Cinnamon Crescents

Cinnamon Crescents...TDF...(To Die For) ♥

Ingredients

1 tube (8 count) Crescent Rolls, unrolled and separated on ungreased cookie sheet
Preheat oven to 375 degrees F.

Filling

6 tablespoons butter,softened
1/4 cup white sugar
2 1/2 teaspoons cinnamon

Glaze

2 tablespoons butter, melted
1/4 cup + 2 tablespoons powdered Sugar
1/2 teaspoon vanilla extract

Filling
In a small bowl, mix together the butter, sugar and cinnamon

Assemble
Evenly spread the cinnamon butter over the crescent rolls and roll up. Place tip side down on the cookie sheet. Bake for 10-12 minutes.

Glaze
In a small bowl, mix together butter, powdered sugar and vanilla until smooth. Place in a zip lock bag and snip a tiny corner off. Drizzle the glaze over the cinnamon rolls. ♥

Glazed Muffins

For the Muffins:

1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:

3 tablespoons butter...melted

1 cup confectioners’ sugar...sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Add flour into the butter mixture alternating with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fill muffin tins and smooth tops. Bake until muffin tops are a pale golden and springy to touch, 15 to 17 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. To make the glaze...In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden...then serve. <3

Cool Whip and Vanilla Pudding FROSTING

This s soooo 'deelish'...

Cool Whip and Vanilla Pudding FROSTING....or Dip (for fruit)

1 box Vanilla Pudding Mix
1/2 of what the box calls for in milk...
1 container Cool Whip

Directions:

Combine pudding mix and milk (remember...only 1/2 of what the package calls for...for pudding mix) until it thickens. Mix in Cool Whip....♥

DIY Snack Container

Who'da thunk it! Recycle your creamer container...peel off the label....scrub it good! And you've got yourself a snack container...Ideal for travel with the pour spout!

Painted Vases

Painted Voltive Vase...fill with sand or stone and top it off with a voltive candle

Rubber bands wrapped around a vase, then spray paint, let dry and remove rubber bands. Could also use twine, ribbon, yarn.....perfect for using those generic vases that you get with a flower delivery... ♥

An empty J & J lotion/body wash bottle...a few cuts here and there...extends the faucet for small hands! Love it!

Magnetic/Memo Board

Spray painted cookie sheets as magnet/memo boards...you can even personalize them for your kiddos! ♥