Totally Heidi Lynn

Archive of ‘Recipes’ category

For my friend Linda

I have been very neglectful of this website. hopefully I can redeem myself. Here are couple recipes from recent classes that I have promised to put up. Better late then never right?

Brown Butter Cookies
Author: Monique
Recipe type: Cookies, Dessert
Serves: 24 cookies
•    2 1/2 cups all purpose flour
•    1 teaspoon baking soda
•    2 teaspoons cream of tartar
•    1/2 teaspoon cinnamon
•    ¼ teaspoon of salt
•    2 sticks (1 cup) unsalted butter
•    1¼ cup packed dark brown sugar
•    1/2 cup granulated sugar
•    1 large egg plus 1 egg yolk
•    1 teaspoons vanilla extract
•    1 tablespoon plain greek yogurt
•    For rolling mixture:
•    1/4 cup sugar
•    2 teaspoons cinnamon
1.    Whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
2.    With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined.
3.    Chill your dough for 3 hours or as long as possible in the refrigerator (important!), or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! You want the dough VERY cold. If you desire a ‘puffy’ cookie, place them in the fridge overnight.
4.    Preheat the oven to 350 degrees F. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart.
5.    Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.



Twinkie Cupcakes
*Twinkie filling adapted from Andie’s recipe at Can You Stay For Dinner
1 box yellow cake mix, plus ingredients on back of box

1 small box sugar free/fat free instant French vanilla pudding mix

1 jar (7 oz) marshmallow fluff

1/2 cup butter
1/3 cup powdered sugar

1/2 tsp vanilla extract

1/4 tsp salt

2 teaspoons very hot water

Marshmallow Buttercream (recipe & ingredients follow)
1. Preheat oven to 350 degrees F. Line two muffin tins with about 20 paper liners. Set aside.
2. Prepare cake mix according to package directions, stirring the box of pudding mix into the cake batter to blend. Portion batter evenly among muffin cups, about 2/3 full, and bake for approx. 15-18 mins or until golden and a toothpick inserted in the center comes out clean. Cool completely, the core out the cupcake’s middles with a sharp, small paring knife, careful not to cut through the entire cupcake. Eat or discard centers.
3. First, dissolve the salt into the hot water and allow to cool. In the bowl of a stand mixer, beat together the marshmallow cream, butter, powdered sugar and vanilla extract until fluffy. Beat in the salt water. Mixture should be light but not as stiff as frosting.
4. Scoop filling into a resealable plastic bag, seal tight, and snip off a corner of the bag. Pipe the filling into each cored cupcake, filling just to the top. Refrigerate cupcakes while you prepare the frosting.

Marshmallow Buttercream
1 jar (7 oz) marshmallow fluff

2 sticks butter, softened

1 tsp vanilla extract

About 1 bag (32 oz) powdered sugar
1. In the bowl of a stand mixer, beat together the fluff, butter and vanilla until combined & creamy, about 2 mins. Gradually begin adding powdered sugar in, about one cup at a time, until frosting is light and fluffy.

2. Pipe frosting onto cooled cupcakes, careful to cover the filled center with frosting. Store frosted cupcakes airtight, preferably in the fridge. They’re super good cold! If desired, garnish with thin slices of Twinkies.



Heidi Lynn

Recipe Book

I am so excited to show these off! Coming up November 15th is my recipe book class. 8×8 3 ring chipboard album, paper, embellishments, felt, sheet protectors and some of my favorite tried and true recipes (with pictures!) are included in this class. Plus the night of the class I will have extra recipe cards, and dividers for sale to be able to add more! What a fabulous gift idea! Gals who have been to my classes no how delicious they recipes are! Please specify if you want the red kit or the Teagen Sue pink kit. Hope to see you there!



Heidi Lynn

Sticky Bun Recipe

As promised here is the sticky bun recipe…soooooo easy. got if from love it heidi

Sticky Bun Breakfast Ring

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

** I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn’t seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more.

Heidi Lynn

a bunch of fun

So first things first…the delicious lava like cupcake recipe.
Hot Fudge Sundae Cupcakes

• 1 2-layer-size package chocolate cake mix
• 1 12-ounce jar hot fudge ice cream topping
• 1 recipe Creamy White Frosting or 1 to 2 16-ounce cans creamy white frosting
• 1/2 cup semisweet chocolate pieces
• 1 teaspoon shortening
• Chopped nuts
• 1 10-ounce jar maraschino cherries with stems, well drained
Preheat oven to 350 degrees. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. Prepare cake batter according to package directions.

Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Place a scant tablespoon room temperature ice cream topping on the top center of each cupcake.

Bake for 16 to 20 minutes or until tops spring back when lightly touched (While baking prepare Creamy White Frosting). Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Spread some of the frosting over each cupcake. Place the remaining frosting in a pastry bag fitted with a star tip.

In a small saucepan melt the chocolate pieces and shortening over low heat; cool slightly. Spoon melted chocolate into a small heavy resealable plastic bag. Seal bag; snip off a small piece from one corner. Drizzle chocolate on top of frosted cupcakes.

Sprinkle cupcakes with nuts. Pipe the remaining frosting on top of cupcakes. Place a cherry on top of each cupcake. Makes 24 (2 1/2-inch) cupcakes.

*Test Kitchen Tip: If desired, use Smucker’s magic shell instead of melting the semisweet chocolate pieces and shortening.

Also…as of late my little stellie has been obsessed with Dora the Explorer…so of course what does she want..a backpack…not just any backpack…a pretty purple backpack. I accepted the challenge…and here is what i came up with…

it was so fun and easy…i have decided to teach it at my Fashionista class Wednesday April 25th. it has so many uses! make it bigger for a music bag, or an over night to grandma’s bag. the size is easily adjustable…and you could totally do this boy style with fun stripes instead of ruffles. so join me. go to and sign up and get 10% off this $18 class + supplies.

also my mom in law is having a sale … she is a professional shopper of all things vintage and has decided to let some great stuff go. the sale is this saturday 8am-4pm 2070 W. San Tan Hills Dr. Queen Creek, AZ 85142…come and see!

Heidi Lynn

as promised…

here is that Blueberry Pancake Cupcake recipe i promised…

Blueberry Pancake Cupcakes:

1 cup butter, softened
1 ½ cup sugar
3 eggs
2 egg whites
3 1/3 cup flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
½ teaspoon nutmeg
1 cup sour cream
1/3 cup milk
1 tablespoon teaspoon vanilla
1 ½ cups fresh or frozen blueberries
Maple Buttercream:
½ cup butter, softened
8 ounces cream cheese
2 teaspoons Mapleine (maple flavoring)
4 cups powdered sugar
Milk, as needed
Cinnamon sugar and fresh blueberries to decorate
Note: If you really want to treat yourself, put a warm cupcake in a bowl and pipe some of this maple buttercream over it and let in melt into the cake. It is absolutely divine.
1. Preheat oven to 360 degrees and line pans with cupcake liners (yields 24)
2. Beat butter and sugar until light and fluffy.
3. On low speed, add eggs and egg whites one at a time until each in fully incorporated.
4. In a separate bowl, sift flour, baking soda, baking powder, salt, cinnamon and nutmeg together.
5. Add dry ingredients to the butter mixture in thirds, alternating with the wet (milk, vanilla extract and sour cream). Let each ingredient fully mix in before adding another, still be careful not to over mix.
6. Fold in blueberries. Fill cupcake liners ¾ full and bake for about 18 minutes, or until an inserted knife comes out clean. Maple Buttercream: Beat butter and cream cheese until light and fluffy. Add maple flavoring and powdered sugar and let beat again. If needed, add 1 tablespoon of milk to loosen.
7. Pipe buttercream onto cooled cupcakes and top with cinnamon sugar and berries

AND here is next wednesday’s Here’s Your Sign class. You can choose easter colors…or family name colors and i will custom print any word you want to go in the center…(no longer then 10 letters.) but make sure you tell the girls when signing up what color theme and word so i can be ready for you wednesday. sign up online and get 10% off! Hope to see you there!

and here is just a cute picture of my darling stella…she is so BIG!

peace friends! Heidi Lynn

Heidi Lynn