OREO Sweet Rolls

Posted on by

0

For Father’s Day at our church each year, the fathers are treated to homemade cinnamon rolls. They are always a big hit. I love making sweet rolls/cinnamon rolls, you don’t have to look very far into my website to see that I love wrapping all kinds of ingredients and flavors up in dough. Here is my latest take on sweet rolls…Oreo Sweet Rolls.

Oreo Sweet Rolls

Sweet Roll Dough:
1 cup milk
1/3 cup butter
1 pkg (2¼ tsp) dry yeast
1/2 cup sugar
4½ – 5 cups flour
1 tsp salt
3 eggs
1½ tsp vanilla

Heat milk and butter in microwave until butter is melted and reaches 110°. In bowl of mixer, sprinkle yeast over milk mixture. When yeast is foamy, add sugar, 3 cups of flour, salt, eggs, and vanilla. Mix until well combined. Add remaining flour, 1/2 cup at a time, stirring well after each addition. When dough has pulled together knead until smooth. Place dough in a sprayed bowl and turn to coat, cover and let rise in warm place until doubled, about 1 hour. Roll out dough on lightly floured surface into a 12″x 18″ rectangle. Mix up filling.

Oreo Filling:
14 Oreos
6 Tbl butter, melted

Process Oreos or crush to fine crumbs. Stir melted butter into oreo crumbs until well combined. Evenly spread over dough. Roll up the dough into a log and seal the seam. Cut into 12 equal pieces, place in a greased 9″x13″ baking pan. Cover and let rise about 1/2 hour. Preheat oven to 375° and bake for 25-30 minutes. Spread with frosting when warm.

Sweet Roll Frosting:
1/4 cup butter, softened
1 cup powdered sugar
milk

Mix butter and powdered sugar. Add enough milk to make frosting consistency. Evenly spread frosting over rolls, sprinkle with Oreo crumbs if desired.

One Year Ago: Old Fashioned Raisin Pie Old Fashioned Raisin Pie

Two Years Ago: Sticky Pecan Muffins Sticky Pecan Muffins

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

About these ads

Sour Cream Raisin Squares

Posted on by

0

My father loves raisin pie, so I usually make one for him on Father’s Day. I did again this year, but I also thought I would try something different. These Sour Cream Raisin Squares are wonderful!

Sour Cream Raisin Squares

Crust:
½ cup butter, softened
½ cup brown sugar
1 cup flour
1 cup oats
½ tsp baking powder
½ tsp baking soda
1/8 tsp salt

Filling:
2 egg yolks
1 cup sour cream
½ cup sugar
1 cup raisins
½ Tbl cornstarch
¼ tsp vanilla
1 Tbl butter

Preheat oven to 350°. Cream butter and brown sugar. Combine flour, oats, baking powder, baking soda, and salt. Gradually add dry ingredients to creamed mixture, mixture will be crumbly. Set aside 1 cup, pat remaining crumbs into a sprayed 9″x9″ baking pan. Bake for 12-15 minutes, until lightly browned. In small saucepan, combine egg yolks, sour cream, sugar, raisins, and cornstarch. Bring to boil, cook and stir for 5-8 minutes. Remove from heat and stir in vanilla and butter. Pour over crust, sprinkle with reserved crumbs. Bake 15 minutes longer.

One Year Ago Today: Blueberry Cinnamon Breakfast Cake Blueberry Cinnamon Breakfast Cake

Two Years Ago Today: Almond Butter Chocolate Chip Bread Almond Butter Bread with Mini Chocolate Chips

Berry Cream Pie

Posted on by

0

Easy, cool, and delicious!

Berry Cream Pie

Walnut Graham Cracker Crumb Crust:
1¹⁄3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup finely chopped walnuts
6 Tbl butter, melted

Preheat oven to 375°. Stir together graham cracker crumbs, sugar, and walnuts. Stir in butter. Press into a 9″ deep dish pie plate. Bake for 8-10 minutes. Cool completely.

Berry Cream Pie Filling:
1 heaping cup washed, hulled & quartered fresh strawberries
1 heaping cup washed fresh raspberries
1 Tbl sugar
1 (8 oz) cream cheese, room temperature
1/2 cup powdered sugar
1 (8 oz) Cool Whip, thawed
1/4 cup finely chopped walnuts

Stir together strawberries and raspberries, sprinkle the 1 Tbl sugar over and stir. Refrigerate berries for 30 minutes. With electric mixer, whip cream cheese and powdered sugar. Fold in Cool Whip. Add berries and walnuts, fold gently. Spoon into completely cool crust, refrigerate. Add whipped cream and berries on top if desired. Keep refrigerated.

One Year Ago Today: Skinny Chocolate Fudge Muffins Skinny Chocolate Fudge Muffins 2

Two Years Ago Today: Malted Milk Ball Chocolate Chip Cookies Malted Milk Ball Chocolate Chip Cookies

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Date Chocolate Chip Cake Squares

Posted on by

0

This is a favorite treat I have been making for years when my husband is eating sugar free. I know, you are probably thinking…sugar free in that house??? Well, my husband has amazing self control and when he decides to eat sugar free, he can do it for years. The only indulgence is Christmas and birthdays. Every once in a while I will make this cake for something a little sweet tasting. The dates, prunes, and raisins make this sweet and moist, try it!

Date Chocolate Chip Cake Squares

1 cup chopped dates
3/4 cup chopped pitted prunes
1/2 cup raisins
1¼ cups water
1/2 cup butter
2 eggs
1½ tsp vanilla
1 cup flour
3/4 cup Equal sweetner
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
1 cup chopped walnuts
3/4 cup fruit juice sweetened chocolate chips*

Combine dates, prunes, raisins, and water in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered, until fruit is tender and water is absorbed, about 10 minutes. Remove from heat and add butter, stirring until melted; cool.

Preheat oven to 350°. Mix eggs and vanilla into fruit mixture. Mix in flour, Equal, baking soda, cinnamon, nutmeg, cloves, and salt. Fold in walnuts and chips. Spread into sprayed 11″x7″ or 9″x9″ baking pan. Bake 25-30 minutes or until pick inserted in center comes out clean.

*I find fruit sweetened chocolate chips in the bulk foods section at my grocery store.

Original recipe from NutraSweet Company, makers of Equal®. I made some changes to the original recipe.

One Year Ago Today: Milk Chocolate Chip Butterfinger Brownies Milk Chocolate Chip Butterfinger Brownies

Two Years Ago Today: Danish Pastry Danish Pastry Slice

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Orange Coconut Pecan Cake

Posted on by

2

Perfect for a brunch, afternoon snack, or warm a piece, drizzle with glaze and add a scoop of vanilla ice cream for dessert! You decide, it’s all good!

Orange Coconut Pecan Cake

Cake:
1¾ cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1/4 cup orange juice
1/2 tsp orange extract
3/4 cup sour cream

Preheat oven to 350°. Whisk together flour, baking soda, baking powder, and salt; set aside. Cream butter and sugar with electric mixer. Add eggs, orange juice, and orange extract, mix well. Add dry ingredients alternately with sour cream. Pour cake batter into sprayed 9″x9″ or 11″x7″ baking pan. Mix together following topping.

Topping:
1/4 cup butter, softened
1/3 cup sugar
2 Tbl flour
3 Tbl orange juice
1/2 cup coconut
1/2 cup chopped pecans

In small bowl, stir together butter, sugar, flour, orange juice, coconut, and chopped pecans. Drop little globs all over top of cake batter (works best using your hand). Bake for 35-40 minutes or until golden brown and center is set.

Glaze:
1 Tbl butter, softened
1 cup powdered sugar
2-3 Tbl orange juice

Stir together butter, powdered sugar, and enough orange juice to make desired spreading or drizzling consistency. Can be spread over cake as it is cooling or wait until serving and drizzle glaze over each piece.

One Year Ago Today: Sprinkle Cookies Sprinkle Cookies

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Rocky Road Rice Krispie Treats

Posted on by

1

I don’t think I ate any meals today…just these Rocky Road Rice Krispie Treats. Addicting!

Rocky Road Rice Krispies Treats

2 cups mini marshmallows
1 cup semi-sweet chocolate chips

Put mini marshmallows and chocolate chips in plastic bag and freeze for at least one hour.

8 cups Rice Krispies cereal
1 cup chopped walnuts
2 Tbl butter
1 (16 oz) bag mini marshmallows
1/2 cup semi-sweet chocolate chips

Spray a 13″x9″ pan with nonstick spray. Put Rice Krispies and walnuts in large bowl, set aside. Melt butter in microwave in large bowl. Add mini marshmallows, stir to coat and microwave 30 seconds at a time, stirring in between, until melted. Stir in the 1/2 cup chocolate chips, until melted. Pour over Rice Krispies/walnuts and quickly stir to coat. Add frozen marshmallows and chocolate chips and stir. Dump into prepared pan and press evenly into pan (I spray a clean hand and press). Let set up, eat!

One Year Ago: Peach Cobbler Cupcakes Peach Cobbler Cupcakes 1

Two Years Ago: Brownie Cookies with Toffee & Walnuts Brownie Cookies with Toffee & Toasted Walnuts

Apple Pie Cupcakes with Cinnamon Buttercream Frosting

Posted on by

1

Cinnamon, apple, and cake all in one with buttercream on the top! Happiness!

Apple Pies Cupcakes

Apple Pie Batter:
1 (15.25 oz) box vanilla cake mix
1 (21 oz) can apple pie filling
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 350°. Line cupcake pans with paper liners (24). Pour cake mix in large bowl. In food processor or blender, process apple pie filling, add to cake mix. Add eggs, cinnamon, and nutmeg; mix with electric mixer until well combined. Scoop batter into prepared cupcake pans (each cup about 2/3 full). Bake 15-18 minutes. Cool completely before frosting.

Cinnamon Buttercream Frosting:
1 cup butter, softened
6 cups powdered sugar
1 tsp cinnamon
5-6 Tbl milk

Whip butter with electric mixer until light and fluffy. Add powdered sugar, cinnamon, and enough milk to make desired frosting consistency. Frost cooled cupcakes. Sprinkle with cinnamon sugar and garnish with lattice pastry if desired.

One Year Ago Today: Lemon Truffle Pie Lemon Truffle Pie

Two Years Ago Today: Peanut Buster Brownies Peanut Buster Brownies

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chocolate Coconut Crunch Cookies

Posted on by

0

These were a hit at a church youth gathering. An easy recipe made with a cake mix from pillsbury.com. I do believe I ate quite a bit of batter because I wasn’t very hungry for dinner!

Chocolate Coconut Crunch Cookies

1 (18.25 oz) German chocolate cake mix
1 cup butter, softened
2 eggs
1 cup coconut
1 cup oats
1 cup chopped walnuts
1 cup cornflakes (I used Special K)
1 cup chocolate chips

Preheat oven to 350°. In large bowl with electric mixer, mix *cake mix, butter, and eggs. Mix in coconut, oats, walnuts, cornflakes, and chocolate chips. Drop by scoopfuls onto silpat lined cookie sheet or sprayed cookie sheet. Flatten a bit with bottom of glass dipped in sugar. Bake 9 minutes. Makes about 54 cookies.

*If your cake mix is 15.25 oz instead of 18.25 oz, add 1/3 cup flour.

One Year Ago Today: Dark Chocolate Coconut Brownies Dark Chocolate Coconut Brownies

Two Years Ago Today: Homemade Granola Homemade Granola

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pineapple Streusel Muffins

Posted on by

2

A quick breakfast or snack. Low sugar, low fat, and great flavor!

Pineapple Streusel Muffins

Pineapple Muffin Batter:
2 cups flour
2 tsp baking soda
1 tsp salt
1 (20 oz) can crushed pineapple, do not drain
2 eggs
1 Tbl oil
1/2 cup sugar
1 tsp vanilla
3/4 cup chopped walnuts

Streusel Topping:
3 Tbl flour
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup finely chopped walnuts
2 Tbl butter, melted

Preheat oven to 400°. In large bowl, stir together flour, baking soda, and salt. In medium bowl, stir together pineapple, eggs, oil, sugar, and vanilla. Pour pineapple mixture into dry ingredients and stir just until combined. Fold in the 3/4 cup chopped walnuts. Scoop batter into 12 sprayed or paper lined muffin cups. Make the streusel by stirring together the flour, brown sugar, cinnamon, nutmeg, and 1/4 cup finely chopped walnuts. Sprinkle streusel mixture over the top of batter in each muffin cup (about 1 Tbl in each). Slowly and evenly drizzle melted butter over the top of streusel mixture in each cup. Bake 20 minutes or until golden and center is set.

One Year Ago Today: Baked Sausage & Bacon Spaghetti Baked Spaghetti

Two Years Ago Today: Seed Bread Seed Bread

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Triple Chocolate Brownie Cream Pie

Posted on by

1

Because I am a self proclaimed chocoholic, this recipe I have made up to share with you should not be too surprising. Pie with a chocolate pastry crust, little brownie chunks folded into chocolate cream filling. It will surely fix a chocolate craving. I hope you try it!

Triple Chocolate Brownie Cream Pie

Triple Chocolate Brownie Cream Pie 1  Triple Chocolate Brownie Cream Pie 2

Brownie Chunks:
1/2 cup butter, softened almost melted
1½ cups sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup unsweetened cocoa
1/2 tsp salt

Preheat oven to 350°. By hand, mix butter and sugar. Mix in eggs and vanilla. Add flour, cocoa, and salt; mix well. Spread in sprayed 9″x9″ pan. Bake for 20 minutes. Cool and cut into small chunks.

Chocolate Pastry Crust:
3/4 cup + 1 Tbl flour
1 Tbl unsweetened cocoa
2 Tbl sugar
1/2 tsp salt
1/3 cup shortening
2-3 Tbl ice water

Stir together flour, cocoa, sugar, and salt.  Cut in shortening.  Add 1 Tbl of water at a time, mixing with fork until dough holds together (I just needed 2 Tbl).  Make into a disc (handle as little as possible), wrap in plastic, and refrigerate at least 1/2 hour.  Preheat oven to 425°.  Roll out dough to about 12″ diameter circle, line 9″ deep dish pie plate, crimp edge, and prick bottom and sides with fork.  Gently line with sheet of foil, pour in pie weights (or beans) to keep crust from shrinking.  Bake at 425° for 10 minutes.  Remove from oven, gently pull out foil with weights, reduce heat to 350°, put back in oven and bake 10 minutes more.  Cool while making filling.

Chocolate Cream Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks
1 cup  semi sweet chocolate chips
2 Tbl butter
1 tsp vanilla

Combine sugar, cornstarch, and salt in heavy saucepan, whisk until combined.  In small bowl whisk together milk and egg yolks.  Add milk mixture to saucepan slowly, whisking until mixture is smooth.  Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken, about 6-8 minutes.  Turn heat down to simmer and cook, whisking constantly, another minute more until thick.  Remove from heat, stir in chocolate chips, butter, and vanilla.  Beat several times while cooling to just warm. Fold brownie chunks into chocolate filling (reserve some little brownie chunks for garnish if desired). Pour into crust, cover with plastic wrap or wax paper.  Chill until cold and set throughout, at least 4 hours (I usually chill overnight). Serve with whipped cream and garnish with reserved brownie chunks.

One Year Ago Today: Soft Brown Sugar Cookies w/Browned Butter Frosting Brown Sugar Cookies with Brown Butter Frosting

Two Years Ago Today: Almond Poppyseed Bread w/Almond Glaze Almond Poppyseed Bread with Almond Glaze

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.