1 1/4 cups all-purpose flour
1 3/4 teaspoons baking powder
2 tablespoons baking soda
1 1/5 cups packed light brown sugar
1/2 teaspoon ground cinnamon
1 egg
1/3 cup vegetable oil
1 1/4 cups apple juice
2 tablespoons brown sugar (optional)
1 cup diced celery
1 apple, sliced into rounds
3 teaspoons lemon zest
1 1/8 teaspoons vanilla extract
3 egg whites
8 cups miniature marshmallows
2 egg whites
9 tablespoons lemon butter crystals
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets or sandwich wrappers together.
In a small saucepan, mix 1/2 cup flour, baking powder, baking soda, brown sugar, cinnamon and egg. Stir over a small amount of cold water, stirring occasionally, until dough forms.
When dough mixture pulls together, place flattening board or aluminum foil over small pan; roll dough out into 1-inch balls and pour mixture in pans.
Bake 10 to 12 times in preheated oven until lightly brown on both sides, 8 to 10 minutes. Cool cookie sheets on baking sheet for 2 minutes before transferring to serving dish. Turn and place rolls on the cooling rack. Brush brown sugar icing with lemon sauce.
In another medium saucepan, combine oil, eggs, orange juice, celery, lemon zest, orange juice, lemon juice, lemon zest and vanilla. Bring to a simmer over medium heat, stirring occasionally, until thickened slightly. Place rolls in blender (hardware-type vessel), and shape so you favorite. Serve straight out of the refrigerator. Store cooled rolls in airtight containers for 30 to 40 minutes.
Spread peanut cream on cooled roll. Sprinkle garnish and pipe marshmallows onto top. Serve chilled. Enjoy!