Thanks for stopping by.
Some Kind of Delicious is a place for people who love food, just as much as I do. Here I'll share my all-time favorite recipes as well as NEW delicious recipes I find as I go along.You'll also find some delicious products and free printable products. If you have a recipe or product you'd like me to review or feature, drop me a note. I'm always listening. Enjoy!

June 30, 2011

Some of the best 4th of July Recipes

I love the 4th of July!!! We have 4 parties planned for this weekend and I can't wait!! Family and friends. Fireworks and food. And in my husband's family...the traditional bingo game with prizes. Watch out. I love this holiday.

I'll be making new dishes this year. But here are some of my old reliable favorites that just might make your Independence Day Menu FANtastic.

Happy 4th everyone!

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June 29, 2011

4th of July Cupcakes

Oh say can you see. 

These are adorable. I got the idea from Kim, actually. She made full blown rainbow cupcakes for us on St. Patty's Day. Very, very cute idea!

But these are adorable too! I called my husband and said, "I just made the cutest cupcakes." 

He said, "And how do they taste?"

I replied, "Honey, if they are the cutest cupcakes, it doesn't matter how they taste. It's the cute cupcake experience."

Plus, how could a cupcake actually taste bad? They're always delicious.

I'll be honest though, I totally cheated and used a cake mix and canned frosting. But I added my own touch to them, don't worry. I can't always be perfect, right? Ya, that's an inside joke, don't really think I view myself as a perfect person. FFFAARRR from, my friends.

I wish I would have taken action shots while putting these together, but hopefully my instructions will be just at wonderful.

Enjoy! And have a very happy 4th of July.

1 white cake mix {or your favorite white cake recipe}
Red & blue PASTE food coloring {not the liquid stuff, or you'll have pastel colors, trust me. Remember this?}
1 can of white frosting {or your favorite recipe}
The red jolly rancher stars were an idea from this cute blog.

Prepare and mix cake mix according to the package directions. 

Separate the cake mix into 3 equal parts, in 3 separate bowls. Color one bowl with blue. Color another with red {the trick to a deep red is to add a little bit of blue to it. Not too much, or it will be purple fast!}. Leave the last bowl white.

Place a medium-size ziplock bag inside a tall drinking glass, folding back the top of the baggie over the rim of the glass. Spoon the red cake mix into the bag and seal it. Clip the bottom corner of the bag, JUST A LITTLE SNIP will do. Gently squeeze a little red batter into each cupcake liner. Basically, just enough to cover the bottom. Remember, you still have 2 more layers. 

Repeat with the white batter and then top with the blue. 

Bake according to package directions. Allow to cool completely.

For the frosting, spoon the canned stuff into a medium bowl and add powdered sugar to make it a little more stiff for decorating. I probably added 1/2 - 3/4 a cup. It's not like the frosting needs to be sweeter, people. It just needs to be stiffer, or your frosting decor will turn into a blob about 2 mintues after you decorate {this is also something I've learned from experience}.

Decorate the cupcakes with frosting, colored sprinkles and jolly rancher stars.

Then place your hand over your heart and enjoy.
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June 24, 2011

Cafe Rio Copy-Cat Pork or Chicken Salad

I love Cafe Rio. If you haven't had the chance to eat there, you should try it {if you can find one close to you!}. And if you are on a strict budget and feeling creative, here's the best recipe for their pork or chicken salad. I know there are many variations out there, but this is the best one I've tried so far.

This is also a great idea if you're serving a large group. You can just serve it like a buffet and everyone can build their own salad {or burrito} We made it for our family reunion a couple years ago and it was a big hit! But, let's be honest any food with that side of my family usually is a big hit. I think that's where I inherited my love of food. I also inherited my schnoz from that side. Yep, thanks a lot guys. 

Now, if only I could find the perfect copy-cat recipe for Cafe Rio's queso and tortilla soup. Although, I think my tortilla soup is pretty darn delicious!



{Café Rio Pork}
3-4 lbs. pork roast (not a fatty one)
2 c. salsa
2 c. brown sugar
1 c. coca cola

Cook pork in a slow cooker on high for 5 hours with water covering halfway. Drain water after 5 hours.  Shred pork with a fork.  Add the rest of the ingredients and cook 4-5 more hours.  Shred again if not completely shredded.

{Café Rio Chicken}
1 small bottle Kraft Zesty Italian Dressing
1 T. chili powder
1 T. cumin
3 cloves minced garlic
5 lb. boneless skinless chicken breasts

Roast all ingredients in a crock pot on low for 4 hours.  Shred chicken, roast an additional hour.
{Café Rio Cilantro Dressing}
1 c. mayonnaise
¾ - 1 c. buttermilk
3 tomatillos
1/3 c. cilantro
1 tsp. cayenne pepper
1 pkg. ranch dressing (buttermilk recipe)

Put in blender and puree.  Refrigerate 4 hours before serving.

{Café Rio Rice}
3 c. water
4 tsp. chicken bouillon
4 tsp. minced garlic
½ bunch chopped cilantro
1 tsp. cumin
1 can diced green chiles
¾ tsp. salt
1 tsp. butter
½ medium onion, chopped
3 c. uncooked rice

Bring water to a boil, add all ingredients.  Cook on low for 30 minutes.

Layer your plate with the following:
Warm tortilla {we love the uncooked ones from Costco}
Romaine lettuce
Black or pinto beans {can't you just hear them asking you that at the restaurant?}
Cafe Rio Rice*
Cafe Rio Pork or Chicken*
Shredded cheese of your choice
Crushed tortilla chips
Cafe Rio Cilantro Dressing*
Pico de Gallo or Salsa

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June 22, 2011

Strawberry Creme German Pancakes

I made this for dinner last night. And I seriously think I'll make it again tomorrow. Please don't judge me. 

I've always liked German Pancakes for breakfast, and last night I wanted to do BFD {breakfast for dinner} because it was a busy day. Well, this recipe completely put it over the top. It was absolutely fantastic. I've never put sugar in the German Pancake batter before, but it added great flavor. And then the strawberries and creme that goes on top were phenomenal. Watch out. 

It's fantastic. Did I already say that? Yes, I did. I just want to be clear here when I'm telling you to try this one! It's so yummy! Thanks to my sister-in-law, Michelle for this winner! Enjoy!

¼ c. butter
1 ½ c. milk
¾ c. flour
1/3 c. sugar
3 eggs
¼ tsp. salt
3 c. strawberries, quartered
2 T. sugar
2/3 c. sour cream
2 T. brown sugar
Maple syrup

Preheat oven to 400°. Put butter in a 9-inch glass pie plate. Place in oven for 5 minutes, or until butter melts and bubbles. While butter is melting put milk, flour, sugar, eggs, and salt into blender. Blend on medium speed until smooth. Remove pie plate from oven. Adjust heat to 450°. Immediately pour mixture into pie plate. Return pie plate to oven. Bake for 20 minutes. Reduce oven temperature to 350° and bake 8 to 10 minutes more until edges are puffed and browned. Remove from oven.

In a bowl, sprinkle strawberries with sugar. In a separate small bowl, mix sour cream and brown sugar until fully incorporated.  Cut hot pancake into wedges. Spoon strawberries and creme onto center of hot pancake. Top with syrup. Serve immediately.
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June 20, 2011

Orange Ginger Fruit Dip

I love fruit. But, when you can dip fruit in a sweet and creamy fruit dip, it's even better! I've tried a few different fruit dips, but this one continues to be my front runner. It has cream cheese and marshmallow cream, which is awesome. But it has just a hint of orange and fresh ginger which puts it over the top. 

When I first saw this recipe, I was really surprised to see ginger in it. But it adds such a great flavor and it's not overpowering at all. You'll love it. It's very sophisticated. Thanks to my sweet sister-in-law, Bre, for this one. Love her. She's a walking angel.


2 (8 oz.) pkgs. cream cheese, softened
1 (16 oz.) jar marshmallow cream
2 T. frozen orange juice concentrate
1 tsp. minced fresh ginger

Using an electric mixer, whip softened cream cheese with marshmallow cream and orange juice concentrate in medium bowl until fluffy.  Fold in ginger. Serve with fresh fruit.
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June 18, 2011

Some people shouldn't have the privilege to be parents, and how I'm trying to make things right.

I'm going to get really serious here for a minute. And sorry there's no recipe with this. Just my thoughts and I guess a recipe on how to protect our children.

I've been witness to some really sad situations involving children the past few weeks. And maybe it's heightened my sense of awareness. And let me preface this by saying that I am in NO way trying to claim I'm a perfect parent. And I don't have a lot of parenting experience either. But I do know when something isn't right.

Yesterday, I was walking out of the grocery store, when I heard blood-curdling screams coming from a child. Now, I know how frustrating it is to have a child melt down in a store, TRUST me. But this was different. Up ahead of me was a small boy about 3 (and maybe that hit me close to home, because I have a boy about that age). He was standing in the big part of the shopping cart. What appeared to be his mom was pushing the cart and what seemed to be his grandmother was next to them in a motorized cart. 

This small boy was wearing nothing but a diaper. And he was screaming. I mean SCREAMING. I watched as the grandmother spanked him and then hit him in the legs a couple times. Which, of course, perpetuated his screams. She then started shoving his head down in the cart, scraping his face against the front of the cart. And then she tried to pin his face against the bottom, I guess trying to get him to lay down? I have no idea what the heck was going through her mind. She had hell-fire in her eyes. He was wiggling and screaming, trying to stand up. It was awful. I can't stop thinking about it. 

I wasn't the only one who noticed, people were turning and staring. But I was so shocked I just walked right past and out to my car. I was so mad at myself for not saying anything. I just thought, "If they are doing this in public, what are they doing at home? And if I don't stand up for this child, then who will?" 

So, I loaded my car and walked back into the store looking for them. I had NO idea what I was going to do when I found them. After walking around for a few minutes, I didn't see them and I didn't hear the screams anymore. 

So, I left. Ugh.

It really disturbed me and I can't stop thinking about it. What do you do when you see someone abusing a child? Last night I was asking my siblings what they would do in that situation. My brother-in-law who is an officer gave me the answer I was looking for. 

He said, you go up to them and say loudly and firmly, "STOP. Stop doing that, or I will call the police." He said once you say, "STOP." Other people will most likely join in and that's when you tell them what was going on.

I wanted to know in case I ever found myself in a similar situation. And I keep beating myself up for not saying anything. I kept thinking if this child lives in an abusive situation and grows up thinking, "why didn't anyone try to stop it?" I don't want to be the stupid bystander that failed him. I know this wasn't like the "end of the world," situation. But it really didn't sit well with me and I think that says something. Since I can't go back in time and do something about this child, I decided one way I can "make it right" is to share this information on this public forum, to empower others with the information of what to do in situations like this. 

Some people just shouldn't have the privilege of caring for children. Some days I think I'm pretty darn unqualified myself. It is a HUGE responsibility. No one is perfect in it. But we have to protect these little kiddos as best as we can. They are so sweet and innocent. Since some of us obviously don't get it, we all need to do our part to make the world safer for the little ones who are our future.

Thank you for indulging my thoughts. Hopefully, you'll be more brave than I was yesterday.
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June 16, 2011

Lemon Cupcakes Perfected

This is an ABSOLUTE must-try recipe. MUST MUST MUST, I tell you. I've had a few requests for this recipe. The fresh lemon-citrus taste is yummy any time of year, but especially during the summer months. My mouth is watering as I write this. I made this a couple years ago and I couldn't find the recipe again until just the other day. HALLELUJAH! 

I love these for 3 simple reasons:

1) The batter has fresh lemon zest and juice.

2) After the cupcakes bake, you drizzle a fresh lemon syrup over them and let it soak into the cake, making the fresh lemon taste even stronger.

3) You top it with LEMON CREAM CHEESE FROSTING. Hello Delicious. 

People, this is up there with the Snickerdoodle Bundt Cake. Yes, it's that good. 

My ONLY complaint is that the wrappers are a little sticky from pouring the lemon syrup over the cakes. But these are worth sticky fingers, I promise. Enjoy!

click here for a printable version of this recipe
1 c. unsalted butter, at room temperature
2 1/2 c. sugar, divided
4 eggs, at room temperature
1/3 c. grated lemon zest lightly packed {about 6 to 8 large lemons}
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 c. freshly squeezed lemon juice
3/4 c. buttermilk
1 tsp. pure vanilla extract

Preheat the oven to 350 degrees. Prepare two muffin pans with paper liners.
Cream the butter and 2 cups sugar for about 5 minutes, until its light and fluffy.  Add the eggs, 1 at a time. Add the lemon zest.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla.
Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Spoon into the pans, smooth the tops, and bake for 18-20 minutes, or until a toothpick comes out clean.
In a small saucepan, cook 1/2 cup granulated sugar with 1/2 cup lemon juice over low heat until the sugar dissolves. When the cupcakes are done, cool for 5 minutes, then set them onto a cooling rack set inside a cookie sheet, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely and top with Lemon Cream Cheese Frosting {recipe below}.

Makes about 3 cups

1 (8-oz.) pkg. cream cheese, softened 
1/4 c. butter, softened 
2 T. lemon juice 
1 tsp. vanilla extract 
5 c. confectioners sugar

Beat cream cheese, butter, lemon juice, and vanilla together until smooth and light. Add confectioners sugar slowly. Beat until creamy. Add more powder sugar or juice as needed for desired consistency.

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June 15, 2011

Creamy Basil Chicken Pasta

I love my husband for so many reasons. But today I love him because he called me from work yesterday and said, "You be ready to go to the gym right when I come home." He knows that exercising is my favorite stress-reliever. Which is definitely needed after this week! And let's be honest, Happy Momma=Happy Home. 

Then when I got home from working out, I walk in the house to find this delicious meal. A new one to our home. And he's so cute to have the table all set and ready. Then he makes it out to be "no big deal." He says, "If I can make this, anyone can." 

I don't know about that. But I do know it was WONDERFUL. Thanks honey! Enjoy.

1 (12-oz) package bow-tie pasta
1 T. butter
1 lb. chicken, cut into thin strips
1/2 tsp. garlic salt
1 c. milk
4-oz. cream cheese, cubed
1 tsp. basil
1/2 c. Parmesan cheese, grated

Cook pasta according to package directions. In a large skillet over medium heat, melt butter. Sprinkle chicken with garlic salt; cook 2 minutes on each side or until no longer pink. Add milk and heat just to boiling; stir in cream cheese and basil. Reduce heat, stirring constantly until cream cheese is completely melted and chicken is thoroughly cooked. Remove from heat, stir in Parmesan cheese. Toss hot pasta and sauce; serve immediately.

Note: He didn't end up putting all the pasta in. Maybe just 3/4 of it. Also, the chicken was already cooked, but he still seasoned it with garlic salt.
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June 13, 2011

Parmesan Crusted Salmon

Fish is one of those things that can seem a little intimidating to cook at first. There are a million and one ways to cook a chicken but fish is not quite as universal. You always hear how good it is for you and all the benefits of eating it, but when it comes to actually trying to find a good fresh piece of fish and then trying to prepare it in a way everyone will eat it overwhelms people and instead they grab the frozen fish sticks and call it good. So many people have had one bad experience with fish that they just decide they don’t like any fish and rarely venture out to try different types of fish let alone different ways of preparing it themselves.

I read somewhere that you need to give a baby a new food item at least 10 times before you should rule out that they don’t like it. Maybe the same rule should be applied with fish and adults.  

My husband and I have tired to introduce our young kids to what is sometimes deemed as “grown up” food and have been amazed at the results. Our kids love sushi, fish of all kinds, shrimp etc. and since they have had these things from such a young age none of it seems strange or different. If all your kid has is mac and cheese and chicken nuggets until they are 10, of course they are going to balk at their friend Nemo being plated to them for dinner.  

This experiment of introducing all types of food to your kids can back fire on you if you’re not careful though, as my husband learned the hard way. He wanted crab legs for his birthday so we went to an amazing seafood restaurant in town. He splurged and ordered the king crab legs for his birthday treat. My five-year-old son asked for a bite and after he ate it his eyes lite up and one word summed it up, ”yum”. Needless to say, my husband did not get much of his birthday dinner that night but my sons’ preschool teacher got a good laugh at his little program when every other kid in preschool said mac and cheese to her request of “what is your favorite food?” And from our son she got the response in a very matter of fact way “I think it must be crab legs”.

This recipe is a very easy to make and a yummy way to introduce fish to the youngsters or anyone for that matter. It uses salmon, which is a readily available and a very mild fish that is hard to mess up. There are so many benefits of eating fish, but lets be honest if it doesn’t taste good you can tell your four-year-old until you are blue in the face that it's good for them and they still aren’t going to eat it. This is one everyone can eat, including the four-year-olds. Enjoy!

1 1/2 lb salmon (fresh is best, if you use frozen make sure you thaw it first)
4 tsp. fresh lemon juice (or out of the bottle in a pinch, I won't tell)
3/4 T. McCormick Grill Mates Salmon Seasoning
1/2 c. mayonnaise
4 T. parmesan cheese, grated
1/8 tsp. ground cayenne pepper (more if you like a little kick)
15 Ritz Crackers, coarsely crushed

Wash and pat dry your fish with a paper towel, I usually like to take the skin off as well. Put in a 9x13 pan that has been lined with tin foil and sprayed with cooking spray. Sprinkle lemon juice and McCormick seasoning over your fish. 

In a separate bowl mix the cheese, pepper and mayonnaise and then spread it onto your seasoned fish. Next top it with the crushed crackers and bake it at 400 degrees for 20-25 minutes or until your salmon easily flakes easily with a fork.
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June 9, 2011

Bacon & Pea Pasta Salad

If you haven't noticed by now, I love bacon and I love peas. Put them together and I'm a happy woman. So, that's what I did. I made this one up. Aren't you so very impressed?  Now, if only I could come up with a more creative name for it! Post some suggestions in the comments.

Delicious. Enjoy!

6 oz. Farfalle pasta, cooked, drained and cooled
1 c. frozen peas, thawed
3 strips bacon, cooked and chopped
2/3 c. chopped green onion
1/2 c. cheddar cheese, shredded (or whatever cheese you have on hand)
¼ c. mayonnaise
¼ c. salad dressing (miracle whip)
1 tsp. sugar 
½ tsp. salt
¼ tsp. pepper
In a large bowl, toss the pasta, peas, bacon, green onion and cheese together. In a separate small bowl, mix together: mayo, salad dressing, sugar, salt and pepper. Mix dressing into pasta mixture. Serve immediately.
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June 7, 2011

The Good Alfredo

Pasta…you don’t have to be Italian to have tried it. Everyone knows it and has had it in some form or another. You walk down the pasta isle at the grocery store and there are row after row of the stuff calling out for you to boil them, stuff them and most importantly slather them in some sort of sauce. The thing with pasta however, is that for me it can go two ways. The first: it is a filler, cheap and easy, not much taste fills a void and any 18 year old freshman can boil a pot of water, stick spaghetti noodles in it and heat up a jar of sauce and call it a meal. Fine, great, nothing special but will do. When pasta is done right though, we are talking about the sauces with fresh herbs that take hours to simmer and use yummy (an not always so good for you) ingredients now that is the pasta worth sitting down to. 

Red vs. white sauce is always the debate in our family, I usually lean red but my husband leans white so I headed out in search of a really good alfredo sauce and I can tell you this is it. Oh and the bonus is that it is really fast, no long hours of simmering here. This is the recipe that we judge all other alfredos against, even at the fancy Italian restaurants with the drippy candles and the chefs with thick Italian accents, thus titled The Good Alfredo. The alfredo sauce at some of these places some come close but we really haven’t found one we like better and the bonus is that it is a lot cheaper to make it yourself than to have Mr. thick accent make it for you. Try it, you be the judge. This is awesome on your pasta of choice, great for breadstick dipping and really good for a base on an alfredo pizza. Another yummy tip is to mix it half and half with your favorite red sauce for a slightly different spin on dinner and in my house to make everyone happy. Enjoy!

1/2 c. plus 1 T. butter
1-2 cloves garlic
1/2 c. cream cheese - at room temperature
2/3 c. shredded parmesan cheese
1 c. canned milk (or you can use cream)
3/4 T. dried parsley
*salt and pepper to taste
*Fresh grated parmesan cheese

In large sauce pan melt the 1 Tb. butter and then add the garlic. Sauté this about 30 seconds on led heat and then add the rest of the butter and the cream cheese. Melt over low heat, stirring constantly until both have totally melted. Next add the shredded parmesan cheese and stir until well combined. Then slowly add the canned milk (or cream) and stir constantly until the mixture thickens. Put in the dried parsley and salt and pepper to taste. If putting on pasta mix with pasta and then put freshly grated parmesan cheese on top just before serving.

Top on any kind of pasta, use it for a base of pizza or calzones or as a dip for breadsticks. It stores well in the fridge, but gets thick. Add a little more canned milk to reconstitute when re-heating.

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June 3, 2011

Life Saving Chocolate Mint Brownies

I had a fun week ahead of me as of last Sunday. My cousin is in town and we were having a planing meeting about all the fun things we were going to do this week with our kids. Bike rides, the zoo, the park, BBQ's, and concerts. Three short hours later I found myself in the Emergency Room, with the doctor telling me this was "life threatening" and they needed to operate immediately.

Excuse me? This isn't exactly the most convenient time for me to be having emergency surgery, thank you very much. {I guess there isn't ever a "convenient" time for these things.}

I have been being treated for an ectopic pregnancy the past month. They thought they had taken every precaution by treating it with a chemotherapy injection and monitoring my hormone levels. But unfortunately, it ruptured and they needed to do surgery immediately. But I was fortunate enough that it DID NOT do any damage. I believe it was from the prayer and priesthood blessing my husband and the Emergency Room Doctor gave to me prior to surgery. My own little miracle.

I'm thankful for all the little miracles our family has witnessed this week. But it doesn't make it easy to ask for and to accept help. I guess I'm "hard-wired" to have the attitude of, "I can do it myself." This week has shown me that I can't do everything myself. Some things require you to reach BEYOND yourself. And that's when God sends you angels in the form of friends and family. But I just keep thinking, I'm the one who's supposed to be giving "relief." I'm not supposed to be the one hooked to an IV, and being waited on. I'm the one that's supposed to be bringing dinner in to other women and watching their kids. Not the other way around. Did God get confused, here?

I think it's a lesson in humility. And it has helped me realize what true love and service really means. People still give us service, even when we're saying, "Oh, we're doing ok." They give service because they WANT to and they truly and sincerely care. It's been so very humbling. And as a very wise woman once told me, "Humility is Confidence."

Deep Breath. I agree. Deep down, I agree. But, right now I'm in the midst of the refiners fire. And boy is it hot in here.

With all that said, I missed the "fun cousin week." Instead my sweet cousin just biked herself over to my house with 3 kids in tow, to deliver these heavenly mint brownies. I figure I'm justified in the fact that I just ate 3 by myself. They are divine. I am so happy to have this recipe in my collection. Plus, she was adorable in the fact that she wanted to help with my blog this week. That is a HUGE help! How thoughtful. I love it. This also goes to show that it's a genetic thing to be in love with food, right? Right.

Thank you Melissa!

{By the way, we have received some seriously delicious food around here this week. I can't wait to collect the recipes and share the goodness. I've been blessed with amazingly good friends and family, I tell you!}

click here for a printable version of this recipe
Preheat oven to 325 degrees. Line Large Cookie Sheet with parchment across the bottom and up the sides (this will make it much easier to slice, as you can take the frosted brownies out of the pan by gripping the parchment paper). Set Aside.

1 c. unsalted butter (not margarine!)
8 oz. unsweetened chocolate (bakers chocolate)
2 ½ c. white sugar
2 tsp. vanilla
4 eggs
1 c. of white flour
½ tsp. salt

In stainless steel bowl place over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and stir in the sugar and vanilla extract. Add eggs, one at a time, beating well with a wooden spoon after each addition.  Stir in the flour and salt and beat with spoon until the batter is smooth and glossy and come away from the sides of the pan.  Pour the brownie batter evenly in to prepared pan.

Bake for 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown.  A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on wire rack to completely cool.

8 T. unsalted butter, room temperature
4 c. of powdered sugar
6-8 T. heavy cream
2 tsp. pure peppermint extract

Beat all ingredients with a mixer until smooth. If frosting is too thick add a little more cream. Spread evenly over brownies. Place in fridge (or better yet, freezer) 30 min or more to cool/firm up.

1 c. semi-sweet chocolate chips
1 c. milk-chocolate chips

Melt in microwave at half power, spread on chilled brownies—it’s easy to spread the chocolate on the brownies if they are cold and the frosting is hard.

**If you keep these brownies chilled, they taste better and the frosting will stay in three pretty layers.
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June 2, 2011

QUICK Lemon Lime Sweet Rolls

I love cinnamon rolls. And I love LOVE citrus. So, I decided to experiment and put them together. 

Holy sweet rolls! 

My friend said they tasted like "candy." I thought they tasted like heaven. So scrumptious!

The best part? THEY DON'T HAVE TO RISE! So, they're super super quick! I mean in under an hour you'll be eating these puppies!

In fact, maybe I'll go make some right now! Enjoy.


1 1/2 c. warm water

2 T. yeast
1/4 c. sugar

1 1/2 tsp. salt

1/3 c. butter, softened

1 egg

4 c. flour

Zest from one lime
Zest from one lemon
2 T. butter, softened
1/3 c. sugar


1 c. powdered sugar
1 T. butter or margarine, softened
1/2 tsp. vanilla
Juice from 1/2 the lemon
Juice from 1/2 the lime

THE DOUGH: In a large mixing bowl, dissolve yeast in warm water and sprinkle with about 1 T. sugar. Allow to sit for 5 minutes until yeast mixture is frothy and the yeast has "activated."  Mix in remaining sugar. Mix in each remaining ingredient one at a time and and mix well.  

Allow dough to rest while you make the filling .

THE FILLING: Zest the lime and lemon into a small mixing bowl.  Mix in butter and sugar until completely incorporated. Set aside.

THE ROLLS: Pour dough onto a floured surface and knead until smooth and not sticky. I added a little more flour by hand, to reach that point.  Roll dough into an 11"x15" rectangle or until it's 1/4" thick. Spread lemon lime filling mixture over the entire dough surface.  

Roll from the long end to form a spiral dough log. Cut the log into 1 1/2-2" lengths using a string or knife.  Put rolls in a sprayed 9"x13" baking pan and allow to rest while you preheat the oven to 400 degrees. Bake rolls for 10-15 min or until the rolls start turning a golden brown on top.  

THE GLAZE: Whisk all the glaze ingredients together. Top the warm sweet rolls with the lemon-lime glaze while still warm.
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