My freshman year of college, my roommate and childhood friend, Amy, used to make these easy mini-cinnamon rolls for me. Every time she made them, I would be EVER so excited. First, cause I love any good sweet-treat, and second, cause I’m a sucker for miniature versions of things. Aren’t mini things just so cute and frilling?
Luckily, Amy blessed me with the recipe when I moved out, and it hasn’t left my recipe book since. I’m telling you, it’s so simple. Check out the easy steps below:
1. Pop open a can of biscuits, and spread them out on a flat surface. I suppose if your ambitious you could make them from scratch. Apparently I’m not ambitious.
2. Using a glass, roll out and flatten each biscuit.
3. Spread some butter on the biscuits. Then, sprinkle cinnamon sugar on top.
4. Roll up each biscuit into a log shape.
5. Slice each log into about 5 or 6 pieces. Place side by side on a baking sheet.
6. Bake for about 15 minutes or so at 350 degrees. While baking, mix a cup of powdered sugar, 2 tbls of milk (It doesn’t matter what kind. I used coconut; it wasn’t my fave, but still good all the same.), and 1 tsp of almond or vanilla flavoring together for the glaze.
7. Pour your glaze on top of the rolls and serve immediately. If you love nuts as much as we do, you’ll add chopped pecans for extra FRILLS. Either way, you’ll really enjoy this fun and easy treat. Thanks Amy!
Today is the first Saturday in MONTHS that I haven’t either: a) been out of town or b) had company staying at our house. Seriously. For real. As in, March 26th was the last free Saturday I can remember having (and even then, I was slaving away on my research). So, as you can imagine, this has been a VERY sweet Saturday for me.
Today, while in the grocery store, I passed by some mango sorbet. Doesn’t mango sorbet sound just perfect for a Memorial-Day-weekend-summer-time-treat? Well, it got me thinking back to a few years ago, when Fran made this pie filled with lemon sorbet. If I remember correctly, she topped it with a mix of berries and honey. And it was SO tasty. So tasty, that I decided to do a re-mix version of Fran’s pie.
I didn’t want to make a WHOLE pie since it’s just the two of us, so I decided to use miniature pastry cups instead. I baked them, filled them with the sorbet, and put them in the freezer to chill. Then, I topped them with strawberries (strawberries and mangos = best fruit combo EVER) and a blueberry (just for more frills), and I drizzled some honey on them, too.
What a perfect summer treat! You can see from the picture that I didn’t chill the sorbet quite long enough on this one. The rest of the batch will be even better.
I HAD to post this recipe. I just HAD to share the love with you. Do you ever find a new recipe, get all excited, try it, and it turns out totally lame and disappointing? I’m pretty sure it happens to me, like, 95% of the time.
Not so with this recipe. Besides the fact that macaroni and cheese just HAPPENS to be my guilty pleasure, this dish is full of flavor and excitement! Roasted red peppers, kalamata olives (I added green olives, too), artichoke hearts, and garlic. Mix it all together with a creamy goat cheese sauce and some feta and top with Mozzarella. Whoa.. I’m drooling again. Why didn’t think I think of this?
Jump on over to Closet Cooking to get the recipe, and check out my version below:
Well, I was gonna make a lovely cake to celebrate my graduating, but then I realized, I didn’t feel like it! Instead, while still keeping it simple, I decided to frill things up with a funfetti box mix and some homemade cream cheese icing.
Check it out:
I’m getting my diploma today. What’s making your Saturday sweet?
Happy Mother’s Day to all the great mama’s out there! How fitting that my sweet friend, A, is having a BABY BOY! To celebrate, naturally, I made lots and lots of sweets for her shower this weekend. I had a vision of a tower of cupcakes topped off with a miniature cake displaying baby’s monogram in all it’s glory.
Check it out:
White chocolate cupcake with cream cheese icing and fresh strawberries.
Chocolate cupcake with DELISH peanut butter icing.
Pineapple upside down cupcakes. Need I say more?
White cake with chocolate frosting. I had the patch made through Pinwheel Kids in Waco. I thought it would make a great cake topper, and so it did! Plus, it made for an extra gift for mom-to-be. The frosting washed off nicely, and it can be stitched onto a onesie, burp-cloth, blanket, you name it!
The finished product. A delight! Magnificent! Happiness and frills and glee! And LOTS of leftover cupcakes.
What made your weekend sweet?
Mmm, Mmm. Today is a SWEET Sunday. I made Sticky Pecan Pie Bars for only the millionth time thanks to the best bake-book EVER (when it comes to cakes), The Cake Doctor. Even non-nut lovers have been known to drool over this recipe. Seriously, only CRAZY people don’t love these. They are SO good.
Want the recipe? Check it out below:
1 package plain yellow cake mix
1 stick of butter, melted
1 large egg
3/4 cup dark corn syrup
1/4 cup packed brown sugar
2 large eggs
1 tsp vanilla
1 1/2 cups chopped pecans (i use 2)
With graduation approaching, even Tuesdays are lookin’ sweet to me! But let’s talk Easter. Check out this delicious coconut cake I made:
Mmm, Mmm good! Delish! Want the recipe? Email us at firstname.lastname@example.org, and I’ll send it to you!
Anything making your Tuesday especially sweet?
Sunny Saturdays are always sweet, especially when they involve frilling birthday cakes. A friend of mine needed a bold and bright cake for the monster-themed 2nd birthday of one adorably cute tot. Bold you want? Bold I can deliver! It was tons of fun being playful and creative with this colorful cake.
Check it out:
This is a French Vanilla cake with Almond Butter Cream Icing. Sorry for the poor lighting. Unfortunately, the sun and I were unable to coordinate our schedules properly.
What’s making your Saturday sweet?
Man, it’s hard to have a sweet Saturday when projects and deadlines loom about me. Luckily, cupcakes exist. Cupcakes are SWEET. Cupcakes are FRILLING.
Today I made Hummingbird Cupcakes with Marmalade Icing. Mmm, Mmm. I got the recipe from 500 Cupcakes, a bakebook Fran gave me years ago. I plan on trying lots of new recipes in the coming weeks.
The Hummingbird Cake is a delish concoction of orange zest, banana, pineapple, coconut, and carrot. Jealous yet? These turned out absolutely lovely. The cake tasted almost muffin-like (not too sweet), and the icing turned out thin, almost like a glaze.
What made your Saturday sweet?
Sometimes I’m just BUSY. I’m working on two master’s degrees, you see, on top of completing 32-36 (unpaid) hours a week at my current internship. So, I’m not too frilled about it, but sometimes I have to resort to FROZEN FOOD.
That said, here are my favorite no-meat, frozen-food, dinner-time treats:
From left to right: Amy’s Indian Dinners, Field Roast Sausages that I like to crumble and cook with Back to Nature’s Stroganoff Pasta Mix, California Pizza Kitchen’s Roasted Peppers with Fontina Cheese Pizza, and Alexia’s Spicy Sweet Potato Fries with Morning Star’s Spicy Black Bean Burger.
While these are all great for FROZEN food, I’ve had a better week than that. So far I’ve made Spinach Enchiladas and Southwestern Falafels, and a delicious cabbage salad is awaiting me in the near future.
What are you eating this week?