PUMPKIN CINNAMON ROLLS WITH CREAM CHEESE ICING



 

cinnamon rolls are one of those foods that make me happy. not necessarily because of the way they taste, (which is amazing by the way) but it's more the memories that come with them. when i was younger, taking a trip to my grandmas house was the best. you knew there would be an amazing home-cooked meal and family dinner, quality time spent, and memories made. most importantly, you knew there'd be cinnamon rolls, homemade. the smell of my grandparents house would remain in your mind for a long time, the taste of the dessert locked in your head.

i wanted to take my grandma's recipe and add a fall twist. i wasn't sure how they would turn out or if we would severely miss the standards of grandma's baking, and i guess you'll have to keep reading to see what happened!

INGREDIENTS for the rolls

  • seamless crescent dough
  • brown sugar (to taste)
  • cinnamon (to taste)
  • a jar of pumpkin butter (about 12 oz)

SUPPLIES for the rolls
  • baking sheet or casserole dish
  • twine, string, or non-flavored dental floss

DIRECTIONS for the rolls 
preheat the oven to 375 degrees. start by rolling out your seamless dough and pressing it so it becomes even and flat. take a few spoonfuls of pumpkin butter and evenly spread it around. sprinkle on the brown sugar + cinnamon, and roll it up hot dog style, not hamburger :) take your twine, wrap it around the roll, and slice off two-inch rolls. place them in the casserole dish, and place the rolls in to the oven. 




INGREDIENTS for the icing
  • 3 ounces of softened cream cheese
  • 1/4 cup softened butter
  • 1 1/2 cup of confectioners sugar
  • 1/2 teaspoon of vanilla extract
  • 1 tablespoon milk (you can add more or less, depending on your desired consistency)
DIRECTIONS for the icing
combine all the ingredients in a stand mixer, the cream cheese and butter first, the sugar, and then the vanilla and milk. once the cinnamon rolls have cooled completely, pour the icing all over those babies. and enjoy, because they are so good. 






 






i was really pleased when they came out of the oven and tasted amazing! i'm happy to say that my grandmother would have been proud. i think she would have liked them. and i hope you will, too! happy autumn! -m




MINI ICE CREAM SANDWICHES




there's never a bad time for ice cream. especially when it's sandwiched between two cookies, brownies, donuts, you name it. even in the winter, i'll never turn down an ice cream offer. towards the end of the summer, i decided to try my hand at making some homemade ice cream sandwiches, and we may have gotten a little crazy... (just kidding, you can never go crazy with ice cream!)



SUPPLIES

  • ice cream scoop
  • a pint of ice cream (i stuck with vanilla)
  • foods to sandwich your ice cream (mini donuts, cookies, etc)
  • wax paper (to line surfaces and keep them clean)
  • a freezer nearby (to keep them from melting too quickly!)



DIRECTIONS
            
prep your sandwiches by getting out the cookies, donuts, brownies, or the like. take a small to medium scoop of ice cream and use a spoon to place it on to one of the cookies. if you're using brownies or mini donuts, i found that it worked best if you cit them in half. it helps the ice cream not to squeeze out from the sides and allows you made more sandwiches! take the other half or other cookie and place it on top. set in freezer to cool for about 10 minutes and enjoy! 







did i just insult you a little with those directions? sorry. i guess it is pretty easy to make an ice cream sandwiches, and the beauty about it is the infinite options you have to choose from. cosmic brownie ice cream sandwiches? yes, please, and thank you. i'm pretty sure no matter what you choose to sandwich your ice cream with, it'll be good. 


even though there's a fall chill in the air, it doesn't mean the time for ice cream had come to a close. ice cream is a year round thing friends. even in these insanely harsh chicago winters, i'll always say yes to ice cream. especially when in between a donut. or cookie. or brownie. -m

BLUEBERRY LEMONADE POPSICLES


lemon and blueberries. this fruity combo has been my favorite lately - and these popsicles sealed the deal! they're the perfect combo of sweet, sour, and refreshing, making them the best thing for the heat of summer! my siblings couldn't even wait for me to finish shooting the pops, they tasted so good! plus, they're so incredibly easy to make.


INREDIENTS

  • one pitcher lemonade (either freshly squeezed or from a mix)
  • one cup blueberry simple syrup (click here for a simple syrup recipe!)
  • blueberries for garnish

SUPPLIES
  • popsicle molds
  • popsicle sticks


DIRECTIONS

  1. fill a clean popsicle mold 3/4 of the way with lemonade
  2. use a 1/4 simple syrup to fill the mold the rest of the way (you can switch up the ratios or lemon to blueberry depending on which flavor you'd like to be stronger)
  3. add a few berries to the top
  4. insert the popsicle sticks and freeze for about 4-5 hours
  5. once frozen, run the molds nder hot water, remove the pops, and enjoy!













what combinations are your favorite? almost any can be made into popsicles. one of my all-times faves is chocolate peanut butter.... we may be on to something my friends. we'll see! -m

Smoothie Pops // 2 Ways

the summer heat has finally decided to hit Chicago! thank god. we were freezing our butts off over here. the thing is, here in Chi-town we can go from freezing to dripping sweat in 0.00002 seconds. it's pretty amazing, actually. so, to prevent melting at all costs, why not make some smoothies popsicles?


CHOCOLATE RASPBERRY (or STRAWBERRY)
(if you want to use strawberries instead of raspberries, or use both, just substitute them in.) first, gather all supplies and ingredients. (not pictured above: chocolate chips, milk, blender, measuring cups). measure out 1 cups of raspberries, 1/2 cup of milk, and 1 cup of yogurt. blend them together in the blender and sample. if it is not to your liking, add more of any ingredient, to taste. once you are satisfied with the taste, add and blend in 1/4 or 1/2 chocolate chips. (or even more, if you really love chocolate that much.  it's ok, i do too.) 


after blending all ingredients, pour into popsicle mold and freeze. the popsicles should be frozen in and hour to an hour and a half. when it is completely frozen, run the mold under hot water and the pop should slip right out. enjoy! 




MANGO PEACH
once again, gather all ingredients and supplies. (YOU CAN USE FROZEN PEACHES/MANGOS IF DESIRED) (not pictured above: vanilla, measuring cups, blender.) measure and add 1 cup of yogurt, 1 cup of mangos, and 1 1/2 cup of peaches. blend. add a splash of vanilla to taste. pour into popsicle mold and freeze. it should again take about an hour. run mold under hot water. enjoy!






see? bloggers don't do everything perfect. ^^

i hope the popsicles help you cool off in these coming summer months. they're also great for kiddos, too! xo. Molly