Cinnamon Roll Cake

Some recipes are just meant to be shared. It's like they were created with friendship in mind; a recipe meant to be passed around, copied over and over and nestled into the cookbook of every kindred spirit's home. They are simple and universally loved.

This cake is one of those.

The first time I tasted this cake was when we were living in the South. My friend, Amanda, was holding a morning playgroup and she made this yummy cake for everyone. She got the recipe from  her friend, Christy, the author of The Girl Who Ate Everything. Amanda then passed the recipe to me and every time I've made and shared it...I've passed the recipe on to another friend and another friend and another friend.

It's just THAT good.

Now you can make it and pass it on to your friends as well!

As a bonus, you can make it anytime; it's cinnamon roll-y enough for a brunch and cake-y enough for after dinner dessert. Enjoy!

Cinnamon Roll Cake
Source: The Girl Who Ate Everything

Cake:

3 cups flour

¼ teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 ½ cups milk
2 eggs
2 teaspoons vanilla
1/2 cup (1 stick) real butter, melted

Topping:
1 cup (2 sticks) real butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
3/4 cup chopped pecans, (optional) (I never add these, but I bet it would be tasty!)

Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

Instructions:
Preheat oven to 350°F.

1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.

2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and pecans until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake. (Be careful not to over-swirl or all of your topping will end up at the bottom of the cake. This is from personal experience. *ahem*)

3. Bake at 350°F for 25-30 minutes or until toothpick comes out nearly clean from center.

4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Lemon Sugar Cookies with Lemon-Cream Cheese Frosting

I don't know about you all, but I am soooo ready for Spring. As in: it's-42-degrees-out-and-I-wear-sandals ready for Spring.
It's time, folks.
It's time.
Unfortunately, the weather does not agree with me on this point and is stubbornly sticking with Winter and cold winds and threats of school-canceling snowstorms. So I've had to resort to cooking spring/summery foods to bring Spring inside.

These soft lemony cookies are just what the Spring-doctor ordered. They have just a hint of lemon in the cookie and a hint of lemon in the frosting...just enough lemon to make you think budding tulips, sunny blue skies, and a gentle breeze.  If you have any leftover, make sure to store them in the refrigerator; my kids voted that these cookies taste best cold.

Sorry the picture's not that great...I made these for Family Night and they were all consumed before I could get a good pic.  Then Dr. C made them again for me to take to Craft night and I was *of course* late, so I snapped a pick on my way out the door.

Lemon Sugar Cookies with Lemon-Cream Cheese Frosting
Source: Lulu the Baker

For the cookies:
1/2 cup butter, softened
1/2 cup crisco
1 cup sugar
1 teaspoon vanilla
1 egg
1 Tablespoon lemon zest
2 1/2 cups flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon milk
1 Tablespoon fresh lemon juice

For the frosting:
 1/4 cup butter, softened
4 oz. cream cheese, softened
1/2 teaspoon vanilla
1/2 lb. powdered sugar
pinch of salt
fresh lemon juice

Preheat oven to 350°F.  In a large bowl (I use my KitchenAid) cream together butter, crisco, and sugar until fluffy.  Add vanilla, egg, and lemon zest; mix well. In a separate bowl, sift together flour, salt, and baking soda. Add dry ingredients to butter mixture and mix until combined.  Add milk and lemon juice. Mix until completely combined. Roll dough into Tablespoon-sized balls and place on a greased baking sheet. Bake for 10-12 minutes or until cookies are just beginning to turn golden on the edges. Remove from oven and cool completely before frosting.

To make the frosting:
In a medium sized bowl, beat butter and cream cheese until smooth.  Add vanilla.  Add powdered sugar and salt.  Stir until well combined.  Mix in fresh lemon juice until the frosting reaches a spreadable consistency.

Basic Cheese Fondue

At our house, Valentine's Day means a fondue dinner.  I've tried out a zillion cheese fondue recipes and this one is the easiest--perfect for a school-night V-Day celebration.  I used Cheddar and Swiss, but you can switch it up and use Gruyere, Fontina, Emmentaler, or even Monterey jack instead.  We like to dip french bread cubes, steamed vegetables and apple cubes.

For dessert, try out an easy-peasy Chocolate Fondue.

Basic Cheese Fondue

1 1/4 cups apple juice
8 oz. softened cream cheese, cubed
2 1/2 cups grated sharp cheddar cheese
2 1/2 cups grated Swiss cheese
2 1/2 Tablespoons flour
dash cayenne pepper
1/2 teaspoon garlic powder

1. Heat apple juice in fondue pot over medium heat until almost boiling.
2. Add cream cheese cubes slowly, stirring until cream cheese melts and mixture is smooth.
3. In a separate bowl, combine cheddar, Swiss, flour, cayenne pepper, and garlic powder.
4. Add grated cheese mixture to the fondue pot, a little at a time, stirring constantly until cheese melts and the fondue is smooth. If too thick, heat more apple juice and add to fondue until the desire consistency is reached.
5. Serve with assorted dippers.

Lemon Tart with Kiwi and Fresh Berries

My brother worked as a cook at a local restaurant and found his love for making good food. He made this tart not long before he left to serve a church mission in Ukraine.  We hope he makes another one as soon as he gets home.

Lemon Tart with Kiwi and Fresh Berries from Dierbergs.com
"This creamy lemon tart is a show-stopper. Make it the day before guests arrive, then top with fruit just before serving."- Dierbergs Grocery and School of Cooking

Ingredients

My brother and his lemon tart

Crust
1 1/4 cups Dierbergs flour
1/3 cup Dierbergs powdered sugar
1 teaspoon vanilla or almond extract
1/2 cup Dierbergs butter, melted

Filling
3/4 cup Dierbergs granulated sugar
1/4 cup cornstarch
3/4 cup water
1 tablespoon Dierbergs butter
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
5 large Dierbergs egg yolks
1 package (3 ounces) cream cheese, cubed and softened
3 kiwi fruit, peeled and thinly sliced
1 1/2 cups fresh berries (blueberries, blackberries, raspberries)
Dierbergs powdered sugar

For crust:
In large bowl, stir together flour, powdered sugar, and vanilla until well mixed. Stir in melted butter until well combined. Press crust into bottom and up sides of 9-inch tart pan with removable bottom. Pierce bottom of crust with fork. Bake in 350°F. oven until light golden brown, about 20 to 25 minutes. Cool completely on wire rack.

For filling:
In large microwave-safe bowl, whisk together granulated sugar and cornstarch. Gradually whisk in water. Microwave (high) for 3 minutes, stirring every minute, until sugar dissolves and mixture thickens. Add butter, lemon peel, and juice; stir until well mixed. In medium bowl, whisk egg yolks until well blended; slowly whisk in some of the hot sugar mixture. Whisk egg mixture back into hot sugar mixture. Microwave (high) until mixture comes to a boil and coats back of spoon, about 1 minute. Whisk in cream cheese. Spread filling in prepared tart crust. Cover and chill several hours or overnight.

To serve: Arrange kiwi slices around outside edge of tart. In medium bowl, gently combine berries. Arrange berries in center of tart. Remove ring from pan and cut into wedges. Dust with powdered sugar just before serving.

Makes 8 servings