Made these this morning on an electric griddle - they were delicious. After removing the first batch (I put 5 on the griddle at a time), I was trying to clean the griddle for the next batch. The brown sugar cinnamon swirl filling stuck to the griddle and it wasn't as easy as wiping with a paper towel like the directions said. I was scraping the griddle with a spatula and some of the sugar mixture splattered on my hand - it's just a couple spots, but I do have blisters. What to do different next time? I have a cast iron griddle that came with my new range that I haven't used yet. Was thinking I could heat that up too. There are 4 of us, so if I made 5 pancakes on the big griddle & 3 on the range, that would use up the batter in one batch, but isn't it hard to clean up the swirl mixture? It stuck to my spatula like hardened candy. As an aside, I used Trader Joes Multigrain pancake mix. The swirl mixture lasted for 8 pancakes, so there wasn't too much in any of them, and the frosting glaze again stretched out for 8 pancakes was really like a light glaze, not a thick frosting. So, I actually don't think these pancakes were much different in the butter & sugar catagory than if we had used straight butter & maple syrup like we usually do. Mine didn't look like the pretty pictures, but they were still delicious and not over the top rich & sweet, which is why I would make them again if I could do so without killing myself! They also didn't take much longer than our ususal Sunday morning pancakes, as my son made the swirl mixture & my daughter made the glaze while I made the pancakes.

A few weeks ago we had a camp out at our house and I made two batches of cinnamon rolls: one normal and one chocolate, exactly as azaalea described. I spread the dough with butter, then sprinkled with white sugar and cocoa powder and I used semi-sweet chips (not chopped or anything). I was worried the chips would be too big but they turned out great and the rolls were well received. I just used regular cream cheese frosting (did not add chocolate there and it was still plenty chocolaty). I've done similar things to make blueberry rolls (using fresh blueberries and some lemon zest with white sugar) and even did some blackberry rolls last summer. Someone here posted the recipe for the dough that is made in the food processor and it is SO easy! Re: the horse cake, I like your idea of the simple sheet cake with horse toys on top. Then you'll have horses to play with after the fact. Sounds like a cute cake! You can use some coconut tinted green for the grass, and brown sugar for sand.

This should do it: Quick Cinnamon Buns with Buttermilk Icing from the cookbook, Here in America's Test Kitchen Makes 8 buns. Melted butter is used in both the filling and the dough and to grease the pan; melt the total amount (8 tablespoons) at once and measure it out as you need it. 1 tbsp unsalted butter, melted, for pan cinnamon-sugar filling 3/4 cup (5 1/4 oz) packed dark brown sugar 1/4 cup (1 3/4 oz) granulated sugar 2 tsp ground cinnamon 1/8 tsp ground cloves 1/8 tsp salt 1 tbsp unsalted butter, melted biscuit dough 2 1/2 cups (12 1/2 oz) unbleached all-purpose flour, plus additional flour for work surface 2 tbsp granulated sugar 1 1/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/4 cups buttermilk 6 tbsp unsalted butter, melted icing 2 tbsp cream cheese, softened 2 tbsp buttermilk 1 cup (4 oz) confectioners' sugar 1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tbsp melted butter into 9-inch nonstick cake pan; brush to coat pan. Spray wire cooling rack with nonstick cooking spray; set aside. 2. TO MAKE CINNAMON-SUGAR FILLING: Combine sugars, spices, and salt in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside. 3. TO MAKE BISCUIT DOUGH: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy. 4. Pat dough with hands into 12 by 9-inch rectangle. Brush dough with 2 tablespoons melted butter. Sprinkle evenly with filling, leaving 1/2-inch border of plain dough around edges. Press filling firmly into dough. Using bench scraper or metal spatula, loosen dough from work surface. Starting at long side, roll dough, pressing lightly, to form tight log. Pinch seam to seal. Roll log seam-side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place. Place one roll in center of prepared nonstick pan, then place remaining seven rolls around perimeter of pan. Brush with 2 tablespoons remaining melted butter. 5. Bake until edges are golden brown, 23 to 25 minutes. Use offset metal spatula to loosen buns from pan. Wearing oven mitt, place large plate over pan and invert buns onto plate. Place greased cooling rack over plate and invert buns onto rack. Cool about 5 minutes before icing. 6. TO MAKE ICING AND FINISH BUNS: While buns are cooling, line rimmed baking sheet with parchment paper (for easy cleanup); set rack with buns over baking sheet. Whisk cream cheese and buttermilk in large nonreactive bowl until thick and smooth (mixture will look like cottage cheese at first). Sift confectioners' sugar over; whisk until smooth glaze forms, about 30 seconds. Spoon glaze evenly over buns; serve immediately. The buns are best eaten warm, but they hold up reasonably well for up to 2 hours. Here is a link that might be useful: Joyful Baker Blog

Here you go Dlynn. These are really good too. I use my own roasted red peppers. Ann Home Cookin Chapter: Recipes From Thibeault's Table Artichoke Heart And Red Pepper Bites ==================================== April 12/02 From Perfect Entertaining website These simple appetizers are something that we always have on hand for surprise guests. They freeze extremely well, are very easy to make, and are always popular. They go together very well with the rest of this festive Easter menu and require no preparation time at all on a very busy day. Simply defrost and eat! 6 ounces marinated artichoke hearts in oil 6 ounces roasted bell peppers 1 small chopped onion 2 minced cloves garlic 4 eggs 2 cups shredded Cheddar cheese 1/4 cup dry bread crumbs 2 tablespoons chopped fresh parsley Dash hot pepper sauce Freshly ground black pepper . Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes. Makes 60 bites.