Cinnamon Roll Bars

I have been on a real cinnamon roll kick lately. I don't know what has prompted it, but I cannot seem to get enough of them. These bars are everything you could ever want in a cinnamon, in a more portable form.

The bars themselves are packed full of cinnamon and brown sugar (is there anything better?!). The pudding mix and cake mix add creaminess to the warm cinnamon flavor. I am not a huge fan of cream cheese frosting, but I think this icing is fabulous. It is more of a whipped texture, which is similar to Cinnabon's.

The cinnamon drizzle is the defining element to these bars. It is best, with fresh brown sugar with no lumps. Together, these elements make a cohesive dynamite dessert. They so good, you will not be able to stop at one. These bars are not the most "diet-friendly" treat (with 2 1/2 sticks of butter and 1/2 cup whipping cream), but everyone deserves to splurge every once in a while!

Bar Recipe adapted from: Cookies and Cups
Frosting Recipe adapted from: Not So Humble Pie
Cinnamon glaze Recipe adapted from: tips-gardening.com

You will need: 

For Bars: 
1 (15.25 oz) box White Cake Mix
1 (4 serving) box Vanilla Instant Pudding3/4 cup (1 and 1/2 sticks) butter, melted
1/2 cup light brown sugar
2 eggs
1 Tbsp water
2 Tbsp cinnamon

For Frosting:
8oz. package of (softened) cream cheese
3/4 cup of sifted confectioners sugar
1/2 Heavy whipping cream  

For Cinnamon Glaze: 
1/2 cup of butter
3/4 cup of light brown sugar
1 tablespoon of ground cinnamon 

Preheat oven to 350 degrees and spray a 9x13 inch
pan or line with non-stick foil

Whisk together: cake mix, pudding mix, cinnamon,
and brown sugar.

Add melted butter, vanilla extract and water.
Add eggs one at a time.

Spread evenly in pan, and bake for 20 to 25 minutes.

Allow to cool in pan before frosting

Sift sugar and combine with cream cheese

In a separate bowl, beat whipping cream until
 stiff peaks just begin to form (don't over-mix)
Stir in vanilla, and spread onto cooled bars.

Melt butter and stir in brown sugar

Stir in cinnamon

Put glaze in a piping bag, and cut a small tip.

Drizzle onto bars

Puppy Cupcakes

Time really flies. No really, it does!  It seems to go faster and faster every year! Last time I featured dog treat cupcakes on my blog was for my beloved dog Versailles. My newest pup, Sienna just turned one, and I decided to bake her some cupcakes.

Her sister Stasia, and brother Dallas also enjoyed these treats. They are super easy to make, and contain zero calories (for the owner). Believe me you do not not want to eat these! The ingredients are all human grade, but they do not contain any sugar which is obviously bad for puppies.

The frosting is the most important element. I like this icing, because you can actually pipe it, which is not very common for dog icing.

Sienna had a very special first birthday. The cupcakes were definitely the highlight of her birthday!

Sienna waiting for her cupcakes

Loving the icing!

If your pup is having a birthday, I recommend these cupcakes. They are sure to be a hit!

Cupcake Recipe Adapted from: Crazy For Crust Frosting recipe from: Pizzazzerie

You will need:

For Puppy Cupcakes:

1 cup flour
1 teaspoon baking soda1/2 teaspoon baking powder1/4 cup peanut butter4 tablespoons vegetable oil1 mashed banana5 tablespoons + 1 teaspoon honey
1 egg

For Frosting: 

(8 0z) package of cream cheese at room temperature
2 tablespoons Honey
2 tablespoons Peanut Butter

Cupcakes: 

Preheat oven to 350 degrees and line muffin tins with 12 mini liners, or
fill a standard pan with 6 liners

Blend together: peanut butter, oil, mashed banana, and honey.
 Add egg, mix until well-blended.

Add Flour, baking soda, and baking powder.

Evenly scoop batter into each liner

bake for 12-15 minutes until cakes spring back
(when touched),  and start to turn a golden color. 

Cool cakes completely on a cooling rack, before frosting.

Beat cream cheese in a bowl for two minutes. Add peanut butter and honey,
and mix for an additional two minutes. Add desired coloring. 

Spread icing on cupcakes, or pipe onto cupcakes.

Top with accents (I did not let my dogs actually
eat the bows. They are just decoration)

White chocolate dipped scooby snacks

Raspberry Lemonade Bundt Cake

It's funny how people tend to fall into two categories: those who like lemon, and those who like lime. It is very rare that a person actually likes both. I happen to prefer lemon. I do like lime in savory dishes, but I really like lemon in my baking. Don't get me wrong, like anyone else, I love a nice slice of Key Lime Pie, but for the most part, I prefer lemon.

I decided to make something a little different. I wanted to feature something light and refreshing. Bundt cakes starting to make a comeback. I think they are so dainty and classy. They are a nice alternative to a  regular cake.

The cake I am featuring is a lemon bundt cake from King Arthur Flour. It is heavenly! I has a silky texture that sets it apart from other recipes. The lemon flavor is nice and light, so it is not overpowering. The glaze I paired with it is a raspberry glaze. The tartness of the glaze is a nice contrast to the sweetness of the lemon. It was very simple to make, and was a nice break from writing a thirty page paper on the Apparel and Textile industry in Bangladesh.

Cake Recipe from: King Arthur Flour Glaze recipe adapted from: Heather Christo
You will need:

• 1 cup unsalted butter
• 2 cups sugar
• 1 teaspoon salt
• 4 large eggs
• 2 teaspoons baking powder
• 3 cups  All-Purpose Flour
• 1 cup milk
• finely grated rind of 2 lemons OR 3/4 teaspoon lemon oil

For the glaze:

2 Tbs Butter, Melted
2 Tbs corn syrup
3 cups powdered sugar
¼ cup blood Raspberry juice (from strained crushed raspberries)
2 Tbs heavy Cream

squeeze of lemon juice (optional)

Preheat oven to 350 degrees, and spray bundt pan with a
 professional non-stick cooking spray.

In a stand mixer combine butter, sugar, and salt.
Beat until light and fluffy.

Add eggs one at a time, blending well after each addition.

Add baking powder

Add flour and milk gradually, by alternating each addition.
 Start and end with the flour. 

Stir in lemon oil

Spoon batter into pan, smooth the surface with a spatula.
Bake for 55-60 minutes. Use a cake tester, by seeing if it comes out clean.

Allow to cool in the pan for five minutes. Run a knife around the edges to help
release the cake. Put cooling rack on the bottom of the pan , and flip over. Allow cake
to cool completely before glazing.

Strain raspberries through a smaller strainer. Get enough to fill a 1/4
 cup measuring cup

Sift confectioner's sugar

Whisk together all of the glaze ingredients

Pour glaze onto cooled cake

Cut and serve!

Flourless chocolate cookies

I cannot believe it is almost Easter already! I swear it seems to come faster and faster every year. I have been taking a cosmetology course (in Makeup Artistry) on top of my usual fashion school course load (way to be overly ambitious!), and I am almost done.
 It has always been a dream of mine to go to cosmetology school, and I am thrilled I have been able to make that dream come true, especially in such a short amount of time! I have always had a hard time with focusing on only thing at a time. Who knows, maybe I will be able to attend culinary school and get a pastry degree in the near future?!

Happy Easter!

Recipe Adapted from: Recipe Girl

You will need:
3 cups powdered sugar
2/3 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
2 to 4 large egg whites, at room temperature
1 Tablespoon pure vanilla extract
1 1/2 cups bittersweet chocolate chips

Pre-heat oven to 350 degrees. Line cookie sheet with Silpat
 or greased parchment paper. In a medium sized bowl, combine cocoa powder, salt,
and powdered sugar.

Add Vanilla extract, and egg whites (start with two, and add more until
you have a thick fudgy consistency. Stir in chocolate chips or M&M's.
Note: M&M's are not certified gluten free, so make sure you choose chocolate that is,
if you are aiming for gluten free) 

Using a small scooper, scoop 12 mounds on greased parchment lined
cookie sheet. bake for 12-14 minutes, until cookies are slightly cracked.
Allow cookies to cool completely, before attempting to move them.