i’ve already stated that i’ve become obsessed with pinterest and “pinning” and these are just a few more pins that i’ve made.

you either love zest or hate it, i love it! orange, lemon, lime, you name it, i love it. while i was #pinning i found a recipe for lemon cookies and they were so good, they taste like little lemon bars.

come summer i will make orange and lime variations as well! all you have to do is substitute the zest and juice, too easy!

pinning “crinkle lemon cookies”

½ cups butter, softened

1 cup granulated sugar

½ tsp vanilla extract

1 egg

1 tsp lemon zest

1 tbsp fresh lemon juice

¼ tsp salt

¼ tsp baking powder

⅛ tsp baking soda

1-½ cup all-purpose flour

½ cups powdered sugar

preheat oven to 350 degrees.

in large bowl cream butter and sugar together until fluffy. beat in vanilla, egg, lemon zest and juice and mix  completely. mix salt, baking powder, baking soda, flour, and sugar in separate bowl. add to butter and juice mix.

once completely mixed use tablespoon scoop to form 1 inch balls. roll and coat in powdered sugar.

bake for 9-11 minutes or until sides turn the slightest brown (cookies should not be shiny). remove from oven and let cool on pan for 3 minutes then move to cooling rack.

pinterest warning: you should also know that not everything on pinterest is going to turn out as great as their pictures. case and point, these damn cinnamon buns. the pictures made them look so perfect, and let’s face it, i’m not perfect (right ex-boyfriends?) and neither were my cinnamon rolls. practice people, practice!

pinning “best cinnamon rolls ever”

24 rhodes dinner rolls, thawed but still cold (thawed mine overnight in fridge)

1/2 cup sugar

1/2 cup brown sugar

1 tbsp cinnamon

1/2 cup raisins (opt) *didn’t put them in mine, due to a picky sister

1/2 cup butter, melted (1 stick)

preheat over to 350 degrees. the recipe i followed said to place in cupcake liners, but they just go gross with all the delicious gooey filling, so i wouldn’t waste the liners. instead spray 12 muffin cups with non-stick spray.

combine all the rolls together to form one large ball of dough.  on a lightly floured surface, roll the ball into a 10×14 inch rectangle. *if the rolls don’t stay together to form 1 dough ball wrap in plastic wrap and let sit out for 10 minutes*

make filling: combine sugar, brown sugar, cinnamon (and raisins and pecans if desired) in medium bowl.

spread butter over dough with pastry brush, reserve 1/3 of the butter for topping rolls before they go in the oven. generously spread filling over top of the buttered dough.

roll dough from the top down (roll horizontally) until log is formed, then pinch ends. using thread (i used dental floss) place under dough 1 inch from edge and bring the ends up and cross over the cough dough. eats ends or toss in trash, or to your dog, but they don’t make good cinnamon rolls. continue to cut until you have 12 cinnamon rolls.

place in muffin tins and put in 350 degree over for 20 minutes, or until tops are golden brown.


1  8-ounce package of cream cheese

1 stick butter, at room temperature

4 cups confectioners sugar

2 tsp of pure vanilla

mix cream cheese and butter until fluffy. add sugar and vanilla and beat for 2 minutes until fluffy.

once cinnamon rolls are done let sit for 3 minutes and ice immediately. i didn’t pipe the icing, but i wanted my cinnamon rolls to look more like cinnabons. as you can see my were a little out of control, but they were still amazing!!!



  1. jeanette - adrienne's mom says:

    OMG, these cinnamon rolls have Adrienne’s name all over them !!
    Love your site!

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