Monday, February 25, 2013

Caramel Cinnamon Rolls

During the winter storm the other day I posted a picture of some cinnamon rolls on my Facebook page.  I have had several requests for the recipe so I thought I would share it!!!  There is nothing better than fresh warm cinnamon rolls with a gooey caramel topping to comfort you during a cold blizzard...oh, and sweatpants!!!

You will need:

2 loaves of frozen bread dough {YEP, I cheated}
3 Sticks of Butter {hope you are not worried about your diet}
Brown Sugar
White Sugar
Vanilla Ice Cream

Thaw your bread according to the package directions.  With a rolling pin, roll the dough out about 1/4 of an inch thick in an oval shape on a floured surface.  I use 2 loaves so I do all of these steps twice or in twos...make sense.  Take one stick of softened butter and smear over the dough {using half on each loaf}.  Sprinkle cinnamon over the top of the butter {about 2 TBSP per loaf}.  Then lightly sprinkle some brown sugar over the cinnamon.  You will probably use about 1/2 cup of brown sugar per loaf.  Roll the dough up so you have a long tube.  Cut the rolls so they are about 3/4 of an inch thick.  You should get 12 rolls per loaf.  Transfer the rolls to a greased 9x13 pan {so 2 pans}.

For the gooey goodness....

In a sauce pan, melt 2 sticks of butter and 1 to 1 1/2 cups of ice cream.  Add 1 cup each of brown sugar and white sugar.  Bring to a boil for 1 minute.  Pour mixture evenly over the 2 pans of cinnamon rolls.  Allow the rolls to rise at room temperature until they are almost double in size.   I set mine on top of my stove while my oven preheats which helps them rise. 

Preheat oven to 350.  Bake for 25-30 minutes.  When rolls are finished allow them to cool a few minutes then flip them out on a cookie sheet and allow to cool completely {ah, who am I kidding...allow them to cool until they won't burn your mouth}.  ENJOY!!!

If you want to prepare these the evening before you can.  Just don't let them rise at room temperature, but instead cover them with saran wrap sprayed with cooking spray and place in the refrigerator overnight.  They will slowly rise overnight and will be ready to pop in the oven in the morning.  


Saturday, February 23, 2013

DIY $2 Metal Letter

Want to find out how I made this $2 metal letter?  Yeah, I thought so!!!

Hop on over here and I will show you how!!!


Monday, February 11, 2013

Maybe the BEST Brownies Ever!!!

Probably like many of you, I am addicted to Pinterest.  The worst part about Pinterest (other than it can consume too much of time) is that when I see a delicious looking food pin, I make it.  Okay, so it is not bad that I make things from Pinterest, but being a chocolate lover I don't need to consume more calories!  Ugh, I admit.... I have a HUGE sweet tooth.

Moving on, my friend pinned these little jewels and I knew I had to make them.  Ohhh my, they are so yummy!!!  They are really sweet so I advise drinking a cold glass of milk with them.


You can find the original recipe HERE along with a bunch of others!!!  Check it out!!!  I did alter my peanut butter dough recipe just a little.

9x13 pan of brownies baked and cooled 
1/4 cup salted butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1 cup brown sugar
1/4 cup + 2 tablespoons milk
1 tablespoon vanilla extract
1 1/2 cups all purpose flour
1 & 1/4 cups plain m&m's

Mix peanut butter and butter until smooth.  Add sugar and brown sugar and mix until smooth.  Add milk and vanilla and continue mixing until smooth.  Add the flour and mix until smooth.  Fold in the M&M's or sprinkle them on top of the peanut butter dough after you spread it over the brownies.

The original recipe called for 2 cups of flour and pretzel M&M's.