Simple as Pie...

Easy Chocolate Chip Cinnamon Rolls

I was watching the food network earlier this week, which is nothing new, when Ina had an ingenious idea! Puff pastry cinnamon rolls! These cinnamon rolls are not the huge, doughy cinnamon rolls that you might be expecting. They are however, flaky, sweet, and delicious. I have made the two-day long cinnamon rolls and they are wonderful, but sometimes you need a cinnamon roll and you need it now!

Friday morning when I woke up I knew that I needed cinnamon rolls. Yes, more than one. Thankfully I had one sheet of puff pastry leftover in my freezer. Ina's recipe calls for two puff pastry sheets, so I halved her recipe. When you halve the recipe just use half of the butter mixture and keep the filling ingredients the same. In 30 minutes I had six perfect little cinnamon rolls. Six small cinnamon rolls is much better than twelve giant cinnamon rolls. It's enough for a taste, but not enough to feel guilty after downing the whole pan. I also used chocolate chips instead of raisins. Nothing against raisins, but I knew that nothing would be better than chocolate. You could easily adapt the filling for this recipe to suit your own tastes.

Click the picture below for the link to Ina's recipe. I baked mine at 400 degrees for 15 minutes then dropped the oven temperature down to 350 degrees for the last 10-15 minutes. Watch them the last five minutes because you don't want them to get too brown! Enjoy your cinnamon rolls, they are as easy as pie!

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Vegan Chocolate Avocado Cake

I have a friend who is a vegetarian and she inspired me to attempt making vegan cupcakes. I browsed the web and turned to Joy the Baker, where I found a Vegan Avocado Cake. Thus, Avocado Cake with Peanut Butter Frosting and Avocado Cupcakes with Avocado Icing were born. Now, don't be too quick to judge. The avocado is light tasting and it makes the cake quite moist. The cupcakes are sweet and delicious but refreshing. Peanut Butter and chocolate need I say more? Here is what I recommend eat a slice of cake with milk and follow it up with a cupcake :)

Here is a link to the Avocado Cake and Frosting recipe, from Joy the Baker. The peanut butter frosting recipe follows.

Vegan Peanut Butter Frosting

Ingredients:

1/2 Cup Earth Balance Butter, softened

1/2 Cup of Natural Peanut Butter

3/4 to 1 Cup Powdered Sugar

3 Tablespoons of Almond Milk

1/2 tsp. Vanilla

Directions:

Cream butter and peanut butter until smooth. Slowly add in sifted powdered sugar to desired consistency. As the combination dries out add in the almond milk as needed. Finally stir in vanilla. Yum!!

This frosting is delicious and really can be altered to your taste. If you want more peanut butter flavor add more!