Cake Mix Cinnamon Rolls

Cake Mix Cinnamon Rolls
For the Rolls:
2-1/2 cup water (110 degrees)
2 pkgs of dry yeast
1 box yellow cake mix
1 tsp salt
5 cup all-purpose flour
1/4 cup cinnamon
3/4 cup sugar
1 stick very soft butter

For the Frosting:
3/4 cup Cream Cheese
2/3 cup butter
3-1/2 cup powdered sugar
2 Tbsp milk
2 tsp vanilla

1. In a stand mixer, mix water, yeast, cake mix, salt, and flour; Until a dough forms about 4 mins, adding 1 tbsp. of flour after 2 mins if it still sticks to the sides.
2. Transfer to an oiled, air tight bowl. Cover and let it rise in a warm, draft free place for an hour until dough has doubled in size.
3. Preheat oven to 350F
4. Roll out dough to 1/2in thick.  In a small bowl, mix the cinnamon and sugar together. Spread  butter over the dough completely, and cover the dough with cinnamon and sugar.
5.Starting at end opposite from you, roll the dough towards you until all dough is rolled into one long piece.  Slice dough into 24 equal sized pieces.
6.  Place rolls in two greased 9×13 pans.   Cover and let rise until doubled in size.
7.  Bake at 350 degrees for 15-25 minutes or until golden brown.
8.   Remove from oven and let cool slightly.
9.  In a stand mixer, beat cream cheese, butter, powdered sugar, milk and vanilla. Generously apply to cinnamon rolls

*  If you prefer your frosting to melt into your rolls, frost after rolls have cooled for 10-15 minutes.  If you prefer your frosting to stay on top of your rolls, wait until rolls have cooled until frosting.

Chocolate Flan Cake

Chocolate Flan Cake

Ingredients

• 11 ounces Mexican cajeta  , softened or at room temp
• 1 box chocolate cake mix plus ingredients called for on box
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1/2 cup milk
• 8 ounces cream cheese — softened
• 1 teaspoon vanilla
• 5 large eggs
• Irish Cream for topping

Instructions

1. Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with flour-added cooking spray or grease the pan with shortening and dust with flour. Pour caramel topping into pan.
2. Prepare cake mix according to package directions. Pour the cake batter into the cake pan over the caramel topping.
3. Make the flan. Pour condensed, evaporated and fresh milks into a blender. Add softened cream cheese, vanilla and eggs and blend or process until smooth. Pour the flan mixture very slowly over the cake batter.
4. Spray a sheet of aluminum foil with cooking spray (or just use nonstick foil) and cover the pan TIGHTLY with the foil. Covering tightly is very important. Set the Bundt pan into a large pan and set on the oven rack and slide in.
5. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water). Bake for two hours.
6. After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil. Invert cake onto a large plate with rim. The caramel topping should flow down the sides. Cool completely then refrigerate.
7. Serve with Irish Cream on top

Marshmallow Fondant

Have you ever wanted to know how to make those amazing cakes like these?

Its easier than you think

 You just bake and fill the cake

 And make the fondant.

 Freeze the cake and let the fondant sit on the counter for 24 hours

And then you just ice it to adhere the fondant and press it on and there you go :)

 

 

 

Here is the recipe for Marshmallow fondant. Each one of these cake took one full batch, some had a few pieces of left overs.

 

Marshmallow Fondant

16 oz mini marshmallows

2 tsp vanilla

2 Tbsp water

2 lbs powdered sugar, sifted

 

1. Spray a large mixing bowl with pam; add marshmallows, water and vanilla.

2. Place in microwave on HIGH for 2 mins

3. Fit the kitchen aid with the dough hook. Mix in marshmallow mixture with the sugar. Add sugar until dough forms. Low for one minute, then turn to medium speed for 2 mins. Add one tsp of water if needed.

4. Turn out dough to a clean surface and kneed until smooth. Wrap tightly in a air tight container and let it set 8-12 hours, or overnight.

*will keep for up to one week





Double Chocolate Coconut Cookies (vegan)

 

Double Chocolate Chip Coconut Cookies (vegan)
makes 32 small or about 18 large cookies

• 1 C all-purpose flour
• 1 C chocolate protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 C sugar
• 2 Tbs chia seeds
• 1/4 C warm water
• 2 smashed riped bananas
• 1/2 C unsweetened, shredded coconut
• 1/2 C vegan chocolate chips
• 1 tsp almond extract

1. Mix water and chia seeds together in a small bowl. Set aside for 5-10 minutes. Preheat oven to 350 F. Lightly grease two baking sheets.

2. In a medium bowl, whisk together flour, chocolate protein powder, baking powder, baking soda, and salt. Set aside.

3. In a small bowl, whisk together sugar, oil, and vanilla. Add chia and water mixture. Pour the wet ingredients into the dry. Add chocolate chips and coconut, then mix with a spatula just until everything is combined. Chill in the refrigerator for about 15 minutes.

4. Form dough into balls and place on greased baking sheets. Press flat with your fingers (these won't spread much). Sprinkle the tops with more coconut. Bake for 9-10 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

 

Vegan Pumpkin Muffins

 

2 cups (10 ounces) of all-purpose flour

2 tablespoons of pumpkin spice seasonings
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup honey
1/2 cup brown sugar
4 tablespoons of chia seeds
12 tablespoons of water
3/4 cup coconut oil
1 1/4 cup applesauce
1 cup pumpkin puree
optional: pumpkin seeds and dried cranberries for topping

1. Adjust middle rack in oven, and heat oven to 350 degrees. Grease 2-12 cup muffin tins. Whisk the flour, pumpkin spices, baking powder, baking soda, and salt in a medium mixing bowl.
2. In a small liquid measuring cup, add chia seeds and water, stir and let it sit for 5 minutes, until thickened.
3. Using a large bowl, combine honey, brown sugar, coconut oil, applesauce, and pumpkin. Then add the chia seed mixture. Stir in flour mixture, until just combined.
4. Scrape batter into prepared pans, topping with a sprinkle of pumpkin seeds and dried cranberries. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 30-35 minutes of baking.
5. Let pan cool completely, about 2 hours on a wire rack. Enjoy :)