Nutella croissants and wontons

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The other day Lindsey and I needed (yes needed not wanted, lol) something nommy, baked, and filled with Nutella. Luckily Lindsey had a pack of refrigerator crescents in my fridge. It was a perfect marriage, Nutella filled crescents, yummmm!

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Lindsey rolled them out, spread them with lots of Nutella, rolled them up, and sprinkled with cinnamon sugar.

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They came out awesome, warm, buttery, Nutella-y, and perfectly satisfying.

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Meanwhile we also wanted to see if you could bake wontons in the oven, to save the calories of frying.

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These were very tasty and worked well but definitely not as incredible as frying. They were great fresh out of the oven but far too chewy once they had cooled.

Both totally satisfied our need for Nutella.

What have you been making this week?

Also check out:

Filmmaking & Cookiebaking’s Instagram

Sister site: Craft Making and Drag Racing

Lindsey’s Jewelry: Hard Wear by Lindsey (Awesome stuff)

Rustified.com – Lifestyle Inspirations from a Renaissance Man (I love his blog- 365 page book for this year, recipes, & daily inspirations)

Rusty J’s Music Site

Snickerdoodle Cookies, Gluten-free (and regular)

I think I have mentioned this before but my mother has gone gluten-free and I am thinking about it, so today I am taking a standard snicker doodle recipe and making it gluten free! You can always make it with regular flour though!

• Add sugar and butter to your mixing bowl, mix well.

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• Add 2 eggs, mix well. (I added 3 because I made 1 1/2 x the recipe)

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• Add baking soda, salt, cream of tarter, cinnamon, and GF flour, mix very very very well!
( Start very slow or flour will go everywhere, oh I have done this, it’s no fun)

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• Next in a separate bowl combine sugar and cinnamon.

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• Roll your dough into consistent sized balls for whatever size cookie you wish, then roll in cinnamon sugar mixture.

• Place on parchment lined baking sheets. (You can even sprinkle on a little more cinnamon before baking if you so desire)

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• Chill your dough in the refrigerator for 10 minutes or the freezer for 5 before baking. (if you don’t do this your cookies will become very flat, like my first batch)

• Bake at 350° for 8 to 12 minutes depending on the size of your cookies.

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Enjoy!

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Calories per cookie, (if your dough only makes 24 cookies – 180 per cookie)
This is great compared to most Chocolate chip cookies!

Soft Snickerdoodle Cookies

Adapted from Food.com

1 C Butter
1 1/2 C Sugar
2 Lg Eggs
2 3/4 C Gluten Free Flour (or AP flour)
2 tsp. Cream of Tartar
1 tsp. Baking soda
1 tsp. Salt
2 tsp. Cinnamon

Separate bowl:
3 TBSP Sugar
3 TBSP Cinnamon

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Also check out:
Sister site: Craft Making and Drag Racing

Lindsey’s Jewelry: Hard Wear by Lindsey (Awesome stuff)

Rustified.com – Lifestyle Inspirations from a Renaissance Man (I love his blog- 365 page book for this year, recipes, & daily inspirations)

Rusty J’s Music Site

Texas sheet cake

So Wednesday I really wanted to bake some Noms. I called Lindsey, printed some recipes that are from my Grandma, and it was on! I made her Texas sheet cake and her banana bread. I will post the banana bread tomorrow.

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Texas Sheet Cake

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#1- In a mixing bowl add 2 C Flour, 2 C. Sugar, 1 tsp. Baking Soda, 1 tsp salt, & 1/2 tsp Cinnamon. Mix well and set aside.

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#2- Grab a small saucepan, add 2 sticks unsalted butter, 4 T. Cocoa powder, 1 C. Water.

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#3- Bring to a light boil, just until the butter is melted and everything is combined.

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#4- Pour your butter, cocoa mixture into the flour mixture and mix well.

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#5- Add 2 eggs & 1/2 C. Buttermilk (I didn’t have buttermilk so I soured 1/2 C. Milk with 1 tsp lemon juice). Mix well.

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#6- Pour into a 13×9 pan and Bake @ 350 for 25 minutes.

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Now onto the Frosting!

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#1- Add 1 Stick Butter, 6 Tbsp. Milk, 4 Tbsp. Cocoa powder, & 1 tsp Vanilla to your same small sauce pan. And once bring almost to a boil, until the butter is melted.

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#2- Add 1 box (or appox 4 C.) Powdered Sugar to a clean bowl.

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#3- Pour Cocoa mixture over powdered sugar and mix well.
#4- Add Nuts now if desired.

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—————————————————————
Once your cake has cooled a bit, pour your frosting over your cake and spread!
I topped mine with crushed peppermint candies (cause I am addicted to all things peppermint).

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Enjoy!

Also check out:
Sister site: Craft Making and Drag Racing

Lindsey’s Jewelry: Hard Wear by Lindsey (Awesome stuff)

Rustified.com – Lifestyle Inspirations from a Renaissance Man (I love his blog- 365 page book for this year, recipes, & daily inspirations)

Rusty J’s Music Site