Scrumptious Baked Cinnamon Breakfast Bites I love a good donut, especially a homemade one. What I don’t love is the pain associated with deep frying them. It is messy, time consuming and certainly more fattening. These baked Cinnamon Breakfast Bites mimic what I love about donut holes but without all the added stress and calories. They are super scrumptious and I encourage you to try them out yourself and see how long they last in your house! Ingredients 1-1/3 cups all-purpose flour 1 cup crisp rice cereal, coarsely crushed 2 tablespoons plus 1/2 cup sugar, divided 3 teaspoons baking powder 1/2 teaspoon salt 1/4 cup butter-flavored shortening 1/2 cup milk 1 teaspoon ground cinnamon 1/4 cup butter, melted Directions Mix flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in large bowl. Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs. Add milk and stir just until moistened. Roll dough into approximately 2 1/2 dozen 1 inch balls. Mix cinnamon and remaining sugar in a small bowl.
S'more Cookie Bars | The Crepes of Wrath These were a huge hit! Keith, Andrew, and Kramer all ate at least two of these the other night. I brought some into work, too, and they quickly disappeared. They seriously tasted just like a s’more, and they should, considering that all of the same ingredients are used, just kicked up a notch! What you’ll need. Pulse about 8 graham crackers in a blender or food processor to get your graham cracker crumbs. Mix together the flour, baking powder, salt, and graham cracker crumbs. Cream together the butter and sugars, until light and fluffy (at least 3-5 minutes), then beat in the egg and vanilla. Gradually mix the flour mixture into the butter mixture. Press half of the dough down into the greased and/or lined 8×8 pan (I doubled it and did a 9×13). Lay the chocolate bars over the dough. Then spread the Fluff over the chocolate. Press the remaining into sheet with your palms and lay the sheets over the marshmallow (as shown). Enjoy! S’more Cookie Bars Prep time: Cook time: Total time: Serves: 25-30 bars
Orange Sweet Rolls Herein lies my recent, much-loved version of the almighty orange sweet roll, using this divine sweet roll base and a deliciously orange, sweet and buttery filling, taken from a I posted in the past. I’ve included my how-to-twist-the-rolls below the recipe. You can definitely make them in the classic cinnamon roll spiral shape, but I swear, they taste better twisted. Or maybe that’s just me that’s twisted. Who knows. One Year Ago: Steak Hoagies with Mushrooms, Onions and PeppersTwo Years Ago: Meatballs with Cream Sauce Note: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Ingredients Dough: ¾ cup buttermilk, warm (I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power)6 tablespoons butter, melted and cooled 3 large eggs 4 ¼ cups (21 ¼ ounces) flour ¼ cup (1 ¾ ounces) sugar 2 ¼ teaspoons instant yeast 1 ¼ teaspoons salt Directions
How to Make Marshmallow Fondant This time I decided to make it with those mini fruit flavored marshmallows. I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in.
Apple Pie Egg Rolls : : Miss in the Kitchen Apple Pie Egg Rolls I saw one of the Food Network stars making apple chimichangas and thought I had to have some for myself. I bought flour tortillas and apples, and then I used the flour tortillas for tacos. UPDATE: I did an interview with the Casper Star-Tribune newspaper and they made a video of me making these Apple Pie Egg Rolls! Apple Pie Egg Rolls Ingredients: 1 tablespoon butter 3 cups apples, peeled, cored, and diced 1/4 cup brown sugar 1/2 teaspoon cinnamon 5 egg roll wrappers vegetable oil for frying for garnish: 1 tablespoon sugar mixed with 1/4 teaspoon cinnamon Cooking Directions: In a medium size pan, melt butter, add apples, brown sugar, and cinnamon. Place about 2 tablespoons of apple filling into each egg roll wrapper, wet edges of wrapper with water, roll up sealing edges. Serve with vanilla ice cream and caramel sauce, it’s good! Enjoy! Miss
The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Author: The Crepes of Wrath Prep time: Cook time:
Stirring the Pot - Lemon Fudge Wild tang and white chocolate melt-aways. The Sun King. Lemon Fudge – From the About.com recipeIngredients2 ¼ cups granulated sugar¾ cup evaporated milk (not condensed, sweetened milk)9 ounces white chocolate, cut into small pieces1 stick of cold butter (4 ounces), cut into small pieces1 ½ tablespoons lemon extractZest of one lemon, finely mincedA few drops yellow food coloring (I used an all-natural, turmeric-based tincture)MethodHave ready an 8-inch square non-stick cake pan. Coat pan with vegetable spray if not using a non-stick pan.In a large saucepan over medium heat, cook the sugar with the evaporated milk, stirring constantly with a wooden spoon until it reaches a boil. Perfect with a cup of very strong, unsweetened tea. This post is being submitted to Fudge Swap, hosted by Joelen of Joelen's Culinary Adventures.In addition, by gracious allowance for tardiness, I am submitting to Helen of Tartelette, hostingSugar High Friday #43 - Citrus! Been There, Done That ~
Watermelonade Recipe at Epicurious.com photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered. Overnight Monkey Bread After her kids were grown and starting to have kids of their own my Mom started the tradition of having everyone over for breakfast Christmas morning. She would make Monkey Bread and have it on the table for everyone to snack on while she whipped up eggs and bacon and pancakes. The sweet little puffy balls coated with cinnamon and sugar would disappear one at a time until before you knew it nothing was left. I was a pretty picky eater growing up and I didn’t love Mom’s Monkey Bread because she always added nuts to it. So this year in memory of my Mom I decided it was time to serve Monkey Bread on Christmas morning. I adapted the recipe so that you don’t add all of the flour in the beginning, which gives you more control over the consistency of the dough and prevents adding too much flour, which can be a problem in my dry climate. Ingredients Dough Brown Sugar Coating 1 cup packed light brown sugar 2 teaspoons ground cinnamon 8 tablespoons unsalted butter (1 stick), melted Glaze Directions