Tuesday, February 15, 2011

Blondie Cake-Twinkie Cake

1 Box Yellow Cake mix
1 Can sweetened condensed milk
1 jar caramel topping
1 pkg Heath bits
Fresh Whipping ceam

Bake cake in 9x13 pan. With end of wooden spooon, poke holes in cake. Pour sweetened cond. milk over top. Top with caramel topping. Ad 2/3 bag of heath bits on top. Swerve with fresh whipped cream on top and sprinkle extra Heath bits on top!

Wednesday, February 9, 2011

Margarita Smoothie

If you come to our house for game night don't be surprised if this is what I serve you, it's turned into tradition.
Equal parts:
  • Ice
  • Vanilla ice cream (soft but not melted)
  • Non-alcoholic margarita mix

Mix all three ingrediants together in blender until smooth.

You can serve this pretty in a sugar coated rim glass and a slice of lime, but I usually don't get to that step (burp).

Sunday, February 6, 2011

My new favorite roll recipe- Lion House Rolls

Until just a few years ago I thought I was incapable of making any bread recipe that required yeast. Things never turned out well... Then I tried making Miranda and Robyn's roll recipe and they turned out great! I have been making that same recipe for years and love that it is so versatile and that you can make it the night before. BUT, I finally branched out and tried these rolls and I have to say that they are my new favorite! I have made them 4 times now and they turn out every time. Check out THIS youtube tutorial on how to roll them, it's really cool!

2 tablespoons active dry yeast

2 cups warm water

1/3 cup sugar

1/3 cup butter, softened

1 egg

2 1/2 teaspoons salt

2/3 cup nonfat dry milk

5-6 cups flour

In a large bowl, combine the yeast and water. Let stand 5 minutes (no need to do this if using instant yeast – just add the yeast and water together with the other ingredients). Add sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, supple and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.

Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way (see photos below). Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a silpat-lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.

Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.

*Freezable: I freeze the baked rolls in freezer-safe ziploc bags. I microwave the frozen rolls (about 6 at a time) for 2 minutes before serving.

Recipe Source: from The Lion House