We don't have flowers...yet...but we do have these early signs that the yearly promise will be fulfilled:
May book releases :)
And of course, don't forget puppies! Red-winged blackbirds hanging on the cattails! Sunshine!
I don't care if there's still snow in the yard, spring is definitely coming!
I tried a new recipe this week - I recently "liked" Cheryl's Pampered Chef Biz page on Facebook, and she shared this Cinnamon Roll Swirl Cake. I took it to Bible Study Wednesday night, and it got nine thumbs up!
This is a gooey, buttery, almost pastry-like cake that is absolutely delicious! Expect to wow your friends :)
Cinnamon Roll Swirl Cake (Pampered Chef recipe)
For the batter -
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cup milk
2 teaspoons vanilla
1/2 cup butter, melted
For the cinnamon swirl (think Cinnabon....mmmmm.....):
1 cup butter, soft to the point of being almost melted
1 cup brown sugar
2 Tablespoons flour
2 Tablespoons cinnamon
For the glaze:
2 cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla
In a large bowl, mix all the batter ingredients together except the butter. Once mixed, pour the melted butter slowly into the batter, stirring as you go (I had my mixer running on low as I poured the butter in). Pour the batter into a 9x13 baking dish.
Combine the ingredients for the cinnamon swirl, and drop onto the batter, then swirl with a knife.
Bake at 350° (thanks, Ruthy!) for 30-40 minutes. Mine took the whole 40 minutes to become brown and done in the center. Don't try the toothpick test for doneness - the cinnamon swirl will remain sticky. Look for slightly browned batter on the tops and sides.
After the cake cools slightly, but while it's still warm, drizzle the glaze on top.
|Yes, I put this picture in twice...it's that good....|
And the best thing about this recipe? It only took a few minutes to put together! (And that's no April fool!) Win/win!