The Best Cinnamon Roll Cake Recipe

Here is a fun twist on a coffee cake recipe. This easy cinnamon roll cake recipe is the best. Get the taste of homemade cinnamon rolls without all the work.



S’mores Cookie Bars

Ingredients

Cake:

  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup of sugar
  • 4 teaspoons baking powder
  • 1 1/2 cups milk
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/3 cup melted butter

Topping:

  • 1/4 cup butter melted
  • 1/2 cup brown sugar
  • 2 tablespoons flour
  • 1 tablespoon cinnamon

Glaze:

  • 1 cup powdered sugar
  • 2 to 3 tablespoons milk
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 pan with non stick spray.

Cake:

  1. In a large bowl, mix everything together for the ingredients of the cake.
  2. Pour batter into prepared pan.
  3. For the topping, mix all of the ingredients well in a small bowl.
  4. Drop spoonfuls of topping on the batter and then swirl it with a knife.
  5. Bake in preheated oven for 30 to 35 minutes.
  6. Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.)

Receipe Adapted From >>> www.eatingonadime.com

3 ingredient Strawberry Icebox Cake Recipe #desserts #cakerecipe

You won’t trust how basic and delightful this Strawberry refrigerator cake is! With just 3 fixings, this pastry can be made instantly! It’s the ideal summer pastry or whenever of the year!

This sweet looks astounding and tastes similarly as great! It’s my go to dessert when I need something quick. It’s straightforward and simple with just 3 fixings!

It doesn’t get any easier than this! You are going to adore how astonishing it tastes. In spite of how simple it will be, it suggests a flavor like you invested a huge amount of energy in this rich pastry.

The strawberries and whipped besting mix to make debauched layers between the graham saltines. This simple treat helps me to remember strawberry shortcake.

It’s far and away superior on the off chance that you make it the day preceding. You can make it and put in the refrigerator the day preceding you need to eat it. Essentially take out when you are prepared to serve.

3 ingredient Strawberry Icebox Cake Recipe #desserts #cakerecipe

Ingredients

  • (2) 8 oz containers Cool Whip thawed
  • 1 1/2 lbs Strawberries hulled and sliced
  • 1 1/2 packs Graham Crackers

Instructions

  1. Spread a 1/2 container of whipped topping in a layer on the bottom of an 8×8″ pan.
  2. Add a layer of graham crackers, breaking as necessary to cover whipped topping.
  3. Top with another 1/2 container of whipped topping and smooth with a spatula.
  4. Add 1/3 of the strawberries in an even layer.
  5. Then graham crackers, whipped topping, strawberries,graham crackers, whipped topping and strawberries.
  6. Cover and refrigerate at least 4 hours before serving.

Source : bit.ly/2Uc3was

Cheesecake Snickerdoodle Blondies

Blondies are one of my favorite treats and these Snickerdoodle Cream Cheese Blondies are the perfect answer when you can’t decide between a cookie, a brownie or a piece of cheesecake.


Cheesecake Snickerdoodle Blondies

Ingredients

Cheesecake Layer:

  • 2 8 oz. blocks of cream cheese
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract

Snickerdoodle Layer:

  • 2 1/4 cups all purpose flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup butter melted
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon

Cinnamon Sugar:

  • 2 Tbsp granulated sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease a 9 x 13 pan or line with parchment paper.

Cheesecake Layer:

  1. Prepare cheesecake mixture by mixing together cream cheese and 1/2 cup sugar and beat until fluffy.
  2. Add in eggs, vanilla. Mix until combined. Set aside

Snickerdoodle Dough Layer:

  1. Mix together flour, baking soda, cinnamon and salt in a bowl.
  2. In another bowl beat butter, sugar and brown sugar until fluffy.
  3. Add in eggs and vanilla into dough mixture until combined.
  4. Add in flour mixture to dough mixture and mix just until combined.
  5. Spread 2/3 of Snickerdoodle dough mixture into prepared pan. Sprinkle with half of Cinnamon Sugar mixture.
  6. Pour cheesecake mixture over the top and smooth with a spatula.
  7. Add remaining Snickerdoodle dough to the cheesecake layer by breaking it up into small pieces and placing on the cheesecake layer.
  8. Sprinkle with more cinnamon sugar.
  9. Bake for 35-40 minutes or until center is just slightly jiggly and edges are set.
  10. Cool completely. Store in refrigerator

Receipe Adapted From >>> www.yourhomebasedmom.com

ONE POT ZUCCHINI MUSHROOM PASTA #food #amazingrecipe

A unimaginably velvety, healthy pasta dish that you can make in only 20 minutes. Indeed, even the pasta gets cooked right in the pot!

As far back as I made that one pot pasta half a month back, I’ve been on the chase for more plans this way – simple, easy and beyond any doubt to be a hit with the whole family. What’s more, this zucchini mushroom pasta is actually that.

There is total no pre-cooking or sauteeing of any sort here. Basically toss everything into the pot, including the uncooked pasta and that is it.

The water will be totally doused by the pasta and once the noodles are cooked through, you can hurl shortly of overwhelming cream (or milk, in case you’re viewing your calories) for a flimsy, smooth pasta sauce. Simple peasy.

ONE POT ZUCCHINI MUSHROOM PASTA #food #amazingrecipe

INGREDIENTS:

  • 1 pound spaghetti
  • 1 pound cremini mushrooms, thinly sliced
  • 2 zucchini, thinly sliced and quartered
  • 2/3 cup peas
  • 2 cloves garlic, thinly sliced
  • 2 sprigs thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup grated Parmesan
  • 1/4 cup heavy cream

DIRECTIONS:

  1. In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
  2. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
  3. Serve immediately.

Source : bit.ly/2HrJSmP

Brownie Cookie

This brownie cookie recipe is all of the good parts of a brownie- crackly crust, fudgy middles, chewy edges, & intense chocolate flavor -in one little cookie! Also, if check out the how-to video right above the recipe.


Brownie Cookie

Ingredients

  • 12 ounces bittersweet chocolate chips 60-70% cacao
  • 1/2 cup butter
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder not Dutch-processed
  • 1 cup pecans chopped, optional
  • 1/2 cup mini semisweet chocolate chips

Instructions

  1. Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
  2. Remove from heat, and set aside.
  3. In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.
  4. Reduce the speed to low, and mix in the melted chocolate until well-combined.
  5. Stir in flour and cocoa powder just until combined.
  6. Add nuts, if using, and mini chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.
  7. Cover the batter, and chill for 30 minutes.
  8. Preheat oven to 350 F. Line two baking sheets with parchment paper.
  9. Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
  10. Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don’t overbake, or the cookies won’t be crackly and fudgy.
  11. The shiny, crackly crust will develop as the cookies cool on the baking sheet.

Receipe Adapted From >>> ihearteating.com

Easy Vegan Fried Rice

Wow this is amazing! So simple, easy, perfect for lunch prep and that sauce is unreal. One of the best fried rice dishes I’ve ever tasted.

Easy Vegan Fried Rice | Healthy Recipes For Weight Loss, Healthy Recipes Easy, Healthy Recipes Dinner, Healthy Recipes Best, Healthy Recipes On A Budget, Healthy Recipes Clean, Healthy Recipes Breakfast, Healthy Recipes Low Carb, Healthy Recipes Vegetarian, Healthy Recipes Desserts, Healthy Recipes Snacks, Healthy Recipes Lunch, Healthy Recipes For One, Healthy Recipes Chicken, Healthy Recipes Simple, Healthy Recipes Gluten Free, Healthy Recipes Vegan. #vegan #vegetarian #friedrice #healthyfood
Easy Vegan Fried Rice | Healthy Recipes For Weight Loss, Healthy Recipes Easy, Healthy Recipes Dinner, Healthy Recipes Best, Healthy Recipes On A Budget, Healthy Recipes Clean, Healthy Recipes Breakfast, Healthy Recipes Low Carb, Healthy Recipes Vegetarian, Healthy Recipes Desserts, Healthy Recipes Snacks, Healthy Recipes Lunch, Healthy Recipes For One, Healthy Recipes Chicken, Healthy Recipes Simple, Healthy Recipes Gluten Free, Healthy Recipes Vegan. #vegan #vegetarian #friedrice #healthyfood

Easy Vegan Fried Rice

Ingredients

RICE + VEGETABLES
  • 1/2 cúp carrots (finely diced)
  • 1 cúp extra-firm tofú* (8 oúnces yields ~1 cúp)
  • 4 cloves garlic (minced)
  • 1 cúp long- or short-grain brown rice* (rinsed thoroúghly in a fine mesh strainer)
  • 1 cúp chopped green onion
  • 1/2 cúp peas
SAUCE
  • 1-2 tsp chili garlic saúce (more or less depending on preferred spice)
  • 1 tsp toasted sesame oil (optional // or súb peanút or avocado oil)
  • 2 -3 Tbsp organic brown súgar, múscovado súgar, or maple syrúp
  • 1 Tbsp peanút bútter
  • 1 clove garlic (minced)
  • 3 Tbsp tamari or soy saúce (plús more for veggies + to taste)

Instructions

  1. Frist Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
  2. In the meantime wrap tofú in a clean, absorbent towel and set something heavy on top (súch as a cast iron skillet) to press oút the liqúid.
  3. Once the oven is preheated, dice tofú into 1/4-inch cúbes and arrange on baking sheet. Bake for 26-30 minútes. Yoú’re looking for golden brown edges and a textúre that’s firm to the toúch. The longer it bakes, the firmer and crispier it will become, so if yoú’re looking for softer tofú remove from the oven aroúnd the 26-28 minúte mark. I prefer crispy tofú, so I bake mine the fúll 30 minútes. Set aside.
  4. While the tofú bakes prepare yoúr rice by bringing 12 cúps of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high úncovered for 30 minútes, then strain for 10 seconds and retúrn to pot removed from the heat. Cover with a lid and let steam for 10 minútes*.
  5. While rice and tofú are cooking, prepare saúce by adding all ingredients to a mediúm-size mixing bowl and whisking to combine. Taste and adjúst flavor as needed, adding more tamari or soy for saltiness, peanút bútter for creaminess, brown súgar for sweetness, or chili garlic saúce for heat.
  6. Once the tofú is done baking, add directly to the saúce and marinate for 5 minútes, stirring occasionally.
  7. Heat a large metal or cast iron skillet over mediúm heat. Once hot, úse a slotted spoon to scoop the tofú into the pan leaving most of the saúce behind. Cook for 3-4 minútes, stirring occasionally, úntil deep golden brown on all sides (see photo). Lower heat if browning too qúickly. Remove from pan and set aside.
  8. To the still hot pan add garlic, green onion, peas and carrots. Saúté for 3-4 minútes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy saúce (amoúnt as original recipe is written // adjúst if altering batch size).
  9. Add cooked rice, tofú, and remaining saúce and stir. Cook over mediúm-high heat for 3-4 minútes, stirring freqúently.
  10. Serve immediately with extra chili garlic saúce or sriracha for heat (optional). Crúshed salted, roasted peanúts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, thoúgh best when fresh. Reheat in a skillet over mediúm heat or in the microwave.

Notes

  • If yoú don’t like tofú, yoú can súb 1 cúp fresh or frozen edamame – add in with vegetables.

  • For the rice, yoú can also súbstitúte a comparable amoúnt of qúinoa.

  • Rice cooking method from Saveúr! Literally, the perfect brown rice.

  • Nútrition information is a roúgh estimate.


Receipes Adapted From >>> veganhuggs.com

Oreo Balls

These no bake Oreo Truffles have a sweet outer chocolate shell that surrounds a decadent, chocolate Oreo filling- and only 4 ingredients needed!


Oreo Balls

Ingredients

  • 1 (15.25) oz. package Oreos (any flavor, double stuffed or regular both work)
  • 8 oz. cream cheese, softened
  • 12 oz. white melting chocolate- (Not chocolate chips, but high quality melting chocolate- I used Baker’s bars)
  • 6 oz. semisweet melting chocolate for topping (Or sprinkles, or Oreo crumbles)

Instructions

  1. Place the Oreos in a food processor and blend until fine crumbs are formed.
  2. Mix in the cream cheese until a sticky dough has formed.
  3. Roll about 1- 1 ½ tablespoons of dough into a ball and set aside on a plate or in a container that you can fit in the freezer. Freeze the balls for at least 30 minutes.
  4. Place the white melting chocolate in a small microwave safe bowl and heat for 30 seconds at a time, stirring in between, until melted.

Dipping the Oreo Balls:

  1. Cover a baking sheet with wax paper. Remove Oreo balls from the freezer. Drop them into the chocolate and roll them around carefully with a fork.
  2. There is likely one part that is flatter, which was the bottom of the ball when it sat in the freezer. Slide the fork underneath the flatter part and lift. Slide the bottom of the fork across the edge of the bowl to let the excess chocolate drip off, then set it on top of the wax paper.
  3. The chocolate sets pretty quickly from there. Once you’ve dipped them all, refrigerate for at least 10 minutes to set.

Topping the truffles:

  1. Melt the semi-sweet chocolate in a small bowl in the microwave, 30 seconds at a time.
  2. Dip a fork into the melted chocolate and drizzle it over the Oreo balls. You may make a mess, but that’s part of the fun!
  3. You can also top them with sprinkles or Oreo crumbs right after they’ve been dipped.

Receipe Adapted From >>> thecozycook.com

Mushroom and Garlic Spaghetti Dinner

Loved this combination! Used a half pound of angel hair pasta and added a heaping tablespoon of basil pesto. Flavor was good but felt pasta was a little dry. Added a little more water. Overall very pleased with the recipe and will definitely make it again.

Mushroom and Garlic Spaghetti Dinner | Dinner Recipes Healthy, Dinner Recipes Easy, Dinner Recipes For Family, Dinner Recipes Vegan, Dinner Recipes For Two, Dinner Recipes Chicken, Dinner Recipes With Ground Beef, Dinner Recipes Date Night, Dinner Recipes Quick, Dinner Recipes Cheap, Dinner Recipes Fall, Dinner Recipes Vegetarian, Dinner Recipes Pasta, Dinner Recipes Keto, Dinner Recipes Shrimp, Dinner Recipes Pork, Dinner Recipes Low Carb, Dinner Recipes Italian. #dinner #spaghetti #mushroom

Mushroom and Garlic Spaghetti Dinner | Dinner Recipes Healthy, Dinner Recipes Easy, Dinner Recipes For Family, Dinner Recipes Vegan, Dinner Recipes For Two, Dinner Recipes Chicken, Dinner Recipes With Ground Beef, Dinner Recipes Date Night, Dinner Recipes Quick, Dinner Recipes Cheap, Dinner Recipes Fall, Dinner Recipes Vegetarian, Dinner Recipes Pasta, Dinner Recipes Keto, Dinner Recipes Shrimp, Dinner Recipes Pork, Dinner Recipes Low Carb, Dinner Recipes Italian. #dinner #spaghetti #mushroom

Mushroom and Garlic Spaghetti Dinner

Ingredients

  • Kosher salt
  • 1 poúnd dried spaghetti
  • 6 cloves garlic, minced
  • 3 tablespoons únsalted bútter, divided
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil
  • 1 poúnd cremini múshrooms, sliced
  • 2 tablespoons coarsely chopped fresh parsley leaves
  • 1/2 cúp grated Pecorino Romano cheese, plús more for serving
  • Freshly groúnd black pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook úntil al dente, 7 to 9 minútes or according to package instrúctions. Meanwhile, cook the múshrooms.
  2. Heat 1 tablespoon of the bútter and the oil in a large skillet over mediúm heat úntil shimmering. Add the múshrooms, season with salt and pepper, and saúté úntil browned and tender, aboút 5 minútes. Add the garlic, red pepper flakes if úsing, and remaining 2 tablespoons bútter and saúté for 1 minúte more.
  3. When the pasta is ready, reserve 3/4 cúp of the cooking water, then drain the pasta. Add the pasta, reserved cooking water, and cheese to the skillet. Toss over mediúm heat úntil the cheese is melted and the saúce thickens and coats the pasta, aboút 2 minútes. Add the parsley and toss to combine. Serve in shallow bowls with more cheese for serving.

RECIPE NOTES


Storage: Leftovers can be refrigerated in an airtight container for úp to 4 days.


Receipes Adapted From >>> laurencariscooks.com

Homemade Crunchwrap Supreme

What’s better than Taco Bell? Homemade Taco Bell! Make a delicious Crunchwrap Supreme at home with this easy to follow recipe.


Homemade Crunchwrap Supreme

Ingredients

  • 1 lb ground meat
  • 1 packet taco seasoning mix
  • 6 burrito size flour tortillas
  • 6 tostada shells
  • 1 cup of sour cream
  • 2 cups of shredded lettuce
  • 1 diced tomato
  • 1 cup shredded Mexican cheese blend
  • Nacho Cheese

Instructions

  1. In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain the grease.
  2. Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions.
  3. Warm up the nacho cheese sauce in the microwave and set aside.
  4. Place the flour tortillas on a plate and warm in the microwave for about 20 seconds.
  5. Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.
  6. Place ½ cup of taco meat on top of the nacho cheese.
  7. Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and lastly, the shredded Mexican cheese.
  8. To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
  9. Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
  10. Flip over and cook the other side for another 2-3 min or until golden brown.
  11. Cook the rest of your crunchwraps and eat immediately.

Receipe Adapted From >>>  cookingwithjanica.com

Paleo Skillet Beef Fajitas (Gluten Free + Whole30)

Paleo Skillet Beef Fajitas is a one pot dinner dynamo, with flavors of saútéed peppers, onions, múshrooms and perfectly seasoned and seared steak.  Ready in únder 30 minútes makes this paleo, glúten-free, dairy-free and whole30 friendly recipe the perfect healthy weeknight dinner for the whole family.

Paleo Skillet Beef Fajitas | Healthy Recipes Paleo, Healthy Recipes Shrimp, Healthy Recipes Keto, Healthy Recipes Pasta, Healthy Recipes Beef, Healthy Recipes Salmon, Healthy Recipes Fish, Healthy Recipes Quick, Healthy Recipes Delicious, Healthy Recipes Slow Cooker, Healthy Recipes Tasty, Healthy Recipes For 2, Healthy Recipes For Pregnancy, Healthy Recipes With Calories, Healthy Recipes Wraps, Healthy Recipes Ground Turkey, Healthy Recipes Yummy, Healthy Recipes Super. #paleo #whole30 #beef

Paleo Skillet Beef Fajitas | Healthy Recipes Paleo, Healthy Recipes Shrimp, Healthy Recipes Keto, Healthy Recipes Pasta, Healthy Recipes Beef, Healthy Recipes Salmon, Healthy Recipes Fish, Healthy Recipes Quick, Healthy Recipes Delicious, Healthy Recipes Slow Cooker, Healthy Recipes Tasty, Healthy Recipes For 2, Healthy Recipes For Pregnancy, Healthy Recipes With Calories, Healthy Recipes Wraps, Healthy Recipes Ground Turkey, Healthy Recipes Yummy, Healthy Recipes Super. #paleo #whole30 #beef

Paleo Skillet Beef Fajitas (Gluten Free + Whole30)

Ingredients

Steak:
  • 1/4 teaspoon groúnd black pepper
  • 1 lime júiced
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder
  • ¼ teaspoon of groúnd cayenne red pepper
  • ½ teaspoon Sea salt
  • 1/8 teaspoon cúmin
  • 1/8 teaspoon paprika
  • 1/8 teaspoon groúnd black pepper
  • 1 1/2 lb flank steak, sliced into thin ribbons against the grain
Vegetables:
  • 2 green onions, green part sliced
  • 1 yellow bell pepper, trimmed, de-seeded and sliced
  • 1 red bell pepper, trimmed, de-seeded and sliced
  • 1 yellow onion, trimmed, peeled and sliced into thin slices
  • 2 tablespoon organic coconút oil
  • 1/4 cúp chopped cilantro
  • 1 garlic clove, minced
  • 5 oúnces shitake múshrooms
  • 1 avocado, peeled, seeded and thinly sliced
  • 1 cúp vegetable broth
  • 1 jalapeno, seeded and sliced thinly {leave seeds if yoú like it HOT}

Instructions

  1. Frist Place steak, lime júice and spices in a large bowl and toss together úntil steak is evenly coated.
  2. Set aside.
  3. Place a large heavy skillet over mediúm-high heat, I úsed cast-iron. Add coconút oil to the pan and when melted add steak.
  4. Try to lay steak oút so that it is in a single layer on the pan.
  5. Let steak sear 3-4 minútes, flip and cook the other side of steak for an additional 3-4 minútes, yoú want the oútside to be completely seared. Remove steak from pan and set aside on a plate.
  6. Add onions, peppers, garlic and múshrooms to pan tossing to coat. There shoúld be enoúgh júice from the steak to toss and coat yoúr veggies. If not add aboút 1/4 cúp of yoúr vegetable broth. Try to scrape any excess brown bits that are stúck to the bottom of the pan. Toss yoúr veggies úntil they start to soften, aboút 5 minútes. Add green onion, jalapeño, vegetable broth, steak and any júices that collected on the plate.
  7. Toss and cook for an additional 5-8 minútes.
  8. Remove from heat, toss cilantro on top as well as sliced avocado and additional jalapeño slices if yoú like.
  9. Serve with rice, fajitas or lettúce cúps.

Receipes Adapted From >>> www.onionringsandthings.com