Thursday, March 26, 2015

Dessert Mash-Ups:Cookies,Brownies and Bars Together At Last:Cinnamon Roll Cookies

No one can resist a cinnamon roll cookie,especially when they are based on the well-beloved sweet bun.This is a splendid mash-up that preserves the cherished flavors along with creating a new treat.It is an revision that keeps it simple for everybody while delivering an artistic challenge.

This is a cookie that many novice bakers can make with straight forward directions along with essential advice.This recipe also incorporates ingredients that are low in budget and easily adaptable. This treat is also quicker to create then many cinnamon rolls;however it's not something to rush into since it's important to have these cookies chill to support appearance and texture.If time is ever an issue, I highly recommend to make them ahead of time along with baking them fresh the next day.Then lastly,a big bonus to the rolled cookie is they are mess-free compared to a sticky bun along with providing the same delicious flavors we all love.They are even more portable for us to enjoy and would excellent to serve with tea and coffee on a beautiful spring or summer day.

Although, I keep saying these cinnamon cookies are a match to every ones favorite cinnamon roll.It of course cannot compete in the texture department;however it certainly matches in flavor and appearance.This is simply a beautiful spiral cookie that has the texture of a buttery sugar cookie along with a sweet brown sugar-cinnamon filling.Then to top it all off its drizzled with a smooth cream cheese glaze,which I feel in the end helps the most with mimicking the idea of a cinnamon roll.

Overall,I have to give this cinnamon roll cookie a two thumbs up for its simplicity,creativity as well as its ability for adaptability.It would certainly impress the cinnamon roll lovers out there.So try it out for yourself and let me know.

Cinnamon Roll Cookies


1/2 cup unsalted butter,softened
2/3 cup granulated sugar
1/2 cup packed brown sugar,divided
1 large egg
1 tsp vanilla extract
1/4 tsp salt
2 cups all purpose flour
2 tsp ground cinnamon

1 1/2 cup powdered sugar
1 1/2 tsp vanilla extract
6 to 8 tsp milk

Or Cream Cheese Glaze (optional):

1 cup powdered sugar
1 1/2 tsp vanilla extract
2 tbsp cream cheese
1-2 tbsp milk


Stand mixer with a paddle attachment.Creamed together butter,granulated sugar and 1/4 cup of the brown sugar.Beat in the egg and vanilla.Added the salt and flour,beating until the dough just comes together.

Stirred together the remaining 1/4 cup brown sugar and cinnamon in a small bowl,setting aside.

 Formed the cookie dough into a smooth ball and cut in half to create even sized balls.

 Placed a large sheet of wax paper on the cutting board.Placed half of the dough on the sheet, flatten slightly.Placed another piece of wax paper on top and rolled the dough out to an 8 inch square,using a rolling pin.Removed the top sheet and began sprinkling half of the brown sugar-cinnamon mixture on the dough.

  Rolled up the dough tightly and gently pushed the ends in.Repeat the same process with the second half of the dough.Covered the cookie dough in the wax paper/saran wrap and refrigerated until firm,at least 1 hour.

Preheat the oven to 375F.Line two cookies with parchment paper.

Once the dough was firm.I sliced the dough logs into 1/4 to 1/2 inch thick cookies.Placed the sliced cookies on the prepared sheets, 2 inches apart.Bake for 8 to 10 minutes,until bottoms just turn golden brown.Cooled for 5 minutes on cookie sheets and remove,placing on a cooling rack.Let cool completely before adding frosting or glaze.

For Frosting:With a stand mixer, combine powdered sugar,vanilla and milk.Transfer frosting to a plastic bag and cut off one small tip.Pipe onto cookies,chill to set frosting.
For Cream Cheese Glaze:With my stand mixer,I combined powdered sugar,cream cheese, vanilla and milk.Beating to create a glaze.Transfer the glaze to a plastic bag and cut off one small tip.Working quickly to drizzle glaze on cookies.Chill cookies to set glaze.

 Store in an airtight container for up to 4 days (room temp).Or store in refrigerator or freeze up to 3 months. 

Wednesday, March 18, 2015

Dessert Mash-Ups: Cake & Cupcake Creations: Strawberry Pie Cupcakes

Strawberry pie cupcakes are a match made in paradise.An elegant as well as simple dessert that will surely impress your friends and family.Just gazing at this lush cake topped with juicy berries and butter cream frosting.You just cannot resist its charm!

This is a superb dessert mash-up with a beautiful presentation along with top notch flavor.This dessert is simple for anyone to create with easy to grasp directions along with a budget friendly ingredient list.These cupcakes are completely made from scratch with a basic yellow cake,versatile butter cream along with a quick strawberry filling made with fresh berries.This cupcake recipe opens up many design concepts and is entirely adaptable.Just envision all the classic pie's that could be constructed to develop an unique cupcake of your own.There is endless possibilities.

Although, this cupcake may be easy-going and full of ideas it can be challenging for some to produce.If you  make cakes often then it won't be as difficult to begin introducing fruit fillings as well as pipping designs.If your a first timer,then I recommend to keep it simple as well as stress-free.If a pipping design doesn't appear as you imagined.Then wipe it off gently and start over again.Beside the most important part is allowing yourself to have fun as well as getting the opportunity to have a taste.Practice always makes perfect in my book.

Following all that hard work you can finally get that taste test you always wanted and really no one could go wrong with this combination. Just imagine a moist,sponge-like yellow cupcake topped with juicy strawberries immersed in a sweet glaze as well as piped with a creamy, smooth butter cream frosting.I dare you to try one for yourself and tell me what you think.This is certainly a two thumbs up mash-up and I highly recommend you make these next time you have fresh strawberries.Drizzle some chocolate on top,need I say more.

 Strawberry Pie Cupcakes

Strawberry Filling

2 cups hulled and quartered fresh strawberries (about 12 ounces),divided
1/2 cup granulated sugar
1/3 cup plus 1/4 cup water,divided
2 tbsp cornstarch


1 1/2 cups all purpose flour

1 tsp baking powder
1/2 tsp salt
6 tbsp unsalted butter,melted
1 cup granulated sugar
3 large eggs
1 tbsp vanilla extract
2/3 cup buttermilk


1/2 cup unsalted butter,softened
Pinch of salt
2 cups powdered sugar
1 tbsp vanilla extract
2 tbsp heavy whipping cream
12 pie Crust Dippers for garnish(optional)

 Strawberry Filling

First, I washed,hulled and quartered the strawberries.Then I placed 1 cup of the berries in a small saucepan with 1/2 cup of granulated sugar and 1/3 cup of water.Lastly, I stirred the berry mixture occasionally,over medium to low heat,while cooking for 10 minutes.

Then in a small bowl,I combined 1/4 cup of water and 2 tbsp of cornstarch. I then slowly added the cornstarch mixture to the cooking strawberries.This thickens very quickly.Then I let the filling cool completely in the refrigerator, optional at room temperature. Then,I stirred in the remaining uncooked berries and stored in the refrigerator until the cupcakes were ready for assembling.


Preheated the oven to 350 F.Then lined a standard 12 cup cupcake pan with silicone liners.

Whisked together the flour,baking powder and salt in a medium bowl.

Then with using my stand mixer. I added the melted butter and  sugar together,beating until thick and yellow.Then I added the eggs one at a time,beating after each addition.Then lastly,beat in the vanilla extract.

Then I added the flour mixture and buttermilk by alternating. Starting and ending with the flour.Three parts flour,two parts milk.Folding in the mixture each time using a rubber spatula to prevent over mixing.

Then,I divided the batter among the silicone liners,filling each one two thirds full.Then I baked them for 14-15 minutes,until a toothpick inserted came out clean.Then I let them cool completely before frosting.


With my stand mixer on paddle attachment.I creamed together softened butter until smooth,adding in the salt and 1 cup of sugar at a time,until completely incorporated.Then lastly added the vanilla and heavy whipping cream.Then I transfer the frosting into a pastry bag fitting with a 1M tip (Large star tip)


I cut out the center of each cupcake using a cupcake corer,about 1 1/2 inches wide to 1/2 to 1/4 inches deep.Then filled in the cupcake centers with over a tbsp of strawberry filling.Then gently piped along the edges with the frosting creating star tips similar to the whip cream found on a strawberry pie.Then optional,top with a pie crust dipper.To store loosely cover and place in refrigerator.