Cinnamon Rolls (HOMEMADE!)

I used to have a very irrational fear of yeast. But a baker afraid of yeast is like a soccer player afraid of grass, or a fish afraid of water. Like a nurse afraid of scrubs (I could keep going this is fun). So I faced my fear, bought some quick rising yeast and made a batch of cinnamon rolls. And it turns out, I make some pretty DANg good rolls let me tell ya. And they're so easy! It's all about the yeast really (and the frosting, cream cheese all the way).

 These are good any time of day, especially for all three meals in one day. Heck yeah. And my mom agrees, she already ate 4 of the 12 I made.

Ingredients

• 4-5 cups all-purpose flour
• 2 packages dry yeast (4.5 teaspoons)
• 1 teaspoon salt
• ¾ cup milk
• ½ cup water
• ½ cup melted butter
• ½ cup sugar
• 1 egg

Filling

• melted butter for spreading
• 1 cup brown sugar
• 1 1/2 tablespoons cinnamon

Frosting

• 1.5 cups powdered sugar (more or less to taste)
• 1/2 cup unsalted butter
• 8 oz block cream cheese
• 1 teaspoon vanilla

Instructions

For the dough

1. mix together 1¾ cups flour, yeast, and salt. set aside.
2. in a small saucepan, heat the milk, water, butter, and sugar over med-low heat until it reaches 120-130F, stirring constantly. pour into the dry mixture and beat until smooth.
3. add egg and ½ cup flour and beat for another 2 minutes.
4. gradually add enough flour to make a soft dough (do a half cup at a time, adding up to a cup or two).
5. knead dough. cover and rest for 20 minutes (ten minutes for quick rising yeast).
6. once dough has risen, roll out into a rectangle, approx ¼" thick. spread melted butter over top, and sprinkle filling overtop, leaving a ½" border all the way around.
7. combine brown sugar and cinnamon.
8. roll the dough as for a jelly roll, keeping it as tight as possible. when you get to the end, pinch the dough along the top and cut into 12 rounds, using a knife or bench scraper. place rolls on a greased pan and bake at 375 for 15-20 minutes until golden brown. let cool slightly, then top with frosting

For the frosting

1. Whip cream cheese and butter on medium speed until fluffy
2. Mix in vanilla then slowly add in the powdered sugar until you reached your desired consistency and taste.
3. Spread on warm rolls

No Bake Cheesecake

 At the beginning of the semester I asked all of my dorm friends what their favorite cake was. If you ask really far in advance, they wont be expecting anything from you and then BAM, you show up on their birthday with a really sexy cheesecake. It's especially fun in college because we're all away from home and no one is anticipating a homemade birthday cake with candles and cheesy singing. So all the way back in August Teghan said he wanted a cheesecake for his birthday, and so I surprised him with this gem.

I was nervous because it's a no bake and I was afraid it wouldn't taste like a real cheesecake. It was perfect. Seriously so thick and creamy just like you would expect, probably better. It would be yummy all on its own but I decorated it with Teghan's favs; strawberries and kit kats. I think he liked it :)

This recipe is SO easy and will completely exceed your expectations. I don't think I will ever use another recipe it's that good. Try it out, tell me what you think!

Ingredients

Crust:
• 24 oreos, crushed
• 4 tablespoons butter, melted
Filling:
• 16 ounces cream cheese, softened to room temperature
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1/2 cup sour cream
• 3/4 cup cold heavy whipping cream

Directions

1. For the crust, put the crushed oreos in a medium bowl and stir in the melted butter until well-combined. Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan (or a pie plate but the filling and crust will be extra thick). Refrigerate until the filling is ready.
2. In the bowl of a stand mixer (or in a large bowl using a handheld mixer) mix the cream cheese, vanilla and powdered sugar until smooth and light, 2-3 minutes. Add the sour cream and whipping cream and mix until very thick and creamy, 4-5 minutes.
3. Spread the filling evenly into the prepared crust. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight. Serve plain, with fresh fruit or whichever cheesecake topping you desire!

Chocolate Layer Cake with Cookie Dough Filling

GUESS WHO'S BACK!!! After a year and a half of being away, I'm returning with recipes that will blow your mind. Get pumped, 2017 is gonna be the

 year of cavities cause I know Y'ALL CANT RESIST MY GOODIES. I am kicking off my comeback with a cake I made for one of the first girls I met when I came to college. She is just about the sweetest thing I've ever come across, so I needed to make a birthday cake that matched her sweetness. I still hold my role of birthday cake provider even in the dorms. The smile brought to peoples faces when they are surprised with a birthday cake just for them will never get old, therefore I will never ever stop making them. Luckily, the people on my floor know me well and know about my obsession with baking, so it isn't TOO weird when I shove cookies and brownies in their faces and beg for their opinions. And can they really complain about having another cake to eat on their birthday? But back to Kylee and her cake. She is a chocolate chip cookie lover. This is why I incorporated a luscious cookie dough filling into my otherwise fantastic chocolate cake. And you know what, the filling made it like really really fantastic. The rich chocolate layers are broken by a big chunk of cookie dough to fill all of your dreams. Here's the recipe, I think Kylee and the floor would highly recommend it :)

 I tried to make the cake as cute as Kylee, but she still beat it

Kylee's Birthday Cake

Chocolate Cake Recipe

·         3 cups all-purpose flour

·         2 cup granulated sugar

·         1 teaspoon baking soda

·         1/2 teaspoon salt

·         1 cup Dutch-processed cocoa powder

·         4 ounces bittersweet chocolate, finely chopped

·         2 cups hot black coffee

·         1 1/4 cup mayonnaise

·         2 large eggs

·         4 teaspoons pure vanilla extract

      Instructions 
       

       1. Grease and line 3 8-inch round pans and line with parchment paper.
       2. In a bowl, mix together the flour, sugar, baking soda and salt. In a separate bowl add the cocoa and chocolate.
       3. Pour the hot coffee over the cocoa mixture, whisking until smooth. Then whisk in mayonnaise, egg, and vanilla.

       4. Stir mayonnaise mixture into flour mixture until combined then evenly pour the batter into the prepared cake pans. 
       5. Place all three cakes into the oven and bake until a tooth pick comes out with only a few moist crumbs, about 25 minutes. Set aside to cool.

       
      Edible Cookie Dough Filling 
      12 tablespoons salted butter, room temperature
       2/3 cup light brown sugar
       2/3 cup sugar
        1 teaspoon vanilla
       1/4 teaspoon salt
       1 1/2 cups all purpose flour
        4 tablespoons milk
       1/2 cup mini chocolate chips
       1/2 cup semi-sweet chocolate chips
      Instructions
    
        1. Beat the butter, both sugars, the vanilla, and the salt until light and fluffy. Beat in the the flour and milk. Stir in the chocolate chips. (Can use more or less milk to adjust consistency to make it spreadable.)
        2. Once the cake layers have cooled, place the first on a cake platter, flat side down. Spread with half the cookie dough. Place another cake layer, flat side down on the cookie dough, then spread with remaining cookie dough. Place the third cookie layer on top, flat side down again.
    
     Chocolate Frosting
     1 1/2 cups unsalted butter
     2/3 cup unsweetened cocoa powder
     1/3 cup or so of cream
     1 tablespoon vanilla
     1 package of powdered sugar
     Instructions
   
      1. Beat together the butter and cocoa powder. Slowly add in the powdered sugar until it is light and fluffy. Beat in the vanilla and then the cream until it is your desired consistency. Then use to frost your cake!     

   

Trash Brownies

Alright I'll be honest, I don't really know what happened here. These brownies are pretty ridiculous. It's kind of like all the garbage food you should not be eating, loosely held together by a brownie. Guys the topping is literally crushed potato chips smothered in chocolate and peanut butter. What's in the brownie batter you ask? Two different kinds of candy bars, chocolate covered pretzels, and more potato chips. These brownies should be illegal. They are up there with the hot dog pizza from Pizza Hut (okay maybe not THAT bad). But you know what, I can't even feel bad because they are really really good and if I want to put potato chips in my brownies I'm gonna do it OKAY. And don't you dare feel bad when you eat multiple in one sitting because you deserve it!!

Trash Brownies

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 3/4 cup cocoa powder
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 tbsp. vanilla
• 2 eggs
• 3/4 cups flour
• 3 carmello bars, chopped
• 2 Rocky Road Snickers bars, chopped
• 1/2 bag Flipz chocolate covered pretzels
• 1/2 cup potato chips

Topping

• 1 cup potato chips
• 1 cup chocolate chips
• 1/4 cup peanut butter

Instructions

1. Preheat oven to 350 degrees F and line an 8x8 in pan with foil and an overhang.
2. Melt the butter and sugar in a large bowl in the microwave for one minute until the butter is melted.
3. Stir together well, then beat in the cocoa, salt, baking powder and vanilla.
4. Beat in the eggs.
5. Stir in the flour until combined.
6. Spread half of the batter into prepared pan, then evenly distribute the chopped candy bars, pretzels and chips.
7. Spread the rest of the batter on top.
8. Bake for about 25 minutes until toothpick comes out with moist crumbs. Set aside to cool.
9. After the brownies have cooled, melt the peanut butter and chocolate chips in the microwave for one minute.
10. Stir in chips and then spread on top of brownies.
11. Cool in refrigerator until topping is set, then cut into bars, put on your fuzzy socks, grab your spoon and ice cream, and go eat a couple of these in front of the t.v. It is not sinful I promise.

Good O'l Grannies Birthday Cake :)

So as we all know I am a giant lover of bananas. But I am not the only one in the family who is fond of the super fruit.My grandma enjoys munching on bananas almost as much as I do (I had to get my craziness for them somewhere). But this can cause some controversy when she stays with us, because I am a bit of a freak about my bananas. I have the kind of OCD where I get super anxious if I run out of foods I eat on a daily basis or cooking supplies. You do NOT want to see me when I run out of flour, it is ugly. This causes me to do crazy things like buy 20 bunches of bananas at once, or even hide a few (yes I know it's sad). Last year for my grandmas birthday I made her a hummingbird cake that she adored. Hummingbird cakes are a southern tradition that include pineapple, pecans, and you guessed it, bananas. 3 ENTIRE bananas. That's right, I love my grandma so much that I sacrificed 3 of my bananas for her scrumptious cake :). The combination of banana pineapple and pecans makes for a very delicious and moist cake, complimented by a great cream cheese frosting.

Hummingbird Cake

• 2 3/4 cups all purpose flour
• 1 cup pecans, chopped and toasted
• 3 ripe bananas, mashed (about 2 cups)
• 1/2 cup fresh chopped pineapple
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 1/4 tsp. baking soda
• 1/2 tsp salt
• 3 eggs
• 1 3/4 cups sugar
• 1 cup canola oil

 Instructions

1. Preheat oven to 350 degrees F and line three 8 inch pans with parchment paper.
2. In a medium bowl mix together the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar on high speed until thick and light (about 5 minutes).
4. Slowly add in the canola oil, then gradually add in the flour mixture, creating a thick batter.
5. Fold in the pecans, pineapple, and bananas, then evenly spread the batter into the prepared pans.
6. Bake for about 50 minutes, until a toothpick comes out clean.
7. Cool cakes, then remove from pans to cool completely before leveling and frosting.

 Cream cheese Frosting

• 1/2 cup butter, room temperature
• 16 oz cream cheese, room temperature
• 5-6 powdered sugar
• 1 tsp vanilla

 Instructions

1. In a medium bowl, cream together the butter and cream cheese until light and fluffy.
2. Mix in the vanilla.
3. Slowly add in the powdered sugar until desired consistency is reached.
4. After cooling and leveling the cakes, fill and frost them with the cream cheese frosting.

Trifle of Gloom

Welp. This is it. Summer is over. Anddddd I am extremely depressed. I am in no way prepared to go back to being slumped in a desk for 7 hours in a freezing cold classroom. 5. DAYS. A. WEEK. School is just a politically correct term for "jail for children". Adults always say "is it really that bad?". Yes. It is THAT bad. Dumb boys, cruel girls, and teachers who have it in their head that they are somehow SO much better than you will ever be. The only tiny little ray of light I have is that it is my senior year. My other source of comfort, is this trifle. I needed something to help my gloomy mood, and to say fair well to this much too short summer. To start off I made my favorite brownies. Then I whipped up some cream and added half to some chocolate pudding and the other half to a peanut butter cream cheese mixture. Then the glorious layers started to take shape, with brownies on the bottom, then the peanut butter mousse, then oreos and chocolate covered pretzels and repeat. Truly truly delicious, and the ultimate comfort. I am definitely still depressed, but fuzzy socks and a bowl of this stuff are slowly helping.

Trifle of Gloom

• 1 batch of your favorite brownies, cut into little squares (or the brownie recipe used here)
• 3 cups heavy cream
• 2 tbsp. sugar
• 1 package chocolate pudding, prepared (it will ask for about 1 cup of milk)
• 1 cup peanut butter
• 8 oz whipped cream cheese, room temperature
• 2 cups powdered sugar, divided
• 1 cup chopped oreos
• 1 cup chopped chocolate covered pretzels

Instructions

1. Add your cream and sugar to the bowl of a stand mixer fitted with the whisk attachment and whip until you have stiff peaks.
2. Add about 1/3 of your whipped cream to your prepared chocolate pudding.
3. Stir in 1 cup of powdered sugar to the pudding and then set aside.
4. In a medium bowl mix together the cream cheese, peanut butter, and powdered sugar.
5. Fold in another 1/3 of your whipped cream.
6. Grab your trifle bowl and assemble by placing brownie squared on the bottom, then the peanut butter mixture, oreos and pretzels, chocolate pudding, and repeat until you have used all your ingredients ending with the chocolate pudding. Then decorate the top with the left over whipped cream and any leftover oreos, pretzels, and brownies.

Twix Double Cookie Dough Bars

My mom does this thing where every single time she eats something new I make, she goes "omg this is my favorite". And I always tell her "mom you can't say that every time or else I will never know what is actually good!". But then she will say something like "well I can't help that it get's better every single time" so I let her off the hook. But this time, she must of been telling the truth because these bars are serious HEAVEN.

                           It's a chocolate chip cookie dough... combined with a chocolate cookie dough...

                                                   with a caramel twix cheesecake filling.

                   What the dang heck why are you not making these right now GET GOING!!!

Twix Double Cookie Dough Bars

Chocolate Chip Cookie Dough

• 1/2 cup butter, room temperature
• 1/2 brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp. vanilla 
• 1 1/2 cups all purpose flour
• 1/4 tsp. salt
• 1/2 tsp. baking powder
• 1 cup chocolate chips

 Instructions

1. Preheat oven to 375 degrees F and line an 8x8 pan with foil and overhang.
2. Cream together the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment.
3. Add in the egg and vanilla until combined.
4. Slowly add in the flour, then fold in the chocolate chips.
5. Remove dough from bowl and place in the refrigerator while making the chocolate cookie dough.

Chocolate Cookie Dough

• 1/2 cup butter, room temperature
• 3/4 cup brown sugar
• 1 egg
• 1 tbsp. vanilla
• 1 1/2 cups all purpose flour
• 1/2 unsweetened natural dark cocoa powder
• 3/4 tsp. baking soda

 Instructions

1.  Cream together the butter, sugar, egg, and vanilla in the bowl of a stand mixer fitted with paddle attachment until light and fluffy, about 5 minutes.
2. Add the remaining ingredients on low speed until combined.
3. Roll out the chocolate cookie dough into a 9x13 inch rectangle.
4. Take the chocolate chip cookie dough from the fridge and drop one inch pieces on top of the chocolate cookie dough.
5. Roll the chocolate chip cookie dough into the chocolate cookie dough, then set aside while making the cheesecake filling.

Caramel Cheesecake Filling

• 8 oz. cream cheese, room temperature
• 1/3 cup sugar
• 1 egg
• 1 tsp. vanilla
• 1/3 cup caramels
•  1 tbsp. heavy cream
• 16 Twix bars

Instructions

1. Beat together the cream cheese, sugar, egg, and vanilla until smooth.
2. Melt the caramel and cream for one minute in the microwave until smooth.
3. Pour caramel into cream cheese mixture.
4. Take about 2/3 of your rolled out cookie dough and spread into prepared pan.
5. Place your Twix on top of the cookie dough layer, then pour the cheesecake filling over the twix.
6. Take the remaining dough and drop 1 inch pieces on top of cheesecake layer.
7. Bake for about 30 minutes until set, then cool in the refrigerator before cutting into AMAZING FABULOUS BARS :)