Thursday, July 25, 2013

Cinnamon Roll Cake

This is such a delicious cake. It tastes so much like a cinnamon roll! It satisfies that cinnamon roll craving in a fourth of the time that it takes to make real cinnamon rolls. I can't wait to make it again.

I found the recipe on Miranda's Recipes

Cinnamon Roll Cake

3 cups flour
1/2 t salt
1 cup sugar
4 t baking powder
1 1/2 cup milk
2 eggs
2 t vanilla
1/2 cup butter, melted

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan., Mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

1 cup butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon

Mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

1 (8oz) package cream cheese
1 cup powdered sugar
1/4 cup milk

Cream together until smooth and a little runny. If it’s too runny, add more powdered sugar. If it’s too thick add more milk. Pour over hot cake. Serve warm.

Friday, July 19, 2013

Crock Pot Chicken Fajitas

I love fajitas! They are one of my favorite meals to eat, but I rarely make them because they are pretty time consuming. However, I came across this great recipe (can't find the site now) for crock pot fajitas and decided to give it a try. It was so simple to make and very yummy. The vegetables were a little bit soft, so I might try adding them a little bit later next time. Easy, yummy, perfect!
I took the picture with my phone so it doesn't look super appetizing but they were delicious.

Crock Pot Chicken Fajitas

1 yellow onion, sliced
3 sweet peppers, sliced
1 ½ pounds boneless chicken breast or thighs
1/4 to ½ cup chicken broth, depending on preference (leave this out if you prefer a drier fajita filling)
½ teaspoon salt
2 tablespoons cumin
1 ½ tablespoons chili powder
Squirt of lime juice
Fajita Toppings

Combine sliced onion and peppers in the bottom of a greased crockpot.
Lay chicken on top of veggies.
Pour chicken broth over top.
Sprinkle everything with cumin, salt, and chili powder.
Give a nice quirt of lime juice over the top.
Cover and cook on low for 4-8 hours (or on High for 4 hours) or until meat is shreddable.
When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas and top with guacomole, sour cream, salsa, cheese, and whatever else you want.

Tuesday, July 2, 2013

Perfectly Smooth Raspberry Icecream

The heat has come with a vengeance and what better way to fight it than home made ice cream? My daughter has a little recipe book called The Unofficial Harry Potter Sweet Shoppe Book. We love looking through it and have tried many things out of it. This delicious recipe came from that book, and it really was one of the best ice creams I've ever eaten. So smooth, so perfect, so yummy.
It did require a lot of prep work, but it was worth it.

Raspberry Icecream

12 oz fresh or frozen raspberries, thawed if frozen
3/4 cup granulated sugar, divided
1 cup heavy
2 cups whole milk
4 large egg yolks

1. Process the raspberries with 1/4 cup of the sugar in a blender or food processor until smooth. Push the mixture through a sieve with a rubber spatula into a bowl, pushing down on the solids to squeeze out as much juice as possible. Discard the solids.

2. Combine the heavy cream, milk, and remaining sugar in a medium saucepan and cook over medium heat, stirring frequently, until hot but not bubbling. Temper the egg yolks by slowly pouring 1 cup of the hot milk mixture into the egg yolks while whisking constantly. Pour the yok mixture into the pot while whisking constantly. Continue whisking over medium high heat until the mixture thickens slightly but before it begins to boil. Pour the mixture through a sieve into another bowl.

3. Whisk in the raspberry mixture and transfer it to an airtight contianer. Cool to room temperature, then chill in the refrigerator until very cold, about 6 hours or overnight.

4. Remove the cold mixture from the refrigerator and whisk in the raspberry mixture that settled to the bottom. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight comtainer and freeze until firm, about 6 hours or overnight.

Makes about 4 cups.