Cinnamon Roll Oatmeal

Cinnamon Roll Oatmeal
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  1. 1 3/4 cup milk
  2. 2 tablespoons brown sugar
  3. 1 tablespoon sugar
  4. 1/2 teaspoon vanilla extract
  5. 1/4 teaspoon salt
  6. 1 1/2 cups old-fashioned rolled oats
  1. 2 tablespoons butter, melted
  2. 3 tablespoons packed light brown sugar
  3. 1 1/2 teaspoons cinnamon
  1. 1 ounce cream cheese, softened
  2. 1 tablespoon milk
  3. 1/8 teaspoon vanilla extract
  4. 5 tablespoons confectioners' sugar
  1. In a large saucepan add milk, sugars, vanilla and salt and bring to a boil over medium heat.
  2. Stir in oats, return to a boil and continue to cook, stirring occasionally for 3-5 minutes until oatmeal begins to thicken.
  3. Cover and remove from heat. Let sit for about 3 minutes.
  4. In a small bowl mix butter, brown sugar and cinnamon until combined.
  5. Microwave cream cheese in a small bowl for about 10 seconds until just melted.
  6. Stir in confectioners' sugar until combined.
  7. Stir in milk and vanilla until creamy.
  8. Place desired amount of oatmeal in serving bowl. Drizzle with some of the cinnamon sugar topping and then drizzle on top of that some of the cream cheese glaze in a circular fashion.
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Peanut Butter Banana Scones

Peanut Butter Banana Scones
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  1. 2 cups flour
  2. 1 tablespoon baking powder
  3. 3 tablespoons sugar
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon cinnamon
  6. 1/8 teaspoon allspice
  7. 3 tablespoons dry-roasted peanuts, chopped (optional)
  8. 5 tablespoons cold butter, cubed
  9. 1/2 cup banana, mashed
  10. 2 tablespoons peanut butter
  11. 1 cup heavy cream
  12. Peanut Butter Glaze
  13. 1/3 cup powdered sugar
  14. 1 tablespoon milk
  15. 1 tablespoon creamy peanut butter
  1. Heat oven to 425 degrees and line a baking sheet with parchment paper.
  2. Stir together flour, baking powder, sugar, salt, cinnamon, allspice and chopped peanuts.
  3. Add the butter and toss with a fork.
  4. Using electric mixer, mix on med-low speed until the texture resembles course crumbs.
  5. In a separate bowl, whisk together the banana, peanut butter and heavy cream.
  6. Carefully combine wet ingredients into dry ingredients.
  7. Form dough into a ball and press into am 8" circle. Cut the dough into 8 wedges.
  8. Bake on parchment lined baking sheet 12-15 minutes or until tops are light brown.
  9. Let cool on wire rack for 10 minutes.
  10. Make Peanut Butter Glaze
  11. In a small bowl, whisk together powdered sugar, milk and peanut butter until well combined.
  12. Drizzle over cooled scones.
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Crescent Cinnamon Rolls

Crescent Cinnamon Rolls
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  1. 1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated
  2. Filling
  3. 4 tablespoons butter,softened
  4. ¼ cup white sugar
  5. 2½ teaspoons cinnamon
  6. Glaze
  7. 2 tablespoons butter, melted
  8. ¼ cup + 2 tablespoons powdered Sugar
  9. ½ teaspoon vanilla extract
  1. Preheat oven to 375
  2. Place the unrolled and separate crescent rolls on an un greased rimmed cookie sheet(one with sides).
  3. Filling
  4. In a small bowl, mix together the butter, sugar and cinnamon
  5. Assemble
  6. Evenly spread the cinnamon butter over the crescent rolls and roll up tightly.
  7. Place tip side down on the cookie sheet.
  8. Bake for 10-12 minutes.
  9. Glaze
  10. In a small bowl, mix together the butter, powdered sugar and vanilla until smooth.
  11. Place in a zip lock bag and snip a tiny corner off.
  12. Drizzle the glaze over the cinnamon rolls.
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Cream Cheese Anglaise

Cream Cheese Anglaise
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  1. 1 1/2 cups half-and-half
  2. 1/2 (8-oz.) package cream cheese, softened
  3. 1/3 cup sugar
  4. 3 egg yolks
  5. 1 tablespoon cornstarch
  6. 1/8 teaspoon salt
  7. 2 tablespoons butter
  8. 1 teaspoon vanilla extract
  1. Process half-and-half, cream cheese, sugar, egg yolks, cornstarch, and salt in a blender until smooth. Bring mixture to a boil in a medium saucepan over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat, and whisk in butter and vanilla. Serve immediately.
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