? We just celebrated Thanksgiving! Nevertheless, whether we’re ready or not, it’s time to get festive with friends and family and try to have a great time. After all, life is short, and we shouldn’t be stressed at such a joyous time of year.

Easy to prepare, yet elegant meals are the best way to go this time of year. Minute® Rice is here to help! It is so easy to have in the pantry as part of a go-to dinner. Whether you cook up a pot of rice to go alongside your favorite quick to prepare protein, turn some into a skillet full of vegetable filled fried rice or combine it with leftover vegetables and protein from the night before, Minute® Rice is the perfect solution to those busy nights.

Rice Pudding Ice Cream

I’ve always been a big fan of white rice, and Minute® White Rice cooks in only five minutes! We all have time for that, especially because then we can make a healthy, wholesome meal so we don’t turn to fast food. They also have Minute® Brown Rice and Minute® Multi-Grain Medley that cook in ten minutes. They are a great way to keep dinner time from getting boring.

But, let’s be real, I’m all about desserts, so I knew I wanted to turn Minute® White Rice into a dessert no one would be able to resist. We’ve all had rice pudding. But have you ever had Rice Pudding Ice Cream? I didn’t think so.

Rice Pudding Ice Cream

I know you’re thinking this is super complicated to make, but rest assured, it’s not. You’ll only need about ten minutes to make the rice pudding itself. Then it will need to chill. I mean, tasting while it’s warm is encouraged, but most of it will need to chill :) That’s another great thing about this recipe – it can be made ahead of time.

Once the pudding has chilled, stir in some more milk and spin it in your ice cream maker. I think this would be fun to do at a party. Everyone will love that it’s an interactive dessert! Because the mixture is thick, the ice cream doesn’t even need additional time in the freezer, but it can be stored in there. It is sure to be one of your new favorite desserts! Plus, it’s vegan and gluten free, so everyone can enjoy it. Woo hoo!

If you want more amazing recipe ideas, check out the more than four hundred ideas Minute® Rice has on their website.

Rice Pudding Ice Cream

Rice Pudding Ice Cream

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 servings

Ingredients

1 cup Minute® White Rice

4 ½ cups milk, divided (I used almond, use what you love)

¼ cup granulated sugar

½ cup jumbo raisins

2 teaspoons ground cinnamon

1 teaspoon vanilla bean paste

Instructions

In a large pot stir together rice, 3 cups milk, and sugar. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook 6 minutes, until the mixture has thickened, stirring frequently.

Add the raisins and cook for 2 more minutes, continuing to stir. Remove from the heat and stir in the cinnamon and vanilla bean paste.

Pour into a heat safe container and place in the refrigerator to chill at least 4 hour and up to overnight.

Once chilled, stir in the remaining 1 ½ cups milk. Churn in your ice cream maker according to the manufacturer’s instructions. Because the mixture is so thick, it may not take the full time to churn. Serve immediately or store in freezer containers in the freezer for up to 1 month.

Notes

Additional chilling time is necessary.

http://piesandplots.net/rice-pudding-ice-cream/

This is a sponsored post written by me on behalf of Minute® Rice.

Funfetti Layer Cake

Funfetti Layer Cake

The holidays mean a lot of things to me. But one thing the holidays can’t be without is a little sparkle. Glimmer. Glitter. Shine. Glamour.

There’s something about Christmas and New Year’s that just goes with shimmer. It almost makes me feel glittery on the inside, so I need to be all glittery on the outside. Not that I’m not all glittery on the outside other times of year too!

Funfetti Layer Cake

I love the way Christmas lights sparkle in the darkness of night. The way the lights on the Christmas trees make the ornaments shine in just the right way. The crystal ornaments shine the brightest, looking like diamonds on the trees.

Getting dressed up to go out on the town or to a party definitely means busting out the sequined clothes, glittered shoes, and sparkly jewelry. And for once, I’m not the only one rocking embellishments.

Funfetti Layer Cake

And if you get a Christmas card from me, you know it’s going to be all glittery. And it will get everywhere. But then the house just looks extra festive.

You know what else is extra festive. This Funfetti Layer Cake. It’s all glammed up for the holidays. It might not be a traditional Christmas dessert, but I think we need to change that. I mean what’s more Christmas-y than a bunch of sprinkles?

Funfetti Layer Cake

It all begins with a fluffy, buttery white cake studded with tons of bright rainbow sprinkles. Then there’s the silky smooth Italian buttercream that will melt in your mouth and leave you doing a happy dance around the kitchen. Instead of coating the outside in more sprinkles, though you could totally do that, I used Fruity Pebbles. Not only is that classic, childhood fruity flavor a welcome addition, but it also adds great contrasting texture. The tender crumb of the cake, the creamy frosting, and those crunchy Pebbles are a match made in heaven.

Time to break out the cake pans and get festive in the kitchen!

Funfetti Layer Cake

Funfetti Layer Cake

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: 10 servings

Ingredients

Cake

2 sticks unsalted butter, room temperature

1 ½ cups granulated sugar

4 large egg whites

1 tablespoon vanilla bean paste

6 tablespoons vegetable oil

2 ½ cups cake flour

2 ¼ teaspoons baking powder

½ teaspoon kosher salt

1 cup milk (I used almond, use what you love)

2/3 cups plus 1 tablespoon rainbow sprinkles

Frosting

1 ½ cups granulated sugar

½ cup water

2 tablespoons light corn syrup

5 large egg whites

½ + ⅛ teaspoon cream of tartar

3 sticks unsalted butter, room temperature

1 tablespoon vanilla bean paste

Fruity Pebbles, for decorating

Instructions

Make the cake. Preheat oven to 350 degrees F. Oil 2 8-inch round cake pans. Line the bottom only with parchment.

In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Mix in the egg whites one at a time. Mix in the vanilla and oil.

In a medium bowl, stir together flour, baking powder, and salt. Add this to the sugar mixture, alternating with the milk, beginning and ending with the flour. I did 3 additions of flour and 2 of milk. Mix until fully incorporated. Stir in the sprinkles until distributed.

Divide the batter evenly among the pans. Smooth the tops and sprinkle with the remaining tablespoon of sprinkles. Bake for about 25 minutes until golden brown and a toothpick inserted in the center of the cakes comes out clean or with a few moist crumbs. Cool cakes completely in pan.

Make the frosting. In a medium saucepan, combine sugar, water, and corn syrup over medium heat, stirring frequently until the sugar is completely dissolved. Once this happens, stop stirring, attach a candy thermometer to the side of the pan, and allow the mixture to come to 240 degrees F on the thermometer. In the meantime, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high until foamy. Once foamy, add the cream of tartar and continue beating on medium-high until stiff peaks form. Be sure not to over whip the egg whites or they will become dry.

Once the eggs are whipped and the syrup is at 240, turn the eggs to medium-low, immediately remove the syrup from the heat, and begin slowly and steadily drizzling it into the eggs. If the syrup is ready before the eggs, it can be turned down or removed from the heat while the eggs finish, before being replaced on the heat to bring to temperature. If the eggs are ready before the syrup, stop mixing them until the syrup is almost ready. Turn them back to medium-high briefly before turning them back down and adding the syrup.

Once the syrup has all been added, turn the mixer back to medium-high and beat the frosting (what is basically marshmallow crème and is delectable all by itself) for 10-13 minutes until the bottom of the bowl is barely warm or at room temperature. It is important for it to not be too warm or the next step will not work.

Once cooled, add the butter a couple tablespoons at a time, allowing each addition to incorporate before adding another. Scrape down the bowl occasionally. Once all the butter is incorporated, add the vanilla bean paste and mix to combine. Remove the bowl from the mixer and mix briefly by hand to make sure there are no clumps of butter. If the frosting is a bit soupy (because it was too warm when the butter was added) stick it in the refrigerator for 10-15 minutes, beat it again with the stand mixer. It should come together.

Carefully remove 1 cake from the pan and place it on a cake stand. Cover it with a generous amount of frosting. Place the other cake on top. Frost the top and sides of the cake completely. Carefully press Fruity Pebbles onto the sides of the cake.

Cake may be stored in the refrigerator in an airtight container for up to 3 days, or frozen in pieces, wrapped in plastic and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about 1 hour.

Notes

Cake recipe adapted from Molly Yeh. Fruity Pebbles addition adapted from Butterlust Blog.

http://piesandplots.net/funfetti-layer-cake/

Sprinkle Sugar Cookies

Sprinkle Sugar Cookies

You know what Thanksgiving makes me think of? Christmas. I know Thanksgiving is its own holiday, but it’s pretty much the official kick-off to Christmas.

The stores have already been all decorated for Christmas and now that our annual day of thanks . . . and food . . . and football is upon us, I can get into the holiday spirit without feeling like I’m way too early.

It all starts with the parade. It’s funny, but living in Detroit, we have a huge local parade, so I’ve never seen the Macy’s parade. However, I enjoy our little local parade as a part of my morning before switching over to watch the Lions. Hoping for a win this year!

Sprinkle Sugar Cookies

Then there’s the fact that we put up our Christmas decorations on Thanksgiving. I know some of my blogging buddies out there have already decorated, but Thanksgiving is the perfect time for me. It’s close enough to the season that the house isn’t torn up forever, but long enough away that I can enjoy the decorations. When it comes to the taking down of decorations, well, let’s just say I like to extend the season a bit.

I try to wrap up my gift shopping around Thanksgiving and Black Friday as well. I’m so glad we have the Internet because I am not braving the stores and crowds on Black Friday. And yeah, I said it, I’m wrapping up my shopping.

Sprinkle Sugar Cookies

Plus, there’s lots and lots of cookie baking. I mean, I’ll bake cookies year round no problem, but there’s something about doing it at Christmas that’s extra special.

Especially when I’m making these Sprinkle Sugar Cookies. They got rave reviews from friends as the best sugar cookies they’ve ever had. With those sprinkles, they’re all festive for the holidays too.

Sprinkle Sugar Cookies

Soft and a little chewy, they almost melt in your mouth. The vanilla flavor shines though. And the sprinkles add not only visual pizzazz but a bit of texture too.

Fair warning, while they are delicious warm, they totally fall apart. Once cool they are easily transported for gift giving. If you need something to get you in the Christmas spirit, these cookies will definitely do the trick!

Sprinkle Sugar Cookies

Sprinkle Sugar Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 18-20 cookies

Ingredients

2 sticks unsalted butter, room temperature

1 cup vegetable oil

1 cup granulated sugar

1 cup confectioners’ sugar

2 large eggs

1 tablespoon vanilla bean paste

1 teaspoon baking soda

1 teaspoon cream of tartar

½ teaspoon kosher salt

4 ½ cups all-purpose flour

Sprinkles, for decorating

Instructions

Preheat oven to 350 degrees F. Line two baking sheets with parchment.

In a large bowl, cream butter, oil, and sugars until light and fluffy. I did this by hand, but a hand or stand mixer will work as well. Beat in the eggs and vanilla.

In a medium bowl, stir together baking soda, cream of tartar, salt, and flour. Slowly add this mixture to the butter mixture, and mix in. Once all the flour has been added and a dough is formed, use a small ice cream scoop to scoop the batter onto the prepared pans. Sprinkle with sprinkles of your choosing.

Bake 12-15 minutes until golden brown around the edges and mostly set on top. Cool completely on pan or the cookies will fall apart. Cookies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw at room temperature for about 1 hour or in the microwave for 30 seconds.

Notes

Recipe adapted from Cookies and Cups

http://piesandplots.net/sprinkle-sugar-cookies/

Carrot Cake Sheet Cake #SundaySupper

Carrot Cake Sheet Cake

I’m a big fan of planning everything out. Like everything. My day is scheduled nearly down to the minute almost every day. I know what time I’m waking up and exercising and blogging and eating dinner. I know what I’m having for dinner and when I’m going to the store. Or the mall. I have it all neatly organized in my head.

And then things happen. Bad things. Very bad, schedule ruining things. Things that throw my entire day off track and send my brain searching for ideas of how to regain control.

Carrot Cake Sheet Cake

Like the other day when I had it in my head I was going to eat dessert. A freshly made, cupcakey dessert with fluffy, silky smooth frosting. Cupcakes from a cookbook I’d just received from a well-known baker. And then I made the cupcakes and knew the batter wasn’t quite right. Okay maybe not right at all is more like it, but I went ahead and baked them off. Thankfully I put foil under the cupcake tin or the day would have gotten a lot worse.

The cupcakes didn’t rise. Instead, they kind of like . . . melted. And oozed all over the place. I baked them longer than the stated time. When they were still raw and gross, I have up.

Carrot Cake Sheet Cake

But I had that image of cake and frosting in my head and I couldn’t let it go. Nothing in the freezer met the criteria. Though I didn’t really have the time or energy, I had to make something else. After scouring my bookmarks, I settled on a single layer carrot cake from The Kitchn.

I mean carrot cake. Yum! And The Kitchen. Yay! I knew . . . okay my confidence was shaken, so I hoped, that it would turn out spectacularly. And it did. I kind of devoured a huge piece of this cake and loved every second.

Carrot Cake Sheet Cake

It was easy to make and made with all pantry staples, making it a great recipe to make without any preparation and also making it easy on the wallet, the theme of this week’s Sunday Supper. There’s not need to run to the store for crème fraiche or some other specialized ingredients. Nope. Just take a trip to your pantry and refrigerator and get to baking!

You will thank me once you do. This fluffy cake is so moist and has that classic slightly spiced flavor we have all come to expect from carrot cake. And the frosting. Oh my, the frosting. Creamy, melt in your mouth frosting with tons of vanilla bean seeds. I had to splurge on those because I don’t think cream cheese frosting is the same without them, but plain old vanilla extract will work just fine. So maybe for once I’m kind of glad my plans didn’t work out.

Carrot Cake Sheet Cake

Carrot Cake Sheet Cake #SundaySupper

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 12 generous servings

Ingredients

Cake

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

4 large eggs

1 teaspoon pure vanilla extract

¾ cup canola oil

1 cup granulated sugar

4 cups freshly grated carrots

Frosting

½ stick unsalted butter, room temperature

8 ounces cream cheese, room temperature

2 teaspoons vanilla bean paste or pure vanilla extract

3 cups confectioners’ sugar

Instructions

Make the cake. Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan.

In a medium bowl, stir together flour, cinnamon, baking powder, baking soda, and salt.

In a large bowl, stir together vanilla, oil, and sugar until well combined. Alternately add the flour mixture and eggs to the sugar mixture, beginning with the flour and ending with the eggs, doing 3 additions of each. Mix until well combined. Stir in the carrots.

Pour the batter into the baking dish and smooth into an even layer. Carefully bang the pan on the counter a couple times to release any air bubbles. Bake for 25-35 minutes, until the cake has puffed, is golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan.

Make the frosting. Beat the butter and cream cheese together using a hand or stand mixer until light and fluffy. Add the vanilla and confectioners’ sugar and beat until creamy and fully incorporated. Taste the frosting and see if you want to add any more sugar.

Spread the frosting on top of the cooled cake, cut into pieces, and serve. Cake may be stored in the refrigerator in an airtight container for up to 3 days.

Notes

Recipe adapted from The Kitchen

http://piesandplots.net/carrot-cake-sheet-cake-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Scrumptious Mains (Breakfast and Dinner)

Satisfying Sides

Sweet Treats

Sips, Spreads, and Snacks

 

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.



Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Banana Pecan Madeleines

Banana Pecan Madeleines

I’m always excited to receive a new cookbook, especially when it is a sample copy of a new cookbook that I know you all will love. I jumped at the chance to preview Madeleines by Barbara Feldman Morse.

Madeleines Cookbook

Have you ever had a madeleine? If you haven’t, you may be wondering what exactly they are. They are a delightful little cakey cookie. Before reading this book, I had only had vanilla ones. And I only knew they came in vanilla and chocolate varieties. Now my eyes have been opened to all the flavor possibilities when it comes to madeleines.

They are traditionally made in a madeleine pan, giving them a beautiful fluted look. Their delicate nature perfect for any occasion, like afternoon tea. The golden brown exterior provides caramelized flavor and a bit of a texture contrast to the light, fluffy interior.

Madeleines Cookbook

Madeleines Cookbook

There was only one problem . . . I don’t have a madeleine pan. And I’m kind of guessing you don’t either. But there’s no need to fret, you can still make this recipe or any other delightful madeleine recipe. Just use your muffin tin! They don’t have quite the same beauty, but they still have that delightful flavor and texture.

The butterscotch smell of the melty butter and brown sugar while making and baking these is completely intoxicating. The whole house smelled like heaven. I anticipated liking these, but had no idea within one bite they would become one of my favorite treats.

Banana Pecan Madeleines

So easy to make, these little madeleines are tender with wonderful banana flavor and crunch from pecans. I will be making them over and over again, as well as countless other recipes from the book.

I highly recommend Madeleines to you because I know you will love it. There is a favorite recipe for everyone in here from Buttery Cornbread Madeleines to Peaches and Cream Madeleines to Peanut Butter and Jelly Madeleines. Plus, you can always make them a little more indulgent by serving them frosted, with caramel, or even ice cream. I have a feeling there’s about to be a whole lot of madeleine baking going on!

Banana Pecan Madeleines

Banana Pecan Madeleines

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 10 madeleines

Ingredients

½ cup, plus 2 tablespoons all-purpose flour

½ teaspoon baking powder

¼ teaspoon kosher salt

¾ stick unsalted butter

½ cup packed light brown sugar

1 large egg

½ teaspoon vanilla bean paste or pure vanilla extract

1 medium to large ripe banana, mashed

½ cup unsalted pecans, chopped

Instructions

Preheat oven to 350 degrees F. Line a muffin tin with 10 paper liners.

In a small bowl, stir together flour, baking powder, and salt.

In a medium, microwave safe bowl, place butter and brown sugar. Microwave on high for 1 minute. Stir mixture. If the butter is not completely melted, microwave it for an additional 30 seconds.

Allow the mixture to cool for 3-4 minutes. Whisk in the egg, followed by the vanilla and banana until fully incorporated. Whisk in the flour mixture until just combined, before stirring in the pecans.

Using an ice cream scoop, fill each paper liner about ½ full. Bake for about 15 minutes, until the madeleines have puffed and are light golden brown. I also recommend checking them with a toothpick, which should come out clean or with a few moist crumbs. Cool madeleines completely in pan before serving. Madeleines may be stored at room temperature in an airtight container for up to 3 days or frozen, individually wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.

Notes

Recipe adapted from Madeleines by Barbara Feldman Morse

http://piesandplots.net/banana-pecan-madeleines/

Disclaimer: I received a copy of Madeleines to preview, but all opinions, as always, are mine!

The BEST Gluten Free Blueberry Pancakes

The BEST Gluten Free Blueberry Pancakes

I’ve been keeping a secret from you. I mean other than the fact that I’m clearly seasonally challenged. I mean, first Peach and Plum Pie and now Blueberry Pancakes. You’d think it’s July, not – gasp – October! But my real secret is that I do a lot of gluten free baking.

In fact, many of the recipes you see here are gluten free. I just don’t tell you. Let me be clear, I do not have Celiac Disease and I am not gluten free one hundred percent of the time. I simply find a gluten free diet most of the time makes my body happiest. In addition, so many people are looking for amazing gluten free recipes these days, and I would like to help them out.

The BEST Gluten Free Blueberry Pancakes

When I do gluten free baking, I always use Cup 4 Cup. I’ve tried other brands and the flavor and texture just don’t suit my palate. Cup 4 Cup even smells like all-purpose flour. When I use it, no one ever knows the difference. Ever!

Sometimes I even like the Cup 4 Cup version of baked goods better than that made with traditional flour. Like in Blackberry Pie Bars and Blueberry Buckle. I haven’t made pie crust or bread with it (yet!), but I’m sure I’ll be impressed. When it comes to cakes, bars, and cookies you can’t go wrong.

The BEST Gluten Free Blueberry Pancakes

I’m not being paid to say this. I wish I was. Hey, Thomas Keller, need a spokesperson for Cup 4 Cup??? I just love this flour in the things I make – like these Blueberry Pancakes. I’ve eaten more than my fair share of pancakes and these are definitely the best blueberry pancakes I’ve had. They’re probably the best pancakes I’ve ever had . . . and they’re gluten free!

What makes these pancakes so amazing is how thick and fluffy they cook up. Because they are so thick, you’ll need some patience to cook them low and slow, so they cook all the way through without burning, but it’s sooooo worth it.

The heavenly cake-like texture helps them truly live up to their name – they are cakes cooked in a skillet. The burst of blueberries really makes them sing. Because blueberries are going out of season (nooooooooo!), feel free to use ones that have been frozen, thawed, and drained well. Now all you need is some pure maple syrup!

The BEST Gluten Free Blueberry Pancakes

The BEST Gluten Free Blueberry Pancakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients

1 ½ cups Cup 4 Cup gluten free flour

3 tablespoons granulated sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

2 tablespoons vegetable oil, plus additional for cooking

1 1/3 cups unsweetened almond or coconut milk

1 teaspoon pure vanilla extract

2 cups blueberries, preferably fresh, but frozen, thawed, and drained will work

Instructions

Preheat oven to 200 degrees F.

In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together eggs, oil, milk, and vanilla. Pour the wet ingredients into the dry ingredients and stir just until a batter is formed. A few lumps is okay. Fold in the blueberries.

Heat a large skillet over medium to medium-low heat. I used my stainless steel skillet (which I use for everything), but a non-stick or cast iron skillet is recommended. Add a little vegetable oil and scoop about ¼ cup portions of the batter into the skillet. Cook until a couple bubbles appear around the edges, about 1 ½ to 2 minutes. Flip the pancakes over and cook for about an additional 1 ½ minutes, until the pancakes are golden brown on both sides. You may need to flip a couple additional times. Use your judgment based on how they’re cooking. Insert a toothpick in the center of each pancake to check for doneness. The toothpick should come out clean or with just a few crumbs.

Store pancakes on aluminum foil in the oven while you repeat the process with the rest of the batter. Pancakes are best served immediately, but may be frozen, individually wrapped in parchment and foil and placed in zipper bags for up to 3 months. Thaw in the microwave for 30 seconds or in the toaster. Serve with warm maple syrup

Notes

Recipe adapted from Bobby Flay

http://piesandplots.net/the-best-gluten-free-blueberry-pancakes/

Cherry Pie Bars

Cherry Pie Bars

I have always loved when my aunt, Debbie, comes to visit. Since I can remember, I’ve looked forward to her trips to see my parents and me and spend time with us.

She’s my cool aunt. You know, the member of my family, other than my parents, that I look up to, admire, want to spend time with. I distinctly remember her past visits fondly. They involved lots of shopping, watching movies, and going out to eat.

Cherry Pie Bars

I think my all-time favorite visit of hers was a long time ago when we spent a day painting our nails purple, eating pretzel nuggets right from the bag, and watching Spice World. I told you it was a long time ago! I sometimes wish I could transport back to that day.

It had been a very long time since Debbie came to visit, so late last year I asked her if she’d like to take a trip here and go to the Justin Timberlake concert with Mom and me (more on that fabulous show next week!). She said yes! It just took Justin Timberlake to get her to visit; no one can say no to Justin! While it seemed like the concert was eons away at the time, it came up super quickly.

We didn’t waste a single moment of the long weekend. The time flew by and was full of talking, a day of shopping, and some baking! We had to get in the kitchen for some bonding time.

Cherry Pie Bars

We made Cherry Pie Bars. Blackberry Pie Bars are one of my favorite recipes, so I was excited to mix them up with cherries. They did not disappoint. The crisp buttery shortbread with the creamy vanilla filling, and those juicy, sweet cherries is an irresistible combination. Plus, they are equally tasty warm from the oven or cold from the refrigerator. We could not stop eating them!

Even better than the bars was the time spent with Mom and Debbie in the kitchen talking and baking the day away. It’s a memory forever treasured in my mind. I really hope Debbie’s next visit is soon . . . even if it doesn’t involve Justin or Cherry Pie Bars.

Cherry Pie Bars

Cherry Pie Bars

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 18 bars

Ingredients

Shortbread

Zest of 1 orange

Zest of 1 lemon

1 ½ cups granulated sugar

3 cups all-purpose flour

¼ teaspoon kosher salt

3 sticks unsalted butter, cold, cubed

Filling

4 large eggs

2 cups granulated sugar

1 cup sour cream

¾ cup all-purpose flour

1 tablespoon vanilla bean paste

6 cups fresh Bing cherries, washed, dried, stemmed, and pitted

Instructions

Preheat oven to 350 degrees F. Generously butter a 9 by 13 inch pan.

In a large bowl, stir together orange and lemon zest, sugar, flour, and salt until combined. Add butter and work in with your fingers or a pastry cutter until the butter is about the size of peas and has been well distributed.

Reserve 1 ½ cups of the shortbread in a small bowl. Pour the remainder of the shortbread into the pan and press it in firmly. Bake 15-20 minutes until light golden brown.

While the crust cools, prepare the filling. In a medium bowl, whisk together eggs, sugar, sour cream, flour, and vanilla bean paste until fully incorporated. Fold in the cherries. Pour the filling over the baked crust and spread into an even layer. Sprinkle with reserved crumb topping.

Place the pan on a baking sheet larger than the pan to catch any drips (mine dripped a lot) and bake for an additional 45-55 minutes, until light golden brown. Cool at least one hour before cutting. Bars may be stored in the refrigerator in an airtight container for up to 3 days, or frozen, wrapped individually in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the refrigerator about 1 hour.

Notes

Recipe adapted from Brown Eyed Baker

http://piesandplots.net/cherry-pie-bars/

Blueberry Banana Bread

Blueberry Banana Bread

There’s nothing worse than an unexpected 6 am wakeup call. We recently had some visitors in our attic of the furry four-legged kind. To be specific, red squirrels seem to have an affinity for the living quarters above our house.

These squirrels are tiny and adorable. We are part of the problem in feeding them for our viewing pleasure. It’s hilarious to watch them do just about anything to get their hands on a peanut. This includes chasing regular squirrels at least twice their size. Providing them with food is not an invitation to chew through our siding, however. This year they even had little squirrel babies! Too cute!

Blueberry Banana Bread

They’re taken up residence in the attic before and been removed before. Most of the time they live up there quietly and neatly. That’s right, they’re neat. But not too long ago, came a string of days where each morning they rose with the sun and started chewing or digging . . . or doing other things, which would wake me up. I don’t like being woken up. Girlfrand needs her beauty sleep :)

After calling around, we found a humane removal company that would relocate our little critters. They took away one very calm little squirrel and one very rambunctious little guy. Then the other squirrels got smart and began eating the peanut butter out of the trap. Genius squirrels live in our yard! The problem has been solved . . . for now.

Blueberry Banana Bread

With all those early wakeup calls, I needed an extra delicious breakfast. I’m obsessed with summer fruit so Blueberry Banana Bread definitely fit the extra delicious bill. Insanely moist on the inside with a dense crumb and intense banana flavor, the slightly crunchy outside provided a texture contrast. The pop of color and flavor from the blueberries was more than welcome. Add a little peanut butter and you’d have a treat for you . . . or a squirrel!

Blueberry Banana Bread

Blueberry Banana Bread

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 2 loaves, 8 generous slices

Ingredients

3 cups all-purpose flour

2 teaspoons baking soda

1 tablespoon ground cinnamon

½ teaspoon kosher salt

1 cup granulated sugar

1 cup packed light brown sugar

1 cup vegetable or canola oil

4 large eggs

1 tablespoon pure vanilla extract

7 large ripe bananas, well mashed

2 cups fresh blueberries, washed and picked over

Instructions

Preheat oven to 350 degrees F. Oil 2 loaf pans and line the bottom only with parchment. Place the loaf pans on a sheet tray for easy removal from the oven later.

In a medium bowl, stir together flour, baking soda, cinnamon, and salt.

In a large bowl, stir together sugar, brown sugar, and oil. Stir in the eggs one at a time until well combined. Stir in the vanilla and bananas. Add the flour mixture and mix until just combined. Fold in the blueberries until distributed.

Divide the batter equally between the loaf pans and place in the oven. Bake for about 1 hour, rotating halfway through, until a toothpick inserted in the center of each loaf comes out clean or with a few moist crumbs. If the loaves are getting too brown, tent with foil. I recommend doing this between 30-40 minutes into baking. Cool loaves in the pan for about a half an hour before removing and allowing to cool completely on a rack or serving tray. Bread may be stored at room temperature in an airtight container for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 1 minute.

http://piesandplots.net/blueberry-banana-bread/

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