Cinnamon Roll Cake

Some of you may have seen this floating around Pinterest. Well, let me tell you, it is Amazing. We have done this a couple of times for Sunday Brunch and everyone loves it. I altered the original recipe because it had a little too much butter and sugar, and I don't how the original is, but with the lower amounts it was still amazing and I don't think it was lacking in the least.


Cake:
3 c. flour
1/4 tsp.salt
3/4 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1/2 c. butter, softened
3/4 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.

Flaxseed Apple Muffins

Sorry! It's me again. I made these muffins this morning. So healthy and really yummy (just don't overcook them like I did - totally forgot they were in the oven). I am big fan of flaxseed and throw it in where I can. Give them a try!

1 3/4 cups whole wheat flour

3/4 c ground flax seed

2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 cup brown sugar

1 large egg

1/2 cup unsweetened applesauce

1/2 cup plain nonfat yogurt

1/2 tsp vanilla

2 apples, peeled and cored

STEP 1: Preheat the oven to 400 degrees. In a large bowl combine the dry ingredients (flour, ground flax seed, baking soda, baking powder, salt, and cinnamon).

STEP 2: In a medium bowl, whisk together the wet ingredients (egg, brown sugar, yogurt, apple sauce, and vanilla). Core and chop the apples into small pieces.

STEP 3: Pour the wet ingredients into the bowl of dry ingredients. Stir just until combined. Fold in the chopped apples just until they are evenly distributed. Try not to over stir the mixture or else the muffins may become tough or rubbery.

STEP 4: Spray a muffin tin with non-stick spray or line with paper cups. Evenly distribute the muffin batter between 12 muffin cups. Bake in the preheated 400 degree oven until golden brown and a toothpick inserted in the center comes out clean (about 20-25 minutes). Remove the muffins from the tin and let cool on a wire rack.

Originally posted here.

All Bran Muffins

I was making muffins this morning and talking to Rachel. She asked, "Do you have a good Bran Muffin recipe." Well, yes I do. They are really yummy too. So I decided to share it with you. Great little snack or breakfast before a long run.

Makes 2 Dozen

Mix and set aside:
1 cup boiling H2O
1/2 Tbs and 1 tsp. Baking soda

Whip light and fluffy:
1/2 cup shortening
1 cup sugar (or splenda)

Soak:
2 cups All Bran (cereal) and 1 cup Bran Flakes (cereal)
or 3 cups Grandmas Granola (mix and match if you like) in
1/2 quart of Buttermilk (or 2 cups milk with 4 tsp. vinegar)

Slowly add 2 eggs to the shortening/sugar. Mix well

Add:
2 cups Wheat flour
1 cup White flour
1/2 tsp. salt
1/4 cup sugar (splenda) with 1 Tbs. cinnamon
1 Tbs. Vanilla
1 tsp. Orange extract (really adds flavor)

Add in Soaked cereal
Slowly add the Soda/H2O

Mix well

Bake at 350 for 18 minutes in muffin tins

Grandma Morgan's Granola

8 cups Oats
6 cups rolled wheat
2 cups Wheat Germ
2 cups coconut
1 1/2 cups brown sugar
2 tsp. salt
1 cup water
1 cup canola oil
3 tsp. vanilla

Mix all together. Spread onto 2 cookie sheets and bake at 225 degrees for 2 hours stirring occasionally.

I always add slivered almonds and craisins.

Baked French Toast

OK this one actually should be credited to Jacque as she found the blog site where this recipe came from. I made it this morning for Travis Lovell and his sister and we loved it. I did not put berries on it before I baked it, but made a berry syrup to go on top. The best is that you can make it the night before and then throw it in the oven.
One 8 oz loaf or 1/2 lb French bread or cinnamon bread
(I used Smith's cinnamon swirl, absolutely delicious)
4 eggs, beaten
2 cups skim milk
1/4 cup granulated sugar
1 Tbsp vanilla
2/3 cup flour
1/3 cup packed brown sugar
1/2 tsp cinnamon
3 Tbsp butter
2 cups fresh or frozen berries

Lightly grease a 9x13 baking dish. Arrange bread slices in the dish. In a large bowl, stir eggs, milk, granulated sugar and vanilla. Slowly pour over bread. Press lightly with the back of a large spoon to moisten bread. Cover and chill in refrigerator overnight. Combine flour, brown sugar and cinnamon. With forks, cut in butter until pieces are the size of small peas.

Before baking, sprinkle berries over bread; sprinkle flour mixture over berries. Bake, uncovered, in a 350 oven for 25-30 minutes until a knife inserted off-center comes out clean. Let stand 5 minutes. Cut into squares. Serve with syrup.

Mini Frittatas

We had these for dinner tonight with French Toast and we all loved them. You might be able to do these in regular muffin tins, but I haven't tried. I think it is a fun breakfast though and good protein food.

Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk (I used 1%)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham or bacon or both, chopped
1/3 cup freshly grated Parmesan (or whatever cheese)
2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F.
Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Waffles of Insane Greatness

3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk (or whatever milk you have)
1/3 cup vegetable oil
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
Butter and syrup, for serving
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.