German Chocolate Cake Cookies

1 Box Devils Food Cake Mix

2 Eggs

3/4 Cup Crisco

1/2 Tsp Salt

1 Tsp Espresso Powder

Filling:

3/4 Cup Evaporated Milk

1/2 Cup Brown Sugar

1/4 Cup Butter

1/2 Tsp Vanilla

1/2 Tsp Salt

3/4 Cup Coconut Flakes

1/2 Cup Chopped Almonds

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

In a large bowl add the eggs, crisco, salt and espresso powder.  Mix to combine then add the cake mix.  Mix to combine.  It will become thick and almost like a dough.

Using a small ice cream scoop (size of a mellon baller) scoop out the batter onto the lined baking sheets.  Lightly press each ball into about a 2” diameter and about 1/4 high.  They will not spread so you can put them fairly close together.

Bake for about 7-10 minutes.  Mine took 9 minutes.  Cool completely.

In a saucepan over medium heat add the evaporated milk, brown sugar, butter, vanilla and salt.  Whisk together and bring to a boil.  Once it boils cook for about 4 minutes whisking constantly until thickens.  Remove from heat and add the coconut and almonds.  Stir to combine then cool completely.

The cookies should pretty much be the exact same size but if not, try to match up accordingly.  Take about 1 tbsp of the filling and spread on one side of the cookie then place the other cookie on top and press gently to even out the filling and smoosh the cookie together.  Enjoy.

Cinnamon Rolls

1 cup unsweetened almond milk

6 tbsp Butter – 3 tbsp & 3 tbsp

1 packet instant yeast

1/2 tsp salt 

1/4 cup + 1 Tbsp sugar, divided

3 cups all purpose flour

1 tbsp Vegetable Oil

1/2 Tbsp cinnamon

1 tsp Espresso Powder

Topping:

¼ Cup Sugar

¼ Cup Heavy Cream

½ tsp Salt

¼ Cup Chopped Almonds + 1 tbsp

In the microwave heat the almond milk and 3 tbsp butter until 110 degrees

Transfer mixture to a stand mixer and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.

Next add in flour 1/2 cup at a time until combined and dough is pulling away from the sides.  Add dough to a large bowl coated w / Vegetable Oil.  Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

When the dough is almost finished rising, in a pan over medium heat add ¼ cup sugar, 3 tbsp butter, cinnamon and espresso powder.  Wait for it to melt and stir to combine.

In another pan, over med/high heat add 1/4 cup sugar and  wait till it melts.  Shake the pan to ensure it all melts evenly.  It will look like it's burning but don't let it.  Let it completely melt and come to a dark brown color then add the heavy cream , salt and almonds. Stir to combine then remove.

On a lightly floured surface, roll out the dough into a thin rectangle about 1/4" thick and about 12" long. Brush with the sugar, cinnamon mixture and sprinkle w/ 1 tbsp almonds.

Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife, cut the dough into 1 inch sections, you should have about 12 rolls.

Butter an 8×8 square pan along the bottom and sides.  Pour the sugar, cream mixture along the bottom, coating evenly.  Place the cut rolls in the pan and press down gently.

Preheat oven to 350 degrees

Bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes then place a plate over the rolls and invert them onto the plate. (the bottom of the baking pan w/ the almond sugar mixture now becomes the topping for the rolls).  Enjoy.