Birthday Cinnamon Rolls

When you’re looking to turn a classic recipe into something so irresistibly delicious, there’s only one thing to do … add a kick of cake mix. Dry cake mix lends a delicious cake batter flavor to the dough, filling, and icing of these totally incredible (and totally easy!) cinnamon rolls. Whether you’re serving them up for a big day or just adding a bit of oomph to your weekend breakfast table, these Birthday Cake Cinnamon Rolls are totally fab!

Birthday Cake Cinnamon Rolls

INGREDIENTS 

• 1 1/2 cup very warm water
• 1 packet of yeast
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 1/4 cup olive oil
• 1/2 cup yellow cake mix (I prefer Betty Crocker.)
• 2 cups flour

For the filling:

• 3/4 cup butter melted
• 1 tablespoon cinnamon
• 1 cup brown sugar
• 1/2 cup yellow cake mix

For the icing:

• 6 cups powdered sugar
• 1/2 cup cake mix
• 4 tablespoons butter melted
• 3-5 tablespoons milk
• 1 teaspoon vanilla

DIRECTIONS:

Pour the water into a very large bowl. Whisk in the yeast. Then the sugar. Allow the mixture to rest for 2-3 minutes. Stir in the salt, olive oil, and 2 1/4 cups of the flour. Sprinkle just enough flour over the dough until it becomes pliable enough to knead. Knead the dough until it becomes soft and elastic. Cover with a clean cloth and set aside, allowing the dough to rise for 45 minutes.

Preheat the oven to 375 degrees. Roll the dough out on a lightly floured surface, until it’s about 1/2″ thick. Drizzle butter across the dough, sprinkle with sugar, cinnamon, and cake mix. Roll tightly into a roll, then slice into 2″ pieces with a sharp knife. Place rolls on a lightly greased baking sheet and allow them to rise for 15 minutes more before putting them in the oven and baking for 15-20 minutes, or until golden brown.

In a stand mixer, beat together all icing ingredients until a spreadable frosting is formed. Drizzle over hot rolls. Sprinkle with rainbow sprinkles. Serve and enjoy!

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Football Sunday Kid-Friendly Recipe: PB & J Sushi Rolls

These entertaining “sushi” rolls reinvent the classic PB&J sandwich for kids and make it fun for the whole family to watch football with daddy on Sundays! I sometimes like to recommend almond butter instead of peanut butter because it has a thicker consistency, good flavor and can be A LOT less messy than regular peanut butter. You can use any kind of jam, but try to use whatever you kids’ favorite flavor is or even experiment with new flavors and let your child pick it out a the grocery store. I always try to use jam that is 100% all-natural fruit and organic.

INGREDIENTS:

–        whole grain bread
–        peanut butter or almond butter
–        jam (any flavor)

DIRECTIONS:

1. Take 2 slices whole-grain bread and remove crusts.
2. Spoon out enough almond butter or peanut butter to spread a thin layer on bread.
3. Spoon out enough 100 percent all-natural fruit jam to spread a thin layer on bread.
4. Flatten bread with rolling-pin.
5. Spread a thin layer of almond butter or peanut butter on one slice of bread.
6. Top the almond butter or peanut butter with a thin layer of jam.
7. Roll up bread tightly.
8. Slice into four pieces with a serrated knife. Repeat with second slice of bread.

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Le Top Chef Series: Summer Fruit Kuchen

This one is for Melissa and all the rest of you that love to bake.  It’s delicious and easy to make.
  

Preparation Time: 20 minutes
Total Time: 1 hour 30 minutes

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp each ground cinnamon and salt
• 1 1/2 sticks (3/4 cup) unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/3 cup milk
• 1 1/2 cups blueberries
• 1 ripe peach, pitted and cut into 1/2-in. wedges
• 1 ripe plum, pitted and cut into 1/2-in. wedges

Crumb Topping

• 3 Tbsp each all-purpose flour and light brown sugar
• 2 Tbsp unsalted butter, cut in bits
• 1/4 tsp ground cinnamon
• Confectioners’ sugar, for dusting

PREPARATION

1. Heat oven to 350°F. Line a 9-in. square baking pan with nonstick foil; let foil extend over ends of pan.

2. Mix flour, baking powder, cinnamon and salt in a small bowl. Beat butter and sugar in a large bowl with mixer on high speed for 2 minutes until smooth. On medium speed, beat in eggs and vanilla just until combined. On low speed, beat in flour mixture and milk until blended. Gently fold 1/2 cup blueberries into batter.

Photo: Mary Ellen Bartley

3. Spread batter into prepared pan and spread in an even layer. Top with peach and plum slices, evenly spaced in batter. Scatter with remaining 1 cup blueberries.

4. Topping: In a medium bowl, rub ingredients together with fingertips until moistened and clumpy, then scatter over fruit. Bake 55 to 60 minutes, until a wooden pick inserted in center comes out clean and kuchen starts to pull away slightly from sides of pan. Cool in pan on wire rack.

5. Lift foil by ends onto work surface. Using 2 large spatulas, lift cake from foil onto a serving plate. Dust with confectioners’ sugar. Cut into squares.

Voilà, now all that’s left to do is enjoy its perfection!

Recipe Source: Woman’s Day Kitchen

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Le Top Chef Series: Mini Cheddar Burgers

Perfect activity for little hands, and perfect to eat for little mouths!

Prep Time: 20 minutes
Grill: 8 minutes

Makes 12 mini burgers

INGREDIENTS:

• 1-1/2  pounds ground beef (90 percent lean)
• 1  tablespoon dried minced onion
• 1  tablespoon Worcestershire sauce
• 3/4  teaspoon garlic salt
• 1/2  teaspoon Italian seasoning
• 1/4  teaspoon black pepper
• 12  small round dinner rolls (such as potato rolls or dollar rolls)
• 24  leaves fresh arugula or other leafy green, cleaned
• 12  slices sharp cheddar cheese (about 3 ounces total)
• 12  slices plum tomato

DIRECTIONS:

1. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. In a large bowl, mix together the ground beef, onion flakes, Worcestershire sauce, garlic salt, Italian seasoning and black pepper. Mix until well combined.
2. Shape seasoned beef into 12 small patties, about 1/4-cup mixture for each, forming patties that are 2-1/2 inches across and 1/2 inch thick.
3. Split the rolls in half and toast the cut side on the grill, about 1 minute. Transfer to a large platter. Top buns with arugula leaves.
4. Transfer hamburger patties to the grill and cook 2 minutes. Flip and cook 2 additional minutes or until cooked through. Top burgers with cheese. Slice should be roughly the size of the burger; if not, cut or fold it to fit. Grill until slightly melted, 1 to 2 minutes.
5. Transfer burgers to lettuce-topped buns and place a plum tomato slice on each. Serve warm.

source: parents.com

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le•top Chef Series: Apricot-Honey Chicken

…An easy main course with only 15 MINUTES of prep time!

Apricot-Honey Chicken
The honey mustard, apricot and ginger give this chicken recipe a wonderful flavor. It will definitely be a hit and is incredibly fast to shop for and prepare.

Serving: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

INGREDIENTS
1/3 cup dijon honey mustard
3 tablespoons apricot preserves
1 teaspoon ground ginger
4 boneless, skinless chicken breast halves

DIRECTIONS
1. Blend mustard, preserves, and ginger. Brush mustard mixture onto chicken.
2. Grill or broil about 8-10 minutes each side or until done, brushing with mustard mixture frequently.
Recipe provided by ivillage.

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