Wednesday, September 23, 2009

Need to Satisfy Your Sweet Tooth!?

I love hosting at my house, or needing to bring food to an event - mainly because I love trying out new "sweets" recipes!!

It was my turn to host the playgroup so I was excited to start planning the menu. I decided on slow cooker zesty barbecue chicken (from a previous post), giant baked potatoes, fruit salad with dip, and a chocolate bundt cake for dessert!

Fruit Dip
8 oz container of cream cheese
1 cup of packed brown sugar
2 tablespoons of vanilla (adjust vanilla based on how "cream cheesy" you want it to taste...less vanilla if you want the cream cheese flavor to stand out)

Mix all 3 ingredients in a medium to large bowl. I use a hand mixer to speed the process along.

Too Much Chocolate Cake - 12 servings
  • 1 (18.25 ounce) package devil's food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups semisweet chocolate chips
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.
And for a glaze...

Satiny Chocolate Glaze
  • 3/4 cup semisweet chocolate chips
  • 3 tablespoons butter
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon vanilla extract
Put chocolate chops, butter and corn syrup in a Pyrex measuring cup (or any microwave safe bowl). Heat for 45 seconds. Mix until smooth - this may take a second. Add vanilla. You could even double the glaze recipe if you want a lot of icing on the cake!!

If you don't want to ice the cake, you can always just dust it was powdered sugar.

I was also supposed to bring something to my moms group meeting. The meeting starts around 9:30AM so I wanted to try out a new breakfast recipe.

Clone of a Cinnabon - makes 12 to 16 cinnamon rolls
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm milk (I heat this in the microwave for about 35-45 seconds)
  • 1/2 cup white sugar
  • 2 eggs, room temperature
  • 1/3 cup margarine, melted
  • 1 teaspoon salt
  • 4 1/2 cups **bread flour** (be sure to by this specific type of flour - don't use All Purpose)
  • 1 cup brown sugar, packed
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup butter, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

  1. Preheat oven to 200 degrees
  2. Dissolve active dry yeast in warm milk. Mix in white sugar, melted butter, eggs and salt. Gradually mix in the bread flour. Knead the dough with your hands and a rolling pin. TURN OVEN OFF! (You want the dough to rise in a warm place so you are creating that with a lightly heated oven that is then turned off.) COVER the bowl with a moist paper towel or moist kitchen towel , and put in the oven for around 1 hour (the dough will almost double in size)
  3. After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  4. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter (I microwaved the butter for 5 seconds, then spread it on the dough with my hands) and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 - 16 rolls. Place rolls in a lightly greased 9x13 inch glass baking dish.
  5. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  6. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
**I completed steps 1-4 the night before I needed the cinnamon rolls. I covered the pan with Saran Wrap and refrigerated them over night. The next morning, I took off the Saran Wrap, and placed the pan straight into the COLD oven. I then turned it on to 350 degrees and kept them in the oven for 25-30 minutes.

Note: When you mix the icing (I used a hand mixer) it doesn't look like it will be enough to cover all of the rolls - but it ended up being the perfect amount!

These got great reviews from my husband (he had to try one before I left the house) and my friends!

1 comment:

  1. thanks so much for the chocolate cake recipie! i am making that this weekend, and then the cinabon one, next weekend!

    ReplyDelete