I got a spontaneous taste for Glazed Cinnamon Rolls

At first I was going to go make a quick run to Publix and grab some from their bakery. But then I mentally went through possible ingredients I had on hand. I don't have any yeast here but then I remembered that I have an unopened box of Bisquick.

And I know that you can typically make several breads and things with Bisquick. So I looked online and sure enough there were several Bisquick cinnamon roll recipes. I took step by step pictures of what I did as well as measured everything exactly (unlike when I cook dinners LOL.....I can get away with not measuring so much when cooking other things) because when baking stuff I'm always scared it won't come out right unless I follow the recipe EXACTLY.

***Rolls***
2 tablespoons sugar
1 teaspoon ground cinnamon
2 1/2 cups Original Bisquick
2/3 cup milk
2 tablespoons sugar
2 tablespoons butter or margarine

***Glaze***
1 1/3 cup powdered sugar
2 tablespoons milk (I had to use water because I ran out of milk, LOL)
1 tsp vanilla extract


Directions:
***ROLLS***:
Heat oven to 375 F. Grease bottom and sides of rectangular pan, 13x9x2 inches. Stir together 2 tablespoons sugar and the cinnamon in a small bowl and set aside.

Stir Bisquick, 2 tablespoons sugar, and then milk in a large bowl.

Mix with a fork; dough will be sticky. Gradually mix in enough Bisquick (up to 1/4 cup) to make dough easy to handle.

Turn dough onto surface well dusted with Bisquick; gently roll in Bisquick to coat.

Shape into ball; knead 10 times. Roll into rectangle, 15x9 inches; spread with butter.

Sprinkle evenly with sugar mixture; sprinkle evenly with raisins.

Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll.

Cut into 1 1/4-inch slices; place cut sides down in pan.

Bake 23 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan.

Spread Glaze over warm rolls.


***GLAZE***: Stir powdered sugar, milk, and vanilla extract until smooth.

One of my favorite desserts................

I really really "heart" that Maple Butter Blondie from Applebee's. It's so warm, light, and yummy with the butter sauce and vanilla ice cream. So instead of having to run out to Applebee's just to get this dessert, I decided to try my hand at baking it. The taste was right on the money. It tasted amazing, but there are a few adjustments I like to play around with on this recipe.

I used:
Blondie
1 cup Flour, 1 cup
1 tsp Baking powder
¼ tsp Salt
½ cup Sweet butter, softened
½ cup Granulated sugar, 1/2 cup
2/3 cup Packed light brown sugar, 2/3 cup
2 Eggs
1 tsp Vanilla extract
1 cup walnuts

Maple Butter Sauce
3/4 maple syrup (the real stuff, not the pancake syrup)
1/2 melted butter
3/4 brown sugar

Preheat oven to 350 degrees. Grease a 9-inch square baking pan and set aside.

In a small bowl, combine baking powder and salt.

In a large bowl, cream the butter, sugar and brown sugar. Add eggs and vanilla extract to the butter cream. Gradually add flour mixture, beating well after each addition. Stir in nuts.

Spread batter evenly into greased pan. Bake for 30 to 35 minutes or until toothpick inserted in center comes out "almost" clean. Let it cool completely

For Maple Butter Sauce, melt butter and syrup. Add brown sugar, stirring until dissolved.



NEXT TIME I MAY TRY:
The blondie at Applebee's is slightly more cakelike than the ones I made. I think that requires a little more egg in the batter. Also, I didn't use any baking soda and I think perhaps that helps it rise a little more.

My blondie is actually more of a caramel color than "blonde" so I'll try and work with the brown sugar/white sugar measurements and see what I come up with.

And lastly, for some reason the maple butter sauce I made isn't that creamy white like Applebee's. I think some white ingredient needs to be added to it but I can't figure it out yet.

Banananana Puddin'!

So, I used the Not Yo Mama's Banana Pudding by Paula Deen a couple of years ago and it was wonderfully flavored! I got a taste for it the other day and so I made it again. I went to the grocery store and bought all my ingredients, all the while getting very excited about my banana dessert I would soon be devouring. Paula uses chessmen cookies, but I just use the standard Nilla cookies. Do you know, when the cashier was ringing up my groceries, he held up my cookies and exclaimed, "Is somebody making banana pudding?"

I said, "Yep, i am!!"

And then he said, "What kind of banana pudding are you making?? Why do you have this instant pudding stuff? You supposed to make it from scratch like grandmaw used to make it."

Well at first I was about to shy away because honestly I was thinking in my head: 'i don't know how to make it from scratch'. LOL but then I decided to stand my ground because I remembered how well received my banana pudding was when I made it a few years ago. I told him that the pudding I was gonna make is the new age pudding and that it's OFF THE HOOK, FANTABULOUS! lol.

He laughed and he said he would take my word for it. Hee, hee. Well I followed Paula's recipe to the tee, the only thing I changed was that I used Nilla cookies. Someone I spoke to that also uses this recipe, has said that she's tried it with Chocolate chessman cookies (mmmmm!) and it was delicious! Anyway, here are some snap shots of my dessert! Enjoy!