Cinnamon Roll Waffles

Thanks to my new favorite website, Pinterest, I found this easy, yet absolutely delicious breakfast recipe!
All you need is a waffle iron and a can of cinnamon rolls!

 Directions:

Pop open your can of cinnamon rolls (I used the Wegmans brand, but homemade ones would probably be amazing!)

Heat up your waffle iron.  Place 3 or 4 of the raw cinnamon rolls on the iron and close the lid.

When the waffle iron says the "waffle" is ready, open it up and check.  Mine took about 6 minutes to cook.

Drizzle the icing packet over the cinnamon roll waffles and enjoy!

Peppermint Bark

I love this festive and chocolatey creation!  It's super easy to make (only 3 ingredients!) and fun to have around the holidays.

Ingredients:
- 1 bag of white chocolate chips
- 1 bag of milk or dark chocolate chips
- 8 candy canes

Directions:

Cover a cookie sheet with parchment paper.  You can also use foil, but I found that tends to rip when breaking up the bark at the end.

Using a double boiler, melt the milk or dark chocolate, being careful not to burn it. 

Once the chocolate is melted, spread it on the cookie sheet, making an even layer.

Place the cookie sheet in the refrigerator for about 1 hour, or until the chocolate has hardened.  While you're waiting, place the candy canes in a large ziploc bag and smash with a hammer or rolling pin until there is powder and small pieces.  Separate the larger pieces.  Next, melt the white chocolate using the double boiler method.  Once the white chocolate is melted, stir in the candy cane powder and smaller pieces.  Carefully spread the white chocolate mixture over the milk chocolate layer.  Sprinkle the larger pieces of candy cane over the top.  Place the cookie sheet in the refrigerator for another hour.

Once the bark has completely hardened, break it apart using your hands into irregularly shaped pieces.  Store in an airtight container and enjoy :)

Apple Cider Cupcakes with a Caramel Frosting

These were a hit at the Thanksgiving table!  The cake is more like a pound cake and could be made as either a cake or cupcakes.  The caramel frosting was amazing!

Cupcakes:

Ingredients:
2 eggs, at room temperature
1 2/3 cup flour
1 cup pasturized apple cider
2/3 cup sugar
1/2 cup butter, at room temperature
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Preheat oven to 350. Line 12 cupcake wells.  In a large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, cinnamon and salt. Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the center cupcake comes out clean.
Cool thoroughly, then frost.

Frosting:
Ingredients:
1/2 cup butter
1 cup packed brown sugar
1/4 teaspoon salt
6 tablespoons milk
3 cups sifted confectioners' sugar 

Melt butter in a saucepan, stir in the brown sugar and the salt. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and add the milk, stirring all the while.  Return to heat and bring to a boil again. Remove from heat and allow to cool until lukewarm (approximately 20 to 25 minutes). Stir in the confectioners' sugar and beat until smooth and cool enough to spread. You might need to add a few drops of milk if frosting gets too stiff.

Peanut Butter Cup Cupcakes

I love the Cake Mix Doctor; she takes a simple cake mix and spruces it up a bit to make some great recipes.  So, using her as inspiration, I used a chocolate cake mix and make a few changes to make peanut butter cup cupcakes.

The ingredients... I used the Betty Crocker Super Moist Triple Chocolate Fudge mix, but you can use a white or butter mix too.

1 Box of cake mix, prepared according to directions
35 peanut butter cups, unwrapped and frozen
1 stick of butter, softened
1 cup of peanut butter
4 cups of confectioners sugar
1/3 cup of milk

The Cupcakes: 
Prepare the cake mix according to the directions on the box.  Line cupcake pans with cupcake papers.  Fill each halfway with cake batter.

In the center of each cupcake batter cup, push a peanut butter cup in.  Don't let it touch the bottom.  It's alright to see the tops of the peanut butter cup (the cake will bake over it).

 Bake at 350 degrees for 18 minutes or until a toothpick inserted in the middle (not into the PB cup), comes out clean.
Let cool on cooling racks.

The Frosting:
Mix together the butter and peanut butter until smooth and a even consistency is achieved.
Add the milk.
Add the confectioners sugar, 1 cup at a time, and mix until the frosting is smooth.
Frost your cupcakes!
For the topping, I took the rest of the peanut butter cups and chopped them using a hand food processor, then sprinkled them on top.

 The End Result:

 Enjoy :)