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Nice & Naughty Dulce De Leche Cupcakes

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Dulce de Leche Cupcakes

Do food bloggers share the same mind?  I am inclined to think so when I saw a posting from one of my favorite food bloggers, Joy the Baker, earlier this week for Dulce de Leche Cupcakes.

It was like I read her mind (perhaps she was thinking loudly) and I say I read her mind since I am sure she probably has her posts planned in advance while I am a spur of the moment blogger and Dulce de Leche popped in my head on  late Saturday night early Sunday morning.

Perhaps it was just kismet or it’s just one of those unexplainable things.  I just thought it was one of life’s funny things.  *shrugs*

There is no real great inspiration for these cupcakes, I needed to send some bake goodies out to a friend whose birthday was on February 14th … yeah, I know I am majorly late.   It’s the thought, right?

The cupcakes are moist and delicious with hints of cinnamon and caramel.  It’s a simple Martha Stewart recipe, yes I wrote “simple” and “Martha Stewart” in the same sentence, with a few adaptations by me.

The Dulce de Leche buttercream is the naughty; it’s so naughty that your thighs will be repenting once you have a taste.  It’s rich and oh so good!

This recipe is “guinea” approved.

P.S.  You might want to have a glass of milk to chase this nice yet sinful cupcake.

Until Next Time,


Cinnamon Cake
Makes 24 cupcakes or 2- 8 inch rounds
Adapted from Martha Stewart’s Versatile Vanilla Cake

1 cup (2 sticks) salted butter, room temperature
2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups sugar

1 1/2 teaspoons of cinnamon
2 large eggs plus 3 large egg yolks

2 teaspoon of Vanilla Paste

4 tablespoons Hershey’s Caramel Syrup

1 cup low-fat buttermilk


Preheat oven to 350 Fahrenheit.

In a small bowl mix buttermilk and caramel syrup; set aside.  Sift all dry ingredients together in a bowl; set aside.  In a mixing bowl cream butter and sugar together.  Add eggs one at a time to the creamed mixture; incorporating well.  Add vanilla paste and cinnamon and mix.   Alternate adding sifted dry ingredients and buttermilk mixture to wet batter; mix until combined.

Scoop batter into lined muffin tins bake for approximately 23-25 minutes or until golden brown.  Cool for approximately 1 to 2 hours.

Dulce De Leche Buttercream
Makes 6 cups
Adapted from Wilton’s Buttercream

2 cups (4 sticks) salted butter, room temperature
1/2 cup Dulce de Leche
8 cups of sifted confectioners sugar
4 tablespoons of milk
2 teaspoons of lemon juice
1/8 teaspoon of sea salt

In a mixing bowl whip butter and dulce de leche together for approximately 5 minutes.  Add confectioners sugar two cups at a time to the blended and continue whipping; after confectioners sugar has been added should be extremely stiff.  Add milk, lemon juice and salt and whip once again.  The frosting should be thick yet manageable if too thick continue to add 1 teaspoon of milk until you get the consistency desired.

Finally, use a pastry bag and a large tip and pipe buttercream onto cooled cupcakes and serve.


*If you don’t have the caramel syrup simply omit.


Mom Approved Cinnamon Rolls

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Imagine a house filled with smells of yeasty bread, cinnamon, and the creamy sweetness of cream cheese icing … that was my house last week and I had to restrain myself from eating all the cinnamon rolls that were made!

Cinnamon Rolls 2

When I was growing up I remember my Mom making cinnamon rolls for my sister and me. While making rolls for dinner she would make additional dough to make cinnamon rolls as a treat. What a treat it was!

We did not have much- but what we had was good enough. My Mom and Grandma are great inspirations in nurturing my love of cooking and I am very thankful for that.

Cinnamon Rolls 3

I decided to finally dig out my bread machine; that I earned through a points reward system at my job. I pretty much up gave up bread baking for the last year or two since every time I tried it ended in major mondo disaster – I am talking dough not even rising or when baked it resembled a deadly weapon. However, I was bored and thinking what I could do for my next blog entry and my unpacked bread machine was looking at me daring me- challenging me to use it. Who am I to back away from a challenge? So with that thought I checked my pantry and frig to make sure I had everything I needed to get down to baking Cinnamon Rolls!

I used a combination of recipes located on one of my favorite recipe finding websites – All Recipes!
Sweet Dinner Rolls and Clone of a Cinnabon and made it my own with a few adaptations.

Cinnamon Rolls 4

The Dough

1/2 cup warm water (110 degrees F/45 degrees C)

1/2 cup warm milk

1 egg, beatened

1 teaspoon of vanilla bean paste*

1/3 cup butter, softened

1/3 cup white sugar

1 teaspoon salt

3 3/4 cups bread flour

1 (.25 ounce) package active dry yeast

1/4 cup butter, softened

The Cinnamon Portion

¾ cup brown sugar, packed

2 tablespoons ground cinnamon

¼ t nutmeg

¾ cup soaked raisins**

1/3 cup butter, softened

The Icing

6 ounces of cream cheese,softened

1/2 cup butter, softened

3 cups confectioners’ sugar

2 teaspoon lemon juice

1 teaspoon vanilla bean paste *

1/4 teaspoon salt

Directions: Using your bread machine add ingredients as instructed. Typically it is wet to dry with creating a well in the flour to add the yeast. Set the bread machine on the dough only setting.

After the dough cycle has completed empty out onto a floured surface and let rest for 10-15 minutes. While dough is resting blend together brown sugar, cinnamon, and nutmeg.

Using a rolling pin shape into a rectangular shape. Spread dough with softened butter, add cinnamon mixture, and soaked raisins to the dough. Roll dough from either left to right or right to left; whichever makes you happy. Cut rolled dough into 12 pieces; cut dough in half; cut half dough into threes; cut threes into six and repeat. Place cut pieces of dough into a 9×13 greased pan. Cover with kitchen towel and let proof in a warm spot for approximately 1 hour.

Preheat your oven to 400 degrees and bake cinnamon rolls for about 15-17 minutes. While rolls are baking make your cream cheese icing by creaming your cream cheese and butter. Add confectioners sugar slowly until mixed. Finish icing by adding vanilla bean paste, lemon juice, and salt and mixing until incorporated.

After rolls have cooled add icing and serve!

* Vanilla Bean Paste is simply my preference. Since buying some last year; I am hooked! If a recipe calls for Vanilla Extract; I use Vanilla Bean Paste.

**Soaked Raisins; I like to add plumped raisins to any recipes that call for the sun dried treat. So by adding hot water until raisins are covered in water and letting them rest for approximately 10-15 minutes; I have soaked raisins. You can also get crazy and add a touch of alcohol to the soaking process.

Cinnamon Rolls 6

The best part of this baking process is getting my Mom’s seal of approval. My Mom is gifted when it comes to cooking and yes critical (I like to think I get it naturally) so I am always trepidatious when presenting something I made to her. She bestowed to me her highest honor; “They might be better than mine” honor! Must say it made me quite happy that she enjoyed them and I hope you will enjoy them as well!

Happy Eatings!