Cinnamon Rolls - Homemade CINNABON

>> Thursday, July 30, 2009

Yesterday I planed to go to mall.
One of the things that I love about going to the mall, is the smell and the taste of the fresh cinnamon rolls, from CINNABON. I always have to stop there and buy at least one.
Unfortunately, my planes changed due to a summer thunderstorm, but couldn't stop thinking about the CINNABON taste and could almost smell it.
So I looked for a good receipt and did a homemade CINNABON with cream cheese glaze. It's turned out so delicious and yummy.

4 tsp. dry yeast (2 packages)
1 cup warm water
2/3 + 1 tsp. sugar
1 cup warm water
1 1/2 Sticks butter softened
1 tsp. salt
2 beaten eggs
7 cup flour


In a cup dissolve the yeast with water and 1 tsp. of sugar, set aside.
In the mixer bowl mix together milk, sugar, butter salt and eggs
add the yeast and gradually add the flour (1/2 cup at a time) beating well after each addition.
When the dough pulled together turn it into a floured surface and knead until smooth and elastic.
Oil a large bowl and place the dough. Cover with a clean towel and let it rise in a warm place one hour or until it's double his size.

11/2 sticks melted butter
1 cup sugar
3 tsp. cinnamon
1 beaten egg (to brush on the ready rolls just before baking)

After the dough double his size, divided the dough into equal 2 balls. take one ball and roll into a large rectangle 12" x 20" inc. Spread the cinnamon butter over the surface and tart to roll up the dough.
Use s sharp knife, cut the dough into even-sized pieces.
Place the rolls on a greased or parchment lined pan. arrange the rolls with an inch apart,
Brush the egg and let it rise for another 45 min.
Bake in 375 F. over for 35 min. or until the rolls become golden brown.
Let cool completely before glazing.

1/2 package cream cheese
1/2 stick soft butter
2 tsp. vanilla extract
3 tsp. sager powder
1/4 cup milk


Mallow & Milan Cookies - Daring Bakers

>> Sunday, July 26, 2009

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth.
She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.


Chocolate Chip Cookies

>> Friday, July 24, 2009

My favorite Chocolate chip cookies are the Nestle one, the recipe on the back of the bag of Nestle's Chocolate Chips. they are so moist and chewy that even tough I love to try other recipe I found myself each time going back to them.


  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) salted butter
  • ¾ cup granulated sugar
  • ¾ cup firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup Nestle Toll House Semi-Sweet Chocolate Morsels

Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl till creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.


Chocolate Cake

>> Monday, July 20, 2009

Last week I had a huge craving for a chocolate cake, I woke up and dream about the smooth and chocolaty kind cake..

Where one slice of a cake leaves amazing taste, and makes everyone come back for more...
I found a chocolate cake recipe in the Hershey website and decided to use it.
Although I was a little worried about the amount of liquids at first, towards the end the cake became stable.
The taste is so rich and chocolaty it’s easier to make, for this week I highly recommended the chocolate cake.

Chocolate cake - Adopted from the Hershey Kitchen Recipes


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely

Chocolate Ganache
1 Cup heavy cream
8 oz. semi sweet chocolate

On a medium sized saucepan over medium hear heat the cream. Bring to boil. Pour the cream over the chocolate and stir until smooth.

Cover the cool cake with the Ganache.


Homemade Bounty - Coconut candy

>> Saturday, July 18, 2009

Bounty bar with Coconut is my sister favorite candy
Each time she is coming to visit us here in the USA, she is buying a box full with this bars and taking with her home.
I was so happy to find this recipe especially for her.
Now she can make all the time, and as much as she would like.

Coconut Candy
1 cup sugar
1/3 cup water
1/3 Tsp vanilla extract
1/2 Tsp salt
1 can coconut milk
1 cup shredded coconut

In a pot over medium heat put sugar water and salt and allow it to boil, until soft-ball stage.
reduce the heat and continue to cook another 3 min.
Add the coconut milk and the vanilla and cook, stirring.
Add the shredded coconut and string well for 10 min. over low heat.
pour into a 9×13-inch glass pan.
Let cool over night outside the refrigerator; before the chocolate coating put in the freeze for 2 hours.

Chocolate Ganache
1 cup heavy cream
300 gram semi sweet chocolate
1 tsp. ground coffee

In a medium sized saucepan heat cream over medium heat. bring to boil and add the coffee and the chocolate. Stir until smooth.
Cool in room temperature.
Pour the ganache over the frozen coconut and put it again in the freeze for another 2 hours.
the best way to cut the Bounty is while its still frozen and to save it in the refrigerator at least one hour before serving.


Jello Stars For 4th Of July

>> Monday, July 6, 2009

Our desserts for 4th of July was Jello stars, though I made it only yesterday for a backyard b-b-q because i was too sick on the 4th to celebrate.
I looked for a quick and easy desserts and this one not only beautiful it's also tasty and the kids loves it!.

Jello Stars-adapted by the recipegirl

Two 3 ounce boxes red jello
Two 3 ounce boxes blue jello
4 envelopes Knox unflavored gelatin
One 14 ounce can sweetened condensed milk
boiling water & cold water

1. In a medium bowl, mix one box of red jello with 1/2 envelope of unflavored gelatin. Add 1 cup of boiling water and stir to dissolve. Cool to room temperature and pour into a 9×13-inch glass pan. Refrigerate for 15 minutes (make sure that your refrigerator is level, or your jello will come out uneven-looking).

2. While first layer is setting, prepare white layer. In another bowl, mix sweetened condensed milk with 1 cup of boiling water. In a separate small bowl, sprinkle 2 envelopes of unflavored gelatin over ½ cup of cold water. Let stand a few minutes and then add ½ cup of boiling water to dissolve the gelatin. Add to the milk mixture and stir to combine. Cool to room temperature. Pour 1 cup of this milk mixture over the first layer of red jello. Refrigerate for 15 minutes.

3. While white layer is setting, prepare blue layer. In a medium bowl, mix one box of blue jello with ½ envelope of unflavored gelatin. Add 1 cup of boiling water and stir to dissolve. Cool to room temperature and pour on top of white layer. Refrigerate for 15 minutes.

4. Repeat with red layer, another cup of of the white layer and then finishing with a blue layer on top. Refrigerate for 15 minutes after adding each layer.

5. Let jello set before cutting. Use a sharp knife to cut, and then use a metal spatula to slide underneath the jello and scoop out jello squares.

Yield: About 40 pieces

Cooking Tips
*For a festive 4th of July look, use a star cookie cutter to cut out a star-shape for the center of your platter. Place some jello squares red-side-up and some blue-side-up.
**For testing purposes, I used Strawberry & Berry-Blue flavored Jell-O. Sometimes you can find Pina Colada flavored jello (which is white), and you could opt to use that as your white layer. The milk layer though is yummy & the kids seem to like it mixed with the jello layers.


Home Made Chicken Nuggets

>> Thursday, July 2, 2009

My son loves chicken nuggets

If you will ask him what his favorite food , he will say immediately its Chicken nuggets; so when I saw this receipt for home made chicken nuggets and read the warm comments I knew that no matter what , I have to try it and to ask for his opinion.
Not only the little one loves this nuggets, his brothers and all of us.

Homemade Chicken Nuggets

2 1/2 pound boneless skinless chicken breast, cut into 1 inch cubes
2 cups flour
1 bottle beer
1 egg
3 tablespoon olive oil
1 tablespoon salt
3/4 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon sweet paprika

Combine all the batter ingredients together until smooth batter.

Dip chicken cubes in the batter and leave them at least two hours to observe the taste.

Heat the oil in a heavy deep skillet and fry in batches for about 2 minutes on each side, or until golden brown.
Drain on paper towels.



Red Velvet Cupcakes with Cream Cheese Frosting

>> Wednesday, July 1, 2009

The main idea was to make red velvet cupcake, but only after I started I found out that I don't have any red food coloring, so I used pink instead..
The cupcake still looks very cute, and they are tasty.
(Adopted from food network -Paula Deen)


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring (I used pink)
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar
  • 1 teaspoon red food coloring (I used pink)


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled.
Bake in oven for about 20 to 22 minutes, turning the pans once, half way through.
Test the cupcakes with a toothpick.
Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
Add the sugar and the food coloring on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.


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