Cinnamon Sugar Roll Cookies

It’s been ages! With Cape Argus Pick n Pay Cycle Tour and the Two Oceans Marathon just a few weeks away our office has turned into a manic station of late nights and sugar-highs. As the PR agency of record for both these major events, to say we’ve been busy is an understatement, luckily it’s the good kind of busy. I’m thoroughly enjoying every bit of it, the hype leading up to these events are phenomenal – the world of cycling and running is just another realm on its own.

Enough about me…on to the yumminess! I’ve been meaning to post this recipe for the past  month along with my Red Velvet Cupcake recipe, which I will post soon…I promise! I’m a huge fan of cinnabons and when I stumbled upon this recipe, I was sold by the concept. If you’re a fan of cinnamon-sugar pancakes and cinnabons, you’ll love these!

Without further ado…here’s the recipe:

Ingredients:

2 Cups sugar

1 Cup butter, softened

3 eggs

1 teaspoon vanilla essence

1 Cup sour cream

6 Cups flour

2 teaspoons bicarbonate of soda

2 teaspoons baking powder

1/4 teaspoon salt

12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)

1 1/2 Cups light brown sugar, divided into 1/4 Cups

1 1/2 Tablespoons ground cinnamon, divided

Frosting:

8 oz softened cream cheese

1/2 Cup icing sugar

2-4 Tablespoons milk, to thin icing

Method:

1. Cream the sugar and butter using an electic mixer. Add eggs, vanilla and sour cream and mix well. Slowly add in the flour, baking soda, baking powder and salt until well combined.

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2. For best results separate the dough into 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches.  Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup brown sugar and 1/4 teaspoon cinnamon.  Start rolling from the long end closest to you, rolling into a log shape.  Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet.  Bake at 175 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

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4.  For the frosting, beat the cream cheese until softened and smooth, slowly add icing sugar and milk until desired consistency.  Frost cookies then place in fridge until ready to serve.

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Rainbow Cupcakes

Happy 2013 to all!!! Hope each and every one of you had a lovely break and was able to spend quality time with loved ones whether it was going away on vacation or simply staying at home and enjoying good company. My wish for my family, friends and readers is a 2013 filled with memorable moments, side-splitting laughter, happiness, contentment and success. Remember…if your day or year isn’t going as great as you’d hoped or you just feeling low on “happy hormones” you have the power to change it. I completely believe that your happiness is completely up to you (and our creator of course). It’s quite simple…if you want to be happy, you will be. Learn to appreciate what you have instead of dwelling on what you don’t. Continue reading

Chocolate Buttercream Frosting

Chocolate…hmmmm…yum, yum, yummmmm!! I actually can’t believe there people who can’t stand chocolate…To all those people…I will never understand you! 🙂 Just kidding, you are the reason why there’s more than enough chocolate for me 🙂

Focus Saadiyah, focus…ok so I’m convinced this chocolate buttercream frosting tastes exactly like the frosting which tops the little Woolworths chocolate cupcakes…I love the fact that you include real chocolate in this frosting, which gives the traditional buttercream frosting a bit of a twist. Continue reading

Chocolate Cupcakes

What a manic, emotional-rollercoster of a two weeks…I left my second home and family at marcusbrewster and joined the fabulous team at The Phoenix Partnership. For those of you who don’t know, I’m in the ever-exciting and unpredictable PR industry. During my third year of studying Public Relations Management at CPUT I completed my internship at marcusbrewster,was thereafter offered a permanent position and have been with the agency ever since – 4years!  Continue reading

Basic Fridge Cheesecake

I’ve always said my blog would just be to document my kitchen “escapades” and that I wouldn’t pressure myself if I didn’t have time to post anything, but I feel so guilty…it feels like forever since my last post. I’d just like to thank everyone who has been encouraging/sweetly nagging me to post more recipes, it helps me slip out of my land of procrastination and laziness 🙂 Continue reading

Oreo Stuffed Chocolate Chip Cookie

One of my many baking missions is to find the perfect choc chip cookie recipe. There are countless methods and takes on this “classic biscuit” leaving you with endless options, depending on your preference. They vary from crunchy to chewy and from sweet to salty. For me personally, as long as the choc chips are delicious and not “baking chocolate” I am satisfied 🙂 For this reason I always use chopped up Cadbury dairy milk when a recipe calls for some choc chips as it tastes divine and you’re able to decide their size. Continue reading

Bar-One Fridge Cheesecake

Wow it feels like it’s been forever and a day since my last post. Since Ramadaan ended it feels as though my time has just escaped me. Well it’s that in combination with the flu and a frantic workload. With that, I haven’t really had a chance to slap on my apron and whip up something in the kitchen…that could be the reason why I’ve been feeling so stressed 🙂 Continue reading

Baked Vanilla Cheesecake

A belated Eid Mubarak to all! It was my second Eid-ul-Fitr as Mrs Hendricks *happy dance* and what a busy yet exquisitely beautiful day it was. The only problem is, there’s simply not enough hours in the day to get to everyone I’d like to see – I’m sure most of you with large families would concur. Nonetheless, I had a lovely day with both my families (Marks and Hendricks) and glad I got to see some of my dearest friends.

On Eid, it’s tradition to get together with the rest of my siblings and have lunch at my parents place and thereafter supper with my husband Raaziq’s, family. For lunch, I took what seems like the easy route and made two desserts, a Pavlova and a baked cheesecake 🙂
When making cheesecakes, I usually opt for the classic refrigerated version and therefore decided to attempt a baked vanilla cheesecake.

With it being my first attempt, I thought it would be best to follow the recipe quite diligently and to find the best ingredients. I found it quite difficult and somwhat aggravating to get my hands on a premium cream cheese which was both halaal and not low-fat/fat-free – but after running around the manic mall (day-before-eid, last-minute shopping) I finally found my saviour – the Lancewood Superior Cream Cheese. This recipe also requires a vanilla pod – this I found at Simply Spice in Kenilworth Centre for only R6 and my oh my did this just transform the recipe. Vanilla pods are magical!

Ingredients:

Base:

Melted butter, for greasing
250g plain sweet biscuits
125g butter, melted

Filling:

3 x 250g tubs cream cheese, at room temperature
250g caster sugar
1 vanilla pod
1/2 lemon, juiced
6 eggs
3/4 cup cream

Method:

1. Preheat oven to 150°C. Brush a springform pan with the melted butter to lightly grease.

2. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined.

3. Press the biscuit mixture over the base of the greased pan. Place in the fridge while making the filling.

The magical vanilla pod

4. For the filling, beat the cream cheese, castor sugar and vanilla in a medium bowl until the mixture is light and creamy. Add the lemon juice, eggs and cream. Beat until well combined and the mixture is light and fluffy.

5. Pour mixture into prepared pan. Bake in preheated oven for 45 minutes or until golden and just set in the centre. Remove from the oven and allow to cool completely.

6. Cover loosely with plastic wrap and place in the fridge overnight to firm. Remove from the fridge 10 minutes before serving.

NB: The great thing with this recipe as that you can go wild with the filling  (add chopped chocolate, nuts, etc.) and the decoration…

Shukran for reading and enjoy!

Sadie xxx

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