Cinnabon Rolls

Quite a lot of work, but worth it ! 

ROLLS:

1/2 cup warm water

2 packages dry yeast

2 Tbl. sugar

1 pkt. vanilla pudding mix

1/2 cup margarine/butter -- melted

2 eggs

1 tsp. salt

6 cups flour

CREAM CHEESE FROSTING:

8 oz cream cheese

1/2 cup margarine/butter

1 tsp. vanilla

3 cups confectioner's sugar

1 Tbl. milk

To make frosting, mix all ingredients until smooth.

In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.

In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend.

Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again.

Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 tsp. cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2". Cut with thread or knife.

Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350 15-20 minutes. Remove when they start to turn golden.

DON'T OVER BAKE.

Frost warm rolls with Cream Cheese Frosting

Makes about 20 very large rolls.

Chocolate Chip Cookie n’ Oreo Knock your socks off Brownie Bars

These are super decadent but soooo good! I left out the caramel as I thought it was rich enough and would only need to eat green veg for 18 hours ;-)

• 1 cup unsalted butter, room temp
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 tbsp vanilla extract
• 2 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups chocolate chips
•  1 package of oreo cookies
• 1 package of brownie mix (to be prepared as directed on the box)
• 1 can Caramel (totally optional)

Preheat the oven to 180 and line a 22 x 32 cm pan with parchment paper

Cream the butter and sugar until light and fluffy.  Add eggs followed by vanilla and mix well.

Add the flour, baking soda and salt and continue to beat until well combined.  Fold in the chocolate chips.

Press the cookie dough evenly into the pan.

Now place the oreos on top of the cookie dough.  Surprisingly enough, there are just enough oreos to top the whole thing!

Dollop the caramel on top of the oreos.

Prepare brownie batter as directed 

Pour brownie batter on top and smooth it around with a spatula.

Bake for 40-50 minutes.  They should look slightly under baked.  The edges will likely puff up and dry out a bit but you can trim them off afterwards and still have way more than enough gooey chocolatey squares to go around!  Some of the comments in this post suggest that 40 minutes is too long to bake, so it’s recommended to start peeking in on them after about 30 minutes. 

For a hugely over indulgent decadent treat, top with ice cream and hot fudge.  (Then eat nothing but green vegetables for a full 24 hours!)

Enjoy!

http://betchacanteatjustone.wordpress.com/2011/07/04/chocolate-chip-cookie-n-oreo-knock-your-socks-off-brownie-bars/

Chocolate & chestnut roll

I didn't use the filling as per the recipe, I just whipped up some cream and used a tin of caramel ..... delicious!

Make this type of sponge whenever you want a Swiss roll-style cake

FOR THE SPONGE
4 medium free-range eggs
125g castor sugar
1tsp vanilla paste or extract
60g self-raising flour
40g cocoa, plus 1tbsp for dusting

FOR THE FILLING
300ml cream
230gtin chestnuts, pureed and sweetened
100g milk chocolate, melted

Heat the oven to 180C. Line a 20x30 cm Swiss roll tin with non-stick baking paper.

Whisk together the eggs, sugar and vanilla paste until pale and creamy, the whisks should leave a ribbon trail when lifted, about 4 mins. Sift over the flour and cocoa, then fold in with a metal spoon.

Pour into the tin and gently ease into the edges. Bake immediately for 12-15 mins, until risen and springy to the touch. Cool in the tin for a few mins, then turn out onto a sheet of baking paper dusted with cocoa. Cool completely.

For the filling, lightly whip the cream until it holds soft peaks, add chestnut puree and melted chocolate and mix until marbled. Remove the paper from the cake and spread with filling, leaving a 3cm margin along one short edge. Roll up from short end to the naked short end and put on a serving plate. Don't worry if it cracks a little.