From the Kitchen

11 May

Have you noticed a serious absence of these posts?  There has also been a serious absence of cooking round these parts.  We have, however, perfected the art of the sandwich for dinner.  Here’s a round up of recent recipes and our reviews:

1) Cheesy Pepperoni Pizza Quick Bread – disappointing!  I didn’t like the texture – almost spongy.  Sponge + pepperoni = gag.

2) Sweet Honey Rolls – These are very, very good and very, very easy, unless you make them 8 hours early and let them sit out for that duration.  Something bizarre then happens and they spread into pancakes. Do not fear, mush dough back into rolls and cook in muffin tins.  They still taste awesome.

3) Toffee Nut Squares – merely so-so.

4) Peanut Butter Cup Caramel Shortbread Bars – Very yummy – reminds me of a peanut butter twix bar.

5) Macademia Nut Caramel Rolls (known as Mother’s Day breakfast round these parts) — this recipe was found and makde by my sweet husband, who has renamed it “Macadamia Nut Pecan Caramel Rolls.” I can assure you, it is delicious!


1/2 cup caramel topping
1/2 cup coarsely chopping macadamia nuts pecans
1 cup coconut
1 can Pillsubury Grands Cinnamon Rolls with Icing

1) Heat oven to 375 degrees.  Spray 9-inch round cake pan with cooking spray. Spread caramel evenly over the bottom of the pan.  Sprinkle with nuts and coconut.

2) Separate dough into 8 rolls; set icing aside. Place rolls on top of mixture.

3) Bake 26 to 30 minutes (22 minutes in our house, says Chef Tim) or until deep golden brown.  Turn pan upside down onto heatproof plate.  Let cool 5 minutes.

4) Remove cover from icing; microwave on medium heat until thin enough to drizzle.  Drizzle onto warm rolls and serve warm.

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