{Recipes} Cinn-ful Cinnamon Roll Cake!

For the cinnabon Lover in all of us! This is seriously one easy recipe that is OH SO Yummy! Melt in your mouth yummy!

While searching for something to create for dessert a couple nights ago... I thought "I have 1 hour to prepare a dessert along with dinner...and I need something fast and yummy"! Cupcakes are always an option....but if you know me...there are cupcakes lurking in every cake stand I own...and that is alot!

I stumbled upon this recipe via Pinterest and thought...I hope it tastes as good as it looks and decided to try it. Well I was floored...not only was this dessert cake simple...we immediately knew it would become a family staple! Serve it right from the oven with a scoop of Vanilla bean ice cream and you will be in heaven.

My camera charger is MIA currently! Of all times! Photo credit Laurie - Cookinguporth.

Cinnamon Roll Cake

Cake:

3 c. flour

1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:

For the cake:

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan.

For the topping:

Mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife.

Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

**While warm drizzle the glaze over the cake. Cut and Serve

Variations and Tips:

This recipe took 20 mins in our "convection" at 375 degrees.

If you would like to try this with less fat...you can leave out the butter for the cake...works perfectly...and it is just as yummy!

This would be super yummy with added apple pie filling in the Topping...if someone makes it this way be sure to send me a note and tell me how it went!

We served ours with vanilla bean ice cream and it was yummy! 

You can easily reheat this each day and it is just as tasty...maybe even more tasty. :) Serve it for your next breakfast buffet! ENJOY!

Original recipe via Life as a Lofthouse 



{Recipes} Classic Snowballs with a Christmas Twist.

"Classic Snowballs" are definitely a favorite in our home. They are a go to recipe for us...a quick sweet treat that requires no baking. I have enjoyed making these treats for many years with my own Mom. They are so versatile and can be used for any occasion or just as a quick no bake everyday treat.

Myself and the kids decided to make these during the holidays. Instead of the classic white coconut, we gave them some Christmas Flair. We turned our snowballs into snowball pops! I have never tried it, but I am betting these would be delish dipped in chocolate! Another time we will have to do just that. If you have a craving for snowballs someday (like I do ALOT. LOL) I have included a super easy shortcut version...if you do not want to take the time to roll.

I have changed the recipe a bit over time, as anyone who has made snowballs will tell you...you have to get the boiling factor just right and the milk...or you could end up with snowballs that will not roll....and will end in failure...too hard or too mushy. :) The classic recipe requires 10 mins of time, but fails to tell you if it is 10 mins from boiling point or from the time it is set to the burner. This is the biggest question I am asked when sharing the recipe. So, I have taken the guess work out of the boiling factor and tweaked the ingredient measurements so they are just right.

Over the holidays we teamed up with Jillian of Catch my Party to create a FREE printable Christmas Collection. We used the party circles from our line for our snowball pops. You can find the entire "Jingle all the way" collection here.



Serendipity Soiree's Snowballs

You will need:

Measures, Medium saucepan, whisk, large spoon or silicone spatula, wax paper, medium Mixing Bowl, Small Bowls (mixing coconut), toothpicks, cookie sticks, food coloring (various colors-optional)

Ingredients:

1.
1/2 cup Butter - Salted (you could also use unsalted...the original recipe calls for hard margarine)
2 cups Granulated Sugar
1/2 cup Milk (we use evaporated tin milk. You could also use 2 percent)

2.
6 tbsp Cocoa Powder (we use fryer's brand...it has to be rich unsweetened cocoa powder)
3 cups Quick Rolled Oats (not instant)
1/2 cup Fine Unsweetened Coconut (you can also use medium)
a pinch of salt

1 tsp vanilla

3.
1 cup of Fine Unsweetened Coconut (for rolling...you can also use medium)

Instructions:

In a Medium mixing bowl, add dry ingredients plus vanilla. Stir well. Set aside

In a small bowl, add coconut for rolling. Set aside. (for colored coconut variation see below)

In a medium saucepan, add butter, sugar and milk. Heat on medium, stirring frequently, until the mixture comes to a boil. Remove saucepan.

Combine the milk mixture into the bowl with the dry ingredients. Stir well. Cool mixture to a warm temperature that you can handle.

Roll into 1 inch balls or 1.5 inch whichever you prefer. We make our snowballs a little larger because I can't resist them. LOL. Roll your Chocolate balls into coconut and place on a wax paper sheet. Cool completely to set the mixture. You can also set on trays and refrigerate to speed up the process. When I just can't wait I take one and place it in the freezer for a few minutes so I can eat one right away....I love snowballs! :)

Variations:

Colored Coconut - Liquid colors work well....we use Wilton gel type colors to get richer colors. Dip a toothpick into your desired color and add to coconut. Add a teaspoon of water to the coconut and combine until your coconut is the desired color you want. We use our hands to combine the colors.

Snowball Pops - To make snowball pops as pictured. Take cookie sticks and place in the rolled snowballs immediately after rolling. When making pops we set on a tray and refrigerate to set the sticks in place.

Snow mounds - When we are feeling lazy and do not want to roll into balls. We make snow mounds. Drop by rounded tablespoon onto waxed paper. Sprinkle with coconut. Shake off excess coconut and place on a tray to cool completely. Again Refrigerating speeds up the process.

The quick version - Snow Mounds

ENJOY!

{Recipes} Easy Pumpkin Cupcakes with Candy Corn & Buttercream Icing + Recipes

Pumpkin is definately not just for pies. Why not serve up some yummy pumpkin cupcakes. They make a yummy addition to your Fall, Thanksgiving or Halloween treat table. This is a super easy recipe and the best part...the cupcakes are not super sweet. If you love sweet, top them with your favorite icing. We topped ours with a classic buttercream icing, but these taste yummy with cream cheese frosting or maple buttercream frosting as well. The recipe makes a standard size cupcake but we chose to make ours in mini and for the kiddie factor finished them with some sweet candy corn sugar gummies. They did NOT last long at our house. :)



Pumpkin Cupcakes

INGREDIENTS

• 2 cups all-purpose flour - (I like to use cake & pastry flour, it makes for much nicer cupcakes)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1 cup unsalted butter (2 sticks), melt and cool
• 4 large eggs, lightly beaten
• 15 ounces of pumpkin puree or 1 can pumpkin puree

DIRECTIONS

1. Preheat oven to 350 degrees. Use paper liners to line cupcake pan. For mini cupcakes Preheat oven to 325 degrees; set aside. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and allspice; set aside.In a large bowl, combine, brown sugar, granulated sugar, butter, and eggs. Add all previously combined dry ingredients, and whisk together until smooth. Add pumpkin puree and whisk together until smooth.
2. Divide batter evenly among liners, filling each about halfway. Bake until a cake tester inserted in the center comes out clean and when touched tops spring back, 20 to 25 minutes in a normal conventional oven, rotating pans once if needed. If using a convection oven cupcakes will take less than 20-25 mins, but ovens vary. Mini cupcakes in a convection oven will take 8-10 mins. Transfer to a wire rack; let cool completely.
3. Top with your favorite frosting, we used classic buttercream, but creamcheese frosting works great as well. Maple buttercream frosting tastes delish also. For garnish, top with a dusting of light brown sugar and cinnamon(combined). if desired

Classic Buttercream Frosting

Makes: 4 cups

INGREDIENTS

6 large egg yolks
3/4 cup sugar
1/2 cup liquid corn syrup
2 cups (4 sticks) unsalted butter, room temperature
vanilla or other flavoring (maple etc)

 

Have ready a greased 1-cup heatproof glass measure near the Stove.

In a medium bowl, beat the yolks with an electric mixer until light in color. Meanwhile, combine the sugar and corn syrup in a small saucepan (preferably with a nonstick lining) and heat, stirring constantly, until the sugar dissolves and the syrup comes to a rolling boil. (The entire surface will be covered with large bubbles.) immediately transfer to the greased glass measure to stop the cooking.

If using an electric hand-held mixer, beat the syrup into the yolks in a steady stream. Pour a small amount of the syrup over the eggs in the mixer, and beat until incorporated. Continue until all the syrup is used up, and the mixture is pale and sticky, like liquid taffy. Continue beating until the mixture is completely cool.

 

Gradually beat in the butter and, if desired, any optional flavoring.. The buttercream will not thicken until almost all of the he butter has been added. Place in an airtight bowl. Bring to room tempeature before using. Rebeat to restore texture but not until it has reached room temperature to avoid curdling.

 

Tips and tricks

Don't allow the syrup to fall directly onto the beaters as it will spin the syrup around the sides of the bowl. The syrup must come to a rolling boil or the buttercream will be too thin. The egg/syrup mixture must be completely cool before adding the butter. Using a hand-held beater makes this easier.

icing adapted from the cake bible

{Dessert Love} Banana Split Mini Bites + Recipe

We have seen some pretty clever minis...but these put the cherry on tip literally! Check out these adorable Banana Split Mini Bites! These would be perfect for an ice cream party dessert table! There is even a tiny scoop of ice cream tucked inside these babies!

Notes:

Use firm bananas and cut into 1 inch sections. Leave the peel on for easy handling, and with a melon baller, dig a well in the middle of each banana section. 

Melt chocolate in the microwave and dip the bottom portion of the banana in chocolate and then dip it once again in either non-pareils or chopped peanuts. To quickly harden the chocolate, place dipped bananas in the freezer for five minutes.

Fill each well with ice cream (Pictured are filled with vanilla chocolate chip) and top with whip cream and a maraschino cherry.  

(images Bakersroyale)

{Freebie} Harry Potter Butterbeer labels + Recipe

We have had many requests on how to purchase our graphics from our recent Harry Potter Party beyond our etsy invites. We have decided to share the butterbeer labels and the recipe to make your very own butterbeer. We have included 2 recipe's. One is an easy version we created and the one many children preferred. The other is the long version...but is similar to that of the one @ the wizarding world.  Enjoy!

Click the image for Larger! Print, cut, and affix to soda bottle with low temp glu gun. Make sure to remove orginal soda labels. Jones brand remove very easily!

Recipe ButterBeer (Easy - by Serendipity Creative):

Makes 1

Ingredients:

1 bottle of cream soda (We like Jones)

1/2 cup butterscotch syrup (We like Smucker's squeezable)

1/2 tablespoon butter

Directions:

1. Measure butterscotch and butter into a microwave safe container.

2. Microwave on high for 60-90 seconds, or until syrup is bubbly and butter is completely melted

3. Stir and cool for 30 seconds

4. Slowly mix in cream soda from bottle. Mixture will fizz quite a bit. Slowly stir to combine.

5. Pour mixture back into bottle

6. Chill for an hour in fridge or serve warm

if desired squirt whipped cream into each bottle...the kids at the party enjoyed this! It got a little silly. We used coolwhip spray brand.

*This version is pleasant...and unlike the recipe below you could drink the whole portion. :)

Recipe ButterBeer (copycat wizarding world):

Servings: 4

1 cup light or dark brown sugar

2 tablespoons water

6 tablespoon butter

1/2 teaspoon salt

1/2 teaspoon cider vinegar

3/4 cup heavy cream, divided

1/2 teaspoon rum extract

Four 12-ounce bottles cream soda

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

*Note this is a rich drink and you will likely only need a small amount.*

adapted from foxnews



{Dessert Love} Pudding cups + Balloons + You will love these!

Wicked Good Chocolate Peanut Butter Pudding Cups. I mean just the sound of those words in one sentence conjure up visions of your first ever taste of a REESE's Peanut butter cup! Biting into that soft, chewy peanut buttery goodness. One taste of these babies and they will become your new favorite! You are going to love these! OH and they look devine on a dessert table..fill them up with puddings of different colors & flavs, top with whippy and assorted sprinkles....the possibilities are endless!

Recipe

1/4 cup cornstarch

1 teaspoon pure vanilla extract

3/4 cup granulated sugar

1/3 cup creamy peanut butter
1/4 teaspoon salt

1/2 cup (heaped) semisweet chocolate chips

1/4 cup Dutch-processed cocoa powder Whipped cream for topping

3 1/2 cups half-and-half or whole milk

Chocolate jimmies for sprinkling

6 large egg yolks

• Into a medium saucepan, sift together the cornstarch, sugar, salt, and cocoa powder. Slowly whisk in the half-and-half, until the mixture is combined and smooth. Whisk in the egg yolks, one at a time, until smooth.
• Cook the pudding over medium heat, whisking continuously, until the pudding starts to thicken and large bubbles form and plop, like slowly bubbling hot lava, on the surface of the pudding. Reduce the heat to low, and continue cooking, stirring continuously for 1 minute. Check the consistency of the pudding by running your finger across the back of the stirring spoon; if it leaves a trail that does not immediately fill in, it is thick enough.
• Remove from the heat and stir the vanilla, peanut butter, and chocolate chips into the hot pudding until thoroughly melted and combined.
• Place eight 4-ounce custard cups or ramekins on a rimmed baking sheet. Pour the pudding into the cups, using a damp paper towel to clean up any drips. Cover the custard cups with plastic wrap. Alternatively, pour the pudding into a large bowl and cover the surface of the pudding with plastic wrap to prevent a skin from forming. Refrigerate the pudding until very cold, at least 4 hours and up to overnight. 
• To serve, top the custard cups with a dollop of whipped cream and a sprinkling of chocolate jimmies (also called chocolate vermicelli). If refrigerated in the larger bowl, you can scoop it into small dessert dishes or the Chocolate Balloon Cups and top with whipped cream and chocolate jimmies.

Photo credits - Bakerella
Buy the Book here

{Cake Love} Holy Sweetapolita! Ruffles + Inspiration + Recipe

When they said Let them eat cake...they had to have been talking about this! Ruffles, Ruffles and more ruffles. This cake in vintage coral is screaming please somebody eat me! This ruffle technique is quite simple once you get the hang of it. You can read more about this technique from Martha Stewart here. If you’re a visual person, you may benefit from, watching a quick and helpful ruffling tutorial on YouTube, done by Melody from Sweet & Saucy Shop in California. This coral inspires old fashioned lazy days of  summer. Sitting on the front porch sipping pitchers of pink lemonade with fresh scents of peonies and apricots breezing in the air! What a beautiful centerpiece it would make to a vintage dessert table.



Here’s the recipe:

Rich & Dark Chocolate Cake

Ingredients:
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup Cacao Barry Extra Brute Cocoa Powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

Method:
Preheat oven to 350 F. Prepare 2 x 9″ (or 3 x 8″ for slightly shorter layers) cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy.
Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 35 minutes. Try not to overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
*If doing the ruffly cake, you will likely want to increase the cake recipe to add a third 9″ layer.
*This cake is sturdy enough to be used under fondant, stacked, etc. but also moist and tasty enough too go on its own with almost any type of frosting, glaze, etc.
*boiling hot, moderately hot, and cool coffee, all work well.

Swiss Meringue Buttercream    
    
Just a note that you will need approximately 3 times the Swiss Meringue Buttercream recipe for this Rich & Ruffly cake. Because it does take some time to make, Make in batches of 3, because it freezes so well and saves time.

Ingredients:
5 large egg whites (30g each–total 150g)
1 cup plus 2 tablespoons superfine granulated sugar
1 pound (4 sticks) unsalted butter, softened, cut into cubes
2 teaspoons pure vanilla extract
Pinch of salt


Method:

Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar,  and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).  Add vanilla and salt, mix well. You can also add a wide variety of flavourings, extracts, and more.

Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
Can freeze for up to 6-8 weeks.
Makes approximately 5 cups of buttercream.

YUMMY!
Recipe for Swiss Meringue Buttercream adapted from Martha Stewart

{ DIY } Cupcakes + Mason Jars = Charming

What a fun spin on an old classic. Introducing jarcakes. It seems anything in mason jars comes up charming...how about cupcakes? These are just adorable. Perfect favors for showers, casual weddings or  hostess gifts. Bakers twine tied around jar with a wooden spoon finish the look. And as the tag reads...enjoy! Instructables and recipe below!

Start off by making Red Velvet Cupcakes : Paula Deen's recipe is a favorite

Supply List:

- 8 oz glass jars with gold lid

- wooden spoons

- round stickers

- bakers twine

- pastry bag and decorative tips

Instructables:

1. Batter is ready to be put in cupcake pan

2. Spray the pan with pam and then fill each hole up 2/3 with the batter. Note: Normally you do not use liners, but you could if you want, just pull them off before putting them in the jar.

3. Usually they are done after about 17 minutes in my oven at temperature of 350℉, and I take them out and put them on a wire rack to cool completely.

4. Once they are cool, Slice them in half. You will have a stack of tops and a stack of bottoms.

5. Place one in each jar.

6. Put a layer of frosting with frosting bag.

7. Take the top of the cupcake and place on top of the layer of frosting. 

8. Flatten (gently smash) the top part of the cupcake inside the jar. You want to get the top sort of flat.

9. Beautifully frost the top of each cupcake.

10. Cover with lids and package however you like! It will be heartbreaking to eat, as it is so pretty, but it is so yummy!



These could be made with all sorts of cake and topping combinations...sky's the limit! Although there is something lovely about Red Velvet. Stay tuned in the coming weeks...as I walk you through the lovely art of whoopie pies + DIY gift presentation! Great for hostess gifts or for a special teacher...as I made for my children's teachers at Christmas.