Saturday, July 31, 2010

CSN Stores GIVEAWAY & Cinnamon Rolls

Those wonderful people at CSN Stores have done it again.  They are allowing me to host a GIVEAWAY on my blog to one of you lovely readers!  Awesome, right?

CSN features over 200+ stores with tons of products at incredible prices.  They offer le creuset cookware, furniture, pet products, outdoor products and so much more.   But what are they offering you, you ask?  CSN has graciously offered to give one of my readers a $50 gift card in the form of a promotional code that can be used on any product on their site....yippee!

I’ll be randomly selecting one lucky reader to win this GIVEAWAY!  There are 5 ways to enter and all entries must be received by midnight (AZ Time) on Friday, August 6th and here’s how you enter:

  1. Leave a comment telling me what you would spend your $50 gift card on at CSN Stores

  2. Follow ME on Twitter @saraboff

  3. Follow CSN on Twitter @csnstores

  4. Follow MY DOG on Twitter @dieselboff (he’s pretty funny!)

  5. Become a Follower of Sara’s Sweets

*If you become of follower on Twitter or on Google Reader, leave separate comments to let me know.

Alright now let’s get onto today’s recipe because it sure is a good one!  About a week ago while at work, I got the sudden urge to make cinnamon rolls.  It was really weird.  I haven’t eaten a cinnamon roll in quiet awhile and I’ve never made cinnamon rolls before, but knowing that I had a packet of yeast at home, I figured, why not!

In my search for a recipe, I found 2 that I liked.  I selected the recipe below because it had great reviews, but I liked the “overnight” technique of this recipe by Alton Brown of Food Network, especially since my plan was to take them into work in the morning. 

My only  modification to the recipe was that I used whole wheat flour and light cream cheese.  You see, using those two ingredients completely cancels out all the calories from the 3 sticks of butter that are in this recipe.  Really, they do! 

Speaking of the 3 sticks of butter, I’m not gonna lie….they are totally worth it!  These cinnamon rolls were light in texture, flavorful in the cinnamon/sugar filling and rich in the frosting.  Pretty much they were amazing!  Right after they came out of the oven, I took them to work, so my co-workers could experience them being warm and gooey…that’s when cinnamon rolls are best, right?  I set them on the counter at 7am and the pan was wiped clean by 7:30am.  No joke!  Food goes fast in my office, but I’ve never seen it go that fast before.  In fact, I almost didn’t get to try one!  If I hadn’t moseyed into the kitchen for coffee at 7:20am, my chance to try these beauties almost ceased to exist!  If my co-workers didn’t love me already, I’m 99.9% certain that they love me now that I brought them cinnamon rolls.





Rolled out dough.


About to go in the oven.


Out of the oven.


Frosted with copious amounts of icing!

Cinnabon Cinnamon Rolls by Recipezaar (newly named

Printer-friendly Version

  • 1 ( 1/4 ounce) package dry yeast
  • 1 cup warm milk
  • 1/2 cup granulated sugar
  • 1/2 cup margarine
  • 1 teaspoon salt
  • 2 eggs
  • 4 cups flour
  • 1 cup packed brown sugar
  • 2 1/2 tablespoons cinnamon
  • 1/2 cup margarine, softened
  • 8 tablespoons margarine
  • 1 1/2 cups powdered sugar
  • 1/4 cup cream cheese
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt


  1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
  2. Add sugar, margarine salt, eggs, and flour, mix well.
  3. Knead the dough into a large ball, using your hands dusted lightly with flour.
  4. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
  5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
  6. It should be approx 1/4 thick.
  7. Preheat oven to 400 degrees.
  8. To make filling, combine the brown sugar and cinnamon in a bowl.
  9. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
  10. Working carefully, from the long edge, roll the dough down to the bottom edge.
  11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
  12. Bake for 10 minutes or until light golden brown.
  13. While the rolls are baking combine the icing ingredients.
  14. Beat well with an electric mixer until fluffy.
  15. When the rolls are done, spread generously with icing

Wednesday, July 14, 2010


I’ve always been a fan of chili.  It’s warm.  It’s chunky.  It’s delicious.  And you know what else I like about chili?  It’s so versatile and everyone has their own recipe!  The possibilities are endless.  Meat or no meat?  Chicken or beef?  Beans or no beans? Veggies or…well, you get the idea. 

Chili is a great recipe if your doing P90X because the different phases of the nutrition plan that accompanies the workout of P90X are all pretty low carb.  I found this recipe by just Googling “P90X Chili,” and then I just adjusted per our tastes.  Not only is this chili is packed full of protein, but it’s also flavorful, hearty and easy!  Add a side salad and you’ve got a delicious low carb dinner…whether your doing P90X or not.





Mmmm, chili.

P90X Chili

Makes 7 1/2 servings, 1 cup servings


  • 1 1/2 teaspoons olive oil
  • 1 pound ground chicken breast
  • 1 onion, chopped
  • 2 cups water
  • 28 ounce canned crushed tomatoes
  • 15 ounce canned kidney beans - drained, rinsed,
  • 1 tablespoon garlic, minced
  • 2 – 2 1/2  tablespoons chili powder
  • 1/2 teaspoon paprika
  • 1/2 - 3/4 teaspoon dried oregano
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 - 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper


  1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown.
  2. Stir in onion, and cook until tender.
  3. Pour water into the pot.
  4. Mix in tomatoes, kidney beans, and garlic.
  5. Season with chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper.
  6. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
Read more, plus nutrition facts!:

Thursday, July 1, 2010

Ice Cream Pie

Yum, yum, yum!  This is the new favorite dessert in our house.  I’ve made it twice in the last 3 weeks.  I came across the idea for this dessert on the Eat Better America website and thought that it’d be perfect for summer! 

I made it for the first time when my family came up to visit and it was so good, that Jeremy requested it again for when Jayla came over last week.  Speaking of Jeremy, I have a cute story about this recipe.  When I first told him that I was going to make an ice cream pie for dessert, Jeremy gave me a confused look and said, “But won’t the ice cream melt in the oven?”  Ah ha ha, cute, huh?  I explained that I wouldn’t actually be baking it  and he still seemed skeptical, but I think I convinced him that it’s good.

So, my inspiration for this ice cream pie was from this Healthified Turtle Ice Cream Cake.  I actually had all the intentions of following that recipe, but then I thought, “Well, there is premade Oreo crust at the store, so why should I make my own?”  Then, I asked Jeremy if he wanted a different kind of ice cream than vanilla and he wanted strawberry.  Personally, I was thinking Cookies ‘n Cream or Coffee would be excellent, but he’s not a fan of those.  Really, this recipe is more of a method.  Use whatever kind of ice cream you like.  Use a graham cracker crust instead of Oreo.  Add as much hot fudge as you want.  Or substitute butterscotch topping.  Use peanuts instead of pecans.  Or whatever.  You get the idea.





Eat me!

Sara’s Ice Cream Pie

  • 1 store bought Oreo cookie pie crust
  • 2 - 3 cups reduced fat chocolate ice cream, slightly softened
  • 2- 3 cups reduced fat strawberry ice cream, slightly softened
  • 1/2 cup Sugar free hot fudge topping
  • 1/2 cup chopped pecans
  • Sugar-free caramel topping
  1. Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.
  2. Spoon and carefully spread fudge topping over ice cream. Sprinkle with pecans; press lightly. Freeze 1 hour or until firm.
  3. Drop strawberry ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Cover; freeze at least 8 hours or overnight.
  4. To serve, let stand at room temperature 5 to 10 minutes to soften. Cut into 8- 12 wedges. Place each wedge on individual dessert plate; drizzle each with caramel topping and additional nuts, if desired.