Saturday, April 2, 2016

Raspberry Cream Cheese Sticky Buns

I hate cinnamon rolls. These are a heavenly alternative. I got the recipe from  Great for conference weekend. Enjoy!


  • 2 loaves frozen white bread dough, thawed (or homemade bread dough)
  • 10 ounce bag frozen raspberries, not thawed
  • 8 ounce cream cheese or mascarpone cheese, at room temperature
  • 6 tablespoons sugar, divided
  • Zest of 2 lemons, divided
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup powdered sugar
  • 1/4 cup heavy cream


  1. Place the frozen loaves in the fridge and let them thaw over night. In the morning, set them on a plate, cover with plastic wrap and let them rise for 2-3 hours. When ready to start, press the loaves together (if not already fused together) and roll the dough out on a well-floured work surface, into a 12 X 24 inch rectangle.
  2. In a small bowl, mix together the cream cheese, zest of one lemon, 3 Tb. sugar, and vanilla. In a separate bowl, mix together the frozen raspberries, remaining 3 Tb. sugar, cornstarch, and pinch of salt.
  3. Smear the cream cheese mixture over the dough, leaving a 1 inch border on the long ends. Then sprinkle the raspberry mixture over the top. Starting on one long end, roll the dough into a log. Then use a serrated knife to cut the log into 15 equal rolls. Place the rolls in a parchment paper lined 9 X 13 inch baking dish and allow them to rise for 30-45 minutes.
  4. Preheat the oven to 400 degrees F. Bake for 30-35 minutes until the tops are golden. Allow the rolls to cool for 5 minutes in the pan, then lift them out by the edges of the parchment paper. Whisk together the powdered sugar, remaining lemon zest, and heavy cream. Drizzle or brush the glaze over the tops of the sticky buns, and serve with a fresh cup of Starbucks Aria Blend Coffee!
NOTE: Although cream cheese and mascarpone cheese are similar, they have a very different reaction when baking. Cream cheese puffs into a creamy layer, filling the swirls of the sticky buns. Mascarpone cheese absorbs into the dough, leaving separation between the layers, but giving the dough a moist decadent texture. Both ways are good--it's a preference thing!

Saturday, January 16, 2016

Still Here

I don't know if anyone else still uses this blog, but I do - all the time! Glad it's still here. Miss you, my Rochester friends. - Anna

Thursday, September 20, 2012

Creamy Tomato and Roasted Red Pepper Soup

I got this from a site called "Lovely Little Whimsey" and it is sooo goood.

Creamy Roasted Red Pepper and Tomato Soup
serves 6 at about 230 calories per serving
1/4 cup olive oil
1 small yellow onion, chopped
2 carrots, chopped
2 cloves garlic, minced

1 14oz can fire roasted diced tomatoes (I roasted some from my garden)
1 14oz can tomato sauce
1 12 oz jar roasted red peppers (water packed)
2 cups chicken broth
1/2 cup fresh basil, chopped (didn't have any, used a big scoop of pesto instead)
1 cup half and half
salt and pepper to taste

Saute onion, carrots and garlic in olive oil until tender, about 8 minutes.
Add in tomatoes, tomato sauce, peppers, broth and basil and simmer over medium heat for 20 minutes until vegetables are soft.
Add in cream and puree soup with an immersion blender or (very carefully) in a standing blender until smooth.
Salt and pepper to taste.
Serve immediately with a toasty grilled cheese and salad... enjoy!

Wednesday, September 19, 2012

Tres Leches Cake

I love Tres Leches Cake and I'm tired of fishing for this recipe every time I make it.  The cake recipe is from Pioneer Woman. The photo is also hers.  I use a different icing than her, though. I included the recipe for that.


  • 1 cup All-purpose Flour
  • 1-1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 5 whole Eggs
  • 1 cup Sugar, Divided
  • 1 teaspoon Vanilla
  • 1/3 cup Milk
  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • 1/4 cup Heavy Cream
  • _____
  • 8 oz. cream cheese
  • 2 cups powdered sugar
  • 1 small tub Cool Whip

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes (I do 30 minutes in my oven - 35 minutes burned the bottom a little) or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool (or just leave it in the 9x13 like me).
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture(that will leave a dryish cake. I use all of it because I like my cake wet. When in doubt, split the difference) — try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes (2+ hours if you use all the milk mixture).

To ice the cake, mix the cream cheese and powdered sugar until smooth and spreadable. Fold in the Cool Whip.

Wednesday, July 25, 2012

Zucchini Brownies

I found this on while searching for something else to make with all my zucchini! They are surprisingly delicious!

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. The batter will very thick.  Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Monday, June 18, 2012

Rhubarb Crunch

Rhubarb Crunch

Mix together until Crumbly:
1 1/2 C flour
1 1/2 C brown sugar
1 1/2 tsp cinnamon
1 1/8 C oatmeal
3/4 C melted butter

Press 1/2 into greased 9x13 pan

Cover with 5-8 C cubed rhubarb

Combine in saucepan and cook until thick and clear
1 1/2 C sugar
3 Tbs cornstarch
1 1/2 C cool water
1 1/2 tsp vanilla.

Stir frequently. Once clear and thick pour over rhubarb. Top with Remaining crumb mixture and bake at 350 for 1 hour.  (Don't cover immediately after baking as it gets soggy.)  Good warm with ice cream but I've also enjoyed it cold for breakfast.

Thursday, December 8, 2011

Quinoa Burgers

Found these on Pinterest and they are divine.  They are a lot like potato latkes, but with quinoa, so they are really healthy.  We had them with soup,  Enjoy.

2 rounded cups cooked quinoa (see note below for cooking instructions)
3/4 cup shredded cheddar cheese (or other variety, if you prefer)
1/2 cup low-fat cottage cheese
1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed)
3 eggs
3 tablespoons all purpose flour
2 green onions, including white parts
1 /2 teaspoon sugar
1/4 teaspoon black pepper
1/4 teaspoon ground cumin ( I would leave this out next time)
1/8 teaspoon salt
1/8 teaspoon garlic powder
Olive oil for frying
To cook quinoa:
1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.
In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.
Heat a frying pan and a couple teaspoons olive oil over medium-low heat (you will need to add more oil after each batch).  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.