The ones I missed....A 2014 Food in Review!

Happy New Year's Eve Jenny Mac Lipsmack Fans! 

I know I wasn't posting as much this year but I have been cooking quite a bit! I really need to create some system to get my recipes on my blog in an easier way! Any suggestions short of hiring an assistant, feel free to send me suggestions...So Good-Bye 2014....here is some of what I have made chronicling my year in food in review.


Cauliflower Tots is what caught my eye on Pinterest but when I saw the site included her version of Zucchini Tots and that was the abundant item currently from the summer's bounty...it is what I made.  These are pretty healthy with lower fat cheese and were VERY good!  I'd make again!

http://www.skinnytaste.com/2012/07/zucchini-tots.html

Bacon and Cheddar Zucchini Bread.  Ha-Ha....mine looked anemic.  Nothing like the picture on the website.  Perhaps I needed to cook it more but the cake tester came out clean.  I was afraid of drying it out.  It was okay.  I'd try again to see if it turned out better, but I was sad over the waste of good bacon in this.  I think half of it got thrown away.  You try it and see if yours looks like the one in their website. Let me know how you did!

http://www.lovefoodies.com/bacon--cheddar-zucchini-bread.html

I loveeeeeee demonstrating new foods for my students to try.  These were a little treat I found on Pinterest.  The students loved it so much I included it on my school website for the kids to have access to make at home if they wanted.  So if picky 7th graders gobbled these down and wanted more, you may have a hit at home with your kids!

http://www.apsva.us/page/7305#minimuff

Every so often I become OBSESSED with some type of recipe.  I have biscuits crumbs in my blood due to my grandmother making them all the time (Did I pass Me-mom?) However she would woefully say to us when we'd visit how sorry she was that these were not one of her better batches. WTH? They were always good! She was just overly perfectionistic! So the more I see recipes done on TV about biscuits and the flaky layers and the such...I wanted the same.  See the monster you created in me Me-mom?  Warning the recipe provided is good but it's really about the PROCESS of the dough folding.  Trust me, don't ignore this warning, it's more about the folding than the recipe.  I had to make this about 5 times to understand this.  Don't be stubborn like me.

http://traceysculinaryadventures.com/2013/03/foolproof-flaky-buttermilk-biscuits.html

I made this Pumpkin resembling Cheeseball for halloween.  I had printed it out last year but found it and made it this year.  I searched for the recipe and found it on Food Network.  It was really good with minced jalapeno and coated in ground up Dorito chips.  Next year, I'd make it with more minced jalapenos.  We like it zippy around here!

http://www.foodnetwork.com/recipes/pumpkin-cheese-ball-recipe.html

Sorry, I was too busy cooking on Thanksgiving....and we wanted to eat! But I included this picture because the real standout recipe that was new this year that I would DEFINITELY make again was the Chipotle Sweet Potatoes.  Sweet Heat.  We loved it.  I think I enhanced the recipe by adding just a touch of brown sugar 1/4-1/2 cup to bump the sweetness.  I buy those chipotle peppers in a can and separate the peppers out in their own baggie with some of the sauce and store them in the freezer! That is what this recipe called for ONE of those hot suckers in these here taters! Barely seen on the right...LOL

http://www.foodnetwork.com/recipes/alton-brown/chipotle-smashed-sweet-potatoes-recipe2.html

Christmas Holiday Party! We invited the neighbors to meet and greet.  We hadn't done it in a long time.  Those who came, we had a blast.  Might consider doing this again, maybe a tradition...Hey, it's gets the house cleaned too! LOL.  Found most of my ideas on Pinterest, modified them like the appetizer tree below.  When I figured out that only half of the neighbors were coming I chopped half of my styrofoam cone down (AC Moore, Michael's Craft stores, Jo-Ann's). Covered in plastic wrap. It was fun to assemble but really appropriate for a large crowd. We had much of this tree left over.

http://catsonthehomestead.blogspot.com/2013/11/appetizer-tree.html

This was adorably cute but I'd use a different recipe.  Bottom half was mustard, onion with cheddar cheese and the top (head) was a pesto.  Coated in Parmesan cheese.  I just wasn't WOW'ed by the flavors.  Use the favorite cheese ball recipe of your own and use the picture as a base how to SCULP your snowman.  I will include the link so you can be your own judge if you like it or not.

http://www.bettycrocker.com/recipes/make-ahead-snowman-cheese-ball/f29c01e3-0729-4c22-ac99-7646b49f8453

I have made this Ranch Veggie Tree numerous times.  Kids even love it.  Very easy.  I tweak their version on Pillsbury.com by using dry ranch mix in whipped cream cheese and my decoration of the tree is more prominent. Their site includes a video if you need it.

http://www.pillsbury.com/holidays-celebrations/christmas/how-to-make-a-tree-shaped-crescent-veggie-appetizer

Classic Sausage Ball recipe by Bisquick.  Next year I am making it with their Gluten Free mix since I have a GF neighbor and I would like to give her more options next time.  Also I think I will hunt for an optional dipping sauce as well.

http://www.bettycrocker.com/recipes/gluten-free-sausage-cheese-balls/99b6ed51-9859-46aa-90bf-eecc41711529

I am NOT a seafood eater, however my husband is.  A good host has to please other people than herself, so sometimes she's gotta 'suck it up' and touch smell fish! K-man raved about this so this recipe will be repeated to keep him and my other guests in the future happy.  Thanks Pioneer Woman!

http://www.foodnetwork.com/recipes/ree-drummond/spicy-lemon-garlic-shrimp-recipe.html

Easy Peasy! Phyllo Shells, brie and Cranberry Sauce.  Just melt brie for about 5 minutes in the oven and top with cranberry sauce.  Yum!

http://www.thecookingmom.com/recipe-box/appetizers/cranberry-brie-bites/

Just a peek of the SPREAD....

Party Sweets!  Top: Oreo Truffles, Middle: Salted Caramel Bon-Bons and Bottom: Pretzel Kisses and Pecan Rolo Pretzel Bites.

School Staff Food Gifts...Oreo Snowman

I tweaked this idea with adding sprinkles, and pull apart licorice garland.  Staff loved them!

http://www.iheartnaptime.net/pretzel-christmas-trees/

Lastly, I just wanted an old standby for a sweet treat during the holidays.  Shortbread, simple, satisfies, makes many.

http://allrecipes.com/recipe/heavenly-shortbread/detail.aspx

See you next year!

In Foodie Love,

Applesauce Energy Bars

I couldn't resist making another recipe using applesauce this week.  K-man loves oatmeal stuff and I am on a "healthy' bender with my 7th grade classes.
I kept getting compliments all day when I baked these in school twice today.  So the 'smells' I was putting out in the halls was driving kids and teachers insane.
It was driving me insane.
Look to my notes after the recipe for my slight tweak that I did after making this two times in a row.  You know, I had to make a batch before class to ensure that "TV magic" of pulling out the ready bars after I slipped the ones I demonstrated into the oven!!! LOL
  
Applesauce Energy Bars
Allrecipes.com sponsored by Mott's®

1 cup Mott's Natural Applesauce

3 cups quick oats

1 c. all purpose flour

1 c. sweetened coconut flakes

1 c. dried fruit bits

2/3 c. brown sugar

2 tsp. ground cinnamon

2 tsp. baking soda

1/2 c (1 stick) melted butter, cooled

1 egg

1. Preheat oven to 350 degrees.  Combine oats, flour, coconut, fruit bits, cinnamon and baking soda in large mixing bowl.

 

2. In separate bowl, mix together, melted butter, brown sugar, applesauce, and egg. Stir applesauce mixture into dry ingredients until just combined. Spread mixture into lightly greased 9X13 pan.

 

3. Bake 20-25 minutes, until lightly browned.  Remove from oven and cool before cutting into squares or bars.

#AllstarsMotts

Baker's Notes:
1.  When I did the first batch, the cookie baker in me did not like how the brown sugar was NOT incorporated with the butter.  I mashed and mashed and stirred the flour mixture and those brown sugar lumps were impossible to break up.  I think those unincorporated sugar blobs encouraged the bars to break apart easier because they were not able to melt and 'glue' itself to the grains in the bar.
2.  I happened to have some pumpkin spice caramel dip left over and did a little drizzle on them to 'jazz' them up.  The kids love any additional sugar!  HA!  I didn't do it for that!  lol
3.  Compared to the tasty Apple Squares I did last time, these were not overly moist or "wet" as the squares were. The whole grain oats really helped absorb the 1 c. applesauce. 
4.  Next time I would add some nuts (almonds are my fave).  The coconut was not overwhelming however I wanted some crunchy bit like from a whole almond.

Golden Apple Raisin Squares

Halloween is over. Sniff sniff. We are now enduring the "otherwise known as sugar high or sugar crash time." It's a roller coaster ride for the next week. 

As a teacher, the day after Halloween is the WORST, luckily we had the weekend to buffer  all the candy intake however they were still 'hummin' on today.  So the kids are buzzing on sugar and crashing....up and down, up and down- all week.  I am finding candy wrappers everywhere. 

Here is some 'eye candy for you' of our All Hallow's Eve.... Above, is one picture from our yard, we are leaning to a skeleton/graveyard theme more and more it seems.
We love Halloween here not for the candy....but the added bonus it brings....

We are cool cuz we pass out the regular sized candy, I hot glued some roaches on each one.  All 60 of them. We like to think that somewhere in our town, teens are screaming thinking they have a roach in their bag.  Mwhahahahahahha. We give less terror inducing fruit snacks to the little ones....in case you think we are absolutely horrible.  Hey, we notice the kids who pass on by our house, no biggie. 

Witchy-poo, was what they saw first when I opened the door.  So I don't jump and scream at the kids.  I let the visuals do the work.  We also can't understand what she says other than "beware"....

Breakfast anyone? It was time for some spider eggs (doughnut holes) when I served my TA on Halloween morning.  I can't believe those 8th graders really asked if they were spider eggs.  REALLY? Is gullible still NOT in the dictionary?

Mr Skelton and his hot Skelly wife.  Yes, we are crazy like this....

Next up, is a little video Mr Skelly took of our new bay window dressing....

Ok, now that you are up to date on things....

Let's get down to business...I had an assignment to make something from Mott's the month of November. The Allrecipes Allstar Ambassadors teamed up with Mott's to use their applesauce in some of their suggested recipes.

 

I had K-man choose the recipe since he would be eating it (JennyMac being on Nutri System can only have a bite). Look to the bottom of the recipe for my little tweaks! 

 

Golden Apple Raisin Squares

from Allrecipes.com, sponsored by Mott's

Ingredients:
1 (3.9 ounce) container Mott's® Healthy Harvest Blueberry Delight Applesauce
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
2 large eggs, beaten
3/4 cup granulated sugar
1/3 cup canola oil
1 Golden Delicious apple, peeled and cut into 1/4-inch dice
1/3 cup golden raisins
 
Directions:

1.

Preheat the oven to 350 degrees F. Lightly oil or coat an 8x8-inch baking dish with nonstick cooking spray and set aside. Whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, salt, and cloves in a large bowl.

2.

Combine the eggs, applesauce, sugar, oil, and apple in a separate bowl, and whisk until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the raisins. Pour the batter into the prepared baking dish. Smooth with a rubber scraper.

3.

Bake 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

#AllstarsMotts

Baker's Notes :

1. The store I went to didn't have the Harvest Blueberry, I used a kid's Mott's Mixed Berry instead.
2.  I don't understand the use of oil, when I have other recipes that use no oil and only applesauce as an oil replacement.  Is that why this recipe is overly wet?
3.  I double the recipe and cooked it in a 9X13 pan with no problem.  I checked it at 25 minutes and the toothpick test came out clean.
4.  I used Honeycrisp apple (my fave), I think Golden apples can get mushy.  Would a tart Granny Smith do well here, I think it could!
5. These were extremely moist, maybe too moist, almost wet and they tasted heavenly.  An apple spice cake thing but they put raisins in the title and it uses golden raisins hence why you can't see them.  These squares will serve well for K-man for dessert and breakfast this week because I doubled the batch!

 Bring on the Fall Harvest!

Hmmm, is it worth it?

I know when you are hungry or having a craving for something you see on a blog, TV or Pinterest- not all that you want is right down the street.  Heck, I have Georgetown Cupcakes right across the river and even though I watch every episode and own both of their books....I still have not ventured.  I really avoid driving in DC at all costs.  I know I could take the metro but have you seen their long lines in front?....Anyhow....(paleo posting pals- stop reading now)
I decided to splurge and see was ordering from Carlo's Bakery worth it?  Like DC cupcakes, I watch all Buddy's shows, I own all of his DVD's (my students love them) and I have all his books.  UM, not taking a special vacation to HOBOKEN for some baked goods.  They have talked about going 'global' on the show and now with a large factory in Lackawanna, they finally started their delivery of their baked goods (some goods, not all). 
They are offering cookie trays, biscotti, rugelach and crumb cake.  All of which can withstand TRAVEL.  I can't see their flaky 'lobster tails' or cannoli being thrown in a Fed Ex truck.  I wasn't interested in the cookies (hello, we just finished the holidays) or the biscotti.  It was either the rugelach or crumb cake.  I like both but which.  I remembered printing off many a crumb cake recipe for it was not being published in his books.  I ordered the crumb cake, not thinking it was right before the holidays.  I realize that cake delivery was risky.  OMG all those crumbs....they are gonna be a hot mess.  It's going to be expensive.  Any cake delivered days after it's baking can't be as good as picking it up right from the store.  Online it said it would be made Monday or Christmas Eve but not sent until the day after Christmas.  Okay....perhaps I should wait....but what if I have 'drop-in' guests?.....It came today.
I immediately thought about the CRUMBS....eww would these be a HOT mess?  I opened the box and found the LARGE BUBBLE wrap.  Their was no room for the cake to bounce around in its box.  After I lifted the bubble wrap. I see the whole cake is sealed in plastic.  No one GOLF BALL sized CRUMB was out of place!







I closed up the box.  I'll try it for breakfast with an awesome cup of coffee.  I think I made it for an hour and said "What the hell?"  I cut into it.  If you are anything like me...when you cut into something baked you HOPE for stuff to fall.  Ohhh taste test!  I put it on a plate and took a forkful...um, ok.  I thought buying an Entennmann's crumb cake from the grocery would be softer.  The receipt tells you to go to their website for 'care instructions'.....This is essential.  I did not go but I did what my instincts told me.  All things taste better warm.  I nuked it for 30 seconds in the microwave. WOW....Huge difference!...Now I was singing and wiggling in my chair as I ate this.  It cost 29.99 online and with 2 day Fed Ex delivery it came to 41.99 (2 day delivery is your only option smack in the middle of a holiday, normally it's overnight, they provide you a schedule)

Here my picture of my slice made on Monday, sent on Wednesday, arrived on Friday.









This is a picture of Buddy's crumb cake from his webpage. I am SURE is it was freshly baked and the picture taken shortly afterward.  It looks all soft and fluffy.  You can tell that a cake that has been traveling sure does 'settle'.  This is what is written about the CARE Instructions:

"When you receive your crumb cake it is wrapped to maintain freshness and can be enjoyed immediately.
Store crumb cake at room temperature in covered container
Crumb cake should last about 5 days if covered properly
Freezing
Place crumb cake in freezer with plastic wrapper on.
When defrosting remove plastic wrapper, defrost until crumbs on top are soft (about 1 hour at room temperature)
Reheating
To reheat remove outer plastic wrapper and place into a preheated 350 degree oven for 5 minutes or 30 seconds on high in a microwave oven (exactly what I did!)
NOTE: Crumb cake can be reheated in paper tray

Buddy recommends reheating....as there is nothing like a warm crumb cake!" (this is HUGE!)

So, you have a decision to make.  Is it worth it to YOU?  To me....40 bucks can be the going rate for any upscale cake in our area.  Was it worth it to me?  Hell yeah, I love Buddy....this is the closest of a 'piece' of him I probably will ever get. LOOLOLOLOLOLL.  Would I buy it again?  Yes....but now I'd like to try the rugelach for I KNOW they have tons more moisture due to the preserves rolled in the dough.  I am excited to try it again.  So if you love crumb cake and don't have a problem forking out 40 bucks for a quality Crumb Cake, get one.  If anything, if you have Cake Boss fans in the family...it would make for fun conversation during a gathering!  I say go for it!

Who wants to eat CAKE?

Vomit Piles

HHAHAHAHA!  Why not?  Halloween is coming!!!  What I absolutely ADORE about Halloween is that it is my opportunity to take a simple no bake treat with chocolate and oatmeal and rename it and it totally works!

I have this recipe elsewhere called a Raggedy Robin or Cow Patties.  I made this on Friday for my students, they loved it.  It worked nicely for our abbreviated periods (we had early release) for I was able to make it, chill it and they ATE.  Please tune in for more recipes to come or go to my link to ALL my Halloween recipes on my school web page.

Vomit Piles
by JennyMac Lipsmack

 1/2-cup milk
1 stick margarine
1/4 cup unsweetened cocoa
2 c. sugar
1/2-cup peanut butter
1 tsp. vanilla

3 c. oatmeal

 

Combine first four ingredients.  Cook on medium heat until boiling.  Rolling boil for 1 - 1 & 1/2 min.  Remove from heat and mix vanilla and peanut butter.  Mix well.  Pour over oatmeal in a large bowl.  Mix quickly in a large bowl.   Spoon out onto wax paper*.  Let cool for 10 minutes.

 

*Grosser addition: add some 'chunks' like raisins, dried apricots bits, nuts for more gross out value!!

My recipes to come that I am making at school are:

• Spider Web Breadsticks
• Hairy armpits
• Spider Cake (made with a Zebra Cake base)
• Used Tampons (don't worry, it's for a ALL girl class- only they could appreciate)
• Ghost Cake 
• Maybe a picture of my classroom kitchen decorated for Halloween (a FIRST!)

Enjoy!

Gluten Free Morning Glory Muffins

Moist- full of fiber from carrots, apples and raisins!  Perfect for breakfast, snacks or dessert.  Make sure to check out my notes at the end for suggestions.

Morning Glory Muffins
adapted from Paleo Comfort Foods

2-1/2 cups blanched almond flour
1 Tbsp. cinnamon
2 tsp. baking soda
1/2 tsp. salt
2 cups shredded carrots (about one bag of carrots depending on thickness), grated
1 large apple, peeled, cored and grated
1 cup toasted coconut (adds nutty-ness)
3 large eggs (organic-omega-3)
1/2 cup organic liquid egg whites
2 Tbsp. honey
1/3 cup coconut oil (....see notes)
1 tsp. vanilla

1.  Preheat oven to 350 degrees and line standard size muffin tin.  I needed to line 20...depending on your 'scoop size'.
2.  Combine almond flour, cinnamon, baking soda and salt in a large bowl.  Add carrot, apple coconut and raisins and combine well.
3.  In a separate bowl whisk eggs, egg whites, honey, oil and vanilla  together.
4.  Pour the wet over the dry and mix well.  Batter will be thick.
5.  Using an ice cream scoop place batter into lined muffin tin(s).
6.  Bake for 25-30 minutes or until a toothpick inserted in the top comes out clean.
7.  Cool muffins for 8-10 minutes and then remove to a cooling rack.

Baker's Notes:

1.  I use Honeyville Almond flour from Amazon.com.  It is $36 for a 5 lb. bag.  Best bargain and works best than others I have used.
2.  I am not too fond of coconut oil that tastes like coconut.  It's too much or may be disconcerting to eat sauteed mushrooms that taste like coconut....ugh.  I prefer Spectrum.
3.  In using the organic coconut, I like the flakes over the finely grated.  This adds to the muffins giving it more chewiness as you would get from oatmeal (not used here).  Toasting will tone down the coconut flavor....giving it a subtle undertone.
4.  Go honey, don't substitute stevia for I find it will give a funny after taste.  Think about it....2 Tbsp of honey divided amongst 20 or so muffins?  That is about 1/2 tsp per muffin...not bad for sugar.  I love how these are lightly sweet not like I am eating cake.
5.  Although fat is not the enemy in the Paleo lifestyle, the recipe originally called for 1/2 cup coconut oil.  When peeling off the muffin papers, they absorbed alot of the oil.  What is the point for so much oil if it's only going to leech into the papers, right? I suggest 1/3 cup over using 1/2 cup.  For the muffins still stuck a bit to the papers.

Enjoy!

Paleo Brownies

Whether you are on a diet or experiencing a new lifestyle of eating....sweets are always recommended to be in moderation.  I am a confessed 'chocoholic' and when I choose to go "Paleo" and found it was not on the 'forbidden' list like grains, sugar, legumes, etc; I was a happy camper.

I've trolled around the web a bit to find a good recipe as well as used a recommended one from a fellow Paleo co-worker who turned me onto this new way eating (forever in your gratitude Ginny!).  Alas, my first attempt was not a good one.  I blame it on the second type of coconut oil I was using; it was a highly scented and flavored of coconut.  I did not want my brownies to taste like Almond Joy (yet).

Since I think I've got a pretty good starting grasp on my use of Almond flour and baking in general....I made my own.  It's thin, yet fudgy.  I am happy with it....perhaps you will enjoy it too.  Let me know.

Yummo-Paleo Brownies
-created by Jenny Mac's Lipsmack

1/2 cup honey
3 (1 oz) squares unsweetened chocolate (or 1/2 cup cocoa powder and increase oil to 5 T)
2 T coconut oil, organic butter or favorite oil of choice
1 tsp. vanilla
2 eggs
1 cup almond flour

Preheat oven to 350 degrees.

Melt oil and chocolate in the microwave for 1 minute intervals, until melted.  Thoroughly stir in honey.  Blend in eggs one at a time.  Mix well.  Add vanilla.  Stir in flour.

Spread in a 8X8 baking pan (a disposable aluminum one works awesome without greasing).  Bake for 30 minutes or until a knife comes out clean.  Cool and cut into 16 squares.


Enjoy!

Irish Limey Bars

Well, they aren't Irish but they are green from the lime....just in time for St. Patty's Day!

So you know you classic lemon bar recipe? Ever change it up and use lime instead? If you bring a GREEN dessert to work, no one will pinch you for not wearing green...but HUG you because they are soooooooooooo delicious.

Limey Bars

2 1/4 cups all-purpose flour, divided
1/2 cup confectioners' sugar
1 cup butter, softened
4 eggs
1 1/2 cups white sugar
1/2 cup lime juice
zest from 3 limes


1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
3. Bake 15 to 20 minutes or until golden brown.
4. Beat together eggs, sugar, 4 tablespoons flour, lime juice and lime rind for at least 1 minute. Pour the mixture over the baked crust.
5. Bake the bars another 20 minutes, or until the lime topping has set. Sprinkle with confectioner's sugar when cooled.

Cook's Notes:
1. Awesome, nicely tart. Thick buttery, shortbread-like crunchy crust. Perfect.
2. Next to the title of the recipe, you can SEE the lime bits....it's wonderful. BUT, you may NOT get 1/2 lime juice from those 3 limes. You may have to supplement with the bottled lime juice. You know how limes are, big on flavor, little on juice. I rolled them, microwaved them for 30 sec. and still got only 1/4 cup of lime juice with all THREE, cheap bastids!
3. Go ahead use those limes you are saving for your cocktails....you got everything else in your fridge/pantry!

Happy St Patty's Day!

Easy Cinna Sticks!

TA- DAH!

I told ya I'd tweak those Garlic Breadsticks....stop getting them from Domino's....knowing your own ingredients is DEFINITELY better! Using the same recipe from the garlic ones...here's the tweaked way.

Easy Cinna-Sticks

1 1/2 C warm water
2 T sugar
1 T yeast
1/2 t salt
3 1/2- 4 C flour (amount will definitely depend on your weather)
1/4 C butter (and butter ONLY)
1/2 C cinnamon and sugar mix

1 cup powdered sugar
milk
vanilla
Tbsp of melted butter

1. Mix the water, sugar and yeast together in a measuring cup or in the bottom of your mixer. Let it sit for 5 minutes.

2. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes.

3. Melt the butter and pour half of it into a jelly roll pan (large cookie sheet).

4. Place the dough in the center of the pan. Let it sit for 2 or 3 minutes. Letting the dough rest makes it MUCH easier to shape.

5. Spread the dough out flat onto the pan until it reaches all of the edges. Doing all of the spreading and cutting of these bread sticks, in the pan makes cleaning up your counter so much easier!

6. Pour the other half of the butter onto the dough. Spread it around with your hands. Sprinkle the cinnamon and sugar mix all over the dough.

7. With a pizza cutter cut the dough into three rows lengthwise, and then into about 12 little height wise rows.

8. Put the pan into a 170 degree oven for about 7-10 minutes. The breadsticks should rise about 1-inch.
9. Turn you oven up to 350 and bake for about 12 minutes, or until golden brown.

10. When they come out of the oven let them sit and rest again for about 5 minutes. Then redefine your cutting lines with the pizza cutter. You may find using a pair of kitchen shears is easier to cut the edges where the cutter can't reach!

11. In a ziploc bag (pushed in a glass with edges draped over rim to make it 'hands-free') place the powdered sugar in the bag and add milk by TEASPOONS until still thick. Add a few drops of vanilla. Pull bag out of glass, seal and mix with hands. Open and add Tbsp of melted butter. If icing looks to thick to squeeze out add just DROPS of milk at a time.

12. Snip corner of bag and squiggle on warm (not hot or icing will melt off) sticks. Let drip off a cooling rack. ENJOY, immediately!

Did my TWEAK satisfy? Oh yeah....they will~ PROMISE!

In Cinna-Heaven,