The Big Cookie Project: Week 52

I can't believe it's finally over.  It's been a year since I started this crazy baking journey.  There have been some ups and downs, but in all I thought it was fun to do.  Here are some highlights over the year:
The Prettiest Cookie:  The stained glass cookie
The Tastiest Cookie:  Believe it or not, I'm a basic chocolate chip cookie kind of girl.  Some of the other recipes were tasty as well, but also really rich.  The chocolate chip cookie, in my opinion, is the perfect balance.
The Messiest Dessert:  Boston Cream Pie
The Most Difficult:  Recipes with A LOT of steps.  I'm impatient and hated to all those things I had to do.
The Biggest Fail:  This one is a tie between the coconut macaroon cookies and the earthquake cake.  I just couldn't bake them correctly.  I felt as though I baked them for forever and they just wouldn't set up. 
I've probably used a ton of flour and sugar, atleast two containers of baking powder, one container of baking soda, quite a few bags of chips and close to five bottles of vanilla. 


Now for my final week I went with a breakfast dessert.  Only because I was signed up to take breakfast to our Sunday School class this past week, and they might look at me like I was crazy if I brought in cookies for breakfast.  Here it is:
CINNAMON ROLL CAKE

CAKE:

• 3 cups Flour
• 1/4 teaspoon Salt
• 1 cup Sugar
• 4 teaspoons Baking Powder
• 1 1/2 cups Milk
• 2 Eggs
• 2 teaspoons Vanilla
• 1/2 cup ( 1 stick) Butter, melted

TOPPING:

• 1 cup ( 2 sticks) Butter, softened
• 1 cup Brown Sugar
• 2 Tablespoons Flour
• 1 Tablespoon Cinnamon

GLAZE:

• 2 cups Powdered Sugar
• 5 Tablespoons Milk
• 1 teaspoon Vanilla

1.Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

2.In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

3.For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

4.Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.
Recipe from:  www.chef-in-training.com

I think Paula Deen would be proud, 3 sticks of butter in this recipe! The only problem I had was that the topping really didn't stay on top.  It all sunk to the bottom to make a delcious gooey mess at the bottom of the pan.  So, it looked weird when I cut myself a slice and I'm trying to scrape all the good stuff from the bottom, but I wasn't just going to leave it there.  It was pretty much gone by the end of church, and by Monday it had vanished completely.  A big success for the last week. 

You might ask, would I ever do this again??
Give my taste buds a few months to recover and then ask me :)

Happy Baking!