Monthly Archives: April 2012

Cinnamon Pull Apart Bubble Bread-SRC Post

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Hey there! How ya doing on this fine Monday? You look like you could use some sugar. Maybe some cinnamon? Oh yes, yes you definitely need it. Even if you don’t think you do, trust me you definitely do.

Here we are at another lovely month of the Secret Recipe Club (SRC) and I am so excited to tell you about the blog I was assigned. I feel SO, SO, SO fortunate to have found Carrie at Bakeaholic Mama. Her blog is ah-mazing, for lack of a better word. Oh my gosh, seriously. EVERY single one of her recipes look awesome. I kinda sorta want her to hang out with me. But…she lives in New Hampshire, and I don’t want to totally creep her out. Anyways, I feel like I’m totally like her. I love all the flavors she puts into her foods. Aaand we share the common love for bologna. Why doesn’t everybody love that stuff? Sure it feels weird, but it’s so yummy! Anyways, if you’d like to find out more about Carrie, you can go to her “About Me” page right here.

It’s kind of funny I got Carrie’s blog because I had just saved a bunch of her recipes on foodgawker like a week before I was assigned to her. Talk about perfect timing!

I ended up choosing to make her Cinnamon Pull Apart Bubble Bread. It’s sort of like Monkey Bread, but in loaf form. Also, the dough balls are filled with cinnamon chips to give you that extra cinnamon kick! This is a delicious bread that is perfect for breakfast anyway, but is sweet enough to enjoy as a treat any time of the day.

Cinnamon Pull Apart Bubble Bread

(from Bakeaholic Mama)

FOR THE BREAD:

1 batch of pizza dough (for the pizza dough, I used This Recipe, it’s perfect because it is no-rise and you can just use your food processor!)

1/2 cup cinnamon chips

1/4 cup melted butter

1/2 cup white sugar

1 Tablespoon cinnamon

FOR THE GLAZE: (I made half of this recipe for my glaze, less is more to me on the icing for breads)

4 oz. cream cheese

1 cup powdered sugar

2 Tablespoons of cream or milk (I used skim milk)

1/2 Tablespoon vanilla extract

1/2 Tablespoon cinnamon

  1. Preheat oven to 375 degrees F. Grease a loaf pan using cooking spray and set aside.
  2. Mix white sugar with Tablespoon of cinnamon. Divide dough into 2 inch pieces, stretch out into a 2-inch circle, fill with a few cinnamon chips. Press edges together to seal in cinnamon chips and roll into a ball. Roll each ball into melted butter, then into cinnamon sugar. Place each ball into prepared loaf pan. Take leftover butter and cinnamon-sugar mixture, combine together and pour over dough balls.
  3. Bake loaf in preheated oven for about 30 minutes, or until top of bread is starting to harden and the sides of the pan have a bubbly caramel. Let cool for about 10 minutes. Then flip onto serving dish.
  4. FOR ICING: beat cream cheese, vanilla, and powdered sugar in the bowl of an electric mixer. Slowly add in milk or cream. Mix in cinnamon. Add more milk as needed to make icing right consistency for drizzling. Pour icing over warm bread and enjoy!

Random Fact of the Day: Marilyn Monroe was late to her gig serenading the president. She was introduced as ‘the late Marilyn Monroe.’ She died 3 months later.


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Week in Review (4/23-4/27)

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Monday I shared with you guys a little vent session about babies and teens. I also shared some delicious buttery biscuits! You have GOT to make these biscuits. They are so, so, sooo yummy and extremely easy!!

Tuesday I took the ACT…for the third time. This one was required by our school, though. I promise I’m not some ACT-addicted freak.

Wednesday I shared a recipe that every single person on this planet universe should experience. Yes, homemade cookie butter is THAT DELICIOUS.


Friday I shared with you guys Brownie Explosion Ice Cream. Ice Cream. Chocolate. Brownies. Need I say more?

Random Fact of the Day: On the planet 51 Pegasi B, it rains Iron!

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Fudge Brownie Explosion Ice Cream

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For those of you who have not invested in an ice cream maker yet, well I highly recommend you do.

Honestly, one of the best appliances I have my parents have ever bought. Making your own ice cream is like the easiest thing ever!! I’m not one to mess with recipes with eggs in them for ice cream. I just like to stick to the basic cream, milk, and sugar base. Salmonella freaks me out in ice cream..however, I’m TOTALLY okay with it in cookie dough! ;) (Completely different story, let’s be real here)

Anyways, making ice cream at home lets you be the most creative person on the planet. You’re like Ben & Jerry for a couple hours! You get to make up your own funky flavors and just do whatever the heck you want. Like put gummy bears and skittles in your ice cream and no one will judge! One of my favorite ice cream concoctions that I have made was the Brownie Batter kind I showed you guys a bit back. Well, I tweaked it a bit and made it fudge brownie explosion ice cream! Sounds good, right? FYI: It tastes even better than it sounds :)

So here is your to do list:

  1. buy ice cream maker
  2. make ice cream
  3. eat it.
  4. :)

Fudge Brownie Explosion Ice Cream

1 cup heavy cream

1/2 cup milk (I use skim)

1/2 cup white sugar

1 teaspoon vanilla extract

pinch of salt

1/2 cup plus 2 Tablespoons Dry Brownie Mix

about 3/4 cup chopped up baked brownies

1/4 cup hot fudge topping**

  1. Mix the milk, cream, sugar, vanilla, dry brownie mix, vanilla extract, and salt together in a bowl using a whisk. Pour mixture into ice cream maker and freeze according to manufacturer’s directions.
  2. When there is 5 minutes left, pour in chopped brownies.
  3. When ice cream is done in ice cream maker, fold in hot fudge topping. Place ice cream in tupperware container and pop in the freezer. It will take a few hours for the ice cream to harden up, but I like mine soft so I was ready to eat mine about 2 hours later :) Enjoy!

* I actually made brownies a few weeks ago using a box mix. I only wanted to use half the batter, so I put the other half in a zip-loc bag and popped it in the freezer. I baked the brownies from the frozen batter in silicon muffin tins, that were sprayed with cooking spray, for about 20-25 minutes in a 350 degree F oven or until a toothpick inserted in the center came out mostly clean. I accidentally over baked mine a little bit, but it was no biggie since they went in the ice cream and you couldn’t tell at all.

** I used a hot fudge topping from a jar from the store, microwaved it for about 30-35 seconds until it was soft and smooth and a pourable consistency. I stirred it around with a knife in the jar to help it get to this point, then I let it cool for a minute or two so it wouldn’t heat up the ice cream too much and totally mess up the texture and consistency.

Random Fact of the Day: The oldest person in history smoked daily for close to a century. She quit five years before her death at 122.

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Homemade Cookie Butter

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For those of you who have not yet experienced Biscoff Spread or  Speculoos Cookie Butter from Trader Joe’s, my heart aches for you. That stuff is seriously AH-mazing. Capital AH.

Now if you have tried the stuff before, you know what I’m talking about. It’s just plain good. I have attempted to make my very own recreation of cookie butter. It’s definitely not the exact same taste, and not exactly the same texture but it’s the same concept!

I love this stuff. This is MY cookie butter. My very own version that suits my very own needs. But I thought I’d be nice and share. :) So here you go. This concoction is awesome with anything and everything. Even healthy things *gasp*, like apples! Go off and make your own cookie butter!!

Homemade Cookie Butter

(makes about 1 cup)

2 packages (18 total sheets of crackers) Graham Crackers

1 Tablespoon plus 2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 Tablespoon brown sugar

1 Tablespoon molasses

2 Tablespoons coconut oil (any other type of oil will work as well)

3/4 cup-1 cup water

  1. Place graham crackers in food processor and process until they become very fine crumbs.
  2. Keep processor running and add in cinnamon, nutmeg, and brown sugar through top spout. Add in molasses and coconut oil through top spout.
  3. Gradually add in water until cookie butter has achieved desired creaminess. It is best to add in about 1/2 cup, lift the lid and then see where you are at and how much more water you want to add in from there. This is also a good time to taste test and see if you want to add in more spices. I store my cookie butter in an air tight container in the fridge. It should be fine in the pantry, but I have not tried it.

Random Fact of the Day: The first man to survive going over Niagara Falls later died from slipping on an orange peel.

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A Baby and Buttery Biscuits

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If you happened to have read my last week in review post, you might have caught how on Friday I got my baby for my child development class. It was weird how I became so emotionally connected to a doll. Borderline creepy.

I ended up having to take the baby to my soccer games this weekend. How lucky am I that not only did i have one, but TWO games! Thankfully my mom was able to take care of her for the second game.

You would not believe the looks I got from some people. I feel for teen moms now more than I ever thought I would. Sure, I think that raising a baby as a teen is far from ideal, but I don’t think giving teen moms looks of disapproval will make anything better. It’s not going to change what has happened and it sure will not make things easier. It’s hard enough raising a baby as a teen, criticism just adds to the struggle. Again, I’d like to emphasize the point that I am NOT encouraging teen pregnancies or teen sex or any of things of that matter. This topic is not normally something I would bring up on the blog, but this baby project really hit me hard. The looks that I got were hurtful (from people who did not take a close enough look) and it just kills me to imagine what it would be like for a teen with a real alive baby. As much as I hate to say it, I think the fact that the baby was African American did not help.

Alright, that’s enough of that.

Let’s make biscuits! I have made biscuits in the past, some flavored, some definitely not. This biscuit recipe is my FAVORITE to date! They don’t exactly look “perfect” but that’s just because you don’t have to do the whole rolling and flouring thang. Plus for me! Enjoy these delicious buttery biscuits with jam, butter, or pretty much anything!

Buttery Biscuits

(Makes 6 biscuits)

1 1/2 cups all-purpose flour

1/4 teaspoon sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon baking soda

3/4 stick butter, cold and cubed

1/2 cup plus 2 Tablespoons (150 ml) milk (I used skim)

  1. Preheat oven to 425 degrees F.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Cut in cold butter, I used my hands. Pour in milk and use hands until fully incorporated, but be sure not to over mix. Mix until just combined.
  3. Drop dough onto cookie sheet and shape as desired. Bake in preheated oven for 10-12 minutes or until golden. Enjoy! Perfect with jam or butter.

Random Fact of the Day: In Romania around 1935, Mickey Mouse was banned because it was thought that he would scare children.

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