Tag: brown sugar

Mini Cinnamon Rolls

Mini Cinnamon Rolls

by Pam on June 5, 2014

We were having friends over for dinner and I wanted to surprise the kids with mini cinnamon rolls for dessert. I didn’t have time to make the old fashioned cinnamon rolls so I grabbed some crescent rolls from the store instead. I was planning on using two tubes of rolls but realized they made 16 mini rolls so I opted to use just one tube (ignore the 2nd tube in the ingredient photo). I made some maple frosting to top these little rolls and they were a huge hit with all the kids. I loved how quick and easy they were to prepare and how delicious they made our house smell. I also loved the huge smiles the kids had on their faces while they gobbled these rolls up. The adults liked them too! 

Preheat the oven to 375 degrees. Coat 2 mini muffin tins with cooking spray.

Unroll the crescent roll dough then separate half the dough (four triangles) and pinch the seams together very well. Roll with a rolling pin until the dough is a 1/4 inch thick. Spread with a tablespoon of butter then sprinkle the top with some brown sugar, to taste. Sprinkle the top of the sugar with ground cinnamon, to taste.

Roll into a log and cut into 8 same sized pieces. Place the cinnamon rolls into the prepared muffins tins. Repeat the process with the other half of the dough.

Place into the oven and bake for 8-10 minutes or until cooked through and golden brown. Let cool for a few minutes.

Make the frosting by combining the powdered sugar, milk, maple syrup, and maple extract together in a bowl. Once the rolls have cooled a bit, drizzle with the maple frosting and serve. Enjoy.



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Mini Cinnamon Rolls




Yield: 16

Cook Time: 8-10 min.



Ingredients:

Cinnamon Rolls:

1 can of crescent roll dough
2 tbsp butter, softened
Brown sugar, to taste
Cinnamon, to taste

Maple Frosting:

1/2 cup of powdered sugar
2-3 tsp milk
1 tsp real maple syrup
A few drops of maple extract

Directions:

Preheat the oven to 375 degrees. Coat 2 mini muffin tins with cooking spray.

Unroll the crescent roll dough then separate half the dough (four triangles) and pinch the seams together very well. Roll with a rolling pin until the dough is a 1/4 inch thick. Spread with a tablespoon of butter then sprinkle the top with some brown sugar, to taste. Sprinkle the top of the sugar with ground cinnamon, to taste.

Roll into a log and cut into 8 same sized pieces. Place the cinnamon rolls into the prepared muffins tins. Repeat the process with the other half of the dough.

Place into the oven and bake for 8-10 minutes or until cooked through and golden brown. Let cool for a few minutes.

Make the frosting by combining the powdered sugar, milk, maple syrup, and maple extract together in a bowl. Once the rolls have cooled a bit, drizzle with the maple frosting and serve. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Fruit Salad with a Citrus Vanilla Sauce And Giveaway Winner Announced

Fruit Salad with a Citrus Vanilla Sauce And Giveaway Winner Announced

by Pam on April 28, 2013

I served this[1] fruit salad with the spicy Asian Chicken Sandwiches[2] I made for dinner recently and they paired nicely together. The sweet and juicy fruit salad cooled down our mouths after bites of the spicy sandwich. I loved this combination of fruit together. The sauce was a combination of orange and lemon juice & zest along with some brown sugar and vanilla. It reduced down to a very flavorful sauce that topped the fruit perfectly. We all, kids especially, loved this fruit salad.

The giveaway information is at the bottom of this recipe. Congratulations to the winner!!!

Heat a small saucepan over medium heat. Add the brown sugar, orange juice, lemon juice, clementine zest, and lemon zest. Cook, stirring often, for about 5 minutes. Set aside and let it cool down completely.

Prepare the fruit and combine it in a large bowl. Once the citrus vanilla sauce has cooled down, drizzle on top of the salad, to taste. Toss gently and serve. Enjoy.



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Fruit Salad with a Citrus Vanilla Sauce




Yield: 6

Prep Time: 10 min.

Cook Time: 5 min.

Total Time: 15 min.



Ingredients:

Citrus Vanilla Sauce:

1/3 cup fresh orange juice

2 tbsp brown sugar
2 tbsp fresh lemon juice
1/2 tsp grated clementine zest
1/2 tsp lemon zest
1/2 tsp vanilla extract

Fruit Salad:

2 cups strawberries, hulled and sliced
1 cup fresh pineapple, chopped into bite sized chunks
1 cup fresh blueberries
1/2 cup of fresh raspberries
1 kiwi fruit, peeled and sliced
1 banana, sliced
1 clementine, peeled and sectioned
2 tbsp pomegranate seeds

Directions:

Heat a small saucepan over medium heat. Add the brown sugar, orange juice, lemon juice, clementine zest, and lemon zest. Cook, stirring often, for about 5 minutes. Set aside and let it cool down completely.

Prepare the fruit and combine it in a large bowl. Once the citrus vanilla sauce has cooled down, drizzle on top of the salad, to taste. Toss gently and serve. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Greater Baltimore Medical Center

 

Giveaway Winner:

The winner of the Knotty Daughter[5] apron giveaway is comment number 76:

Anna — April 28, 2013 

I’ve already bookmarked this recipe — it looks amazing! I’ve tried many of your recipes and none has ever failed me. Thank you so much!

Congratulations! Please visit their website[6] and pick out the apron of your choice then e-mail me the chosen apron and your mailing address. Please get me this information as soon as possible so Knotty Daughter can send you your new apron.

 

 

References

  1. ^ this (livinghealthylivingwell.blogspot.com)
  2. ^ Asian Chicken Sandwich AND A Giveaway (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  5. ^ Knotty Daughter (www.knottydaughters.com)
  6. ^ website (www.knottydaughters.com)

Coconut Banana Bread

Coconut Banana Bread

by Pam on April 24, 2014

I wish you could have smelled my house while this bread baked – it smelled so amazing! I found this recipe on Tasty Kitchen and knew it would be the perfect recipe for my ripe bananas I needed to use up. I also knew my kids would be THRILLED! It was fun and simple to put together and it looked beautiful when it was done baking. I adapted it a bit by using coconut oil but other than that kept it the same. My loaf took longer to bake than the recipe stated but ended up being perfectly delicious. My kids loved this afterschool snack and asked if they could have a slice in their lunchbox tomorrow. I don’t think this bread will last more than a couple of days in my house. [1]

Preheat the oven to 350 degrees. Coat a large loaf pan with cooking spray.

Combine the whole wheat flour, white flour, baking powder, baking soda, and salt together in a bowl then mix well.

In a large bowl beat bananas, brown sugar,  and white sugar with a beater until creamy. Add the eggs, one at a time, mixing well after each addition. Add the melted coconut oil, vanilla, and cinnamon then mix until completely combined. Slowly add the flour mixture into the banana mixture making sure to mix well. Add the shredded coconut and stir until well combined.

For the topping, mix the remaining coconut, brown sugar, and cinnamon together until well combined in a small bowl.

Pour batter into the prepared pan then top with the topping mixture. Place into oven and bake for about 60-65 minutes, or until a tester inserted into the center comes out clean.

Remove from oven and let cool. Slice and serve plain or slathered in butter. Enjoy. 



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Coconut Banana Bread




Yield: 1 loaf

Prep Time: 10 min.

Cook Time: 60-65 min.



Ingredients:

Bread:

1 cup whole wheat flour
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 whole ripe bananas
1/2 cup white sugar
1/2 cup brown sugar
3 eggs
1/2 cup coconut oil, melted
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup sweetened shredded coconut

Topping:

1/4 cup sweetened shredded coconut
1 tbsp brown sugar
1/2 tsp cinnamon

Directions:

Preheat the oven to 350 degrees. Coat a large loaf pan with cooking spray.

Combine the whole wheat flour, white flour, baking powder, baking soda, and salt together in a bowl then mix well.

In a large bowl beat bananas, brown sugar, and white sugar with a beater until creamy. Add the eggs, one at a time, mixing well after each addition. Add the melted coconut oil, vanilla, and cinnamon then mix until completely combined.

Slowly add the flour mixture into the banana mixture making sure to mix well. Add the shredded coconut and stir until well combined.

For the topping, mix the remaining coconut, brown sugar, and cinnamon together until well combined in a small bowl.

Pour batter into the prepared pan then top with the topping mixture. Place into oven and bake for about 60-65 minutes, or until a tester inserted into the center comes out clean.

Remove from oven and let cool. Slice and serve plain or slathered in butter. Enjoy.



Adapted recipe by For the Love of Cooking.net
Original recipe by Tasty Kitchen

References

  1. ^ Tasty Kitchen (tastykitchen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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