I was wanting a cinnamon roll the other day but since there are just two of us, I really didn't want to bother making regular cinnamon rolls so I found a tube of crescent rolls in the refrigerator and thought, hey, why not?! I know, you are wondering where the maple fits in with these, but when traveling to Oregon (years and years ago) we came upon a little diner in Sutherlin, Oregon called the Dew Drop Inn and they served the best cinnamon rolls I have ever had, their secret, maple glaze on top. So now, whenever I make cinnamon rolls, I just have to top them with that fantastic maple glaze.
Tuesday, April 2, 2013
Sunday, March 24, 2013
Here we are, a week before Easter and decided to make some cookies that looked like little chicks. Since chicks are yellow, it only makes sense to make the cookies lemon flavored. Here is my recipe for Super Easy Lemon Crisp Cookies which you make from a lemon cake mix and for this project, use the regular yellow lemon cake mix. Helpful hint for this project, is to make sure your lemon cake mix is the 18 oz. size and not the 14 oz. size. Cake mix manufacturers have decreased the size of some of their cake mixes, and in this case, "size DOES matter".
Thursday, March 21, 2013
I found this wonderful salad on Pinterest and had to try it. Originally the blog post I tried called it Noodled & Tangled Thai Salad but with the changes I made, I don't think I would call it a Thai recipe. I love this salad! There is some prep work cutting up the veggies, but you can do this in advance. It's really good the second day, but I usually add more of the dressing because the noodles soaks up the dressing that was added previously.
Friday, March 15, 2013
I was inspired by Betty Crocker's Cupcake Poppers and tried it. Loved the colors but hated the waste. To make these cute little poppers, you make mini cupcakes and cut them in half and just use the tops to make these cute little bites. Two issues: 1) what do you do with the bottom half of the cupcakes (I guess it would make a beautiful triffle, mini triffle or cake pops) and, 2) when you pick up these little bites, the cake sticks to your fingers (which is my pet peeve about whoopie pies). So my thought, why not make them into mini cupcakes with matching frosting.
Wednesday, March 6, 2013
Ok, the title dates this cake (circa 1976). I tried to find the origin of this cake recipe but appears that it is unknown but rumored to be a way to introduce a new pudding flavor - pistachio and was published in numerous publications and cookbooks. It was a very popular cake in the late 70's and was my first experience with a "doctored" cake mix. This has always been up there on the top of my list of favorite cakes. With this being my birthday, I am making my own cake and this is it! It is also a green cake, so if you are looking for a dessert for St. Patricks's Day, here you go (you might want to add a bit of green coloring to brighten it up for the holiday). I have never made this cake other than in a 9x13 pan (not removed) and the frosting on top, which was also the preparation method in the original recipe. So, although I have made this cake a lot of times, this will be my first experience making it as a layer cake.
Sunday, March 3, 2013
Sunday, February 24, 2013
Originally, I had intended to use the Kraft carmel bits instead of the toffee bits, but I must have used them for something else and couldn't find them anywhere, so I proceeded to Plan B which turned out to be the toffee bits.