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  • 1 package red velvet cake mix (regular size)
  • 2-1/2 to 3 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups warm water (120° to 130°)
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, melted
  • ICING:
  • 2 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 3 to 5 tablespoons 2% milk


  • Combine cake mix, 1 cup flour and yeast. Add water; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead gently 6-8 times. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours. Meanwhile, in another bowl, mix brown sugar and cinnamon.
  • Punch down dough. Turn onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Brush with melted butter to within 1/4 in. of edges; sprinkle with sugar mixture.
  • Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 12 slices. Place cut sides up in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 1 hour.
  • Preheat oven to 350°. Bake until puffed and light brown, 15-20 minutes. Cool slightly.
  • Beat confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.


 Recipe from The Food Network

White Chocolate-Strawberry Snack Mix

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 16 to 18 servings (about 10 cups)
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  1. Pulse the freeze-dried strawberries in a food processor until very finely ground and powdered in texture. Alternatively, place in a resealable bag and crush with your hands or a rolling pin until very finely and evenly ground and powdered in texture. Transfer to a small bowl and whisk in the confectioners' sugar until combined. Set aside.
  2. Pour the crisp rice cereal and honey whole-grain oat cereal into a large bowl. Put the chopped white chocolate in a medium microwave safe bowl. Microwave at 50% power in 15-second intervals, stirring occasionally, until just melted and smooth, about 1 minute. Pour the melted chocolate over the cereal mixture, then gently toss with a rubber spatula until evenly coated. Pour the strawberry-sugar mixture over the chocolate-coated cereal, then toss again until every piece is nicely coated and pink. Stir in the candy-coated chocolate and sprinkles. Store in an airtight container for up to 5 days. 


(Picture by @elisabethandfaith)





  • 2 cups all-purpose flour, plus more for rolling out dough
  • 2 1/4 teaspoons baking powder
  • 3 Tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 3/4 cup whole milk
  • 3 Tablespoons unsalted butter, plus more for greasing baking dish


  • 1/2 cup packed light brown sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1 Tablespoon unsalted butter, melted


  • 4 oz. cream cheese, at room temp
  • 4 Tablespoons unsalted butter, at room temp
  • 1 teaspoon vanilla extract
  • 3/4 cup confectioners' sugar, sifted





In a large bowl, whisk together the flour, baking powder, sugar, cinnamon and salt.

In a small saucepan set over low heat, combine the milk and butter. Cook just until the butter is melted. (Alternately, microwave the milk and butter together. See Kelly's Notes.)

Add the milk mixture to the flour, and using a spatula, mix just until combined.

Flour your work surface then turn out the dough and knead it for 1 minute until it comes together in a smooth ball. If the dough feels overly sticky, add more flour as needed, but do not over-knead the dough.

Cover the dough loosely with a damp towel and let it rest for 15 minutes.

Preheat the oven to 350°F. Grease an 8- or 9-inch baking dish with butter.

Lightly flour your work surface then roll the dough into a 10x14-inch rectangle.

In a small bowl, whisk together the brown sugar and cinnamon.

Brush the dough all over with the melted butter then sprinkle the cinnamon-sugar mixture on top.

Beginning at the long end, tightly roll the dough up into a log. Trim off the edges then slice the log into 9 rolls.

Arrange the rolls in the greased baking dish.

Bake the rolls for 25 to 30 minutes until they are pale golden and baked through. While the rolls are baking, make the frosting.

Pink Hot Chocolate
Cook Time: 5 Mins
* 5 Cups Whole Milk
* 2 Cups White Chocolate Chips
* 1 tsp Vanilla
* Whipped Topping
* Sprinkles
* Pink Food Coloring
1. In a small saucepan, over low-medium heat, heat the milk until just before it starts to steam. Stir in the chocolate chis and stir constantly until fully melted. 
2. Remove from heat and add vanilla and pink food coloring.
3. Pour into mugs and top with whipped cream and sprinkles. Serve immediately.