Spicy and lush this carrot cake is filled with roasted walnuts, salted caramel, and pineapple then enrobed in a tangy cream cheese frosting
Look at those layers. The frosting to cake ratio, its just on point, in my humble opinion!
Carrot cake is just such a health decision, carrots= veggies, walnuts= heart healthy. We won’t mention the cream cheese, butter and sugar. Or the salted caramel I just needed to add.
I made this on Easter and it was a huge hit, we had 13 desserts at the table and this along with the Espresso Cheesecake took the biggest hits. The best part was leftovers for a treat at work. This cake is so spicy and moist, the cream cheese tang, the crunchy roasted walnuts and the salted caramel.
While you could totally add raisins, I am not a fan. When it comes to baking, raisins have always been wanna be chocolate chips. And of course I will always take chocolate chips. Used to tell people I was allergic to raisins to ensure I always got the chocolate chip cookie. I was a naughty kid!
I have made this cake with walnuts and pecans, I personally love both and will just use whatever I have on hand. To me, pineapple always its a great addition to carrot cake so I always add some!
Preheat oven to 350F and grease a 18 X 13 inch baking sheet. Then line the baking sheet with parchment and grease the parchment.
In a large bowl whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in large bowl.
In the bowl of an electric mixer with the whisk attachment add the sugar, oil, eggs, and vanilla together until mixture is smooth. Fold in the carrots and pineapple. Gently fold in the flour mixture until just combined.
Pour batter into prepared pan, smooth so even. Bake until center of cake is firm to touch, 15 to 18 minutes. Let cool on a wire rack. Then invert cake peeling off the parchment paper. Let cake cool completely, make frosting now.
Cream Cheese Frosting
In the bowl of an electric mixer beat the cream cheese until light and fluffy. Add in butter and beat for another minute. Add powdered sugar, buttermilk powder, vanilla bean paste and heavy cream. Beat on low at first then once powdered sugar is combined beat on high for 3 minutes.
Using sharp serrated knife, cut cake in half crosswise and then lengthwise to make 4 equal rectangles, about 6 by 8 inches each.
Place first piece of cake on a cake board. Brush on a thin even layer of salted caramel. Place 1/2 cup of frosting on layer spreading evenly then repeat until you end with the last cake on top. Use remaining frosting to frost the cake. Drizzle salted caramel on top and place toasted pecans on and around cake. Store in fridge.
Buttery, rich and chewy blondies are swirled with cinnamon sugar baked to a golden brown and topped with a luscious cream cheese frosting
Cinnamon rolls, one of my true loves. And I actually enjoy making them from scratch. I’ve got a great recipe for making them the night before and baking first thing in the morning. Lemme tell you, unreal. There is NO comparison to store bought vs homemade cinnamon rolls. It’s worth it. And not hard at all. Enough about them.
On to these Cinnamon Roll Blondies…
So I love cream cheese frosting and love cinnamon and I was craving an easy blondie/ bar so it was only natural to do this. I am sure I am not the first one to make a cinnamon roll blondie but I am biased to say this was a fabulous recipe.
I added cinnamon in the blondie base and then made a butter/brown sugar/ cinnamon mixture and swirled it throughout before I baked.
Let the bars cool and slather a big ol’ buncha cream cheese frosting on top.
I literally could dive into that frosting. Its the same one I use for my cinnamon rolls. I like it so much because you can taste the cream cheese, so often a cream cheese frosting is so sweet or buttery that the star of the show doesn’t shine. Well lemme tell you this time cream cheese shines!
Finding the pockets of cinnamon sugar were delightful, a chewy cinnamon blondie topped with cream cheese frosting. Wow. Speechless. I prefer the bars chilled but to each their own!
Preheat oven to 350F and line a 9X9 pan with foil to over hang on the sides. Get cream cheese out of fridge and chop into small pieces, set aside.
In the bowl of an electric mixer add the butter and beat for one minute. Then add the brown sugar, mixing until fully combined. Add in the egg and vanilla extract, beat for one minute. Turn mixer off and add flour, baking soda, salt and ground cinnamon. Mix just until no flour streaks remain. Pour batter into prepared pan.
In a small bowl mix together melted butter, brown sugar and cinnamon.
Using a spoon drop dollops of cinnamon swirl on to the blondie mixture. Using a knife swirl the spoonfuls. Bake for 23-26 minutes, until blondies are golden brown and have set.
Let cool for at least 45 minutes before icing. I let the blondies cool for 10 minutes on a wire rack then using the foil over hand I pull the blondies out of the tin to cool faster.
In the bowl of an electric mixer beat cream cheese for 1 minute. Then beat in butter, mixing for another minute. Add in powdered sugar, vanilla and heavy cream, mixing on low to prevent a powdered sugar storm. Once all combined beat on high for 3 minutes. Spread on top of blondies. Store in air tight container in fridge for up to 3 days.
Easy homemade monkey bread is filled with tons of apples and cinnamon sugar
I LOVE LOVE LOVE monkey bread, like any excuse to make it I do. I especially love cream cheese stuffed monkey bread, its the bomb! Literally my favorite. I have made it many a times. Last time my nan was here from England (she will be here Dec 5 for two months woo hoo) on her last day she requested monkey bread, one of my best friends requests it on her birthday each year and friends at work request it for early morning meetings or christmas decorating mornings! Honestly SOOOOO good.
But naturally with the season I have become a tad bit obsessed with baking withapples, I freaking L_O_V_E cooked apples, like the Miley Cyrus song “And we can’t stop, And we won’t stop” I literally WILL NOT STOP cooking with apples. But really that is a good things right, how does that saying go? An apple a day, keeps the doctor away? 😉
It was only made sense that I would cook apples in some monkey bread!! I made these about two weeks ago on a beautiful californian autum day, lezzzz be honest here we don’t really have “seasons” her in SO Cal but this day was close to one.
I made the dough and also froze half for later so when I get the craving for cooked apples again I will be able to make these Mini Apple Monkey Bread on the spot!
The dough and apples are baked with a delicious cinnamon sugar kind of thick glaze that I could have drank. Very easily.
Mini Apple Monkey Bread will be made numerous times in my household. I hope you give this delcious breakfast a try!
I also really REALLY loved these cold out of the fridge, I can’t decide which is better hot out of the oven or chilled?! Maybe I should make these again to decide ?;)
In a large bowl place yeast and warm water to dissolve yeast. Add the milk, milk powder, butter, sugar, eggs, salt and 3 cups of flour. Beat on medium speed for 3 minutes then add in the remaining 2 cups of flour and mix until a firm dough is made. Knead by hand for 6-8 minutes or knead in electrical kitchen mixer for same time.
Either place in the refrigerator over night or Turn oven on to 200F, heavily grease a bowl and place kneaded dough into the bowl. Turn oven off and place bowl in the oven with a towel over the top.
In the morning take the dough out of the fridge and let come to room temp for 30 minutes OR if dough was rising in the oven take it once it is doubled in size about 45 minutes.
You may use all of the dough to make 24 mini monkey bread muffins or cut the dough in half and freeze the other half for use later. Cut the dough into one inch size pieces, place on a silpat lined cookie sheet and let rise another 45 minutes.
Once dough has risen, preheat oven to 350F and grease a muffin pan.
In a microwave safe bowl melt the butter. In a medium sized bowl mix together brown sugar, granulated sugar, vanilla extract and cinnamon together.
Take a chunk of dough, dip it in the melted butter then roll in the cinnamon sugar mixture. Place three dough chunks inside each muffin, repeat until all dough is used up. Mix apples in remaining sugar mixture and place 2-3 apple slices in between dough. Place muffin pan on a cookie sheet and bake for 20-25 minutes or until golden brown.
Wowza that’s a long name, but I didn’t know how to cut it down. Salted caramel, chunks of apple in a snickerdoodle cookies and a cinnamon buttercream frosting… are you drooling yet?! Because these were A.M.A.Z.I.N.G….. and yes I just put a period between every letter because that’s how obsessed I was with these cookies.
As I post this I am leaving for Vegas! Woohoo I have been looking forward to this for months now, there are 9 of us girls going and we are all the crazy, don’t care if we make fools of ourselves, break out in song and dance in the middle of nowhere kind of girls. So you know it’s going to be memorable. I am making Bagel Bombs for the drive up, and thank goodness I am not driving because I would fall asleep so thank you to Cassie and Abbey for driving!! I am also very proud of myself for NOT going and buying 6 dresses for the 2 nights I will be there. I decided to use some brand new dresses that have been sitting in my closet for months. You see I kind of have a dress obsession. I am wearing a red dress one night and a black dress the next, totally Vegas appropriate colors!!
Okay enough about Vegas…these cookies. I have never put apples in cookies before, which is weird because I absolutely love cooked apples or apples in dessert, like can’t stop, won’t stop I need more apples! But apples in cookies just sounded wrong for some weird reason.
Lemme tell you it ain’t wrong, it’s so freaking right!! DOOOO IT! Make these and feel free to use the frosting or not, I was feelin a little over the top the day I made these and while I did eat tons with frosting I also ate tons without it.
Salted Caramel Cinnamon Apple Snickerdoodle Cookies
Salted Caramel Cinnamon Apple Snickerdoodle
1 1/2 sticks unsalted butter
2 1/2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tsp cornstach
Previously Browned Butter
1/2 cup salted caramel
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
3 tablespoon plain greek yogurt/sour cream
1 medium size Granny Smith apple, chopped in small chunks
1 stick unsalted butter, at room temp.
1 tbsp vanilla extract
2 tsp ground cinnamon
2 cups powdered sugar
2 tbsp milk
Salted Caramel Cinnamon Apple Snickerdoodle
n a saucepan melt butter and "brown it". Heat the butter on low-medium and let it melt and cook until it browns, watch carefully as it can burn quickly. Once browned set aside for 10 minutes to cool then place in fridge to solidify
In a medium bowl mix together the flour, baking soda, cream of tartar, 1/2 tsp cinnamon and salt. Set aside.
Im bowl of an electric mixer combine browned butter, salted caramel, brown sugar and 1/2 granulated sugar until mixed together. Add in egg and egg yolk. Add in vanilla and greek yogurt.
Slowly mix dry ingredients into wet ingredients, then fold in apple chunks. Wrap in plastic wrap and chill for at least 30 minutes.
After chilling preheat oven to 350F and line a baking sheet with a silpat liner. Place 2tbsp size balls of dough on baking sheet and bake for 9-11 minutes. Take them out when they look almost done. Let cool on pan for 5 minutes then transfer to a wire rack.
In the bowl of an electric beat butter for 3 minutes. Add in vanilla extract, cinnamon, powdered sugar and milk, mix on low until combined. Then beat for 3 minutes until all fully combined. Spread on top of cookies.
These past 2 1/2 weeks have been mental! I took on the position of General Manager for two restaurants. Boy have I been busy! I absolutely love being organized and things are not at the restaurants- well they are getting there! Needless to say the blog has been on the back burner :/ I aways have post scheduled but those posts all went out already. Oops! But today is Easter/My birthday so I decided to take some ME time and write a blog post! LOL
Tomorrow (well today when this post goes live) I will be visiting Glen Ivy Hot Springs for a fabulous spa day with all my best girlfriends! Except kitty kat in nyc! 🙁 I will also be receiving a facial! WOO HOO!! And because I have serious baking issues I have decided to ask everyone over for breakfast before we head to the spa. I will be making bagel bombs and these babies! I love cinnamon rolls and this dough is honestly spectacular I LOVE IT!!!
This sweet bread/roll was delicious. Seriously I found myself picking at the rolls before the cream cheeses frosting made its’s way on top. It is soft, chewy and sweet!
But then cream cheese frosting came along and gosh was I happy! So happy I dug right in and took this baby down.
I make these rolls the night before I want them. Because who really wants to spend all morning making cinnamon rolls? I sure as hell don’t. I want to wake up and and have them before my stomach starts eating away, yelling at me not for feeding it! LOL You can even make the cream cheese frosting the night before to make it even easier.
Making yeast rolls is not hard at all! If anything, it is just time consuming waiting for the yeast to do it’s magic. This dough also has milk powder in it-which I LOVE! I picked up a bag of dry milk in the baking aisle at Target.
I hope you give this a try and fall in love with these babies like I have !
In the bowl of an electric mixer dissolve yeast in warm water. Add sugar, butter, milk powder, salt and two cups of flour. Mix until smooth. Slowly add in remaining flour to form a soft (not super sticky) dough. If using a dough hook, switch out the mixer hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.
Preheat oven to 200F and then turn oven OFF. Spray a large bowl with cooking spray and place the dough inside.Place a clean kitchen towel on top of bowl and place bowl in warm but not on oven.
Check dough after an hour it should have doubled in size, punch down. And place on a floured work surface. roll dough into a 16inchX 12inch rectangle. Grease a 9x13 baking pan and set aside. Brush the dough with 2 tbsp melted butter. In small bowl mix together brown sugar and cinnamon. Sprinkle sugar mixture on top of dough and slice the 6 tbsp butter thinly and layer on top of sugar. Roll the dough tightly and cut with sharp knife into 12 pieces. Place rolls into prepared pan, cover with plastic wrap and place in fridge over night or let rise until doubled in size (30 ish minutes) and bake.
When you wake up take cinnamon rolls out of fridge and set on counter to rise/thaw for 45 ish minutes. Preheat oven to 350F and bake for 25-30 minutes. Let sit for 5-10 minutes before putting cream cheese on.
While baking beat cream cheese for 2 minutes in large bowl. Add butter and beat for another 2 minutes. Pour in vanilla extract, heavy cream and powdered sugar. Beat all together for 4 minutes. Slather on top of cinnamon rolls.
Words can not explain my love and adoration for this rolls. Ooey, gooey, soft with salted caramel and cream cheese frosting. Help me contain my drooling for these Salted Caramel Apple Cinnamon Rolls.
I haven’t made cinnamon rolls in a LONG time. I get myself worked up that I don’t have the time for them but when I saw this recipe on Sally’s Baking Addiction I knew I would make time. Even if it meant staying up till 2 am to bake them for breakfast before work that morning.
Boy am I sure glad I did. These were amazing. A perfect well-balanced breakfast for a saturday morning if you ask me!
The salted caramel over the cream cheese frosting really was a treat. I absolutely love cream cheese frosting and this was perfect for these rolls.
Next weekend I am thinking some sort of bananas foster cinnamon rolls? Hmm.. that sounds good to me!!
Lets start this recipe shall we ?
In a mixing bowl add the yeast and warm water. Let sit for a few minutes then mix together. Add in apple juice, egg, granulated sugar, salt, vanilla and 1 1/2 cups of flour. I used the dough attachment to my kitchen aid and every minute or so took the dough out and kneaded it myself. Spray a bowl with cooking spray and put your dough in the bowl and cover up. I heated my oven to 200f and then turned it off and placed the dough in the oven to rise.
In a small saucepan combine 2 tbsp butter and sliced apples. Cook for 5-8 minutes, until apples are very soft then place inside a dish in the fridge. After about an hour and a half the dough had doubled in size.On a clean working surface roll out the dough to a 15×9 rectangle.
In a small bowl mix together brown sugar and cinnamon. Sprinkle on to of dough then layer apples on top.
Sprinkle the remaining sugar mixture and I added a little bit more butter. The Paula Deen in me was coming out 🙂
Tightly roll the dough and use a SHARP knife to cut these babies. 15 rolls is what you will make around 1 inch each.
I took each roll into my hand and sort of squeezed it together to make sure they stayed like a roll 🙂 After they were cut I placed them into a 9X13 baking dish lined with parchment paper. Then I went to bed ! Nighty night! Zzzzzzzz..
When I woke up the dough had risen more and the cinnamon rolls were ready to bake. I loved seeing the apples poke through. Apples were a great addition!
Straight out of the oven on to a cooling rack. It was SOO hard for me to wait for these to cool a bit. I won’t lie I picked at the rolls a few times. I just NEEDED to try them!! SO good I could not wait of the cream cheese frosting and salted caramel.
I whipped up this delicious cream cheese frosting. In a mixing bowl whip cream cheese and butter for 3 minutes. Then add in powdered sugar, vanilla, and heavy cream in. Mix on high for 5 minutes. Add more powdered sugar if you want the frosting thicker.
Slather this all over the apple cinnamon rolls.
I absolutely love looking at this picture. I just want to dive into it. Seriously, can you imagine swimming through this amazingness?
Now you could stop here and enjoy these cinnamon rolls. They are wonderful.
OR grab some salted caramel and drizzle it all over. WOW this was good. I highly suggest it ! 🙂
Look at the apples inside the cinnamon rolls. They were moist and a wonderful addition to cinnamon rolls.
In the bowl of an electric mixer add yeast and warm water. Let sit for about 1 minute then stir together. Preheat oven to 200F.
Add apple juice, granulated sugar, salt, egg, vanilla extract, butter and one and a half cups of the flour. Mix until completely combined.
Add in the remaining 1 1/2 - 2 cups of flour with a wooden spoon.
Attach dough attachment to mixer and mix for 5 minutes. Every minute or so I took the dough out and kneaded in with my hands. While dough is in the mixer spray a large bowl with cooking spray. Once the dough has been kneaded for 5 minutes transfer to the greased bowl.Cover with a clean dishtowel.
Turn the oven off and place the bowl into the oven. Let the dough raise for 1-1 1/2 hours until it has doubled in size.
In a small saucepan combine 2 tbsp of butter and sliced apples. Cook for 5-8 minutes until apples have softened. Place into a bowl and in the fridge to cool.
Once dough has risen on a clean and floured surface roll out the dough to a 15X9 rectangle. Make sure to roll the dough out evenly. Place parchment paper on the bottom of a 9X13 inch baking pan and spray with baking spray.
In a small bowl combine dark brown sugar and cinnamon. Use remaining 6 tbsp butter and spread all over the dough. Sprinkle half of the brown sugar mixture on top of butter, then layer apples all over. Sprinkle remaining brown sugar mixture.
Roll the dough VERY tightly. Slice into 1 inch rolls, you will get about 15 rolls. Take each roll and squeeze together. Place in prepared pan. At this point I placed a tea towel on top of the rolls and let them sit on the counter over night. (You could let the rolls raise for another 1 1/2 hours if you don't want to wait over night)
Preheat oven to 375F and cover rolls with foil. Cook for 20 minutes and take the foil off and bake for 5-10 more minutes until golden brown.
Let cool for 15 minutes on a wire rack.
In a bowl mix cream cheese and butter for 3 minutes. Add powdered sugar, vanilla and heavy cream and beat for 3-4 more minutes.
Slather all over cinnamon rolls. Drizzle salted caramel over rolls.