Cozy cabin recipes for a winter’s day

MANDy MAH

As the holiday season ends and a new year rolls around, it’s easy to forget that we’re still in winter until embraced by the chilly air upon stepping outside. Stay warm with these cozy cabin recipes that are a must-try for the winter season this year!

Hot chocolate cupcakes with marshmallow buttercream

Recipe by Ashlyn Edwards from belle of the kitchen

Instructions:

1. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners and set them aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well. 2. Add in vanilla, eggs, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well. Batter will be very thin. 3. Pour batter into prepared cupcake liners, about ⅔ full. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack. 4. To make the frosting, beat softened butter with an electric mixer over medium speed until smooth and creamy. Add in marshmallow creme and beat until combined. Finally add in the powdered sugar and vanilla, scraping down the sides of the bowl and mixing until smooth. 5. Top the cooled cupcakes with frosting, then sprinkle each one with mini marshmallows, chocolate chips, and crushed candy canes. Add a candy cane handle by inserting the hook end of the candy cane into the top side of each cupcake. Enjoy soon after decorating. Makes 28 cupcakes 350°F 38 minutes

Ingredients:

Cupcakes: • 2 cups all-purpose flour • 2 cups granulated sugar • 1/2 cup unsweetened cocoa powder • 1/2 teaspoon salt • 2 teaspoons baking soda • 1 teaspoon baking powder • 1 teaspoon vanilla extract • 2 eggs • 1 cup buttermilk • 1 cup vegetable oil • 1 cup hot water Buttercream: • 3/4 cup unsalted butter, softened • 1 (7 oz) container marshmallow creme • 1 cup powdered sugar • 1 teaspoon vanilla extract Toppings: • Mini candy canes, cut to fit • Mini marshmallows • Chocolate chips • Crushed candy canes

Homemade cinnamon rolls

Recipe by Fleishmann’s Yeast

Instructions:

1. Combine 2 cups flour, sugar, dry yeast, and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15-second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). Add to flour mixture with egg. 2. Beat for 2 minutes at medium speed of an electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball. 3. Knead on a lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes. 4. For the filling, combine sugar and cinnamon in a small bowl. Set aside. 5. Roll dough into a 15 x 10-inch rectangle using a rolling pin.

Spread 3 tablespoons butter over dough stopping at least 1/2inch from the edges on the long sides. Sprinkle with cinnamonsugar mixture. Beginning at the long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do this, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice. Place, cut sides down, in greased 13 x 9-inch baking pan. Cover with towel; let rise in a warm place until doubled in size, about 1 hour. 6. Bake in preheated 350°F oven for 25 to 30 minutes or until rolls are golden brown. Cool on a wire rack for at least 20 minutes. 7. Combine all frosting ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and beat until creamy. Spread-over rolls. Makes 12 rolls 350°F

2 hours, 15 minutes

Ingredients:

Dough: • 4 ½ to 5 cups all-purpose flour • 1/3 cup sugar • 2 (4 ½ tsp.) packets Fleischmann’s®

RapidRise® Instant Yeast • 1 teaspoon salt • 1 ½ cups water • 6 tablespoons butter OR margarine • 1 egg Filling: • 1/3 cup sugar • 2 teaspoons ground cinnamon • 3 tablespoons butter OR margarine (very soft) Frosting: • 2 ½ cups powdered sugar • 2 tablespoons butter OR • margarine softened • 2 to 3 tablespoons milk • 1 teaspoon pure vanilla extract