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!