Last Wednesday our temperatures reached 60° with sunshine, birds singing, and beautiful blue skies. Then on Friday, we got nearly a foot of snow.
MUCH needed moisture, so I'm not complaining...
|Wynter loves the snow. This is in April 2013, during|
a lull in a record-setting spring blizzard.
And that took me to thoughts of what else happened five years ago...
This was Thatcher on his "choosing day," when we visited the breeder and picked out
|Thatcher now - I love how his face|
What else happened five years ago?
|You can order the e-book here:|
The Prodigal Son Returns
My first book was released! Yes, time flies!
It was also five years ago this spring that I shared this recipe. I was looking for it the other day, wondering if I should make it for Easter brunch. I hadn't realized that it had been so long since I shared it here!
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° 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 cake on the tops and sides.
After the cake cools slightly, but while it's still warm, drizzle the glaze on top.
And the best thing about this recipe? It only took a few minutes to put together!
Can you remember five years ago? What's the best thing that happened?
Jan Drexler lives in the Black Hills of South Dakota with her husband and growing family. When she isn't writing, she loves hiking in the Hills or satisfying her cross stitch addiction.
You can find Jan on Facebook, Jan Drexler, author, or her website, Jan Drexler.com.