Cinnamon Roll Bundt Cake

I don’t often make bundt cakes, even though I own a regular bundt pan and a mini bundt pan tray. Part of it is I am still looking for my perfect bundt cake recipe. They are denser than regular cakes, and I understand why, but I am still hoping to come around to them a bit more. Do you have a favorite recipe? This recipe was good…it is definitely sweet with a LOT of frosting to go around. I actually had extra frosting that we saved just in case…but then ended up tossing it. Next time I would maybe make a little less frosting just because the cake didn’t need as much. It is a moist cake, and I like the cinnamon swirl in it. I could even see making more of the cinnamon layer and doing a second layer of it.

My frosting didn’t come out as nicely as Bridget’s did, but the mini ones look nice. I would say maybe I needed more sugar to thicken the frosting, but it was as sweet as I could handle it as is.

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Cinnamon Rolls

I have made cinnamon rolls multiple times. They were actually on my dad’s dessert rotation a couple times. It’s harder with me not living near him to make them since you want them fresh. And, with a baby around, it’s kind of hard to make them in Maryland on a visit since they require a lot of time, even if the time is just for rising.

Well, here is a recipe that made me excited to try them again, and they really are faster than the usual batch…but I thought just as delicious. Maybe more so since they were a bit easier? I made them twice within a week since it uses half a block of cream cheese, and I wanted to use the whole block. What else do you make with cream cheese? I have a few meals and desserts, but most require a whole block.

By the way…I totally glazed these without letting them cool properly the first time since I was so excited about eating them. That’s why they look a bit…messy…they looked better once they cooled, and better the second time. But I forgot to take pictures that time. Because…you know, cinnamon rolls were fresh and ready to be eaten.

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Chocolate-filled Rugelach

Ok, ok, I am a month late with this. This is a dessert meant for the holiday season, particularly Hanukah. Buuuut, I made them last minute and didn’t have time to get this up promptly during Hanukah, so instead I am sharing this now. It’s not like you can’t enjoy this easy dessert at other times during the year. I really liked that I only needed the mixer briefly at the beginning (perfect for during breakfast with the Fudgelet) and then the dough could chill during playtime. Then, during his nap, I was able to roll them out and bake them without him getting woken up. Only three ingredients for the dough and two for the filling. Easy peasy.

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You have no reason for not making these. Even if you don’t like chocolate, you can substitute something else…cinnamon sugar, fruit, nuts…get creative. And for the shaved chocolate? Just use a bar of chocolate with a vegetable peeler and it takes a few minutes, but it is easy and makes a nice smooth filling.

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Cream Cheese Brownies

I have been making cream cheese brownies for a long time, but never the same recipe. I have tried many different ones trying to get what I feel is the ideal one. I don’t know if this one is “it” yet…it was good, but I think I would want to make it again slightly differently, or at least remain open to new recipes. I feel like this type of brownie should be on the thinner side. You want the usual chocolatiness, but you also want a decent ratio of the cream cheese to the chocolate. This recipe came close, but maybe using a bit less in the base, or changing the amounts a bit to use a larger pan (for a thinner base)? Like I said, I’m not sure. I did like some of the technique, and the suggestion of letting the brownies sit at room temperature before you want to eat them (obviously you need to keep them for long periods in the refrigerator due to the cream cheese). And if you’re impatient, or working on limited snacking time with a toddler who still doesn’t sleep long stretches? (ahem) You can totally microwave the brownies for 10-20 seconds to get the freshly baked taste, without it being too melty.

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Strawberry Cheesecake Ice Cream

Over the weekend, K and I celebrated 7 years together. Of course, celebrating with a baby looks much different than before, but it’s ok. Through these 7 years, I can usually count on K to get excited for strawberry desserts. To you, a strawberry cheesecake ice cream might sound odd during any season other than summer, but for him, it’s perfect any time of the year. He asked for a fruity ice cream a while back, and I happened to have some cream cheese leftover that I wanted to use. Soooo I decided to do a new version of this strawberry ice cream, inspired by this blueberry cheesecake ice cream. Now, I could have gone as fancy as I did for the blueberry one, but I didn’t have time. So, this is an easy way to add a bit of tang to the strawberry ice cream without as much trouble.

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Cream Cheese Pound Cake

Aka, the best pound cake I’ve ever made. My first attempt was fine, but the texture wasn’t quite perfect. I’ve learned a lot about baking cakes since then, though, so I applied that knowledge for this one (mostly, make sure the cake is thoroughly cooked through, otherwise the texture will become gummy instead of tender). This turned out so well that K gave it his highest praise for a pound cake: it tastes like the Sara Lee kind!

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