Tag Archives: Cinnamon

Easy 5 Ingredient Mexican Chocolate Fudge

by Jennifer Wieland
Quick and Easy, Microwaveable, 5 Ingredient Mexican Chocolate Fudge #Recipe - #unidosconlalechera @lalecherausa #ad
 

While I am a baker through and through I do love making candies too. It only happens on special occasions or for the holidays but it’s something I learned from my mom. Since we were kids she would spend hours making fudge and truffles. She’d find pretty tins each year and package them up beautifully for friends, family and coworkers as gifts. Since I know she will be making her recipes every year that means if I want to make candies I need to use different recipes than hers. Since, I also have a houseful of kids and time is short I need quick and easy recipes. Lucky for you! You can’t get any quicker or easier than my 5 Ingredient Mexican Chocolate Fudge.

Quick and Easy, Microwaveable, 5 Ingredient Mexican Chocolate Fudge #Recipe - #unidosconlalechera @lalecherausa #ad

While I learned my love of making sweet treats from my mom I get my Mexican flare from my dad. My grandma was Mexican and we spent many holidays at her house enjoying Mexican fare. Since Mexican chocolate is a staple in Mexican cuisine and different from American chocolate I like using it. If you aren’t familiar with Mexican chocolate it is less sweet than its American counterpart and it tend to have cinnamon and almond flavors in it. You can even find some with peppers added to it. That’s why it works well in both sweet and savory foods. 

Quick and Easy, Microwaveable, 5 Ingredient Mexican Chocolate Fudge #Recipe - #unidosconlalechera @lalecherausa #ad

My secret weapon to make my fudge recipe quicker and easier than my mom’s traditional recipe? It’s my use of NESTLÉ® La Lechera Sweetened Condensed Milk. If you aren’t familiar with sweetened condensed milk you are missing out on a sweet lovers secret weapon.

Quick and Easy, Microwaveable, 5 Ingredient Mexican Chocolate Fudge #Recipe - #unidosconlalechera @lalecherausa #ad

You can use it in candy or baking recipes but you can also add it to the tops of cookies, add a bit to your coffee or quickly make yourself some caramel. It’s an inexpensive item that you’ll want to add to your grocery shopping list to amp up your holiday baking. Then you can grab it on your next trip to Walmart in the Mexican foods aisle. 

Quick and Easy, Microwaveable, 5 Ingredient Mexican Chocolate Fudge #Recipe - #unidosconlalechera @lalecherausa #ad

 

My other cheat to making this recipe is that there is no big pot and constant stirring, watching, timing and temperature checking like you get in so many candy recipes. Nope, this one takes minutes in the microwave. Literally the most taxing thing about making this fudge is waiting for it to chill so you can cut it. 

Quick and Easy, Microwaveable, 5 Ingredient Mexican Chocolate Fudge #Recipe - #unidosconlalechera @lalecherausa #ad

Five Ingredient Mexican Chocolate Fudge
Yields 36
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Prep Time
3 min
Cook Time
2 min
Total Time
1 hr
Prep Time
3 min
Cook Time
2 min
Total Time
1 hr
138 calories
18 g
7 g
8 g
2 g
5 g
32 g
16 g
16 g
0 g
2 g
Nutrition Facts
Serving Size
32g
Yields
36
Amount Per Serving
Calories 138
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 7mg
2%
Sodium 16mg
1%
Total Carbohydrates 18g
6%
Dietary Fiber 1g
5%
Sugars 16g
Protein 2g
Vitamin A
1%
Vitamin C
0%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 24 oz. Semi-Sweet Chocolate Chips
  2. 14 oz. Can of La Lechera® Sweetened Condensed Milk
  3. 4 tbsp. Butter
  4. 1 tsp. Cinnamon
  5. 1/2 tsp. Almond Extract or Emulsion
Instructions
  1. Add the chocolate, La Lechera® Sweetened Condensed Milk and butter into a large microwave safe bowl.
  2. Microwave for 90 seconds and then stir.
  3. Microwave for another 15 seconds and stir again.
  4. If the mixture is not completely melted and smooth then microwave for another 15 seconds and stir again.
  5. Stir in the cinnamon and almond extract.
  6. Line and 8"x8" pan with parchment paper.
  7. Spread the chocolate mixture in the pan evenly.
  8. Chill in the refrigerator until firm, about an hour.
  9. Cut into 1" squares and serve.
Notes
  1. This fudge can be stored in the refrigerator in an airtight container for up to two weeks.
  2. If you want to gift the fudge in tins or boxes mini cupcake liners are the perfect holders for each individual piece.
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calories
138
fat
8g
protein
2g
carbs
18g
more
My Sweet Sanity https://mysweetsanity.com/

 

 


Mexican Honey Puff Mix in a Gift Basket

by Jennifer Wieland
Mexican Honey Puff Gift Basket with Don Victor Honey

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HoneyForHolidays #CollectiveBias

 

Holiday season is finally upon us and that means it’s time to figure out everyone you need gifts and hope that your list won’t break the bank. One way to do that is to make some of the gifts you give. It not only saves money but also lends a personal touch and thoughtfulness to the gift  itself. I personally love to make food gift baskets for friends and family. It’s a great way to share my favorite foods like Don Victor Honey and a new recipe that they may never have tried before. Throw in little extras like a mixing bowl instead of a basket and cooking tools or other kitchen items and you have a very lovely gift. Mexican Honey Puff Gift Basket with Don Victor Honey

This year I am on a bit of a honey kick. I have always shied away from it before but I’m finally embracing it and all the amazing things you can do with it. Not only is it tasty it’s also a hidden gem in your beauty routine too. My favorite brand that I found at Walmart in the Hispanic food aisle is Don Victor Honey. I love that it’s a raw, filtered honey that is not heated or processed in any other way. I’m also fascinated by the fact that Don Victor Honey contains part of the honeycomb in every jar. 

Mexican Honey Puff Gift Basket with Don Victor Honey

I don’t know if you knew this or not, because it was new to me but you can actually eat the honeycomb. Cut off a little piece and serve it on warm biscuits, toasts, french toast or pancakes for a delightful breakfast treat. The honeycomb does not melt but it will become soft and aromatic. 

Mexican Honey Puff Gift Basket with Don Victor Honey

Since honey is a new fascination of mine I decided to start making up some gift baskets focused on a recipe that can be made to showcase honey. I created a lovely Mexican Honey Puffs (Sopapillas) gift basket. It has a jar of Mexican Honey Puffs mix, cinnamon sugar and Don Victor Honey along with some tools to make the recipe along with a recipe card on how to make them. 
Mexican Honey Puff Gift Basket with Don Victor Honey

Mexican Honey Puff Mix (Sopapillas)
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968 calories
208 g
0 g
2 g
26 g
0 g
279 g
2372 g
13 g
0 g
1 g
Nutrition Facts
Serving Size
279g
Amount Per Serving
Calories 968
Calories from Fat 21
% Daily Value *
Total Fat 2g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 2372mg
99%
Total Carbohydrates 208g
69%
Dietary Fiber 7g
28%
Sugars 13g
Protein 26g
Vitamin A
0%
Vitamin C
0%
Calcium
47%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 c. all-purpose flour
  2. 1 tbsp. sugar
  3. 2 tsp. baking powder
  4. 1 tsp. salt
Instructions
  1. Add the ingredients layer by layer into a glass jar. Seal the jar. Add recipe card to the jar and gift.
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calories
968
fat
2g
protein
26g
carbs
208g
more
My Sweet Sanity https://mysweetsanity.com/
Mexican Honey Puff Gift Basket with Don Victor Honey

Mexican Honey Puffs (Sopapillas) Gift Basket

1 jar of Sopapilla mix

1 jar of Don Victor Honey

1 container of cinnamon sugar

Sopapillas (Mexican Honey Puffs) recipe card printed out on colorful card stock paper

Large mixing bowl

Napkin or dish towel

Shredded tissue paper

Kitchen tools

Cellophane or shrink-wrap

Ribbon or bow

Instructions

  1. Inside the large mixing bowl place the opened towel or napkin and arrange it to your liking so it hangs over the sides of the bowl.
  2. On top of the cloth place the shredded tissue paper. 
  3. Arrange the kitchen tools to your liking along the back and sides of the bowl.
  4. Add the containers of mix, cinnamon sugar and Don Victor Honey and arrange until positioned nicely.
  5. Add the recipe card to the front so it is clearly visible.
  6. wrap the “basket” in cellophane or shrink-wrap and decorate with a ribbon or bow.

For recipes and more information on Don Victor Honey head on over to their website and Facebook page. 

 

Do you have any favorite homemade gifts you like to share with family and friends during the holidays?

 


Fruit Salad Dressing made with Yoplait Greek 100

by Jennifer Wieland
Fruit Salad Dressing made with Yoplait Greek 100
Thank you to Yoplait for sponsoring today’s post and for inspiring me to try Yoplait Greek 100!
 
 
 

It’s a new year and like so many I have resolved to try to get healthy this year by eating better. That’s no easy task for a girl who likes to bake and thinks that butter should be its own food group. I knew setting out to try to get healthy that I was going to need to up my produce consumption. Like many I was not eating nearly enough fruit and veggies. The problem for me is not that I don’t like them, I do. My problem is that I prefer them raw. The issues with that though is that while you can add dressing to a salad easily most of the time raw fruit is just that… fruit. Now you can whip up a quick fruit salad but again that’s usually just plain old fruit and while it tastes good it gets old quickly. To change-up my fruit salad I created a Fruit Salad Dressing made with Yoplait Greek 100.

Fruit Salad Dressing made with Yoplait Greek 100

Making this Fruit Salad Dressing with Yoplait Greek 100 was a no brainer for me. With 100 calories, 0% fat and 10-12 grams of protein Yoplait Greek 100 is a dieters dream. It’s a perfect snack or a great item to incorporate into your healthier meals. I like that I can make a big fruit salad and a double or triple batch of this fruit salad dressing and then I have a quick breakfast or snack all ready to go. Yoplait Greek 100 is available in 20 different flavors so I can easily change-up this Fruit Salad Dressing just by using a different flavor. You can’t get much easier than that in the healthy eating world.

Yoplait Greek 100

Fruit Salad Dressing
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462 calories
26 g
0 g
0 g
0 g
0 g
160 g
14 g
25 g
0 g
0 g
Nutrition Facts
Serving Size
160g
Amount Per Serving
Calories 462
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 14mg
1%
Total Carbohydrates 26g
9%
Dietary Fiber 0g
1%
Sugars 25g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 5.3oz. container of Yoplait Greek 100 Vanilla
  2. 1 tsp. honey
  3. 1/2 tsp. vanilla
  4. 1/4 tsp. cinnamon
  5. Fruit salad
Instructions
  1. In a bowl add the Yoplait Greek 100 Vanila, honey, vanilla and cinnamon. Stir together.
  2. Serve this over a fruit salad for additional flavor and a dairy and protein boost.
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calories
462
fat
0g
protein
0g
carbs
26g
more
My Sweet Sanity https://mysweetsanity.com/

Have you had a chance to try Yoplait Greek 100 yet? If you have what was your favorite flavor(s)?

 

 


Sweet Potato Cookies

by Jennifer Wieland
Sweet Potato COokies

I am so sneaky in my own mind! I think huh, if I add some produce to this dessert it will make it healthy and then I can happily eat some. There’s just a few problems with me looking at sweets I bake like this. The first one being, the addition of the fruit or in this case vegetable, while cutting some fat does not really make it healthy. Sadly that darn sugar and those carbs still get me. Secondly, the addition of produce in baking makes for very moist and yummy treats. So while I did cut some fat out of the recipe eating twice as much makes the dessert even worse for me. Luckily, these sweet potato cookies I made are for Thanksgiving and I will have a lot of people to share them with so that I do not succumb to eating them all on my own or even more likely, have to fight my husband for them.

I wanted to take everything that was good about sweet potato casserole and make it into a cookie. I wanted cinnamon, lots of dark brown sugar, fresh sweet potato and yes, even marshmallows! Oh my gosh did I nail it! If you love the casserole you are going to flip for these cookies. Every single bite tastes like you are nibbling on fall itself! Does that even make sense? If not you get the idea, right?

Sweet Potato COokies

So do you want to learn how to make these perfect fall cookies just in time for Thanksgiving next week?

Sweet Potato Cookies
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4518 calories
843 g
616 g
106 g
59 g
62 g
1470 g
1649 g
475 g
4 g
35 g
Nutrition Facts
Serving Size
1470g
Amount Per Serving
Calories 4518
Calories from Fat 929
% Daily Value *
Total Fat 106g
163%
Saturated Fat 62g
311%
Trans Fat 4g
Polyunsaturated Fat 7g
Monounsaturated Fat 28g
Cholesterol 616mg
205%
Sodium 1649mg
69%
Total Carbohydrates 843g
281%
Dietary Fiber 17g
67%
Sugars 475g
Protein 59g
Vitamin A
68%
Vitamin C
62%
Calcium
46%
Iron
53%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 3/4 c. all-purpose flour
  2. 1 tsp. baking soda
  3. 1/4 tsp. cinnamon
  4. 1/2 c. butter, softened
  5. 1/2 c. sweet potato, mashed
  6. 1/2 c. sugar
  7. 1 1/2 c. dark brown sugar
  8. 2 eggs
  9. 2 tsp. vanilla
  10. 1 10 oz. bag of cinnamon chips
  11. 1 3 oz. container of Mallow Bits
Instructions
  1. Preheat oven to 350° and line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl stir together the flour, baking soda and cinnamon. Set the bowl aside.
  3. In the bowl of a stand mixer cream together the sweet potato and butter. Mix in the sugars just until combined. Scrape down the sides and bottom of the bowl and add your eggs and vanilla. Mix on medium speed until everything is combined well. Stir in the flour mixture, mixing just until combined and then stir in the cinnamon chips and Mallow Bits.
  4. Scoop out the dough, place on the pan and bake for 10-12 minutes. Let the cookies cool on the pan for a few minutes and then move to a wire rack to finish cooling.
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calories
4518
fat
106g
protein
59g
carbs
843g
more
My Sweet Sanity https://mysweetsanity.com/

 


Soft Pumpkin Snickerdoodle Cookies

by Jennifer Wieland
Soft Pumpkin Snickerdoodle Cookies

Hi, my name is Jennifer and I am a soft pumpkin snickerdoodle cookies addict! No, don’t laugh. I’m very serious here. I made these cookies yesterday and they are now like crack to me. I at first thought that it must just be me. Maybe I needed a sweet fix and these were what I had made so they worked. Then the hubs got home from work and I shoved one of the cookies at him to taste test for me. He took a bite while I held it out for him and then turned to answer one of the kids. I shoved the rest of the cookie in my mouth. Why waste a good cookie, right? Now the hubs is not a fan of pumpkin anything. So I was surprised when he turned around and asked where the rest of his cookie was. I guiltily told him I ate it. I did let him know I had more left. He then proceeded to grab a few. I asked him if he knew they were pumpkin and he did but liked them anyway.

So what makes these cookies so good you ask? The pumpkin and pumpkin pie spice flavor is perfectly balanced in these cookies. These cookies are also nice and soft. When I say they are soft I mean they are almost cake like in their consistency. These are the type of cookie that you don’t even realize you have eaten three of them. They are perfect with a nice cold glass of milk and since they have pumpkin in them I like to tell myself they are better for me than your average cookie. Adding a fruit to anything makes it healthier, right? In all seriousness though these cookies are so perfect and good for fall. Anyone you share them with may fight you for them though so be warned.

Soft Pumpkin Snickerdoodle Cookies

Soft Pumpkin Snickerdoodle Cookies
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2247 calories
316 g
430 g
99 g
27 g
60 g
582 g
1450 g
153 g
4 g
31 g
Nutrition Facts
Serving Size
582g
Amount Per Serving
Calories 2247
Calories from Fat 870
% Daily Value *
Total Fat 99g
152%
Saturated Fat 60g
302%
Trans Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 26g
Cholesterol 430mg
143%
Sodium 1450mg
60%
Total Carbohydrates 316g
105%
Dietary Fiber 11g
44%
Sugars 153g
Protein 27g
Vitamin A
174%
Vitamin C
5%
Calcium
18%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 c. all-purpose flour
  2. 1/2 tsp. baking soda
  3. 1/4 tsp. baking powder
  4. 1/4 tsp. salt
  5. 1 tsp. pumpkin pie spice
  6. 1/2 c. butter, softened
  7. 3/4 c. sugar
  8. 1 egg
  9. 1 tsp. vanilla
  10. 1/4 c. pumpkin pie filling (fresh or canned)
  11. cinnamon sugar for the tops of the cookies
Instructions
  1. Preheat the oven to 375° and line baking sheets with parchment paper or silicone liner.
  2. In a bowl stir together the flour, baking soda, baking powder, salt and pumpkin pie spice and set aside. Cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla. Scrape down the sides and stir in the pumpkin until completely incorporated. Next, stir in the dry mix until thoroughly combined.
  3. Using a cookie scoop, scoop the dough out and dip the tops into the cinnamon sugar. Place on the baking sheets and then lightly press the dough down until it is roughly 1/4" thick. Bake for 8-10 minutes. Cool on the pan for a few minutes before removing to a wire rack to finish cooling.
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calories
2247
fat
99g
protein
27g
carbs
316g
more
My Sweet Sanity https://mysweetsanity.com/

 


Delicious Gluten-Free Snickerdoodle Blondies

by Jennifer Wieland
Delicious & Easy Gluten-Free Snickerdoodle Blondies

It’s seems like more and more people are needing to eat gluten-free for health reasons or just to change-up their diets to a healthier lifestyle. When people find out I bake on my own blog I am often asked if I do special diet recipes, gluten-free, vegetarian, dairy-free, etc. It’s not that in the past I have been against these recipes for any reason, well okay, I am against the dairy ones because that means no cream and butter and to me that is just blasphemous, but the others I have nothing against it’s just there was never a need for me to try making them. Then my great-niece was diagnosed with Celiac Disease and had to go gluten-free. I’ve also battled a slew of health problems the last few years and figured it couldn’t hurt anything to try making healthier options once in a while. Earlier this month I did my Gluten-Free Cherry Chip Almond Oatmeal Cookies and today I am bringing you these absolutely delicious Gluten-Free Snickerdoodle Blondies.

Gluten-Free Snickerdoodle Blondies

I’ve spent the last few weeks reading gluten-free blogs and articles trying to learn the differences in baking. I’ve spent hours and hours trying to find a good all-purpose gluten-free flour and I think I finally have in Glutino Gluten Free Pantry All-Purpose Flour
because it already has a binder in it which you usually need in gluten-free baking. If you’re new to gluten-free baking the prices may scare you a bit because the flours are much more expensive than traditional all-purpose flour but once you find one you like you can usually buy it in bulk to save yourself some money.

For the Gluten-Free Snickerdoodle Blondies I based them off of my regular Snickerdoodle Blondies recipe that is always popular when I make it. Since this is a gluten-free version there are some differences. The gluten-free version turned out less dense and they were thicker but they were very moist and had a great flavor. It’s definitely a recipe that the gluten-free people in your life will be happy you took the time to make for them.

Delicious & Easy Gluten-Free Snickerdoodle Blondies

These Gluten-Free Snickerdoodle Blondies come together very fast so it’s a great recipe to have on hand.

Delicious & Easy Gluten-Free Snickerdoodle Blondies

The overhanging parchment paper makes it easy to lift out of the pan and cut them up.

Gluten-Free Snickerdoodle Blondies
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2372 calories
355 g
430 g
99 g
25 g
60 g
620 g
140 g
221 g
4 g
31 g
Nutrition Facts
Serving Size
620g
Amount Per Serving
Calories 2372
Calories from Fat 867
% Daily Value *
Total Fat 99g
152%
Saturated Fat 60g
301%
Trans Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 26g
Cholesterol 430mg
143%
Sodium 140mg
6%
Total Carbohydrates 355g
118%
Dietary Fiber 7g
27%
Sugars 221g
Protein 25g
Vitamin A
63%
Vitamin C
1%
Calcium
46%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the blondies
  1. 1 1/3 c. Glutino Gluten-Free Pantry All-Purpose Flour
  2. 1 tsp. baking powder (I use Clabber Girl as it's gluten-free)
  3. 3/4 tsp. cinnamon
  4. 3/4 c. dark brown sugar, firmly packed
  5. 1/4 c. sugar
  6. 1/2 c. butter, softened
  7. 1 egg
  8. 1/4 c. applesauce
  9. 1/2 tsp. vanilla
For the topping
  1. 1 tsp. sugar
  2. 1/4 tsp. cinnamon
Instructions
  1. Preheat oven to 350° and spray an 8"x8" or 9"x9" pan with baking spray. Then measure some parchment paper so that it hangs over the edges for easy lift out of the blondies once they are done.
  2. In a bowl stir together the Glutino All-Purpose Flour, baking powder & cinnamon so that they are well mixed. In the bowl of a stand mixer fitted with a paddle attachment add the sugars, butter, egg, applesauce and vanilla. Mix together on medium speed until it is fairly smooth and there are only small bits of butter left. Stir in the flour mix and mix just until combined. Spread the batter evenly into the prepared pan and sprinkle the combined cinnamon and sugar for the topping.
  3. Bake for 28-32 minutes. Let cool in the pan and then carefully life the blondies form the pan using the overhanging parchment paper. Then you can slice and serve.
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calories
2372
fat
99g
protein
25g
carbs
355g
more
My Sweet Sanity https://mysweetsanity.com/

Delicious & Easy Gluten-Free Snickerdoodle Blondies

 


Cinnamon Cronut Chips with Cream Cheese Dip

by Jennifer Wieland
Cinnamon Cronut Chips with Cream Cheese Dip

I make lots and lots of really good food. People I think invite me places just because they know I will feed them well. Sometimes though, I get an idea in my head for a food and I know it will be great and then I make it and it is just as good as I imagined but sometimes on very occasions I make food that is so out of this world good that it’s what I refer to as moan worthy. I mean you pop it into your mouth and your taste buds sing your praises, your eyes roll into the back of your head and a moan escapes before you even realize it’s happening. That my friends is what happened when I made Cinnamon Cronut Chips with Cream Cheese Dip this weekend. It was magical and I realized that they may be the perfect brunch, party snack or dessert you could possibly ever serve your guests!

Cinnamon Cronut Chips with Cream Cheese Dip

The really great thing about these though is that they are easy thanks to starting out with a tube of crescent roll sheet dough as your foundation. The cinnamon coating is just a couple of ingredients and the cream cheese dip whips up in just a few minutes. Frying these little things is what takes the longest and honestly that is only a few minutes for each batch so really you want to make these and serve them to everyone you know and love and maybe even to people you know and hate because I guarantee they’ll love you when they are done.

Cinnamon Cronut Chips Ingredients

Seriously, do you see how few ingredients you need to make the Cinnamon Cronut Chips? It’s ridiculously simple in its deliciousness!

Cinnamon Cronut Chips

All you need to do is unroll, smear, sprinkle, pat and cut and you are on your way.

Cream Cheese Dip Ingredients

The Cream Cheese Dip is just as simple with only a handful of ingredients quickly blended together.

Cinnamon Cronut Chips with Cream Cheese Dip
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1199 calories
168 g
166 g
59 g
6 g
34 g
280 g
305 g
143 g
2 g
19 g
Nutrition Facts
Serving Size
280g
Amount Per Serving
Calories 1199
Calories from Fat 518
% Daily Value *
Total Fat 59g
91%
Saturated Fat 34g
172%
Trans Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 166mg
55%
Sodium 305mg
13%
Total Carbohydrates 168g
56%
Dietary Fiber 3g
11%
Sugars 143g
Protein 6g
Vitamin A
39%
Vitamin C
0%
Calcium
16%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cinnamon Cronut Chips
  1. 1 tube crescent roll sheets
  2. 1 1/2 tbsp. butter, softened
  3. 1 1/2 tsp. cinnamon
  4. 1/4 c. dark brown sugar, packed
  5. oil for frying
For the Cream Cheese Dip
  1. 1 1/2 oz. cream cheese
  2. 2 tbsp. butter, softened
  3. 3/4 c. confectioner's sugar
  4. 1/2 tsp. vanilla
For the Cinnamon Cronut Chips
  1. Unroll the the crescent roll sheet onto a lightly greased surface. In a bowl mix together the cinnamon and brown sugar. Spread the butter over the entire crescent roll sheet and sprinkle the cinnamon and brown sugar mixture over it all. Gently press the mixture into the dough so that it is not just loosely sitting on top of the dough but is instead part of it. Using a small 1" - 2" circle cookie cutter cut out your chips.
  2. Heat about an inch of oil in a heavy bottomed pot to 350°. Do not let the oil get to hot. Carefully drop the chips into the oil and fry until starting to brown on the bottom. It will be about a minute. Then flip over and cook the other side the same way. Remove form oil and place on a wire rack over a baking sheet covered with paper towels to drain and catch the oil.
For the Cream Cheese Dip
  1. Place all of the ingredients in a bowl and mix with an electric mixer on low speed until combined. The cream cheese dip can be made ahead of time and refrigerated until ready to use.
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calories
1199
fat
59g
protein
6g
carbs
168g
more
My Sweet Sanity https://mysweetsanity.com/
Cinnamon Cronut Chips with Cream Cheese Dip

 See how all of that lovely brown sugar and cinnamon caramelizes on the fried dough? Yum!

 


S’mores Muffins

by Jennifer Wieland
S'mores Muffins

The other day a fellow blogger was looking for s’mores recipes for a recipe roundup that she was planning on doing. I thought, hmmm, I think I may have a couple and so I looked. You know what? I had more than a couple, I had several and I only shared like three of them with her because I didn’t want to look like I had some sort of crazy fixation with s’mores but you know what? I think I do have some crazy ass fixation with s’mores because since then all I have been able to think about is s’mores recipes. I currently have about five ideas running through my head all about s’more-y goodness. One of those recipes that popped into my head was for S’mores Muffins because you know what’s better than a s’more? A s’more muffins first thing in the morning warm and yummy fresh out of the oven.

Once I had the idea of a s’mores mufiin in my head I decided I wanted to go with a brown sugar and cinnamon based muffin batter to provide the warmth and flavor of what would have been the graham cracker in a normal s’more. Then of course I needed to add the marshmallow but the thing with regular mini marshmallows is that they would just melt and dissolve into the batter if you cooked them. That’s where Jet-Puffed Mallow Bits come in. I have used these before in my S’mores Cookies and they are perfect. Since they are really tiny and the dried marshmallows, like the ones in the little hot chocolate packets or cereal they hold up to baking. They do not dissolve into nothingness and they maintain there shape while providing the necessary marshmallow flavor. Finally, I used mini chocolate chips as the chocolate to get the most chocolate I could throughout the muffins.

S'mores Muffins

S'mores Muffins
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3610 calories
477 g
421 g
166 g
57 g
37 g
1054 g
1339 g
259 g
1 g
119 g
Nutrition Facts
Serving Size
1054g
Amount Per Serving
Calories 3610
Calories from Fat 1478
% Daily Value *
Total Fat 166g
256%
Saturated Fat 37g
186%
Trans Fat 1g
Polyunsaturated Fat 24g
Monounsaturated Fat 95g
Cholesterol 421mg
140%
Sodium 1339mg
56%
Total Carbohydrates 477g
159%
Dietary Fiber 13g
51%
Sugars 259g
Protein 57g
Vitamin A
25%
Vitamin C
1%
Calcium
129%
Iron
55%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 c. all-purpose flour
  2. 1/4 c. sugar
  3. 1/2 c. dark brown sugar
  4. 2 1/2 tsp. baking powder
  5. 1/4 tsp. baking soda
  6. 1/4 tsp. salt
  7. 1 tsp. cinnamon
  8. 1 tsp. vanilla
  9. 1 c. milk
  10. 1/2 c. oil
  11. 2 eggs
  12. 3/4 c. mini chocolate chips
  13. 3/4 c. Jet-Puffed Mallow Bits
  14. Cinnamon-Sugar
Instructions
  1. Preheat oven to 400° and line muffin pan with liners.
  2. In a large bowl add the first seven dry ingredients and stir together with a fork making sure to break up the brown sugar completely. Form a well in the center of the dry ingredients and add all of the wet ingredients. Stir together until completely combined and minimal lumps remain. Stir in the chocolate and marshmallows. You can reserve some of the marshmallows and chocolate and sprinkle them on the tops of the muffins before baking as I did. Sprinkle the tops of the muffins with some cinnamon-sugar.
  3. Place the pans in the oven and bake for 16-18 minutes or until a tester comes out clean. Cool the muffins in the pan for 5 minutes and then transfer to a wire rack to finish cooling or enjoy still warm.
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calories
3610
fat
166g
protein
57g
carbs
477g
more
My Sweet Sanity https://mysweetsanity.com/
These muffins would be a great treat to bring into your co-workers or to take with on a camping trip and it pairs perfectly with some coffee!

 

 


Easy Box Mix Snickerdoodle Cupcakes

by Jennifer Wieland
Easy Box Mix Snickerdoodle Cupcakes

Today marks the first Monday of summer for my group or as I like to call summer break, Mommy’s Mad House. The kids are out of school now and that means the little 2.5 hour break of complete kid free time I had during the school year is now gone. There will now be hellish trips to the grocery store, all day fighting and just a general feeling that the kids are more organized than I thought because they seem to be working together to test my patience. (Insert visual image in your head of me in a referee outfit with my hair standing on end while prying 2-3 children apart.)

So before all the crazy set in I did do some baking since Friday was the kid’s last day of school and Ellie was having a picnic for Pre-K on her last day. Since the picnic was held at a local park we were able to bring whatever food we wanted without the restrictions faced at having it at the school due to the school district’s ban on outside food for parties due to the numerous food allergies in the school. So as a treat for the teachers and aides my kids had and for the picnic my daughter declared that I should make her cupcakes. So that is what we ended up with… super easy box mix Snickerdoodle Cupcakes that will definitely be a favorite of any cinnamon fan in your life.

To make these cupcakes a quick and easy dessert to make I started out with a box yellow cake mix that I just improved upon. I then topped them with a homemade buttercream and topped that with some cinnamon sugar. This made for quick work in the baking department and then I had found some adorable little boxes to pack them in for all of the kid’s teachers and aides. This was a great way to add a little something extra with a bit of homemade goodness to it for all of the teacher’s gifts.

 Easy Box Mix Snickerdoodle Cupcakes

 

Box Mix Snickerdoodle Cupcakes
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6320 calories
833 g
1279 g
327 g
42 g
178 g
1664 g
3152 g
479 g
10 g
127 g
Nutrition Facts
Serving Size
1664g
Amount Per Serving
Calories 6320
Calories from Fat 2874
% Daily Value *
Total Fat 327g
502%
Saturated Fat 178g
890%
Trans Fat 10g
Polyunsaturated Fat 32g
Monounsaturated Fat 95g
Cholesterol 1279mg
426%
Sodium 3152mg
131%
Total Carbohydrates 833g
278%
Dietary Fiber 10g
38%
Sugars 479g
Protein 42g
Vitamin A
181%
Vitamin C
2%
Calcium
96%
Iron
36%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Cupcakes
  1. 1 15.25 oz. box of yellow cake mix
  2. 1 tbsp. cinnamon
  3. 1 c. water
  4. 1/3 c. melted butter
  5. 3 eggs
For the Frosting
  1. 1 c. butter, softened
  2. 1/2 c. brown sugar
  3. 1/2 tsp. cinnamon
  4. 3 c. confectioner's sugar, sifted
  5. 2-4 tbsp. heavy whipping cream
For the Topping
  1. 1-2 tbsp. cinnamon-sugar
For the Cupcakes
  1. Preheat oven to 350° and line cupcake pans with liners.
  2. In a large bowl beat together all of the ingredients on low speed for 30 seconds and then increase the speed to medium and beat for 2 minutes. Fill the cupcake liners 2/3 of the way full and bake according to package instructions. Remove form oven and let cool for 5-10 minutes before removing the cupcakes from the pan. Continue to cool them on a wire rack until completely cooled.
For the Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, brown sugar and cinnamon on medium-high speed. Add the confectioner's sugar in two batches and stir it in on low. Scrape down the sides of the bowl and add the firs two tablespoons of cream. Beat on medium-high speed and test the consistency. Add more cream to thin the frosting out more. Once you reach the desired consistency beat the frosting on medium-high speed for 5 minutes until it is fluffy.
To Assemble
  1. Pipe the frosting onto the tops of the cooled cupcakes and then sprinkle with some of the cinnamon-sugar.
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calories
6320
fat
327g
protein
42g
carbs
833g
more
My Sweet Sanity https://mysweetsanity.com/

Carrot Cake Cupcakes

by Jennifer Wieland
Carrot Cake Cupcakes

This past weekend was all kinds of busy for us as I’m sure it was for many of you too. Saturday was opening day for baseball here in town so my daughter was in the parade since she is playing t-ball this year. It was also my dad’s birthday but since he had to work and Sunday we were doing Easter at my parent’s house we decided to wait and celebrate it then. So I spent Saturday at baseball pictures, a parade, baking and preparing things for three Easter egg hunts that I was doing at my mom’s house.

I always do an Easter egg hunt for the kids and they love it. It’s my three youngest and my niece and nephew but with the addition of my other niece and nephew who are twins and since it was their first Easter I felt I needed to make it special for them and give them their very own baby Easter egg hunt. It was very small and mommy and daddy had to do most of the work because once they found suckers they were pretty much done. It was adorable though and I got lots of pictures for my sister and brother-in-law to remember it by.

Kids Easter Collage

Baby Easter Collage The other Easter egg hunt I did was one for the adults. For some reason the males in our family always want to “help” the kids do their egg hunt and I decided it would be fun to just give them their own. I have to say it was funny and by the end they were all laughing like kids. Since this was a grown up egg hunt it did contain some candy but it also had boxes with instant lottery tickets, airplane size bottles of booze, shot glass necklaces and beer pong kits. Those boys tore into their bags faster than the kids did with theirs. Truly, it was something that everyone should add to their Easter festivities for a good laugh and loads of fun.

Big Boys Easter Collage

After eating copious amounts of food for brunch and drinking lots of mimosas, we sang Happy Birthday to my dad and I had baked him Carrot Cake Cupcakes for his birthday cake. He loved them, I could tell because he ate several. They were a yummy hit with everyone that had room to eat one or brought them home to eat later. My husband who does not like carrot cake but loves these just to give you an idea about how good these little babies are.

Carrot Cake Cupcakes

Carrot Cake Cupcakes
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6275 calories
835 g
1235 g
320 g
44 g
193 g
2075 g
3628 g
697 g
9 g
98 g
Nutrition Facts
Serving Size
2075g
Amount Per Serving
Calories 6275
Calories from Fat 2816
% Daily Value *
Total Fat 320g
493%
Saturated Fat 193g
967%
Trans Fat 9g
Polyunsaturated Fat 15g
Monounsaturated Fat 83g
Cholesterol 1235mg
412%
Sodium 3628mg
151%
Total Carbohydrates 835g
278%
Dietary Fiber 14g
55%
Sugars 697g
Protein 44g
Vitamin A
1410%
Vitamin C
35%
Calcium
57%
Iron
80%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Carrot Puree
  1. about 1 - 1 1/2 c. baby carrots
  2. water
For the Cupcakes
  1. 3/4 c. pureed carrots
  2. 1 c. sugar
  3. 3/4 c. butter, softened
  4. 2 eggs
  5. 1 c. cake flour
  6. 1 tsp. baking soda
  7. 1/2 tsp salt
  8. 1 tsp. cinnamon
For the cream cheese frosting
  1. 1/2 c. butter, softened
  2. 8 oz. cream cheese, softened
  3. 4 c. powdered sugar, sifted
  4. 1 tsp. vanilla
  5. 2-3 tbsp. milk
For the carrot puree
  1. Place the carrots in a saucepan and cover with 1" of water. Bring to a boil and then reduce heat to a simmer and cook until fork tender. Drain the water but leave a few tablespoons. Transfer the carrots and some of the remaining water to a food processor or blender and puree. Add more of the reserved water if needed. The puree should be fairly thick.
For the cupcakes
  1. Preheat oven to 350° and line cupcake pans with liners.
  2. Cream together the sugar, butter and eggs on medium-high speed. Sift together the flour, baking soda, salt and cinnamon. Stir the dry ingredients into the wet ones until blended. Stir in the the carrot puree and mix on medium speed for a minute.
  3. Add batter to cupcake liners in the pan and bake for 20-25 minutes. Let cool in pan for 10 minutes and then remove cupcakes to a wire rack and continue to cool. Frost when cooled.
For the cream cheese frosting
  1. Cream together the butter and cream cheese on medium-high speed. Stir in the powdered sugar on low in 3-4 batches. Add the vanilla and 2 tbsp. of milk and stir on low. Increase the speed to medium-high and then mix for 1-2 minutes. See if you need the additional milk. Add it if necessary. Either way mix again for another minute.
Notes
  1. Cream cheese frosting does need to be refrigerated.
beta
calories
6275
fat
320g
protein
44g
carbs
835g
more
My Sweet Sanity https://mysweetsanity.com/

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