Cinnamon Roll Swirl Cake

Cinnamon Roll Swirl Cake

What You Need:

 Batter:

3 cups Flour

1/4 tbs Salt

1 cup Sugar

1/4 tsp Baking Powder

1 1/2 cup Milk

2 Eggs

2 tsp Vanilla

1/2 cup Butter, melted

Topping:

1 cup Butter, almost melted

1 cup Brown Sugar

2 tbs Flour

2 tbs Cinnamon

Glaze: 

2 cups Powdered Sugar

5 tbs Milk

1 tsp Vanilla

What You Do:

Batter:

Mix all ingredients together except for the butter. Once mixed, slowly add butter. Pour into greased 9x13" pan.

Topping:

Mix all ingredients together until well combined. Drop evenly over batter and swirl with a knife. Bake at 350° for 30-40 minutes.

Glaze: 

Mix all ingredients together and drizzle over cake while cake is still warm.

Chef's Scribbles:

My husband found this recipe somewhere online and sent to me, claiming I owed him a cinnamon coma after I took too long bringing him home cinnabon.

He said it wasn't as delicious as he was expecting, but that it was still good. 

Me, I wasn't a fan. I don't have a huge sweet tooth. But it was still pretty tasty.

Tomato Basil Parmesan Soup

What you Need:
2 (14oz) cans diced tomato with juice
1 cup finely diced carrots
1 cup finely diced celery
1 cup finely diced onions
1 tsp dried or 1 tbs fresh oregano
1 tbs dried or 1/4 cup fresh basil
4 cups chicken broth
1/2 cup flour
1/2 cup butter
1 cup parmesan
2 cups half & half warmed
1 tsp salt
1/4 tsp pepper

What to Do:
Add tomatoes, celery, carrots, onions, chicken broth, oregano and basil to slow cooker.. Cover and cook on low heat for 5-7 hours, until flavors are blended and vegetables are soft.
About 30 minutes before serving, prepare a roux; Melt butter on low heat in skillet and add flour. Stir constantly with whisk for 5-7 minutes. Stir in 1 cup hot brother and stir until smooth. Add another 3 cups of broth and stir until smooth. Add back into slow cooker. Stir in parmesan, half & half (warmed!) and salt and pepper. Add additional basil and oregano if needed. (Over the hours the original herbs will have become bland in slow cooker).
Cover and cook on low for another 30 minutes, until ready to serve.

My Thoughts:
Made this on a snowy day when I was hit in the head with a sack of bricks (or a head cold, whatever) and this basically made my freaking world. I bought a baguette to dip in the soup and it was super delicious. For sure a favorite for snowy days!