Lemonade Rolls

I love cinnamon rolls but these cinnamon rolls have been transformed into a lemon version! How? The typical cinnamon and sugar mixture has been replaced with a powdered lemonade drink mix, fresh lemon juice and fresh lemon zest. These are beyond delicious and I am recommending these to all the lemon lovers out there! Fabulously lemony!

Lemonade Rolls

For the rolls…
2 packages dry active yeast (each 1/4 oz)
2 1/2 cups warm water
5 cups white all-purpose flour
1 box lemon cake mix
2 teaspoons salt
1 stick unsalted butter, melted
3/4 cup lemonade drink mix powder

For the frosting…
1 stick unsalted butter, melted
3 cups powdered sugar
1 tablespoon fresh lemon zest
2-4 tablespoons fresh lemon juice
Pinch of salt

In a medium sized bowl combine the dry active yeast and warm water. Let stand. Be sure the mixture is bubbly. If the mixture is not bubbly, throw it out and start over.

In a large bowl combine the white all-purpose flour, lemon cake mix and salt. Whisk together. Carefully add the yeast and water mixture. Stir together well. Once the dough has formed, form into a ball and place a clean kitchen towel over the top. Place in a warm spot to double in size for at least an hour.

After an hour, remove the dough and place onto a lightly floured surface. Using a floured rolling pin, roll the dough out into a large rectangle. Brush the entire surface with the melted unsalted butter. Sprinkle evenly over the top of the dough the lemonade drink mix powder.

Roll up the dough, starting with the corner closest to you. Cut off the ends with a sharp knife and cut the remaining dough into 10 large size pieces. Place them cut side up into a greased 9×13-inch baking pan.

Cover with a clean kitchen towel. Place in a warm spot to double in size for at least an hour.

Preheat your oven to 350 degrees F.

Place pan into oven and bake 25 minutes.

Meanwhile make the frosting by combining the melted unsalted butter with the powdered sugar, fresh lemon zest, fresh lemon juice and salt. Beat until smooth and creamy.

Remove rolls from the oven and allow to cool for 5 minutes. Frost the rolls while still warm. Allow to cool slightly before enjoying.

Molasses Chocolate Chip Cookies

I love the flavor of molasses in these cookies! Fabulous!

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Molasses Chocolate Chip Cookies

6 tablespoons unsalted butter, soft
1/2 cup dark brown sugar, packed
1/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1 large egg
1 tablespoon molasses
2 teaspoons pure vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1 heaping cup white all-purpose flour
1 1/4 cups semi-sweet chocolate chips

Start by preheating your oven to 375 degrees F. Line 2 large baking sheets with parchment paper.

Cream together the soft unsalted butter, packed light brown sugar and packed dark brown sugar for 8 minutes on medium high speed in stand mixer.

Beat in the egg, molasses, pure vanilla extract, salt and baking soda.

Fold in the white all-purpose flour followed by the semi-sweet chocolate chips.

Place tablespoon size amounts of dough onto the parchment lined baking sheets. Bake one sheet at a time for 10 minutes. Do not over bake! Cool and enjoy.

No-Bowl Chocolate Cake

I love how you completely prepare this cake in the pan you bake it in! Less mess and let me be honest, more fun! Try it with your kids, or yourself, today!

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No-Bowl Chocolate Cake

2 cups white all-purpose flour
1 1/2 cups white granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups hot water
3/4 cups vegetable oil
2 teaspoons pure vanilla extract
1 1/2 teaspoons white vinegar

Start by preheating your oven to 350 degrees F. Dump in the white all-purpose flour, white granulated sugar, unsweetened cocoa powder, baking soda and salt in a not greased 9×13-inch baking pan. Whisk everything together using a wire whisk. Add in the hot water, vegetable oil, pure vanilla extract and white vinegar. Whisk good – being sure to get the bottom and corners of the pan.

Bake in preheated oven 35 minutes.

Remove from the oven and make frosting. In a saucepan over medium heat combine 1/2 cup white granulated sugar with 3 tablespoons butter and 2 tablespoons heavy cream. Bring to boil, stirring occasionally. Once at a boil, stir constantly for 1 minute. Remove from heat and add 1 teaspoon pure vanilla extract and 1 cup semi-sweet chocolate chips. Stir until melted. Pour over still warm cake and smooth evenly.

Allow to cool completely before cutting and serving.

Toffee Chocolate Chip Cookies

If you love toffee and chocolate together, why not make these fabulously rich and delicious cookies!?

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Toffee Chocolate Chip Cookies

1/2 stick unsalted butter, softened
1/2 cup solid vegetable shortening
1 cup light brown sugar, packed
1/4 cup white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups white all-purpose flour
1 cup milk chocolate toffee bits
1 cup semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Line several large baking sheets with parchment paper.

In a bowl cream together the packed light brown sugar with the softened unsalted butter, solid vegetable shortening and white granulated sugar until light in color and fluffy in texture.

Add in the large egg and pure vanilla extract.

Beat in the baking soda, baking powder and salt.

Fold in the white all-purpose flour.

Fold in the milk chocolate toffee pieces and semi-sweet chocolate chips.

Place tablespoon size balls of dough onto the prepared baking sheets – leaving about 2 inches between each – and bake in preheated oven for 14 minutes.

Remove, cool and eat.

Peanut Crisp Cookies

These peanut packed cookies are an old-fashioned bakeries secret cookie!

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Peanut Crisp Cookies

1 cup white granulated sugar
1 1/4 cups light brown sugar, packed
1 1/2 cups solid vegetable shortening
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons salt
3 tablespoons light corn syrup
3 large eggs
2 cups quick cooking oats
2 1/2 cups white all-purpose flour
1 1/2 cups dry roasted peanuts

Start by preheating your oven to 325 degrees F. Line several large baking sheets with parchment paper.

In a large bowl combine the white granulated sugar, packed light brown sugar, solid vegetable shortening, baking powder, baking soda and salt until smooth and creamy.

Add in the light corn syrup and large eggs. Beat until combined.

Fold in the quick cooking oats, followed by the white all-purpose flour, followed by the dry roasted peanuts.

Drop tablespoon size amounts onto the prepared baking sheets and bake one sheet at a time in preheated oven 17 minutes. Remove and allow to cool slightly.