Uhm yeah. Happy Wednesday.
Uhm yeah. Happy Wednesday.
This cake is for David, as he is a lover of cinnamon rolls…not WLS or Bariatric friendly!
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 tsp vanilla
1/2 cup butter, melted
1/2 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon
2 cups powdered sugar
5 tablespoons milk
1 tablespoon vanilla
Preheat oven at 350 degrees. Mix together the cake ingredients with add the melted butter at last of mixing.Pour into a greased 9×13 pan. Mix together the topping and drop over the top of the cake. Swirl into the cake with the back of a knife. Bake approximately 30 minutes or until cake is done.While cake is cooking, mix together glaze. When cake is done, pour glaze mixture over top while cake is still hot, and cool.Let cool…and serve.I needed to cut in the cinnamon mixture deeper into the batter. It is good, and David loved it. Super rich, and full of cinnamon roll flavor. Note: much better on day two.
I think I have become obsessed with going to Emeril’s Coastal Italian restaurant. David and I went again last night. The food is incredible, and the service is perfect. We love Jessica and Laura, as they always make it a perfect evening. David is obsessed (yes) with the Brussels sprouts. It is a must have even when he has the meatball flatbread.I am more adventurous with my choices. I always want to try something different. Their daily special menu has too many delicious choices and it is always difficult for me to choose what to eat. I love that they vary the Coastal Board with what is in season. And, we must always have dessert. David chose the King’s Cake (with strawberry cream), and my must have—Olive Oil Cake.
Someone asked if we had standing reservations…ha…I would love that. But, for now, once and a while is perfect.
You must try it if you come to the Emerald Coast!
(Note: not paid, sponsored or encourage to post this. I am just obsessed!)
Our friends Adam and Julie normally make this cake at Thanksgiving, and we have had the privilege of receiving a good portion of it (and even get sent home with some leftovers).
It is moist, creamy and decadent. Best part of this cake was that we didn’t have to make it. Adam made it.
We had been invited over to the in-laws for Christmas dinner, and was asked to bring dessert. I got it in my head that I could make this cake. Adam texted me the recipe, and this is my version.
1 box yellow or white cake mix
2 cup sugar
1 cup milk
1 (9 ounce) Cool Whip
1 package frozen, sweetened coconut
Bake cake according to package directions in a 9 x 13 inch pan.While the cake is still warm, prick holes in cake.Boil sugar and milk together for 1 minute. Pour in holes in cake. Chill (for at least 24 hours).When ready to serve, spread Cool Whip on top, and sprinkle on the coconut flakes. I made the mistake of putting on the Cool Whip while it was still warm as this wasn’t in the original directions and it melted into the cake.It was still wonderful, and everyone enjoyed it.
Wednesday was my mother-in-law’s birthday. She turned 76. David’s brother was hosting dinner, and had asked for us to get the cake and ice cream. She likes yellow cake with chocolate icing.
I haven’t made a cake in a very long time (like over ten years). Pies, Bundt cakes, cup cakes or brownies – no problem. Birthday cake? Okay, so I cheated. Got a boxed cake, and icing. No biggie.
I forgot to take pictures, and now the cake is trashed. It fell over on the way back home. This is the only evidence that I even made the cake. Ha.
Well, I finally got eggs. I should give that credit to David as he did physically get them for me. So thank you David for purchasing more eggs so that we would have more chocolate cake. Like we need this!? I did send 3/4 of this Bundt with our Childrens Minister that was being moved this week. Brandon is a baker, and would always bring in treats for me to try. I will miss that. Hopefully, Brandon and Kristen will enjoy this.