Cinnamon Roll Puff Pastry Knots with Cream Cheese Glaze

Cinnamon Roll Puff Pastry Knots

Puff pastry knots stuffed with a buttery cinnamon filling, baked to a golden brown and dusted with a blizzard of cinnamon sugar. It doesn’t end there.

Cream cheese glaze. {There’s that too.}

Tangy and lightly sweetened, for dipping and dunking the warm knots that melt in your mouth into or drizzling over. Whatever your cinnamon-loving heart feels like doing. Drizzle and dip. Double-dip. See if I care.

I’ll be doing the same.

You see, these aren’t your regular, run-of-the-mill cinnamon knots. These are cinnamon knots dressed to the nines. Every bite overflows with sweet, distinct cinnamon flavor.

Cinnamon times two.

Cinnamon Roll Knots with Cream Cheese Glaze

I’m puff pastry crazy. I am. My freezer can’t be without it or I feel deprived. Not only is it convenient and versatile for making sweet and savory recipes but it’s totally irresistible with it’s light, buttery crispiness and tender, flaky layers that nothing else quite compares to. Making cinnamon knots with it was a natural.

They’re easy and fairly quick to make but do require a short wait time. They go in the freezer for thirty minutes to an hour before baking so the filling chills up and doesn’t entirely escape out onto the baking sheet. A little bit of leakage is normal so don’t despair if you see that happening.

The truth is you can eat these without the glaze and be perfectly happy. They’re fine on their own – especially warm – the glaze makes them seem more like a cinnamon roll. That’s what I was after. A cinnamon roll.

Wrapped up in puff pastry.

Goal achieved.

Easy Cinnamon Roll Knots

Cinnamon Roll Puff Pastry Knots with Cream Cheese Glaze

Rating: 51

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 20 knots

Cinnamon Roll Puff Pastry Knots with Cream Cheese Glaze

Puff pastry knots are stuffed with a buttery cinnamon filling and coated with cinnamon sugar then baked to a golden brown. There's a tangy, sweet cream cheese glaze for dipping and dunking the warm knots into or drizzling over top.

Ingredients:

Filling:
1/4 cup butter, melted
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Knots:
1 egg
1 tablespoon water
all-purpose flour, for dusting the work surface
1 puff pastry sheet, thawed (like Pepperidge Farm )
Coating:
1/2 cup granulated sugar
2 tablespoons ground cinnamon
Glaze:
4 ounces cream cheese (regular or light)
a dash of vanilla extract
1/2 cup confectioners' sugar
3 - 4 tablespoons milk

Instructions:

    Make the filling:
  1. In a small bowl combine the butter, sugar and cinnamon.
  2. Make the knots:
  3. Beat the egg and water in a small bowl with a fork.
  4. Sprinkle a work surface with flour and unfold the puff pastry, roll it out to a 10-inch square. Brush the bottom half of the pastry generously with the beaten egg.
  5. Spoon the filling over it and spread from edge to edge over the egg. Brush the top half with egg and fold it over the filling. Roll the rolling pin lightly over it to help it stick together.
  6. Cut the pastry into 20 (about 1/2-inch-wide) strips. Tie each strip into a "knot". Put them in the freezer for at least 30 minutes to 1 hour.
  7. Preheat oven to 400 degrees F. Place the knots on a silpat or parchment-lined baking sheet (if using parchment lightly spray with non-stick spray) an inch apart.
  8. Bake 18 - 20 minutes or until the pastries are golden brown - some of the cinnamon may leak out - that's normal.
  9. Make the Coating:
  10. Meanwhile in a large mixing bowl whisk the sugar and cinnamon together for the coating.
  11. When the knots are cooked, scoop them up hot and place them in the bowl, use a spoon to gently toss them in the cinnamon sugar. Remove to a wire rack or platter to cool.
  12. Make the glaze:
  13. Meanwhile melt the cream cheese in the microwave until it's soft and creamy about 20 - 30 seconds. Whisk in the confectioners' sugar and vanilla then enough milk to make a glaze. You can make it as thick or as thin as you like. If you make it too thin by mistake just mix in a little more sugar.
  14. Serve the knots warm or at room temperature with the glaze for dipping or you can drizzle it over them.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cinnamon-roll-puff-pastry-knots-cream-cheese-glaze-dip/

Easy Puff Pastry Cinnamon Knots

Italian Apple Cake

Italian Apple Cake

Apples play a starring role in this lemon and vanilla infused cake. They’re in the batter and on top for a pretty presentation, filling every bite with their tart, sweet flavor.

This is a single layer cake cooked in a springform pan. It’s buttery and moist with soft, tender apples that melt in your mouth. It’s perfect with just a sprinkle of powdered sugar but can also be dressed up with whipped cream or a scoop of vanilla ice cream.

It comes together easily once you get the most time-consuming task done, the slicing of the apples. Now, I know, it’s not apple season, but apples are one of those fruits I eat all year-long.

When I see a piece of fruit the first thing I usually think of is what can I bake with it? I can always find beautiful organic ones and aside from eating them with a little lot of cinnamon sprinkled over them I love a good apple cake. One that makes you want to put the teapot on to boil.

Like, every time you pass the kitchen.

Apple Cake

Italian Apple Cake

Rating: 51

Prep Time: 30 minutes

Cook Time: PT60 - 70M

Yield: 1 (8 or 9-inch) cake

Italian Apple Cake

Apples play a starring role in this lemon and vanilla infused cake. They're in the batter and on top for a pretty presentation, filling every bite with their tart, sweet flavor.

Ingredients:

5 - 6 medium organic golden delicious or gala apples
1 lemon, zested and juiced
8 tablespoons butter, divided
1/3 cup milk
1 + 3/4 cups all-purpose flour
1/8 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
3 large eggs, at room temperature
1 cup granulated sugar, plus more for sprinkling on top
2 teaspoons vanilla extract
confectioners' sugar to sprinkle on top
whipped cream or vanilla ice cream, for serving, optional

Instructions:

  1. Preheat oven to 350 degrees F. Line the bottom of an 8 or 9-inch springform pan with parchment paper and butter and flour the sides.
  2. Peel, core and cut the apples into 1/4-1/3-inch slices. Place in a large bowl and toss them with the lemon juice to prevent browning.
  3. In a small saucepan set over low heat melt 7 tablespoons of the butter. Remove from heat and add the milk.
  4. In a small bowl sift the flour, salt, baking powder and cinnamon together.
  5. In a separate large bowl on low speed beat the eggs and sugar together until yellow and creamy 2 - 3 minutes. Beat in the zest and vanilla.
  6. Beat in the flour slowly, 1/3 at a time. Scrape down the sides of the bowl and beat in the butter/milk mixture just until a smooth batter forms; don't over beat.
  7. Gently fold in half the apple slices. Spread the batter in the prepared pan and shake the pan gently to level it.
  8. Arrange the remaining apples slices over the top in a circular pattern with the edges slightly overlapping. Sprinkle them with about 2 tablespoons of sugar and dot with the remaining tablespoon butter.
  9. Bake 60 to 70 minutes until the cake starts to pull away from the center of the pan and the top is golden - a toothpick from the center should come out with crumbs but no wet batter.
  10. Cool on wire rack for 25 - 30 minutes then remove the sides from the springform pan and cool completely.
  11. Dust with confectioners' sugar and serve with whipped cream or vanilla ice cream if desired.

Notes:

Adapted from Live Well Network

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/italian-apple-cake/

Italian Cake with Apples

Caramel Pecan Pie Bars

Caramel Pecan Pie Bars

Pecan pie meets blondies in one of the easiest bar recipes I ever made. They have sweet, caramel middles packed with crunchy pecans and crackly tops that remind me of brownies.

It takes all of ten minutes, maybe fifteen to mix the batter together. They start out just like blondies with melting butter and brown sugar together then beating it into eggs and vanilla followed by flour, baking powder, salt and cinnamon.

A full two cups of chopped pecans are mixed in by hand then it’s poured into the baking pan and off to the oven it goes.  Fast and easy enough to make in a pinch but delicious enough that no one will ever know how easy they were.

They taste like you spent hours baking only to emerge from the kitchen covered in flour from head to toe with sticky caramel in your hair.

They didn’t feel complete without a frosting or topping of some kind but after one bite I realized they didn’t need it. It’d be too much. Cloying, even for the most demanding sweet tooth. They’re plenty sweet enough being they have more sugar than flour in them. All that brown sugar gives them a rich, caramel-butterscotch flavor that dominates every bite in a totally moreish kind of way.

They’re completely satisfying all on their own but turning them into a pecan pie sundae by topping them with a scoop of vanilla ice cream and a drizzle of butterscotch or caramel sauce plus a spattering of nuts is a mighty good idea too.

They taste like a million bucks.

A fair trade-off for ten minutes of your time.

Pecan Pie Bars

Caramel Pecan Pie Bars

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 1 (9x13-inch) pan

Caramel Pecan Pie Bars

Pecan pie meets blondies in one of the easiest bar recipes I ever made. They have sweet, caramel middles packed with crunchy pecans and crackly tops that remind me of brownies.

Ingredients:

1 cup (16 tablespoons) butter, cubed
2 + 1/4 cups packed light brown sugar
2 eggs, at room temperature
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups chopped pecans
confectioners' sugar, for sprinkling on top

Instructions:

  1. Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan or line with parchment paper.
  2. In a large saucepan melt the butter and brown sugar together over medium-low heat, stirring to combine. Turn off heat.
  3. In the bowl of a stand mixer or in a large mixing bowl beat the eggs and vanilla together. Slowly add the hot sugar with mixer on low.
  4. In a separate bowl whisk the flour, baking powder, salt and cinnamon together. Add it gradually to the sugar mixture beating on low just until combined.
  5. Stir in the pecans by hand.
  6. Bake 20 - 25 minutes until a toothpick comes out with moist crumbs and the edges are slightly browned. For a "fudgier" bar lean toward the 20 - 22 minute mark. For a cakey bar cook the full 25 minutes and add on a minute or two.
  7. Cool on a wire rack. Cut into bars and dust with confectioners' sugar.

Notes:

Recipe from Taste of Home

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/caramel-pecan-pie-bars/

Caramel Pecan Bars

Root Beer Float Cake #FlavorStory

This is a sponsored post for McCormick.
Root Beer Float Cake

A quick and easy single layer cake that tastes like a root beer float! As long as you serve it with a scoop of vanilla ice cream otherwise it’s just root beer soda. It’s also good with a lightly sweetened whipped cream frosting.

Root beer floats to me mean summer nights when it’s too hot to do anything but sit around with a cold drink by your side. Root beer floats are extra special because I don’t drink soda on a regular basis. It’s a big treat for me to pour root beer over a double scoop of vanilla ice cream and watch it fizz up all over the place. A dessert and drink in one. A cool, sweet and creamy thirst quencher.

Root Beer Cake

This cake tastes and smells exactly like root beer thanks to McCormick’s root beer concentrate. Root beer extract was one of McCormick’s first products in the late 1800′s!

In 1889, Willoughby M. McCormick went door to door selling one of McCormick & Company’s first products, Root Beer Extract. The product quickly rose in popularity and led to a trending sensation of root beer floats and root beer home brewing in the early 1900s.

This year McCormick is celebrating their 125th anniversary with a program called the Flavor of Together. McCormick’s Flavor of Together program is a yearlong initiative to share 1.25 million stories about how flavor both unites and defines people across the globe.

The Flavor of Together is about people sharing their stories on a global scale through memories, recipes or family traditions. For each story shared McCormick is going to donate $1 (up to 1.25 million) to the United Way to help feed those in need. You’re invited to share your story on the Flavor of Together site or right here in the comment section of my blog!

Share your own unique flavor story by commenting on this post using the hashtag #flavorstory and be entered for a chance to win a McCormick Anniversary Pack. The pack includes exclusive McCormick Anniversary Edition product (both black pepper and vanilla extract – not available in stores!), a McCormick recipe book, and a branded canvas tote – all valued at $50.

RootBeer Cake

Root Beer Float Cake

Rating: 51

Prep Time: 15 minutes

Cook Time: 32 minutes

Yield: 1 (9-inch) cake

Root Beer Float Cake

A quick and easy single layer cake that tastes like a root beer float! As long as you serve it with a scoop of vanilla ice cream otherwise it's just root beer soda. It's also good with a lightly sweetened whipped cream frosting.

Ingredients:

1 + 1/2 cups all-purpose flour
1 + 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, at room temperature, cut into small pieces
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup milk, at room temperature
For serving:
Vanilla Ice cream or
Whipped Cream Frosting:
1 pint heavy whipping cream
1/4 cup granulated sugar
1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350 degree F. Butter the sides of a 9-inch springform pan and line the bottom with parchment paper.
  2. Whisk flour, baking powder, and salt together in a small bowl.
  3. In a large bowl using an electric mixer beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract and root beer concentrate.
  4. Beat in eggs one at a time, scraping down the bowl after each addition. Add flour mixture in 4 additions, alternating with the milk and beginning and ending with the flour.
  5. Scoop the batter into the prepared pan and bake 32 - 35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack 15 minutes then remove the ring and cool completely.
  6. Slice into wedges and serve with vanilla ice cream or whipped cream frosting.
  7. To make the frosting add the whipping cream, sugar and vanilla to the bowl of a stand mixer and beat until thick and billowy.
  8. Frost like a regular cake or scoop it up with an ice cream scoop and dollop it all over the cake. If using whipped cream refrigerate the cake.

Notes:

Adapted from my Yellow Cupcakes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/root-beer-float-cake-flavorstory/

Say I Love You with a Surprise Heart Cake

Surprise Heart Cake

A vanilla loaf cake with a tunnel of red hearts hiding inside! A surprise that says I love you in a sweet, special way.

This cute cake is so easy to make with an impressive outcome that will have everyone thinking you’re a master baker. Maybe even a magician.

It requires making only one batter, a rich dense vanilla cake, plus a rainbow chip cream cheese frosting that will vie for attention.

To make the hearts, a cup and a half of the batter is tinted with red food coloring and baked off in a square pan. The hearts are cut out with a cookie cutter and stood up in the loaf pan like little soldiers.

Hidden Heart Cake

The remaining vanilla cake batter fills in the spaces all around them and then the entire thing is baked again. One would think those red hearts in the middle would turn out dry and overcooked but surprisingly they don’t taste that way. I think the food coloring helps keep them moist and the fact they’re in the center of the cake – the place that cooks last.

You can use this technique for any occasion! A green clover for St. Patrick’s day, a flower for Mother’s day, a tree for Christmas, your kids favorite character for a birthday, etc. . . the possibilities are endless.

I think this might become my signature cake. For every occasion, until it becomes tradition.

My own little party trick.

Everybody should have one.

Valentine's Day Heart Cake

Surprise Heart Cake

Rating: 51

Prep Time: 30 minutes

Cook Time: 52 minutes

Yield: 1 loaf cake

Surprise Heart Cake

A vanilla loaf cake with a tunnel of red hearts hiding inside!

Ingredients:

butter and flour, for greasing pans
2 + 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, room temperature
1 + 1/2 cups granulated sugar
2 teaspoons vanilla extract
6 large egg yolks
3/4 cup whole milk
1/2 cup heavy cream
1/2 - 1 teaspoon red food coloring
4 ounces cream cheese (light or regular - not nonfat), at room temperature
4 tablespoons butter, at room temperature
2 cups confectioners' sugar, sifted
1/4 teaspoon vanilla extract
1/2 bottle (5.25 ounces) of Wilton rainbow chip crunch sprinkles

Instructions:

  1. Preheat oven to 350 degrees F. Butter and flour an 8x8 inch square baking pan and a standard loaf pan or line with parchment paper.
  2. Into a medium bowl sift the flour, baking powder and salt.
  3. In the bowl of a stand mixer cream butter for 3 minutes on medium speed, add the sugar and beat 3 more minutes, add vanilla extract and beat until combined.
  4. Add the egg yolks, beat 2 minutes. Scrape down sides of bowl with a rubber spatula.
  5. Mix milk and heavy cream together. With mixer on low speed add flour mixture alternating with the milk mixture in three additions, beginning and ending with flour, scraping down sides of the bowl at least once during the process.
  6. Remove 1 + 1/2 cups of the batter to a small bowl. Mix in 1/2 to 1 teaspoon food coloring. Spread it evenly in the 8x8 pan and bake 12 minutes or until a toothpick comes out clean from center. Cool on wire rack until barely warm.
  7. Using a 1 + 1/2-inch heart cookie cutter cut out hearts.
  8. Add a thin layer of cake batter to the loaf pan then stand the hearts up in it. Once you have them all stood up gently push the first and last ones together to squish them up against each other.
  9. Gently spoon in the rest of the batter, filling in the sides and gently covering the hearts with a thin layer of batter.
  10. Bake until a toothpick comes out from the cake (not the hearts) clean about 40 - 45 minutes. Cool on wire rack then turn out from pan and cool completely.
  11. Beat the butter and cream cheese together on medium speed until light and fluffy about 3 minutes.
  12. Beat in half the confectioners' sugar until combined, add the remaining half and the vanilla extract. Beat on medium 5 minutes until light and fluffy, stopping to check the consistency every few minutes. If it seems too thick you can add a teaspoon of heavy cream or half & half, too thin add a few more tablespoons confectioners' sugar.
  13. Mix in the rainbow chips by hand. Use immediately to frost the cake. Store in refrigerator and bring to room temperature for serving.

Notes:

Technique adapted from McCormick

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/say-i-love-you-with-a-surprise-heart-cake/

Homemade Rainbow Chip Frosting

Homemade Rainbow Chip Frosting

Imagine, if you can, the sweetest white frosting bursting with small, colorful chips. That is rainbow chip frosting. Betty Crocker used to make it with a rainbow chip cake to match. They were both favorites as a kid.

The frosting, sadly, was discontinued. People are so crazy-mad about it they have gone as far as to start petitions and facebook pages. You can still find the rainbow chip cake but when it comes to the frosting you’re sc*#$ed. Until now.

No, this isn’t exactly the same. It might be better. Thanks to these guys. Rainbow chip crunch sprinkles by Wilton.

Bottled rainbows.

Rainbow Chips

They are like teeny-tiny m&m’s, smaller in size than even mini m&m’s. They have a lightly crisp coating with chocolate on the inside. You can find them at places that carry Wilton baking supplies like A.C. Moore, Joann’s Fabrics, Micheal’s and even some Walmarts (in the housewares section by the cake decorating supplies, not the grocery section). And on Amazon.

I found them staring back at me from a shelf at A.C. Moore, begging me to take them home and dump them into a big vat of cream cheese frosting where they can spread happiness far and wide.

Anyhoo, these will easily help you turn any frosting into rainbow chip frosting whether it be your favorite homemade recipe or that white tub you pick up in the frosting aisle (I don’t personally recommend this – making it from scratch is too easy!).

When life gives me rainbow chips. . . I make frosting.

It’ssssss ba-aaaaack.

Rainbow Chip Frosting

Homemade Rainbow Chip Frosting

Rating: 51

Prep Time: 15 minutes

Yield: frosts one 2-layer cake or about 18 cupcakes

Homemade Rainbow Chip Frosting

How to make rainbow chip frosting like Betty Crocker's discontinued version!

Ingredients:

8 ounces cream cheese (light or regular - not nonfat), at room temperature
8 tablespoons butter, at room temperature
4 cups confectioners' sugar, sifted
1/2 teaspoon vanilla extract

Instructions:

  1. Beat the butter and cream cheese together on medium speed until light and fluffy about 3 minutes.
  2. Beat in half the confectioners' sugar until combined, add the remaining half and the vanilla extract. Beat on medium 5 minutes until light and fluffy, stopping to check the consistency every few minutes. If it seems too thick you can add a teaspoon of heavy cream or half & half, too thin add a few more tablespoons confectioners' sugar.
  3. Stir in the rainbow chips by hand. Use immediately. This will frost a 2 layer cake or 18 cupcakes.

Notes:

This is pipeable with big pastry tips! I use these.

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/homemade-rainbow-chip-frosting/

Chocolate Chip Cinnamon Roll Scones w/ Cream Cheese Icing

Chocolate-Chip-Cinnamon-Roll-Scones-and-Cream-Cheese-Icing

Cinnamon rolls collide with scones and make beautiful music together! Chocolate chip-laced scone dough is rolled up with a buttery, cinnamon filling and baked into cinnamon roll. . . scones. They have all the charm and then some of a cinnamon roll without having to wait on fussy yeast to rise. Twice.

This dough relies on baking powder to leaven it rather than yeast like that of a traditional sweet roll. They have the crusty, craggy texture of a scone on the outside with a dense, softer crumb inside. They’re speckled with the mild sweetness of mini chocolate chips and big, lovely swirls of buttery, brown sugar-infused cinnamon. The cream cheese icing brings in just the right amount of sweetness to balance out the barely sweet scone.

The method of mixing them is like making pie crust and some of the same “rules” apply. Cold butter is cut into the dry ingredients until small crumbles form then half & half is mixed in to form the dough. It’s perfectly normal for the dough to be a little crumbly and crackly especially around the edges as you’re rolling them out – they will bake up fine.

I want to make a note that you don’t want to overwork the dough or let them sit around too long before you bake them. It’s imperative you use cold butter and cold half & half – straight from the fridge. Leave it there until you’re ready for it. If you’re working in a warm kitchen it’s best to refrigerate the dough for 20 – 30 minutes before slicing it into rolls. Otherwise, some of the butter will melt right out of them onto the baking sheet as they cook rather than melting into the dough. You don’t want that. They won’t rise as well and may cause a total baking failure.

Where cinnamon rolls are best eaten warm out of the oven, cinnamon roll scones are best eaten any time! I like them at room temperature and found these to be even better the next day after sitting overnight. The flavors had a chance to get to know each other, to mingle and develop.

Scones that want-a-be cinnamon rolls.

They don’t know they’re perfect just the way they are.

Cinnamon Roll Chocolate Chip Scones

Chocolate Chip Cinnamon Roll Scones w/ Cream Cheese Icing

Rating: 51

Prep Time: 30 minutes

Cook Time: 22 minutes

Yield: about 16 scones

Chocolate Chip Cinnamon Roll Scones w/ Cream Cheese Icing

Cinnamon rolls collide with scones and make beautiful music together! Chocolate chip-laced scone dough is rolled up with a buttery, cinnamon filling and baked into cinnamon roll. . . scones. They have all the charm and then some of a cinnamon roll without having to wait on fussy yeast to rise.

Ingredients:

Filling:
8 tablespoons (1 stick) salted butter, at room temperature
1/2 cup firmly packed light or dark brown sugar
1 tablespoon ground cinnamon
Dough:
4 cups unbleached all-purpose flour
1/3 cup granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
8 tablespoons (1/2 cup) cold salted butter, cut into tiny cubes
1 cup mini chocolate chips (I use Ghiardelli )
1 + 3/4 cups cold half-and-half straight from the fridge
Icing:
4 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 - 3 teaspoons milk

Instructions:

  1. Position the oven racks in the top third and center of the oven and preheat the oven to 375 degrees F. Line two large rimmed baking sheets with parchment paper or silicone baking mats.
  2. Make the filling:
  3. In a small bowl mix the butter, brown sugar and cinnamon together until smooth and creamy.
  4. Make the dough:
  5. In a large bowl whisk together the flour, sugar, baking powder and salt. Using a pastry blender or two forks used scissor fashion, work in the butter until the mixture turns crumbly with some pea-sized pieces of butter. Add the chocolate chips and stir until the chips are evenly dispersed.
  6. Stir in the half-and-half and mix just until the dry ingredients are moistened. The mixture will be a little dry and crumbly.
  7. Turn the dough out onto a lightly floured pastry mat or work surface and pat it together into a flat mound. Don't overwork it. Use a rolling pin to roll it out to a 18 x 12-inch rectangle. It will appear a little cracked and crumbly around the edges.
  8. Spread the cinnamon filling out evenly over the top of dough, leaving a 1/2-inch border on all sides. Starting at one of the long sides, tightly roll the dough up into a log. Trim off the uneven ends. (If your kitchen is very warm you may want to refrigerate the roll of dough for 20-30 minutes before slicing.) Cut the dough into 1-inch thick slices and place them a few inches apart on the baking sheets.
  9. Bake, switching the positions of the baking sheets from front to back and top to bottom halfway through baking, until the rolls are slightly golden around the edges about 20 - 22 minutes. Let cool on the pans for 10 minutes then remove to wire racks.
  10. Make the Icing:
  11. Beat the cream cheese and butter together on low speed until well combined and creamy about 2 minutes. Add the sugar, vanilla and 1 teaspoon milk to start. Beat until well combined, adding more milk as need to get a consistency you like. You can thin it out to make a glaze or leave it thicker like icing.

Notes:

Adapted from Tate's Bakeshop: Baking for Friends

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chocolate-chip-cinnamon-roll-scones-w-cream-cheese-icing/

Chocolate Chip Layer Cake

Chocolate Chip Layer Cake

A soft, fluffy layer cake that bakes up taller than your average cake with mini chocolate chips speckling the batter and chocolate frosting all around.

I can’t tell you how long I’ve been searching for a good chocolate chip layer cake recipe. One where the chocolate chips actually stay suspended in the batter and don’t sink to the bottom so when you turn out the cake you have a sticky, chocolate mess stuck to the bottom of the pan and a broken, crazy looking cake that is utterly impossible to save.

I gave up on them.

Then I saw this recipe in my Tate’s Baking for Friends and all those cake fails were quickly forgotten.

It’s imperative that you use mini chocolate chips. The big ones will sink, even if you coat them with flour, too heavy even for this batter. This cake works because the batter is thick enough to hold up those lightweight, little chips. It’s made with two eggs and two yolks, entirely with brown sugar – no white, and buttermilk, all giving it a wonderful rich flavor. Plus, there’s lots of it. Cake, that is. Lots of cake.

The recipe makes a ton of batter that is best baked off in springform pans where it can bake up as high as it wants without fear of overflowing. If you don’t have two springform pans you can bake it in three or four smaller pans or use the extra batter for cupcakes.

The frosting is my favorite cocoa frosting, the one I always turn to. You can easily turn it into a mocha frosting that would complement the cake nicely by adding a few teaspoons of espresso powder and you can also add some mini chocolate chips in keeping with the theme.

This is the chocolate chip cake of my dreams.

Chocolate Chip Cake

Chocolate Chip Layer Cake

Rating: 51

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 1 (9-inch) cake

Chocolate Chip Layer Cake

A soft, fluffy layer cake that bakes up taller than your average cake with mini chocolate chips speckling the batter and chocolate frosting all around.

Ingredients:

Cake:
softened butter and flour for the pans
3 + ½ cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon pure vanilla extract
2 cups firmly packed light or dark brown sugar
16 tablespoons (1/2 pound) unsalted butter, at room temperature
2 large eggs plus 2 large egg yolks, at room temperature
1 + ½ cups (9 ounces) miniature chocolate chips (I like Ghirardelli )
Frosting:
1/2 cup light heavy cream
1/2 cup butter, softened
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
2 teaspoons espresso powder, optional
4 cups confectioners' sugar, sifted

Instructions:

  1. Preheat oven to 350 degrees F. with oven rack in the center. Butter and flour the sides of two 9x3-inch round cake or springform pans or three 8x2-inch round pans and line the bottoms with parchment paper.
  2. Make the cake:
  3. In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Measure the buttermilk with a glass measuring cup and add the vanilla to it.
  4. In a large mixing bowl or the bowl of a stand mixer beat the brown sugar and butter together on medium speed 4 minutes. Add the eggs one at a time beating well after each addition.
  5. On low speed add the flour mixture in thirds alternating with buttermilk in 2 equal additions, beating until smooth after each addition and scraping down the sides of the bowl a few times.
  6. Gently fold in the chocolate chips.
  7. Divide the batter between the prepared pans and smooth out the tops. I scoop up the batter with a one cup measure to get them as evenly as possible. (If using regular cake pans don't overfill them - use excess to make cupcakes and place a baking sheet on your bottom rack to catch any drips.)
  8. Bake until wooden toothpick in centers of cakes comes out clean, about 38 - 40 minutes for the 9-inch pans and 30 - 34 minutes for the 8-inch size.
  9. Cool on wire racks for 10 - 15 minutes then run a butter knife around the edges and turn out from the pans or remove the rings, if using springform pans. Turn cakes right side up and cool completely on wire racks.
  10. Make the frosting:
  11. In a small saucepan heat the cream over medium heat until it starts to bubble around the edges. Remove from heat and allow to cool slightly.
  12. In a medium mixing bowl on medium speed beat the butter, salt, cocoa, vanilla, the espresso, 1/3 cup of the warm cream and half the sugar until smooth.
  13. Gradually add the remaining sugar beating on medium speed until smooth and fluffy 5 - 6 minutes - if the frosting seems too thick to spread then beat in the remaining cream a teaspoon at a time until you reach a spreadable consistency. Frost the cake right away.

Notes:

Adapted from Tate's Bake Shop - Baking for Friends by Kathleen King

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chocolate-chip-layer-cake/