Cinnabon Cinnamon Roll Cake

It tastes as good as it looks!!

Brunch Day at OFF

I work at the Osteopathic Founders Foundation as an Emergency Cardiovascular Care instructor.  I also get to help with other projects that involve the Foundation.  (OFF as we lovingly call it.)  Thursday is the "Retired Doctors" Brunch.  This group of physicians have been meeting for breakfast for years.
Now they come the third Thursday of each month to our facility to enjoy each others company over breakfast. They are so cute to watch! Tomorrow I will be making my Baked Eggs and Cinnabon Cinnamon Roll cake for them to enjoy. These men and women dedicated their entire lives to medicine and their patients.  It is so heartwarming to hear their "stories" and watch their eyes sparkle when they talk about their years at the hospital.   They are remarkable people and just being around them is a joy.  I always look forward to "Old Docs Day" as we fondly call it!!

Cinnabon Cinnamon Roll Cake

Cinnabon Cinnamon Roll Cake  
Ingredients: 
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)

Glaze:
2 cups powdered sugar
5 T milk
1 tsp vanilla

Directions:
With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9x13" baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm (we like it straight out of the oven) or at room temperature.   (www.sixsistersstuff.com)

 1.  With an electric mixer, mix flour, sugar, salt, baking powder, milk, eggs and vanilla in a large mixing bowl.

2.  Once combined well, slowly stir in 4 TSPB melted Butter.

3.  Pour batter into a greased 9 x 13 baking pan.

 4.  In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined.

5.  Drop evenly over the bake batter by the tablespoon full.

6.  Use a knife to swirl through the cake if desired.  I just left mine natural.

 7.  Bake at 350 degrees for 25 to 30 minutes or until toothpick comes out nearly clean from the center.

8.  Place powdered sugar, milk, and vanilla in a large bowl.  Whisk until smooth.  Now wait for the cake to come out of the oven.

 9.  When cake is done and warm drizzle the glaze over the entire cake.

I hope you enjoy this cake as much as I do.  

It is easy....from start to eating can be as little as 45 minutes.

So the next time you are in a pinch for something to take to a brunch.....this is a winner!!


Enjoy.... or as the French say.....Bon Appetite!


Tomorrow I will share the Baked Eggs I am also making.

Happy Trails....until we eat again,

Mtn Mama

A Very Busy Week!!

 

SUNDAY STASH REPORT - WEEK 19

Total Yards Used this Week:   0 yards

Added this Week: 0 yards

Used year to Date:  56  yards

 Added Year to Date: 10 yards

 Net Stash Decrease for 2013:  46  yards

  I had a very busy week.  I worked Monday.  Tuesday got my teeth cleaned and worked out in the yard planting all day.  Wed was our final CBS Share Day Brunch for 2012-2013.  Thursday I volunteered for the medical team at Special Olympics at OSU in Stillwater. Friday I was responsible for hosting a table for the AHA "GO RED" luncheon.   
Whew.....then Friday night my daughter and I made several desserts for a graduation party on Saturday.  So my only sewing projects were to sew the labels on the quilts I finished last week.  I did complete the hand work on the last three Dresden plate blocks too. Now I can put it together.

My week in a glance:

Special Olympic Athletes getting their medals for Bocce Ball!!

  The final CBS Share Day is always the best day of the year.  Great food, Fellowship and Sharing about what God has done in the lives of these women  during this year.  Lots of great testimonials to God's Grace and Goodness.

A very special graduation party for a special Jenks High School Senior!!  I helped her Mama design and make a T-Shirt quilt commemorating all her High School Activities.  It turned out great and she LOVED it!!

I was privileged in getting to help with the desserts for the party.

Lemon Cheesecakes 
and Lemon 
Tarts






The most popular were the Chocolate White Chocolate Chip Cookies and the No Bake After Dinner Mints.  I will share these wonderful recipes in the next few days. 
As usual I was so busy this week that I am just now posting my Food for Friday so we will start with the No Bake Chocolate Mint Bars.

Food for Friday - Week 19

No Bake Chocolate After Dinner Mint Bars

Ingredients:

1/2 cup butter

1 (10 ounce) bag of semi-sweet chocolate chips (1 2/3 cups)

2 cups chocolate wafer cookie crumbs

1/4 cup butter softened

1 TBSP milk

1/2 tsp vanilla

2 cups powdered sugar

1/4 cup Andes Creme De Menthe baking chips

1/3 cup butter

Method:

1.  Lightly grease 9- inch square baking pan with cooking spray.

2.  Place 1/2 cup butter and 1/4 cup chocolate chips into a microwavable bowl.  Microwave on high for 45 seconds.  Remove from oven and stir until smooth and all the butter and chips are melted.

3.  Place the cookies ( I use either Thin Mints (when I have them) or Oreo's) into the food processor with the blade in place.  Pulse until the cookies are fine crumbs.  Today I used my last box of Thin Mints from the freezer.

4.  Measure 2 cups of the cookie crumbs.

5.  Stir the melted chocolate and butter mixture into the cookie crumbs.  Press evenly into the prepared pan.  Refrigerate until firm, about 10 minutes.

6.  Meanwhile in a small bowl, beat the 1/4 cup of softened butter with the milk and vanilla.  Slowly add the powdered sugar

7.  Beat until smooth.

8.  Add the 1/4 cup of Andes Mint pieces and stir by hand until mixed.

9.  Spread the peppermint mixture over the crumb mixture evenly.

10. Melt remaining chocolate chips and 1/3 cup butter in microwave for 45 seconds on high.  

11. Remove and stir until the chips are melted and the mixture is smooth and glossy.

12. Spread evenly over the peppermint layer.

13. Refrigerate until chocolate is set - 10-15 minutes.

14. Cut into bars.  I cut mine very small because they are very rich. Makes 35 - 40 small bars.  25 regular size bars.

No Bake Chocolate After Dinner Mint Bars

Ingredients:

1/2 cup butter

1 (10 ounce) bag of semi-sweet chocolate chips (1 2/3 cups)

2 cups chocolate wafer cookie crumbs

1/4 cup butter softened

1 TBSP milk

1/2 tsp vanilla

2 cups powdered sugar

1/4 cup Andes Creme De Menthe baking chips

1/3 cup butter

Method:

1.  Lightly grease 9- inch square baking pan with cooking spray.

2.  Place 1/2 cup butter and 1/4 cup chocolate chips into a microwavable bowl.  Microwave on high for 45 seconds.  Remove from oven and stir until smooth and all the butter and chips are melted.

3.  Place the cookies ( I use either Thin Mints (when I have them) or Oreo's) into the food processor with the blade in place.  Pulse until the cookies are fine crumbs.  Today I used my last box of Thin Mints from the freezer.

4.  Measure 2 cups of the cookie crumbs.

5.  Stir the melted chocolate and butter mixture into the cookie crumbs.  Press evenly into the prepared pan.  Refrigerate until firm, about 10 minutes.

6.  Meanwhile in a small bowl, beat the 1/4 cup of softened butter with the milk and vanilla.  Slowly add the powdered sugar

7.  Beat until smooth.

8.  Add the 1/4 cup of Andes Mint pieces and stir by hand until mixed.

9.  Spread the peppermint mixture over the crumb mixture evenly.

10. Melt remaining chocolate chips and 1/3 cup butter in microwave for 45 seconds on high. 

11. Remove and stir until the chips are melted and the mixture is smooth and glossy.

12. Spread evenly over the peppermint layer.

13. Refrigerate until chocolate is set - 10-15 minutes.

14. Cut into bars.  I cut mine very small because they are very rich. Makes 35 - 40 small bars.  25 regular size bars.

These have to be my "new" favorite cookie!!!  I love the texture, the combination of cookies, cream, smooth chocolate and mint!!

It's everything good in ONE bite!!  And you don't even have to turn the oven on!!!  A great summertime treat!!  

Try it and let me know what you think!  I love hearing from you!!

Hope you are enjoying all the recipes and quilts as much as I enjoy sharing them!

Happy Trails....until we eat again!!

Mtn Mama