I didn’t need another excuse to use my cake pop maker, but I found one. Cinnamon roll cake pops!!
All you need is a tube or two of refrigerator cinnamon rolls and your cake pop maker.
Cut the cinnamon rolls into 1/2 to 1/3 pieces and cook for aboit 3 minutes and put on the icing!! I nuked my icing for about 10 seconds to make it easier.
So yummy and quick!
Another recipe I found on Pinterest and really enjoyed! This is apparently a take on a very traditional Korean dish, but I have never eaten Korean food. All I know if my husband and I both enjoyed it!! And the kids tolerated it, which is fairly normal if it’s not hot dogs!
Adapted from Damn Delicious
Easy Korean Beef:
- 2/3 cup brown sugar, packed
- 1/2 cup soy sauce
- 2 tablespoon sesame oil
- 1 teaspoon crushed red-pepper flakes, or more to taste
- 1/2 teaspoon ground ginger
- 2 tablespoon vegetable oil
- 4 cloves garlic, minced
- 2 pound ground beef
- 3 green onions, thinly sliced
- 2 carrots, pealed and cut into thin sticks
- Cooked brown rice, for serving
Begin brown rice (I cook mine with a 2 to 1 water to brown rice ratio for about 35 minutes). Add oil and garlic to the pan and cook until fragrant, 1-2 minutes. Add ground beef and begin browning. About 1/2 through browning add the carrot sticks. In a separate bowl add brown sugar, soy, sesame, red pepper flakes and ginger. Wisk until the brown sugar has dissolved. Once the beef is browned drain any excess fat and add soy mixture to the beef & carrot. Simmer for 5 minutes. Serve over brown rice.
For my birthday last week I received a cake pop maker. Today my daughter and I tried it out and made Peanut Butter Chocolate Donut Holes! I based it on a vegan recipe I found on Meet Your Treat, but I’m not vegan so I made some changes. I believe these could easily be made in a mini muffin tin if you didn’t own a cake pop maker.
Peanut Butter Chocolate Donut Holes:
- 1 Cup white flour
- 1/3 cup whole wheat pastry flour
- 1/4 cup cocoa powder
- 1/4 tsp. salt
- 2 tsp baking powder
- 1/4 cup butter
- 3/4 milk
- 1/4 cup chocolate syrup
- 1/3 cup brown sugar
- 1/4 cup creamy peanut butter
- 1 tsp. vanilla extract
- 1 cup dark chocolate chips
- 1 Tbsp. creamy peanut butter
In a sauce pan combine butter, milk, chocolate syrup and brown sugar. Once melted and combined remove from heat and add vanilla. In a bowl combine both flours, cocoa, salt and baking soda. Add wet ingredients, stir until combined.
If using a cake pop maker: Preheat cake pop maker and spray with non-stick spray. Once preheated fill cavities until level, close and flip. Cook for approx 3 minutes. Remove and cool.
If using a mini muffin tin: Preheat oven to 350, spray mini muffin tin (or use paper cups) fill 2/3 of the way and bake for 8-10 minutes.
My neighbor always brings me his extras from his garden. Right before we left on a trip he brought me a big bowl of apricots. I knew we would get them eaten and that they wouldn’t last until we got home. So I pitted,sliced them and threw them in a ziploc in the freezer. Let me tell you, they make a fantastic smoothie!
Here’s what you need:
Apricot Blueberry Banana Smoothie
- 1/2 C frozen apricots
- 1/4 C frozen blueberries
- 1 fresh or frozen banana
- a splash of OJ
- a few cubes of ice
Blend it all up and it tastes like you just went to Jamba Juice! So good!
A good friend happened to have an excess of apples and I was happy to take some off her hands. I knew I wanted to make applesauce with them.
Here’s what I needed:
- 12 apples peels, cored and in chunks (I can’t remember what kind of apples they were!! But they were sweet and crisp reminding me of a honeycrisp)
- 1/2 C water
- 1 TBSP lemon juice
- 1 1/2 tsp cinnamon
- 3/4 C brown sugar
Put your apple chunks in your crock and pour everything else on top. Cook on low for 5-6 hours. They are down when you can break up the apples with a wooden spoon. I prefer a chunky applesauce and used a potato smasher to smash the apples once they were done. Store in the refrigerator. Make approximately 4 cups.