Studded Almond Muffins with Honey and Rolling Pin Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium 3 quart muffin pan.

In a large bowl, cream together 1 cup of butter or margarine, sugar and eggs. Beat for an additional 30 seconds with an electric mixer. Mix in vanilla. Pour batter into prepared pan.

Roll out cake into large rectangle on a piece of parchment paper. Spread with half of the last of the whipped cream; sprinkle top with half of the butterscotch mixture. Ramp up to (1/2) the third-prepared pan, then spread with remaining whipped cream and remaining butter or margarine.

Bake for 12 to 15 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool. In a small bowl, beat together 1/2 cup of sugar and 1/2 cup of flour until smooth and golden. Remove from baking sheet. In a medium bowl, mix the milk and 1/2 cup of flour; set aside.

In a large bowl, cream together the cream cheese, 1/4 cup of sugar and 1/2 teaspoon of salt until smooth and light. Add the remaining 1/2 teaspoon of flour, 1/2 cup at a time, to form a very stiff dough.

Turn out onto a lightly floured surface, and carefully knead with your hands until a thick, sticky dough is formed on the bottom. On a well floured surface, roll the dough out to 1/2 inch thickness. Cut into strips about 3/4 of an inch wide, and 1 inch deep. Cut each strip into 8 wedges 7/8 of an inch long. Starting at a point 1/2 inch from the top, roll the dough up like a jelly roll to coat the pan with oil. Wrap the rolls in waxed paper, leaving the rolls about an inch apart.

Heat oil in a medium saucepan over medium heat. Pour into pan; Cool slightly. Refrigerate until ready to use. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup of sugar, continuing to beat until whites form stiff peaks. Spread the whites over the cooled cake.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean. Remove from the oven and prick the top with a fork. Pour the glaze over the cake while still hot.

To make Cool Whip: In a large saucepan, combine cream cheese, 1/3 cup of sugar, 1/2 cup of the milk and 1/4 teaspoon of the vanilla extract. Cook over medium-high heat until the mixture thickens, 5 to 10 minutes. Stir in the remaining sugar, 2 eggs and 1 teaspoon of vanilla extract, and cook thoroughly. Remove from heat. Stir in the milk and vanilla.

In a medium saucepan, stir together 1/2 teaspoon of cinnamon, 3/4 cup of brown sugar and 2/3 cup of chocolate