Glazed Orange Rolls

Funny this blog's title is about dinner, and I never post anything but treats or breakfast stuff. That's where my fellow contributors are supposed to come in, right? Guys? Seriously, where are you? =)

Well, in the meantime, do yourself and anyone near you a favor and make these delicious rolls! I made them because Ryan doesn't care for citrus flavored baked goods (I do) and he was out of town. Don't even get me started on where he was at (Hawaii of all places), that's a whole other can of worms. . . At least I could console myself by eating a half dozen of these yummy rolls.

Glazed Orange Rolls
1 pkg. dry yeast (2 1/4 tsp.)
1/4 C. warm water
1 C. sugar
1 tsp. salt
2 eggs
1/2 C. sour cream
1/2 C. butter, melted
2 2/3- 3 C. flour
2 Tbsp. grated orange rind

1) Soften yeast in warm water in mixing bowl. Stir in 1/4 C. sugar, salt, eggs, sour cream, and 6 Tbsp. butter. Gradually add flour to form a stiff dough, beating well after each addition.
2) Cover; let rise in warm place until light and doubled, about 2 hours
3) Combine 3/4 C. sugar and orange rind. Knead dough on well-floured surface, about 15 times. Roll out half of dough to a 12 inch circle. Brush with 1 Tbsp. melted butter. Sprinkle with half of sugar-orange mixture. Cut into 12 wedges.
4) Roll up, starting with wide end and rolling to a point. Repeat with remaining dough. Place rolls, point-side down, in rows in a well-greased cookie sheet with a lip. Cover; let rise in warm place until light and doubled, about 1 hour.
5) Bake at 350 degrees for 12 -14 minutes or until light golden brown. Spoon over orange glaze.

These are divine warm!!!!

Orange glaze
Combine in a saucepan:

3/4 C. sugar
1/2 C. dairy sour cream
2 Tbsp. fresh-squeezed orange juice
1/4 C. butter

Boil for 3 minutes, stirring occaisionally.

Peanut Butter Swirl Bars

I made these simple bars the other night and they were really good! For some reason my chocolate chips didn't melt, so the swirling thing never happened, but, no matter, they were still delish. The crust is soft and crumbly, like a shortbread, and the peanut butter icing was amazing on the top.

Bars:
1/2 C. butter (1 stick), softened
1/2 C. granulated sugar
1/2 C. firmly packed light-brown sugar
1/2 C. creamy peanut butter
1/2 tsp. vanilla extract
1 C. flour
1 C. quick-cook oats
1/4 tsp. salt
6 oz. chocolate chips (about 1 C.)

Icing:
1 C. confectioners' sugar
1/4 C. peanut butter
3 Tbsp. milk

1) Heat oven to 350. Coat a 13x9x2 inch pan with cooking spray
2) In a large bowl, beat the butter, sugars, peanut butter and vanilla until smooth.
3) In a second bowl, whisk together flour, oats, and salt. On low speed, beat flour mixture into butter mixture until just combined. Press dough into prepared pan. Evenly sprinkle chocolate chips over the top.
4) Bake at 350 for 20 minutes. Remove from oven.
5) Make Icing: In a medium-sized bowl, blend confectioners' sugar, peanut butter, and milk until smooth. Pour icing over the uncut bars while still warm and swirl chips with icing. Cool completely in pan and cut into 16 bars.

Crescent Cream Cheese Bars

I've been wanting to make these for a long time, but I really needed an occasion to make them since I knew I couldn't trust myself with a whole pan. Lucky for me, a baby shower brunch came up. These are seriously easy, have few ingredients, and taste delish- like a warm cheese danish! Give 'em a shot, you won't be sorry!
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CRESCENT CREAM CHEESE BARS
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2 tubes crescent rolls
2 - 8 ounce packages cream cheese, softened
1 1/4 cup sugar, divided
1 teaspoon vanilla
1 egg, separated
1 teaspoon cinnamon

Open and lay 1 tube of crescent rolls in the bottom of a 9 x
13 inch baking pan, making sure to seal the perforations.
Combine cream cheese, 1 cup sugar, egg yolk and vanilla,
mixing thoroughly.

Pour cream cheese mixture over layer of crescent rolls. Open
and layout second tube of crescent rolls on a piece of waxed
paper. Seal all the perforations. Place this layer over the
cream cheese layer, peeling off the waxed paper.

Slightly beat egg white and brush over the top. Combine 1/4
cup sugar with cinnamon and sprinkle on top.

Bake at 350 degrees 25-30 minutes. Cool and store in the
refrigerator.

Easter Nests

Today I made these easy spring treats with the kids. Even my two-year-old could make one without making too much of a mess, and both kids loved filling their nests with eggs.

3 C. chow mein noodles
1 7 oz. container marshmallow cream
1 C. peanut butter
1 C. flaked sweetened coconut
1 tsp. vanilla extract
jelly beans, M& M's, or other Easter candies for eggs

1) In a large mixing bowl, combine the noodles, marshmallow, peanut butter, coconut, and vanilla. Mix until smooth. Chill in the refrigerator until easy to handle, at least 1 hour.
2) On waxed paper, form 1/4 C. mixture into a nest shape about 2" to 3" wide (we made ours a little bigger). Repeat with remaining mixture to form 15 nests (we got about 12). Allow to dry at least 20 minutes until they are the consistency of Rice Krispies treats.
3) Fill each nest with candies
4) Store nests ina plastic container with a lid. Put wax paper between layers of nests to prevent sticking.

Happy Easter!

Lemon Blossoms

Katie, sorry it took me so long. Are these what you were talking about?

Lemon Blossoms

18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

Preheat the oven to 350 degrees F.
Spray miniature muffin tins (well) with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
**Make sure glaze is ready by the time the cakes come out of the oven. Works out best that way. :)

Oatmeal Chocolate Chip Pancakes

We make these oatmeal pancakes every once in a while, but this morning we added chocolate chips and they were extra good! I love the chewy texture the oatmeal gives the pancakes and the chocolate chips make them taste like oatmeal chocolate chip cookies. Yum!

**I always one-and-a-half or double this recipe since it only makes 8 pancakes**

1 C. milk
2/3 C. oatmeal
2/3 flour
2 Tbsp. brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
2 eggs, beaten
2 tsp. cooking oil
1/4 tsp. vanilla
2 Tbsp. flaxseed (optional, I always stick it in pancakes)
Chocolate chips (optional)
mini-chocolate chips (again, optional, but they add a nice little crunch on the top!)

In a small saucepan, heat milk until hot. Remove from heat and stir in oats. Cover and let stand for 5 minutes.

Meanwhile, in a medium bowl stir together all the dry ingredients but the chocolate chips. Make a well in the center of the flour mixture for the liquid ingredients.

In a small bowl, stir together eggs, oil, and vanilla. Add egg mixture and oat mixture all at once to flour mixture. Stir until combined. Add desired amount of chocolate chips, if using.

For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. Spread a bit using a spatula and flip when bubbles appear and edges are slightly dry. Serve with maple syrup and mini chocolate chips sprinkled on top.

Cookie Dough Truffles

I made these for my Valentine last week. They were so easy and Baylie had a great time helping me roll the cookie dough into balls. If you love cookie dough, you HAVE to give these a try. They are so yummy and there are no raw eggs in the dough if you are concerned about that. After giving some to friends and, of course, to Ryan, I told Ryan to take the rest into work. Funny, they never made it that far. . .

from My Kitchen Cafe

Cookie Dough Truffles
adapted from Taste of Home

½ cup butter, softened
¾ cup packed brown sugar
2 1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts (optional, I did not add them)
1 ½ pounds semisweet chocolate candy coating, chopped (I also tried milk chocolate and both were great!)
White chocolate chips (I used Wilton candy melts) for drizzling (totally optional)

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)

In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating or white chocolate and drizzle over candies. Store in refrigerator. (I preferred keeping them in the freezer, hence their sparkley appearance in the pic) Yield: 5 ½ dozen.