Hello Lovies!  Well, here I am again, apologizing for being away for so long.  I don’t know what is going on with me.  I love to make these posts.  Really.  No kidding.  But, I have such a hard time getting my butt in gear to do it nowadays.  At first, I had the excuse of no time because when I started working for ISBE back in 2020, I really did not have the time.  That job was all consuming and my travel time 5 days a week just left no time for fun.  I just worked, drove and slept.  But then when the pandemic began and we went completely remote I had tons more time.  However, I didn’t have the desire.  There was just too much terrible in the world for the inspiration to break through.  I was not happy doing that job even remotely and that tension and stress on top of all the Covid worries took its toll.  Well now, I have a job that I really like and I love my new coworkers.  We have been off and on remote.  Right now we are remote 2 days per week and in the office 3 days.  I am hoping to use some of the hours that I gain on the remote days to get back on track…again. 

So, like much of the Midwest, we had a big snowstorm a couple of weeks ago.  We had plenty of warning and were prepared.  On one of the days our office was actually closed due to the weather and I decided that I could not waste the opportunity to make something delicious.  I wanted to make something very cozy and comforting that would be perfect for a snow day.  Cinnamon always goes with a snowy landscape in my opinion.  I have had this recipe for a long time but had never made it because it is pretty decadent even though it is made with simple ingredients and is quick and easy.  This is not a snack/dessert that you should eat often.  But you should eat it at least once in your life or you are missing out.  

I refer to Cinnamon French Toast Rollups.  There are similar recipes to this one that use a cream cheese filling but this one is simply made with the same ingredients as cinnamon toast plus the ingredients for french toast with an optional cream cheese frosting for drizzling

These Cinnamon French Toast Rollups are like the middle of a gooey delicious cinnamon roll with a slightly crunchy coating.  They are made with just a few ingredients but the result is amazing.  They are perfect with hot chocolate or hot tea or even a cold glass of milk.  I made them as a dessert but anyone would be thrilled to have them as a snack after playing in the snow or maybe even binge watching your favorite show.  I recommend eating them while still warm but you can zap them in the microwave for a few seconds if they cool off.  

You will need sliced white bread (either sandwich slices or Texas Toast ).  You will also need unsalted butter, cinnamon, granulated sugar, eggs, milk, light brown sugar, and vanilla extract.  For the frosting you will need unsalted butter, cream cheese, and powdered sugar.

Plan ahead and get your butter and cream cheese to room temperature.  Or you can be like me and forget to get it out.  Then just zap it in the microwave for a few seconds.  Just don’t melt either of them.  You want them to be very soft though.  You will see why.

Hey Everyone!  Long time, no see!  I am back at it! Sharing recipes old and new!  Today we have a new one! It is actually new because I made it up…sort of.  I created a recipe that is very similar to one that I found online a while back.  It was really really good but, for whatever reason, I didn’t make it again. Then, recently, I was trying out another new recipe that was in the same genre and was reminded of it.  I decided to give it another try with some tweaks of my own. And so, I came up with Sherry’s Cinnamon Donut Pie. Yep, you read that right! Cinnamon. Donut. Pie. A pie made from donuts.  I know, insane. Insanely delicious that is.

I gotta admit that I am not a huge cake donut fan.  I mean, I like them and all, but I don’t crave them and can even pass them up pretty easily  However when I put those same donuts, or in this case, donut holes in a pie shell and add a delicious gooey vanilla filling, I can’t resist.  

The original recipe came from The Domestic Rebel.  I am a big fan of her website and her recipes. Her original pie called for plain donut holes.  I decided that I wanted to have some cinnamon flavor and would use cinnamon sugar donut holes. But, when I went to the store to purchase said holes, I discovered a package that had three flavors, plain and cinnamon and powdered sugar.  Jackpot! This combination is heavenly. You can use any flavor that you like. I would say the chocolate-glazed kind would probably not work well. That waxy glaze would not allow the filling to soak in and create a beautiful moist cakey consistency.  I believe that you could also use mini donuts just as easily if you can’t find the holes or the flavor you want. Oh hey, that just gave me a thought. One of the brands of mini donuts in my local stores has a multitude of flavors like red velvet and carrot cake.  That would be an interesting experiment. I guess I will be adding those to my shopping list this week.

I also tweaked the filling and I added more so that most of the holes were covered in the shell.  I like the look of the bumps of donut arranged in the shell like some delicious lumpy cloud, however, I also like to have filling in every bite.

This pie is super easy and would be a great dessert for those times when you are having company but don’t have a lot of time to invest.  It can be made ahead and served at room temperature or warmed briefly in the microwave. Sherry’s Cinnamon Donut Pie is part pie and part coffee cake.  It has a wonderful moist center with a delicious vanilla and cinnamon flavor. The addition of glaze to the top of the pie adds a touch of elegance and another level of yum.

Hi Everyone!  How is the weather in your neck of the woods?  Has the summer heat finally left you? I’m not sure it will ever leave here. Mind you, I like summer. I love swimming at my sister, Marilyn’s, pool and watching the lightning bugs.  But, when the end of August comes around I start to think of Autumn and all the good things it brings. There are pleasant days and cool nights when you can leave the windows open and hear the bugs and birds, the sight of colorful leaves and pumpkins and best of all – the food.  I get a real craving for soups and casseroles. The baking is different once the temperatures drop too. Yes, I still make cookies and cakes, but in Autumn there are pumpkin and squash desserts galore and then many recipes have that wonderful touch of cinnamon.

I adore a good cinnamon roll.  If you recall, a few months ago I told you all about the tea ring which is just like a giant cinnamon roll.  I could seriously eat a whole tea ring and not break a sweat. Yes, I know, I have a problem – a gooey, cinnamony, yeasty, wonderful problem.  However, cinnamon rolls and even tea rings are a time commitment that I can’t always make. But, good news, I am going to share with you a cake recipe that is super easy and super quick and super delicious.  Seriously, this cake tastes just like a big old gooey cinnamon roll. The cake is fluffy with pockets of cinnamon sugar swirled throughout with a nice simple vanilla glaze on top. I have taken this moist and yummy cake to family gatherings and I have never had a complaint yet.  And, believe me, you can always trust your loved ones to let you know the truth about food.  But this cake is just too darn good to criticize. You could easily serve this cake for a holiday breakfast, dessert, with coffee when guests drop by or any old time. It is fantastic warm but also keeps well in a sealed container for a few days. I like to keep mine in the frig and then warm pieces for serving.  I have often thought that a drizzle of apple pie filling would be great for pie lovers. I am just happy with the cake as it is – simple and cozy with the flavors of home and love.

This cake is totally from scratch but is still so very simple.  Don’t be apprehensive about this recipe. It is as easy as pie – or cake.  You will need flour, salt, sugar, baking powder, eggs, vanilla, milk (2 % or whole), and melted butter for the cake.  The cinnamon filling is made with softened butter, brown sugar, flour and cinnamon (duh). The glaze is made with powdered sugar, vanilla and milk or heavy cream.  I really like to use cream but milk works too.

Preheat your oven to 350 degrees and spray a 9 X 13 cake pan with cooking spray.

In the bowl of your stand mixer or large mixing bowl if using a hand mixer, combine 3 cups of flour, ¼ teaspoon salt, 1 cup sugar and 4 teaspoons of baking powder with a whisk or fork until everything is pretty evenly distributed.  Add in 2 eggs, 3 teaspoons of vanilla and 1 ½ cups milk and mix well. Turn the mixer down to low and slowly add ½ cup of butter that has been melted and cooled slightly. Mix this just until everything is combined. Pour the batter into the prepared cake pan and set aside.

Now you need to make the cinnamon filling.  This is the most strenuous part of the whole proceeding.  Add 1 cup of softened butter, 1 cup of brown sugar, 2 Tablespoons of flour and 1 Tablespoon of cinnamon to a medium bowl and mix by hand with a wooden or plastic spoon.  Don’t use a mixer if you can help it because the filling might become too soft. Use some elbow grease and mix until you have a nice paste consistency and you don’t see too many pockets of butter left.

Drop the cinnamon filling all over the cake batter in globs that are about the size of a walnut.

Cinnamon Roll Cake batter and filling before swirl

Once you have dropped all of the filling on the batter use a table knife to run through the globs to make streaks and swirls throughout the cake.  You want to have cinnamon filling in each bite so swirl pretty liberally but don’t go so far as stirring.

Bake for 35 – 40 minutes until a toothpick inserted in the center comes out pretty clean and the edges are very slightly browned.  Do not overbake.

After the cake has cooled for about 30 minutes, make the glaze.  To do that, you will need to add 2 cups of powdered sugar to a large measuring cup or small bowl.  Mix in milk or cream and 1 teaspoon of vanilla just until you have a nice thick glaze. I used about 3 Tablespoons of milk for mine but you may need more.

Pour the glaze in a thin stream over the warm cake, allowing it to run into all the little cracks and crevices.

Serve this delicious cake warm or cool.  Either way, you will not be disappointed.  

Tastes Like Love Cinnamon Roll Cake

September 11, 2018

Servings: 12 or more

Difficulty: Medium

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This cake tastes just like a big old gooey cinnamon roll. The cake is fluffy with pockets of cinnamon sugar swirled throughout with a nice simple vanilla glaze on top.

By: Wench Sherry

Ingredients

• For the cake:
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 4 teaspoons baking powder
• 1 cup white sugar
• 2 eggs
• 3 teaspoons vanilla
• 1 1/2 cups milk
• 1/2 cup butter, melted and cooled slightly
• For the filling:
• 1 cup softened butter
• 1 cup brown sugar
• 2 Tablespoons flour
• 1 heaping Tablespoon of cinnamon
• For the glaze:
• 2 cups powdered sugar
• 3 - 5 Tablespoons milk or cream
• 1 teaspoon vanilla

Directions

• Step 1 Preheat your oven to 350 degrees and spray a 9 X 13 cake pan with cooking spray.
• Step 2 In the bowl of your stand mixer or large mixing bowl if using a hand mixer, combine 3 cups of flour, ¼ teaspoon salt, 1 cup sugar and 4 teaspoons of baking powder with a whisk or fork until everything is pretty evenly distributed.
• Step 3 Add in 2 eggs, 3 teaspoons of vanills and 1 ½ cups milk and mix well.
• Step 4 Turn the mixer down to low and slowly add ½ cup of butter that has been melted and cooled slightly. Mix this just until everything is combined.
• Step 5 Pour the batter into the prepared cake pan and set aside.
• Step 6 To make the cinnamon filling, add 1 cup of softened butter, 1 cup of brown sugar, 2 Tablespoons of flour and 1 heaping Tablespoon of cinnamon to a medium bowl and mix by hand with a wooden or heavy plastic spoon.
• Step 7 Drop the cinnamon filling all over the cake batter in globs that are about the size of a walnut.
• Step 8 Use a table knife to run through the globs to make streaks and swirls throughout the cake.
• Step 9 Bake for 35 – 40 minutes until a toothpick inserted in the center comes out pretty clean and the edges are very slightly browned. Do not overbake.
• Step 10 Allow the cake to cool for about 30 minutes.
• Step 11 To make the vanilla glaze add 2 cups of powdered sugar to a large measuring cup or small bowl. Mix in milk or cream and 1 teaspoon of vanilla just until you have a nice thick glaze.
• Step 12 Pour the glaze in a thin stream over the warm cake.