Cinnamon Roll Cake

One of my classmates had the idea of a potluck breakfast before the start of class today. "What should I bring?," I thought to myself. Duh - Cinnamon Roll Cake! About 2 years ago, I was at a friend's baby shower, and the hostess had made this cake, yet it the muffin/cupcake form; I can honestly say that I have been dreaming about this sweet treat ever since. And, since it has the words 'Cinnamon Roll' in the title, it is perfect for breakfast, right? So, the time has come...Here we go:

Ingredients and Directions: 

Yellow Cake Mix

4 Eggs

3/4 Cup Oil

1 Cup Sour Cream

*Combine the 4 ingredients above by hand, pour 

into a greased 9x13 baking dish.

1 Cup Light Brown Sugar

1 Tablespoon Cinnamon

*Mix brown sugar and cinnamon and then sprinkle evenly over the top of the cake batter. Using a knife, swirl into batter. Bake at 325 Degrees for approximately 35 minutes, until a knife can be inserted into the cake and removed clean. 

4 Tablespoons of Cream Cheese, Softened

4 Tablespoons of Butter, Softened

1 1/2 Cups Powder Sugar

1/2 Teaspoon Vanilla

1/8 Teaspoon Salt

4-5 Tablespoons of Milk

* While the cake is cooling beat together all of the ingredients above, expect for the milk, with an electric beater. Slowly add the milk until you have reached your desired consistency. (I left mine somewhat thick.) Spread frosting on cake before serving - Best served warm.

Enjoy!

The Comeback Kids

Auburn's 2011 Pre-Game Trailer

Last Saturday, the football announcer had a great point, "It does not matter how you play in the beginning of the game, it is all about how you finish."

Unfortunately, Auburn is often the prime example of this statement. Last week was a

stressful game for sure, there was nail biting...

and palm sweating...

and heart pounding...

But, as the classic comeback kids, my Auburn Tigers achieved victory!

(2 Touchdowns in the last 2 minutes and 30 seconds no less.)


Unfortunately, I will be unable to watch tomorrows game against Mississippi State, so I am sending my well wishes now. I will be thinking about you during every minute of the game (even though I will be in class).


War Damn Eagle!

Blueberry Blondies

Maybe it is because I recently changed my blog background color  to blue, but I have been craving blueberries. Therefore, I decided it was time to try a recipe that I stumbled on a few months back. What is a Blondie you ask? A Blondie is similar to the texture of a brownie, but instead of cocoa as the main ingredient, brown sugar is the star of the show. Adding fresh blueberries to this delicious recipe, makes it a treat that can be enjoyed at any time of the day.

Ingredients:

1 Cup Fresh Blueberries

1 Cup Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

1 Stick of Butter

1 Cup Light Brown Sugar

1 Teaspoon Vanilla

1 Egg

1. Preheat your oven to 350 Degrees.
2. Combine flour, baking powder and salt in a small bowl and set aside.
3. In a saucepan, melt the butter. Add brown sugar and whisk until combined. Take off the stove top and allow to cool. Once it has cooled whisk in vanilla and egg.
4. Gradually add flour mixture to the butter mixture. Whisk until combined and then pour into a 9x9 buttered baking dish.
5. Sprinkle blueberries on top, and bake for approximately 25 minutes. Blondies are finished when a knife is inserted and is removed clean.

Enjoy!

Let the season begin.

Every football season must begin on the right foot; therefore, I thought it was only appropriate to have my blog dressed in Auburn colors to support the reigning National Champions, Auburn University.

Here is to a season of safety, loyalty, confidence and passion!

I am SO proud to be an Auburn Tiger!

Stuffed Zucchini

I have been reading a lot of recipes lately for Stuffed Zucchini. The craving finally set in, and it was time for me to give it a go! There are many varieties of Stuffed

Zucchini, here is what I did. Enjoy.

Ingredients:

3 Zucchinis

1/2 Small Onion

1/2 Bell Pepper (Red, Green or Yellow - Your Preference)

3 Cloves Garlic

1 Tomato

1 Tablespoon Tomato Paste

1 Tablespoons chopped basil

3/4 Cup Panko Breadcrumbs

1/4 Cup Shaved Parmesan Cheese

*Preheat oven to 350 degrees*

1. Cut 2 of your zucchinis in half, lengthwise. Using a spoon, scrape out the inside, removing the seeds.

2. Dice up the remaining zucchini, onion, bell pepper and garlic and saute in a skillet with 1 Tablespoon of butter for about 5 minutes. To the saute, add the diced tomato, tomato paste and the Basil. Continue cooking for 1-2 minutes. Remove from heat, and scoop into the hollow zucchini. 

3. In the same skillet, brown breadcrumbs. Remove from heat and stir in the shaved Parmesan cheese. Sprinkle bread crumbs on Zucchini and place in the oven for approximately 15-20 minutes, until the zucchini can be pierced with a fork.

4. Time to eat!